LINK TO A RECIPE
Apple-Oatmeal Coffee Cake / Baked Eggpland with Mushrooms & Tomato Sauce / Banana Bread Pudding / Black Bean Picante Soup / Cheeseburger Turnovers / Chipped Beef on Toast / Chicken Enchilada Casserole / Cinnamon Lemon Cookies / Cranberry Fruit Nut Bread / Easy Crumb Coffee Cake / Fish Muddle / Hearty Italian-Style Soup / Herbed Hoppin' John / Herb Vegetable Couscous / Lemon Bread / Low Fat Crab Salad / Low Fat Sweet Potato Pie / No Nuts Fruit Salad / Orange Pumpkin Loaf / Pasta with Greens & Beans / Pea Salad / Pineapple au Gratin / Pistachio Pineapple Dessert / Poor Man's Stew / Quick & Easy Cinnamon Cake / Rice Pudding / Sausage Strata / Skillet Tomato Mac n' Cheese / Spinach Lasagna Rolls / Tandoori Dijon Chicken /
CHEESEBURGER TURNOVERS
Preheat oven to 425� F.
4oz 90% lean ground turkey or beef
1 Tbs. chopped onion
1/4 tsp. pepper (or more)
1/2 tsp. favorite meat seasoning
1 (7.5oz) can refrigerated buttermilk biscuits
1/2 oz. (1/3 cup) grated reduced fat cheddar cheese
* Spray a large non-stick skillet with nonstick butter spray.
* Brown the meat and onion.
* Stir in pepper & seasoning.
* Place 5 biscuits on baking sheet that has been sprayed with the butter spray.
* Pat each biscuit with hands to form 4-inch circles.
* Evenly divide meat mixture over circles and sprinkle 1 Tbs. of cheese over each one.
* Pat remaining 5 biscuits into 4-inch circles and place each one on top of the others.
* Using a fork, seal edges well.
* Prick top of each with fork 3 or 4 times.
* Lightly spray tops with the butter spray.
* Bake 8-10 minutes, or until golden brown.
"This only makes 5 servings so you better double or triple this recipe as they are so deeeelicious . No one will be able to eat just one!"
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LOW FAT SWEET POTATO PIE
1 1/4 cups mashed sweet potatoes, cooked
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 pkg French vanilla instant pudding mix
3/4 cup evaporated skim milk
1/2 cup egg substitute
3 Tbs. reduced-fat margarine
1 1/2 tsp. vanilla
9-inch reduced-fat graham cracker shell
* In a large bowl combine all ingredients and beat at med. speed until well blended.
* Spread evenly into unbaked pie shell.
Bake at 450� F. for 10 minutes.
* Reduce temperature to 350� F. and bake for 40 minutes or until set.
* Cool before serving.
Yield: 8 servings
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LEMON BREAD
3 Tbs. margarine
1/2 tsp. salt
1 cup sugar
2 eggs
1 1/2 cups sifted flour
1 tsp. baking powder
1/2 cup milk
* Grated rind of one lemon "I personally use more lemon rind. I also squeeze the juice out and put it in. It is a matter of how lemony you like it."
* Pre-heat oven to 350� F.
* Cream margarine.
* Add salt and sugar gradually.
* Add one egg at a time, beating well.
* Add lemon rind, milk, flour and baking powder.
* Pour into a greased loaf pan and bake for 55 minutes or until tooth-pick comes out clean.
"These last steps are purely optional. I prefer to delete them."
* Combine the juice of one lemon and 1/2 cup of sugar.
* Bring them to a boil.
* While the loaf is still hot, spoon this mixture over the bread.
"If you do this, the bread has to be hot."
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BANANA BREAD PUDDING
"Definitely not for Weight Watchers�!"
1/2 cup milk
2 cups half & half or light cream
1/3 cup sugar
2 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. nutmeg
3 lg. eggs
4 oz. day-old Italian bread, cut into
1/2" cubes (about 4 cups)
3 Tbs. light brown sugar
2 Tbs. margarine or butter
2 lg. bananas, sliced
* Preheat oven to 325� F.
