Submitted by Dee B.
Start to finish: 10 minutes
Makes 4 servings.
141 calories, 5 g protein, 38 g carbohydrate, 1 g fat, 1 g fiber
Ingredients: 1- 4 serving[size package fat-free sugar-free reduced-calorie lemon or white chocolate instant pudding mix, 2 c fat-free milk, 4 waffle ice cream bowls or large waffle ice cream cones, 1 c fresh fruit ( such as blueberries, sliced kiwifruit, sliced strawberries, sliced banana, or raspberries), Fresh mint leave (optional)
Directions: Prepare pudding according to package directions using the milk. Spoon fruit into waffle bowls or cones. Top with pudding. If desired, garnish with fresh mint leaves.
Thursday, June 5, 2008
Taco Pizza
Submitted by Dee B.
Prep: 30 minutes
Bake: 16 minutes
Makes 4 servings.
583 calories, 43 g protein, 74 g carbohydrate, 15 g fat, 7 g fiber
Ingredients: Nonstick cooking spray, 1 = 1lb loaf frozen whole wheat bread dough, thawed, 1 c shredded reduced=fat cheddar cheese (4 oz), 12 oz extra=lean ground beef, 1 medium onion, chopped, 2/3 c bottled chunky salsa, 2 medium tgomatoes, chopped, 1 c shredded lettuce and/or spinach, 1 c baked tortilla chips, coarsely crushed, Light dairy sour cream and/or bottled chunky salsa(optional)
Directons: Preheat the over to 425 degrees. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Put dough evenly into prepared pan, extgending edges over pan slightly. Sprinkle half of the cheese in a thin strip around the edge of the dough. Moisten edge of dough. Fold down edge over sheese and seal tightly to enclose the cheese. Prick crust all over with a fork. Bake for 10 minutes.
Meanwhile, ina large skillet cook the beef and onion until meat is brown and onion is tender. Drain off fat. Stir in 2/3 cup salsa. Top hot crust with meat mixture. Bake 5 minutes more. Sprinkle with tomatoes and remaining cheese. Bake 1 to 2 minutes more or until cheese melts. To serve, top with lettuce and tortilla chips. If desire, serve with sour cream and/or additional salsa.
Prep: 30 minutes
Bake: 16 minutes
Makes 4 servings.
583 calories, 43 g protein, 74 g carbohydrate, 15 g fat, 7 g fiber
Ingredients: Nonstick cooking spray, 1 = 1lb loaf frozen whole wheat bread dough, thawed, 1 c shredded reduced=fat cheddar cheese (4 oz), 12 oz extra=lean ground beef, 1 medium onion, chopped, 2/3 c bottled chunky salsa, 2 medium tgomatoes, chopped, 1 c shredded lettuce and/or spinach, 1 c baked tortilla chips, coarsely crushed, Light dairy sour cream and/or bottled chunky salsa(optional)
Directons: Preheat the over to 425 degrees. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Put dough evenly into prepared pan, extgending edges over pan slightly. Sprinkle half of the cheese in a thin strip around the edge of the dough. Moisten edge of dough. Fold down edge over sheese and seal tightly to enclose the cheese. Prick crust all over with a fork. Bake for 10 minutes.
Meanwhile, ina large skillet cook the beef and onion until meat is brown and onion is tender. Drain off fat. Stir in 2/3 cup salsa. Top hot crust with meat mixture. Bake 5 minutes more. Sprinkle with tomatoes and remaining cheese. Bake 1 to 2 minutes more or until cheese melts. To serve, top with lettuce and tortilla chips. If desire, serve with sour cream and/or additional salsa.
Banana Oat Breakfast Cookies
Submitted by Dee B.
20 minutes
Bake: 14 minutes per batch
Makes 12 servings.
