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| Happy Thanksgiving! and welcome to my kitchen where I have posted some of my favorite recipes for this time of year, and I love to cook! I will update this page regularly through put the Harvest, Thanksgiving, Yule & Christmas Season so check back!! |
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| Pumpkin Pie 9" 1 crust pie 2 eggs 1/2 cup sugar 1 can (16 ounces) pumpkin 1 can (12 ounces) evaporated milk 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground gloves heat oven to 425, prepare pastry. Beat eggs slightly with hand beater or wire whisk in medium bowl. Beat in remaining ingredients. To prevent spilling, place pastry -lined pie plate on oven rack and pour filling into pie plate. Bake 15 minutes Reduce oven temp. to 350 and bake for another 45 minutes or until knife insert in center comes out clean. refrigerate about 4 hours until chilled, serve with sweetened whipped cream. 8 servings, 285 calories per sreving. Betty Crocker 1991. |
| Italian Market Tetrazzini Prep: 25 min. Bake: 30 min. 1 package (7 ounces) Spaghetti 2 Zucchini, sliced 1 head califlower, chopped 1 small bag carrots, sliced 1 pound italian green beans, cut in half lima beans (optional) or 1/2 bag (16 ounce size) of frozen veggies 3 tablespoons Olive oil 3 cups sliced mushrooms (8 ounces) 3 tablespoons all purpose flour 1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon pepper 2 cups milk 1 package (4 ounces)baked Tofu, cut into 3/4 inch cubes 3/4 cup parmesan cheese heat oven to 350, cook spaghetti as directed on package ad veggies for last 5 minutes of cooking, rinse with cold water, drain. Heat oil in med. pan, cook mushrooms in oil about 3 minutes stirring occasionally, stir in flour, basil, salt, nutmeg & pepper. Cook over med. heat stirring occasionally until mixture is smooth and bubbly, remove from heat. Gradually stir in milk, heat to boil, stir constantly, boil 1 minute. stir in spaghetti - veggie mixture, tofu and 1/2 cup of the cheese. Spread into ungreased 2 quart-Casserole dish. sprinkle wiht remaining cheese. Bake uncovered for 25-30 minutes. Serves 6. 320 calories per serving.(calories from fat 110) Betty Crocker Vegetarian classics 2000 |
| Spicy Vegetable Stir-Fry Prep: 20 min. Cook: 5 Min. 1 tablespoon chili or vegetable oil 2 teaspoons grated ginerroot 1 can (15 ounces) baby corn, drained 1 can (15 ounces) whole mushrooms, drained 1 can (8 ounces) sliced bamboo shoots, drained 1 medium bell pepper, cut into 1/4 inch strips 1 cup snow (chinese) pea pods 1 tablespoon finely chopped freh cilantro 4 cups shredded Chinese (napa) cabbage (1 pound) 2 teaspoons chili puree with garlic heat Wokor 12 inch skillet over high heat. Add oil; rotate wok to coat side. Add gingerroot, stir-fry 30 seconds. Add mushrooms, corn, bamboo shoots, bell pepper, pea pods and cilantro; stir-fry about 2 minutes or until vegetables are crisp-tender, stir in cabbage. Stir in chili puree; cook and stir for 30 seconds. 6 servings , 115 calories Betty Crocker Vegetarian classics 2000 |
| September's Recipes... |
| Pumpkin Cream Cheese Pie Pecan shortbread cookie crust 1 1/2 cups packed crushed shortbread cookies with pecans 3 tablespoons butter or nargerine melted 3 tablespoons all-purpose flour Filling: 3 eggs 1 cup sugar 1 can (15 ounces) pumpkin (not pumpkin pie mix) 1 package (8 ounces) plus one package (3 ounces) Cream cheese, softened 1 tablespoon milk 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 tablespoons all -purpose flour heat oven to 375, Bake pcan shortbread cookie crust, cool. Beat sugar, flour, and cream cheese in large bowl with electric mixer on low speed. reserve 1/2 cup, Add remaining ingredients. Beat on medium until smooth. pour into crust. stir milk into reserved cream cheese mixture, spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S shaped curves. Cover crust with aluminum foil to prevent excessive browning, remove foil for last 15 minutes. Bake 35 - 40 minutes or until knife comes out clean. cool 30 minutes, cover loosely and refrigerate for 4 hours. 8 servings. Betty Crocker Holiday recipes 2000 |
| Cranberry Stuffing prep: 10 min. cook: 5 min. 1 cup butter or margerine 1/2 cups chopped celery (stalks and leaves) 3/4 cup finely chopped onion 9 cips soft bread cubes (about 15 slices bread) or corn bread cubes 1/2 cup dried cranberries 2 tablespoons chopped fresh or 1 1/2 tablespoons dried sage leaves 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1 1/2 teaspoons salt 1/2 teaspoon pepper Melt butter in 10 inch skillet over midium heat Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about 1/3 of the bread cubes. Place celery mixute in large bowl. Add remaining bread cubes and ingredients, toss. Stuff turkey just before roasting. 9 cups stuffing = 12 pound turkey 160 calories Betty Crocker Holiday recipes 2000. |
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| October's Recipes |
| Spaghetti Squash Casserole Prep: 30-40 min. Bake: 35-40 min. 1 medium Spaghetti squash (4 pounds) 1 Onion, chopped 1 sweet green or red pepper, chopped 6 cloves garlic, minced 8 Ounces mushrooms, sliced 3 teaspoons dried Italian herb seasoning 1/2 teaspoon chili powder 2 cups shredded part skim cheddar, hot pepper or Swiss cheese. 1 cup reduced fat cottage cheese 1/2 cup nonfat sour cream or non-fat ricotta cheese 2 tomatoes, chopped 1 can (4 ounces) chopped green chili peppers (drained) 1/2 cup corn kernels 1/2 cup nonfat dried bread crumbs 3 tablespoons grated parmesan cheese Paprika Black pepper and Salt Using a fork, pierce the squash in several places. Place on a microwave safe plate. microwave on high for 20 minutes, or until the interior is soft when tested with a fork. Carefully cut in half. Set aside to cool. Preheat oven to 375.Coat a 3 quart baking dish with no-stick spray. Coat a large non-stick skillet and set over medium heat. Add onions, peppers, and garlic, Cook for 5 minutes. Add mushrooms, cook 10 minutes. Mix in Italian seasoning, and chili powder. transfer to large bowl. Stir in the shredded cheese, cottage cheese, sour cream, tomatoes, chili peppers, and corn. Scoop out and discard the seeds and stringy membranes. Using a fork, scrape the squash from the shell to create spaghetti like strands. Add the squash to the cheese mixture and stir until well blended. Season with Salt and black pepper, transfer to baking dish. In small bowl, combine bread crumbs and parmesan, spread ove the topof the casserole and sprinkle with the paprika. Bake for 35-40 minutes, or until bubbling, Cool 10-15 minutes before serving. Makes 6 servings 291 Calories per serving Leslie Coppers, Low Fat Living cookbook 1998 |