1 cn Artichoke hearts (14 oz) 1/2 c Pace Picante Sauce -OR 1/2 c Pace Thick & Chunky Salsa 3/4 c Mayonnaise (light or reg) 1 c Freshly grated Parmesan Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers. |
6 1/8 ounces Tuna, water pack -- drained and flaked 1/3 cup Fat-free mayonnaise 1/2 cup Celery -- chopped 1/3 cup Green pepper -- chopped 2 tablespoons Ripe olives -- chopped 1/4 teaspoon Crushed dried thyme 6 slices Dark rye bread 6 slices Fat-free pasteurized cheese -- process cheese Heat oven to 350 f. Combine tuna, mayonnaise, celery, green pepper, olives, and thyme; mix lightly. For each sandwich, top bread slice wtih 1/4 c. tuna mixture; cover with slice of cheese. Bake at 350 F. for 10 minutes or broil until cheese melts. 6 sandwiches, each 139 calories, 13 g protein, 18 g carbo., 2 g fat, 17 mg cholesterol, 637 mg sodium |
1 ts Vegetable oil 1 ts Chopped Jalapeno 1 tb (heaping) chopt Bell Pepper 1 tb (heaping) chopt onion 1 ts (heaping) chopt celery 1/4 ts Granulated garlic 1 c Chicken broth (Lo/No Salt) 1/2 lb Sausage links (thinly slice) 3/4 lb (approx) Kraft American -Cheese, grated NOT Cheddar -NOT Velveeta! 1/4 c Chopped tomato Heat oil in a large skillet over medium heat; add peppers, onions and celery and cook until tender. Add garlic and chicken broth. In a separate skillet, cook and drain sliced sausage. Add sausage to vegetable mixture. Start sprinkling in cheese, stirring to melt. Add cheese until queso is the desired thickness. Stir in chopped tomato. Serve queso with chips as an appetizer, or, over smoked potatoes, baked potatoes, sauteed spinich, broccoli, fried potatoes or noodles. |
1 Poblano chili; roasted, ste -mmed and seeded 1/2 c Tightly packed fresh cilantr -o 1/2 c Tightly packed fresh italian -parsley 1/2 c Tightly packed romaine lettu -ce 1 Bay leaf 2 ts Dried oregano; crushed 1/2 ts Salt 1/8 ts Freshly ground pepper 1/8 ts Ground cumin 1/8 ts Ground cloves 1 lb Ean ground turkey; (99% fat -free) 1. In a food processor, place all of the ingredients except the turkey, and process until smooth. Scrape the mixture into a medium-size bowl. Add the turkey and combine well with your hands until the spice mixture is evenly distributed. Cover and refrigerate for at least 4 hours to let the flavors meld. 2. Heat a nonstick skillet over medium heat. Form the sausage into 3" patties. Fry the patties for 3 to 5 minutes, turning once, until lightly browned. Serve immediately. |
5 3/4 c Flour 2 pk Yeast 1 tb Sugar 2 1/3 ts Salt 1/4 ts Baking soda 2 c Milk 1/2 c ;Water Cornmeal Calories per serving: 343 Fat grams per serving: 2 Approx. Cook Time: 2:00 Measure flour by spooning lightly into a cup. Combine three cups flour, yeast, sugar, salt, and soda. Heat milk and water to 120-130 degrees F. Add to dry mixture; beat well. Stir in enough more flour to make a very stiff batter. Spoon into two loaf pans that are greased and sprinkled with cornmeal. Let rise for 45 minutes. Bake for 25 minutes at 400 degrees. Remove from pans immediately and let cool. Submitted By SAM WARING |
1 pk Chocolate cake mix 1 pt Chocolate ice cream, soften 3 lg Eggs 1 c Water Combine ingredients and beat for 4 min. Pour batter into a well greased and floured 12-cup, 10-inch Bundt pan and bake at 350 degrees for 45 min. Cooled cake can be frosted with coconut fudge frosting or glazed with chocolate icing. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted Karen Adler FNGP13B. |
3 c Bottled unsweetened grape -juice 2 tb Lemon juice 2 Envelope unflavored powdered -gelatin 1 tb Liquid artificial sweetener In a large heavy bottomed pan, mix grape juice, lemon juice and gelatin. Bring to a full rolling boil over medium high heat, stirring often, then boil, stirring, for 1 minutes. Remove from ehat and stir in artificial sweetener. Wash 3 half pint glass jars or plastic freezer containers. Keep glass jars hot until needed. Ladle hot jelly into half pint jars or refrigerator containers, leaving 1/4 inch head space. Attach lids. Store in refrigerator for up to 2 weeks. DO NOT FREEZE. DO NOT PROCESS IN BOILING WATER CANNER. Origin: Home Canning, Sunset Magazine and Books. Shared by: Sharon Stevens. |
1.00 tb olive oil 1.00 md portobello mushroom 1.00 plain focaccia or 1 pizza crust 6.00 anchovy strips 0.25 ts fresh shredded mozzarella 1 or provolone cheese Heat oil in medium skillet. Cut mushroom into 1/4-inch-thick slices. Saute in hot oil until lightly browned, about 5 minutes. Place on focaccia. Arrange anchovy strips on top. Sprinkle with rosemary. Sprinkle on cheese. Place on baking sheet. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Serve hot. ----- |
4 oz BAKER'S Semi-Sweet Chocolate 1/4 c Butter (1/2 stick) 1 13 oz can Evaporated Milk 1 1/3 c BAKER'S ANGEL FLAKE Coconut-3 1/2 oz. 3 Eggs -- slightly beaten 1/2 c Sugar 1 Unbaked 9" Pie Shell Preheat oven to 4000F. Melt chocolate and butter in saucepan over very low heat, stirring constantly. Blend in milk, coconut, eggs and sugar. Pour into pie shell. Bake for 30 minutes. Cool; top with whipped cream or whipped topping or ice cream, if desired. Store any leftovers in refrigerator. |
3 oz Chocolate 1 1/2 oz Butter 2 oz Powdered sugar 2 tb Fresh cream Preparation: Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. Melt butter, chocolate, and cream in a double boiler, stirring to mix well. When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12 hr. in a cold room will do.) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. Then roll it in grated or granulated chocolate, which will stick to it perfectly. Let stand 2 hr. before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles. Source : The Art of French Cooking Posted by: Rina de Jong |