Yogurt/Make Your Own!
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Homemade Yogurt
Making Homemade Yogurt
Mahanandi » Homemade Indian Yogurt (Curd, Perugu)
Greek Recipe for Homemade Yogurt
Hillbilly Housewife
How to make Homemade Whole Food Yogurt
Yogurt (Yoghurt) Recipes and Cooking Instructions
How to Make Delicious, Homemade Yogurt - Associated Content
Free Plans: How To Make Yogurt
Friday, February 20, 2009
Batter (or Yeast) Bread
Batter Bread also known as yeast bread
(bread from scratch)
2 (1/4-ounce) packages active dry yeast or 4 1/2 teaspoons active dry yeast 1/2 cup warm water
1 1/2 cups warm milk
1/2 cup granulated sugar
2 teaspoons salt
1/2 cup butter, melted
2 large eggs
4 1/2 cups all-purpose or bread flour
1 cup quick-cooking oats
Grease 2 loaf pans; set aside.
In a medium bowl, dissolve yeast in warm water (105°F to 115°F). Add warm milk, sugar, salt, butter and eggs; mix well.
In another bowl, mix together flour and oats. Gradually add to the yeast mixture and beat on medium speed until smooth.
Spread in loaf pans, cover with plastic wrap and let rise for 30 minutes.
Preheat oven to 400°F. Bake for 25 to 35 minutes or until hollow-sounding when tapped. Cool on a wire rack.
Makes 2 loaves.
(bread from scratch)
2 (1/4-ounce) packages active dry yeast or 4 1/2 teaspoons active dry yeast 1/2 cup warm water
1 1/2 cups warm milk
1/2 cup granulated sugar
2 teaspoons salt
1/2 cup butter, melted
2 large eggs
4 1/2 cups all-purpose or bread flour
1 cup quick-cooking oats
Grease 2 loaf pans; set aside.
In a medium bowl, dissolve yeast in warm water (105°F to 115°F). Add warm milk, sugar, salt, butter and eggs; mix well.
In another bowl, mix together flour and oats. Gradually add to the yeast mixture and beat on medium speed until smooth.
Spread in loaf pans, cover with plastic wrap and let rise for 30 minutes.
Preheat oven to 400°F. Bake for 25 to 35 minutes or until hollow-sounding when tapped. Cool on a wire rack.
Makes 2 loaves.
Speedy Creamy Spinach
Speedy Creamy Spinach
Ingredients
Makes 6 (1/2-cup) servings
Prep Time: 5 minutes
Cook Time: 7 minutes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces regular or reduced fat cream cheese, cut into small pieces
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder
1/8 - 1/4 teaspoon Ground Nutmeg
recommend: McCormick® seasonings!
2 tablespoons butter
Procedure
1. Thaw the spinach and squeeze dry, reserving the liquid. Add enough water to the liquid to equal 3/4 cup liquid total. 2. Place a 12-inch skillet over medium heat until hot, add cream cheese, spinach liquid, garlic salt, onion powder, and nutmeg. Whisk until melted and completely smooth, about 2 minutes. Add spinach and stir until well-blended. Cook 3 minutes or until thoroughly heated, stirring occasionally.
3. Add butter and cook 1 minute longer or until butter is completely melted.
A Taste for Health Tip: Use reduced fat cream cheese for a reduction of 18 calories and 2 grams fat per serving.
Calories: 118 Sodium: 383 mg Fat: 10 g Carbohydrates: 3 g Cholesterol: 30 mg Fiber: 2 g Protein: 4 g
Ingredients
Makes 6 (1/2-cup) servings
Prep Time: 5 minutes
Cook Time: 7 minutes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 ounces regular or reduced fat cream cheese, cut into small pieces
1/2 teaspoon Garlic Salt
1/4 teaspoon Onion Powder
1/8 - 1/4 teaspoon Ground Nutmeg
recommend: McCormick® seasonings!
2 tablespoons butter
Procedure
1. Thaw the spinach and squeeze dry, reserving the liquid. Add enough water to the liquid to equal 3/4 cup liquid total. 2. Place a 12-inch skillet over medium heat until hot, add cream cheese, spinach liquid, garlic salt, onion powder, and nutmeg. Whisk until melted and completely smooth, about 2 minutes. Add spinach and stir until well-blended. Cook 3 minutes or until thoroughly heated, stirring occasionally.
3. Add butter and cook 1 minute longer or until butter is completely melted.
A Taste for Health Tip: Use reduced fat cream cheese for a reduction of 18 calories and 2 grams fat per serving.
Calories: 118 Sodium: 383 mg Fat: 10 g Carbohydrates: 3 g Cholesterol: 30 mg Fiber: 2 g Protein: 4 g
Pineapple Beets
Pineapple Beets
Metric/Imperial
1 can pineapple chunks, drained (reserve liquid)
125 ml/ 1/2 cup water
50 ml/ 1/4cup cider vinegar
50 ml/ 1/4cup brown sugar
15 ml/ 1 tbsp cornstarch
2 ml/ 1/2tsp salt
2 cans of beets, sliced
In a medium saucepan; add pineapple juice, water and vinegar. In a small bowl; mix together sugar, cornstarch and salt. Add to pineapple juice mixture. Cook until thickened, stirrung constantly. Add beets, then heat to boiling. Just before serving, add pineapple chunks into hot mixture.
Serves 8
Metric/Imperial
1 can pineapple chunks, drained (reserve liquid)
125 ml/ 1/2 cup water
50 ml/ 1/4cup cider vinegar
50 ml/ 1/4cup brown sugar
15 ml/ 1 tbsp cornstarch
2 ml/ 1/2tsp salt
2 cans of beets, sliced
In a medium saucepan; add pineapple juice, water and vinegar. In a small bowl; mix together sugar, cornstarch and salt. Add to pineapple juice mixture. Cook until thickened, stirrung constantly. Add beets, then heat to boiling. Just before serving, add pineapple chunks into hot mixture.
Serves 8
Spring Creamy Vegetable medley - easy
Spring creamy veg medley-ez
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs
Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6
Ingredients
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 3/4 cup milk
1 tsp. dry mustard
1 tsp. dried thyme leaves
Dash of black pepper
5 cups assorted fresh vegetables, such as baby carrots, green beans, pearl onions, sliced red peppers and trimmed sugar snap peas (I used mushrooms too - my hun doesn't like broccoli but I bet it would work in here also.)
1/3 cup dry bread crumbs
Procedure
PREHEAT oven to 350°F. Mix VELVEETA, milk and seasonings in large microwaveable bowl. Microwave on HIGH 6 minutes, stirring after 3 minutes; set aside. MIX vegetables in greased 11x7-inch baking dish. Add VELVEETA mixture; toss to coat. Sprinkle with bread crumbs. BAKE 40 minutes or until vegetables are tender. For variety, substitute other seasonings, such as dried basil leaves, curry powder or ground nutmeg, for the thyme.
Serving Information
Serves: 6
Spinach "pudding"
Metric/Imperial
2 packages frozen spinach, thawed
3 eggs, beaten
500 ml/ 2cups creamed cottage cheese
75 ml/ 1/3cup parmesan cheese, grated
50 ml/ 1/4cup swiss or havarti cheese, grated
Mix all ingredients together. Pour into greased casserole dish. Sprinkle additional grated parmesan cheese on top if desired. Bake in preheated 350 F (180 C) oven for 30 to 45 minutes or until set.
Serves 6
2 packages frozen spinach, thawed
3 eggs, beaten
500 ml/ 2cups creamed cottage cheese
75 ml/ 1/3cup parmesan cheese, grated
50 ml/ 1/4cup swiss or havarti cheese, grated
Mix all ingredients together. Pour into greased casserole dish. Sprinkle additional grated parmesan cheese on top if desired. Bake in preheated 350 F (180 C) oven for 30 to 45 minutes or until set.
Serves 6
Lemon Broccoli Almandine
Lemon Broccoli Almandine
3/4 pound fresh broccoli, trimmed, cut into spears
3/4 cup water
1/4 cup Butter
1/4 cup sliced almonds, toasted
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon freshly grated lemon peel
Place broccoli and water in 2-quart saucepan. Bring to a full boil. Cover; cook over medium heat until broccoli is crisply tender (8 to l0 minutes). Drain.
Meanwhile, melt butter in l-quart saucepan. Stir in all remaining ingredients. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes).
To serve, spoon butter sauce over warm broccoli spears.
Makes 6 (1/2-cup) servings
3/4 pound fresh broccoli, trimmed, cut into spears
3/4 cup water
1/4 cup Butter
1/4 cup sliced almonds, toasted
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon freshly grated lemon peel
Place broccoli and water in 2-quart saucepan. Bring to a full boil. Cover; cook over medium heat until broccoli is crisply tender (8 to l0 minutes). Drain.
Meanwhile, melt butter in l-quart saucepan. Stir in all remaining ingredients. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes).
To serve, spoon butter sauce over warm broccoli spears.
Makes 6 (1/2-cup) servings
Herbed zucchini and carrots
Herbed Zucchini and Carrots
Metric/ Imperial
250 ml / 1cup carrots, sliced
4 medium zucchini, cut into julienne strips
30 ml/ 2 tbsp butter
5 ml / 1tsp dried sage leaves
1 ml/ 1/4tsp dried dill week
10 ml/ 2tsp lemon juice
-
salt & pepper to taste
-
In a large steamer; steam carrots for approximately 3 minutes. Add zucchini and continue steaming for 4 to 6 minutes until vegetables are tender crisp.
