1/2 c Dark corn syrup 1/2 ts Cinnamon 1/2 c Sugar 1/2 ts Soda 1/2 c Melted butter 2 tb Cream 6 tb Cream 3 c Sifted flour 1/2 ts Ginger 1/2 ts Ground cloves Boil syrup 1 minute. Cool slightly. Add sugar, butter, cream and spices. Dissolve soda in 2 tablespoons cream. Add to syrup mixture. Blend in flour. Refrigerate. When rolled and cut into desired shapes, place on greased cooky sheets. Bake at 350 degrees 10 to 15 minutes,depending on size and thickness of cooky. ----- |
1 lb Unpeeled medium-size fresh p 5 c Chicken broth 4 oz Tortilla chips 2 cn (4 1/2-oz.) chopped green - chiles, undrained 1 cn (10-oz.) diced tomatoes and - green chiles, undrained 2 tb Butter or margarine 1 md Onion, chopped 2 Garlic cloves, minced 1 c Sour cream 1/4 c Chopped fresh cilantro Shredded mozzarella cheese Shredded cheddar cheese Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once. Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chiles and diced tomatoes. Set aside. Melt butter in a large skillet over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro. Sprinkle each serving with cheeses. Serve immediately. |
1 1/3 cups water 2/3 cup lentils 3 cloves garlic, -- minced 1 cup chopped onion 1 cup chopped sweet green pepper 1 jar (30oz.) meatless spaghetti sauce with -- vegetables 3/4 teaspoon ground cinnamon 1/4 teaspoon pepper 1 egg 1/4 cup grated Parmesan cheese 1/4 cup snipped parsley 8 ounces mafalda or fettuccine, cooked and -- drained 2 cups skim milk 1/4 cup all-purpose flour 1 cup shredded mozzarella cheese 2 egg whites ground cinnamon, -- optional In a saucepan bring water to boiling; add lentils and garlic. Return to boiling; reduce heat. Cover and simmer 10 minutes. Add onion and green pepper. Cover and cook5 to 10 minutes more or till tender. Drain; return to pan. Stir in sauce, cinnamon and pepper. In a bowl beet egg slightly; stir in Parmesan cheese and parsley. Add pasta; toss to coat set aside. For topping: in a saucepan stir together milk and flour. Cook and stir till thickened and bubbly. Remove from heat. Stir in 1/2 cup of the mozzarella cheese. Beat egg whites till foamy. Fold egg whites into topping; set aside. Grease a 3-quart rectangular baking dish. Layer half the lentil mixture, half the pasta mixture, remaining lentil mixture, and remaining pasta mixture. Spoon topping over all. Bake, uncovered, in a 350 oven about 45 minutes or till hot. Top with remaining cheese and additional cinnamon, if desired. Let stand for 10 minutes. Makes 8 servings. |
2 pounds lean ground beef 1 cup fresh bread crumbs 2 large eggs 1/2 cup minced green onions 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint -- or 2 teaspoons -- dried 1 1/2 teaspoons salt 1 teaspoon cumin 1 teaspoon freshly ground pepper fresh cilantro -- for garnish fresh mint -- for garnish 1. Heat grill. Mix all ingredients in bowl until well combined. Form into 1 1/2-inch balls. (Can be made ahead. Refrigerate, covered, on jelly-roll pans lined with wax paper up to 24 hours.) 2. Arrange meatballs in grill basket or thread on skewers. Grill 4 to 5 minut es per side over medium-hot heat until just cooked through. Transfer to servin g plate and garnish with cilantro and mint. Makes 8 servings (4 dozen meatball s). These irresistible meatballs might look like the familiar Swedish kind, but wai t till you taste them. The cilantro-cumin-mint combo is reminiscent of Latin-A merican cuisines. Prep time: 20 minutes Grilling time: 8 to 10 minutes Degree of difficulty: easy MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com |
1/2 c Frozen yogurt, cappuccino -flavor 2 oz Sparkling water, plain 2 tb Raspberry daiquiri mix Splash of non-alcoholic mint -flavored liqueur Quickly blend and serve. Garnish with a cherry and fresh mint leaves. |
