Apple Squares

Don't remember where I found this recipe, but it was a favorite all the years the kids were growing up. Even remember making if for our Lamaze group while waiting for Courtney! Apple pie in squares.

Crust:
3 cups flour
1 cup Crisco
1 tsp salt
3/4 cup orange juice

Filling:
5 medium apples, pared and sliced
1/2 cup sugar
1/2 tsp cinnamon
2 T flour

For crust, combine all ingredients. Divide in half. Spread half on bottom of a 9 x 13 pan. (roll as a pie crust, push into corners,etc.) Combine filling ingredients and spread over crust. Dot with butter. Cover with remaining crust. Sprinkle with about 1/4 cup of confectioners' sugar.  Bake 15 - 20 minutes(or until slightly browned on top)  in a 375 degree oven.
16 - 20 squares

Cherry Nut Pound Cake

Another recipe from the Hartford Courant Recipe Exchange. Always looked forward to the Wednesday Courant for the Food Section.
Moist and delicious. Reminds me of our wedding cake...

2 cups sugar
2 sticks margarine
2 tsp almond extract
2 tsp vanilla
3 eggs
1 pint sour cream
3 cups flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
1 cup chopped maraschino cherries
1 cup chopped nuts

1. Preheat over to 350 degrees. Grease a tube pan and set aside.
2. Cream sugar and margarine until fluffy and light. Add almond and vanilla extracts. Add eggs, one at a time, beating well after each addition. Add sour cream and blend.
3. Mix dry ingredients and add, blending well.
4. Add cherries and nuts and mix until combined. Pour batter into prepared tube pan and bake for 60 - 75 minutes until cake tests done. Can also be prepared in 2 loaf pans, 350 for 1 hour.
5. Sprinkle with powdered sugar when cool.

Lemon Bars - best ever!

This recipe was in Woman's Day Magazine, Feb. 22, 1994 issue. Made it for Christmas one year and thought they were the best lemon bars ever. Lost the recipe and thought about them often. Found the recipe a few years ago. Heaven. I love anything citrus.

Crust
1 1/2 sticks (3/4 cup)butter, at room temp
1 1/2 cups all purpose flour
1/2 cup confectioners' sugar

Topping
4 large eggs
2 cups granulated sugar
1/4 cup all purpose flour
1 tsp baking powder
2 tsp freshly grated lemon peel
1/3 cup lemon juice

For garnish: confectioners' sugar

Heat oven to 350. Grease a 9 x 13 pan.
In food processor or with electric mixer, process or beat the butter, flour and confectioners' sugar until mixture holds together and forms a dough. Press over bottom of prepared pan.
Bake 15 minutes until light golden and firm when touched.
Beat all Topping ingredients until blended. Pour over base.
Bake 25 - 30 minutes until golden brown and set.
Cool in pan on wire rack. Dust with confectioners' sugar before cutting in bars.
Makes 24.
172 cal, 2 g pro, 7 g fat but who really needs to know this?

Light and Easy Salad

1/2 cup bacon bits or pieces
8 oz mixed greens
1 c fresh strawberries. sliced
1 c mandarin oranges
Raspberry vinegrette
Place all ingredients in a mixing bowl and gently toss with dressing until coated. Sprinkle bacon bits on top.

4 servings

Kahlua

Courtesy of Tom Sliva. Used to make this all the time back int the '70s for our favorite drink, Black Russians

Combine 4 cups of sugar and 3 cups of water; Gently boil for 20 minutes; set aside and allow to cool
Pour 1 cup of boiling water into 3/4 cup of instant coffee(not decaf). Allow to cool.
Place a split whole vanilla bean in a gallon jug. Pour in 1 quart of 100 proof vodka and add the cooled solutions.
Set in a cool dark place (like a closet) for 2 weeks. I think I remember straining it before storing it in an old Kahlua bottle.

