|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CRANBERRY-SWEET
POTATO
QUICK BREAD
~Shared
by Treva, NC
This makes a lovely gift wrapped in colorful cellophane and decorated
with ribbon.
2 & 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup no-sugar-added canned mashed sweet potato
3/4 cup egg substitute
1/3 cup orange juice
1/4 cup margarine, melted
1 cup chopped cranberries
Cooking spray
2 tablespoons sliced almonds
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; make a well in center of
mixture.
Combine sweet potato, egg substitute, orange juice, and margarine in a
bowl; add to dry ingredients. Stir just until moist. Fold in
cranberries.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray;
sprinkle almonds over batter. Bake at 350° for 1 hour and 10 minutes or
until a wooden pick inserted in center comes out clean. Let cool in pan
10 minutes on a wire rack; remove from pan. Let cool completely on wire
rack.
Yield: 16 servings (serving size: 1 slice)
CALORIES 163 (20% from fat); FAT 3.6g IRON 1.5mg; CHOLESTEROL 0.0mg;
CALCIUM 47mg; CARBOHYDRATE 29.3g; SODIUM 169mg; PROTEIN 3.6g; FIBER 1.2g
Source: Cooking Light, NOVEMBER 1996
OVEN
FRIED ZUCCHINI CHIPS
~Shared
by Marilyn, OH
3 medium zucchini
1/4 cup frozen egg substitute, thawed
2 Tbsp. Italian dressing
1/2 cup fine, dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray
Cut zucchini into 1/4 inch thick slices; set aside. Combine egg
substitute and Italian dressing in a small bowl; stir well. Combine
bread crumbs, Parmesan cheese and pepper in a small bowl; stir well.
Dip zucchini in egg mixture; dredge in bread crumb mixture. Place
zucchini on a baking sheet coated with cooking spray. Bake at 475
degrees for 5 minutes; turn and bake an additional 5 minutes or until
golden. Serve immediately.
Yield: 8 servings - 1/2 cup serving
CREAMY
PESTO CHICKEN
& BOW TIES
~Shared
by Treva, NC
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
On-hand ingredients like cream of chicken soup, pasta and prepared
pesto sauce combine with chicken to make a mouthwatering dinner that's
on the table in 30 minutes.
Ingredients:
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound),
cut into cubes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup pesto sauce
1/2 cup milk
3 cups bow tie pasta, cooked and drained
Directions:
Heat the butter in a 10-inch skillet over medium-high heat.
Add the chicken and cook until well browned, stirring often.
Stir the soup, pesto sauce and milk in the skillet and heat to a
boil. Reduce the heat to low. Cook for 5 minutes or
until the chicken is cooked through. Stir in the pasta and
cook until the mixture is hot and bubbling.
Nutritional Values per Serving
Using Campbell's Cream of Chicken Soup: : Calories 564, Total Fat 18g,
Saturated Fat 7g, Cholesterol 89mg, Sodium 781mg, Total Carbohydrate
61g, Dietary Fiber 4g, Protein 37g, Vitamin A 9%DV, Vitamin C 0%DV,
Calcium 7%DV, Iron 17%DV
Nutritional Values per Serving
Using Campbell's 98% Fat Free Cream of Chicken Soup: : Calories 533,
Total Fat 15g, Saturated Fat 6g, Cholesterol 85mg, Sodium 541mg, Total
Carbohydrate 61g, Dietary Fiber 3g, Protein 36g, Vitamin A 10%DV,
Vitamin C 0%DV, Calcium 7%DV, Iron 17%DV
Source: Campbell's Kitchen
MILLION
DOLLAR MARINATED
SALAD
~Shared
by Marilyn, OH
DRESSING:
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
3/4 cup chopped parsley
1 1/2 teaspoons thyme
2 cups vegetable oil
3/4 cup vinegar
Mix dressing ingredients together and set aside.
SALAD:
1/2 pound fresh shrimp, cleaned and cooked
1 (8-ounce) can bamboo shoots, drained
1 (8-1/2-ounce) can artichokes, drained and quartered
1 (14-ounce) can hearts of palm, drained and cut into bite-sized pieces
8 ounces fresh mushrooms, sliced
1 pint cherry tomatoes
In a large bowl, combine salad ingredients. Pour dressing
over salad and toss. Cover and marinate overnight in
refrigerator. Serve on individual beds of lettuce.
SERVING: 8 - 12
SHRIMP
SCAMPI WITH GARLIC
BREAD
~Shared
by Treva, NC
Marinate: 30 minutes
Prep: 25 minutes
Cook: 25 minutes
Serves: 4
This scampi is just as good as you'll find in a restaurant.
The shrimp are flavored with a lemon-garlic marinade and served with
slices of crusty garlic bread for mopping up the sauce.
