I'm so sorry about not sending recipes yesterday. It's been a rough couple days with my neck and arm numbness. If you have any questions about any of these recipes, write Theresa at careese-forever@hotmail.com
Hello everyone, hope you all have a wonderful Thanksgiving!!!
{1} Low Carb Cranberry Sauce, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
https://www.youtube.com/watch?v=6NbCo72Ot5A
Keto Thanksgiving Meal
(1 tablespoon is 1 total carb)
1 cup fresh cranberries {I puree my berries though as I like jellied cranberry sauce and not the whole berries}
2/3 cup water
1 tsp unflavored gelatin (or 1 tablespoon packet*
2 ounces cold water
1 tablespoon butter (optional)
1/4 cup granulated sweetener
1/8 tsp orange extract or 1 drop orange oil
1/4 tsp vanilla
1/8 tsp salt (optional)
Mix 1 tsp (or one packet) unflavored gelatin with 2 ounces of cold water.
Mix until well dissolved. Set aside. ***you're only going to use 1 tsp of the mixture.
Unfortunately, it comes in a 1 tablespoon packet.
Boil 2/3 cup water, with the cup of fresh cranberries.
After berries pop and soften, add butter and granulated sweetener.
Mix well.
When sweetener is dissolved and mixture has thickened, add 1 tsp of
gelatin that was mixed with water.
Stir until all gelatin is dissolved.
Add extracts and oils. Taste for sweetness.
Let cool in fridge for 4 to 6 hours.
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Low Carb Miracle Biscuits, submitted by Theresa, careese-forever@hotmail.com
https://www.youtube.com/watch?v=0RBFMovz_PM&t=176s
For the biscuits:
1/3 cup almond flour
1/3 cup plus 2 tablespoons oat FIBER
1 tablespoon Sukrin: 1 granulated sweetener
1/2 tsp salt
1 tsp baking powder
1 egg
1 cup shredded mozzarella cheese
2 ounces cream cheese
3 tablespoons butter
Mix dry ingredients and the egg and set aside.
Melt mozzarella cheese and cream cheese on reduced power in the
microwave or melt together on low heat on the stove top.
Warm until the cream cheese and mozzarella are well mixed.
Add butter to mixture to melt it.
Add cheese mixture to the dry mix and combine.
You will need to use your hands to knead and combine the cheese and other ingredients.
To shape the biscuits you can use parchment paper and roll it out or shape it into biscuits
by hand (what I do). The recipe makes 12 biscuits.
Bake at 330 degrees for about 12 minutes.
Biscuits will be lightly browned on top and bottom.
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Low-carb Thanksgiving Stuffing, submitted by Theresa, careese-forever@hotmail.com
https://www.youtube.com/watch?v=71-MW0bvK3g&t=844s
[Southern Keto Chicken & Dressing]
Makes 8 servings
2 1/2 cups almond flour, sifted
1/2 cup crushed pork rinds (unflavored)
1/2 cup whey protein powder (unflavored)
1/4 cup oat fiber
2 tsp baking soda
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
3 Tbsp melted butter
2 Tbsp bacon fat
1 1/4 cup heavy whipping cream
1/2 cup water
1 tsp Amoretti Sweet Corn Extract (optional)
3 eggs
2 tsp ground sage (optional)
8 oz. cooked, shredded chicken (white & dark meat)
3-4 cups chicken broth
1 cup chopped celery
1/2 cup chopped onion
salt & pepper to taste
Boil the Chicken:
Place a whole chicken in a large pot, add enough water to cover.
(Be sure to check the cavity to remove the giblets and any packing material.)
Add 1 tablespoon of salt, and boil the chicken on medium high heat for 45 minutes or until done.
Once cool enough to touch, remove the skin and shred all the chicken into bite size pieces. Reserve.
Boil the remaining stock for about 15 more minutes to slightly reduce the stock for more concentrated flavor.
(If using purchased chicken stock, skip this step.)
Make the Cornbread:
Preheat oven to :425. If cooking in a cast iron skillet, preheat the skillet in the oven with 2 tablespoons of bacon fat.
In a large bowl, combine the dry ingredients and whisk well to combine: almond flour, crushed pork rinds, whey protein,
oat fiber, baking soda, garlic powder, onion powder, and salt.
