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Post by Julie on Sept 26, 2002 7:15:19 GMT -6
RICE - STUFFED CHICKEN
1/3 c. margarine, melted Salt to taste 1 tsp. ground ginger 1/2 tsp. finely shredded lemon peel 1/4 tsp. garlic powder 1 1/2 c. cooked brown or white rice 1 med. apple, chopped (about 1 c.) 1/2 c. chopped nuts 1/2 c. cut-up prunes 1/2 c. cut-up apricots 1/4 c. chopped celery 1 (3 lb..) broiler-fryer chicken 2 tbsp. margarine, melted 1/4 tsp. paprika
Mix 1/3 cup melted margarine, salt, ginger, lemon peel and garlic powder; toss with rice, apple, nuts, prunes, apricots and celery. Create a cavity in chicken by pulling neck skin away from the breast. Stuff this area first. Fasten neck skin to back with skewer, and fold back wings so tips touch. Fill body cavity lightly. Place any remaining stuffing in small, ungreased baking dish; cover and refrigerate. Place in oven with chicken the last 30 minutes of roasting. To roast chicken, tie and skewer drumstick to tail. Place chicken, breast side up, on rack in shallow baking pan. Mix 2 tablespoons margarine and paprika; brush over chicken. Roast uncovered at 350 degrees until thickest parts are done and drumstick meat feels soft, about 1 1/2 to 2 hours. Serves 6 to 7.
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Post by Julie on Sept 26, 2002 7:15:41 GMT -6
APRICOT RICE PUDDING
1 1/2 c. cooked short grain rice 1 1/2 c. skim milk 1/4 c. sugar 1 tbsp. butter or margarine 1 egg yolk 1/2 c. chopped apricots, cooked or raw 1 tsp. vanilla extract
Combine rice, 1 cup of milk, sugar, and butter in 2-quart saucepan. Cook until thick and creamy, about 20 minutes, stirring occasionally. Beat egg yolk with remaining 1/2 cup milk. Stir egg mixture and apricots into rice mixture. Cook 5-7 minutes, stirring occasionally. Add vanilla. Stir well. Serves 4.
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Post by Julie on Sept 26, 2002 7:16:01 GMT -6
MILLION DOLLAR SALAD
1 c. apricots 1 c. pineapple chunks 2 bananas 1 box vanilla pudding (instant)
Mix apricot, juice only, in vanilla pudding. Pour over fruit.
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Post by Julie on Sept 26, 2002 7:16:24 GMT -6
APRICOT - CREAM SALAD
1 lb. dried apricots, pitted 2 c. water 1 pkg. (6 oz.) orange-flavored gelatin 15 lg. marshmallows, diced 2 c. dairy sour cream 2 tsp. lemon juice Lettuce leaves
Combine apricots and water in saucepan; bring to a boil. Reduce heat and simmer 12 minutes, or until apricots are soft. Drain apricots, reserving cooking liquid. Prepare gelatin according to package directions, substituting reserved apricot cooking liquid for part of the water. Refrigerate until partly thickened. Meanwhile, mash apricots or puree apricots in food processor or blender. Add mashed apricots to partly thickened gelatin. Pour mixture into a lightly oiled 1 1/2 quart mold. Refrigerate until firm. In a bowl, combine marshmallows, sour cream and lemon juice. Refrigerate, covered, overnight. To serve salad, unmold gelatin onto a platter lined with lettuce leaves. Serve marshmallow mixture as a dressing for salad. 6 to 8 servings.
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Post by Julie on Sept 26, 2002 7:16:46 GMT -6
APRICOT SALAD
1 (3 oz.) box orange Jello 1 c. boiling water 1 (6 oz.) jar apricots baby food 1 c. Cool Whip
Add water to gelatin. Stir until dissolved. Add apricot baby food. Chill and fold in Cool Whip.
