Friday, October 31, 2008

Low Fat Banana Oatmeal Cookies

Diabetic Recipes Diabetic Recipes Low Fat Banana Oatmeal Cookies 4 dozen 1/2 cup sugar 1/2 cup brown sugar 1 cup fat free margarine 2 egg whites 1 tsp. vanilla extract 2 cups flour 1 tsp. baking soda 1 tsp. ground cloves 1 tsp. cinnamon 3 ripe bananas, mashed 2 cups rolled oats 1 cup miniature semisweet chocolate chips 1/8 tsp. salt Preheat oven to 375 degrees F. In a large bowl mix sugars, margarine, vanilla and egg whites. Stir in flour, baking soda, salt, cloves, and cinnamon. Stir into the creamed mixture. Add the mashed bananas, rolled oats and chocolate chips, mix until well blended. Drop dough by using a rounded teaspoon about 2 inches apart on an un-greased cookie sheet (You can also use an air bake cookie sheet with parchment paper.) You can make the cookies larger but don't forget the fat grams will increase. Bake 8 to 10 minutes or until golden brown Nutrition Information: (per 2) Cal: 212 Fat: less than 1 g Carbs: 49 g Fiber: 1 g Diabetic Recipes Diabetic Recipes

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Thursday, October 30, 2008

Soup Recipes - Soups - STOCK OR CONSOMME

A SIMPLE WHITE SOUP.

Jewish Recipes

Break a knuckle of veal, place it in a stewpan, also a piece of
_chorissa_, a carrot, two onions, three or four turnips, and a blade
of mace, pour over two or three quarts of water or weak broth,
season with salt, a sprig of parsley, and whole white pepper; when
sufficiently boiled, skim and strain it, and thicken with pounded
vermicelli.

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Sunday, October 26, 2008

Dessert Recipes - CAKES, CRULLERS AND ECLAIRS

CHOCOLATE LAYER CAKE
Beat a half cupful butter to a cream, adding
gradually one cupful sugar. When light beat in a little at a time, a
half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs
to a stiff froth and sift a teaspoonful and a half with two cupfuls
flour. Add the sifted flour to the mixture. Then fold in the whipped
whites. Have three buttered layer cake tins ready and put two-thirds of
the mixture into two of them, into the third tin put the remainder of
the batter, having first added to it two tablespoons melted chocolate.
Bake the cakes in a rather quick oven for twenty minutes. Put a layer of
the white cake on a large plate and cover with white icing, on this lay
a dark layer and cover with more of the white icing. On this put the
third cake and cover with the chocolate icing. Put into a graniteware
pan one cupful and a half cupful water and cook gently until bubbles
begin to rise from bottom. Do not stir or shake while cooking. Take at
once from the stove and pour in a thin stream over the stiffly whipped
whites of two eggs. Beat it until thick, flavor with vanilla, and use
two-thirds of this for the white icing. Into the remainder put a
tablespoon and a half melted chocolate and a suspicion of cinnamon
extract, and frost the top and sides of the cake.

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BEEF, VEAL AND PORK Recipes

ROAST SHOULDER OF PORK

Remove the bone from a shoulder of pork and
spread it over inside with a stuffing of sage and onions, filling the
cavity where the bone was taken out. Roll up and secure with a string,
put in a pan and roast in a very hot oven till done. When done put on a
dish, skim off the fat in the pan, add a little water and a tablespoon
of made mustard, boil the gravy once and pass through a strainer over
the meat and serve.

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Condiments Recipes

CURRANT JELLY. MISS KITTIE SMITH.

A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint

of juice. Boil the juice five minutes, and add the sugar, which has

been previously well heated; boil one minute, stirring carefully.

Always a success.



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Recipes

SPAWN AND MILK

Have the water boiling fast. Salt to taste, then
holding a handful of meal high in the left hand, let it sift slowly
between the fingers into the bubbling water, stirring all the time with
the right hand. Stir until a thin, smooth consistency obtains, then push
back on the fire where it will cook slowly for several hours, stirring
occasionally with a "pudding stick" or wooden spoon. It will thicken as
it cooks. Serve in bowls with plenty of good rich milk.

