Since I've no time to be, a saint by doing lovely things, or watching late with Thee,
or dreaming in the dawnlight, Or storming heaven's gates,
Make me a saint by getting meals, And washing up the plates,
Although I must have Martha's hands, I have a Mary mind,
And when I black the boots and shoes, Thy sandals, Lord I find,
I think of how they trod the earth, Each time I scrub the floor,
Accept this meditation, Lord, I haven't time for more,
Warm all the kitchen with Thy love, And light it with Thy peace,
Forgive me all my worrying, And make my grumbling cease,
Thou who does love to give men food, In room or by the sea,
Accept this service that I do, I do it unto Thee.
~ Author unknown ~
4 CUP COFFEE; 3 CUP TERIYAKI SAUCE; 3 CUP SOY SAUCE; 4 TBS ACCENT POWDER; 1 CUP WORCHESCHIRE SAUCE; 1 CUP LIQUID SMOKE; 4 TBS
WHITE PEPPER; 1/2 TBS CAYENNE PEPPER; 6 TBS CRUSHED GARLIC;
2 TBS SEASONED SALT; 2 CUP BROWN SUGAR
Slice meat thin; soak in above marinade 24 hrs; dry on oven rack
with heat at lowest setting and door propped open with wooden
spoon for 8-12 hours. Line bottom of oven with foil for easy cleanup.
3/4 c. uncooked long-grain rice; 1 TBS. uncooked wild rice; 1/4 c. uncooked
brown rice; 1/4 c. sliced fresh mushrooms; 1/4 c. chopped fresh broccoli;
1/4 c. chopped carrots; 1/4 c. chopped red bell pepper; 1/4 c. finely chopped onions; 1 tsp. salt; 1 tsp. dried onion flakes; 1 tsp. paparika; 1/4 tsp. black pepper; 2 1/2 c. vegetable broth
Preheat oven to 350 degrees F (220 C)
In a 9x13" combine all ingredients, mix well and cover. Bake 30 minutes
makes 1 dozen
1-1/2 cups all purpose flour; 1 cup quick or old fashioned oats, uncooked
3/4 cup firmly packed brown sugar; 1 tsp. baking powder
1-1/2 tsp. pumpkin spice; 1/2 tsp. salt (optional); 1 cup canned pumpkin
3/4 cup milk; 1/3 cup vegetable oil; 1 egg, lightly beaten
Preheat oven to 400 degrees. Line 12 medium muffin cups with paper
baking cups or lightly grease bottoms only. For topping; combine all
topping ingredients and set aside. For the muffins; combine dry
ingredients. Add pumpkin, milk, oil and egg and mix just until dry
ingredients are moistened. Fill muffin cups almost full. Sprinkle
topping evenly over batter, patting gently. Bake for 22 to 25 minutes
or until golden brown. Let muffins stand one to two minues, remove from pan.
For the topping: 1/2 cup quick or old fashioned oats, uncooked
1 tbs.. firmly packed brown sugar 1 tbs.. butter or margarine, melted
1/8 tsp. pumpkin spice* ...*pumpkin pie spice
3/4 tsp. nutmeg; 3/4 tsp. cinnamon; 1/4 tsp. ground allspice
1 pkg. large flour tortillas; 28 oz. tomato puree; 8 oz. sour cream; 1 bunch cilantro, chopped; 3 c. shredded cheddar cheese; 1/2 c. thinly sliced onions; dash of salt; pepper; thyme or dill; cumin; 1 can of kidney or black beans, drained; 3 zucchini
Combine puree and sour cream, adjust salt and pepper to taste. Add 1/2 cilantro, set aside. Saute' chopped zucchini, carrots, small amounts of spices, cilantro and onion, take off heat. In a 9x13" baking dish lightly cover bottom with sauce. On each tortilla put sauce, beans, vegetable mix and cheese. Roll and place in pan, and top with remaining sauce and cheese. Bake at 350F for 30-40 minutes.
4 hard-boiled or soft-boiled eggs; 2 Tbs. butter or margarine; 1 1/2 Tbs. flour;
2/3 c. milk or cream; 1 pkg. frozen chopped spinach; 1 tsp. salt; 1/4 tsp. white or black pepper; chopped chives.
Peel the eggs and cut them in halves. Melt the fat in a saucepan and blend in the flour. Thin with milk or cream. Add the spinach and let it thaw in the sauce on low heat. Flavor with salt and pepper. Turn the spinach onto a serving dish and arrange egg halves on top. Spinkle with chives.
1 pound butter; 2 cups flour; 1 1/2 cup corn starch; 1 cup powdered sugar
Beat soft butter until light and fluffy. Sift dry ingredients together and add
to the butter. Roll dough into balls about the size of a walnut. Place on a
cookie sheet and flatten slightly. Bake for 7-10 minutes at 350 degrees.
1 can rotel diced tomatoes and green chilies; 1 cup real mayonnaise
1 large egg, lightly beaten; 1/8 tsp. pepper; 1 tsp. crushed garlic
3 cups grated cheddar cheese; 1 cup finely chopped onion
Drain completely, a can of Rotel Diced Tomatoes. Pat dry on paper towel to
absorb all liquid. Add egg, mayonnaise, pepper and garlic. Stir in cheese and
onion. Spray one-quart souffle dish with non-stick spray, like Baker's Joy.
