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Prestigious Recipes - July 24, 2002
Spicy Chicken Tacos (Weight Waters Recipe)
Posted by Mai
Running thru to drop off a recipe....I'm back to work today :o( Why do vacations go so darn fast?
1 Packet of boneless skinless chicken breast
1/2 a packet of taco seasoning
1/2 jar of mild salsa and 1/2 tsp. of chilli powder
8 corn tortillas, shredded lettuce
1 diced tomato and one diced onion.
(Optional-Sargento light taco cheese.
Take chicken breast and place it in a saucepan with water and boil until it is a few minutes away from being done.
Then drain chicken and begin shredding it/or slice it into small pieces.
Place shredded chicken back into sauce pan and add salsa, taco seasoning and chilli powder and let simmer on low for 5 minutes or until done.
Heat tortillas (according to packet instructions) and place chicken in the centre of the corn tortillas and layer with lettuce, tomato, onion and light taco cheese (optional)
Good Luck :o) Enjoy!
Raspberry Apple Squares
Posted by Kelly
I'm usually not a fan of squares because people always seem obligated to put coconut in them, but these sound yummy.
3 apples, peeled, cored and chopped
1 cup frozen raspberries
1/2 cup granulated sugar
1/4 cup water
2 tbsp lemon juice
1 1/2 cups large-flake rolled oats (not instant)
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 tsp salt
3/4 cup butter, melted
In saucepan, bring apples, raspberries, granulated sugar, water and lemon juice to boil; reduce heat and simmer until fruit is tender and mixture can mound on spoon, 15 to 20 minutes.
Meanwhile, in large bowl, whisk together oats, flour, brown sugar and salt.
With fork, stir in butter until crumbly.
Pat half of the oat mixture into greased 9-inch (2.5 L) square metal cake pan.
Spread filling evenly over top.
Sprinkle with remaining oat mixture.
Bake in centre of 350 F (180 C) oven until golden, about 35 minutes.
Let cool in pan on rack.
Cut into squares.
Makes 12 squares.
Rocky Road Cheesecake
Posted by Sheri
Ingredients:
1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope Knox Unflavoured Gelatine
1/4 cup cold water
16 ounces cream cheese, softened
3/4 cup sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2 cups mini marshmallows
1 cup whipping cream, whipped
1/2 cup chopped nuts
Directions:
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
Bake at
350 degrees F., 10 minutes
Soften gelatine in water; stir over low heat until dissolved.
Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric
mixer until well blended.
Gradually add gelatine, mixing until blended.
Fold in remaining
ingredients; pour over crust.
Chill until firm. Makes 10 servings.
Lemon and Blueberry Pudding
*A Heart Smart Recipe*
Posted by Jeanne
3 cups non-fat yogurt or non-fat cottage cheese
2–4 tablespoons fructose (sweeten according to your taste, allowing for the additional sweetness of the jam)
10 drops Boyajian Pure Lemon Oil (or natural lemon extract/flavor to taste)
3 cups fresh blueberries
1/2 cup fruit sweetened blueberry jam
1 tablespoon hot water
1 organic lemon
In a bowl, stir together the yogurt or cottage cheese (as is or processed until creamy and smooth in a food processor), fructose, lemon oil and two of the three cups of fresh blueberries.
In another bowl, mix together the blueberry jam, the third cup of blueberries and the hot water.
Divide the yogurt mixture into six dessert bowls or glasses and then carefully (do not mix the two different colors of mixtures too much) swirl in the blueberry jam and berries.
Garnish each portion with fresh lemon zest and serve very well chilled.
You can even place the desserts in the freezer and chill just until the outer surface begins to freeze.
Makes 6 servings.
 
 
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