1 tablespoon lemon zest
5 tablespoons olive oil
4 teaspoons chopped fresh oregano leaves
4 cloves garlic, minced
1/2 teaspoon ground black pepper
24 fresh or frozen jumbo shrimp, shelled and deveined
2 tablespoons lemon juice
3 tablespoons unsalted butter
1 package (10 ounces) Pepperidge Farm® Garlic Bread
Sprigs fresh oregano leaves
Stir the lemon zest, 3 tablespoons oil, 1 teaspoon oregano, 2 teaspoons
garlic and the black pepper in a shallow nonmetallic dish or a gallon
size resealable plastic bag. Add the shrimp and turn to
coat. Cover the dish or seal the bag and refrigerate for 30
minutes.
Heat the remaining oil in an 8-inch skillet over medium heat. Add the
remaining garlic and cook and stir until tender. Stir in the
lemon juice and remaining oregano. Remove the skillet from
the heat. Add the butter and stir until the butter is
melted. Keep warm.
Prepare the bread according to the package directions. Cut each bread
half diagonally into 6 (1/2-inch thick) slices.
Heat the broiler. Place the bread slices onto a baking sheet.
Broil 7 inches from the heat for 2 minutes or until the bread is
toasted on both sides.
Remove the shrimp from the marinade and discard the marinade.
Heat the broiler. Place the shrimp on a rack in a broiler
pan. Broil the shrimp 6 inches from the heat for 5 minutes or
until the shrimp are cooked through, turning the shrimp over once
halfway through broiling.
Place the shrimp onto a serving platter. Drizzle with the
butter mixture. Serve with the bread. Garnish with
the oregano sprigs.
Nutritional Values per Serving
Using Pepperidge Farm Garlic Bread: : Calories 733, Total Fat 43g,
Saturated Fat 14g, Cholesterol 288mg, Sodium 844mg, Total Carbohydrate
47g, Dietary Fiber 4g, Protein 29g, Vitamin A 18%DV, Vitamin C 21%DV,
Calcium 10%DV, Iron 45%DV
Kitchen Clip When zesting citrus be sure to only use the outer layer.
The white layer just below the outer peel, called the pith, is very
bitter. The easiest way to remove the outer layer is to use a vegetable
peeler to peel long thin strips or grate it off with a zester or box
grater.
Source: Campbell's Kitchen
SALMON
CASSEROLE FOR
DUMMIES
~Shared
by Marilyn, OH
1 lg. can red salmon (14 3/4 oz.)
2 eggs, slightly beaten
1 1/4 cups crushed corn flakes, divided
1 cup milk
salt & pepper to taste
Mix salmon, eggs, 1 cup of the cornflakes, milk, salt and pepper.
Pour into buttered casserole (1 1/2 qt.)
Top with remaining corn flake crumbs.
Bake for 30 minutes at 350 degrees.
TASTY
2-STEP PORK CHOPS
~Shared
by Treva, NC
Prep: 5 minutes
Cook: 20 minutes
Serves: 4
Here's a great-tasting, family-friendly dish that features sautéed pork
chops in a creamy mushroom sauce - and it's on the table in 20 minutes
!
Ingredients:
1 tablespoon vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom
Soup (Regular or 98% Fat Free)
1/2 cup water
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add
the pork and cook until well browned on both sides.
Stir the soup and water in the skillet and heat to a boil.
Reduce the heat to low. Cover and cook for 10 minutes or
until the pork is cooked through.
Recipe Tips:
Garlic Pork Chops: Add 1 clove garlic, minced, to the skillet with the
pork chops.
Nutritional Values per Serving
Using Campbell's Cream of Mushroom Soup: : Calories 219, Total Fat 13g,
Saturated Fat 3g, Cholesterol 53mg, Sodium 583mg, Total Carbohydrate
6g, Dietary Fiber 1g, Protein 18g, Vitamin A 0%DV, Vitamin C 1%DV,
Calcium 1%DV, Iron 3%DV
Nutritional Values per Serving
Using Campbell's 98% FF Cream of Mushroom Soup: : Calories 200, Total
Fat 11g, Saturated Fat 3g, Cholesterol 52mg, Sodium 435mg, Total
Carbohydrate 6g, Dietary Fiber 1g, Protein 19g, Vitamin A 0%DV, Vitamin
C 1%DV, Calcium 3%DV, Iron 3%DV
Source: Campbell's Kitchen
CROCK
POT CHICKEN AND
TOMATOES
~Shared
by Marilyn, OH
4 chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
1/4 teaspon pepper
1/4 teaspoon paprika
1 Tbsp. oil
1 medium onion, chopped
1 small red pepper, chopped
1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 (14 1/2 oz) can crushed tomatoes
1 (10 oz) package frozen peas
Season chicken with salt, pepper, and paprika.
In a medium skillet, heat oil over medium-high heat; add chicken and
brown.
Put chicken in the crockpot.
In a small bowl, combine remaining ingredients except the peas; pour
over chicken.
Cover: cook on Low 7-9 hours (High 3-4 hours)
One hour before serving, add peas. Serve over cooked rice.
