Corn Pudding Recipe

Ingredients

4 tablespoons bacon drippings
1 large onion, chopped
1/4 bell pepper, chopped
One 16-ounce can cream style corn
2/3 cup yellow corn meal
1 can milk (measure in corn can)
1 egg
1 teaspoon salt
Tabasco sauce
1/4 teaspoon monosodium glutamate (optional)
1 teaspoon sugar (optional)
1 teaspoon Worcestershire sauce (optional)
One can French fried onion rings or paprika


Directions

In bacon drippings, saute onions and pepper. Add corn and cornmeal. Stir in milk and egg that have been beaten together. Bring to a boil, stirring constantly. Add salt and pepper and optional ingredients if desired. Pour into greased 2-quart casserole and bake uncovered at 300 degrees for 50 minutes. Cover with can of onion rings or paprika just before serving.

Serves: 6 - 8

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Green Bean Casserole Recipe

Ingredients:

2 ten-ounce packages frozen French-style green beans
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon freshly grated onion or 1 teaspoon onion flakes
1 cup sour cream
1/2 cup grated sharp cheddar cheese
1/2 cup crushed cornflakes
1 tablespoon butter, melted

Directions:

Preheat oven to 350 degrees. Cook and drain green beans. In a large saucepan, combine one tablespoon butter, flour, salt, pepper, sugar, onion, sour cream, and cheese. Stir and cook over low heat until ingredients are well combined and cheese is melted. Add beans, mixing well. Pour into a buttered two-quart casserole. Combine cornflakes with one tablespoon melted butter and sprinkle over bean mixture. Bake uncovered for 25 minutes.

Serves: 6

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Coq au Vin Recipe

Ingredients:

12 chicken breast halves, deboned
1/2 cup flour
Salt
Pepper
Nutmeg
Paprika
6 tablespoons butter, divided
6 green onions, chopped
1/2 clove garlic, crushed
1 bay leaf
Pinch thyme
1/4 cup sliced mushrooms
1-1/2 cups Burgundy wine
2 slices bacon, diced

Directions:

Dredge chicken in flour mixed with salt, pepper, nutmeg and paprika to taste. In a skillet, brown one-half of the chicken breasts in 2 tablespoons of butter. Brown remaining six in another 2 tablespoons butter. Remove chicken to 13 x 9 x 2-inch baking dish. Melt the last 2 tablespoons butter in the skillet. Add the next 5 ingredients and simmer for 10 minutes. Add Burgundy and stir. Pour over chicken in casserole. Sprinkle with diced bacon. Cover. Bake at 325 degrees for 1-1/2 hours. This can be prepared a day ahead and baked before serving. Good served with curried wild rice.

Serves: 8

Garlic Plus

Baked Halibut Fillets

Ingredients:

1 pound halibut fillets
1/4 cup chives, chopped
1/2 cup sour cream
Salt and freshly-ground black pepper
1/4 cup freshly-grated Parmesan cheese

Directions:

Place halibut in a buttered ovenproof serving dish.

In a mixing bowl, combine chives, sour cream, pepper, salt and cheese and pour mixture over top of halibut.

Bake in a 350-degree oven for 20 minutes.

Garnish with lemon wedges and fresh parsley.

Note: Yogurt can be substituted for the sour cream.

Serves: 2 - 3

Quotes for the Soul

Cheddar-Pepper Bread Recipe

Ingredients:

1 package yeast
1/4 cup warm water
3 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons freshly-ground black pepper
1/2 cup warm milk
2 tablespoons butter, melted
1 large egg
1 cup sharp Cheddar cheese, grated

Directions:

In a small bowl, combine yeast and lukewarm water, stirring with a fork until dissolved. Let stand 5 to 10 minutes.

In a food processor with a metal blade, combine flour, sugar and pepper. Pulse the processor several times to mix the dry ingredients.

In a separate bowl, combine milk, butter and egg and stir well.

