1 C. fresh or frozen berries (blueberries, strawberries or raspberries)
1 tsp. low calorie pectin
1 tsp. sugar replacement
Place berries in top of double boiler. Cook over boiling water until soft and juicy. Crush berries against sides of double boiler. Add pectin and sugar replacement. Blend in thoroughly. Cook until medium thick. To microwave, place berries in glass bowl. Cook on High for 4 minutes until soft and juicy. Crush berries against sides of bowl. Add pectin and sugar replacement. Blend in thoroughly. Cook on High for 30 seconds.
1 pound round steak
2 tablespoons lard
2 potatoes — sliced
8 green chiles — roasted and peeled
2 small onion — sliced
1 cup tomatoes — cooked
1 clove garlic — finely chopped
1 tablespoon vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper,
and flour. Cut into small pieces. Brown in hot lard. Cook until meat is
tender. Add vegetables; season to taste. Cover. Simmer until vegetables
are tender.
1 lb. lean ground beef
salt and pepper, to taste
1 C. cheddar cheese, shredded
1 C. dairy sour cream
2/3 C. salad dressing
2 Tbsp. onion, finely chopped
2 C. Bisquick
1/2 C. water
2~3 thin sliced tomatoes
3/4 C. chopped green bell peppers
paprika, optional
Heat the oven to 375ยบ. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, salad dressing and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13x9x2″, pressing the dough 1/2″ up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares.
1 can pork and beans 53 oz.
1/4 C. Worcestershire sauce
1/2 C. brown sugar
1/4 C. ketchup
2 tsp. chili powder
1 1/2 pounds ground beef to 2 pounds
1 C. Minute Rice to 1 1/2 C. uncooked
Salt to taste
Freshly ground black pepper to taste
1 green pepper sliced
1 medium onion sliced
Empty pork and beans into crock pot. Add Worcestershire sauce, brown sugar, ketchup and chili powder to suit your own taste. Mix ground beef, rice, salt and pepper, form into meatballs. Brown the meatballs and pour off the excess grease then add them into crock pot on top of beans. Place sliced onion and green pepper on top of meat balls. Cook on high for 1 hour. Turn down to low and cook for an additional 4 to 6 hours.
1 small eggplant (about 1 pound) cut into 3/4 inch cubes
8 Tbsp olive oil
2 large red bell peppers — cut into 3/4 inch
1 large onion — coarsely chopped
12 oz small zucchini — cut into 3/4 inch
1 lb. tomatoes
peeled, seeded, coarsely chopped
4 garlic cloves — chopped
1 Tbsp chopped fresh thyme — or 1 tsp. dried
1 bay leaf
2 tsp. red wine vinegar (optional)
1/3 cup chopped fresh basil
Place eggplant in colander. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels.
Heat 4 Tbsp olive oil in heavy large non-stick skillet over med-hi heat. Add eggplant and saute until brown and cooked through, about 6 minutes. Transfer eggplant to large bowl. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add bell peppers and saute until light brown, about 5 minutes. Add bell peppers to eggplant. Add 1 Tbsp olive oil to same skillet. Add chopped onion and saute until light brown, about 4 minutes. Add onion to eggplant. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add zucchini and brown lightly, about 3 minutes. Add zucchini to eggplant mixture. Heat 1 Tbsp olive oil in same skillet. Add tomatoes, garlic, thyme and bay leaf and saute mixture 3 minutes. Return all vegetables to skillet. Reduce heat to medium, cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes.
Season to taste with salt and pepper. Mix in vinegar, if desired. Discard bay leaf. Mix basil into ratatouille and serve. Serve cold or slightly warm as an appetizer, main course, or side dish.
Serves 6.
1 lb. lean ground beef or ground turkey
1 C. chopped onion
1 C. chopped green pepper
1 ~ 2 Tbsp. chili powder or season to taste
1 ~ 2 tsp. salt
16 oz. can tomatoes, (may use crushed)
1 tsp. black pepper or to taste
1 C. water
3/4 C. rice
In a large heavy pan, brown the meat, stirring continuously to break up any large pieces. Drain off all except 1 Tbsp. of fat. Stir in the onion, pepper and garlic. Cook and stir until the onion is tender, about 5 minutes. Season with salt, pepper and chili powder. Add the tomatoes, water and rice. Bring to a boil. Stir once, then cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Serves 4.
1 can mushrooms 4 oz.
1 1/2 pounds cubed round steak
4 celery stalks sliced
2 medium onions sliced
3 bouillon cubes dissolved in
1 C. hot water
3 Tbls. soy sauce
2 tsp. Worcestershire sauce
1 can Chinese vegetables-16 oz.
2 Tbls. cornstarch mixed with
2 Tbls. water
Cook 8 to 10 hours in crock pot on low. One hour before serving, add Chinese vegetables and cornstarch water mixture.
2/3 pound Ground Pork
1 cup Chinese cabbage — Minced
2 each Green Onions — Minced
1 each Egg
1 tablespoon Light Soy Sauce
1/2 teaspoon Salt
1/2 teaspoon Orange Peel — Grated
1/2 teaspoon Hot Chili Oil
Cornstarch
40 each Won-ton wrappers — Cut into circles
1/2 cup Peanut Oil
1 cup Water
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch.
Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling.
Place two heavy 12″ skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish. Serve immediately.
1 each 8 oz. can tomato sauce
2 tablespoons Crushed red chili
1/2 teaspoon Cumin powder
1/2 teaspoon Oregano
1 teaspoon Salt
2 each Garlic cloves — minced (or
1/4 teaspoon Garlic powder)
2 teaspoons Vinegar
1 each Juice of half a lemon
Combine all ingredients and mix well. Let stand for 3 hours.
Excellent with tacos or as a dip for tortilla chips.
1 C. flour plus 2 Tbls. flour
3/4 tsp. baking soda
1 package instant beef broth
1 Tbls. onion flakes, minced
2 Tbls. margarine, melted
1 egg
2 tsp. honey
1/4 C. plain yogurt, low fat, plus 2 Tbls. plain yogurt, low fat
Preheat oven to 375 degrees F. In a small bowl, combine flour, baking soda, broth mix, and onion flakes. In larger bowl, combine remaining ingredients, beating with a fork until blended. Add dry ingredients to wet mixture. Mix with a spoon until all ingredients are moistened. Knead dough a few times until it holds together. Divide dough among 6 nonstick muffin C.. Bake 12 minutes, or until golden. Remove to rack to cool or serve warm.