LIZABETH's profile page
Recipes
FRENCH LOAF
By LIZABETH
1. Place all bread dough ingredients in bread machine and select dough cycle
- 1 loaf
- *
- Bread Dough
- 1 1/2 * 1 1/2 cups warm water
- 1 * 1 teaspoon salt
- 2 * 2 teaspoons butter
- 3 1/2 * 3 1/2 cups flour
- 2 * 2 teaspoons active dry yeast
- Topping
- 2 * 2 tablespoons cornmeal
- 1 * 1 egg white
- 1 * 1 teaspoon water
CHEESY CHICKEN, BROCCOLI & RICE
By LIZABETH
Prepare rice according to package directions
- 1 Jar Cheese Sauce (Such as Cheez Whiz. 10 ounces or more)
- 2 cups frozen chopped broccoli
- medium sized bag Saffron Rice (enough to make two cups cooked)
- 1-2 cups cooked chicken (either canned or cooked at home)
- 1/2 C milk
FRENCH COUNTRYSIDE LOAF
By LIZABETH
Measure all ingredients into pan in order given
- 1 1/2 * 1 1/2 cups cold water (yes, cold)
- 1 1/2 * 1 1/2 teaspoons salt
- 4 * 4 cups bread flour
- (if using all-purpose flour, substitute 3 tabl. flour with 3 tabl. vital gluten)
- 1 * 1 tablespoon sugar
- 1 1/2 * 1 1/2 teaspoons dry yeast
LEMON ANGEL CAKE TRIFLE
By LIZABETH
TEAR CAKE INTO BITE SIZED PIECES BEAT CREAM CHEESE WITH SUGAR AND VANILLA UNTIL SOFT & FLUFFY, STIR IN COOL WHIP
- 2 PACKAGE LEMON PIE FILLING, PREPARED OR
- 2 CAN LEMON PIE FILLING
- 1 ANGEL FOOD CAKE, PREPARED
- 1 8 OZ BAR CREAM CHEESE SOFTENED
- 1/2 CUP SUGAR
- 1/4 TEASPOON VANILLA EXTRACT
- 1 12 OZ TUB COOL WHIP
PUMPKIN EGG CUSTARD
By LIZABETH
Preheat oven to 350 degrees F
- Baked Pumpkin Custard
- 6 eggs
- 1/2 cup granulated sugar*
- 1 (15-ounce) can pumpkin
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 cups skim or low-fat milk, heated until very hot
- Ground nutmeg or cinnamon for garnish, optional
- * The amount of eggs used can vary according to your needs. When I make the custard for dessert, I usually use 4 eggs. When making for breakfast, I increase the recipe to 6 eggs.
- ** If you are on a sugar-free diet or just trying to lose weight, substitute Splenda for the sugar.
TOMATO BREAD PUDDING
By LIZABETH
Put oven rack in middle position and preheat oven to 400°F
- 5 * 5 cups (1-inch) cubes ITALIAN BREAD
- 1 * 1 stick (1/2 cup) unsalted butter, melted
- 2 CANS DICED TOMATOES WITH GARLIC/OIL
- 2/3 * 2/3 cup firmly packed light brown sugar
- 1 * 1 tablespoon tomato paste
- 3/4 * 3/4 teaspoon salt
EASY TURKEY BEAN SOUP
By LIZABETH
BROWN TURKEY IN SMALL AMOUNT OF OIL
- 1 LB GROUND TURKEY MEAT
- 1 LARGE CAN LOW SODIUM CHICKEN BROTH
- 1 CAN DRAINED CHICK PEAS
- 1 CAN ITALIAN DICED TOMATOES
- 1 PACKAGE FROZEN SPINACH, THAWED
- 1/2 CUP BARLEY
- TASTEFULLY SIMPLE GARLIC/GARLIC SEASONING
ABM CINNAMON RAISIN BREAD
By LIZABETH
1 Add all ingredients, except raisins and nuts according to manufacturers recommendations
- 1 1/2 * 1 1/2 cups evaporated milk
- 4 * 4 tablespoons butter
- 2 * 2 eggs
- 1 1/3 * 1 1/3 tablespoons sugar
- 1 * 1 teaspoon cinnamon
- 1/2 * 1/2 teaspoon salt
- 2 * 2 cups whole wheat flour
- 2 * 2 cups bread flour
- 2 * 2 teaspoons yeast
- 1/2 * 1/2 cup raisins
- 6 * 6 tablespoons chopped nuts
MASCARPONE STUFFED MUSHROOMS
By LIZABETH
Directions: 1. Preheat oven to 350 degrees F (175 degrees C)
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- FEW TABLESPOONS BREADCRUMBS
- 1 (8 ounce) package MASCARPONE cheese,
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 2 TBS. BUTTER
CREAMY MUSHROOM CASSEROLE
By LIZABETH
Directions Grease oblong baking dish; add mushrooms
- 2 LBS. MUSHROOMS, SLICED
- 1/4 CUP BOILING WATER
- 5 CHICKEN BOUILLON CUBES OR EQUIVALENT OF BETTER THAN BOUILLON
- 2-3 TABLESPOONS FLOUR
- 2 TABLESPOONS GRATED PARMESAN OR ROMANO CHEESE
- 1 CUP HEAVY CREAM OR 1/&1/2
- 1 TEASPOON GROUND BLACK PEPPER
- 1/2 CUP MELTED BUTTER
- 1 BOX YOUR CHOICE STOVE TOP STUFFING MIX-RECOMMENDED PORK
- Directions