In a measuring cup, combine the heavy cream, water and the optional sweet corn extract. Mix well.
Beat 2 of the large eggs in a small bowl. Mm(The third egg will be used later.)
To the dry ingredients, add the milk mixture, the 2 beaten eggs and the melted butter.
Stir to combine. Do not over mix.
Carefully add the batter to the preheated skillet. The oil should be hot and the batter should sizzle when added.
Bake for 25-30 minutes. Start checking at 20 minutes. A toothpick inserted into the center should come out clean with a few crumbs.
Allow to cool in the skillet.
Once cool enough to touch, break apart the cornbread into a very large mixing bowl.
Prepare the Aromatics:
In a small skillet over medium heat, sauté the chopped celery and onions in a pat of butter for about 7-8 minutes or until they are until slightly browned.
Add a cup of chicken stock to the skillet and increase the heat to medium high. Cook until the broth has been reduced, then add another cup of broth to the pan and continue to reduce until there are only a few tablespoons of liquid in the pan with the vegetables. This concentrates the flavor of the aromatic vegetables and the chicken stock. (There should not be much liquid, but the pan should not be dry.)
Set aside to cool.
Assemble the Dressing:
Preheat oven to 400ºF.
To the large mixing bowl with the crumbled cornbread, add the shredded chicken and sautéed vegetables.
In a small bowl or cup, beat one egg well and add 1 cup of the reserved chicken broth to temper the egg.
Mix well and set aside.
Add 2 cups of chicken broth to the dressing mixture and gently mix the dressing to combine.
Taste the mixture and season with salt and pepper to taste.
Pour the dressing into a well-buttered 9x13 casserole dish and distribute evenly.
Pour the egg/broth mixture evenly over the top of the dressing and use a spoon to gently combine the egg mixture
into the dressing mixture.
Remember that this cornbread will not absorb as much water as traditional cornbread, so don't over do it.
Cover with foil and place in a preheated 400 degree oven for 30 minutes.
Carefully remove the foil and bake an additional 20-30 minutes or until browned.
Allow to cool for at least 15 to firm up the dressing. Enjoy!
NUTRITIONAL INFORMATION:
Per serving:
Calories: 498
Total Fat: 39.8g
Total Carbs: 11.3g
Fiber: 4.4g
Net Carbs: 6.9g
Protein: 25.3g
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Creamy Cauliflower Mash and Keto Gravy, submitted by Theresa, careese-forever@hotmail.com
https://www.ketoconnect.net/recipe/creamy-cauliflower-mash/
yield: 4 servings
Creamy Mash Cauliflower
5 cups cauliflower chopped
4 tbsp Heavy Whipping Cream
3 tbsp Butter
5 cloves garlic minced
2 tsp rosemary (We use this!)
3 tbsp parmesan (We use this!)
1/2 tsp pepper
salt (to taste)
Gravy:
2 cups Stock/Drippings (you can use both or either)
1/2 cup Heavy Whipping Cream
4 tbsp Butter
1 tsp pepper
1/2 tsp xantham gum
Chop up 5 cups of raw cauliflower.
Bring pot of water to a boil (enough to cover all the cauliflower),
add the cauliflower and boil for 15 minutes or until tender.
Drain cauliflower and place in processor.
Cook butter, garlic and rosemary in a saucepan over medium heat until fragrant.
Add melted butter, garlic and rosemary to processor and pulse several times until well combined.
Add cream, parmesan, salt and pepper to processor and process until smooth and creamy.
Taste for salt level. Serve warm and enjoy!
Gravy
Combine cream, butter, broth/drippings in a sauce pan over medium high heat.
Bring to boil and then reduce to simmer for 10-15 minutes.
Add xantum gum and pepper.
Stir until gravy thickens and reduces down to consistency of your liking. Enjoy!
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Smothered Green Beans, submitted by Theresa, careese-forever@hotmail.com
http://www.plainchicken.com/2016/02/smothered-green-beans.html
serves 10
5 (15-oz) cans green beans, drained
1 lb bacon
2/3 cup brown sugar [I use Surkin Gold]
1/4 cup butter, melted
1/4 cup low-sodium soy sauce
1-1/2 tsp garlic powder
Preheat oven to 350 degrees.
Pour drained green beans in an ungreased 9 x 13-inch pan.
