Thursday, January 25, 2007

CON QUESO BEAN DIP

CON QUESO BEAN DIP Yield: 20 servings (2 tablespoons each) INGREDIENTS - 1 (15-1/2 ounce) can low-sodium or regular light red kidney beans, rinsed and well drained - 3/4 cup mild or medium salsa - 1 teaspoon chili powder - 1 teaspoon cumin - 1/8 teaspoon salt, or to taste (optional) - 1 cup shredded reduced-fat Cheddar cheese - 1/2 cup fat-free sour cream - 2 tablespoons chopped chives or green onions DIRECTIONS In a 1-quart microwave-safe casserole, mash the beans with a fork. Stir in the salsa, chili powder, cumin, and salt (if desired). Stir to mix well. Stir in the cheese. Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives. Serve warm with fat-free tortilla chips. Cover and refrigerate leftovers, which will keep 3 to 4 days. Nutritional Information Per Serving (2 tablespoons): Calories: 44, Fat: 1 g, Cholesterol: 4 mg, Sodium: 86 mg, Carbohydrate: 5 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g Diabetic Exchanges: 1/2 Starch

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Sunday, January 21, 2007

Diabetic Recipes - Cheesy Pesto Stuffed Mushrooms

Diabetic Recipes

Cheesy Pesto Stuffed Mushrooms Yield: 6 Servings Ingredients 14 oz. large stuffing mushrooms (approximately 16) 3/4 cup packed basil leaves 1-1/2 tablespoons olive oil 1-1/2 tablespoons toasted pine nuts 1 tablespoon grated Parmesan cheese 1/2 teaspoon minced garlic 2 tablespoons chicken stock or water 1/4 cup 5% ricotta cheese Directions Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray. Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet. Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed. Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot. Calories: 68 Protein: 3 g Sodium: 62 mg Cholesterol: 4 mg Fat: 5 g Carbohydrates: 4 g Exchanges: 1 Vegetable, 1 Fat

Diabetic Recipes

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Saturday, January 13, 2007

Ham and Asparagus Fettuccine

Ham and Asparagus Fettuccine 12 oz. dry fettuccine noodles 8 oz. fresh asparagus, trimmed and cut into 2" pieces 1/2 cup butter 2 cups heavy cream 3/4 cup grated Parmesan cheese 1/4 tsp. garlic powder 1/4 tsp. ground black pepper 1 pinch cayenne pepper 1/2 lb. cooked ham, diced or julienned Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente. Stir asparagus into pot during the last 5 minutes of cooking; drain. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately. George Carlin Quotes Woody Allen Quotes Shakespeare Quotes Mary Richards Quotes

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Tex Mex Egg Casserole

Tex Mex Egg Casserole 8 eggs 1/2 cup all purpose flour 1 tsp. baking powder 2 cups (8 oz.) shredded Monterey Jack cheese with Jalapeño peppers 1-1/2 cups (12 oz.) small curd cottage cheese 1 jalapeño pepper, seeded and chopped 1/2 tsp. Tabasco or Cholula hot pepper sauce Basic Salsa, recipe follows Preheat oven to 350º F. Grease a 9" sq. baking pan. Beat eggs in large bowl at high speed with electric mixer for 4-5 minutes or until slightly thickened and lemon colored. Combine flour, baking powder and salt in small bowl. Stir flour mixture into eggs until blended. Combine Monterey Jack cheese, cottage cheese, jalapeño and hot pepper sauce in medium bowl; mix well. Fold into egg mixture until well blended. Pour into prepared pan. Bake 45 to 50 minutes or until golden brown and firm in center. Let stand 10 minutes before cutting into squares to serve. Serve with fresh salsa. Makes 8 servings. ~~~Basic Salsa~~~ 2 cups tomatoes, seeded and chopped 1/2 cup fresh cilantro, chopped 6 cloves garlic, chopped 1/2 onion, chopped 1 tsp. fresh or pickled jalapeño, finely chopped 1 tsp. salt Mix all ingredients until well incorporated. Lightly mash with back of fork for about 10 seconds to help release juices. Refrigerate overnight for maximum flavor. Groucho Marx Quotes David Letterman Quotes Mark Twain Quotes Joan Rivers Quotes

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Shoepeg Corn and Spinach Salad

Shoepeg Corn and Spinach Salad ~~~Dressing~~~ 2 tsp. sugar 1 tsp. chili powder 1/4 tsp. salt 1/8 tsp. grated ginger root 1 garlic clove, minced 6 TB oil 2 TB fresh lime juice In medium bowl, combine all dressing ingredients; whisk well. ~~~Salad~~~ Add to Dressing bowl: 1 can (11 oz.) Green Giant White Shoepeg Corn, drained 1 jar (4.5 oz.) Green Giant Sliced Mushrooms, drained 1/4 cup coarsely chopped fresh cilantro 1 green onion, chopped 2 cups packed fresh baby spinach leaves 4 tsp. finely chopped red bell pepper, if desired Add all Salad ingredients, toss to coat. Serve immediately or cover and refrigerate until serving time. Makes: 4 servings.

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Creamy Cabbage Slaw

Creamy Cabbage Slaw Recipe from: Better Homes and Gardens "Salad Book," 1969. 6 cups shredded cabbage 1/4 cup green onions, thinly sliced 1 cup mayonnaise or Miracle Whip salad dressing* 2 TB sugar 2 TB vinegar 2 tsp. celery seed 1 tsp. salt Combine shredded cabbage and green onions in a large bowl. Cover and chill in the refrigerator. Blend remaining ingredients together, stirring until sugar is dissolved. Toss mayonnaise mixture lightly with cabbage mixture. Makes: 10 Servings .

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Tuesday, January 09, 2007

Famous Recipes - Raspberry Cream Dessert

Raspberry Cream Dessert

Ingredience:

300 grams of Raspberries (you can use frozen if out of season, but tinned aren't very tasty)

2 packets of port wine jelly

2 ½ cups of boiling water

1 tin of condense milk (not evaporated)

1 tub (300 mls) of thickened cream

2/3 cup of lemon juice (you can use 1/3 cups if you don't' like a really lemon taste).

