INGREDIENTS
- ½ cup butter or margarine, preferably unsalted
- 1 egg, slightly beaten
- ½ cup water
- 1 cup minced onion
- ¼ cup parmesan cheese
- ½ cup minced pimientos (optional)
- 1 teaspoon celery seed
- 2 tablespoons minced parsley
- 4 large (or 8 small) flounder fillets(about 1 ½ pounds)
- ¾ cup finely shredded carrot
- 1 cup fresh bread crumbs, preferably from salt free bread
- Lemon slices and
parsley sprigs for garnish (optional)
INSTRUCTIONS
In large skillet melt butter. Remove and reserve 1 tablespoonful. In skillet saute onions,
pimientos and parsley 3 minutes. Remove from heat. Add crumbs, carrot, egg, water,
parmesan and celery seed. Mix well. Spread carrot mixture on fillets. Roll up and place
seam
side down in shallow baking dish. Brush with reserved 1 tablespoon butter.
Bake fish rolls in preheated 350 degree F oven 25-35 minutes (depending on size and
thickness
of fillets) or until fish flakes easily with fork. Remove to serving platter. Garnish with
lemon and
parsley.
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Chicken Paprikas
INGREDIENTS
- ½ stick butter
- 1 medium onion, chopped
- 4 split chicken breasts
- 1 can tomato soup, undiluted
- 1 large sour cream
- 2 chicken bouillon cubes
- Salt and pepper to taste
- 3 tablespoons flour
- Paprika, lots
- 2 ½ soup cans chicken cooking liquid
INSTRUCTIONS
Cook chicken in water in Dutch oven. When done, remove skin and bones. Cut or tear
chicken
up into small pieces. In Dutch oven, melt butter and add chicken, stirring frequently until
browned. Put in alot of paprika, stirring frequently, until chicken is covered in paprika and
very
pink. Add salt and pepper to taste. Add onion, soup, water and bouillon. Simmer 45
minutes to
1 hour. Add together in a separate bowl, the sour cream and flour. Into it put a little
liquid from
the pot. Then add the sour cream mixture into the chicken mixture and mix well. Heat
through.
Serve over buttered rice, toasted white bread, or butterflake biscuits.
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Nectar Poached Pears
INGREDIENTS
- 2 cans (12 ounces each) apricot or pear nectar (3cups)
- 6 small, firm ripe pears (about 2 1/2 pounds) peeled, halved and cored
- l tablespoon vanilla extract
- 3 slices lemon
- 1 cup fresh raspberries (optional)
INSTRUCTIONS
Bring nectar, vanilla and lemon slices to a boil in a large, deep skillet over medium high
heat.
Add pears. Reduce heat. Cover and simmer 12-15 minutes turning pears once until fork
tender.
Cool in pan. Remove lemon slices. Transfer pears and poaching liquid to serving bowl.
Cover
and refrigerate until chilled or up to 3 days. Add berries just before serving.
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Nestle Holiday Fudge
INGREDIENTS
- 2 tablespoons butter or margarine
- 2 cups (4 oz.) mini marshmallows
- 2/3 cup undiluted evaporated milk
- 2 cups (11 ½ oz. pkg.) Nestle Toll House milk chocolate morsels
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- ½ cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
INSTRUCTIONS
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan. Bring to a
boil
over medium heat, stirring constantly. Boil for 4-5 minutes, stirring constantly. Remove
from
heat.
Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until
marshmallows are melted. Pour into foil lined 8” square baking pan. Chill until firm. Cut
into 1
1/2” squares.
Butterscotch Fudge: Substitute 2 cups (12 oz. package) Nestle Toll House
Butterscotch
flavored morsels for milk chocolate.
Mint Fudge: Substitute 1 ½ cups (10 oz. package) Nestle Toll House Mint
flavored chocolate
morsels for milk chocolate.
Semi Sweet Fudge: Substitute 1 ½ cups (9 oz.) Nestle Toll House semisweet
morsels for milk
chocolate.
