RED CHERRY COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (16oz) tart red cherries
1/3 c Brown sugar
3 tb Cornstarch
1/2 c Orange juice
2 tb Butter
1/8 ts Salt
1/2 ts Almond extract
1 1/2 c Homemade Biscuit Mix
1/3 c Sugar
1/4 ts Freshly grated nutmeg
1 Egg
1/4 c Milk

Drain cherries, reserving juice. Combine brown sugar
and cornstarch in saucepan. Stir in cherry juice,
orange juice, butter, and salt; cook,stirring
constantly, until thickened. Stir in cherries and
almond extract. For biscuit topping, combine Homemade
Biscuit Mix, sugar and nutmeg. Beat egg and milk and
stir into biscuit mixture until combined.

Heat cherry mixture to boiling and pour into a low 1
quart baking dish.

Drop batter by spoonfuls (about 6) on top of hot
cherry mixture and bake in a preheated 350 F oven for
35-40 minutes, until biscuits are golden. Serve warm.
Makes 6 servings.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens

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APPLESAUCE-BRAN MUFFINS (LF)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c 100% bran cereal
1 c Skim milk
Egg — slightly beaten
1/2 c Unsweetened applesauce
2 1/2 tb Butter or margarine —
Melted
1 c All-purpose flour
2 1/2 ts Baking powder
1/4 c Brown sugar

Preheat oven to 400F. In a large bowl, combine cereal
and milk. Set aside. In another bowl, combine egg,
applesauce and melted butter. Stir into the cereal
mixture. Add the dry ingredients, stirring until just
blended. Spray a muffin tin with cooking spray or line
with baking cups. Fill each cup 3/4 full. Bake at 400F
for 15 minutes or until nicely browned on top. Makes
12 muffins. Per Muffin: 117 cals, 23mg chol, 4gm
dietary fiber, 2.5gm fat,
238 mg sodium

Recipe By :

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn

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Quick Spaghetti With Meat Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Raw Ground Turkey
1/4 teaspoon Garlic Powder
3 tablespoon Minced Onion
1 can (6 Oz.) Tomato Paste
1 cup Water
2 tablespoon Grated Parmesan
1 1/2 teaspoon Italian Seasoning
2 cup Hot Cooked Spaghetti
1/8 teaspoon Salt

Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot.
Add Turkey Onion; Cook Until Turkey Is Browned, Stirring To Crumble.
Drain Well. Return To Skillet. Stir in Water Italian Seasoning, Salt, Garlic
Powder Tomato Paste. Bring To A Boil. Reduce Heat Simmer Uncovered 10 Min.
OR Until Thickened, Stirring Occasionally. Serve Over Spaghetti; Sprinkle With
Cheese.
334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti 1 1/2 t. Cheese.
(Fat 12.2, Chol. 74.)

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AMARANTH STIR FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Amaranth — uncooked
1/8 ts Sea salt
1 tb Olive oil
1 c Leeks — sliced
1/2 c Mushrooms — sliced
1/2 c Green peppers — sliced
1 t Soy sauce
1/2 c Whole wheat bread crumbs
1/2 c Scallions — sliced
1/2 c Pumpkin seeds — toasted

Rinse and drain amaranth.

Dry roast amaranth in a hevy skillet over medium heat
for 5 minutes.

Bring 3 cups water and salt to a boil. Stir in
amaranth and return to a boil.

Lower heat and place a flame deflector or heat
diffuser under the pot.

Cover and simmer for 35 minutes or until all water is
absorbed, stirring occasionally.

Heat a skillet and brush generously with oil. Add
leeks and saute for 5 minutes.

Add mushrooms and peppers and saute for 10 minutes,
stirring often.

Sprinkle with soy sauce and one teaspoon water.

Sprinkle bread crumbs over top of vegetables.

Place amaranth on top of crumbs. Cover and heat
through.

Stir to combine all ingredients, place in a serving
dish and garnish with scallions and pumpkin seeds.

Per serving: 340 cal; 11 g prot; 237 mg sod; 51 g
carb; 11 g fat; 0 mg chol; 93 mg calcium

From DEEANNE’s recipe files

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CAMPBELL SOUP – FRENCH ONION SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Appetizers
French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Condensed onion soup
1 cn Water
3 Thin slices french bread
3/4 c Grated swiss cheese

In saucepan, combine soup and water; heat. In
individual serving bowls, place a slice of french
bread, top with cheese. Pour in hot soup. Broil until
cheese is melted and golden brown.