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Post by Julie on Sept 26, 2002 7:17:11 GMT -6
SPICED APRICOTS OR PEACHES
1 (14 oz.) can apricots or peaches 1/4 c. cider vinegar 1/2 c. sugar 12 whole cloves 1 (2-inch) stick cinnamon
Drain apricot liquid into saucepan. Add vinegar, sugar, whole cloves, and cinnamon. Add fruit, simmer uncovered 10 minutes. Refrigerate.
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Post by Julie on Sept 26, 2002 7:17:37 GMT -6
APRICOT COBBLER
2 3/4 c. mashed fresh apricots, pitted but not peeled (20 to 25 sm. apricots) 1 c. apple juice 1 c. pitted dates 1 tsp. cinnamon 1/3 c. oatmeal 1/3 c. dates 1/2 tsp. cinnamon
Spread apricots evenly in the bottom of a 6 x 10 inch baking dish. Pour apple juice in a blender and add dates. Puree, then add 1 teaspoon cinnamon. Pour over apricots. Make topping by grinding oatmeal, dates, and 1/2 teaspoon cinnamon in blender.
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Post by Julie on Sept 26, 2002 7:18:03 GMT -6
APRICOT COBBLER
1 pkg. ready to bake biscuits 1 (No. 2 1/2) can peeled apricot halves 3 tbsp. flour 3 tbsp. brown sugar 1/4 c. honey
Pour apricot juice into small saucepan; reserve drained apricots. Add flour and sugar to juice; place over medium heat; cook, stirring constantly, until mixture thickens. Remove from heat. Place apricot halves in oblong glass baking dish, 10 x 6 x 1 1/2 inches. Pour cooked juice over apricots. Arrange biscuits over apricots. Pour 1/2 teaspoon honey over each biscuit. Bake in 350 degree oven for about 25 minutes or until biscuits are brown.
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Post by Julie on Sept 26, 2002 7:19:18 GMT -6
WHITE RUSSIAN BLACKBERRY CHEESECAKE
1/2 c. butter or margarine 2 tbsp. Kahlua 2 c. shortbread cookie crumbs 1 c. blackberries 1 to 2 tbsp. sugar 2 to 3 tbsp. Minute tapioca 16 oz. cream cheese, softened 1 c. sugar 3 eggs 1 c. sour cream 1/2 c. whipping cream 1/4 c. Kahlua 3 tbsp. vodka 1/2 c. blackberry Jello 1 tbsp. vodka 1 c. whipped topping 3 tbsp. Kahlua
Preheat oven to 350 degrees. Heat butter in saucepan over medium heat until light brown, stirring constantly. Remove from heat. Stir in 2 tablespoons Kahlua. Add cookie crumbs; mix well. Press onto bottom and halfway up side of greased 10 inch springform pan. Spread blackberries over crumbs. Sprinkle with 1 to 2 tablespoons sugar and tapioca. Combine cream cheese and 1 cup sugar in mixer bowl;mix well. Add eggs one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup Kahlua and 3 tablespoons vodka; mix well. Pour over blackberries. Place shallow pan half full of hot water on lower rack of oven. Bake cheesecake for 1 hour to 1 hour and 15 minutes or until center is set.
Chill for several hours to overnight. Remove side of pan. Bring blackberry jelly to a boil in saucepan, stirring frequently. Stir in 1 tablespoon vodka. Drizzle by teaspoonfuls over side of cheesecake. Pour remaining jelly mixture over top of cheesecake, spreading to edge. Chill until set. Garnish with mixture of whipped topping and 3 tablespoons Kahlua. Yield: 16 servings.
