July 19th, 2008 by alice
Tags: , , Favorite, Salad
INGREDIENTS
- 1/3cupraisins
- 1cup gratedcarrots(you can chop them instead if you want)
- 2tablespoonsmayonnaise
DIRECTIONS
- Put everything in a bowl and mix well.
- That’s it!
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July 19th, 2008 by alice
Tags: Fritters, Points, Vegetable
INGREDIENTS
- 1cupflour
- 1/2teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1teaspoonsugar
- 1largeegg, beaten
- 1/2cupbuttermilk
- 1mediumsweet red pepper, quartered
- 6mushrooms, trimmed and chopped
- 1smallonion, trimemd and quartered
- 1tablespoonchives, minced
- 2largeegg whites, beaten until stiff
- 1/8teaspoonsalt
- 1/8teaspoonpepper
DIRECTIONS
- In a large bowl, stir together flour, baking powder, baking soda and sugar.
- In a small bowl, stir together egg and buttermilk.
- Stir into flour mixture.
- By hand or in a food processor, mince together epper, msuhrooms, onion and chives, then add to flour mixture.
- Gently fold in egg whites.
- Season to taste.
- Warm a large, nonstick skillet (coated with cooking spray) over medium heat.
- Drop fritters by heaping tablespoons onto skillet, allowing an inch between fritters.
- Cook 3 minutes to 5 minutes on one side, flip and cook until cooked through (about another 2-3 minutes).
- Points figured about 5 fritters per serving.
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July 19th, 2008 by alice
Tags: Peppers, Stuffed
INGREDIENTS
- 1-2lb uncookedhamburger
- 1cup uncookedinstant rice
- 4-6green peppers, washed & seeded
- 1 choppedonion
- 1minced garlic clove
- 1egg, beaten
- salt and pepper, to taste
DIRECTIONS
- Combine uncooked hamburger with 1 cup of uncooked instant rice.
- Wash green peppers, cut off the tops & take out all the seeds.
- Stuff the green peppers with meat mixture.
- Place them in a 9” x 13” baking dish.
- Mix 1 can tomato sauce and 1 can tomato soup and pour mixture over peppers.
- Make sure the sauce covers ¾ of the peppers.
- Bake at 350 degrees for 3 hours or until tender.
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July 19th, 2008 by alice
Tags: Crusted, Herb, Pork, Roast
INGREDIENTS
- 2tablespoonsapricot jam
- 2lbspork loin, skin and fat cut off
- 2ouncesfresh breadcrumbs(dried may be used)
- 2ouncesporridge oats
- 1tablespoonthyme(or leaves from 3 sprigs fresh)
- 2tablespoonsolive oil
- salt and pepper, to taste
DIRECTIONS
- Preheat oven to 200C/400°F.
- Brush the jam all over the pork loin.
- In a shallow dish, mix together the breadcrumbs, oats and thyme.
- Roll the pork in the mixture to cover it and place the pork into a baking dish.Press any excess breadcrumb mixture over the pork that may have fallen off.
- Drizzle with the olive oil and season with salt and pepper.
- Roast for 1 1/4 hours until cooked through.Leave to rest, uncovered for 10 minutes.
- Slice and serve.
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July 19th, 2008 by alice
Tags: , Clams, Pasta, Scallops, Shrimp
INGREDIENTS
- 1tablespoonolive oil
- 1cuponions, chopped
- 1cupyellow bell peppers, chopped
- 3garlic cloves, minced
- 1/2cupdry white wine
- 1/4teaspooncrushed red pepper flakes(to taste)
- 1 (14 1/2 ounce)candiced tomatoes, undrained
- 1/2cupcanned clams, undrained(chopped)
- 1/4cupflat leaf parsley, chopped
- 2tablespoonstarragon, chopped or1 1/2 teaspoonsdried tarragon
- 1/4teaspoonsalt
- 1/4teaspoonfresh ground black pepper
- 1/2lbmedium shrimp, peeled and deveined
- 1/2lbscallops
- 5cups hotcooked gemelli pasta(about 6 ounces uncooked short tube-shaped pasta)
- 5tablespoonsfresh parmesan cheese, grated
DIRECTIONS
- Heat olive oil in a Dutch oven over medium heat.Add onion and bell pepper, cook for 5 minutes, stirring frequently.Add garlic and cook for an additional 1 minute, stirring frequently.
- Stir in wine, crushed red pepper and diced tomatoes, bring to a boil.Cover and reduce heat.Simmer for 10 minutes.
- Add clams and next 6 ingredients (through scallops.Cook for 3 minutes or until shrimp are done.
- Serve seafood mixture over pasta and sprinkle with cheese.
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