southern living recipes

8/15/2019 southern living recipes

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* Exported from MasterCook *

1-2-3 Blackberry Sherbet

Recipe By :Arlene P. Rogers; Louisville, KYServing Size : 0 Preparation Time :0:00Categories : Desserts Ices/Sorbets

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups fresh blackberries -- see * Note2 cups sugar2 cups buttermilk

Blackberries -- for garnishFresh mint sprigs -- for garnish

* Note; Two (14-ounce) packages frozen blackberries, thawed, may besubstituted for fresh blackberries.

Stir together blackberries and sugar in a bowl; let stand 30 minutes.

Process blackberry mixture in a food processor or blender until smooth,stopping to scrape down sides. Pour through a fine wire-mesh strainerinto a 9-inch square pan, discarding solids; stir in buttermilk. Coverand freeze 8 hours.

Break frozen mixture into chunks, and place in bowl; beat at medium speedwith an electric mixer until smooth. Return to pan; cover and freeze 3hours or until firm. Garnish, if desired.

This recipe yields 1 quart.

Source:"Southern Living Magazine, date unknown"

S(Formatted for MC6):"07-06-2001 by Joe Comiskey - [email protected]"

Yield:"1 quart"

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Per serving: 1746 Calories (kcal); 4g Total Fat; (2% calories from fat); 16gProtein; 423g Carbohydrate; 17mg Cholesterol; 518mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 27Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Almond Chicken

Recipe By :Mildred Sherrer; Bay City, TXServing Size : 4 Preparation Time :0:00


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Categories : Chicken Main DishPoultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1/3 cup lemon juice3 tablespoons Dijon mustard2 garlic cloves -- minced

1 tablespoon olive oil1/2 teaspoon freshly-ground white pepper

4 skinned boned chicken breast halves1 teaspoon olive oil2 cups reduced-sodium fat-free chicken broth1 teaspoon cornstarch1 tablespoon water3 tablespoons orange marmalade1 tablespoon light margarine

1/2 teaspoon salt1/2 teaspoon freshly-ground black pepper1/4 teaspoon dried crushed red pepper

2 tablespoons chopped fresh parsley

1/4 cup sliced almonds -- toasted

Whisk together first 5 ingredients. Place in a shallow dish, reserving1/4 cup mixture. Add chicken to dish; cover and chill 1 hour. Removechicken from marinade; discard marinade.

Cook chicken in 1 teaspoon hot oil in a skillet over medium-high heat 8minutes on each side or until done. Remove chicken, reserving drippingsin skillet.

Add reserved 1/4 cup marinade mixture and chicken broth, stirring toremove bits from bottom of skillet. Stir together cornstarch and water;add to broth mixture. Bring to a boil; cook, stirring constantly, 1

minute.

Stir in marmalade and next 4 ingredients. Return chicken to skillet;spoon sauce over chicken. Sprinkle with parsley and almonds.

This recipe yields 4 servings.

Per serving: Calories 264 (43% from fat); Fat 12.5g (sat 1.6g, mono7.1g, poly 2.2g); Protein 28g; Carb 7g; Fiber 1.1g; Chol 66mg; Iron1.4mg; Sodium 723mg; Calc 48mg.

Source:"Southern Living Magazine, January 2001"


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Per serving: 161 Calories (kcal); 11g Total Fat; (58% calories from fat); 3gProtein; 15g Carbohydrate; 0mg Cholesterol; 453mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2Other Carbohydrates


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Almond-Citrus Salad

Recipe By :n/a

Serving Size : 10 Preparation Time :0:00Categories : Salads/Dressings


2/3 cup vegetable oil2 teaspoons grated grapefruit rind

1/2 cup fresh grapefruit juice1 envelope Italian salad dressing mix - (0.7 oz)3 grapefruits -- peeled, sectioned4 oranges -- peeled, sectioned1 package baby spinach - (6 oz)1 package mixed salad greens - (14 oz)

2 celery ribs -- sliced1 green bell pepper -- chopped2 avocados -- (optional),peeled

and sliced=== SWEET-AND-SPICY ALMONDS ===

1 cup sliced almonds or pecan pieces1 tablespoon butter or margarine -- melted1 1/2 teaspoons sugar

1/4 teaspoon ground cumin1/4 teaspoon chili powder1/8 teaspoon dried crushed red pepper

1 pinch salt

Whisk together first 4 ingredients; chill, if desired.

Combine grapefruit, next 5 ingredients, and, if desired, avocado in alarge bowl. Add dressing, tossing to coat. Sprinkle with Sweet-and-SpicyAlmonds.

For Sweet-and-Spicy Almonds: Stir together almonds and butter in a smallbowl. Combine sugar and remaining ingredients; sprinkle over almonds,tossing to coat. Spread on a lightly greased baking sheet. Bake at 325degrees, stirring occasionally, for 15 minutes. Cool. (Makes 1 cup)


Source:"Southern Living Magazine, February 2001"


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Per serving: 263 Calories (kcal); 22g Total Fat; (71% calories from fat); 2gProtein; 18g Carbohydrate; 3mg Cholesterol; 37mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 4 1/2 Fat; 0Other Carbohydrates


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NOTES : Recipe from the 1996 Recipe Hall of FameNutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Amaretto-Walnut Brownies

Recipe By :Tina Hoover; Olathe, KSServing Size : 15 Preparation Time :0:00Categories : Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup coarsely-chopped walnuts -- toasted

1/2 cup almond liqueur1 cup butter8 unsweetened chocolate squares - (1 oz ea)5 large eggs3 1/3 cups sugar

1/3 cup Swiss mocha instant coffee mix1 tablespoon vanilla extract1 2/3 cups all-purpose flour

1/8 teaspoon saltToasted walnut halves -- for garnish

Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur.

Melt butter and chocolate in a heavy saucepan over low heat.

Beat eggs, sugar, and Swiss mocha at medium-high speed with an electricmixer 8 minutes. Gradually add chocolate mixture, beating at low speeduntil blended. Gradually add vanilla, flour, and salt, beating until

blended. Stir in chopped walnuts.

Pour into a lightly greased aluminum foil-lined 13- by 9-inch pan. Bakeat 350 degrees for 30 to 35 minutes. Cool on a wire rack. Cut intosquares. Garnish, if desired.

This recipe yields 15 brownies.

Comments: For testing purposes only, we used International Coffees SuisseMocha.

Source:"Southern Living Magazine, December 1999"


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Per serving: 355 Calories (kcal); 14g Total Fat; (34% calories from fat); 3gProtein; 55g Carbohydrate; 95mg Cholesterol; 162mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;3 Other Carbohydrates


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


An Apple-A-Day Pork Chops

Recipe By :Mary Grace Ellis; Delmar, MD

Serving Size : 6 Preparation Time :0:00Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 boneless pork loin chops - (4 oz ea)

Vegetable cooking spray1 tablespoon dried rosemary - (to 1 1/2)

1/2 teaspoon salt - (to 3/4)1/2 teaspoon freshly-ground black pepper - (to 3/4)

1 medium Red Delicious apple -- peeled, chopped1/2 cup golden raisins

1/2 cup currants2 teaspoons olive oil

3/4 cup Marsala wine or apple cider=== GARNISHES ===Rosemary sprigApple slices

Coat both sides of pork chops evenly with cooking spray. Combinerosemary, salt, and pepper. Rub mixture evenly on both sides of pork; setaside.

Cook apple, raisins, and currants in hot oil in a large skillet overmedium-high heat, stirring often, 5 minutes. Add 1/4 cup wine, stirring

constantly, until most liquid is evaporated. Add remaining wine, and cook15 minutes or until mixture is thickened.

Cook pork chops in a large skillet coated with cooking spray overmedium-high heat 5 minutes on each side or until done. Top with applemixture. Garnish, if desired.


Per serving: Calories 286 (34% from fat); Fat 10.9g (sat 3.3g, mono 5g,poly 1.1g); Protein 24.5g; Carb 23g; Fiber 1.4g; Chol 68mg; Iron1.9mg; Sodium 276mg; Calc 38mg.



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Per serving: 102 Calories (kcal); 2g Total Fat; (13% calories from fat); 1gProtein; 23g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1/2 Fat; 0Other Carbohydrates


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


Anchorage Country Store Whole Wheat Bread

Recipe By :Marjorie Rosenberger Pierce; Louisville, KYServing Size : 0 Preparation Time :0:00Categories : Breads/Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups whole wheat flour -- divided

1/2 cup instant nonfat dry milk powder1 tablespoon salt2 envelopes active dry yeast - (1/4 oz)3 cups water -- divided

1/2 cup honey

2 tablespoons butter or margarine2 cups all-purpose flour - (to 3)

Note: Equal amounts of whole wheat and all-purpose flour may be used.

