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A to Z Recipes Newsletter
May 1, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Theme Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning to everyone. We have glorious weather. Good thing, too, because we are headed to the Houston Zoo for the day. The kids' Dad used to say we'd go
there to visit "relatives". He was right. I have seen the "in-laws" there, lol. Seriously, the best part of marrying him (besides my children, of course!) was getting a
new and wonderful family.
What a great theme issue for you today. Without a doubt, this is one of the best ones yet. Not only because we had a great response but because the recipes are all
so good and unique. I appreciate all the response. Everyone will find something today!
If you enjoy this issue, won't you please take a minute to vote for this publication? The link follows and, once you sign up, it's about the easiest way to say you
appreciate the effort. Of course, if you'd rather, there is also a section where you can send money to defray expenses generated by publishing this newsletter and
website (website is UP and running again!!!). See? A no-cost vote every day is perfect, right?
I hope you have a wonderful day. Join us here tomorrow where I will announce the next monthly theme. It is going to be muy bueno!
My
Cooking Software Recommendations
The Shoe Man
Shared by Angelique, TX
My alarm went off. It was Sunday again.
I was sleepy and tired................... My one day to sleep in.
But the guilt I would feel............... The rest of the day
Would have been too much.......... So I'd go and I'd pray.
I showered and shaved............... I adjusted my tie.
I got there and sat.............. In a pew just in time.
Bowing my head in prayer........... As I closed my eyes.
I saw the shoe of the man next to me..... Touching my own. I sighed.
With plenty of room on either side...... I thought, "Why must our soles touch?"
It bothered me, his shoe touching mine... But it didn't bother him much.
A prayer began: "Our Father"............. I thought, "This man with the shoes.. has no pride.
They're dusty, worn, and scratched... Even worse, there are holes on the side!"
"Thank You for blessings," the prayer went on.
The shoe man said............... a quiet "Amen."
I tried to focus on the prayer....... But my thoughts were on his shoes again.
Aren't we supposed to look our best.. When walking through that door?
"Well, this certainly isn't it," I thought, Glancing toward the floor.
Then the prayer was ended............ And the songs of praise began.
The shoe man was certainly loud...... Sounding proud as he sang.
His voice lifted the rafters......... His hands were raised high.
The Lord could surely hear.......... The shoe man's voice from the sky.
It was time for the offering......... And what I threw in was steep.
I watched as the shoe man reached.... Into his pockets so deep.
I saw what was pulled out............ What the shoe man put in.
Then I heard a soft "clink" .......... as when silver hits tin.
The sermon really bored me.......... To tears, and that's no lie.
It was the same for the shoe man..... For tears fell from his eyes.
At the end of the service........... As is the custom here.
We must greet new visitors........... And show them all good cheer.
But I felt moved somehow............. And wanted to meet the shoe man.
So after the closing prayer.......... I reached over and shook his hand.
He was old and his skin was dark..... And his hair was truly a mess.
But I thanked him for coming......... For being our guest.
He said, "My names' Charlie.......... I'm glad to meet you, my friend."
There were tears in his eyes......... But he had a large, wide grin.
"Let me explain," he said........... Wiping tears from his eyes.
"I've been coming here for months.... And you're the first to say 'Hi.'"
"I know that my appearance..........."Is not like all the rest.
"But I really do try................."To always look my best."
"I always clean and polish my shoes.."Before my very long walk.
"But by the time I get here........."They're dirty and dusty, like chalk."
My heart filled with pain............ and I swallowed to hide my tears.
As he continued to apologize......... For daring to sit so near.
He said, "When I get here..........."I know I must look a sight.
"But I thought if I could touch you.."Then maybe our souls might unite."
I was silent for a moment............ Knowing whatever was said
Would pale in comparison............. I spoke from my heart, not my head.
"Oh, you've touched me," I said......"And taught me, in part;
"That the best of any man............"Is what is found in his heart."
The rest, I thought,................. This shoe man will never know.
Like just how thankful I really am... That his dirty old shoe touched my soul.
Mother's Day Flowers - FTD experts!
Tips For Easier Food Preparation
Juice fewer lemons; get more juice: Microwave lemons or limes on high for 30 seconds, then roll them on the counter to burst the juice cells; slice and juice. If you
don't have a microwave, warm the citrus fruits briefly in a low oven--or at least bring them to room temperature.
To keep dried fruit, marshmallows and other sticky foods from sticking to your knife blade: Dip the blade in cold water or spray it with nonstick spray.
To keep your hands from getting sticky when shaping meatball or other sticky foods (Rice Krispie treats, eg), moisten hands with cool water.
To open tight lids on jars more easily: Slip on a rubber dishwashing glove; in a pinch, try slipping a thick rubber band around the perimeter of the lid.
Store plastic wrap in the refrigerator: Cold plastic wrap will not stick to itself when unrolled.
To peel tomatoes and peaches quickly and easily: Drop them in boiling water for 20 seconds, then into a bowl of ice water. The skins will slip right off. You can
make this even easier by making a small X cut into the bottom of the fruit; the skin around the cut will pull away from the fruit in the water.
To bread chicken cutlets and other ingredients: Use one hand for wet ingredients and another for dry when breading--that way you won't bread your hands along
with dinner.
To keep your cutting board from slipping: Place a thin layer of damp paper towels underneath to anchor the board to the work surface.
To anchor mixing bowls: Twist a damp dish towel and wrap it tightly around the base, or, place a dry dishtowel over the mouth of a saucepan, and place the mixing
bowl securely on top --either way, you can whisk and pour simultaneously!
To chop garlic: Smash the clove with the flat edge of the knife blade or with a metal bench scraper and remove the peel; if you have to peel a lot of cloves, blanch
them in boiling water for 30 seconds; the skin will slip off easily without smashing the clove first.
To weight ingredients like salted eggplant or cucumbers (to remove excess liquid): Fill a self-sealing freezer bag with water and lay in directly on top of the
ingredient. It applies more even and flexible weight in a colander and is easier to work with than cans.
Busy People's Down-Home Cooking Without the
Down-Home Fat
Topic to be announced tomorrow, May 2
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later
than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the
number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the
following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted
or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does
NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
FOOD QUOTES
"Artichokes ... are just plain annoying ... After all the trouble you
go to, you get about as much actual 'food' out of eating an artichoke
as you would from licking thirty or forty postage stamps. Have the shrimp
cocktail instead." -- Miss Piggy
"The most remarkable thing about my mother is that for 30 years she served
the family nothing but leftovers. The original meal has never been found."
--Calvin Trillin
"This recipe is certainly silly. It says to separate two eggs, but it
doesn't say how far to separate them." -- Gracie Allen
"I've been on a constant diet for the last two decades. I've lost a total
of 789 pounds. By all accounts, I should be hanging from a charm bracelet."
-- Erma Bombeck
"I told my doctor I get very tired when I go on a diet, so he gave me pep
pills. Know what happened? I ate faster." -- Joe E. Lewis
"I will not eat oysters. I want my food dead -- not sick, not wounded --
dead." -- Woody Allen
"Food is an important part of a balanced diet." -- Fran Lebowitz
"Health food makes me sick." -- Calvin Trillin
"Watermelon -- it's a good fruit. You eat, you drink, you wash your face."
-- Enrico Caruso
"Old people shouldn't eat health foods. They need all the preservatives they
can get." -- Robert Orben
LOST IN THE TRANSLATION
The Dairy Association's huge success with the campaign "Got Milk?" prompted them to expand advertising to Mexico. It was soon brought to their attention the
Spanish translation read "Are you lactating?"
Coors put its slogan, "Turn It Loose," into Spanish, where it was read as "Suffer From Diarrhea."
When Gerber started selling baby food in Africa, they used the same packaging as in the US, with the smiling baby on the label. Later they learned that in Africa,
companies routinely put pictures on the labels of what's inside, since many people can't read.
Pepsi's "Come Alive With the Pepsi Generation" translated into "Pepsi Brings Your Ancestors Back From the Grave" in Chinese.
The Coca-Cola name in China was first read as "Kekoukela", meaning "Bite the wax tadpole" or "female horse stuffed with wax", depending on the dialect. Coke
then researched 40,000 characters to find a phonetic equivalent "kokou kole", translating into "happiness in the mouth."
Frank Perdue's chicken slogan, "It takes a strong man to make a tender chicken" was translated into Spanish as "it takes an aroused man to make a chicken
affectionate."
Betty Crocker's
Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
PEACH COBBLER
~Submitted by Shirley M., Decatur, TX
Here is a favorite of mine.
1 Box yellow cake mix
1 large can sliced peaches in syrup
1 1/2 stick butter
1 cup coconut
1 cup chopped pecans
Pour peaches in pan. Sprinkle cake mix over top. Chop butter into small pieces and layer over top.
