Wild Rice-Sausage Casserole

Recipe By : Linda Opio
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bulk sausage
1 medium onion — chopped
1 medium green pepper — chopped
1/2 cup celery — chopped
1 6-oz. pkg. long grain and wild rice mix
1 4-oz. pkg. wild rice — rinsed
1 10 3/4 oz. can cream of chicken soup — undiluted
1 10 3/4 oz. can cream of mushroom soup — undiluted
1 cup Cheddar cheese — shredded
1 4-oz. can sliced mushrooms — drained

Brown sausage in a skillet; drain, reserving drippings. Saute onion, gre
en pepper, and celery in drippings until done.

Combine sausage, sauteed vegetables, long grain and wild rice mix (includ
ing seasoning packet), wild rice, soup, cheese, and mushrooms; mix well.
Spoon into a shallow 2-quart casserole. Cover and bake at 325 for 1 hou
r or until done.

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Title: RED TOMATO PRESERVES
Categories: Condiments, Jams
Yield: 6 servings

4 lb Ripe tomatoes
5 c Sugar
1 Lemon

Scald and peel tomatoes. Leave tomatoes whole. Add
sugar and let stand overnight. Add thinly sliced
lemon and cook until mixture is clear and thick. The
Household Searchlight

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Kolacky’s That Melt In Your Mouth

Recipe By : Jocie Moravec/Bobb1744@aol
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Cream Cheese
Desserts Ethnic
Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Cream Cheese — softened
1 2/3 Cups Butter — softened
2 Cups Flour, All-Purpose
Jam, Nut, Or Kolacky Filling

Mix together cream cheese, flour, and butter until well blended. (batter
will be stiff, but soft). Refrigerate for several hours to firm-up enough to
roll dough.

Roll out, and cut into small square shapes. Put a dollop of Kolacky, jam, or
nut filling in center of each. Fold 2 opposite corners over center, and
pinch together.

Place on ungreased cookie sheet, about 1 1/2″ apart. Bake for 15 minutes in
a 350 degree oven. Remove from pan, and allow to cool completely, then dust*
with powdered sugar.

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NOTES : * I use a small fine mesh strainer for this. Put sugar in strainer,
and tap the edge lightly with a spoon to get a smooth, fine, dusting on the
cookies.

CHOCOLATE BALLS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Diabetic Cookies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Bridget Benjamin (PHFC09A)
1/2 cup Margarine — room temp
2 tablespoon Sugar
1/3 cup Liquid sugar substitute
1 1/4 cup Flour
3 tablespoon Cocoa
1/2 teaspoon Salt
1/4 cup Chopped nuts
2 tablespoon Raisins

Sprinkle sweet granuated sugar substitute, as necessary. Cream together
margarine and sugar until light and fluffy. Add vanilla and sugar substitute to
creamed mixture. Beat at medium speed for 1/2 minute.
Stir together flour, cocoa and salt to blend. Add to creamed mixture and mix at
low speed about 1 minute or until blended. Add nuts and raisins to dough. Mix
lightly. Shape into balls using 1 tablespoonful of dough per ball. Place balls
on a cookie sheet that has been lined with alumiun foil or sprayed with PAN
spray. Bake at 325 F for 20-25 minutes or until slightly firm. Remove form oven
and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room temperature and serve two
balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon peppermint flavoring along
with 1 teaspoon vanilla instead to the 2 teaspoons vanilla.

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It is from the July/August 1994 issue of Pillsbury Fast Healthy.

ZESTY CITRUS VINAIGRETTE
This dressing lends zesty flavor with no fat. Serve
it on a salad of spinach leaves, mandarin orange segments,
sliced celery and croutons.

2 Tbsp powdered fruit pectin
1 tsp sugar
2 Tbsp chopped fresh parsley or 2 tsp dried
1/4 tsp salt
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
Dash ground red pepper (cayenne)
1/2 cup water
1 Tbsp frozen orange juice concentrate, thawed
1 Tbsp white wine vinegar or cider vinegar
1 garlic clove, minced

Combine all ingredients in small jar with tight-
fitting lid; shake to blend well.
2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat,
0 g chol, 50 mg sodium)

HIGH PROTEIN DIET/CORNELL BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Joyce Burton, PDPP83A
—–MEDIUM LOAF—–
1 1/3 c -Water
1 1/3 tb Vegetable oil
4 ts Honey
1 t -Salt
8 ts Wheat germ
1/3 c Soy flour
1 1/3 c Whole wheat flour
1 2/3 c Bread flour
1/3 c Nonfat dry milk
2 ts Yeast

Much better than the store bought diet breads which use “sawdust
fiber” as filler. This is a tasty, dense loaf. Makes good
sandwiches. The recipe is based on a formula devised for superior
nutrition in bread by faculty at Cornell University. Wheat germ, soy
flour and nonfat dry milk are added to each cup of flour in the
Cornell Formula, this recipe makes it easier.
Source: “The Bread Machine Cookbook,” by Donna Rathmell German.

