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Good Afternoon & Good Night`s & Sweet Dream`s All CS`s & Marty!! -- Love & Care to All Joyce, 14:03:31 06/04/07 Mon [1]

JICAMA SALAD WITH
CILANTRO LIME DRESSING
Yield: 6 servings
INGREDIENTS
1/2 large jicama, peeled (about 12 ounces)
1-1/2 medium zucchini, sliced
1 small orange, peeled, cut into segments
2-3 thin slices red onion
Cilantro Lime Dressing (recipe to follow)
Salt and pepper, to taste
Lettuce leaves
DIRECTIONS
Cut jicama into sticks about 1-1/2 x 1/2 inches. Combine jicama, zucchini,
orange, and onion in bowl. Pour Cilantro Lime Dressing over and toss;
season to taste with salt and pepper.
~~~~~~~~~~~~~~~~~
CILANTRO LIME DRESSING
Yield: Makes about 1/4 cup
INGREDIENTS
2 tablespoons lime juice
1 tablespoon orange juice
1-2 tablespoons olive, or vegetable oil
2 tablespoons finely chopped cilantro
2 teaspoons sugar or Splenda sweetener
DIRECTIONS
Mix all ingredients; refrigerate until
serving time. Mix again before using.

ASPARAGUS POLENTA BAKE
Yield: 6 servings
6 ounces portobello mushrooms, thinly sliced
8 ounces asparagus, cut into 1-inch pieces
1-2 teaspoons olive oil
1 package (16 ounces) prepared Italian-Herb polenta
1 cup water
1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced
1/4-1/2 cup (1-2 ounces) shredded Parmesan cheese
DIRECTIONS
Saute mushrooms and asparagus in oil in large skillet
2 to 3 minutes; cook, covered, until asparagus is
crisp-tender, about 5 minutes.
Mash polenta in medium saucepan; mix in water and cook
over medium heat, whisking until smooth and hot, about
5 minutes. Stir in mushrooms and asparagus, and sun-dried
tomatoes. Spoon mixture into 4 ramekins or a shallow
casserole or quiche dish; sprinkle with Parmesan cheese.
Bake at 425 degrees F. until cheese is browned
and polenta puffed, about 20 minutes.
Tip: If sun-dried tomatoes need to be softened,
soak in hot water to cover, 5 to 10 minutes.
**********************
CINNAMON-SPRINKLED FRENCH TOAST
Yield: 4 servings
Notes: This is a super way to use day-old or slightly stale
bread. Top with your favorite light syrup or fresh berries.
INGREDIENTS
1 egg plus 2 egg whites
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
8 slices bread
Butter-flavored cooking spray
DIRECTIONS
Whisk together egg, egg whites, milk, vanilla, and cinnamon.
Coat both sides of bread slices with egg mixture.Spray large skillet with cooking spray; heat over medium heat until hot. Place bread slices in skillet and cook until golden;turn slices and cook until golden. If cooking French toast in
2 batches, re-coat skillet with cooking spray between batches.Place 2 slices of toast on each serving
plate; garnish with cinnamon.
**********************
TINY PEAS AND PEARL ONIONS
Yield: 6 servings
Note: Mint and dill offer refreshing flavor and are
often used together in Mediterranean dishes.
INGREDIENTS
1 package (8 ounces) frozen tiny peas 1/2 package (16-ounce size) frozen small whole onions
1/4 cup water
2-3 teaspoons margarine
1/4 - 1/2 teaspoon dried mint leaves
1/4 - 1/2 teaspoon dried dill weed
Salt and pepper, to taste
DIRECTIONS
Heat peas, onions, and water to boiling in medium saucepan;reduce heat and simmer until vegetables are tender, 8 to 10,minutes. Drain. Add margarine and herbs to vegetables, stirring until margarine is melted. Season to taste with salt and pepper.
************************
APPLE HONEY KUCHEN
Yield: 2 kuchen (16 servings each)
Notes: Use your favorite baking apple, tart or sweet,
for this special brunch bread.
