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Betsy (1:41:43 pm) : Tonight's (6/15) TALK TKL 'On Food' Chat is a recipe swap session that will begin at 8:00 pm EST
In the meantime, for your viewing pleasure:
Quick White Banana Bundt Cake
Recipe By : 365 Great Chocolate Desserts
2 bananas -- mashed
18 1/4 ozs Duncan Hines Moist Deluxe White Cake Mix -- * see note
3 1/2 ozs fat-free vanilla pudding -- * see note
4 egg whites -- whipped
1 c fat-free sour cream
1/4 c water
1 tbsp oil
1/2 tsp baking powder
----Frosting----
7 1/4 ozs Betty Crocker Fluffy White Frosting Mix
Preheat oven to 350. Prepare 12-cup Bundt pan with cooking spray and flour;
set aside. In a mixing bowl, combine bananas, cake mix, pudding, egg whites,
sour cream, water, oil, and baking powder. Mix just until moistened. Turn
batter into prepared pan. Bake for 50 minutes. To prepare frosting, follow
directions on box. Then, spread over cooled cake.
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Per serving: 235 Calories; 5g Fat (19% calories from fat); 4g Protein; 45g
Carbohydrate; 3mg Cholesterol; 298mg Sodium
NOTES : * A chocolate cake mix and chocolate pudding may be used as a
substitute.
------------------------------------------------------------------------Betsy (8:06:00 pm) : Here's a favorite CP recipe of ours:
Crock Pot Stuffed Peppers
Cut the top off and remove seeds from:
6 green peppers (select tall rather than wide ones so they fit)
Combine:
1 pound ground beef or ground turkey
1/3 cup uncooked rice
1 onion, grated
Salt and pepper as you like it
Any other seasonings you prefer: oregano, parsley, garlic, basil, chili
powder, etc...
Stuff each pepper about 2/3 full (rice will need room to swell up).
That's right, the meat and rice go in raw, that's the beauty of it!
Stand the peppers side-by-side in the slow cooker (you can stack them if
you have to).
Combine and pour over the peppers:
1 cup tomato sauce
1 cup water
(I haven't tried it, but you could probably use 2 cups of salsa instead
of the sauce and water)
Cook on low for 6-8 hours. If desired, heat more sauce to serve with the
peppers.
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Betsy (8:08:41 pm) : Here's a good summer side dish:
Crockpot Caponata
1 lb plum tomatoes -- chopped
1 eggplant -- in 1/2" pieces
2 med zucchini -- in 1/2" pieces
1 onion finely chopped
3 stalks celery -- sliced
1/2 c chopped parsley
2 Tbsp red wine vinegar
1 Tbsp brown sugar
1/4 c raisins
1/4 c tomato paste
1 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp oil cured black olives -- (optional)
2 Tbsp capers -- (optional)
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar,
sugar, raisins, tomato paste, salt & pepper in crock pot. Cook, covered on
low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives
& capers, if using. Serve warm or cold.
------------------------------------------------------------------------Betsy (8:19:57 pm) : CarolB - not a recipe, but I just ran across this great
idea in my files:
An unusual way to fix them is to include them on skewers of shish kebab.
They works great as stops on the ends of the kebab, to prevent all the
other stuff from sliding off. Barbequed Brussels sprouts aren't at all
soggy like boiled or steamed sprouts.
------------------------------------------------------------------------Betsy (8:23:26 pm) : This one sounds good Carol:
BACON-TOSSED BRUSSELS SPROUTS
3 slices bacon (diced)
1 lb. fresh brussel sprouts (cut in 1/2)
1 med. onion (cut in 1/8)
1/4 c. water
freshly ground pepper to taste
1/2 c. (2 oz.) shredded cheddar cheese
Fry bacon in a wok or skillet until crisp; remove bacon, reserve drippings.
Add brussel sprouts and onion to wok; stir-fry at medium high (325 degrees)
for 5 minutes, stirring constantly. Add water; cover, reduce heat to low
(200 degrees) and cook 5 minutes. Remove from heat; stir in bacon and
pepper. Spoon into a lightly greased 1 quart casserole; sprinkle with
cheese. Bake at 450 degrees until cheese melts. Yield: 4 servings.
