Nancy's FAVORITE RECIPES  Copyright 2010

APPETIZERS

ASPARAGUS CHEESE POCKETS

½ pound fresh asparagus, microwaved or steamed until tender and cut into half-inch pieces
3 ounce package cream cheese, softened
1 tablespoon low-fat milk
1 to 2 tablespoons mayonnaise
1 tablespoon chopped onion
1 tablespoon drained pimento, diced
8 ounce tube refrigerated crescent rolls
Non-stick olive oil spray

Preheat oven to 375 degrees̊.  In a large bowl, beat together the cream cheese, milk, and mayonnaise until smooth.  Add in the onions and pimento.  (You may make this the day before and refrigerate).  Meanwhile, unroll the crescent dough into eight separate triangles.  Place on an ungreased baking sheet.  Spread cream cheese mixture onto each triangle.  Sprinkle asparagus on top of mixture.  Fold corners of dough together to hold filling inside.  Lightly coat prepared pockets with cooking spray.  Bake until browned, about 15 to 20 minutes. 
Yields eight servings.

BAKED EGG ROLLS

1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
4-1/2 tsp low-sodium soy sauce
2 tsp sesame oil
2 garlic cloves, minced
½ tsp ground ginger
½ of a 16 oz package all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of plum sauce (find in Asian section)

Preheat oven to 425 degrees.  In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1/4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal. 

Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray. Optional: Brush with beaten egg.

Bake in 425 degree oven for 10-15 minutes, or until browned.  Makes 8 servings.  Recipe may be doubled for a full batch.  Serve warm with plum sauce.

SPINACH ARTICHOKE DIP

1 14-oz can artichoke hearts, drained and chopped
1 10-oz package frozen chopped spinach, thawed and drained
3/4 cup Parmesan cheese
3/4 cup light mayonnaise
½ cup reduced fat shredded mozzarella cheese
½ tsp garlic powder

Preheat oven to 350 degrees.  Mix all ingredients.  Spoon into greased baking dish.  Bake for 20 minutes or until heated through. 
Serve with crackers.

SPINACH PUMPERNICKEL DIP

10 oz package frozen chopped spinach, thawed and squeezed dry
1 package dry vegetable soup mix or onion soup mix
1-1/2 cup sour cream
1 cup mayonnaise
8 oz can sliced water chestnuts, drained and chopped
3 green onions, chopped
1 round pumpernickel bread

Mix together soup mix, sour cream, and mayonnaise until blended. Add spinach, water chestnuts, and green onions.  Cover and chill.

Just before serving, cut circle into top of bread and hollow out a bowl shape, saving pieces of bread to place around platter for dip. Spoon spinach dip into hollow and serve.

SOUPS

VEGETABLE BEAN SOUP

3-5 beef marrow bones, depending on size         1 bunch fresh celery leaves
1/4 cup dried split peas                                        1 Tbsp each fresh parsley and dill
1/4 cup pearl barley                                             7 oz package Leasa snack sprouts
1/4 cup uncooked rice                                           8 oz baby carrots
1 large onion, peeled                                            1 parsnip, peeled
1 turnip, peeled                                                     1 small potato, peeled
1 soft tomato                                                         4 oz fresh mushrooms (optional)
3/4 cup dried large lima beans                             1 tsp salt

The night before, put lima beans in a medium bowl and cover with boiling water.  Refrigerate overnight.  In the morning, remove and discard shells; they'll slide off easily.  Rinse and put lima beans aside.

Rinse marrow bones and place in bottom of large soup pot.  Cover with cold water and bring to boil.  Skim foam off top.  Lower heat and add all other ingredients. Simmer covered for about two hours, stirring occasionally, until all vegetables are tender.  Remove lid and let soup cool. With slotted spoon, remove marrow bones onto plate. Shake out marrow from bones and add to food processor. Discard bones.  Next scoop vegetables from soup and process in food processor in batches. Return processed liquid to large stock pot after all vegetables have been processed. Stir until thoroughly blended.     *This soup freezes well when cooled.

FRENCH ONION SOUP

1/4 cup butter or margarine                                          1/4 tsp sugar
4 cans (10-1/2 oz) condensed beef broth, undiluted        1 cup red wine
5 cups thinly sliced onions                                            4-6 French bread slices, each one inch thick
1 cup grated Swiss cheese                                           Olive oil

Preheat oven to 325 degrees.  Melt butter in large soup pot.  Add onions, stir, and simmer covered until golden, about 15 minutes, stirring occasionally.  Uncover, raise heat to medium, and stir in sugar.  Cook 10 minutes.  Add red wine and beef broth, bring to boil.  Reduce heat and simmer for 30 minutes. (Can freeze soup at this stage if desired). Meanwhile, toast bread slices until browned on both sides.  Sprinkle each slice of bread with grated cheese and a few drops of olive oil on top.  Pour soup into oven-proof tureens.  Float toast, cheese side up, one slice in each bowl.  Bake at 325 degrees for 20 minutes, then set for a minute under the broiler until the top is browned and bubbly.  Serve immediately, or cool and refrigerate, covered.  May be reheated.