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Family Meat Loaf

Recipe By : Mary Gould
Serving Size : 6 Preparation Time :0:45
Categories : Hamburger Main Dishes
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Ground Beef, Extra Lean
2/3 Cup Quick-Cooking Oats
1 Cup Milk, 1% Lowfat
1 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Poultry Seasoning
2 Eggs
1 Teaspoon Worcestershire Sauce
1 Onions — Chopped
1/4 Cup Brown Sugar, Packed
2 Teaspoons Mustard
1/8 Teaspoon Ground Nutmeg
1/2 Cup Catsup

Combine first 9 ingredients. Put in round microwave-safe tube pan. Combine
remaining ingredients and pour over top of meat mixture. Microwave at 70%
power for about 15 minutes or until temperature probe says 160 degrees. Let
stand 5 minutes. Cut in half and transfer to serving plate if desired.

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Title: PINK LAVENDER LEMONADE
Categories: Beverages, Herb/spice, Fruit
Yield: 6 servings

2 1/2 c -Distilled water
1 1/2 c Sugar
6 lg Strawberries; hulled -OR-
1/4 c Pink hibiscus flowers; dried
-pesticide free
1/4 c Lavender leaves; chopped -OR
1 tb -dried Lavender flowers
2 1/2 c -Distilled water
2 1/4 c Lemon juice
1/2 c Sugar; optional
Fresh lavender flowers
-for garnish

The original recipe calls for hibiscus flowers and suggested
strawberries as a substitute. I have reversed the order. As well, I
don’t think it is necessary to use distilled water in most locations.

In medium saucepan, combine 2 1/2 cups water, sugar and hibiscus
flowers (or hulled strawberries). Bring to a boil, stirring to
dissolve sugar. Reduce heat. Simmer 5 minutes to extract pink to
extract pink from flowers. Remove from heat. Stir in lavender leaves.
Cover and cool. Strain cooled herb liquid into large pitcher or jar
(if using strawberries, gently press juice from berries.) Add
remaining 2 1/2 cups water and lemon juice. Stir well. Add 1/2 cup
more sugar, if desired. Just before serving, add ice cubes. Pour into
chilled glasses.Garnish with lavender flowers. YIELD: 6-8 Servings

SOURCE: Victoria magazine, July 1993 posted by Anne MacLellan

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Title: Cracker Barrel Biscuits
Categories: Copycat
Yield: 8 servings

-pat dwigans fwds07a
2 c Bisquick
2/3 c Real buttermilk

Work together Bisquick and buttermilk to smooth
dough. Dip hand in just enough Bisquick to kneed dough
in bowl until smooth and elastic. Shape dough into 16
thin patties, placing 1 atop another forming 8
biscuits ingreased 9″ round baking pan. Bake at 450 16
to 18 minutes or until golden. Wipe tops at once in
butter. They split easily because of the way you
formed them with the 2 pieces.
To make BONANZA Copycats, add 4 ts sugar. Shape
into 6 patties, 1″ thick, 3″ round. Place close
together ingreased round baking pan. Wipe tops in soft
butter. Bake 450 18 minutes or until brown. Cool 10
minutes before serving. Split with thumbs instead of
cutting with knife. These do not keep well. Right out
of oven wipe tops again with dabs more butter to keep
surface soft and tender.
Source: Gloria Pitzer’s Secret Recipes

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PARADISE PUMPKIN CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CRUST—–
1 cup Graham cracker crumbs
1/2 cup Nuts — finely chopped
1/4 cup Margarine — melted
1/2 teaspoon Ginger
—–CHEESE LAYER—–
8 ounce Cream cheese
1/4 cup Sugar
1/2 teaspoon Vanilla
1 Egg
—–PUMPKIN LAYER—–
16 ounce Pumpkin — canned
5 ounce Evaporated milk
1/2 cup Sugar
2 Eggs
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
—–TOPPING—–
1/3 cup Margarine
1 cup Brown sugar
1 cup Walnuts — chopped

Combine all crust ingredients. Press into bottom of 9″ springform pan. Combine
all cheese layer ingredients.

Pour over crust. Combine all pumpkin layer ingredients. Pour over cream cheese
layer. Bake at 325~ for 1 1/2 hours or until set. Combine topping ingredients.
Pour over top and put back in oven. Bake 5 to 10 minutes. 16 servings.

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Title: APPLE GRAHAM CRACKER PUDDING
Categories: Puddings, Desserts, Apples
Yield: 6 servings

6 md Apples
3 tb Butter
12 Graham crackers
3 tb Lemon juice
1/2 c Brown sugar or maple syrup
1 c Water
1 c Walnuts, chopped
1/4 ts Nutmeg

Crush graham crackers to make fine crumbs. Mix crumbs with brown
sugar and chopped walnuts; set aside. Peel, core and slice apples.
Arrange in buttered 8-inch baking dish in alternate layers with crumb
mixture. Dot top with butter and pour lemon juice and water over all.
Sprinkle with nutmeg. Cover and bake in slow oven at 350 degrees for
about 30 minutes, until apples are cooked to a jelly. Serve hot or
cold with cream or whipped cream.

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