Archive for October, 2008

Cottage Cheese-Vegetables Dunk

Cottage Cheese-Vegetables Dunk

Servings: 28
Ingredients:

8 oz (2) cartons low-fat cottage              -plain
-cheese                             2 tb Prepared horseradish;
1 c  Low-fat American Cheese;          1/2 ts Pepper;
-process shredded                 1/4 ts Salt;
3 tb Low-fat yogurt; unsweetened         2 tb Onion; minced

Combine cottage cheese, amreican cheese, yogurt, horseradish, pepper andsalt, in a medium bowl, stirring well. Gently, fold in green pepper andonion. Cover and store in refrigerator until ready to serve. NOTE: ServeCottage-Cheese Dunk with raw vegetables. Serving size: 2 TB. (CheckExchange Lists for values on raw vegetables.) Food Exchange per serving:Free; CAL: [...]

HOMESTYLE LASAGNA ROLLS

HOMESTYLE LASAGNA ROLLS

Servings: 6
Ingredients:

1 1/2 lb Ground Beef
1 c  Fresh Mushrooms; chopped
1 md Onion; finely chopped
1 sm Carrot; minced
Clove Garlic; minced
1/4 c  Dry Red Wine
1/8 ts Nutmeg
1/8 ts Cayenne Pepper
2 c  (8oz) Mozzarella Cheese *
Egg; lightly beaten
1/4 c  Parmesan Cheese
Jar Ragu Spaghetti Sauce **
3/4 pk Lasagna Noodles ***
Salt and Pepper to taste

* Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3.4 of a 16oz package)Cooked and drained
Preheat oven to 350? a large skillet, thoroughly brown ground beef;drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetablesare tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook untilwine is almost evaporated. Remove [...]

Fuzzy Navel

Fuzzy Navel

Servings: 1
Ingredients:

4 fl Orange juice                        2 fl Peach Schnapps

Combine and pour over ice in tall glass. Garnish with orange slice. Servewith tall straws. Screaming Fuzzy Navel - Add a shot of vodka to above mix.
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Devilish Eggs

Devilish Eggs

Servings: 8
Ingredients:

6 ea Hard boiled eggs
2 T  Mayonnaise
2 T  Poupon mustard
1 T  Louisiana hot sauce
1 T  Pimentos, mashed
3 T  Dill relish
1 x  Salt, to taste

Cut the eggs in half. Remove yolk from white and setwhite aside. Mash yolks with a fork and add themayonnaise and the rest of the ingredients. Spoonmixture back into egg whites and serve on a bed oflettuce.
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QUICK CHICKEN MOLE

QUICK CHICKEN MOLE

Servings: 4
Ingredients:

1 md Onion, chopped                      1 T  Sugar
-(or 1/2 large onion)               4 T  Chile, ground
1    Garlic clove, minced                     -(approximately; see note)
2 T  Butter                              2 T  Sesame seeds
1    Bay leaf                          1/2 C  Almonds (blanched),
6    Peppercorns                              -slivered
3    Cloves (whole), crushed         1 1/2 oz Mexican chocolate,
8 oz Tomato sauce                             -grated (a half circle
1 C  Chicken broth                            -in the usual packaging)
1 sl Bread, shredded                     1    Chicken, cut up
1/4 t  Anise seeds, crushed                     -(about 3 pounds)
1/2 t  Cinnamon

Put the onion, garlic and margarine in a large (3-quart) microwaveable,covered casserole. Cover and microwave on half power for 2-3 minutes, oruntil butter is melted and the onion is starting to soften.
Mix in the rest of the ingredients except the chocolate and the chicken.Cover and microwave on high for 10 minutes, stirring [...]

Margaritas

Margaritas

Servings: 6
Ingredients:

1 cn Limeade concentrate, 6 oz.          6 fl Tequila
3 fl Triple-sec                          1    Egg white

Pour ingredients into 2 quart blender. Fill with ice and blend untilsmooth. Dip rim of margarita in mix, then bar salt. Garnish with limewedge.
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BROCCOLI AND NOODLES PARMESAN

BROCCOLI AND NOODLES PARMESAN

Servings: 8
Ingredients:

1 1/2 lb Broccoli
2 tb Butter or Margarine
1/2 c  Chopped Onion
1 md Clove Garlic; minced
1 cn Campbell’s Soup *
1/2 ts Dried Basil Leaf; crushed
1 c  Monterey Jack Cheese **
1/2 c  Parmesan Cheese; grated
1 c  Sour Cream
5 c  Cooked Wide Egg Noodles ***

* 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cookingCut broccoli into bite-size pieces. In covered 4-qt saucepan over mediumheat, in 1′ boiling water, cook broccoli 6 mins or until tender. Drain incolander. In same saucepan over medium heat, in hot butter, cook onion andgarlic until onion is [...]

FREEZER MIX CHEESEBURGER PIE

FREEZER MIX CHEESEBURGER PIE

Servings: 6
Ingredients:

———————————–CRUST———————————–
1 c  Biscuit baking mix
1/4 c  Milk; or light cream

——————————–MEAT FILLING——————————–3 1/2 c Browned/Seasoned Freezer Mix1/2 t Salt1/4 t Pepper2 T Biscuit baking mix1 T Worcestershire sauce
———————————-TOPPING———————————-2 ea Tomatoes;sliced,medium2 ea Eggs1 c Cheddar cheese; shreaded
Heat oven to 375′. Mix 1 cup baking mix and the milk until a soft doughforms. Gently smooth dough into a ball on floured cloth-covered surface;knead [...]

Daiquiri, Frozen

Daiquiri, Frozen

Servings: 6
Ingredients:

1 cn Limeade concentrate, 6 oz.          6 fl Rum, light
3 fl Triple-sec

Place ingredients in 2 quart blender. Fill with Ice. Blend until smooth.Pour into champagne flute and garnish with a cherry.
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Creamed Carrot Soup

Creamed Carrot Soup

Servings: 8
Ingredients:

5 tb Butter
4    Onions, chopped
4 c  Carrots, sliced
4 tb Flour
5 c  Beef broth
3 1/2 c  Milk
1    Pinch salt
1    Pinch pepper
1/4 ts Nutmeg

Melt butter in kettle. Saute vegetables until onions are clear. Blend inflour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Putsoup through blender to puree. Stir in milk. Adjust the seasonings. Stiruntil hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.