MINESTRONE

49 oz container low fat chicken broth                         28 oz can petite diced tomatoes, undrained
15 oz can whole white potatoes, drained & halved    15-1/2 oz can cannellini beans, drained
9 oz package frozen cut green beans                          8 oz package shredded carrots
7 oz package Leasa snack sprouts                             1 large onion, cut into chunks
1/4 red bell pepper, diced                                            3/4 cup small pasta
1 Tbsp each fresh parsley and dill                              Salt to taste

Combine all ingredients except pasta in large soup pot and bring to a boil.  Cover and simmer for 30 minutes.
Add pasta, cook for additional 10 minutes.  Serve hot.

SWEET ONION CHOWDER

1/4 cup butter                                                        1 Tbsp fresh dill, chopped            
4-5 large sweet onions, peeled and sliced           1-11 oz can white corn, drained
1 tsp sugar                                                            4-14 oz cans Swanson's low fat, low sodium chicken broth
2 Tbsp flour                                                          ½ cup half-and-half
 
Melt butter in soup pot.  Add onions.  Stir and cook covered on medium heat until soft, about 20 minutes. Sprinkle in the sugar and mix again, cooking a few more minutes. Then add remaining ingredients and heat to a boil. Serve immediately.

BREADS

GARLIC CHEESE BISCUITS
2 cups biscuit mix
½ cup shredded cheddar cheese
2 cloves garlic, minced
2/3 cup low fat milk
2 Tbsp butter or margarine, melted
1/4 tsp garlic powder

Combine biscuit mix, shredded cheese, and minced garlic in a large bowl.  Stir in milk until moistened. Drop by the teaspoonful onto a greased cookie sheet.  Bake at 450 degrees for 10 minutes or until browned.  Meanwhile, mix together melted butter and garlic powder.  Brush over warm biscuits and serve.  Servings: 12.

LOW FAT BANANA BRAN MUFFINS

2-1/4 cups Quaker oat bran hot cereal, uncooked         1 Tbsp baking powder
1/4 cup dark brown sugar                                                1/4 cup chopped walnuts
1-1/4 cup skim milk                                                          2 ripe bananas
2 egg whites                                                                      2 Tbsp applesauce

Preheat over to 425 degrees.  In a blender, mash bananas. Add milk, egg whites, and applesauce.  Blend together. Meanwhile, mix the dry ingredients in a large bowl. Add milk mixture and stir.  Optional: add dried fruit, i.e. dried cranberries.  Grease muffin pan with non-stick spray or line with paper baking cups.  Fill each cup about 3/4 full with batter. Bake for 17 minutes.  Makes 12 muffins.

ENTREES: BEEF

POT ROAST

3 to 4 pound flat cut brisket
2 Tbsp olive oil                              1 large yellow onion, sliced
1 can cream of mushroom soup       1/2 cup water
3/4 cup brown sugar                       1/4 cup vinegar
1 tsp Worcestershire sauce              1 tsp mustard
1/4 cup Marsala wine

In a Dutch oven on top of the stove, brown meat in 2 Tbsp oil on both sides.  Add sliced onions.  Blend together other ingredients in a bowl and pour over meat.  Cover and simmer for 2-1/2 to 3 hours or until meat is very tender. Add water to moisten pot as needed during the cooking process.  Allow to cool for a few minutes, then thinly slice meat across the grain.

BRISKET WITH DRIED PLUMS

3-1/2 lb flat cut beef brisket          3 Tbsp honey
2 Tbsp olive oil                            ½ tsp ground ginger
2 medium onions, sliced               ½ tsp ground cloves
1 cup beef broth                          ½ tsp cinnamon
3 Tbsp balsamic vinegar               1/4 cup Marsala wine
1 cup pitted dried plums (prunes)
2 lb sweet potatoes, peeled           1 cup dried apricots

Preheat oven to 305 degrees. Trim fat off brisket. Heat oil in heavy Dutch oven and add meat, browning on both sides. Remove brisket. Add onions and sauté until wilted, about 5 minutes. Meanwhile, mix beef broth, Marsala wine, vinegar, honey, ginger, cloves, and cinnamon in a bowl. Put brisket on top of onions in pot. Pour broth mixture over meat. Cover and bake for 2 hours. Then add sweet potatoes, cut into chunks. Scatter on dried fruit. Cover and bake for 1 more hour or until meat is tender. Transfer meat to cutting board, and spoon out fruit with slotted spoon. Cut meat thinly across the grain. Serve with fruit and pan juices.

