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Pineapple Cheesecake
12 vanilla wafers 1 Tb. + 1 tsp. margarine 15 oz. ricotta cheese 1 tsp. vanilla 2 eggs or 4 egg whites 1/3 c. non-fat dry milk 2 tsps. sugar 3 Tbs. flour 1/4 tsp. grated lemon peel 1 c. crushed, drained pineapple Whipped topping, opt
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Chocolate Turtle Cheesecake
2 vanilla wafer crumbs 6 Tbs. butter, melted 14 oz. bag caramels 5 oz. can evaporated milk 1 c. chopped pecans, toasted 16 oz. cream cheese, softened 1/2 c. granulated sugar 1 tsp. vanilla 2 eggs 1/2 c. semisweet chocolate pieces, melted Garnishes: Whipped cream, pecans, cherries
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Dried Cherry Walnut Salad with Raspberry Yogurt
1-2 heads soft lettuce such as Bibb or Boston 1 ripe pear, peeled & sliced 1/2 c. walnut halves 1/2 c. dried cherries 4 Tbs. raspberry yogurt
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Sunshine Sandwiches
8 oz. pineapple slices in juice 2 boneless, skinless chicken breast halves, flattened 2 tsps. olive oil 2 whole wheat rolls 2 slices Swiss cheese Sunshine sauce: 2 tsps. pineapple juice 3 Tbs. each Dijon mustard, mayo 4 tsps. soy sauce 1 tsp. honey
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Cheese & Herb Ravioli with Tomato Sauce
1 c. ricotta cheese 1 c. grated Romano cheese 1 egg, separated 1 clove garlic, roughly chopped 2 Tbs. fresh herbs 1/4 tsp. salt 1/4 tsp. pepper 24 won ton wrappers 4 c. tomato sauce
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Lemon Pasta with Shrimp & Red Pepper Sauce
1 lb. lemon or other pasta 4 tsps. olive oil 1 large onion, chopped 2 large bell peppers, chopped 1/2 c. chicken or fish broth 1 lb. medium shrimp, shelled 1 Tb. butter 1/4 c. fresh parsley 1/8 tsp. cayenne Salt & pepper to taste
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Spaghetti with Broccoli & Tomato
1 lb. broccoli Salt 2 large ripe tomatoes 1/2 lb. spaghetti 1/4 c. virgin olive oil 2 garlic cloves, chopped 1/2 tsp. red pepper flakes 1/2 c. coarsely chopped parsley Ground pepper Ground Romano cheese
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Cannoli Cake
8 oz. ricotta cheese 3 oz. cream cheese 1/4 c. sugar 2 Tbs. milk 1/4 tsp. anise or almond extract 3/4 tsp. vanilla 1/3 c. semi sweet chocolate chips 12 oz. pound cake 16 oz. can chocolate frosting
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Cherry Pound Cake
2 c. sfted flour 3/4 tsp. baking powder 1 c. butter 1 c. light brown sugar, packed 1 tsp. vanilla 1/2 tsp. almond extract 4 eggs 1/2 c. moderately finely chopped candied red cherries 1/4 c. powdered sugar
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Rainbow Cupcakes
1 package fudge marble cake mix Red & green food coloring 1 lb. confectioners sugar 1/2 c. butter flavor Crisco 1/3 c. milk 1 tsp. vanilla Red & green food coloring 2 Tbs. cocoa Assorted colored decors
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Dried Cherry Chocolate Chunk Gelato
2 c. half & half 1 1/2 c. whipping cream 3 egg yolks 1/2 c. sugar 1/2 c. dried cherries 1/2 tsp. vanilla 3 oz. bar good quality semisweet chocolate, coarsely chopped
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Autumn Fruit Triangles
2 apples, peeled & cored 2 pears, peeled & cored 3 Tbs. butter 1/2 c. raisins 3 Tbs. rum 1/2 c. apple juice 4 Tbs. brown sugar 1 c. vanilla wafer crumbs 8 sheets phyllo pastry, thawed 2 Tbs. butter, melted
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Fried Green Tomatoes
1 c. cornmeal 1/2 c. flour 1 Tb. sugar 2 lbs. green tomatoes, sliced 1/2″ Oil Salt & pepper
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Colorful Vegetables