Sprinkle coconut and nuts over top and place in 350F oven. Bake until light brown on top.
This is a big hit at our church dinners and get togethers. Plus, my family loves it.
SPICY DIP
~Submitted by Jessica, Corfu, Greece
1 (8 oz.) pkg. cream cheese
1 (8 oz.) jar sauce picante
With cream cheese at room temperature, blend with sauce picante and chill.
MANDARIN ORANGE SALAD
~Submitted by Jessica, Corfu, Greece
10 oz. pkg. miniature marshmallows
11 oz. can mandarin oranges, well drained
8 1/4 oz. can crushed pineapple, well drained
1 (8 oz.) sour cream (or Cool Whip)
Mix all ingredients together. Served as a salad, put on lettuce leaves or dessert, substitute whipped cream (Cool Whip) for sour cream.
POTATO SOUP
~Submitted by Jessica, Corfu, Greece
1/4 to 1/2 c. chopped celery and leaves
1/4 to 1/2 c. chopped green onions, tops, too
2 to 3 tbsp. oleo
4 c. milk
Scant c. of instant potato flakes
Saute celery and onions in oleo and butter. Add 4 cups of milk and heat until just ready to boil. Add scant cup of potato flakes. Stir and let set for 5 minutes.
Salt and pepper to taste. If desired, garnish with parsley.
HAMBURGER SOUP
~Submitted by Jessica, Corfu, Greece
1-2 lbs. hamburger
2 pkgs. frozen soup mix vegetables
1 lg. can crushed tomatoes
1 med. onion
1-2 tsp. salt (to taste)
1/4 tsp. pepper (to taste)
Water
Accent
4 qt. cooking pan
Lightly brown hamburger in skillet or large soup pan. In large soup pan, add cooked hamburger, vegetables, tomatoes, onions, salt, pepper, Accent, and enough
water to cover and fill pan. Bring to boil and turn to medium heat or lower. Cook 1-2 hours (until vegetables are tender). Stir occasionally. Skim off extra grease
and serve.
EZ SLOPPY JOES
~Submitted by Jessica, Corfu, Greece
1 lb. hamburger
2 tbsp. onion soup mix
1/2 c. catsup
2 tbsp. mustard
Salt & pepper to taste
2 tbsp. brown sugar
Brown hamburger with onion soup mix. Add catsup, mustard and brown sugar. Simmer 5 to 10 minutes. Serve on hamburger buns. Or serve as an open face
sandwich.
CHILI
~Submitted by Jessica, Corfu, Greece
1 lb. ground beef
1 (10 1/2 oz.) can tomato soup
1 (29 oz.) can kidney beans
1 med. onion
1 1/2 tbsp. chili powder
Salt & pepper to taste
1/4 c. water
Brown ground beef and onions. Add chili powder, salt and pepper lightly to taste. Add soup and beans, about 1/4 cup water (or water to desired consistency).
Simmer for 1 hour on low, covered.
Serves 4.
TACO PIE
~Submitted by Jessica, Corfu, Greece
1 pkg. (8) crescent rolls
2 (8 oz.) cans tomato sauce
1 lb. ground meat
1 pkg. taco mix
Jalapeno cheese
Pat rolls into pie pan to resemble pie crust. Bake at 350 degree oven until brown, approximately 5 to 7 minutes. Brown ground meat; add tomato sauce and taco mix.
Pour into pie pan and top with cheese. Bake until cheese melts. Garnish with lettuce, tomatoes and sour cream.
CHICKEN PARMESAN
~Submitted by Jessica, Corfu, Greece
Chicken breasts
Pepper
Italian bread crumbs
Spaghetti sauce (jar)
Sliced Mozzarella cheese
Flatten chicken breasts (boneless/skinless), pepper and dip into Italian bread crumbs. Fry in small amount oil to brown; lay in baking dish. Top with your favorite
spaghetti sauce to taste. Sprinkle with grated parmesan cheese. Bake at 350 degrees for 30 minutes (covered). Top each breast with a slice of Mozzarella
cheese.
Return to oven to melt cheese.
SPICY BAKED CHICKEN
~Submitted by Jessica, Corfu, Greece
1 jar Sweet & Spicy French Dressing
1 can whole cranberry sauce
1 pkg. Onion soup mix
Chicken pieces
Mix first 3 ingredients. Pour over chicken. Bake 350 degrees for 1 hour.
SALMON PATTIES
~Submitted by Jessica, Corfu, Greece
1 can (15-16 oz.) pink salmon
1 egg
1/3 c. minced onion
1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. Crisco
Drain salmon; set aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon
juice and stir into salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco. Serve with tartar sauce or Caesar salad
dressing.
UPSIDE DOWN CAKE
~Submitted by Jessica, Corfu, Greece
1/4 c. butter or margarine
1 c. brown sugar
1 can crushed pineapple, well drained
1 pkg. yellow cake mix
Maraschino cherries (optional)
Melt butter and divide equally into two 8 or 9-inch round cake pans. Mix drained pineapple and sugar and spread over butter. Press cherries (cut in halves or
quartered) into pineapple mixture. Mix cake mix according to package directions. Pour over pineapple mixture and bake according to package directions.
BAKED SEASONED SALMON
~Submitted by Jean M., aka Vida, from OH
1# red salmon
1 tbs cider vinegar
1 tbs Worcestershire Sauce
1 Tbslemon ice
1 tsp alt
1 tsp prepared mustard
1/8 tsp pepper
1/2 cup melted butter
Blend well and pour 1/2 over fish in oiled baking dish.
Bake 20 minutes in 450?? oven, basting with rest of sauce. Fish is done when opaque and easily flaked.
Sprinkle with paprika and freshly chopped parsley.
BAKED SCORED POTATOES
~Submitted by Jean M., aka Vida, from OH
Scrub 4 large baking potatoes. Cut in half lengthwise and cut crosswise in thick slices, but not through the potato. Fan slightly and put in shallow, oiled pan. Spread
with melted butter. Sprinkle with Paprika, salt and pepper, fresh minced parsley and any other seasoning you like. I sometimes use celery salt and a ground chipotle
pepper.
Bake, uncovered at 350?? for 50 minutes. Drizzle with more butter.
Servings depend on how many are at table. At least 4.
These can be partly baked in a microwave and finished in a hotter oven with another food.
MOLDED CUCUMBER SALAD
~Submitted by Jean M., aka Vida, from OH
Dissolve 1 pkg ( small ) lemon Jello in 2/3 cup boiling water.
Add:
3 tbs cider vinegar
1 tsp salt
1 tsp grated onion (or to suit)
Stir well. Allow to set 40 to 60 minutes or until thick but not firm.
Beat in:
2 cups sour cream
1/4 cup Miracle Whip
Stir in:
1 large cucumber, peeled, seeded, shredded or minced, and well drained.
Turn into suitable oiled mold and chill. I like to use a ring mold and fill the center with drained small curd cottage cheese, after I turnout the salad on a plate lined
with lettuce leaves.
These recipes look more time consuming than they really are.
POLYNESIAN CHICKEN
~Submitted by Jean M., aka Vida, from OH
2 1/2 lb. chicken pieces
1 ( 14 oz ) can crushed pineapple
1 (12ounce ) jar peach perserves
Spray a baking pan with oil, arrange the chicken in the pan and spray with oil. Bake for 30 minutes at 400*, uncovered. Turn chicken pieces and bake for 20
minutes. Meanwhile, drain the pineapple and mix with the perserves. Pour over the chicken and bake an additional 20 minutes.
Serves 4-6
QUICK RICE PILAF
~Submitted by Jean M., aka Vida, from OH
1 cup brown rice (white, optional)
1 (10 3/4 ) can of French Onion Soup
1 15 ounce can of beef consomme
1 cup butter
Put all ingredients into casserole stirring well. Cover tightly. Bake at 350* for 60 minutes.
Serves 4
ORANGE GLAZED CARROTS
~Submitted by Jean M., aka Vida, from OH
1 lb of carrots or bag of frozen carrots
1 cup orange juice
1/4 cup butter
2 Tbs brown sugar
Combine all ingredients in saucepan. Cover and simmer 15 minutes. Uncover and simmer until all liquid is absorbed.
Serves 4-6.
QUICK CHOCOLATE PIE
~Submitted by Jean M., aka Vida, from OH
2 cups vanilla ice cream
1 cup milk
1 small box of instant chocolate pudding
1 graham cracker crust
Combine, ice cream, milk and pudding. Beat until smooth. Pour in to pie shell and refrigerate until firm. Top with Cool-whip and Chocolate Chips.