SPAGHETTI PIE

8 oz spaghetti                                    ½ cup chopped onion
2 Tbsp margarine                                1 tsp sugar
2 eggs, beaten                                    1 tsp oregano
1/3 cup grated Parmesan cheese        ½ tsp garlic powder
8 oz low fat cottage cheese                14-1/2 oz can petite diced tomatoes, undrained
1 lb lean ground beef                            6 oz can tomato paste
4 oz shredded mozzarella cheese

Cook and drain spaghetti.  Stir margarine into hot spaghetti.  Mix in beaten eggs and Parmesan cheese and stir until cheese is melted. Press spaghetti mixture into ten inch pie plate.  Spread cottage cheese over spaghetti mixture. Meanwhile, in hot skillet, cook meat and onions until browned.  Stir in tomatoes with juice, tomato paste, sugar, oregano, and garlic powder. Put meat mixture on top of cottage cheese in pie dish.  Bake uncovered at 350 degrees for twenty minutes.  Sprinkle mozzarella cheese on top and bake until melted.  Serves 6.

BEEFY MAC & CHEESE

14.5 oz package Kraft Macaroni & Cheese Dinner
4 Tbsp unsalted butter
½ cup fat free milk
14.5 oz can petite cut diced tomatoes no salt added
1-1/4 cups tomato basil spaghetti sauce
1 pound lean ground beef
½ tsp minced garlic
1-2 cups shredded mozzarella cheese

Prepare mac and cheese dinner as directed for light prep using butter and milk portions above. Set aside. Meanwhile, sautée beef and garlic in skillet until browned. Remove from pan. Preheat oven to 350 degrees. Mix together diced tomatoes with juice and spaghetti sauce to make 3 cups total. In lightly greased baking dish, layer macaroni mixture, sauce, meat, and mozzarella cheese. Bake until browned and heated through, about 20 minutes. Serves 6 to 8.

SHEPHERD'S PIE   

2 lb prepared garlic mashed potatoes        2 Tbsp flour
1 lb lean ground beef                              12 oz jar beef gravy
8 oz sliced mushrooms                            1 bag frozen peas & carrots
1 medium onion, chopped                        1 Tbsp Worcestershire sauce
1 Tbsp chopped garlic                              1/4 cup chopped fresh parsley
4 oz shredded cheddar cheese                  2 Tbsp olive oil
½ tsp dried marjoram

Microwave potatoes as directed but omit adding milk or butter.  In heavy large skillet, saute mushrooms in oil and remove when wilted.  Add beef, onion, and garlic to same skillet and cook on medium high heat until beef is browned. Add flour and stir. Add mushrooms, gravy, parsley, marjoram, peas and carrots, and Worcestershire. Simmer until mixed through.  Transfer beef mixture into 9-inch square greased baking dish. Spoon mashed potatoes over beef layer.  Sprinkle with cheddar cheese.  Bake at 350 degrees for 15 minutes or until bubbly.
   
SWEDISH MEATBALLS

2 lbs lean ground beef                   1 egg, beaten
1/4 tsp garlic powder                      1/4 cup bread crumbs
12-oz bottle chili sauce                   1 cup chopped onions, divided
18-oz jar grape jelly                       1/4 cup Marsala wine
15-oz can tomato sauce

Make meatballs: Mix ground beef with beaten egg,  garlic powder, ½ cup chopped onions, and seasoned bread crumbs.  Form into small balls. Set aside. In a large saucepan over medium-high heat, blend together chili sauce, grape jelly, and tomato sauce until jelly is melted. Toss in onions and add wine.  When mixture is bubbly, add meatballs to pot.  Stir to coat with sauce. Cover and reduce heat to simmer.  Periodically lift lid, being careful of steam, and stir. Cook for 1 hour on low heat.  Serve over cooked white rice.  This recipe also makes a good party appetizer.  Meatballs may be frozen.

MOUSSAKA

1- 2 large firm eggplants
2 Tbsp olive oil                        2 pounds ground beef
1 small onion, chopped            1 15-oz can tomato sauce
3/4 cup dry red wine                 2 Tbsp chopped  fresh parsley
1 tsp dried oregano                 1/4 tsp ground cinnamon
1/4 cup butter                         1/4 cup all purpose flour
2 cups milk                             3  eggs
1 cup grated Parmesan

Peel and slice eggplant into thin rounds and salt on both sides.  Let sweat for a half hour, then rinse and pat dry.

Heat olive oil in heavy large saucepan over medium high heat. Add ground beef and chopped onion and cook until beef is brown, about 15 minutes. Mix in tomato sauce, wine, parsley, oregano and cinnamon. Simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. Set aside. 

Preheat oven to 350. In a separate saucepan, melt butter over medium high heat. Add flour and stir 1 minute. Gradually add milk, whisking until smooth. Boil until thick, stirring constantly, about 2 minutes.

Beat eggs in small bowl to blend. Whisk small amount of milk mixture into eggs. Return egg mixture to saucepan. Whisk constantly until mixture reaches a boil, then remove from heat. Stir in 1/2 cup grated Parmesan.
 