In a medium skillet; melt butter over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Serves 4
Metric/ Imperial
250 ml / 1cup carrots, sliced
4 medium zucchini, cut into julienne strips
30 ml/ 2 tbsp butter
5 ml / 1tsp dried sage leaves
1 ml/ 1/4tsp dried dill week
10 ml/ 2tsp lemon juice
-
salt & pepper to taste
-
In a large steamer; steam carrots for approximately 3 minutes. Add zucchini and continue steaming for 4 to 6 minutes until vegetables are tender crisp.
In a medium skillet; melt butter over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.
Serves 4
Date night - dinner for two- steaks, spinach, pudding
Date Night Dinner for Two
Menu;
Steaks with Mushrooms
Spinach Rice
Maple Syrup Pudding
Any Red Wine, even one with spice will go great with this dinner.
Consider a Cabernet, Red Zinfandel, or even a Boreaux.
Steaks with Mushrooms
2 boneless beef sirloin steaks{5 oz each}
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
1 cup fresh mushrooms, sliced
Spinach Rice
1/2 cup chopped onion
2 tbsp olive oil
2 cups baby torn spinach
3/4 cup water
1 tbsp dried parsley flakes
1/2 cup uncooked instant rice
1/4-1/2 tsp salt
1/8 tsp pepper
Maple Syrup Pudding
1 3/4 cups milk
1 pkg cook & serve vanilla pudding mix
1/4 cup maple syrup
whipped topping{optional}
Procedure
Rub both sides of steaks with salt & pepper. In alarge skillet, cook steaks in butter until meat reaches desired doneness.{ for medium-rare= thermometer should read, 145~f., for medium= 160~f, for well done= 170~f.}
Remove & keep warm. In the same skillet, saute' mushrooms until tender. Serve with steaks.
In a suacepan, saute' onion in oil till tender. Add the spinach, water & parsley. Bring to a boil. Stir in the rice, salt & pepper. Cover & remove from heat; let stand 7-10 minutes or till rice is tender & liquid is absorbed.
In a microwave safe bowl, whisk the milk, pudding mix & syrup until just combined. Cover & microwave on high 5 minutes or until the mixture come to a full boil, stirring every 2 minutes. Pour into dessert dishes; cool slightly. garnish with whipped topping if desired. Refridgerate leftovers.
Serves 2.
Menu;
Steaks with Mushrooms
Spinach Rice
Maple Syrup Pudding
Any Red Wine, even one with spice will go great with this dinner.
Consider a Cabernet, Red Zinfandel, or even a Boreaux.
Steaks with Mushrooms
2 boneless beef sirloin steaks{5 oz each}
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
1 cup fresh mushrooms, sliced
Spinach Rice
1/2 cup chopped onion
2 tbsp olive oil
2 cups baby torn spinach
3/4 cup water
1 tbsp dried parsley flakes
1/2 cup uncooked instant rice
1/4-1/2 tsp salt
1/8 tsp pepper
Maple Syrup Pudding
1 3/4 cups milk
1 pkg cook & serve vanilla pudding mix
1/4 cup maple syrup
whipped topping{optional}
Procedure
Rub both sides of steaks with salt & pepper. In alarge skillet, cook steaks in butter until meat reaches desired doneness.{ for medium-rare= thermometer should read, 145~f., for medium= 160~f, for well done= 170~f.}
Remove & keep warm. In the same skillet, saute' mushrooms until tender. Serve with steaks.
In a suacepan, saute' onion in oil till tender. Add the spinach, water & parsley. Bring to a boil. Stir in the rice, salt & pepper. Cover & remove from heat; let stand 7-10 minutes or till rice is tender & liquid is absorbed.
In a microwave safe bowl, whisk the milk, pudding mix & syrup until just combined. Cover & microwave on high 5 minutes or until the mixture come to a full boil, stirring every 2 minutes. Pour into dessert dishes; cool slightly. garnish with whipped topping if desired. Refridgerate leftovers.
Serves 2.
Easy pot pie with leftovers
Turkey/Chicken (Leftover) Pot Pie- EZ
Ingredients
2 cups leftover cut-up turkey or chicken...( I even did it with beef)
2 cups leftover veggies
2-1/2 cups gravy
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated folded pie crusts (2 crusts)
Procedure
Preheat the oven to 400°F.
In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the meat mixture into the crust.
Unfold the second pie crust and place over the mixture. Pinch together and trim the edges to seal then flute, if desired.
Using a sharp knife, cut four 1-inch slits in the top.
Bake for 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.
<>serves- 4 to 6
Ingredients
2 cups leftover cut-up turkey or chicken...( I even did it with beef)
2 cups leftover veggies
2-1/2 cups gravy
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated folded pie crusts (2 crusts)
Procedure
Preheat the oven to 400°F.
In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the meat mixture into the crust.
Unfold the second pie crust and place over the mixture. Pinch together and trim the edges to seal then flute, if desired.
Using a sharp knife, cut four 1-inch slits in the top.
Bake for 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.
<>serves- 4 to 6
Tropical Chicken
Ingredients
4 young coconuts
1 small chicken
2 cups chicken broth
1 cup rice
1 cup chopped pineapple
1 diced onion
1/2 cup corn kernels
3 Tablespoons curry powder
salt and pepper to taste
Procedure
1. Slice off top of coconuts and take a thin slice off the bottoms also, so that the coconut will stand upright. Pour off water and reserve.
2. Steam chicken in coconut water. When tender, remove, cool and shred the meat.
3. Steam rice in 2 cups of broth (adding water if needed). Mix in pineapple, onions, corn and curry powder. Season to taste.
4. Stuff coconuts with this mixture, placing alternate layers with the shredded chicken. Replace tops on coconut and sit in a shallow pan of water.
5. Bake in a moderate oven for one hour. If water in pan evaporates, add more.
4 young coconuts
1 small chicken
2 cups chicken broth
1 cup rice
1 cup chopped pineapple
1 diced onion
1/2 cup corn kernels
3 Tablespoons curry powder
salt and pepper to taste
Procedure
1. Slice off top of coconuts and take a thin slice off the bottoms also, so that the coconut will stand upright. Pour off water and reserve.
2. Steam chicken in coconut water. When tender, remove, cool and shred the meat.
3. Steam rice in 2 cups of broth (adding water if needed). Mix in pineapple, onions, corn and curry powder. Season to taste.
4. Stuff coconuts with this mixture, placing alternate layers with the shredded chicken. Replace tops on coconut and sit in a shallow pan of water.
5. Bake in a moderate oven for one hour. If water in pan evaporates, add more.
Apple pound cake from scratch
THANKSGIVING APPLE POUND CAKE......
2 c. sugar1
1/2 c. oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. raisins
1 c. chopped pecans
1 c. flaked coconut
3 c. diced apples
Mix together sugar, oil and eggs.
Then add dry ingredients.
Add vanilla, raisins, nuts, coconut and apples.
Pour into tube pan or bundt pan.
Bake 1 & 1/2 hours on 325 degrees.
ICING:
1 c. milk
1 stick margarine
1 c. brown sugar
Put in saucepan and bring to a boil.
Boil for 1 minute.
Pour over hot cake.
2 c. sugar1
1/2 c. oil
3 eggs
3 c. plain flour
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 c. raisins
1 c. chopped pecans
1 c. flaked coconut
3 c. diced apples
Mix together sugar, oil and eggs.
Then add dry ingredients.
Add vanilla, raisins, nuts, coconut and apples.
Pour into tube pan or bundt pan.
Bake 1 & 1/2 hours on 325 degrees.
ICING:
1 c. milk
1 stick margarine
1 c. brown sugar
Put in saucepan and bring to a boil.
Boil for 1 minute.
Pour over hot cake.
Savory Sausage Stew- or kielbasa stew
Savory Sausage Stew
1/2 pound kielbasa or smoked sausage, cut into 1/2-inch pieces
2 medium (1 cup) carrots, sliced 1/4-inch
1 rib (1/2 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
2 cups coleslaw mix
1/4 cup chopped parsley
2 (14 1/2-ounce) cans Italian or plum-style diced tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
Combine kielbasa, carrots, celery and onion in 4-quart saucepan or Dutch oven. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (8 to 12 minutes).
Add all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes). Reduce heat to low. Cook until vegetables are tender (20 to 25 minutes).
Makes 4 servings.
1/2 pound kielbasa or smoked sausage, cut into 1/2-inch pieces
2 medium (1 cup) carrots, sliced 1/4-inch
1 rib (1/2 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
2 cups coleslaw mix
1/4 cup chopped parsley
2 (14 1/2-ounce) cans Italian or plum-style diced tomatoes
1/4 teaspoon salt
1/8 teaspoon pepper
Combine kielbasa, carrots, celery and onion in 4-quart saucepan or Dutch oven. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (8 to 12 minutes).
Add all remaining ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes). Reduce heat to low. Cook until vegetables are tender (20 to 25 minutes).
Makes 4 servings.
Spicy beer brined grillled pork loin
Spicy Beer-Brined Grilled Pork Loin
A BRINE—a solution of flavors suspended with salt or sugar—forces flavor and moisture into meat. This pork loin benefits from a bath in beer, corn syrup and seasonings, resulting in a melt-in-your-mouth tender entrée.
Serving tip:Serve three-bean salad and scalloped potatoes alongside.
3-pound boneless pork loin
1 (12-ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to 2 tablespoons chili powder
2 cloves garlic, minced
Place pork in large self-sealing bag. In medium bowl, stir together beer, corn syrup, onion, mustard, oil, chili powder and garlic; pour over pork, seal bag and toss gently to coat pork. Refrigerate 4 to 24 hours.
Prepare banked, medium-hot fire on covered kettle-style grill.