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CarolB (8:23:37 pm) : Lemonade Ice box Pie
1 can lemonade, thawed
1 can Eagle Brand
1-(9 ounce) container Cool Whip
Mix and put into 9" graham cracker crust.
A great recipe when time is short and reletives are on the way!
CarolB (8:26:12 pm) : Yes, that is a small can of lemonade. my former mother-in law gave
it to me. I make it all the time. Now that I live in Florida, I tint it
green and call it Key lIme Pie!
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Bubbles (8:23:51 pm) : Butterscotch Sauce
1/2 stick butter, 1/2 cup heavy cream, 1 cup lt. brown sugar. Heat butter &
brown sugar until it bubbles well in pan. Slowly stir in heavy cream. And
pour over sara's ice cream. This is yummy!
------------------------------------------------------------------------Cath (8:30:33 pm) : Made this a few weeks ago, was good
* Exported from MasterCook *
Pork Chop and Corn Stuffing Bake
Recipe By : Campbell's Soup add
Serving Size : 4 Preparation Time :0:10
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Campbell'sĘ Golden Corn Soup
1/4 cup onion -- finely chopped
1/4 cup celery -- finely chopped
1/2 teaspoon paprika
1 1/2 cups Pepperidge FarmĘ Corn Bread Stuffing
4 pork chops -- boneless 3/4" thick
1 tablespoon packed brown sugar
1 teaspoon brown mustard -- spicy
1. Combine soup, celery, onion, paprika and stuffing. In 9" greased pie
plate, spoon stuffing mixture. Arrange chops over stuffing mixture;
pressing lightly into stuffing.
2. Combine sugar and mustard; spread evenly over chops.
3. Bake at 400'F 30 minutes or until chops are fork-tender.
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------------------------------------------------------------------------Betsy (8:33:36 pm) :
Rotini Salad
1 bunch broccoli, flowerets only
1 head cauliflower, flowerets only
1 bunch green onions, sliced
1 small bell pepper, chopped
1/2 lb. Mozzarella cheese, cubed
1/3 c. grated Parmesan cheese
2 lbs. rotini pasta, cooked and drained and cooled
3 to 6 oz. sliced pepperoni
1 pkg. of Wishbone Italian dressing, prepared
(or your favorite Italian dressing)
I usually steam the broccoli and cauliflower very briefly, but you don't
have
to if you like it raw. Combine with remaining ingredients. Wonderful summer
meal, as there is very little cooking involved to heat up the kitchen. Serve
with garlic bread sticks.
Laurice Cox
PilgrimCox@aol.com
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CarolB (8:34:14 pm) : How about this for dessert?
TEXAS SHEET CAKE
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup (1 stick) margarine
1 cup water
1/4 cup unsweetened cocoa powder
1 cup buttermilk
1 teaspoon vanilla
2 eggs
Chocolate icing (see recipe)
Preheat oven to 400 degrees. Grease and flour an 11-by-17-inch jelly-roll
pan.
Sift flour into a large bowl. Add sugar, salt and baking soda. Stir
together.
In a saucepan, bring margarine, water and cocoa powder to a boil.
Add the hot liquid to the dry ingredients. Add the buttermilk, then the
vanilla, then the eggs, beating after
each addition.
Pour into the pan; bake for 20 minutes or until done. Frost while cake is
still warm.
Yield: 40 servings.
Approximate nutrition information per serving (without icing): 89 calories;
2.5g fat (26 percent calories
from fat); 11mg cholesterol; 1g protein; 15g carbohydrate; 98mg sodium.
CHOCOLATE ICING
1/2 cup (1 stick) margarine
6 tablespoons buttermilk
4 tablespoons unsweetened cocoa powder
1 (1-pound) box powdered sugar, sifted
1 teaspoon vanilla
Bring margarine, buttermilk and cocoa powder to a boil; cook for 2 m inutes.
