PEACHY PUDDING BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 md Peaches
3/4 c Brown sugar (packed) or
-granulated sugar
1 c Bisquick baking mix
1/4 ts Nutmeg

From: Donna Ransdell, COOKING echo

Fresh peaches and brown sugar baked in a pidding,
topped with ice cream. Who needs an ice cream parlor!

Heat oven to 425.

Peel peaches and slice into large bowl. Sprinkle
evenly with sugar and let stand 10 minutes. Stir in
baking mix and nutmeg.

Turn fruit mixture into greased square pan, 9×9.

Bake 30 to 35 minutes. Serve warm and, if you like,
with light cream or ice cream. 6 servings.

From Betty Crocker’s Bisquick Cookbook.

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BLACK-EYED PEA’S BROCCOLI-CHEESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Broccoli — fresh
2 c Water
3/4 ts Salt
1/2 c Cornstarch mixed with 1 cup
Cold water
1 pt Half and half
1 lb Velveeta
1/2 ts Pepper

Steam broccoli until tender. Place half-and-half and
water in top of double boiler. Add cheese, salt and
pepper. Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into
cheese mixture in double boiler and heat over
simmering water until soup thickens.

Recipe By : Fort Worth Star-Telegram

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Title: Suzy’s Honey Plum Bbq Sauce
Categories: Bbq, Winner, Posted-mm
Yield: 3 servings

2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce

2nd Place WINNER* GEnie F W BBQ contest 1992

Combine all the ingredients in a saucepan and heat until blended. When
cooled can be stored in the refrigerator for up to two weeks.

Use on Poultry, Ribs or Pork Roast

From the recipes files of suzy@gannet.infi.net

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Turkey Pasta Salad

Recipe By : Original From McCormick Company, Inc.
Serving Size : 4 Preparation Time :0:10
Categories : Leftover Turkey Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c turkey light meat, skinless — cooked and cubed
1 c elbow macaroni — cooked
1/2 c celery — sliced
1/2 c bell peppers — chopped
1/2 c onions — chopped
1/2 c fat-free mayonnaise
3/4 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1/8 tsp crushed red pepper

Preheat oven to 350. Place turkey, macaroni, celery, bell peppers, and
onions in a 2-quart casserole dish. Stir gently to combine. In a mixing
bowl, combine mayonnaise, salt, basil, black pepper, and crushed red
pepper. Stir into turkey mixture and toss to coat. Bake for 15 minutes or
until heated through.

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Per serving: 219 Calories; 2g Fat (7% calories from fat); 23g Protein; 26g
Carbohydrate; 48mg Cholesterol; 788mg Sodium

Tony Palermo’s Michigan Champ Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Ground beef
3 tablespoons Oil
60 milliliters Garlic — crushed
3 large Onions — chopped
3 Green peppers — chopped
6 Jalepeno peppers — chopped
3/4 cup Chili powder
1/4 cup Oregano
1/4 cup Sweet basil
1/4 cup Thyme
1/4 cup Crushed rosemary
1 tablespoon Salt
1 tablespoon White pepper
1 tablespoon Cumin powder
2 No.10 cans whole tomatoes
(13 lbs)
1 cup Tomato paste
1 teaspoon Tasbasco
Sour cream for garnish

Brown ground beef, drain and set aside. Heat oil and saute garlic, 2 onioins,
green peppers, and jalapeno peppers. Cook on medium heat for 5 mins. Add all
spices. Continue to cook for about 3mins. Add whole tomatoes and juice, tomato
paste, Tabasco, and beef and cook for 2 1/2 hours. Garnish with sour cream.