In a large skillet, cook bacon until almost done but not
too crispy.
Remove from skillet, drain on paper towel and chop.
Sprinkle cooked bacon on top of green beans.
Whisk together brown sugar, melted butter, soy sauce and garlic
powder. Pour over green beans. Bake for 40 minutes.
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{2} French Onion Chicken, submitted by Muriel, Muriel@wenells.us
Recipe By: Crème De La Crumb blog
Ingredients:
2 medium yellow onions, thinly sliced into rings
3 tablespoons butter
1 cup beef broth, plus 3 Tablespoons divided
4 chicken breasts, skinless, boneless
1 tablespoon oil
to taste salt and black pepper
1 teaspoon Italian blend herbs, or see note below
2 tablespoons flour
4 slices provolone cheese
4 slices Swiss cheese
3/4 cup parmesan cheese, shredded
fresh thyme or parsley, for topping
and black pepper, for topping
Directions:
Preheat oven to bake at 400 degrees or broil on low. In a large oven safe skillet (see note) over medium
high heat, melt butter.
Add onions and 3 Tablespoons beef broth and sauce onions for 3 to 4 minutes until translucent.
Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned
and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4 to 5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay.)
Transfer chicken to a plate and cover to keep warm and return the onions to the pan.
Sprinkle flour over the onions and stir for 1 minute over medium-high heat.
Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil.
Seasons with salt and pepper to taste.
Return chicken to pan and spoon some of the sauce over each piece of chicken.
Top chicken with one slice of provolone each, then one slice of Swiss, then 1/4 of the parmesan cheese.
Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely
and cheese are melted.
Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper
and serve.
Notes
If you do not have an oven safe skillet, you can use whatever pan you do have for the stove portion of the recipe, then transfer everything to a casserole dish or similar baking pan for the baking portion of the recipe.
If you do not have an Italian blend use 1/4 teaspoon dried basil & 1/4 teaspoon dried thyme & 1/2 teaspoon
dried oregano.
I missed the part about pounding the chicken to an even thickness and didn't do that. Chicken was wonderful.
I used a concentrated beef stock and water and added too much stock flavor, so it was a little strong.
This was still fantastic. It truly is like having a thick French onion soup base and chicken. YUM.
Doesn't take forever either. YUM. I was generous with the onions too. I love them. Fantastic flavor.
I made half this for the two of us.
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{3} Imitation Crab Meat Crab Cake, submitted by Jodi in Jackson, MO, tigger63755@charter.net
1 pound imitation crabmeat, diced
1 cup bread crumbs, divided
1 egg
2 tablespoons mayonnaise
2 tablespoons mustard
1 tablespoon dill weed
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
Directions
Combine crabmeat, 1/2 cup of bread crumbs, egg, mayonnaise, mustard, dill, lemon juice,
and Worcestershire sauce. Shape into 8 equal patties.
Place your remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover.
Refrigerate for 30 minutes.
In a large skillet coated with 2 tablespoons of olive oil, cook crab cakes over medium heat until
browned on both sides.
Imitation Crab Roll
"This inexpensive imitation crab roll recipe is a great alternative to the more costly traditional lobster roll.
A go-to recipe whenever you want a wallet-friendly taste of New England without actually having to go there!"
Ingredients
1/4 cup mayo
1 tablespoon lemon juice
1/4 cup celery, chopped
1 tablespoon parsley
Salt, to taste
Pepper, to taste
Pinch of cayenne
1 pound imitation crab meat
Split rolls
2 tablespoons melted butter
Directions
Combine the mayo, lemon juice, celery, parsley, salt, pepper,
and cayenne pepper.
Carefully add the imitation crab, in whole lumps.
Let mixture rest 5-15 minutes to allow flavors to meld.
Generously load into buns and brush tops liberally with butter.
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Pimento Macaroni and Cheese, submitted by Jodi in Jackson, MO, tigger63755@charter.net
http://www.pauladeen.com/bacon-pimento-macaroni-and-cheese
Bacon Pimento Macaroni and Cheese - Paula Deen Network
Ingredients
6 slices bacon
1/4 cup butter
1/2 cup all-purpose flour
4 cups half-and-half
1/4 teaspoon ground red pepper
2 (8 oz) packages cream cheese, softened
1 (4 oz) jar pimentos, diced, drained
1/2 teaspoon salt
1 lb. small penne pasta or macaroni, cooked, drained and kept warm
3 cups shredded smoked cheddar
3 cups shredded parmesan
Preparation:
Preheat the broiler. Spray five 1-cup ramekins with nonstick cooking spray.
