1 medium pineapple
8 oz. strawberries, hulled
4 oz. black grapes, seeded
1 lemon, juiced
1 orange, juice, rind grated
1/4 pint sweet white wine
1 oz. powdered sugar, if needed, or sugar substitute
Cut pineapple in half through center of leaves and fruit. Cut away flesh, taking care not to pierce the skin. Put shells in refrigerator to chill. Discard hard core of the pineapple and cut flesh into cubes. Stir pineapple, strawberries and grapes together. Mix lemon juice, orange rind and juice, wine and sugar, if using. Pour over fruit. Stir, cover and chill. To serve, pile fruit into pineapple shells, placing strawberries and grapes on top.
1 Tbls. canola oil
4 loin lamb chops
2 Tbls. all-purpose flour
2/3 C. chicken or beef broth
14 oz. canned tomatoes
1 garlic clove crushed
2 tsp. tomato paste
4 celery stalks thinly sliced
1 tsp. salt
Freshly-ground pepper to taste
Chopped parsley
Heat oil in pan. Coat chops with flour and brown quickly. Transfer to crock pot. Add remaining ingredients to pan and bring to a boil. Pour over lamb and cook on high for 30 minutes, then on low for 5 to 7 hours. Taste to check seasoning and sprinkle with plenty of chopped parsley.
1 Tbls. butter
16 chocolate candy bars with almonds-1 oz. each broken
30 large marshmallows
1/3 C. milk
1/2 pint whipping cream
Grease crock pot with butter, turn to high for 10 minutes while assembling recipe. Place candy bars, marshmallows and milk in crock pot. Cook on low, stirring every 30 minutes during first hour until melted and smooth. Gradually add whipping cream. Cook on low 2 to 6 hours. Serve with fruit pieces or cake cubes.
1 medium orange
1/2 C. shortening
2 Tbls. granulated sugar replacement, or granulated fructose
1 egg
2 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. buttermilk
Juice and grate the rind of the orange; remove seeds from the juice. Cream together shortening and sugar replacement. Add egg, orange juice and grated orange rind, beating until light and fluffy. Combine flour, baking powder, baking soda and salt in sifter; add alternately with buttermilk to creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 inches apart. Bake at 375 degrees F. for 10 to 12 minutes.
1 Tbls. Butter or margarine
1 Boned, rolled, tied veal shoulder or leg roast (3 pounds)
8 oz. Mushrooms, quartered
24-36 very small carrots or 6-8 med. carrots
2 Tbls. Chopped fresh dill or 2 tsp. p. dry dill weed
1/8 tsp. Ground white pepper
1/4 C. Lemon juice
1/2 C. Dry white wine
3 Tbls. Cornstarch
1/3 C. Whipping cream
Twist of lemon peel
Dill sprigs
Melt butter in a wide nonstick frying pan over medium high heat. Add veal and brown well on all sides, then place in a 4 quart or larger electric crock pot. Surround veal with mushrooms and carrots (if using medium size carrots, first cut each in half crosswise, then cut lengthwise into quarters.) Sprinkle with chopped dill and white pepper. Pour in lemon juice and wine. Cover and cook at low setting until veal is very tender when pierced (7 1/2-9 hours). Carefully lift veal to a warm deep platter. Using a slotted spoon, lift carrots and mushrooms from crock pot and arrange around veal, keep warm. In a small bowl, mix cornstarch and cream, blend into liquid in crock pot. Increase crock pot heat setting to high, cover and cook, stirring 2 or 3 times until sauce is thickened (15-20 more minutes). Season with salt. To serve, remove and discard strings from veal. Slice across the grain. Spoon some of the sauce over veal and vegetables, if desired, garnish with lemon peel and dill sprigs. Serve remaining sauce in a bowl or pitcher to add taste.
1 medium orange
1/2 C. raw cranberries
sugar substitute equal to 1 Tbls. sugar
1 package sugar free gelatin, red
3/4 C. boiling water
1/2 C. cold water
ice cubes
Quarter the orange and remove seeds. Combine orange and cranberries in food processor, and chop finely. Add sugar substitute, and set aside. Dissolve gelatin in boiling water. Combine cold water and enough ice cubes to make 1 C. ice water. Add water to gelatin, and stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a 2~C. mold or an 8~ inch square pan, which has been sprayed with pan spray. Chill until firm.
1 medium onion, thinly sliced and separated into rings
5 medium potatoes, thinly sliced
1/2 tsp. salt
1/4 tsp. pepper, if desired
1/2 tsp. imitation butter flavor
2 C. skim milk
Cut onion slices in half. Place layer of potatoes and layer of onion in small casserole dish, separating onion into half rings while spreading. Sprinkle part of the salt and pepper over this layer. Repeat until vegetables and seasonings are used up. Mix butter flavor with milk and pour over potatoes. Bake in oven for 1 hour and 15 minutes at 400 degrees F., or cook 15 to 20 minutes on high in the microwave, and place a large plate under casserole to collect boiled over liquid. Rotate dish in microwave 180 degrees when potatoes are half done.
1 small roast
1 jar Greek salad peppers pepperoncini 24 oz.
Chopped garlic to taste
Place the roast into crock pot. Dump entire jar of peppers and liquid over it. Cook all day on low.
1 medium onion, thinly sliced
1 large clove garlic, finely chopped
2 Tbls. margarine, or butter
1/2 C. water
1 Tbls. instant chicken bouillon
1/2 tsp. salt
1/4 tsp. dried dill weed
1/8 tsp. pepper
1 lb. carrots, cut crosswise into1/8~inch strips
2 medium fennel bulbs, cut into 1/4~inch slices
Cook and stir onion and garlic in margarine in 10~inch skillet over medium heat until onion is tender, about 5 minutes. Stir in water, chicken bouillon, salt, dill weed and pepper. Add carrots and fennel. Heat to boiling; reduce heat. Cover and simmer until carrots are tender, about 12 minutes. Sprinkle with snipped parsley, if desired.
1 small Onion, chopped
3 medium Carrots, chopped
1 can Tomatoes, canned, diced, 14
1 can Garbanzo beans, canned
1 C. Chicken broth, reduced sodium
3 Cloves Garlic, minced
1/4 tsp. Nutmeg
1/4 tsp. Cinnamon
1 tsp. Cumin
1/2 tsp. Turmeric
1/4 tsp. Cayenne
1 1/2 C. Couscous, cooked
Throw everything in the pot and mix it up (no couscous though). Cover, cook on low 8-10 hours {High: 3-4 hours. Add cooked couscous during last 15 minutes of cooking.