October 12th, 2006 by alice
Tags: Marinatedpple, Slices
INGREDIENTS
- 1/2cupdry white wine
- 1cuppeach schnapps
- 1/2cupcranberry juice
- 1tablespoonlemon juice
- 3largewinesap apples, unpeeled,sliced
DIRECTIONS
- Mix wine, peach schnapps, cranberry juice, and lemon juice.
- Slice apples and place in juices.
- Refrigerate and marinate overnight.
- To serve, drain and place in a small bowl.
- Serve with crackers and an assortment of small cheese wedges.
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October 12th, 2006 by alice
Tags: Eggnog, Healthyer
INGREDIENTS
- 1 1/2cupsegg substitute(equivalent of 6 eggs)
- 1cupsugar
- 1/2teaspoonvanilla extract
- 1/4teaspoonground nutmeg
- 2cupsevaporated skim milk
- 2cupslow-fat milkor skim milk
DIRECTIONS
- Refrigerate liquids in advance.
- Beat the egg substitute for 2 or 3 minutes with an electric mixer at medium speed until very frothy.
- Gradually beat in the sugar, vanilla and nutmeg.
- Stir in the milk by hand.
- Chill before serving.
- Let guests add their own rum or brandy or a sprinkle of nutmeg, if desired.
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October 12th, 2006 by alice
Tags: Chicken, Crusted, Moms, Pecan, Picnic
INGREDIENTS
- 12chicken legs or6 largechicken breasts, cut in 2 pieces
- 2eggs
- 1tablespoonDijon mustard
- 1 1/2cupspecans
- 3sliceswhole wheat breador whole wheat bread
- salt and pepper
DIRECTIONS
- Heat oven to 400 F.
- Rinse the chicken and pat dry.
- In a pie plate, beat the eggs, dijon mustard, salt and pepper.
- In a food precessor, process the bread and pecans until finely chopped.
- Place in a large plastic bag.
- One at a time, roll the chicken pieces in the egg.
- Shake gently in the plastic bag.
- Place the chicken on a greased cookie sheet.
- Bake for 35-40 minutes or until the juices run clear.
- Chill.
- Serve with Honey Mustard Sauce.
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October 12th, 2006 by alice
Tags: Cobbler, Harcourts, Mike
INGREDIENTS
- 6cups sliced peeledapples
- 1/3cupgranulated sugar
- 4tablespoonswater
- 1tablespoonlemon juice
- 1tablespooncornstarch
-
Topping
- 1cupflour
- 1/4cupgranulated sugar
- 1teaspoonbaking powder
- 1/2teaspooncinnamon
- 1/8teaspoonsalt
- 3tablespoonsbutter
- 1egg
- 3tablespoonsmilk
DIRECTIONS
- For apple filling, combine apples, sugar, 3 Tbsp.
- water and lemon juice; bring to boil, stirring occasionally.
- Reduce heat.
- Cover; simmer 3-5 minutes or until apples are just tender but still hold shape.
- Dissolve cornstarch in 1 Tbsp.
- water; stir into apple mixture.
- Cook, stirring, about 1 minute or until thickened.
- Pour filling into greased 8-inch square baking dish.
- Set aside.
- Topping: Combine flour, sugar, baking powder, cinnamon, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Beat together egg and milk; stir into flour mixture until moistened.
- Drop batter into 6 mounds on top of hot filling Bake in preheated 400 F oven 20 to 25 minutes or until topping is golden.
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October 12th, 2006 by alice
Tags: Bake, Corn, Creacheesy
INGREDIENTS
- 2 (15 ounce)canswhole kernel corn, drained
- 2tablespoonsbutter
- 2tablespoonsflour
- 1/4teaspoonsalt
- 1cupmilkor half-and-half
- 1cupcheddar cheese, shredded
DIRECTIONS
- set oven to 350 degrees.
- grease a medium-size baking dish.
- pour the drained corn into the baking dish.
- in a small saucepan, melt butter, whisk in flour.
- add milk.
- whisk to make a thick white sauce.
- remove from heat when thickened.
- add the sauce and the cheese to corn in baking dish; mix well.
- cover and bake for 20 mins.
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