Homemade Kahlua Recipe

Ingredients:

• 4 cups water
• 3 cups sugar
• 1 qt 100 proof vodka (or 90 proof) - (4 cups)
• 3/4 cups instant coffee
• 1 vanilla bean

Directions:

Mix water, sugar and coffee crystals. Heat and stir until dissolved. Cool to room temperature. Add vodka. Stir to combine. Pour mixture into 6, 12.5 oz. bottles. Cut each vanilla bean into thirds and drop bean into each bottle. Cap. After 2-3 weeks strain, remove beans and rebottle.

1. Bring your water to a boil. When it’s good and hot, add your sugar and coffee granules and remove from heat.  Stir until everything is dissolved. 
2. Allow to cool. Let it sit until it’s almost to room temperature, then pour it into a large glass container. Add vodka and the vanilla bean. Give everything one more good stir, then cover up your kahlua mixture and put it out of your sight for 6 weeks. First, strain your kahlua into a jar. Next, get a funnel and pour the final mixture into its final bottle. (Another option: Buy small bottles and split one batch of homemade kahlua into two or three gifts.) Close the lid tightly, and you’re ready to gift it! It should last for several months at least at room temperature.

Green Beans Almandine

Extra virgin olive oil
Sliced almonds, to taste
1 clove garlic, minced
1 pound fresh green beans
2 T red wine vinegar
S & P

Heat olive oil and almonds in a saute pan. Add garlic, green beans and vinegar. Cook until the beans are al dente. Salt and pepper to taste; serve warm

Pumpkin Mousse

Actually a nice lite dessert any time of year!

2 small pkgs of instant sugar-free vanilla pudding
2 cups of skim milk
1/2 tsp pumpkin spice
15 oz can of pumpkin
8 oz. of fat free Cool Whip

Make pudding first (pudding and milk.) Then fold in remaining ingredients

Corn Chowder

Used this during our Lenten Soup Supper at church. Tasty and easy to make.

Melt 6 T butter,add 4 stalks of diced celery and 1 tsp minced onion and saute until tender. Combine 3 cups of milk and 6-7 T flour. Add to celery mixture; keep over medium heat and stir until thickened. Add 2-14 oz cans of creamed corn. Peel and dice 4 large potatoes; cook until tender and add to soup. Heat on low until ready to serve.

for variety, add red pepper and green onions; or green chilis and green onions.

Cranberry Spinach Salad

First had a similar salad in the Student Union at UConn. It had a rasp. vinegrette, feta cheese, but the same base. Found this on allrecipes.com; reminded me of the original and like it a lot. I often use Romaine lettuce instead of spinach. And walnuts are a great substitution. Switch out the cranberries for strawberries in season. Love the dressing!

1 T and 1 1/2 tsp butter
1 cup and 2 T almonds, blanched and slivered
1 1/2 pounds spinach, torn into pieces (I use baby spinach)
1 1/2 cups dried cranberries
3 T toasted sesame seeds
1 T and 1 1/2 tsp poppy seeds (hard to find, so I leave out)
3/4 cup white sugar
1 T minced onion
1/4 cup and 2 T white wine vinegar
1/4 cup and 2 T cider vinegar
3/4 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Bethany's Fudge Drops

Beth's recipe for yummy chocolate cookies!

1 12 oz pkg of chocolate chips
1 can sweetened condensed milk
1 tsp vanilla
2 Tbsp butter
1 cup flour
1/2 cup chopped nuts

In saucepan melt chips and butter. Add sweetened condensed milk. Add vanilla, flour, and nuts. Mix well. Drop onto greased cookie sheet. Bake @325 for 10 - 12 minutes.

Mushroom Chicken Piccata

I have a Giada DeLaurentiis recipe for this that I much prefer, but it's thick with butter. So every so often I indulge myself and make it the real way. In the mean time, this is a nice alternative.