230 calories, 6 g protein, 38 g carbohydrate, 6 g fat, 4 g fiber
Ingredients: Nonstick cooking spray, 1 large banana, mashed(1/2 cup), 1/2 c chunky natural peanut butter(unsalted and unsweetened) or regular chunky peanut butter, 1/2 c honey, 1 t vanilla, 1 c regular rolled oats, 1/2 c whole wheat flour, 1/4 c non-fat dry milk powder, 2 t ground cinnamon, 1/4 t baking soda, 1 c dried cranberries or raisins
Directions: Preheat the oven to 350 degrees. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, honey, and vanilla. In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries. Using a 1/4 c measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4 inch round, about 1/2 inch thick. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer cookies to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
20 minutes
Bake: 14 minutes per batch
Makes 12 servings.
230 calories, 6 g protein, 38 g carbohydrate, 6 g fat, 4 g fiber
Ingredients: Nonstick cooking spray, 1 large banana, mashed(1/2 cup), 1/2 c chunky natural peanut butter(unsalted and unsweetened) or regular chunky peanut butter, 1/2 c honey, 1 t vanilla, 1 c regular rolled oats, 1/2 c whole wheat flour, 1/4 c non-fat dry milk powder, 2 t ground cinnamon, 1/4 t baking soda, 1 c dried cranberries or raisins
Directions: Preheat the oven to 350 degrees. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, honey, and vanilla. In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries. Using a 1/4 c measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4 inch round, about 1/2 inch thick. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer cookies to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Chicken-Rice Soup
Submitted by Dee B.
Start to finish: 20 minutes
Makes 6 servings.
162 calories, 15 g protein, 20 g carbohydrate, 3 g fat, 2 g fiber
Ingredients: 2 - 14 oz cans reduced-sodium chicken broth, 1/2 t dried thyme or basil, crushed, 4 cloves garlic, minced, 2 - 14 oz cans petite diced tomatoes, undrained, 1 - 9oz package frozen, chopped cooked chicken breast, 1 - 8.8 oz pouch cooked long grain and wild rice, 1 c chopped zucchini, 1/4 t ground black pepper, 1 T Madeira or dry sherry (optional)
Directions: In a 4 qt Dutch oven combine chicken broth, thyme, and garlic; bring to boiling. Stir in undrained tomatoes, chicken, rice, zucchini, and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. If desired, stir in Madeira, Heat through.
Start to finish: 20 minutes
Makes 6 servings.
162 calories, 15 g protein, 20 g carbohydrate, 3 g fat, 2 g fiber
Ingredients: 2 - 14 oz cans reduced-sodium chicken broth, 1/2 t dried thyme or basil, crushed, 4 cloves garlic, minced, 2 - 14 oz cans petite diced tomatoes, undrained, 1 - 9oz package frozen, chopped cooked chicken breast, 1 - 8.8 oz pouch cooked long grain and wild rice, 1 c chopped zucchini, 1/4 t ground black pepper, 1 T Madeira or dry sherry (optional)
Directions: In a 4 qt Dutch oven combine chicken broth, thyme, and garlic; bring to boiling. Stir in undrained tomatoes, chicken, rice, zucchini, and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. If desired, stir in Madeira, Heat through.
Egg and Canadian Bacon Pita Pockets
Submitted by Dee B.
Start to finish: 20 minutes
Makes 4 servings.
214 calories, 19 g protein, 19 g cabobydtate, 7 g fat, 2 g fiber
Ingredients: 2 eggs, 4 egg whites, 4 oz Canadian-style bacon, finely chopped, 2 T water, 2 T snipped fresh chives, 1/3 t. salt, 2 whole-wheat pitas, 1/2 c shredded reduced fat cheddar cheese, Nonstick cooking spray
Directions: In a small bowl beat together eggs, egge whites, Canadian bacon, water, chives and salt. Lightly coat a nonstick skillet with egg mixture and cook until it begins to set on the bottom and around the edges. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until cooked through. Cut pitas in half crosswise and fill each with egg mixture. Sprinkle with cheese.
Start to finish: 20 minutes
Makes 4 servings.