30 grams of chocolate flakes(you can use a flake and crush it)

You will need to use a large deep container prefer with a lid for storing.

Method

Base:

1. Mix the water and jelly together making sure that it is all dissolved.

2. Add the raspberries, before the jelly sets, and mix around so they are spread throughout the jelly mixture.

3. Put in the fridge for it all to set.

Topping:

1 Beat the thickened cream until very thick.

Add lemon juice and condense milk and beat until all is blended and thick. (Be careful not to over beat the cream)

If you are not sure how much lemon you like, just add a little at a time until you find the desired blend, however, don't use more than 2/3 cup as the toping will not set. Also make sure there is not any green on the lemons or it will not set either.

Pour the mixture on top of the base and place back into the fridge to set.

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Famous Recipes - Asparagus in Orange Sauce

Once you've tried this recipe I think you'll agree that this sauce would be great on many other vegetables such as broccoli, cauliflower, and carrots.

Asparagus in Orange Sauce

1-1 1/2 lbs (450-675 g) fresh asparagus, trimmed 1 orange, peeled and sectioned 1 recipe basic white sauce (see below) 1/2 cup (125 ml) chopped cashews

Steam the asparagus until it is tender but still firm, about 5 minutes. Place on a serving platter or individual dishes. Stir the orange sections into the white sauce and spoon over the asparagus. Sprinkle the cashews over the sauce and serve immediately. Serves 4 to 6.

Basic White Sauce (Bechamel Sauce)

2 Tbs (30 ml) butter 2 Tbs (30 ml) flour 1 cup (250 ml) milk Salt and freshly ground pepper to taste A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. Makes about 1 cup (250 ml.)

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Famous Recipes - Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and A

Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus

Serves 4

4 New York strip steaks Salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil, plus some for drizzling 4 portobello mushroom caps 2 cups shiitake mushroom caps 1 large white onion, peeled and sliced into 1/2-inch thick rounds 1 bunch jumbo asparagus, peeled 4 tomatoes, cored 3 jalapeno peppers 3 large basil leaves 2 tablespoons balsamic vinegar, plus some for drizzling

1. Coat onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper and add to the hot grill. Cook for 4 minutes on each side and remove from the grill. Set asparagus aside and keep warm while preparing salsa.

2. To make salsa, remove charred loose rings from the onion rounds and place in the blender. Remove and the skins and seeds from the tomatoes and add remaining tomato to the blender. Remove and discard the skin and the seeds from the jalapenos. Mince the jalapenos and add to the blender. Add the basil leaves, olive oil and balsamic vinegar and pulse until chunky. Reserve until serving.

3. Season steaks with salt, pepper and olive oil and place on the hottest part of the grill. Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper. Place the mushrooms on the heat with smaller mushrooms around the edges of the grill. Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done. Cook the portobellos for 2 minutes on each side, the shiitakes for about 1 to 2 minutes on each side.

4. Slice the steak and portobellos on a bias and place on a platter with the grilled asparagus, shiitakes and tomato salsa. Drizzle with extra-virgin olive oil and balsamic vinegar before serving.

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Famous Recipes - Marinated Grilled Salmon with Ginger Peach Salsa

Marinated Grilled Salmon with Ginger Peach Salsa

Grilled salmon is a delicious summer barbeque treat. This ginger peach salsa is not only a very colourful accompaniment but is also very refreshing, as it is sweet, salty and a little bit spicy. Serves 4. Salmon Marinade:

4 salmon fillets 1/4 cup light soy sauce Juice of 1/2 of 1 lime 1 tbsp. water 1 clove of garlic finely minced 2 tsp. liquid honey Pinch of black pepper Ginger Peach Salsa:

2 large, or 3 small peaches peeled and diced into small pieces 1 tsp. grated fresh ginger Grated zest of 1 lime Juice of 1/2 of 1 lime 1 tsp. brown sugar 1 tbsp. chopped fresh cilantro 1/4 of 1 small red onion (or about 2 tbsp.) finely chopped Pinch of salt (or more to taste if desired) Pinch of black pepper 1 jalapeno pepper, seeds removed, diced into very small pieces (optional) *Note: You may substitute dried chili flakes for the fresh jalapeno pepper

Prepare salsa. In a mixing bowl, combine all of the salsa ingredients and gently mix well. Place in refrigerator for at least 15 minutes to allow flavors to combine well.

Prepare marinade. In a shallow bowl or plastic container, combine all marinade ingredients. Whisk together with a fork until well combined. Place salmon fillets skin side up in the marinade. Cover and refrigerate for 15 to 25 minutes. Do not allow salmon to remain in marinade too long or the acid from the soy sauce and lime juice will begin to cook the fish.

Remove salmon from marinade and grill on barbeque to desired doneness (about 10 to 15 minutes). You may also cook salmon in a frying pan or bake in the oven. Serve salmon immediately. Spoon salsa over top of each piece of fish or serve on the side. Garnish with additional cilantro and a lime wedge if desired.

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Famous Recipes - Crock-Pot Scalloped Potatoes

Crock-Pot Scalloped Potatoes

2 lbs. potatoes (about 6 medium)

1/4 t. pepper

3 T. butter

1 small onion, thinly sliced

1 can cream of mushroom soup - (10 oz.)

1/4 C. flour

1 t. salt

4 slice American cheese

Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain.

Put half of sliced potatoes in greased CROCK-POT. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions.

Sprinkle with remaining flour. Add butter and undiluted soup.

Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes before serving.

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Famous Recipes - Marmalade Glazed Carrots

Marmalade Glazed Carrots

1 package (32 oz.) fresh baby carrots 1/2 C. marmalade

1 T. water

2 T. brown sugar

1 T. butter

1/2 t. cinnamon

1/4 t. nutmeg

1 T. cornstarch

2 T. water

salt and pepper to taste

Combine all ingredients in crock pot and cook on low for 7 to 9 hours, until carrots are tender. About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots Taste and adjust seasonings.

Serves 4 to 6 as a side dish.

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Famous Recipes - Happy New Years to you all!!