In a large Dutch oven, cook the bacon over medium heat until crisp.
Remove from the Dutch oven and drain on paper towels.
Reserve 1/4 cup bacon drippings in the Dutch oven, and discard any remaining drippings.
Crumble the bacon set aside.
Add the butter to the drippings, and heat over medium-high heat until the butter melts.
Whisk in the flour, whisking until smooth.
Whisk in the half-and-half, and cook until the mixture is thickened and smooth, whisking constantly.
Add the ground red pepper. Stir in the cream cheese and let melt.
Add the pimentos and bacon. Season with the salt and pepper.
Add 2 cups smoked Cheddar and 2 cups Parmesan.
Spoon the pasta mixture evenly into the prepared ramekins.
Top with the remaining 1 cup Cheddar and 1 cup Parmesan.
Broil until cheese is lightly browned, about 4 minutes.
Let stand 10 minutes before serving.
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{4} Chilies en Nougades, submitted by Vicki in Sarasota
Parboil 12 Pasilla Chilies 5 minutes and seed them, cutting a slit down the side, leaving stem on.
Cook:
3/4 cup cooked rice
1/2 cup raisins
1/2 tsp salt
3/4 cup ground walnuts
1 1/2 cup milk
Sauté 1 lb ground beef with 1 tsp salt.
Stuff the chilies and heat covered in beef broth abut 20 minutes in a 350 degree oven.
To serve top w/ sour cream at room temp, walnuts and pomegranate seeds (optional).
To freeze stuff chilies and bag.
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{5} Chicken Alfredo Spaghetti Squash, submitted by Linda on Long Island, NY
1.5 lb boneless skinless chicken breast (1 Costco package)
4 cloves garlic, peeled and crushed
1 tsp fresh sage, chopped
1 spaghetti squash, cooked
2 tbsp flour
1 tsp salt
2 tbsp butter
4 oz cream cheese
1 /2 cup milk
1 cup chicken broth
1/2 cup parmesan cheese
To cook the spaghetti squash, cut it in half lengthwise.
Scoop out seeds and discard.
Place cut sides down in a sprayed glass pan and bake 400F 40 minutes.
Allow to cool to room temp.
Then use a table fork to scoop out the squash from the "shell" into "spaghetti".
You will have about 3 cups.
Meanwhile, simmer the chicken to cook, then chop.
When ready to assemble the meal, heat some olive oil and butter in a deep pan and
cook the garlic a bit. Add the sage and cook about 1-2 minutes.
Add the flour and salt and cook 1 minute.
Add the milk and chicken broth and whisk until a thick sauce is formed.
Add the cream cheese. Stir until smooth. Add the chicken, spaghetti squash.
Mix well. Add the parmesan -- mix. Cook until warm, then serve.
Recipe Notes:
Optional: Top each serving with shredded cheddar, cooked & crumbled bacon and sliced
green onion.
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{6} Cheesy Broccoli Rigatoni, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: Recipe from Theresa's Recipes, @ careese-forever@hotmail.com
http://www.uplateanyway.com/keto/cheese-danish-low-carb/
Ingredients
12 ounces uncooked rigatoni pasta
3 garlic cloves, minced...
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2 1/2 cups nonfat milk
5 cups fresh broccoli florets
2 cups shredded part-skim mozzarella cheese, divided
Directions
Cook pasta according to package directions.
Meanwhile, in a large saucepan, sauté garlic in butter over medium
heat for 2 minutes. Stir in flour and salt until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; set aside.
Drain pasta and toss with oil; set aside.
Add 1 inch of water to a large saucepan; add broccoli.
Bring to a boil.
Reduce heat; cover and simmer for 4 - 5 minutes or until crisp-tender.
Drain and rinse with cold water.
in a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer
1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese.
Repeat remaining layers. Top with remaining sauce and cheese.
Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.