* Beat milk, half & half, sugar, vanilla, cinnamon, nutmeg, and eggs in a large bowl with a wire whisk until well blended.
* Add bread chunks; let stand for 15 minutes.
* Grease a shallow 2-quart casserole or 8"x8" glass baking dish.
* In a large non-stick skillet, heat brown sugar with margarine or butter over med. heat for 5 min (or until mixture boils and sugar dissolves, stirring frequently).
* Add banana slices and cook for 1 minute, stirring gently to coat evenly.
* Remove from heat.
* Gently stir banana mixture into bread mixture, then transfer to baking dish.
* Bake for 45-50 minutes, until a knife inserted near center comes out clean.
* Cool pudding on wire rack for 30 min.
* Serve warm.
Yield: 8 servings.
"Enjoy" :)
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BLACK BEAN PICANTE SOUP
2 tsp. vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 15 oz. cans black beans, undrained
1 16 oz. can unsalted tomatoes
1/2 cup picante sauce
1/8-1/4 tsp. red pepper flakes
1/2 tsp. dried oregeno
Non-fat sour cream for garnish
*
Heat oil in skillet.
*
Saute onions and garlic until onions are soft.
*
Add undrained beans, tomatoes, picante sauce, pepper flakes, and oregeno.
*
Heat over med-high heat until boiling and then simmer for 15 minutes.
*
Serve with a dollop of sour cream on top of each serving.
Yield: 6 cups.
"Each cup has 198 calories, 10 grams of fiber and 3 grams of fat."
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SKILLET TOMATO MAC N' CHEESE
1 3/4 cup (15oz can) chunky tomato sauce
1 (10 3/4 oz) can reduced fat cream of mushroom soup
1 Tbs. dried onion flakes
1/2 cup (2.5 oz jar) sliced mushrooms, drained
1 1/2 cup (6oz) shredded reduced-fat cheddar cheese
2 tsp. dried parsley flakes
1/4 tsp. black pepper
3 cup hot cooked elbow macaroni, rinsed and drained
*
In a large skillet, combine tomato sauce, mushroom soup, onion flakes, and mushrooms.
*
Stir in cheddar cheese, parsley and pepper.
*
Cook over medium heat, stirring often, until cheese melts.
*
Add macaroni and mix well to combine.
*
Lower heat, cover, and simmer for 10 minutes, stirring occasionally.
Yield: 6- 1 cup servings
"Any type of pasta works well for this recipe."
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HEARTY ITALIAN-STYLE SOUP
2 cans (14-1/2 oz each) beef broth
2 cup shredded cabbage
1 14-1/2oz low-sodium tomatoes, undrained and cut up
2 medium potatoes, cubed
1/2 cup chopped carrot
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup fresh parsley
1 tsp. dried Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. pepper
1 can white kidney beans, drained and rinsed
1 1/2 c chopped cooked beef or chicken (about 8 oz)
*
In a large saucepan, combine broth, all vegetables, parsley, Italian seasoning, garlic salt and pepper.
*
Bring to boiling; reduce heat and simmer, covered, about 20 minutes or until vegetables are tender.
*
Stir in the beans and beef or chicken.
Cook and stir for 2-3 minutes or until heated through.
Yield: 6 main dish servings.
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SPINACH LASAGNA ROLLS
Nonstick cooking spray
1 10oz. pkg. frozen chopped spinach,
cooked and well drained
2 cup lowfat cottage cheese
1/2 cup grated Parmesan cheese
1 beaten egg
1/8 tsp. nutmeg
8 lasagna noodles, cooked and drained
1 medium sweet green pepper, chopped
2 cup sliced fresh mushrooms
2 cloves garlic, minced
1 14 1/2oz. can tomatoes, cut up
1/2 tsp. dried basil
1 8oz. can tomato sauce
1/2 tsp. sugar
For filling:
* Combine spinach, cottage cheese, Parmesan cheese, egg and nutmeg.