2 Tbs. butter 2 medium zucchini, sliced 2 c. sliced mushrooms 1/2 green pepper, cut into strips 1/2 tsp. ground cumin Salt & pepper to taste 1 c. finely chopped tomato 1/4 c. chopped green onion
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Shrimp Louis Dip
1 c. mayonnaise 1 c. sour cream 1/3 c. finely chopped green pepper 1/4 c. chili sauce 1 Tb. prepared horseradish 1/4 tsp. salt 1/8 tsp. freshly ground pepper 2 c finely chopped cooked shrimp
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Shrimp Dip
8 oz. cream cheese, softened 1/4 c. fresh lemon juice 1 lb. shrimp meat, boiled, & chopped 2 c. finely chopped green onions 1 c. mayonnaise Louisiana hot sauce or cayenne pepper to taste 1 Tb. Worcestershire sauce Salt, to taste
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White Bean Dip
1 large clove garlic, chopped 1 medium jalapeno, chopped 2 15 oz. cans cannellini beans, drained, rinsed & drained again 3/4 c. plain yogurt 4 tsp. lime juice 1/4 tsp. ground cumin 1/4 tsp. salt 1/8 tsp. cayenne 1 medium tomato, seeded & finely chopped 2 tsp. finely chopped parsley
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Southwestern stir-fry
8 flour tortillas 1 c. salsa 2 tsps. cornstarch 1 Tb. oil 1 green pepper, cut into strips 12 oz. can whole kernel corn, drained 3 green onion, cut in 1″ pieces 1 lb. lean ground beef 10 cherry tomatoes, halved 1/2 c. shredded cheddar or Jack cheese
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Salsa Verde
1/2 lb. tomatillos 1 small onion, quartered 1-2 hot yellow banana peppers, chopped 1 clove gatrlic, chopped Big pinch of sugar 1/2 tsp. ground cumin 1-2 Tb. lime or lemon juice 2-3 Tbs. minced fresh cilantro
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Frozen Fruit Salad
8 oz. cream cheese 1/3 c. powdered sugar 3/4 tsp. vanilla 1/3 c. salad dressing or mayo 16 oz. sliced peaches, drained 1/3 c. maraschino cherry halves 16 oz. fruit cocktail, drained 8 oz. crushed pineapple, drained 2 c. mini marshmallows 1/3 c. whipping cream Red food coloring Whipping cream
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Frosty Fruit Loaf
29 oz. fruit cocktail 3 oz. envelope strawberry jello 1/2 c. mayo 8 oz. plain yogurt 10 oz. frozen strawberries, thawed & crushed
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Fruit Fondue
2 c. assorted furit 2 c. frozen raspberries 1 c. vanilla low-fat yogurt 4 tsp. sugar, opt
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Crockpot Brunswick Stew
1 lb. coarse-groundbeef 1/2 lb. coarse-ground Boston butt pork 1/2 lb. chicken pieces 1 1/2 c. water (to cover chicken) 28 oz. can tomatoes, coarsely chopped, with juice 16 oz. can creamed corn 1/4 c. ketchup 1 Tb. butter 1/4 c. apple cider vinegar 1/2 tsp. salt 1 tsp. black pepper 1 tsp. cayenne pepper
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Almond Hershey Bar Pie
9″ graham cracker crust 24 large marshmallows 6 8.7 oz. Hershey bars with almonds 1/2 c. evaporated milk 8 oz. carton Cool Whip, thawed Grated chocolate for garnish
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Chunky Chicken Gumbo
2 Tbs. oil 1/2 c. each chopped onion, celery & green bell pepper 1 tsp. minced garlic 15 oz. can tomato sauce 14.5 oz. can chicken broth 1 1/2 c. diced, cooked chicken 1 1/4 c. water 1 c. cooked rice 1 c. sliced okra 1 tsp. salt 1/2 tsp. hot pepper sauce 1/4 tsp.…
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Red Wine Beef Stew
1/2 lb. pearl onions 1 lb. carrots 1 1/2 lbs. new potatoes 2 clove garlic 6 slices bacon 2 lbs. beef stew meat Salt & pepper 1 Tb. flour 1/2 tsp. dried thyme 1 Tb. tomato paste 2 c. red wine 2 Tbs. chopped parsley
Kat Food
Things we like to eat.