1 devil's food cake mix 3 egg whites 1 3/4 cups water 1 egg 1 c. chopped walnuts 1 c. chocolate semi-sweet pieces 1 cup sugar 8 oz. fat-free cream cheese, soft Preheat oven to 350 degrees. Spray 9 x 11 x 2 pan with non-stick coating. In a large bowl beat cake mix, egg whites and water together until smooth and well mixed. Pour in baking pan. Mix soft cream cheese, sugar and egg together until creamy. Stir in chips and nuts. Drop cream cheese mixture in cake batter by spoonfuls. Bake for 50 minutes or until cake springs back at touch. Cool on wire rack. 12 servings. Cal 272.8, Fat 8g, Sat Fat 2.5g, Mono Fat 2.9g, Poly Fat 2.2g, Chol 14mg ,Carbs 45.8g, Fiber 0.7g, Protein 5.9g, Sodium 320mg |
3/4 c Applesauce 2 1/2 c Rhubarb;cut in 1/2" pieces 1 c Sugar 1/4 ts Salt 1/2 ts Cinnamon 1/4 ts Nutmeg 3 tb Quick-cooking tapioca Pastry for two 9-inch crusts 2 tb Butter or margarine Preheat oven to 425 degrees. Combine applesauce with rhubarb, sugar, salt, cinnamon, nutmeg and tapioca; mix well. Turn into pastry-lined 9-inch pie pan. Dot with butter. Cover with lattice pastry top. Pie will boil over some, so place on a cookie sheet. Bake for about 50 minutes or until filling starts to bubble and crust is golden. Per serving: 380 cal., 18 gr fat, 14 mg chol., 390 mg sodium. ----- |
2 c Onion, chopped 1 c Celery, chopped 1/2 c Green Bell Pepper, chopped 1 Clove Garlic, minced Vegetable Cooking Spray 1 1/2 c Water 1 t Chicken Boullion 1 c Chablis 1 lg Potato, cubed 14 1/2 oz Whole Tomatoes, chopped 1/4 ts Salt 1 Bay Leaf 1 1/2 lb Snapper, skinned Parsley, chopped Saute first 4 ingredients in a large Dutch oven coated with cooking spray until tender. Stir in next 7 ingredients; bring to a boil. Cover; reduce heat, and simer 20 minutes. Cut fish into 1" cubes, and add to stew. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Garnish with parsley. Alternate fish: Pollack, sea bass, rockfish, cod, grouper. Source: Safeway Nutritional Awareness Programme |
2 c Flour 2 c Sugar 1/2 c Shortening 3/4 c Water 3/4 c Buttermilk 1 ts Baking soda 1 ts Sale 1 ts Vanilla 1/2 ts Baking powder 2 Eggs 4 oz Unsweetened chocolate, -melted and cooled Fudge frosting (see below) 1. Heat oven to 350F. 2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. 3. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). 4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min.; remove from pans. Cool completely. Frost. ====================================================================== Fudge Frosting 2 c sugar 1/2 c shortening 3 oz unsweetened chocolate 2/3 c milk 1/2 t salt 2 t vanilla Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla. |
2 md Baking apples; peeled, cored ; thinly sliced Nut mixture 7/8 c Pecans 2/3 c Sugar Recipe by: The New Complete International Jewish CAKE MIXTURE 1/2 cup soft margarine 2/3 cup superfine sugar 3 eggs 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon pumpkin pie spice 2/3 cup dry apple cider or apple juice Chop the nuts coarsely in the food processor, then put with the sugar in a small bowl. Put the apples in another. Grease a pan approximately 12 x 8 x 2 in. and preheat the oven to 375 degrees F. In an electric mixer, cream the margarine and sugar until fluffy, beat in the eggs 1 at a time, then stir in the flour (sifted with the spices and raising agents) alternately with the liquid. Pour half the mixture into the prepared pan, arrange the sliced apples in an even layer on top and sprinkle with half the nut mixture. Smooth the remaining cake mixture on top and sprinkle with remaining nut mixture. Bake for 35 minutes, until spongy to the touch and a toothpick comes out clean from the center. Serve at room temp. cut into 24 fingers. ----- |
1 pk Yeast 1/2 c Cheddar cheese, shredded 3 c Bread flour 3/4 c Yellow cornmeal 1/2 c Drained whole kernel canned Corn 1 T Chopped canned chilies 1 ea Egg 1 T Butter 1/2 t Salt 2 t Sugar 1 1/4 c Warm water Place all ingredients into the pan, in the order listed. Select white bread, and press "Start". NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. |