Grease 13x9x2 inch glass baking dish. Arrange half of eggplant slices in bottom of dish. Spread meat mixture over. Top with remaining eggplant. Pour hot custard cheese sauce over eggplant. Sprinkle with remaining Parmesan. Cover loosely with foil and bake 1 hour. Uncover and continue baking until golden brown.  Serves10-12.

ENTREES: POULTRY

CHICKEN THIGHS WITH MUSHROOMS

2 Tbsp spicy brown mustard      8 oz sliced mushrooms
2 Tbsp olive oil                        2 tsp minced garlic
2 green onions                        4-6 boneless, skinless chicken thighs

Preheat oven to 400 degrees. Mix together mustard and olive oil; coat chicken pieces.
Toss together mushrooms, garlic, and green onion.  Place in greased baking dish.
Put chicken on top of mushroom mixture.  Bake for 35 minutes or until cooked through.

HORSERADISH-CRUSTED CHICKEN TENDERLOINS

1 pound chicken tenderloins     SAUCE:  1/4 cup mayonnaise
2 Tbsp prepared horseradish                1/4 cup fat free plain yogurt
2 Tbsp mayonnaise                             2 Tbsp skim milk
½ cup seasoned bread crumbs              1 Tbsp prepared horseradish
2 Tbsp chopped parsley                        1 Tbsp Dijon mustard
2 Tbsp chopped chives                          1/4 tsp paprika

Preheat oven to 425 degrees. Combine mayonnaise and horseradish in small bowl.  Dip turkey in mixture, then roll in bread crumbs. Placed on greased baking dish. Make sauce by combining all ingredients; put aside. Bake chicken for 25 minutes.  Remove to serving dish and toss with sauce.

CHICKEN BREASTS DIVINE
6 chicken breast halves            3 green onions, chopped
Juice from 1 lemon                  16 oz sliced mushrooms
1 tsp rosemary, crushed           1 Tbsp chopped garlic
½ cup dry white wine                ½ cup chicken broth
2 Tbsp parsley, chopped        1 Tbsp flour mixed with 2-3 Tbsp water

Spread mushrooms in bottom of greased baking pan. Sprinkle with green onions.  Place chicken halves on top.
Cover with rosemary, lemon juice, garlic, and parsley. Pour the white wine and chicken broth over all.  Cover and bake at 400 degrees for  40 minutes or until cooked through. Remove cover and bake until chicken is slightly browned.  Take dish from oven and spoon chicken into serving dish.  Meanwhile, make gravy: Put remaining sauce in measuring cup and add enough liquid to make 2 cups.  Add sauce to pot and whisk in flour mixture. Simmer, stirring often, until thickened.  Serves 6.

CHICKEN SPAGHETTI CASSEROLE

16 oz cooked spaghetti, vermicelli, or angel hair pasta
1 cooked boneless and skinless breast of chicken, cut up (or buy a package of prepared diced chicken breast)
1 8 oz can peas (or you can use any leftover veggies)
1 cup grated cheddar cheese
1 can low sodium cream of chicken soup

Combine all ingredients in greased casserole dish, reserving some grated cheddar to sprinkle on top. 
Bake at 350 degrees until browned and bubbly, about 20 minutes. Serves 4

ISLAND TURKEY THIGHS

1 cup each chopped onions, celery, carrots
1/3 cup ketchup
½ tsp paprika
1 tsp salt
4 pounds turkey thighs
1 large size oven bag
1 Tbsp flour
1/3 cup dry white wine
½ cup low sodium chicken broth
2 bay leaves

In a bowl, combine vegetables, ketchup, salt and paprika.  Place flour in oven bag; shake to coat. Rinse and pat dry turkey thighs, then place in bag.  Put in 13 x 9 baking dish. Sprinkle vegetable mixture over turkey, than pour on wine and broth. Add bay leaves and seal bag. Cut slits in top. Bake at 350 degrees for 1-1/2 hours.  Makes 8 servings.

ENTREES: FISH

BAKED SALMON FILLETS

In a small bowl, mix equal parts mayonnaise and chili sauce. Sprinkle in a shake of garlic powder.  Spread sauce over fillets in a greased baking dish.  Bake until fish is cooked through and flaky (about 15 minutes for 1 pound). Serve with fresh lemon slices.  Another good sauce: ranch dressing and spicy brown mustard.

DILLED SALMON PIE

1  9-inch unbaked pastry shell
2  medium onions, chopped
2 Tbs margarine
1 Tbs fresh parsley, chopped
1/4 tsp dried dill
3  Tbs all-purpose flour
1/4 tsp salt
1 cup milk
½ cup shredded Swiss cheese
(1) 15-1/2 oz can salmon, drained and flaked
½ to 3/4 cup seasoned bread crumbs

Bake the unpricked pastry shell in 450 degree oven for 5 minutes; remove and cool. In medium saucepan, cook onions in 2 Tbs margarine until tender but not brown. Stir in parsley and dill. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in cheese until melted. Gently fold in salmon. Pour into pastry shell. Sprinkle bread crumbs on top of pie. Dot with margarine. Bake in 350 degree oven for 30 minutes. Let stand for 5 minutes before serving. Serves 6. Note: This pie may be frozen and reheated in oven.

