A Brunch For Company
Tomato Juice Cocktails 2-1/2 cups tomato juice 1 tsp grated onion 1/2 tsp salt 1-1/2 tsps sugar 1/2 tsp Worcestershire sauce Combine all ingredients; stir well. Chill for several hours. Serves 6. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Tangy Fruit Tea 2 tea bags 2 cups boiling water 1 cup orange juice 1 cup lemon juice 1 cup sugar 3/4 cup grape juice 1 cup cold water 2 cups ginger ale Steep tea bags in boiling water for 5 minutes. Remove tea bags & add rest of ingredients. Serve chilled or hot. If serving hot, omit the ginger ale. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Fruit Delight (prepare this the night before to allow flavors to develop) 1 (20 oz) can pineapple chunks in juice 2 (11 oz) cans mandarin orange sections, drained 1/2 to 1 cup seedless grapes, halved 2 kiwis, halved length-wise & sliced 1/2 cup orange juice 1/4 cup honey 1 Tblsp lemon juice Drain pineapple; reserve the juice. In a large bowl, combine pineapple, mandarin oranges, grapes, & kiwi. Combine pineapple liquid, orange juice, honey & lemon juice. Pour over fruit. Cover & chill until ready to serve. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Sunshine Honey Muffins 1 cup sifted all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup unsifted whole wheat flour 1/2 cup milk 1 egg, well-beaten 1/2 cup honey 1/2 cup coarsely chopped, cooked prunes 1 tsp grated orange peel 1/4 cup salad oil or melted shortening. Preheat oven to 400 degrees & lightly grease 9 (2-1/2 inch) muffin pan cups. In a large bowl, sift the all purpose flour with the baking powder & salt. Stir in whole wheat flour. Combine milk & rest of ingredients in medium bowl. Add, all at once, to flour mixture, stirring only until mixture is moistened. Spoon into cups; bake 20-25 minutes or until nicely browned. Serve warm with butter, if desired. Corn Fritters 1-1/2 to 2 cups whole kernel corn 1 egg, well beaten 1 tsp sugar 1/2 tsp salt 1 Tblsp butter, melted 2 tsps baking powder 1 cup all-purpose flour 2/3 cups milk Mix all ingredients thoroughly in bowl. Drop spoonfuls of batter into hot oil in skillet. Brown on all sides. Serve warm; Drizzle with maple syrup, if desired. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Potato Pancakes With Cheddar 1 egg 1/3 cup milk 3 Tblsps flour 1 small onion, grated, or chopped fine 1/2 cup grated Cheddar cheese 4 medium potatoes, washed & peeled Shortening or salad oil for frying Applesauce, optional In bowl, beat egg; beat in milk, salt, & flour. Add grated or chopped onion & grated cheese. Grate potatoes directly into egg mixture, working rapidly as grated potatoes tend to darken. In heavy skillet, heat shortening or salad oil, using enough to coat surface generously. Add potato mixture by tablespoons; Cook until brown & crisp on both sides. Serve hot topped with applesauce, if desired. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Elegant Quiche Lorraine 3 eggs, slightly beaten 1 cup light cream 5 slices bacon, crisply cooked & crumbled 3 Tblsps Dijon type mustard 1/4 cup finely minced onion 1 cup grated Swiss cheese 1/4 tsp salt 1/8 tsp pepper 1 unbaked 9-inch pie shell Combine all ingredients, except pie shell. Pour into pie shell & bake in a pre-heated 375 degree oven for 35-40 minutes or until knife inserted in filling comes out clean. Cut into wedges to serve. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* Apple Cranberry Crisp 3 cups chopped apples, unpeeled 2 cups raw cranberries 3/4 to 1 cup sugar TOPPING: 1-1/2 cups old fashioned or quick cooking oats 1/2 cup brown sugar, packed 1/3 cups all-purpose flour 1/3 cup chopped walnuts or pecans 1/2 cup butter, melted Combine apples, cranberries & sugar in 8-inch square baking dish. Mix thoroughly to blend; set aside. Combine topping ingredients until crumbly. Spread evenly over fruit layer. Bake at 350 degrees for 1 hour or until the fruit is fork tender. Serve warm with milk poured over, if desired. 