Four Cheese Macaroni
1/3 cup Flour
2 2/3 cups milk
3 ounces swiss cheese — shredded
1/2 cup parmesan cheese — grated
1/2 cup cheddar cheese — shredded
3 ounces American Cheese — Cubed
6 cups cooked macaroni
1/4 teaspoon salt
vegetable cooking spray
1/3 cup Bread Crumbs
1 tablespoon Butter — softened
Preheat oven to 375 degrees F. Place flour in a large saucepan. Gradually add an equal amount of milk, stirring until smooth. Add remaining milk, stirring constantly. Cook over medium heat until thick and creamy, stirring constantly. Add cheeses; cook until cheese melts, stirring often. Remove from heat; stir in macaroni and salt. Spoon mixture into a 2 quart casserole dish coated with cooking spray. In a small bowl, combine bread crumbs and butter, stir until well-blended. Sprinkle over macaroni mixture. Bake until bubbly and lightly browned, about 30 minutes.
This recipe for Four Cheese Macaroni serves/makes 4.
Red Lentil Dahl
3 cups water
1 cup red lenti’s
3 cloves garlic, crushed
2 tsp ginger, minced
1 jalapeno, seeds removed and finely minced
1 tsp ground cumin
1/4 tsp tumeric
1/2 cup lite or regular coconut milk
1 tbs chopped cilantro
salt and pepper, to taste
Combine lentils and water, bring to a boil, then reduce heat to simmer. Cook about 20 min until lentils are mushy. While lentils are cooking, combine garlic, ginger, cumin and tumeric. When lentils are mushy, add garlic combination. Cook for about 3 min. Add coconut milk and cilantro, cook for 1 more min, add salt and pepper to taste, then serve.
Barbecued Turkey on Focaccia
4 pieces focaccia or thick-sliced,
country-style rosemary bread
1/2 ripe avocado, mashed
1 teaspoon fresh lemon juice
1/4 teaspoon prepared horseradish
8 slices barbecued turkey breast
4 slices canned pineapple, drained
4 teaspoons honey mustard
1/4 cup shredded Swiss cheese
Lightly toast bread.
In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking until cheese is melted and lightly browned.
Summer fiesta salad
1/2 lb cooked chicken breast cut into 1/4″ strips
1 small onion, chopped
4 hard boiled egg whites
6 cups favorite lettuce, torn into bite size pieces
1 small carrot, diced
1 tomato cut into bite size pieces
honey dijon salad dressing
Toss ingredients in salad dressing.
Southwest Tamale Tart
1 cup Bisquick Heart SmartT mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) Progresso® black beans, drained, rinsed
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded, chopped
Old El Paso® salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired
1. Heat oven to 350ºF. Spray cookie sheet with cooking spray.
2. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet.
In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.
High Altitude (3500-6500 ft):
Increase broth to 1/2 cup.
refrigerated butter-flavored cooking spray
2 cups (288 g) fresh blackberries, rinsed and drained
1 teaspoon (5 ml) grated orange zest
2 packets sugar substitute
1 teaspoon (5 ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
3 tablespoons (45 g) all-purpose flour
2 tablespoons (30 g) rolled oats
2 tablespoons (25 g) reduced-fat margarine
Preheat the oven to 425°F (220°C), Gas Mark 7. Coat four 1-cup (120
ml) soufflé dishes or small baking dishes with cooking spray.
Combine the berries and orange zest. Divide between the 4 soufflé
In a small bowl and using a fork, combine the remaining ingredients
to make a crumble topping. Sprinkle on top of the fruit.
Bake until crisp and the fruit is done, about 15 minutes. Serve warm.
Per Serving: 108 calories (33% calories from fat), 2 g protein, 4 g
total fat (0.9 g saturated fat), 18 g carbohydrate, 5 g dietary
fiber, 0 cholesterol, 66 mg sodium
Diabetic Exchanges: 1 carbohydrate ( 1/2 bread/starch, 1/2 fruit), 1
Note: Vary the berries, using blueberries, boysenberries,
loganberries, or raspberries.
1/3 cup butter, melted
½ cup crushed saltine crackers
2 Tbsp. dry onion soup mix
8 chicken legs – (Or can use any chicken parts.)
Heat oven to 350º.
Stir together crackers and onion soup mix.
Dip chicken legs into melted butter then coat with cracker mixture.
Place remaining butter in 13×9″ baking pan, then top with coated chicken
Sprinkle with any remaining crumb mixture.
Bake for 45-55 minutes or until chicken is tender and thoroughly cooked.
You can serve these with a cucumber dip for dipping if desired.
Oven Kalua Pork
5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 1/2 tablespoons Hawaiian sea salt (or Kosher
Preheat oven to 325F. Rub liquid smoke and 1 1/2 tablespoons
of the salt into the skin of the pork. Wrap well in foil, and seal
completely. Place in a roasting pan.
Bake in preheated oven until an internal temperature of 160
F is reached, about 5 hours. Remove from oven and let cool before
shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of
HOT CROSS BUNS
1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped
* FOR GLAZE:
4 tablespoons granulated sugar
4 tablespoons water
(In saucepan, stir sugar with water over medium heat
** FOR ICING:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla
(Combine all ingredients and mix well until smooth.)
In a small glass bowl combine warm water with 1 tb of the sugar;
sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour,
cinnamon, nutmeg, salt and cloves; make a well in centre.
In small bowl, whisk together milk, butter, egg and egg yolk; pour
into well. Pour in yeast mixture. Using wooden spoon, stir until
soft dough forms. Turn out onto lightly floured surface; knead for
8 minutes or until smooth and elastic.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in raisins and peel. Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise
until almost doubles, about 1 hour. With a serrated knife cut a
cross into the surface of each bun. Bake buns in a preheated 400
degree oven for about 16 minutes or until golden brown.
When removed from the oven, brush buns with glaze and let cool for 5 minutes. With a tip of a butter knife or a small spoon, fill in crosses with white frosting.
Yield: 18 buns
Famous Reuben Sandwich
A classic way of using leftover corned beef
corned beef, sliced thinly
hearty rye bread
Thousand Island dressing
sauerkraut, rinsed and well-drained
Swiss cheese slices
Preheat oven to 350 degrees. Warm the sauerkraut in the
microwave. Toast the rye bread lightly. For each sandwich,
place a 15 inch length of aluminium foil on the counter.
Spread half of the bread slices with mustard and place
on the foil. Spread a generous amount of Thousand Island
Dressing over the mustard. Add a layer of sauerkraut. Next
add the corned beef slices, piling generously. Top with a
slice of cheese. Spread the mustard on the remaining rye
bread slices and cover the sandwich. Wrap tightly in foil
and heat in the oven until hot, about 10 minutes.