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String Bean Salad
INGREDIENTS
- 1 box frozen cut green beans or 1 pound fresh green beans rinsed and cut into bite size
pieces
- ¼ cup olive oil
- Salt and pepper to taste
- garlic powder to taste or 1-2 cloves fresh garlic, minced or pressed
- Italian seasoning to taste
INSTRUCTIONS
Cook green beans until crisp tender(not too soft or too hard). Drain. In mixing bowl, add
olive oil to green beans and mix well. Add all seasonings to taste and again mix well to
blend. Serve hot or refrigerate until well chilled to serve cold. Stir again just before
serving.
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Chicken Cacciatore
INGREDIENTS
- 1 2 1/2 pound chicken, cut into pieces
- 1 tablespoon vegetable oil
- 1/8 teaspoon garlic powder or 1 clove garlic, crushed
- 1/2 cup chopped onion
- 1/2 cup finely sliced strips of green pepper
- 1 16 oz. can tomatoes, cut up, with liquid
- 1/3 cup tomato paste
- 1/8 teaspoon ground allspice
- 3/4 teaspoon salt
- 1/2 teaspoon crushed dried oregano
- 1/4 cup fresh lemon juice
- 1/2 cup water
INSTRUCTIONS
Preheat oven to 400 degrees F. Prepare a large casserole with vegetable pan coating.
Wipe
chicken pieces with damp cloth. Heat vegetable oil in a large frying pan. Brown chicken
pieces
on both sides. Transfer to casserole. Cook onion and pepper strips in frying pan for 3-4
minutes
stirring frequently. Combine tomatoes with all remaining ingredients and mix well. Add to
onion
and green pepper. Bring to a boil. Pour evenly on top of chicken. Bake 30 minutes.
Turn
chicken over and baste with sauce. Bake 20-30 minutes more until chicken is tender.
Nutritive values per serving:
- 12 g carbohydrate
- 31 g protein
- 8 g fat
- 1/3 g fiber
- 828 mg sodium
- 96 mg cholesterol
- 244 calories
Number of servings per recipe: 4
Recipe was taken from The Art of Cooking for the Diabetic.
Food exchanges per serving:
4 lean meat exchanges plus 2 vegetable exchanges
Low sodium diets:
Omit salt. Use unlasted canned tomatoes and unsalted tomato paste
1 serving: 1/2 breast and wing plus 1/2 cup tomato mixture
OR 1 leg and thigh plus 1/2 cup tomato mixture
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Buttercream Icing
INGREDIENTS
- 1 box (1 pound) confectioner’s sugar
- 1 cup crisco shortening, plain or butter flavor
- 1 teaspoon vanilla
- 2-3 tablespoons warm water
- 3 squares Bakers semisweet chocolate
INSTRUCTIONS
A HEAVY DUTY ELECTRIC MIXER IS NEEDED TO MAKE THIS ICING
PROPERLY.
Sift one box of confectioner’s sugar into mixer bowl. Add one cup crisco shortening,
plain if icing
is to be white, butter flavor for chocolate. Turn electric mixer on low speed and slowly
begin to
blend sugar and shortening together. Begin to add water one tablespoon at a time,
stopping at 2
tablespoons at first, until icing is well blended, increasing the speed of the mixer until it is
at least
at its half way point. (Add third tablespoon of water only if icing is too stiff and it is to be
used to
only ice the cake.) Add vanilla. If you want chocolate icing, add melted squares of
chocolate to
icing and blend well. Continue mixing 2-5 minutes until icing is very creamy, using a
spatula to
scrape down the sides as it mixes. Use as soon as possible after making or cover bowl
with a
damp paper towel until cake will be iced or decorated. Icing can be refrigerated for a few
days in a sealed tupperware container if
necessary. Let it stand at room temperature for a while before using.
For colored icing: Once white icing is done, separate it into smaller bowls,
however many
needed for your color choices. Gradually add paste food color of choice and mix well
with a
spoon. Use a toothpick to add the color to the icing. Use a new toothpick whenever you
have to
add any color to the icing, even the same color, so as not to contaminate the paste icing
itself.
Once the paste food color is well blended into the icing, use it to ice your cake or put it
into a
pastry bag to pipe on decorations.
Paste colored icing darkens over time so DO NOT add too much. To keep the icing more
on the
pastel side, you can add liquid food color, but be careful. If too much liquid food color is
used,
the texture of the icing will soften and may end up being too soft to use for piped
decorations.
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