Remove pork from marinade, reserving marinade for basting liquid.
Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 155 to 160 degrees F. , about 1 hour.
Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.
Makes 12 servings
A BRINE—a solution of flavors suspended with salt or sugar—forces flavor and moisture into meat. This pork loin benefits from a bath in beer, corn syrup and seasonings, resulting in a melt-in-your-mouth tender entrée.
Serving tip:Serve three-bean salad and scalloped potatoes alongside.
3-pound boneless pork loin
1 (12-ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to 2 tablespoons chili powder
2 cloves garlic, minced
Place pork in large self-sealing bag. In medium bowl, stir together beer, corn syrup, onion, mustard, oil, chili powder and garlic; pour over pork, seal bag and toss gently to coat pork. Refrigerate 4 to 24 hours.
Prepare banked, medium-hot fire on covered kettle-style grill.
Remove pork from marinade, reserving marinade for basting liquid.
Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 155 to 160 degrees F. , about 1 hour.
Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.
Makes 12 servings
French onion soup
French Onion Soup
INGREDIENTS:
6 cups sliced yellow onions
1/4 cup melted butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
2 tablespoons all-purpose flour
2 quarts hot beef broth
1/2 cup dry white wine
1 cup shredded Swiss cheese
croutons
PREPARATION:
Directions for French onion soup
Sauté sliced onions in butter until golden brown. Sprinkle with the salt and pepper, sugar, and flour. Stir well and cook for 2 to 3 minutes longer. Add the beef broth; cover and simmer for 30 minutes; add dry white wine.
Spoon French onion soup into ovenproof bowls; top with croutons and cheese. Place French onion soup under broiler until cheese is melted. French onion soup serves 8.
INGREDIENTS:
6 cups sliced yellow onions
1/4 cup melted butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
2 tablespoons all-purpose flour
2 quarts hot beef broth
1/2 cup dry white wine
1 cup shredded Swiss cheese
croutons
PREPARATION:
Directions for French onion soup
Sauté sliced onions in butter until golden brown. Sprinkle with the salt and pepper, sugar, and flour. Stir well and cook for 2 to 3 minutes longer. Add the beef broth; cover and simmer for 30 minutes; add dry white wine.
Spoon French onion soup into ovenproof bowls; top with croutons and cheese. Place French onion soup under broiler until cheese is melted. French onion soup serves 8.
Soufflé - Simply ( endless possibilities)
I had fun making this a few times!
1 teaspoon dry mustard
4 eggs
2 cups milk
salt & pepper
6 ounces shredded cheese (1 1/2 cups)
(mix together above together)
8 slices of bread- buttered on both sides- remove crusts
Procedure :
butter souffle/baking dish
break bread into pieces
layer in buttered dish - 1/2 bread , half mixture then other half of bread- then mixture....
bake 325 degrees for 1-1/4 hours- till golden on top
it's almost like macaroni n cheese -but no noodles..lol
get creative- we've added cubes of ham and chopped up
onions before...
Try it with cream mushroom-cut back on the milk and maybe some tuna too... (if you like tuna casseroles)
try a 'pizza' type- add a dash of sauce-mix mozzarella with the cheddar,dash of oregano, basil,garilc-(italitan seasonings), add pepperoni-and then serve it with sauce over it...
The possibilities are endless!..and it's always a rave review when I make something with it.
1 teaspoon dry mustard
4 eggs
2 cups milk
salt & pepper
6 ounces shredded cheese (1 1/2 cups)
(mix together above together)
8 slices of bread- buttered on both sides- remove crusts
Procedure :
butter souffle/baking dish
break bread into pieces
layer in buttered dish - 1/2 bread , half mixture then other half of bread- then mixture....
bake 325 degrees for 1-1/4 hours- till golden on top
it's almost like macaroni n cheese -but no noodles..lol
get creative- we've added cubes of ham and chopped up
onions before...
Try it with cream mushroom-cut back on the milk and maybe some tuna too... (if you like tuna casseroles)
try a 'pizza' type- add a dash of sauce-mix mozzarella with the cheddar,dash of oregano, basil,garilc-(italitan seasonings), add pepperoni-and then serve it with sauce over it...
The possibilities are endless!..and it's always a rave review when I make something with it.
Make your own Potato chips - low cal
Low Cal Potato Chips
Metric and Imperial
4 medium potatoes, sliced very thin
75 ml / 1/3 cup canola oil
Using a pastry brush, brush one side of potatoes with canola oil and place greased side down on nonstick cookie sheet. Once sheet is full, brush tops of potatoes with oil.
Bake in preheated 350 F (180 C) oven for 10 minutes. Turn potatoes and cook for another 5 to 10 minutes. Add a small amount of salt and enjoy!
Serves 4
Metric and Imperial
4 medium potatoes, sliced very thin
75 ml / 1/3 cup canola oil
Using a pastry brush, brush one side of potatoes with canola oil and place greased side down on nonstick cookie sheet. Once sheet is full, brush tops of potatoes with oil.
Bake in preheated 350 F (180 C) oven for 10 minutes. Turn potatoes and cook for another 5 to 10 minutes. Add a small amount of salt and enjoy!
Serves 4
Citrus shrimp over pasta
This is a great recipe for a small dinner party
Citrus Shrimp
1 lime
1 medium orange
6 tablespoons Unsalted Butter
1/4 cup chopped green onions
1/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 pound (31 to 35) medium fresh raw shrimp, peeled, deveined
1/4 cup chopped fresh cilantro
1 (9-ounce) package refrigerated fettuccine, cooked
Procedure
Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
To serve, spoon shrimp mixture over hot cooked fettuccine.
Makes 4 servings.
Citrus Shrimp
1 lime
1 medium orange
6 tablespoons Unsalted Butter
1/4 cup chopped green onions
1/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 pound (31 to 35) medium fresh raw shrimp, peeled, deveined
1/4 cup chopped fresh cilantro
1 (9-ounce) package refrigerated fettuccine, cooked
Procedure
Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
To serve, spoon shrimp mixture over hot cooked fettuccine.
Makes 4 servings.
Oyster Stew
Oyster Stew
2-3 doz fresh oysters in liquid
2 tbsp butter
1 tbsp onion, chopped
3 tbsp flour
3 cups milk
1 tsp salt
1/2 tsp pepper
1/2 tsp parsley, chopped
pinch of celery seed, optional
dash of paprika, optional
Procedure
In a small skillet over medium heat, precook oysters in their own liquid until edges curl & oysters become plump. Set aside.
In a large stock pot, melt butter, add onion, & saute till soft.
Over medium heat, add flour & stir till smooth. Slowly add milk, stirring constantly until thickened.
Add the oysters, liquid, salt, pepper, parsley, & celery seed, & paprika if you wish. Mix well. Heat through & serve.
Makes 4 servings.
2-3 doz fresh oysters in liquid
2 tbsp butter
1 tbsp onion, chopped
3 tbsp flour
3 cups milk
1 tsp salt
1/2 tsp pepper
1/2 tsp parsley, chopped
pinch of celery seed, optional
dash of paprika, optional
Procedure
In a small skillet over medium heat, precook oysters in their own liquid until edges curl & oysters become plump. Set aside.
In a large stock pot, melt butter, add onion, & saute till soft.
Over medium heat, add flour & stir till smooth. Slowly add milk, stirring constantly until thickened.
Add the oysters, liquid, salt, pepper, parsley, & celery seed, & paprika if you wish. Mix well. Heat through & serve.
Makes 4 servings.
Cheesy ham pockets - quick and easy
Cheesy Ham Pockets
2 (10-ounce) cans refrigerated pizza dough
1/2 pound thinly sliced deli ham
8 (3/4-ounce) slices Deli American or Swiss Cheese
1/2 pint (1 cup) creamy deli coleslaw, drained
Heat oven to 425°F. Unroll pizza dough on lightly floured surface; cut dough into quarters.
Press each quarter dough into 7x4 1/2-inch rectangle. Layer 1/8 ham, 1 slice cheese and 2 tablespoons coleslaw to within 1/2 inch of edge on each piece dough. Roll up dough, starting at short side; seal edge and ends well.
Place sandwiches onto greased baking sheet, seam-side down. Bake for 12 to 14 minutes or until golden brown.
Makes 8 sandwiches
2 (10-ounce) cans refrigerated pizza dough
1/2 pound thinly sliced deli ham
8 (3/4-ounce) slices Deli American or Swiss Cheese
1/2 pint (1 cup) creamy deli coleslaw, drained
Heat oven to 425°F. Unroll pizza dough on lightly floured surface; cut dough into quarters.
Press each quarter dough into 7x4 1/2-inch rectangle. Layer 1/8 ham, 1 slice cheese and 2 tablespoons coleslaw to within 1/2 inch of edge on each piece dough. Roll up dough, starting at short side; seal edge and ends well.
Place sandwiches onto greased baking sheet, seam-side down. Bake for 12 to 14 minutes or until golden brown.
Makes 8 sandwiches
Jellied apples and celery-condiment
Jellied apples and celery
This is really nice served with cold pork or cold chicken! Great for picnics!
1/4 cup white sugar
1/2 teaspoon salt
2 tablespoons white vinegar
3 cups and 1/2 cup apple juice- seperated
2 envelopes gelatin
heat to boiling the 3 cups of apple juice- while waiting to boil disolve the 2 envelopes of gelatin in the 1/2 cup apple juice.
Remove the boiling apple juice from heat, stir in the softened gelatin mix and the remaining ingredients - Stir until completely dissolved.
Chill!,..until slightly thickened.
Then fold in: 1 & 1/2 cups finely chopped unpeeled Red skinned Apple
3/4 cup finely diced celery
Pour into a 6-cup mould OR 8-10 individual moulds.
