Chicken Mac Casserole

Recipe By : Quick Easy Casseroles
Serving Size : 8 Preparation Time :0:10
Categories : Chicken Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c elbow macaroni — cooked and drained
6 slices low-fat bacon — cooked and crumbled
2 c chicken breast halves without skin — cooked and cubed
1/2 c onions — chopped and cooked
1/2 c bell peppers — chopped and cooked
10 3/4 ozs low-fat cream of mushroom soup
1 c fat-free sour cream
1 1/2 c frozen mixed vegetables — thawed
1/8 tsp garlic powder
1 c fat-free cheddar cheese — grated
1/2 c fat-free cheddar cheese — grated

Preheat oven to 375. Prepare a 8 x 12″ pan with cooking spray; set aside.
Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell
peppers. In a mixing bowl, combine cream of mushroom soup, sour cream,
mixed vegetables, garlic powder, and 1 cup cheddar cheese. Spoon half the
macaroni mixture into prepared pan. Cover with half vegetable mixture.
Repeat layers. Bake, covered, for 30 minutes or until heated through. Top
with remaining cheddar cheese. Bake, uncovered, 3 minutes more.

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Per serving: 223 Calories; 3g Fat (13% calories from fat); 19g Protein; 27g
Carbohydrate; 40mg Cholesterol; 364mg Sodium

Title: YORKSHIRE PUDDING
Categories: Eggs
Yield: 8 servings

2 c Flour
1 ts Salt
2 c Milk, whole
4 Egg
8 T Beef drippings

Calories per serving: 313
Fat grams per serving: 21 Approx. Cook Time: 0:30
Sift flour and salt together in a bowl. Slowly stir in the milk, and
beat until smooth. Add eggs, one at a time. Beat after each egg,
until the batter is creamy. Cover with a towel and chill at least two
hours.

One-half hour before the roast is done, put the 8 tablespoons of
drippings into a shallow pan and put in the oven until the dripping is
sizzling. Beat the batter vigorously a few times and pour 1/2″ deep
in the hot pan. Bake at 450 F. for 15 minutes, then reduce to 350
when the pudding rises and bake for 10 to 15 minutes or until light
and brown. Cut into squares.

— Larousse Gastronomique

MMMMM

FINGER JELLO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Kids
Jello Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marcy Cady KJCR38A
3 pk Jello — (any flavor) (3oz)
1 c Whipping cream
2 1/2 c -Boiling water
Boil water. Add gelatin and jello,
stirring until
dissolved very well. Add whipping cream
and continue
stirring. Pour into 8×8 pan and chill
well. (You could
adapt this recipe for any holiday. For
Halloween I
suggest using orange jello, and use
pumpkin shaped
cookie cutters. The little ones really
like this
recipe). Reformatted by: CLM, HCPM52C

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Title: Broiled Cheddar-Olive
Categories: Cheese Main dish Sandwiches Vegetables
Servings: 8

2 ea Eggs; Lg
8 oz Cheddar; Sharp, Grated
1 1/4 c Olives; Ripe,Chopped, Pitted
1/2 c Green Bell Pepper; Chopped
1/4 c Onion; Chopped
1/3 c Catsup
2 tb Mayonnaise
2 ts Mustard; Prepared
1/4 ts Marjoram
1/8 ts Oregano
1/8 ts Salt
1 pn Pepper; To Taste
4 ea Sandwich Buns
1 x Butter

Hard cook the eggs and slice them into a medium-sized bowl. Grate the
cheddar and put into the bowl. Prepare and add the olives, green pepper
and onion. Blend together the catsup, mayonnaise and prepared mustard and
the spices (blend them together in a small cup or bowl). Add the mixture
to the cheese mixture and set aside. Set the oven to broil and split the
buns (if not already split) with a sharp knife. Set the buns on the
broiler rack, cut sides up, and broil with the buns 2 inches from the heat
source until golden brown. Remove the buns from the oven and spread with
butter. Spread about 1/8 of the cheddar mixture on a buttered side of
each bun and return to the broiler with the tops of the sandwiches
3-inches from the heat source. Broil until the cheddar is bubbly and
serve right from the oven.

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Title: GINGER MELON PORK
Categories: Chinese, Pork
Yield: 6 servings

1 tb Cooking oil
1 lb Fresh pork leg cubed-fresh
-ham
1/2 Thinly sliced onion
1 Minced clove garlic
1 tb Grated fresh ginger OR 1
-teaspoon dry ginger
2 tb Soy sauce
1/4 c Dry sherry
2 tb Wine vinegar
1 tb Cornstarch
3 c Melon cubed – honeydew or
-cantaloupe
1/2 c Pickled watermelon rind
-diced

Heat oil in large skillet over medium high heat. Brown
pork cubes, stirring until lightly browned, about 4 to
5 minutes. Stir in onion, garlic and ginger; stir and
cook for 2-3 minutes.

Mix together soy sauce, sherry, vinegar and
cornstarch. Add to skillet. Cook and stir until sauce
thickens. Stir in melon and watermelon rind. Heat
through.

