January 28th, 2008 by alice
Tags: Finger, Fish, Stick, Usa, Wraps
INGREDIENTS
- 1smallonion, finely diced
- 410gcream of mushroom soup, tin
- 1tablespoonsweet chili sauce
- 140glight sour cream
- 1/2cuplight cheese, grated
- 6flour tortillas
- 12frozen fish sticks(or fish fingers)
- 1/4cup extralight cheese, grated
DIRECTIONS
- Preheat oven to 180°C.
- In a bowl combine onion, soup, sweet chilli sauce, sour cream and 1/2 cup grated cheese.
- Place two fish fingers down the centre of each tortilla and spoon over about 2 tbsp sauce to cover fish fingers.
- Carefully roll up tortillas and place seam side down in a single layer in a baking dish.
- Spoon over remaining sauce and sprinkle with extra grated cheese.
- Bake for 15-20 mins until sauce is bubbling and tortillas golden.
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January 28th, 2008 by alice
Tags: Cheesecake, Chocolate, Cream, Light, Sour, Topping
INGREDIENTS
- 8ouncesricotta cheese
- 8ounces2% fat cottage cheese
- 1cupgranulated sugar
- 1largeegg
- 1teaspoonvanilla
- 1/4cup siftedunsweetened cocoa
- 1tablespoonall-purpose flour
-
Crust
- 1 1/2cupsgraham cracker crumbsor chocolate wafer crumbs
- 2tablespoonswater
- 1tablespoonmargarine, melted
-
Topping
- 1cuplight sour cream
- 2tablespoonsgranulated sugar
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 350F and spray an.
- 8-inch springform pan with.
- nonstick vegetable spray.
- Crust: In bowl, combine crumbs, water and margarine; mix well. Pat onto bottom and sides of springform pan. Refrigerate.
- In food processor, combine ricotta and cottage cheeses, sugar, egg and vanilla; process until smooth. Add cocoa and flour; process just until combined. Pour into.
- pan and bake for 30 minutes or until set around edge but still slightly loose in centre.
- Topping: Meanwhile, stir together sour cream, sugar and vanilla; pour over cheesecake. Bake for 10 more.
- minutes. (Topping will be loose.)
- Let cool and refrigerate for at least 3 hours or until set.
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January 28th, 2008 by alice
Tags: Beef, Stew, Vickys
INGREDIENTS
- 4tablespoonsoil
- 2lbsstewing beef
- 3-4tablespoonsflour
- 1cupwater
- 2garlic cloves, minced or2 teaspoonsgarlic salt
- salt and pepper
- 1/4cupsugar
- 1 1/4ouncesbeef stew seasoning
- 2largeyellow onions, quartered
- 4largepotatoes, chopped 1 1/2inch
- 4largecarrots, chopped 1 inch
- 4celery, chopped 1 inch
- 1 (28 ounce)cantomatoes, chopped
- 1 (28 ounce)cantomato sauce
- 1tablespooncornstarch, mix with
- 1/4cupwater, mix well
- 1tablespoonfresh parsley, finely chopped
DIRECTIONS
- Cover meats with flour, shake out excess.
- oil in large pot on med-high heat.
- cook and brown all meats (approx 7 mins) using tongs.
- add water, tomatoes, tomato sauce, garlic, sugar, stew seasoning, veggies, salt and pepper to taste.
- or (dump all in crock pot, cook all day on low).
- MAKE SURE FILL WATER TO COVER ALL VEGGIES AND STUFF WHILE COOKING!
- bring to boil, reduce covered and simmer 2 1/2-3 hours.
- or until veggies are tender.
- 1 tablespoon constarch with 1/4 cup water, blend well.
- pour in to thicken the sauce IF DESIRED.
- sprinkle with parsley, cook thoroughly.
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January 28th, 2008 by alice
Tags: Skillet, Tuna, Tuscan
INGREDIENTS
- 1 (8 ounce)cantuna in water
- 4mediumzucchini
- 1 (1 lb)packagewhole wheat penne
- 1smallonion, chopped
- 2roma tomatoes
- 1 (6 ounce)jarmarinated artichoke hearts
- 1 (8 ounce)canblack olives
- 2tablespoonsolive oil
- 1dashcajun seasoning
DIRECTIONS
- Begin boiling noodles in salted water.
- Slice zucchini into 1/4″-thick slices. Saute with onion in olive oil until tender and golden, with cajun seasoning to taste.
- While zucchini cooks, seed and slice tomatoes into strips. Add to zucchini a few minutes before it is ready.
- Remove pasta from boiling water when it has reached the al dente stage. Toss with artichokes (do not drain off liquid from jar), olives, and sauteed vegetables.
- Add drained tuna. Toss gently and serve.
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January 28th, 2008 by alice
Tags: Asparagus, Mousse
INGREDIENTS
-
You will Need
- 1 (6 ounce)cream cheese, softened
- 7ounceslemon Jell-O gelatin
- 2cupsboiling water
- 1 1/3cupsmayonnaise
- 1cupalmonds
- 6ouncescanned asparagus(reserve the juice)
- 2teaspoonsalmond extract
DIRECTIONS
- Whip juice into cream cheese.
- add mayo and WELL mashed asparagus.
- Set aside.
- Dissolve jello in boiling water and cool.
- When cool combine with other indgredients.
- Add almond extract and almonds.
- Pour into 9×13 pan and refrigerate until firm. Cut into squares.
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