May 8th, 2008 by alice
Tags: Caribbean, Cobbler
INGREDIENTS
- 1cupsugar
- 1/2cupbutter, softened
- 1cupself-rising flour
- 1 (20 ounce)canpineapple tidbits, undrained
- 1 (21 ounce)can fruitpie filling(any flavor)
DIRECTIONS
- Preheat oven to 350.
- Combine butter, sugar and flour in mixing bowl, blending well; set aside.
- Lightly spray 2 quart casserole.
- Spread pineapple and pie filling in bottom of dish.
- Sprinkle with sugar mixture and bake at 350 for 20-30 minutes or until golden brown.
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May 8th, 2008 by alice
Tags: , Lean, Older, Treat, Turkey
INGREDIENTS
- 1/2teaspoonvegetable oil
- 2teaspoons choppedbell peppers
- 2/3cup extralean ground chickenor lean ground turkey
- 1baby carrot, cooked and mashed
- 1teaspoon gratedcheese
DIRECTIONS
- Heat the oil in a small skillet and sauté the bell pepper until tender.
- Stir in the ground meat and cook for 2 minutes.
- Stir in the cheese.
- Place the mixture in a bowl and let cool.
- Serve warm in small amounts or refrigerate and serve as small portions.
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May 8th, 2008 by alice
Tags: , Older, Treats
INGREDIENTS
- 2/3cup cookedfish fillets, boned and chopped
- 3/4cupcooked barley
- 3teaspoons chopped steamedcarrots
- 3teaspoons cookedgreen beans
- 2teaspoonsnonfat milk
DIRECTIONS
- In a bowl, combine the fish, barley, carrots, and beans.
- Moisten dried milk with a little water and pour into the fish mixture.
- Refrigerate and serve small amounts as treats.
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May 8th, 2008 by alice
Tags: Dip, Hot, Spinachrtichoke
INGREDIENTS
- 1 (10 ounce)packagefrozen chopped spinach, thawed and drained well
- 1 (14 ounce)canwater-packed artichoke hearts, drained
- 1 (4 ounce)cangreen chilies, diced
- 1cupmayonnaise(full fat only)
- 1cupparmesan cheese, freshly grated
- 1/4teaspoongarlic powder
DIRECTIONS
- Preheat oven to 325 F and grease a 9″ glass pie plate.
- Squeeze every drop of liquid from the spinach that you can and chop up the artichoke hearts into 8ths; mix together.
- Add chilies, mayo, cheese, and garlic powder and mix well.
- Pour into prepared dish and bake for 15 minutes, stirring twice.
- Remove from oven and turn on your broiler.
- When the broiler is heated, pop the dip under the broiler and let if briefly brown, about a minute or so.watch carefully so it does not burn.
- Serve with tortilla chips or inside a loaf of sourdough bread, using chunks of bread or veggies as dippers.
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May 8th, 2008 by alice
Tags: , Brown, Loaf, Meat
INGREDIENTS
- 2teaspoonsbutter
- 1/3cuponions, diced
- 1/3cupgreen onions, diced
- 1/4cupcarrots, diced
- 3tablespoonsgreen bell peppers, diced
- 2tablespoonscelery, diced
- 2mediumgarlic cloves, through a press
- 2eggs, well beaten
- 1/4cupcatsup
- 1/4cuphalf-and-half
- 3/4teaspoonground cumin
- 3/4teaspoonsalt
- 3/4teaspoonpepper
- 1/8teaspoonground nutmeg
- 1 1/4lbsground beef
- 2/3lbpork sausage(not italian)
- 1/3cupbreadcrumbs
-
Onions for the top
- 1tablespooncooking oil
- 1/2onion, in 1/2 inch rings
- 1/4teaspooncumin
- 1/4teaspoonsweet paprika
DIRECTIONS
- In a medium size sauté pan, melt butter and add onions, green onions, carrot, bell pepper, celery and garlic. Cook until vegetables are soft. Remove from heat and cool. Preheat oven to 375 degrees.
- In a large bowl, beat together eggs, catsup, half and half, the 3/4 tsp cumin, salt, black pepper, cayenne, and nutmeg. Add beef, pork sausage, and bread crumbs. Knead together by hand till smooth. Add cooled vegetable mixture and blend thoroughly.
- You can pack the mixture into a standard loaf pan, but the preference is to form the meat into a flatter loaf shape and place in an oven-proof shallow baking dish for maximum browned surface in Baking. Use a dish that is at least 1” larger around than the meat loaf. That way you can easily lift the loaf out of the drippings to serve.
- Bake for 50 to 55 minutes. While cooking make the onions: Put the topping ingredients in a small sauté pan and cook until golden. When the loaf(s) is done, remove from oven pan and the grease and top with the onions. Freezes well, baked or unbaked.
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