Beat 3 cups whole wheat flour, dry milk powder, salt, and yeast at lowspeed with a heavy-duty electric mixer until combined.

Bring 2 cups water to a boil over medium heat; add honey and butter,stirring until butter melts. Remove from heat, and stir in 1 cup coldwater. (Mixture will register about 120 degrees.) Add honey mixture toflour mixture, beating at low speed 1 minute. Increase speed to medium,and beat 2 more minutes. Gradually add remaining wheat flour and enough

all-purpose flour to make a soft dough.

Turn dough out onto a well-floured surface, and knead until smooth andelastic (about 5 minutes). Place in a well-greased bowl, turning togrease top. Cover and let rise in a warm place (85 degrees), free fromdrafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into 2 equal portions. Roll each portioninto a 15- by 10-inch rectangle. Roll each up jellyroll fashion,beginning with short end. Fold ends under, and place each, seam-sidedown, in a 9- by 5-inch loafpan. Cover and let rise in a warm place (85degrees), free from drafts, 45 minutes or until doubled in bulk.

Bake at 375 degrees for 40 to 45 minutes, shielding with aluminum foilafter 25 minutes to prevent excessive browning.

This recipe yields 2 loaves.

Comments: Start your gift giving with this wonderful bread wrapped infestive paper or a holiday tea towel and tied with a bow and freshgreenery.

Source:"Southern Living Magazine, November 2000"


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Yield:"2 loaves"

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Per serving: 2346 Calories (kcal); 32g Total Fat; (11% calories from fat); 67g

Protein; 488g Carbohydrate; 62mg Cholesterol; 6681mg SodiumFood Exchanges: 23 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 91/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Appetizer Chicken Roulades

Recipe By :n/a

Serving Size : 0 Preparation Time :0:00Categories : Appetizers Chicken

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 boneless skinless chicken breasts

1/4 teaspoon salt1/4 teaspoon freshly-ground black pepper

1 log goat cheese - (3 oz) -- softened= (or substitute 3 oz cream cheese)

1 package cream cheese - (3 oz) -- softened1/2 teaspoon dried basil

8 large fresh spinach leaves1 jar roasted sweet red peppers - (7.25 oz) -- drained

Additional fresh spinach leaves -- (optional)

Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flattento 1/4-inch thickness using a meat mallet or rolling pin. Sprinklechicken with salt and pepper.

Stir together goat cheese, cream cheese, and basil; spread evenly overeach chicken breast. Top each with 2 spinach leaves and roasted redpeppers. Roll up, jellyroll fashion, starting with a short side. Securerolls with wooden picks, and place, seam-side down, in a lightly greased11- by 7-inch baking dish.

Bake, covered, at 350 degrees for 15 minutes. Uncover and bake 20 moreminutes or until chicken is done. Slice crosswise into 6 to 8 pieces, andserve on a spinach-lined plate, if desired.

This recipe yields about 24 roulades.




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Yield:"24 roulades"

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Per serving: 1040 Calories (kcal); 12g Total Fat; (10% calories from fat); 218gProtein; trace Carbohydrate; 548mg Cholesterol; 1147mg SodiumFood Exchanges: 0 Grain(Starch); 30 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Apple Pudding Cake

Recipe By :Barbara Hughes; Murphy, NCServing Size : 6 Preparation Time :0:00Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups brown sugar - (firmly packed) -- divided1 cup all-purpose flour2 teaspoons baking powder

1/4 teaspoon salt1 teaspoon ground cinnamon

1/2 cup milk2 tablespoons vegetable oil1 teaspoon vanilla extract1 large Granny Smith apple -- peeled, chopped

1 cup hot apple cider

Combine 3/4 cup brown sugar, flour, and next 3 ingredients in a lightlygreased 9- by 1 3/4-inch round cakepan.

Stir together milk, oil, and vanilla; add to sugar mixture, stirring untilblended. Stir in apple. Sprinkle with remaining 3/4 cup brown sugar.Pour hot apple cider slowly over batter. Do not stir.

Bake at 350 degrees for 30 to 35 minutes or until a cake layer forms ontop. Cool slightly, and serve with ice cream.




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Per serving: 143 Calories (kcal); 5g Total Fat; (34% calories from fat); 3gProtein; 20g Carbohydrate; 3mg Cholesterol; 262mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other


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Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Apple-Blueberry Cream Puff Sundaes

Recipe By :n/aServing Size : 7 Preparation Time :0:00Categories : Desserts


3/4 cup water6 tablespoons butter or margarine

3/4 cup all-purpose flour1/4 teaspoon salt

3 large eggs

2 packages frozen escalloped apples - (12 oz ea)2 cups fresh or frozen blueberries -- thawed1 tablespoon lemon juice

1/2 gallon vanilla ice creamFresh mint sprigs -- for garnish

Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heatto low. Add flour and salt; beat with a wooden spoon until mixture leavessides of pan. Remove from heat; cool slightly. Add eggs, 1 at a time,beating until smooth.

Drop batter by 2 rounded tablespoonfuls 3 inches apart on lightly greasedbaking sheets. Bake at 450 degrees for 10 minutes; reduce temperature to

325 degrees, and bake 15 more minutes or until golden. Pierce cream puffswith a fork to let steam escape, and cool.

Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes.Stir together apples,blueberries, and lemon juice.

Split cream puffs in half; fill with ice cream, top with apple mixture,and replace pastry top. Garnish, if desired.


Comments: To serve with cinnamon ice cream, soften vanilla ice cream, andstir in 2 to 3 teaspoons ground cinnamon; freeze.



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Per serving: 468 Calories (kcal); 28g Total Fat; (53% calories from fat); 9gProtein; 46g Carbohydrate; 173mg Cholesterol; 322mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;


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2 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Apple-Oat Snack Squares

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Cookies Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups buttermilk biscuit mix2 cups uncooked quick-cooking oats

2/3 cup light brown sugar - (firmly packed)1 teaspoon ground cinnamon

1/2 cup butter or margarine -- cut into pieces1 cup milk1 can apple fruit filling - (21 oz)2 tablespoons light brown sugar

Stir together first 4 ingredients in a medium bowl; cut in butter with apastry blender until crumbly. Stir in milk just until dry ingredients aremoistened.

Fold in fruit filling, and spoon into a lightly greased 13- by 9-inch pan.Sprinkle with 2 tablespoons brown sugar.

Bake at 350 degrees for 40 minutes or until golden. Cool on a wire rack,

and cut into squares.

This recipe yields 16 squares.



Yield:"16 squares"

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Per serving: 1037 Calories (kcal); 100g Total Fat; (84% calories from fat); 9gProtein; 31g Carbohydrate; 282mg Cholesterol; 1064mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0



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Apple-Spinach Salad

Recipe By :The Andersons; Austin, TXServing Size : 4 Preparation Time :0:00Categories : Salads/Dressings


2 packages fresh baby spinach - (6 oz ea) -- see * Note2 Granny Smith apples -- chopped

1/2 cup salted cashews1/4 cup raisins or golden raisins1/4 cup sugar1/4 cup vegetable oil

2 tablespoons balsamic or apple cider vinegar1/4 teaspoon celery salt

* Note: One (10-ounce) package regular fresh spinach may be substituted.

Combine first 4 ingredients in a serving bowl. Whisk together sugar andnext 3 ingredients until well blended. Pour mixture over salad, tossing

gently. Serve immediately.

This recipe yields 4 to 6 servings.

Source:"Southern Living Magazine, September 1999"


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Per serving: 200 Calories (kcal); 14g Total Fat; (59% calories from fat); traceProtein; 20g Carbohydrate; 0mg Cholesterol; 101mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Asian Flank Steak

Recipe By :n/aServing Size : 4 Preparation Time :0:00

Categories : Beef GrillingMain Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 flank steak - (abt 1 1/4 lbs)

1/4 cup vegetable oil1/4 cup orange juice

3 tablespoons soy sauce3 tablespoons honey3 tablespoons rice wine vinegar


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2 tablespoons minced green onions1 1/2 teaspoons grated fresh ginger1 garlic clove -- pressed

1/2 teaspoon cornstarch3 tablespoons water

Score steak diagonally across grain at 3/4-inch intervals. Combine oiland next 7 ingredients in a shallow dish or heavy-duty zip-top plastic

bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.

