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Volume 12
Hello
everyone, I can't believe it's almost April. Before long we will be
talking Holiday recipes.
I made a Yahoo group just for The Recipe Den
I hope you will join. There will be more recipes, and tips plus chat and
links to exchange
http://groups.yahoo.com/group/
recipeden/?yguid=118969826
I am always looking for tips,
tricks and recipes. Let me know if you would like to contribute, I will
give you credit for any thing you submit for the newsletter.
recipeden@recipeden.com
Baked Breast of Chicken
Excelsior
Serving Size : 4
4 boned and skinned chicken breast halves
1/4 c Butter or margarine -- melted
Garlic salt
1 tsp Paprika
3 tbsps Lemon juice
1 c low fat sour cream -- at room temperature
1/2 c Sherry
8 ozs Canned mushrooms -- drained
1 Dash pepper
Preheat oven to 375. Sprinkle chicken with garlic salt to taste. Mix
together melted margarine or butter, paprika and lemon juice. Brush
chicken well with butter mixture and place in shallow baking pan.
Bake, tented with foil, about 30 minutes or until tender, brushing
with remaining butter mixture occasionally to keep from drying.
In a bowl, blend together sour cream, sherry or broth, mushrooms, and
pepper. Pour over chicken for last 15 minutes.
Per serving: 274 Calories; 14g Fat (52% calories from fat); 23g
Protein; 6g Carbohydrate; 86mg Cholesterol; 433mg Sodium
Spiced Red Fruit
Compote
Recipe By :Woman's World Magazine, August 24,
1999
Serving Size : 4
Categories : Desserts Fruits
4 ripe red plums -- pitted & halved
2 cups strawberries -- hulled and halved
1 3/4 cups raspberries
2 tablespoons light brown sugar
2 tablespoons cold water
1 cinnamon stick
3 pieces star anise
6 cloves
1 cup nonfat plain yogurt
Place first 8 ingredients in heavy pan and heat without boiling until
sugar dissolves and fruit juices run. Cover pan and let fruit infuse over
very low heat, about 5 minutes. Remove spices from compote before serving
warm with a dollop of yogurt on each serving. Makes 4 servings.
Per Serving (excluding unknown items): 192 Calories; 4g Fat (16.0%
calories from fat); 6g Protein; 40g Carbohydrate; 12g Dietary Fiber; 1mg
Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 1/2
Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Per serving; 158 cals; 6g protein, 2g fat; 1mg chol, 32g carbs,
50mg sodium, 5g fiber
WW Points: Per serving: Calories 158 (11% from fat); 2g Total Fat; 4g
Fiber (3 Points)
Double Chocolate Muffins
1 cup soft tofu (mashed or blended)
1 1/2 cups milk
1 egg
1/2 cup vegetable oil or margarine
1 cup wheat germ
1 1/2 cups whole wheat flour
4 tsp. baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa
1/2 cup white sugar
1/2 cup chocolate chips or carob chips
1/2 cup chopped walnuts
Mix the dry ingredients in a large bowl. Mix the moist ingredients in a
small bowl and add this to the dry ingredients. Mix just enough to combine
ingredients (approx. 15 times) Put batter in greased muffin tins, 2/3
full.
Bake in pre-heated 375 degree oven for 18-20 minutes. Makes about 18 large
muffins.
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By Jen Geib
April 15, 2003
Spiced Shortbread
Recipe By : Penzey's
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
1/2 c granulated sugar
1 c butter -- at room temperature
2 1/2 c all-purpose flour
1 tsp cardamom
2 tsps vanilla
1/4 tsp almond extract
Icing:
1 c powdered sugar
1/4 tsp vanilla
1/4 tsp almond extract
1 1/2 tbsps milk -- to 2 1/2 tbsp
Preheat oven to 350°. Grease a glass 8" by 8" pan.
Beat butter and sugar together until fluffy, sift in flour and
cardamom, plus vanilla and almond extract, mix well. The dough will
be on the dry and crumbly side.
Press the dough evenly and firmly into the pan, bake for 30-35
minutes, until the edges are golden and the center is firm to the
touch. Cut carefully into squares while warm, then let cool in the
pan before icing.
To prepare icing, sift sugar into a small bowl. Add vanilla and
almond extract. Drizzle in milk while mixing with a small whisk or a fork, add milk slowly enough that you can stop when a good drizzling
consistency is reached.
Yield: 24 small squares. Prep. time: 10 minutes. Baking time: 30-35
minutes.
Per serving: 146 Calories; 8g Fat (46% calories from fat); 1g
Protein; 18g Carbohydrate; 21mg Cholesterol; 78mg Sodium
Antipasto Spread
ingredients for 7 servings :
2 x 4 oz cans mushroom stems and pieces, drained and finely chopped
1 14 oz can artichoke hearts, drained and finely chopped 1 10 oz jar
pimiento stuffed olives, drained and finely chopped
1 6 oz can ripe olives, drained and finely chopped
1/4 c Chopped green pepper
1/2 c Chopped celery
3/4 c Vinegar
3/4 c Olive oil
1/4 c Instant minced onion
2 1/2 tsp Italian seasoning
1 tsp Onion salt
1 tsp Salt
1 tsp Seasoned salt
1 tsp Garlic salt
1 tsp Sugar
1 tsp Cracked black pepper
preparation:
Combine first 6 ingredients, mixing well; set aside. Combine remaining
ingredients in a saucepan; bring to a boil. Pour dressing over vegetables;
place in a large jar with a tight fitting lid. Shake jar to stir
ingredients; refrigerate overnight. Serve spread with assorted crackers.
Eastern
North Carolina BBQ Sauce, a la Egerton
Eastern North Carolina BBQ Sauce, a la Egerton
2 cups cider vinegar
1 tablespoon peppercorns
1 teaspoon celery seed
1 teaspoon salt
1 tablespoon red pepper flakes
1 onion -- finely chopped
1 cup water
Preparation:
Combine in a large saucepan. Bring to a boil, reduce heat, and simmer
uncovered for an hour. Strain to remove the peppercorns if you like.
From: The Book "Southern Food"
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