BEAN NACHOS
~Submitted by Larry Holmes, Ontario, Canada
1 can (16 ounces) kidney beans, drained and rinsed
1/2 cup prepared mild chili salsa
4 flour tortillas
1 cup pimiento-stuffed olives, coarsely chopped
1/2 cup plan low-fat yogurt (optional)
Combine beans and salsa in blender of food processor. Pulse with on/off motion until almost pur?©ed. Spread mixture over the tortillas.
Bake in preheated oven (400?°F)for 5 minutes or until just warmed through. Scatter olives over top. Cut each tortilla into quarters and serve warm with a dollop of
yogurt, if you wish.
Makes 4 servings
Per serving: 236 calories; 6 g protein; 4 g fat; 43 g carbohydrates; 938 mg sodium; 0 mg cholesterol
Exchanges: 2 starch/bread??™ 1 vegetable, ?? fruit; 3.4 fat
ADOBE CHICKEN STEW
~Submitted by Larry Holmes, Ontario, Canada
1 tablespoon vegetable oil
1 large onion, finely chopped
1 clove garlic, finely chopped
2 cans (10 ounces each) no-salt-added tomatoes in juice, undrained
2 cups cubed cooked chicken
1 cup thawed frozen corn
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/8 teaspoon pepper
Heat oil in medium-sized saucepan over medium heat. Add onion and saut?© 3 minutes. Add garlic; saut?© 1 minute.
Add tomatoes with juice, chicken, corn, cinnamon, salt, cloves, cumin and pepper. Bring to boiling over medium-high heat. Reduce heat to medium-low; simmer,
uncovered for 20 minutes, stirring occasionally.
Makes 4 servings.
Per serving: 245 calories; 23 g protein; 9 g fat; 18 g carbohydrates; 493 mg sodium; 62 mg cholesterol
Exchanges: 1 starch/bread; 1/2 vegetable; 3 lean meat
PASTA WITH PEAS
~Submitted by Larry Holmes, Ontario, Canada
8 ounces linguine
1 tablespoon olive oil
4 ounces Canadian-style bacon, cut into 2- by 1/2-inch strips
1 tablespoon all-purpose flour
1 1/4 cups low sodium chicken broth
1 cup frozen peas
1 tablespoon red-wine vinegar
1/4 cup grated Parmesan cheese
Cook linguine in large pot lightly salted boiling water following package directions. Drain well.
Meanwhile, heat oil in large skillet over medium heat. Add bacon; cook, stirring, 1 minute. Sprinkle flour into skillet. Cook, stirring constantly, 1 minute. Add
chicken broth, stir to dissolve flour. Add peas. Bring to boiling over medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened.
Remove from heat. Stir in vinegar and cheese.
Return drained linguine to pasta cooking pot. Add bacon mixture; toss to coat. Serve at once.
Makes 4 servings
Per serving: 349 calories; 10 g protein; 8 g fat; 50 g carbohydrates; 758 mg sodium; 18 mg cholesterol
Exchanges: 3 1/4 starch/bread; 1 lean meat; 1 fat
APPLE-BERRY-GURT
~Submitted by Larry Holmes, Ontario, Canada
2 cups unsweetened applesauce
1 cup plain low-fat yogurt
1/4 cup honey, or to taste
1 cup frozen dry-pack raspberries, thawed
Combine applesauce, yogurt and honey in bowl until blended. Stir in raspberries. Refrigerate until ready to serve.
Makes 8 servings (4 cups)
Per serving: 85 calories; 2 g protein; 1 g fat; 20 g carbohydrates; 22 mg sodium; 2 mg cholesterol
Exchanges: 1 1/2 fruit
PORK CHOPS WITH RED AND WHITE CABBAGES
~Submitted by Larry Holmes, Ontario, Canada
1 tablespoon vegetable oil
4 center-cut pork chops, trimmed
1/4 teaspoon pepper
1 bag (16 ounces) sauerkraut, drained and rinsed
1 jar (16 ounces) sweet-and-sour red cabbage, drained
1/4 cup low sodium chicken broth
Heat the oil in a very large skillet over medium heat. Add the chops; cook, turning once, until browned, about 4 minutes on each side. Drain all the fat from the
skillet. Sprinkle the chops with pepper.
Add sauerkraut, red cabbage and broth to chops in skillet. Cover and simmer 20 minutes or until chops are cooked through.
Makes 4 servings.
Per serving: 284 calories; 27 g protein; 12 g fat; 15 g carbohydrates; 848 mg sodium; 75 mg cholesterol.
Exchanges: 2/3 fruit; 3 1/2 lean meat
HORSERADISH APPLESAUCE
~Submitted by Larry Holmes, Ontario, Canada
1/2 cup unsweetened applesauce
1 tablespoons red or white prepared horseradish
1 teaspoon sugar
Combine the applesauce, horseradish and sugar in a small bowl. Cover and refrigerate until ready to serve.
Makes about 1/2 cup.
Nutrient value per tablespoons: 9 calories; 0 g protein; 0 g fat; 2 g carbohydrates; 2 mg sodium; 0 mg cholesterol.
Exchanges: 1/8 fruit
CHICKEN AND RICE PILAF
~Submitted by Larry Holmes, Ontario, Canada
1 tablespoon vegetable oil
1 large onion, finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
2 cups cubed cooked chicken
1 cup frozen peas, thawed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups uncooked instant converted rice
1/2 cup low-fat yogurt
Heat oil in large skillet over medium heat. Add onion, curry powder and cumin; saut?© 3 minutes. Add chicken, peas, chicken broth, salt and pepper. Bring to boiling.
Reduce heat to medium-low; simmer, uncovered, 5 minutes.
Stir in rice. Bring to boiling; boil 1 minute. Cover, and remove from heat, Let stand 7 minutes or until rice is tender. Stir in yogurt. Serve at once.
Makes 4 servings.
Per serving: 494 calories; 30 g protein; 10 g fat; 68 g carbohydrates; 665 mg sodium; 64 mg cholesterol.
Exchanges: 4 starch/bread; 1 vegetable; 2 1/2 lean meat; 1/2 fat
HEARTY BLACK BEAN SOUP
~Submitted by Larry Holmes, Ontario, Canada
1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
1 large carrot, coarsely chopped
1 teaspoon ground cumin
4 ounces Canadian-style bacon, coarsely chopped (1/2 cup)
2 cans (16 ounces each) black beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1 cup frozen corn kernels, thawed
1 cup water
1 lemon
1/2 cup instant converted rice
Heat oil in medium-size saucepan. Add onion, garlic, carrot and cumin; saut?©, stirring, for 3 minutes. Add bacon; saut?© 1 minute.
Place half of beans and 1/2 cup of chicken broth in blender or food processor. Whirl until pur?©ed. Add to saucepan with remaining broth, remaining beans, corn
and water. Bring to boiling. Reduce heat to medium-low; simmer 5 minutes or until carrot is tender.
Cut 4 slices from lemon; reserve for garnish. Juice from remaining lemon.
Stir lemon juice and rice into saucepan. Boil 1 minute. Cover, and remove from heat. Let stand 7 minutes or until rice is tender. Ladle soup into bowls. Garnish
each with lemon slices.
Makes 4 servings.
Per serving: 438 calories; 24 g protein; 7 g fat; 72 g carbohydrates; 1,205 mg sodium; 14 mg cholesterol.
Exchanges: 4 3/4 starch/bread; 1 1/4 medium-fat meat
ORANGE SHERBERT AMBROSIA
~Submitted by Lou, FL
3 large oranges, cut in half
1 pint orange sherbert
1 cup fresh strawberries, sprinkled with sugar
1/2 cup shredded or flakes coconut
Separate orange sections from shell, removing all white membrane. Refrigerate the sections.
Line each orange shell with a layer of sherbert. Freeze until firm. Fill shells with the chilled orange slices, strawberries and sprinkle with the coconut.
Serves 6
HUNGARIAN PORK CHOPS
~Submitted by Lou, FL
1 box ( 5 1/2 ounce ) of potaoes au gratin
4 cups shredded cabbage (I use cole slaw mix)
1/2 cup sour cream
2 tsp paprika
1 small jar of pimientoes
4 pork chops
Follow directions on box for potatoes, except use 2 1/2 qt, casserole and increase water to 2 1/2 cups. Mix in the cabbage, pimiento, sour cream and paprika, then
top with the pork chops. Bake at 400* for 50-60 minutes.
CHEDDAR CHEESE DROP BISCUITS
~Submitted by Lou, FL
2 cups Bisquick or your favorite mix
1 cup grated cheddar cheese
1/4 tsp cayenne pepper
1 cup milk
In bowl, put the dry ingredients, mixing well. Add the milk and mix well. Drop by spoonful on a lightly greased baking sheet 1 inch apart. Bake at 435* for 12--14
minutes.