I hope everyone had a great holiday and new year!! Been here but busy as always lol...Missed the group and will try to get myself here more often to post recipes.. hugs all Kimberly

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Famous Recipes - Cranberry Pork Chops

Cranberry Pork Chops

6 bone in pork loin chops 1 (16-ounce) can jellied cranberry sauce 1/2 cup apple juice or cranberry juice 1/4 cup sugar 2 tablespoons spicy brown mustard 2 tablespoons cornstarch 1/4 cup cold water. 1/2 teaspoon salt Dash pepper

Place pork chops in a slow cooker. Combine cranberry sauce, juice, sugar, and mustard until smooth; pour over chops.

Cover and cook on low for 7-8 hours or med for 5-6 until meat is tender.

Remove chops; keep warm. In a saucepan, combine cornstarch and cold water until smooth. gradually stir in cooking juices.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve over chops - and over potatoes or rice.

Makes 6 servings

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Monday, January 08, 2007

Famous Recipes - Swiss Bliss

Swiss Bliss

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 skinless -- boneless chicken breasts 3/4 pound Swiss cheese -- sliced 1 can cream of celery soup 1/4 cup sherry 1 1/2 cups dry stuffing mix 3 tbl butter -- melted

Preheat oven to 350 degrees. Arrange chicken in greased 9x13 inch baking dish. Place cheese slices over chicken. Mix soup and sherry together; pour over chicken. Sprinkle with stuffing mix. Drizzle with melted butter. Bake for 1 hour, or until chicken is done. Serves 6.

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Famous Recipes - BEEF TATOR-TOT CASSEROLE

BEEF TATOR-TOT CASSEROLE

1 lb. ground beef 1 diced onion

Brown the beef and onion then put in bottom of casserole dish.

Next, use 1 or 2 cans of either or both mushroom soup and/or celery soup. Pour over top of beef-onion mixture. Arrange frozen tator tots over soup then sprinkle with parsley flakes. Cover with foil and bake 1 hour at 350 degrees. Remove foil and brown potatoes for 15 minutes.

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Famous Recipes - Cornmeal Crispy Chicken

Cornmeal Crispy Chicken

This simple five ingreident recipe is crunchy with cornmeal

And filled with flavor from Italian seasonings, lime juice,

And Parmesan cheese.

INGREDIENTS:

4 boneless, skinless chicken breasts

1 egg, beaten

3/4 cup yellow cornmeal

1/2 tsp. Dried basil leaves

1/4 tsp. Dried oregano leaves

Salt and pepper to taste

1/4 cup grated Parmesan cheese

2 Tbs. Lemon juice

PREPARATION:

Rinse and drain chicken and pat dry. Place chicken

Between two sheets of waxed paper and pound the

Chicken to 1/3" thick.

Pour beaten egg in shallow bowl. In a shallow pan,

Combine basil, oregano, pepper, salt, and cheese.

Brush chicken with the lemon juice, then dip in

Beaten egg and then coat with the cornmeal mixture.

Let sit on a wire rack for 20-30 minutes.

Meanwhile, grease and preheat grill.

Cook chicken for 4-7 minutes until thoroughly cooked,

Brown and crisp. 4 servings.

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Famous Recipes - Cherryaki Stirfry

Cherryaki Stirfry

The sweet, yet tart flavor of fresh cherries, makes them a wonderful addition to this stirfry meal. Makes 4 servings.

4 tablespoons (60 ml) Teriyaki sauce (available in any supermarket) 1 tablespoon (15 ml) sesame oil 1 tablespoon (15 ml) grated fresh ginger 1 tablespoon (15 ml) cooking sherry 1/2 tablespoon (7.5 ml) fresh lime juice ..75 pound (.35 kilograms) pork*, cubed 1/2 tablespoon (7.5 ml) vegetable oil 1 small white onion, thinly sliced 1 clove garlic, minced 2 cups whole cherries, pits removed 1-14 oz (398ml) can miniature corn cobs 1 cup snow peas 1 cup sliced red pepper 1 cup (250 ml) chicken broth 1 tablespoon (15 ml) corn starch 2 green onions, chopped (optional)

Combine first 5 ingredients and mix well. Add pork cubes. Set in fridge to marinate. Prepare cherries, corn, snow peas and red pepper. Heat vegetable oil in wok or large saucepan on medium. Add onion and garlic. Heat for 1-2 minutes to soften slightly. Add pork marinade mixture and cook for 5 minutes. Increase the heat, add snow peas and red pepper. Cook for 1-2 minutes. In small bowl, stir cornstarch into chicken broth until dissolved. Add to wok, cooking for 2 minutes until sauce begins to thicken. Add cherries and corn and cook until warm. Remove from heat. Garnish with chopped green onion.

The delicate flavor of this stirfry works well over angel hair pasta. *Note: Chicken can easily be substituted for pork in this recipe if preferred.

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Famous Recipes - Sauteed Polenta & Butter Beans - Catalan

Sauteed Polenta & Butter Beans - Catalan - 3 pts

@@@@@ Sauteed Polenta & Butter Beans - Catalan 4 teaspoons extra-virgin olive oil, divided 1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes 1 clove garlic, minced 1 small onion, halved and thinly sliced 1 red bell pepper, diced 1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note) 1 15-ounce can butter beans, rinsed 4 cups packed baby spinach 3/4 cup vegetable broth 1/2 cup shredded Manchego or Monterey Jack cheese 2 teaspoons sherry vinegar

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate. 2. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Serves: 4 Points: 3

This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. note: Look for smoked paprika with other specialty spices; it's available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone .

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Sunday, January 07, 2007

Famous Recipes - Chocolate and banana gateau

Chocolate and banana gateau dark chocolate Paul Rankin

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients 1 waffle 30g/1oz walnut pieces knob butter, melted For the mousse 2 tbsp soft brown sugar 140g/5oz creamy, soft cheese 55g/2oz plain chocolate 1 banana, sliced cocoa to dust

Method 1. For the mousse - break up the chocolate and put into a heatproof dish over a pan of simmering water to melt. Ensure the bowl is not touching the water. 2. Put the brown sugar and creamy, soft cheese in a bowl and beat together. 3. Add the melted chocolate and fold in. 4. Put the waffle and walnuts into a food processor and blitz into crumbs. 5. Pour in a little melted butter to help to hold it together. 6. Push the crumbs into the base of an 8cm/3in ring and flatten down. 7. Next put in a layer of sliced banana. 8. Finally put the mousse in the ring and smooth the top off. 9. Dust with cocoa powder and remove the ring.

