April 20th, 2006 by alice
Tags: Casserole, Rice
INGREDIENTS
- 1/4cupmargarine
- 1cup finely choppedonions
- 4cupscooked white rice(hot)
- 2cupssour cream(I use reduced fat)
- 1/2teaspoonsalt
- 1cupsmall curd cottage cheese
- 1largebay leaf, crumbled
- 1/8teaspoonpepper
- 2 (4 ounce)cans choppedgreen chilies(drained)
- 2cups gratedsharp cheddar cheese
DIRECTIONS
- Preheat oven to 375.
- Spray 12×8 glass pan with cooking spray.
- In large skillet, saute the butter and onion until golden, about 5 min.
- Remove from heat.
- Stir in the hot cooked rice, sour cream, cottage cheese, bay leaf, and salt and pepper.
- Toss lightly to mix well.
- Layer half the rice mixture in the bottom of the baking dish.
- Next, layer one can of the chiles on top, then half of the cheese.
- Repeat the rice, chiles, cheese layers once more.
- Bake uncovered, 25 minutes or until bubbly and hot.
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April 20th, 2006 by alice
Tags: Beach, Cookies
INGREDIENTS
- 1cupwhite sugar
- 1cupwhite corn syrup
- 1 1/2cupspeanut butter(creamy or crunchy)
- 6cups kelloggSpecial K cereal
DIRECTIONS
- Place the Special K in the large bowl- set aside.
- Mix the sugar and corn syrup and bring to a boil.
- Turn off the heat, and add the peanut butter, stirring until peanut butter is melted.
- Pour over the cereal, mixing with wooden spoon.
- Drop by spoonfuls onto waxed paper.
- Allow to cool.
- Store in airtight container or zip-lock bags (I use the 2-gallon size and try to”layer” them, including the wax paper in the bags so they don’t stick together too much).
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April 20th, 2006 by alice
Tags: Bucco, Carrots, Osso
INGREDIENTS
- 900gcarrots
- 120gunsalted butter
- 230gonions, peeled and finely chopped
- 650gpassata
- 1stalkcelery, finely sliced
- 2clovesgarlic, sliced
- 1bouquet garni
- 1/2orange, peeled and sliced
- 1/2cupparsley, finely chopped
- salt and pepper
DIRECTIONS
- Peel and wash the carrots but leave them whole Melt 80g of the butter in a frying pan and saute the carrots until brown, turning regularly.
- This will take 10-15 minutes.
- Take the carrots out of the pan and add the onion and half of the remaining butter.
- Saute for a couple minutes and then add the passata, celery, garlic and the bouquet garni.
- Reduce the heat and simmer gently for a couple minutes, then add the orange.
- Season with salt and pepper and simmer for 30 minutes.
- Return the carrots to the pan and cook, covered, on the lowest heat possible for an hour and a half.
- Stir occasionally.
- When they are easily pierced with a sharp knife, remove the carrots and set aside.
- Reduce the sauce until thick.
- Stir in the remaining butter and then pour all the sauce over the carrots and sprinkle with parsley.
- Serve immediately.
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April 20th, 2006 by alice
Tags: Lemon, Sorbet
INGREDIENTS
- 1envelopeplain gelatin
- 2 1/4cupswater, divided
- 1/3cupsugar, plus
- 1tablespoonsugar, divided
- 2/3cupfresh lemon juice
- 2largeegg whites
- 1 1/2teaspoonsSweet ‘n Low, bulk divided
- 2teaspoons gratedlemons, rind of
DIRECTIONS
- In small saucepan, sprinkle gelatin over 1 cup water; let stand 5 minutes to soften gelatin.
- Add 1/3 cup sugar and 1-1/4 teaspoons Sweet’N Low.
- Cook over low heat, stirring, until gelatin and sugar dissolve completely.
- Pour into large bowl; add remaining water and lemon juice.
- Chill until syrupy, about 2-1/2 hours.
- Beat egg whites with remaining tablespoon sugar and 1/4 teaspoon Sweet’N Low until stiff but not dry.
- Fold into syrup mixture with lemon peel.
- Pour into aluminum loaf pan or rectangular baking pan.
- Cover with foil and freeze 2 hours or until frozen 1 inch around edges.
- Spoon into large bowl and beat until smooth.
- Return to aluminum pan, cover and freeze 3 hours.
- Transfer to bowl and beat again.
- Return to pan, cover and freeze until firm, several hours or overnight.
- To serve, let sorbet stand at room temperature about 15 minutes for easier scooping.
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April 20th, 2006 by alice
Tags: Apple, Crisp
INGREDIENTS
- 6cups peeledsliced applesor pears
- 1cup uncookedquick-cooking oatsor oats
- 1/2cupbrown sugar, firmly packed,divided
- 1/4cupmargarine, melted
- 3/4teaspooncinnamon, divided
- 1/4cupwater
- 2tablespoonsflour
DIRECTIONS
- Preheat oven to 350.
- Spray glass pie pan or 8″ square pan with cooking spray.
- Combine 1/4 c.
- brown sugar, oats, margarine and 1/4 tsp.
- cinnamon.
- Set aside.
- Combine remaining ingredients.
- Add fruit last, tossing to coat each piece.
- Pour into baking dish.
- Top with reserved mixture.
- Bake 40 minutes.
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