FRUGAL GOURMET’S CLAM AND CORN CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
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—–FRUGAL COURMET COOKS W/WINE—– — posted by
Gaye Levy
1 Small yellow onion — peeled diced

2 tablespoons Butter
1 can Minced clams (6 1/2 oz)
1 can Cream-style corn (17 oz)
Equal amt of milk (17 oz)
Salt and pepper — to taste
1 teaspoon Dried Dill weed

Sauté onion in butter until soft. Do not discolor.
Combine other ingredients and bring to a simmer.
Simmer for 5 minutes and serve. Be sure to add lots of freshly ground
pepper.

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Popularity: 3% [?]

JUICE POACHED PEARS

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup red grape juice
1/2 cup water
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 firm ripe pears

Bring grape juice, water, sugar, cinnamon, and allspice to a boil in
saucepan and stir until sugar
dissolves. Add pears and cook, covered, turning fruit often, just until
barely tender. Remove with
slotted spoon to dessert dishes. Reduce syrup and pour over pears. Let cool
to room
temperature and serve.

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Popularity: 3% [?]

Title: Candied Carrots
Categories: Diabetic, Vegetables, Low-fat/cal
Yield: 4 servings

4 Carrots (sliced) 2 ts Butter or margarine
1 ts Salt 1/2 c Lo-cal cream soda
2 tb Brown sugar replacement

Place sliced carrots in saucepan and cover with water; add salt. Cook
until crisp-tender; drain. Place in baking dish. Sprinkle carrots
with brown sugar replacement; dot with butter; add cream soda (or any
white soda). Bake at 350F for 30 minutes. Turn carrots gently 2 or 3
times during baking. 1 serving = 1 vegetable, 1/2 fat calories = 47

MMMMM

Popularity: 2% [?]

Bridge Creek Heavenly Hots

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Try It You’ll Like It

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cake flour — Do not substitute!
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
4 large eggs — beaten
1 16 oz. sour cream

Mix together the flour, baking soda, salt and sugar until well
blended.
In another bowl, mix together the eggs and sour cream until well
blended. Add to the dry ingredients and mix until all dry ingredients are
mixed in. Allow the mixture to sit for about 5 minutes.
Meanwhile, heat up a large frying pan. Once it’s hot add a little oil
and lightly coat the bottom of the skillet.
Using a TABLESPOON, drop the batter onto hot skillet. Cook on one side
until the bubbles on the top start to pop and the edges begin to look dry.
Careful that you don’t burn them. They puff up when you flip them.

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NOTES : These pancakes are so tender that you must make them small or they
will tear when you flip them.

Popularity: 3% [?]

Title: HOLIDAY ANISE COOKIE
Categories: Biscuits
Yield: 35 servings

2 c Flour
1 tb Anise extract
1/2 tb Baking Powder
1/8 tb Salt
1 Large lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract

————————DECORATION————————
1 tb Sugar
1 ts Ground cinnamon

Thoroughly stir together flour, anise, baking powder,
and slat and set aside. Using a small sharp knife
peel a thin layer of zest (without white membrane)
from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade.
Process until zest is very finely minced. Add
shortening and butter to the processor and process for
one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue
processing just until they are blended.

Divide dough in half and place each portion between
large sheets of waxed paper and roll out to 1/8 inch
thick. Check the underside of the dough to check for
any creases. Slide dough onto a large tray or baking
sheet and refrigerate for 15 minutes, or until the
dough is chilled and slightly firm.

Preheat oven to 375 degrees F. Lightly grease several
baking sheets.

Work one half of the dough at at time. Turn the dough
over and peel the sheet of wax paper off of the dough
and replace the paper loosely. Then turn the dough
right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut
out cookies.

Place in the oven and bake for 8-10 minutes or until
just brown ant the edges. Remove from the oven and
let stand for 3 minutes. Transfer to wire racks and
let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

Makes 35 to 40 cookies.

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Popularity: 4% [?]

Title: Lemon Chicken
Categories: chicken
Yield: 4 servings

1 tb vegetable oil
2 ts soy sauce
1 ts vegetable oil
1 flattened 1/2 thick
2/3 c bean sprouts
2/3 c snow peas sliced thinly
1/2 c water chestnuts sliced
1 tomato wedges, lemon
1 slices, green onion slices
1 and crushed almonds
1 ts cornstarch dissolved in
1/2 ts sherry
4 ea boned chicken breasts halves
1 vegetable oil
1 cornstarch
3/4 c water
3 tb sugar
2 tb catsup
1 ea lemon juiced
1 pn salt

