Prestigious Recipes
January 29, 2003

Chunky Home-Style Tomato & Potato Soup

Posted by Kelly

A rosy-hued soup, brimming with vegetables - perfect for eating by the fire.
Preparation time
15 to 20 minutes
Cooking time 20 minutes
Yield 10 cups (2.5L)
2 tbsp 30 mL Lactantia butter
2 2 onions, chopped
4 cups 1 L peeled cubed potatoes
1 1/2 cups 375 mL chopped celery
1 1/2 cups 375 mL chopped carrots
2 2 cloves garlic, minced
1 tbsp 15 mL Italian seasoning
1 tbsp 15 mL cornstarch
2 cups 500 mL Parmalat Milk
1 can (19 oz) 1 can (540 mL) tomatoes
1 1/4 cups 300 mL chicken broth, double strength
2 tbsp 30 mL tomato paste
Salt and pepper, to taste
1. In a large saucepan melt Lactantia butter. Add onions and cook over medium heat until tender. Add potatoes, celery, carrots, garlic and seasoning and cook for 4 to 5 min.
2. Stir in cornstarch. Add Parmalat Milk, cook and stir until mixture comes to a boil and thickens. Add tomatoes, broth and paste. Return to a boil and simmer for 20 min or until vegetables are cooked. Season to taste.
For the adventurous: Add either 1/2 cup (125 mL) chopped fresh basil or 1/4 cup (50 mL) fresh marjoram or thyme.
Cooking tip: Freeze leftover tomato paste in an ice-cube tray. Remove cubes of tomato paste and store in freezer bag or container - ready for your next recipe.

Spaghetti Pie

Posted by Mai

8 oz. spaghetti
1/4 cup chopped green pepper
1 egg
1/2 cup chopped mushrooms
2 egg whites
1 cup lowfat spaghetti sauce
1/4 cup skim milk
1 cup salsa
1/4 cup nonfat parmesan cheese
12 oz. fat free cottage cheese
1 cup browned ground round or ground sirloin
1/2 cup lowfat mozzarella
1/2 cup chopped onion
Cook spaghetti according to package directions.
Drain, rinse with cold water, drain again.
Whisk together eggs, milk and parmesan.
Stir into spaghetti. Spray 10" round glass ovenproof pan with nonstick spray.
Spread spaghetti over bottom of pan.
Mix ground beef, onions, green pepper, mushrooms, spaghetti sauce and salsa together.
Spread cottage cheese over the spaghetti.
Spread sauce mixture on top of cottage cheese, making sure to cover the top completely.
Bake at 350° for 20-30 minutes.
Remove from oven and top with mozzarella, return to oven until cheese melts.
Let stand 5 minutes before cutting in wedges.
Note: This can be made ahead and chilled. Bake for about 40 minutes.

ASIAN MUSHROOMS AND CABBAGE

Posted by Starr

4 tbsp oil, divided
1 1/2 lbs (about 6-7 cups) fresh white mushrooms, halved or quartered
1 tbsp minced garlic
1/2 cup teriyaki sauce
4 cups brocolli florets
2 cups green onions (scallions) cut in 1 inch pieces
2 bags (16 ounces each) coleslaw mix
4 tbsp cornstarch
1. In a large skillet in hot oil, cook mushrooms and garlic, stirring occasionally, until liquid evaporates and mushrooms are tender, about 5 minutes.
2. Combine 1 cup water, teriyaki sauce and corn starch; stir into mushrooms. Cook and stir until sauce is clear and slightly thickened, about 2 minutes.
3. Add broccoli and green onions; return to a boil; cook and stir until vegetables are tender about 3 minutes; remove from heat; keep warm.
4. In a medium skillet, add remaining oil and coleslaw mix, cook and stir until cabbage begins to wilt, about 2 minutes. Serve mushroom mixture over coleslaw, with rice or noodles if desired.
Serves 8.
ENJOY! *HUGS*

Spaghetti Squash with Herbs and Cheese

Posted by Sheri

1 spaghetti squash
grated cheese
herbs
salt
coarse pepper
Puncture the whole squash in several places.
Place it on a tray in a preheated 350 degree F oven.
Bake about 40 or 50 minutes.
Remove from oven, protecting your hands with oven mitts.
Cut squash in half with a sharp, serrated knife.
Scrape out and discard the seeds.
Scrape the meat of the squash from its shell and fluff the strands with a fork to separate.
Spinkle each 1/2 cup serving with 1 tablespoon grated cheese, herbs, salt and coarse pepper.
Each 1/2 cup serving, is approximately 50 calories with cheese.
Each 4 ounce serving of cooked spaghetti squash is 33 calories.
Unused cooked spaghetti squash may be refrigerated or frozen and reheated.
Italian-style seasonings and sauces are ideal for spaghetti squash.

Valentines Day Creamsicle Frappe for Two

Posted by Jeanne

2 cups Vanilla ice cream
1 cup Orange juice
1 cup Cold water
1/4 cup Undiluted Orange juice concentrate
In a blender or food processor, combine the ice cream, orange juice, water, and orange juice concentrate.
Blend until smooth.
Divide into two glasses.
Enjoy~

Easy Crescent Roll Danish

Posted by Jeanne

Ingredients:
Rolls
1 (8-oz.) pkg. cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
4 teaspoons preserves or jam
Glaze
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Preparation Directions:
1. Heat oven to 350°F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
2. Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
3. On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
4. Bake at 350°F. for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
8 rolls
Kiss the cook often and season everything with love!
Love Jeanne