Makes 4 servings.
PARMESAN
CHICKEN
~Shared
by Treva, NC
"'People can't believe it when I tell them how little time it takes to
fix this delicious chicken,' reports Mollie Hall of San Ramon,
California. 'It's very moist inside and so pretty to serve with its
lovely basil-flecked coating.'"
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Flatten chicken to 1/4-in. Thickness. In a shallow bowl, combine bread
crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip
chicken into egg, then coat with crumb mixture. In a large skillet,
brown chicken in butter and oil over medium heat for 3-5 minutes on
each side or until juices run clear.
Source: Taste of Home
DIFFERENT
MACARONI SALAD
~Shared
by Marilyn, OH
1 (7 oz.) pkg. macaroni and cheese dinner
1/2 cup Miracle Whip
1/4 cup chopped pickles
1 small onion, chopped
8 crisply cooked bacon slices, crumbled
1 tomato, chopped
Prepare dinner as directed on package. Add remaining ingredients; mix
well.
Chill. Add additional salad dressing before serving, if desired.
Makes 4 to 6 servings.
GINGER
GEMS
~Shared
by Treva, NC
3/4 cup butter, margarine can be used
1 cup white sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/4 teaspoon salt (or to taste)
1 cup raisins, washed
Cream together butter and sugar and then add molasses and egg. In a
separate bowl, combine the dry ingredients and then add to creamed
mixture. Blend well. Stir in raisins. Roll dough into 1 inch balls and
then roll in granulated white sugar. Place on ungreased cookie sheet
and bake at 300 degrees for 10-12 minutes.
CHOCOLATE
MARSHMALLOW
CLUSTERS
~Shared
by Treva, NC
3 cups miniature marshmallows
1 cup milk chocolate chips
2 tablespoons butter or margarine
4 cups Honey Nut Clusters cereal
Heat marshmallows, chocolate chips and butter in 3-quart saucepan over
low heat 1 to 2 minutes, stirring constantly, until smooth.
Remove from heat; stir in cereal until evenly coated. Drop by
teaspoonfuls onto waxedpaper. Let stand about 1 hour or until
set. Store tightly covered.
About 3 & 1/2 dozen candies.
Microwave Directions: Microwave mashmallows, chocolate chips and butter
in large microwaveable bowl uncovered on High 1 to 2 minutes or until
mixture can be stirred smooth. Stir in cereal until evenly
coated.
PEANUT
BUTTER PIE
~Shared
by Treva, NC
1/2 cup peanut butter
1/2 cup milk
1 cup powdered sugar
4 oz. cream cheese
8 oz. Cool Whip
1 Graham cracker crust
1 mixer
1 bowl
Blend all ingredients with a mixer. Pour into Graham cracker crust.
Place pie into freezer for 3 hours, then serve.
DATE
NUT BREAD
~Shared
by Treva, NC
1 cup boiling water
8 ounces chopped dates
2 tablespoons butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 & 1/4 cups flour, stir before measuring
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or
pecans
;
;
;
;
;
Grease a 9x5x3-inch loaf pan.
Pour boiling water over dates in a medium bowl; add butter and set
aside. With mixer, beat sugars and egg until light. In another bowl,
combine the flour, baking powder, and salt. Add to the sugar mixture,
alternating with the date and water mixture. Stir in chopped nuts.
Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in
center comes out clean.
BLACK
BOTTOM SPECIAL
~Shared
by Treva, NC
3/4 cup Chocolate Syrup
1 quart Vanilla ice cream
1 & 1/2 cups Milk
1 tablespoon Instant coffee
Into each of 4-6 chilled 8 or 10 ounce glasses, spoon 3 tablespoon of
the chocolate syrup. Stir ice cream to soften slightly; quickly blend
in milk and coffee. Pour mixture over syrup in glasses. Trim with
shaved unsweetened chocolate, if desired.
CHICKEN
AND BACON ROLL-UPS
~Shared
by Treva, NC
Made hearty with shredded chicken, these easy sandwiches can be
endlessly adapted to suit any taste. Substitute chopped fresh basil or
chives for tarragon, use flavored wraps, or try an applewood-smoked
bacon for a smoky punch.
Yield: 4 servings (serving size: 1 wrap)
1/2 cup reduced-fat mayonnaise
1 teaspoon minced fresh tarragon
2 teaspoons fresh lemon juice
4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
2 cups shredded romaine lettuce
2 cups chopped tomato (about 2 medium)
4 center-cut bacon slices, cooked and drained
2 cups shredded skinless, boneless rotisserie chicken breast
Combine reduced-fat mayonnaise, minced tarragon, and fresh lemon juice
in a small bowl. Spread 2 tablespoons mayonnaise mixture over each
flatbread. Top each with 1/2 cup shredded romaine lettuce, 1/2 cup
chopped tomato, 1 bacon slice, crumbled, and 1/2 cup chicken. Roll up.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|