Title: CROCKPOT MEATBALLS
Categories: Crockpot, Hamburger, Appetizers
Yield: 6 servings

1 Jo Ferry
2 lb Hamburger
1 c Breadcrumbs
1 Egg
Grated parmesan cheese
Parsley and oregano
Onion and garlic powder
Milk
1 cn Beer
1 pk Ketchup; regular size

Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make
small meatballs. Mix ketchup and beer in the crockpot and start to
heat. You can put the raw meatballs into the sauce and simmer for
several hours. I like to bake the meatballs first to get out most of
the grease.

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Popularity: 3% [?]

NYT Original Plum Torte – Burros Levine

Recipe By : 8/5/98 Christian Science Monitor
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick unsalted butter — softened
3/4 cup sugar — PLUS
2 tablespoons sugar
1 cup unbleached flour — sifted
1 teaspoon baking powder
2 eggs
pinch salt
24 halves Italian plums (prune or purple) — pitted
1 teaspoon cinnamon

Arrange a rack in the lower third of the oven. Preheat the oven to 350.

Cream the butter and the 3/4 c. sugar. Add the flour, baking powder, eggs, and
salt and beat to mix well. Spoon the batter into an ungreased 9 or 10-inch
springform pan. Cover the top with the plums, skin sides down. Mix the
cinnamon with the 2 T. sugar and sprinkle over the top.

Bake for 40 to 50 minutes, until the cake tester inserted in the center comes
out clean. Remove from the oven and let cool; refrigerate or freeze if
desired.

To serve, let the torte return to room temperature and reheat at 300 until
warm. if desired. Serve plain or with vanilla ice cream.

Serves 8.

NOTE: “Because of reader demand, this recipe has been published in one form or
another in The New York Times almost every year since I went to work there in
1981. Lois (Levine) brought this recipe, originally called Fruit Torte, to
Elegant but Easy, and its appeal comes from its lovely old-fashioned flavor
and its speed of preparation…” Kirsten A> Conover

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NOTES : from The New Elegant but Easy Cookbook by Marian Burros and Lois
Levine

Popularity: 9% [?]

Title: Rosemary Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1 tb Virgin olive oil; 1/4 ts Salt;
2 cl Garlic; minced 1/4 ts Pepper;
1 lb New potatoes; 1 ts Dried rosemary; crumbled

In a large non-stick skillet, heat oil. Add garlic and saute about 5
minutes. Cut potatoes into 1″ pieces. Add to garlic and sprinkle
with salt, pepper and rosemary. Toss. Increase heat to medium,
cover and cook about 15 minutes. Recover and cook until potatoes are
browned, about 4 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE;
CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g; SOD: 120mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Popularity: 9% [?]

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.

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

Popularity: 3% [?]

Golden Potatoes With Carrots

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Side Dishes Vegetables
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds potato — peeled and sliced
1 1/2 cups carrot — sliced
1 tablespoon vegetable oil
1 cup onion — finely chopped
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Cook potatoes and carrot boiling water 5 minutes; drain.

Heat oil in a 10-inch cast iron skillet over medium-high heat, swirling
to coat bottom of pan. Add potatoes and carrots; saute 5 minutes. Add
remaining ingredients; saute 10 minutes or until tender.

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Popularity: 4% [?]

Title: Chocolate Crinkle Cookies
Categories: Hershey’s, Cookies, Lauri
Yield: 48 Servings

2 c Sugar
3/4 c Vegetable oil
3/4 c Hershey’s cocoa
4 Eggs
2 t Vanilla extract
2 1/3 c All-purpose flour
2 t Baking powder
1/2 t Salt
Confectioners’ sugar

In large mixer bo2wl combine sugar and oil. Add cocoa; blend well.
Beat in eggs and vanilla. Combine flour, baking power and salt; add
to cocoa mixture blending well. Cover; chill at least 6 hours. Heat
oven to 350F.
Shape dough into 1″ balls. Roll in confectioners’ sugar. Place 2″
apart on greased cookie sheet. Bake 12 to 14 minutes or until almost
no indentation remains when touched. Remove from cookie sheet; cool
on wire rack.

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Popularity: 3% [?]

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Popularity: 10% [?]

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.

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

Popularity: 5% [?]

EGGNOG TRUFFLES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TRUFFLES—–
2 c Milk chocolate chips
2 tb Butter or margarine
1/2 c Eggnog
—–CHOCOLATE CUPS—–
2 c Semisweet choco chips
1 tb Shortening

CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small
saucepan over very low heat, stirring constantly. 2. Spoon about 1/2
tablespoon of the chocolate mixture into each of about 36 small foil
candy cups. With back of spoon, bring some of the chocolate up side
of each cup. Refrigerate until firm. TRUFFLES: 1. Melt chips with
butter and eggnog in heavy, medium saucepan over low heat, stirring
occasionally. Pour into pie pan. Refrigerate until mixture is thick,
but soft, about 2 hours. 2. Spoon truffle mixture into pastry bag
fitted with large star tip. Pipe mixture into chocolate cups. 3.
Truffles can be refrigerated 2-3 days or frozen several weeks. Hint:
To remove foil cups, cut slit in bottom of the cup and peel foil up
from bottom. Doi not peel down from the top edge. Makes about 36
truffles.

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Popularity: 5% [?]

Almond-Stuffed Pears

Recipe By : , August/September, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium pears, peeled, halved and cored
1 1/2 cups water
1/3 cup white grape juice
1/2 cup finely chopped toasted almonds
2 tablespoons brown sugar
1/8 teaspoon almond extract

Place pears, cut side down, in an ungreased 13-in.x 9-in. x 2-in. baking
dish. Combine water and grape juice; pour over pears. Cover and bake at 350
degrees for 35 to 45 minutes or until tender. Turn the pears over. Combine
almonds, sugar and extract; mix well. Spoon into pear cavities. Bake,
uncovered, for 5 minutes. Serve warm. Yield: 6 servings.

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NOTES : “Pears make a comforting side dish in this special recipe shared by
Margaret Allen of Abingdon, Virginia. ‘We enjoy this hot fruit with a ham
dinner,’ she says.”

Popularity: 3% [?]