October 20th, 2008 by alice
Tags: Fat, Hollandaise, Low, Sauce, Yogurt
INGREDIENTS
- 1cupplain yogurt
- 3egg yolks
- 2teaspoonslemon juice
- 1tablespoon choppeddillor parsley
- 1/2teaspoonsalt
- 1/2teaspoonDijon mustard
- fresh ground pepper
DIRECTIONS
- Beat eggs, yogurt, lemon juice in double boiler.
- cook for about 15 min or until thickened.
- Note:Sauce will become thinner after 1o min of cooking, then will thicken again.
- Remove from heat and stir in dill, salt, pepper and mustard.
- Serve warm.
- Can be refrigerated for up to 1 week.
- Reheat over hot not boiling water.
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October 20th, 2008 by alice
Tags: Gruyere, Ham, Potatoes, Stuffed, Thyme
INGREDIENTS
- 1tablespoonolive oil
- 2tablespoonsshallots, chopped
- 1/2lb bakeddeli ham, cut in 1/4 inch strips
- 1/2lbgruyere cheese, shredded
- 2tablespoonsbutter
- 1/2cupmilk
- 2tablespoonsfresh thyme
- salt and pepper
DIRECTIONS
- Rub potatoes with a drizzle of oil and pierce with a fork. Microwave on high (12 min) or bake until tender.
- Cool potatoes for 5 minutes, then split down the center and scrape potato flesh into a bowl. Set skins aside on a nonstick baking sheet. Preheat broiler to high.
- Meanwhile heat a small skillet over medium heat. Add 1 tablespoon of olive oil and sauté shallots, 2-3 minutes until just tender.
- To the cooked potato mixture, add shallots, ham, cheese, butter, milk, thyme and salt and pepper.
- Mash with a potato masher until combined, but not entirely lump-free.
- Scoop mixture in even amounts into skins and broil, 2-3 minutes, to lightly brown on top.
- Serve 2 halves with salad, dark bread and butter.
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October 20th, 2008 by alice
Tags: Broccoli, Casserole, Corn, Cream
INGREDIENTS
- 2cupsbroccoli florets or1 (10ounce)packagefrozen broccoli florets
- 15ounces cream-stlyecorn(1 can)
- 2egg whites, slightly beaten or1/4 cup fat-freefat-free liquid egg product
- 1/3cup choppedonions
- 1-2tablespoonbacon bits(I use Hormel)
- pepper
- 2sliceswhole wheat bread
- 1teaspoonmargarine
DIRECTIONS
- Heat oven to 350 degrees.
- heat 1 inch water(salt if desired) to boiling in 2-quart saucepan.
- Add broccoli.
- Cover and heat to boiling; reduce heat.
- Simmer 12 to 15 minutes or until broccoli is crisp-tender; drain. If using frozen broccoli cook according to directions.
- Spray 2-quart casserole with nonstick cooking spray.
- Mix broccoli, corn, egg whites, onion, bacon bits and pepper; spoon into casserole.
- Cut desired shapes from bread with small cookie cutters.
- Spread margarine side up on broccoli minture.
- Cover and bake about 45 minutes or until mixture is hot and bread coutouts are toasted.
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October 20th, 2008 by alice
Tags: Bean, Black, Soup, Turkey
INGREDIENTS
- 1/4lb slicedbacon, cut into 1/4 inch strips
- 1onion, chopped
- 1tablespoonchili powder
- 1/2teaspoonunsweetened cocoa powder
- 1/4teaspoonTabasco sauce
- 2teaspoonsdried oregano
- 2teaspoonssalt
- 1/4teaspoonblack pepper
- 1 (15 ounce)cancrushed tomatoes
- 1quartchicken broth
- 1 (15 ounce)canblack beans, drained and rinsed
- 1lb cookeddeli turkey, cut into 1/2 inch slices
- 10ouncesfresh spinach, cut into 1-inch strips
DIRECTIONS
- In a large pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels.
- Pour off all but 1 tablespoon of the fat from the pot.
- Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes.
- Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes and broth. Bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the black beans and turkey to the pot. Simmer for 5 minutes.
- Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.
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October 20th, 2008 by alice
Tags: Dumplings, Soup, Turkey
INGREDIENTS
- 1turkey carcass, broken up
- 8cupswater
- 1tablespooninstant chicken bouillon
- 1 (10 ounce)candiced tomatoes
- 1cupcelery, diced
- 1/2cupcarrots, diced
- 1turnip, peeled and diced
- 1/2cuponions, chopped
- 1/4cupfresh parsley, chopped
- 1/2teaspoonsalt
- 1bay leaf
- 1 (12 ounce)packagerefrigerated biscuits
DIRECTIONS
- Put all of the ingredients except for the biscuits in the crock pot.
- Cover and cook on low 7-9 hours.
- Remove turkey carcass pieces; separate meat from bone and return meat to the soup.
- Separate biscuits; place on top of soup.
- Cover; cook on high 15-20 minutes.
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