Remove steak from marinade, reserving marinade. Grill steak, covered withgrill lid, over high heat (400 to 500 degrees) about 6 minutes on eachside or until desired degree of doneness.

Bring reserved marinade to a boil in a saucepan, and boil at least 1minute or until reduced by one-third. Stir together cornstarch and 3tablespoons water until smooth. Add to marinade; bring to a boil overmedium heat, stirring constantly. Boil, stirring constantly, 1 minute;remove from heat. Spoon over steak.




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Per serving: 188 Calories (kcal); 14g Total Fat; (62% calories from fat); 1gProtein; 17g Carbohydrate; 0mg Cholesterol; 773mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Asian Glazed Cornish Hens

Recipe By :Dawn Snow; Lavergne, TNServing Size : 2 Preparation Time :0:00Categories : Cornish Hens Main Dish

Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 tablespoons soy sauce1 1/2 tablespoons teriyaki sauce1 tablespoon honey2 teaspoons lemon juice

1/8 teaspoon ground ginger1/8 teaspoon freshly-ground black pepper

1 garlic clove -- minced2 Cornish hens - (1 1/2 lbs ea) -- see * Note


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* Note: Four bone-in chicken breast halves may be substituted for Cornishhens. Marinate 2 hours, and bake at 400 degrees for 40 minutes.

Combine first 7 ingredients in a large heavy-duty zip-top plastic bag; addhens. Seal and chill 8 hours.

Remove hens from marinade, reserving marinade. Tie ends of legs together,if desired, and place on a lightly greased rack in a roasting pan. Bring

marinade to a boil in a small saucepan, remove from heat.

Bake hens at 400 degrees for 1 hour and 15 minutes or until done, bastingoccasionally with marinade. Cover hens loosely with aluminum foil after 1hour to prevent browning, if necessary.

Remove from oven; cover with foil, and let stand 5 minutes.


Source:"Southern Living Magazine, May 2000"

S(Formatted for MC6):

"05-21-2001 by Joe Comiskey - [email protected]"

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Per serving: 55 Calories (kcal); trace Total Fat; (0% calories from fat); 2gProtein; 13g Carbohydrate; 0mg Cholesterol; 1290mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Avocado Citrus Salad

Recipe By :Ellie Wells; Lakeland, FLServing Size : 6 Preparation Time :0:00Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 tablespoons cider vinegar2 tablespoons vegetable oil1 tablespoon sugar

1/4 teaspoon salt8 cups torn salad greens2 oranges -- peeled, sectioned1 large grapefruit -- peeled, sectioned1 pear -- peeled, and

thinly sliced2 ripe avocados -- peeled, sliced1 cup seedless green grapes2 tablespoons chopped walnuts -- (optional), toasted

Whisk together first 4 ingredients.


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Place greens in a large bowl. Add orange sections and next 4 ingredients.Drizzle with dressing, tossing gently to coat. Sprinkle with walnuts, ifdesired. Serve immediately.


Per serving: Calories 355 (35% from fat); Fat 14g (sat 2g, mono 7.6g,

poly 3g); Protein 4g; Carb 34g; Fiber 11g; Chol 0mg; Iron 1.5mg;Sodium 109mg; Calc 71mg.

Comments: For a complete meal, top with grilled chicken strips or cannedalbacore tuna.

Source:"Southern Living Magazine, June 2001"


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Per serving: 115 Calories (kcal); 6g Total Fat; (45% calories from fat); 1gProtein; 15g Carbohydrate; 0mg Cholesterol; 89mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Avocado Egg Rolls

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Egg/Spring Rolls

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package shredded cabbage - (10 oz)1 container fresh bean sprouts - (8 oz) -- chopped1 tablespoon chopped garlic

Peanut oil1 teaspoon ground cumin1 teaspoon dried crushed red pepper1 teaspoon salt

1/4 cup lime juice3 large ripe avocados -- peeled, seeded

and chopped1 package egg roll wrappers - (16 oz)1 cup soy sauce1 tablespoon minced fresh ginger

1/4 cup fresh cilantro leaves -- chopped

Saut first 3 ingredients in 1 tablespoon hot oil in a skillet untiltender. Stir in cumin and next 3 ingredients. Cook 1 minute. Removefrom heat, and cool. Fold in avocado.


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Soon 2 tablespoons mixture into center of each egg roll wrapper; moistenedges with water. Fold bottom side over filling; fold left and rightsides over filling, and roll up tight.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees.Fry egg rolls 1 to 2 minutes or until golden brown; drain on paper towels.Cut diagonally to serve.

Combine soy sauce, ginger, and cilantro; serve with egg rolls.

This recipe yields 15 egg rolls.



Yield:"15 egg rolls"

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Per serving: 190 Calories (kcal); 1g Total Fat; (3% calories from fat); 16gProtein; 34g Carbohydrate; 0mg Cholesterol; 18599mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Baby Blue Salad

Recipe By :Chef Franklin Biggs; Homewood, ALServing Size : 6 Preparation Time :0:00Categories : Salads/Dressings


3/4 pound mixed salad greensBalsamic Vinaigrette -- (see below)

4 ounces blue cheese -- crumbled2 oranges -- peeled, and

cut into thin slices1 pint strawberries -- quartered

Sweet-and-Spicy Pecans -- (see below)=== BALSAMIC VINAIGRETTE ===

1/2 cup balsamic vinegar3 tablespoons Dijon mustard3 tablespoons honey2 garlic cloves -- minced2 small shallots -- minced

1/4 teaspoon salt1/4 teaspoon freshly-ground black pepper

1 cup olive oil=== SWEET-AND-SPICY PECANS ===


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1/4 cup sugar1 cup warm water1 cup pecan halves2 tablespoons sugar1 tablespoon chili powder

1/8 teaspoon ground red pepper

Toss greens with Balsamic Vinaigrette and crumbled blue cheese. Place on

6 individual plates. Arrange orange slices over greens; sprinkle withstrawberries, and top with Sweet-and-Spicy Pecans.

For Balsamic Vinaigrette: Whisk together first 7 ingredients untilblended. Gradually whisk in olive oil. (Makes 1 2/3 cups)

For Sweet-and-Spicy Pecans: Stir together 1/4 cup sugar and 1 cup warmwater until sugar dissolves. Add pecan halves, and soak 10 minutes.Drain, discarding sugar mixture.

Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans,tossing to coat. Place on a lightly greased baking sheet. Bake at 350degrees for 10 minutes or until pecans are golden brown, stirring once.

(Makes 1 cup)




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Per serving: 647 Calories (kcal); 54g Total Fat; (72% calories from fat); 8gProtein; 39g Carbohydrate; 14mg Cholesterol; 477mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 10 1/2Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Baby Hot Browns


Categories : Appetizers

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------24 slices pumpernickel party rye bread3 tablespoons butter or margarine3 tablespoons all-purpose flour

1/2 cup shredded sharp Cheddar cheese - (2 oz)1 cup milk1 1/2 cups diced cooked turkey

1/4 teaspoon salt


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1/4 teaspoon ground red pepper1/2 cup freshly-grated Parmesan cheese

6 bacon slices -- cooked, crumbled

Arrange bread slices on a lightly greased baking sheet. Bake at 500degrees for 3 to 4 minutes.

Melt butter in a saucepan over low heat; add flour, and cook, whisking

constantly, until smooth. Add Cheddar cheese, whisking until cheesemelts. Gradually whisk in milk; cook over medium heat, whiskingconstantly,until mixture is thickened and bubbly. Stir in turkey, salt,and pepper. Chill,if desired.

Top bread slices evenly with warm cheese mixture. Sprinkle evenly withParmesan cheese and bacon. Bake at 500 degrees for 2 minutes or untilParmesan is melted.

This recipe yields 2 dozen.