TILAPIA WITH DIJON MUSTARD SAUCE

1 pound tilapia fillets
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 tsp raspberry vinegar
1 tsp honey

Mix mustard, lemon juice, raspberry vinegar, and honey in small bowl.  Place fillets in greased baking dish.  Spread sauce over fish to cover.  Bake at 400 degrees until cooked through, about 10-15 minutes.  Or microwave: cover dish with vented plastic wrap and cook on high for 4 minutes or until done, rotating dish halfway through cooking time.
   
TUNA MUSHROOM CASSEROLE

8-1/2 oz can Sweet Peas
10-3/4 oz can Campbell's Cream of Mushroom Soup
6 oz can Chunk White Tuna in Water, drained and flaked
1 Tbsp Progresso Bread Crumbs Italian-Style
1 Tbsp Grated Parmesan Cheese

Mix first three ingredients in a microwave safe bowl.  Sprinkle bread crumbs and Parmesan cheese on top.  Microwave for 3 minutes on high or until heated through.  Serves Two.

Note: This makes a nice company luncheon dish when baked and served in shell-shaped ovenware. Recipe may be doubled or more.  If you keep the ingredients in stock, it's a quick throw-together meal accompanied by rolls and a prepared salad.

TUNA CHINESE CASSEROLE

(2) 5 oz cans chunk light tuna, drained and flaked
14 oz can La Choy chop suey vegetables, drained
10-3/4 oz can Campbells's Healthy Request Cream of Mushroom soup
½ cup fat free milk
3 hard cooked eggs, diced
1 can La Choy chow mein noodles
Parmesan cheese.

Mix first five ingredients in large bowl. Pour into greased casserole dish. Sprinkle noodles and Parmesan cheese on top. Bake at 375 degrees for 30 minutes or until bubbling. Options: Add a can of peas. Serve over rice.

TUNA SPAGHETTI SALAD

8 oz box spaghetti
(4)- 6 oz cans solid white tuna in water, drained
14-1/2 oz can petite diced tomatoes, drained 
1 small jar pimentos, drained and chopped
1 cup celery, chopped
1 cup pitted black olives, chopped
1 cup sweet onion, chopped 
3/4 cup mayonnaise or more as needed
4 tsp lemon juice

Boil spaghetti in salted water until cooked. Drain. Place in bowl and cut into short pieces.
In separate large bowl, flake tuna. Add the rest of ingredients and toss lightly. Mix in spaghetti. Add salt and pepper to taste. Serves 6.

MACARONI SHRIMP SALAD

16 oz package elbow macaroni, cooked and drained
24 oz frozen cooked salad shrimp
16 oz frozen peas
1 medium onion, chopped
Juice from 1/2 lemon
Optional: Small jar diced pimento

DRESSING:
1-3/4 cup mayonnaise                     2 Tbs sugar
3/4 cup French salad dressing        2 Tbs white wine vinegar
1-1/2 tsp paprika                             1 tsp salt
1-2 tsp garlic powder                      Pepper to taste

In a large bowl, combine cooked macaroni with shrimp, peas, onion, lemon juice, and optional pimento (drained).

In a separate bowl, whisk together dressing ingredients. Pour enough over shrimp salad to moisten and save the rest as extra dressing. Cover and refrigerate before serving. Works well on a platter with scoops of shrimp salad on top of lettuce and surrounded by your favorite cut veggies.
Makes 16-20 servings.

ENTREES: VEGETARIAN

EGGPLANT PARMIGIANA

1 large firm eggplant
Salt
Flour              
Egg Beaters or 1-2 eggs, beaten           
Seasoned bread crumbs         
½ tsp oregano      
½ cup Parmesan cheese
4-6 oz Mozzarella cheese
3 8-oz cans tomato sauce or 1 large jar spaghetti sauce

Peel and slice eggplant crosswise into ½ inch thick rounds.  Sprinkle slices on both sides with salt and let sweat on platter for 20 minutes or more.  Rinse slices and pat dry with paper towel.  Dip slices on both sides in flour, then egg, then bread crumbs.

Arrange slices on shallow greased baking pan and bake at 400 degrees until fork goes through and slices are tender, about 15 minutes. Turn halfway.  Remove from oven when done.

Spread 1 can tomato sauce on bottom of greased 9 x 12 or 10 x 10 casserole dish. Arrange half of  eggplant slices over sauce, then cover with half of Mozzarella cheese. Add another layer of sauce, eggplant, and Mozzarella. Top with remaining sauce and oregano, and sprinkle over  Parmesan cheese.  Bake at 350 degrees until bubbly, about 15 minutes.  Serves 4-6.

