May 18th, 2008 by alice
Tags: , Fruit, Salad, Sauced
INGREDIENTS
- 2cupssour cream, thick, regular, low fat, no fat
- 2tablespoonshoney
- 1tablespoonorange juice concentrate
- 1teaspoonlemon zest(or 1/2 tsp granulated lemon peel)
- 6cupsfresh fruit, chopped(combination of your choice)
DIRECTIONS
- Mix your choice of sour cream no fat, low fat of regular with next 3 ingredients to make sauce.
- Cover and refrigerate for at least one hour; can be made early in the day and combined with fruit before serving.
- Combine orange sauce and fruit in a serving bowl.
- Serve.
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May 18th, 2008 by alice
Tags: Creamed, Vegetables
INGREDIENTS
- 20ounces freshmixed vegetables(broccoli, baby carrots & cauliflower, fresh)
- 1 (10 3/4 ounce)cancondensed cream of celery soup
- 1 (8 ounce)packagecream cheese spread
- 1cupseasoned croutons
DIRECTIONS
- Preheat oven to 375 degrees F.
- Steam vegetables until just tender, then drain & place in a large bowl.
- In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables.
- Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons.
- Bake uncovered for 25 minutes or until bubbly.
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May 18th, 2008 by alice
Tags: Cherries, Snow
INGREDIENTS
- 2 (21 ounce)canscherry pie filling
- 1cupwhite sugar
- 1/2cupall-purpose flour
- 2 (8 ounce)packagescream cheese
- 1 (12 ounce)containerfrozen whipped topping, thawed
- 1teaspoonvanilla extract
- 1 (9 inch)angel food cake
DIRECTIONS
- In a saucepan, combine cherries, sugar and flour.
- Bring to a boil over medium-high heat, stirring constantly.
- Continue to boil for 5 minutes.
- Remove from heat and set aside to cool.
- In a large bowl, beat cream cheese and vanilla until smooth.
- fold in whipped topping.
- Pour half of the cream cheese mixture into a 9×12 inch glass dish.
- Crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish.
- Spread remaining cream cheese mixture over cake.
- Cover top with cherry mixture.
- Refrigerate for at least 5 hours.
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May 18th, 2008 by alice
Tags: Breasts, Chicken, Tropical
INGREDIENTS
- 6boneless skinless chicken breasts
- 1teaspoonground ginger
- 1teaspoonpaprika
- 1tablespoononion powder
- 2tablespoonsgarlic salt
- 2tablespoonsworcestershire sauce
- 1cupketchup
- 1/4cupsoy sauce
- 1 (20 ounce)cancrushed pineapple with juice
- 1/4cupbrown sugar
DIRECTIONS
- Preheat oven to 400 degrees F, & spray a 13″x9″ baking dish with cooking spray.
- Cut each breast into 3 or 4 pieces & arrange them on the bottom of the baking dish.
- In a small bowl, mix together the ginger, paprika, onion powder & garlic salt, then add the Worchestershire sauce & mix well.
- Set aside 1/2 of this mixture, & brush the rest of it over the chicken pieces.
- Bake for 15 minutes, then turn the chicken pieces over & baste with the remaining 1/2 of the sauce.
- Bake an additional 15 minutes.
- In a medium bowl, combine the ketchup, soy sauce, pineapple & brown sugar, then carefully spoon this mixture over the baked chicken.
- Bake an additional 30 minutes.
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May 18th, 2008 by alice
Tags: Broccoli, Cheesy, Easy, Soup
INGREDIENTS
- 1tablespoonbutter
- 1cuponions, finely chopped
- 1/2cupcarrots, shredded
- 1/2cupcelery, finely chopped
- 2tablespoonsflour
- 4cupschicken broth
- 1lbAmerican cheese, shredded(4 cups)
- 6cupsbroccoli florets, and stems blanched
- 1/4teaspooncayenne
- salt
DIRECTIONS
- Melt butter in large pot over medium heat. Add onion, carrots and celery; cover and sweat 3 minutes.
- Stir in flour to coat vegetables and cook 1 minute.
- Slowly add broth, stirring constantly, increase heat to medium-high, then bring to a rolling boil.
- Cook for about 3 to 5 minutes, then reduce heat to medium.
- Add cheese; let stand 1 minute, then stir until incorporated.
- Simmer soup for 3 minutes (do not boil or cheese may curdle), add blanched broccoli and cook another minute.
- Season with cayenne and salt.
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