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Recipes

SPAWN AND MILK

Have the water boiling fast. Salt to taste, then
holding a handful of meal high in the left hand, let it sift slowly
between the fingers into the bubbling water, stirring all the time with
the right hand. Stir until a thin, smooth consistency obtains, then push
back on the fire where it will cook slowly for several hours, stirring
occasionally with a "pudding stick" or wooden spoon. It will thicken as
it cooks. Serve in bowls with plenty of good rich milk.

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BEEF, VEAL AND PORK Recipes

BEEF RAGOUT

Another way to serve the remnants of cold meat is to melt
one rounding tablespoon of butter in a pan and let it brown lightly. Add
two rounding tablespoons of flour and stir until smooth and browned; add
one cup of strained tomato and one cup of stock or strained gravy, or
part gravy and part water. When this sauce is thickened add two cups of
meat cut in small, thin slices or shavings. Stir until heated through
and no longer, as that will harden the meat. Season with salt and
pepper, and serve at once.

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Recipes

HOMEMADE VINEGAR

For pineapple vinegar, cover the parings and some of
the fruit, if you wish, with water. A stone crock or glass jar is the
best receptacle for this purpose. Add sugar or sirup, according to the
condition of the fruit, and set in the sun where it can ferment
thoroughly. Skim frequently to remove all impurities, and when as acid
as desired, strain and bottle. Gooseberry vinegar is made by crushing
gooseberries not quite ripe, covering with cold water (three quarts of
water to two of fruit) and allowing it to stand for two days. Press and
strain. Allow a pint of sugar and half a yeast cake to each gallon of
the liquid. Set in the sun, and when the fluid has worked clear, strain
and leave in a warm place until as sharp as desired. A cloth should be
tied over the top of the jar to keep out insects and dust.

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The Complexion and Cosmetics

SUPERIOR MILK OF ROSES.

Jewish Recipes

Boil fresh rose leaves in asses milk, and bottle it off for immediate
use; it will be found far more efficacious than the milk of roses sold
by perfumers.

Jewish Recipes



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BEEF, VEAL AND PORK Recipes

BROILED PIG'S FEET

Thoroughly clean as many pig's feet as are
required, and split lengthwise in halves, tying them with a broad tape
so they will not open in cooking. Put in a saucepan with a seasoning of
parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient
water to cover. Boil slowly until tender, and let them cool in the
liquor. Dip in the beaten yolks of eggs and warmed butter. Sprinkle with
salt and pepper and cover with bread crumbs seasoned with very finely
chopped shallot and parsley. Put on a gridiron over a clear fire and
broil until well and evenly browned. Unbind and arrange on a dish,
garnish with fried parsley and serve.

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Vegetable Recipes - Recipes for Vegetables

LYONNAISE POTATOES

1 lb. Potatoes—1d.

1/2 pint Onion Sauce—2d.

Total Cost—3d.

Time—Half an Hour

Peel and boil the potatoes in the usual way, slice them up and put them into a hot dish; make some rather thin onion sauce by directions given elsewhere, season with a few drops of lemon juice, and pour over the potatoes; serve hot.





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Wednesday, October 22, 2008

Dessert Recipes - COOKIE RECIPES - Cookies

SOFT GINGER COOKIES
Put a level teaspoon of soda in a measuring cup,
add three tablespoons of boiling water, one-quarter cup of melted butter
or lard, a saltspoon of salt, a level teaspoon of ginger, and enough
sifted pastry flour to make a dough as soft as can be handled.
Shape
small bits of dough, lay in the greased baking pan and press out half an
inch thick; bake carefully.


