Apple Skillet Cake
Servings: 8
Preparation Time: 15 min.
Cooking Time: 35 min.
Ingredients:
¦1 cup all purpose flour
¦1-1/2 tsp. baking powder
¦1-1/2 tsp. salt
¦1/2 cup unsalted butter, softened
¦3/4 cup sugar
¦1 egg
¦1/4 cup milk
¦4 apple\cooked, peeled, cored and sliced
¦1/2 tsp. ground cinnamon
¦1/4 tsp. nutmeg
Cooking Directions:
Preheat oven to 350° F. Sift together first 3 ingredients in a bowl. Set aside. Combine 4 Tbs. butter and 1/4 cup sugar in a bowl and beat with an electric mixer until light and fluffy. Beat in egg. Add half the dry ingredients to butter and sugar mixture. Add half the milk and beat until combined. Repeat process with remaining dry ingredients and milk. Beat thoroughly. Transfer to a buttered heavy 9-0/1 inch ovenproof skillet. Sprinkle apples over batter and bake about 25 minutes. Combine remaining sugar, cinnamon and nutmeg in a food processor or a bowl. Cut in remaining butter until mixture resembles coarse meal. Sprinkle topping over cake and bake another 8 minutes or until cake has pulled away from edge of skillet.
Per Serving: calories 285, fat 12.6g, calories from fat 40%, protein 2.7g, cholesterol 55.5mg, dietary fiber 2.5g
Nutrients Exchanges
Calories 285 Milk Exchanges 0.0
Protein 2.7g Vegetable Exchanges 0.0
Carbohydrates 42.3g Fruit Exchanges 0.8
Dietary Fiber 2.5g Bread Exchanges 0.7
Sugar 28.5g Other Carbohydrates/Sugar Exchanges 1.1
Fat Total 12.6g Lean Meat Exchanges 0.1
Saturated Fat 8.0g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 3.9g Fat Exchanges 2.4
Poly-unsaturated Fat 0.7g
% Calories from Fat 40%
Cholesterol 55.5mg
Sodium 449.6mg
Vitamins Minerals
Vitamin A 123.6IU Calcium 65.5mg
Thiamin (B1) 0.4mg Copper 0.5mg
Riboflavin (B2) 0.3mg Iron 1.2mg
Niacin (B3) 1.6mg Magnesium 9.3mg
Vitamin B6 0.5mg Manganese 0.7mg
Vitamin B12 0.1mcg Phosphorus 105.9mg
Vitamin C 4.4mg Potassium 219.7mg
Vitamin E 0.9IU Selenium 7.1mcg
Folate 9.3mcg Sodium 449.6mg
Pantothenic Acid 0.6mg Zinc 0.6mg
Wednesday, November 11, 2009
American Lasagna
American Lasagna
Bet you can't eat just one slice. Instead of using ricotta cheese on one layer, you use cream of mushroom soup and it gives it flavor you would not believe.
Ingredients:
1 16 oz. box of lasagna noodles
2 32 oz. jars of spaghetti sauce (your favorite)
1 small bell pepper
1 medium onion
1 lb. of lean ground beef
2 cans of cream of mushroom soup
2 bags of shredded mozzarella cheese
1 tsp. salt
Directions:
Make your sauce by cooking your ground beef, pour off grease. Chop up bell pepper and onion and brown for one minute and season with a little salt pepper and garlic as you prefer. After drained, pour in both jars of spaghetti sauce. I use Ragu or Prego with mushrooms; whichever is on sale. Stir and simmer on medium heat.
Meantime bring large pot of salted water to boil, and put in lasagna noodles. I usually do 3 layers but to make sure you have 15 noodles at least. Cook 10 to 12 minutes, remove from heat and drain. Using a 10x14 inch casserole dish, begin your layers. With a ladle or spoon, put a couple of teaspoons of the sauce on bottom to guard against noodles sticking, and then put layer of noodles, followed by a layer of meat sauce and a about 6 Tbsp. (distributed inches apart) of the mushroom soup. It's too thick to drizzle but try to distribute it a little. On top of that spread a nice layer of mozzarella cheese.
