Roasted Corn Tortillas (From My Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears grilled corn
2 Poblano peppers — roasted
1 red pepper — roasted
2 tomatoes — chopped
1/4 cup cilantro — chopped
Juice of one lime
1 tablespoon olive oil
1/4 pound cheese — grated
8 tortillas
Filling:
3 zucchini — sliced lengthwise
3 yellow squash — sliced lengthwise
3 roasted peppers — different colors,
sliced
1 eggplant sliced
1/4 cup chopped basil

In large bowl combine all ingredients except cheese and tortillas. Place
one tortilla on plate, layer salsa mixture, and cheese, top with another
tortilla and top with salsa. Serve.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Fluffy Grasshopper Pie

Recipe By : Jello, Fun Fabulous Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Dessert/Dinner Pie Gelatin Powder/Lime/Lemon

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 c reduced fat Oreo® cookie crumbs
1/4 c reduced fat margarine — melted
3 tbsps granulated sugar
Filling:
3 ozs lime gelatin powder
2/3 c boiling water
1/2 c cold water
ice cubes
1 tsp peppermint extract
8 ozs Cool Whip® Free — thawed

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9″ pie pan. Spread crumb mixture evenly in pie
pan. Chill 1 hour, or until firm. To prepare filling, completely dissolve
gelatin powder in boiling water. Combine cold water and ice cubes to make 1
1/4 cups. Add to gelatin mixture, stirring until slightly thickened. Remove
any unmelted ice cubes. Fold peppermint extract into whipped topping. Using
wire whisk, blend whipped topping mixture into gelatin mixture. Then, whip
until smooth. Chill until mixture mounds. Spoon into crust. Chill 2 hours.

– - – - – - – - – - – - – - – - – -

Per serving: 312 Calories; 9g Fat (24% calories from fat); 4g Protein; 59g
Carbohydrate; 0mg Cholesterol; 372mg Sodium

Popularity: 3% [?]

Title: Fruit-Nut Nibbles
Categories: Cookies
Yield: 24 servings

3 c Honey graham cereal
1 1/3 c Salted peanuts
1 c Banana chips
2 tb Margarine or
Butter; melted
2 tb Honey
1/2 ts Ground cinnamon
1/4 ts Salt
4 c Popped popcorn
; (about 1/4 cup
Unpopped)
1 c Flaked coconut
1 c Raisins

Recipe by: Betty Crocker’s Microwave
1. Mix cereal, peanuts and banana chips in 3-quart casserole or bowl. Mix
margarine, honey, cinnamon and salt; pour over cereal mixture, tossing
until evenly coated. Microwave uncovered on high 3 to 4 minutes, stirring
after 2 minutes, until toasted. Watch carefully so mixture does not burn.
2. Stir in popcorn, coconut and raisins. Sprinkle with additional salt if
desired. Let stand about 1 hour or until cool. Store in tightly covered
container up to 1 week. ABOUT 12 CUPS SNACK; 130 CALORIES PER 1/2 CUP.

—–

Popularity: 7% [?]

Title: HAMBURGER CORNMEAL SHEPHERD’S PIE
Categories: Diabetic, Meats, Main dish, Casseroles, Crockpot
Yield: 8 Servings

0.50 c Green pepper; chopped finely
0.50 c Flour;
0.75 c Yellow cornmeal;
0.25 c Onion, minced finely
2.00 c Ground round;
5.00 tb Oil;(far to much by today’s
-standard
1.00 c Tomato sauce;
2.00 tb Tomato catup;
2.00 ts Salt;(far to much by today’s
-standard
Dash lemon pepper;
1.00 ts Chili powder;
Sugar sub equlivalent to
-1 tb sugar
2.00 ts Baking powder;
0.50 ts Thyme;
0.25 c Egg;(1 med)
0.50 c Skim milk;

Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of
oil in skillet, until beef is well browned. Stir in tomato sauce,
catup, 1 ts salt (ugh), lemon pepper, add chili powder. Put into 1 1/2
quart casserole. Stir flour, cornmeal, sweetener, baking powder,
remaining salt (ugh) and thyme together in a bowl; then add egg milk,
and rest of oil. Stir until smooth. Top the first mixture with
second and bake, uncovered, or until the cornmeal is sightly brown
and firm to touch (about 1 hour). Loosen cornmeal with a knife around
edges, turn on serving plate with top side down. I think that this
could be make in the a Crockpot, as this was before the days of the
crockpot!!!