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Famous Recipes - Café Brulot

Café Brulot

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cinnamon stick 6 whole cloves Zest of 1 medium orange -- cut into slivers Zest of 1 medium lemon -- cut into slivers 3 sugar cubes 1/2 cup brandy 2 tbl orange liqueur 2 cups strong black coffee

Combine cinnamon, cloves, zests and sugar in hot chafing dish and mash together with a ladle. Add brandy and liqueur. Stir briefly and ignite. Continue mixing with ladle until sugar dissolves and then gradually stir in coffee. When flames go out, serve in demitasse cups. Makes 5-6 servings.

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Saturday, January 06, 2007

Famous Recipes - Prairie Baked Beans

Prairie Baked Beans Ingredients 1/2 cup firmly packed brown sugar 1/3 cup prepared mustard 1/4 cup molasses 3 cans (about 16 ounces each) pinto beans, drained, rinsed 1 sweet green pepper, chopped 1 sweet red pepper, chopped 1 medium-size onion, chopped

Directions 1. Whisk together brown sugar, mustard and molasses in medium-size bowl until smooth.

2. Place 1/2 cup beans in a food processor or blender. Whirl until pureed. Stir into brown sugar mixture along with remaining beans, green and red peppers and onion. Pour beans into 2-quart baking dish.

3. Bake, uncovered, in preheated 350 degree F oven for 1 hour 20 minutes until slightly thickened. Makes 8 servings.

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Famous Recipes - Thai Mango Salad with Roasted Peanuts

Thai Mango Salad with Roasted Peanuts

2 limes 1 tbsp. soy sauce or fish sauce 1 tbsp. granulated sugar 1 small jalapeno pepper, seeded and minced or 1/2 tsp. hot red chili flakes or less to taste 2 tbsps. peanut oil salt 2 ripe but firm mangoes (or substitute canned, drained peaches) 2 sweet peppers, preferably 1 red and 1 yellow 1 medium carrot, coarsely grated 2 green onions, thinly sliced 1/2 cup chopped fresh mint or coriander 8 cups mixed lettuce, torn into bite-size pieces if necessary 1/3 cup coarsely chopped peanuts, toasted

Finely grate peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice. Whisk in soy sauce, sugar and jalapeno pepper until sugar is dissolved. Gradually whisk in peanut oil until blended. Add salt to taste. Set dressing aside. If using mangoes, peel them, then cut away chunks of fruit from pits. Cut into thin strips and place in a bowl. If using peaches, pat them dry with paper towels and cut them into thin strips. Seed peppers, cut into strips and add to mangoes. Add carrot, onions and mint. Toss gently until combined. Place lettuce and mango mixture in a large bowl. Toss with dressing until mixed. Serve on a platter or in a large salad bowl. Sprinkle with nuts. Serve as a side dish for fish, chicken or pork. Makes 8 servings.

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Famous Recipes - MISSISSIPPI MUD CAKE

MISSISSIPPI MUD CAKE

INGREDIENTS

1 cup butter 4 eggs 1 1/2 cup flour 3 1/2 cup coconut 2 cups sugar 1 tsp. vanilla 1/3 cup cocoa 1 cup nuts 7 oz jar marshmallow cream

Frosting 1/2 cup melted butter 1/3 cup cocoa 1 tsp. vanilla 1 lb box powdered sugar 1/2 cup milk

DIRECTIONS

Cream together the butter, sugar, eggs and vanilla. Add the rest of the ingredients except the marshmallow cream. Blend well. This batter will be stiff.

Pour into a greased and floured 9"x13" cake pan. Bake at 350 degrees for 25 minutes. Remove from oven and immediately spread jar of marshmallow cream over the top. Cool thoroughly.

Mix all of the frosting ingredients together. Frost the cake and place in the fridge.

NOTE This cake must be stored in the refrigerator. Remove and cut right before serving.

ENJOY!

©2003 LongBraid Designs

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Famous Recipes - Dainty Lemon Bars

Dainty Lemon Bars

INGREDIENTS for Bars: 1 cup flour 1/2 cup butter, softened 1/4 cup powdered sugar 2 eggs, beaten 1 cup sugar 2 Tablespoons lemon juice 1 teaspoon lemon rind

INGREDIENTS for Lemon Glaze: 1/2 cup powdered sugar 1 teaspoon lemon juice 1 teaspoon water

TO PREPARE Bars: Combine flour, butter, powdered sugar; mix thoroughly. Spread in a 9-inch square pan. Bake at 350 degrees for 15 minutes. Meanwhile, mix together eggs, sugar, lemon juice and lemon rind; spread over first layer in pan. Return to oven for 25 minutes. When cool, frost with Lemon Glaze. Cut into 1 inch x 1-1/2 inch bars.

TO PREPARE Lemon Glaze: Mix powdered sugar, lemon juice and water together and spread thinly over Dainty Lemon Bars. YIELDS: 3 dozen bars

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Friday, January 05, 2007

Famous Recipes - LOW CALORIE PASTA SALAD

LOW CALORIE PASTA SALAD

1 cup plain low fat yogurt 1 teaspoon Italian seasoning 2 cups cooked pasta 2 tablespoon chopped onion 1 8 ounce package crab flakes 1/4 cup low fat mayonnaise 12 cup celery finely sliced 2 cups vegetables, of your choice

Mix well and refrigerate to blend flavors.

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Famous Recipes - FIESTA DEVILED EGGS

FIESTA DEVILED EGGS

INGREDIENTS: 8 hard boiled eggs 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise 1/4 cup salsa 2 Tablespoons sliced green onion 1 Tablespoon sour cream salt to taste

DIRECTIONS: Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Evenly fill the egg whites. Lightly sprinkle with paprika if desired. Chill until ready to serve. Yield: 16 Appetizers

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Thursday, January 04, 2007

Famous Recipes - Fireside Coffee for a Romantic Valentine's Day

Fireside Coffee for a Romantic Valentine's Day

2 c Hot Cocoa Mix 1 c Instant Coffee 1 ts Cinnamon 2 Non-dairy Creamer 1/2 Sugar 1/2 Nutmeg

Mix together the cocoa mix, instant coffee, cinnamon, creamer, sugar, and nutmeg.

