| 1/4 cup all-purpose flour for coating | 1/2 teaspoon salt |
| 1/4 teaspoon ground black pepper | 1/2 teaspoon dried oregano |
| 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick | 4 tablespoons butter |
| 1 cup sliced mushrooms | 4 tablespoons olive oil |
| 1/4 cup cooking sherry | 1/2 cup Marsala wine |
| In a shallow dish or bowl,
mix together the flour, salt, pepper and oregano. Coat
chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. |
Cool and Easy Pie from Jell-0© |
| 2/3 cup boiling water | 1/2 cup cold water |
| 1 pkg. (4-serving size) Jell-O© Sugar Free Low Calorie Gelatin, any flavor | Ice Cubes |
| 1 tub Cool Whip© Lite Whipped Topping, thawed. | |
| 1 prepared reduced fat graham cracker cumb crust (9 inch) |
| Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is thick, and will mound. Spoon onto crust. Refridgerate 4 hours or overnight. Makes 8 servings. |
Pound Cake with Spring Fruit Compote |
| 1 cup unsalted butter, at room temperature | 1 3/4 cups sugar |
| 1 tablespoon vanilla extract | 5 large eggs, at room temperature |
| 2 1/2 cups all purpose flour | 3/4 teaspoon salt |
Fruit Compote Ingredients |
| 1/4 cup pure maple syrup | 1 teaspoon fresh lemon juice |
| 1 quart strawberries, quartered | 1 pint raspberries |
| Make
Pound Cake: Heat oven to 350 degrees F. Grease
and flour a 9X5-inch loaf pan. Set aside. In a large
mixer bowl on a medium-high speed beat the butter until
light and fluffy. Add the sugar and beat until well
combined and mixture is smooth. Reduce speed to medium;
add vanilla, then the eggs, one at a time, beating well
and scraping down the bowl after each addition. Reduce
speed to low and add flour and salt, mixing until just
combined. Pour batter into prepared pan. Bake 1 hour, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes then turn the cake onto a wire rack and cool completely. (Store at room temperature.) Make Fruit Compote:In a large bowl gently stir together maple syrup and lemon juice with berries. To serve: Cut the cake into 1/2 inch thick slices. Makes 12 servings. (recipe from Ladies' Home Journal) |
Banana Pineapple Freeze |
| 2 cups ripe bananas | 2 cups unsweetened orange juice |
| 1 cup unsweetened crushed pineapple, undrained | 2 tablespoons fresh lemon juice |
| ground cinnamon |
| Combine all ingredients in a food processor, processing until smooth and creamy. Pour mixture into a 9X9X2 inch baking dish and freeze overnight or until firm. Serve chilled. Makes 12- 1/2 cup servings. |
Salpicon |
| 3 pounds lean beef round roast | 1 can (16 ozs.) tomatoes |
| 3 fresh cloves garlic | 1/3 cup Italian dressing |
| 1 can (4 ozs) chopped green chilies | 3 avocodos, sliced, optional |
| 12 eight inch tortillas |
| Place roast in a deep saucepan and cover with water. Add tomatoes with juice and 3 cloves of garlic. Cover and simer for 5 hours (check often and add water as needed)or until meat falls apart very easily. Drain meat thoroughly. Using two forks, shred meat by pulling apart with forks. Add Italian dressing and green chilies to meat; mix well. Allow to marinate overnight in refrigerator. |
Basil Grilled Chicken |
| coarsely ground pepper | 1/4 cup chopped fresh basil |
| 4 chicken breast halves, skinned | 1/3 cup butter or margarine, melted |
| 1/2 cup butter or margarine, softened | 2 tablespoons minced fresh basil |
| 1 teaspoon grated parmesan cheese | 1/4 teaspoon garlic powder |
| 1/8 teaspon salt | 1/8 teaspoon pepper |
| Fresh basil sprigs |
