Hi everyone, These recepies came from another I am on, and thought that you would enjoy them. Syl ********** Country Cheese with Raspberries Source: old newspaper clipping 4 c sour cream 6 egg yolks 8 oz cream cheese 1 c sugar 3-4 strips lemon peel 1 pt raspberries In saucepan, heat sour cream until hot but not boiling. In bowl, combine egg yolks & 1 c hot sour cream. Beat in cream cheese & sugar. Stir in remaining 3 c hot sour cream & lemon peel. Turn into saucepan & cook, stirring, over low heat until thickened. Remove from heat & let stand in got water 15 min. Discard lemon peel. Line strainer with fine cheesecloth & place over deep bowl. Pour in cheese mixture & drain 2 hr. Cover cheese with ends of cloth & drain in refrigerator 24 hr more. Unwrap cheese & turn out onto plate. Serve garnished with berries. Can be prepared 2 days before serving. 6-8 servings Layered Banana Chocolate Pudding Source: Taste of Home Test Kitchen Favorites Anyone who likes bananas will love this layered pudding treat that gets its start with a convenient boxed pudding mix. 1 3/4 c cold milk 1 (3.-oz) box instant chocolate pudding mix 24 vanilla wafers 2 lg firm bananas 1 (8-oz) tub frozen whipped topping, thawed Grated chocolate, optional In lg mixing bowl, whisk milk & pudding mix 2 min; let stand 2 min or until soft-set. Arrange 1/2 of vanilla wafers in 1-qt bowl. Top with 1/2 of pudding, bananas & whipped topping. Repeat layers. Cover & refrigerate 3 hr. Garnish with grated chocolate if desired. 6 servings < FONT size="3"> Frozen Mocha Torte Source: Taste of Home Test Kitchen Favorites This frozen torte is often my choice to make & take to potluck suppers. It's fast, easy & delicious, says Betty Reuter 1 1/4 c chocolate wafer crumbs, about 24 wafers, divided 1/4 c sugar 1/4 c butter, melted 1 (8-oz) pkg cream cheese, softened 1 (14-oz) can sweetened condensed milk 2/3 c chocolate syrup 2 tbsp instant coffee granules 1 tbsp hot water 1 c heavy whipping cream, whipped Chocolate-covered coffee beans, optional In bowl, combine 1 c wafer crumbs, sugar & butter. Press onto bottom & 1" up sides of greased 9" springform pan; set aside. In mixing bowl, beat cream cheese, milk & syrup until smoth. Dissolve coffee granules in hot water; add to cream cheese. Fold in whipped cream. Pour over crust. Sprinkle with remaining crumbs. Cover; freeze 8 hr or overnight. Remove from freezer 15 min before serving. Carefully run knife around edge of pan to loosen. Remove side of pan. Garnish with coffee beans if desired. Tip: Sometime Betty substitutes cream-filled chocolate sandwich cookies for chocolate wafer crumbs. If you do this, omit sugar in crust. 10-12 servings Ice Cream Sandwich Dessert Source: Taste! of Home Test Kitchen Favorites Kids love this recipe! You really can't tell that it's made with ice cream sandwiches, says Wendy Stenman. 19 ice cream sandwiches 1 (12-oz) tub frozen whipped topping, thawed 1 (11 3/4-oz) jar hot fudge ice cream topping 1 c salted peanuts Cut 1 ice cream sandwich in 1/2. Place 1 whole & 1 (1/2) sandwich along short side of ungreased 13"x9"x2" pan. Arrange 8 sandwiches in opposite direction in pan. Spread with 1/2 of whipped topping. Spon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 c peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping & peanuts, pan will be full. Cover & freeze up to 2 mon. Remove from freezer 20 min before serving. Cut into sq. 12-15 servings Lemon Cream Dessert Source: Taste of Home Test Kitchen Favorites This pretty layered dessert is requested often at family g! athering s. I have served it at both bridal & baby showers, says Patricia Schmeling 1 1/2 c sugar 1/3 c + 1 tbsp cornstarch 1 1/2 c cold water 3 egg yolks, lightly beaten 3 tbsp butter, cubed 2 tsp grated lemon peel 1/2 c lemon juice Crust: 1 c all-prpose flour 1 c finely chopped walnuts 1/2 c cold butter Topping: 1 (8-oz) pkg cream cheese, softened 1 c confectioner's sugar 2 c cold milk 2 (3.4-oz) box instant vanilla