(Mixture will curdle as it
boils.) Add sugar and vanilla. Beat until smooth.
Yield: 40 servings.
------------------------------------------------------------------------Buddy (8:35:43 pm) : I made this for dinner tonight on the grill-used
boneless porkchops-very juicy,very good!
MARINATED PORK CHOPS
5 green onions, chopped
3/4 cup vegetable oil
1/2 cup soy sauce
1 1/2 teasp. ginger
1 teasp. garlic powder
3 tablsp. honey
2 tablsp. vinegar
2 tablsp. unsweetened pineapple juice
4-6 pork chops, trimmed
Combine first 8 ingredients, blending well.
Pour over pork chops and marinate in refrigerator for several hours.
Broil chops in oven.
(This marinate is also great for flank steak!)
------------------------------------------------------------------------Betsy (8:41:01 pm) : Potato Salad with Tomato Salsa
Boil peeled potatos until just done (do not overcook).
Let cool or run cold water over them. Cut into bite-size chunks.
Layer a 2 quart bowl or cassarole dish with potato chunks.
Then, cover with tomato salsa and cilantro. I made my salsa fresh
but high-quality, chunky salsa would be fine.
Add another layer of potato, and cover that with salsa.
I garnished the top with a few whole jalepenos and cilantro leaves.
Everyone loved it. You could make it mild to hot to extreme by adding
some chopped/minced jalepeno (seeded).
The article said that the quantities listed, which nealy filled my
2 quart cassarole, served 6. 130 calories, 3g fat per serving.
Actually, as a side dish, mine served 12 easy! Really good for any
BBQ side dish.
don.turner@sfwmd.gov (Don Turner)
------------------------------------------------------------------------Betsy (8:45:26 pm) :
Taco Casserole
Recipe By : Anita A. Matejka
Serving Size : 6 Preparation Time :0:20
Categories : Mexican Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb turkey -- ground/cooked
1/2 c onion -- chopped
1/2 c bell peppers -- chopped
1 pkg taco seasoning mix
1 jar taco sauce -- (8 oz)
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c tortilla chips -- crushed
1 c cheddar cheese -- grated
Preheat oven at 350. Prepare the bottom of a 2 1/2-quart casserole dish
lightly with cooking spray. In a skillet, brown the turkey and cook onion
and peppers until tender. Add taco seasoning mix and taco sauce; mix and set
aside. In a medium sized bowl, combine sour cream and cottage cheese; set
aside. Place the crushed chips in the bottom of dish. Add meat mixture to
cover the chips, then cover the meat with the sour cream mixture. Sprinkle
with the grated cheese. Bake, uncovered, for 30 to 35 minutes or until
cheese melts and casserole is heated through.
------------------------------------------------------------------------Betsy (8:46:43 pm) : This looks good...
Zucchini Puff-Up
Recipe By : Jo Merrill
4 Cups Zucchini -- chopped
1 Cup Chopped Onion
1/4 Cup Water
2 Tablespoons Butter Or Margarine
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Tablespoon Horseradish -- grated
1 Egg -- slightly beaten
1 Cup Coarse Cracker Crumbs
3 Tablespoons Butter Or Margarine
This dish is light and tender--almost like a souffle. This dish is good to
serve with roast meats.
Combine zucchini and onion in a saucepan. Add water; cover and cook until
tender, about 15 minutes. Drain well. Mash zucchini, add butter, salt,
pepper and horseradish. Cool. Add egg and mix thoroughly. Pour into greased
1-quart baking dish. Top with crumbs that have been browned in 3 tablespoons
butter. Bake in 350 degree oven for 30 minutes. Jo Merrill
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Betsy (8:48:16 pm) :
Macaroni and Beef Casserole
Recipe By : Hunt's Tomato Paste Recipe Collection
1/2 pound ground beef
1/2 pound bulk pork sausage
1 medium onion
1 can tomato paste (6 oz)
1 cup water
1/2 teaspoon oregano
1/2 teaspoon salt
4 cups elbow macaroni -- cooked
1 cup sharp cheddar cheese -- shredded
In a 10-inch skillet, brwon beef, sausage and onion; drain fat.
