August 26th, 2007 by alice
Tags: Pasta, Tuna, Wheat, Whole
INGREDIENTS
- 16ounceswhole wheat pasta
- 1tablespoonolive oil
- 6ouncesmushrooms
- 1/2red bell pepper
- 3stalkscelery
- 1mediumonion
- 6scallions
- 16ouncestuna in water, don’t drain
- 1tablespoonflour
- 1/4cupmilk
- 1/2cupchicken broth
- salt and pepper, to taste
- dill weed, to taste
DIRECTIONS
- cook pasta separately.
- saute veggies and add tuna when they’re soft.
- add drained pasta.
- stir flour into milk and add to pan. If it thickens too much, add some chicken broth.
- Add red pepper flakes to taste for a little spicier dish.
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August 26th, 2007 by alice
Tags: Edamame, Escarole, Salad
INGREDIENTS
- 2cups frozen shellededamame(soybeans)
- 1tablespoonred wine vinegar
- 1/2teaspoonsugar
- 3/4teaspoonsalt
- 1/4teaspoonblack pepper
- 3tablespoonsextra virgin olive oil
- 1 1/2lbsescarole, trimmed and cut crosswise into very thin strips(8 cups)
- 1 3/4ounces finely gratedparmigiano-reggiano cheese(2/3 cup)
- 1/3cupfresh mint, finely chopped (optional)
DIRECTIONS
- Cook edamame in 3 quarts of boiling salted water for 5 minutes.
- Drain and rinse under cold running water to stop cooking.
- Drain again and pat dry.
- Whisk together vinegar, sugar, salt and pepper in a small bowl until sugar and salt are dissolved.
- Add oil in a slow stream, whisking until combined.
- Toss together edamame and escarole (and optional mint) in a large bowl.
- Add cheese and drizzle with dressing, then toss again.
- Serve immediately.
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August 26th, 2007 by alice
Tags: Baked, Loaded, Potatoes
INGREDIENTS
- 4largebaking potatoes(about 3 pounds)
- 1/2cup1% low-fat milk
- 1/2cup crumbledfeta cheese
- 1/3cup about 3 ozreduced-fat cream cheese, softened(Neufchatel)
- 2tablespoons mincedfresh oregano or2 teaspoonsdried oregano
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1/4cup thinly slicedgreen onions
- 2sliceshickory smoked bacon, slices cooked and crumbled
DIRECTIONS
- Preheat oven to 400 degrees.
- Bake potatoes for 1 hour or until tender. (I have zapped them in the microwave, but the oven is best).
- Let cool slightly.
- Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4-inch-thick shell.
- Mash pulp with a potato masher.
- Add milk and next 5 ingredients; stir well.
- Spoon potato mixture into shells.
- Place on a baking sheet; bake for 15 minutes or until thorougly heated.
- Sprinkle each potato half with 1 1/2 teaspoons green onions; top evenly with crumbled bacon.
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August 26th, 2007 by alice
Tags: Brownie, Caramel, Cookies, Nut
INGREDIENTS
- 1 (18 1/4 ounce)boxdevil’s food cake mix
- 1/2cupflour, sifted
- 1/2cupoil
- 2eggs
- 20caramels, cut into fourths
- 1/2cuppecan pieces
DIRECTIONS
- Preheat the oven to 350F and spray two baking sheets with nonstick cooking spray.
- Stir together cake mix, flour, oil and eggs in a large bowl until a soft dough forms.
- Drop large tablespoons of dough onto prepared baking sheets.
- Press four caramel squares and some pecan pieces into the top of each.
- Bake for 10 to 12 minutes or until cookies are set but slightly soft in the center.
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August 26th, 2007 by alice
Tags: Grape, Salad
INGREDIENTS
- 4lbsseedless grapes, stemmed, washed and completely dried
-
Sauce
- 8ouncessour cream
- 8ouncescream cheese(at room temperature)
- 1/2cupsugar
- 1teaspoonvanilla extract
-
Topping
- 1 1/2cupsbrown sugar
- 1cuppecans, chopped and toasted
DIRECTIONS
- Mix sauce ingredients together and refrigerate sauce for one hour before stirring into grapes.
- Gently stir the sauce and grapes together.
- Place mixture in a long, shallow dish.
- Cover with topping.
- If you make this the day before, add the topping one hour before serving.
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