6 slices bacon 2 medium onion 2 medium bell pepper 4 medium tomatoes or 1can 5 cups okra -- sliced Fry bacon, Remove from pan. Chop onions and peppers. Add to bacon drippings and cook until onions are golden. Chop tomatoes and add to onion. Cook covered 20 minutes over medium low heat. Add okra nd cook until tender. Place in casserole dish. Top with crumbled bacon. |
2 lb Ground beef 1/2 c Chopped onion 1 ts Salt 1/2 ts Garlic powder 1/2 ts Ground pepper 1 ea Loaf french bread 2 c Sour cream 2 ea Tomatoes, seeded and diced 1 ea Large green pepper, diced 3 c Shredded cheddar cheese Butter In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half; butter both halves and place on baking sheet. Remove meat mixture from the heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese. Bake at 350 degrees F for 20 minutes or until the cheese is melted (bake longer for crispier bread). Lifted from Dec/JAn 94 Taste of Home magazine |
1 c Oil for deep frying 4 Soft shell crabs 2 T Oil for stir frying -----SEASONINGS (PUT IN BOWL----- 2 T Salted black beans: rinsed -in hot water, drained, and -mashed into a paste 4 Garlic cloves, minced 1/2 t Ginger root, minced fine 2 Dried red chili peppers, -tear into small pieces, -do not discard seeds 1 Scallion, cut into pea-sized -pieces, including the green 1/2 c Green or red bell pepper, -chopped -----SAUCE MIXTURE (MIX IN BOWL----- 1 1/2 T Chinese Shaohsing wine or -pale dry sherry 1/2 t Sugar 1/4 t MSG (opt.) 2 T Thin soy sauce 1/4 c Chicken broth, clear 1 t Cornstarch, mixed with 2T -cold water 1. Heat 1 cup oil in Wok to deep-fry temp. Add crabs and deep fry until they turn orange. Drain crabs and discard oil. Clean and dry the Wok. 2. Heat the Wok over high heat. Swirl in 2 T oil. When oil is hot, add seasonings. Stir fry for about 30 seconds. Add bell pepper and stir fry for about 10 seconds. Stir in sauce mixture. Put cooked crabs back into Wok. Cover, turn heat to low, and cook until sauce comes to a boil. Stir in cornstaarch and water. Stir and cook until sauce is thickened. Put on a serving plate. Serve hot. NOTE: For a less pungent hot dish, use 1 T salted black beans and 1 dried chili pepper. When you buy soft shell crabs, be sure they are still alive. Usually they look quite dead, weak and limp. Touch their legs, eyes, or mouth. Even if they respond only slightly and slowly, they are still alive. Refrigerate them as soon as you get home. Cleaning them is quite simple. Clip off the eyes and mouth. Lift the top shell and remove the soft feather-like gills and discard them. Turn the crab bottom up. Tear off and discard the cartlidge. (the shape of the female's is half-oval, the male's is a narrow triangle). |
--- -----FORMATTED BY WENDY CERACCHE---------------- 1 3/4 c Flour -- all purpose white 2 ts Baking powder 1/2 ts Salt 6 tb Butter/unsalted marg -- soften 1 c Sugar 2 Eggs -- roomtemp lightlybeaten 1 1/2 ts Lime zest -- grated 1 tb Key lime juice 2/3 c Buttermilk -----LIME SYRUP----- 1 c Confectioner's sugar -- sifted 1/2 c Key lime juice Preheat oven to 350 degrees. Brush the inside of an 8 inch(6 cup) bundt pan or a 9 in. (8 cup) springform tube pan with margarine or oil or spray non-stick cooking spray. Set aside. In a small mixing bowl, stir together flour, baking powder and salt. In a large mixing bowl, beat margarine with electric beaters until softened and well blended. Gradually add sugar and beat until well blended. Gradually beat in eggs. Beat in lime zest and juice. Using a wooden spoon or rubber spatula, alternately stir the dry ingredients and buttermilk into the gg mixture, beginning and ending with the dry ingredients. Spoon the mixture into the pan and bake 35-50 minutes. Loosen dedges and invert onto a wire rack set over a plate. To make syrup: In a small bowl, whisk together the confectioner's sugar and lime juice. While the cake is still warm, poke holes in it using a skewer, cake tester or a fork. Slowly spoon the lime syrup over the cake. Cake can be made ahead and kept covered in refrigerator for up to 24 hrs. : 07/24/92 7:18 PM 345 calories per serving; 5 g protein, 10 g fat, 60 g carbohydrate, 259 mg sodium, 54 mg cholesterol |