Add tomato paste, water, oregano and salt; simmer 5 minutes.
In a 2 1/2 quart casserole layer half the macaroni, half the meat sauce and
half the cheese. Repeat layers using remaining macaroni, meat sauce and
cheese.
Bake at 375 degrees 20 to 25 minutes.
------------------------------------------------------------------------Cath (8:50:06 pm) : Vidalia Onion-Sausage Casserole
4 Servings
5/95 - made was really good. I omitted regular salt, as first time it was to
salty.. I also dry sauteed the onions some before putting it together.
5 vidalia onions, sliced
12 Ritz crackers, crushed
1 pound sausages, browned and drain
1/2 teaspoon salt
1/4 teaspoon Lawry's season salt
1 10 3/4 ounce can Campbell'sĘ Cream of mushroom soup
1/2 cup cheddar cheese, grated
1 pimientos
Put onions in bottom of dish (12x7 pyrex) next put Ritz crackers and then
add sausage meat. Add a layer of onions; add cream of mushroom soup, salt
and seasoning salt. Sprinkle layer of cheese and pimento. Bake in preheated
oven at 400' for 1 hour.
Posted by LINDA YELTON (XBYK14A)
D/l from Prodigy FOOD SOFTWARE on 04/10/95, Mcii format
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Betsy (8:50:56 pm) : sara would love that Cath - Vidalia onions!
Bon Appetit
March 1995
SPINACH-CHEDDAR CASSEROLE
8 to 10 side-dish Servings
Ingredients:
4 eggs
3/4 teaspoon salt
1/2 teaspoon pepper
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
16-ounce container cottage cheese
1 bunch green onions, chopped
1 cup packed grated sharp cheddar cheese
1/4 cup all purpose flour
3 tablespoons chopped fresh dill or 1 tablespoon dillweed
Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish. Beat eggs, salt
and pepper to blend in large bowl. Mix in spinach. Add remaining ingredients
and stir until well blended. Transfer mixture to prepared dish. Bake
casserole until center is firm and top is golden, about 45 minutes.
------------------------------------------------------------------------Betsy (8:52:05 pm) : Three-Vegetable Casserole
Recipe By : Francine Krasowska
4 medium potatoes (1 1/4 pounds) -- pared (optional)
& thinly sliced
2 medium onion -- peeled, thinly
sliced and separated into rings
4 small yellow straightneck squash (1 1/4 pounds) --
unpared, thinly
sliced
Salt & pepper
Butter
1 cup grated parmesan cheese
1 cup sour cream
Butter a shallow baking dish that holds about 2 1/2 to 3 quarts (I use a 9 x
13 x 2 inch pyrex dish). It should be able to go both in the oven and under
the broiler. In it layer half the potatoes, sprinkling with salt & pepper;
dot with butter. In the same way, layer half the onion and half the squash,
sprinkling each layer with salt & pepper and dotting with butter. Repeat
each stratum, ending with squash.
Cover tightly and bake in a preheated 350-degree oven until the potatoes are
tender when pierced with a fork (about 1 hour and 45 minutes). Stir together
the parmesan & sour cream. Spread the mixture over the top of the
vegetables. Broil, watching carefully, about 6 to 8 inches from the heat,
until the topping is browned in spots (3 to 5 minutes). Serve at once.
------------------------------------------------------------------------Cath (8:52:46 pm) : my late mom made this recipe up
Mom's Cabbage Casserole
6 Servings
Mom thought this up after having bought some at Jewel's deli. I sometimes
use a can of campbells tomato soup or v8 juice along with the tomato sauce
1 pound ground round burger
1 small head cabbage, sliced in fine strips
4 8 ounces cans tomato sauce
1 small onion, chopped
1/2 cup Minute Rice
1/2 cup water
16 ounces water
1 teaspoon salt
1/2 teaspoon pepper
Brown hamburger and onion in skillet. Drain. Meanwhile in microwave
measuring cup measure 1/2 cup water, microwave to boil, add rice, stir,
cover and let set. To skillet add tomato sauce (or 2 cans tomato sauce and 1
can of tomato soup), water, stir. Add rice. Add cabbage. Cover and simmer 1
hour or until cabbage is real tender. Stiring and adding more water as
necessary so doesn;t stick and cabbage softens.
