Title: Date Drops 1
Categories: Cookies
Yield: 48 servings

1 1/2 c Flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Salt
1/2 c Vegetable shortening
1 cn Sugar
2 lg Egg
1 1/2 c Dates; pitted and chopped
1 c Walnuts

Recipe by: 1001 Cookies Preparation Time: 30:0 Preheat oven to 350
degrees. Combine the flour, baking powder, spices, and salt. In a large
bowl, cream the vegetable shortening and sugar. Beat in the eggs one at a
time. Gradually blend in the dry ingredients. Fold in the dates and
walnuts.

Drop the dough by spoonfuls 1 1/2 inches apart onto ungreased baking
sheets.
Bake for 12 to 15 minutes, until lightly colored. Transfer to wire racks
to cool.

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Popularity: 3% [?]

Title: CLAM BISQUE
Categories: Seafood, Soups
Yield: 3 servings

1 cn 10 oz baby clams *
1 c Light cream
1/2 ts Worcestershire sauce
4 ds Tabasco sauce
1/8 ts Pepper
Salt to taste
Chopped chives
Paprika

* add juice from the can. Put clams and juice in a blender; cover. Blend on
high speed until smooth. Add cream, Worcestershire sauce, Tabasco sauce,
pepper and salt. Serve chilled; sprinkle with chives and paprika. A little
milk can also be added if you prefer a thinner bisque; but must be added
during the blender process.

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Popularity: 3% [?]

Crock Pot Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes
>cut into pieces
2 Onions — chopped
3 Carrots — diced
2 Stalks celery — chopped
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
1 tablespoon Salt
Pepper — to taste
1/3 cup Butter
13 ounces Evaporated milk

Combine the above and cook on low 10-12 hours or high 3-4
hours. During the last hour add 1 13oz can evaporated milk and chives. We
like fresh grated parmesean cheese sprinkled over the top.

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Popularity: 3% [?]

SAD CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 lb Brown sugar
1 t Vanilla
2 c Biscuit mix
1 c Chopped nuts
1 c Coconut

Beat eggs; add brown sugar and beat until creamy. Add
remaining ingredients and mix well. Bake at 350
degrees in a greased and floured 9 x 13 x 2 inch pan
until done.

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Popularity: 5% [?]

Prune And Armagnac Cake

Recipe By : Eating Well Jan/Feb 1994, p.56
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup pitted prunes — quartered
1/2 Cup Armagnac or Cognac
1/2 cornmeal — plus more for
preparing pan
1/4 Cup all-purpose white flour
1 Teaspoon baking powder
1 Pinch salt
1/2 Cup sugar
2 Tablespoons vegetable oil
1 Tablespoon butter — softened
1 Large egg
1 Large egg white
1/4 Cup nonfat plain yogurt
2 Teaspoons pure vanilla extract

Combine prunes and Armagnac in a small bowl and macerate (soak) for 2
hours, stirring occasionally. Drain, reserving the liquid.
Preheat oven to 350 degrees. Lightly oil an 8-inch round cake pan or spray
with nonstick cooking spray. Line the bottom of the pan with a circle of
parchment or wax paper. Lightly oil or spray the paper and dust the pan
with cornmeal, shaking out the excess.
In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt.
In a large mixing bowl, whisk together sugar, oil, butter until well
combined. Add egg and egg white, whisking until just combined. Stir in
yogurt, vanilla and 1 tablespoon of the reserved prune soaking liquid. (Set
aside the remainder for brushing the top of the cake.) Fold in the dry
ingredients until just combined. Pour the batter into the prepared pan and
scatter the reserved prunes over the top. Bake for 20 to 25 minutes, or
until the cake is golden and a toothpick inserted in the center comes out
clean.
Cool on a rack 10 minutes. Invert the cake, peel off the paper, and place
right-side up on a serving plate. (The cake can be cooled, wrapped in
plastic and refrigerated for up to 2 days. Warm for 10 minutes at 350
degrees before serving.) Brush the top of the cake with the remaining prune
soaking liquid and serve warm.
Per Serving:
232 calories; 3g protein; 6g fat; 35g carbohydrates; 79mg sodium; 31mg
cholesterol.

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Popularity: 4% [?]