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RE: Famous Recipes - Yogurt Soup

wow 67????? i just turned 40 in sept and dying to have a baby[none yet] but if i have to wait till 67 forget it lol Mary

_____

From: world-famous-recipes@yahoogroups.com [mailto:world-famous-recipes@yahoogroups.com] On Behalf Of Retiredpostal Sent: Thursday, January 04, 2007 8:53 AM To: Domeus Subject: Famous Recipes - Yogurt Soup

This soup can be made with drained yogurt "cheese" and served as a dip or spread, or it can be diluted with a little milk to give a more soupy consistency if desired.

Yogurt Soup

3 cup (750 ml) plain yogurt Milk to taste (optional) 2 cucumbers, finely chopped 2 scallions (spring onions), green and white parts, finely chopped 2 sprigs fresh basil, finely chopped 2 sprigs fresh mint, finely chopped 1/2 cup (125 ml) chopped dates or raisins 1/4 cup (60 ml) chopped walnuts Salt and freshly ground pepper to taste

Stir the yogurt with a spoon or whisk until smooth, adding a little milk to thin if desired. Stir in the remaining ingredients, reserving some of the chopped herbs for garnish, and refrigerate until ready to serve. Garnish with reserved herbs. Serves 4 to 6.

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Famous Recipes - Mixed-Nut Brittle

Mixed-Nut Brittle Ingredients 1/2 cup sugar 1/2 cup light-color corn syrup 1/2 cup salted mixed nuts or peanuts 1 tablespoon butter 1/2 teaspoon vanilla 1/2 teaspoon baking soda

Directions 1. Grease a small baking sheet; set aside. In a microwave-safe 4-cup glass measure, combine sugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-watt microwave oven on 100% power (high) for 5 minutes, stirring twice.

2. Stir in nuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2 minutes more or just until mixture turns golden (mixture continues to cook and becomes more golden when removed from the microwave).

3. Stir in vanilla and baking soda. Immediately pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (this helps make the brittle crisp).

4. Cool brittle completely. Break into irregular pieces. Makes about 1/2 pound.

To Store: Layer pieces between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.

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Famous Recipes - Black-Eyed Peas and Ham

Black-Eyed Peas and Ham

Ingredients: 1 pound dried black-eyed peas 2 ham hocks or a ham bone with ham left on it Pepper to taste onions, sliced hot sauce

Place the ham bones or hocks in a crockpot, add the peas after they have been rinsed (but not soaked), and cover with water completely. Cook all day on low, or 4 or 5 hours on high. Crockpots vary, so keep checking. You may need to add more water. Stir a couple of times while checking. Season with pepper if you wish. Serve with slices of onion and hot sauce -- a smooth cayenne variety.

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Famous Recipes - Smoked Salmon Roll-Ups

Smoked Salmon Roll-Ups Ingredients 2 cups cooked short grain or sticky rice, cooled 2 tablespoons toasted sesame seeds 2 tablespoons rice vinegar 2 teaspoon sugar 1 teaspoon salt 1/4 cup mayonnaise or salad dressing 1/8 teaspoon cayenne pepper 4 10-inch spinach-flavored flour tortillas 2 3-ounce package thinly sliced, smoked salmon (lox-style) 1 medium avocado, halved, seeded, peeled, and sliced 1/2 of a medium cucumber, halved lengthwise, seeded and cut into thin sticks

Directions 1. Combine rice and sesame seeds. Combine vinegar, sugar, and salt; stir to dissolve. Pour vinegar mixture over rice mixture; toss to coat. Set aside.

2. Stir together mayonnaise and cayenne; spread 1 tablespoon mayonnaise mixture over 1 tortilla. Spread 1/2 cup of the rice mixture on half of the tortilla; top with one-fourth each of the salmon, avocado, and cucumber. Carefully roll tortilla up tightly, starting at the filled side. Wrap in plastic wrap. Repeat with remaining tortillas, mayonnaise mixture, rice mixture, salmon, avocado, and cucumber. Chill at least 1, or up to 4 hours, before serving.

3. To serve, trim ends. Cut remaining roll crosswise into 1-inch-thick slices. If necessary, secure with toothpicks. Arrange on shredded lettuce, if desired. Makes 28 roll-ups.

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Quotes Chicken Recipes

Wednesday, January 03, 2007

Famous Recipes - Happy

Happy New Year from South Dakota. I wish everyone a healthy and prosperous one. Lynn

Friends are like stars***You may not always see them but you know they are there

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Tuesday, January 02, 2007

Famous Recipes - Apple Horseradish Dip

Apple Horseradish Dip

2 apples, peeled, cored, and grated 1/4 cup (60 ml) plain yogurt 1 Tbs (15 ml) prepared horseradish 1 Tbs (15 ml) lemon juice 2 Tbs (30 ml) finely chopped walnuts

Combine all ingredients in a bowl and stir to combine. For a smoother dip, the ingredients can be pureed in an electric blender or food processor. Serve with crackers, potato chips, or raw vegetables. Makes about 1 cup (250 ml).

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Famous Recipes - Cheesy Scones

Cheesy Scones Ingredients 2 cups self-rising flour (see note) 1 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon ground hot red pepper 3 tablespoons unsalted butter 2/3 cup shredded reduced-fat Cheddar cheese 1 egg 1/2 cup low-fat (1%) milk

Directions 1. Heat oven to 400 degrees F.

2. Combine flour, mustard, salt and pepper in large bowl. Cut or rub in butter until mixture resembles coarse cornmeal. Add cheese.

3. Gently stir egg and milk in small bowl. Stir into flour mixture just until mixture comes together.

4. Turn dough out onto lightly floured surface. Gently knead 10 to 12 times. Pat into 8-inch disk. Place on ungreased baking sheet. Cut dough into 8 equal wedges, separating slightly.