4 chicken cutlets (4 oz each)
salt
freshly ground black pepper
4 tsp olive oil, divided
12 oz. crimini mushrooms, quartered
2 tsp minced fresh garlic
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 T capers, with juice

Season chicken with S & P on both sides and heat a large saute pan over medium heat. Add 2 tsp olive oil and warm briefly. Add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.
In the same pan, warm the remaining olive oil. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until red-brown on one side. Flip, add garlic, and cook 2 minutes. Add wine and scrape up any browned bits. Bring to a boil and add broth, return to heat and cook until it's bubbling nicely. Slice 4 thin slices of lemon and add to the pan along with the juice from half the lemon. Add capers and continue cooking sauce till it becomes a glace, about 2 more minutes. Add chicken to the sauce and heat through.
Per serving: 199 calories, 6 g fat, 2 g fiber
makes 4 servings, 4 WW points/serving

Eggplant Parmesan

From Cooking Light, October 1995 (update 2010: last week, I grilled the sliced eggplant, then layered in pan, sprinkled some bread crumbs over all, covered with sauce, baked, added mozzarella cheese last 5 minutes. Awesome!)

Ingredients
1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)
Preparation
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.
Yield: 8 servings

Nutritional Information
Calories:298 (26% from fat)
Fat:8.5g (sat 5g,mono 2.2g,poly 0.4g)
Protein:19.2g
Carbohydrate:38.8g
Fiber:2.6g
Cholesterol:27mg
Iron:2.8mg
Sodium:818mg
Calcium:422mg

Stir-Fried Shrimp and Snow Peas in Orange Sauce

1 spray(s) cooking spray
4 medium scallion(s), thinly sliced
1 Tbsp ginger root, fresh, minced
1 Tbsp orange zest, finely grated
2 medium garlic clove(s), minced; or 2 1/2 tsp minced garlic
3 cup(s) snow peas
8 oz shrimp, small, peeled, deveined (about 36 to 40 per lb)
2 cup(s) bean sprouts
1/2 cup(s) orange juice, freshly squeezed recommended
2 Tbsp low-sodium soy sauce
1 1/2 tsp honey
1 1/2 tsp cornstarch
1 1/2 Tbsp rice vinegar
1 tsp toasted sesame oil

Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes.

Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds.

Add snow peas. Continue tossing until crisp-tender, about 2 minutes.

Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes.

Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute.

Meanwhile, combine cornstarch with rice vinegar in a small bowl.

Stir in cornstarch mixture; continue cooking until sauce has thickened a bit, about 30 seconds. Remove wok or pan from heat and drizzle oil over the dish. Yields about 1 1/2 cups per serving.
POINTS® Value: 3
Servings: 4

Butternut Squash Bisque

1 tablespoon canola oil 1 tablespoon unsalted butter 1/2 cup diced onion 3/4 cup diced carrots 4 cups peeled & cubed butternut squash

3 cups vegetable stock salt and ground black pepper to taste ground nutmeg to taste 1/2 cup heavy cream (optional)

Directions:

1.	Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
2.	Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3.	In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg. Makes 4 servings

Blueberry Crisp

Barbara Cappucci's recipe for crisp.

4 cups blueberries
1/3 cup sugar
2 t. lemon juice

1/3 cup brown sugar
4T butter
1/3 cup flour
2/3 cup oatmeal

Mix first three ingredients in baking pan.  Combine next four ingredients in bowl, mix till crumbly. Put on top of blueberries.  Bake at 350 degrees for 40 minutes.

Cranberry Apple Chutney

2/3 cup vinegar
1/2 cup sugar
1 1/2 cups peeled, diced apple
1/3 cup diced onion
1/4 teaspoon each: cinnamon, ginger, allspice
Dash ground cloves
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
Combine vinegar and sugar in a medium saucepan. Bring to a boil over medium heat. Add apple and onion; return to a boil. Add remaining ingredients.

Reduce heat to low. Cook for 25 minutes or until apples are tender, stirring occasionally. Serve warm or at room temperature.

Makes 1 3/4 cups.

Party Meatballs

Quick and easy.

