MaryGladys' profile page
Recipes
Date Cheddar Scones
By MaryGladys
Combine baking mix, milk and butter in a mixing bowl; mix well
- 3 cups buttermilk baking mix
- 1 1/4 cups milk
- 1/4 cup melted butter
- 1 cup dates, chopped
- 1 cup Cheddar cheese, grated
- 1/4 tsp nutmeg
Martin Yan's Meat Filled Mushrooms
By MaryGladys
Combine shrimp, meat, rice, wine, soy sauce and ginger in a bowl; mix well
- 6 large raw shrimp, deveined and finely chopped
- 4 oz ground meat (pork or beef)
- 2 tsp wine
- 2 tsp soy sauce
- 1/2 tsp finely minced ginger
- 8 large fresh shiitake mushrooms, stems removed
- 8 medium white button mushrooms, stems removed
- 1 Tbs Cornstarch for dusting
- Braising Sauce
- 0.66 cup soup stock
- 2 Tbs soy sauce
- 1 Tbs salted black beans, rinsed and lightly crushed
- 3 Tbs sweet rice wine (mirin)
- 1 tsp cornstarch
Creamy Chive Dip
By MaryGladys
Mix all ingredients together by hand until smooth
- 8 oz low-fat cottage cheese
- 1/2 cup nonfat sour cream
- 4 tsp garlic powder
- 4 tsp onion powder
- 3 Tbs minced fresh chives
Deb's Almond Granola
By MaryGladys
Put butter into 9x13x2-inch baking pan and melt in oven at 350F, about 5 minutes
- 6 Tbs butter
- 4 1/2 cups old-fashioned rolled oats
- 1 1/2 cups shredded coconut
- 1 3/4 cups sliced almonds (6 ounces)
- 6 Tbs honey
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup raisins
Crusty Corn Bread
By MaryGladys
Preheat the oven to 425 degrees
- 1 cup yellow cornmeal
- 1 Tbs whole-wheat flour
- 1/4 cup unprocessed uncooked wheat bran
- 1 tsp baking soda
- 1 tsp salt
- 1 cup low-fat buttermilk
- 1 egg
- 3 Tbs corn oil
Salad Bar Pasta Salad
By MaryGladys
In medium sized bowl, combine vegetables, noodles and dressing
- 3 cups cut-up fresh vegetables (broccoli, cauliflower, carrots, mushrooms)
- 2 oz dry broad egg noodles cooked and drained
- 1/4 cup reduced-calorie Creamy Italian dressing
Delicious, Nutritious, Date Granola Bars
By MaryGladys
In large mixing bowl, combine honey, peanut butter and butter to blend
- 1/2 cup honey
- 1/2 cup peanut butter
- 1/4 cup butter or margarine, melted
- 3 cups rolled oats
- 2 cups dates, pitted
- 1 cup flaked or shredded coconut
- 1/2 cup unsalted peanuts
- 1/2 cup wheat germ
- 1/4 cup nonfat dry milk powder
Mushroom, Bacon and Onion Tart
By MaryGladys
Preheat oven to 425°F. Following package directions, place pie crust circle in a 10-inch tart pan or 9-inch pie pl...
- 1 refrigerated pie crust circle (from a 15-ounce package)
- 6 strips bacon
- 8 oz fresh white mushrooms, sliced (about 2-1/2 cups)
- 1 cup sliced onion
- 1 container (8 ounces) sour cream
- 3/4 tsp salt
- 3/4 tsp oregano leaves, crushed
- 1/8 tsp ground black pepper
- 4 large eggs
Cucumbers And Onions In Dill Dressing
By MaryGladys
Combine cucumbers and onion in a serving dish
- 2 large cucumbers, peeled, and thinly sliced
- 1/2 medium onion, thinly sliced, and separated into rings
- Dressing
- 1/2 cup fat-free mayonnaise
- 1 Tbs white vinegar, plus
- 1 tsp white vinegar
- 1/4 tsp dill weed
- 1 packet NutraSweet artificial sweetener
Dilly Brunch Pockets
By MaryGladys
To warm and fold corn tortillas, briefly cook each tortilla on both sides in a non-stick skillet, about 1 minute (d...
- 12 corn tortillas (about 6 inches)
- 1 large or 2 small Italian plum tomatoes, cut in half, seeded and chopped (1/2 cup)
- 1/4 cup plus 2 tablespoons sliced green onions
- 1 tsp chopped fresh dill weed or 1/4
- 1 tsp dried dill
- 1 Tbs margarine or butter
- 6 eggs, slightly beaten
- 1 package (5 to 6 ounces) sliced Canadian bacon or 12 thin slices, folded in half
- 1 cup shredded Cheddar cheese (optional)
- 1 dash salt
- 1 dash pepper