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Homemade Hawaiian Macaroni Salad, submitted by Gary Birdsall in San Antonio, Texas, gary.birdsall@att.net
Source: By: AllFreeCopycatRecipes.com Test Kitchen
Link: https://www.allfreecopycatrecipes.com/Side-Dishes/Best-Hawaiian-Macaroni-Salad
This Hawaiian salad is loaded with vegetables and flavor. It is light and refreshing, perfect for
outdoor potlucks during the summer. No matter the occasion, this easy pasta salad will be a
new staple for your potluck table.
Serves 12
Prep Time 10 minutes
Chilling Time 10 minutes
Cook Time 15 minutes
Ingredients
1 pound elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk (not skim)
2 cups mayonnaise, divided
1 tablespoon brown sugar
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
4 green onions, thinly sliced
1 large carrot, finely grated
1 cup celery, finely chopped
additional salt and pepper, to taste
Directions
Bring 4 quarts of water to the boil. Add a teaspoon of salt and the macaroni and cook until very soft, for 15 minutes. Drain well and return to the pot.
Stir in the vinegar, tossing well, then let stand 10 minutes to cool.
In a medium bowl, combine 11/2 cups of the milk and 1 cup of the mayonnaise with the brown sugar.
Whisk into the cooled pasta and toss, adding salt and pepper.
In a small bowl, combine the remaining 1/2 cup milk with the remaining 1 cup mayonnaise,
stir in the green onions, carrot, and celery and toss with the pasta until well coated.
Cover and chill for at least 1 hour before serving. Taste and add additional salt and pepper as desired.
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{7} Slow Cooker Sausage Breakfast Casserole, submitted by John in New York
1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of
slow cooker.
Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green
onion. Repeat layering.
Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
Pour evenly over potato-sausage mixture.
Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes,
if desired.
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{8} Old Time Oven Peach Cobbler, submitted by Sam in Colorado
1 large can of sliced peaches, drained
1 cup Bisquick mix
1 cup of milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar
Preheat oven to 375
In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon
together until thoroughly mixed.
Stir in melted butter.
In a medium mixing bowl, stir sugar and peaches.
Spoon peaches over the cobbler crust.
Bake for 45 minutes to one hour or until crust is a golden brown.
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{9} Bacon Onion Foil Potatoes, submitted by Claudette in CA
These are great for backyard grilling
2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
1 large onion
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray.
Top each piece with equal portions of potatoes, bacon, onion,
1 packet onion soup powder and mix. Add salt and pepper to taste.
Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes.
Or you can bake it in the oven, at 350° for about 35 minutes or till
done. Let stand 10 minutes before serving.
Serve in foil, topped with sour cream if desired.
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{10} Peanut Butter Cookies, submitted by Pam in Kentucky
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375º.
Mix first six ingredients.
Add the rest of the ingredients.
Mix well.
Roll into balls and press down with a fork dipped in sugar or flour.
Bake for 10-12 minutes on ungreased cookie sheet
(I usually grease my cookie sheet anyway).
Ovens vary so your baking time may be less.
Just keep an eye on them.
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{11} Cracker Barrel Potato Casserole/Hash Browns Casserole, submitted by Angie in Kentucky
1 (2 lb) bag frozen southern style hash brown potatoes
1⁄2 cup onion, chopped fine
Aunt Jane's Krazy Mixed Up Salt, to taste (avail. at JanesKrazy.com) or McCormick's Season-All salt
1⁄2 cup melted butter (or margarine)
1 1⁄2-2 cups Colby cheese (I love cheese-but in this case, more is not necessarily better) or 1 1⁄2-2 cups cheddar cheese, shredded (I love cheese-but in this case, more is not necessarily better)
1 (10 1/2 ounce) can cream of chicken soup (sometimes I substitute cream of mushroom or cream of celery soups)
Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
(or one of mixed season salts from above).
Gently fold the potatoes into the mixture and pour into prepared pan.
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
Note: If you're looking for a one-dish meal you can add ham to this recipe.
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{12} Chocolate Oatmeal No Bake Cookies, submitted by Harold in New York
1/2 cup Butter
2 cup Sugar
1/2 cup Milk
4 Tbsp Cocoa
1/2 cup Peanut Butter
3 1/2 cup Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan.
Bring to a rolling boil, and boil for 1 minute.
Stir in the next 3 ingredients and drop onto wax/foil paper.
