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Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!! -- Joyce♥Nez, 19:24:00 01/13/07 Sat [1]
Good Night`s & Sweet Dream`s

Tina & All CS`s
Hope you are staying into night out of the cold.Have a very good night & A better Morning.See ya all in the new day.Joyce♥Nez
And I hope that you all

Enjoy the recipes!!
**********************************
SHRIMP AND SCALLOPS WITH CHEESY CREAM SAUCE
Makes: 4 Servings
INGREDIENTS
- 1 tablespoon margarine
- 1 teaspoon crushed garlic
- 1/3 cup chopped green onions
- 1 pound seafood (shrimp, scallops or combination)
- 1/4 cup chopped fresh parsley
- 2 ounces goat or feta cheese, crumbled
Sauce:
- 1 tablespoon margarine
- 2-1/2 teaspoon all-purpose flour
- 1/3 cup dry white wine
- 1/2 cup 2-percent milk
DIRECTIONS
Sauce: In small saucepan, melt margarine; stir in flour
and cook, stirring, for 1 minute. Add wine and milk;
cook, stirring, until thickened and smooth, approximately
2 minutes. Set aside and keep warm.
In non-stick skillet, melt margarine; saute garlic,
green onions and seafood just until seafood is opaque.
Remove from stove; add sauce and mix well.
Pour into serving dish; sprinkle parsley and cheese over top.
*************************
SPICY VEAL MEATBALLS WITH TOMATO SAUCE
Makes: 4 to 6 Servings
INGREDIENTS
- 12 oz. ground veal
- 1/4 cup finely chopped onion
- 2 teaspoons crushed garlic
- 1/4 cup finely chopped sweet red pepper
- 1 egg
- 1-1/2 teaspoon grated Parmesan cheese
- 1/3 cup dry bread crumbs
- 2 tablespoons chili sauce or ketchup
- 2 tablespoons chopped fresh basil
- 1 teaspoon chili powder
- 1-3/4 cups tomato sauce
DIRECTIONS
Preheat oven to 450 degrees F.
Spray a baking sheet with non-stick vegetable spray.
In a large bowl, mix together veal, onion, garlic,
red pepper, egg, cheese, bread crumbs, chili sauce,
basil and chili powder until well combined. Roll
into 1-inch balls and place on baking sheet.
Bake for approximately 10 minutes or until
no longer pink inside. Place in serving dish
and pour tomato sauce over top.

CHICKEN WITH ROASTED
PEPPER AND PROSCIUTTO
Makes: 4 Servings
INGREDIENTS
- 1 small red pepper
- 1 pound skinless, boneless chicken breasts (about 4)
- 1 ounce sliced prosciutto (4 thin slices)
- 2 ounces mozzarella cheese, cut into 4 equal-sized pieces
- 1 egg white
- 2 tablespoons water
- 2/3 cup seasoned bread crumbs
- 2 teaspoons vegetable oil
DIRECTIONS
Preheat oven to broil. Spray a baking sheet
with non-stick vegetable pan spray.
Broil red pepper for 15 to 20 minutes, turning often until
charred on all sides. Preheat oven to 425 degrees F. Put
pepper in bowl and cover tightly with plastic wrap. When
cool enough to handle, remove stem, skin and seeds, and
cut into thin strips.
Pound chicken breasts between sheets of waxed paper to
1/4-inch thickness. Divide prosciutto slices among flattened
chicken breasts. Place a piece of cheese at the sort end of
each breast, and place roasted pepper strips on top of the
cheese. Staring at the filling end, carefully roll the breasts up tightly. Use a toothpick to hold chicken breast together.In small bowl, whisk together egg white and water.
Put bread crumbs on a plate. Dip each chicken roll in egg
white mixture, then in bread crumbs. Heat oil in non-stick
skillet sprayed with vegetable spray. Cook over high heat
for 3 minutes, turning often, or until browned on all sides.Transfer to prepared baking sheet and bake for 10 to 15 minutes.Remove toothpicks before serving.

SWEET CREAM CAKE
2 eggs
1 c. sugar
1 tsp. vanilla
1 2/3 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. sweet cream
Beat eggs until thick and lemon colored. Gradually beat in
sugar and vanilla alternately with dry ingredients and cream.
Bake in loaf pan about 40 minutes in moderate oven, 350 degrees.

CROCK POT DEER MEAT
2-3 lbs. deer meat
1 can cream of mushroom soup
1 can celery soup
1 med. onion
1 can water
1 c. flour
1 c. cooking oil
1/3 tsp. pepper
1/2 tsp. salt
1/3 tsp. lemon pepper
Salt, pepper and lemon pepper and flour meat. Brown on both
sides and place in crock pot. Add remaining ingredients and cook for 4 to 6 hours on medium. Serve over rice.
************************
Chicken pot pie ( without vegetables)
2 1/2 - 3 lbs. chicken or 4 breast
1 can cream chicken soup
1/2 tsp. pepper
1 tsp. salt
1 cup buttermilk
2 cups chicken broth
1 stick margerine
1 cup self rising flour
Cook chicken and debone. Place in baking dish. Bring broth and soup to a boil .In another bowl combine margerine, salt, pepper flour and buttermilk. Mix to form batter. Pour broth over chicken. Spoon batter on top. Bake @ 425 for 25-30 minutes.Serves 4 - 6.
***************************
GUILT-FREE CARROT CAKE
INGREDIENTS:
2 cups sugar
3/4 cup Sunsweet Lighter Bake
4 egg whites
2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3 cups grated carrots
1 cup raisins
DIRECTIONS:
Preheat oven to 375 degrees. Coat a 13x9-inch baking pan
with vegetable cooking spray; set aside. In mixing bowl,
beat sugar, Lighter Bake, egg whites and vanilla. In
another bowl, combine flour, baking soda, cinnamon, nutmeg and salt; add to lighter Bake mixture, blending well. Stir in carrots and raisins. Spread batter in prepared pan. Bake 30 to 35 minutes or until pick inserted into center comes out clean. Cool in pan on rack. Spread evenly with frosting, if desired. Cut into squares.
************************
PA Dutch Funnel Cake
1 egg
2/3 c. milk
2 tbsp. sugar
1-1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
Beat egg with milk. Blend dry ingredients and gradually add the milk mixture, beating until batter is smooth. Pour batter old ketchup bottle and drop batter into hot grease in a circular monition. Fry on each side until golden brown. Drain and sprinkle with powdered sugar.have fun!
*****************************
PARKERHOUSE ROLLS
3 to 3 1/2 c. all-purpose flour
1 pkg. active dry yeast
3/4 c. milk
1/4 c. sugar
1/3 c. butter or margarine
1/2 tsp. salt
2 eggs
Butter or margarine, melted
In large mixer bowl combine 1 1/2 cups flour and the yeast.In saucepan, heat milk, sugar, salt and 1/3 cup butter or margarine until warm (115 to 120 degrees) and butter is almost melted;stir constantly. Add to flour mixture; add eggs. Beat at low
speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface.Cover; let
rise in warm place until double (about 1 hour). Punch down;divide dough in half. Cover, let rest 10 minutes. On lightly floured surface, roll each half of the dough to 1/4 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with melted butter. Make an off-center crease in each round.Fold so large half overlaps small half slightly. Place rolls,with large halves up, side by side in a greased 13 x 9 x 2 inchbaking pan.Cover, let rise until nearly double (about 30 minutes).Bake in a 375 degree oven for 15 to 18 minutes or until done.Makes about 2 dozen.