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BEEF, VEAL AND PORK Recipes

BOILED BONED HAM

Wash a ham, place it in a saucepan, cover with cold
water and boil for four or five hours, according to its size. Take out
the bone, roll the ham and place it in a basin with a large weight on
top. When cold put it on a dish, garnish with parsley, and serve.

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Vegetable Recipes

SCALLOPED TOMATOES

Drain a half can of tomatoes from some of their
liquor and season with salt, pepper, a few drops of onion juice and one
teaspoonful sugar. Cover the bottom of a small buttered baking dish with
buttered cracker crumbs, cover with tomatoes and sprinkle the top
thickly with buttered crumbs. Bake in a hot oven. Buttered cracker
crumbs are made by simply rolling common crackers with a rolling pin and
allowing one-third cupful of melted butter to each cupful of crumbs.
This recipe takes about one and one-third cupfuls of crumbs.

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Jewish Recipes - Fish Recipes - Recipes for Fish

ANOTHER WAY.

Jewish Recipes

Break the fish into pieces, pour over the beaten yolk of an egg,
sprinkle with pepper and salt, strew with bread crumbs, chopped
parsley, and grated lemon peel, and squeeze in the juice of lemon,
drop over a little warmed butter, and brown before the fire.

Jewish Recipes



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Cooking Meat - Beef - Pork - Lamb and Other Meats

STEWED STEAK AND WALNUTS

2 lbs. Steak—5d.

1/2 pint Water or Stock

3 Pickled Walnuts

1 teaspoonful Vinegar

1 teaspoonful Cornflour

Salt and Pepper

Total Cost—6d.—1d.

Time—Three Hours

Cut the steak into neat pieces, put it into hot water and bring to the boil, then keep it below boiling point, but simmering very gently for two hours and a half. Mix the cornflour with a tablespoonful of the vinegar from the walnuts and stir it in, add salt to taste and a small pinch of pepper. Cut up three walnuts and put them in, bring to simmering point again, and cook for at least another half-hour, then dish neatly. Boil up the gravy and pour over it.





Recipes

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Passover Recipes - Passover Pudding Recipe

PASSOVER PUDDING.

Jewish Recipes

Mix equal quantities of biscuit powder and shred suet, half the
quantity of currants and raisins, a little spice and sugar, with an
ounce of candied peels, and fine well beaten eggs; make these into
a stiff batter, and boil well, and serve with a sweet sauce. This
pudding is excellent baked in a pudding tin, it must be turned out
when served.

Jewish Recipes



Recipes for Christmas

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Condiments Recipes

TOMATO CATSUP. MRS. G. LIVINGSTON.

One gallon strained tomatoes, one quart good vinegar, one tablespoon

each cloves, mustard, and cinnamon, a little salt, one teaspoon red

pepper; cook one hour, and bottle.



Christmas Recipes

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Bread Recipes

BREAKFAST CAKES

Sift one cup of corn meal, one-quarter teaspoon of
salt and two level teaspoons of sugar together, stir in one cup of thick
sour milk, one-half tablespoonful melted butter, one well beaten egg and
one-half teaspoon of soda, measured level. Beat hard and bake in gem
pans in a quick oven.

Recipes for Christmas

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Tuesday, October 21, 2008

Sauce Recipes - Recipes for Sauces

FRYING BATTER

1/4 lb. Flour—1/2d.

1/2 gill Tepid Water

White of Egg

1 dessertspoonful Oil—1d.

Total Cost—11/2 d.

Time—5 Minutes.

Sift the flour into a basin, pour over it the oil, then the water, and beat into a smooth batter; stand away for an hour, if possible in a cool place. Whip the white of the egg to a stiff froth, and stir it in, and it is ready to use. This batter is useful for fritters and many dishes both sweet and savoury.





Recipes

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Cooking Recipes

Cake Recipes

SOFT GINGERBREAD. GAIL HAMILTON.

One-half cup sugar, one-half cup butter, one cup molasses, two and

one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger,

one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of

boiling water (put this in last).



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Free Recipes

WHIPPED POTATOES. MRS. B. B. CLARK.