5. Bake in 400 degree F oven for 17 to 20 minutes or until golden. Transfer to wire rack to cool. Makes 8 scones.

Note: For the self-rising flour you can substitute a mixture of 2 cups all-purpose flour, 1 tablespoon baking powder and 1-1/4 teaspoons salt.

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Famous Recipes - A few for you

Spinach Cheese Bake

3 large eggs 100g plain yogurt 1/4 cup whole wheat flour 1/2 tsp. nutmeg 600g. spinach 100g feta cheese 2 tomatoes sliced 3/4 cup parmesan cheese

In a large bowl beat eggs; add yogurt, flour, and nutmeg. Beat until smooth. Drain spinach well, squeezing out any surplus moisture. Microwave spinach for two minutes if using fresh spinach, add to egg mixture with feta cheese and mix well. Pour into a 9 inch pie plate, arrange sliced tomatoes on top, sprinkle with parmesan cheese. Bake at 350F for at least 50- minutes or until a knife inserted in the middle of the pie comes out clean. Cut in wedges and serve with toast for breakfast or as a side dish to a main meal. Serves six to ten. Can be microwaved easily to re-heat.

The recipe for these wonderful cookies was submitted to the Pen Pal Forum by lifetime subscriber Nancy Berlo on October 15, 1999, and this is how she introduced it:

These taste like they are made with liquor. The Tablespoon of vanilla is not a typo. Store in sealed container. They get better the next day.

Chocolate-Covered Cherry Cookies

Cookies:

1/2 c Butter, softened 3/4 c Confectioners' Sugar 1 T Vanilla

1 oz Unsweetened chocolate, melted 1 1/2 c Flour

1/8 t salt

20-30 Maraschino cherries, well-drained and blotted dry

Chocolate Icing: 1 c Confectioners' Sugar 1/4 c Cream (or milk) 1 t Vanilla 1 oz Unsweetened chocolate, melted Optional: Half or chopped nuts or Coconut

Mix butter, sugar, vanilla, and chocolate. Blend in flour and salt. If mixture is too dry, add 1-2 T. cream (milk). Wrap level tablespoon of dough around a well-drained cherry. Place 1 inch apart on ungreased baking sheet. Bake 12-15 minutes at 350F. Cook completely. Mix all icing ingredients together. Dip the tops of the cookies in the chocolate mixture. Garnish with half or chopped nuts or coconut as desired while the icing is still wet.

__________________________________________________

Chocolate Rum Mousse

Note: This recipe contains uncooked egg whites. If salmonella contamination is a concern in your area, please use pasteurized eggs or skip this recipe entirely.

1/4 cup (60 ml) sugar 1/4 cup (60 ml) rum 4 oz (110 g) semisweet chocolate 2 Tbs (30 ml) plus 2 cups (500 ml) heavy cream 2 egg whites, stiffly beaten

Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved. Set aside. Melt the chocolate in a saucepan set over hot water. Stir in the rum mixture and 2 tablespoons (30 ml) heavy cream until smooth. Beat the remaining cream until light and fluffy and fold into the chocolate mixture. Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses. Chill at least 2 hours before serving. Serves 8 to 12.

__________________________________________________

Coriander and nutmeg give this dessert an exotic flair. Be sure to choose melons that smell sweet and "melony."

Spiced Melon

8 cups (2 L) melon balls (your choice of varieties)* 1/2 cup (125 ml) fresh mint leaves, coarsely chopped 2 Tbs (30 ml) fresh lime juice 2 Tbs (2 Tbs) honey 2 Tbs (30 ml) rum, peppermint schnapps, or melon liqueur (optional) 1/4 tsp (1 ml) ground cinnamon 1/4 tsp (1 ml) ground coriander

Combine all the ingredients and chill at least 30 minutes. Serves 4 to 6.

*If you don't have a melon baller then just cut the peeled melon into bite-size pieces.

__________________________________________________

Katie's Brandy Slush

1 quart or more of cranberry juice 18 oz. of frozen lemonade 2 cups of brandy

A few days before you want to serve this, stir above ingredients together in a plastic or metal container. Place in the freezer and stir a couple times each day to help it freeze more evenly. Because of the alcohol content, it will never freeze completely. Place an ice cream scoop or 2 - 3 Tbs. of slush mix in a martini glass and add 7-Up, Sprite, or Ginger Ale to fill the glass. Give a toast to your friends and enjoy.

__________________________________________________

Sweet Potato and Watercress Salad with Mustard Dressing. Serves 8

800g orange sweet potato (about 2 large) peeled and cut into 3 cm pieces 1 tablespoon extra virgin olive oil 200g (4 cups) watercress sprigs (can use snow pea shoots - trimmed, they make a good substitute) 70 g about half a cup whole almond kernels halves lengthways and lightly toasted. Why not use the toasted flaked almonds?

Mustard Dressing 1 tablespoons balsamic vinegar 1/4 teaspoon Dijon mustard 2 teaspoons whole grain mustard 1/2 cup extra virgin olive oil

Place sweet potato on oven tray, drizzle with olive oil (you can use a good olive oil spray for this if you wish and season to taste with sea salt and freshly ground black pepper, then bake at 200C for 25 minutes or until golden and tender. cool. Meanwhile, for mustard dressing, combine vinegar and mustards in a small bowl, then, whisking continuously, add olive in a thin steady stream until dressing is thick and emulsified. Season to taste. This makes about half a cup of mustard dressing.

Combine sweet potato, watercress in a pretty bowl, add mustard dressing and toss gently to combine, scatter over toasted almonds.

__________________________________________________

Christmas Pie

Mix together in a saucepan: 1/2 c. sugar 4 T. flour 1/2 t. salt

Gradually stir in: 1 1/2 c.milk

Cook over low heat, stirring constantly until it boils. Boil 1 minute. Remove from heat. Stir in one envelope of gelatin that has been softened in 1/4 c. cold water. Refrigerate. When mixture is partially set, beat with mixer until smooth.

Blend in: 3/4 t. vanilla 1/4 t. almond extract

Fold in: 1/2 c. heavy cream (whipped until stiff)

Beat together until stiff and glossy: 3 egg whites 1/4 t. cream of tartar 1/2 c. sugar

Fold into first mixture.

