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Canadian Thanksgiving - October 14, 2002
Prestigious Recipes - October 9, 2001
No Bake Salad Pizza
Posted by Starr
My recipe today is in honour of my wonderful teacher, Miss Maggie! It's healthy AND it's no bake!
Makes: 10 Servings
Preparation Time: 10 Minutes
1 cup spinach dip, from deli or make your own
1 (10 ounce) pre-baked Italian pizza crust
1 cup fresh broccoli, chopped
1 package prepared chicken breast, cubed
2 (14.5 ounce) cans RED GOLD� Diced Tomatoes, drained
1/4 cup green onions, sliced
1/4 cup Parmesean cheese, grated
Spread spinach dip evenly over pizza crust to within
1/2 inch of edge.
Top with remaining ingredients,
ending with cheese.
I've also added peppers, onions and mushrooms so this
recipe is just a base... feel free to experiment!
Jessi loves it with Asparagus!
Love and *HUGS*
Victory Drink!
Posted by Maggie
Just what I need after conquering my new sewing machine today!!!
1 fill (15 cl) Club Soda
0.75 oz. (22.5 ml) Grenadine
1.5 oz. (4.5 cl) Pernod
Add Pernod and grenadine to a mixing glass filled with ice.
Shake
and strain into glass filled with ice.
Fill with club soda.
I don't know what the heck that stuff is! but believe you, me!
After what I went through
(and I'll spare ya!) I need one!!!
Here's one we can alllllllllllll partake of!! - Let's Splurge gals! (uhhhh somebody make it.. and I'll join in :o)
Victory Chocolate Cake
Makes 1 13x9 inch pan
Ingredients
2 cups sifted all-purpose flour
2 1/4 teaspoons baking soda
3/4 cup shortening
1 1/2 cups dark corn syrup
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
1/3 cup white sugar
3 eggs
1 cup cold, brewed coffee
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
Grease one 9x13 inch pan.
2. Sift together the flour, cocoa, baking soda, and salt; set aside.
3. Separate eggs. Beat egg whites in a clean bowl until stiff peaks form.
4. Cream shortening and sugar in mixing bowl until light and fluffy using electric mixer at
medium speed.
Blend in the corn syrup and egg yolks.
Beat in vanilla.
Add dry
ingredients alternately with coffee to creamed mixture.
Gently fold in egg whites.
Pour batter into greased 13x9 inch pan.
5. Bake in preheated 350 degree F (175 degree C) oven for 45 minutes or until cake is
done.
Cool in pan on rack and frost as desired.
:o) :o) No man ever tasted victory by giving up! :o) :o)
Hashbrown Frittata Breakfast
Posted by Mai
Been a while but here is a breakfast recipe. I'm going to a brunch in a few weeks and might try to make this one .
Frozen hash brown potatoes (about 1 lb)
2 TBSP Cooking oil
Diced green, red and yellow peppers (1/2 cup of each)
Diced fresh tomatoes (1/2 cup)
Shredded blend of cheeses-about 1 and 1/2cups
1 Tablespoon Parsley
1 Teaspoon Dill
1 dozen eggs
1/2 cup half and half cream
Paprika
Generously spray frying pan with non stick cooking spray.
Pour oil into frying pan and add potatoes.
Cook until browned.
Meantime, gently wisk eggs, cream, parsley and dill.
Add cheese, peppers and diced tomatoes.
Pour over hashbrowns, sprinkle with cheese and paprika.
Reduce heat, cover and simmer until eggs are set.
Approximately 20-25 minutes for 8 servings.
Good Luck :o) Enjoy!
Potato Casserole
Posted by Skylight
3 T butter
3T flour
1/2 t. salt
1/8 t. salt
3/4 c. evaporated milk, undiluted
3/4 c. water
1 1/4 cups grated colby cheese
4 cups boiled potatoes, cut into bite-sized pieces
3/4 c sliced black olives
1/2 c prepared stuffing mix
2 tablespoons melted butter
Preheat over to 350 degrees.
Melt 3T butter in a medium saucepan, add flour, salt, and pepper.
Gradually add in milk and water.
Stir constantly over medium heat until mixture thickens.
Add cheese until it is completely melted and incorporated into mixture.
In a 2-quart casserole dish, layer potatoes and olives, two layers each.
Pour sauce over the layers.
Toss stuffing mix with 2 T melted butter and sprinkle over the top of the casserole.
Bake uncovered for 30 minutes .. colour should be golden..
Serves 8
Zucchini and Peppers
Posted by Sheri
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 medium zucchini, cut into 1/4-inch slices
1 large roasted red sweet pepper*, cut into thin strips or 1/2 of a
7-ounce jar roasted red pepper strips, drained
2 tablespoons water
1/2 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons crumbled or chopped Mexican white cheese, such as queso fresco or farmer cheese
Directions:
1. Heat oil in a large skillet over medium-high heat.
Cook onion in hot oil for 5 to 8 minutes or until tender.
2. Stir in zucchini, roasted pepper, water, and cumin.
Reduce heat; simmer, covered, for 3 to 5 minutes or until zucchini is crisp-tender.
Add salt and pepper to taste.
Transfer mixture to a serving bowl; top with cheese.
Makes 6 servings.
*Note: To roast sweet peppers, rub with cooking oil; place in a shallow baking pan.
Bake in a 425 degree F oven for 20 minutes or until skins char, turning once.
Wrap in foil; let stand until cooled.
Peel and seed.
Nutritional facts per serving
calories: 52 , total fat: 3g , saturated fat: 0g , cholesterol: 1mg , sodium: 92mg , carbohydrate: 6g , fiber: 2g , protein: 2g , vitamin A: 32% , vitamin C: 79% , calcium: 3% , iron: 3% , vegetables: 1diabetic exchange , fat: .5 diabetic exchange
Source: Better Homes and Gardens
Hearty Mac 'n Cheese
Posted by Kelly
Prep Time: 5 mins
Ready In: 30 mins
COMBINE 2 cups each: water and macaroni, in an ovenproof skillet.
Don't have bread crumbs handy? Try these instead:
� Crushed RITZ or Premium Plus crackers
� Broken tortilla chips or potato chips
� Croutons
BRING to a boil and cook, stirring occasionally, until most of the liquid is absorbed (about 10 -15 minutes);
add CHEEZ WHIZ Process Cheese Product (a few spoonfuls per person) and return to low heat for a few minutes.
REMOVE from heat and top with a few handfuls each of bread crumbs and KRAFT Double Cheddar Shredded Cheese.
Broil in pre-heated oven until cheese is melted.
Click the flag for recipes collected for the American Thanksgiving page.
 
 
 
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