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Post by Julie on Sept 26, 2002 7:19:42 GMT -6
MILLIONAIRE'S FRUIT SALAD
1 (20 oz.) can pineapple chunks in their own juice, drained, reserving liquid 1 (11 oz.) can mandarin orange sections, drained, reserving liquid 3 rounded tbsp. cornstarch 1 (8 oz.) carton plain yogurt 1 1/2 tbsp. sugar 1 tsp. vanilla extract 1 c. halved, seedless grapes 1 banana, sliced 1 tart apple, cut into chunks 2 fresh, ripe peaches, pitted and sliced 1 c. fresh raspberries or blackberries
In a small saucepan over medium heat, cook pineapple liquid and mandarin orange liquid with cornstarch, stirring constantly, until thickened. Remove from heat and let cool. In a large bowl, combine yogurt, sugar and vanilla. Stir in completely cooled juice mixture. Stir in pineapple, orange segments, grapes, banana, apple chunks, and peach slices. Spoon into large, clear serving bowl and scatter berries over the top of the salad. Cover and refrigerator until well chilled. Yields 12 side servings.
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Post by Julie on Sept 26, 2002 7:20:03 GMT -6
FRUIT CRISP - APPLE, BLACKBERRY, ETC.
Apples, blackberries, etc. (1 can filling or equiv. of fresh fruit) 1 c. flour 1 c. sugar 1 tsp. baking powder 1 tsp. salt 1 stick butter, melted 1 egg Cinnamon (optional)
Mix dry ingredients together. Add 1 stick melted butter and 1 egg; mix together. Spray baking dish with Pam. Put fruit in bottom of baking dish. Pour mixture over fruit. Sprinkle with cinnamon. Bake at 350 degrees until golden brown, about 10-15 minutes.
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Post by Julie on Sept 26, 2002 7:20:24 GMT -6
BLACKBERRY SYRUP
6 c. mashed peaches 6 c. sugar 1 pkg. frozen blackberries, mashed 1 c. crushed pineapple, with juice 1 (8 oz.) jar maraschino cherries, chopped (optional)2 (6 oz.) pkgs. blackberry jello
Cook these ingredients 20 minutes, then add: Bring to a good boil. Fill pint jars; seal.
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Post by Julie on Sept 26, 2002 7:20:44 GMT -6
BLACKBERRY JAM
2 c. blackberries 4 c. rhubarb 4 c. sugar Pinch salt
Clean berries, rhubarb. Cut rhubarb into one inch pieces. Combine fruit with 2 cups sugar, heat, boil 3 minutes. Add rest of the sugar, pinch salt, boil four minutes. Pour into sterilized jars. Seal. Makes three pints.
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Post by Julie on Sept 26, 2002 7:21:04 GMT -6
BLACKBERRY FREEZER JAM
3 c. blackberries, crushed 5 1/4 c. sugar 1 box Sure-Jell fruit pectin
Measure berries into large bowl; thoroughly stir in sugar and let stand 10 minutes. Mix 3/4 cup water and Sure-Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. At once, stir into fruit and continue stirring 3 minutes. Immediately put into prepared containers (freezer jars or cartons that have been scalded), leaving 1/2 inch space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer until ready for use.
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Post by Julie on Sept 26, 2002 7:21:24 GMT -6
JAM CAKE
2 c. flour 1 tsp. soda 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1 1/2 c. sugar 3 eggs 1 c. blackberries 3/4 c. buttermilk 1/2 c. shortening
ICING: 1 stick butter 1 box powdered sugar Berry juice Dash of salt
Cream shortening and sugar until fluffy. Add eggs one at a time, add drained berries. Alternate the buttermilk and dry ingredients. Bake in two 8 or 9 inch pans at 375 degrees for 35 minutes. Mix together.
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Post by Julie on Sept 26, 2002 7:21:47 GMT -6
DIET BLACKBERRY JAM
4 c. crushed blackberries 8 tbsp. liquid sweetener
Measure crushed blackberries into a kettle. Add sweetener and stir well. Boil rapidly, stirring constantly until mixture thickens. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 1 pint. 1 tablespoon = 10 calories.