214 calories, 19 g protein, 19 g cabobydtate, 7 g fat, 2 g fiber
Ingredients: 2 eggs, 4 egg whites, 4 oz Canadian-style bacon, finely chopped, 2 T water, 2 T snipped fresh chives, 1/3 t. salt, 2 whole-wheat pitas, 1/2 c shredded reduced fat cheddar cheese, Nonstick cooking spray
Directions: In a small bowl beat together eggs, egge whites, Canadian bacon, water, chives and salt. Lightly coat a nonstick skillet with egg mixture and cook until it begins to set on the bottom and around the edges. Using a spatula, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking about 2 minutes or until cooked through. Cut pitas in half crosswise and fill each with egg mixture. Sprinkle with cheese.
Strawberries with Lime Dipping Sauce
Submitted by Dee B.
Prep: 10 minutes
Makes 4 servings.
128 calories, 3 g protein, 17 g carbohydrate, 6 g fat, 2 g fiber
Ingredients: 1 8 oz carton light dairy sour cream, 1 T powdered sugar, 2 t finely shredded lime peel, 1 T lime juice, 3 c strawberries
Directions: For lime dipping sauce, in a small bowl stir together sour cream, powdered sugar, lime peel, and lime juice. Wash strawberries, but do not remove stems; drain. Serve the strawberries with the lime dipping sauce.
Prep: 10 minutes
Makes 4 servings.
128 calories, 3 g protein, 17 g carbohydrate, 6 g fat, 2 g fiber
Ingredients: 1 8 oz carton light dairy sour cream, 1 T powdered sugar, 2 t finely shredded lime peel, 1 T lime juice, 3 c strawberries
Directions: For lime dipping sauce, in a small bowl stir together sour cream, powdered sugar, lime peel, and lime juice. Wash strawberries, but do not remove stems; drain. Serve the strawberries with the lime dipping sauce.
Roasted Asparagus with Gruyere (Swiss Cheese)
Submitted by Dee B.
Start to finish: 25 minutes
Makes 6 servings.
79 calories, 5 g protein, 6 g carbohydrate, 4 g fat, 2 g fiber
Ingredients: 2 lbs. fresh asparagus spears, trimmed, 1 medium onion, cut into thin wedges, 1 med red or yellow sweet pepper, cut into thin strips, 1 T olive oil, 1/4 t salt, 1/4 t ground black pepper, 1 oz Gruyere or Swiss cheese shredded (1/4 cup)
Directions: Preheat the over to 400 degrees. Place asparagus, onion, and sweet pepper in a 15x10x1-inch baking pan. Drizzle with olive oil; toss gently to coat. Spread in a single layer. Sprinkle with the salt and pepper. Roast, uncovered, about 20 minutes or until asparagus is crisp-tender, stirring once halfway through roasting time. Transfer to a serving platter; sprinkle with cheese. Let stand 1 minutes until cheese melts.
Start to finish: 25 minutes
Makes 6 servings.
79 calories, 5 g protein, 6 g carbohydrate, 4 g fat, 2 g fiber
Ingredients: 2 lbs. fresh asparagus spears, trimmed, 1 medium onion, cut into thin wedges, 1 med red or yellow sweet pepper, cut into thin strips, 1 T olive oil, 1/4 t salt, 1/4 t ground black pepper, 1 oz Gruyere or Swiss cheese shredded (1/4 cup)
Directions: Preheat the over to 400 degrees. Place asparagus, onion, and sweet pepper in a 15x10x1-inch baking pan. Drizzle with olive oil; toss gently to coat. Spread in a single layer. Sprinkle with the salt and pepper. Roast, uncovered, about 20 minutes or until asparagus is crisp-tender, stirring once halfway through roasting time. Transfer to a serving platter; sprinkle with cheese. Let stand 1 minutes until cheese melts.
Guilt-Free Double Chocolate Brownies
Submitted by Dee B.
Start to Finish: 35 minutes
Makes 16 brownies.
111 calories, 1 g protein, 18 g carbohydrate, 4 g fat, 1 g fiber
Ingredients: 1/4 c butter, 2/3 c granulated sugar, 1/2 c cold water, 1 t vanilla, 1 c all-purpose flour, 1/4 c unsweetened cocoa powder, 1 t baking powder, 1/4 c miniature semi-sweet chocolate pieces, 2 t powdered sugar, Nonstick cooking spray
Directions: Preheat the oven to 350 degrees. Lightly coat the bottom of a 9x9x2=inch baking pan with nonstick cooking spray, being careful not to coat sides of pan. In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, water and vanilla. Mix in flour, cocoa powder and baking powder until combined. Add chocolate pieces. Pour batter into pan. Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into bars; sprinkle with powdered sugar.