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce (or red currant jelly)
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs

DIRECTIONS: Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Makes 30 appetizer servings. Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Variation:
1 lb ground beef
1/4 c firmly packed brown sugar
1 T cornstarch
1/2 tsp basil
1/4 tsp salt
1/2 cup ketchup
1/2 cup water
1/3 cup chili sauce
1 T prepared mustard
1 T soy sauce
1 T lemon juice
Up to 2 days prior, shape meat into balls. Place on a jelly roll pan. Bake in preheated 400 oven for 10 minutes.  In large saucepan combine next 4 ingredients.  Stir in ketchup water sauce mustard soy lemon juice.  Cook over medium heat, stirring constantly, until thickened.  Add meatballs. heat in sauce about 10 minutes.  (if making ahead, remove from heat as soon as adding meatballs. put in storage container, cover and refrigerate)

Also, you can prepare the meatballs with egg and breadcrumbs

Apple Pie Spread

Another recipe off a box!

1 8oz pkg cream cheese
1 T seltzer water
2 T light brown sugar
1/2 tsp cinnamon
1/4 cup finely chopped pecans
1 red crisp apple, chopped
Crackers

Mix cream cheese and seltzer water with electric mizer on medium speed until smooth.  Add the sugar and cinnamon.  Fold in the pecans and apples.  Refrigerate.  Serve with Town House Crackers.
Makes 2 cups. Garnish with cinnamon, chopped pecans or a red apple slice.

Chicken with Balsamic Vinegar

A friend told me about this recipe and I cringed. Vinegar! Yuk. But I have to admit, its very tasty, and relatively light.  I serve over egg noodles. Simple too.

• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Amount Per Serving  Calories: 268 | Total Fat: 11.6g | Cholesterol: 77mg

Chicken Cacciatore with Mostaccioli

As seen on a box of San Giorgio Mostaccioli years ago.  VG ~ didn't you just hate when teachers gave you a VG?

2 T olive or veg. oil
2 cups thinly sliced fresh mushrooms
1 cup thinly sliced green pepper strips
1 medium onion, sliced lengthwise and cut into strips
2 cloves minced garlic
3 1/2 cups (28oz can) whole tomatoes (I use diced), undrained, chopped
1 cup (8 oz) tomato sauce
2 tsp dried basil leaves
3 cups (8 oz) San Giorgio Mostaccioli Rigati, uncooked
1/2 lb chopped cooked chicken (I usually cut a raw chicken breast into bite sized pieces and brown, before sauteing the veggies)
Salt and pepper

In large saucepan over med. heat, heat oil; add mushrooms, green pepper, onion and garlic.  Cook, stirring frequently, 5 minutes or until tender. Add tomatoes with juice, tomato sauce, and basil.  heat to boiling.  Reduce heat; simmer 20 minutes, uncovered, or until sauce thickens.  Meanwhile, cook pasta according to package direcitons; drain. Add chicken to sauce, heat through.  Toss hot pasta and sauce. Makes 7 1-cup servings.

Beef in Burgundy

Another Gourmet Group favorite served at Paula & RJ's.  Great company dish. I've never made Julia Child's version but will someday. My old copy of this  is splotched by drippings! 


The recipe as written:
Cooking with wine is common throughout Europe.  I often tell my cooking students that one should never add water to a dish - stock perhaps, and often wine, but never water.  Wine has a cleansing ability, and a little dry sherry will greatly clean a sauce or gravy that tastes too much of oil or fat.  Beef in Burgundy is a classic dish from France.