INGREDIENTS
1 package active dry yeast
3/4 cup warm fat-free milk (110-115 degrees)
6 tablespoons granulated sugar, divided
4 tablespoons margarine, divided
1 egg
2-3 cups all-purpose flour
3/4 teaspoon salt
1 pound tart, or sweet, baking apples, peeled, sliced
1/2 cup raisins
1/4 cup light brown sugar
2 tablespoons grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2-4 tablespoons honey
Fat-free milk
DIRECTIONS
Mix yeast, 3/4 cup milk, and 2 tablespoons granulated sugar
in large bowl; let stand 5 minutes. Add 2 tablespoons
margarine, egg, 2 cups flour, and salt, mixing until smooth.
Mix in enough remaining 1 cup flour to make smooth dough.Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl;
let rise, covered in warm place until double in size,
1 to 1-1/2 hours. Punch down dough.
Heat remaining 2 tablespoons margarine in large skillet
until melted; add apples and cook over medium heat until
apples are tender, 5 to 8 minutes. Stir in raisins;remove from heat. Mix brown sugar, orange rind, cinnamon,
and nutmeg; sprinkle over apple mixture and toss.Divide dough into 2 equal pieces. Roll each piece of dough
on floured surface into 12-inch round. Arrange apple mixture
on half of each round; drizzle each with 1 to 2 tablespoons
honey. Brush edges of dough with milk; fold dough over
filling and press edges with tines of fork to seal.Transfer kuchen to greased cookie sheets; sprinkle with
remaining 4 tablespoons granulated sugar. Let rise,loosely covered, until impression of finger remains in
dough when touched, about 1 hour. Reseal edges of kuchen,if necessary. Bake kuchen at 375 degrees F. until golden,
about 20 minutes. Slide onto wire racks to cool; serve warm.
*********************
SALSA BEAN DIP
Yield: 14 servings (2 tablespoons each)
INGREDIENTS
3/4 cup mild or medium thick and chunky salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder (or to taste)
1 teaspoon ground cumin
1/8 teaspoon salt
DIRECTIONS
Place the salsa in a sieve over a large bowl.Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve,about 3 to 4 minutes. Discard the liquid.In the bowl, mash the beans slightly with a fork.Add the chunky portion of the salsa, lemon juice,chili powder, and cumin. Stir until combined.Transfer to a serving bowl.Serve at once or cover and refrigerate for several hours.Serve with baked corn chips. Leftover dip will keep
in the refrigerator for 3 to 4 days.
**********************
CIOPPINO
Yield: 6 servings
Notes: Our version of this classic Italian soup is made with
shellfish. Clams in their shells are traditionally used, but
canned whole clams may be substituted, if you prefer.
INGREDIENTS
1 large onion, thinly sliced
1 green bell pepper, diced
1 cup sliced green onions and tops
3 cloves garlic, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) reduced-sodium diced tomatoes, undrained
1 cup dry white wine or clam juice
1 cup water
1 teaspoon dried tarragon leaves
1 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crumbled
1 bay leaf
1 cup diced fresh tomato
1 pound crabmeat, flaked or firm white fish, cubed
8-12 ounces shrimp, peeled, deveined
16 clams in shells, cleaned
Salt and pepper to taste
DIRECTIONS
Saute onion, bell pepper, green onions, and garlic in oil in
large saucepan, over low heat, until tender, stirring frequently.
Add canned tomatoes and liquid, wine, water, and herbs. Heat to
boiling; reduce heat and simmer, covered 1 hour.
Add fresh tomato, crabmeat, shrimp, and clams; heat to boiling.
Reduce heat and simmer until shrimp are cooked and clams have
opened, about 8 minutes. Discard bay leaf and any clams that
have not opened. Season to taste with salt and pepper.
******************
FRIED CORN
Yield: 6 servings
Notes: Lightly flavored with mesquite, and wonderfully
delicious! Use fresh corn, if you can.
