December 31st, 2007 by alice
Tags: Rigatonilno
INGREDIENTS
- 12ouncesrigatoni pasta
- 3/4cuplow-sodium tomato sauce
- 1/2cuphalf & half light cream
- 1/4cuppart-skim mozzarella cheese, shredded
- 2tablespoonspart-skim ricotta cheese(1 oz.)
- 2tablespoonsblue cheese, crumbled(1 oz.)
DIRECTIONS
- Preheat oven to 500°F Spray 9 x 13 inch baking pan with non-stick spray (or for restaurant-style serving put in 1-cup shallow baking dishes in which case you will need only 5 minute baking time).
- Cook rigatoni according to package directions; drain and keep warm.
- Combine tomato sauce, half and half and cheeses in medium bowl.
- Add hot pasta and toss to coat.
- Spread mixture evently in prepared baking pan and bake until bubbly and browned on top, about 7 minute.
- 5 points per serving.
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December 31st, 2007 by alice
Tags: Fat, Layer, Low, Salad, Version
INGREDIENTS
- 1/2headiceberg lettuce, chopped
- 1/2cupcelery, chopped
- 1/4cupgreen onions, chopped
- 1/4cupgreen peppers, chopped
- 1cupfrozen peas, thawed
- 1/4cuplight mayonnaiseor Miracle Whip
- 4 (1 g)packetsSplenda sugar substitute
- 4ounces shreddedlow-fat cheese
DIRECTIONS
- In a large salad bowl, layer lettuce, celery, onions, pepper and peas.
- Spread mayonnaise on top.
- Sprinkle with Splenda, then top with cheese.
- Cover tightly and refrigerate at least 4 hours and up to 24 hours.
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December 31st, 2007 by alice
Tags: Biscuits, Cheddar, Lobster, Red, Style
INGREDIENTS
- 2cupsBisquick reduced-fat baking mix
- 3/4cuplow-fat buttermilk
- 1cup shreddedfat-free cheddar cheese
- 1/4teaspoongarlic powder
- 1/4teaspoondried parsley flakes, crushed fine
- i can’t believe it’s not butter spray
DIRECTIONS
- Preheat oven to 400 degrees.
- Combine Bisquick, buttermilk and cheese in a medium bowl.
- Mix by hand until well combined.
- Divide the dough into 12 equal portions (about 3 Tbs each)
- Drop onto a lightly greased cookie sheet.
- Flatten each biscuit a bit with your fingers.
- Bake 18-20 min or until the tops of the biscuits begin to brown.
- Spray each biscuit with I Can’t Believe It’s Not Butter.
- Sprinkle lightly with garlic powder, and then with parsley flakes.
- Serve warm.
- LAWL count- one biscuit=1 starch.
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December 31st, 2007 by alice
Tags: Berry, Food, Greek, Koliva, Kolyva, Memorial, Wheat
INGREDIENTS
- 4cupswheat berries(about 1 pound, 6 ounces)
- salt
- 1/2cupsesame seeds
- 1teaspoonanise seed
- 1 1/2cupswalnuts, coarsely chopped(6 ounces)
- 1 1/2cupsblanched slivered almonds(6 ounces)
- 1 1/2cupsgolden raisins
- 1teaspoonground cinnamon
- pomegranates, seeds of(see Notes)
- 3cupsconfectioners’ sugar, divided(sometimes called icing or powdered sugar)
- 2cups wholeblanched almonds, for decorating
- silver drageedecorative candies
DIRECTIONS
- Rinse the wheat berries and place them in a large saucepan.Add enough water to cover by 2 inches, along with a few pinches of salt.Bring to a boil over medium heat and cook until the berries are tender and beginning to split but not mushy, about 1 3/4 hours.(Add more water to the pot when the liquid reduces to the level that the wheat no longer floats, and stir from time to time so the berries don’t stick to the bottom.)Drain and set aside in the strainer to cool and dry for at least 1 hour or up to several hours.
- Place the cooled wheat berries in a large mixing bowl.Add the sesame and anise seeds, walnuts, slivered almonds, raisins, cinnamon, and the pomegranate seeds.Sift in 1 cup of the confectioners’ sugar and toss it all together.
- Transfer the mixture to a large platter or tray.Sift the remaining confectioners’ sugar over the top to coat it thickly, almost like a frosting.Decorate the top with the whole almonds and the dragees.
- To serve, present the platter of decorated kolyva.Then, just before eating, mix it all together. Serves 40.
- NOTES:Pomegranate is not always in season, but there really is no substitute for the seed in taste, texture, or symbolism.If it is not available, simply omit it.
- Dragees are available in any well stocked large supermarket, usually in the baking aisle.
- Kolyva is traditionally prepared the day before the memorial serve, but the wheat berries can ferment if left at room temperature overnight and the sugar can crystallize in a refrigerator’s moist environment.The best pre-preparation method is to boil and refrigerate the wheat berries ahead of time, then add the other ingredients and decorate the kolyva just before it’s needed.
- Adventures In Greek Cooking.
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December 31st, 2007 by alice
Tags: Potatoes, Thanksgiving
INGREDIENTS
- 10lbspotatoes
- 1lbbutter, -soft
- 16ouncescream cheese, softened and cubed
- 32ounces largesour cream
- salt & pepper
DIRECTIONS
- Peel, quarter and boil potatoes.
- Drain.
- Divide the following into 3 batches and.
- mix with the electric mixer. ( If you try to do this in 2 batches, you will have a mess – ask me how I know).
- Combine the batches and mix together in a huge baking pan or in two 8 x 13” pans.
- I sprinkle the top with parsley and/or paprika to make it look pretty.
- Coverand refrigerate.Before baking – remove from refrig an hour or more ahead of time or allow extra time to bake. Warmwith foil removed at 350 for at least 1 hour or until heated through, depends on how cold it was to begin with.
- Enjoy and don’t think about all the calories – there’s always “tomorrow”.
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