------------------------------------------------------------------------Cath (8:55:12 pm) : this is great, freezes good, but before the cream is
added
Cream Of Kohlrabi And Potato Soup
6 Servings
3 tablespoons unsalted butter
1 onion, chopped
2 potatoes, peeled, cubbed
2 leeks, trimmed of all but 2" of green
4 kohlrabi, untrimed, 1lb, peeled and chopped
1 teaspoon salt, or to taste
freshly ground white pepper, to taste
6 cups chicken broth
1/2 cup heavy cream, or whipping cream
1/4 cup sour cream
2 tablespoons fresh chives, finely minced
1. In a large casserole, melt butter over medium heat. Add the onion and
potatoes and cook until the onion is soft but not browned.
2. Rinse the sliced leeks under cold water, drain and add to the casserole
together with the diced kohlrabi. Season with salt and pepper. Add the
stock, bring to a boil, deduce heat and simmer partially covered until the
vegetables are very soft, about 35 minutes.
3. Cool the soup and puree in a food processor or blender until smooth.
Return the soup to casserole. Add the creme fraiche or heavy cream/sour
cream
mixture, and correct seasoning.
4. Serve hot, garnished with minced chives and accompained by a crusty loaf
of french bread.
Creme Fraiche
For homemade crem fraiche combine 2 cups heavy cream (not ultrapasteurized)
and 6 Tablespoons buttermilk in glass jar. Whisk until combined and set
aside at room temperature for 24 hours. Chill until ready to use.
Note: I used green onions (4) instead of leaks, about 5 cups water/4
teaspoons instant chicken bouillon. Also heavy cream and sour cream mixture.
I make and freeze, leaving the cream's and chives out until I thaw out and
then add when I warm it up
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Betsy (8:55:21 pm) :
Cheese and Rice Casserole
Recipe By : Joan Johnson-Cyberealm
2 1/2 cups Brown rice -- cooked
3 Green onions -- chopped
1 cup Low fat cottage cheese
1 teaspoon Dried dill
1/4 cup Grated parmesan cheese -- or Fat Free Parmesan
1/2 cup 1% milk
1. Combine all in a mixing bowl. Pour into casserole dish sprayed with
nonstick spray.
2. Bake at 350F for 15-20 minutes.
One serving = 2 breads, 1 protein, 1/2 milk Per serving-- 235 calories
------------------------------------------------------------------------Betsy (8:56:35 pm) :
Chicken and Eggplant
Recipe By : Jane Brody
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken pieces -- skinned/fat removed
salt and pepper -- to taste
1 tablespoon oil
1 large onion -- halved, sliced
3 large cloves garlic -- minced
1 1/2 pounds eggplant, unpeeled -- in 1" cubes, 5 cups
1/2 pound tomatoes, cored -- in 1" cubes
1/4 cup red wine vinegar
1/4 cup dry white wine
1/2 cup chicken broth -- defatted
1 bay leaf
1/4 teaspoon thyme
1/4 teaspoon hot red pepper flakes
Season chicken with salt and pepper. In electric frypan or large deep
skillet, heat oil and brown chicken for 5 minutes on each side. Remove from
skillet to bowl or platter. Add to skillet: onion, garlic and eggplant. Cook
and stir for 1 minute. Stir in tomatoes, red wine, vinegar, dry white wine
and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper
flakes. Return chicken pieces to skillet. Baste occasionally with sauce.
Cover and simmer for 20 minutes. until well cooked. Discard bay leaf before
serving.
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Liz (8:56:39 pm) : Here's one of my favorites:
INSIDE OUT MANICOTTI
Here's a quick way to have the wonderful flavor of manicotti
without all the work of stuffing the tubes. We used a smaller pasta and
covered it with sauce and cheese.