Start to Finish: 35 minutes
Makes 16 brownies.
111 calories, 1 g protein, 18 g carbohydrate, 4 g fat, 1 g fiber
Ingredients: 1/4 c butter, 2/3 c granulated sugar, 1/2 c cold water, 1 t vanilla, 1 c all-purpose flour, 1/4 c unsweetened cocoa powder, 1 t baking powder, 1/4 c miniature semi-sweet chocolate pieces, 2 t powdered sugar, Nonstick cooking spray
Directions: Preheat the oven to 350 degrees. Lightly coat the bottom of a 9x9x2=inch baking pan with nonstick cooking spray, being careful not to coat sides of pan. In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, water and vanilla. Mix in flour, cocoa powder and baking powder until combined. Add chocolate pieces. Pour batter into pan. Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into bars; sprinkle with powdered sugar.
Ginger Chicken with Rice Noodles
Submitted by Dee B.
Start to Finish: 27 Minutes
Makes 4 servings.
337 calories, 30 g protein, 34 g carbohydrate, 8 g fat, 3 g fiber
Ingredients: 2 limes, 4 T very finely chopped green onions, 8 cloves garlic, minced, 2 t. olive oil, 1/4 t salt, 4 - 4oz skinless, boneless chicken breast halves, 4 oz dried rice noodles, 2 t packed brown sugar, 1 c shredded carrots, 4 t snipped fresh cilantro, 4 t coarsely chopped peanuts
Directions: In a small bowl combine green onion, ginger, 7 cloves of garlic, olive oil and salt. Rub ginger mixture evenly onto both sides of chicken. Pleace on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once. Thinly slice chicken diagonally; keep warm. Meanwhile, cook noodles in a large saucepan in boiling water for 3 to 4 minutes or just until tender; drain. Finely shred two teaspoons lime peel. Squuze 2 T juice from lime; set peel and juice aside. In a medium bowl stir together reserved lime peel and juice, brown sugar and the remaining 1 clove garlic until sugar is dissolved. Add hot cooked noodles, carrot, cilantro and peanuts; toss gently to coat. Spoon hot noodle mixture onto plates; arrange chicken slices on top. Serve immediately.
Start to Finish: 27 Minutes
Makes 4 servings.
337 calories, 30 g protein, 34 g carbohydrate, 8 g fat, 3 g fiber
Ingredients: 2 limes, 4 T very finely chopped green onions, 8 cloves garlic, minced, 2 t. olive oil, 1/4 t salt, 4 - 4oz skinless, boneless chicken breast halves, 4 oz dried rice noodles, 2 t packed brown sugar, 1 c shredded carrots, 4 t snipped fresh cilantro, 4 t coarsely chopped peanuts
Directions: In a small bowl combine green onion, ginger, 7 cloves of garlic, olive oil and salt. Rub ginger mixture evenly onto both sides of chicken. Pleace on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once. Thinly slice chicken diagonally; keep warm. Meanwhile, cook noodles in a large saucepan in boiling water for 3 to 4 minutes or just until tender; drain. Finely shred two teaspoons lime peel. Squuze 2 T juice from lime; set peel and juice aside. In a medium bowl stir together reserved lime peel and juice, brown sugar and the remaining 1 clove garlic until sugar is dissolved. Add hot cooked noodles, carrot, cilantro and peanuts; toss gently to coat. Spoon hot noodle mixture onto plates; arrange chicken slices on top. Serve immediately.
Enchiladas
Submitted by Cheri R.
Make 3 pounds hamburger (should be Angus) and loads of cheese.