Serves 4--6
CHERRY CHEESECAKE
~Submitted by Lou, FL
1-8 oz package cream cheese, softened
1-14 ounce can sweetened condensed milk
1/3 cup lemon juice
1--9 inch graham cracker pie shell
1--15 ounce can cherry pie filling
Mix cream cheese with milk and lemon juice. Pour into pie shell. Top with the cherry filling. Chill for at least 1 hour.
TURKEY BURRITOS (OR TACOS)
~Submitted by Teresa, TX
2 tbspns olive oil
1 lb. ground turkey
1/2 cup chopped onion
2 cloves chopped garlic
1 tsp. cumin
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chopped cilantro
12 flour tortillas
1 avocado, diced
shredded cheddar cheese
Heat the oil, saute the onion until tender. Add the garlic and saute for 1 minute more. Add the seasonings and the ground turkey. Break up the turkey, browning it
until completely cooked. Add the chopped cilantro.
Heat flour tortilla in a clean skillet til warm. Fill tortilla with meat, top with shredded cheese and avocados. Wrap up and enjoy!
LAZY MAPLE CRESCENT PULL-APARTS
~Submitted by Pat, Minden, NV
Source: Pillsbury Crescent Main Dish, Appetizer & Dessert Recipes
1/4 cup butter or margarine
1/4 cup packed brown sugar
2 tablespoons maple-flavored syrup
1/4 cup chopped pecans or walnuts
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Heat oven to 375 degrees. In ungreased 8-or9-inch round pan, place butter, brown sugar and syrup. Place in oven for 2 to 4 minutes or until butter melts. Mix
until well blended; sprinkle with pecans.
Remove dough from can in rolled section; separate long roll into 2 shorter rolls at center perforations. With serrated knife, cut each roll into 6 slices.
In small bowl, mix granulated sugar and cinnamon. Dip both sides of each slice into sugar mixture; arrange over butter mixture in pan. Sprinkle any remaining sugar
mixture over top.
Bake 17 to 23 minutes or until golden brown. Cool 1 minute. Place heatproof serving plate upside down over pan. Turn plate and pan over; remove pan. Serve
warm.
CREAMY STRAWBERRY-LEMON SQUARES
~Submitted by Pat, Minden, NV
Source: Kraftfoods.com
I made this for our Easter dinner and my family loved it! A good recipe for "busy moms" or anybody who is "busy"!
1-1/2 cups HONEY MAID Honey Grahams or finely crushed NABISCO Graham, finely crushed (about 21 squares)
1/2 cup sugar, divided
6 tablespoons butter or margarine, softened
1pkg. (8 oz.each) PHILADELPHIA cream Cheese, softened
3 cups cold milk, divided
2 pkg. (4-serving size each JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP strawberry Whipped Topping. thawed
MIX graham crumbs, 1/4 cup of the sugar and butter until will blended. Press firmly onto bottom of 13x9-inch baking pan to form crust. Set aside.
BEAT cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.
POUR remaining 2-3/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in
pan.
Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in
refrigerator.
STRAWBERRY CREAM PIE
~Submitted by Pat, Minden, NV
Source: kraftfoods.com
Here is another one that I made and talk about good, this is GREAT!
1 MRS. SMITH'S 9-inch Deep Dish Pie Crust
2 squares BAKER'S Semi-Sweet Baking Chocolate
2cups thawed COOL WHIP Strawberry Whipped Topping, divided
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2-1/2 cups cold milk
1 cup sliced strawberries
PREPARE pie crust as directed on pkg. for a Baked Ready-To- Fill Crust.
MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Stir in 1 cup of the whipped topping. Spread
evenly onto bottom of crust; set aside.
PREPARE pudding mixes with milk as directed on pkg. for pie; pour over chocolate layer in crust. Refrigerate at least 4 hours.
TOP with the remaining 1 cup whipped topping and the strawberries just before serving. Store leftover pie in refrigerator.
TRIPLE-LAYER LEMON PIE
~Submitted by Pat, Minden, NV
Source: kraftfoods.com
I have not tried this one yet but it is next, my husband loves lemon anything.
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 HONEY MAID Graham Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended, (Mixture will be thick.)
SPREAD 1-1/2 cups of the pudding onto bottom of crust; set aside. Add half of the whippd topping to remaining pudding; stir gently until well blended. Spread
over pudding layer in crust; top with the remaining whipped topping.
REFRIGERATE 3 hours or until set. Garnish with lemon peel, if desired. Store leftover pie in refrigerator.
STRAWBERRY-ORANGE DELIGHT
~Submitted by Pat, Minden, NV
Source: kraftfoods.com
Another one I have not tried but I will!
2-1/2 cups boiling water
3 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
2-3/4 cups cold water
1 can (11 oz.) DOLE Mandarin Oranges, drained
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Wipped Topping, thawed, divided
STIR boiling water into dry gelatin mixes in medium bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate about 1-1/4 hours or until
slightly thickened (consistency of unbeaten egg whites). Reserve a few oranges for garnish. Gently stir remaining oranges into thickened gelatin.
BEAT cream cheese and sugar in separate medium bowl with wire whisk until well blended. Gently stir in 2 cups of the whipped topping. Spoon into large serving
bowl; cover with the gelatin mixture.
REFRIGERATE 2 hours or until firm. Top with the remaining whipped topping and reserved oranges just before serving.
EASY STRAWBERRY DESSERT
~Submitted by Pat, Minden, NV
Source: kraftfoods.com
Will be trying this also.
1-1/2 cups boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 tub (8oz.) COOL WHIP Strawberry Whipped Topping, unthawed, divided
1 cup sliced strawberries
STIR boiling water into dry gelatin in large bowl until completely dissolved. Add 2/3 of the frozen whipped topping (about 2 cups); stir with wire whisk until
whipped topping is completely melted and mixture is well blended. Refrigerate remaining whipped topping for latter use as granish.
SPOON fruit evenly into 5 dessert cups; cover evenly with the gelatin mixture. Refrigerate 2 hous or until set.
TOP with the remainig thawed whipped topping just before serving.
BLACK CHERRY JUBILEE
~Submitted by Pat, Minden, NV
Source: kraftfoods.com
Can not wait to try this one!
1 cup boiling water
1 pkg. (4-serving size) JILL-O Brand Black Cherry Flavor Sugar Free Low Calorie Gelatin
1 cup cold water
1 cup thawed COO WHIP LITE Whipped Topping, divided
STIR boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved. Stir in cold water.
POUR into 9-inch square pan. Refrigerate 4 hous or until firm.
CUT gelatin into 1/2-inch cubes. Layer gelatin cubes alternately with 1/2 cup of the whipped topping in 4 dessert glasses. Top with dollops of the remaining 1/2
cup whipped topping.
BAKER'S ONE BOWL CHOCOLATE-STRAWBERRY CAKE
~Submitted by Pat, Minden, NV
Source: kraftfoods.com
And finally! ...boy does this one look good!
5 squares BAKER'S Semi-Sweet Baking Chocolate, divided
6 Tbsp. butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 eggs
1-1/4 cups flour. divided
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed COOL WHIP Strawberry Whipped Topping
1 cup sliced strawberries
PREHEAT oven to 350 degrees. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted.
Stir until chocolate is completely melted.
STIR in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of
the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into
9-inch round cake pan sprayed with cooking spray.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pan. Cool completely on wire rack. Top with the whipped topping and
strawberries just before serving. Melt remaining 2 chocolate squares as directed on pkg.; drizzle over cake. Let stand until chocolate is set. Store leftover cake in
refrigerator.
FISH PIE
~Submitted by: Ann, Montreal, Quebec, Canada
Recipes are from a cookbook that I own, it's called Company's Coming.... I used a lot of these recipes when all of my 4 boys were living at home, the recipes are
simple and easy, and most of them can be doubled easily, if you have a larger family, and they call for ingredients that we most often have at home.
2 cups Milk
2 lbs. Fish Fillets (sole or other)
3 tbs. Butter or magarine
3 tbs. All-purpose flour
1 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Worcestershire Sauce
1 1/2 cups Reserved Milk
1 Cooked Pie shell 10 inch
Paprika, sprinkle
Heat milk in saucepan. Add fish. Poach (simmer slowly) until barely cooked, until it flakes easily when fork tested, about 5 minutes. With slotted spoon lift out fish.
Place on rack. Reserve milk.
Melt butter in another saucepan. Mix in flour, salt, pepper and Worcestershire sauce. Add reserved milk, stirring until it boils and thickens.Put fish into pie shell.