Title: Butter Almond Classic Cookies
Categories: Cookies
Yield: 36 cookies

1 c I CAN’T BELIEVE IT’S NOT
-BUTTER! Spread, Unsalted or
-Regular, softened
1 c Confectioners sugar, divided
1 t Almond extract
2 c All purpose flour
1 c Finely chopped almonds

In a large bowl, beat I CAN’T BELIEVE IT’S NOT BUTTER! with 1/2 cup
sugar until light and fluffy. Add almond extract. Sift flour and
gradually add to mixture. Add almonds and mix together until a dough
forms. Shape dough into a ball, seal in plastic wrap and refrigerate
at least 1 hour. Heat oven to 350′F. Divide dough into 8 pieces.
Lightly flour hands and work surface. Share each piece into a 1/2″
thick roll. Cut each roll into 2″ pieces. Arrange on ungreased cookie
sheets and shape each into a crescent, tapering the ends by gently
pinching them. Bake 18-20 minutes or until very lightly brown. Cool
cookies; dust with sifted remaining sugar. Store in airtight
container.

MMMMM

Popularity: 4% [?]

Cut the potato in slices, about 1/2 cm each. With skin and all.
Put the slices on a plate, and then let microware for about 5 mins, then
turn the potatoes over, and microwave again for 5 mins, then check for
doneness, and if more time is needed put them more in the microwave oven.

This can also be done in the normal oven, but then put on a Teflon covered
cookie sheet, one squirt of Pam and make it cover all the cookie sheet.
They take at least 15 mins per side.

Both ways they are delicious.
A good snack, and no fat or salt. Some people add salt or other things
later on. They are super crispy.
I have been making than nearly daily, and they are a good snack.

You can also do this with yams. And they come out delicious.

Popularity: 6% [?]

Quick, Southern Style Red Beans and Rice

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Rice Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Slices bacon
2 Onions
1 Garlic clove
1 cup Beef broth
1 cup Rice — raw
1 teaspoon Thyme
1 teaspoon Salt
1 Bell pepper
2 cup Kidney beans

ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic
Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over
medium heat until browned but not risp, about 5 minutes. Remove bacon from
skillet; drain off all but tablespoons drippings. Add Onion and Garlic to
skillet; cook until nion is tender but not brown, about 5 minutes. Add
enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a
bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15
inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from
heat. Stir in Beans.
Let stand covered until all liquid s absorbed, about 5 minutes.

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Popularity: 3% [?]

Title: CARIBBEAN COOLER
Categories: Beverages, Diabetic
Yield: 1 servings

Stephen Ceideburg
2 tb Torani orgeat (almond) syrup
-(see note)
2 tb Fresh lemon juice
6 Drops bitters
4 Shakes ground nutmeg
1/2 c Fresh orange juice
1 Crushed ice
1 Lime slices, optional
-garnish

This won an award for Robert Parsons of the Benson
Hotel, Portland, in an Automobile Club of Oregon Zero
Proof MixOff contest.

Into a cocktail shaker or similar container, put
syrup, lemon juice, bitters, nutmeg, orange juice and
crushed ice. Shake and strain into chilled chimney
glasses, filled with ice cubes. Garnish with lime
slices, if desired.

Note: The syrup can be found in specialty food stores
and some coffee stores.

Per serving: 183 calories (2 percent from protein, 97
percent from carbohydrate, 1 percent from fat), less
than 1 gram protein, 45 grams carbohydrate, less than
1 gram fat, 0 cholesterol, 72 milligrams sodium.

Exchanges: 2 fruit.

Makes 1 serving

Posted by Stephen Ceideburg

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Popularity: 4% [?]

Title: CREAMY CHICKEN CASSEROLE LO CAL, LO FAT
Categories: Poultry, Main dish
Yield: 6 servings

2 tb All purpose flour
1 tb Non-fat powdered milk
1 1/4 c Skim milk
1/4 ts Salt
1 ea Pepper to taste
1/2 ts Dried leaf marjoram
1/2 ts Dried leaf thyme
1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms
1 c Chicken broth
1 tb Chicken broth
3 c Cooked rice
2 1/2 c Cubed cooked chicken
1 tb Chopped fresh parsley
1/4 c Slivered almonds (optional)

Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat
until sauce thickens, stirring constantly. Add salt, pepper, marjoram
and thyme, set aside. In a large non-stick skillet over low heat, cook
celery and mushrooms in 1 tablespoon broth until tender. Stir in rice,
1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove
lid and bake about 10 minutes longer or until bubbling. Serve
immediately. Cal: 224, Fat: 2 g.

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Popularity: 6% [?]