8 servings Garlic Basil Chicken Serves 4-6 8 large chicken thighs & drumsticks, I used a cut-up chicken 1/2 tsp salt, I used sea salt 1/4 tsp pepper 1 tbsp olive oil, or vegetable oil 1 med bulb garlic, separated into cloves (about 12) 1-14 oz can diced tomatoes, w/balsamic, basil & olive oil 1/2 cup chicken broth 2-15 oz cans cannellini beans, rinsed & drained basil pesto, if desired Sprinkle chicken with salt and pepper. Heat oil in 12" skillet over medium-high heat. Cook chicken in oil over medium-high heat until brown on all sides; drain. Place chicken and garlic in 3-1/2 qt to 4 qt slow cooker. Pour tomatoes and broth over chicken. Cover and cook on LOW for 7-8 hours or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from slow cooker- keep warm. Skim fat from surface of juices. Stir in beans; cover and cook on LOW for 15 minutes until heated through. Serve with beans and pesto. This cooked much quicker for me. Check at 5 hours. Should be falling off the bone. ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* YUGOSLAVIAN CASSEROLE 2 onions, thinly sliced 2 peppers, seeded and sliced 2/3 cup oil 4 tomatoes, skinned and seeded and chopped salt and pepper 1/2 cup long-grain rice 1 3/4 pounds lamb shoulder, cubed 1 1/4 cups hot water 1 teaspoon paprika Gently saute the onion and pepper in 3 tablespoons of the oil for 10 minutes. Add the tomatoes,cook for 2 minutes and season. Place half the mixture in an oven-proof casserole. Preheat oven to 350°F. Heat 3 tablespoons oil in the pan and fry the rice for 2 minutes. Add the rice to the casserole and cover with the rest of the tomatoes. Brown the mea in the rest of the oil, season and add to the casserole. Add the water, cover and bring to a boil. Cook in the oven for 1 1/2 hours. Sprinkle with the paprika and serve. Serves 5 ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* White Cake (Diabetic) Yield 8 servings Ingredients 1 1/2 cups (375 mL) all purpose flour 3/4 cup (175 mL) SPLENDA* Granular 1 tsp (5 mL) baking soda 1/2 tsp (2 mL) salt 1 egg 1 cup (250 mL) sour skim milk* 1/4 cup (50 mL) vegetable oil 1 tsp (5 mL) vanilla *Note: To sour milk, pour 1 tbsp (15 mL) vinegar into measuring cup, add milk to measure 1 cup (250 mL). --------------------------- Directions Combine flour, SPLENDA* Granular, baking soda and salt in bowl. Add egg, milk, oil and vanilla. Beat at medium speed of mixer until smooth, about 1 minute. Pour into greased 8 inch (20 cm) round cake pan. Bake at 350ºF (180ºC) for 20-25 minutes or until cake tester inserted in centre comes out clean. Cool on rack. Marble Cake: To 1/4 cup (50 mL) cake batter, stir in 1 tbsp (15 mL) cocoa powder. Pour white batter into pan. Randomly spoon chocolate batter on top. Gently swirl with knife to form marble design. Bake as above. ----------------------------- Nutritional Information per serving Energy: 179 Cal; Protein: 4.3 g; fat: 7.7 g Carbohydrates: 22.5 g ----------------------------- Marble Cake: per serving Energy: 182 Cal; Protein: 4.9 g; Fat: 7.9 g Carbohydrates: 22.9 g ---------------------------- Whipped Cream Substitute 1/2 cup ice cold water 3/4 tsp. lemon juice 1/2 cup skim milk powder 1 1/2 tsp. liquid artificial sweetener 1/2 tsp. vanilla Measure water & lemon juice into small mixing bowl. Add milk powder. Beat slowly to moisten then beat at high speed until stiff. Beat in sweetener and vanilla. Use within 45 minutes of preparing, as it doesn't hold too well. Serve size: 1 TBS. equals 5 calories, 7 mg sodium, trace amount of cholesterol & fat --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