Sauce:
2 cans tomato soup
2 cans cream of mushroom soup
2 cans enchilada sauce (mild)
Heat all cans in the kettle and get it almost boiling. Dip your fresh corn tortillas in the sauce. Put on tin foil and put a spoonful (almost 1/4 cup) of the hamburger and cheese on the tortilla. Roll it up quickly and put in a 7x11 pan. You should get around 10 in a row and then two on top side and two on bottom side. Top each pan you load with enchiladas and cover with sauce and more cheese and bake at 350 degrees for 20 minutes. Take out of the oven and top with shredded lettuce when you serve. Makes about two dozen fat ones.
Now you know there is nothing like an old farm wife to be cookin'.
Make 3 pounds hamburger (should be Angus) and loads of cheese.
Sauce:
2 cans tomato soup
2 cans cream of mushroom soup
2 cans enchilada sauce (mild)
Heat all cans in the kettle and get it almost boiling. Dip your fresh corn tortillas in the sauce. Put on tin foil and put a spoonful (almost 1/4 cup) of the hamburger and cheese on the tortilla. Roll it up quickly and put in a 7x11 pan. You should get around 10 in a row and then two on top side and two on bottom side. Top each pan you load with enchiladas and cover with sauce and more cheese and bake at 350 degrees for 20 minutes. Take out of the oven and top with shredded lettuce when you serve. Makes about two dozen fat ones.
Now you know there is nothing like an old farm wife to be cookin'.
Monday, June 2, 2008
Evelyn Farley's Biscuits
Submitted by Barb P.
2 c. flour
½ t. salt
4 t. baking powder
½ t. cream of tartar
2 T. sugar
½ c. shortening
2/3 c. milk
Sift dry ingredients together. Cut in shortening with pastry blender until size of a pea. Add milk, stir lightly with a fork.
Pat out to about ½ “ thickness between layers of waxed paper. Cut with biscuit cutter. Bake on ungreased baking sheet 10-12 min. @ 450 degrees.
2 c. flour
½ t. salt
4 t. baking powder
½ t. cream of tartar
2 T. sugar
½ c. shortening
2/3 c. milk
Sift dry ingredients together. Cut in shortening with pastry blender until size of a pea. Add milk, stir lightly with a fork.
Pat out to about ½ “ thickness between layers of waxed paper. Cut with biscuit cutter. Bake on ungreased baking sheet 10-12 min. @ 450 degrees.
Black Bottom Bars
Submitted by Barb P.
1 – 8 oz. pkg. cream cheese, softened
1 egg
½ c. sugar
1/8 t. salt
1 c. chocolate chips
Beat first 4 ingredients together, stir in chocolate chips and set aside.
In mixing bowl, sift together:
1 ½ c. flour
1 c. sugar
1 t. baking soda
¼ c. cocoa
½ t. salt
Add:
1 c. water
1/3 c. oil
1 t. vanilla
½ t. vinegar
Mix together. Pour chocolate mixture into greased 9 X 13 pan. Drop spoonfuls of cream cheese mixture all over surface, and then lightly swirl with a knife. Sprinkle with sugar. Bake 350 degrees about 25 min.
Sweet Cornbread
Submitted by Barb P.
½ c. Butter Crisco
1 c. sugar
1 c. flour
½ c. cornmeal
1 t. baking soda
dash of salt
Mix these together, and add:
1 c. milk
2 eggs
Mix with a fork; do not beat.
Bake in 8 X 8 pan sprayed with nonstick spray @ 350 degrees for 30-35 minutes until tests done.
½ c. Butter Crisco
1 c. sugar
1 c. flour
½ c. cornmeal
1 t. baking soda
dash of salt
Mix these together, and add:
1 c. milk
2 eggs
Mix with a fork; do not beat.
Bake in 8 X 8 pan sprayed with nonstick spray @ 350 degrees for 30-35 minutes until tests done.
Cashew Cranberry Romaine Salad
Submitted by Barb P.
1 bag romaine lettuce
1 pkg. dried cranberries
1 can lightly salted cashews
1 pear. chopped
1 apple, chopped
Dressing:
½ c. sugar
1/3 c. lemon juice (2 lemons)
2 t. chopped onion (opt.)
1 t. Dijon mustard
½ t. salt
Mix in a blender, then slowly add:
2/3 c. veg. oil
1 T. poppy seed.
Dressing can be made ahead and then just blended or shook up before adding to top ingredients.
