August 18th, 2008 by alice
Tags: Beans, Escarole, White
INGREDIENTS
- 1/4cupolive oil
- 1garlic clove, minced
- 1 (15 ounce)can progressocannellini beans
- 4cupschicken broth
- 1bunchescarole, cooked(steam it for 3 minutes)
- salt and pepper
- freshly gratedparmigiano-reggiano cheese
DIRECTIONS
- Heat oil over medium heat.
- Add garlic and saute for 2 minutes until golden brown.
- Stir in the beans and their liquid.
- Add the broth, escarole, salt and pepper.
- Lower the heat and cook for about 10 minutes or until hot.
- Top with grated cheese.
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August 18th, 2008 by alice
Tags: Balls, Marys, Popcorn
INGREDIENTS
- 2cupsbrown sugar
- 1 (14 ounce)canEagle Brand Condensed Milk
- 1cupKaro syrup
- 1/2cupmargarine
- 4gallonspopped popcorn
DIRECTIONS
- Combine all ingredients, bring to a boil, stirring constantly for 5 minutes.
- Pour over 4 gallons of popcorn.
- Stir to make sure all the popcorn is covered.
- When cooled enough to handle form into balls.
- Note: 16 cups=1 gallon 64 cups=4 gallons.
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August 18th, 2008 by alice
Tags: Cinnamon, Knots, Points, Sugar
INGREDIENTS
- 2tablespoonssugar
- 1/2teaspooncinnamon
- 11ouncesrefrigerated breadstick dough
- 3dashesbutter-flavored cooking spray(3 sprays)
DIRECTIONS
- Preheat oven to 375.
- Coat large baking sheet with cooking spray.
- In small bowl, combine sugar and cinnamon.Mix well and set aside.
- Unroll breadsticks and cut each in half lengthwise (to make total of 24 pieces).
- Arrange pieces on prepared baking sheet and coat with cooking spray.
- Sprinkle 1/4 t. of cinnamon-sugar mixture over each piece.
- Tie each piece into a knot.
- Sprinkle with remaining cinnamon-sugar mixture over top.
- Bkae until puffed up and golden brown, about 15 minutes.Serve warm.
- Points figured for 2 knots per serving.
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August 18th, 2008 by alice
Tags: Borscht, Renatas
INGREDIENTS
- 2tablespoonsolive oil
- 3-4beets
- 2carrots
- 5baby red potatoes
- 1cupcabbage, shredded
- 1mediumonion, chopped
- 2stalkscelery, chopped
- 1mediumgreen chili pepper, chopped
- 3garlic cloves, minced
- 12ounces chunkyspaghetti sauce
- 1quartchicken broth
- kosher salt
- pepper
- sour cream(to garnish)
DIRECTIONS
- Wash beets and place in baking dish.
- Wash and large chop carrots and potatoes and place in baking dish.
- Toss beets, carrots, and potatoes with 1 tablespoon olive oil.
- Bake at 350 degrees for 1 hour.
- Saute onion and celery in 1 tablespoon olive oil in 4 quart saucepan until translucent.
- Remove from heat.
- Chop roasted carrots and potatoes and add to pot.
- peal and chop the beets and save for later.
- Add shredded cabbage, chopped onion, chopped celery, chopped green chile, minced garlic, 1/2 jar chunky spaghetti sauce to the pot.
- Simmer for approximately 1/2 hour or until all vegetables are tender.
- Add beets and simmer for 15 minutes.
- Serve, garnished with sour cream.
- Cooking time includes prep time.
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