Spoon into dish and bake at 350 degrees for 30 minutes or until "Puffed and
Golden"
Preheat oven to 425.
Boil: 1 stick butter, 1 cup water; Add: 1 cup flour, little salt, stir fast till flour
leaves pan. Remove from heat. Add:
4 eggs, one at a time, beating well between each egg.
Put a tablespoon at a time on a greased cookie sheet.
Bake at 425 for 20 minutes. Then bake at 350 for 15 minutes.
Prick each cream puff one time with a fork and put back
in oven for a minute. Cool and fill. Makes 15 to 18 cream puffs.
To fill... cut 1/3 off top of cream puffs, pull out membrane, and fill.
Can also fill with a pastry tube which is best. Use 2 packages Jell-O
Coconut Cream, Vanilla, Chocolate, etc. Instant Pudding and Pie
Filling for filling. To each package only use 1 1/2 cups milk instead
of 2 cups as package directions. Sift confectioners' sugar
over tops of cream puffs and serve.
-Diabetic Recipes-
12 oz. soft diet ice cream; 1 c. diet Cool Whip; 1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry); 3 oz. Grape Nuts cereal
Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch
square pan; Cover and freeze. Makes 4 servings.
1 boneless, fully-cooked smoked ham, 4-6 lbs.; Chutney
1- 16 oz. can whole-berry cranberry sauce 1 - 8.25 oz. can crushed pineapple, unsweetened, drained 1 - 5 oz. bottle prepared horseradish; Ham. Pre-heat oven to 325 F. Place ham in shallow baking pan. Bake, uncovered, for 1 to 1-1/2 hours, or until meat thermometer registers 140 F.
Remove from oven; slice thinly to serve.
Chutney: Combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately or cover and chill until serving time. Serve chutney alongside ham.
Yields approximately 2 1/2 cups.
Nutritional Information: Per 2 Tablespoon Serving Chutney (without ham) 53
Cal, 1g Fat, 11g Carb, 3mg Cholesterol, 23mg Sodium,
Exchanges: 3/4 Fruit
1 low-fat yellow cake mix, such as Sweet Rewards; 2/3 C unsweetened orange juice; 1 - 11 oz. can mandarin oranges, well drained and chunked (reserve liquid); 2/3 C reserved liquid from mandarin oranges; 2 eggs, beaten (or 1/2 cup egg substitute)
1/2 tsp. mace (or nutmeg); 1 orange, cut in 20 slices;
nonstick cooking spray
Preheat oven to 350 F.; Coat a 12-cup Bundt pan with cooking spray. Combine cake mix, orange juice, reserved liquid, eggs and mace in large mixing bowl. Beat at medium speed for 2 minutes. Fold in chunked mandarin oranges. Pour into Bundt pan and bake for 35 to 40 minutes, or until cake tester inserted in cake comes out clean. Cool 10 minutes; invert onto wire rack to cool completely. Garnish each serving with an orange slice.
Nutritional Information: per serving - 131 Cal, 2g Fat, 26g Carb, 2g
Protein, 21mg w/egg, 0mg w/egg sub, 172mg Sodium, 39 g Calcium, Exchanges: 1 Starch, 1/2 Fruit, 1/2 Fat
1 cup (250 ml) graham wafer crumbs
3/4 cup (175 ml) plain low-fat yogurt
2 cups (500 ml) low-fat cottage cheese
3 tbsp. (50 ml) no-sugar raspberry spread
1 package artificially sweetened raspberry jelly powder
1/2 cup (125 ml) boiling water
2 egg whites
fresh seasonal fruit (optional)
In a small bowl, combine graham wafer crumbs and 45ml + 3 tbsp. yogurt. Press onto bottom of 2L (8") springform pan, Bake in 375 F (190 C) oven 8-10 minutes. Chill. Meanwhile, in a blender or food processor, blend cottage cheese until smooth. Transfer to bowl, stir in remaining yogurt and raspberry spread. In a small bowl, combine jelly powder and boiling water, stir completely until dissolved. Stir into cheese mixture.
In bowl, beat egg whites until soft peaks form; fold into cheese mixture. Pour into prepared crust and chill for 3 hours.
Garnish with fresh fruit if desired.
Nutritional Information: 1 1/2 protein choices, 1 starch choice, 1/2 fruit, vegetable choice, 19 g carbohydrate, 12g protein, 2g total fat, 141 calories.
my thanks to the contributors!!
Thanks for visiting my KozyKitchen, and check back often as I will change the recipes from time to time.
It's on my kitchen wall,
It wards off all those little thieves
When they feel prone to call.
They snatch things from the cupboard shelves,
The pantry's always bare.
It's impossible to cook a meal
When food is everywhere.
The Quaker Oats disappeared,
And though the word is mum
My guess is someone wanted
The container for a drum.
The sugar bowl cannot be found,
And underneath a bed,
I'm bound to find the chocolate chips
And half a loaf of bread.
The Baking Soda's for a bath,
A lemon's for the hair,
The cheese is in the mouse trap
And no one seems to care.
Marshmellows stuck with toothpaste
Are for a childish craft;
Everyone takes what they need
While mother gets the shaft.
So the warning sign now clearly states:
"Beware...Mom is the winner!
The Culprit is the loser...
And the loser fixes dinner!"
~Author Unknown~
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