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Post by Julie on Sept 26, 2002 7:22:06 GMT -6
OLD FASHIONED BLACKBERRY PIE
1 c. sugar 2 tbsp. minute tapioca 1/8 tsp. salt 1/2 tsp. grated lemon peel 3 c. fresh blackberries 1 tbsp. butter or margarine
PASTRY FOR 9 INCH PIE, DOUBLE CRUST: 2 c. flour 1 tsp. salt 3/4 c. shortening 1/3 c. cold water
Blend sugar, tapioca and salt in bowl. Add blackberries and lemon peel. Stir and set aside while making crust. Pastry crust: Sift flour and salt into a bowl. Cut in shortening with blender. Add water and toss lightly. Make two balls. Roll out bottom crust. Place in pie pan and add filling. Dot with butter. Roll out top crust. Dampen lower crust edge. Place top crust on. Seal edges. Cut designs with sharp knife for escape of steam. Sprinkle with a small amount of sugar. Bake 425 degrees for 15 minutes, then 375 degrees for about 40 minutes.
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Post by Julie on Sept 26, 2002 7:22:25 GMT -6
EASY BLACKBERRY COBBLER
2 c. sugar 1/3 c. butter 2 c. flour 2 tsp. baking powder 1 tsp. salt 1 c. milk 2 c. blackberries 2 c. boiling water
Cream 1 cup sugar with butter; add flour, baking powder, salt and milk; mix well. Pour into 12 x 8 x 2 inch baking pan. Pour blackberries over batter. Sprinkle remaining sugar over berries. Pour boiling water over top. Bake at 350 degrees for 50 minutes or until golden brown. Serve plain or with cream.
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Post by Julie on Aug 26, 2002 20:33:35 GMT -6
I want to go on a diet. A friend told me about the low-carbohydrate diet. I don't know much about it but have heard some bad things about it. The other one I am interested in is Weight Watchers but it seems expensive because you have to pay even if you don't go to the meetings. Can you tell me something about safe diets to go on and what expenses are involved in each?
Thank you, Julie
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Post by Julie on Sept 7, 2002 8:29:05 GMT -6
1 qt. fresh strawberries 1 qt. sugar 1 tbsp. cold water
Wash and drain fruit for a short time. Place berries and sugar in a large kettle. Add cold water. Place over very slow heat until the sugar is melted. Turn heat up higher and when fruit begins to boil, check the clock and boil well for exactly 10 minutes. Remove from heat. Skim and pour into shallow platters where fruit will not be more than 1 inch deep. Leave overnight. In the morning, each berry will be lying in a delicious thick syrup. Bottle in cold, sterilized jars. Yield: 2 quarts.
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Post by Julie on Sept 7, 2002 8:29:46 GMT -6
Spread mustard on both sides of 6 pork chops. Brown in skillet approximately 10 minutes, turning frequently. Add 1 can chicken rice soup, 1/2 can full of water and simmer for 25 to 30 minutes. Serve with rice.
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Post by Julie on Sept 7, 2002 8:30:26 GMT -6
6 or more apples, peeled, cored & quartered 3/4 c. sugar 1 tsp. cinnamon 3/4 c. flour 1/3 c. butter or margarine Pie shell
Put apples in pie shell; use more than 6 if desired. Mix 1/4 cup of sugar and cinnamon; sprinkle on top. Put a pot lid on top of pie. Bake at 425 degrees for 10 minutes. Combine 1/2 cup of sugar, flour and butter and use low speed of mixer to make crumbs. Take pot lid off pie; sprinkle with crumbs. Bake at 350 degrees for 35 minutes.
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Post by Julie on Sept 7, 2002 8:31:06 GMT -6
PART 1: 1 head cabbage 1 1/2 c. sugar 1 tsp. dry mustard 1 tsp. celery seed
PART 2: 1-2 tbsp. sugar 1 tsp. salt 1 c. vinegar 3/4 c. oil
Bring Part 2 ingredients to a boil. Put Part 1 over Part 2 and set overnight. For variation add chopped onions, green peppers and carrots.