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ROCKS

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Brown sugar
1 c Shortening
1 c Figs, raisins, or dates
-chopped
1/2 ts Baking soda
2 ts Baking powder
1 t Cinnamon
1 c Nuts — chopped
2 Egg — well beaten
2/3 c Sour milk
1 1/2 c Oats, rolled
2 c Cake flour
1/2 ts Cloves
1/2 ts Salt

Cream shortening and sugar. Add eggs. Beat thoroughly. Sift flour,
measure, and sift with baking powder, baking soda, salt, and spices.
Add rolled oats. Add alternately with milk to first mixture. Add
nuts and fruit. Mix thoroughly. Drop by teaspoonfuls onto
well-oiled baking sheet. Bake in moderate oven (375 F) about 12
minutes.
The Household Searchlight

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Title: HALIBUT CREOLE (COD MAY BE USED INSTEAD)
Categories: Diabetic, Fish, Main dish
Yield: 1 serving

1 1/4 lb 2 lbs Halibut Steaks;
Salt
Freshly ground pepper
3 lg Tomatoes; peeled, seeded
-and chopped
1/2 c Green pepper; finely chopped
1/2 c Onion; finely chopped
6 tb Butter; (yah. right.)
3 tb Lemon juice
1/8 ts Tabasco

(For a six oz (raw) steak, I used 2 small Tomatoes,
kept the green pepper and onion the same, threw in a
chopped jalopena pepper, replaced the 6 tbsp of butter
with 1 tsp margarine, and used about a tsp of Tabasco).

Preheat the oven to 400F. Butter a shallow baking dish
large enough to hold the fish in one layer, and place
the fish in it. Season with salt and pepper to tasted
and spread the tomatoes, green pepper, and onion over
the top. Melt the butter with the lemon juice and
Tabasco and drizzle it over the fish and vegetables.
Bake about 25 minutes, basting with pan juices every
10 minutes.

(My way, without the butter, with a 4 oz (cooked)
portion of the fish, and about two-thirds of the
vegetables, I counted it as 4 protein choices and 1
Fruit/Vegetable choice).

Source: Bruce Anderson to Steve Bukowski; Diabetic
Echo Reformatted 4 you and yours via Nancy O’Brion and

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SPAGHETTI WITH GREEN TOMATOES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN BURGESS PDFX51A—–
1 pound Green tomatoes
1 pound Spaghetti
5 Cloves garlic — minced
3 tablespoons Extra-virgin olive oil
Salt/freshly ground pepper
1/4 cup Or more freshly grated
Parmigiano-Reggiano

Bring water for cooking the pasta to a boil in large pot. Drop in the tomatoes.
Cook for about 15 to 20 seconds. Remove; let cool. Keep water boiling. Add 2
tablespoons salt and the pasta. As it cooks to al dente, peel, seed and
coarsely
chop tomatoes. Heat a skillet, add the olive oil, and in the oil cook the
garlic until just softened and fragrant. Add tomatoes and increase heat. Cook 3
to 4 minutes or until the tomatoes start to get soft. Add salt and pepper to
taste. Combine the cooked pasta with the tomato sauce, toss, add Parmesan and
toss again. Enjoy! Susan MM Format Norma Wrenn npxr56b

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Title: Tortellini with Garden Vegetables
Categories: Pasta, Vegetables, Italian
Yield: 2 servings

8 oz Tortellini or Penne
1/2 c Fresh or Frozen Peas
2 tb Olive Oil
2 tb Parmesan Cheese; grated
1 md Carrot *
1 tb Fresh Basil or Parsley ***
1 md Zucchini; sliced thin
Fresh Ground Pepper To taste
Ripe Tomato **

* Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use
1/2 tsp each.
In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and
cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain
pasta. Meanwhile in a 12″ skillet heat oil over low heat for one min. Add
the carrot and zucchini and gently saute for 5 mins stirring occasionally.
Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid
and remaining ingredients. Toss to combine and heat through about one min.
Serve with additional Parmesan cheese on the side.

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Peppermint Pinwheels

Recipe By : Anita A. Matejka
Serving Size : 84 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
3 c unbleached flour
1 c granulated sugar
1 egg white — whipped
2 tbsps skim milk — at room temperature
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp peppermint extract
1/2 tsp red or green food coloring

Preheat oven to 375. Unprepared baking sheet needed; set aside. In a
mixing bowl, combine margarine, egg white, milk, vanilla, and peppermint
extract. In another mixing bowl, combine flour, sugar, baking soda, and
salt. Mix wet ingredients with dry ingredients just until moistened.
Divide dough into halves. Stir 1/2 teaspoon food coloring into 1 half of
dough. Shape dough between two pieces of waxed paper; roll each portion
into a 12 x 11″ rectangle. Remove top sheets of waxed paper from plain
dough and colored doughs. Invert plain dough on top of colored dough.
Peel off top sheet of paper. From the long side, roll up jelly roll style,
removing bottom sheet of paper as you roll. Cut criss cross in half, then
wrap and chill for 4 to 24 hours. Cut rolls into 1/8″ slice. Place 2″
apart on unprepared cookie sheet. Bake 8 to 10 minutes.

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Per serving: 43 Calories; 2g Fat (44% calories from fat); 1g Protein; 6g
Carbohydrate; 0mg Cholesterol; 40mg Sodium

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4706