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Date Posted: 12:49:27 05/24/07 Thu
Author: ♥Joyce♥
Subject: Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!!

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
¾ cup water
1 cup sliced strawberries
½ 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:
1½ 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
1½ cups brown sugar
1 cup shortening
2 eggs
1 cup buttermilk (or sour milk)
3 cups flour
2 teaspoons baking powder
1 teaspoon soda
¼ 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
½ cup sugar
½ cup packed brown sugar
2 eggs
1 pkg. 3.4 oz. instant vanilla pudding
1 tsp. vanilla
2¼ cups flour
1 cup quick cooking oats
1 tsp. baking soda
½ tsp. salt
1 cup malted milk balls, chopped
¾ 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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