Chill until firm.
Yield: 8-10 servings
This is really nice served with cold pork or cold chicken! Great for picnics!
1/4 cup white sugar
1/2 teaspoon salt
2 tablespoons white vinegar
3 cups and 1/2 cup apple juice- seperated
2 envelopes gelatin
heat to boiling the 3 cups of apple juice- while waiting to boil disolve the 2 envelopes of gelatin in the 1/2 cup apple juice.
Remove the boiling apple juice from heat, stir in the softened gelatin mix and the remaining ingredients - Stir until completely dissolved.
Chill!,..until slightly thickened.
Then fold in: 1 & 1/2 cups finely chopped unpeeled Red skinned Apple
3/4 cup finely diced celery
Pour into a 6-cup mould OR 8-10 individual moulds.
Chill until firm.
Yield: 8-10 servings
Cashew Pea Salad
Cashew Pea Salad
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove, finely minced
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 (10-ounce) package frozen peas, thawed
2 celery ribs, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 bacon strips, cooked and crumbled
3/4 cup chopped cashews
Lettuce leaves and tomato wedges (optional)
For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.
In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing for another use); mix well. Fold into the pea mixture.
Just before serving, stir in bacon and cashews. If desired, serve on a bed of lettuce and garnish with tomato wedges.
Makes 6 to 8 servings.
3/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove, finely minced
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 (10-ounce) package frozen peas, thawed
2 celery ribs, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 bacon strips, cooked and crumbled
3/4 cup chopped cashews
Lettuce leaves and tomato wedges (optional)
For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.
In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing for another use); mix well. Fold into the pea mixture.
Just before serving, stir in bacon and cashews. If desired, serve on a bed of lettuce and garnish with tomato wedges.
Makes 6 to 8 servings.
Carrot Salad
Carrot Salad Recipe
1 pound carrots, shredded (approx. 3 cups shredded)
3/4 cup pineapple, chopped or crushed
1/2 cup raisins
6 ounces plain lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Procedure
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours.
Makes 6 Servings
Serving Size: 6ounces
1 pound carrots, shredded (approx. 3 cups shredded)
3/4 cup pineapple, chopped or crushed
1/2 cup raisins
6 ounces plain lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
Procedure
Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 2 hours.
Makes 6 Servings
Serving Size: 6ounces
Red Cabbage and apples
Red Cabbage and Apples
Metric/Imperial
10 ml/ 2 tsp olive oil
2 onions, thinly sliced
2 apples, peeled & thinly sliced
1 red cabbage, shredded
30 ml/ 2 tbsp cider vinegar
30 ml/ 2tbsp maple syrup
250 ml/ 1 cup apple juice
-
salt & pepper to taste
-
In a large skillet; heat oil on medium-high heat. Add onions and apples. Cook for 5 minutes or until tender.
Add cabbage, vinegar, syrup and apple juice. Bring to a boil. Cook, covered, over mediun heat until tender, about 25 minutes. Season with salt and pepper.
Serves 8
Metric/Imperial
10 ml/ 2 tsp olive oil
2 onions, thinly sliced
2 apples, peeled & thinly sliced
1 red cabbage, shredded
30 ml/ 2 tbsp cider vinegar
30 ml/ 2tbsp maple syrup
250 ml/ 1 cup apple juice
-
salt & pepper to taste
-
In a large skillet; heat oil on medium-high heat. Add onions and apples. Cook for 5 minutes or until tender.
Add cabbage, vinegar, syrup and apple juice. Bring to a boil. Cook, covered, over mediun heat until tender, about 25 minutes. Season with salt and pepper.
Serves 8
Radish and Orange Salad
Radish and Orange Salad
Ingredients
Metric/imperial
750 ml/ 3 cups radishes, thinly sliced
1 can mandarin orange segments, drained (10 oz / 284 ml)
75 ml / 1/3cup slivered almonds, toasted
50 ml/ 1/4cup green onions, sliced
40 ml/ 3tbsp olive oil
30 ml / 2tbsp white wine vinegar
15 ml/ 1tbsp fresh sweet basil, chopped
1 ml/ 1/4 tsp chili powder
-
salt & pepper to taste
-
In a medium bowl; combine radishes, orange segments, almonds and green onion.
In a jar with tight fitting lid; combine oil, vinegar, basil, chili powder, salt and pepper. Shake well. Drizzle over radish and orange mixture.
Serves 4
Ingredients
Metric/imperial
750 ml/ 3 cups radishes, thinly sliced
1 can mandarin orange segments, drained (10 oz / 284 ml)
75 ml / 1/3cup slivered almonds, toasted
50 ml/ 1/4cup green onions, sliced
40 ml/ 3tbsp olive oil
30 ml / 2tbsp white wine vinegar
15 ml/ 1tbsp fresh sweet basil, chopped
1 ml/ 1/4 tsp chili powder
-
salt & pepper to taste
-
In a medium bowl; combine radishes, orange segments, almonds and green onion.
In a jar with tight fitting lid; combine oil, vinegar, basil, chili powder, salt and pepper. Shake well. Drizzle over radish and orange mixture.
Serves 4
Banna Crunch Bread
Banana Crunch Bread
Preparation time: 20 minutes
Baking time: 75 minutes
Makes: 16 slices
Freezing: excellent
Ingredients
Topping:
1/2 cup/125 ml flaked coconut
1/4 cup/ 50 ml brown sugar , packed
1 tbsp / 15 ml butter
1 tbsp/ 15ml All Purpose Flour
Batter:
1/3 cup/ 75ml Canola Oil
3/4 cup/ 175 ml sugar
1 tsp/ 5 ml vanilla
2 eggs
1 cup/250 ml mashed ripe bananas (2 medium bananas)
1 3/4 cups/ 425 ml All Purpose Flour
1 1/2 tsp / 7ml baking soda
1/4 tsp/ 1 ml baking powder
1 pinch salt
1 cup/250 ml White Chocolate Chips , divided
Preparation
PREHEAT oven to 325ºF (160ºC). Grease an 8” x 4” (1.5 L) loaf pan.Topping:COMBINE all ingredients in small bowl. Set aside.
Batter:MIX oil, sugar, vanilla and eggs in large bowl. Add mashed banana and stir until incorporated. Add flour, baking soda, baking powder and salt and stir until flour is incorporated. Add ¾ cup (175 mL) white chocolate chips. Pour into prepared pan. Top with remaining ¼ cup (50 mL) white chocolate chips and cover with topping.BAKE in centre of preheated oven for about 65-75 minutes or until toothpick inserted in centre comes out clean. Cool in pan on rack. Don’t worry if bread seems a little darker than you would expect. It is still very moist and delicious!
Tip:Freeze peeled ripe bananas in a freezer bag. When ready to bake, first thaw bananas in microwave.
Preparation time: 20 minutes
Baking time: 75 minutes
Makes: 16 slices
Freezing: excellent
Ingredients
Topping:
1/2 cup/125 ml flaked coconut
1/4 cup/ 50 ml brown sugar , packed
1 tbsp / 15 ml butter
1 tbsp/ 15ml All Purpose Flour
Batter:
1/3 cup/ 75ml Canola Oil
3/4 cup/ 175 ml sugar
1 tsp/ 5 ml vanilla
2 eggs
1 cup/250 ml mashed ripe bananas (2 medium bananas)
1 3/4 cups/ 425 ml All Purpose Flour
1 1/2 tsp / 7ml baking soda
1/4 tsp/ 1 ml baking powder
1 pinch salt
1 cup/250 ml White Chocolate Chips , divided
Preparation
PREHEAT oven to 325ºF (160ºC). Grease an 8” x 4” (1.5 L) loaf pan.Topping:COMBINE all ingredients in small bowl. Set aside.
Batter:MIX oil, sugar, vanilla and eggs in large bowl. Add mashed banana and stir until incorporated. Add flour, baking soda, baking powder and salt and stir until flour is incorporated. Add ¾ cup (175 mL) white chocolate chips. Pour into prepared pan. Top with remaining ¼ cup (50 mL) white chocolate chips and cover with topping.BAKE in centre of preheated oven for about 65-75 minutes or until toothpick inserted in centre comes out clean. Cool in pan on rack. Don’t worry if bread seems a little darker than you would expect. It is still very moist and delicious!
Tip:Freeze peeled ripe bananas in a freezer bag. When ready to bake, first thaw bananas in microwave.
Monkey bread ( sweet buns)
QUICK MONKEY BREAD
1 package frozen (yeast) dinner rolls
1 package regular butterscotchpudding
1/4 cup chopped nuts
3/4 cup brown sugar
6 tablespoons melted butter
Grease bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon.Cover with towel and let rise over night or at least 8 hours.
Bake 350°F for 45 min to 1 hour.
COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.
1 package frozen (yeast) dinner rolls
1 package regular butterscotchpudding
1/4 cup chopped nuts
3/4 cup brown sugar
6 tablespoons melted butter
Grease bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon.Cover with towel and let rise over night or at least 8 hours.
Bake 350°F for 45 min to 1 hour.
COOL NO LONGER THAN 5 MINUTES. Turn pan over on serving dish and enjoy.
