AUNT TEEN'S CREAMY CHOCOLATE FUDGE

From: HOST GFS DdH2

AUNT TEEN'S CREAMY CHOCOLATE FUDGE

Submitted by: Kelly

Ingredients

1 (7 ounce) jar marshmallow creme

1 1/2 cups white sugar

2/3 cup evaporated milk

1/4 cup butter

1/4 teaspoon salt

2 cups milk chocolate chips

1 cup semisweet chocolate chips

1/2 cup chopped nuts

1 teaspoon vanilla extract

Directions

1 Line an 8x8 inch pan with aluminum foil. Set aside.

2 In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

3 Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Makes 1 - 8x8 inch pan

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready in: 30 Minutes

" This was my aunt's recipe for fudge, passed down through the family.

It's better than any fudge I've ever had at the Jersey shore, and easy enough

to whip up in 15 minutes or so. "

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

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BANANA CREAM CREPES WITH RASPBERRY SAUCE

From: HOST GFS DdH2

BANANA CREAM CREPES WITH RASPBERRY SAUCE

Submitted by: USSGERI

Banana-Cream Crepes with Raspberry Sauce

From Village Mag

I've provided two crepe recipes -- one for chocolate and one for vanilla -- and each recipe makes two dozen 6-inch crepes. If you want to make both kinds, double the filling and sauce recipes. The crepes can be made a couple of weeks in advance, wrapped tightly in plastic, and frozen. The raspberry sauce can also be made up to a week ahead and frozen.

Serving: Yields: 2 dozen

Chocolate Crêpes:

1 cup unsifted all-purpose flour

1/2 cup Dutch-processed cocoa powder

1/2 cup confectioners' sugar

1/4 teaspoon salt

4 large eggs

2 1/2 cups milk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Vanilla Crêpes (optional):

1 3/4 cups unsifted all-purpose flour

1/4 cup confectioners' sugar

1/4 teaspoon salt

4 large eggs

2 1/2 cups milk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Raspberry Sauce:

2 cups fresh or frozen red raspberries

1/3 cup granulated sugar

2 tablespoons brandy (optional)

Banana-Cream Filling:

2 cups heavy cream

1 3 ounce package cream cheese, softened

1/4 cup confectioners' sugar

6 very ripe bananas, mashed

1/4 teaspoon ground cinnamon

1. Prepare Chocolate Crepes: In a medium bowl, combine flour, cocoa powder, confectioners' sugar, and salt. In another bowl, use a wire whisk to beat eggs, milk, oil, and vanilla until smooth. Let mixture stand 5 minutes to thicken.

2. Prepare Vanilla Crepes (optional): In a medium bowl, combine flour, confectioners' sugar, and salt. In another bowl, use a wire whisk to beat eggs, milk, oil, and vanilla until smooth. Let mixture stand 5 minutes to thicken.

3. Heat a nonstick crepe pan or a heavy 8-inch skillet over medium heat; spray with vegetable-oil cooking spray. Ladle a scant 1/4 cup batter into skillet; tilt pan, covering bottom with batter and creating a 6-inch circle. Cook crêpe until top has set and is lighter in color -- about 2 minutes. Carefully turn and cook other side briefly. Transfer crepe to a sheet of waxed paper. Repeat with remaining batter, stacking crepes between sheets of waxed paper. Set aside until ready to serve or freeze.

4. Prepare Raspberry Sauce: In the bowl of a food processor fitted with chopping blade, puree raspberries, granulated sugar, and brandy, if desired, until smooth. Transfer mixture to a fine strainer set over the bowl of an airtight container. Using the back of a spoon, press purée through strainer; discard pulp and seeds. Cover and refrigerate until ready to use.

5. Prepare Banana-Cream Filling: Place heavy cream, cream cheese, and confectioners' sugar in a medium bowl. Using an electric mixer on high speed, beat until stiff peaks form. In another medium bowl, mix together bananas and cinnamon. Fold 1 cup whipped cream into banana mixture, then fold banana mixture into remaining whipped cream until well combined. If crêpes have been frozen, bring to room temperature.

6. When ready to serve, warm crêpes in microwave and place 1/3 cup filling into center of each crêpe. Fold both sides of crêpe toward the center, covering filling. Place on plate and drizzle with Raspberry Sauce.

Nutrition information per Chocolate Crepe -- protein: 4 g; fat: 13 g;

carbohydrate: 21 g; fiber: 2 g; sodium: 65 mg; cholesterol: 69 mg; calories:

204.

Nutrition information per Vanilla Crepe -- protein: 4 g; fat: 12 g;

carbohydrate: 22 g; fiber: 2 g; sodium: 65 mg; cholesterol: 69 mg; calories:

210.

Calories: 210

Total Fat: 12.0 g

Saturated Fat: 0.0 g

Cholesterol: 69.0 mg

Sodium: 65 mg

Carbohydrates: 22 g

Fiber: 2.00 g

Protein: 4.0 g

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Banana Cream Parfaits (Diabetic)

From: Host GFS DarlaJo

Banana Cream Parfaits (Diabetic)

from my friend SpeedRoots

Ingredients:

1 package (4 serving size) sugar-free vanilla pudding and pie filling mix

2 cups low-fat 1% milk

1 cup coarsely crushed sugar-free cookies

2 large ripe bananas, peeled and sliced

Mint sprigs (optional)

To Prepa

Prepare pudding according to package directions using low-fat milk; cool 10 minutes, stirring occasionally. In parfait or wine glasses, layer 2 tablespoons cookie crumbs, 1/4 cup banana slices and 1/4 cup pudding. Repeat layering. Cover; chill at least 1 hour or up to 6 hours before serving. Garnish with mint sprigs, if desired.

Yield: 4 Servings

Nutritional Information:

Calories 222, Total Fat 4 g, Sat. Fat 2 g, Protein 6 g Carbohydrates 40 g,

Cholesterol 5 mg, Sodium 416 mg

Exchange: 2-1/2 Starch 1 Fat

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Banana Cream Pie

From: Bbbmus333

1 1/2 cups skim milk

1/4 cup flour

3/4tsp sweet n low ( pkgs)

1/2 tsp vanilla

1/8 tsp salt

1 tsp lemon juice

1 egg

1 banana

1 recipe dieter's pie curst

1recipe sweet n low fluffy frosting

Blend flour with 1/2 cup cold milk. scal remaining 1 cup milk and add flour,milk mixture. sweeet n low, vanillla,salt,lemon juice and egg. cook in top of double boiler, stirring until thick.. slice 1 banan into baked cooled dieter's pie crust and spread cream filling over the top. cool cover with fluffy frosting use within 2 hrs. fluffy frosting already listed on msg board hope u enjoy this dieter's pie crust following

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Basic Ice Cream Soda

From: TurnedOntoChrist

Basic Ice Cream Soda

3 tblspns chocolate, strawberry, or fruit syrup

1 cup soda water

1-2 scoops ice cream

Mix everything in a tall glass, stir a bit, and serve with a straw.

