Title: Fresh Peach Cobbler
Categories: Fruits, Desserts
Yield: 6 servings

1/2 c Sugar 1 c Flour
1 tb Cornstarch 1 tb Sugar
1/4 ts Ground nutmeg 1 1/2 ts Baking powder
4 c Peeled fresh or canned 1/2 ts Salt
Peaches, drained 3 tb Shortening
1 ts Lemon juice 1/2 c Milk

1. Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in a
2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat
until mixture thickens and boils. Boil and stir 1 minute.
2. Pour into ungreased 2 quart casserole dish. Stir together the
flour, baking powder, 1 T sugar and salt. Add the shortening and cut
through with a fork until flour clings to shortening. Add milk. Form into
a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.
3. Bake for 25-30 minutes, or until topping is golden brown. Serve
with whipped cream or vanilla ice cream.
NOTE: You may substitute any fruit for the peaches, just being
careful that the amounts are approximately the same.
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Popularity: 4% [?]

Title: LAYERED VEGETABLE TERRINE
Categories: Breakfast, Vegan
Yield: 8 servings

MMMMM————————–TERRINE——————————-
2 c Shelled peas
2 c Chopped carrots
4 c Cauliflower florets
3 Eggs; separated
6 tb Low-fat cream cheese
3 ts Lemon juice
1 tb Chopped fresh chives
2 tb Freshly grated nutmeg
Salt
Freshly ground white pepper

MMMMM—————————SALAD——————————–
3 lg Carrots; peeled
1 sm Handful of fresh chives
— snipped
2 tb Hazelnut oil
1 ts Raspberry vinegar
Salt
Freshly ground black pepper

Preheat the oven to 375 F. Lightly oil and line the bottom of a
2-pound loaf pan with wax paper or parchment.

Steam the peas, chopped carrots, and cauliflower separately for 10 to
15 minutes, or until each is cooked. Let cool.

Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat
with the carrots and then the cauliflower. Stir the chives into the
pea puree, the almonds into the carrot puree, the nutmeg into the
cauliflower puree.

Whisk the egg whites until stiff, then carefully fold one-third into
each puree until just combined. Season well and spoon the pea mousse
into the prepared pan, carefully smoothing the surface. Top with the
carrot mousse and then the cauliflower mousse, smoothing the surface
of each. Cover with a piece of lightly oiled wax paper.

Place the loaf pan in a roasting pan and pour in boiling water to
come two thirds of the way up the sides of the pan. Transfer to the
oven and bake for 40 minutes. Remove the wax paper and cook for 10
to 15 minutes more, until the top feels firm to the touch. Remove
from the oven and let cool in the pan on a wire rack.

Using a potato peeler, peel the whole carrots into thin strips and
toss with the chives. Blend the oil, vinegar, and salt and pepper
and mix with the carrot strips and chives.

Turn the terrine out of the pan and cut into slices. Serve with the
salad.

Serves 8-10

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
by Karen Mintzias

MMMMM

Popularity: 3% [?]

Title: FAVORITE PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 30

1/2 c Peanut butter
1/4 c Margarine or butter,
-softened
3/4 c Sugar
1 Egg, beaten
1/2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt (opt)
2 c Rice CHEX brand cereal,
-crushed to 1 cup

Preheat oven to 350′F. Lightly grease cookie sheet. In large bowl, cream
peanut butter, margarine and sugar. Add egg. Stir in flour and baking
powder; add salt, if desired. Stir in cereal; mix well. For each cookie,
roll 1 level tablespoon dough into ball. Place on prepared cookie sheet.
With fork dipped in sugar, flatten slightly in criss-cross pattern. Bake
8-10 minutes or until bottoms are lightly browned. Let stand 1 minute
before removing from cookie sheet. Cool on wire rack.

Makes 2 1/2 dozen cookies.

MMMMM

Popularity: 4% [?]

Cranberry Freeze

Recipe By : Tidewater on the Half Shell p.219 (revised)
Serving Size : 12 Preparation Time :0:00
Categories : Do Ahead Low Fat
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can whole cranberry sauce
8 oz crushed pineapple in juice
1/2 cup pecans — chopped
8 oz nonfat sour cream
2 Tbsp nonfat mayonnaise
2 Tbsp sugar

Combine the ingredients.
Pour into cupcake papers placed in muffin tins. Freeze.
Remove papers and serve on a bed of lettuce.

per serving: 115 Kcal 1.7g fat (0.1g sat) 13% CFF 74mg sodium

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Popularity: 6% [?]

HOT CHICKEN APPLE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 ts Paprika
1/4 ts Pepper
4 (4 Oz.) Boned, Skinned
Chicken Breast Halves, Cut
Into Bite Size
3 tb Unsweetened Apple Cider
1 c Diagonally Sliced Carrots
3 c (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 c (2 Oz.) Gorgonzola
Cheese Divided
2 ts Minched Shallots
2 tb White Wine Vinegar
4 c Torn Fresh Spinach

Combine Paprika, Pepper Pinch Salt in A Plastic Bag. Add Chicken Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper Microwave At Medium-High 6 To
7 Min., Stirring Every 3 Min. Drain Chicken Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken 1/4 C. Cheese in A Bowl; Toss Set
Aside.
Add Vinegar Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese Serve Warm.
About 247 Cal. Per 1 1/2 C. Chicken Mixture, 1 C. Spinach 1 T.
Cheese.
(Fat 6. Chol. 76.)

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Popularity: 4% [?]