Real Recipes

1/3 C. apple jelly
1 Tbls. cider vinegar
1/2 tsp. garlic powder
1 Tbls. soy sauce Tamari
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. freshly ground black pepper
3 dashes hot sauce to 4 dashes (preferably habanero sauce)
2 pork tenderloins cut in 3 to 4 pieces each (about 2 pounds)

Mix first 8 ingredients well. Place pork in crock pot and pour mixture over them, lightly stirring to cover all of the meat. Cover and cook on low 6 to 8 hours.

1 package sugar free vanilla pudding (1 oz.)
2 C. skim milk, or 1 percent milk
12 vanilla wafers
2 large bananas

Combine pudding mix and milk. Cook over medium heat, stirring frequently, until mixture boils; then remove from heat. Place 2 cookies on bottom of each of 6 custard dishes. Alternate layers of bananas and pudding, starting and finishing with bananas. Chill before serving.

1/2 tsp. Salt
1/2 tsp. Soda
1/8 tsp. Baking powder
1 1/2 C. Flour
1 1/2 tsp. Cinnamon
2 Eggs
1/2 C. Oil
1 C. Sugar
1 1/2 tsp. Vanilla
2 C. Zucchini, peeled-sliced
1/2 C. Nuts, chopped

Sift first 5 ingredients together. Mix eggs, oil, sugar and vanilla until blended. Sift in dry ingredients and mix until moistened. Fold in zucchini and nuts. Place in greased and floured special baking pan for crock pot. Cover and cook on high for 2 to 3 hours.

1 package sugar free instant vanilla pudding mix, (.9 oz.)
7 C. skim milk, divided
1 to 2 tsp. vanilla extract, or rum flavoring
1/4 C. sugar substitute
1 C. evaporated skim milk
nutmeg

Combine pudding mix, 2 C. of milk, vanilla, 2 to 3 small “taps” of nutmeg, and sugar substitute in a bowl. Mix according to pudding directions. Pour into a half~gallon container with a tight~fitting lid. Add 3 C. milk; shake well. Add evaporated milk and shake. Add remaining milk; shake well. Chill until ready to serve.

1/2 tsp. crushed red pepper
4 garlic cloves crushed
1/2 tsp. cumin
4 tsp. French mustard
3/4 tsp. turmeric
1 1/4 tsp. ginger
1 tsp. rosemary
1 tsp. lemon pulp
1 1/2 Tbls. sugar
1 tsp. salt
3 Tbls. poppy seeds
1/2 C. vinegar
2 pounds beef roast
3 bay leaves
2 cloves
2 onions chopped
1/3 C. tomato puree

Place the crushed red pepper, garlic, cumin, mustard, turmeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat, let marinate for 6 hours. Heat oil in skillet, add cloves and bay leaves and fry them for 4 minutes, add onions and fry until they are soft. Turn off heat and let oil become lukewarm. Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat, cook until meat is tender. Let cook for about 8 hours on low.

1 package sugar free chocolate pudding
2 C. nonfat milk
3 C. peanut butter
70 graham cracker squares
low calorie whipped topping

Mix chocolate pudding according to directions on package using nonfat milk. Cool thoroughly. Mix peanut butter with pudding. Drop 1 Tablespoonful onto 1 square graham cracker. Place 1 Tbls. low calorie whipped topping on top of pudding mixture. Cover with second graham cracker square. Freeze until ready to use.

1/2 pound Stew beef or round steak
1 can Stewed tomatoes (1 pound)
1 can Tomato sauce (8 oz.)
1 C. -Water
1 package Onion soup mix
1 package Frozen mixed vegetables, partially thawed
1/2 C. noodles uncooked

Using the beef stew meat that is already cut up, place the meat, combined with the stewed tomatoes, tomato sauce, water and soup mix into crock pot. Cover and cook on low for 6 to 8 hours. Turn to high, add vegetables that have been partially thawed, and noodles. Cover and cook on high for 30 minutes or until vegetables are done.

1 package orange gelatin, sugar free
1 package raspberry gelatin, sugar free
2 C. 100 percent raspberry juice
2 C. water
11 oz. mandarin oranges, canned with juice

Pour gelatin powders into a 2~quart bowl. In a small pan, mix raspberry juice and water heat to boiling. Mix boiling juice mixture and gelatin until gelatin is thoroughly dissolved. Chill until thickened, but not completely gelled. Add oranges, stirring to spread throughout gelatin. Chill until firm.

1/2 pound salt pork rinsed and diced
1 onion chopped
3 Tbls. butter
1 pound pink beans soaked overnight, and drained or kidney beans
1 celery rib chopped
1 bay leaf
1 C. heavy cream
2 egg yolks beaten
Salt to taste
Freshly ground black pepper to taste
1/4 tsp. fresh grated nutmeg
Chopped fresh parsley for garnish

Sauté the salt pork and onion in butter for 5 minutes. Combine with the beans, celery and bay leaf and 1 1/2 quarts water in crock pot. Cover and cook on high 2 hours, then on low 10 to 12 hours. Combine cream, egg yolks, salt and pepper and nutmeg and add to pot. Cook on high, uncovered, 5 minutes or until thickened. Sprinkle with parsley and serve.

1/2 pound Lean ground beef
1 pound Kielbasa sausage, sliced
28 oz. can whole tomatoes, un-drained
9 oz. Package frozen French cut green beans
6 oz. can pitted black olives
1/2 C. Red wine
2-3 cloves garlic, minced
1 Medium onion, sliced in rings
1 Medium green pepper, chopped
1 tsp. Basil, crushed
1 tsp. Oregano, crushed
1/2 tsp. Thyme, crushed
1/4 tsp. Pepper
1 pound Pasta of your choice
4 oz. Parmesan cheese

In a medium skillet, sauté ground beef. When browned, transfer to crock pot. Add all other ingredients except pasta and parmesan. Simmer on low for 6-8 hours Cook pasta according to directions.