pudding mix 1 tsp vanilla extract 1 (16-oz) tub frozen whipped topping, thawed In saucepan, combine sugar & cornstarch; gradually stir in water until smooth. Bring to boil; cook & stir 1 min or until thickened. Remove from heat. Stir a sm amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to gentle boil; cook & stir 1 min. Remove from heat; stir in butter & lemon peel. Gently stir in lemon juice. Refrigerate until cool. In bowl, combine flour & nuts. Cut in butter until mixture resembles coarse crumbs. Press onto bottom a greased 13"x9"x2" baking dish. Bake at 350°F 15-20 min or until edges are golden. Cool on wire rack. In lg mixing bowl, beat cream cheese & confectioner's sugar until smooth; spread over crust. Spread with cooled lemon mixture. In another bowl, whisk milk, pudding mixes & vanilla, 2 min or until slightly thickened; let stand 2 min or until soft-set. Fold in 1/2 of whipped topping. Spread over lemon layer. Spread with remaining topping. Refrigerate at least 4 hr before cutting. 18-24 servings Garlic Butter Source: old newspaper clipping 1/2 c melted butter 2 garlic cloves, minced Combine butter & garlic. Blend well Warm Quinoa Salad Source: Prevention Magazine May 2006 1 c quinoa, rinsed, drained 2 c water 1 c chopped radicchio, about 1/2 head, + leaves for garnish 1/2 c chopped cilantro 1/2 c golden raisins 1/2 c fat-free honey mustard dressing In med pot, combine quinoa & water; bring to boil. Reduce heat to simmer, cover & cook until all liquid is absorbed, about 5 min. Transfer quinoa to med serving bowl. Combine radicchio, cilantro, & raisins with quinoa. Toss with dressing. Season with salt & pepper to taste & serve on radicchio leaves. 4 servings Per Serving: 247 cal, 6g protein, 50g carb, 2.5g fat, 0.3g sat fat, 0mg chol, 4g fiber, 300mg sod div class="MsoNormal"> Fish with Crisp Potatoes Source: Prevention Magazine May 2006 4 med Yukon gold potatoes, scrubbed, cut in 1/4" slices 2 tbsp extra virgin olive oil 4 (4-6-oz) skinless halibut or other fish fillets 1 (12-oz) bunch slender asparagus, trimmed 6 plum tomatoes, chopped, about 1 c 2 tbsp chopped fresh basil or cilantro 1 tbsp fresh lime juice 1/2 tsp minced garlic Heat over to 400°F. Coat 13"x9" baking dish with cooking spray. Add potatoes, drizzle with oil & spread in even layer. Toast potatoes until browned on bottom, 30-45 min. Remove from oven. Turn potatoes so browned side is up. Increase oven temp to 450°F. Place fish on potatoes. Place asparagus between fillets. Return to oven & roast until fish is opaque in center, 8-10 min for thin fillets & 12-15 min for thicker fillets. Let stand while making salsa. Combine tomatoes, basil, lime juice, & garlic. Use wide spatula to serve potatoes with a portion of fish. Distribute asparagus evenly. Top with spoonful of salsa. 4 servings Per Serving: 356 cal, 30g protein, 36g carb, 10g fat, 1.5g sat fat, 36mg chol, 4g fiber, 118mg sod Roasted Fish with Cumin Sweet Potatoes Source: Prevention Magazine May 2006 1 lb sweet potatoes, peeled, sliced 1/4" thick 1/2 tsp ground cumin 1 tbsp canola oil 4 (4-6-oz) catfish or other fish fillets 1 tsp chili powder 1/2 c diagonally sliced scallions 1 (10-oz) bag frozen corn kernels, thawed 1 med green bell pepper, seeded, chopped 2 tbsp fresh lime juice 1 tbsp chopped cilantro 1 tsp finely chopped jalapeno chile pepper or more to taste Heat oven to 400°F. In 13"x9" baking dish, sprinkle potatoes with cumin & toss with oil to coat. Spread in even layer & roast until potatoes are browned, about 45 min. Remove from oven. Increase oven temp to 450°F. Use wide spatula to gently turn potato slices. Arrange fish on top of potatoes. Sprinkle with chili powder & scallions. Return to oven & roast until fish is opaque in center, 8-10 min per inch of thickness. Meanwhile, combine corn, green pepper, lime juice, cilantro & jalapeno pepper. With wide spatula, lift a portion of potatoes with fish on top onto serving plates. Spoon corn salad on top. 4 servings Per Serving: 