Texas Chili Biscuits

Recipe By : Quick Easy Casseroles
Serving Size : 9 Preparation Time :0:10
Categories : Ground Chicken Breast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
1/2 tsp olive oil
1 lb ground chicken breast, skinless — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 pkg chili seasoning mix
2 3/4 c frozen corn — thawed
14 1/2 ozs crushed tomatoes
1/2 c water
—-Biscuit Mixture—-
3/4 c low-fat baking mix
2/3 c cornmeal
2/3 c skim milk — at room temperature
1/2 c low-fat Monterey Jack cheese — grated

Preheat to 400. Prepare a 2-quart casserole dish with cooking spray; set
aside. To prepare filling, heat oil over medium heat. Add chicken, onions,
and bell peppers. Cook until chicken is no longer pink and vegetables are
tender. Stir in chili seasoning mix, corn, crushed tomatoes, and water.
Reduce heat and simmer, uncovered, 10 minutes. Pour chicken mixture into
prepared pan. Meanwhile, to prepare biscuit mixture, combine baking mix,
cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around
edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are
light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3
minutes more or until cheese has melted.

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Per serving: 369 Calories; 6g Fat (13% calories from fat); 29g Protein; 56g
Carbohydrate; 54mg Cholesterol; 799mg Sodium

Popularity: 3% [?]

Title: Blueberry Pie Filling
Categories: Fruits, Canning, Pies
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/2 c Fresh or thawed blueberries
3/4 c Granulated sugar; plus…
2 tb Granulated sugar
1/4 c Clear Jel ™; plus…
1 tb Clear Jel ™
1 c Cold water
3 1/2 ts Bottled lemon juice
3 dr Blue food coloring (opt.)
1 dr Red food coloring (opt.)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Fresh or thawed blueberries
6 c Granulated sugar
2 1/4 c Clear Jel ™
7 c Cold water
1/2 c Bottled lemon juice
20 dr Blue food coloring (opt.)
7 dr Red food coloring (opt.)

Quality: Select fresh, ripe, and firm blueberries. Unsweetened frozen
blueberries may be used. If sugar has been added, rinse it off while
fruit is still frozen.

Yield: 1 quart or 7 quarts

Procedure: Wash and drain fresh blueberries. For fresh fruit, place 6
cups at a time in 1 gallon boiling water. Boil each batch 1 minute after
the water returns to a boil. Drain but keep heated fruit in a covered
bowl or pot. Combine sugar and Clear Jel ™ in a large kettle. Stir.
Add water and, if desired, food coloring. Cook on medium high heat until
mixture thickens and begins to bubble. Add lemon juice and boil 1
minute, stirring constantly. Fold in drained berries immediately and
fill jars with mixture without delay, leaving 1 inch headspace. Adjust
lids and process immediately. See Table 1 for suggested quantities.

Table 1. Blueberry Pie Filling. Quantities of Ingredients Needed (See
ingredient list above).

Table 2. Recommended process time for Blueberry Pie Filling in a boiling
water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0-1,000 ft: 30 min.
1,001-3,000 ft: 35 min.
3,001-6,000 ft: 40 min.
Above 6,000 ft: 45 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 5% [?]

Title: CORN PUDDING (FINSAND)
Categories: Diabetic, Side dish
Yield: 6 servings

16 oz Can of corn;
1 Egg;
1 ts Pimiento; Chopped
1 ts Green pepper;
1 ts Margarine;
1 ts Sugar replacement;
3/4 c Milk;
Salt to taste;
Fresh ground pepper;
Vegetable cooking spray;

Combine all ingredients, except vegetable cooking
spray. Pour into baking dish coated with vegetable
cooking spray. Bake at 325F for 35 to 40 minutes, or
until firm. Food Exchange per serving: 1 STRACH/BREAD
EXCHANGE + 1 FAT EXCHANGE CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Popularity: 4% [?]

Title: CHEESE TOMATO
Categories: Vegetables, Diabetic, Cheese/eggs
Yield: 1 servings

1 Tomato (thickly sliced)
1 ds Celery salt
1 ds Garlic salt
1 ds Pepper
1 oz American cheese (grated)

Place tomato slices on broiler pan coated with
vegetable cooking spray. Sprinkle with seasonings. Top
with cheese. Broil 5-6 inches from heat until cheese
is melted. 1 serving = 1 vegetable, 1 high-fat meat
calories = 140

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Popularity: 4% [?]

Almond Rice Pilaf (Dupree)

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown rice
1/4 cup raisins or currants
2 tablespoons dehydrated chopped onion
1 tablespoon butter — optional
2 chicken stock cubes
2 cups water (2 to 2-1/2 cups)
1/3 cup slivered toasted almonds
Salt and pepper

Place the rice, raisins, onion, butter, stock cubes and water in a 2- to
3-quart saucepan. Bring to the boil, and stir once or twice. Reduce heat,
cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is
absorbed. Remove from heat. Add almonds, season with salt and pepper, and
fluff with a fork.