INGREDIENTS
Mesquite-flavored vegetable cooking spray
3 cups fresh corn cut from the cob (3-4 ears)
or frozen, thawed whole-kernel corn
1 green bell pepper, sliced
1 red bell pepper, sliced
1/4 cup water
Salt and pepper, to taste
DIRECTIONS
Spray large skillet with cooking spray; heat over medium
heat until hot. Add corn, bell pepper, and garlic to skillet;
spray generously with cooking spray. Cook, covered, over
medium-low heat until vegetables are very tender and
browned, about 25 minutes, stirring occasionally.
Stir water into skillet; cook, covered, over low heat
until water is absorbed, about 15 minutes. Season to
taste with salt and pepper.
************************
Sesame Chicken
1 chicken, cut up
� cup Mazola oil
� cup soy sauce
3 Tbsp. sesame seeds
2 Tbsp. white wine
1 clove garlic, halved
1 medium onion, chopped
2 tsp. brown sugar
1 tsp. Accent
1 tsp. red chili powder
� tsp. powdered ginger
Mix everything except chicken and mix in blender at medium.
Pour into bowl.
Add chicken and marinate for 30 minutes (or more, turning
occasionally.)
Put chicken skin side up, in a shallow baking dish, single
layer. Bake uncovered at 350� for one hour.
Serves four.
****************
COMPANY CHICKEN
4-6 chicken breasts
� stick butter melted, mixed with
1 can cream of mushroom soup and
3-4 Tbsp. sherry (I use sherry wine vinegar)
1 can water chestnuts, sliced and drained
Mix together and
Pour this over the chicken breasts in a large casserole.
Sprinkle paprika over top for show
Bake uncovered at 350� for about 1 hour.
*******************
Pineapple Cream Pie
1 graham cracker crust or pre baked
1 8 ounce package of cream cheese softened
1 can sweetened condensed milk
1 large can crushed pineapple, drained
1/2 to 1 cup chopped pecans (optional)
Beat cream cheese until "fluffy". Beat in sweetened condensed
milk. Stir in pineapple and pecans. Put into pie crust and top
with whipped cream or "Cool Whip".Refrigerate for several hours.
***********************
Key lime cake
1 box Duncan Hines lemon cake mix
1 ( 4 serving size ) instant lemon pudding
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 Tbsp. key lime juice
Preheat oven to 350. Lightly grease a 9x13' pan or a bundt
pan.In a large bowl, mix all ingredients. Pour into prepared
pan.Bake 45 min. Pour glaze over cake while it's still warm.
~~~~~~~~~~~~
Glaze:
1 1/2 cups confectioners sugar
3 Tbsp. key lime juice
Mix together with a little more key lime juice if needed.
**********************
Fruity Lemonade Cooler with watermelon
2 cups water
1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix
3 cups chopped seedless watermelon
1 cup ice cubes
PLACE all ingredients in blender; cover.
BLEND on high speed until smooth.
POUR into four glasses to serve.
*****************
CRISPY CHICKEN W/BASIL SAUCE
2 lbs. Chicken cutlets
3-4 T. Flour
� t. Pepper
� c. Bread crumbs or Panko
� c. Parmesan
2 t. Seasoning
1 Garlic clove
3 oz. Pine nuts, toasted
1 Egg, beaten w/1 t. water
SAUCE:
1-1/2 c.Basil leaves
2 T.Lemon
1/3 c.Olive oil
Combine flour, pepper, crumbs, Parmsan, seasoning, garlic, pine nuts in processor till well blended. Coat cutlets in egg, crumb mixture and saut� till browned on both sides. In processor,combine basil, lemon, pepper and drizzle in oil till loose paste forms. Place spoonful of sauce on each cutlet.

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Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!! -- ♥Joyce♥, 12:49:27 05/24/07 Thu [1]
Good afternoon !!
Marty & All CS`s

Hope that you all will try one of the recipes to day Enjoy !! Have a Very good weekend.