Pit Potatoes=- kolbassi
Pit Potatoes
5 lbs new red potatoes{cut into bit size pieces}
2 medium onions{cut in strips}
2 medium green peppers{cut in strips}
1 lb Kolbassi{sliced}
2 cans chicken or beef broth
2 tbsp minced garlic1 lb butter or margarine
Procedure
*Cook potatoes{with skins on}til tender.Meanwhile sauteonions,garlic green peppers,kolbassi & butter in large sauce pan.*Bring to a boil:reduce heat & simmer 10-15 min stirringoccationally.&Add Chicken or beef broth.Bring to another boil,reduce heat &simmer another 5 minutes. Pour over drained potatoes.{THIS RECIPE IS GREAT AS A SIDE DISH FOR PICNICS}
5 lbs new red potatoes{cut into bit size pieces}
2 medium onions{cut in strips}
2 medium green peppers{cut in strips}
1 lb Kolbassi{sliced}
2 cans chicken or beef broth
2 tbsp minced garlic1 lb butter or margarine
Procedure
*Cook potatoes{with skins on}til tender.Meanwhile sauteonions,garlic green peppers,kolbassi & butter in large sauce pan.*Bring to a boil:reduce heat & simmer 10-15 min stirringoccationally.&Add Chicken or beef broth.Bring to another boil,reduce heat &simmer another 5 minutes. Pour over drained potatoes.{THIS RECIPE IS GREAT AS A SIDE DISH FOR PICNICS}
Lemony potatoes
Lemony Potatoes
--------------------------------------------------------------------------------
Ingredients
Lemony Potatoes
Metric Ingredient/ Imperial
750 ml/3 cup medium potatoes, peeled & quartered
30 ml/2 tbsp olive oil
75 ml/ 1/3 cup freshly squeezed lemon juice
10 ml/ 2 tsp crushed garlic
- coarse salt & freshly ground pepper to taste -
5 ml/ 1 tsp dried basil
In a baking casserole; add potatoes. Toss with remaining ingredients. Bake in preheated 375 F (190 C) oven for approximately one hour. Stir gently once half way through baking. Serves 6
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Ingredients
Lemony Potatoes
Metric Ingredient/ Imperial
750 ml/3 cup medium potatoes, peeled & quartered
30 ml/2 tbsp olive oil
75 ml/ 1/3 cup freshly squeezed lemon juice
10 ml/ 2 tsp crushed garlic
- coarse salt & freshly ground pepper to taste -
5 ml/ 1 tsp dried basil
In a baking casserole; add potatoes. Toss with remaining ingredients. Bake in preheated 375 F (190 C) oven for approximately one hour. Stir gently once half way through baking. Serves 6
Pork Piccata
Pork Piccata
1 whole pork tenderloin
3 tablespoons all-purpose flour
2 teaspoons lemon pepper
2 teaspoons butter
1/4 cup dry sherry
1/4 cup lemon juice
4 to 6 thin slices lemon
4 tablespoons capers, drained
Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with lemon pepper.
Melt butter in nonstick pan over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 7 to 8 minutes total.
Add wine add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened.
Serve garnished with lemon slices and capers.
Serves 4.
Wine Suggestion: For white, try a dry Sauvignon Blanc; for a red open a medium-bodied red such as a Sangiovese from Italy or California
1 whole pork tenderloin
3 tablespoons all-purpose flour
2 teaspoons lemon pepper
2 teaspoons butter
1/4 cup dry sherry
1/4 cup lemon juice
4 to 6 thin slices lemon
4 tablespoons capers, drained
Slice tenderloin into 8 equal pieces, flatten each piece gently to a cutlet 1/8-inch thick. Dust cutlets lightly with flour, sprinkle with lemon pepper.
Melt butter in nonstick pan over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 7 to 8 minutes total.
Add wine add sherry and lemon juice to skillet; shake pan gently and cook 2 minutes, until sauce is slightly thickened.
Serve garnished with lemon slices and capers.
Serves 4.
Wine Suggestion: For white, try a dry Sauvignon Blanc; for a red open a medium-bodied red such as a Sangiovese from Italy or California
Bombay Pork Skillet
Bombay Pork Skillet
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley
Hot cooked rice for accompaniment
Chopped cashews for garnish
Chopped fresh cilantro for garnish
Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
Makes 4 servings
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley
Hot cooked rice for accompaniment
Chopped cashews for garnish
Chopped fresh cilantro for garnish
Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
Makes 4 servings
Glazed Pork Tenderloin w/Apples
Glazed Pork Tenderloin with Apples Recipe
1 poundlean pork tenderloin
1/4 cup apple jelly
2 tablespoons lemon juice
1/2 tablespoon pumpkin pie spice
2 red apples
Procedure
Heat oven to 375 degrees. Combine apple jelly, lemon juice and pumpkin pie spice and mix well. Spray roasting rack with nonstick cooking spray and place in a baking dish. Place pork tenderloin on rack and brush with half of the apple jelly mixture. Roast at 375 degrees for 30-35 minutes or until meat thermometer reads 160 degrees. Let stand for 5-10 minutes.
Core and thinly slice apples. Place on a broiler pan and brush with remaining marinade. Broil for 5 minutes or until tender. Slice tenderloin and serve with apples.
Makes 4 ServingsServing Size: 4 ounces pork and 4 ounces apples
1 poundlean pork tenderloin
1/4 cup apple jelly
2 tablespoons lemon juice
1/2 tablespoon pumpkin pie spice
2 red apples
Procedure
Heat oven to 375 degrees. Combine apple jelly, lemon juice and pumpkin pie spice and mix well. Spray roasting rack with nonstick cooking spray and place in a baking dish. Place pork tenderloin on rack and brush with half of the apple jelly mixture. Roast at 375 degrees for 30-35 minutes or until meat thermometer reads 160 degrees. Let stand for 5-10 minutes.
Core and thinly slice apples. Place on a broiler pan and brush with remaining marinade. Broil for 5 minutes or until tender. Slice tenderloin and serve with apples.
Makes 4 ServingsServing Size: 4 ounces pork and 4 ounces apples
Poppycock- Christmas treat- or a gift
Poppycock
Poppycock is a great treat at Christmas time. It can be used as a gift, or just as a yummy snack!!
Ingredients
8 cups popcorn, popped
½ tsp. baking soda
1 ½ cups white sugar
½ tsp. vanilla
1 cup margarine
1 cup salted peanuts
½ cup light corn syrup
1 cup slivered almonds
½ tsp. cream of tartar
1 cup pecan halves
Roast peanuts, almonds, and pecans in a preheated oven, at 300"f, for ten minutes on a cookie sheet. Cook until melted, white sugar, margarine, corn syrup, and cream of tartar. Boil for 6 to 8 minutes. Mixture will be foamy. Take off heat and add vanilla and baking soda. Put popcorn and peanut mixture into roaster, adding syrup and mixing quickly. Grease 1 large or 2 small cookie sheets. Spread poppycock mixture and press firmly onto cookie sheets. Cool and break up into containers.
Poppycock is a great treat at Christmas time. It can be used as a gift, or just as a yummy snack!!
Ingredients
8 cups popcorn, popped
½ tsp. baking soda
1 ½ cups white sugar
½ tsp. vanilla
1 cup margarine
1 cup salted peanuts
½ cup light corn syrup
1 cup slivered almonds
½ tsp. cream of tartar
1 cup pecan halves
Roast peanuts, almonds, and pecans in a preheated oven, at 300"f, for ten minutes on a cookie sheet. Cook until melted, white sugar, margarine, corn syrup, and cream of tartar. Boil for 6 to 8 minutes. Mixture will be foamy. Take off heat and add vanilla and baking soda. Put popcorn and peanut mixture into roaster, adding syrup and mixing quickly. Grease 1 large or 2 small cookie sheets. Spread poppycock mixture and press firmly onto cookie sheets. Cool and break up into containers.
Creamy Red Pepper-Feta Sauce EZ
Creamy Red Pepper-Feta Sauce EZ
Ingredients
Difficulty: Easy .
HEALTHY
Prep Time: 12 minutes
Cook Time: 25 minutes
Yield: 6 (1 cup) servings
2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
Procedure
Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Nutritional Analysis per Serving Calories 470 Carbohydrates 73 grams Total fat 11 grams Saturated fat 4.5 grams Protein 18 grams Fiber 10 grams Sodium 1050 milligrams
Ingredients
Difficulty: Easy .
HEALTHY
Prep Time: 12 minutes
Cook Time: 25 minutes
Yield: 6 (1 cup) servings
2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
Procedure
Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Nutritional Analysis per Serving Calories 470 Carbohydrates 73 grams Total fat 11 grams Saturated fat 4.5 grams Protein 18 grams Fiber 10 grams Sodium 1050 milligrams
Classic baked Mostaccioli/Ziti -EZ
Classic baked Mostaccioli/Ziti -EZ
Ingredients
1lb ground beef
4 cup mostaccioli- cooked and drained
(I've used ziti.. penne or rigatoni would work too)
1-3/4 lbs spaghetti sauce. (I've used jar sauce was 1lb 10oz)
3/4 cup grated Romano cheese Divided into 1/2 c and 1/4c
(I used the grated cheese mix of parmesean and romano)
8oz package shredded mozzarella cheese
* whenever I brown meat, I added onion powder and some garlic-maybe about a tablespoon total of both, sometimes I add chopped onions and fresh chopped garlic..not alot, dash of pepper and some salt gives the meat more flavor
Procedure
Preaheat oven to 375 degrees F. * Brown meat in large skillet;drain. Stir in pasta, spaghetti sauce and 1/2 cup of the romano cheese. mix - spooin into 13"x 9" inch baking dish. Top with mozzarella and remaining 1/4 cup romano cheese. Bake for 20 minutes.