PORTOBELLO MUSHROOMS

4 Portobello Mushrooms, cleaned and stemmed
Balsamic vinegar
Olive oil
4 oz Mozzarella cheese, shredded
Fresh chopped basil
1 Large ripe tomato, sliced

Scrape gills out of underside of mushrooms.  Place mushrooms top side down on greased baking sheet.  In each mushroom hollow, sprinkle some balsamic vinegar.  Top with tomato slice, mozzarella cheese, fresh basil, and a few sprinkles of olive oil. Bake for 15 minutes at 350 degrees.  May be served as appetizer or vegetarian entrée.

SIDE DISHES

ISRAELI COUSCOUS WITH MUSHROOMS

2 cups Marrakesh Express CousCous Grande or other large grained couscous

Low sodium chicken broth

8 oz fresh gourmet mushroom blend, coarsely chopped

2 Tbs olive oil

2 garlic cloves, chopped

1 tsp fresh thyme

2 tsp Worcestershire sauce

Salt and Pepper to taste

 

 

Preheat oven to 400 degrees.  Mix together mushrooms, garlic, olive oil and thyme, and spread in aluminum foil lined baking pan sprayed with Pam.  Bake for 20 minutes.  Meanwhile, cook couscous in chicken broth liquid according to package directions. Stir in mushroom mixture and Worcestershire sauce into couscous.

 

BAKED GLAZED SWEET POTATOES

3 large sweet potatoes            1/3 cup granulated sugar
3/4 cup water                    1/3 cup dark brown sugar
3 Tbsp.  lemon juice                ½ tsp. freshly grated nutmeg
2 Tbsp.  butter                1/4 tsp. cinnamon

Simmer potatoes in pot of boiling water for about 10 minutes.  Drain and cool.  Meanwhile, preheat oven to 350̊.  In a separate small saucepan, bring both sugars and 3/4 cup water to a boil, stirring until sugars are dissolved.  Simmer on low heat for 8 minutes and then remove from heat.  Whisk in butter, lemon juice, nutmeg, and cinnamon.

Peel potatoes and slice crosswise into 3/4 inch slices.  Arrange in single layer in shallow greased pan.  Drizzle lemon syrup over potatoes.  Bake for 40 to 50 minutes, turning over halfway, until tender and well-glazed.  Makes six to eight servings.

CHEESY HASH BROWN CASSEROLE

15 oz can of Healthy Choice cream of celery soup
1 cup reduced-fat sour cream
1 tablespoon flour
½ tsp. garlic powder
24-30 oz. package frozen hash brown potatoes
2 cups reduced-fat shredded cheddar cheese
1/3 cup freshly grated Parmesan cheese
Paprika to taste

In a bowl, combine soup, sour cream, flour, and garlic powder.  Stir in potatoes and cheddar cheese.  Pour into a 13x9x2 baking dish coated with cooking spray. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 350 degrees for 50-60 minutes.

NOODLE KUGEL

16 oz bag wide egg noodles        4 eggs, beaten                            
20 oz can crushed pineapple      ½ pound margarine, melted        
1/4 teaspoon cinnamon               ½ cup sugar
Juice from a fresh lemon             Cinnamon sugar
Cornflake crumbs

Preheat oven to 350 degrees. Cook the noodles in boiling water for 8 minutes, then drain and rinse under cold water.  Stir a few noodles into the beaten eggs.  Pour eggs into bowl with noodles and mix.  Add sugar, melted margarine, cinnamon, drained pineapple, and lemon juice.  Stir until blended.  Put into 11x14 greased baking pan.  Sprinkle cornflake crumbs and cinnamon sugar on top.  Bake for approximately 50 minutes or until browned and bubbly.
OPTIONS: Cut margarine to 1/4 pound and add one pint sour cream OR Add one teaspoon vanilla instead of lemon juice OR Add ½ cup raisins

MUSHROOM RISOTTO

48 oz (6 cups) chicken stock   (Or 1-14 oz can + 1-32 oz carton Swanson 99% fat free chicken broth)        
3 Tbsp olive oil
2 cups onion, chopped
2 cups Arborio rice
1 cup dry white wine, preferably Chardonnay
1-1/2 pounds sliced mushrooms
1/2 cup port wine
Salt & freshly ground black pepper to taste
1 cup freshly grated Parmesan cheese (OR 1-5oz package Sargento fancy grated Parmesan & Romano cheese)

In a saute pan, heat 1Tbsp olive oil.  Add the mushrooms and stir until they are softened. Add the port wine and  1/2 cup chicken stock, and let simmer for 5 minutes.  Remove from heat.