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Popularity: 8% [?]

TOMATO SOUP WITH CREAM AND DILL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh ripe tomatos, about 4
2 tb Butter/margarine
3/4 c Chopped onion
1 c Chicken broth
2 ts Paprika
1 t Salt
1 t Dill weed
1/4 ts Ground black pepper
1 c Heavy cream
Sour cream for garnish opt.
OR low fat sour cream/
Yogurt

Dice tomatos, about 4 cups, and set aside. In a medium
saucepan, melt butter. Add onion; saute until
transparent, about 5 minutes. Add chicken broth,
paprika, salt, dill and black pepper. Bring to a boil;
add tomatos. Simmer, covered, until tomatos are soft
8-10 minutes. Place half of tomato mixture in the
container of an electric blender; whirl until smooth.
Repeat with remaining mixture. Return all soup to
saucepan. Add cream. Heat until hot, do not boil,
Serve hot or cold, garnished with a spoonful of sour
cream if desired.

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Popularity: 2% [?]

White Mushroom Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh mushrooms slicd evenly — (try an egg slicer)
1/4 cup Butter
1 cup Heavy cream
2 tablespoons Fresh chopped parsley
Salt and pepper to taste
1/2 cup White wine
1 pound Pasta — cooked and drained
Grated cheese

Sautee mushrooms in melted butter until golden. Stir in wine, parsley, salt
and pepper. Cook for 10 min. on med heat. Add heavy cream and take off
heat. Serve over hot pasta with cheese on the side.

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Popularity: 3% [?]

Combine:
1 cup milk and 2 eggs in mixing bowl or food processor.
Sift:
2 cups flour
1 teas. baking powder
1/2 teas. salt
1 Tablespoon sugar (optional)

Add to egg mixture and beat or process until smooth. [Test to see if
batter flows smoothly through a funnel or squeeze bottle with an opening
of apprx. 1/2 inch. Add flour or milk to thicken or thin batter.]

Heat and apprx. 3/4 cup vegetable oil in skillet to 375 degrees. Pour
batter through the funnel into the oil, making swirls or spirals from the
center, out. Batter will expand, don’t fill the entire surface. Cook
about 30 seconds per side for small cakes and 2 minutes per side for
large cakes. Turn cakes with tongs when edges are brown. Remove with
tongs and drain on paper towel. DO NOT STACK. Serve warm with powdered
sugar, cinnamon, syrup, jam, jelly, ice cream, etc.

Makes: 5 large or 10 small

Popularity: 8% [?]

Title: Creamy Pasta Salad
Categories: Salads, Vegetarian, Vegan
Yield: 4 servings

1/4 c Eggless Mayonnaise
2 tb Lemon juice
2 c Cooked noodles
— (elbow, rotini, or
— small shells)
4 Green onions; chopped
6 oz Jar artichoke hearts
— drained and sliced
1 1/2 tb Fresh or dried basil
1/2 ts Salt

Stir the eggless mayonnaise and lemon juice into the noodles. Add the
green onions, artichoke hearts, basil, and salt and mix well. If the
salad is too dry, add more mayonnaise and/or lemon juice.

Preparation Time: 25 minutes

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

MMMMM

Popularity: 4% [?]

Brown Sugar Icebox Cookies

Recipe By : Fwd: FOODWINE List (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter — softened
1/2 cup light brown sugar — packed
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1 2/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt

In a bowl, beat the butter with an electric mixer until fluffy. Add the
brown sugar and granulated sugar; beat until well blended. Beat in the egg
and vanilla until thickened. Beat in 2/3 cup of the flour along with the
baking soda and salt. Stir in remaining 1 cup flour; the dough will be soft.

Divide the dough in half. Wrap each half in wax or parchment paper or
plastic wrap. Shape it into a 6″ log. Refrigerate until firm. (The logs
can be stored in a plastic bag and refrigerated for up to 1 week or frozen
for up to 2 months.)

Preheat oven to 350. Using a thin knife, slice each log 1/8″ to 1/4″ thick.
Arrange the cookies 1″ apart on a buttered cookie sheet. Bake for 10 to 15
minutes or until lighly golden.

VARIATIONS

Ginger Almond: Add 1/2 cup finely chopped crystallized ginger. Roll each
log in 1/3 cup of finely chopped blanched almonds.

Lemon Poppyseed: Add 3 tablespoons of poppyseeds and 1 tablespoon of grated
lemon zest. Roll each log in 1 tablespoon of poppyseeds.

Spice: Add 1 teaspoon freshly ground nutmeg, 1 teaspoon cinnamon and 1/4
teaspoon ground cloves. If desired, roll each log in 1/3 cup of finely
chopped walnuts.

Coffee Edged: Roll each log in 1 1/2 tablespoons very finely group French
roast coffee.

Pecan: Add 1 cup finely chopped toasted pecans. Roll each log in 1/3 cup
finely chopped toasted pecans.

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Popularity: 3% [?]