Breakfast Pizza

Recipe By : Chelsea Milling Company
Serving Size : 10 Preparation Time :0:12
Categories : Pizza Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 ozs pizza crust mix
4 pcs low-fat breakfast sausage — cooked and crumbled
4 slices low-fat bacon — cooked and crumbled
1 c fat-free cheddar cheese — grated
1 c Hash Brown Potatoes — broken up
6 egg whites — whipped
3 tbsps skim milk
1 tsp salt
1/2 tsp black pepper

Preheat 375. Prepare pizza crust according to package directions. Sprinkle
sausage and bacon over crust. Then, sprinkle with potatoes and cheddar
cheese. Meanwhile, in a mixing bowl, combine egg whites, milk, salt, and
black pepper. Pour over potatoes and cheddar cheese. Bake for 20 minutes or
until crust is golden brown.

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Per serving: 126 Calories; 3g Fat (19% calories from fat); 8g Protein; 18g
Carbohydrate; 4mg Cholesterol; 609mg Sodium

—
Anita A. Matejka

Texas, USA

Au Gratin Potatoes And Ham

Recipe By : Sue Klapper
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 C potatoes — peeled and sliced
1/2 Med onion — coarsely chopped
3/4 C ham — cooked, cubed
1/2 C american cheese — shredded
1/2 Can cream of mushroom soup
1/4 C milk
1 Dash thyme

In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat
layers. In small bowl, combine soup, milk and thyme; pour over top. Cover;
cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours
or until potatoes are tender.

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Looks Like a Pumpkin Cake *

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
2 packages Chocolate cake mix
2 cans Cream cheese frosting
1 Banana with peel
1 package Cherry fruit roll-ups
Food colors; red — green
and yellow

Make the two chocalate cakes in bundt pans according to package directions.
Cool
Completely. Set one upside down on a plate with the second right side up so
that
they resemble a pumpkin shape. Set aside 1/4 cup of the frosting and tint the
remaing frosting orange using the red and yellow food coloring. Cut the banana
in half leaving the skin on and place it on the top center of the cake. Tint
the
reserved frosting green and frost the banana (this is the stem). Cut eyes,
nose,
mouth and any other features out of the cherry fruit roll up and decorate as
desired.

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Arugula, Red Onion And Shaved Parmesan Salad

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dressing:
1 tablespoon fresh lemon juice
1 teaspoon dijon-style mustard
salt and freshly ground black pepper
4 tablespoons olive oil
5 cups arugula leaves — trimmed, washed,
— dried and chilled
1 small red onion — peeled, cut into
— very thin rings
— and soaked in ice
— water
for 15 minutes
1/2 cup shaved parmesan

In a large bowl whisk together the lemon juice and mustard, seasoning
with salt and pepper to taste. Drain the red onion and pat dry. Just
prior to serving the salad, add the arugula and red onion to the
dressing and toss to coat. Taste and adjust seasoning with additional
lemon juice, salt and pepper if necessary. Sprinkle the salad with the
shaved Parmesan and serve immediately.

Yield: 4 servings

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IMPOSSIBLE CHEESECAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Desserts
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
2 ts Vanilla
2 Eggs
1 c Sugar
1/2 c Bisquick
2 pk Cream cheese — softened;cubed
—–CHEESECAKE TOPPING—–
1 c Sour cream
2 tb Sugar
2 ts Vanilla

Heat oven to 350. Grease a 9″ pie plate. Beat milk,
vanilla, eggs, sugar and baking mix in blender on
high. Add cream cheese. Cover and blend on high 2
min. Pour into pie plate. Bake 40-45 min.or til
center is set; cool.Mix Cheesecake topping;carefully
spread over top. Serve with canned pie filling or
fresh fruit if desired. HIGH ALT: Bake 45-50 min.
~–

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Chicken Corn Chowder

Recipe By : Eat-L
Serving Size : 6 Preparation Time :0:00
Categories : Soups and Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Salted water
2 large Potatoes — peeled cubed
4 Carrots — diced
1/2 cup Celery — diced
1 small Onion — chopped
1/4 cup Butter or margarine
1/4 cup Flour
2 cups Milk
3/4 cup Sharp cheddar cheese — shredded
1 can cream corn — (8 oz)
1 1/2 cups Diced cooked chicken
Salt — to taste
white pepper — to taste
Tabasco sauce — to taste
Croutons — for garnish
chives or parsley — for garnish

Put water in saucepan and add potatoes, carrots, celery and onion; bring to a
boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small kettle
and blend in flour without browning; gradually stir in milk and cook, stirring
until smooth and thickened. Add cheese and stir until it melts; add vegetables
with their liquid, corn and chicken; heat through and season to taste. Ladle
into warm bowls, topping with croutons and chives.

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Per serving: 240 Calories; 15g Fat (56% calories from fat); 8g Protein; 19g
Carbohydrate; 46mg Cholesterol; 321mg Sodium

Title: Chick Pea And Spinach Soup
Categories: Polkadot, Faylen, Soups/stews, Vegetables
Yield: 4 Servings

1 lg Onion, chopped
4 Cloves garlic, minced
1 c Skim milk
16 oz Chickpeas, drained and
-rinsed
5 c Fresh spinach
1/8 ts Cardamom
1/8 ts Nutmeg
1 ts Curry powder
Salt and pepper

Saute the onion and garlic, covered, over low heat (they will cook in
their own juices) until the onion is translucent. Add the milk and
raise heat to medium, and cook just until boiling, stirring
constantly. Reduce heat to prevent boiling over, add chickpeas,
spinach, and spices, and continue to cook, stirring, until spinach is
wilted. Remove from heat. Place 1 1/2 cups of the soup into a
blender or food processor and puree. Return puree to soup, stir well,
and serve hot.

Rinse spinach in warm salted water, drain, and shred or chiffonade
before using.

Recipe By: Alison Meyer
Serving Size: 4
Preparation Time: 0:00
Categories: Soups

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on
06-05-95

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Title: SWEET-TART BERRY JELLY
Categories: Diet, Sauces
Yield: 6 servings

-NPFN03A
1 1/2 oz Diet lemon gelatin (3 env)
1 c -Boiling water
1 c -Cold water
10 oz Frozen sliced strawberries
1/8 ts -Salt

*Sweetened, partially thawed.
Empty gelatin into boil, pour on boiling water, stir until com-
pletely dissolved. Stir in cold water, straw- berries, salt. Mix
until berries completely thaw and separate. Refrigerate until firm,
about 2 hours.
60 calories per serving.

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