1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 14-1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, or as needed
In a large saucepan combine pork, cornmeal, chicken broth, thyme and
salt.
Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes
or
until mixture is very thick, stirring constantly. Line an 8x8x2-inch
baking
pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4
inches above top of pan. Spoon pork mixture into pan. Cover and chill in
the
refrigerator 4 hours or overnight. Un-mold; cut scrapple into squares.
Combine flour and pepper; dust squares with flour mixture. In large
skillet
brown scrapple on both sides in a small amount of hot oil. Serves 12.
CRUNCHY OAT TOPPING
6 Tbsp butter, unsalted
3/4 cup flour, all-purpose
1 tsp cinnamon
1/2 cup oats, rolled quick
3/4 cup sugar, brown; firmly packed
1/2 cup nuts, your choice; finely chopped
HAZELNUT CREAM SAUCE
1 cup cream, sour
1 cup coffee creamer, hazelnut flavor
Hazelnut Cream Sauce: Mix sour cream and hazelnut coffee creamer
together until completely blended. Spoon over lasagna when ready.
Lasagna: In a large pan of boiling, salted water cook lasagna noodles
until they are done. Drain and rinse under cold water. Return the
noodles to the pot and cover with enough cold water to cover the
noodles. Preheat oven to 350 degrees. Wash and drain berries. In a
large bowl combine the ricotta cheese, eggs and vanilla. Stir in the
berries. Set aside. Coat the bottom and sides of Two 9"X13" baking
pans with cooking oil spray. Layer 4 noodles across the bottom of each
pan overlapping slightly. Spread half of the filling over the noodles.
Make another layer of noodles and filling.
Prepare the topping: In a
medium bowl, use your hands to mix together all ingredients until
coarse crumbs form. Spread evenly over the berries in each pan.
Bake 45 minutes or until topping is golden brown and filling is bubbly.
Remove from the oven and let lasagna set 15 to 20 minutes in the pan
before cutting into squares. Place a lasagna square on the plate and
spoon over some hazelnut sauce over the top.
1. Preheat oven to 350 degrees F (175 degrees C). 2. Heat oil in a medium skillet, and sauté onion and garlic in until
soft. Stir in beans, and mash. Gradually stir in water, and heat
until warm. Remove from heat, and stir in the chili powder, cumin,
mustard, cayenne pepper and soy sauce. 3. Divide bean mixture and mashed sweet potatoes evenly between the
warm flour tortillas. Top with cheese. Fold up tortillas burrito
style. 4. Bake for 12 minutes in the preheated oven, and serve. Makes 12 servings
Iced Tea Honey Cake
3 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon lemon extract or oil
1 cup vegetable oil
1 cup honey
1 1/2 cups white sugar
1/2 cup dark brown sugar
1 12 ounce can iced tea, lemon or plain
1/3 cup orange juice
2 teaspoons pure vanilla extract
Slivered almonds, garnish
Instructions:
Preheat oven to 375 F.
Line a large baking sheet with parchment paper. Spray a 9 or 10-inch angel
food cake pan, not with a removable bottom, generously with nonstick
cooking
spray. Cut out pieces of parchment paper and make a collar inside the pan
to
extend its height. Spray all paper with nonstick cooking spray.
In a mixing bowl, fitted with the paddle attachment, blend the dry
ingredients together. Stop mixer, add all of remaining ingredients in
order
given, (except the almonds), and blend until smooth, scraping the inside
of
the bowl occasionally, (sides and bottom well) to ensure batter is smooth.
Batter will be loose.
Pour into the prepared pan and place on baking sheet. Sprinkle on the
almonds on the outer perimeter of cake.
Place in oven and bake at 375 F for ten minutes, and then reduce
temperature
to 325 F and bake for 60-80 minutes, or until cake tests done. Gently
press
cake with fingertips; it should spring back when touched or seem solid,
and
not as if there is hot, battery liquid just underneath the top surface.
Cake might cave a bit in inner ring - not a problem. Cool 15-20 minutes
before un-molding. Dust with confectioners sugar before serving. Serves
14-18
Recipe By :Very Lowfat Ckbk,Sharon Osborne (Diane Jennings)
2 1/4 Cups Powdered Milk
3/4 Cup Cornstarch
1/4 Cup Chicken bouillon -- granules
1/2 Teaspoon Seasoned Salt
2 Tablespoons Onion Flakes
Combine all ingredients and store in covered container. Mix 1/3 Cup dry
mix with 1 1/4 Cup cold water. Cook stirring constantly until mixture
thickens. Cook 2 more minutes. Use this instead of canned cream soups. Makes 9 servings with less than 1 gram fat per serving.
Variations: Mushroom Soup: Add 1/2 C finely chopped mushrooms Celery Soup: Add 1/2 C
minced celery Potato Soup: Add 1 C diced potatoes, cooked Chicken Soup:
Add 1/2 C diced chicken, cooked Vegetable Soup: Add 3/4 C mixed
vegetables, cooked Broccoli Soup: Add 1 C chopped broccoli, cooked Asparagus Soup: Add 1 C chopped asparagus, cooked The variations are endless, limited only to your imagination.