With processor running, pour yeast mixture and then milk mixture through feed tube. When dough has formed a ball around the center, stop and add cheese. Pulse again for approximately 14 seconds until cheese is mixed into dough.

Turn dough out on a lightly floured surface and knead until smooth, about 1 minute. Place dough in a warm, buttered bowl, rotating to coat all sides. Cover loosely with plastic wrap and a towel. Let rise 30 minutes.

Punch down, form into a loaf and place in an 8 x 4-1/2 inch lightly greased loaf pan, or make a free-form loaf and place it on a greased baking sheet. Cover and let rise 30 minutes. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake in preheated oven for 30 to 35 minutes.

Serves: 6 - 8

Low Fat Recipes

SAUTEED CHICKEN IN CREAM SAUCE

Ingredients

2 whole chicken breasts, split boned and skinned
2 T margarine
1 1/2 c mushrooms sliced
1 c celery slices
1 sm onion sliced
1/2 t pepper,
basil leaves, crushed
1/4 t crushed dried chervil leaves
1/8 t dried thyme
1/4 c dry white wine or sherry (or chicken broth)
8 oz cream cheese cubed
1/3 c milk
2 1/2 c(8oz) corkscrew noodles, cooked and drained.

Directions

Cut chicken into strips. Melt margarine in lg skillet, add chicken, vegs and seasonings. Cook over med, stir occ. 10 min or until chicken is tender.

Add 2 T wine, simmer 5 mins. Combine cheese, milk and remaining wine in saucepan, stir over low heat until smooth. Pour over noodles and serve.

Proverbs

LENTILS WITH PROSCIUTTO & FRESH MOZZARELLA

We think of fresh mozzarella as the perfect ingredient for a summer salad of tomatoes and basil, but try it here in its winter version, with well-seasoned lentils and salt-cured ham.

Ingredients:

3 3/4 cups water

1/2 teaspoon salt

1 1/4 cups green lentils

4 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

2 tablespoons minced red onion

1/2 teaspoon freshly ground black pepper

1/4 cup julienned basil leaves

1/4 pound paper-thin prosciutto cut into 1-inch-wide strips

1/3 pound fresh mozzarella cut into generous 1/4-inch-thick slices

Directions:

Bring the water and salt to a boil in a medium saucepan, then add the lentils. Cover and cook for about 20 to 25 minutes, or until the lentils are tender, but still hold their shape. Be careful not to overcook. Drain and cool to room temperature.

In a bowl, mix together the vinegar, olive oil, pepper, onion, half the basil, and most of the prosciutto. Add the lentils and toss to mix well. Spoon onto a platter. Arrange the slices of mozzarella around the edges, tucking the slices under the lentils a little. Sprinkle the remaining basil and prosciutto over.

Serves 6.

PER SERVING: 280 calories, 19 g protein, 20 g carbohydrate, 14 g fat (5 g
saturated), 30 mg cholesterol, 437 mg sodium, 4 g fiber.

Cool Quotes

Chicharrones Cracklings

Ingredients

1 pound pork steak, cubed
1/4 teaspoon garlic salt
1/2 teaspoon salt

Directions

Fry pork in a heavy skillet at medium heat until crisp. Drain on absorbent towels.
Season cracklings with salt and garlic salt.

Yield: 1 1/2 cups

Freezes Well

Temperature: Medium

Cool Quotes

Beer Can Chicken

Ingredients

1/4 cup barbecue sauce
1 (12 oz) beer can, half full of beer
1 Tablespoon dried basil
2 Teaspoons paprika
1/2 Teaspoon onion powder
1/4 Teaspoon garlic powder
3/4 Teaspoon salt
1/4 Teaspoon black pepper
One 3- to 3-1/2 lb. chicken left whole

Directions

Preheat the grill to medium-high heat. Add the barbecue sauce to the half-full can of beer.

