1/2 C. Hoisin sauce
3 Tbls. Low-salt soy sauce
3/4 C. -ketchup
1/4 C. Dry sherry
Garlic clove, crushed
2 tsp. Sesame oil
1/3 C. Green onion, sliced
1/8 tsp. -pepper
1 1/2 pound Turkey breast slices, uncooked, cut into 1/4 inch strips
12 oz. Angel hair or fettucine pasta
Sesame seeds, toasted
In large bowl, combine Hoisin sauce, soy sauce, ketchup, sherry, garlic, sesame oil, green onion and pepper. Stir in turkey strips. Pour into crock pot. Cover, cook on low 4 1/2 to 5 hours or until turkey is tender. Spoon over cooked pasta, toss. Sprinkle with sesame seeds.
1 package (4~serving size) Jell~O Brand Sugar Free Gelatin, any flavor
3/4 C. boiling water
1/2 C. cold water
ice cubes
8 oz. vanilla yogurt, low fat
1/2 tsp. vanilla (optional)
Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 C.. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Stir in yogurt and vanilla. Pour into 5 individual dishes. Chill until set, about 30 minutes. Garnish, if desired.
1/2 C. Flour
1 tsp. Salt
1/8 tsp. Pepper
4 pound Beef or sirloin tips
1/2 C. Chopped green onions
2 C. Sliced mushrooms (4 oz.) OR
1/2 pound Mushrooms, sliced
1 can Condensed beef broth
1 tsp. Worcestershire sauce
2 tsp. Tomato paste or ketchup
1/4 C. Dry red wine or water
3 Tbls. Flour
1 Buttered noodles
Add sliced mushrooms, drained, (10-1/2) oz. can Combine 1/2 C. flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables, stir well. Cover and cook on low setting for 7 to 12 hours. One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 Tbls. flour, stir into crock pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.
1 package (4~serving size) Jell~O Brand Sugar Free Gelatin, any flavor
3/4 C. boiling water
1/2 C. cold water
ice cubes
1 C. melon balls (cantaloupe, honeydew, or watermelon)
Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1~1/4 C.. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Measure 1~1/3 C. gelatin; add melon. Pour into 7 individual dishes or a medium serving bowl. Beat remaining gelatin at high speed with electric mixer until thickened and doubled in volume. Spoon over gelatin mixture in dishes. Chill until set, about 2 hours. Garnish if desired.
1 package (4~serving size) Jell~O Brand Sugar Free Gelatin, any flavor
1 C. boiling water
1 C. chilled fruit flavored seltzer, sparkling water, club soda, or other sugar free
carbonated beverage
1 C. combined sliced bananas and strawberries
Completely dissolve gelatin in boiling water. Add beverage. Chill until slightly thickened. Stir in fruit. Pour into individual dishes or medium serving bowl. Chill until firm, about 1 hour. Garnish, if desired. Suggested combinations: Lime flavored gelatin and 8 oz. pear halves in juice, drained. Raspberry flavor gelatin and 8 oz. fruit cocktail in juice, or sliced peaches in juice, drained. Cherry flavor gelatin and 1 medium banana sliced. Strawberry flavor gelatin and 1 C. sliced strawberries. Orange flavor gelatin and 1 C. drained mandarin orange sections, or unsweetened crushed pineapple.
1/2 C. flour
1 tsp. salt
1/8 tsp. freshly ground black pepper
4 pounds beef or sirloin tips
1/2 C. chopped green onions
1/2 pound mushrooms sliced
or 14 oz. can mushrooms, drained
1 can condensed beef broth-10 1/2 oz.
1 tsp. Worcestershire sauce
2 tsp. tomato paste or ketchup
1/4 C. dry red wine or water
3 Tbls. flour
Buttered noodles
Combine 1/2 C. flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock pot. Add green onions and mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables, stir well. Cover and cook on low setting for 7 to 12 hours. One hour before serving, turn to high setting. Make a smooth paste of red wine and 3 Tbls. flour, stir into crock pot, mixing well.
1/2 C. Each of corn, beans, carrots
2 Sliced carrots
1 C. Mixed dried beans (17 bean types per package)
1 Tbls. Each: garlic, chives,
Parsley, basil
1 tsp. Salt
1 6 oz. can V8 juice
1 each Enough water to fill the Crock
1/2 C. Macaroni (dry)
Cook on high 5-6 hours until beans are cooked. Add 1/2 C. whole wheat macaroni and cook until soft 10-20 minutes.
1 package (4~serving size) Jell~O Brand Sugar Free Gelatin, any desired flavor
3/4 C. boiling water
1/2 C. cold water
ice cubes
1 medium orange, peeled and cut into bite~sized pieces
1/4 C. grated carrots
Completely dissolve Jell~O in boiling water. Combine cold water and enough ice cubes to measure 1 C.. Add to Jell~O, stirring until slightly thickened. Remove any unmelted ice. Add orange and carrot. Chill until thickened, about 10 minutes. Place foil baking C. in muffin pans, or use small individual molds, which have been lightly sprayed with vegetable nonstick coating spray. Spoon Jell~O mixture into C., filling each C. about 2/3 full. Chill until firm, about 2 hours. Peel away foil C. carefully, or dip molds in warm water 2 to 5 seconds to unmold.
1 package (4~serving size) Jell~O Brand Strawberry Flavor Sugar Free Gelatin
3/4 C. boiling water
1/2 C. cold orange juice
ice cubes
1/2 C. Cool Whip Lite Whipped Topping, thawed
6 whole strawberries
1 oz. Baker’s Semisweet chocolate, melted
Completely dissolve gelatin in boiling water. Pour into blender container. Combine orange juice and ice cubes to make 1~1/4 C.. Add to gelatin. Stir until ice is partially melted. Cover and blend on high speed 10 seconds. Add whipped topping. Cover and blend 15 seconds. Pour 1/2 of the mixture into 6 straight~sided dessert glasses. Let stand 1 minute. Fill glasses with remaining mixture. Refrigerate 1 hour, or until set. Garnish with strawberries and drizzle with melted chocolate just before serving.
1/2 C. Cornmeal
1/2 tsp. Salt
3 C. Water
Butter
Additional Salt
Place cornmeal, 1/2 tsp. salt, and water in the crock pot and cover. Cook on Low for 6 to 8 hours.