AnnSmith's profile page
Recipes
Green & Gold Fettucini
By AnnSmith
An easy use of leftover or canned salmon
- 13 oz salmon
- 2 Tablespoons Olive oil
- 1 clove garlic, minced
- 1/4 cup parsley
- 1/2 tsp basil
- 1/2 tsp oregano
- black pepper to taste
- 4 oz fettucini, cooked
- 4 oz spinach fettucini, cooked
- 2 tsp lemon juice
Coquille St. Jascques
By AnnSmith
scallops in a white sauce
- 1 ¼ butter or marg.
- ¼ chopped celery
- 1 cup or ½ pt. sliced fresh mushrooms (opt.)
- 2 medium green onions sliced or 2 Tabl. Chopped onion
- 2 Tabl. Chopped green pepper
- 2 Tabl. Flour
- ½ tsp. salt
- 1/8 tsp. pepper
- ½ bay leaf
- ½ cup dry white wine
- 1 lb. fresh or frozen scallops
- ¼ cup whipping cream or evaporated milk
- 1 egg yolk
- 1 tabl. Chopped pimiento
- 2 tabl. Butter or marg, melted
- 3 tabl dry bread crumbs
- 3 tabl. Grated parmesan cheese
All American Potato Salad
By AnnSmith
Dressing the hot potatoes with a splash of vinegar ensues this traditional salad has flavor thoughout
- 3 lbs red or baking potatoes cut into 3/4 inch pieces
- 8 tsp white wne vinegar, divided
- 3 hard cooked large eggs
- 1/4 cup reduced fat mayonnaise
- 1/4 cup reduced sour cream
- 1/4 cup buttermilk
- 3 Tablespoons prepared mustard
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 2/3 cup chopped red onion
- 2/3 cup chopped red bell pepper
- 2/3 cup chopped sweet pickles
- 1/2 cup thinly sliced green onions (about 2 bunches)
Ann's favorite Butternut Squash Soup
By AnnSmith
A Rich creamy soup made with Butternut Squash
- 1 2 ½ to 3 lb. butternut squash
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 cloves garlic, minced
- 2 tsp ginger, ¼ cup honey
- ¼ cup molasses
- 1 tsp. dried orange peel
- 1 tsp nutmeg
- ½ tsp cinnamon
- 1 cup chicken broth
- 1 cup apple cider or apple juice
- ½ cup sour cream
- ½ cup half and half
Mock Ministrone
By AnnSmith
an Italian style vegetable soup that I can eat!
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 peppers, red, yellow or orange, chopped
- 4 chicken with mozzarella sausages, sliced
- 1 can butter beans
- 1 can canneloni beans
- 2 carrots, peeled and slices
- 1 small bag cheese and spinach tortellini
- 1 qt beef broth
- 1 pck onion soup
- 4 cups water
- 1 cup bow-tie pasta
- Penzey's Psta seasoning and Tuscan sunset to taste
- 1 tablespoon epazote
Princess Tea Cakes
By AnnSmith
a low-fat version of Mexican wedding cookies
- 2 1/4 cup canola oil
- 4 1/2 cup all-purpose flour
- 2 1/4 cup white whole-wheat flour
- 6 cups confectioners sugar, divided
- 1/2 cup cornstarch
- 3/8 tsp salt
- 1 tablespoon vanilla extract
- 2 1/4 cup very finely chopped nuts, such as pecans, walnuts or hazelnuts
Becky's chicken POt Pie
By AnnSmith
easy casserole. given to me by Marni Pease
- 1 pound chicken ( or 1 large can chicken breast)
- 1/4 cup onion, chopped
- 1/4 tsp garlic
- 2 cans cream of chicken sou0
- 2 cans, or frozen mixed vegetales
- 2 cups Bisquick baking mix
- 2 1/2 cups milk
Sugar & Spice bunnies
By AnnSmith
traditional Easter breakfast bread
- Glaze:
- 5 1/2 cups flour
- 1/3 cup sugar
- 1 tsp cinnamon
- 2 pkgs yeast
- 1/2 tsp salt
- 1/4 tsp allspice
- 1 cup milk
- 1/2 cup water
- 1/3 cup marg
- 2 eggs
- 1 cup dried cherries
- 1/4 tsp nutmeg
- if desired, use the combination of flours: 2 cup bread flour, 2 cups all-purpose flour, 1 1/2 cup whole wheat flour
- powdered sugar, milk, almond extract and vanilla
Cranberry Drops
By AnnSmith
Festive Holiday cookie
- 1 1/2 cup margarine
- 2 1/4 cup firmly packed light brown sugar
- 1/2 cup milk
- 1 1/8 teaspoon vanilla
- 3 eggs
- 1 1/2 tablespoon grated orange peel
- 2 cups whole wheat flour
- 2 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 tsp salt
- 1 1/2 cup chopped pecans
- 2 1/4 cup chopped cranberries
Asparagus with Lemon Mustard vinaigrette
By AnnSmith
Steam or boil aspargus 7-10 minutes or until crisp tender
- 1 1/2 lb fresh asparagus, washed and trimmed
- 1 small red onion, diced
- 2 tsp McCormick Lemon & Pepper seasoning
- salt
- 1 tablespoon country style dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 tsp sugar
- 1/4 cup olive or vegetable oil