Instead of mashing in the ordinary way, whip potatoes with a fork

until light and dry; then put in a little melted butter, some milk,

and salt to taste, whipping rapidly until creamy. Put as lightly and

irregularly as you can in a hot dish.



Recipes

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Bread Recipes

QUICK MUFFINS IN RINGS

Beat two eggs, yolks and whites separately.
Add to the yolks two cups of milk, one level teaspoon of salt, one
tablespoon of melted butter and two cups of flour in which two level
teaspoons of baking powder have been sifted, and last the stiffly beaten
whites of the eggs. When well mixed bake in greased muffin rings on a
hot griddle. Turn over when risen and set, as both sides must be
browned.

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Jewish Recipes - Sauce Recipes - Sauces

OILED BUTTER.

Jewish Recipes

Put some good butter into a cup or jar, and place it before the fire
till it becomes an oil, then pour it off, so that all sediment may be
avoided.

Jewish Recipes



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Monday, October 20, 2008

Chicken Recipes Edition of the Carnival of the Recipes

Diabetic Recipes Diabetic Recipes

Chicken Recipes Carnival of the Recipes is up at Chicken Recipes

Visit Carnival of the Recipes on Blog Carnival to submit a recipes and to review all past Carnival of the Recipes Editions. Email to: recipe.carnival )AT( gmail.com

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Saturday, October 18, 2008

Asparagus and Artichoke Pasta Salad

Diabetic Recipes Diabetic Recipes Asparagus and Artichoke Pasta Salad 6 slices bacon 10 asparagus spears, ends trimmed 1/2 (16 ounce) package rotini, elbow, or penne pasta 3 tablespoons low fat mayonnaise 3 tablespoons balsamic vinaigrette salad dressing 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce 1 (6 ounce) jar marinated artichoke hearts, drained and coarsely chopped 1 cooked chicken breast, cubed 1/4 cup dried cranberries 1/4 cup toasted sliced almonds salt and pepper to taste Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, about 1 minute. Strain asparagus out of water and immediately plunge into a bowl filled with ice water; let sit in ice water until completely cold, then cut into 1 inch pieces. Next, add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain, rinse with cold water until chilled, then drain well. Stir together mayonnaise, balsamic vinaigrette, lemon juice, and Worcestershire sauce in a large bowl. Fold in artichoke, chicken, cranberries, almonds, crumbled bacon, and asparagus. Season to taste with salt and pepper, then fold in cooked pasta. Refrigerate for at least 1 hour before serving. Diabetic Recipes Diabetic Recipes

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Monday, October 13, 2008

Apple Pie Pancakes

Apple Pie Pancakes
1 cup unsweetened applesauce
1 cup cool whip free
1/4 cup raisins
1 1/2 cups bisquick reduced fat baking mix
2/3 cup carnation nonfat dry milk powder
1/4 cup walnuts, chopped
1 tablespoon granular Splenda
1 1/2 teaspoons apple pie spice
1 cup water
1 teaspoon vanilla extract
1 egg
In a medium bowl, combine applesauce and cool whip free. Fold in raisins. Cover and refrigerate while preparing pancakes.

In a large bowl, combine dry baking mix, dry milk powder, walnuts, Splenda, and apple pie spice. Add water, vanilla extract, and egg. Mix well to combine.

Using a 1/3 cup measure as a guide, pour batter onto a hot griddle or skillet sprayed with butter-flavored cooking spray to form 8 pancakes. Cook over medium heat for 3 to 4 minutes on each side or until lightly browned.

For each serving, place a pancake on a plate and top with about 1/4 cup applesauce mixture. Serve at once.

Serves 8 - freezes well.

