2 sticks of margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7-ounces 7-UP (or other lemon-lime soda)
Pre-heat oven to 300 degrees. Grease and flour tube or bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract. Add flour and 7-UP alternately, beating after each addition. Pour into prepared pan. Bake for 1-1/2 hours or until cake tests done.
Wednesday, October 22, 2008
Soda Bread
3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons white sugar
12-ounces lemon-lime soda
In a large bowl, mix together dry ingredients. Add soda and continue to mix, first using a wooden spoon then your hands. The batter wil be sticky. Pour into a greased 9x5-inch loaf pan.
Bake at 350 degrees 50 to 60 minutes. The top will be crunchy, and the insides soft.
3-3/4 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons white sugar
12-ounces lemon-lime soda
In a large bowl, mix together dry ingredients. Add soda and continue to mix, first using a wooden spoon then your hands. The batter wil be sticky. Pour into a greased 9x5-inch loaf pan.
Bake at 350 degrees 50 to 60 minutes. The top will be crunchy, and the insides soft.
Wednesday, October 15, 2008
Chunky Chicken Soup
Recipe and picture taken from December 2008 Simple & Delicious
SERVINGS: 5METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 20 min.
Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
Directions: In a Dutch oven, saute the chicken, onion and garlic in oil until chicken juices run clear. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes.
Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.
Nutrition Facts
One serving: 1-1/3 cups with 1-1/2 tablespoons cheese
Calories: 332
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 1387 mg
Carbohydrate: 41 g
Fiber: 12 g
Protein: 28 g
Monday, October 13, 2008
Lazy Day Lasagna
Recipe taken from The Freezer Cooking Manual by 30 Day Gourmet
Ingredients:
12 ounces cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup chopped parsley (reduce amount if using dried)
1 teaspoon onion powder
1/2 teaspoon dried basil
1/8 teaspoon black pepper
32 ounces spaghetti sauce
3/4 cup ground beef, cooked
9 lasagna noodles, uncooked
3/4 cup water (for firmer pasta decrease to 1/2 cup)
Directions:
In a large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In a medium bowl, mix together and cooked ground beef. In a 9x13-inch glass baking dish, spread 3/4 cup meat sauce on the bottom. Layer 3 uncooked noodles on top of the meat sauce. next spread 1/2 of the cheese mixture and 1-1/2 cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around the outside edges.
To freeze, place dish in a 2-gallon freezer bag. If you want to wrap it in foil, cover the top of the lasagna with wax paper or plastic wrap and then foil. The acid in the tomato sauce will leave small holes in the foil. Label, seal and freeze.
To serve, bake thawed lasagna covered at 375 degrees for 45 minutes. uncover and bake additional 15 minutes. Let stand 10 minutes. Serve with grated Parmesan cheese, if desired. If cooking from a frozen state, add 30 minutes to the total baking time.
Nutritional Facts:
A meatless sauce was used for the nutritional analysis.
Per Serving: 233 Calories; 10g Fat (37.3% calories from fat); 15g protein, 12g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 554mg Sodium
Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 1 Fat
Ingredients:
12 ounces cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup chopped parsley (reduce amount if using dried)
1 teaspoon onion powder
1/2 teaspoon dried basil
1/8 teaspoon black pepper
32 ounces spaghetti sauce
3/4 cup ground beef, cooked
9 lasagna noodles, uncooked
3/4 cup water (for firmer pasta decrease to 1/2 cup)
Directions:
In a large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In a medium bowl, mix together and cooked ground beef. In a 9x13-inch glass baking dish, spread 3/4 cup meat sauce on the bottom. Layer 3 uncooked noodles on top of the meat sauce. next spread 1/2 of the cheese mixture and 1-1/2 cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around the outside edges.
To freeze, place dish in a 2-gallon freezer bag. If you want to wrap it in foil, cover the top of the lasagna with wax paper or plastic wrap and then foil. The acid in the tomato sauce will leave small holes in the foil. Label, seal and freeze.
To serve, bake thawed lasagna covered at 375 degrees for 45 minutes. uncover and bake additional 15 minutes. Let stand 10 minutes. Serve with grated Parmesan cheese, if desired. If cooking from a frozen state, add 30 minutes to the total baking time.
Nutritional Facts:
A meatless sauce was used for the nutritional analysis.
Per Serving: 233 Calories; 10g Fat (37.3% calories from fat); 15g protein, 12g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 554mg Sodium
Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 1 Fat
Tuesday, July 15, 2008
Granola
Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 10 minutes
3/4 cup brown sugar
1/3 cup oil
1/3 cup honey
5 cups oats
1/2 cups raisins
1/2 cup dry milk
3/4 teaspoon cinnamon
pinch of salt
Mix brown sugar, oil and honey in a medium saucepan until sugar is dissolved. Combine dry ingredients except rasisins in large greased cake pan. Pour sugar mixture over dry ingredients; mix well. Bake a 375 degrees for 10 minutes. Let cool in pan. Add raisins. Store in an air-tight container.
Notes: I like to add chopped dried apple, sliced almonds, sunflower seeds, sesame seeds, wheat flakes and whatever else might suit my fancy at the time.
Preparation time: 15 minutes
Cooking time: 10 minutes
3/4 cup brown sugar
1/3 cup oil
1/3 cup honey
5 cups oats
1/2 cups raisins
1/2 cup dry milk
3/4 teaspoon cinnamon
pinch of salt
Mix brown sugar, oil and honey in a medium saucepan until sugar is dissolved. Combine dry ingredients except rasisins in large greased cake pan. Pour sugar mixture over dry ingredients; mix well. Bake a 375 degrees for 10 minutes. Let cool in pan. Add raisins. Store in an air-tight container.
Notes: I like to add chopped dried apple, sliced almonds, sunflower seeds, sesame seeds, wheat flakes and whatever else might suit my fancy at the time.
Thursday, June 12, 2008
Jiffy Jambalaya
Both recipe and picture were taken from Simple & Delicious magazine
Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4
Ingredients:
1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional
Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.
Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4
Ingredients:
1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional
Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.
Sausage Cabbage Supper
Taken from Taste of Home magazine
Time: Prep: 10 min. Cook: 40 min
Method: Stovetop
Serves: 12
Ingredients:
2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes
Directions: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.
Time: Prep: 10 min. Cook: 40 min
Method: Stovetop
Serves: 12
Ingredients:
2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes
Directions: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.
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