Repeat this 2 more times, beginning with the noodle, meat sauce, soup then cheese. You should end up with cheese on top. Set oven at 375 degrees F, and bake for 1 hour, or till cheese is slightly brown and edges are bubbly. It is like spaghetti. It taste even better warmed up the next day, delicious.
Servings: 12
Time: 40 Minutes Preparation Time
60 Minutes Cooking Time
Source: My mother, who is not here to tell me; I think she didn't have any ricotta and just ad-libbed.
By Katie from Holiday, FL
Bet you can't eat just one slice. Instead of using ricotta cheese on one layer, you use cream of mushroom soup and it gives it flavor you would not believe.
Ingredients:
1 16 oz. box of lasagna noodles
2 32 oz. jars of spaghetti sauce (your favorite)
1 small bell pepper
1 medium onion
1 lb. of lean ground beef
2 cans of cream of mushroom soup
2 bags of shredded mozzarella cheese
1 tsp. salt
Directions:
Make your sauce by cooking your ground beef, pour off grease. Chop up bell pepper and onion and brown for one minute and season with a little salt pepper and garlic as you prefer. After drained, pour in both jars of spaghetti sauce. I use Ragu or Prego with mushrooms; whichever is on sale. Stir and simmer on medium heat.
Meantime bring large pot of salted water to boil, and put in lasagna noodles. I usually do 3 layers but to make sure you have 15 noodles at least. Cook 10 to 12 minutes, remove from heat and drain. Using a 10x14 inch casserole dish, begin your layers. With a ladle or spoon, put a couple of teaspoons of the sauce on bottom to guard against noodles sticking, and then put layer of noodles, followed by a layer of meat sauce and a about 6 Tbsp. (distributed inches apart) of the mushroom soup. It's too thick to drizzle but try to distribute it a little. On top of that spread a nice layer of mozzarella cheese.
Repeat this 2 more times, beginning with the noodle, meat sauce, soup then cheese. You should end up with cheese on top. Set oven at 375 degrees F, and bake for 1 hour, or till cheese is slightly brown and edges are bubbly. It is like spaghetti. It taste even better warmed up the next day, delicious.
Servings: 12
Time: 40 Minutes Preparation Time
60 Minutes Cooking Time
Source: My mother, who is not here to tell me; I think she didn't have any ricotta and just ad-libbed.
By Katie from Holiday, FL
Crunchy Stuffed Pears
Crunchy Stuffed Pears
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
Ingredients:
2 fresh pear
1/8 tsp. lemon juice
1/3 Lbs. ricotta or small curd cottage cheese
1 oz. walnuts, chopped
1 oz. raisins
1 apple\raw, grated
1 tsp. sweet fruit chutney
salt and pepper
This Recipe is considered:
Low Cholesterol
Low Sodium
Cooking Directions:
Cut pears in half, remove the core, and sprinkle with lemon juice. Place the remaining ingredients in a bowl, adding chutney and salt and pepper to taste; mix well. Pile the mixture into the pear halves. Serve with lettuce and tomato if desired.
Per Serving: calories 160, fat 7.8g, calories from fat 44%, protein 5.0g, cholesterol 9.7mg, dietary fiber 2.9g
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
Ingredients:
2 fresh pear
1/8 tsp. lemon juice
1/3 Lbs. ricotta or small curd cottage cheese
1 oz. walnuts, chopped
1 oz. raisins
1 apple\raw, grated
1 tsp. sweet fruit chutney
salt and pepper
This Recipe is considered:
Low Cholesterol
Low Sodium
Cooking Directions:
Cut pears in half, remove the core, and sprinkle with lemon juice. Place the remaining ingredients in a bowl, adding chutney and salt and pepper to taste; mix well. Pile the mixture into the pear halves. Serve with lettuce and tomato if desired.