1 bag romaine lettuce
1 pkg. dried cranberries
1 can lightly salted cashews
1 pear. chopped
1 apple, chopped
Dressing:
½ c. sugar
1/3 c. lemon juice (2 lemons)
2 t. chopped onion (opt.)
1 t. Dijon mustard
½ t. salt
Mix in a blender, then slowly add:
2/3 c. veg. oil
1 T. poppy seed.
Dressing can be made ahead and then just blended or shook up before adding to top ingredients.
Famous Chocolate Chip Cookies
Submitted by Barb P.
1 ½ c. Butter Crisco
1 ¼ c. sugar
1 ¼ c. packed brown sugar
3 eggs, beaten
2 ½ t. vanilla
2 t. soda
1 t. salt
4 c. flour
1 ½ bags chocolate chips
Sift all dry ingredients together except sugars. Cream butter, sugars and vanilla. Add beaten eggs. Slowly add dry ingredients. Beat well. Stir in chocolate chips, and bake on ungreased baking sheet @ 375 degrees for 7 minutes. Cool on rack.
French Breakfast Puffs
Submitted by Barb P.
Mix together thoroughly:
1/3 c. soft shortening
½ c. sugar
1 egg
Sift together:
1 ½ c. sifted flour
1 ½ t. baking powder
½ t. salt
1 t. cinnamon
Add flour mixture to shortening/sugar/egg mixture alternately with ½ c. milk.
Line muffin tins with papers, fill 2/3 full. Bake @ 350 degrees until light golden brown, or until
Toothpick inserted comes out clean.
Make a mixture of:
½ c. sugar
1 t. cinnamon
Melt 6 T. butter in microwave and dip tops of muffins in butter as soon as they come out of oven, then in sugar/cinnamon mixture.
Serve hot (but are also good later!). Makes 12 medium-sized muffins.
Strawberry Dessert
Submitted by Barb P.
1 c. crushed graham crackers
¼ c. sugar (opt.)
¼ c. softened butter
Mix together and press into bottom of 9 X 13 pan. Bake at 400 degrees about 5 min. Cool.
Topping:
1 1/3 c. sugar
2 c. mashed strawberries
1 c. water
6 T. cornstarch
I mix these together in a microwave safe bowl and cook on high until thickened, stirring every couple minutes. I also often use frozen berries in the winter and they thaw as they cook. Remove and allow to cool to room temp.
Mix together 2 c. of whipped topping and 8 oz. of softened cream cheese. Spread over cooled graham cracker crust. Spread cooled strawberry topping over the top. Chill.
1 c. crushed graham crackers
¼ c. sugar (opt.)
¼ c. softened butter
Mix together and press into bottom of 9 X 13 pan. Bake at 400 degrees about 5 min. Cool.
Topping:
1 1/3 c. sugar
2 c. mashed strawberries
1 c. water
6 T. cornstarch
I mix these together in a microwave safe bowl and cook on high until thickened, stirring every couple minutes. I also often use frozen berries in the winter and they thaw as they cook. Remove and allow to cool to room temp.
Mix together 2 c. of whipped topping and 8 oz. of softened cream cheese. Spread over cooled graham cracker crust. Spread cooled strawberry topping over the top. Chill.
Mexican Lasagna
Submitted by Barb P.
1# hamburger
1 pkg taco seasoning
1 can refried beans
1 8 oz. can tomato sauce (can use larger)
1 pkg. flour tortillas
8 oz. sour cream
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
Fry hamburger, drain; Add taco seasoning, refried beans and tomato sauce. Spray 9 X 13 pan with nonstick cooking spray. Cut tortillas into strips, and put down one layer of tortillas. Add ½ hamburger mixture, another layer of tortilla strips, spread on sour cream and other ½ of hamburger mixture. Top with cheeses. Bake in 350 degree oven until hot. Serve with lettuce, tomato, and salsa if desired.