349 cal, 22g protein, 38g carb, 13g fat, 2.5g sat fat, 53mg chol, 6g fiber, 142mg sod Roasted Fish with Artichokes Source: Prevention Magazine May 2006 2 lg red onions, cut in ¼" wedges 2 tbsp extra virgin olive oil 1 (10-oz) pkg frozen artichoke hearts, thawed, about 2 c 1 c sm cherry or grape tomatoes 2 tbsp chopped parsley 1 tsp grated orange zest/FONT> 1 clove garlic, minced 4 (4-6-oz) skinless flounder or other fish fillets Heat over to 400°F. Combine onions & oil in 13"x9" baking dish. Spread in even layer. Roast until onions are golden, about 35 min. Remove from oven. Stir in artichokes & tomatoes. In sm bowl, mix parsley, orange zest & garlic. Set aside. Increase oven temp to 450°F. Push vegetables to 1 side & add fish. Spoon vegetables over fish. Sprinkle with parsley mixture. Return to oven & roast until fish is opaque in center, about 5 min for thin fillets & 12-15 min for thicker fillets. 4 servings Per Serving: 230 cal, 24g protein, 15g carb, 9g fat, 1.5g sat fat, 55mg chol, 6g fiber, 170mg sod Fish with Summer Squash Source: Prevention Magazine May 2006 1 strip lemon zest, cut in thin slivers 2 tbsp extra virgin olive oil 1 lg red onion, chopped 8 oz zucchini, cut in 1/2 " chunks 1 clove garlic, minced 4 (4-6-oz) bass or other fish fillets, about 1" thick 1 tbsp red wine vinegar 1 tbsp water 2 tbsp finely chopped fresh mint leaves Heat oven to 400°F. In 13"x9" baking dish, combine lemon zest, 1 tbsp oil & onion, reserving 1 tbsp onion. Spread in even layer. Roast onion until tender, stirring occasionally, about 15 min. Remove from oven. Stir in zucchini, squash & garlic. Return to oven & roast 10 min. Remove from oven. Increase oven temp to 450°F. Push vegetables to 1 side & add fish. Spoon vegetables over fish. Return to oven & roast until fish is opaque in center, 8-10 min for thin fillets & 12-15 min for thicker fillets. Meanwhile, combine remaining oil with vinegar, water, mint leaves & remaining onion. Spoon over bass fillets & serve. 4 servings Per Serving: 211 cal, 22g protein, 8g carb, 10g fat, 1.5g sat fat, 91mg chol, 2g fiber, 125 mg sod Steamed fish with Snow Peas Source:: Prevention Magazine May 2006 4 (4-6-oz) skinless salmon or other fish fillets, about 1 1/2" thick 1 tsp grated ginger 1 clove garlic, minced 1 tbsp fresh lime juice 2 tsp reduced-sodium soy sauce 1 tsp toasted sesame oil 2 scallions, thinly sliced 1 lb snow peas Rub fillets with ginger & garlic. Coat steamer basket with cooking spray & arrange fillets in basket. In saucepan, bring 2" water to boil. Place steamer basket in saucepan & steam, covered 8 min. Meanwhile, make sauce: Combine lime juice, soy sauce, sesame oil & scallions in small bowl. Set aside. Top fish with snow peas & steam, covered, until fish is cooked through & snow peas are crisp-tender, about 4 min longer. To serve, make bed of snow peas, top with fish & drizzle all with sauce. 4 servings Per Serving: 271 cal, 26g protein, 10g carb, 14g fat, 3g sat fat, 67mg chol, 2g fiber, 162mg sod Silver Dollar Pancakes Source: Betty Crocker
Table with 2 columns and 3 rows 2 cups Original Bisquick® mix 1 cup milk 2 eggs table end Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. Surface is ready when a few drops of water sprinkled on it dance and disappear. Stir all ingredients until blended. Pour by tablespoonfuls onto hot griddle to form dollar-size pancakes. Cook until edges are dry. Turn; cook until golden. Total cook time may vary per batch. 36 pancakes Tip: To make pancakes extra-special, stir 1/2 c miniature chocolate chips or 3/4 c fresh or frozen, thawed & drained, blueberries into batter. These mini-cakes are just as good a 2nd time around. Refrigerate or freeze leftovers & reheat by wrapping in foil & warming about 10 min in 300ºF oven. Per Serving: 30 cal, 10 cal from fat, 1g total fat, 0g sat fat, 10mg chol, 100mg sod, 4g carb, 0g fiber, 1g protein, 0% vitamin A, 0% vitamin C, 2% calcium, 0% iron "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