| Press 3/4 teaspoon pepper into meaty sides of chicken breast halves. Combine 1/3 cup melted butter into 1/4 cup chopped basil; stir well. Brush chicken lightly with melted butter mixture. Combine 1/2 cup softened butter, 2 tablespoons basil, parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat at low speed of an electric mixer until mixture is well blended and smooth. Transfer to a small serving bowl; set aside. Grill chicken over medium coals 8 to 10 minutes on each side, basting frequently with remaining melted butter mixture. Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs, if desired. |
Pizza Cassarole |
| 2 pounds ground beef | 1 large onion, chopped |
| 1/4 tsp. oregano | 1 15-oz. can tomato sauce |
| 1 pkg. spaghetti sauce mix | Mozzarella cheese, grated |
| 2 eggs | 1 cup milk |
| 1 tbsp. oil | 1 cup flour |
| 1/2 tsp. salt |
| Brown ground beef and onion in skillet. Drain. Mix tomatoe sauce and spaghetti mix together. Add oregno to meat and onions. Pour into a greased 9 x 13 -inch glass baking dish and top with grated mozerella cheese. Bake at 375 degrees for 10 minutes.Mix remaing ingredients together and pour over top of casserole. Bake for 30 minutes more. |
Chocolate Lovers Torte |
| 1 1/8 tsp active dry yeast (1 1/2 pkg) | 1/3 cup Hershey's® Cocoa Powder |
| 1/4 cup of butter | 2/3 cup butter, softened |
| 1 cup white sugar | 3 eggs, separated |
| 1 teaspoon vanilla extract | 1/4 teaspoon almond extract |
| 3/4 cup all-purpose flour | 1/2 teaspoon salt |
| 1/4 cup milk | 2/3 cup ground almonds |
| 1/4 cup water | 3 tablespoons white sugar |
| 1 cup Hershey's ® Mini Chips™ Semisweet Chocolate | 1/2 teaspoon vanilla extract |
| Heat
oven to 350 F. Generously grease and flour 2 heart-shaped
or 9-inch round baking pans. In small saucepan, melt 1/4
cup butter. Remove from heat; stir in cocoa. In large
bowl, beat 2/3 cup butter and 1 cup sugar until creamy.
Add chocolate mixture, egg yolks, vanilla and almond
extracts; beat until blended. Gradually add flour, salt
and milk; beat until well blended. Stir in almonds. In
medium bowl, beat egg whites until foamy; gradually add
remaining 3 tablespoons sugar, beating just until soft
peaks form. Gently fold into chocolate mixture. Pour
batter evenly into prepared pans. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly); remove from pans to wire racks. Cool completely. Place one cake layer on serving plate; spoon half of glaze over layer. Top with second layer. Spread top and sides with remaining glaze. Cool until glaze is set. Garnish as desired. 10 to 12 servings. Smooth and Glossy Chocolate Chip Glaze: In small saucepan, combine 1/4 cup water and 3 tablespoons sugar. Heat to boiling, stirring until sugar is dissolved. Remove from heat; stir in 1 cup Mini Chips and 1/2 teaspoon vanilla extract. Beat with whisk or spoon until chips are melted. Use immediately |
Pumpkin Spiced and Iced Cookies |
| 2 1/4 cups all-purpose flour | 1 1/2 teaspoons pumpkin pie spice |
| 1 teaspoon baking powder | 1/2 teaspoon baking soda |
| 1/2 teaspoon salt | 1 cup (2 sticks) butter or margarine, softened |
| 1 cup granulated sugar | 1 can (15-oz.) LIBBY'S 100% Pure Pumpkin |
| 2 containers (12 oz. pkg.) Nestle Toll Houe Semi-sweet chocolate morsels |
|
| 1 cup chopped walnuts | 1 vanilla glaze (recipe below) |
PREHEAT oven to 350°F. Generously grease a baking sheet; set aside.Combine: flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets. Bake: for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Drizzle or spread with Vanilla Glaze. For Vanilla Glaze, Combine:1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well. |
1 (9 inch) prepared chocolate cookie crumb crust 2 bananas, sliced 1 quart strawberry ice cream, softened 1 (20 ounce) can crushed pineapple, drained 1 cup heavy whipping cream 1/4 cup chopped walnuts 1/4 cup maraschino cherries (optional)
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