Let cool until set.
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{13} Jiffy Spoon Bread, submitted by Deb in Canada
1 (8 1/2 ounce) box Jiffy corn muffin mix
1 (16 ounce) can whole kernel corn
1 (16 ounce) can creamed corn
2 eggs, slightly beaten
1⁄2 cup margarine, melted
8 ounces sour cream
8 ounces cheddar cheese, shredded
Mix all together except cheese.
Spread evenly in a greased 9x13-inch pan.
Bake at 350° degrees for 35 minutes.
Remove from oven.
Sprinkle cheese on top.
Return to oven and bake for 10 more minutes, or until cheese melts.
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{14} Red Lobster Coconut Shrimp, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic Pinã colada mix, thawed
Directions
Starting with the tail, make a slit down the inner curve of each shrimp;
press lightly to flatten.
In three separate shallow bowls, place the flour, egg whites and coconut.
Coat the shrimp with flour; dip into egg whites, then coat with the coconut.
In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until
golden brown. Drain on paper towels.
In a small bowl, combine preserves and Pinã colada mix.
Serve with shrimp.
Yield: 4 servings.
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{15} Chicken, Bacon & Apricot Wraps, submitted by Laurel in Australia, tomee@ozemail.com.au
A fabulous combinations of flavors in this dinner party favorite.
Serves 8
8 dried apricots, chopped
8 dried pitted prunes, chopped
1/2 cup dried cranberries or cherries
1/4 cup brandy or Cointreau
1/2-3/4 cup ricotta or sieved cottage cheese
salt and ground black pepper
8 chicken Supremes or single breasts
8 rashers bacon (slices)
juice of 1 lemon
Mix chopped fruits with brandy. Microwave for 5 minutes or stand for an hour to absorb.
Cool. Mix in ricotta.
Season chicken pieces and wrap a rasher of bacon around the circumference of each piece so
its sits up like a small collar. Top with a small handful of the fruit mixture.
Chill until ready to cook.
Heat oven to 200°C. Place wraps on a baking tray or roasting dish (lined with baking paper to
save on washing up), squeeze over lemon juice and bake in the oven for 20 minutes until pale
gold and the juices run clear when chicken is skewered in the centre. Leave to stand for 5 minutes.
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{16} Mushroom Bundles, submitted by Sally in Idaho, grandmasal@gmail.com
source: Taste of Home
Yield: 12 servings
My guests rely on me to come up with yummy starters like these crispy mushroom appetizers
made for a New Year's party. They vanish before your eyes. —Tina Coopman, Toronto, ON
1 tbsp olive oil
1 cup chopped fresh mushrooms
1 cup chopped baby Portobello mushrooms
1/4 cup finely chopped red onion
2 garlic cloves, minced
1/4 tsp dried rosemary, crushed
1/8 tsp pepper
4 sheets phyllo dough (14 x 9-inch size)
3 tbsp butter, melted
2 tbsp crumbled feta cheese
Preheat oven to 375 degrees.
In a large skillet, heat oil over medium-high heat.
Add mushrooms and onion; cook and stir
4-5 minutes or until tender.
Add garlic, rosemary and pepper; cook 2 minutes longer.
Remove from heat.
Place one sheet of phyllo dough on a work surface; brush with butter.
(Keep remaining phyllo covered
with plastic wrap and a damp towel to prevent it from drying out.)
Layer with 3 additional phyllo sheets,
brushing each layer.
Using a sharp knife, cut the layered sheets into twelve 3-inch squares.
Carefully press each stack into an ungreased mini-muffin cup.
Stir feta into mushroom mixture; spoon 1 tbsp into each phyllo cup.
Form into bundles by gathering
edges of phyllo squares and twisting centers to close.
Brush tops with remaining butter.
Bake 12-15 minutes or until golden brown. Serve warm.
Freeze option: Freeze cooled bundles in resealable plastic freezer bags.
To use, reheat bundles on a greased baking sheet in a preheated 375 degree
oven till crisp and heated through.
1 pastry: 53 calories, 4g fat (2g saturated fat), 8mg cholesterol, 50mg sodium,
3g carbohydrate (1g sugars, 0 fiber), 1g protein.
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{17} Cake with Apple Pie Filling, submitted by Betty Richling, lrischling@hotmail.com
Here's a very tasty cake that's quick to make.