Pour cream sauce over top. Bake uncovered in 350 F oven for 8 to minutes until browned. Cut into 6 wedges
GROUND BEEF MEAL IN ELECTRIC SKILLET
~Submitted by: Ann, Montreal, Quebec, Canada
2 T. shortening
1/2 lb. Vermicelli (broken into small pieces)
1 lb ground beef
1 T. salt
1 t. pepper
2 c. onion, thinly sliced
2 c. celery, thinly sliced
1 1/2 c. whole kernel corn, drained
1 t. chili powder
1 (16 oz.) can tomatoes
1 c. water
8 oz. pkg. process American cheese slices
Preheat electric skillet to 300?°. Melt shortening. Saut?©' Vermicelli until lightly browned, stirring occasionally. Add beef and cook, stirring until meat loses its red
color. Layer in next 7 ingredients. Add water. Set electric skillet at 200- 225?°, or high enough for it to simmer. Simmer, covered, for 25 minutes, gently stirring half
way through. Place cheese slices on top of mixture. Cover and cook 5 minutes or until cheese is melted. (Can use spaghetti in place of Vermicelli)
BROWN FISH
~Submitted by: Ann, Montreal, Quebec, Canada
Easy way of preparing fish.
4 Fish fillets or steaks
3/4 cup Mayonnnaise
1/4 cup Sour Cream
1 Envelope dry onion soup mix
1/2 tsp. Oregano
1/2 tsp. Basil
Lay out fish in foil lined pan.
Mix remaining ingredients together. Spread over top of fish. Bake uncovered in 450 F oven for about 15-18 minutes.
Serves 4.
TUNA RING
~Submitted by: Ann, Montreal, Quebec, Canada
3 Eggs
2- 7 oz cans Tuna, drained and flaked
1 1/2 cups Dry bread crumbs
1/4 cup Finely choppd onion
1/2 cup Milk
1 tbsp. Lemon Juice
1 tsp. Salt
1/4 tsp Pepper
Beat eggs with fork in bowl. Add remaining ingredients.Mix together. Pack into greased 4 cup (1L) ring mold. Bake uncovered in 350 F oven for about 30 to 40
minutes. Ring will test done if you insert a knife and it comes out clean. Serve with a spoonful of sour cream on top.This recipe can be prepared night before,
stored in refrigerator, and just pop it into oven next day.
CRAB CAKES
~Submitted by: Ann, Montreal, Quebec, Canada
These delicate tender cakes are a delight to eat.
1 lb Crabmeat
1 Egg
1 tbsp. Dry Onion Flakes
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 cup Cracker Crumbs
2 tbsp. Mayonnaise
1/2 tsp. Worcestershire sauce
Cracker crumbs for coating
Mix first 8 ingredients together. Shape into patties.
Coat with remaining cracker crumbs. Cook in well greased frying pan browning both sides, about 3 minutes each side. Serve with lemon wedges.
Makes 10 patties. Serves 5
TUNA PORCUPINES
~Submitted by: Ann, Montreal, Quebec, Canada
Aptly named, these are a result of stretching a can of tuna with rice.
1-7 0z Can, flaked tuna, drained
1/2 cup Long grain rice
1/2 cup Chopped onion
1/2 tsp Salt
1/8 tsp Peper
1 Egg, fork beaten
10 oz. Condensed cream of mushroom soup
1/2 cup Water
Mix first 6 ingredients together in bowl. Shape into about 14 balls. Place in 9x9 inch greased baking dish. Stir soup and water together well. Pour over balls. Cover.
Bake in 350 F oven for 1 hour until rice is cooked.
Serves 4. This dish can also be prepared night before.
SPANISH MEATLOAF
~Submitted by: Ann, Montreal, Quebec, Canada
Not only does this contain tomatoes, it has a deep red topping over the juicy meat. Family size.
1 Egg
14 0z. Canned tomatoes, broken up
1 cup Rolled oats
1/4 cup Chopped onion
1 tbsp. Worcestershire sauce
2 tsp. Salt
1/4 tsp Pepper
2 lbs, Ground beef
Sauce:
1/2 cup Ketchup
1/3 cup Brown sugar
1 tbsp. Prepared mustard
In large bowl beat egg with spooon. Mix next 7 ingredients. Pack into 9x5x3 inch loaf pan.
Mix ketchup with sugar and mustard. Spread over loaf. Bake uncoverd in 350 F oven for 1 1/4 to 1 1/2 hours.
Serves 6
CORN BEEF PATTIES
~Submitted by: Ann, Montreal, Quebec, Canada
Quick and easy. Uses canned corned beef.
12 oz. Canned corned beef, flaked or ground
1 Egg
1/2 cup Dry bread crumbs
1 tsp. Prepared mustard
1-2 tbsp. Milk if needed to moisten
1/2 cup Finely chopped onion
1 tbsp. Olive oil for onions
1tbsp. Olive oil for frying patties
Put first 5 ingredients into bowl. Mix.
Saute onion in olive oil in frying pan until soft. Add to corned beef mixture. Mix. Add a bit of milk if too dry. Shape into 10 patties. Brown in olive oil in frying
pan.
Can also be made into...
Corned Beef Balls: Shape into 18 balls instead of patties. Put into 2 quart casserole. Cover with a mixture of 10 oz. condensed nacho cheese soup or Cheddar cheese
soup and 1/2 cup milk. Cover, Bake in 350 F oven for 25-30 minutes until hot and bubbly.
Serves 4
STEAK AND SMOKIES
~Submitted by: Ann, Montreal, Quebec, Canada
A conversation piece. Neat looking.
2 lbs. Round steak, thinly cut
6 Smokies (smoked sausages)
3 tbsp. Cooking oil
1 Medium onion, chopped
Salt and Pepper to taste
2 cups Hot water
4 tbsp. Beef bouillon powder
Pound meat to 1/4 inch thickness or less. Cut into 6 pieces. Place a smokey on each piece of meat and roll up. Secure with wooden toothpicks or string. Brown rolls in
hot oil along with onion in frying pan. Sprinkle with salt and pepper. Dissolve bouillon powder into hot water. Pour over meat. Cover. Simmer until tender, about
30-35 minutes. Slice into 1 inch pieces.
Serves 6
RIBS IN A CROCKPOT
~Submitted by Helen H., Ft. Myers, FL
How much more easy and delicious can this meal get? Enjoy!
1 16 oz. bottle of Pepsi
1 small (8 oz.) bottle of ketchup
1/2 bottle of barbecue sauce (or to the desired thickness in texture)
1 large green pepper sliced in strips
1 large onion sliced in strips
6-8 Ribs
Add ribs and all ingredients to crock pot.
Slow cook about 7-8 hours with lid tilted.
For an extra use of this recipe, pour the sauce over egg noodles if the ribs aren't too fatty.
GREEN PEPPER SOUP
~Submitted by Helen H., Ft. Myers, FL
1 1/2 lbs. Ground beef
3 lg. Green peppers
1 lg. Onion
2 (14-oz.) cans Beef Broth
3 (10-oz.) cans Tomato soup
1 (29-oz.) can Crushed tomatoes
1 (4-oz.) can Mushrooms drained
1 1/2 c. Cooked Rice
Cook beef, peppers & onions and drain good then add rest of ingredients, except for rice, bring to a boil, then simmer for 30 minutes and add rice and serve.
CROCKPOT LASAGNA
~Submitted by Helen H., Ft. Myers, FL
1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp. dried oregano
1 package (8 oz) lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) ricotta cheese or small curd cottage cheese
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meatis no longer pink; drain. Add the tomato sauce, water,tomato paste,salt and oregano; mix well.
Spread 1/4 of mixture in bottom ofungreased 5-qt crockpot or slow cooker. Arrange noodles over sauce (break the noodles as necessary). Combine the cheeses;
spoon 1/3 ofmixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
Serves 6-8.
Tip: You can substitute 2 lg jars of Ragu (any flavor) for the tomato sauce, water and tomato paste. Also like all good lasagna, this is better the next day. I have
made this the day before and just reheated in the crock.
MACARONI AND CHEESE
(crock pot)
~Submitted by Helen H., Ft. Myers, FL
8 oz. Elbow macaroni, cooked and drained
4 cups (16 oz.) shredded sharp Cheddar Cheese (divided)
1 can (12 oz.) evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. Salt
1/2 tsp. Black pepper
Place cooked macaroni in a 3 1/2 quart ( or larger ) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining
cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5-6 hours or until
the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
BEEF-MACARONI SKILLET
~Submitted by: Lillian, FL
Source: Farm Journal??™s Busy Woman??™s Cookbook, 1961
1 lb. ground beef
1 medium onion, chopped
3 cups tomato juice
1 Tbsp. Worcestershire Sauce
1 Tbsp. vinegar
1 tsp. salt
1/8th tsp. pepper
1 tsp. dry mustard
1 cup uncooked elbow macaroni
Brown beef and onion in skillet. Add remaining ingredients and cook, covered, until macaroni is done, about 20 minutes. Stir occasionally, while cooking.
The mustard and Worcestershire Sauce give this a little ???zing???, but not too much.