In a heavy-duty soup kettle, heat 2 tablespoons of olive oil. Add the onions and saute until they become light golden brown, then add the rice, salt and pepper. Toss the rice until it turns light gold. Pour in the white wine. When all the wine has been absorbed by the rice, add the stock, one cup at a time. Simmer very slowly until all the stock has been absorbed. Continue adding the stock, one cup at a time, allowing the stock to be absorbed slowly.

Then add the mushroom mixture and continue to stir until most of the liquid has been absorbed.
Stir in the Parmesan cheese. Serve immediately.  Can be served as a meatless main dish with a salad.

WILD RICE, BARLEY, & MUSHROOM CASSEROLE

1 medium onion, chopped
1/2 cup unsalted butter              
8 oz wild rice                                          
2 Tbs pearl barley
28 oz canned beef broth
1/4 tsp dried thyme
8 oz sliced mushrooms

Melt 1/4 cup butter in 3-quart microwave casserole on High. Add onion and cook uncovered on High until soft, about 1 minute. Add rice, barley, 3-1/2 cups broth, and thyme. Cover tightly and cook on High 25 minutes. Reduce to Medium and cook until most of the liquid is absorbed, about 40 minutes. Let stand, covered, until all liquid is absorbed, about 10 minutes.

Melt remaining 1/4 cup butter in shallow 10-inch microwave dish on High.  Add mushrooms. Cook uncovered on High until mushrooms are tender, stirring twice, 4 to 5 minutes. Stir mushrooms into cooked rice and barley mixture, and serve.   ** This recipe may be adjusted for larger portion sizes.   Serves 6

CARIBBEAN RICE WITH PIGEON PEAS

2 cups long grain rice
1 can 13-1/2 oz coconut milk
1 can 15-1/2 oz Goya dry pigeon peas (find in canned vegetables next to beans)
1 cup chopped green onion
2 Tbsp butter or margarine

Cook rice as directed in 4 cups liquid: coconut milk, juice from peas, and water as needed. When liquid is absorbed, mix in green onions, pigeon peas, and butter.  Add salt to taste. Serves 8.

BROCCOLI CHEESE BAKE
                                                8 servings                    48 servings  (full steamer tray size)        ½ steamer
Onions, chopped                     1/4 cup                         4 cups                                                           2 cups
Margarine                                4 Tbsp                        16 Tbsp    (2 sticks)                                     8 Tbsp
Cheese Whiz                            8 oz jar                        4-16 oz jars                                                  2-16 oz jars
Frozen chopped broccoli          2-10 oz packages       8-16 oz packages                                         4-16 oz pkgs
Egg Beaters                             3/4 cup                        6 cups                                                           3 cups
Corn Flake Crumbs                ½ cup                           1 cup                                                             1//2 cup
Water                                        ½ cup                         4 cups                                                            2 cups
Flour                                        2 Tbsp                         16 Tbsp                                                         8 Tbsp

Defrost and drain the broccoli.  Preheat oven to 325 degrees. Sautee onions in margarine.  Mix flour in water.  Stir into onions and cook until thick and boiling.  Add Cheese Whiz, then broccoli and Egg Beaters.  Place in a greased 8 inch square pan for smaller portion, or two half steamer trays for large crowd (may have overflow; add additional baking dish if needed). Sprinkle Corn Flake Crumbs on top. Bake for 45 minutes or until set and browned.

DESSERTS

PUMPKIN MOUSSE

1-1/2 cups fat free milk
1 oz package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
½ cup fat free whipped topping

Whisk milk and pudding mix in large bowl for two minutes, then set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Gently fold in whipped topping until just blended. Spoon into individual serving dishes. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4-6.

BANANA CHOCOLATE CHIP OATMEAL COOKIES

1-1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon grated fresh nutmeg
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oatmeal
12 ounce package semi sweet chocolate chips
2 bananas, sliced (or 4 finger bananas)

Preheat oven to 350̊.  Line 2 baking sheets with baker's parchment paper and spray with PAM.  In a small bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg.  Meanwhile, in a large bowl, beat the butter and both sugars together until blended.  Add egg and vanilla next.  On low mixer speed, blend in the flour mixture and oatmeal.  Fold in chocolate chips and bananas and give a quick mix on medium speed to blend ingredients.

Drop by tablespoonful onto baking sheets, spacing cookies a couple of inches apart.  Bake for 17 minutes.  Cool on rack, then lift with spatula onto serving platter.  Makes about 32 average sized cookies.  To store, layer between sheets of wax paper in sealed plastic container.  Cookies may be frozen after cooling.

BANANA CHOCOLATE CHIP LOAF

2 ripe bananas, mashed              l-1/2 cup flour
1 stick margarine, softened        1 tsp baking powder
1 cup sugar                                   1/2 tsp baking soda
1 tsp vanilla                                   4 Tbs sour cream
2 eggs                                            1 cup semi-sweet chocolate chips

Cream margarine with sugar in large bowl.  Add vanilla, eggs, flour, baking powder, baking soda, and sour cream. Add mashed bananas.  Fold in chocolate chips. Put into a greased loaf pan.  Bake for 50 minutes at 350 degrees.

