Recipes published in ‘All Ready’

Light Alfredo

Recipe

19 Nov

LIGHT ALFREDO

Recipe By : Pasta Light Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pastas And Rice Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup evaporated milk, nonfat
1/4 pound parmesan cheese — freshly grated
fresh ground black pepper
8 ounces pasta
*GARNISH*
fresh parsley

In a large saucepan, bring the evaporated milk to a simmer over moderate
heat. Stir in the parmesan and as soon as it has melted and the sauce is
thick and creamy, pour over cooked pasta. Season to taste with black pepper.

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Filed under: All Ready, Soups, Stocks & Chowder, Tomatoes

Sweet And Sour Pork #2

Recipe

26 Jul

Title: SWEET AND SOUR PORK #2
Categories: Chinese, Pork
Yield: 6 servings

2 lb Lean pork
1 tb Bacon dripping
2 tb Cornstarch
1/2 c Water
1/4 c Brown sugar
1/3 c Vinegar
1 tb Soy sauce
1 Number 2 can pineapple
-chunks
3/4 c Sliced green pepper
1/2 c Sliced onion

Cut the pork in 1-1/2 inch strips and brown the pieces
in bacon drippings. Drain the pineapple and reserve
the juice. Stir the cornstarch into the water and
combine it with the sugar, vinegar, soy sauce, and
pineapple juice. Cook this until it is clear and
slightly thickened, about 2 minutes.

Add the sauce to the pork and cook for about 1 hour,
covered, over low heat or until the pork is tender.
Chill it overnight. Before serving, heat it over a low
flame until it is hot, then add the pepper, onion, and
pineapple pieces. Cook for 2 minutes and serve with
wild rice or a mixture of white and wild rice.

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Filed under: All Ready, Avocados, Soups, Stocks & Chowder, Yogurt

French Fudge

Recipe

4 Oct

Title: FRENCH FUDGE
Categories: Diabetic, Candies, Desserts, Chocolate
Yield: 64 candies

13 oz (1) cn Skim evaporated milk;
2 tb Cornstarch;
1 tb Liquid sugar replacement;
1/2 c Chocolate chips;
3 oz Cream cheese; softened
1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand

MMMMM

Filed under: All Ready, Onions, Soups, Stocks & Chowder, Wine

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Recipes published in ‘All Ready’

Light Alfredo

Sweet And Sour Pork #2

French Fudge

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