1 T. vegetable oil
1/3 c. chopped, peeled onion
1/2 t. minced, peeled garlic
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
1 t. dried basil leaves
1/2 t. salt
1 15-oz. container part-skim ricotta cheese
8 oz. part-skim mozzarella cheese, grated
1 large egg
1/8 t. ground pepper
1/8 t. ground nutmeg (I don't use this)
8 oz. mostaccioli or ziti, cooked according to package
directions and drained
In a large saucepan, heat oil over moderately high heat.
Add onion and garlic and cook 2 to 3 minutes, stirring
constantly, until onion is translucent;
------------------------------------------------------------------------Cath (8:58:24 pm) : this also freezes good
Mushroom Zucchini Soup
8 Servings
Serve hot or cold. For fancy times, you can add a dollop of sour cream and a
sprinkling of chives to each soup bowl.
6 cups chicken broth
1 1/2 pounds zucchini
2 pounds fresh mushrooms
2 3 oz. packages Kraft Philadelphia Cream Cheese w/chives
salt and pepper
1 teaspoon curry powder, optional
Bring chicken broth to boil in large saucepan. Slice zucchini 1-inch thick.
Clean then break mushrooms in half. Add the vegetables to the boiling broth.
Cover and simmer 7-8 min. Puree with cream cheese in blender or food
processor. Add salt and papper to taste, and curry powder if desired.
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Liz (8:59:16 pm) : INSIDE OUT MANICOTTI
Here's a quick way to have the wonderful flavor of manicotti
without all the work of stuffing the tubes. We used a smaller
pasta and covered it with sauce and cheese.
1 T. vegetable oil
1/3 c. chopped, peeled onion
1/2 t. minced, peeled garlic
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
1 t. dried basil leaves
1/2 t. salt
1 15-oz. container part-skim ricotta cheese
8 oz. part-skim mozzarella cheese, grated
1 large egg
1/8 t. ground pepper
1/8 t. ground nutmeg (I don't use this)
8 oz. mostaccioli or ziti, cooked according to package
directions and drained
In a large saucepan, heat oil over moderately high heat.
Add onion and garlic and cook 2 to 3 minutes, stirring
constantly, until onion is translucent; stir in tomatoes,
tomato paste, basil, and salt. Bring to a boil; then
reduce heat to moderately low, cover pan and simmer 20
minutes, stirring occasionally.
In a medium bowl, mix cheeses, egg, pepper, and nutmeg.
Heat oven to 350 degrees. Cover the bottom of a 2-1/2
quart oblong baking dish with about 1 cup of the tomato
sauce; sprinkle with half of the mostaccioli. Cover with
half of the cheese mixture, 2 more cups of the tomato sauce
and remaining mostaccioli. Top with remaining cheese
mixture and sauce.
Bake 20 to 25 minutes, until sauce is bubbly and cheese
is melted.
Makes 8 servings, 316 calories per serving.
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Betsy (8:59:20 pm) :
Garden Harvest Casserole
Recipe By : Pillsbury, Say Yes to Less Cookbook
1 medium eggplant, peeled and diced -- 3 cups
1 medium zucchini, sliced -- 1 cup
1/2 teaspoon salt
1 pound Lean ground beef -- or ground turkey
1 medium onion, chopped -- 1/2 cup
1/2 cup uncooked regular rice
4 medium tomatoes, peeled and cubed -- 3 cups
1 small green pepper, diced -- 1/2 cup
1 cup frozen corn
1/2 teaspoon salt -- if desired
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Place eggplant and zucchini in colander. Sprinkle with 1/2 tsp. salt. Let
stand for 30 minutes. Rinse and drain. Heat oven to 350 F. In medium
skillet, brown ground beef and onion. Drain. In 3 quart casserole, combine
all ingreidnets except parmesan cheese. Cover. Bake at 350 F. for 55-65
minutes or until vegetables and rice are tender. Sprinkle with parmesan
cheese before serving.
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NOTES : Per serving using lean ground beef: 230 cals., 10 g. fat. Cut meat
to half and cut the fat.
------------------------------------------------------------------------