Key Lime-Strawberry Parfaits
Pudding
1 1/2 cups 8th Continent® vanilla soymilk
1/2 cup sugar
1/4 cup cornstarch
1/4 cup bottled Key lime juice or lime juice
1/2 teaspoon finely grated lime peel
2 cups frozen (thawed) fat-free whipped topping
Crumb Mixture
2 tablespoons graham cracker crumbs
1 teaspoon sugar
1 teaspoon butter or trans-fat-free margarine, melted
Topping
1 1/2 cups sliced fresh strawberries or Cascadian Farm® frozen organic
strawberries, thawed and drained
Additional whipped topping, if desired
In 1-quart stainless steel or nonstick saucepan (do not use aluminum because
the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, the
cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is
dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring
constantly. Cover surface of pudding mixture with plastic wrap to prevent skin
from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
Meanwhile, in small bowl, mix crumb mixture; set aside. Gently fold 2 cups
whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each
of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon
crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat
layers. Top each with dollop of additional whipped topping. Serve immediately.
Israeli Salad
2 medium cucumbers
1/2 cup green pepper -- chopped
2 cups shredded lettuce
2 tablespoons green onion -- finely chopped
3/4 cup carrot -- grated or shredded
2 tablespoons fresh parsley -- finely
1 cup tomato -- fresh diced
1/4 cup radish
1 tablespoon vegetable oil
3 tablespoons lemon juice -- fresh
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
Pare cucumber, halve lengthwise, and discard seeds and center pulp. Dice
cucumber flesh and measure 2 cups. Combine all ingredients in a large bowl;
toss until well mixed. Serve immediately
Rotisserie Chicken In The Crockpot
Roll up 4 balls of aluminum foil (about 1 to 1 1/2 inch in size) and put in
bottom of crockpot. Set a whole chicken top of the aluminum foil balls.
Sprinkle seasoned salt, rotisserie seasoning and Cajun seasoning all over
chicken. Cook on LOW for 8 hours.
This chicken is moist and juicy, and will fall off the bone when done.
Swiss Chicken Crockpot
6 chicken breasts, (boneless and skinless)
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 Cup milk
2 Cups stuffing mix
1/2 Cup butter or margarine, melted
Lightly grease crockpot or spray with cooking spray. Place chicken breasts in
pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese;
sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on
Low 8-10 hours or Hi 4-6 hours. Serves 6.
Beverly's Unbelievably Moist Crockpot Pork Chops
6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less
to your needs)
1 Medium onion sliced (1/2 Cup)
1 Can (10-3/4 oz.) Condensed cream of celery soup
1/4 C. water
pepper, to taste
dry boxed stuffing mix, optional, see instructions
Place chops in crockpot. Cover with sliced onions, condensed soup (directly
from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7
to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also
add a package of dry boxed stuffing (with herb packet) on top of chops first
then the onions and soup and water. Unbelievably moist, tender chops
Baked Beef & Rice Marinara
1 lb. lean ground beef
3/4 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup diced green pepper
2 cups cooked rice
1 (15-oz.) can tomato sauce
3/4 tsp. ground oregano
1/2 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. garlic powder
3 slices American cheese
Microwave Directions: Combine crumbled beef and vegetables in plastic colander;
place colander over 2-qt. microwave-safe baking dish. Cook, uncovered, on HIGH
(100% power) 4 minutes; stir after 2 minutes. Drain beef mixture; return
mixture to baking dish. Stir in remaining ingredients except cheese. Cook on
HIGH 2 minutes. Arrange cheese slices on top; cook on HIGH 2 minutes. Let stand
5 minutes.
Conventional Directions: Cook beef and vegetables over medium-high heat in
large skillet until meat is no longer pink and vegetables are crisp-tender,
stirring frequently;
drain. Combine meat mixture with remaining ingredients except cheese in
buttered 2-qt. baking dish; arrange cheese slices on top. Bake at 350ºF. 20 to
25 minutes.
Lobster Newburg
4 cups lobster meat [chopped]
1/4 cup butter
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon mace
1 cup whipping cream
3 egg yolks [beaten]
Sauté lobster meat in the pan for 5 minutes. Add all of the spices, and then
cook for 5 minutes. Stir in the cream and the eggs, cook until thickened
stirring constantly. May add sherry to taste, if desired.
Snapple Iced Tea (Lemon Flavor)
2 Qt Water -- (8 C)
3 Lipton Tea Bags -- Note 1
3/4 cups Granulated Sugar
1/3 cups Lemon Juice -- Plus
2 Tbsp Lemon Juice
Boil the water in a large saucepan over high heat. When the water comes to a
rapid boil, turn off the heat, put the tea bags into the water, and cover.
After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher,
then add the tea. The tea should still be warm, so the sugar will dissolve
easily. Add the lemon juice. Chill.
Makes 2 quarts.
Golden Potato Casserole
6 medium russet potatoes
1/4 cup butter -- melted
2 cups shredded cheddar cheese
2 cups sour cream
1/3 cup chopped green onions
1 teaspoon salt
1/4 teaspoon pepper
Boil potatoes with the skins on. Peel and shred when done. Combine all
ingredients in a buttered casserole dish. Bake at 350Ff for 30 minutes.
Broccoli Bisque
6 cups chopped broccoli
2 cups low-salt chicken broth -- defatted
1 medium onion -- chopped
2 tablespoons fresh lemon juice
1 large garlic clove -- minced
freshly ground black pepper -- to taste
1 cup skim milk
1 small broccoli florets -- optional garnish
In large saucepan, combine chopped broccoli, broth, onion, lemon juice, garlic,
pepper and 1 cup water; bring to a boil. Reduce heat to medium; cook, covered,
12-15 minutes, until broccoli is tender, adding more water, 1 tablespoon at a
time, if liquid begins to evaporate. Transfer broccoli mixture to food
processor; puree until smooth. Return broccoli mixture to saucepan; stir in
milk. Cook over low heat, stirring frequently, until hot (do not boil). Just
before serving, ladle soup evenly into 4 soup bowls; garnish each portion with
broccoli florets if desired.
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