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Blueberry Sour Cream Pie

From: DarlaJoV

Blueberry Sour Cream Pie

(Serves 8)

from SpeedRoots

.

Ingredients:

1 cup Graham Cracker Crumbs

1/4 cup Pecans or Walnuts, finely chopped

2 Tbs. All-purpose Flour

1/2 cup and 1 Tbs. Granulated Sugar, divided

1/3 cup Butter or Margarine, melted

3 Tbs. Cornstarch

1 tsp. Unflavored Gelatin

1 1/3 cups Milk

1 1/2 cups Sour Cream

1 Tbs. Vanilla Extract

3 cups fresh Blueberries

.

To prepare the pie crust, combine cracker crumbs, pecans or walnuts, flour, and one tablespoon sugar in a small bowl. Stir in the melted margarine or butter. Toss to mix. Press mixture onto the bottom and up sides of a 9-inch pie plate.

.

Bake in a pre-heated 375-F degree oven for 8 minutes. Cool on a wire

rack.

.

To prepare the pie filling, combine the one-half cup sugar, cornstarch, and gelatin in a medium saucepan over moderate heat. Stir in milk and cook, stirring, until thickened and bubbling. .

In a separate mixing bowl, combine the sour cream with the warm milk mixture, gradually blending all the ingredients. Stir in the vanilla extract.

.

Cover and refrigerate for 1 hour, stirring once or twice during cooling time. Stir blueberries into the sour cream mixture. Pour the filling into the cooled pie crust. Cover and chill at least 6 hours or up to 1 day prior to serving. Garnish with additional berries before serving, if desired. Darla Jo

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Chantilly Cream - diabetic

From: Host GFS DarlaJo

Chantilly Cream - diabetic

from SpeedRoots

(makes 1 1/2 cup (355 g )

1 cup (227 g) fat-free vanilla yogurt

1/2 cup (128 g) fat-free sour cream

1/4 teaspoon (1.25 ml) almond or vanilla extract

In a small bowl, combine all ingredients. Cover and refrigerate until

ready to serve.

To serve, spoon some of the Chantilly Cream on dessert plates alongside

the fruit serving of choice for dipping.

Per 3 tablespoon (45 ml) serving: 45 calories (0% calories from fat), 2

g protein, 0 total fat (0 saturated fat), 8 g carbohydrate, 0 dietary

fiber, 2 mg cholesterol, 30 mg sodium

Diabetic exchanges: 1/2 carbohydrate (1/2 bread/starch)

HostGFSDarlaJo

GENTREK Chat, Mon.10pm ET, Keyword: ROOTS > Chats > Beginners

Ancestral Seasonings Chat, Wed. 8pm ET, Keyword: ROOTS > Chats > Golden Gates

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Chocolate Cream Cheese Cupcakes

From: Host GFS DarlaJo

Chocolate Cream Cheese Cupcakes

Cupcakes

1 1/2 cup flour

1 cup sugar

1/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup water

1/3 cup wesson oil (I've used any oil without too strong a flavor)

1 tsp vinegar

1 tsp vanilla extract

Sift together flour, sugar, cocoa, baking soda & salt. Add remaining ingredients and beat well. Fill cupcake paper about half full and top with 1 Tbl of topping. (When baked, the chocolate will rise up to almost surround the topping.) Bake at 350 for 20 minutes

Yield: 18-19 cupcakes

Topping:

8 oz. pkg cream cheese

1 egg

1/3 cup sugar

1/8 tsp salt

6 oz. pkg chocolate chips

Combine topping ingredients (except chips) and beat well. Stir in chocolate chips and set aside.

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Cream Cheese 7 Layer Mexican Dip

From: Host GFS DarlaJo

Cream Cheese 7 Layer Mexican Dip

from SpeedRoots

.

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 tablespoon taco seasoning

1 cup (each) guacamole, salsa and shredded lettuce

1 cup (4 oz.) shredded sharp cheese

1/2 cup chopped green onions

2 tablespoons sliced pitted ripe olives

.

Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer remaining ingredients over cream cheese mixture. Refrigerate. Serve with tortilla chips. Makes 6 to 8 servings

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CREAM CHEESE BARS

From: DarlaJoV

CREAM CHEESE BARS

1 egg, separated

2-8oz. cream cheese

1 tsp. vanilla

1-1/2 C. sugar, divided

2-8oz. crescent rolls

1/2 C. chopped pecans

1 tsp. cinnamon

Mix egg yolk, cream cheese, vanilla and 1 cup of sugar. Stretch 1 package of crescent rolls to fit 9x13" pan. Spread cheese mixture over rolls. Cover with other package of crescent rolls stretched to fit. Beat egg white until fluffy. Brush on rolls. Combine 1/2 C. sugar, cinnamon and pecans. Sprinkle on top. Bake @ 350 for 30 minutes, cut into squares. Makes 24 - 2" squares

Darla Jo

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CREAM CHEESE CUT-OUTS

From: HOST GFS DdH2

Cream Cheese Cut-Outs

from Host Food Rob

These are great! Prep Time: approx. 30 Minutes. Cook Time: approx. 7 Minutes.

Ready in: approx. 38 Minutes. Makes 4 dozen (48 servings).

1/2 cup butter, softened

1 (3 ounce) package cream cheese

1 cup white sugar

1 egg

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

Directions

1 In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the egg and vanilla.

Combine the flour and baking powder; stir into the creamed mixture. Divide dough into two pieces, cover and chill until firm, about 1 hour.

2 Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out dough to 1/8 inch thickness.

Cut in to desired shapes using cookie cutters and place the cookies at least 1 inch apart onto ungreased cookie sheets.

3 Bake for 7 to 9 minutes in the preheated oven, until bottoms are lightly browned and cookies are firm. Remove from cookie sheets to cool on wire racks.

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Cream Cheese Dip

From: Host GFS DarlaJo

Cream Cheese Dip

from SpeedRoots

1 8-oz. package cream cheese, softened

1 fresh tomato

2 cloves garlic minced

Fresh ground pepper

Slice tomato in half and scoop out inside pulp. Combine tomato pulp with cream cheese and garlic. Mix with a mixer for several minutes until smooth. Place mixture in a small bowl and sprinkle with fresh ground pepper. Refrigerate until ready to serve. Potato chips actually go great with this dip, but you may also use your favorite crackers.

The Skinny: Use light cream cheese. If you have a nice tender tomato, then cut it into pieces and put the whole thing in the mixer. You will end up with some of the tomato skin in the dip but it really is no problem.

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CREAM CHEESE POUND CAKE

From: HOST GFS DdH2

CREAM CHEESE POUND CAKE

Submitted by: USSGERI

Makes 1 (10-inch) cake

1 1/2 cups butter or margarine, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/8 teaspoon salt

1 tablespoon vanilla extract

BEAT butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

COMBINE flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.