BLUEBERRY CRUMBLE

2 pints fresh blueberries
1 cup sugar, divided
2 Tbsp fresh lemon juice or 1 Tbsp concentrated lemon juice
4 Tbsp butter
2/3 cup flour
Optional:  1 packet flavored instant oatmeal
Cinnamon or cinnamon sugar

Grease square baking pan and preheat oven to 350 degrees. Spread blueberries in bottom of pan.  Sprinkle with lemon juice
and cinnamon and 2/3 cup sugar. In separate bowl, combine flour, contents of oatmeal packet, and softened butter.  Mixture
should resemble small crumbs.  Spread over blueberries.  Sprinkle top with remaining sugar and cinnamon.
Bake for 30 minutes or until browned and bubbly.  Serve warm with Cool Whip or Vanilla Ice Cream.

APPLE GINGER CAKE

2/3 cup light brown sugar                   1 tsp baking powder
1/3 cup applesauce                             1 tsp baking soda
1 large egg                                          1 tsp cinnamon
3 Tbsp molasses                                 2 tsp ground ginger
1-1/2 cup all-purpose flour                  1/4 tsp nutmeg
½ cup low fat vanilla yogurt                1/8 tsp allspice
1 Gala apple, peeled, cored, and chopped

Coat an 8 inch baking pan with cooking spray.  In a bowl, combine sugar, applesauce, egg, and molasses. In separate bowl, mix flour, baking powder, baking soda, and ground spices.  Add dry ingredients to molasses mixture alternately with yogurt, beating until well blended.  Fold in apples. Bake at 350 degrees for 30 minutes. Cut into squares when cool.  For extra zing, sprinkle a teaspoon of light rum onto individual portions and top with Cool Whip.

LEMON BREAD PUDDING

2 cups dry cubes bread       4 cups scalded milk
1 Tbsp butter                       1/4 tsp salt
3/4 cup sugar                       1 tsp vanilla
4 slightly beaten eggs          1/2 cup golden raisins
1/2 cup sugar                     1 Tbsp cornstarch
1/8 tsp salt                           1/8 tsp nutmeg
1 cup boiling water             2 Tbsp butter
1-1/2 Tbsp fresh lemon juice

PUDDING: Preheat oven to 350 degrees. Soak bread in milk for 5 minutes. Add 1 Tbsp butter, 1/4 tsp salt, and 3/4 cup sugar. Pour slowly over eggs. Add vanilla, raisins, and stir. Pour into greased baking dish. Place the baking dish into a pan of shallow hot water. Bake until firm, about 50 minutes.

LEMON SAUCE: Mix 1/2 cup sugar, cornstarch, salt and nutmeg in a medium saucepan. Gradually add water and cook over low heat until thick and clear. Add butter and lemon juice. Blend. Pour over pudding. Chill in refrigerator.

UPSIDE DOWN PEAR CAKE    

6 Tbsp unsalted butter, divided                         ½ tsp ground cinnamon
1/4 cup firmly packed dark brown sugar           1/4 tsp ground ginger  
2 large cans pears in light syrup                        ½ tsp ground nutmeg 
1/4 tsp ground coriander                                     ½ cup sugar
1-1/4 cups all-purpose flour                                1 large egg                        
3/4 tsp baking powder                                         3/4 tsp baking soda                             
1/3 cup buttermilk                                               1/4 tsp salt
2 Tbsp molasses                                                  ½ tsp pure vanilla extract  

    Preheat oven to 350 degrees. Melt 2 Tbsp butter in 9x12 inch baking pan in oven and sprinkle over with brown sugar. Set aside.   
    Drain and slice pears.  Lay slices in baking pan, fanning them out.  In a bowl, combine dry ingredients: flour, baking powder, baking soda, salt and spices until mixed. In a larger bowl, cream remaining 4 Tbsp butter with sugar until smooth. Add egg, buttermilk, vanilla and molasses and mix. Add dry ingredients slowly and stir just until blended. Spread batter evenly over pears.  Bake in center of oven about 40 minutes, or  until a toothpick inserted in center comes out clean. Invert onto a serving plate and serve warm. Makes 12 servings.

FUDGE RUM BALLS

1 cup crushed vanilla wafer crumbs
1 cup powdered sugar
2 cups chopped walnuts
3 Tbsp cocoa
3 Tbsp white corn syrup
1/4 cup rum
Candied cherries

Mix together crushed vanilla wafer crumbs, powdered sugar, and 1 cup chopped walnuts..  Add white corn syrup and rum and mix well.  Scoop mixture into 1 inch balls.  Roll each ball in remaining chopped walnuts.  Press one half of a candied cherry on top.  Refrigerate or freeze until served.  Makes about 30 balls.

For Jewish recipes, go to: Jewish-Food Recipe Archives