For marinade: Combine first 4 ingredients in small bowl. Rub
over chicken, allowing excess to drain off. Coat lightly with
cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine
first 6 ingredients in a small sauce pan and bring to boil over
medium high heat, stirring occasionally. Add dissolved cornstarch
and stir until slightly thickened. Keep warm. Heat 1/2 in of
vegetable oil in large skillet over medium high heat. Fry chicken
until golden brown on both sides. Drain, then cut into 3/4 inch
wide strips. Set aside and keep warm. Wipe out skillet, add small
amount of vegetable oil and heat over medium high heat. Add bean
sprouts, snow peas, bamboo shoots and water chestnuts and stir fry
until crisp-tender. transfer to heated platter. Top with chicken and
spoon lemon sauce over. Garnish with tomato wedges, lemon slices,
green onions and almonds.

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Popularity: 4% [?]

OSSETIAN POTATO-CHEESE BREAD KHACHAPURI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Flatbread
Georgia Tested

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ts Olive Oil
1/3 c Onions — finely chopped
1 c Cooked Potato — diced
2 tb Yogurt — low-fat PLAIN
1/4 c Feta Cheese — crumbled 2oz
1/4 c Parsley — chop coarsely
-or Cilantro… prefer Pars
2 Scallions — thinly sliced
1/2 ts Salt
Salt and Pepper to taste

: To prepare filling: Heat oil in a nonstick
skillet over medium-high heat. add onions and cook,
stirring, until lightly brown, about 3 minutes. Remove
from heat and set aside.
: Using a potato masher, mash the potatoes until
smooth, blending in yogurt and the reserved onions.
Add feta, parsley, scallions, and salt and pepper. set
aside.
: To make dough: Set oven rack in lowest
position. If you have quarry tiles or a baking stone,
place on the rack. Preheat the oven to 450 Degrees F.
Lightly oil 2 baking sheets or coat them with nonstick
cooking spray.
: In a large bowl, combine 1 cup of the flour
with the baking soda and salt. stir in yogurt.
gradually add just enough of the remaining flour until
the dough has lost its stickiness and can be worked
with your hands. Turn the dough out onto a lightly
flour work surface and knead until soft and slightly
elastic, 3 to 4 minutes. divide the dough into 8 equal
pieces.
: To assemble and bake breads: Working with one
piece at a time, and keeping the remaining dough
covered, flatten the dough with the palm of your hand,
then either stretch or roll out the dough to a circle
6 to 8 inches in diameter.
: Spoon 2 Tb of the filling on the the center of
the dough. Gently stretch the edges of the dough over
the filling until you have a dough-covered mound.
Pinch pleats closed and then, with the palm of your
hand, gently press down on the top of the mound to
flatten it. Turn the bread over and press again on the
other side. this will push the filling to the edges of
the bread. It should now be not more than 1/2 : thick
and 7 to 8 inches in diameter.
: Transfer the filled circles, pleated side
down, to a prepared baking sheet. Once the first
baking sheet is full bake the breads on the lowest
rack (or with the sheet directly on the quarry tiles
or baking stone)) for 6 to 8 minutes or until the
breads are lightly browned on the bottom. Assemble the
remaining breads while the first batch bakes. Remove
the breads from the oven and transfer to a basket
lined with a towel. Bake the remaining breads in the
same fashion. Serve hot.

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Popularity: 3% [?]

Title: Nutty Stir-Fry
Categories: Main dish, Stir-fry, Wt-watchers
Yield: 4 servings

3/4 c Low-sodium chicken broth
2 tb Oyster sauce
2 ts Light soy sauce
1 ts Cornstarch
2 ts Light sesame oil
2 c Sliced mushrooms
7 Ca. Walnuts
– coarsely broken or chopped
1/2 c Diced red bell pepper
1/2 c Chopped scallions
3 oz Smoked chicken or ham
— cut into strips
2 c Hot cooked rice
— (white or brown)

“Once the chopping is out of the way, this stir-fry is lightening-quick to
fix — so have all the ingredients ready before you start to cook.”

In a small bowl, combine broth, oyster sauce, soy sauce and cornstarch.
Set aside.

Heat a nonstick large skillet or wok over high heat for 1 minute. Add
oil, mushrooms and walnuts; cook, tossing constantly with spatula, 1
minute.

Add bell pepper, scallions and chicken; cook, stirring constantly, for 2
minutes. Add broth mixture; cook until thickened, about 10 seconds.
Serve with rice.

Each serving (1/2 cup rice) provides:
* 1 FA, 1-1/2 V, 1 P, 1 B, 6 C.

Per serving:
* 274 cal, 12 g pro, 36 g car,
* 9 g fat: 4 g poly, 3 g mono, 1 g sat
* 689 mg sod, 19 mg chol.

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]