BAKE at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Prep: 15 min.; Bake: 1 hr., 40 min. Source Southern Living November 2001 ==========

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Cream Cheese Roll Up Wraps

From: TurnedOntoChrist

1 package flour tortillas (the large size)

1- 8 oz. pkg. cream cheese

1 small onion

1/2 to 1 cup grated sharp cheese

garlic salt to your taste or 1/2 to 1 teaspoon garlic salt according to how

much salt you prefer

green pepper chopped (optional)

1 tablespoon Tabasco sauce (optional)

In a blender you blend all the above ingredients together until mixed well. Then take your tortilla shells and lay them out flat. Take your blended mixture and scoop onto the tortillas and spread it until the whole tortilla is completely covered in the middle and all the way out to the edges. Spoon the mixture on thin, but enough to taste.

Then roll the tortilla up into a roll like form. Just take the edge of it and roll it away from you and keep rolling it up away from you until you reach the other end of it. Take a knife and then cut the pieces about the size of 1/4" each. Place a toothpick through the middle to hold it together and serve as an appetizer. Keep refrigerated until ready to serve.

These make a lot, so they are great for parties if you have a lot of people coming over. They are simple and easy to make.

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CREAM CHEESE-FILLED PUMPKIN MUFFINS

From: Host GFS DarlaJo

CREAM CHEESE-FILLED PUMPKIN MUFFINS

(A good use for any left-over canned pumpkin)

1/2 cup canned pumpkin

1/3 cup packed brown sugar

1/2 cup milk

1/4 cup vegetable oil

2 large eggs

1-1/2 cup all-purpose flour

2-1/2 teaspoons baking powder

1 teasppon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/2 cup chopped walnuts or pecans

(Cream Cheese Filling

3 ounces cream cheese, softened

1 Tablespoon granulated sugar

1 Tablespoon milk

Mix until creamy and set aside)

Muffins: Heat oven to 400. Grease bottom only of muffin cups, or use paper liners. Beat pumpkin, brown sugar, milk, oil and eggs. Stir in remaining ingredients. Fill muffin cups one-third full. Place 1 rounded teaspoon of the cream cheese filling in each muffin cup. Top off with remaining batter. Bake 20 - 22 minutes until golden brown. Remove from pan immediately.

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CREAM OF ANYTHING SOUP

From: HOST GFS DdH2

Submitted by: USSGERI

(Gloria Pitzer- The Recipe Detective)

Basic Recipe:

2 1/2 c. milk

1/2 c. flour

2 T. butter or margarine

dash salt

dash pepper

Put all 6 ingredients into blender "briefly" til smooth and pour into saucepan. Stir constantly over medium-high heat til it begins to thicken (watch it! can scorch easily!). Take off heat at first bubble of a boil. To this basic mixture you add any of the following optional items:

(makes 4-6 servings)

CREAM OF CAULIFLOWER:

To basic mixture add 1 box (10 oz.) frozen cauliflower buds cooked per box directions til tender and well drained, 1/2 t. onion powder, 3 mashed chicken bouillon cubes, pinch dry parsley and a dash of garlic salt. Stir over lowest possible heat til piping hot. Serve at once.

CREAM OF CELERY SOUP:

Do just as cauliflower soup, but substitute 1 c. cooked, drained, diced celery instead of cauliflower. Add a pinch celery seed and a pinch dry, canned parsley flakes.

CREAM OF BROCCOLI SOUP:

Add 1 box (10 oz.) frozen, chopped broccoli cooked per box directions and drained. Continue as in cauliflower soup.

CREAM OF CABBAGE SOUP:

Add 2 c. packaged supermarket slaw mixture cooked til tender in just enough water to cover. Drain well. Continue as in cauliflower soup.

CREAM OF POTATO SOUP:

Add 3 cans (1 lb. ea.) sliced, drained potatoes, 1/2 bottle (10 oz.) Hormel real bacon pieces and a dash of liquid smoke. Continue as in cauliflower soup.

CLAM CHOWDER:

Prepare the potato soup and add 1 can (10 oz.) undrained minced clams and 2 thin slices of boiled ham snipped into (1/4 inch) bits.

CREAM OF CORN SOUP:

To warm basic recipe, add 1 can (14 oz.) cream style corn, dash nutmeg and 1 t. dry minced onion. Heat through.

CREAM OF MUSHROOM SOUP:

To warm basic recipe, add 1 can (8 oz.) drained, sliced mushrooms, dash onion salt and black pepper to taste. Heat through.

CREAM OF TOMATO SOUP:

To warm basic recipe, add 1 can (15 oz.) diced, undrained tomatoes and return to blender briefly just to smooth it out. Heat through.

CREAM ONION SOUP:

To warm basic soup, add 1 envelope dry onion soup mix and heat throrghly.

CREAMY CHEDDAR SOUP:

To prepared basic recipe, add 1 small jar (8 oz.) Cheez Whiz, stirring til melted and heated through.

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CREAM OF CRABMEAT AND SPINACH SOUP...Cajun Style

From: Host GFS DarlaJo

CREAM OF CRABMEAT AND SPINACH SOUP...Cajun Style

o8 tablespoons butter

o1 onion, finely chopped

o1/2 cup flour (depending upon desired consistency)

o1 pint half-and-half

o1-1/2 cups evaporated milk

o2 cups crab or shellfish stock

o4 ounces fresh spinach

o1 pound lump crab meat

oCreole seasoning, to taste

oSalt

Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve. Sauté onions in butter over medium heat until tender. Add flour. While whisking, cook flour for 2 minutes to form a white roux. Add the half-and-half, evaporated milk, stock, and spinach, and stir thoroughly to combine. Bring to a simmer, and simmer over low heat for 5 minutes. Gently fold in the crabmeat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt. For a thinner roux, decrease butter to 4 tablespoons and flour to 1/2 cup. For a richer soup, substitute heavy cream for the half-and-half.

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Cream of Potatoe Soup

From: GFA Terry

CREAM OF POTATO SOUP

Ingredients :

2 med. leeks, white part only, chopped

1 med. onion, chopped

1 1/2 to 2 qts. chicken broth

5 to 7 lg. potatoes (red are best)

1 pt. half & half

1/2 pt. heavy cream

4 tbsp. butter

Preparation :

Saute chopped onions and leeks in butter until soft. Do not brown. Add peeled and cubed potatoes, cover with enough chicken broth and cook until potatoes are soft. Puree contents of pot using a blender to your pureed veggies. Add half and half and cream. Heat but DO NOT BOIL. If too thick, add a bit more broth. For a heartier soup you can add more cooked, cubed potatoes.

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Cream of Turkey Soup

From: R3 Morgan

Cream of Turkey Soup

Leftover turkey

3 qt. water

Boullion cubes to make broth

1 c. butter

1 c. flour

3 onions, chopped

2 lg. carrots

2 celery, diced

1 c. long grain rice, uncooked

2 tsp. salt

3/4 tsp. pepper

2 c. half & half

Broth: Bring to a boil. Add turkey. Set aside. Heat butter in Dutch oven. Add flour and cook over medium heat, stirring constantly 5 minutes. Stir in vegetables, cook 10 minutes. Stir often. Add broth, turkey, rice, salt and pepper; bring to boil. Cover, reduce heat and simmer 20 minutes, or until rice is tender. Add half & half, cook until thoroughly heated.