Ingredients
1lb ground beef
4 cup mostaccioli- cooked and drained
(I've used ziti.. penne or rigatoni would work too)
1-3/4 lbs spaghetti sauce. (I've used jar sauce was 1lb 10oz)
3/4 cup grated Romano cheese Divided into 1/2 c and 1/4c
(I used the grated cheese mix of parmesean and romano)
8oz package shredded mozzarella cheese
* whenever I brown meat, I added onion powder and some garlic-maybe about a tablespoon total of both, sometimes I add chopped onions and fresh chopped garlic..not alot, dash of pepper and some salt gives the meat more flavor
Procedure
Preaheat oven to 375 degrees F. * Brown meat in large skillet;drain. Stir in pasta, spaghetti sauce and 1/2 cup of the romano cheese. mix - spooin into 13"x 9" inch baking dish. Top with mozzarella and remaining 1/4 cup romano cheese. Bake for 20 minutes.
Quick Ravioli Casserole
"Quick" Ravioli Casserole
Ingredients
28-oz. jar spaghetti sauce, divided
25-oz. pkg. frozen cheese ravioli, cooked and divided
16-oz. container cottage cheese, divided
16-oz. pkg. shredded mozzarella cheese, divided
1/4 c. grated Parmesan cheese
Spread 1/2 cup spaghetti sauce in a lightly greased 13"x9" baking pan; layer with half the ravioli. Pour 1-1/4 cups sauce over ravioli. Spread one cup cottage cheese over top; sprinkle with 2 cups mozzarella cheese. Layer with remaining ingredients, ending with mozzarella cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Let stand for 5 to 10 minutes before serving. Makes 8 servings
Ingredients
28-oz. jar spaghetti sauce, divided
25-oz. pkg. frozen cheese ravioli, cooked and divided
16-oz. container cottage cheese, divided
16-oz. pkg. shredded mozzarella cheese, divided
1/4 c. grated Parmesan cheese
Spread 1/2 cup spaghetti sauce in a lightly greased 13"x9" baking pan; layer with half the ravioli. Pour 1-1/4 cups sauce over ravioli. Spread one cup cottage cheese over top; sprinkle with 2 cups mozzarella cheese. Layer with remaining ingredients, ending with mozzarella cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Let stand for 5 to 10 minutes before serving. Makes 8 servings
Pasta Primavera
Pasta Primavera
3/4 of a 16 ounce package of spaghetti or linguine
2 cups broccoli cut into 1 inch pieces
2 tablespoons olive or salad oil
1 12 ounce package mushrooms cut in half
1 small onion, minced
1 small carrot cut into match stick thin strips
1 small red pepper cut into thin strips (can use green)
1 12 ounce can evaporated skim milk
2 teaspoons chicken-flavored instant bouillon
1 1/4 teaspoons cornstarch
1/2 teaspoon salt
1 medium tomato seeded and diced
2 tablespoons grated Parmesan cheese
2 tablespoons parsley
1. In sauce pot, prepare spaghetti as label directs: drain. Return to sauce pot; keep warm.
2. Meanwhile, in a 2 quart saucepan over high heat, in 1 inch boiling water, heat broccoli pieces to boiling. reduce heat to low: cover and simmer 3 minutes, or until broccoli is tender crisp: drain
3. While broccoli is cooking, in a twelve inch skillet over high heat, in hot oil, cook mushrooms, onion, and carrots, stirring often, until vegetables are golden and tender crisp. Add pepper strips and cook, stirring, until vegetables are tender.
4. In a 2 cup measuring cup, with a fork, mix milk, bouillon, cornstarch, and salt.
5. Into vegetable mixture in skillet stir in milk mixture. Over high heat to boiling, boil one minute. Add tomatoes, cheese parsley, broccoli, and spaghetti, tossing to coat well; heat through.
Makes 6 main-dish servings.
3/4 of a 16 ounce package of spaghetti or linguine
2 cups broccoli cut into 1 inch pieces
2 tablespoons olive or salad oil
1 12 ounce package mushrooms cut in half
1 small onion, minced
1 small carrot cut into match stick thin strips
1 small red pepper cut into thin strips (can use green)
1 12 ounce can evaporated skim milk
2 teaspoons chicken-flavored instant bouillon
1 1/4 teaspoons cornstarch
1/2 teaspoon salt
1 medium tomato seeded and diced
2 tablespoons grated Parmesan cheese
2 tablespoons parsley
1. In sauce pot, prepare spaghetti as label directs: drain. Return to sauce pot; keep warm.
2. Meanwhile, in a 2 quart saucepan over high heat, in 1 inch boiling water, heat broccoli pieces to boiling. reduce heat to low: cover and simmer 3 minutes, or until broccoli is tender crisp: drain
3. While broccoli is cooking, in a twelve inch skillet over high heat, in hot oil, cook mushrooms, onion, and carrots, stirring often, until vegetables are golden and tender crisp. Add pepper strips and cook, stirring, until vegetables are tender.
4. In a 2 cup measuring cup, with a fork, mix milk, bouillon, cornstarch, and salt.
5. Into vegetable mixture in skillet stir in milk mixture. Over high heat to boiling, boil one minute. Add tomatoes, cheese parsley, broccoli, and spaghetti, tossing to coat well; heat through.
Makes 6 main-dish servings.
Country-Style Chicken & Sausage Paella
Country-Style Chicken & Sausage Paella
2 tablespoons Butter 6 skinless chicken thighs 1 onion, sliced 1 tablespoon finely chopped fresh garlic 2 teaspoons dried thyme leaves 1/2 teaspoon ground turmeric 1/4 teaspoon pepper 1 (14-ounce) can low sodium chicken broth 1 1/2 cups uncooked instant rice 1 cup frozen peas 1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices 1 (8-ounce) package frozen cooked medium shrimp, thawed, rinsed, peeled, deveined 1 medium tomato, chopped, if desired
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
Makes 6 servings.
TIP: Because slow cookers cook food at very low temperatures, removing the lid can greatly reduce the interior temperature. Resist the temptation to peek at the contents during cooking--it can reduce the inside temperature by as much as 20 degrees in as little as 2 minutes. When you lift the cover to add ingredients, replace the lid as quickly as possible.
2 tablespoons Butter 6 skinless chicken thighs 1 onion, sliced 1 tablespoon finely chopped fresh garlic 2 teaspoons dried thyme leaves 1/2 teaspoon ground turmeric 1/4 teaspoon pepper 1 (14-ounce) can low sodium chicken broth 1 1/2 cups uncooked instant rice 1 cup frozen peas 1/2 pound fully cooked smoked turkey sausage, cut into 1/2-inch slices 1 (8-ounce) package frozen cooked medium shrimp, thawed, rinsed, peeled, deveined 1 medium tomato, chopped, if desired
Melt butter in 10-inch skillet until sizzling; add chicken thighs. Cook over medium-high heat, turning once, until chicken is browned (4 to 5 minutes). Drain off fat.
Place onion and garlic in slow cooker. Top with chicken thighs. Sprinkle with thyme, turmeric and pepper. Pour chicken broth over all ingredients. Cover; cook on Low heat setting for 6 to 8 hours, or on High heat setting for 4 to 5 hours or until chicken is tender.
Remove chicken thighs from slow cooker 30 minutes before serving. Increase heat setting to High. Stir in rice, peas, sausage and shrimp. Place chicken thighs on top of rice mixture. Cover; cook for 30 to 35 minutes or until rice is tender.
Serve with chopped tomato, if desired.
Makes 6 servings.
TIP: Because slow cookers cook food at very low temperatures, removing the lid can greatly reduce the interior temperature. Resist the temptation to peek at the contents during cooking--it can reduce the inside temperature by as much as 20 degrees in as little as 2 minutes. When you lift the cover to add ingredients, replace the lid as quickly as possible.
No worry Swiss Steak
No worry Swiss Steak
Ingredients
1 1/2 lb round steak
1/4 cup flour
2tsp dry mustard
1-1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp oil
1 onion, chopped fine
2 carrots , grated
2 celery stalks, finely chopped
16oz can tomatoes
2 tbsp worcesteshire sauce
1tbsp bown sugar
parsley
Procedure
cut steak in serving size portions. Coat with mixture of flour, mustard, salt and pepper. Using a large fryingpan , brown the meat in half the butter and oil. Transfer to crockpot . heat the remaining oil and butter in frying pan. Saute onions, carrots , and celery utnil glazed. Add tomatoes, worcestershire sauce and brown sugar. Heat scraping drippings.. pour over meat.
Keep warmed in crockpot and serve
Ingredients
1 1/2 lb round steak
1/4 cup flour
2tsp dry mustard
1-1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
2 tbsp oil
1 onion, chopped fine
2 carrots , grated
2 celery stalks, finely chopped
16oz can tomatoes
2 tbsp worcesteshire sauce
1tbsp bown sugar
parsley
Procedure
cut steak in serving size portions. Coat with mixture of flour, mustard, salt and pepper. Using a large fryingpan , brown the meat in half the butter and oil. Transfer to crockpot . heat the remaining oil and butter in frying pan. Saute onions, carrots , and celery utnil glazed. Add tomatoes, worcestershire sauce and brown sugar. Heat scraping drippings.. pour over meat.