PHILLIPS (JFPH78B) 5 Whole chicken breasts -- split 1 large Bunc broccoli -- (fresh) 1/2 cup Butter -- OR margarine 1/2 cup Flour 4 cups Chicken stock 3 Egg yolks 1 cup Whipping cream -- whipped 6 tablespoons Sherry -- Salt/pepper to taste 1/2 cup Grated Parmesan -- (or more if desired) Cook or saute' the chicken breasts until tender. Remove and debone. Cook the broccoli and season lightly, drain and set aside. Melt the butter, stir in the flour and add the chicken stock. Cook, stirring constantly, until the mixture comes to a boil. Simmer gently for about 5 minutes. Cool slightly, then beat in the egg yolks. Whip the cream (not too stiff) and fold it in with the sherry. Place the broccoli in the bottom of an oven proof dish. Cover the broccoli with half the sauce and then the grated cheese. Arrange the chicken over the cheese covered broccoli and top with the remaining sauce and additional cheese if desired. Bake at 350 degrees for 20 minutes-just until very hot. If desired put it under the broiler for a minute to brown at the very end of the heating period. *This dish can be made ahead as it freezes well. Posted on PRODIGY, 2/92; formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS |
3 oz Butter, Melted 8 Sheets, Filo Pastry Sesame Seeds Prepared Vegetables to Serve ------------------------------FOR THE FILLING------------------------------ 8 oz Fresh Spinach Salt and Pepper 1 tb Oil 1 lg Onion, Peeled and Sliced 1 Clove Garlic, Peeled and -Crushed 1/2 ts Ground Cumin 1 lb Turkey Mince 4 oz Mozzarella Cheese, Grated 1/2 ts Ground Nutmeg Preheat Oven to 190C/375F/Gas Mark 5. Trim spinach and wash it thoroughly. Put leaves in a large pan with no extra water but a little salt, and cook, covered, for 3-5 minutes, shaking pan occasionally, until leaves are soft. Drain Well. Brush a shallow 8-inch pie dish with melted butter and line with 6 sheets of pastry, brushing each sheet with melted butter. Ensure pastry edges overlap edges of dish. Heat oil in a pan and saute sliced onion until starting to soften. Stir in garlic and cumin, and cook for 1 minute. Mix turkey with plenty of seasoning, then add mozzarella cheese and ground nutmeg. Place half the spinach in base of dish. Cover with half the onion mixture, then spread with meat. add final layer of onions, then top with remaining spinach. Brush remaining sheets of filo pastry with butter. Cut into strips and arrange at random over top of pie. Sprinkle with sesame seeds, then bake in preheated oven for 30 minutes, or until golden brown and tender. Serve with prepared vegetables. |
4 1/2 lb Sweet Potatoes; 8 or 9 med -peeled and cut 1" square 1 ts Salt; plus more to taste 1 c Apricots; dried, loose pack -cut into 1/4" slivers 1/2 c Raisins 1 tb Vegetable Oil; Canola 1 Onion; finely chopped 2 ts Curry Powder; Madras Fresh ground black pepper Place sweet potatoes into large pot to cover by 1". Add 1 ts salt and bring to a boil over high heat. Reduce heat to medium and cook until tender but not mushy, 8 to 12 minutes. Drain well. Meanwhile in a small bowl Combine Apricots, raisins and 1 cup boiling water; let sit until plumped, about 10 minutes. In a large wide pot heat oil over medium high heat. Add onion and cook, stirring until softened, about 2 minutes. Add curry powder and cook, stirring, until fragrant about 2 minutes. Add the cooked sweet potatoes, apricots, raisins and the fruit soaking liquid. Season with salt and pepper. Stir gently over medium low heat until warmed through. ( the recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat on the stove top or Microwave. ) 340 C per serv..... 2g P, 2g F, 77g Carb, 250mg Sod, 0mg Chol. Typed in a hurry on the AM side of Wednesday the 8th of November 1995 by Mike and Karen Stock.............. Orig from Eating Well Holiday mag...... |
Ann Raisler (VCDT13A) 7/91 -----------------------------------CRUST----------------------------------- 1 1/2 pk Graham crackers, crushed 1/2 c Finely chopped pecans 6 tb Butter, melted 1 ts Cinnamon ------------------------------------CAKE------------------------------------ 32 oz Cream cheese, softened in Micro 2 mins 1 c Sugar 3 tb Apple brandy 1 1/2 ts Apple pie spice 1 ts Vanilla 5 Jumbo eggs, shelled & warmed In micro 25 secs. 1 c Chunky applesauce 1/2 c Heavy cream 1/4 c Cornstarch ----------------------------------TOPPING---------------------------------- 3/4 c Packed brown sugar 3/4 c Flour 1/3 c Butter, melted 1 ts Apple pie spice Crust: Mix well and pat into 10" springform pan. Cake: Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time, beating after each. Add remaining ingredients except applesauce and mix well. Stir in applesauce. Pour into crust and bake at 350 for 1 hour, with a pan of water on oven bottom. Cake is done when edges are firm & middle is soft. Run knife around edge to loosen. Top with crump topping and return to oven for 10 minutes. Chill thoroughly. Topping: Mix until crumbly and sprinkle on top of cake. ----- |