MISCELLANEOUS
This page is for all those recipes that don't really "fit" into a category!

CHEESE BALL
1 pkg Philadelphia cream cheese
1 pkg ham
1 tsp mustard
1 tsp horseradish
2 tsp chopped onion
1 c chopped pecan pieces

Soften the cream cheese until it is workable. Shred the ham (food processor is excellent). Add all remaining ingredients except the pecans to the cream cheese and mix thoroughly. Shape into ball, or other desired shape, and roll in pecans.

This is a family favorite and is expected at all family gatherings...especially Thanksgiving and Christmas! (HINT: For lower fat version, use the low-fat cream cheese and the fat-free ham!)


SPICY BBQ SAUCE
1 can (29 oz) tomato puree
1 1/2 cups salsa
1/2 cup finely chopped onion
1/2 cup packed light brown sugar
1 Tbsp minced garlic
1 cup orange juice
3/4 cup cider vinegar
1/4 cup corn syrup
1 1/2 tsp ground black pepper
1 tsp each chili powder and cumin
1/2 tsp ground red pepper (cayenne)

Bring all incredients to boil in a large, heavy saucepan. Reduce heat and simmer uncovered, stirring often, 30 minutes or until thickened. Cool; ladle into clean jars. Cover and refrigerate.

This makes about 5 cups of sauce. Store in the refrigerator for up to one month!


TEX-MEX CHEESE LOGS
2 bricks (8 oz each) light cream cheese, softened
12 oz pepperjack cheese, shredded
8 oz sharp Cheddar cheese, shredded
1 can (4 oz) chopped mild green chiles, drained well
1/2 tsp chili powder
1 jar (2 oz) chopped pimientos, drained well
2 cups pecans, toasted, then chopped

On medium speed, beat all ingredients except pecans until blended. On waxed paper or plastic wrap, roll mixture into six 6-inch-long logs. Wrap and refrigerate overnight. Unwrap; roll in pecans to coat, wrap in clean plastic wrap and refrigerate.

These can be stored in the refrigerator for up to 3 weeks.


GINGERBREAD PANCAKES (low fat)
1 Tbsp. each ground cinnamon and ginger
4 c. buttermilk pancake mix, complete
2 1/3 c. water mixed with 1/2 c. molasses

Stir spices into pancake mix, then add the molasses mixture just until moistened. Heat lightly oiled griddle or large nonstick skillet over medium heat. Drop 3 Tbsp batter for each pancake on griddle. Cook 4 to 5 minutes, turning once, until puffed and lightly browned. Cool on wire racks, then freeze on cookie sheets until firm. Freeze in airtight container with waxed paper between layers.
To serve: Heat oven to 350 degrees. Place frozen pancakes directly on oven racks. Bake 5 minutes or until hot. Serve immediately with Chunky Applesauce and Maple Whipped Cream.

Makes 12 servings, 4 pancakes each.


MAPLE WHIPPED CREAM
1 1/2 c. heavy (whipping) cream
1/2 c maple-flavored pancake syrup

Beat cream and syrup until soft peaks form when beaters are lifted. Refrigerate up to 2 hours before serving. If mixture separates, whisk to blend.


CHUNKY CINNAMON APPLESAUCE (low fat)
2 Golden Delicious apples
3 c bottled unsweetened applesauce
1/2 c water
1/4 c sugar
3 Tbsp red-hot cinnamon candies

Pare, core and cut apples in 3/4-inch chunks. Put in medium saucepan with remaining ingredients. Simmer, stirring occasionally, 25 to 30 minutes until thickened. Cool, cover and refrigerate. Makes 4 cups.

Tip: Can be made up to 5 days ahead. Reheat before serving with Gingerbread Pancakes.


FRUIT BUTTER
3 1/2 lbs. fruit (such as peaches, plums or apricots), pitted, peeled if desired, and cut into chunks
1 1/4 c. sugar

Combine fruit, sugar and 1 c. water in a saucepan over high heat. Bring to a boil, reduce heat, and cook for about 20 minutes, until fruit is very soft. Puree the mixture, then return it to low heat. Cook, stirring frequently, until the mixture is thick and spreadable, 2 to 2 1/2 hours. Let cool, and transfer to an airtight containers. Fruit butters will keep, refrigerated, for about one month, or frozen for up to three months.

It's called fruit butter, but this thick spread doesn't contain an iota of fat - it's simply the essence of summer fruit!


APPLE-WALNUT SLAW
4 cups thinly sliced green cabbage
1 cup coarsely shredded carrots
3/4 cup toasted, coarsely chopped walnuts (see NOTE)
1/2 cup each light mayonnaise, 1% milkfat buttermilk and dark raisins
1/4 cup minced red onion
2 Tbsp sugar
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
2 Gala or Golden or Red Delicious apples, quartered, cored and cut in thin wedges

Mix all ingredients except the apples in a large bowl. Gently fold in apples, taking care not to break them.

NOTE: To toast walnuts, spread on a cookie sheet and bake in a 350 degree oven 8 minutes, stirring occasionallly. Or spread in a circle on microwave-safe plate and microwave on high 4-5 minutes, stirring every 30 seconds, until aromatic and lightly browned.


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