WILD RICE MUFFINS
Yield: 12 muffins (1 per serving)
Note: Wild rice adds crunchy texture and a
nutritional boost to these hearty muffins.
INGREDIENTS
1/2 cup uncooked wild rice
1 teaspoon salt, divided
1 cup fat-free milk
4 tablespoons margarine, melted
2 egg whites
1 cup all-purpose flour
1/2 cup whole wheat flour
3 tablespoons baking powder
1 tablespoon sugar
DIRECTIONS
Heat rice, water, and 1/2 teaspoon salt to boiling in small
saucepan; reduce heat and simmer, covered, until rice is
tender, 45 to 50 minutes. Drain, if necessary, and cool.
Mix milk, margarine, egg, egg whites, and rice.
Add combined all-purpose and whole wheat flour, baking
powder, sugar and remaining 1/2 teaspoon salt, mixing
just until dry ingredients are moistened.
Spoon batter into 12 greased muffin cups.
Bake at 400 degrees until muffins are browned, 20 to 25 minutes.
Remove from pans and cool on wire racks.
***************************
NAVY BEAN SOUP WITH HAM
Yield: 6 servings (about 1-1/4 cups each)
Note: A quick-soak method is used for the beans. If you prefer
soaking the beans overnight, omit Step 1 and proceed with
Step 2 in the recipe.
INGREDIENTS
8 ounces dried navy, or Great Northern, beans, washed and sorted
1-1/2 cups cubed lean smoked ham (8 ounces), fat trimmed
2/3 cup chopped onion
2/3 cup chopped carrot
1 rib celery, thinly sliced
2 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon flour
4 cups reduced-sodium chicken broth
1 cup water
1/4 teaspoon dried thyme leaves
1 bay leaf
Salt and pepper, to taste
DIRECTIONS
Cover beans with 2 inches of water in large saucepan;
heat to boiling and boil, uncovered, 2 minutes. Remove
from heat and let stand, covered, 1 hour; drain.
Saute ham, onion, carrot, celery, and garlic in oil in
large saucepan until vegetables are tender, 5 to 8 minutes.
Stir in flour; cook over medium heat 1 minute.
Add beans, broth, water, and herbs to saucepan; heat to
boiling. Reduce heat and simmer, covered, until beans are
tender, 1-1/4 to 1-1/2 hours. Discard bay leaf; season to
taste with salt and pepper.
***********************
WILD RICE, CHEESE, AND VEGETABLE CASSEROLE
Yield: 4 servings (About 1-1/4 cups each)
Notes: Delicious, with a generous amount of melty cheese.
The vegetables can vary according to season and availability.
INGREDIENTS
1 package (6-1/4 ounces) wild and white rice mix,
cooked with out spice packet
1-1/2 cups cut asparagus spears, blanched
1-1/2 cups halved small Brussels sprouts, blanched
3 ounces fat-free cream cheese, cubed
3/4 cup (3 ounces) shredded fat-free mozzarella cheese
3-4 ounces goat cheese, crumbled
Salt and pepper, to taste
DIRECTIONS
Mix rice, vegetables, and cheeses; season to taste with
salt and pepper. Spoon into 1-1/2 quart casserole.
Bake, covered, at 350 degrees F. until casserole is
hot and cheese is melted, about 30 minutes.
***************************
CRAB PIE
Yield: 32 servings
INGREDIENTS
2 teaspoons all-purpose flour
1/8 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 cup no-cholesterol real egg product
1/4 cup chopped red bell pepper
1 can (13-1/2 ounces)
artichoke hearts, drained and chopped
Vegetable cooking spray
32 phyllo pastry sheets, cut into squares
3 tablespoons low-fat grated Parmesan cheese
2 tablespoons chives
1 tablespoon low-fat margarine
DIRECTIONS
Combine flour, thyme, pepper, and egg product in a bowl.
Add peppers, artichokes, and crabmeat. Stir well.