6 slices bacon
3 pounds good stewing beef
olive oil
3-4 cups burgundy or dry red wine
2 cups Basic Brown Soup Stock (I use beef broth in a can or beef bouillion)
2 T tomato paste
3 cloves garlic, crushed
1/2 tsp thyme
1 bay leaf
salt to taste
1 pound mushrooms, browned in butter
2 - 3 yellow onions, peeled chopped, and browned in butter
Roux of 1/2 cup flour browned in 1/2 cup butter

Cut the bacon into little strips, and blanch them with boiling water.  Fry gently, being careful not to burn them or to darken the fat.
Remove the bacon from the pan, and in the fat, brown the beef.  You many wish to add a little olive oil. (note: meat is not floured before being browned) Brown the meat carefully and rapidly so that it is a lovely deep brown on all sides.  Place in a large 4-quart casserole.
Add the wine and soup stock.  Add the tomato paste, garlic, thyme, a bay leaf, and a little salt.  Careful with the salt!
Deglaze your frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, add a stiff shot of red wine, and move it around with a wooden spoon.  Add this beautiful dark liquid to the casserole.
Bake the casserole in a 350 degree oven for 2 - 3 hours. (may also cook on top of stove in a heavy kettle). When the beef is tender, add the mushrooms and yellow onions.  Let all cook together for 20 minutes, and then thicken the whole with the roux.
Serve this dish with much too much wine for your guests, along with some cooked green vegetables and a huge salad.  You will be famous in about a half hour!  Serves 8.

my note: I usually make some egg noodles to go along with it.

Tortellini Soup

Kids favorite on soup and sandwich night. 10 tortellini = 3 points, if you're counting.

2 cans (14 1/2 oz each) Chicken Broth
1/8 tsp pepper (I vote for lemon pepper)
1/2 cup chopped carrot
1/2 cup sliced celery
2 oz frozen cheese filled tortellini (about 1/2 cup)
1 T chopped fresh parsley or 1 tsp dried flakes

In a medium saucepan, mix broth, pepper, carrot, celery.  Bring to a boil over med-high heat.  Add tortellini and reduce heat to medium.  Cook 15 minutes or until tortellini is done, stirring occasionally.  Stir in parsley.  Serves 4.

Kielbasa and Sauerkraut

1/2 lb bacon
1 lb kielbasa, sliced into bite sized pieces
large can of sauerkraut, drained
2 large onions
1/2 cup brown sugar
1 can beer
1 T carraway seeds

Cook bacon and onion.  Drain (save grease); add kielbasa add sauerkraut. Cover with beer. Cook for 1 hour, covered.  It's done when sauerkraut starts turning brown.  Keep covered; if liquid evaporates, add some water or more beer. Stir in 1 T carraway seeds.

Cranberry Almond Biscotti

 I don't have the nutritional information on these, but it can't be all bad - no fat to speak of.  These keep for a long time, great for dipping in tea or coffee.  Found this on a package of Craisins!

2 1/4 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
2 egg whites
1 T almond or vanilla extract
1 1/4 cups Craisins
3/4 cup sliced almonds

Preheat oven to 325.
Combine dry ingredients in a medium mixing bowl.  Whisk together eggs, egg whites and extract in a separate mixing bowl.  Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed.  Add dried cranberries and almonds, mix thoroughly.
On a floured surface, divide the batter in half and pat each half into a log approximately 14 inches wide.  Place on  cookie sheet and bake for 30 minutes (I use parchment paper.)
Reduce oven temperature to 300.  Cut biscotti into 1/2 inch slices.  Stand upright on cookie sheet and bake for an additional 20 minutes.  Let cool and store in a loosely covered container.  Makes 2 1/2 dozen

Strawberry Gelatin Supreme

My mother's signature dish!!

1 pkg (6 oz) strawberry jello
2 cups boiling water
2 10 oz pkgs frozen strawberries
1 13 1/2 oz can (1 1/2 cups) crushed pineapple
2 bananas, cut inot small pieces
1 cup sour cream

Dissolve gelatin in boiling water.  Add frozen strawberries, stirring occasionally until thawed.  Add pineapple and bananas.  Pour half of the mixture into 8 x 8 x 2 dish or pan or bowl.  Chill until firm. Spoon sour cream over chilled gelatin, spreading into an even layer.  Pour (ladle) remaining  gelatin over this. Chill until firm.

Carol's Chocolate Popcorn

Use red and green colored chocolate melts at Christmas or Red and Blue for the 4th of July.