* Spread 1/3 cup on each noodle.
* Roll up and place rolls seam side down in baking dish that has been coated with nonstick cooking spray.
*
Cover with foil and bake at 375� F. for 30 minutes.
* Meanwhile, preheat saucepan sprayed with nonstick spray, over medium heat.
* Add onion, green pepper, mushrooms and garlic and cook until tender.
* Stir in tomatoes, basil, tomato sauce, and sugar.
* Season to taste with black pepper.
* Bring to boil; reduce heat and simmer uncovered for 5-10 min.
* Serve sauce over the lasagna rolls.
Yield: 8 servings.
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EASY CRUMB COFFEE CAKE
"I made this recently and it was so good! The finished product looked just like Entenmanns. And it was so simple."
Pre-Heat oven to 375� F.
1 3/4 cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1/2 cup butter or margarine
*
In a medium bowl, stir together first three ingredients.
*
Using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs.
*
Remove 1/2 cup of this crumb mixture and set aside "This is for the topping.".
ADD:
2 tsp. baking powder
1/2 tsp. salt
to remaining crumb mixture.
*
Make a well in center of dry mixture.
NOW ADD:
1 egg
1/2 cup milk
1 tsp. vanilla
to center of dry mixture all at once.
*
With a fork, stir just until moistened.
*
Spread batter into a greased 8x8x2 inch square baking pan.
*
Sprinkle reserved crumb mixture over top.
*
Bake at 375� F. for 35-40 minutes or until golden brown and wooden pick inserted in center comes out clean.
*
Cool in pan on wire rack.
*
Sift powdered sugar over top if desired.
Yield: 9 servings.
"If you like more of a "crumby" topping like I do, then add 1/4 cup of brown sugar to the 1/2 cup crumb mixture then sprinkle on top.......better than Entenmanns�!"
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HERB VEGETABLE COUSCOUS
1 cup fat-free chicken broth
2/3 cup frozen early June peas
1/8 tsp. salt
1/8 tsp. pepper
1 tsp. chopped fresh thyme,or 1/4 tsp. dried
1 garlic clove, minced
3/4 cup uncooked couscous
1 med. tomato, seeded and chopped
* In med. saucepan, combine broth, peas, salt, pepper, thyme and garlic.
* Bring to a boil.
0;font size=+2�62;* Remove saucepan from heat; stir in couscous and tomato.
* Cover; let stand 5 min.
* Fluff with fork before serving.
"Yield: 8 (1/2-cup) servings.
"
100 calories, 0 fat!
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LOW FAT CRAB SALAD
1 cup (6oz.) chopped imitation crabmeat (surimi)
1/4 cup chopped green onions
1/4 cup chopped celery
1/8 tsp. garlic powder
1/8 tsp. pepper
1/2 cup nonfat cottage cheese
1/4 cup nonfat sour cream
1 tsp. dijon mustard
* Combine all ingredients in a small bowl.
* Divide evenly between 2 plates on top of leaf lettuce.
* Serve with tomato wedges on the side.
OR, use to make a sandwhich!
"Very good."
Only 2 grams of fat.
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BAKED EGGPLANT with MUSHROOMS & TOMATO SAUCE
1 peeled eggplant, cut into 1/4
inch-thick slices (about 1 1/4lbs)
Cooking spray
1 cup chopped onion
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
2 garlic cloves, chopped (or more!)
1 (8oz) pkg. sliced mushrooms
1/4 tsp. black pepper, divided
1 (8oz) can tomato sauce, divided
2/3 cup (about 3 oz.), shredded
Part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
* Preheat broiler.
* Arrange the eggplant slices on baking sheet coated with cooking spray.
* Broil 3 minutes on each side, or until lightly browned.
* Preheat oven to 375� F.
* Heat a large non-stick skillet coated with cooking spray over medium heat.
* Add onion and next 4 ingredients (onion through mushrooms).