Serves 6
HURRY-UP POTATOES
~Submitted by: Lillian, FL
There is no recipe for this, but it is so easy to do. My family has always loved this dish, told to me by a sister.
Peel (or scrub, if using peels), potatoes and slice about ????? thick. Place on baking sheet sprayed with cooking oil. Brush potatoes with melted butter or with
vegetable oil and sprinkle with salt, pepper and sesame seeds. Broil until tender and starting to brown.
EGGS IN POTATO POCKETS
~Submitted by: Lillian, FL
Source: Farm Journal??™s Busy Woman??™s Cookbook, 1961
This is easy, good and the kids will love it. Add a salad for a complete meal.
8 cups instant mashed potatoes
1 tsp. instant minced onion
2 Tbsp. chopped pimento
1/4 tsp. pepper
8 eggs
1/2 tsp salt
2 cups grated American or Cheddar cheese
1/3 cup crumbled cooked bacon
Prepare potatoes as directed on package. Mix in onion, pimento and pepper; spread in a buttered shallow baking dish. Break eggs into 1/2??? depressions in potatoes.
Sprinkle with salt, cheese and bacon. Bake at 325?? for 35 minutes or until eggsare consistency that you desire.
Serves 8
TOSSED SALAD IN A HURRY
~Submitted by: Lillian, FL
Early in the day, tear washed greens into bite-sized pieces. Rub a salad bowl with garlic. Cover bowl tightly and refrigerate until ready to use at dinner time ( It??™s
so easy to just slide the entire, filled bowl into a large plastic bag and close). When ready to serve, add vegetables of your choice, such as cucumbers, green
pepper, carrot, radishes, tomatoes. Add dressing and toss. It is crispy and fresh.
TOAST CUPS WITH CREAMED HAM AND VEGETABLES
~Submitted by: Lillian, FL
Another favorite of the family. This was a way to get those veggies into the children.
Make a medium white sauce.
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp.salt
1/8 tsp. pepper
1 cup milk
Melt butter in saucepan until bubbling. Blend in flour and seasonings. Stir and cook until smooth and bubbly. Remove from heat and stir in milk. Heat to boiling,
stirring constantly. Boil for 1 minute.
Cut crusts from sandwich style bread, about 8 slices. Butter bread and place into muffin tins, butter side up. Toast in oven until lightly browned, Meanwhile, add
ham, peas, saut?©ed onion??¦.whatever you like, to sauce. Sauce is also good with tuna, chicken or salmon. When toast cups are toasted, fill with creamed mixture and
serve with a salad.
SALMON AND CORN AU GRATIN
~Submitted by: Lillian, FL
1 can (6 to 8 oz.) Salmon
1 can (16 oz.) creamed corn
1/2 cup cream
Cracker crumbs or bread crumbs
1/2 cup grated cheese
Spray baking dish with vegetable oil spray. Place flaked salmon in bottom of dish; add corn. Pour cream over corn and top with crumbs and cheese. Bake at 375??
for 20 minutes.
Serves 4
MINUTE STEAK STEW
~Submitted by: Lillian, FL
Source: Hunt??™s Foods
4 minute or cube steaks, 3/4 lb. total, cut into 1??? strips
2 Tbsp. flour
2 Tbsp. butter
1 Tbsp. finely chopped onion
1 cup peas and carrots, cooked
1/2 cup vegetable liquid
6 to 8 potatoes, cooked
1 (8 oz.) can tomato sauce
Season the flour with 1/2 tsp. salt and 1/8 tsp. pepper. Roll the steak strips in the flour mixture. Heat butter in skillet and add steak; brown well on all sides. Stir
in remaining ingredients and cover. Simmer for 10 minutes.
Serves 3 to 4.
PEACHY CARROTS
~Submitted by: Lillian, FL
Source: The Four Ingredient Cookbook
1 lb. carrots, sliced and cooked
1/3 cup peach preserves
1 Tbsp. margarine, melted
Pinch of salt (optional)
Combine carrots with margarine and preserves. Add salt. Cook over low heat until carrots are heated thoroughly.
Serves 6.
ORANGE PORK CHOPS
~Submitted by: Lillian, FL
Source: The Four Ingredient Cookbook
4 lean pork rib chops
1/3 cup light orange marmalade
2 Tbsp. Dijon mustard
4 bunches green onions, chopped
In small saucepan, mix marmalade and mustard and stir over medium heat until marmalade is melted. Set aside. Place chops on broiler rack, about 4??? from heat, and
broil for 6 minutes; turn and broil another 2 minutes. Spoon half of the glaze over chops and broil 6 minutes more or until chops are no longer pink. In separate
skillet, sprayed with non-stick cooking spray, stir-fry the onions 2 minutes or until tender crisp. Stir in remaining glaze and heat thoroughly. Serve over chops.
Serves 4
LACE CRUSTED APPLES
~Submitted by: Lillian, FL
Source: Farm Journal??™s Busy Woman??™s Cookbook
5 tart cooking apples
3 Tbsp ralsins
1 Tbsp. lemon juice
Wate
r
1 1/2 tsp. grated lemon peel
1 Tbsp. lemon juice
1/2 tsp. cinnamon
1 1/2 cups brown sugar, firmly packed
1 1/2 cups finely chopped walnuts
1/2 cup melted butter
Vanilla Ice Cream
Peel and core apples. Cut into 1/2??? lengthwise slices. Place in saucepan with raisins, lemon juice and water to cover halfway. Cover, bring to a boil and simmer until
tender, about 5 minutes. Drain well. Turn into a 10??? glass pie plate and sprinkle with lemon peel, lemon juice and cinnamon. Combine brown sugar, walnuts and
melted butter and sprinkle over fruit. Broil about 6??? from heat until sugar is melted and golden brown. Cool slightly. Tap crust to break and top with ice cream.
Makes 6 servings
MOTHER??™S CINNAMON PIE
~Submitted by: Lillian, FL
This was something that my mother put together with left-over pie dough. We loved it as children and I still love it. There was never a recipe, but it is easy to make.
Pie crust for one 8 or 9??? pie
Butter
Granulated sugar
Cinnamon
Evaporated milk, not condensed, sweetened
Line pie pan with crust. Sprinkle sugar over crust. Sprinkle cinnamon over sugar. Pour evaporated milk (1 tall can) over sugar/cinnamon. And top with a few thin
pats of butter. Bake until bubbly and crust is golden.
This is very sweet and the milk will cook down some. You can top with ice cream, if it lasts long enough!
QUICK SPAGHETTI SAUCE
~Submitted by Judy, LaPorte, IN
1 lb. ground beef
1 large onion chopped
30 oz. tomato sauce
1 clove garlic
1 bay leaf
1 tsp. basil
1/2 tsp. oregano
2 tsp. sugar
1/2 to 1 tsp. salt
1/2 tsp. pepper
In dutch oven cook ground beef and onion until meat is browned and onion is tender. Drain. Add the remaining ingredients. Simmer covered for 1 hour. Stir
occasionally.
Serves 4-6
CONNIE'S MUSHBURGER SURPRISE
~Submitted by Leasa, IA
The first one I received from my dear friend Connie, who passed away some years ago in a car accident.
1 lb hamburger
1 med onion chopped
1 t season salt
1 t celery salt
Pinch of basil
garlic powder, salt and pepper to taste
4 oz egg noodles cooked
1 can mushroom soup
1 soup can water (I used 1/2 milk, 1/2 water)
Brown hamburger and onion with spices. While hamburger is cooking, cook noodles. Add soup and water to meat mixture. Drain noodles and combine with meat
mixtue. Simmer 30 minutes, adding more water if necessary.
4 servings. I like to add a salad and garlic bread to round out the meal.
HAM AND TATERS
~Submitted by Leasa, IA
The second one, I just came up with one night staring in the cupboard.
1 pkg Tater tots
1 can creamed corn
1 cup cubed cooked ham
shredded cheddar for top
Place tots in 9 x 9 glass pan. Mix ham and corn, pour over tots. Sprinkle cheddar on top.
Bake using the package directions (time and temp) for the tots, about 20 mins.
ONE-PAN BREAKFAST
~Submitted by Shirley, WA State
1/2 lb. bacon sliced in 1/2 pieces, fried crispy and drained
1 medium onion, chopped
1/2 green and red pepper chopped
2-3 c. left over boiled spuds or 2 cans of bought potatoes drained and rinsed
6-8 eggs beaten
grated cheddar cheese
Brown the bacon, drain but save the grease. Pour off half and add the onions, red and green peppers. Saute' till translucent and add the potatoes. Fry till golden
brown. Pour eggs over them and lift the potatoes up so some can flow under neath. Turn to low and cover with lid. Check them for doneness. Sprinkle on the
cheese. Place off heat with lid on while you make the toast. Voila, breakfast is done!!!