Keep warmed in crockpot and serve
New England Cran-Maple Chutney
New England Cran-Maple Chutney
Ingredients
1 bag (12 ounce) fresh cranberries 1 cup sugar 1 cup maple syrup 1/2 cup finely chopped onion 1/2 cup (2.5oz) chopped crystallized ginger 2 tablespoons lemon juice 1 tablespoon honey Dijon-style mustard 1 teaspoon minced fresh garlic 1 teaspoon ground cinnamon 1/2 teaspoon salt
Procedure
1. Combine all ingredients in heavy medium saucepan. 2. Bring to boil on medium heat, stirring frequently. Reduce heat to low and simmer, uncovered for 10 to 15 minutes or until cranberries begin to pop and mixture thickens. Cover and refrigerate at least 2 hours to chill and allow flavors to blend. 3. Transfer chutney to a bowl and serve with roasted Butterball Turkey. Suggestions Chutney mixture can be prepared and refrigerated up to 1 week before serving
Serving Information
Serves: 8
Ingredients
1 bag (12 ounce) fresh cranberries 1 cup sugar 1 cup maple syrup 1/2 cup finely chopped onion 1/2 cup (2.5oz) chopped crystallized ginger 2 tablespoons lemon juice 1 tablespoon honey Dijon-style mustard 1 teaspoon minced fresh garlic 1 teaspoon ground cinnamon 1/2 teaspoon salt
Procedure
1. Combine all ingredients in heavy medium saucepan. 2. Bring to boil on medium heat, stirring frequently. Reduce heat to low and simmer, uncovered for 10 to 15 minutes or until cranberries begin to pop and mixture thickens. Cover and refrigerate at least 2 hours to chill and allow flavors to blend. 3. Transfer chutney to a bowl and serve with roasted Butterball Turkey. Suggestions Chutney mixture can be prepared and refrigerated up to 1 week before serving
Serving Information
Serves: 8
Creole Corn Muffins
Creole Corn Muffins
Ingredients
1 1/2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
3/4 cup yellow corn meal
1 egg, well beaten
1 cup milk
1/4 cup melted shortening
1 tablespoon finely chopped green pepper
1 to 2 teaspoons finely chopped onion
1/2 cup grated Cheddar cheese
PREPARATION:
Sift flour with baking powder, salt and sugar; add corn meal and blend well. Combine beaten egg, milk and melted shortening. Vigorously stir liquids into dry ingredients until all flour is dampened. Add green pepper, onion, and shredded cheese.
Pour batter into greased muffin pans. Bake at 400° for 25 to 30 minutes.Makes 12.
Ingredients
1 1/2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
3/4 cup yellow corn meal
1 egg, well beaten
1 cup milk
1/4 cup melted shortening
1 tablespoon finely chopped green pepper
1 to 2 teaspoons finely chopped onion
1/2 cup grated Cheddar cheese
PREPARATION:
Sift flour with baking powder, salt and sugar; add corn meal and blend well. Combine beaten egg, milk and melted shortening. Vigorously stir liquids into dry ingredients until all flour is dampened. Add green pepper, onion, and shredded cheese.
Pour batter into greased muffin pans. Bake at 400° for 25 to 30 minutes.Makes 12.
Carrot zucchini muffins
Muffins/Carrot Zucchini Muffins
Ingredients
Carrot Zucchini Muffin Recipe
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
3/4 cup lowfat butter milk
1/2 cup carrot, shredded
1/2 cup zucchini, shredded
Procedure
Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.In a small bowl, mix 2 tablespoons brown sugar, pecans and cinnamon and set aside. In a medium bowl combine both flours, baking soda and salt and whisk together.
In a large bowl, combine remaining 3/4 cup sugar and oil whisk until combined. Add the eggs and whisk well. Add the applesauce and vanilla and whisk together.
Add 1/2 of the flour mixture and mix. Add 1/2 of the buttermilk and whisk until just combined. Repeat with remaining flour and buttermilk. Gently fold in carrot and zucchini just until mixed. Pour batter into prepared muffin pan and top with the pecan mixture. Bake for 20 minutes or until an inserted toothpick comes out clean.
Makes 12 servingsServing Size: 1 muffinNutrients per serving:Calories: 219 Total fat: 8 gramsSaturated fat: 1 gramCholesterol: 45 mg Sodium: 125 mgCarbohydrate: 35 gramsProtein: 4 gramsDietary fiber: 2 gram
Serving Information
Serves: 12
Fat: 8.0 g
Calories: 219
Ingredients
Carrot Zucchini Muffin Recipe
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
3/4 cup lowfat butter milk
1/2 cup carrot, shredded
1/2 cup zucchini, shredded
Procedure
Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.In a small bowl, mix 2 tablespoons brown sugar, pecans and cinnamon and set aside. In a medium bowl combine both flours, baking soda and salt and whisk together.
In a large bowl, combine remaining 3/4 cup sugar and oil whisk until combined. Add the eggs and whisk well. Add the applesauce and vanilla and whisk together.
Add 1/2 of the flour mixture and mix. Add 1/2 of the buttermilk and whisk until just combined. Repeat with remaining flour and buttermilk. Gently fold in carrot and zucchini just until mixed. Pour batter into prepared muffin pan and top with the pecan mixture. Bake for 20 minutes or until an inserted toothpick comes out clean.
Makes 12 servingsServing Size: 1 muffinNutrients per serving:Calories: 219 Total fat: 8 gramsSaturated fat: 1 gramCholesterol: 45 mg Sodium: 125 mgCarbohydrate: 35 gramsProtein: 4 gramsDietary fiber: 2 gram
Serving Information
Serves: 12
Fat: 8.0 g
Calories: 219
Mince Pies- from the UK
Mince Pies
Ingredients
Mince Pies(from the U.K.)From Suzie!
Metric:
175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting I
mperial:
6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Metric: 175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting
Imperial: 6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Sweet Shortcrust Pastry:Metric: 225 g plain flour pinch of salt 50 g butter 50 g lard or vegetable shortening 25 g caster sugar 1 egg yolk a little water
Imperial: 8 oz plain flour pinch of salt 2 oz butter 2 oz lard or vegetable shortening 1 oz caster sugar 1 egg yolk a little water
Procedure
Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 2 tablespoons water and stir in to bind to a fairly firm dough, adding a little more water as necessary. Knead lightly until smooth but do not overwork it. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
(Makes 225 g / 8 oz of pastry)
Method:Roll out the pastry very thinly, 2.5 mm / 1/8 inch thick. Cut out 12 rounds with a plain or fluted cutter and grease the pastry trays / tins. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Damp the edges. Cut out 12 more rounds with a smaller cutter, cover the filling in each tart. Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the centre of each lid to allow steam to escape.
Place the tarts on a baking sheet and bake in a preheated hot oven at 220°C / 425°F / Gas Mark 7 for 12 to 15 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen. (I like mine hot with ice cream!!)
Makes 12
Serving Information
Serves: 12
Ingredients
Mince Pies(from the U.K.)From Suzie!
Metric:
175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting I
mperial:
6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Metric: 175 g Sweet Shortcrust Pastry (see below) 225 g (about 12 tablespoons) mincemeat icing sugar for dusting
Imperial: 6 oz Sweet Shortcrust Pastry (see below) 8 oz (about 12 tablespoons) mincemeat icing sugar for dusting
Sweet Shortcrust Pastry:Metric: 225 g plain flour pinch of salt 50 g butter 50 g lard or vegetable shortening 25 g caster sugar 1 egg yolk a little water
Imperial: 8 oz plain flour pinch of salt 2 oz butter 2 oz lard or vegetable shortening 1 oz caster sugar 1 egg yolk a little water
Procedure
Sift the flour and salt into a mixing bowl. Cut the fat into the flour and rub into a breadcrumb consistency. Mix in the sugar. Beat the egg yolk with 2 tablespoons water and stir in to bind to a fairly firm dough, adding a little more water as necessary. Knead lightly until smooth but do not overwork it. Leave to rest in the refrigerator or cool place for at least 30 minutes before rolling out.
(Makes 225 g / 8 oz of pastry)
Method:Roll out the pastry very thinly, 2.5 mm / 1/8 inch thick. Cut out 12 rounds with a plain or fluted cutter and grease the pastry trays / tins. Place a round in each section of the pastry tray / tin. Prick the bottom of each pie and put a teaspoon of mincemeat in each one. Damp the edges. Cut out 12 more rounds with a smaller cutter, cover the filling in each tart. Press down with the blunt end of the smaller cutter so the lids are secure. Cut a small cross in the centre of each lid to allow steam to escape.
Place the tarts on a baking sheet and bake in a preheated hot oven at 220°C / 425°F / Gas Mark 7 for 12 to 15 minutes or until well risen and golden. Dust generously with icing sugar and serve hot. When cold the tarts can be stored in an airtight container, or frozen. (I like mine hot with ice cream!!)
Makes 12
Serving Information
Serves: 12
Mexican Corn Bread Casserole
Mexican Corn Bread Casserole
Ingredients
1 C yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 C milk
2 beaten eggs
1 17-oz can cream-syle corn
2 C shredded cheddar cheese
1 4-oz can green chili peppers, rinsed, seeded, and chopped
1/2 C chopped onion
1 lb. ground beef
1 16-oz can red kidney beans, drained
1/2 of an 8-oz can (1/2 C) tomato sauce
2 tsp chili powder
1/4 tsp garlic powder
Yellow cornmeal
(Double all ingredients to feed family of 6 or more-the leftovers are excellent when reheated!
Procedure
In a bowl stir together the 1 C cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.
Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powde, and garlic powder; cook till heated through. (The smell at this point is UN-BE-LIEVE-ABLE!)
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7 1/2 x 2 inch baking dish. (9x13 inch is perfect for the doubled recipe) Turn half of the cornmeal batter into the dish. Cover with the beat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or till topping is done. Cut into desired size squares and Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. We LOVE this with a "dollup" of sour cream-makes it SUPER yummy!
ENJOY!
Ingredients
1 C yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 C milk
2 beaten eggs
1 17-oz can cream-syle corn
2 C shredded cheddar cheese
1 4-oz can green chili peppers, rinsed, seeded, and chopped
1/2 C chopped onion
1 lb. ground beef
1 16-oz can red kidney beans, drained
1/2 of an 8-oz can (1/2 C) tomato sauce
2 tsp chili powder
1/4 tsp garlic powder
Yellow cornmeal
(Double all ingredients to feed family of 6 or more-the leftovers are excellent when reheated!