Yield:"2 dozen"

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Per serving: 759 Calories (kcal); 62g Total Fat; (72% calories from fat); 22gProtein; 29g Carbohydrate; 159mg Cholesterol; 1610mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Baby Loin Back Ribs

Recipe By :n/aServing Size : 3 Preparation Time :0:00Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 slabs baby loin back ribs - (abt 4 lbs)3 tablespoons Dry Spices -- (see below)1 cup Basting Sauce -- (see below)1 cup Sweet Sauce -- (see below)

=== DRY SPICES ===3 tablespoons paprika2 teaspoons seasoned salt2 teaspoons garlic powder2 teaspoons freshly-ground black pepper1 teaspoon dry mustard


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1 teaspoon ground oregano1 teaspoon ground red pepper

1/2 teaspoon chili powder=== BASTING SAUCE ===

1/4 cup brown sugar - (firmly packed)1 1/2 tablespoons Dry Spices2 cups red wine vinegar2 cups water

1/4 cup Worcestershire sauce1/2 teaspoon hot sauce

1 small bay leaf=== SWEET SAUCE ===

1 cup ketchup1 cup red wine vinegar1 can tomato sauce - (8 oz)

1/2 cup spicy honey mustard1/2 cup Worcestershire sauce1/4 cup butter or margarine

2 tablespoons brown sugar2 tablespoons hot sauce1 tablespoon seasoned salt

1 tablespoon paprika1 tablespoon lemon juice1 1/2 teaspoons garlic powder

1/8 teaspoon chili powder1/8 teaspoon ground red pepper1/8 teaspoon freshly-ground black pepper

Dry Spices: Combine all ingredients in a small bowl. (Makes 6 1/2tablespoons)

Basting Sauce: Stir together all ingredients; cover and let stand 8hours. Remove bay leaf. Sauce is intended for basting ribs only. (Makes4 1/2 cups)

Sweet Sauce :Bring all ingredients to a boil in a Dutch oven. Reduceheat, and simmer sauce, stirring occasionally, 30 minutes. (Makes 1quart)

Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs.Cover and chill 3 hours.

Prepare a hot fire by piling charcoal or lava rocks on one side of grill,leaving other side empty. (For gas grill, light only one side.) Placefood rack on grill. Arrange ribs over unlit side.

Grill ribs, covered with grill lid, over medium heat (300 to 350 degrees)

for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce andturning occasionally. Brush ribs with Sweet Sauce the last 30 minutes.


Comments: Use remaining Dry Spices as a rub on pork or chicken.




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Per serving: 375 Calories (kcal); 17g Total Fat; (36% calories from fat); 5gProtein; 63g Carbohydrate; 41mg Cholesterol; 4260mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 31/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 00 0 0 0 0 0 0


Bacon-Cheese Pizzas

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Pizza

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup tomato sauce1 package shredded three-cheese blend - (8 oz)12 bacon slices -- cooked, crumbled

=== PIZZA CRUSTS ===1 package frozen bread dough - (32 oz) -- thawed

For Pizza Crusts: Roll dough to 1/4-inch thickness on a lightly flouredsurface, and cut into 4 rounds. Brush 1 side of each round with 1 1/2teaspoons olive oil, and place, oiled-side down, on grill rack overmedium-high heat (350 to 400 degrees). Grill, without grill lid, 2 to 3minutes or until light grill marks appear on bottoms. Brush tops with 1

1/2 teaspoons olive oil, and turn oiled-side down.

Spread pizza crusts evenly with tomato sauce; sprinkle with cheese andbacon. Grill, covered with grill lid, over medium-high heat (350 degreesto 400 degrees) about 2 minutes or until slightly crisp.

This recipe yields 4 pizzas.



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Nutr. Assoc. : 0 0 0 0 0


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Bacon-Wrapped Pork Tenderloin

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Grilling Main Dish

Pork


1/3 cup country Dijon mustard or Dijon mustard2 tablespoons coarsely-ground black pepper3 tablespoons maple syrup3 garlic cloves -- chopped1 tablespoon chopped fresh or dried rosemary1 1/2 pounds pork tenderloins6 bacon slices6 fresh rosemary sprigs

Fresh rosemary sprigs -- for garnish

Stir together first 5 ingredients in a small bowl. Rub mixture on porktenderloins; cover with plastic wrap, and chill 1 hour.

Wrap 3 bacon slices around each tenderloin, and push 3 rosemary sprigsthrough each tenderloin, securing bacon.

Prepare a hot fire by piling charcoal on 1 side of grill, leaving otherside empty. (For gas grills, light only one side.) Place food rack ongrill.

Arrange pork tenderloins over unlit side, and grill, covered with grilllid, 15 minutes on each side or until a meat thermometer inserted intothickest portion registers 160 degrees.

Remove and discard rosemary sprigs; garnish, if desired. Cut tenderloinsinto slices.


Comments: Sprigs of fresh rosemary pushed through each pork tenderloininfuses mouthfuls of flavor.



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Per serving: 100 Calories (kcal); 5g Total Fat; (43% calories from fat); 3gProtein; 11g Carbohydrate; 8mg Cholesterol; 154mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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Baked Beans

Recipe By :Carla Seagle Schneider; Virginia Beach, VAServing Size : 4 Preparation Time :0:00Categories : Beans Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 bacon slices1 can pork and beans - (28 oz) -- drained1 small onion -- diced

1/4 cup brown sugar - (firmly packed)1/4 cup sorghum1/4 cup ketchup

1 teaspoon Worcestershire sauce1/2 teaspoon dry mustard

Cook bacon in a large skillet over medium-high heat 3 to 4 minutes.

Stir together pork and beans and next 6 ingredients in a lightly greased1-quart baking dish. Top mixture with bacon.

Bake at 350 degrees for 45 minutes.




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Per serving: 105 Calories (kcal); 4g Total Fat; (29% calories from fat); 4gProtein; 16g Carbohydrate; 5mg Cholesterol; 293mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Baked Brisket Au Jus

Recipe By :n/aServing Size : 6 Preparation Time :0:00Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 pounds beef brisket


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2 teaspoons salt1/4 teaspoon freshly-ground black pepper

1 large onion -- sliced4 celery ribs

1/2 cup tomato paste1/2 cup tomato sauce

1 tablespoon Worcestershire sauce1 cup brewed coffee

Place brisket, fat- side up, in a roasting pan. Sprinkle with salt andpepper. Top with onion and celery. Stir together tomato paste, tomatosauce, and Worcestershire sauce; pour over beef.

Bake brisket at 325 degrees for 1 hour. Cover and bake 2 more hours,basting with pan juices occasionally. Add coffee; cover and bake 2 morehours, checking every 30 minutes for dryness. Add 1/4 cup water, ifnecessary.

Remove brisket from pan; let stand 20 minutes. Cut brisket across graininto thin slices using a sharp knife. Strain pan drippings, and servewith sliced brisket.




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Per serving: 1218 Calories (kcal); 101g Total Fat; (75% calories from fat); 66gProtein; 9g Carbohydrate; 276mg Cholesterol; 1298mg SodiumFood Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Baked Ham With Bourbon Glaze

Recipe By :n/aServing Size : 12 Preparation Time :0:00Categories : Ham Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup honey

1/2 cup molasses1/2 cup bourbon1/4 cup orange juice

2 tablespoons Dijon mustard1 smoked ham half - (6 to 8 lbs)


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* Note: One-half cup orange juice may be substituted for bourbon.

Microwave honey and molasses in a 1-quart glass dish at HIGH 1 minute.Whisk to blend. Whisk in bourbon, juice, and mustard.

Remove skin and fat from ham; place ham in a lightly greased 13- by 9-inchpan. Make 1/4-inch-deep cuts in ham in a diamond pattern. Pour glazeover ham.

Bake on lower oven rack at 350 degrees for 2 to 2 1/2 hours or until ameat thermometer inserted into thickest portion registers 140 degrees,basting every 15 minutes with glaze.

Remove from pan, reserving drippings. Cover ham, and chill, if desired.Chill reserved drippings.

Remove and discard fat from drippings. Bring drippings to a boil in asmall saucepan. Serve warm with ham.




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Per serving: 150 Calories (kcal); trace Total Fat; (0% calories from fat); traceProtein; 33g Carbohydrate; 0mg Cholesterol; 38mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 OtherCarbohydrates

NOTES : Recipe from the 1998 Recipe Hall of Fame

Nutr. Assoc. : 0 0 0 0 0 0


Baked Linguine With Meat Sauce

Recipe By :Adeline Johnson: Birmingham, ALServing Size : 8 Preparation Time :0:00Categories : Main Dish Pasta


-------- ------------ --------------------------------2 pounds lean ground beef2 garlic cloves -- minced1 can crushed tomatoes - (28 oz)1 can tomato sauce - (8 oz)1 can tomato paste - (6 oz)1 teaspoon salt2 teaspoons sugar8 ounces uncooked linguine1 container sour cream - (16 oz)1 package cream cheese - (8 oz) -- softened


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1 bunch green onions -- chopped2 cups shredded sharp Cheddar cheese - (8 oz)

Cook beef and garlic in a Dutch oven, stirring until beef crumbles and isno longer pink. Stir in tomatoes and next 4 ingredients; simmer 30minutes. Set mixture aside.