Per Serving: calories 160, fat 7.8g, calories from fat 44%, protein 5.0g, cholesterol 9.7mg, dietary fiber 2.9g
Tuesday, November 3, 2009
Cry Baby Cookies
Cry Baby Cookies
Ingredients:
1 cup sugar
1 cup shortening
1 egg, well beaten
1/2 cup molasses
2 tsp. baking soda in hot water
1 cup hot water
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
4 cups flour
1 cup nuts
Directions:
Mix and cream shortening and sugar. Add beaten egg, molasses, soda and hot water. Add other ingredients in order given; cinnamon, ginger, salt, flour and nuts. Mix well and drop by spoonfuls on greased cookie sheet. Bake at 375 degrees F. for 15 minutes. These cookies can be iced while hot, if you desire.
By Robin from Washington, IA
Ingredients:
1 cup sugar
1 cup shortening
1 egg, well beaten
1/2 cup molasses
2 tsp. baking soda in hot water
1 cup hot water
1 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
4 cups flour
1 cup nuts
Directions:
Mix and cream shortening and sugar. Add beaten egg, molasses, soda and hot water. Add other ingredients in order given; cinnamon, ginger, salt, flour and nuts. Mix well and drop by spoonfuls on greased cookie sheet. Bake at 375 degrees F. for 15 minutes. These cookies can be iced while hot, if you desire.
By Robin from Washington, IA
Cheezy Chowder
Cheezy Chowder
Ingredients:
1 chicken bouillon cube
1 1/2 cups boiling water
2 cups potatoes, chopped
1 pkg. frozen mixed vegetables (10oz.)
1/4 cup onion, chopped
1 can cream-style corn
1 jar Cheez Whiz (8oz.)
1/2 cup milk
Directions:
Dissolve bouillon in water. Add potatoes, vegetables and onion. Cover and simmer 10 minutes or until tender. Add remaining ingredients and heat until cheese is melted.
By Robin from Washington, IA
Ingredients:
1 chicken bouillon cube
1 1/2 cups boiling water
2 cups potatoes, chopped
1 pkg. frozen mixed vegetables (10oz.)
1/4 cup onion, chopped
1 can cream-style corn
1 jar Cheez Whiz (8oz.)
1/2 cup milk
Directions:
Dissolve bouillon in water. Add potatoes, vegetables and onion. Cover and simmer 10 minutes or until tender. Add remaining ingredients and heat until cheese is melted.
By Robin from Washington, IA
Liver Burgers
Liver Burgers
Ingredients:
1 lb. ground beef
1/4 lb. ground liver
1 small onion, chopped
1 egg
1/2 cup bread crumbs
1/2 tsp. salt
Directions:
Mix all ingredients well, add more crumbs if too moist. More liver may be added if a stronger liver taste is desired. Grill until done to your taste.
By Robin from Washington, IA
Ingredients:
1 lb. ground beef
1/4 lb. ground liver
1 small onion, chopped
1 egg
1/2 cup bread crumbs
1/2 tsp. salt
Directions:
Mix all ingredients well, add more crumbs if too moist. More liver may be added if a stronger liver taste is desired. Grill until done to your taste.
By Robin from Washington, IA
Peas and Potatoes
Peas and Potatoes
Ingredients:
3 cups fresh peas
12 small new potatoes
1 1/2 tsp. salt
1 cup cream
3 Tbsp. butter
Directions:
Cook peas and potatoes separately in salt water until soft, and almost dry. Combine. Add cream and butter. Heat thoroughly. Do not boil.
By Robin from Washington, IA
Ingredients:
3 cups fresh peas
12 small new potatoes
1 1/2 tsp. salt
1 cup cream
3 Tbsp. butter
Directions:
Cook peas and potatoes separately in salt water until soft, and almost dry. Combine. Add cream and butter. Heat thoroughly. Do not boil.
By Robin from Washington, IA
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