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE

Source: Recipes for Diabetics by Billie Little and Penny L. Thorup

MMMMM

Popularity: 3% [?]

Mrs. F Marbles

Recipe By : Mrs. Fields Cookie Book
Serving Size : 30 Preparation Time :0:00
Categories : Cookies Chocolate
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt
1/2 c Light brown sugar
1/2 c Sugar
1/2 c Salted butter, softened
1 lg Egg
1/2 c Sour cream
1 t Vanilla
1 c Semisweet chocolate chips

Preheat oven 300F. In med bowl, combine flour, baking powder, and
salt with wire whisk. Set aside. Combine sugars in a lg bowl using an
electric mixer set at med speed. Add butter and beat until batter is
grainy. Add egg, sour cream, and vanilla, and beat at med speed until
light and fluffy. Scrape bowl. Add flour mixture and blend at low
speed until just combined. Do not overmix. Place chocolate chips in
double boiler over hot but not boiling water. Stir constantly until
melted. Or microwave, stirring every 20 sec until melted. Cool
chocolate for a few minutes and pour over cookie batter. Using a
wooden spoon or rubber spatula, lightly fold melted chocolate into
the dough. Do not mix chocolate completely into cookie dough. Drop by
rounded T’s, 2″ apart, onto ungreased cookie sheets. Bake 23-25 mins.
Do not brown. Quickly transfer cookie to a cool surface.

– - – - – - – - – - – - – - – - – -

Per serving (excluding unknown items): 90 Calories; 3g Fat (26% calories from f
at); 1g Protein; 16g Carbohydrate; 8mg Cholesterol; 29mg Sodium

Popularity: 5% [?]

Title: Maine Fish Chowder
Categories: Soups/stews, Fish/sea, Pork/ham
Yield: 6 servings

1/4 lb Salt Pork, diced 3 lb White fleshed Fish *
4 c Diced raw Potatoes 2 c Scalded Milk
3 x Med Onions, peeled sliced 1 ts Butter or margarine
2 ts Salt 1/4 ts Pepper, or to taste

* Use 3 – 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook
over medium heat, covered, 15 minutes, until potatoes are just tender. Do
not overcook.
Meanwhile, cut fish into large chunks and put into another saucepan. Add
boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered,
until fish is fork tender, about 15 minutes. Remove from heat.
Strain and reserve liquid. Remove any bones from fish. Add fish and
strained liquid to potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in butter and pepper.
Serve at once. Serves 4 to 6.

—–

Popularity: 5% [?]

1 Tbsp olive oil
1 onion, chopped
4 celery stalks, sliced
6 oz smoked sausage ( such as kielbasa), coarsely chopped
4 cups chicken or vegetable stock
4 cups water
2 cups green lentils
1 strip (3 inches long) orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots, peeled and sliced
2 potatoes, peeled and diced
salt and pepper

In large heavy saucepan, heat oil over medium heat; add onion and
cook for 5 minutes, stirring occasionally. Add celery and sausage;
cook for 5 minutes, stirring occasionally.
Add stock, water, lentils, orange rind, marjoram and savory; bring to
boil. Reduce heat, cover partially and simmer for 30 minutes.
Add carrots and potatoes; cover partially and simmer, stirring
occasionally, for 35 minutes or until lentils are tender. Discard
orange rind. Season with salt and pepper to taste.

Nutritional Analysis:
Calories 408
Total fat 12 g (24% calories)
Sat. fat 3 g
Fibre 9 g
Protein 25 g
CHO 52 g
Cholesterol 19 mg
Sodium 871

Makes: 6 main-course servings- about 1 1/4 cups each

Popularity: 3% [?]

