Vegetable Kabobs with Herb Butter

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:50
Categories : Low-Fat Quick’n’easy
Entree Vegetable
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small yellow summer squash — quartered
1 small zucchini — quartered
1 small Japanese eggplant — quartered
3 medium new red potatoes — halved
1 red bell pepper — quartered
1 green bell pepper — quartered
8 cloves garlic — halved
4 shallots — halved lengthwise
1 tablespoon butter or margarine — melted
2 teaspoons fresh rosemary — minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh rosemary — optional
4 cups hot cooked rice

Review: “An enticing entree for a summer lunch or supper, these kabobs are
based with fresh rosemary butter. You can bake at 450F as directed, or
prepare the packets on the grill, in the foil; cover and cook for about 35
minutes.”

Place a 12″ X 18″ double thickness of aluminum foil on the work surface.
Lightly e coat with no-stick spray.

SKEWERS: Use metal or use bamboo (soak first).
Thread the vegetables on 4 long metal skewers, alternating the yellow
squash, zucchini, eggplant, potatoes, red peppers and green peppers with
garlic and shallots. Lay the skewers on the foil.

In a small bowl, combine the butter or margarine, rosemary, salt and black
pepper. Brush half the mixture lightly over the vegetables. Turn the kabobs
and brush the other side.

Fold the long sides of the foil together making several folds to encase the
food snugly. Fold the ends closed to enclose securely (the end of the
skewers might protrude).

Place the packet on a baking sheet. Bake for 35 minutes, or until the
potatoes are soft. Be careful of escaping steam when opening the packet.
Serve with the rice.

15 minutes attention; 50 minutes total.
Per serving: 382 calories, 3.9 g. total fat (9%)

ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

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Nutr. Assoc. : 5654 0 3770 4219 0 0 0 0 0 0 0 0 0 0

SPINACH TIMBALES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Flour
1 tb Butter subst
1/2 c Onion — mince
4 oz Spinach
1/4 ts Nutmeg
1/2 c Evaporated skim milk
2 lg Eggs — rm temp, separate

Preheat oven to 350. Spray four 6-ounce custard cups
with nonstick cooking spray. Using a total of 1/2
tsp. flour, dust cups evenly; set aside. In medium
nonstick saucepan, over medium heat, melt margarine.
Add onion; saute 5 minutes, until tender. Whisk in
remaining flour; cook, stirring milk; continue
cooking, stirring constantly, about 3 minutes, til
thick. In smal bowl, beat egg yolks; stir in 2 TBS of
the hot milk mixture. Return all to pan and cook> 30
seconds. Remove from heat; stir in spinach and nutmeg.
Scrape into large bowl; cover and set aside. In small
bowl, with electric mixer on high speed, beat egg
whites until stiff but not dry. Stir 1/4 of the whites
into spinach mixture to lighten; fold in remaining
whites til no white streaks remain. Spoon evenly into
cups. Smooth tops and place cups on baking sheet. Bake
15-20 minutes, or til browned. Makes 4 servings, 123
cals per serving.

Donna Hartman

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Title: Caramel Turtles
Categories: Candies
Yield: 6 servings

1 c Pecan halves
36 Caramels
1/2 c Sweet chocolate, melted

Preheat oven to 325 degrees. Grease a cookie sheet. Arrange pecans,
flat side down, in clusters of four. Place one caramel on each
cluster of pecans. Heat until caramels soften, about 4-8 minutes.
remove from oven. Flatten caramel with buttered spatula. Cool
slightly. remove from pan to wax paper. Swirl chocolate on top.

Shared by Ellen Cleary

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Gingerbread Men2

Recipe By : Good Housekeeping Cookery Book
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces plain flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
4 tablespoons golden syrup
4 ounces butter
6 ounces soft brown sugar
1 egg — beaten
currants–to decorate.

Grease three baking sheets.
Sift the flour, bicarbonate of soda and ginger into a bowl. Rub the
butter
into the flour until the mixture looks like fine crumbs. Stir in the
sugar.
Beat the syrup into the egg and stir into the bowl.
Mix to form a dough and knead until smooth.
Divide into two and roll out on a lightly floured surface to about 1/4
in.
thick.
Using a gingerbread man cutter, cut out figures and place them on the
baking sheets. decorate with currants. Bake in the oven at 375 F for
12-15 minutes until golden. Cool slightly then places on a wire rack.

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Crockpot Chicken Stroganoff

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Boneless Chicken Breasts
1 large Cont sour cream
1 can Cream of Mushroom soup
(or any of the cream soups)
1 package Lipton’s dry Onion Soup mix

Mix all together and put into crockpot. Cook on low for 4 -6 hours or until
chicken is tender. Serve over cooked noodles or rice.

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Title: Pickled Beets Apples
Categories: Veggies, Low-fat/cal
Yield: 4 servings

16 oz (1 jar) pickled beets;
— undrained
1 ts Lemon juice;
1/8 ts Ground cloves;
1 md -size tart apples;
Thin lemon slices for
— granish (OPTIONAL)

Pour the beets with their liquid into a small bowl. Stir in the lemon
juice and the cloves. Quarter, core and peel the apple. Thinly
slice the apple into the bowl with the beet mixture. Let the
apple-beet mixture stand at room temperature until serving time. If
you wish, garnish the apple-beet mixture with thin lemon juice.

