ref:12/09/00
ref:12/16/00
ref:12/23/00
ref:12/30/00
RECIPES FOR
DECEMBER 2000
EGGNOG RING
1 package lemon jello
1 cup boiling water
1/4 cup cold water
1/4 tsp. rum extract
1/4 cup eggnog, can
1 can mandarin oranges
1 can pears
1 package cherry jello
1 ½ cup pecans
Dissolve lemon jello in 1 cup boiling water.
Add 1/4 cup cold water and extract.
Measure 3/4 cup jello, add eggnog.
Pour into a 6 cup ring mold.
Chill until set, but not firm, about 25 min.
Drain fruits, measuring syrup.
Add water to syrup to make 3/4 cup. Dice the pears.
Dissolve cherry flavor jello in 1 cup boiling water.
Add measured liquid and the remaining lemon jello.
Chill until thickened.
Add pears and spoon into mold over eggnog jello mixture.
Arrange oranges in jello near edge of mold, pressing down lightly.
Chill until firm.
Thanks Sharon
Visit her at Sharon's Recipes
ref:12/02/00
Go To Top
PECAN PUMPKIN PIE
3 eggs
1/2 cup sugar
1 cup Libby pumpkin
3 tbl. melt. butter
1/3 cup sugar
1/2 tsp. vanilla
1 tsp. pump. spice
1 cup pecan halves
2/3 cup light corn syrup
1 unbaked 9" crust
(I use Pillsbury crust in the dairy section)
First I baste the crust with egg
then pre-baked my pie crust in a 450°F oven
for about 5 min. or until it started to turn brown.
While that is browning, stir together
1 slightly beaten egg, pumpkin, 1/3 c. sugar, spice.
After pie is out of oven, spread over bottom of pie shell.
Combine 2 eggs, corn syrup,
1/2 c. sugar, butter and vanilla.
Stir in nuts.
Spoon over pumpkin mixture.
Bake in oven 450°F about 10 min.
then reduce heat to 350°F
for about
40 min. or until filling is set.
Go To Top
SALMON ALA CAPN DAVE
4 6-oz. fresh skinless salmon fillets,
1/2 to 3/4 inch thick
3 or 4 slices lemon
2 tablespoons snipped fresh dill
or "It's a Dilly"
Fresh ground pepper
Seasoned salt
Rinse fish; pat dry.
Season with salt, pepper and dill.
Place in a Reynolds Foil Pouch.
Place slices of lemon on top of fish.
Seal bag. Place on grill for about 6 min. each side.
(Time for grilling depends on the thickness of your fish).
From:Capn Dave
Go To Top
BAKED FRENCH TOAST WITH RASPBERRY PRESERVES
For French Toast:
1 1/4 cups raspberry preserves
(any preserve will do)
Ten 4x4x1-inch-thick slices egg bread
(I will use Hawaiian Sweet bread)
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs
For Cinnamon Syrup:
1 1/4 cups light corn syrup
1/4 teaspoon ground cinnamon
4 teaspoons sugar
1/2 cup sliced almonds, toasted
Confectioners' sugar
FOR FRENCH TOAST:
Butter 15x10x2-inch baking dish.
Spread preserves evenly over 1 side of each bread slice.
Cut slices diagonally in half,
forming triangles.
Arrange triangles crosswise in dish,
preserves side up and overlapping slightly.
Whisk milk and next 4 ingredients in large bowl.
Pour custard over bread. Let bread stand 1 hour,
basting occasionally, or cover and refrigerate
overnight.
FOR CINNAMON SYRUP:
Mix first 3 ingredients in small bowl, stirring until sugar dissolves.
Let stand at least 1 hour. (Can be made 1 day
ahead. Cover and refrigerate.)
Preheat oven to 350°F.
Bake French toast, uncovered, until puffed and golden brown, about 50 minutes.
Sprinkle with almonds and
confectioners' sugar; serve with cinnamon syrup. Serves 10
Source: Rochelle Palermo, Food Editor at Cooking.com
BLACK-EYED PEA CASSEROLE
1 pound of lean ground meat (ground turkey?)
1 small onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 can diced tomatoes with green chilies
1 can steelblue-eyed peas
2 teaspoons Creole seasoning
1 1/2 cups cooked brown rice
1/4 cup grated low-fat Parmesan cheese
1/8 cup of bread crumbs
(Whole wheat if you can find it,
or make your own from toasted whole wheat bread
Brown ground beef, in a sauce pan, a little browner than usual,
to get as much fat out as possible.
Drain as usual. Put meat in colander.
With hot tap water, pour about 4 cups
of hot
water over the meat to rinse a little more fat from it.
No more water than that or it will
start washing some of the nutrients and taste from it.
This should lower the fat content even more.
Return meat to sauce pan.
Add onions and bell peppers to meat and cook for 10 minutes.
Add tomatoes and steelblue-eyed peas and simmer 10 minutes.
Remove mixture from fire and mix in rice and seasoning.
Place mixture in a 2 quart casserole dish
and top with bread crumbs and cheese.
Bake in oven 15 minutes. Serves 6.
(If you don't like that much bell pepper, decrease the amount
and add celery or fresh broccoli or another
fat burning food.)
From Sharon
Visit her