Cook pasta according to package directions; drain. Place pasta in a

lightly greased 13- by 9-inch baking dish. Stir together sour cream,cream cheese, and green onions. Spread over pasta. Top with meat sauce.

Bake at 350 degrees for 20 to 25 minutes or until thoroughly heated.Sprinkle with Cheddar cheese, and bake 5 more minutes or until cheesemelts. Let stand 5 minutes. Serve with a salad and bread, if desired.


Comments: To lighten dish, use no-salt-added tomato products, light sourcream, light cream cheese, and reduced-fat Cheddar cheese.

Source:

"Southern Living Magazine, February 2001"S(Formatted for MC6):"05-17-2001 by Joe Comiskey - [email protected]"

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Per serving: 305 Calories (kcal); 23g Total Fat; (70% calories from fat); 20gProtein; 1g Carbohydrate; 85mg Cholesterol; 345mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Baked Macaroni And Cheese

Recipe By :n/aServing Size : 8 Preparation Time :0:00Categories : Main Dish Pasta


16 ounces uncooked large elbow macaroni1/2 cup butter or margarine1/3 cup all-purpose flour

2 cups milk3 cups shredded Cheddar cheese - (12 oz) -- divided1 container small-curd cottage cheese - (12

oz)2 large eggs -- lightly beaten1 teaspoon salt

1/2 cup dry breadcrumbs1 teaspoon Greek seasoning


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Cook pasta according to package directions; drain.

Melt butter in a Dutch oven over low heat; whisk in flour until smooth.Cook 1 minute, whisking constantly. Gradually whisk in milk; cook overmedium heat, whisking constantly, until mixture is thickened and bubbly.Stir in 2 cups Cheddar cheese and next 3 ingredients. Stir in pasta.

Spoon mixture into a lightly greased 13- by 9-inch baking dish. Top withremaining 1 cup Cheddar cheese. Combine breadcrumbs and Greek seasoning;sprinkle over cheese. Bake at 350 degrees for 25 minutes.


Comments: This recipe is especially appealing to children.



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Per serving: 201 Calories (kcal); 15g Total Fat; (66% calories from fat); 5gProtein; 12g Carbohydrate; 86mg Cholesterol; 486mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Balsamic Pork Chops

Recipe By :Kathy Vanderbilt; Ponte Vedra Beach, FLServing Size : 5 Preparation Time :0:00Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 boneless pork loin chops, 1/2" thick1 1/4 teaspoons lemon-herb seasoning2 1/2 tablespoons all-purpose flour1 tablespoon olive oil

2/3 cup balsamic vinegar1/2 cup chicken broth

Sprinkle pork evenly with seasoning and flour. COOK pork in hot oil in alarge skillet over medium-high heat 3 to 4 minutes on each side or untillightly browned. Remove from skillet, and keep warm.

Add vinegar and broth to skillet, stirring to loosen particles frombottom. Cook, stirring often, over medium-high heat 5 minutes or untilslightly thickened. Spoon sauce over pork, and serve immediately.


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Nutr. Assoc. : 0 0 0 0 0 0


Banana Pancakes With Peanut Butter And Jelly Syrups

Recipe By :Keith McNeil; Houston, TXServing Size : 0 Preparation Time :0:00Categories : Breakfast Pancakes

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups biscuit mix1 cup buttermilk1 cup mashed banana2 large eggs

1/2 teaspoon ground cinnamon

3 tablespoons butter or margarine3/4 cup maple syrup1/4 cup reduced-fat peanut butter spread

Strawberry syrup

Whisk together first 5 ingredients in a large bowl just until dryingredients are moistened.

Melt 1 tablespoon butter on a hot griddle; pour about 1/4 cup batter foreach pancake onto griddle. Cook pancakes until tops are covered withbubbles and edges look cooked; turn and cook other side of pancakes.Repeat procedure with remaining butter and pancake batter.

Whisk together maple syrup and peanut butter until smooth. Serve pancakeswith peanut butter mixture and strawberry syrup.

This recipe yields 12 (4-inch) pancakes.

Comments: For smaller pancakes, pour 1 tablespoon batter onto hotgriddle. Proceed as directed.




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"05-17-2001 by Joe Comiskey - [email protected]"Yield:"12 pancakes"

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Per serving: 2391 Calories (kcal); 84g Total Fat; (31% calories from fat); 41gProtein; 377g Carbohydrate; 480mg Cholesterol; 3805mg Sodium

Food Exchanges: 10 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 15Fat; 10 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Barbecue Pork Shoulder


Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package hickory chunks - (2 lbs) -- divided2 quarts white vinegar

1/2 cup ground red pepper -- divided5 oranges -- quartered, divided5 lemons -- quartered, divided

1/2 cup brown sugar - (firmly packed)1/4 cup freshly-ground ground black pepper

2 tablespoons lemon juice

1/4 cup liquid smoke7 pounds pork shoulder roast - (to 8)

Soak 1 pound of wood chunks in water 30 minutes to 1 hour.

Bring vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to aboil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegarmixture from heat, and cool.

Combine remaining 1/4 cup ground red pepper, brown sugar, and next 3ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture overpork; set aside 2 cups vinegar mixture for basting, and reserve remainingmixture to fill the water pan.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain woodchunks, and place on coals. Place water pan in smoker; add vinegarmixture and remaining 2 oranges and 2 lemons to depth of fill line. Placepork on lower food rack; cover with smoker lid.

Cook pork roast 6 to 7 hours or until a meat thermometer inserted into thethickest part of roast registers 170 degrees. Baste with reserved 2 cupsvinegar mixture every hour after pork roast has cooked 3 hours. Add morecharcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker asneeded.


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Comments: Add your favorite baked beans to this menu for a complete meal.




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Per serving: 65 Calories (kcal); trace Total Fat; (1% calories from fat); 1gProtein; 23g Carbohydrate; 0mg Cholesterol; 3mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Barbecue Shrimp

Recipe By :Charles Witt; Jackson, MSServing Size : 8 Preparation Time :0:00Categories : Appetizers Seafood

Shellfish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------16 unpeeled jumbo fresh shrimp - (1 1/4 lbs)

1/2 cup unsalted butter -- sliced

1/4 cup Worcestershire sauce3 garlic cloves -- chopped2 tablespoons lemon juice1 tablespoon Creole seasoning1 tablespoon coarsely-ground black pepper1 lemon -- cut into 4 wedges

Stir all ingredients in an ovenproof skillet. Bake at 450 degrees for 10minutes or just until shrimp turn pink. Serve with crusty bread.

This recipe yields 8 appetizer servings.

Source:

"Southern Living Magazine, February 2000"S(Formatted for MC6):"05-24-2001 by Joe Comiskey - [email protected]"

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Per serving: 115 Calories (kcal); 12g Total Fat; (86% calories from fat); 1gProtein; 4g Carbohydrate; 31mg Cholesterol; 156mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0Other Carbohydrates


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Nutr. Assoc. : 0 0 0 0 0 0 0 0


Basic Buttermilk Biscuits

Recipe By :n/aServing Size : 10 Preparation Time :0:00Categories : Biscuits Breads/Rolls


1/3 cup butter or margarine -- cut up2 cups self-rising soft wheat flour

3/4 cup buttermilkButter or margarine -- melted

Cut butter into flour with a pastry blender until crumbly; add buttermilk,

stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. PAT orroll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, andplace on a lightly greased baking sheet.

Bake at 425 degrees for 12 to 14 minutes. Brush with butter.

This recipe yields 10 biscuits.

Source:"Southern Living Magazine, March 2000"



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Nutr. Assoc. : 0 0 0 0


Basil-Cheese Spread

Recipe By :n/aServing Size : 8 Preparation Time :0:00Categories : Appetizers Dips/Spreads



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1 goat cheese log - (8 oz) -- softened1/4 cup butter or margarine -- softened

3 tablespoons chopped fresh basil2 garlic cloves -- pressed1 loaf party pumpernickel bread - (12 oz)

Stir together first 4 ingredients. Chill 8 hours. Serve withpumpernickel bread.