Each serving: 176 calories, 4 gm fat, 1 gm Fiber

WW Points:4 points per serving

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Saturday, October 11, 2008

Warm-and-Fuzzy Edition - Carnival of the Recipes

Carnival of the Recipes: Warm-and-Fuzzy Edition

This week, we're diving into the warm-and-fuzzy food. (Not to worry. The food is warm, not fuzzy - but it just makes you feel warm and fuzzy on the inside.) The Carnival of the Recipes: Warm-and-Fuzzy Edition is ready for your perusal: http://egoist.blogspot.com/2008/10/carnival-of-recipes.html
Be sure and link to the Carnival on your blog to show your support for our volunteers. We depend on our wonderful volunteers to sift through all the recipes each week (pun intended), so if you have not volunteered before it's probably your turn! If you have volunteered before and you enjoyed it, feel free to volunteer again too. (It's a great way to introduce new readers to your blog and share your love of cooking at the same time.)
I will host the Carnival next week at http://everythingandnothing.typepad.com as a farewell to being the Carnival organizer. Bill Austin, who runs several recipe sites, is taking over the reins at the Carnival of the Recipes (after months and months of begging on my part). I know he will do a great job, and I will continue to participate (and be around if he needs me). If you want to say Hi to Bill, drop him a line at bill (at) azhttp.com. If you have suggestions for the Carnival, I'm sure he'd be glad to hear them.
Anything goes next week! Send in your favorite recipe by 12 p.m. CST Saturday to be included. If you're interested in hosting a future carnival send an e-mail with the word host in the subject line. (We need more hosts! Please volunteer!)
Visit our Carnival of the Recipes page on Blog Carnival to review all past Carnival of the Recipes. (The Blog Carnival page is down now. We're working on getting it back up. In the meantime, please email recipes directly to recipe.carnival (at) gmail.com)

Barbecued Pork Chops posted at Phoenix Blog Scallop Fish Tacos posted at Diabetic Meals Italian Recipes posted at Recipes Chicken Taco Soup posted at Slow Cooker Recipes Quick Hearty Minestrone posted at Famous Recipes

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Thursday, October 09, 2008

Crock Pot Mushroom and Wild Rice Stew

Crock Pot Mushroom and Wild Rice Stew POINTS® Value: 4 Servings: 4 1-1/2 tsp. olive oil 2 cup leeks, finely chopped, white parts only (about 2 large leeks) 2 cups shiitake mushroom, sliced 1 cup carrots, diced 3 cups vegetable broth 1 tsp. table salt 1 cup uncooked wild rice Heat oil in large nonstick skillet. Add leeks and mushrooms and sauté until tender, about 5 minutes. (Note: If you're in a hurry, skip this step and simply add all the ingredients directly to the crock pot.) Spoon leeks and mushrooms into a 4 to 5 quart crock pot. Add carrots, broth, salt and rice; cover and cook on LOW heat setting for 6 to 7 hours. Yields about 1-1/2 cups per serving. Diabetic Recipes

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Wednesday, October 08, 2008

Oven-Fried Chicken Chimichangas

Diabetic Recipes Oven-Fried Chicken Chimichangas 2/3 cup Pace® Picante Sauce 1 tsp. ground cumin 1/2 tsp. dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 1 cup shredded Cheddar cheese 2 green onions, chopped 6 flour tortillas (8'') 2 tbsp. butter OR margarine, melted Fresh cilantro MIX picante sauce, cumin, oregano, chicken, cheese and onions. PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter. BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas. TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken. Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Tuesday, October 07, 2008

Crock Pot Cube Steak and Gravy

Diabetic Recipes Diabetic Recipes Cube Steak and Gravy Crock Pot 2 lbs cube steaks salt pepper flour (for dredging) 1 (1 ounce) package onion gravy mix 1 (10 1/2 ounce) can cream of mushroom soup 2 cups water 4 servings 8 hours 15 minutes 15 mins prep 1. Salt and pepper the steak to your liking, then dredge in the flour. 2. Fry steak until brown and place in crock pot. 3. Add water, soup, and gravy mix. 4. Cover and cook on low 6 to 8 hours. 5. Serve with mashed potatoes or rice. Diabetic Recipes Diabetic Recipes

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