Pop unflavored, unbuttered popcorn (3 bags). Could probably use air popped popcorn.
Melt 1/2 bag of white chocolate melts.Toss in hot popcorn.
Spread in large pan (roasting, jelly roll.)
Melt 1/4 bag colored chocolate melts and drizzle over the popcorn.  Freeze until hardened. Break up and store in airtight container.

Fresh Peach Salsa

Found this on the back of the Peach Melba recipe I just entered. Sounds interesting and worth trying.

3 1/2 cups diced peeled peaches (about 2 1/2 pounds)
1/4 cup diced red onion
2 T finely chopped fresh cilantro
1 T minced seeded jalapeno pepper
2 T rice vinegar
1 tsp lemon juice
1 clove garlic, minced

Combine all ingredients in a bowl, and stir well.  Cover and chill. Serve with pork tenderloin.
Yield: 3 1/2 cups, serving size 1/4 cup

Peach Melba Parfaits

7 smart points

First time I had Peach Melba was in a hotel restaurant in Geneva, Switzerland. I can still remember it, and it was 20 years ago! That's the problem I have with good food!  Found this recipe in Cooking Light (June 1995) -  it's as close as I've been able to come to reproducing it, and I'd say it's quite good. Find some elegant dessert dishes or wine glasses to serve this in and it's a special treat!

4 cups vanilla low-fat ice cream, softened
1 cup mashed peeled peaches, about 3/4 lb.
1 T amaretto
1 tsp vanilla extract
1 (12 oz) package unsweetened frozen raspberries, thawed
3 T sugar
1 T Grand Marnier or other orange flavored liqueur
1 1/2 cups fresh raspberries
8 peach slices (optional)

Combine low-fat ice crean, peaches, amaretto, and vanilla in a freezer-safe container; stir well. Freeze until firm.
Place thawed raspberries, sugar, and liqueur in a blender, and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds.  Cover and chill.
Spoon 2 tsp raspberry puree into each of 8 parfait glasses or champagne flutes.  Top each with about 1 1/2 tablespoons of fresh raspberries and 1/4 cup ice-cream mixture.  Repeat layers, ending with 2 tsp raspberry puree.  Garnish with peach slices, if desired.  Yield: 8 servings.

Marinade

This came from a friend, by way of a chef, who I understood to be a Culinary Institute product. I make this all the time, not just for beef, but for chicken, stir fry, kabobs, etc. Whenever teriyaki sauce would work.
I have to tell you, it calls for tomato juice, but you can use anything tomato - paste, ketchup, pasta sauce, probably even BBQ sauce, tho never tried that! It's basically equal proportions of the major ingredients so I make as much as I need each time. It's an amazing marinade. I especially like skirt steaks with this. Marinading for an hour is plenty. Put all in a ziploc - it travels well.

Good for 4 + lbs of flank
2 cloves garlic
1/2 cup peanut oil
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/2 tsp. ground pepper

Score meat 1/2 " down in a diamond. Marinade 1 hour. Grill 3 - 5 minutes per side (brush grill with oil) - slice diagonally. Heat marinade and serve as au jus.

Easy Ice Cream Cake

I've always been a scanner of the newspaper for recipes. Mom happened to have an Evening Sentinel section with recipes from readers. I found this recipe there, have made it often, and passed it along to so many. Vary the ice cream (coffee, strawberry, chocolate chip) but just make it. I usually double it, put it in a large pan (kind of a shallow roaster) and keep it in the big freezer. Great for summer picnics.

24 oreo cookies, crushed ( hold about 1/2 cup)
1 stick margarine
3 squares semi sweet chocolate or 1/2 cup chocolate chips (or make your own with bakers chocolate)
3 eggs
3/4 cup chopped nuts
1/2 cup confectioners sugar
1/2 gallon vanilla ice cream

Spread crumbs in 9 x 13 pan.  Melt stick of margarine and 3 squares chocolate.   Beat into 1 cup confec. sugar until smooth. Add eggs, one at a time, beating until smooth. Stir in nuts. Pour over cookie crumbs. Chill in refrigerator until firm.  Spread softened ice cream on top.  Sprinkle remaining crumbs over top and freeze,

Lasagna

Carol Murray first made this for a Gourmet Group dinner. I vary the ingredients, use sauce from a jar, leave out the meat, but I always layer my lasagna this way.

