2 c Bisquick baking mix 1 ts Cinnamon; ground 2/3 c Applesauce; sweetened 1 ts Vanilla 1/4 c Sugar 1 Egg 1/4 c Vegetable oil Streusel topping: 1/4 c Bisquick baking mix 2 ts Firm butter or margarine 1/4 c Packed brown sugar 1/2 ts Ground cinnamon 2 ts Finely chopped nuts Grease round pan, 9 x 1 1/2". Mix all ingredients except Streusel Topping until moistened. Spread batter in pan; sprinkle with Streusel Topping. Bake in a preheated 400 degree oven until wooden toothpick inserted in center comes out clean, about 20 to 25 minutes. Serves warm. Streusel Topping: Mix all ingredients until crumbly. |
2 Fluid ounces Cajun barbecue Butter -- See Recipe 7 lg Shrimp -- peeled & deveined 1 Fluid ounce 1 Fluid ounce 1 oz Unsalted butter Beer Chicken bouillon See recipe for "Cajun Barbeque Butter" in this cookbook. Melt the Cajun Barbeque Butter, in a medium skillet, over medium-high heat. Add the shrimp and saute until they begin to turn pink. Add the beer and chicken bouillon and cook until the shrimp are done. Add the unsalted butter and shake the pan to melt and incorporate the butter. Pour the shrimp and butter into a calamari dish and serve hot. CHEF'S NOTE: For ease of preparation, mix the beer and chicken bouillon together. Recipe By : Travis Henderson II of Newport's Seafood, Dallas, TX ----- |
6 Eden Shiitake Mushrooms 15 oz Eden Kidney Beans (canned) -OR- Eden Pinto Beans 2 tb Eden Toasted Sesame Oil 3 Garlic cloves; peeled -- pressed or minced 1 md Onion; chopped 4 c Water 16 oz Eden Sauerkraut (canned) -- rinsed, drained, chopped 1/4 c Eden Quinoa; rinsed 2 ts Paprika 4 tb Eden Tamari (or to taste) Black pepper; to taste Soak Shiitake Mushrooms in 1 cup of water for 1 hour. Drain and save soaking water. Discard stems and slice mushroom tops. Puree beans in blender or food processor and set aside. Heat oil and saute garlic and onions until onions are translucent. Add 3 cups water, Shiitake Mushrooms with soaking liquid, Sauerkraut and Quinoa. Cook 30 minutes over low heat. Add paprika, black pepper to taste, tamari and pureed beans, then simmer for 5-10 minutes. Prep Time: 20 minutes * Cooking Time: 40 minutes * Yield: 5-6 servings Copyright 1994 Eden Foods, Inc. |
3 c All-purpose flour 2 c Sugar 1/4 c Poppy seeds 1 c Softened butter 1 c Buttermilk 4 Egs 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 4 ts Grated fresh lemon rind 1/2 ts Vanilla extract -----GLAZE----- 1 c Confectioners' sugar 2 tb Lemon juice (up to 3 tb) Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. In a large mixing bowl, combine flour, sugar, poppy seeds, butter, buttermilk, eggs, baking soda, baking powder, salt, lemon rind and vanilla. Beat on low speed of electric mixer until ingredients are moistened. Then, beat on medium-high speed for 2-3 minutes, or until ingredients are well combined and mixture lightens and is smooth. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, then invert onto rack to cool 30 minutes. Meanwhile, make glaze by mixing lemon juice and confectioners' sugar in a small bowl. Drizzle over cooled cake and serve. 349.9 calories, 14 g fat, 5 g protein, 52.1 g carbohydrates, 84 mg cholesterol, 266 mg sodium. |
2 (32oz) cartons Non-Fat plain Yogurt 1/2 c Honey 2 ts Vanilla 4 tb Arrowroot 5 Egg whites Day before drain yogurt to make Yogurt Cheese. ( I used cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!) Preheat oven to 300 degrees. Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled. Posted by "Shanks, Mira L." |
ROSE CAPOCCIA (DRND29A) -----CRUST----- 1 c Graham cracker crumbs 1/4 c Sugar 1/4 c Touch of Butter Spread -----FILLING----- 24 oz Cream Cheese -- softened 3/4 c Sugar 2 tb Flour 3 Eggs 2 tb Milk 1 t Vanilla -----TOPPING----- 2 tb Almond-flavored liqueur(opt) 21 oz Can Cherry Pie Filling CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes. FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a |
1 pk Uncle Ben's Brand Chicken -Flavor Rice Pilaf 2 qt Water 5 c Diced Peaches, drained 4 c Whipped topping 2 c Shredded coconut 1. Cook rice accoding to package directions. 2. Allow rice to cool. 3. Fold in diced peaches, whipped topping and coconut. 4. Refrigerate until ready for serving. Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice |
1 Envelope Orange gelatin; -diet or low-cal 2 c Boiling water; 1/2 c White cabbage; chopped 1/2 c Carrots; shredded 1/2 c Celery; finely chopped 1/4 ts Celery seeds; Dissolve gelatin in boiling water. Chill until consistency of egg white. Fold in vegetables and celery seeds. Pour in 1 quart mold and rerfrigerate until firm. Food Exchange per serving: 1/2 VEGETABLE EXCHANGE CAL: 17 Source: Recipes for Diabetices by Billy Little(version 1985) Brought to you and yours via Nancy O'Brion and her Meal-Master |
5 lb Chuck Arm Pot Roast 30 oz (1 Cn) Apricots * 2 ts Instant Minced Onion 1 ts Marjoram 1 ts Basil 1/4 ts Pepper 1/3 c Cream or Cooking Sherry 1 ts Salt * Apricots may either be halves or whole canned apricots. ~------------------------------------------------------ ~----------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. |
2 lb Red skinned potatoes 1 tb Celery salt 1/2 c Green onion stems; cut up 1 tb Ground black pepper 2 c Sour cream 1/4 c Crumbled blue cheese 1 pn Dried celery leaves Cook potatoes, then cut into small pieces, leaving skins on. Combine all ingredients. Chill before serving. Made by John Harned, Summer 1992. Posted by Cathy Harned. |