Preheat oven to 350 degrees F. Coat muffin tins with
cooking spray. Gently press phyllo squares into each muffin
cup allowing the ends to overlap the top. Spoon the crabmeat
mixture evenly into the phyllo cups. Sprinkle with cheese
and chives. Brush the edges of the phyllo with margarine.
Bake for 20 minutes or until filling is set
and edges of the phyllo are golden brown.
***************************
VEGETABLE PUFF
Yield: 6 servings
Note: Perfect for brunch or lunch,
vegetables are baked with an egg custard.
INGREDIENTS
Vegetable cooking spray
4 ounces mushrooms, sliced
1/2 cup chopped red bell pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 pound broccoflower, cooked, coarsely chopped
1 cup finely shredded carrots, cooked
2/3 cup frozen corn, thawed
2 teaspoons lemon juice
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup fat-free half and half or fat-free milk
2 tablespoons flour
1 cup no-cholesterol real egg product
5 large egg whites
1/2 teaspoon cream of tartar
DIRECTIONS
Spray large skillet with cooking spray; heat over medium heat
until hot. Saute mushrooms, bell pepper, shallots, and garlic
until tender, about 4 minutes. Stir in broccoflower, carrots,
corn, lemon juice, and thyme; saute 5 minutes. Transfer
mixture to large bowl and stir in salt and pepper.
Whisk half and half and flour until smooth in small
saucepan. Heat to boiling; boil, whisking constantly,
until thickened, about 1 minute. Whisk about half the
mixture into egg product; whisk egg mixture back into
half and half. Stir into vegetable mixture.
Beat egg whites in large bowl until foamy. Add cream of
tartar and continue beating until stiff peaks form; fold
into vegetable mixture. Transfer mixture to a lightly greased
1-1/2 quart casserole. Place casserole in a large roasting
pan on center rack of oven; add 2 inches hot water to pan.
Bake, uncovered, at 375 degrees 35 minutes or until casserole
is puffed and lightly browned on top. Serve immediately.
**************************
Banana Split Pie
1 medium banana, sliced
1 chocolate graham cracker crust
1 3 oz. pkg. vanilla instant pudding
2/3 cup non fat dry milk powder
8 oz. can crushed pineapple
� cup water
1 cup sliced strawberries
� cup Cool Whip
2 tsp. chocolate syrup
4 maraschino cherries
Put bananas in crust. Whisk together pudding,
milk powder, pineapple, water and pour in the
shell over bananas. Put in refrigerator for 15 minutes.
Top with strawberries. Top with cool whip.
Drizzle with syrup. Top with cherries.
**************************
TAMALE PIE CASSEROLE
1-1/2 lb. hamburger
1 med. size onion
2 c. stewed tomatoes
1 sm. can tomato sauce
2 c. whole kernel corn
1 c. sliced ripe olives
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 clove garlic, minced
1/4 c. green pepper, chopped
TOPPING:
1-1/2 c. milk
1/2 c. cornmeal
2 tbsp. butter
1 tsp. salt
2 eggs, lightly beaten
1 c. shredded cheese
Brown hamburger and onion. Add tomatoes, sauce, corn, olives,
green pepper and seasonings and cook for about 20 minutes. Pour
into well greased 8 x 12 inch baking dish or large casserole.
For Topping: Mix the milk, cornmeal, butter and salt; cook until
thick. Add the eggs and cheese; mix well and pour over meat
mixture. Bake until top is browned at 350 degrees, about 45
minutes to 1 hour.
********************
PEACH COFFEE CAKE
1/2 cup uncooked oats
2 tbs. flour
1/2 cup firmly packed brown sugar
1/2 tsp. cinnamon
3 tbs. butter or margarine, cut up
1/2 cup chopped pecans
1 3/4 cups all purpose flour
1 1/2 tsps. baking powder
1/2 tsps. baking soda
1/4 tsp. salt
6 tbs. butter or margarine, softened
2/3 cup granulated Sugar
2 large eggs
1 tsp. vanilla
1/2 pint (1 cup) sour cream
1 1/4 pounds peaches, peeled and cut into 1 inch chunks (2 cups)
confections sugar (optional)
Preheat oven to 350 degrees. Grease a 9 inch square baking pan.
