1 pound asparagus stalks
3 large red peppers
3~1/2 Tbls. olive oil
1 Tbls. balsamic vinegar
1/2 tsp. fresh thyme leaves
salt and pepper
Peel the asparagus, if necessary, and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but still firm. Drain under cold water and set the stalks aside. Broil the peppers on all sides until lightly scorched. Place the cooked peppers in a paper bag for 10 minutes. Remove the peppers and peel off the skin. Cut open the peppers and remove the stem, seeds and white flesh. Puree the peppers in the food processor. Mix in the olive oil, balsamic vinegar and thyme. Taste for seasoning and add salt and pepper, if desired. Place equal amounts of the puree on 4 serving dishes. Top with equal amounts of asparagus.
1/3 pound sweet Italian sausage to 1/2 pound
1 can stewed tomatoes-15 oz. chopped
4 cans sliced mushrooms-8 oz. each do not drain
1/4 tsp. onion and/or garlic powders to 1/2 tsp.
1/2 tsp. basil and/or oregano
3 cans Italian-style green beans-16 oz. each- 2 of them, drained
1/2 C. Parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Cook, covered, in a crock pot on low up to 3 hours or bake at 250 degrees in a covered casserole for 30 minutes to 2 hours.
1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet’N Low
1/2 C. fruit juice
1 envelope unflavored gelatin
1/2 C. evaporated skim milk
2 Tbls. lemon juice
1 tsp. vanilla
Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2 teaspoon vanilla and Sweet’N Low. Blend in blender. Blend until smooth. Pour onto wax paper lined small cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Place on a slightly damp dish towel. Carefully peel away wax paper. Cool. Spread with cream filling and roll up “Jelly~roll” style. Place the roll in freezer for storage. Remove from freezer a few minutes before serving time. Slice. CREAM FILLING: Mix fruit juice, gelatin, and milk. Add lemon juice, add 1 teaspoon vanilla.
1/3 C. sugar
1/2 C. brown sugar
2 tsp. margarine melted
1/2 can evaporated milk
3/4 C. Bisquik
2 eggs
2 C. peaches mashed
2 tsp. vanilla
3/4 tsp. cinnamon
Spray crock pot with non-stick cooking spray. Combine sugars and Bisquik. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon. Pour into crock pot. Cook on low for 6 to 8 hours. Add onions, salt, and pepper to taste. Dot evenly with ketchup and mustard, top with cheese slices. Cover and cook on low for 7 to 9 hours.
1 pint very red ripe strawberries
1 medium orange
2 Tbls. orange juice
2 Tbls. sweet vermouth
sugar substitute equivalent to 1 Tbls. sugar (optional) Wash and hull strawberries cut in half. Slice ends off orange quarter orange lengthwise; slice orange wedges crosswise with rinds left on, as thin as possible. Put strawberries and oranges in bowl; mix well. Mix together orange juice and sweet vermouth; drizzle over fruit mixture; stir to mix. Check to see if berries have enough natural sweetness; if not, add sweetener. Cover bowl. Chill in refrigerator 2 hours before serving. Stir gently several times to blend flavors.
1/3 C. shallots slice thin
1 garlic clove minced
8 oz. small mushrooms quarter
2 C. fresh or frozen cranberries unthawed
1 dry bay leaf
2 3/4 pounds boneless lean beef round tip
or rump to 3 pounds cut 1 inch cubes
1/3 C. all purpose flour
1 Tbls. brown sugar firmly packed
1/2 tsp. freshly ground black pepper
1 tsp. dry thyme
3/4 C. dry red wine
1/3 C. beef broth
1/4 C. Madeira or cream sherry
2 Tbls. tomato paste
2 Tbls. cornstarch blended with
2 Tbls. cold water
Salt to taste
Chopped fresh parsley
In a 3 quart or larger electric crock pot, combine shallots, garlic, mushrooms, cranberries, and bay leaf. Coat beef cubes with flour, then add to cooker and sprinkle with sugar, pepper, and thyme. In a small bowl, mix wine, broth, Madeira, and tomato paste, pour over beef mixture. Cover and cook at low setting until beef is very tender when pierced 8 to 9 hours. Blend cornstarch mixture into stew. Increase cooker heat setting to high, cover and cook, stirring 2 or 3 times, until sauce is thickened about 20 more minutes. Season to taste with salt, sprinkle with parsley.
1 pint oysters, with liquid
1 Tbls. butter
2 C. milk, low fat
1/8 tsp. cayenne pepper
Combine oysters, oyster liquid, and butter in a skillet. Cook until oyster edges curl. Add milk. Heat just to boiling. Sprinkle with cayenne pepper. Ladle into hot bowls. Garnish with chopped fresh parsley, if desired.
1/3 C. olive oil
1 garlic clove crushed
1 pound small white beans soaked overnight and drained
2 C. chopped tomatoes
2 cans white tuna in water 6 1/2 oz. each drained, chunked
2 sprigs basil finely chopped
Salt to taste
Freshly ground black pepper to taste
Sauté garlic in oil until brown, discard garlic. Combine oil with beans and 1 1/2 quarts water in crock pot. Cover and cook on high 2 hours. Turn heat to low, cover and cook 8 hours. Add remaining ingredients, cover and cook on high for 30 minutes.
1/3 C. lentils
1 medium onion chopped
2 small carrots chopped
1 celery stalk chopped
2 1/2 Tbls. oil
1/2 pound tomatoes
1 tsp. grated fresh ginger
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. freshly ground black pepper
6 C. beef stock
1 pound ground lamb
1/3 C. chicken stock
4 Tbls. plain flour
1 tsp. salt
1 garlic clove minced
1 1/2 Tbls. chopped fresh parsley
Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and allow to stand for one hour. Return to the heat and simmer for one hour. Add a little more water if necessary. Drain. Sauté the onion, carrots and celery in the oil until the onion is transparent. Put into the crockery pot. Add the lentils, tomatoes, ginger, salt, cumin, pepper and beef stock. Cover and cook on the low setting for four hours. Mix together the ground lamb, chicken stock, flour, salt, garlic and parsley. Form into small balls and drop into the soup. Cook for another 45 minutes.
1 pie crust
2 C. heavy cream
6 oz. cream cheese, softened
2 tsp. vanilla extract
10 oz. raspberry fruit spread
raspberries (optional)
mint leaves (optional)
Preheat oven to 375 degrees F. Roll out pastry to an 11~inch circle. Line a 9~inch pie plate. Trim and flute edges. Prick bottom and sides with fork. Bake 15 minutes, or until golden brown. Cool completely on wire rack. Beat cream in small bowl on High until stiff peaks form; set aside. Combine cream cheese and vanilla in medium bowl; beat until light and fluffy. Blend in fruit spread, scraping sides of bowl frequently. Reserve 1/2 C. of whipped cream for garnish. Fold remaining whipped cream into cream cheese mixture until no white streaks remain. Spread evenly into cooled piecrust. Chill at least 2 hours. Just before serving, spoon reserved whipped cream around edge of pie. Garnish with raspberries and fresh mint leaves, if desired.