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Cream of Wheat Cookies

From: GFA Terry

Sometimes I buy a box of Cream of Wheat and then get tired of eating it.

Here's something to do with the leftovers.

Cream of Wheat Cookies

3/4 c. butter or margarine

3/4 c. sugar

1 egg

1 1/2 c. flour

1/2 c. raisins (might try chocolate chips, instead)

1 tsp. baking powder

1/4 tsp. salt

1/2 c. uncooked quick or instant cream of wheat cereal

1 tsp. vanilla

Mix butter and sugar in large bowl. Add egg and beat well. Add rest of ingredients and mix well. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 3 dozen.

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Cream Style Corn

From: NuTDuK

as a matter of fact I served southern crmed corn for dinner this evening : Cut uncooked corn off the cob in fine layers, gently scrape the juice from the cob without digging too hard . I prefer to fry in bacon drippings, but to cut the fat, I cook in saucepan , adding enough water to keep it from sticking to the pan or scorching (stir often ) while cooking on med. -low heat add salt and pepper to taste, (I am a non-measure cook ) add approx. 1/4 cup of grad. sugar, 2 tbles. butter cook until done , usually about 20-25 min. May add water as need to prevent sticking or scorching . Good Luck and Enjoy ! NuTDuK@aol.com

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CREAM OF VEGGIE SOUP

From: HOST GFS DdH2

CREAM OF VEGGIE SOUP

from Annie

1/2 pkg. mushrooms

4 med. potatoes

1 can cream of potato soup

1 can cream of broccoli soup

1 can evaporated milk

1 pkg. cooked vegetables

3 slices Velveeta cheese

1 onion

Saute onions and mushrooms in butter. Microwave potatoes, cool, and cube potatoes.

Add cream of broccoli and cream of potato soup to soup. Add evaporated milk or half & half.

Add potatoes. Add cooked vegetables and cheese.

Stir together and simmer for 20 minutes.

Maks 4 servings.

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CREAMY BAKED CHICKEN

From: HOST GFS DdH2

Creamy Baked Chicken

from Annie

4 boneless skinless chicken breasts

4 slices of swiss cheese

1 can cream of chicken soup

1/4 c apple juice or white wine

1 c bread crumbs

1/4 c melted butter

1. Place cheese on top of chicken in a cooking pan.

2. Combine soup and juice/wine. Pour mixture over chicken.

3. Cover with bread crumbs and then drizzle with butter.

4. Cook for 45 to 60 minutes at 350 degrees.

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Creamy Banana Pudding

From: TurnedOntoChrist

Creamy Banana Pudding

1- 14oz. can sweetened condensed milk

1 1/2 cup cold water

1 (4 serving size) pkg instant vanilla flavored pudding mix

2 cups Cool Whip

36 vanilla wafers

3 medium bananas, sliced

In a large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart bowl. Top with 1/3 each of wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Cover and chill. Serves 8-10.

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CREAMY BOW TIES WITH SAUSAGE & TOMATOES

From: HOST GFS DdH2

CREAMY BOW TIES WITH SAUSAGE & TOMATOES

Submitted by: USSGERI

INGREDIENTS:

2 tablespoons Olive oil

1 pound Sweet Italian sausage, crumbled

1/2 teaspoon Dried red pepper flakes

1/2 cup Diced onions

3 cloves Garlic, minced

1 can Italian plum tomatoes, Drained and coarsely chopped

1 1/2 cup Whipping cream

1/2 teaspoons Salt

12 ounce Bow tie pasta

3 tablespoons Minced fresh parsley

Freshly grated Parmesan Cheese

Fresh parsley

DIRECTIONS:

Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serve on a plate or flat bowl with cream mixture. Top with fresh grated parmesan and parelsy.

Yield: 4 Servings

Category: Pasta

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Creamy Chicken Enchiladas

From: Host GFS DarlaJo

Creamy Chicken Enchiladas

from SpeedRoots

.

Ingredients:

1 lb chicken breast strips

1 (8oz) pkg cream cheese, cut into cubes

1(4.5 oz) can green chiles

1 (12 ct) pkg flour tortillas

2 (10 oz) cans Old El Paso Green Chili Enchilada Sauce

3 oz (3/4 cup) shredded cheese

.

Directions:

Heat oven to 400. Cook chicken over med. heat until throughly cooked. Add

creamed cheese and chilies. cook and stir until blended.

.

Spoon filing onto tortillas; roll up and place seam side down in lightly

greased 13x9x2 in. baking dish. Pour enchilada sauce over top: sprinkle with

cheese. Bake for 15 -20 min.

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Creamy Tacos

From: Host GFS DarlaJo

Creamy Tacos

from SpeedRoots

.

Description: This is really like a cheese dip. Very delicious!

.

Ingredients:

2 cans kidney beans (drain one can only)

1 can Rotel

1 pound hamburger, browned and drained

3/4 box Velveeta Cheese

1 8 oz. ctn. Cool Whip

Taco seasoning to taste

.

Directions:

Combine all ingredients and simmer. Serve with chips

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Creamy Vegetable Casserole

From: DarlaJoV

Creamy Vegetable Casserole

1 1/2 vegetable bouillon cubes

1 cup basmati rice

3 tbsp. olive oil

1 large onion, chopped

Balsamic vinegar

2 tsp. cardamom

3/4 tsp. curry powder

1/2 tsp. cumin

4 garlic cloves, chopped

2 large carrots, chopped

5 oz. mushrooms, chopped

1/2 green bell pepper, chopped

2 broccoli crowns, chopped

1/2 bunch asparagus, chopped

1/4 cup sun-dried tomatoes, chopped

3 oz. goat cheese

1/3 cup heavy cream

Dill

1. Boil water, and add bouillon cubes and rice. Simmer over low heat until

rice has absorbed all liquid. In a skillet, heat olive oil over medium-high

heat. Add onion, dash of balsamic vinegar, 1 teaspoon of cardamom, 1/2

teaspoon of curry and a pinch of cumin. Sauté 2 minutes. Add garlic, carrots,

mushrooms,

bell pepper, 1 teaspoon of cardamom, a pinch of curry, a pinch of cumin and a

little more balsamic vinegar. Sauté until the vegetables begin to brown. Add

broccoli, asparagus and tomatoes, and continue to sauté for a few more

minutes.

2. Transfer cooked rice to a large casserole dish, and add sautéed

vegetables. Add goat cheese and heavy cream, and stir well to combine all

ingredients. Sprinkle a little dill on top, and bake (covered) in a

350-degree oven for 15 minutes. Remove from oven, and serve hot.

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Creole Cream Cheese

From: GFA Terry

Were you looking for anything like these recipes?

FROZEN CREOLE CREAM CHEESE

Ingredients :

2 (12 oz.) cartons lg. curd creamed

cottage cheese

4 c. half & half

2 c. whipping cream

1 1/2 c. sugar

3/4 c. strained fresh lemon juice

(1/2 c., if less lemony taste

desired)

2 tsp. vanilla

Preparation :

Blend 1 carton cottage cheese and 1 cup half & half in processor

until smooth. Add another cup half & half, 1 cup cream, 3/4 cup

sugar, 6 tablespoons lemon juice, and 1 teaspoon vanilla; mix until

smooth. Transfer to ice cream maker and process according to

instructions. Finished texture should be light and creamy. Repeat

with remaining ingredients. Serve at once or freeze until ready to

serve. Serves 20.