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EASY MACARONI SALAD

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 c HELLMAN’S REAL MAYO.(Best Ma
8 oz COOKED ELBOW MACARONI,DRAINE
2 tb VINEGAR
1 c SLICED CELERY
1 tb PREPARED MUSTARD
1 c CHOPPED GREEN OR RED
PEPPER
1 t SUGAR
1 t SALT
1/4 c CHOPPED ONION
1/4 ts PEPPER

IN A LARGE BOWL,STIR
MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL
SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS
TO COAT WELL.COVER.REFRIGERATE AT LEAST TWO HOURS TO
BLEND FLAVORS.MAKES FIVE CUPS

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Title: MACAROON CAKE (GATEAU SEC AUX NOISETTES)
Categories: Cakes
Yield: 6 servings

100 g Flaky pastry (3 1/2 oz)
30 g Raspberries (1 oz)
110 g Sugar (3 3/4 oz)
75 g Ground hazelnuts (2 1/2 oz)
2 x Egg whites
Grated rind of 1 lemon
Caster sugar
Icing sugar
Slivered almonds

Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the
sugar, then pass the mixture through a tamis.

Prepare a macaroon paste by mixing, with a spatula, the rest of the
sugar, the ground powered nuts, the egg whites and lemon rind.

Roll out the pastry to a thickness of 2-3 mm ( 1/8 in) and line an 18
cm ( 7 in) tart tin with a removable base. Prick it all over with the
prongs of a fork (Put it in a refrigerator if you are not going to
bake it at once).

Pre-heat the oven to 220 oC/425 oF.

Lightly sprinkle caster sugar over the uncooked pastry, then spread
the raspberry puree over it in a smooth layer.

Spread the macaroon mixture over the raspberry, smoothing the surface
with the help of a spatula.

Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat
to 180 oC/350 oF after 20 minutes if it is browning too quickly. Take
it out and leave it to cool a little.

Scatter the slivered almonds over the top of the cake while it is
still warm. Sprinkle the cake with icing sugar then put it under hot
grill for just long enough to caramelise the sugar lightly. Take
care, as this takes barely a minute.

Let the cake cool, then take it out of the tin.

(From: Fredy Girardet, Cuisine Spontanee, M Papermac, ISBN 0 333
40957 4)

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Risotto With Toasted Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Healthy And Hearty
Italian Low Fat
Main Dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small Onion — finely chopped
300 Grams Risotto Rice — or quick-boiling ric
15 Grams Butter
1 1/2 Deciliters Dry White Wine
8 To 10 Dl. Chicken Bouillon — (boiling)
1 Deciliter Grated Parmesan Cheese — (50 grams)
10 Grams Butter
—–Mushroom Mixture—–
375 Grams Fresh Mushrooms — or mix of other type
1 Tablespoon Olive Oil
1 Clove Garlic — finely chopped
—–Garnish—–
Parsley Sprigs

Lightly brown rice and onions in butter. Add white wine and approximately
1/4 of the chicken bullion. Let rice cook uncovered until excess
liquid is gone. Continue this procedure till remaining bullion is used
up. Stir often during this process. Total cookinf time is 20-25 minutes.
Add cheese and butter.

Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic.

Spread mushrooms on top of risotto along with parsley sprigs.

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Serving Ideas : Serve hot with your favorite bread.

NOTES : This dish only has 19% CFF. (12 grams per serving)

Szechuan Noodle Salad

Recipe By : Pillsbury, October 1996
Serving Size : 6 Preparation Time :0:30
Categories : Chinese/Japanese One-Dish Meals
Pasta Pillsbury
Poultry Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces oriental noodles or spaghetti — broken up
3 tablespoons oil
3 tablespoons honey
1 tablespoon oriental sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoons ginger root — grated
1 teaspoon crushed red pepper flakes
3 cups chicken — cooked and shredded
1 cup red cabbage — finely chopped
4 green onions — thinly sliced
2 carrots — shredded
1 red bell pepper, chopped
1/2 cup dry-roasted peanuts

1. Cook noodles to desired doneness as directed on package.
2. Meanwhile, in small bowl, combine oil, honey, sesame oil, vinegar, soy
sauce, gingerroot and red pepper flakes; blend well.
3. Drain noodles; rinse in cold water to cool. In large bowl combine cooked
noodles, chicken, cabbage, onions, carrots and bell pepper. Pour
dressing over salad; toss to
mix. Sprinkle with peanuts.

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NOTES : Substitute 1 cup of coleslaw mix for the shredded red cabbage.