1 Betty Crocker Cake Mix--spice, carrot, yellow
1 can apple pie filling
2 eggs
2 Tbsp canola oil
Mix all together and pour into prepared 9 x 13 pan.
Bake in a 350 degree oven about 30-35 minutes.
Dust with powdered sugar or frost.
I've also used a chocolate cake mix and a
cherry pie filling, and frosted with a chocolate
frosting.
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{18} Hot Water Corn Bread Sticks, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
3 cups boiling water
2 cups white corn meal
1 tsp salt
1 Tbsp sugar
Put meal salt and sugar in a bowl
then pour boiling water and mix well.
Fry in hot oil until golden brown.
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{19} Cinnamon Raisin Bread, submitted by Pam in Clifton, New Jersey, pamschwartz@hotmail.com
Yield: 2 loaves
Ingredients
4 cups flour
2 cups white sugar
2 teaspoons baking soda
2 cups buttermilk
1/2 cup raisins
1/2 cup canola oil
3 teaspoons ground cinnamon
2 eggs
1 teaspoon salt
Directions:
Preheat the oven to 350 degrees F and grease 2 loaf pans to begin.
Mix the flour, baking soda, salt, and 1 1/2 cups sugar in a bowl.
In a separate bowl, whisk the buttermilk, eggs, and oil.
Stir the wet ingredients into the flour mixture.
Fold in the raisins next.
Mix the cinnamon and 1/2 cup sugar in a small bowl.
Spoon half of the bread batter into the two loaf pans.
Sprinkle the pans with the cinnamon sugar.
Add the remaining half of the batter to the two pans.
Use a butter knife to swirl the batter.
Bake for 1 hour and cool before serving.
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{20} Pumpkin Truffle, submitted by Rosemarie in Kansas City, rmcdlc11@gmail.com
1 box gingerbread mix, prepared according to directions
1 large container Cool Whip
3 Cups milk
4 packages instant butterscotch pudding (dry)
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1/4 tsp. nutmeg
1 16 oz can pumpkin (not pumpkin pie mix)
Cool gingerbread well and crumble into small pieces
Mix together pumpkin, spices, pudding mix and milk
Use a trifle bowl or any pretty large glass bowl you have.
Layer - start with gingerbread first, then pudding mixture, Cool Whip
Do at least two layers of each - three is better if your bowl will accommodate it
End with Cool Whip
Refrigerate well - overnight works good
Looks very pretty when topped with maraschino cherries with stems on
ENJOY!
This is a favorite fall dessert at our house
I always serve it in stemmed glasses to company - looks very elegant
Happy Thanksgiving to all!
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{21} SHERRIL'S BASE F/CHERRY/RUM/NUT COOKIES, submitted by Sherril Gerard in Santa Ana, CA, billnsherril@earthlink.com
1 cup of each -shortening, white sugar & brown sugar
2 eggs
2 cups flour + 4 Tbsp flour
1/4 tsp. salt
1 tsp. baking soda
1 tsp extracts ==vanilla, rum, cherry, banana, or black walnut (see below)
Combinations as below to what ever you have at the time……..
Cream together the shortening and sugars.
Add eggs and cream.
Add flour, salt and baking soda. Stir.
Add in extracts according to what you are making (walnut extract & walnut meats)
(pecans & cut cherries w/rum and cherry extracts)
(cocoanut meat macadamia nuts/with rum & banana extracts)
(chocolate chips & cherries w/cherry extract)
(tiny pineapple chips w/rum extract)
(any combinations that go with your wishes)
Place small (1 tablespoon) balls on baking sheet, 3 inches apart.
Bake at 375° for 8 minutes.
Take them out just before they are well done.
They will be lightly brown and chewy.
Makes about 30 cookies.
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{22} Candied Cranberry Sauce, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
Yield: 10 servings
2 cups cold water
1 cup sugar
1 1/2 cups light brown sugar -- packed
24 ounces fresh, whole cranberries, washed & stemmed -- 6 cups
2 teaspoons orange rind -- grated
1 teaspoon ground cinnamon
1/2 teaspoon lemon rind -- grated
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons cornstarch
3 cinnamon sticks, each 3" long
In a large, heavy stainless saucepan, bring the water and sugars to a boil over high heat;
cook, stirring for 5 minutes or till the sugar has dissolved.
