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Recipes
Red German Cabbage
By 12_34
Saute' bacon. Do not drain
- 3 bacon slices, diced
- 1 head of red cabbage, finely chopped
- 1 tart apple, peeled, cored, and chopped
- 1/4 c. water
- 1/3 c. brown sugar
- 1/3 c. red-wine vinegar
- salt & pepper to taste
Mamma Mia Pasta
By 12_34
Cook pasta according to package directions, omitting salt and oil; drain pasta and set aside
- 6 oz. wheel-shaped (rotelle) pasta, uncooked
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tsp. olive oil
- 1 (14.5 oz.) can no-salt added whole tomatoes, undrained and chopped
- 1 TBSP. tomato paste
- 2 tsp. sugar
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 c. fresly grated Parmesan
- 1/2 c. (2 oz.) shredded part-skim mozzarella cheese, divided
Broiled Tomato Bagels
By 12_34
Preheat oven to 350 degrees
- 4 bagels, split
- 1/2 c. fat-free herbed cream cheese
- 1/2 c. spinach leaves
- 1 tomato, thinly sliced
- 1 red onion, thinly sliced
Vegetable Casserole
By 12_34
Mix all ingredients well in casserole dish
- For Topping:
- 1 can French-style green beans (drained)
- 1 can shoe peg corn (drained)
- 1/2 c. onion, chopped
- 1/2 c. celery, chopped
- 1/2 /c. green pepper, chopped
- 1/2 c. sour cream
- 1 can cream of celery soup
- 1 inner pack Ritz or Townhouse crackers(crushed)
- 1/2 stick butter, melted
- 1/2-1 c. slivered almonds
Aunt Emm's French-Italian Potato Salad
By 12_34
Place potatoes in large bowl; pour vinaigrette over and toss
- For French Vinaigrette:
- 5 lbs. small potatoes, boiled, peeled, cut into fourths
- 1 large white onion, chopped
- 1 medium red onion, chopped
- 1 large bunch green onions and tops, chopped or sliced
- 4 c. sliced celery
- 1 green pepper, sliced
- 2 c. pitted green olives, sliced
- 1/2 c. minced fresh parsley
- 1 jar (2 oz.) whole pimentos, chopped
- Salt and pepper to taste
- 6 hard-cooked eggs, sliced
- 1 can (4 oz.) pitted black olives, whole
- 2 c. olive oil
- 1/2 c. red wine vinegar
- 1/4 c. lemon juice
- 3 TBSP. dried Italian herb mix
- 1 TBSP. salt
Chicken Salad with Grapes and Toasted Almonds
By 12_34
In a large bowl, combine the chicken, grapes, celery and the scallions
- 3 lbs. chicken breasts, poached, skin and bones discarded. Cut meat into bite-size pieces. (About 4 cups).
- 1 1/2 c. seedless red or green grapes, halved lengthwise
- 1 c. finely chopped celery
- 4 scallions, including the green part, minced
- 1/3 c. sour cream
- 1/3 c. mayo
- 1 1/2 TBSP. fresh lemon juice, or to taste
- 1 1/2 tsp. firmly packed brown sugar, or to taste
- 3/4 c. sliced or slivered almonds, toasted lightly
Beth's Peanut Butter Dip
By 12_34
Mix together well
- 1 cup peanut butter
- 1 (8 oz.) pkg. cream cheese
- 1/2 cup light brown sugar
- 2 tsp. vanilla
- Adjust taste with sugar.
- Serve with fruit - strawberries, apples, bananas, etc.
Tuscan Pork Roast
By 12_34
In a blender or food processor, combine garlic, rosemary, olive oil and salt
- 5-8 garlic cloves, peeled
- 1 TBSP. dried rosemary
- 1 TBSP. olive oil
- 1/2 tsp. salt
- 1 boneless pork loin roast (3-4 lbs.)
Governor's Inn Chocolate Cake
By 12_34
For the cake: Preheat oven to 350 degrees
- Cake:
- Nonstick vegetable oil spray
- 1/2 c. (1 stick) unsalted butter, cut into pieces
- 3 oz. unsweetened chocolate, chopped
- 1 c. boiling water
- 2 c. sugar
- 2 large eggs, separated, at room temperature
- 2 tsp. vanilla
- 1/2 c. sour cream
- 1 tsp. baking soda
- 2 c. unbleached all purpose flour, sifted
- 1 tsp. baking powder
- Glaze:
- 2 1/2 c. sifted powdered sugar
- 1 1/2 c. chopped semisweet chocolate (9 oz.)
- 3/4 c. whipping cream
- 1/4 c. (1/2 stick) unsalted butter
- 2 tsp. vanilla extract
Easy Baked Beans
By 12_34
Mix all ingredients, pour in baking dish and bake in 350 degree oven for 45 minutes
- 1 (1 lb.) can pork and beans in tomato sauce
- 1/3 c. sugar
- 1/2 c. chili sauce
- 2 TBSP. chopped green pepper
- 3 TBSP. chopped onion
- 1/2 tsp. salt
- 3 slices bacon, cut in small pieces