|
Prestigious Recipes - July 25
ANN'S RUBY CHICKEN
Posted by Ladyhawk
* Exported from MasterCook *
2 lb Chicken; pieces
1 md Onions; chopped
2 tb Oil
2 ts Salt
1 ts Pumpkin pie spice
1 cn Orange juice, concentrated
2 ts Orange peel, grated
1 lb Cranberries
1 c Sugar
Night before: Chop onions, thaw orange juice and
chicken, measure spices.
In the morning: Add ingredients to crockpot.
Cook
8-10 hours, till done. Serve over hot cooked rice.
This was one of Ann Sharpe's favorite recipes. Ann
was Sylvia Steiger's mother.
Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet [email protected],
moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes
Maggie's Recipe
Posted by Maggie
I am soooo into easy these days!
and THIS has always been one of my favorites!
1 c Mandarin oranges, drained
1 c Pineapple chunks, drained
1 c Flaked coconut
2 c Miniature marshmallows (colored mini marshmallows make it pretty!)
1 c Sour cream (high quality)
1 tb Sugar
6 Maraschino cherries for the Garnish (optional)
Mix all the canned fruit, sugar and coconut thoroughly
in
mixing bowl. Fold in the sour cream and marshmallows.
Transfer to decorative serving bowl, cover with plastic
wrap
and refrigerate up to 24 hours.
Right before
serving you could garnish
with a few maraschino cherries
placed on the top of the salad.
Ohhhhhhh yum!!!
Blueberry Coffee Cake
Posted by Kelly
Ingredients:
1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter or margarine
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup blueberries
confectioners sugar
Directions:
1 Heat oven to 350 degrees F (175 degrees C).
Coat a Bundt pan well
with
cooking spray.
2 Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour,
and
cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine;
topping mixture
will be crumbly. Set aside.
3 For the cake: Beat 1/2 cup butter or margarine in large bowl until
creamy;
add 1 cup white sugar, and beat until fluffy.
Beat in egg and
vanilla.
Whisk
together 2 cups flour, baking powder,
and salt; add alternately with
the milk
to the creamed mixture,
beating well after each addition.
4 Spread half the batter in the prepared pan.
Cover with berries, and
add
remaining batter
by tablespoons. Cover with streusel topping.
5 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes,
until
deep
golden brown.
Remove pan to wire rack to cool.
Invert onto a plate
after cake
has cooled, and dust with confectioners' sugar.
Have a wonderful day all!
Mango Chicken Summer Salad
Posted by Martha
Prep Time:10 mins.
Ready In: 10 mins.
Serves: 4
Ingredients:
1 container (8 oz.) BREYERS Fat Free Lemon Yogurt
3 Tbsp. KRAFT Mayo Real Mayonnaise
2 Tbsp. milk
1 pkg. (6 oz.) LOUIS RICH Grilled Chicken Breast Strips
1 mango , peeled, diced
1 avocado , peeled, diced
Leaf lettuce
Preparation:
MIX yogurt, mayo and milk until well blended.
TOSS chicken breast strips, mango and avocado
with 1/2 cup of the yogurt
mixture.
SERVE on bed of lettuce with remaining yogurt mixture.
Variation~~Mango Chicken Salad Wrap:
Prepare chicken salad as directed; spoon
evenly onto lettuce leaves.
Roll up.
Raspberry Pie
Posted by Jeanne
Pie filling:
1 qt. fresh raspberries
1 C sugar
2 Tbsp. cornstarch
Toss gently & set aside
Pie Crust:
2 1/4 C. flour
1 tsp/ salt
Mix together
Separate bowl:
1/2 C veg. or canola oil
6 Tbsp. cold milk
DO NOT MIX!
Then:
"Dump" oil & milk into flour
Mix just until moistened, not too much or crust won't be flaky
divide into 2 balls
roll out- - cut "little heart" in the middle!
sprinkle sugar on top
Bake at 375 degrees for approx. 45 min.