*************

CREOLE CREAM CHEESE PIE

Ingredients :

1 (10") pastry shell

2 creole cream cheese

2 eggs

1/2 c. sugar (add to taste)

2 tbsp. flour

2 tsp. vanilla

Cinnamon

Preparation :

Mash cream cheese through sieve. Add eggs, well beaten, sugar,

flour and vanilla to mashed cream cheese. (Use cream in carton,

also.) Put mixture in pie shell. Sprinkle cinnamon on top. Bake

at 325 degrees until filling is firm, about 1 hour.

--------------------------------------------

Crustless cocnut cream Pie (Makes its own crust)

From: HOST GFS DdH2

Crustless cocnut cream Pie (Makes its own crust)

Submitted by: Joe2557

2 cups of milk

3/4 cup sugar

1/2 cup buttermilk baking mix

4 eggs

1/4 cup Margerine or butter softened

1 teaspoon vanilla

1 1/3 cups Bakers angel flake coconut (Any kind of coconut wil work)

Place all the ingredients in a blender except coconut

Preheat oven to 350 degrees

Blend at low speed for 3 minutes

Pour into 9" greased pie plate

Bake for 40 minutes cool on wire rack

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--------------------------------------------

FABULOUS COCONUT CREAM PIE

From: Host GFS DarlaJo

FABULOUS COCONUT CREAM PIE

(if you don't like coconut...just leave the coconut out)

2 cups milk

3/4 cup sugar

1/2 cup biscuit mix..ie Bisquick

1 1/3 cups coconut

4 eggs

1/4 cup margarine or butter

1 tsp vanilla.

Heat oven to 350 degrees F. Combine milk, sugar, biscuit mix, eggs,

margarine and vanilla in blender.

Blend on low spead for 3 minutes.

Pour into greased 9-10 - inch pie plate.

Let stand 5 minutes.

Sprinkle with coconut. Bake 40 minutes.

Serve warm, or cool on wire rack.

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--------------------------------------------

FROZEN CUSTARD ICE CREAM

From: HOST GFS DdH2

Frozen Custard Ice Cream

from Versatile Egg Cookbook

6 eggs

2 cups milk

3/4 cup sugar

2 to 3 tablespoons honey

1/4 teaspoon salt

2 cups whipping cream

1 tablespoon vanilla

Crushed ice

Rock salt

In medium saucepan, beat together eggs, milk, sugar, honey and salt.

Cook over low heat, stirring constantly, until mixture is thick

enough to coat a metal spoon with a thin film and reaches at least

160°F.

Cool quickly by setting pan in ice or cold water and stirring

for a few minutes.

Cover and refrigerate until thoroughly chilled, at

least 1 hour.

When ready to freeze, pour chilled custard, whipping

cream and vanilla into 1 gallon ice cream freezer can.

Freeze according to manufacturer's directions using 6 parts ice to 1 part

rock salt. Transfer to freezer containers and freeze until firm.

==========

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--------------------------------------------

Fruit and Cream Cheese Salad

From: HOST GFS DdH2

Fruit and Cream Cheese Salad

from Annie

1 (16 oz.) can fruit cocktail in juice

2 (3 oz.) pkgs. or 1 (6 oz.) pkg. Jello brand gelatin, strawberry flavor

2 c. boiling water

2 (3 oz.) pkgs. cream cheese, softened

1/4 tsp. Cinnamon

Drain fruit cocktail, reserving juice. Add water to juice to make 1

cup. Dissolve gelatin in boiling water. Add measured liquid.

Measure 2 1/4 cups of the mixture and chill until thickened. Blend

remaining gelatin slowly into cream cheese and cinnamon; beating

until smooth; set aside.

Add fruit cocktail to thickened gelatin and

pour into 6 cup fluted tube pan or mold or 10 individual molds.

Chill until set but not firm, about 15 minutes. Top with cream

cheese-gelatin mixture.

Chill until firm, about 3 hours. Unmold.

Makes about 5 1/3 cups or 10 servings.

==========

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--------------------------------------------

Ice Cream

From: TurnedOntoChrist

Ice Cream

3 tbspn. cornstarch 1- 13oz. can evaporated milk

6 cups whole milk 1 pt. cream

2 2/3 cups sugar 3 1/2 tbspn. pure vanilla

4 large or 5 small eggs Ice cream salt

3/4 teaspoon salt

Mix cornstarch with 1/2 cup milk then add 1 1/2 cups milk and cook til

smooth.

Blend sugar, eggs, and salt together thoroughly with mixer until light and

fluffy; add evaporated milk then hot cornstarch; mix well, until well

blended. Then add cream and vanilla and rest of milk. Fill freezer can to

full lline.

Chocolate: Add 2 squares melted chocolate and omit vanilla.

Fresh peach: Add 2 cups fresh peaches (crushed) use 1 tblspn vanilla and 1/2

teaspoon almond extract.

Strawberry: Use 3 cups fresh strawberries and omit vanilla.

--------------------------------------------

Ice Cream Tacos

From: Host GFS DarlaJo

Ice Cream Tacos

Yields: 8 tacos

.

8 frozen round waffles, thawed

1 quart chocolate ice cream, softened

1/2 cup miniature marshmallows

1/2 cup hot fudge sauce, warmed

8 maraschino cherries

.

Warm (don't toast!) the waffles. While still warm, gently fold each waffle in

half, like a taco shell. Place waffles in a 9- by 13-inch baking dish,

squeezing them into tight rows so they retain their new shape. In a large

bowl, combine the ice cream and marshmallows until well mixed, then evenly

scoop into the waffle "shells." Spoon the fudge sauce over the ice cream and

top each with a cherry. Cover the tacos and freeze until firm. Serve, or keep

frozen until ready to serve.

--------------------------------------------

IRISH CREAM CHEESECAKE

From: HOST GFS DdH2

IRISH CREAM CHEESECAKE

Another great Cheesecake recipe. This one uses Irish Cream.

Enjoy!

-----------* Today's Recipe *-----------------

-*- Dessert Recipes -*-

from Megan's Kitchen

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 12 or 6 Dogbyte's

Cal: unknown

Amount Ingredient

-------- -----------------------------

1 C Graham Cracker Crumbs, (about 15 grahams)

3 T Sugar

3 T Butter, melted

3 packages Cream Cheese (package=8 ounce 240g)

1 1/4 C Sugar

2 tsp Real Vanilla Extract

2 C Sour Cream

1/3 C Irish Cream Liqueur

4 Eggs

In a small bowl, mix together cracker crumbs, 3 tablespoons

sugar, and melted butter.

Press this crumb mixture into bottom of 9 inch springform pan

with 2 3/4 inch high sides.

