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Recipes
TRI-COLOR PASTA SALAD
By gammy
GOOD
- OPTIONAL INGREDIENTS:
- 2 BAGS TRI-COLOR PASTA
- 1 FROZEN BAG OF VEGETABLES
- (BROCCOLI, RED, YELLOW PEPPER)
- MUSHROOMS
- BLACK OLIVES
- RED ONION
- GRAPE TOMATOES
- SQUARES OF CHEESE
- ADD:
- KEN'S LITE CAESAR DRESSING (3 BOTTLES)
- PARMESAN CHEESE
SALMON PATTIES
By gammy
USES CANNED SALMON
- 1 (14.75 OUNCE) CAN SALMON
- 2 TABLESPOONS BUTTER
- 1 MEDIUM ONION
- 2/3 CUP CRACKER CRUMBS
- 2 EGGS BEATEN
- 1/4 CUP CHOPPED FRESH PARSLEY
- 1 TEASPOON DRY MUSTARD (DIJON)
- 3 TABLESPOONS SHORTENING
- SUGGESTIONS FROM OTHER CONSUMERS
- ADD LARGE CLOVE OF GARLIC CHOPPED
- 1/4 TSP DILL
- OLD BAY
- CAYENNE PEPPER
- DON'T ADD LIQUID IF WET ENOUGH AND REFRIGERATE BEFORE COOKING
GREEK-STYLE GARBANZO SALAD
By gammy
SERVES 5
- 1-1/2 COOKED (1 CAN 15 OZ) GARBANZO BEANS, DRAINED
- 1/2 CUP THINLY SLICED RED ONION
- 1/2 CUP DICED TOMATO
- 1/2 CUP CHOPPED GREEN BELL PEPPER
- 3 TABLESPOONS RICE VINEGAR OR APPLE CIDER VINEGAR
- 2 TABLESPOONS LEMON JUICE
- 2 TEASPOON OLIVE OIL
- 2 TABLESPOONS MINCED GARLIC
- 2 TABLESPOONS CHOPPED FRESH PARSLEY
- SALT AND PEPPER TO TASTE
CRANBERRY RASPBERRY BREEZE
By gammy
LOW CALORIE
- 1 TUB CRYSTAL LIGHT RASPBERRY ICE
- FLAVOR LOW CALORIE SOFT DRINK MIX
- 1 QUART (4 CUPS) COLD REDUCED CALORIE
- CRANBERRY JUICE COCKTAIL
- 1 BOTTLE (1 LITER) CLUB SODA, CHILLED
- MINT SPRIGS
SEAFOOD SALAD
By gammy
DELICIOUS
- DRESSING:
- 2 CUPS CHOPPED IMITATION CRAB MEAT,
- 10 ABOUT 10 OUNCES
- 1/2 POUND COOKED MEDIUM SHRIMP - PEELED
- DEVEINED AND CHOPPED (ABOUT 1 CUP)
- 2 CELERY RIBS, CHOPPED
- 1/2 CUP GREEN ONION, THINLY SLICED
- 3/4 CUP LIGHT MAYONNAISE
- 3/4 TEASPOON OLD BAY SEAFOOD SEASONING
- 1/4 TEASPOON SALT
- 1/8 TEASPOON PEPPER
LIGHT COOL N EASY PIE
By gammy
CAN MAKE SUGAR FREE
- 2/3 CUP BOILING WATER
- 1 PACKAGE (4 SERVING SIZE) JELLO
- SUGAR FREE GELATIN, ANY FLAVOR
- ICE CUBES
- 1/2 CUP COLD WATER
- 1 TUB (8 OZ) COOL WHIP FREE TOPPING - THAWED AND DIVIDED
- 1 READY TO USE REDUCED FAT GRAHAM
- CRACKER CRUMB CRUST - 9"
LOBSTER BISQUE
By gammy
SERVE WITH A SALAD AND CRUSTY FRENCH BREAD PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES READY IN 1 HOUR
- 3 TABLESPOONS OLIVE OIL
- 1 WHITE ONION, CHOPPED
- 1/2 CUP DRY WHITE WINE
- 1/2 CUP COOKING SHERRY
- 5 TABLESPOONS ALL-PURPOSED FLOUR
- 1/2 (6OZ) CAN TOMATO PASTE
- 1-1/2 CUPS CHICKEN BROTH
- 5 CUPS MILK
- 1/4 TEASPOON CAYENNE PEPPER (TO TASTE) START WITH 1/4 TSP AND ADD TO TASTE
- 1/8 TEASPOON GROUND BLACK PEPPER
- 1/2 TEASPOON OLD BAY SEASONING
- 2 TABLESPOOONS WORCESTERSHIRE SAUCE
- 1 GREEN ONION, FINELY CHOPPED
- 1-1/2 CUPS COOKED LOBSTER CLAW, CUT INTO BITE SIZED PIECES
CREAM SAUCE
By gammy
SERVED WITH CHICKEN
- 2 CUPS MILK
- 2 PACKAGES (8 OZ EACH) CREAM CHEESE
- SOFTENED
- 1/2 CUP PARMESAN CHEESE
- 1/2 TEASPOON SALT
- 1/2 TEASPOON GARLIC POWDER
HOW TO TEST YEAST
By gammy
YEAST STORED IN THE REFRIGERATOR OR FREEZER MAY STILL BE ACTIVE EVEN AFTER EXPIRATION DATE
- 1/2 CUP WARM TAP WATER IN A MEASURING
- CUP. TO CHECK THE TEMPERATURE OF
- THE WATER, USE A CANDY THERMOMETER.
- THE TEMPERATURE SHOULD BE 110-115
- DEGREES.
- 1 TEASPOON SUGAR
- 2 TEASPOON YEAST (OR ONE PACKET OF
- YEAST.
CORN AND CRAB SOUP
By gammy
DEVELOPED BY SHARA RINEER
- 4 TEASPOONS BUTTER
- 4 TEASPOONS FLOUR
- 3 TEASPOONS INSTANT MINCED ONION
- 1/2 TEASPOON SALT
- PEPPER
- 1/2 TEASPOON NUTMEG
- 2 CUPS EVAPORATED MILK (I USE FAT FREE)
- 10 OZ FROZEN CORN (CAN USE 8-1/2 OZ CAN
- WHOLE CORN)
- 1 POUND KING CRAB LEGS (I USED MOCK
- CRAB)