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Title: BOURBON PECAN PIE-NY TIMES
Categories: Desserts, Pies, Alcohol
Yield: 8 servings

—————————WENDY CERACCHE DBCP84B—————————

———————————THE CRUST———————————
1 1/4 c Flour;all purpose
1 ts Salt
4 tb Butter;sweet,cold cut up
3 tb Shortening; cold
3 tb Water; ice

——————————–THE FILLING——————————–
3 Eggs; beaten
1 c Sugar
1/2 c Light corn syrup
1/2 c Dark corn syrup
1/3 c Butter; melted unsalted
2 tb Bourbon
1/2 ts Salt
1 c Pecans; chopped

>>> Continued to next message — þ SLMR 2.1a þ Very funny, Scotty. Now
beam up my clothes, too.
~– WM v3.10/93-1203
===========================================================================
BBS: Ned’s Opus Date: 03-16-94 (09:29) Number: 224 From: JR BYERS Refer#:
NONE To: RACHEL HUXLEY Recvd: NO Subj: Pecan Pie 4/4 Conf: (6) Intercoo

—–

MARY ANNE’S FLUFFY HORSERADISH SAUCE (FOR FON

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sour Cream
1/4 c Prepared Horse Radish Sauce,
(drained)
1 tb Lemon Juice
1 tb Sugar
1 tb Minced Chives

Mix all ingredients together the night before your
fondue and refrigerate overnight. Stir before serving.

Typed for you by Peggy and Bruce Travers, Cyberealm
BBS Watertown NY 315-786-1120

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Title: Quick and Tasty Chicken Soup
Categories: Diabetic, Soups/stews, Main dish, Poultry, Crockpot
Yield: 4 cups

1 1/2 c Chicken; cooked diced. 1/4 c Celery; diced fine
1 1/2 c Chicken broth; 1/2 ts Thyme;
1 c Water 1/2 tb Arrowroot;
2 tb Onion; chopped fine 1 tb Water;

Simmer first seven ingredients for about 10 minutes. Make paste of
arrowroot and 1 tb water, add to soup. Cook until clear and smooth
(takes just a few seconds.

Food Exchange per serving: 2 3/4 LEAN MEAT EXCHANGES CAL: 185
THAT’S ALL!!

Source: Recipes for Diabetics by Billie Little
(2 almost 2 1/2 years ago I was diagnosis as Diabetic, this was one
of the first of servral books I prechased, then I found a EARLY
version at the thrift store. Both are so different.)

MMMMM

Mock Potato Salad

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium rutabaga
1 pot boiling water
1/2 packet sugar substitute
1 tablespoon lemon juice
1/2 cup scallions — finely chopped
1 medium dill pickle — chopped
1 cup celery stalks with leaves — chopped
1 1/2 teaspoons salt
dash paprika
3/4 cup mayonnaise
4 eggs, hard-boiled — chopped

Pare rutabaga and cut into 4 pieces. Cook in boiling water until tender, about
30 mins. Drain well and cool. After rutabaga has cooled, dice (apprx. 2 1/2
cups). Place diced vegetable in salad bowl, sprinkle with sweetener and lemon
juice. Add scallions, pickle, celery paprika and mayo. Toss all well. Fold
in eggs. Chill well before serving.

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Per serving: 189 Calories; 19g Fat (88% calories from fat); 3g Protein; 3g
Carbohydrate; 102mg Cholesterol; 548mg Sodium

NOTES : Total Grams- 69.4; Grams/serving 8.7 (1/2 cup serving size)

Carbonara

Recipe By : adapted from Bonnie Stern, CKFM Cookbook
Serving Size : 2 Preparation Time :0:20
Categories : Cornellier Classics Pasta
Quick And Easy Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — diced
1 clove garlic — chopped
1 tablespoon olive oil
1/4 teaspoon chili pepper — flakes
1 egg
1/4 cup grated parmesan cheese
6 ounces spaghetti

Place the bacon and chopped garlic in a large skillet with the olive oil. Add
t
he hot peppers. Cook on low heat for 12 to 15 minutes until all fat is
rendered
and the bacon is browned.

Beat the eggs in a bowl with the cheese.

Cook the spaghetti in boiling salted water for about 12 minutes. Drain and
place
in a serving bowl. Quickly spoon over the bacon mixture. Toss. Quickly
stir
in the eggs and cheese. Add some salt, lots of pepper and toss well. Serve
imme
diately.

Serves four.

From: Bonnie Stern’s CKFM Cookbook

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