In a small bowl, combine the basil, paprika, onion powder, garlic powder, salt and pepper; mix well and rub evenly over the chicken. Place the cavity of the chicken over the beer can so that the chicken is sitting on the can; then place on the rack in the center of the grill. Cover the grill and cook for 1 to 1-1/4 hours, or until no pink remains and the juices run clear.

Carefully pour the remaining sauce from the can into a bowl and serve with the chicken.

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Chocolate Mousse Recipe

Ingredients:

3/4 cup whipping cream
1 cup chocolate chips
2 eggs
3 tablespoons strong brewed coffee
1 tablespoon coffee liqueur
1/4 cup whipping cream, whipped

Directions:

Place a film of water in the bottom of a saucepan to prevent the whipping cream from burning when heated. Add the 3/4 cup whipping cream. Heat until the whipping cream is scalded.
Combine the chocolate chips, eggs, coffee and liqueur in a blender container. Add the scalded whipping cream. Blend the mixture for 2 minutes. Pour into the mousse cups.
Chill, covered with plastic wrap, for 6 hours. Spoon the whipped cream on the top of each before serving.

Serves: 6

Low Fat Recipes

RECIPE: BBQ QUESADILLAS

INGREDIENTS:

8 (6-7 inch) flour tortillas
3 boneless, skinless chicken breast halves
(about 12 ounces), cooked or grilled
1/2 cup barbecue sauce
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
4 ounces cheddar & Monterey Jack cheese blend,
shredded (1 cup)
vegetable oil

DIRECTIONS:

Preheat oven to 425 degrees. slice cooked chicken into 1-inch strips and place in a large mixing bowl; add barbecue sauce, tossing gentry. Place 4 flour tortillas on a baking sheet. Divide chicken mixture evenly over the 4 tortillas; top each with an equal amount of bell pepper and onion. Top each with a second tortilla. Lightly brush each tortilla with vegetable oil. Bake 8-10 minutes or until tops are lightly browned. Cool 5 minutes and cut each into 4 wedges.

YIELD: 16 servings

Low Fat Recipes

Lemon Pepper Linguine with Artichoke Hearts

Ingredients

1 14-ounce can artichoke hearts
1/2 cup black olives, sliced
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
Salt and freshly ground black pepper
1 pound lemon pepper linguine

Directions

Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 tablespoons reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt and pepper in a large bowl. Let stand at room temperature 1 hour.

Cook linguine according to package directions. Toss pasta with artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.

Serves 4 to 6.

Quotes for the Soul

Lemon-Roasted Cornish Game Hens Recipe

Ingredients:

3 tablespoons butter, room temperature
1 teaspoon salt
1/4 teaspoon freshly-ground pepper
1 teaspoon finely-grated lemon zest
2 teaspoons fresh mint, chopped (or 1/2 teaspoon dried mint)
4 Cornish game hens
2 tablespoons olive oil
1 small onion, coarsely chopped
1 garlic clove, minced
2 tablespoons lemon peel, julienned
1 cup chicken broth
2 teaspoons cornstarch
1/4 cup freshly-squeezed lemon juice
2 tablespoons parsley, washed and chopped

Directions:

Preheat oven to 375 degrees.

In a small mixing bowl, combine butter, salt, pepper, lemon zest and mint. Rub mixture over game hens.

Place hens in a large roasting pan. Bake at 375 degrees for about 50 minutes, until golden brown and juices run clear when skin is pierced with a fork.

In a medium saute pan, heat oil and saute onion for 5 minutes. Stir in julienned lemon peel and garlic. Cook and stir for 1 minute. Stir in chicken broth and bring to a boil.

Mix cornstarch with 1 tablespoon water and stir into hot mixture. Boil 1 minute until thickened. Stir in lemon juice and remove from heat.

Place hens on serving platter. Spoon a little sauce over each hen and sprinkle with chopped parsley. Pass remainder of sauce separately.

Serves: 4

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