Source: Best-Ever Recipes, Volume III, Family Circle

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Curried Lentil Soup

Recipe By : Quick Cooking – September/October 1998
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent Quick Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c hot water
1 28 oz can crushed tomatoes
3 med potatoes — peeled and diced
3 med carrots — thinly sliced
1 lg onion — chopped
1 celery rib — chopped
1 c dry lentils
2 cloves garlic — minced
2 bay leaves
4 tsp curry powder
1 1/2 tsp salt — optional

In a slow cooker, combine all ingredients; stir well. Cover and cook on
LOW for 8 hours or until vegetables are tender. Discard the bay leaves
before serving.

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Title: APPLE BAKLAVA
Categories: Greek, Candies
Yield: 12 servings

6 Golden Delicious apples
6 Granny Smith apples
2 tb Unsalted butter
6 tb Sugar
1/2 ts Cinnamon
Nut Mixture:
2 1/2 c Walnuts, chopped
1/2 c Sugar
1/2 ts Grated lemon peel
1/2 ts Cinnamon
24 Sheets phyllo dough
1/2 c Unsalted butter, melted
2 tb Plain dry bread crumbs
2 tb Honey

Prep time: 1 hour plus cooling Baking time: 35 to
40 minutes Apples give a distinctive twist to this
traditional Greek dessert. Sauteing them first to let
the water evaporate ensures a crisp crust. APPLE
LAYER: Peel and slice apples. Melt butter in Dutch
oven over high heat. Add apples, sugar and cinnamon;
cook, stirring occasionally, until apples are tender
and juices are evaporated, 15 to 20 minutes. Cool. NUT
MIXTURE: Combine all ingredients in small bowl.
Preheat oven to 400^F. Trim phyllo sheets to 13×9-inch
rectangles; cover with plastic wrap. Brush 13×9-inch
metal baking pan with butter. Place 1 phyllo sheet in
pan and brush with some of the melted butter (keep
remaining phyllo covered). Layer 5 more phyllo sheets
on top, brushing each with butter. Spread 2 cups nut
mixture on top and repeat layering with 6 more phyllo
sheets and butter. Spread apple mixture on top; repeat
layering with 6 more phyllo sheets and butter.
Sprinkle remaining nut mixture on top; sprinkle with
bread crumbs and layer with the 6 remaining phyllo
sheets and butter. With sharp knife, cut lengthwise
through pastry and filling into 1 1/2 inch-wide
strips, then cut diagonally at 2-inch intervals to
make diamonds. Bake 35 to 40 minutes or until golden.
Drizzle honey on top and bake 5 minutes more. Cool in
pan on wire rack. Serve warm or at room temperature
with whipped or ice cream. Makes 12 servings.

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Lisa Behland’s Crumb Cake

Recipe By : Lisa Behland
Serving Size : 25 Preparation Time :1:00
Categories : Cakes Favorites
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon butter
1 pound butter — melted
1 package yellow cake mix
4 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon salt
3 teaspoons vanilla extract
1 1/3 cups water
1 teaspoon butter flavor
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract

To make the crumbs:

Sift the 4 cups flour and then mix in 1-1/3 cups sugar, cinnamon and
salt in a large bowl. Mix in the 1 pound melted butter, 3 tsp. vanilla, 1
tsp. butter flavor. The crumbs mixture should have a consistency of wet
sand. (You can add more flour/sugar if needed). When done, store in
refrigerator.

To make the cake:

Grease a large lasagna style pan (12 x 17) and shake flour into it to
coat it. Mix the cake ingredients together thoroughly in a large bowl:
the yellow cake mix (DON’T follow any instructions on the cake mix box!!),
3 eggs, 1-1/3 cups water, 1-1/2 tsp. vanilla, and 1-1/2 tsp. butter. Pour
into the lasagna pan and bake for 15 minutes at 350 degrees. Remove from
oven and “crumble” the crumbs mixture evenly over the partially-baked cake.
You can grab a large chunk and use a cheese grater to do this. Return to
the oven and bake for 15 minutes longer, or until a toothpick comes out
clean when inserted into the cake. Cool completely and sift powdered sugar
over the crumbs. Cut cake into pieces before taking it out of the pan.

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NOTES : Very buttery! Will stay moist for a long time.

Title: Caramel Candy Pie
Categories: Pies, Christmas, Desserts, Cyberealm
Yield: 8 servings

Single pie crust of your
Choice
FILLING:
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Milk
14 oz Package caramels
1 1/2 c Whipped cream
TOPPING:
2 tb Sugar
1/4 c Slivered almonds

Preheat oven to 450F.

Make pie crust of your choice for a unfilled one crust pie using a 9
inch pie pan. Bake at 450F for 9-11 minutes or until light golden
brown. Cool completely.

In a small bowl, soften gelatin in water; set aside. In a medium heavy
saucepan, combine milk and caramels, cook over low heat until
caramels are melted and mixture is smooth, stirring frequently.Add
softened gelatin; stir until gelatin is dissolved. Refrigerate about
1 hour our until mixture is slightly thickened but not set; stirring
occasionally. Fold caramel mixture into whipped cream. Pour into
cooled baked crust; spread evenly. Refrigerate 2 hours or until firm.

In a small skillet, combine sugar and almnds; cook over low heat until
sugar is melted and almonds are golden brown, stirring constantly.
Immediately spread on foil or greased cookie sheet. Cool; break
apart. Just before serving, garnish pie with caramelized almonds.

Source: Florence Ries, Minnesota Pillsbury Bakeoff #4, 1952 The
Pillsbury Bake-Off Cookbook, c. 1990

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