Enjoy!
Waldorf Salad
Posted by Sheri
1 cup plain low-fat yogurt
1/4 cup low-fat mayonnaise
2 teaspoons lemon juice
4 teaspoons sugar
4 small, sweet apples (Red Delicious or similar), unpeeled, diced
1 cup chopped celery
1 tablespoon sunflower seeds
Combine yogurt, mayonnaise, lemon juice, and sugar in a medium bowl;
mix well. Add remaining ingredients; mix well.
Chill.
Serves four.
Per serving: 178 calories, 6.7 grams fat, 4.4 grams fiber,
9 milligrams cholesterol, 28.1 grams carbohydrates,
4.2 grams protein, 140 milligrams sodium.
Slow Cooked Survivor Stew
Posted by Lori
I made this on the season finale of Survivor,
I wanted to be completely done and out of the kitchen by 8 pm.
It was so good, I've made it a few times since then.
But thats why I call it "Survivor Stew"
Carrots, cut in chunks
Potatoes cut in chunks
Chicken breasts (boneless&skinless) I use 4, cut in half.
1 can cream of chicken soup
1 or 2 cans cream of mushroom soup
Layer ingredients in order, soups last.
Cook on high for a few hours then switch to low.
Total cooking time about 8 hours.
The chicken is so tender in melts in your mouth.
Add a salad and or garlic bread or biscuits
and you have a fantastic meal with very little effort!
Creamsicle Jello
Posted by Siobhan
It's too hot to cook here, so I'll just post a Jello- salad recipe
that I used during the July 4th holiday.
1pkg (4 serving size) Jello Gelatin, orange
1 cup boiling water
1 cup vanilla ice cream
Dissolve gelatin in boiling water, stir in ice cream till dissolved.
Pour into mold or serving bowls. Chill until set.
You can also use cherry gelatin and substitute a cola
for the 1 cup cold liquid and make cherry-coke jello.
It was a big hit and super easy!!
Also easy to make more by using a larger package,
more water & more ice cream.
Apple Crumble
Posted by Slowpoke
This is so versatile I love it and we are having a much needed thunderstorm
so off I go got to protect those electric objects.*VBG*
Makes 8 Servings
6 Tart Granny Smith apples, cored, seeds removed,
and cut into even ½ inch slices (peeled or unpeeled)
½ cup raisins
¾ cup granulated sugar
¼ cup fresh lemon juice
½ teaspoon cinnamon
1/8 teaspoon allspice
¼ cup minute tapioca granules
1 ½ cups fat-free or lowfat granola
¼ cup chopped walnuts (optional)
1. Preheat the oven to 350 degrees.
2. In a large bowl, toss the apples, raisins, sugar, lemon juice, cinnamon,
allspice, and tapioca, mixing completely.
Lightly cover the mixture with foil and let it sit for 15 minutes,
tossing once or twice to mix.
Lightly coat a 7 x 11 inch or 10-inch square baking pan with no-stick vegetable oil spray
and place the apple mixture in the pan.
3. Lightly coat a large nonstick frying pan with no-stick spray.
Add the granola and walnuts (If desired) and lightly spray the mixture.
Heat on medium, stirring, for 10 minutes or until the granola is just slightly golden brown.
Sprinkle the mixture on the apples and lightly coat with no-stick spray.
4. Bake covered with foil for 1 hour and 5 minutes.
Remove the foil and bake for an additional 10 minutes.
Turn off the heat and let the crumble sit for 15 minutes in the oven.
Serve hot, warm, chilled, or at room temperature
with a scoop of fat-free or lowfat vanilla ice cream or frozen yogurt.
Per Serving:
Calories 252
Protein 2 g
Carbohydrates 62 g
Total Fat 1.5 g (0 sat.)
Sodium 36 mg
% calories from fat 5
Fiber 4 g
Cholesterol 0 mg
 
|