Stir in the cranberries orange rind, cinnamon, lemon rind, nutmeg and cloves.
Simmer for 3 minutes or until the berries begin to pop.
Stir in the juices, cornstarch and cinnamon sticks; bring to a boil.
Lower the heat, cover and simmer for 10 minutes.
Transfer to a heatproof container; let cool.
Discard the cinnamon sticks, then cover and refrigerate for up to 1 week.
Makes 5 cups.
Yield "1 1/4 quarts"
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NOTES : Made this 11/16/02 ahead for Thanksgiving dinner at work (11/21/02).
I combined the citrus juices in a one-cup measuring cup and mixed the cornstarch in with a
fork, then added all to the cranberry mixture before simmering for 10 minutes..
I cooked it in a heatproof container in the first place so, no need to transfer it.
This is delicious.
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{23} Appetizers for Thanksgiving, submitted by Diane in Bucks County, PA, dsg49@aol.com
Salted Peanut Crisps
1 cup butter or margarine
2 eggs
1 1/2 cup brown sugar (packed)
2 tsp vanilla
2 cups peanuts
3 cups flour
1/2 tsp baking soda
1 tsp salt
Confectioners' Sugar
Preheat oven to 375 degrees F. Mix butter, eggs, sugar, and vanilla.
Blend in flour baking soda, and salt and stir. Add peanuts.
Drop rounded teaspoonful on prepared cookie sheet 2-inches apart.
Flatten with bottom of glass dipped in oil and Confectioners' sugar.
Bake 8-10 minutes or until golden brown.
##########################
Anchovy and Cheese Balls,
1/2 lb cream cheese - room temperature
2 Tbsp cream
1/3 tube anchovy paste
2 oz walnuts, chopped fine
Mix cream cheese, cream and anchovy paste in a bowl.
Place bowl in refrigerator for at least an hour.
Remove mixture from refrigerator.
Take about 1/2 tsp at a time and roll into a ball and roll in chopped walnuts.
Take a toothpick and lift onto a plate.
Cover and place in refrigerator until time to serve.
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Cheese Dreams,
2 Tbsp butter
2 heaping Tbsp flour
1 cup milk
1/2 lb Velveeta cheese
1/2 lb (can) crabmeat
Salt and pepper to taste
Melt butter in a saucepan on low heat.
Blend in flour. Add milk and Velveeta.
Cook until smooth. Add crabmeat and mix well.
Place in bowl and refrigerate over-night.
When ready to serve, put in decorative bowl and
serve with crackers of your choice.
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{24} Beef Stroganoff, submitted by Pat, pplummer@carolina.rr.com
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour--I use Wondra. Makes for a smooth gravy
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
Directions
Remove any fat and gristle from the roast and cut into strips 1/2
inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips
quickly, then push the beef strips off to one side.
Add the onions and cook slowly for 3 to 5 minutes, then push to the side with
the beef strips.
Stir the flour into the juices on the empty side of the pan.
Pour in beef broth and bring to a boil, stirring constantly.
Lower the heat and stir in mustard.
Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine.
Heat briefly then salt and pepper to taste.
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{25} Wyoming Cowboy Cookies, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
36 Servings Prep: 25 minutes. Bake: 15 minutes.
Ingredients
1 cup flaked coconut
3/4 cup chopped pecans
1 cup butter, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
2 cups (12 ounces) chocolate chips
Directions
Place coconut and pecans on a 15-in. X 10-in. X 1-in. Baking pan.
Bake at 350° for 6 to 8 minutes or until toasted, stirring every
2 minutes. Set aside to cool.
In a large bowl, cream butter and sugars until light and fluffy. Add
Eggs and vanilla; beat well. Combine the flour, baking soda and salt
Add to creamed mixture; beat well. Stir in the oats, chocolate chips
And toasted coconut and pecans.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
350° for about 12 minutes or until browned. Remove to wire racks
To cool.
Yield: 6 dozen.
Nutrition Facts: 2 cookies equals 211 calories, 11 g fat (6 g saturated fat),
25 mg cholesterol, 134 mg sodium, 27 g carbohydrate, 2 g fiber, 2 g protein.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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