Fold in gently: 1 c. coconut

Pour into baked 9" pie shell and sprinkle coconut over top, let stand 2 hours or overnight.

__________________________________________________

Savory Vegetable Cheesecake from the Enchanted Broccoli

3 cups (packed) coarsely grated zucchini (3 or 4 small zukes) pinch of salt 2 tablespoons olive oil 1 cup minced onion 1/2 teaspoon salt 1 cup grated carrot 2 tablespoons unbleached all-purpose flour 2 teaspoons dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 5 medium cloves garlic, minced 1/4 cup minced fresh parsley 1 tablespoon fresh lemon juice 3 cups (1 1/2 pounds) ricotta cheese 1 cup (packed) grated mozzarella cheese 1/2 cup grated parmesan 3 large eggs, beaten Black pepper to taste 2 medium-sized tomatoes, sliced into rounds, then in half to make "Ds" 3 to 4 tablespoons dry bread crumbs (seasoned or not)

Place the grated zucchini in a colander over a sink. Salt lightly and let stand 15 minutes. Squeeze out all excess moisture. Preheat oven to 375F. Use a little of the olive oil to oil the bottom of a 9-inch springform pan. Heat the rest of the olive oil in a large, deep skillet. Add onion and 1/2 teaspoon salt. Saute over medium heat about 5 minutes. Add zucchini, carrot, flour & dried herbs. Cook, stirring, over low heat about 2 -3 more minutes. Remove from heat. Stir in garlic, parsley & lemon juice. Place cheeses & eggs in a large bowl.. Beat vigorously for 1-2 minutes. Add vegetable mixture. Mix well. Season to taste with black pepper and more salt, if necessary. Transfer to prepared pan. Arrange tomato slices on top in a lovely pattern.Sprinkle with bread crumbs. Bake in the center of the oven 50 minutes. Cool at least 20 minutes before removing the sides of the pan. Serve at any temperature. This is delicious for any meal, including breakfast!

Prep time: 30 minutes to assemble, 50 minutes to bake, plus time to cool. Yield: 6 main course servings, 12-18 appetizer servings.

__________________________________________________

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Monday, January 01, 2007

Re: Famous Recipes - A few recipes for you

Where did the honeyed carrots go? -------Original Message------- From: Retiredpostal Date: 12/31/2006 7:44:42 AM To: Domeus Subject: Famous Recipes - A few recipes for you

Table of Contents:

7-Layer Salad Fiesta Chicken Pot Creamy Potato Bake Turkey Tetrazzini Honey Carrots Baked Lime Chicken Wings Raspberry Pork Chops Grape Salad Spiced Hot Cider

_______________________________________

7-Layer Salad

Ingredients: 8 C. shredded Romaine or green leaf lettuce 1 Green pepper, chopped 2 C. sliced mushrooms or carrots 1 and 1/2 C. canned kidney or garbanzo beans, rinsed and drained 1 and 1/2 C. frozen peas (run cold water over then in a strainer to partially thaw)

DRESSING: 6 Tbsp. light Miracle Whip (or other light mayo) 6 Tbsp. light or nonfat sour cream 6 Tbsp. low-fat milk or fat-free half-and-half 3/4 Tsp. garlic powder 1 and 1/2 tsp. crumbled oregano leaves 1 and 1/2 tsp. black pepper 1 C. packed, reduced-fat sharp cheddar cheese 1/4 C. less-fat bacon bits (optional)

Preparation: Assemble the first five layers in a 9x13 " glass dish. In a separate bowl, beat dressing ingredients together with wire whisk. Spread over the top layer in the glass dish /w a spatula. Sprinkle cheese and bacon bits (if desired)evenly over the top of salad. Cover with plastic wrap and keep in refrigerator until ready to serve. Yield: 12 servings Nutritional Information: Per serving: 115 calories, 7 gm. protein, 12 gm. carbohydrates, 4.5 gm. fat, 1.6 gm. saturated fat, 5 mg. cholesterol, 4 gm. fiber, 247 mg. sodium. Calories from fat: 35%. _______________________________________

Fiesta Chicken Pot Makes 4 – 6 servings

3 Cups Cooked Chicken, cut into small chunks 1 Jar (15 oz) Cheez Whiz 2 Cans (10.75 oz) Condensed Cream of Chicken Soup 6 Oz Milk 1 Can (4.5 oz) Diced Green Chiles Hot Rice or Flour Tortillas, for serving

In medium saucepan, combine chicken, process cheese, soups, milk and chiles; blend well. Heat over low heat (about 10 minutes). Serve over hot rice or with tortillas. _______________________________________

CREAMY POTATO BAKE Instant potatoes 1 4 ounce carton whipped cream cheese with chives 1 egg, beaten 1 Tablespoon Butter Paprika Prepare 6 servings instant mashed potatoes using package directions , omitting the butter. Add whipped cream cheese, beat well. Stir in egg. Blend well.

Transfer to a well greased 1-quart baking dish. Dot with 1 tablespoon butter.Sprinkle with paprika. Bake at 400 degrees for 30 minutes. Serves 6. Can easily be doubled.

Note: if you cannot find cream cheese with chives, you may use plain whipped cream cheese and add 2 tablespoons finely chopped green onion. Flavored cream cheese seems to impart a better flavor. Make sure cream cheese is WHIPPED.

_______________________________________

Turkey Tetrazzini (adapted from cooks.com) Heat oven to 375F. 2 cans mushrooms, drained 5 tbs butter 1/4 c all purpose flour 1 1/2 c milk 1 can chicken broth 1/4 c dry white (or cooking) wine 10 oz spaghetti 3 c chopped cooked turkey 1 1/2 c cooked peas or mixed vegetables 1/3 c grated parmesan 1/4 c breadcrumbs 4 oz shredded mozzarella or other shredded cheese Cook spaghetti al dente and drain. Melt butter in large heavy saucepan with mushrooms. Stir in flour and cook over low-medium, stirring til slightly thickened. Slowly add milk, broth and wine, stirring constantly. Increase heat and bring to boil, stir, and then lower heat to simmer 5 minutes. Combine in large bowl cooked spaghetti, vegetables, sauce, turkey and grated parmesan. Add salt and pepper if desired, and pour mixture into large greased casserole. Sprinkle breadcrumbs over the top. Bake at 375 for 30 minutes. Top with shredded cheese and bake 5 more minutes.

