3/4 c Sour cream 1/2 c Bisquick or baking mix 1/2 c Milk 2 Eggs 1/2 ts Worchestershire sauce 2/3 c Cheddar cheese;shredded 1/3 c Salami; chopped 2 tb Green onion; sliced These Impossible pies are made in muffin cups. Preheat oven to 400F. Grease 18 muffin cups, 2 1/2" X 1 1/4" inches. Beat sour cream, Bisquick, milk, eggs, and Worchestershire sauce till smooth, 15 seconds in blender or 1 minute with hand beater. Spoon about 2 Tbsp in each muffin cup. Mix remaining ingredients; sprinkle 1 tbsp over batter in each cup. Bake till knife inserted in centre comes out clean, 12 to 15 minutes. Loosen sides of tarts from pan; remove from pan. Remove any remaining appetizers. MAKES: 18 appetizers |
1/2 c Olive oil 4 x Garlic cloves, chopped fine 1 lb Dry pasta, cooked/drained 1/2 c Parmesan, freshly grated 1/2 c Mizithra cheese,fresh grated Salt and pepper to taste 1/4 c Parsley, chopped for garnish Bring the water for the pasta to boil and prepare everything else. It's important to never overcook pasta. Heat the olive oil in a small frying pan and add the chopped garlic. Saute for just a moment and set aside. Boil the pasta until just barely tender. Drain and toss with all ingredients. Serve as a side dish in the place of another starch. |
3 tb Vegetable oil 12 oz Potatoes, peeled and thinly Sliced, about 2 cups 1 md Red bell pepper, cored, Seeded and cut into thin Strips, about 1 cup 1 md Onion,diced, about 3/4 cup 1 md Rib celery, cut into thin 2" strips, about 1/2 cup 8 lg Eggs 1/2 ts Salt 1/2 ts Ground red cayenne pepper 1 pk (10 oz) frozen whole okra, Thawed 4 oz Cooked ham, diced, about 1 cup Fresh parsley sprigs, Optional In a 12" skillet with heat proof handle over medium-high heat, heat oil.Add potatoes,red bell pepper,onion and celery.Cook about 12 minutes,stirring frequently until vegetables are tender.Meanwhile, in medium-size bowl,beat eggs,1/3 cup water,salt and ground red pepper until well blended.Pour egg mixture into skillet;scatter okra and diced ham over top.Reduce heat to medium.Cook 10 minutes until sides and bottom of omelet are set.Meanwhile,heat broiler.Place skillet under broiler,6" from heat source;broil 3 to 5 minutes until top of omelet is puffy and just set.Garnish with parsley,if desired. Makes 6 servings. |
----------------------------------DRESSING---------------------------------- 1/2 c Dairy Sour Cream 1/2 c Mayonnaise 2 ts Sugar 1 tb Onion; Finely chopped 1 ts Lemon Juice -----------------------------------SALAD----------------------------------- 2 c Green Cabbage; shredded 1 c Red Apple; chopped 1 c Carrots; shredded 3/4 c Pineapple tidbits; drained In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad; mix well. Cover; refrigerate to blend flavors. Calories 160 Protein 1g Carbohydrate 9g Fat 14g Cholesterol 15mg Sodium 95mg Potassium 150mg |
2 1/4 cups chicken broth 1 tablespoon butter 1/2 teaspoon salt 3/4 cup dried sweetened cranberries 2 cups frozen corn kernels -- thawed 1/2 teaspoon cinnamon 1 10oz box dry couscous In a medium pot, bring the chicken broth, butter and salt just to a boil. Add the cranberries, corn and cinnamon and stir to combine. Remove from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork and serve. Per serving: 317 calories, 10 gm protein, 64 gm carbohydrates, 4 gm fat, 5 mg cholesterol, 2 gm saturated fat, 204 mg sodium |
1 Chicken,3-4 lb* 1 cn Mushrooms,drained (4 oz) Salt 4 tb Butter,cut into small pieces Pepper 3 c Chicken stock,boiling 1 Onion,lg,mild,peeled/chopped 1 c Rice,long-grained,uncooked 1. Preheat oven to 350'F. 2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper. 3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed. ----- |
1 lb Chicken Livers 8 oz Water Chestnuts, Drained 12 Bacon Strips 1/4 c Soy Sauce 1/2 ts Ginger, Powdered 1/2 ts Chinese 5-Spice Powder, OR 1/2 ts Curry Powder Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. |
4 eggs 2 ounces shredded Cheddar 2 packages frozen spinach -- (10 oz.) defrost and drain 4 teaspoons bacon bits 1 cup chopped onion 1 clove chopped garlic 1 package ready to bake biscuits -- (4 oz.) 4 teaspoons margarine 1 cup skim evaporated milk Preheat oven to 375 degrees. Spray 9" inch pie pan with Pam. Saute' onion and g arlic in margarine until translucent. Set aside. In blender or processor, combi ne eggs, cheeses, bacon bits. Add onion mixture, along with milk and seasonings until well blended. Add spinach and blend again. Roll biscuit dough between 2 layers of wax paper. Place in pie pan forming it with the sides. Pour quiche ba tter into crust. Bake at 375 degrees for 40 to 45 minutes. Equals: 2 1/2 protei n, 1 bread, 2 1/4 vegetables, 1 fat, 1/2 milk, 10 cal. Serves 4 Recipe from "On e Million Recipes CD" busted by Judy R. |
2 qt Cold water 8 c Vegetables -- cut into 1" Pieces First choose the ingredients to reflect the soup in which the broth is being used. A general guideline for making vegetable broth is to use about 8 to 12 cups of vegetables cut into pieces no bigger than 1 inch. Put these with 2 quarts of cold water in a large nonreactive pot with no more than six different herbs. Bring to a boil over high heat, then lower the heat and simmer for 30 to 45 minutes. Strain and use as is or concentarte the flavor by simmering to the desired strength (by taste). When using dried herbs, lessen quantities by one-half to two-thirds but always add *to taste* vegetable: carrots, celery, potatoes, winter squash, summer squash, chard, kale, tomatoes, mushrooms, eggplant, lettuce, green beans, celeriac When available use: fennel bulbs, asparagus, peas herbs (limit 6): basil, bay, borage, garlic, garlic chives, hyssop, lovage, morjoram, oregano, parsley, sage, savory, thyme spices (limit 2) coriander, cumin, cardamon, fennel seeds, whole cloves, cinnamon Reprinted in Maggie Oster's Herb Garden (1993:36) NY: |
1/3 c Butter 1/2 c Sugar 1 Egg 1/3 c Honey 2/3 c Dark corn or Watermelon syrup 1/2 ts Ground star anise 1 ts Baking soda 4 c All-purpose flour; sifted 1/2 c Cream Glaze; * see note In mixing bowl combine butter and sugar and beat until light and fluffy.Add egg and beat. Add honey and syrup. Gradually stir in dry ingredients, alternating with cream. Knead into a ball and chill in refrigerator. Roll into small balls in the palm of your hand. Place on greased baking sheet about 1-inch apart. Bake at 375 degrees for 8-9 minutes, depending on size (Nine minutes ensures a more rounded shape when cool.) Glaze over cooling rack. * Glaze: Mix together 2 cups powdered sugar and 1/2 cup hot milk. Stir until smooth. Keep warm in a double boiler. ----- |