* Cover and cook 7 minutes or until tender, stirring mixture occasionally.
* Increase heat to medium-high, uncover and cook for 2 minutes or until liquid evaporates.
* Spread half of the mushroom mixture in the bottom of a 1 1/2 quart round baking dish coated with cooking spray.
* Arrange half of eggplant slices over mushroom mixture, and sprinkle with 1/8 tsp. black pepper.
* Top with 1/2 cup tomato sauce and 1/3 cup mozzarella.
* Top with remaining eggplant slices.
Sprinkle with remaining black pepper.
* Top with remaining tomato sauce.
* Cover and bake at 375� F. for 1 hour.
* Sprinkle with 1/3 cup mozzarella and Parmesan.
* Bake, uncovered, 5 minutes, or until cheese melts.
* Let stand for 10 minutes.
Yield: 4 servings.
"This is so yummy I could eat the whole thing... well I did eat half!"
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TANDOORI DIJON CHICKEN
1/4 cup + 2 Tbs. plain nonfat yogurt
1 Tbs. gingerroot, grated & peeled
1 Tbs. red-wine vinegar
1 Tbs. Dijon mustard
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/8 tsp. cayenne pepper
1 1/2 lbs chicken parts, skinned
To prepare the marinade:
* Combine yogurt,gingerroot, vinegar, mustard, cumin, cinnamon and cayenne pepper in a gallon-size sealable plastic bag.
* Add the chicken.
* Seal the bag.
* Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
* Drain and discard the marinade.
* Spray the broiler rack with nonstick cooking spray; preheat the broiler.
* Broil the chicken 6-8 inches from the heat, turning occasionally, until the chicken is cooked through, 15-20 minutes.
Yield: 4 servings
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ORANGE PUMPKIN LOAF
Preheat oven to 325� F.
1/3 cup margarine or butter
1 1/3 cup sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
1 lg. orange
2 cup flour
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins.
* Grease one 9x5x3" loaf pan.
* Cream margarine (or butter) and sugar together, well.
* Add eggs, beat lightly.
* Add pumpkin and water.
* Stir.
* Cut and remove seeds from orange.
* Put it in blender or grinder. (Grind complete orange including the peel)
* Add ground orange to the batter.
* In a seperate bowl, combine flour, baking soda, baking powder, cinnamon, cloves, nuts and raisins, mixing well.
* Add to the pumpkin batter, and stir.
* Spoon into greased loaf pan.
* Bake for 1 hour.
* Test with a toothpick.
* Let stand for 10 minutes before removing from pan.
* Let cool, then wrap.
* Store in the refridgerator.
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CRANBERRY FRUIT NUT BREAD
Preheat oven to 350� F.
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup walnuts, chopped
1 Tbs. orange peel, grated
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 Tbs. shortening
3/4 cup orange juice
1 egg, well beaten
* Generously grease and lightly flour a 9x5x3" loaf pan.
* Prepare cranberries, nuts and orange peel.
* Set aside.
* In a bowl mix together flour, sugar, baking powder, salt, and soda.
* Cut in shortening.
* Stir in orange juice, egg, and orange peel, mixing just to moisten.
* Fold in cranberries and nuts.
* Spoon into greased pan.
* Bake for 60 min.
* Test with a toothpick.
* Cool on a rack for 15 min.
* Remove from pan, and cool completely.
* Wrap and store in the refridgerator.
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RICE PUDDING
1 cup white rice, cooked
1 quart milk
1/2 cup white sugar
1/4 tsp. salt
2 eggs, beaten
1/2 tsp. vanilla extract
1/2 Tbs. butter
pinch of nutmeg
Preheat oven to 350� F.
* Greese a 2-Quart baking dish with the butter.
* Scald the milk in a 2-quart saucepan, over medium heat.
* Remove milk from heat.
* Stir in the rice, sugar and salt, then mix well.
* SLOWLY add the eggs and vanilla.
* Pour into baking dish. Sprinkle with nutmeg.