FAST AND EASY MAPLE BARS
~Submitted by Shirley, WA State
Ingredients:
1 bag of 36 frozen bread rolls
1 lb powdered sugar
1 Tbl. butter
1 capful mapleine extract
enough milk to make it icing consistency
Oil for deep frying in
Thaw rolls on cookie sheet, covered in plastic.
Make icing of powdered sugar, butter, extract, and milk. It needs to be like for a cake.
Heat oil to frying temp. When a piece of bread browns in 30 seconds or so.
Pat each roll out between your clean hands to the size of a woman's palm.
Let rest, covered in plastic for 15-20 min. Deep fry on both sides. Drain on brown paper bag or paper towels and ice them. Cool enough to handle and eat. Just as
good as boughten ones but a whole lot more reasonable.
Please note: We have low humidity here so it may have to be adjusted for your area.
SPEEDY DOUGHNUTS
~Submitted by Shirley, WA State
1 pkg. of refrigerated biscuits (Ballards Biscuits or Hungry Jack) 10 to a roll in the cardboard package
Oil for deep frying
Combo of white sugar, powdered sugar and cinnamon. Mixed well.
Tear a little hole in center of each busicut. I use my fingers for this. Deep fry them till they a golden brown on both sides. Drain and shake in sugar mixture that
is in a paper bag. Enjoy.
Note: I usually make this while we go camping and use a sauce pan for the oil. I heat it some till it gets a crazy glaze on the bottom of the oil and then I insert a
wooden chop stick in center of pan if the oil tries to climb it or goes towards it, the oil is ready. Chinese method taught to me a long time ago. It works.
MACARONI AND CHEESE
~Submitted by Carol, NY
I have had this recipe for many years, but my daughter improved upon it by using sharp cheddar. I like to add a tablespoon of horseradish to the cheese
mixture!
1 pint Cottage cheese
1/2 lb sharp cheddar cheese -- grated
1/2 cup milk
salt
pepper
1 stick margarine or butter
3/4 cup plain, unseasoned bread crumbs
3 tablespoons grated parmesan cheese
1 1/2 cups uncooked elbow macaroni
Combine cottage cheese, grated sharp cheddar cheese, 1/2 stick margarine, milk, salt and pepper in a heavy saucepan. Heat gently, stirring frequently, until the
mixture is smooth, or relatively so.
Meanwhile cook the macaroni, to al dente, using the shortest cooking time on the package, with a dab of oil in the water to prevent it from boiling over.
As soon as the macaroni is cooked, drain it and combine with the cheese mixture in a greased 2-quart casserole.
Melt the other half stick of margarine, in a small frying pan, and add the bread crumbs, stirring well to ensure they are well coated. Add the parmesan cheese and
spread over the top of the macaroni and cheese. (This prevents the macaroni from drying out during the baking.)
Bake at 350 degrees for 20 to 30 minutes, until it bubbles around the edges.
Note: This is a favorite of my daughter!! She loves to make it to take for luncheons at work!!
LIEBICH'S TACO SALAD
~Submitted by Pam and Bill, OH
This recipe came from Carole Liebich who worked with Pam at Riverside School for several years back in the mid-20th. century. This makes the best Taco Salad
we've ever had! It's easy to make, but very difficult to stop eating!
1 pound hamburger (ground turkey works OK but don't tell Bill you used it)
2 small head lettuce
8 ounces grated Colby cheese
1 bottle Catalina salad dressing (Kraft Fat Free works well)
1 bottle taco sauce (mild or medium unless you're taste buds are numb)
1 large onion, chopped
4 small tomatoes, diced
1 bag Doritos (or other taco chips)
Brown hamburger (or turkey) and onion - drain.
Mix lettuce (chopped into bite sized pieces), tomato, and hamburger.
Add cheese and broken up taco chips.
Add salad dressing and taco sauce.
Having a large bowl to mix this in is a big help.
Serve - optional: additional taco chips and sauce
FRUIT SALAD
~Submitted by Rita K., Niceville, FL
This is a great tasting easy salad!
1 Can Peach Pie Filling (16 oz can)
1 Can Fruit Cocktail (drained)
1 Can Sliced Peaches (drained)
3 or 4 bananas sliced
1 package sweetened sliced strawberries
Seedless grapes (optional)
Mix together and chill several hours.
TURTLE COOKIE DELIGHT (TART)
~Submitted by Cheryl, Chicago, IL
I made this one up last night with the help of my boys (3 yr old twins and their 5 yr old brother) - OMG it was delicious. It was absurdly simple, took little time and
made for an impressive dessert. I guess I'll have to name it ... "Turtle Cookie Delight (tart)".
Ingredients:
1 18 oz. Package premade cookie dough (I used Pillsbury Big Deluxe Turtle, place and bake)
1 8 oz. Brick Cream Cheese, Softened (I only buy the lighter version and found it worked just fine)
1/4 Cup Granulated Sugar
1/2 teaspoon Pure Vanilla Extract
Chocolate Sundae Syrup
Caramel Sundae Syrup
Heath Bar Bits (found in grocery isle by chocolate chips)
Method:
Preheat oven to 325.
Butter bottom and sides of 9 inch fluted tart pan with a removable bottom. Press Cookie dough evenly into pan. Bake for 22 - 27 minutes. Allow to cool completely in
the pan on a wire rack.
Beat cream cheese, sugar and vanilla until smooth and all ingredients incorporated. Spread evenly over crust within 1/4 inch of edge.
Drizzle chocolate sundae syrup (Smuckers makes an easy squeeze bottle) over cream cheese, do same with caramel and top with Heath bar bits. Refrigerate 30
minutes to set the cream cheese, remove rim of pan, slice and enjoy.
I am going to try another tart using sugar cookie dough, the same cream cheese filling and some store bought lemon or lime curd for summer.
Betty Crocker 4-Ingredient Dinners
QUICK GLAZED PORK LOIN
~Submitted by Maggie, TX
Source: Splenda
Preparation Time: 10 min.
Bake Time: 25-30 min.
Makes: 4 servings
1 Pork Tenderloin (approx. 1 lb, 500 g)
1/4 cup (50 ml) Water
2 tbsp. (30 ml) Tomato Paste
1 tbsp. (15 ml) Orange Juice Concentrate
2 1/2 tsp. (12 ml) Chili Powder
1 tbsp. (30 ml) SPLENDA* No Calorie Sweetener Granular
1 tsp. (5 ml) White Vinegar
1/8 tsp. (0.5 ml) Salt
1 Package (14 oz., 400 g) Frozen Vegetable Blend
Preheat oven to 425F. Rinse pork loin and pat dry. Set aside.
Mix in a small bowl, the water, tomato paste, orange juice concentrate, chili powder, salt, Splenda* No Calorie Sweetener Granular, and white vinegar.
Place pork loin in a 13X9 in. pan. Cover with half of the glaze. Bake 15 minutes.
Remove pork loin from oven. Cover with remaining glaze. Place vegetables around pork loin. Bake an additional 15 minutes or until the vegetables are hot and the pork
loin is completely cooked.*
(*Pork loin is completely cooked when poked with a fork in the thickest section of the loin and juice runs clear.)
Double the glaze recipe to make extra glaze for dipping or sauce.
Serving Size: 8 oz. (225 g)
Total Calories: 300
Calories from Fat: 70
Total Fat: 8 g
Saturated Fat: 2.5 g
Cholesterol: 105 mg
Sodium: 220 mg
Total Carbohydrate: 19 g
Dietary Fiber: 5 g
Sugars: 2 g
Protein: 39 g
Exchanges Per Serving: 5 very lean meats, 1 fat, 1 starch
This recipe, when compared to a full fat, full sugar version has a 12% reduction in calories, a 25% reduction in fat, a 24% reduction in carbohydrates and a 75%
reduction in sugars!
SCAMPI FOR TWO
~ Submitted by Jessica, Corfu, Greece
2 lg. garlic cloves, minced
2 tbsp. olive oil
3 tbsp. minced parsley
2 tbsp. dry white wine
1/2 tsp. paprika
3/4 lb. lg. shrimp, shelled and deveined (or package of frozen shrimp thawed rinsed and dried)
1 1/2 tbsp. lemon juice
Salt and pepper
In baking dish combine garlic and oil. Cook in microwave 1 minute on HIGH. Stir in parsley, wine and paprika. Cook 2 minutes longer. Add shrimp and toss to
coat. Sprinkle with lemon juice, salt and pepper. Cover with waxed paper and cook on HIGH 2-3 minutes, stirring once just until shrimp is pink and curl loosely.
Good with rice or fettuccini.