1 1/2 lb ground beef
7 eggs (I never use this many!)
2 lbs ricotta
1 cup grated parmesan cheese
1 lb mozarella
2 cloves garlic
2 large cans of whole tomatoes
4 small cans tomato paste
9 lasagna noodles
oregano, parsley, basil
1 1/2 cups red wine

Brown and drain meat. Crush and simmer tomatoes until soft; add paste, wine, garlic, and oregano/basil. Simmer 1 hour.  Add meat and simmer 1 more hour.  Combine ricotta, eggs, parm, parsley.
Assemble: Layer sauce, noodles,  ricotta, noodles, sauce, mozarella, ricotta, noodles, sauce, mozarella, grated parmesan. Bake 350 for 35 - 45 mintues .Cool 10 minutes before cutting.
Note to me for portioning: 3 layers sauce, 3 layers noodles, 2 layers ricotta.

Mom's Carrot Cake

My first favorite cake! It's a pretty reliable recipe but I can't always find the junior baby food. I like to add raisins or even pineapple, but there are other recipes that include those.

2 jars junior carrots (baby food)
1 cup chopped nuts
3 cups flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
4 eggs
1/2 tsp salt
1 1/2 cups crisco oil

Combine all ingredients. Pour into a greased tube pan. Bake for 1 1/4 hours at 350.  Cool.  Frost using 1/2  of the following recipe.

Cream Cheese Frosting
1 stick soft margarine
2 tsp vanilla
1 8 oz softened cream cheese
1 lb confectioners sugar
Cream together margarine and cream cheese with sugar.  Add vanilla. Frosts 3 layers.

Salmon Seasonings

So we usually grill salmon, topped with a sprinkling of seasoning I get at Sam's.  Or I should say, Glen usually grills salmon with a sprinkling of seasoning. It's a citrus blend, very good. He's not home right now and it's too cold to fire up the grill, so I searched the web for recommendations on baking salmon. Here are a few that looked interesting.

Place on foil, top with molasses, brown sugar, lemon. Fold up foil and grill til just done
Mix mayo, sour cream and onions or chives. Spread on fish and bake
Marinate in ginger, garlic, sesame oil, sake. Crust with crushed pepper and sear over high heat

Zuccotto

Impressive yet easy dessert to make ahead. O yeah, it's courtesy of Giada De Laurentiis.

• Nonstick cooking spray
• 1 (12-ounce) loaf pound cake
• 1/4 cup brandy (I've substituted kahlua or amaretto)
• 6 ounces bittersweet chocolate, chopped
• 2 cups chilled whipping cream
• 1/2 teaspoon pure almond extract
• 1/4 cup powdered sugar
• 1/2 cup sliced almonds, toasted, coarsely crumbled
• Unsweetened cocoa powder

Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.

Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.

In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.

Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.

Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Slow Cooker Soup

0 Point Weight Watchers soup. Spicey, filling, easy, and very good!

10 oz baby spinach leaves
2 medium carrots, diced
2 stalks celery, diced
1 large onion, diced
1 medium clove garlic, minced
4 cups broth (calls for vegetable, but I use chicken)
28 oz can diced tomatoes
2 bay leaves
1 T dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
Place all in crock pot; cover and cook on high for 5 hours. REMOVE bay leaves. Stir, and serve.  8 1-cup servings.

Hint: the bay leaves stay hard, but can be hard to pick out from the spinach. I would place them on the top after all other ingredients are in and remove before stirring. Also, I used a bag of baby spinach (maybe 9 oz) and at first thought it was way too much, but it cooks down and really is fine. In my fear I added 2 more cups of water and that didn't seem to bother the soup!