2 tb Olive oil, good quality 1 c Diced zucchini squash 1/2 c Yellow summer squash, sliced 1 c Sliced brown mushrooms 1 c Diced green pepper 1 c Diced red bell pepper 1 c Eggplant with skin, diced 1 c Diced onion 4 x Garlic cloves, minced fine 1 lg Can chopped tomatoes, x -drained very well 2 tb Chopped fresh basil 1/4 ts Dried oregano, crushed with x -fingers 1/4 ts Italian Herb Seasoning 4 tb Italian flat leaf parsley x -minced 1/4 ts Black pepper 1/4 c Red wine, good quality FILLING 1 1/2 c Part skim ricotta cheese 3/4 oz Parmesan cheese, grated Egg 12 x Lasagne noodles cooked and x -drained (use imported x -Italian if you can) 3 c Marinara sauce, homemade 1/2 c Mozzarella cheese, diced x Bechamel Sauce (see recipe) Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch oven, heat oil. Add onions and garlic. Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep stirring to prevent sticking. Stir in drained tomatoes, and seasonings. Add wine. Bring to boil. Reduce heat to low, cover and simmer about 10 minutes. Spray an 12 x 8" lasagne size pan with nonstick cooking spray. Prepare filling: In medium bowl, combine ricotta cheese, parmesan cheese and egg. Blend well. Put a thin layer of marinara sauce in bottom of pan. Put 6 lasagne noodles on top of sauce. Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture. Cover with remaining 6 noodles. Add a very thin layer of marinara sauce. Sprinkle with mozzarella. Pour prepared Bechamel sauce over top. Cover with foil and bake 45 minutes or until bubbly. Remove foil and let brown about 4-5 minutes. Serve with grated Parmesan cheese. ~-- |
1/2 c Margarine; (1 stick) 1/2 c Sugar 1/4 c Brown sugar Dry sugar substitute equal To 1/4 cup sugar 1 ts Vanilla 1/2 c Egg whites 2 c All-purpose flour 1/4 c Cocoa 1/2 c Baking soda 1/4 ts Salt Cream margarine, sugars and sugar substitute together until light and fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites. Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture. Mix at medium speed to blend. Cover and refrigerate to 1 to 24 hours. Return dough to room temperature. Roll out on a lightly floured board to form a 12' square. Cut across dough a 4" intervals to give 3 slices which 4" wide and 12" long. Cut each slice in 12 equal portion, 1" by 4". Place dough on cookie sheets that have sprayed with pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, or until cookies are firm. Remove them to a wire rack and cool to room temperature. Variations: Cinnamon Dunkin' Cookies. Omit Cocoa. Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to the flour and other dry ingredients. Lemon Dunkin' Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour to the flour and other dry ingredients. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg, PRO: 2g, CHO: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. |
1 Beaten egg 1/2 c Buttermilk 1 c Grits 1/4 c All Purpose Flour 2 ts Sugar 3/4 ts Baking powder 1/4 ts Baking soda 1/4 ts Sea salt Shortening or cooking oil For deepfat Frying Freshly ground black pepper To taste In a bowl stir together the egg and buttermilk. In another bowl combine the grits, flour, sugar, baking powder, baking soda, and 1/4 teaspoon sea salt. Add the egg mixture to the grits mixture. Stir just until moist. Heat the shortening to 375 degrees. Drop the batter by tablespoons into the deep hot fat. Fry about 3 minutes or until golden brown, turning once. Drain 10/5/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6285 From: Pat Asher <[email protected]> Date: Sun, 27 Oct 1996 15:13:04 -0600 |
16 oz Canned chocolate syrup 1 cn Sugar 1 cn Flour 3/4 cn Oil 1 cn Coconut 1 cn Pecans; chop 4 Eggs 1 ts Vanilla 1/2 ts Salt Using large mixing bowl empty contents of syrup can into the bowl. Use the can as a measure for the next 5 ingredients. Add eggs, vanilla, salt and mix well. Pour into ungreased 13x9x2" metal baking dish. Bake at 350~ for appriximately 40 minutes. ----- |
4 tb Unsalted butter 1/2 c Finely diced celery 1/2 c Finely diced leeks white -part only 1/2 c Finely diced carrots 4 tb All purpose flour 4 c Beef broth 1 ea Bottle light beer 12 oz 1 lb Vermont cheddar white 1 lb New york cheddar orange Pinch of cayenne pepper Fresh ground black pepper Salt to taste Fresh chives snipped for -garnish Melt the butter in heavy soup pot. Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes. Add flour and cook, stirring, over low heat an additional 2 minutes. Add the broth and beer. Bring to a simmer very slowly so vegetables become tender, about 15-20 minutes, stirring occasionally. Over low heat, gradually add the cheeses, whisking all the time, until smooth. Season with cayenne, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate. |
2 qt Water 4 (4 Oz.) Boneless, Skinned Chicken Breasts 3/4 c Plain Yogurt 1 tb Lime Juice 1 tb Honey 1 ts Curry Powder 1/8 ts Salt 1/2 ts Pepper 1 c Peeled Cubed Mango, Papaya OR Pineapple 4 Lettuce Leaves Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside. Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.) |