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Recipes
Frozen Strawberry Angel Food Dessert
By dashy_65
Bake cake according to directions in loaf pan
- 1 pkg. Pillsbury Loving Loaf Angel Food Cake Mix
- 2 cups frozen nonfat strawberry yogurt, slightly softened
German Baked Beans
By dashy_65
In a large bowl, combine all ingredients
- 2 cans (15 ounces each) pork and beans
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 1 cup unsweetened applesauce
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground mustard
Mediterranean Chopped Salad
By dashy_65
Patsy Jamieson, Cooking Light MAY 2000
- 1 cup diced tomato
- 1/2 cup diced peeled English cucumber
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons minced seeded jalapeño pepper
- 2 teaspoons fresh lemon juice
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Double Chocolate Soufflés with Warm Fudge Sauce
By dashy_65
Position oven rack to the lowest setting, and remove middle rack
- Sauce:
- 1/2 cup plus 2 tablespoons sugar, divided
- 3 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1/8 teaspoon salt
- 1 1/4 cups fat-free milk
- 3 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 6 large egg whites
- 1 tablespoon butter
- 1/3 cup sugar
- 2 tablespoons unsweetened cocoa
- 1 tablespoon all-purpose flour
- 1/2 cup fat-free milk
- 1/2 ounce bittersweet chocolate, chopped
Stuffed Shells
By dashy_65
Beat eggs. Add cheeses and parsley
- 3 c. ricotta cheese (1 1/2 lb.)
- 3 c. shredded mozzarella cheese
- 3/4 c. parmesan cheese, grated
- 3/4 c. chopped parsley (about 3 T. dried)
- 3 eggs
- 30 large shells, cooked
- Spaghetti Sauce
- salt and pepper to taste
Barley-Broccoli Salad
By dashy_65
Bring water and salt to boil in medium saucepan; add barley
- 2 C. water
- 1/4 t. salt
- 1 C. barley, uncooked
- 2 C. coarsely chopped fresh broccoli
- 2/3 C. commercial oil-free Italian salad dressing
- 2 1/2 C. chopped tomatoes
- 1/2 C. shredded carrot
- 1/4 C. finely chopped onion
- 1/4 C. finely chopped green pepper
- 1 (4 oz) jar diced pimiento, drained
Warm winter Lemon cake
By dashy_65
Preheat oven to 350. Prepare cake batter as directed on pkg
- 1 pkg. ( 2 layer ) yellow cake mix
- 2 cups of cold milk
- 1 1/4 cups of water
- 2 pkg. ( 4- serving size ) lemon flavor instant pudding mix
- 1/3 cup granulated sugar
- 2 Tbsp. powdered sugar
Blueberry Corn Muffins
By dashy_65
Combine first 6 ingredients in a large bowl; make a well in center of mixture
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 Tbs. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup. nonfat buttermilk
- 3 Tbs. vegetable oil
- 2 eggs
- 1 cup. fresh blueberries
Traditional Sweet Potato Casserole
By dashy_65
Preheat oven to 375°. Place the sweet potatoes in a Dutch oven, and cover with cold water
- 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup packed brown sugar
- 1/4 cup butter, softened
- 1 1/2 teaspoons salt
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped pecans, divided
- Cooking spray
- 2 cups miniature marshmallows
Candy Crunch Pudding Pie
By dashy_65
Beat milk and dry pudding mixes with whisk 2 min
- 2 cups cold milk
- 2 pkgs (4 oz each) chocolate instant pudding
- 1 (8 oz) Cool Whip, thawed and divided
- 2 Heath Bars (1.4 oz each) chopped divided
- 1 6 oz Oreo Pie Crust
- 1 sq. semi-sweet baking chocolate, melted