1# hamburger
1 pkg taco seasoning
1 can refried beans
1 8 oz. can tomato sauce (can use larger)
1 pkg. flour tortillas
8 oz. sour cream
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
Fry hamburger, drain; Add taco seasoning, refried beans and tomato sauce. Spray 9 X 13 pan with nonstick cooking spray. Cut tortillas into strips, and put down one layer of tortillas. Add ½ hamburger mixture, another layer of tortilla strips, spread on sour cream and other ½ of hamburger mixture. Top with cheeses. Bake in 350 degree oven until hot. Serve with lettuce, tomato, and salsa if desired.
Lazy Day Lasagna
Submitted by Barb P.
1 – 12oz. container cottage cheese
2 c. shredded mozzarella cheese
2 eggs
1/3 c. chopped parsley (dried is fine)
1 t. onion powder
½ t. dried basil
1/8 t. pepper
Mix these ingredients together in a bowl and set aside.
1 – 32 oz. jar spaghetti sauce
¾ - 1 # cooked ground beef
1 pkg. uncooked lasagna noodles
¼ c. water
grated parmesan cheese
Mix spaghetti sauce and ground beef together.
In 9 X 13 greased baking pan or dish, spread ¾ c. meat sauce. Add layer of lasagna noodles, spread ½ cheese mixture and 1 ½ c. meat sauce. Add another layer of noodles, spread remaining cheese mixture, Add another layer of noodles and then remaining meat sauce. Pour water around the edges. Cover tightly with foil. Bake @ 375 degrees for 45 minutes. Uncover and bake 15 more minutes, or until noodles are tender. Let stand 10 minutes. Sprinkle with parmesan cheese and serve.
1 – 12oz. container cottage cheese
2 c. shredded mozzarella cheese
2 eggs
1/3 c. chopped parsley (dried is fine)
1 t. onion powder
½ t. dried basil
1/8 t. pepper
Mix these ingredients together in a bowl and set aside.
1 – 32 oz. jar spaghetti sauce
¾ - 1 # cooked ground beef
1 pkg. uncooked lasagna noodles
¼ c. water
grated parmesan cheese
Mix spaghetti sauce and ground beef together.
In 9 X 13 greased baking pan or dish, spread ¾ c. meat sauce. Add layer of lasagna noodles, spread ½ cheese mixture and 1 ½ c. meat sauce. Add another layer of noodles, spread remaining cheese mixture, Add another layer of noodles and then remaining meat sauce. Pour water around the edges. Cover tightly with foil. Bake @ 375 degrees for 45 minutes. Uncover and bake 15 more minutes, or until noodles are tender. Let stand 10 minutes. Sprinkle with parmesan cheese and serve.
Easy Yeast Buns
Submitted by Barb P.
Berta submitted these to our last cookbook, and they’ve been “the favorite” in our family ever since.
2 pkgs. dry yeast
2 t. salt
1 egg, beaten
1/3 c. shortening (I use oil)
2 c. warm water (110 degrees)
1/3 c. sugar
6 ½ c. flour
In large bowl, dissolve yeast in warm water (I add a little sugar to get it working.). Add salt, sugar, oil, 2 c. flour and mix. Beat egg and add remaining flour. Knead smooth, adding more flour if needed to make smooth ball. Place in greased bowl and let rise in warm place 25 min. until double. Punch down, let rest about 15 min. then shape into buns, place on greased baking sheet and let raise again. Bake at 425 degrees for about 12 min. Can grease tops with butter while still hot. Makes about 32.
Berta submitted these to our last cookbook, and they’ve been “the favorite” in our family ever since.
2 pkgs. dry yeast
2 t. salt
1 egg, beaten
1/3 c. shortening (I use oil)
2 c. warm water (110 degrees)
1/3 c. sugar
6 ½ c. flour
In large bowl, dissolve yeast in warm water (I add a little sugar to get it working.). Add salt, sugar, oil, 2 c. flour and mix. Beat egg and add remaining flour. Knead smooth, adding more flour if needed to make smooth ball. Place in greased bowl and let rise in warm place 25 min. until double. Punch down, let rest about 15 min. then shape into buns, place on greased baking sheet and let raise again. Bake at 425 degrees for about 12 min. Can grease tops with butter while still hot. Makes about 32.
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