Real Recipes

1 package Prunes, 16 oz. pitted
1 package Dried apricots, 11 oz.
2 cans Pineapple chunks, 13 1/2 oz. each, drained
1 can Peaches, sliced, 1 pound 13 oz.
1 C. Brown sugar
1/2 tsp. Curry powder, or 1 tsp.
14 oz. Ginger Ale

Combine all ingredients in removable liner. Place in base. Cover and cook on low 4-5 hours or auto 3 hours.

1 lb. extra lean ground beef
1 egg
1 tsp. salt
1/4 tsp. pepper
8 green onions with tops
1 qt. beef broth
3/4 C. carrots, thinly sliced
1/2 sm. head cabbage, shredded
2 tomatoes, peeled, cut in eighths
1 (48 oz.) can tomato sauce
1/2 C. rice
1 bay leaf
1 Tbls. soy sauce
2 Tbls. minced parsley for garnish

Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2 inch length and set aside. Meanwhile, bring broth to a boil. Shape meat into 1 inch balls. Drop them into broth along with the green onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover; simmer for 30 minutes, stir occasionally. Discard bay leaf, stir in soy sauce. Top each serving with parsley. Also good served with a drop of sour cream in each soup bowl.

1 C. uncooked brown rice
1/2 C. chopped onion
1/2 C. chopped green pepper
2 C. water
2 skinned, split chicken breasts
1 tsp. pepper
2 tsp. garlic powder

Mix rice, onion, green pepper and water, and put in nonstick 1~quart casserole, or line casserole dish with aluminum foil. Place halved chicken breasts on top of rice mixture and sprinkle with pepper and garlic powder. Bake covered at 350 degrees F. for 45 minutes to 1 hour until rice absorbs all water.

1 lb. cooked meat (chicken, ground beef, ground turkey, etc.)
2 cans mixed vegetables with juice
1 ~ 2 envelope gravy mix (according to meat used)
4 frozen pie crusts, thawed

In a skillet, combine all ingredients except crusts. Use just enough gravy mix to thicken filling. After mixture thickens pour into 2 of the pie crusts. Cover with remaining 2 crusts. Cut vents into top crusts and bake at 375º approximately 20 minutes or until crust is browned.

1 C. unbleached white flour
1/4 tsp. salt
1 C. skim milk
1 egg white

Preheat the oven to 425 degrees F. Oil muffin tins and preheat. Combine all ingredients in a bowl. Beat with a rotary beater or wire whisk just until smooth. Pour the batter into the hot muffin tins. Bake for 35 to 45 minutes or until brown.

1 package Pound Cake Mix, (16 oz.)
2/3 C. -Water
2 Whole Eggs
20 To 30 Maraschino Cherries, drained
3 Tbls. -All-purpose Flour

Turn the cake mix, water, and eggs into a large mixing bowl and beat with an electric beater on low. In a small bowl, combine the maraschino cherries with the flour. Toss the cherries well in the flour so that all the moisture on the cherries is absorbed. Pour the batter into a greased and floured 2-quart mold or spring-form pan, Drop the cherries into the batter from high enough up so they sink into it. (This maneuver keeps all the cherries, which are heavier than the batter, from sinking to the bottom of the cake.) Place the pan in the crock pot and cover with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 1/2 hours. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 to 15 minutes before you turn it out of the pan. Let it cool thoroughly before serving.

1 lb. ground beef
1 C. uncooked macaroni
1/2 C. green pepper, diced
1 can cheddar cheese soup
salt to taste
1/4 tsp. basil
1 Tbsp. instant onion
1/2 C. celery, diced
1 can tomato soup
2 tsp. sugar
dash of pepper

Combine all ingredients. When completely mixed, spoon into greased casserole or 9×9″ square pan. Refrigerate, covered for several hours or overnight. Bake in a 350º oven for 1 hour.

1 C. unbleached flour
1 C. whole wheat flour
1 C. brown sugar
1/2 C. Imperial Margarine, 30 percent less fat
1/2 C. pecans, toasted and chopped
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 egg
1 tsp. pure vanilla extract
8 oz. crushed pineapple in juice, drained
1/2 C. nonfat vanilla yogurt
1/4 C. light sour cream

Stir flours, sugar and margarine together until mixture is finely crumbled. Stir in nuts. Press 2 C. of flour mixture onto bottom of a 13 by 9 inch pan, which has been sprayed with vegetable coating. Stir cinnamon, baking soda and salt into remaining flour mixture. Beat in egg, vanilla, light sour cream, and vanilla yogurt until blended. Stir in pineapple. Pour batter evenly over pressed flour mixture in pan. Bake at 350 degrees F. for 40 minutes, or until batter pulls away from sides of pan. Cool slightly before cutting.

1 package Pound Cake Mix, (16 oz.)
2/3 C. Water
2 Whole Eggs

Turn the cake mix, water, and eggs into a large mixing bowl and beat by hand 300 times. Do it by hand-this give it a more from-scratch texture. Pour the batter into a greased and floured 2- quart mold or a spring-form pan. Set the pan in the crock pot and cover the top with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 1/2 hours. When a toothpick inserted in the center comes out clean, the cake is finished. Cool the cake on a rack for 10 minutes before you turn it out of the pan.

1 package pork cutlets, 1/2 inch thick each
1/2 C. flour
1 Tbls. olive oil
Salt to taste
Freshly ground black pepper to taste
1 medium onion chopped
1 large garlic clove minced
1 1/4 C. converted rice
13/4 C. chicken broth
1 package frozen green peas optional

Toss pork pieces with flour. In a large skillet over medium heat, brown the chops in the oil, sprinkling lightly with salt and pepper. Add chopped onions and minced garlic, continue cooking until onion is wilted. In a crock pot, place the rice, sprinkle with parsley, and then add the pork and onion mixture. Pour chicken broth into hot skillet and stir to loosen browned bits. Pour over pork and rice in the crock pot. Cover and cook on low for 6 to 8 hours. Add frozen green peas thawed run hot water over them during the last 1/2 hour, if desired.