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Post by Julie on Sept 7, 2002 8:31:37 GMT -6
3 gals. chopped tomatoes 14 stems celery 14 sprigs parsley 12 bay leaves 8 med. sized onions 20 whole cloves (optional) 1 1/4 c. flour 1 1/2 c. sugar 1 tsp. pepper 3 tbsp. salt 1/4 lb. butter
Cook tomatoes, onions, celery, and parsley together until soft. Strain. Mix flour, sugar, salt, and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into sterilized jars and seal.
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Post by Julie on Sept 7, 2002 8:32:06 GMT -6
1 c. all-purpose flour 1 tsp. sugar 1/4 tsp. dried basil OR 2 tbsp. fresh basil, minced 1 tbsp. parsley, minced 1 egg Vegetable oil for frying 1 tsp. baking powder 3/4 tsp. salt 1 (28 oz.) can tomatoes, drained 1 tbsp. onions, minced 1/2 tsp. Worcestershire sauce
In a large bowl, combine flour, baking powder, sugar, basil and salt. Cut tomatoes into 1/2 inch pieces and drain further on a paper towel. Add them to the flour mixture along with onion, parsley and Worcestershire sauce, but do not mix in. In small bowl, beat egg and add it to the flour-tomato mixture. Blend lightly with a fork. Heat oil (about 1/4 inch) in fry pan. Drop the batter by tablespoons into hot oil. Fry until golden brown on both sides. Keep fritters warm in oven until serving. Serves 4 - 6.
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Post by Julie on Sept 7, 2002 8:32:46 GMT -6
1 c. quick rolled oats 1 1/2 c. boiling water 1/2 c. butter or margarine 1 c. brown sugar 1 c. white sugar 2 eggs, beaten 1 1/2 c. flour 1 tsp. soda 1 tsp. cinnamon
TOPPING: 6 tbsp. melted butter or margarine 1/2 c. brown sugar 1/2 c. coconut 1/2 c. chopped nuts (optional) 1/2 tsp. vanilla
Pour boiling water over oats; stir and cool. Cream together butter, brown sugar, white sugar, eggs. Sift together flour, soda, cinnamon and add to creamed mixture. Add oats; mix well.
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Post by Julie on Sept 7, 2002 8:33:35 GMT -6
1 1/2 c. sugar 1/2 c. oil or Crisco 2 1/2 c. flour 1 c. milk 1 egg 1 tsp. vanilla 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. cloves 1 tsp. baking soda
Cream oil and sugar; mix thoroughly. Add remaining ingredients, beat well. Pour into 2 (8 inch) pans. Bake at 350 degrees for 30 minutes. If you want to have a crumb topping (not needed) hold out 3/4 cup of creamed mixture before adding rest of ingredients, then add to top of cake just prior to baking. Cake is great hot or cold; served with or without butter or margarine.
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Post by Julie on Sept 7, 2002 8:34:13 GMT -6
3 1/2 c. flour 2 c. sugar 1 c. shortening
Rub ingredients together until "crumbly." Set half of mixture aside for later. Add to other half: 2 eggs 1 c. milk Mix together well and pour into three 8-inch pie pans. Sprinkle mixture that was set aside on top of each pan. Bake at 350 degrees for 30 to 35 minutes.
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Post by Julie on Sept 7, 2002 8:34:52 GMT -6
1 egg 2/3 c. milk 2 tbsp. sugar 1 1/4 c. flour 1 tsp. baking powder 1/4 tsp. salt
Beat egg with milk. Blend dry ingredients and gradually add the milk mixture, beating until batter is smooth. Pour batter into funnel and drop batter into hot grease. Fry on each side until golden brown. Drain and sprinkle with powdered sugar.
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Post by Julie on Sept 7, 2002 8:35:24 GMT -6
4 c. flour 2 c. brown sugar 1 c. butter 2 c. boiling water 2 tsp. baking soda 1 c. molasses
Work flour, sugar, and butter into fine crumbs. Set aside 1 1/2 cups for topping. Mix water, molasses, and baking soda together, and add remaining crumbs. Pour into greased and floured 9 x 13 inch cake pan. Bake at 350 degrees for 35 minutes.
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