Bake the crust at 350F (180C) for about 8 minutes until brown.

Set aside to cool.

Using electric mixer, beat cream cheese, 1 cup sugar and vanilla

in large bowl until blended.

Add in 1 cup sour cream and Irish Cream liqueur.

Add eggs one at a time, beating just until combined.

Pour filling over crust in pan.

Bake at 350F until edges are puffed, and center no longer

moves when pan is shaken. Transfer cheesecake to rack, and cool 10

minutes.

Mix the remaining 1 cup of sour cream and the remaining 1/4 cup

sugar in a small bowl until smooth.

Spread the sour cream mixture on top.

Bake at 350F (180C) the cheese cake for an additional 10 minutes.

Transfer cheesecake to rack and cool. Cover and refrigerate

overnight. Release pan from cheesecake.

Cut and enjoy with friends.

-----------------

RECIPE - IRISH CREAM

Prep Time: 10 minutes Cooking Time: 0 minutes

Help with this Recipe

Love Bailey's Irish Cream but want to make it at home??? No joke this recipe

is a copy of the Famous Irish Cream. I love a splash a healthy in my evening

coffee. Enjoy and please drink responsibly.

1 Cup Light Cream

1 can Eagle Sweetened Condensed Milk can=14oz or 438ml

1 2/3 Cup Irish Whiskey

1 teaspoon Instant coffee

2 Tablespoon Chocolate Syrup, like Hershey's

1 teaspoon Real Vanilla extract

1 teaspoon Almond Extract

Instructions

1. Combine all the ingredients in a blender set on high speed for 30

seconds.

2. Bottle in a tightly sealed container and refrigerate.

3. The liqueur will keep for at least 2 months if kept cool. Be sure

to shake the bottle well before serving.

HOST GFS DdH2

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--------------------------------------------

Lemon Creame brulee

From: Host GFS DarlaJo

Lemon Creame brulee

from SpeedRoots

.

2 C heavy cream

1/2 C sugar

1 tbsp grated lemon zest

1/2 vanilla bean, split open

5 lg egg yolks

boiling water

4 tbsp super fine sugar

.

preheat oven to 325 F. In baking pan, place 6 (4oz.) heart shaped baking

dishes or custard cups.

In a sauce pan, heat cream, granulated sugar, zest, and vanilla bean till

just under a simmer; cover. Off heat, let stand 10 min. strain into a bowl.

Scrape seeds from the vanilla bean into cream mixture.

In a bowl, stir yolks to blend, whisk cream into mixture. pour into dishes in

pan. Bake 30 min. till set in the center when gently shaken. Remove custards

to a rack. Let cool to room temp., cover and refrigerate till very cold.

fifteen min. before serving, preheat broiler, place 3 custards on baking

sheet, sprinkle with superfine sugar, broil 4 in from heat, turning sheet

constantly till sugar is evenly carmelized, 1-3 min. repeat with remaining

custards to serve turn custard onto a plate, garnish with zest

--------------------------------------------

Mint Marshmallow Cream (This makes a nice dessert for a bridal or

baby shower)

From: HOST GFS DdH2

Mint Marshmallow Cream

Submitted by: DianeAbra

20 Oreo cookies (crushed)

1/2 cup melted butter

1 cup whipping cream

2 cups miniature marshmallows

5 ounces after-dinner mints (the little pastel pillow mints)

1/2 cup nuts (optional)

Combine the Oreo cookies crumbs and melted butter. Press 3/4 of the mixture

into the bottom of a 9x13 pan. Whip the cream and add the marshmallows,

mints, and nuts. Spread the mixture over the cookies. Sprinkle the

remaining crumbs over the top and refrigerate 24 hours. (This makes a nice

dessert for a bridal or baby shower)

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--------------------------------------------

MINTY IRISH CHOCOLATE CREAM PIE

From: HOST GFS DdH2

MINTY IRISH CHOCOLATE CREAM PIE

Preparation time: 30 minutes

Bake time: 9 minutes if using a pastry crust

9-inch pie crust, baked and cooled, or 1 extra serving-size packaged graham

cracker crumb crust (9 oz.)

1-1/4 cups sugar

1/2 cup HERSHEY(r)'S Cocoa

1/3 cup cornstarch

1/4 teaspoon salt

2-3/4 cups milk

3 tablespoons butter or margarine

1-1/2 teaspoons vanilla extract

1-1/2 cups frozen whipped topping, thawed

18 small YORK(r) Peppermint Patties (1-1/2 inches in diameter), divided

6 drops green food color (optional)

1. Prepare crust, if desired.

2. Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually

stir in milk.

3. Cook over medium heat, stirring constantly, until mixture comes to full

rolling boil; boil and stir 1 minute. Remove from heat; stir in butter and

vanilla.

4. Pour into prepared crust; carefully press plastic wrap directly onto pie

filling. Cool; refrigerate 6 hours or until firm.

5. Shortly before serving, remove wrappers from peppermint patties. Remove

plastic wrap from pie. Cut 9 peppermint patties in half; place, cut side

down, at outer edge of pie filling, forming a scalloped edge.

6. Finely chop remaining 9 patties; fold into whipped topping with green food

color, if desired. Spread peppermint topping on pie. Serve immediately.

Cover; refrigerate leftover pie. Makes about 10 servings.

==========

HOST GFS DdH2

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--------------------------------------------

Need recipe for Coconut Cream Pie

From: Host GFS DarlaJo

>Looking for a previously posted recipe for Coconut Cream Pie.

Here is a new one... not sure if I have posted before or not :)

Coconut Crème Pie

1/2 c. sugar

1/4 c. cornstarch

2 c. half and half

4 egg yolks

3 tbs. butter

1 c. flaked coconut

2 tsp. vanilla extract, divided

1 baked 9" pastry shell

1 c. whipping cream

1/4 c. sugar

Garnish: toasted coconut chips

Combine 1/2 c. sugar and cornstarch in a heavy saucepan;

gradually whisk in half and half and egg yolks.

Bring to a boil over medium heat, whisking constantly; boil 1 min.

Remove mixture from heat.

Stir in butter, 1 c. flaked coconut, and 1 tsp. vanilla.

Cover tightly with plastic wrap, and cool to room temperature.

Spoon custard mixture into baked pastry shell, and chill 30 min. or until

set.

Beat whipping cream at high speed with an electric mixer until foamy;

gradually add 1/4 c. sugar and remaining 1 tsp. vanilla,

beating until soft peaks form.

Spread or pipe whipped cream over pie.

Garnish, if desired. Yield: 1 9" pie.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

Oreo Ice Cream Cake

From: Host GFS DarlaJo

Oreo Ice Cream Cake

24 Oreo cookies, crushed

1/2 cup margarine, melted

1/2 gallon vanilla(or any ice cream flavor you want) ice cream

2 Tbsp margarine, melted

4 squares semi-sweet chocolate, melted

1(5 oz) can evaporated milk

1 cup powdered sugar

Optional toppings: peanuts or more Oreos

Melt 1/2 cup margarine and mix with crushed Oreos; pat into a 9x13 pan. Cover

with 1/2 gallon of ice cream. Mix together last four ingredients until

smooth. Pour cooled sauce over ice cream, then freeze. Top with peanuts or

Oreos.

