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| Peanut Butter Noodles |
8 oz Pasta, linguine (1 package)
3 ts Peanut butter
1/2 ts Salt
2 tb Soy sauce
1 tb Sesame oil
1 ts Sugar
1/2 ts Vinegar, white wine
2 Garlic cloves, minced
1 ts Onion, grated or minced
Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid's lunches
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posted @ 12:06 PM   |
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| Peanut Butter and Jelly French Toast |
12 sl Bread
3/4 c Peanut butter
6 tb Jelly -=OR=- Jam
3 Eggs
3/4 c Milk
1/4 ts Salt
2 tb Butter -=OR=-Margarine
Spread peanut butter on six slices of bread; spread jelly on other six slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately
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| posted @ 12:02 PM |
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| Mock chopped liver |
1 1/2 T Oil 1 1/2 c Chopped onions 1 c Toasted cashews 1 c String beans, steamed, cut into 1" lengths 1 T Lemon juice Salt & pepper
Heat oil in a small skillet. saute onion slowly over mod low heat. Stir frequently until nicely browned. Combine onion with remaining ingredients in a food processor. Process until smooth.
Store in glass jar until needed. Bring to room temp before serving.
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| posted @ 1:40 AM |
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| Green Spaghetti |
1/2 pound spaghetti
3 packed cups basil leaves
1 medium-small clove garlic
1/4 cup Parmesan cheese
1/4 cup olive oil
6 shakes salt
3 shakes pepper
a little extra olive oil
a little extra cheese
The grown-up begins cooking the spaghetti. Take all the basil leaves off the stems. Discard the stems, and put the leaves into the food processor. Smash and peel the garlic. Add it to the basil, and blend. Add the cheese, oil, salt and pepper and blend again until it forms a thick paste (called pesto). Transfer the pesto to a bowlful of hot spaghetti and mix well with a fork. Optional: You can add extra oil and cheese.
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| posted @ 1:38 AM |
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| Fruit Sandwich |
3 tb Sm-curd cottage cheese;
2 tb Apple, or pear, or apricot chopped
2 tb Slivered almonds;
2 tb Pineapple crushed in natural juice
2 sl Bread (any kind)
In a small bowl, mix all ingredients (except the bread) together. You may need to add a little more cottage cheese to bind the ingredients. Spread the mixture on the bread. This sandwich is especially good when served on some quick beards such as banana bread, zucchini bread or any other quick breads.
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| posted @ 8:56 AM |
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| English Muffin Pizza |
6 English muffins; split
6 oz Tomato paste or pizza sauce
Oregano
Garlic powder
Basil (optional)
Topping:
Soy cheese substitute
Mushrooms
Onions
Green peppers
Olives
Place English muffin halves on an ungreased baking sheet and spread each half with tomato paste.
Sprinkle with oregano, basil and garlic powder.
Arrange toppings; sprinkle with cheese substitute.
Freeze two hours, or until firm.
Wrap individually. Return to freezer.
To heat, bake unwrapped at 450 F for 12 minutes.
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| posted @ 8:54 AM |
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| Curried Tuna Sandwich |
7 oz Water packed tuna;
1/2 c Mayonnaise; (low-cal 4 me)
1 ts Lemon juice;
1/4 ts Curry powder
1/4 ts Prepared horseradish;
12 sl White bread* cut in circles
Softened Butter OR MARGARINE
Drain and flake tuna. Combine all ingredients, except bread and butter. Spread each bread around with butter and tuna mixture. Tops may be decorated with spring of parsley, bit of pimineto or olive slice. Makes 12 opened faced sandwiches.
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| posted @ 4:02 AM |
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| Crunchy French Toast |
1 Egg
1/3 c Milk
2 ts Sugar
1/4 ts Cinnamon
1/2 c Flaked coconut
1/3 c Crushed corn flakes
3 tb Butter
4 Slices of white bread
Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light golden on both sides, turning once. Serve with maple syrup.
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| posted @ 8:48 AM |
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| Crispy Corn Dogs |
10 Frankfurters
1 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
2 tb Yellow cornmeal
3 tb Shortening
1 Egg, beaten
3/4 c Milk
oil or shortening for frying
In medium bowl, mix flour, cornmeal, sugar, baking powder and salt.
With pastry blender or fork, cut in 2 T shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels.
Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, about 1 minute on each side. Insert wooden skewer in end of each. Serve hot, with mustard, if desired.