Procedure
In a bowl stir together the 1 C cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.
Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powde, and garlic powder; cook till heated through. (The smell at this point is UN-BE-LIEVE-ABLE!)
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7 1/2 x 2 inch baking dish. (9x13 inch is perfect for the doubled recipe) Turn half of the cornmeal batter into the dish. Cover with the beat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or till topping is done. Cut into desired size squares and Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. We LOVE this with a "dollup" of sour cream-makes it SUPER yummy!
ENJOY!
Hearty Salmon Pie
CrustIngredients:
1/4 cup Butter 3/4 cup finely crushed dried crumbly style herb seasoned stuffing
Filling Ingredients:
2 cups crushed dried crumbly style herb seasoned stuffing 4 ounces (1 cup) Cheddar Cheese, shredded 1 cup water 1/2 cup milk 1 (16-ounce) can red salmon, drained, skin and bones removed, flaked* 2 large eggs 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped onion 1 teaspoon instant chicken bouillon granules 1/2 teaspoon dry mustard
Sauce Ingredients:
1/3 cup Butter 2 tablespoons cornstarch 1 1/3 cups water 1 teaspoon dried dill weed 1/2 teaspoon salt 2 medium (2 cups) tomatoes, cubed 1/2-inch
Heat oven to 350°F. Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
To serve, cut pie into 6 wedges; serve sauce over wedges.
Makes 6 servings.
1/4 cup Butter 3/4 cup finely crushed dried crumbly style herb seasoned stuffing
Filling Ingredients:
2 cups crushed dried crumbly style herb seasoned stuffing 4 ounces (1 cup) Cheddar Cheese, shredded 1 cup water 1/2 cup milk 1 (16-ounce) can red salmon, drained, skin and bones removed, flaked* 2 large eggs 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped onion 1 teaspoon instant chicken bouillon granules 1/2 teaspoon dry mustard
Sauce Ingredients:
1/3 cup Butter 2 tablespoons cornstarch 1 1/3 cups water 1 teaspoon dried dill weed 1/2 teaspoon salt 2 medium (2 cups) tomatoes, cubed 1/2-inch
Heat oven to 350°F. Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
To serve, cut pie into 6 wedges; serve sauce over wedges.
Makes 6 servings.
Caribbean Sweet Potato Bread
Caribbean Sweet Potato Bread
1 (15-ounce) can sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed 4 large eggs1/4 cup vegetable oil1/4 cup Lawry's Caribbean Jerk Marinade with Papaya Juice (See note.)1/3 cup water1/2 teaspoon vanilla extract1 (8-ounce) can crushed pineapple, well drained1 (18.25-ounce) package yellow cake mix1/2 teaspoon ground cinnamon
In large bowl, beat together sweet potatoes and eggs until fluffy. Stir in remaining ingredients and beat on medium speed with mixer for 2 minutes.
Spray two 4 x 8-inch loaf pans with nonstick cooking spray; pour half of batter into each pan.
Bake in preheated 375*F oven until wooden pick inserted in center comes out clean, about 35 to 40 minutes.
Makes 2 loaves.
Note: If Lawry's Caribbean Jerk Marinade with Papaya Juice is not available in your area, you can substitute with 1/4 cup of the drained juice from the crushed pineapple and 1 teaspoon of jerk seasoning. Omit seasoning for a milder flavored bread.
Tip: For high altitude baking (above 3000 feet), increase water to 1/2 cup and add 1/4 cup all-purpose flour.
1 (15-ounce) can sweet potatoes (yams) drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed 4 large eggs1/4 cup vegetable oil1/4 cup Lawry's Caribbean Jerk Marinade with Papaya Juice (See note.)1/3 cup water1/2 teaspoon vanilla extract1 (8-ounce) can crushed pineapple, well drained1 (18.25-ounce) package yellow cake mix1/2 teaspoon ground cinnamon
In large bowl, beat together sweet potatoes and eggs until fluffy. Stir in remaining ingredients and beat on medium speed with mixer for 2 minutes.
Spray two 4 x 8-inch loaf pans with nonstick cooking spray; pour half of batter into each pan.
Bake in preheated 375*F oven until wooden pick inserted in center comes out clean, about 35 to 40 minutes.
Makes 2 loaves.
Note: If Lawry's Caribbean Jerk Marinade with Papaya Juice is not available in your area, you can substitute with 1/4 cup of the drained juice from the crushed pineapple and 1 teaspoon of jerk seasoning. Omit seasoning for a milder flavored bread.
Tip: For high altitude baking (above 3000 feet), increase water to 1/2 cup and add 1/4 cup all-purpose flour.
Hush puppies
Hush Puppies
Ingredients
1 cup yellow or white cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup onion; chopped
1 can cream style corn (16 oz)
milk, if needed
PREPARATION:
Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, add a little milk. Drop heaping teaspoons into deep hot fat, about 360°. Fry until golden brown.
Ingredients
1 cup yellow or white cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup onion; chopped
1 can cream style corn (16 oz)
milk, if needed
PREPARATION:
Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, add a little milk. Drop heaping teaspoons into deep hot fat, about 360°. Fry until golden brown.
Birthday cake- from scratch
Happy Birthday Cake
Ingredients
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 teaspoons baking powder
3 cups all-purpose flour
1 cup milk
1 pinch salt
Procedure
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or9 inch round layer cake pans.
Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one.
Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show.
Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.
Ingredients
1 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 teaspoons baking powder
3 cups all-purpose flour
1 cup milk
1 pinch salt
Procedure
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or9 inch round layer cake pans.
Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one.
Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show.
Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.
Gift idea-chocolate spoons
Gift Basket Item/Chocolate Spoons
Ingredients
AN EASY GIFT TO PUT IN GIFT BASKETS
Ingredients
AN EASY GIFT TO PUT IN GIFT BASKETS
Chocolate Spoons
Ingredients
1 cup semisweet chocolate chips
3/4 cup milk chocolate chips
In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Place the spoons onto wax paper and refrigerate until chocolate hardens. Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle the melted chocolate over spoons. Refrigerate until chocolate hardens. Wrap each spoon separately and store in a cool dry place,
Fajita Marinate
Fajita marinate
Ingredients
1/2 c. fresh lime juice1/3 c. salad oil1/3 c. Tequila or lime juice
( we dont' drink so I used lime)4 cloves garlic, minced1/2 tsp. ground cumin1 tsp. oregano1/2 tsp. black pepper4 to 5 sm. onions, halved1/2 c. Aji-Mirin (rice wine)*
*If you can't find the rice wine, substitute bitter orange juice.
Procedure
Mix all and marinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas.
Ingredients
1/2 c. fresh lime juice1/3 c. salad oil1/3 c. Tequila or lime juice
( we dont' drink so I used lime)4 cloves garlic, minced1/2 tsp. ground cumin1 tsp. oregano1/2 tsp. black pepper4 to 5 sm. onions, halved1/2 c. Aji-Mirin (rice wine)*
*If you can't find the rice wine, substitute bitter orange juice.
Procedure
Mix all and marinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas.
Enchilada Tomato sauce topping
Enchiladas - Tomato sauce topping
Ingredients
TOMATO SAUCE: In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped
Procedure
Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.
Ingredients
TOMATO SAUCE: In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped
Procedure
Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.
Enchilada- Ground Beef
MEXICAN ENCHILADAS
Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 tbsp. chili powder
Procedure
Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.
Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 tbsp. chili powder
Procedure
Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.
Enchiladas- Garden Vegetable
Enchiladas - Garden Vegetable
Ingredients
4 tablespoons - butter (1/2 stick).3 cups - coarsely chopped zucchini and/or yellow -- crookneck squash.1 cup - chopped onion.1 1/2 cups - fresh corn kernels or frozen -- thawed.1 - 4 ounce can - diced mild green chilies.1/2 cup - chopped fresh cilantro.3 tablespoons - chili powder.2 tablespoons - all purpose flour.1 1/2 teaspoons - ground cumin.2 1/2 cups - whole milk.2 cups - grated Monterey Jack and/or sharp cheddar - (about 8 ounces) - cheese - (packed).8 - 8 inch warm flour tortillas.
Procedure
Preheat oven to 350F.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.Add zucchini and onion and saute‚ until vegetables are just tender, about 4 minutes.
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
Mix 3/4 cup sauce into filling.
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
Place enchilada in baking dish.
Repeat with remaining tortillas and filling.
Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
Sprinkle with 1/4 cup cilantro and serve.
Serving Information
Serves: 8
Ingredients
4 tablespoons - butter (1/2 stick).3 cups - coarsely chopped zucchini and/or yellow -- crookneck squash.1 cup - chopped onion.1 1/2 cups - fresh corn kernels or frozen -- thawed.1 - 4 ounce can - diced mild green chilies.1/2 cup - chopped fresh cilantro.3 tablespoons - chili powder.2 tablespoons - all purpose flour.1 1/2 teaspoons - ground cumin.2 1/2 cups - whole milk.2 cups - grated Monterey Jack and/or sharp cheddar - (about 8 ounces) - cheese - (packed).8 - 8 inch warm flour tortillas.
Procedure
Preheat oven to 350F.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.Add zucchini and onion and saute‚ until vegetables are just tender, about 4 minutes.
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
Mix 3/4 cup sauce into filling.
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
Place enchilada in baking dish.
Repeat with remaining tortillas and filling.
Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
Sprinkle with 1/4 cup cilantro and serve.
Serving Information
Serves: 8
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