* Bake for 40 minutes, but stir after 20 minutes.
Serve warm or cold.
"It is good either way."
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PASTA with GREENS and BEANS
6 cloves garlic, coarsely chopped
4 Cups coarsely chopped broccoli rabe (escarole or spinach can be substituted)
1 can cannelini beans, rinsed and drained
2 Cups vegetable broth (or chicken)
6 oz. pasta, cooked until al dente
* Lightly spray a large nonstick saucepan with nonstick cooking spray.
* Add garlic, cook over medium heat, stirring constantly, until softened, about 5 minutes.
* Add greens and beans; cook 2-3 minutes.
* Add broth; bring to a boil. Reduce heat; simmer 3 minutes.
* Add cooked pasta; cook, stirring occasionally, 2 minutes more.
* Let stand for 5 minutes before serving.
* Serve with parmesan cheese.
"This makes 4 servings and each serving only has 1.6 grams of fat. Bbefore the cheese of course!"
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CINNAMON LEMON COOKIES
1 cup sugar
1/2 cup butter or margarine
1 egg
1 tsp. vanilla
1 1/2 cup flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. grated lemon peel
1/4 tsp. sugar
cinnamon-sugar
* Preheat oven to 350�.
* In mixing bowl, cream together sugar and butter.
* Beat in egg and vanilla.
* Combine flour, cinnamon, baking powder, lemon peel and salt.
* Add to butter mixture.
* Blend well.
Cover and refrigerate for 2 hrs. or until firm.
* Shape dough into small balls about 3/4" in diameter.
* Roll in cinnamon-sugar to coat.
* Set cookies 1" apart on lightly greased cookie sheet.
* Flatten each one, slightly.
* Bake for 10 minutes or until edges are slightly browned.
* Cool slightly on pans then remove to racks to cool completely.
"Use more lemon peel if you really like lemon!"
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QUICK & EASY CINNAMON CAKE
2 cup flour
1 cup brown sugar
1 Tbsp. cinnamon
1 Tbsp. baking powder
1/8 tsp. salt
milk
"I dont know how much milk. Just a little at first--add just enough to make a "stiff" batter. then add the butter. The original recipe didnt say how much milk!"
1/2 cup melted butter
* Preheat oven to 350�.
* Combine all dry ingredients.
* Add enough milk to make a stiff batter.
* Add melted butter.
* Mix well.
* Pour into a 9"X9" pan.
* Bake for about 30 minutes.
"ENJOY!"
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PISTACHIO PINEAPPLE DESSERT
2 small boxes pistachio pudding
1 can crushed pineapple, undrained
1 can pineapple chunks, undrained
1 large tub Cool Whip�
* Put everything in a large bowl.
* Mix well.
*
Refrigerate for several hours.
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PINEAPPLE AU GRATIN
2 cans pineapple chunks in natural juices (15 oz. each), drained well 2 cups shredded cheddar cheese
3/4 cup sugar
6 Tbsp. flour
30 buttery-flavored crackers (such as Ritz�), coarsely crushed
1 stick (1/2 cup) butter or margarine, melted
Preheat oven to 350� F.
* Stir together pineapple, cheese, sugar and flour.
* Mix well.
* Pour into a buttered 1.5 quart baking dish.
* Top with cracker crumbs.
* Drizzle melted butter over top.
* Bake uncovered for 30 minutes, or until top gets golden brown.
"This is good hot, but really tastes good at room temperature."
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POOR MAN'S STEW
1 lb. lean ground beef
1 large onion, thinly sliced
8 oz. sliced mushrooms
6-8 potatoes, cut in bite-sized chunks
2 14.5 oz. cans of whole kernel corn
2 cans tomato paste
garlic salt & pepper to taste
2 or 3 beef bouillon cubes
Kitchen Bouquet�
* In a large Dutch oven or soup pot, season the ground beef with the garlic salt and pepper and cook over medium heat.
* Do not drain.
Add onions and mushrooms and saute with the meat for about 5 minutes.