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Per serving: 52 Calories (kcal); 6g Total Fat; (96% calories from fat); traceProtein; trace Carbohydrate; 16mg Cholesterol; 59mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other

Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Basil-Cheese Torta

Recipe By :n/aServing Size : 12 Preparation Time :0:00Categories : Appetizers

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package cream cheese - (8 oz) -- softened1 package feta cheese - (4 oz)2 tablespoons butter or margarine -- softened

Lucinda's Garden Pesto -- (see below)2 packages provolone cheese slices - (6 oz ea)

Roasted Red Pepper Salsa -- (see below)1/4 cup chopped pine nuts -- toasted

=== LUCINDA'S GARDEN PESTO ===3 cups fresh basil leaves4 garlic cloves - (to 6)

1/2 cup pine nuts, walnuts, or pecans3/4 cup shredded Parmesan cheese

2 tablespoons shredded Romano cheese - (to 3)2/3 cup olive oil

=== ROASTED RED PEPPER SALSA ===4 red bell peppers1 tablespoon olive oil

1/2 cup dried tomatoes -- see * Note3 tablespoons chopped fresh basil1 tablespoon balsamic vinegar2 garlic cloves - (to 3) -- minced


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1/2 teaspoon salt1/2 teaspoon fresh rosemary -- finely chopped1/4 teaspoon ground red pepper

=== GARNISHES ===Chopped fresh basilFresh basil sprigsPine nuts

* Note: One-third cup dried tomatoes in oil may be substituted for driedtomatoes. Drain tomatoes well, pressing between layers of paper towels.

Process first 3 ingredients in a blender or food processor until smooth,stopping to scrape down sides. Stir in Lucinda's Garden Pesto, blendingwell.

Line an 8- x 4-inch loafpan with plastic wrap, allowing 1 inch to hangover on each side. Arrange one-third of cheese slices on bottom and upsides of pan. Layer evenly with half of pesto mixture, 1/3 cup RoastedRed Pepper Salsa, 2 tablespoons pine nuts, and half of remaining cheeseslices. Repeat layers, ending with cheese slices, gently pressing eachlayer. Fold cheese slices toward center. Cover and chill 8 hours.

Invert torta onto a serving platter. Top with 1/3 cup salsa; garnish, ifdesired. Serve with remaining salsa and toasted French baguette slices.

For Lucinda's Garden Pesto: Process basil and garlic in a food processoruntil chopped. Add pine nuts and cheeses, and process until blended,stopping to scrape down sides. With processor running, pour oil throughfood chute in a slow, steady stream; process until smooth. Chill up to 5days, if desired. (Makes 1 cup)

For Roasted Red Pepper Salsa: Bake peppers on an aluminum foil-linedbaking sheet at 500 degrees for 12 minutes or until peppers lookblistered, turning once. Place peppers in a heavy-duty zip-top plastic

bag; seal and let stand 10 minutes to loosen skins. Peel peppers; removeand discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoonolive oil; set aside.

Pour boiling water to cover over dried tomatoes. Let stand 3 minutes;drain and coarsely chop. Stir together bell pepper, tomato, basil, andremaining ingredients. Cover and chill salsa up to 2 days, if desired.(Makes 2 cups).




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Per serving: 172 Calories (kcal); 17g Total Fat; (84% calories from fat); 3gProtein; 4g Carbohydrate; 9mg Cholesterol; 241mg SodiumFood Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Bat Sandwiches

Recipe By :n/a

Serving Size : 24 Preparation Time :0:00Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups shredded sharp Cheddar cheese - (12 oz)1 container chive-and-onion flavored cream

cheese -- (8 oz), softened1 jar diced pimiento - (4 oz) -- drained

1/2 cup chopped pecans -- toasted24 whole wheat or pumpernickel bread slices

Stir together first 4 ingredients Using a 3- to 4-inch bat-shaped cutter,

cut 2 bats from each bread slice.

Spread about 2 tablespoons filling over 24 bats. Top with remaining 24bats.

This recipe yields 24 sandwiches.

Source:"Southern Living Magazine, October 2000"


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Per serving: 17 Calories (kcal); 2g Total Fat; (85% calories from fat); traceProtein; trace Carbohydrate; 0mg Cholesterol; trace SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0


Bean Pot Lentils

Recipe By :n/aServing Size : 6 Preparation Time :0:00Categories : Side Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 cups low-sodium fat-free chicken broth1 cup dried lentils

1/2 medium onion -- chopped2 tablespoons brown sugar


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2 tablespoons ketchup2 tablespoons molasses1 tablespoon prepared mustard - (to 2)2 bacon slices -- cooked, diced

Vegetable cooking spray

Bring first 3 ingredients to a boil in a Dutch oven. Cover, reduce heat,and simmer 45 minutes or until lentils are tender. Stir in brown sugar

and next 4 ingredients.

Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake,uncovered, at 325 degrees, stirring occasionally, for 1 hour and 15minutes.

This recipe yields 3 cups. Recipe may be doubled. Freeze up to 3 months;thaw in refrigerator, and bake as directed.

Per 1/2-cup: Calories 180 (9% from fat); Fat 1.8g (sat 0.5g, mono 0.7g,poly 0.3g); Protein 10.4g; Carb 30g; Fiber 3.9g; Chol 2mg; Iron3.9mg; Sodium 138mg; Calc 66mg.

Comments: Lentils are loaded with soluble fiber, a type that may reducethe risk of heart disease by lowering blood cholesterol levels.



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Per serving: 159 Calories (kcal); 1g Total Fat; (7% calories from fat); 10gProtein; 28g Carbohydrate; 2mg Cholesterol; 100mg SodiumFood Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Bean-And-Cheese Chimichangas

Recipe By :Karen C. Greenlee; Lawrenceville, GAServing Size : 2 Preparation Time :0:00Categories : Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 can refried beans - (16 oz)1 cup shredded Monterey Jack cheese - (4 oz)

1/3 cup medium salsa1 tablespoon taco seasoning mix

1/2 package yellow rice mix - (5 oz pkg) -- (optional), cooked5 flour tortillas - (10" dia)2 cups vegetable oil

Shredded lettuce


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=== TOPPINGS ===SalsaEasy Guacamole -- (see below)Sour cream=== OPTIONAL ===Hominy Ol -- (see below)

Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3

cup mixture just below center of each tortilla. Fold opposite sides oftortillas over filling, forming rectangles; secure with picks.(Chimichangas may be frozen in heavy-duty zip-top plastic bags up to 3months.)

Pour oil into a large skillet; heat to 325 degrees. Fry, in batches, 4 to5 minutes on each side or until lightly browned. Drain on paper towels.

Remove picks; arrange on lettuce. Serve with toppings and Hominy Ol , ifdesired.

Easy Guacamole: Mash 1 large avocado. Stir in 1 small minced garlicclove, 3 tablespoons salsa, 2 teaspoons lime juice, and 1/4 teaspoon salt.

Hominy Ol : Stir together 2 (15.5-ounce) cans golden hominy, drained; 1(12-ounce) jar salsa; 3 cups (12 ounces) shredded sharp Cheddar cheese;and 1/4 teaspoon pepper. Spoon into a lightly greased 8-inch squarebaking dish. Bake at 350 degrees for 30 minutes.

This recipe yields 2 or 4 servings. To serve 4 or 6, double allingredients, and proceed as directed.

Comments: To bake, place on a baking sheet, and coat both sides withcooking spray. Bake at 425 degrees for 8 minutes; turn chimichangas, andbake 5 more minutes. Remove picks.



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Per serving: 1931 Calories (kcal); 218g Total Fat; (99% calories from fat); traceProtein; 1g Carbohydrate; 0mg Cholesterol; 99mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Beef Brisket With Texas Barbecue Sauce

Recipe By :n/aServing Size : 6 Preparation Time :0:00Categories : Beef Grilling

Main Dish


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Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup vegetable oil1 cup cider vinegar

1/4 cup Worcestershire sauce1 bay leaf -- crumbled1 1/4 teaspoons seasoning salt

2 1/4 teaspoons freshly-ground black pepper3/4 teaspoon paprika

1 beef brisket - (abt 3 lbs)Texas Barbecue Sauce -- (see below)Fresh thyme sprigs -- for garnish=== TEXAS BARBECUE SAUCE ===

2 cups ketchup1/2 cup cider vinegar1/2 cup Worcestershire sauce

1 small onion -- grated1/4 cup butter or margarine

1 tablespoon seasoning salt1 tablespoon brown sugar

1 1/2 teaspoons chili powder1 1/2 teaspoons freshly-ground black pepper1 small bay leaf

Combine first 4 ingredients in a shallow dish or large zip-top plasticbag. Combine seasoning salt, pepper, and paprika; rub into brisket, andplace in marinade. Cover or seal; chill 8 hours, turning occasionally.