Combine oats, flour, brown sugar and cinnamon in medium bowl.
With pastry blender or fork, cut in butter until mixture
resembles coarse crumbs. Stir in pecans.
Combine flour, baking powder, baking soda and salt in medium
bowl.Beat butter and sugar in mixer bowl at medium speed until light
and fluffy. Beat in eggs, one at a time, then add vanilla. Add
sour cream alternately with dry ingredients, beginning and
ending with dry ingredients; beat just until combined.
Spread batter in prepared pan. Sprinkle evenly with half the
streusel. Spoon peaches on top; sprinkle with remaining
streusel.
Bake 50 to 60 minutes, until toothpick inserted in center comes
out clean. Cool in pan on wire rack 30 minutes. Sprinkle with
confectioners sugar. Serve warm or at room temperature.
**************************
LEMON CHEESE CAKE
Cheesecake
8 oz. cream cheese, softened
1 cup sugar
3 oz. pkg. lemon Jello
1 cup hot water
1 large container Cool Whip or 2 pkg. Dream Whip
In a blender, blend sugar and cream cheese together.
Mix Jello with hot water. Pour into cream cheese mixture.
Blend well. Chill till mixture sets to syrupy consistency.
DON'T LET IT SET!
Fold in Cool Whip.
Pour into crust and chill until set.
Crust:
1� cups graham cracker crumbs
3 T. brown sugar
1 T. sugar
5 T. melted butter
Mix together and press into a 9" x 13" pan.
***************************
ORANGE DROP COOKIES
1� cups brown sugar
1 cup shortening
2 eggs
1 cup buttermilk (or sour milk)
3 cups flour
2 teaspoons baking powder
1 teaspoon soda
� teaspoon salt
1 teaspoon vanilla
Grated rind of 1 orange
Cream shortening and sugar; add eggs.
Dissolve soda in buttermilk, or sour milk, then,
stir baking powder into 3 cups flour.
Alternate adding buttermilk with flour into the creamed mixture.
Drop onto a greased cookie sheet and bake at 375� for about 10
minutes.
FROSTING:
1 egg yolk
Juice and rind of 1 orange
Enough powdered sugar to make desired consistency.
Frost and enjoy.
*************************
RASPBERRY CORDIAL
1 qt. raspberries (fresh)
3 cups sugar
1/5 vodka
Put in jug and mix well.
Refrigerate and stir everyday for two weeks.
After 2 weeks strain through cheesecloth.
Mix with lemon lime soda or ginger ale to taste.
**********************
TOFFEE MALTED COOKIES
1 cup butter or margarine, softened
� cup sugar
� cup packed brown sugar
2 eggs
1 pkg. 3.4 oz. instant vanilla pudding
1 tsp. vanilla
2� cups flour
1 cup quick cooking oats
1 tsp. baking soda
� tsp. salt
1 cup malted milk balls, chopped
� cup English toffee bits or almond brickle chips
In mixing bowl cream butter and sugar.
Add eggs one at a time; beating well after each addition.
Add pudding mix and vanilla.
Combine remaining dry ingredients.
Add to the cream mixture.
Add malted milk balls and toffee bits.
The dough will be stiff.
Drop by rounded teaspoonfuls onto ungreased
baking sheet 2" apart.
Bake 350� 12-15 minutes or 'until brown.
*************************
Pistachio Heath Bar Dessert
1 oblong angel food cake
2 packages pistachio instant pudding, prepared
1 small cont cool whip, thawed
4 Heath bars, crumbled
Begin with a layer of cake sliced thin, layer of pudding,layer of cool whip, repeat. Sprinkle with Heath bars over top.Refrigerate.

& Sweet Dream`s to ya all!!

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Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!! -- Joyce/Mom, 18:50:51 05/17/07 Thu [1]

Got to go to 2 to see new Recipes.Hope that you will have a look!!

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