HostGFSDarlaJo

Ancestral Seasonings Chat

Wednesdays 8pm ET

Keyword: ROOTS > Chats > Golden Gates

--------------------------------------------

PEACHES AND CREAM PIE

From: Host GFS DarlaJo

PEACHES AND CREAM PIE

from SpeedRoots

.

1- 16 oz can peach halves

1- 8 oz pkg cream cheese

1 C powered sugar

1/2 tsp. almond extract

3 C whipped topping (thawed)

9 in. graham pie crust shell

1/4 C marmalade

.

thoroughly drain peaches and set juice aside. Beat together cream cheese,

sugar, and extract till smooth and fluffy. Fold in whipped topping and spread

into pie shell. cut peaches into lengthwise pieces and arrainge on pie

filling. Gently beat marmalade til softened, pour over peaches to glaze,

refrigerate til serving

--------------------------------------------

PINEAPPLE CREAM CHEESE CAKE

From: HOST GFS DdH2

PINEAPPLE CREAM CHEESE CAKE

Pineapple Cream Cheese Cake

2 eggs, well beaten

2 cups sugar

1 tsp vanilla

1-20 oz can crushed pineapple, drained

2 cup flour

2 tsp baking soda

1/2 cup walnuts

Mix together all ingredients. Pour into a greased and flour 9"x13" baking

pan. Bake at 350 degree F for 45 minutes.

Icing:

12 oz cream cheese

1/4 cup butter or margarine

1 1/2 cups powdered sugar

1 tsp vanilla

Mix all together, cream well. Spread over cake when cool, sprinkle with nuts

if desired.

==========

HOST GFS DdH2

Genealogy Forum Keyword: ROOTS

--------------------------------------------

ROLL THE CAN ICE CREAM

From: HOST GFS DdH2

ROLL THE CAN ICE CREAM

this is from Annie. Enjoy!

Makes about 3 cups.

1 c. heavy whipping cream

1 c. milk

1/2 c. sugar

1 tsp. vanilla Rock salt & crushed ice

Also may be added:

1/3 c. diced fruit (peaches, strawberries, etc.)

1/3 c. raisins

1/3 c. coconut

1/4 c. chocolate milk mix

1/4 c. strawberry milk mix

Or use your imagination

Mix all ingredients in small 1 pound coffee can. Secure lid and

place inside of larger 3 pound coffee can.

Starting with ice, layer ice and rock salt ending with a layer of ice which

should cover entire small can. Secure large lid and fun begins.

Find a hard surface and have 2 or more children roll the can briskly back and

forth until frost appears on outside of large can and ice is melted

in large can. Carefully remove large lid.

Remove small can and wipe small lid and outside of small can with clean, dry

towel.

Drain water into colander (save the salt). Open small can and carefully

scrape any ice cream from sides and bottom of can into milk mixture

in can. Replace lid and place back into large can.

Repack with ice and saved salt (add as needed) making sure to end with ice.

Continue to roll (the longer you roll the more firmer your ice cream will

become).

When finished rolling, repeat wiping and draining steps and

enjoy.

(May be placed in freezer if not firm enough also.)

==========

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--------------------------------------------

SCALDED CREAM/English cream-dessert?

From: GFA Terry

It sounds a little like a Creme Brulee...?

CREME BRULEE

1 qt. heavy cream

8 egg yolks

1/2 c. granulated sugar

2 tsp. vanilla extract

Light brown sugar

Preheat oven to 350 degrees. Heat cream and sugar in heavy saucepan to

almost boiling (scald). In a separate bowl, beat egg yolks. Gradually

whisk the heated mixture into eggs, then return to saucepan. Cook over

moderate heat, stirring constantly with a wooden spoon until custard coats

the back of the spoon, about 5 minutes; remove from heat and stir in vanilla.

Pour custard into shallow baking dish. Set dish in a large pan and place in

the

middle of the rack of the oven. Pour hot water into the outer pan to come to

the level of the custard. Bake 1 hour, until center of custard is set, or

knife inserted comes out clean. Remove from water bath. Cool, then cover

and chill. A few hours before serving, preheat broiler. Sift brown sugar

evenly over top of custard, about 1/2 inch, spreading to the edges. Set

custard under broiler as close to heat as possible. Broil until browned, but

not burned; watch very carefully, about 1 1/2 minutes, although may need to

turn to keep spots from burning. Chill again, then serve. Serve with

strawberries or raspberries.

--------------------------------------------

snow icecream

From: HOST GFS DdH2

>snow icecream

Here is some recipes for Snow Icecream that I found on the net.

2 Cups of Milk

2 Tablespoons Vanilla

1/2 Cup of Sugar

2 Quarts of Snow

Try this website as well.

http://www.cgl.uwaterloo.ca/~smann/IceCream/Snow/

HOST GFS DdH2

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--------------------------------------------

Sour Cream Ginger Bread

From: HOST GFS Jill

Sour Cream Ginger Bread (anon.)

1 1/2 tsp. soda 1 cup sour cream

1 cup molasses 2 tsp. ginger

2 1/4 cup flour 1/2 tsp. salt

1/4 cup shortening

Add soda to the sour cream. Add molasses. Add the flour, salt, ginger and

shortening melted. Bake in a large loaf pan for app. 1 hour at 375º F.

(Remember when using new non-stick, darkened baking pans, you may need to

reduce oven temp. by 25 degrees.)

--------------------------------------------

Sour Cream Streusel Cake

From: GFA Terry

Sour Cream Streusel Cake

debpauluk@aol.com

1 stick butter, softened 1 tsp baking powder

1 cup sugar 1/2 tsp salt

2 eggs 1 tsp vanilla

2 cups flour 1 cup sour cream

Topping:

1 cup Honey Bunches of oats cereal or chopped pecans or oatmeal or a

combination

3/4 cup brown sugar

1/4 cup white sugar

2 tsp cinnamon

Cream butter and sugar. Add eggs. Mix in dry ingredients, sour cream, and vanilla. Put half of batter in lightly greased 9x13 pan. Cover with half of topping. Repeat. Bake at 325 degrees for 40 minutes. Brush with melted butter, if desired. Keeps and freezes well.

--------------------------------------------

SOUR CREAM PECAN PIE

From: HOST GFS DdH2

SOUR CREAM PECAN PIE

from Annie

6 eggs

3 c. chopped pecans

1 tsp. salt

4 tbsp. flour

1 c. sour cream

4 tbsp. butter

2 c. sugar

2 tsp. vanilla

Mix all ingredients except sugar and pecans.

Beat well. Add sugar and mix. Add pecans.

Pour into unbaked pie crust and bake for 1

hour at 275 degrees.

Make 3 small pies or 2 large pies.

--------------------------------------------

STIR-FRIED CHICKEN WITH CREAMED CORN

From: HOST GFS DdH2

STIR-FRIED CHICKEN WITH CREAMED CORN

Creamed Corn? Really?