SLIGHTLY SINFUL SHORTBREAD
~Submitted by Maggie, TX
Source: Splenda
Makes 20 cookies
1 1/4 cups (300 mL) all purpose flour
3/4 cup (175 mL) SPLENDA* Granular
1/4 cup (50 mL) rice flour
1 cup (250 mL) butter
Combine flour, SPLENDA* and rice flour. Beat butter until smooth and creamy. Gradually add flour mixture, beating until smooth. Press evenly into a greased 8"
square baking pan.
Bake at 325F (160C) for about 35 minutes or until lightly browned at the edges and firm to touch. Cool on rack. Cut into small squares. Store in the refrigerator.
Per cookie (28 g)
Energy: 121 Cal
Protein: 1.0 g
Fat: 9.3 g
Carbohydrates: 8.5 g
LOW FAT LIME PIE
~Submitted by Cheryl, Chicago, IL
Here's a busy mom one that my three boys LOVE - this originally came from Weight Watchers.
1 Box Fat Free Lime Jello
2 Containers Lime Yogurt (I like the Dannon Light and Fit)
1 8 oz Light Cool Whip
1 Graham Cracker or Shortbread Cookie Crust
Prepare Jello as directed, fold in yogurt, then cool whip, pour into pie crust, allow to refrigerate 3 hours before serving.
Try different flavors: I've prepared this with lemon, orange and cherry and strawberry.
Counting Carbs? Omit the pie crust and use mixture as a refreshing jello mold.
Think Like A Chef
from Amazon is a wonderful cooking source!
LINGUINE WITH BROCCOLI AND CAULIFLOWER
~Submitted by Maggie, TX
This quick pasta meal with broccoli and cauliflower steamed al dente is easy to fix and delicious. Use fresh ingredients, not frozen, for this simple dish. You'll need
a multipot to prepare this dish.
Prep Time : 15min
Cook Time : 15min
INGREDIENTS:
6 ounces linguine, uncooked
1/4 bunch broccoli, rinsed, cut in florets
1/4 bunch cauliflower, rinsed, cut in florets
1 small yellow or white onion, peeled and sliced
6 medium white mushrooms, rinsed and sliced
3 tablespoons butter or margarine
1/2 cup Asiago cheese, grated
PREPARATION:
1. Heat a large pot of water for the linguine. Use the built-in strainer of the multipot.
2. While the water is heating, rinse and separate the broccoli florets, and the same for the cauliflower florets. Slice the onion and the mushrooms.
3. As soon as the water is boiling, add the linguine.
4. Grate the Asiago cheese; get the bowl for the linguine and the serving plates ready.
5. After the linguine has been cooking for five minutes, add the prepared vegetables to the steamer basket over the boiling pasta, cover, and cook for five more
minutes. Be careful to not overcook.
6. Drain the linguine. Place in large glass bowl. Add steamed vegetables and toss with butter or margarine.
7. Sprinkle with the grated Asiago cheese.
8. Serve on individual plates with salad, a whole grain roll, and white wine.
Serves 2.
CHICKEN BREAST PARMESAN
~Submitted by Maggie, TX
Source: Summertime Treats
To keep this dish low in sodium, use a low-salt spaghetti sauce or make your own homemade without any added salt.
Serving: 2
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
1 boneless skinless whole chicken breast, cut in half
1/3 cup seasoned Italian bread crumbs
1 tablespoon Parmesan cheese
1 cup spaghetti sauce
2 slices low-fat mozzarella cheese
1. Rinse chicken with water, and coat with bread crumbs and Parmesan cheese.
2. Place in glass microwavable dish, and cover with wax paper.
3. Microwave for 7 minutes on high.
4. Remove; pour spaghetti sauce over chicken and top with mozzarella cheese.
5. Microwave another 3-4 minutes. Enjoy!
Based on individual serving:
Calories: 407
Total Fat: 9 g
Carbohydrates: 30 g
Protein: 46 g
CHEESY FRENCH BREAD
1 large loaf French bread
2 C shredded mozzarella
2 4-oz cans mushrooms, drained
2 Tbsp minced onion
2 Tbsp poppy seeds
1 C melted butter
1 tsp lemon juice
1 tsp garlic salt
Slice bread into 1 inch slices to but not through the bottom. Place on large sheet of heavy-duty foil. Spoon mixture of cheese and mushrooms between slices.
Combine remaining ingredients in bowl; mix well. Drizzle over loaf. Fold foil and seal tightly. Place on grill over medium heat. Cook for 15 minutes or until cheese
melts, turning frequently.
Makes 8-10 servings
QUICK BUTTER-BEAN SOUP
1 carrot, peeled and diced
1 medium onion, diced
2 T. vegetable oil
1/2 lb. ham, ground or minced
2 1-lb. cans butter beans or lima beans
4 C. water
Salt and pepper to taste
Combine carrot, all but about 1/4 cup onion and vegetable oil in a large, heavy saucepan over high heat. Cook, stirring often, for 3 to 5 minutes. Vegetables should
be softened and turning golden; if they begin to darken, reduce the heat.
Add ham and cook 2 minutes more, stirring occasionally. Add canned beans and 4 cups water. Bring to a boil, season with salt if necessary and lots of pepper
(freshly ground if possible).
Reduce heat and simmer 10 minutes or more -- the longer it cooks, the better it will taste. Serve sprinkled with raw onion and homemade or mix-made corn bread.
Serves 4.
CHILES RELLENOS PUFFS
These Mexican-inspired appetizer puffs get their standout flavor from green chiles and cheese.
Source: Sue Tyner, Tustin, California, 41st Bake-Off?® Contest, 2004, Pillbury Bake-Off?® Recipes
Prep Time: 25 Minutes (Ready in 1 Hour)
Ingredients:
1 1/2 cups water
1/2 cup butter or margarine
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs, beaten
3 oz. (3/4 cup) shredded Monterey Jack cheese
3 oz. (3/4 cup) shredded sharp Cheddar cheese
2 (4.5-oz.) cans Old El Paso?® Chopped Green Chiles, drained
Preparation Directions:
1. Heat oven to 400?°F. Spray 24 regular-size muffin cups with cooking spray.* In 3-quart saucepan, heat water and butter over high heat to a full rolling boil.
Remove from heat.
2. Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses
and the chiles. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full.
3. Bake at 400?°F. for 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
Makes 24 puffs
High Altitude Instructions (Above 3500 Feet):
No change.
Note:
*If 2 (12-cup) muffin pans are unavailable, spoon dough into pan; refrigerate remaining dough while baking first pan. Spoon refrigerated dough into pan; bake 28
to 35 minutes.
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 Puff
Calories 110 Calories from Fat 70
% DAILY VALUE
Total Fat 8 g 12 %
Saturated 4 g 20 %
Cholesterol 70 mg 23 %
Sodium 220 mg 9 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 0 g 0 %
Sugars 1 g
Protein 4 g
Vitamin A 8 % Vitamin C 4 %
Calcium 6 % Iron 4 %
DIETARY EXCHANGES: 1/2 Starch, 1/2 High-Fat Meat, 1/2 Fat
CHEESY ITALIAN BEEF BAKE
1 1/2 lbs ground beef
1 (26 oz) jar chunky garden style tomato pasta sauce
1 8 oz pkg cream cheese - softened
1/3 cup sour cream
2 cups shredded Parmesan cheese
3/4 tsp Italian Seasoning
2 cups original Bisquick mix
1 1/2 cups milk
Heat oven to 375. Spray rectangular baking dish. 13x9x2 inches, with cooking spray.
Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in pasta sauce.
Mix cream cheese, sour cream, 1/2 cup of the Parmesan cheese and 1/4 tsp of the Italian seasoning in a small bowl until smooth and creamy. Spoon half of the beef
mixture (about 2 cups) into baking dish. Drop spoonfuls of cream cheese mixture evenly onto beef mixture.
Spoon remaining beef mixture over cream cheese mixture. Stir 1 cup of the Parmesan cheese, the Bisquick mix and milk in medium bowl until blended. Pour over beef
mixture. Bake uncovered 30 to 35 minutes or until light golden brown. Sprinkle with remaining 1/2 cup Parmesan cheese and 1/2 tsp Italian seasoning. Bake 5
minutes. Let stand at least 10 minutes before cutting.
EASY PEANUT BUTTER COOKIES
1 (14 oz) Sweetened condensed milk
1 Egg
2 c Biscuit baking mix
3/4 To 1 cup peanut butter
1 ts Vanilla
Granulated sugar
Preheat oven to 350 F. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1
hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or till lightly browned (do not
overbake!). Cool. Store tightly covered at room temperature.
QUICK AND EASY CHEESECAKE
1 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
Graham cracker crust (prepared)
Mix all ingredients together. Pour into graham cracker crust. Bake at 350 degrees for 40 minutes. Cool, then refrigerate for 3 hours.
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