2 tb Margarine 4 Boneless pork chops, 3/4" tk 1 1/2 c Sliced mushrooms 1/2 ts Dried rosemary leaves, -crushed 1 cn Campbell's Cream of Mushroom -Soup (10 3/4 oz) 2 tb Water 1/2 lb Fresh green beans, cut into -2" pieces* Prep time: 10 minutes. Cook time: 30 minutes. 1. In skillet, in 1 tablespoon hot margarine, cook chops 10 minutes or until browned on both sides. Remove. 2. In remaining 1 tablespoon hot margarine, cook mushrooms with rosemary until tender and liquid is evaporated, stirring often. 3. Add soup, water and green beans. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 minutes or until chops are no longer pink and green beans are tender, stirring occasionally. Serve with hot cooked fettuccine. Serves 4. * If desired, substitute 1 package (9 oz) frozen cut green beans. |
1/3 c Pure maple syrup 2 tb Sugar 1 1/2 c Cranberries - if frozen, do not thaw 3 tb Unsalted butter 1 1/2 tb Bourbon BRING THE MAPLE SYRUP and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6-to-8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving. Makes 1 1/4 Cups |
| Ingredients | |||
| 2 | pound | ground beef, lean | |
| 1/2 | cup | rice, uncooked | |
| 1 | md | onion, diced | |
| 1 | each | green pepper, diced | |
| 2 | each | eggs | |
| 1 | each | cabbage, large head | |
| 2 | qt | tomato juice | |
Directions: | |||
| PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid, then peel the leaves from the head as they thawed. The best way I've found is to 1)cut the core out with a knife, then put the hole-where-the-core- was, side down in a steamer over boiling water. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you've removed as many as you can, return the head to the steamer to soften more leaves. Take a sharm knife and remove as much of the central vein as you can. FILLING: Mix all the other ingredients together in a bowl. work it with your hands until the eggs and other inredients except the tomato juice are thouroughly mixed into the meat. Now, take a glob of mixture and set it in the hollow of a deveined leaf,with the end that was near the core towards you. Fold the end nearest you about / way over the mix. Fold the left side over the mix and then the right side. Roll about / turn away from you so that the seam is on the bottom. Place in the pan seam side don and continue with the other leaves.* When you've made the last cabbage roll,pour in the tomato juice to cover. Bring to a boil then simmer for AT LEAST an hour, preferably longer. Serve in a bowl with the juice, although these, like spagetti are better the 2nd day. *This is an ideal cabbage roll. 3/4 of them won't go together this perfectly, so be ready to make adjustments when making the rolls. VARIATIONS: Garlic is great, paprika and chili powder will work in the stuffing, V-8 instead of tomato juice is pleasantly different. | |||
-Marie Frangipane-KHMG99B 4 ounces Milk chocolate 1/4 cup Milk 2 tablespoons Sugar 3 ounces Cream cheese -- softened 1 package Cool whip -- thawed(8oz) 1 Prepared graham cracker or -chocolate cookie crust Heat chocolate and 2 tb milk in saucepan over low heat, stirring until melted.Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.Fold chocolate mixture into whipped topping, in a bowl, blend until smooth. Spoon into crust and freeze for about four hours... store in freezer. |
3/4 cup All-purpose flour 1/2 teaspoon Double-acting baking powder 1/4 cup Reduced-calorie margarine 2 teaspoon Butter flavor 6 tablespoons fructose -- or sugar substitute SOURCE: Lean and Luscious Cookbook by Bobbie Hinman and Millie Synder - copyright 1987. Preheat oven to 375~. In a small bowl, combine flour and baking powder. Add remaining ingredients and blend well with a fork to form a dough. Work dough into a ball with your hands. Divide into 24 pieces and roll each into a ball. Place on a nonstick cookie sheet. Flatten each cookie, using the bottom of a glass. Bake 10 minutes, until bottoms are lightly browned. Remove to a rack to cool. EACH SERVING PROVIDES: 141 calories**, 3 g protein, 6 g fat, 18 g carbohydrate, 191 mg sodium, 0 mg cholesterol. EXCHANGES: 1 bread, 1 1/2 fat and 0 additional calories**. **Add 24 calories if sugar or fructose is used as sweetner. |