October 22nd, 2007 by alice
Tags: Casserole, Peach, Pear, Pie, Plum
INGREDIENTS
- 2tablespoonscornstarch
- 1 (29 ounce)canpeaches, sliced, undrained
- 1 (16 ounce)canplums, drained, pitted, quartered
- 1 (16 ounce)canpear halves, drained, sliced
- 1/2cupmaraschino cherries, halved
- 3/4cupslivered almonds
- 3/4cupgolden raisins
- 1/2cupdark raisins
- 1/2cuplight brown sugar
- 1/4teaspooncinnamon
- 1/4teaspoonnutmeg
- 2cupsall-purpose flour
- 1tablespoongranulated sugar
- 1tablespoonbaking powder
- 1teaspoonsalt
- 1/3cupvegetable shortening, cold
- 1cupsour cream
- 1tablespoonmilk
- 1tablespoongranulated sugar(again)
DIRECTIONS
- Preheat the oven to 400 degrees F.
- In a small container, mix cornstarch with 4 tablespoons of syrup from the peaches.
- In a large bowl, combine cornstarch mixture, peaches, plums, pears, cherries, almonds, raisins, brown sugar, cinnamon & nutmeg.
- Pour into a shallow 2 1/2 quart casserole.
- In a medium bowl, whisk together the flour, 1st tablespoon of sugar, baking powder, & salt.
- Cut in the cold shortening until mixture is coarse, then stir in the sour cream until blended.
- On a floured surface, toss the dough lightly to coat with flour.
- Knead/roll the dough 8-10 times with a floured rolling pin, then roll it carefully into a 1/2″ thick shape slightly smaller than the casserole, trimming the edges if necessary.
- Cut a 2″ circle in the center or use a small cookie cutter to cut a decorative design or two near the center.
- Carefully place this pastry dough on top of the fruit mixture, with the edge of the dough NOT touching the sides of the baking dish.
- Brush lightly with milk & sprinkle with sugar.
- Bake about 40-45 minutes or until the pastry is a dark golden brown.
- Cool at least 25 minutes before serving.
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October 22nd, 2007 by alice
Tags: Chicken, Easy, Enchiladas, Spicy, Super
INGREDIENTS
- 4boneless skinless chicken breasts
- 1 (1 1/4 ounce)packagelow-sodium taco seasoning
- 1 (10 ounce)canenchilada sauce
- 8 (6 inch)tortillas
- 4 choppedscallions
- 3tablespoonsgreen hot pepper sauceor green chili sauce
- 1 1/2cups shreddedlow-fat cheddar cheeseor low-fat monterey jack cheese
DIRECTIONS
- Parboil chicken 15 minutes.
- Using two forks, pull chicken apart, into bite-size chunks and strips.
- In a bowl, combine chicken and taco seasoning.Add most of scallions, reserving some of the chopped green tips for garnish.Pour in half of the enchilada sauce (I use the medium, which has a bit of a kick to it) Add 1/2 cup of the cheese, and the green tabasco if desired - mix.
- Divide filling equally among the 8 tortilla shells.Roll up each one and place seam side down in a casserole pan.
- Pour the rest of the enchilada sauce over the top of the tortillas, and sprinkle them with the remaining cheese.
- Bake 10-15 minutes, until cheese is melted.
- Garnish with chopped scallion greens and serve with low-fat sour cream.
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October 22nd, 2007 by alice
Tags: Lasagna, Mostaccioli, Saucenything, Spaghetti
INGREDIENTS
- 1 (16 ounce)packageBob Evans sausage(Sage)
- 1 (26 ounce)jarno-salt-added marinara sauce(Trader Joes Organic)
- 1/2tablespoonshallots, dried
- 1pinchbaking soda
- 1/2tablespoonfresh tarragon, chopped
- 1/2tablespoonfresh marjoram, chopped
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 1/2tablespoondark brown sugar
DIRECTIONS
- Brown sausage in non stick pan; add marinara sauce.
- Add remaining ingredients and simmer over low heat 10-15 min till sauce is thickened.
- Serve over pasta or use in Lasagna!
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October 22nd, 2007 by alice
Tags: Cookies, Rosewater
INGREDIENTS
- 1cupbutter, softened
- 1cupcaster sugar
- 1largeegg
- 1tablespoonlight cream
- 2 1/2cupsflour
- 1/2teaspoonsalt
- 1teaspoonbaking powder
- 1tablespoonrose water
- sugar, for sprinkling
DIRECTIONS
- Mix all ingredients together until a firm dough forms.
- Form a roll with the mixture and wrap in cling film.
- Chill for at least an hour, then slice thinly.
- Heat oven to 170 degrees Celsius.
- Line a cookie sheet with nonstick parchment paper.Arrange cookies so that there is enough space for them to spread.
- Sprinkle lightly with sugar and bake for about 10 minutes, or until they are just turning brown on the edges.
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October 22nd, 2007 by alice
Tags: Auntieresas, Canadian, Porridge
INGREDIENTS
- 1cupporridge oats
- 1 (8 ounce)low-fat vanilla yogurt(or flavor of your choice)
- slicedfruit, of your choice
- 1cupmilk
- 1/4cupsliced almonds
- 1tablespoonwheat germ
DIRECTIONS
- Mix the oats and milk together in a bowl and leave in the fridge over night.
- Add the yogurt and wheatgerm and mix.
- Top with the fruit and almonds and enjoy.
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