Prepare fire by placing 2 pieces of oak or 10 hickory chunks at front andback of grill, and piling charcoal in the middle. Let fire burn untilcoals are white.

Remove brisket from marinade; discard marinade. Rake coals to 1 end of

grill; place brisket at opposite end. Grill, without grill lid, overindirect heat 2 to 2 1/2 hours.

Brush both sides of brisket with 1 cup Texas Barbecue Sauce, and cook 1hour or until tender, basting with sauce. Serve with remaining 2 cupssauce. Garnish, if desired.

For Texas Barbecue Sauce: Bring all ingredients to a boil in a largesaucepan, stirring occasionally. Remove and discard bay leaf. (Makes 3cups)




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Per serving: 520 Calories (kcal); 44g Total Fat; (73% calories from fat); 2gProtein; 34g Carbohydrate; 21mg Cholesterol; 1329mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 2Other Carbohydrates


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Beef Fillets With Stilton-Portobello Sauce

Recipe By :Diane Sparrow; Osage, IAServing Size : 6 Preparation Time :0:00Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 beef tenderloin fillets - (6 oz ea)2 teaspoons chopped fresh tarragon

1/2 teaspoon freshly-ground black pepper5 tablespoons butter or margarine -- divided8 ounces portobello mushroom caps -- sliced

1/3 cup dry red wine1/2 cup sour cream

3 ounces Stilton or blue cheese -- crumbled, dividedFresh tarragon sprigs -- for garnish

Rub fillets with tarragon and pepper. Melt 2 tablespoons butter in alarge skillet over medium-high heat. Cook fillets 4 to 5 minutes on eachside or to desired degree of doneness. Remove from skillet, and keepwarm.

Melt remaining 3 tablespoons butter in skillet. Add mushrooms, and saut3 to 4 minutes or until tender. Add wine, and cook 1 to 2 minutes,stirring to loosen particles from bottom of skillet. Stir in sour cream.

Sprinkle 1/4 cup cheese into sauce, stirring until melted.

Arrange fillets on a serving platter, and drizzle with sauce. Sprinklewith remaining cheese, and garnish, if desired.




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NOTES : Recipe was a Grand Prize Winner in our 2000 Holiday Recipe ContestNutr. Assoc. : 0 0 0 0 0 0 0 0 0



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Beef Tenderloin Fillets With Green Peppercorn Sauce

Recipe By :Debbie Cleveland; Verona, WIServing Size : 2 Preparation Time :0:00Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons butter or margarine2 beef tenderloin fillets - (8 oz ea)2 cups Marsala wine1 cup chicken broth20 green peppercorns2 cups whipping cream

1/8 teaspoon Dijon mustard

Melt butter in a large skillet over medium-high heat. Add fillets, andcook 6 minutes on each side or to desired degree of doneness. Removefillets from skillet, and keep warm.

Add wine, broth, and peppercorns to skillet; cook 20 minutes or untilliquid is reduced by half. Stir in cream and mustard; cook 20 minutes oruntil liquid is reduced by half. Return fillets to skillet, and servewarm.




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Per serving: 1104 Calories (kcal); 100g Total Fat; (92% calories from fat); 8gProtein; 9g Carbohydrate; 357mg Cholesterol; 604mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20 Fat; 0Other Carbohydrates

NOTES : Recipe was a Runner-up in the 2000 Holiday Recipe ContestNutr. Assoc. : 0 0 0 0 0 0 0


Beef Tenderloin With Henry Bain Sauce

Recipe By :n/aServing Size : 10 Preparation Time :0:00Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 bottle chutney - (8 oz)1 bottle ketchup - (14 oz)


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1 bottle chili sauce - (12 oz)1 bottle steak sauce - (11 oz)1 bottle Worcestershire sauce - (10 oz)1 teaspoon hot sauce

1/4 cup butter or margarine -- softened2 teaspoons salt1 teaspoon freshly-ground black pepper1 beef tenderloin - (4 1/2 to 5 lbs) -- trimmed

Process chutney in a blender or food processor until smooth. Add ketchupand next 4 ingredients, and process until blended. Chill at least 2hours.

Stir together butter, salt, and pepper; rub over tenderloin. Place on alightly greased rack in a jellyroll pan. Fold under 4 to 6 inches ofnarrow end of tenderloin to fit onto rack.

Bake at 500 degrees for 30 to 35 minutes or to desired degree of doneness.Let stand 15 minutes before serving. Serve tenderloin with sauce.


Comments: Henry Bain Sauce originated with the headwaiter at thePendennis Club in Louisville.

For testing purposes only, we used Major Grey's Chutney and A.1. SteakSauce.



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Per serving: 41 Calories (kcal); 5g Total Fat; (99% calories from fat); traceProtein; trace Carbohydrate; 12mg Cholesterol; 486mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Beer-Smothered Chicken

Recipe By :Phy Bresse; Lumberton, NCServing Size : 4 Preparation Time :0:00Categories : Chicken Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 chicken leg-thigh quarters - (abt 2 lbs) -- separated

1/2 cup all-purpose flour2 garlic cloves -- minced


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1/4 cup vegetable oil1 small onion -- diced

1/2 medium green bell pepper -- diced2 bottles nonalcoholic beer - (12 oz ea)1 jar sliced mushrooms - (6 oz) -- drained

1/4 cup lite soy sauce1 can cream of celery soup - (10 3/4 oz) -- undiluted1 cup whipping cream

Hot cooked rice

Place chicken in a large heavy-duty zip-top plastic bag; add flour, andseal. Shake to coat.

Saut garlic in hot oil in a large skillet. Add chicken, and fry, inbatches, 5 minutes on each side or until golden brown. Remove chicken,reserving drippings in skillet.

Saut onion and bell pepper in drippings 5 minutes or until tender; addchicken, beer, mushrooms, and soy sauce. Cook over medium heat for 30minutes. Stir in soup; cook, stirring occasionally, 30 more minutes.

Add whipping cream; cook until thoroughly heated. Let stand 5 minutes.Serve over hot cooked rice.




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Per serving: 399 Calories (kcal); 36g Total Fat; (79% calories from fat); 3g

Protein; 17g Carbohydrate; 82mg Cholesterol; 24mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Beignets

Recipe By :n/a

Serving Size : 24 Preparation Time :0:00Categories : Desserts

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 envelope active dry yeast - (1/4 oz)3 tablespoons warm water -- (100 to 110 degrees)

3/4 cup milk1/4 cup sugar1/4 cup shortening

1 teaspoon salt


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1 large egg -- lightly beaten3 cups all-purpose flour2 1/2 quarts vegetable oil - (to 3)

Powdered sugar

Combine yeast and 3 tablespoons warm water in a large bowl; let mixturestand 5 minutes.

Heat milk in a small saucepan over medium heat (do not boil). Stir insugar, shortening, and salt. Cool to lukewarm (100 degrees to 110degrees).

Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well.Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a floured surface; knead 8 to 10 minutes or untildough is smooth and elastic. Place in a well-greased bowl, turning togrease top. Cover and let rise in a warm place (85 degrees), free fromdrafts, 1 hour or until doubled in bulk.

Punch dough down, and turn it out onto a floured surface. Roll dough into

a 12- by 10-inch rectangle; cut into 2-inch squares. Place on a flouredsurface; cover and let rise in a warm place (85 degrees), free fromdrafts, 30 minutes or until doubled in bulk.

Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375degrees. Fry beignets, in batches, 1 minute on each side or until golden.Drain on paper towels; sprinkle with powdered sugar while still hot.

This recipe yields 2 1/2 dozen.

Comments: To make ahead, turn dough out onto a floured surface; knead 8to 10 minutes or until smooth and elastic. Place in a well-greased bowl,turning to grease top. Cover and refrigerate overnight. Punch dough

down, and follow directions above.

Source:"Southern Living Magazine, March 2001"


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Bellini



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Categories : Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 bottle peach nectar - (16 oz) -- chilled1 bottle sparkling wine - (750 ml) -- chilled

Fresh raspberries -- for garnish

Fill each of 6 champagne flutes with 2 ounces of peach nectar and 4 ouncesof sparkling wine. Garnish, if desired. Serve immediately.