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| posted @ 8:47 AM |
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| Cream Cheese Sandwich |
2 tb Cream cheese
1 ts To 3 ts any of the following
Walnuts chopped
Pecans
Almonds
Or any other nut
Carrot grated
Cucumber diced
Green &/or red pepper diced
Celery diced
Orange diced
Apple diced
Pear diced
Raisins
Dates chopped
Clams minced
2 sl Bread (any kind)
In a small bowl, mix the cream cheese with a fork until it's creamy. Your might want add a few drops of milk to help process along. Then mix in the additional ingredients. Smooth this paste onto two slices of bread and fit then together. A cream cheese sandwich holds together nicely, so you might want to cut the sandwich into interesting shapes.
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| posted @ 9:51 AM |
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| Chilaquiles |
1 Doz corn tortillas, several days old
1 c Onions, chopped
2 Cloves garlic, pressed or 1/4 tsp garlic powder
2 ts Chili powder
1 ts Cumin powder
1 1/2 c Lowfat cottage cheese
1 1/2 c Crushed tomatoes
6 oz Grated jack or Cheddar cheese
Salt to taste
1 tb Oil
Cut tortillas into wedges or tear into strips.
Saute onions in oil for 5 min. (A non-stick or cast iron skillet that's ovenproof is ideal for this.)
Add tortilla pieces, chili powder, garlic, cumin and salt.
Toss until the tortilla pieces are wilted.
Puree cottage cheese and tomatoes in blender until smooth.
Stir gently into tortilla pieces.
Sprinkle with grated cheese.
Bake at 350 degrees F for about 20 min.
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| posted @ 9:45 AM |
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| Cheese and Fruitwich |
1/2 c Cream cheese, room temp.
1/8 c Peanuts, unsalted, chopped
1/2 Apple, cored, sliced, peeled
2 Drops lemon juice
2 Date-nut bread slices
Combine the cream cheese and nuts in a bowl.
Sprinkle the apple slices with the lemon juice to keep them from turning brown.
Take a slice of bread, spread with cheese and nut mixture and cover with apple slices. Use another slice of bread to top the sandwich and wrap well.
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| posted @ 8:16 AM |
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| Caramel French Toast |
1 c Brown sugar
1/2 c Butter
2 tb Corn syrup
12 Sl Sandwich bread
6 Egg; beaten
1 1/2 c Milk
1 ts Vanilla
1/4 ts Salt
Combine sugar, butter, and corn syrup in a small saucepan; cook over medium heat until thickened, stirring constantly. Pour syrup mixture into a 13x9x2-in baking dish. Place 6 slices of bread on top of syrup mixture. Top with remaining 6 slices of bread. Combine eggs, milk, vanilla, and salt, stirring until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 hours.
Bake, uncovered, at 350 degrees F. for 40 to 45 minutes or until lightly browned. Serve immediately. Yield: 6 servings.
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| posted @ 8:14 AM |
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| Brunch Pizza |
1/2 lb Boiled Ham, sliced
8 oz Part Skim Mozzarella Cheese, grated
2 Eggs
1/4 c Low-fat Milk
pn Dried Oregano
Pizza Crust, prepared or homemade
Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham into strips and put them on the dough. Sprinkle on the cheese.
Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano. Bake in a 375-degree oven for 20 to 30 minutes.
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| posted @ 4:48 AM |
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| Bologna and Cheesewitch |
1 lb Bologna
3/4 lb Swiss Cheese
1 tb India Relish
4 tb Chopped Onion
1/4 c Prepared Mustard
1/3 c Mayonnaise
6 Whole Hotdop Rolls
6 tb Butter
Using a meat grinder or food processor, grind together the Bologna and Swiss cheese. Mix into mixture India relish, chopped onion, mustard and mayonnaise. butter inside of each hotdog roll, and stuff the mixture equally into all 6 rolls.
Wrap each roll seperately in foil and refrigerate for at least 1 hour before baking. May also be frozen for later use. Bake foil wrapped rolls at 325 degrees F. for 25 mins. or until insides are all melted. Defrost before baking.
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| posted @ 4:47 AM |
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| Basic Pancakes |
3 c Flour
1 ts Salt
1 1/2 tb Baking powder
2 Eggs
2 c Milk
2 tb Oil
Mix dry ingredients then add eggs and milk and then gradually add oil. You can add blueberries or cooked rice or 2 teaspoons of cinnamon and 2 tablespoons of sugar.
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| posted @ 3:45 AM |
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