By MARK BITTMAN

Chinese cooking has devised some combinations that to many American palates may seem more bizarre than stewed pigs' ears. The first to come to mind is mayonnaise in fancy stir-fried dishes and dumplings. Equally odd is the recipe here, stir-fried chicken with creamed corn.

Yes: canned creamed corn, as in the Green Giant or Clarence Birdseye.

I first encountered creamed corn as a sauce at Ocean Star, a well-known Cantonese restaurant in Monterey Park, CA, the epicenter of Chinese eating (and living) in the Los Angeles area. I innocently ordered a dish called something like fish with corn sauce, unaware that a main ingredient was canned creamed corn. It became obvious once the dish was placed before me, but I set aside my elitism and sampled it all the same.

And not to put too fine a point on it, I went nuts: the crisp fish was blended with the mushy, creamy and very sweet corn, whose blandness was in turn countered by a dose of typical seasonings: garlic, ginger and chilies.

When I mentioned my experience to a friend who grew up in Monterey Park, she was surprised to hear that sok mei yook lup faan - which translates roughly as corn with small pieces of meat and rice - was being served in a restaurant. She had eaten it only at home, because it was not considered fancy enough to be offered in restaurants. (Perhaps substituting fish for the meat elevated its stature.)

It's not fancy, but it is a good home-cooked dish, quick, easy and convenient. In a way, this is 1950's food, akin to tuna-noodle casserole made with mushroom soup, but since it is 50's food of another culture it seems fresh and new. (Indeed, despite the canned corn, it is fresh and new.) Nor is it the only dish I've learned about in the last couple of years to employ canned corn: my sometime co-author Jean-Georges Vongerichten prepares a moist, sweet corncake that he insists loses its character when made with fresh corn.

Modesty aside, I think I've improved on the version I was served at Ocean Star. First, I use chicken instead of fish; not only is it slightly more traditional (beef and pork are most commonly used in Chinese-American homes), but it's easier.

I also combine the creamed corn with whole corn kernels, which can be canned as well, to intensify the corn flavor and give a little more crunch.

Finally, I steeply increase the spices. A tablespoon each of garlic and ginger is about right, and if you like hot food you will want to use two or more chilies. Because I add the spices after the chicken is cooked, not before, they stay fresh and vibrant. This is important, because the creamed corn - essentially a mixture of corn, cornstarch, water and sugar - doesn't exactly smack of the garden.

Stir-Fried Chicken With Creamed Corn

VJJE RECIPE WEEKLY

1 pound boneless chicken (breasts or thighs), in 1/2-inch chunks

2 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon sherry, rice wine, sake or white wine

2 tablespoons peanut oil or another neutral oil, like corn or grape seed

1 tablespoon minced garlic

1 tablespoon minced ginger

1 small chili, seeds and stems removed, minced (or dried red chili flakes to

taste)

1 15-ounce can creamed corn

1 cup corn kernels (fresh, frozen or canned)

Chopped cilantro leaves for garnish.

1. In a small bowl, mix the chicken with the soy sauce, the sesame

oil and the wine. Put the peanut oil into a deep skillet or wok,

preferably nonstick, and turn heat to high. Drain chicken. When

oil is hot, add chicken to skillet, and cook, undisturbed, until

bottom browns, about 2 minutes. Stir once or twice, and cook 2

minutes longer. Turn the heat down to medium-low.

2. Add the garlic, the ginger and the chili to the skillet, and stir;

15 seconds later, add the creamed corn and the corn kernels. Cook,

stirring occasionally, until heated through, 3 or 4 minutes.

Garnish, and serve over white rice. Yield: 4 servings.

--------------------------------------------

STRAWBERRY CREAM PIE

From: HOST GFS DdH2

STRAWBERRY CREAM PIE

Submitted by: USSGERI

Strawberry Cream Pie (Serves 8)

Ingredients:

2 cups fresh Strawberries, sliced

3/4 cup Sugar, divided

2 8-oz. packages Cream Cheese, softened

1 tsp. Vanilla Extract

1 container Whipped Topping

Ready-made Chocolate Crumb Pie Crust

Strawberry and Kiwi slices for garnish (optional)

Sprinkle 1/2 cup sugar over sliced strawberries, cover, and refrigerate

overnight to create their own syrup.

In a mixing bowl, combine softened cream cheese, vanilla, and 1/4 cup sugar with an electric mixer. Beat until well blended. Add strawberries and continue beating until all ingredients are thoroughly combined.

Fold in whipped topping and pour the mixture into the prepared pie crust.

Garnish with strawberry and kiwi slices, if desired. Refrigerate 2 hours to

set before slicing and serving.

--------------------------------------------

Stuffed Celery with Cream Cheese and Olives

From: BrentAce1

We always have celery stalks stuffed with cream cheese and chopped olives. We've had it for at least four generations that I know about (5 if you count our children).

You combine the cream cheese with chopped spanish pimiento olives and a little olive juice until well blended and spreadable; let it sit overnight to blend the flavors together and then spread it on celery stalks. It's always been a big hit when we've had friends over who have never had it. You can make it as 'olivey" as you like, depending upon your tastes.

--------

Bill Meinweiser

brentace1@aol.com

Subscribe to one of Randall Haight's Northwest.com Mailing Lists by surname,

county, country, etc.: genealogy mailing lists .

--------------------------------------------

WEIGHT WATCHERS CREAM OF BROCCOLI SOUP

From: HOST GFS DdH2

WEIGHT WATCHERS CREAM OF BROCCOLI SOUP

Submitted by: USSGERI

Cream of Broccoli Soup

Serves: 4

2 cups low-sodium vegetable stock, defatted chicken stock, or water

1 small onion, finely chopped

2 shallots, minced

1 fist-size bunch broccoli, chopped

1 fist-size bunch broccoli, cut into florets with 1/2-inch stems

1/2 cup nonfat milk

1/2 cup evaporated skimmed milk

1/2 cup whipped nonfat cottage cheese

3 tablespoons all-purpose flour

Juice of 1 lemon

1/2 teaspoon grated orange zest (optional)

1/4 cup grated nonfat Cheddar cheese (optional)

2 tablespoons pitted chopped black olives (optional)

In a large nonstick saucepan, combine 1 cup stock or water, onion, shallots, and chopped broccoli, and cook for 6 or 7 minutes.

Add the second cup of stock and heat. Add the remaining broccoli, stir, and heat for 2 to 3 minutes. Whisk in the nonfat milk, evaporated skimmed milk, and nonfat cottage cheese and heat over medium low until hot, but don't allow to boil.

With a fine mesh sieve held over the saucepan, shake the flour into the soup, continuously whisking for 3 to 4 minutes, until the soup is very thick. Pour into serving bowls, and add 1/2 teaspoon lemon juice. Garnish with zest, cheese, olives, if desired, and serve hot.

PER 1-1/2 CUPS: Saturated Fat: Trace Total Fat: 1 gm

Cholesterol: 5 mg Sodium: 229 mg Calories: 131

Weight Watcher Points - 3 Points

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