_______________________________________

Souvlakia

Half a de-boned leg of lamb cut into 1/2-inch wide strips about 2-inchs long Fresh pita bread Red onion (thinly sliced) Diced or cubed tomatoes Red (cayenne) pepper Kosher salt Olive oil Oregano Ground rosemary Gas or charcoal grill Grilling wok (sometimes called grilling basket) Waxed paper

Prepare the Lamb for Marinating: Two days before your cookout, trim off the excess fat from the 1/2 leg of lamb and slice the lamb into 1/2-inch wide strips about 2-inches long. Place in sealable container or large Ziploc bag. Add 1/4-cup virgin olive oil (wonder how can they tell the difference? If *I* were REGULAR olive oil, I'd lie!), 1/2-tablespoon oregano, 1/2-tablespoon ground rosemary, 1 teaspoon (less or more) of ground red (cayenne) pepper, 1 teaspoon (to taste) coarse kosher salt. Mix well. Cover. Marinate in refrigerator for two days, stirring occasionally. I prefer using Ziploc bags because all you have to do is swish the bag every so often.

The hard part is over.

The Cookout: Since this is a "serve yourself" kind of meal, thinly slice the red onions and lettuce ahead of time, placing in separate bowls. Same thing with the diced tomato chunks. Prepare waxed paper squares based on the width of the waxed paper. You’ll want them about 12-inches square or thereabouts. Fold the waxed paper squares one time to make a triangle. Each souvlakia will be individually wrapped and served in one of these waxed paper-fashioned diapers.

Spray the grilling wok with cooking spray or olive oil and place the rack of your grill. Turn your gas grill on high for a couple of minutes with the lid closed. When the wok is very hot, toss in the marinated lamb, stirring briskly. Do not overcook the lamb. When the lamb is done (4 to five minutes?) set aside. Turn the grill on low. Lightly brush both sides of your pita bread with olive oil, and sprinkle with salt and red pepper. Grill LIGHTLY. You do not want to toast the pita bread.

Making the Souvlakia: Place a lightly-grilled pita bread on a waxed paper triangle diaper held in your hand so the pointed part of the triangle is facing down and the pita bread sticks out the top (flat) part of the waxed paper about 3 inches. Add lettuce to the center of the pita bread in a line from top to bottom, creating a bed of sorts. Throw in several pieces of lamb and garnish with tomato and onion. Then wrap the souvlakia tightly in the waxed paper diaper, tucking in the bottom edge. Add salt or red pepper to taste.

Leftover cooked lamb can be stored in the fridge along with the fixin’s. The cooked lamb can also be frozen for a souvlakia party in the future. I often prepare entire legs of lamb in this manner and freeze the cooked lamb in serving-size Ziplocs (enough for 3 or 4 souvlakia). Works great. Some Americanized and commercial versions of souvlakia are popping up in various food-mart types of places. Most use reconstituted meats cooked vertically and use sour cream and cucumbers as a dressing. To each his own, but -- don’t you dare!

_______________________________________

Baked Lime Chicken Wings

16 chicken wings 1/2 cup ketchup 1/2 cup lime juice, fresh is best 2 Tbsp. Worcestershire

Tuck wing tip under before placing wings in baking dish or pan. Pour 3 sauce ingredients into bowl, and mix well, then pour over chicken wings. Bake uncovered for 1 hour at 350 degrees, basting every 15 minutes. _______________________________________

Raspberry Pork Chops

1 T. butter or margarine 1 T. olive or vegetable oil 3 lbs. pork chops or pork tenderloin (1" thick) 3 garlic cloves, thinly sliced 1/2 c. raspberry vinegar, divided 2 medium tomatoes, seeded and chopped 1 tsp. dried sage or thyme, tarragon or basil 1 T. dried parsley flakes 1/2 c. chicken broth Salt and pepper to taste Fresh raspberries and sage for garnish, optional

Melt butter in a large skillet; add oil. Brown the pork on both sides over high heat. Pour off oil; reduce heat to medium-low. Add garlic and 2 T. vinegar. Cover; simmer for 10 minutes. Remove pork and keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and broth. Boil until liquid is reduced to half of the original volume. Strain sauce; season with salt and pepper. Spoon over pork (or chicken). Garnish with raspberries and sage if desired. _______________________________________

Grape Salad 3 to 4 pounds of red seedless grapes 1- 8 ounce packages of softened cream cheese 1/2 cup powdered sugar 1/2 cup packed brown sugar 1/2 cup chopped walnuts Wash and dry the grapes. Cream the cheese and powdered sugar together. Mix in the grapes (yes, it will stick to the dry grapes). Mix the brown sugar and nuts. Sprinkle on top of the grape mixture. _______________________________________

Hot Spiced Cider GMA 1997

6 C fresh apple cider 1/4 C pure maple syrup (more or less, to taste) 2 cinnamon sticks 6 whole cloves 6 whole allspice berries 6 strips orange peel 6 strips lemon peel

Pour apple cider and maple syrup into a large stainless steel saucepan. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides to form a bundle, then tie it up with cotton string. Drop the spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

Remove the cider from heat. Discard spice bundle. Ladle cider into big cups or mugs, adding a fresh cinnamon stick to each serving if you like.

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Quotes Chicken Recipes

Re: Famous Recipes - In need of recipe...

Hi--Thank you so very much!!! Sounds like what I was wanting! Happy New Year to you! Thanks again!

brymarva@aol.com wrote: Coconut Bon Bons 1 cup warm corn syrup 2 1/2 cups desiccated coconut Melted chocolate Heat corn syrup and mix with coconut. Let stand 1 hour or until coconut has soaked up syrup. Roll into balls, and dip into chocolate. 2 * 1 cup margarine, softened * 2 pounds confectioners' sugar, sifted * 1 (14 ounce) can sweetened condensed milk * 3 cups coconut * 1 cup finely chopped walnuts * 1 teaspoon vanilla extract * 1 (12 ounce) package semisweet chocolate chips * 2 tablespoons shortening

1. In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard. 2. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

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