Comments: Named for the painter Giovanni Bellini, this famous cocktailwas created in the thirties at Harry's Bar in Venice, Italy.

For testing purposes only, we used the sweet Italian sparkling wineprosecco.

Source:"Southern Living Magazine, April 2001"


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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;0g Carbohydrate; 0mg Cholesterol; 0mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Nutr. Assoc. : 0 0 0


Berried Treasure Muffin Cakes

Recipe By :n/aServing Size : 24 Preparation Time :0:00Categories : Cupcakes Desserts


1/2 cup butter or margarine -- softened

3/4 cup sugar -- divided2 large eggs4 cups all-purpose flour -- divided2 1/2 tablespoons baking powder1 teaspoon salt

1/2 teaspoon baking soda2 cups buttermilk1 cup fresh raspberries1 cup fresh blueberries

Beat butter at medium speed with an electric mixer until creamy; gradually


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add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating untilblended after each addition.

Combine 3 3/4 cups flour and next 3 ingredients; add to butter mixturealternately with buttermilk, beginning and ending with flour mixture.Beat at low speed until blended after each addition.

Toss raspberries and blueberries with remaining 1/4 cup flour; gently fold

into batter. Spoon batter into greased and floured muffin pans, fillingthree-fourths full. Sprinkle evenly with remaining 1/4 cup sugar.

Bake at 400 degrees for 20 to 25 minutes or until golden brown. Removefrom pans immediately, and cool on wire racks.

This recipe yields 2 dozen.



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Per serving: 154 Calories (kcal); 5g Total Fat; (26% calories from fat); 3gProtein; 25g Carbohydrate; 27mg Cholesterol; 333mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Berry Blue Shake

Recipe By :Bradley Horneffer, age 12; Simpsonville, SCServing Size : 1 Preparation Time :0:00Categories : Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups frozen blueberries1 banana

1/2 container blueberry or strawberry yogurt -- (8-ozcontainer)

1/2 cup orange juice

1 strawberry -- (optional)

Process first 4 ingredients in a blender until smooth, stopping to scrapedown sides. Pour in a chilled glass; top with a strawberry, if desired.

This recipe yields 1 serving.

Source:"Southern Living Magazine, August 2000"



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Per serving: 326 Calories (kcal); 3g Total Fat; (7% calories from fat); 3gProtein; 79g Carbohydrate; 0mg Cholesterol; 6mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fruit; 0 Fat; 0Other Carbohydrates

NOTES : Semi-finalist in the Southern Living "I Can Do It Myself" recipecontest

Nutr. Assoc. : 0 0 0 0 0


Berry Smoothie

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Desserts Ices/Sorbets

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups vanilla ice cream -- softened1 cup fresh or frozen strawberries -- sliced

3/4 cup fresh or frozen blueberries1/2 cup fresh or frozen raspberries

2 tablespoons sugar1/2 cup cranberry juice

1 tablespoon lemon juiceIce cubesFresh blueberry-raspberry-mint skewers -- for garnish

Process first 7 ingredients in a blender until smooth, stopping to scrapedown sides. Add enough ice cubes to bring mixture to 4 1/2-cup level, andprocess until smooth. Garnish, if desired, and serve immediately.

This recipe yields 4 1/2 cups.



Yield:"4 1/2 cups"

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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Berry Tea Fizz

Recipe By :n/aServing Size : 0 Preparation Time :0:00Categories : Beverages

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package frozen raspberries - (10 oz) -- thawed1 quart boiling water3 family-size tea bags

1/2 cup sugar1 can frozen limeade or lemonade concentrate - -- (6 oz),

thawed,undiluted

1 bottle lemon-lime soft drink - (2 liter) -- chilled

Process raspberries in a blender, stopping to scrape down sides. Pourpuree through a fine wire-mesh strainer into a large container, discarding

seeds. Set puree aside.

Pour 1 quart boiling water over tea bags; cover and steep 5 minutes.Remove tea bags with a slotted spoon, squeezing gently. Stir in sugaruntil dissolved. Stir in limeade concentrate and raspberry puree; chill.

Stir in soft drink, and serve immediately over ice.

This recipe yields about 4 quarts.



"07-06-2001 by Joe Comiskey - [email protected]"Yield:"4 quarts"

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Per serving: 387 Calories (kcal); 0g Total Fat; (0% calories from fat); 0gProtein; 100g Carbohydrate; 0mg Cholesterol; 29mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0


Berry-Pecan Cobbler

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Desserts



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-------- ------------ --------------------------------4 pints fresh or frozen blueberries1 1/2 cups sugar

1/2 cup all-purpose flour1/2 teaspoon ground cinnamon1/3 cup water

2 tablespoons lemon juice1 teaspoon vanilla extract

1 package refrigerated piecrusts - (15 oz)1/2 cup chopped pecans -- toasted

Vanilla ice creamFresh mint sprigs -- for garnish

Bring first 7 ingredients to a boil in a saucepan over medium heat,stirring until sugar melts. Reduce heat to low; cook, stirringoccasionally, 10 minutes. Spoon half of blueberry mixture into a lightlygreased 8-inch square pan.

Roll 1 piecrust to 1/8-inch thickness on a lightly floured surface; cutinto an 8-inch square. Place over blueberry mixture; sprinkle withpecans. Bake at 475 degrees for 10 minutes. Spoon remaining blueberry

mixture over baked crust.

Roll remaining piecrust to 1/8-inch thickness; cut into 1-inch strips.Arrange in lattice design over blueberry mixture. Bake at 475 degrees for10 minutes or until golden. Serve with vanilla ice cream, and garnish, ifdesired.




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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Beyond Macaroni And Cheese

Recipe By :n/aServing Size : 4 Preparation Time :0:00Categories : Main Dish

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 packages frozen macaroni and cheese - (12 oz ea)1 tablespoon butter or margarine


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4 green onions -- chopped1 small red bell pepper -- chopped

Bake macaroni and cheese according to package directions.

Melt butter in a small skillet. Add chopped green onions and bell pepper,and saut until tender. Carefully remove cover from macaroni and cheese;stir in onion mixture.

Bake at 350 degrees for 5 to 10 minutes or until thoroughly heated.


Comments: For Bacon Macaroni and Cheese, omit bell pepper; stir in 6bacon slices, cooked and crumbled, with saut ed green onions. Prepare asdirected.

For Italian Macaroni and Cheese, omit butter, green onions, and bellpepper; add 1 (7-ounce) jar roasted red bell peppers, drained and chopped,and 3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil to macaroni andcheese. Prepare as directed.

For Macaroni and Cheese Ol , omit butter, green onions, and bell pepper;add 1 (10-ounce) can tomatoes with green chiles, drained, and 1(2.25-ounce) can sliced ripe olives, drained, to macaroni and cheese.Sprinkle with chopped cilantro, if desired. Prepare as directed.



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Per serving: 38 Calories (kcal); 3g Total Fat; (64% calories from fat); 1gProtein; 3g Carbohydrate; 8mg Cholesterol; 32mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0


Black Bean Wraps

Recipe By :Diane Sparrow; Osage, IAServing Size : 12 Preparation Time :0:00Categories : Sandwiches Wraps

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 packages cream cheese - (8 oz) -- softened2 cups shredded Monterey Jack cheese with peppers -- (8 oz)

1/2 cup sour cream1 teaspoon onion salt


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2 cans black beans - (15 oz ea) -- rinsed, drained1/4 cup salsa

12 flour tortillas - (8" dia)1 package fresh spinach - (10 oz)2 jars roasted sweet red peppers - (7 oz) -- drained, and

coarsely chopped2 carrots -- (optional), shredded

Beat first 4 ingredients in a large bowl at medium speed with an electricmixer until thoroughly blended. Set cheese mixture aside.

Process beans and salsa in a food processor until smooth, stopping toscrape down sides.

Spread bean mixture evenly over tortillas; top each evenly with cheesemixture, spinach, peppers, and, if desired, carrot. Roll tortillastightly; wrap each in plastic wrap. Chill, if desired. Serve with salsa.


Comments: Black Bean Wraps may be prepared up to 4 hours ahead and

chilled until ready to serve.

Source:"Southern Living Magazine, September 2000"


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Per serving: 27 Calories (kcal); 2g Total Fat; (64% calories from fat); 1gProtein; 2g Carbohydrate; 4mg Cholesterol; 166mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Black-Eyed Pea Cakes

Recipe By :n/aServing Size : 30 Preparation Time :0:00Categories : Appetizers

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 small o

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