* Add potato chunks and saute for another 5 minutes.
*; Add corn (including liquid) and tomato paste and mix well.
* Add enough water to just cover the ingredients.
Add the bouillon cubes.
* Bring to a boil then reduce heat to low.
* Add 1-2 Tbsp. Kitchen Bouquet� and stir.
* Check for seasoning and season again if necessary.
* Cover and simmer until potatoes are tender, stirring occasionally.
* You can make it thicker if necessary, with some flour or cornstarch.
"Serve with hot rolls or good old bread and butter!"
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CHICKEN ENCHILADA CASSEROLE
4 whole boneless, skinless chicken breasts
2 Tbsp. oil
5 cloves garlic, minced
1 medium onion, minced
fresh cracked pepper
1/2 cup dry red wine
1 cup chopped black olives
2 8oz pkgs. 1/3 less fat cream cheese
2 cups low fat shredded cheese
(cheddar,colby,montereyjack or pepper-jack)
2 10oz cans of green chile sauce OR 2 12-oz. jars Goya� Recaito
"Recaito is a blend of cilantro, green pepper, onion & garlic. This is what I use if I cant find green chile sauce at my market."
1 8oz can chopped green chiles (undrained)
"You can use 1/2 chopped jalapenos if you like it spicy!"
10-12 5-inch corn tortillas, torn into medium pieces
Preheat oven to 350� F.
* Heat oil in large skillet.
* Add garlic and saute for 1 minute, just to soften.
* Sprinkle both sides of chicken with the cracked pepper.
* Cook over medium heat until done through.
* Set aside the chicken.
* Deglaze the skillet by pouring in the wine and scraping up the browned bits.
* Add the minced onion & saute util the liquid is mostly absorbed and onion is translucent.
* Shred the chicken with 2 forks.
* Add the onion mixture and chopped black olives to the shredded chicken and mix lightly.
* Mix the softened cream cheese, shredded cheese (reserve 1/2 cup), green chile sauce OR Goya� recaito & green chiles in a medium bowl.
* Spread a very thin layer of cheese/chile mixture in bottom of 13X9 inch glass baking dish.
* Add a layer of tortilla pieces.
* Then add a layer of chicken mixture.
* Then cheese/chile sauce.
* Repeat, ending with tortilla pieces.
* Sprinkle 1/2 cup remaining cheese over top.
* Cover with foil.
Bake for 30 minutes.
* Remove foil and bake another 15 minutes more until top starts to brown and bubble.
* Remove from oven and let sit for at least 15 minutes before serving.
"This is delicious!"
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FISH MUDDLE
1 tsp. vegetable oil
2 strips bacon, diced
6 green onions with tops, sliced
1 med. green pepper, chopped
1 lg. carrot, chopped
2 1/2 cups fish stock OR chicken broth
2 med. all purpose potatoes, peeled and cut into bite-sized chunks
1 med. tomato, chopped
1/2 tsp. dried thyme
8 oz. cod or scrod fillets, cut into 2-inch chunks
8 oz. sea scallops, trimmed and halved.
3 Tbsp. minced fresh parsley
* In a large saucepan, heat oil over moderately low heat.
* Add bacon and saute for 2 minutes or just until bacon sweats.
Stir in green onions, green peppers, carrot & thyme.
* Cover & cook for 5 minutes or until all the vegetables are tender, stirring once.
* Add the stock, potatoes & tomato.
* Increase heat to high & bring to boil.
* Lower the heat and simmer, uncovered, for 15 min. or until the potatoes are tender.
* Stir in the fillets and scallops.
* Cover and cook for 5 minutes or just until seafood turns opaque. Stir in parsley just before serving.
Makes: 4- 1 1/2 cup servings.
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HERBED HOPPIN' JOHN
4 tsp. olive oil
1 cup chopped onion
1 cup diced tomato
3 cups cooked black eyed peas
3 cups cooked rice
3 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil leaves
1 Tbsp. chopped fresh rosemary or thyme leaves OR a combination of the two
salt and fresh black pepper to taste
* Heat oil in a large nonstick skillet over medium heat.
