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Recipes
Veal Marsala with Mushrooms
By MaryGladys
Preheat oven to 350 degrees
- 1 lb fresh mushrooms
- 2 lbs boneless Leg of Veal, cut 1/4" thick
- 1/4 cup onion, minced
- 1 cup Dry Marsala
- 1 cup beef broth
- 1 1/2 cups tomatoes, peeled, seeded and diced
- 6 Tbs oil, divided
- 8 Tbs butter or margarine, divided
- 1/4 cup lemon Juice
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp tarragon leaves, crushed
Lickety-Split Linguine with Scallops and Tomatoes
By MaryGladys
Prepare pasta according to package directions
- 1 lb Linguine, Spaghetti or Thin Spaghetti, uncooked
- 1 28-oz. can crushed tomatoes in puree
- 12 oz small scallops, quartered
- 1/2 tsp hot red pepper flakes
- 5 Tbs chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt to taste
- Pepper to taste
- 1/4 cup grated Parmesan cheese
Berry Blue Smoothie
By MaryGladys
In the container of an electric blender container, place blueberries, yogurt, milk, pineapple juice and honey; whir...
- 2 cups fresh or slightly thawed frozen blueberries
- 1 container (8 ounces) lowfat vanilla yogurt
- 1 cup milk
- 1 can (6 ounces) unsweetened pineapple juice
- 3 Tbs honey
- 1-1/2 cups ice cubes (about 16 cubes)
Veal Parmigiana
By MaryGladys
Combine bread crumbs, Parmesan cheese and seasoning
- 3/4 cup Italian-style bread crumbs
- 3/4 cup Parmesan cheese
- salt
- pepper
- 1 egg beaten
- 1/8 cup water
- 6 (4 oz.) Veal Slices, thawed and pounded
- 4 Tbs Clarified butter
- 3 slices mozzarella cheese
- Sauce
- 2 Tbs Olive oil
- 1 small onion, chopped
- 2 medium cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1/3 cup water
- 1 (28 oz.) can crushed tomatoes
- 1 tsp Basil
- 1 Tbs Sugar
Lone Star Steak and Pasta
By MaryGladys
Cook pasta according to package directions
- 1 lb Rotini or other medium pasta shape
- 1 1/4 lbs boneless beef top sirloin steak, 1" thick
- 1 Tbs olive oil
- 1/4 cup fresh lime juice
- 1 10 oz can diced tomatoes with green chilies, undrained
- 1 16 oz can black beans, rinsed and drained
- 1 cup green pepper, chopped
- 1 cup frozen corn, thawed and drained
- 1/4 cup green onion, sliced
- 1/2 cup loosely packed cilantro leaves
- 2 tsp garlic, minced
- 1/2 tsp ground cumin
- 1 tsp salt
Blackberry Breakfast Bars
By MaryGladys
For filling, in a medium saucepan combine berries, sugar, water, lemon juice and ½ teaspoon cinnamon
- 2 cups fresh or frozen blackberries or raspberries
- 2 Tbs sugar
- 2 Tbs water
- 1 Tbs lemon juice
- 1/2 tsp ground cinnamon
- 1 cup all purpose flour
- 1 cup quick cooking rolled oats
- 2/3 cup packed brown sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp baking soda
- 1/2 cup margarine or butter melted
Mango-Peach Frozen Yogurt
By MaryGladys
In a blender or food processor container, process mango cubes until smooth
- 2 medium (8 oz.) ripe mangoes, peeled and cubed
- 2 cups peach low-fat yogurt
- 1/2 cup honey
Blackberry Syrup
By MaryGladys
Measure juice into 6 or 8-quart pot
- 2 cups blackberry juice (from approximately 1 1/2 quarts blackberries)
- 2 cups sugar
- 2 cups white corn syrup