Title: Syrups
Categories: Canning
Yield: 1 text

Adding syrup to canned fruit helps to retain its flavor, color, and
shape. It does not prevent spoilage of these foods. The guidelines for
preparing and using syrups (Table 1) offer a new “very light” syrup,
which approximates the natural sugar content of many fruits. The sugar
content in each of the five syrups is increased by about 10 percent.
Quantities of water and sugar to make enough syrup for a canner load of
pints or quarts are provided for each syrup type.

Procedure: Heat water and sugar together. Bring to a boil and pour over
raw fruits in jars. For hot packs, bring water and sugar to boil, add
fruit, reheat to boil, and fill into jars immediately.

Other sweeteners: Light corn syrups or mild-flavored honey may be used
to replace up to half the table sugar called for in syrups. For more
information see Canned Foods for Special Diets.

Table 1. Preparing and using syrups.
(Measure of Water and Sugar)

Syrup Type: Very Light. Approx. % Sugar: 10.
For 9-Pt Load: 6-1/2 Cups Water, 3/4 Cups Sugar.
For 7-Qt Load: 10-1/2 Cups Water, 1-1/4 Cups Sugar.
(Approximates natural sugar levels in most fruits and adds the fewest
calories.)

Syrup Type: Light. Approx. % Sugar: 20.
For 9-Pt Load: 5-3/4 Cups Water, 1-1/2 Cups Sugar.
For 7-Qt Load: 9 Cups Water, 2-1/4 Cups Sugar.
(Very sweet fruit. Try a small amount the first time to see if your
family likes it.)

Syrup Type: Medium. Approx. % Sugar: 30.
For 9-Pt Load: 5-1/4 Cups Water, 2-1/4 Cups Sugar.
For 7-Qt Load: 8-1/4 Cups Water, 3-3/4 Cups Sugar.
(Sweet apples, sweet cherries, berries, grapes.)

Syrup Type: Heavy. Approx % Sugar: 40.
For 9-Pt Load: 5 Cups Water, 3-1/4 Cups Sugar.
For 7-Qt Load: 7-3/4 Cups Water, 5-1/4 Cups Sugar.
(Tart apples, apricots, sour cherries, gooseberries, nectarines,
peaches, pears, plums.)

Syrup Type: Very Heavy. Approx % Sugar: 50.
For 9-Pt Load: 4-1/4 Cups Water, 4-1/4 Cups Sugar
For 7-Qt Load: 6-1/2 Cups Water, 6-3/4 Cups Sugar
Very sour fruit. Try a small amount the first time to see if your family
likes it.

NOTES:

9-Pt Load values are also adequate for a 4-quart load.

Many fruits that are typically packed in heavy syrup are excellent and
tasteful products when packed in lighter syrups. It is recommended that
lighter syrups be tried, since they contain fewer calories from added
sugar

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

—–

Popularity: 4% [?]

1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)

In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

Popularity: 5% [?]

Title: HEARTY VEGETABLE BEEF SOUP
Categories: Soups, Main dish, Beef
Yield: 8 servings

2 lb Stew beef, cubed
1 1/2 c Corn
3 1/2 qt Water
2 Onions, sliced
1 Onion, chopped
1 Large potato, cubed
1 T Salt
1 c Spinach, chopped
1/2 t Thyme
1 c Green beans, chopped
1/2 c Split peas
1 c Green peas
6 Carrots, sliced
1 c Lima beans
3 c Celery, diced
1 c Ketchup
1 Green pepper, diced
2 T Parsley, chopped
3 Medium tomatoes, cubed

In large kettle, cover beef with water and add
chopped onion, salt, thyme. Bring to boil. Skim
fat from surface. Add split peas, cover and simmer
over low heat, 3-4 hours. Add all remaining
ingredients. Cover and simmer 30 minutes. Adjust
seasoning.

—–

Popularity: 7% [?]