* Add onion and cook, stirring, until translucent.
* Add tomato and cook for 1 minute more.
* Stir in black eyed peas, rice and herbs.
* Continue cooking, tossing gently for about 3 minutes.
* Season with salt and pepper.
MMMMMM!
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CHIPPED BEEF on TOAST
1 Tbsp. unsalted butter or margarine
5 oz. dried beef - rinsed, patted dry & coarsely chopped
3 Tbsp. all-purpose flour
2 1/4 cups lowfat milk
1/4 tsp. black pepper
1/4 tsp. paprika
1/8 tsp. cayenne pepper
4 slices of your favorite bread, toasted
* Melt the butter in a 12-inch skillet over medium heat.
* Add the beef and saute for 1 minute.
* Stir in the flour until the beef is well coated.
* Gradually stir in the milk.
* Stir in all the spices.
* Cook, uncovered, stirring frequently for 10 minutes or until thickened.
* Spoon over the toast.
Serves: 2 big appetites or 4 small ones.
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NO NUTS FRUIT SALAD
2 11oz. cans mandarin oranges, drained
20 oz. can pineapple chunks, drained
7 oz. bag of sweetened coconut shreds
10.5 oz. bag of mini marshmallows
16 oz. sour cream (use light if you want- I did)
* Mix everything up in a large bowl and refrigerate for several hours before serving.
I added a small can of fruit cocktail because I personally like more fruit in it.
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PEA SALAD
1 lb. of frozen peas, thawed
4 hard boiled eggs, coarsely chopped
1 small onion, chopped
4-6 oz. cheddar cheese, cut into 1/4" cubes
Dressing:
1/2 cup mayonnaise
2 tsp. milk
1 tsp. brown mustard
1/8 tsp. celery salt
1/4 tsp. garlic powder
freshly ground black pepper & salt to taste
* Put the peas, eggs, onion, and cheese into a large bowl and set aside.
* In a smaller bowl, mix all the dressing ingredients together until well
blended.
* Pour the dressing over the pea mixture and stir gently until evenly
coated.
"You CAN serve this right away, but it tastes better if you put it in the refrigerator and let the flavors blend together."
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SAUSAGE STRATA
1 lb. pork sausage
6 (1 oz.) slices bread, cubed (white, potato, italian, etc...I used potato)
2 cups shredded cheddar cheese
6 eggs
2 cups milk
1 tsp. salt
1 tsp. ground dry mustard
* Cook sausage in large skillet and cook over med-high heat till evenly brown.
* Drain and set aside.
* Layer bread cubes, sausage & cheese and a greased 7x11" baking dish (or similar size...I used 9x13 I think it was).
* In a bowl, beat together the egg, milk, salt & mustard.
* Pour evenly all over the bread mixture.
* Cover with foil and put in the refridgerator for at least 8 hours or overnight.
* Remove from the fridge 30 minutes before baking.
Preheat oven to 350.
* Bake for 50 to 60 minutes until a knife inserted in the center comes out clean.
"Experiment with different cheeses, meats, etc. You can throw in some veggies like onions, broccoli, red peppers, etc. How about crab and asparagus. I think the possibilities are endless."
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APPLE-OATMEAL COFFEE CAKE
"Here is a recipe for a coffee cake...very yummy and very easy."
1 cup all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. allspice
1/4 tsp. cinnamon
1 cup sugar
1 cup quick cooking oats, uncooked
1/2 cup oil
1 egg
1 tsp. vanilla extract
1 cup apple, peeled and chopped
1/3 cup chopped nuts (optional)
Preheat oven to 350 degrees F.
"This recipe is mixed with spoon, not mixer."
* Mix dry ingredients together in a bowl.
* Add remaining ingredients.
* Mixture will be quite thick.
* Spoon into 8x8 baking pan.
* Bake for 35 minutes.
Makes 9 servings.
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