Appetite-Appeasing
Appetizers
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Salads
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Marinated
Thai Chicken Salad (Light & Healthy Meal)
This fiery
show stopper combines tender poached chicken breasts (fragrant with lemongrass
and star anise) marinated in a Thai-inspired peanut sauce and sprinkled
with chopped nuts and fresh herbs. It can be prepared as it is given here
and served over a bed of watercress and thinly sliced Napa cabbage, but
it’s at its best spooned atop the cold sesame vegetable pasta (recipe follows).
 Other
necessary recipes: Cold Sesame Vegetable Pasta (See "Pasta Recipes")
Ingredients
1/2 cup smooth
peanut butter
1/2 cup well-stirred
canned Thai coconut milk
3 tablespoons
soy sauce
3 tablespoons
fish sauce
2 tablespoons
fresh lime juice
2 tablespoons
dark Asian sesame oil
5 teaspoons
sugar
4 teaspoons
finely chopped fresh ginger, plus 6 1/8-inch slices of fresh ginger
3 garlic cloves,
peeled, chopped
1 large fresh
serrano chile, or 1 small jalapeno, stemmed, chopped
4 whole skinless,
boneless chicken breasts, about 4 pounds total, trimmed
4 stalks lemongrass,
chopped
3 whole star
anise
About 1 cup
cilantro leaves
About 1/2
cup mint leaves
2 bunches
watercress, tough stems trimmed
5 cups thinly
sliced Napa cabbage
1/2 cup coarsely
chopped roasted peanuts
Instructions
FOR DRESSING:
Blend first 10 ingredients in food processor until smooth, scraping down
sides occasionally. Sauce can be made up to 1 day ahead. Cover tightly
and refrigerate. Return to room temperature before using.
FOR
CHICKEN: Arrange
chicken in single layer in large deep skillet. Add enough cold water to
cover chicken. Add lemongrass, ginger slices, star anise and 1 teaspoon
salt. Gently simmer over medium heat until chicken is cooked through, turning
breasts once, about 10 minutes. Remove skillet from heat and cool chicken
in poaching liquid to room temperature. Drain chicken; pat dry. Cut breasts
lengthwise into thin slices. Cut slices in half lengthwise.
TO TRANSPORT:
Combine chicken with peanut sauce, using it all. Transfer to storage container
with a tight-fitting lid. Pack the peanuts in a small plastic bag; in a
separate plastic bag pack cilantro and mint. Pack sesame pasta components
as directed below. Or, if you are serving chicken with greens, pack watercress
and Napa cabbage separately in plastic bags.
TO GARNISH
AND SERVE:
If serving sesame pasta, assemble and dress it as directed in recipe. Spoon
marinated chicken over pasta. Finely chop cilantro and mint. Scatter cilantro
and mint over chicken and scatter peanuts over all. Or, if using greens,
line a platter with watercress and cabbage. Spoon marinated chicken over
greens. Finely chop cilantro and mint and sprinkle them over chicken. Sprinkle
peanuts over all and serve. Recipe created exclusively for Cooking.com
by Michael McLaughlin Nutrition Facts: Serves 6 with greens Facts per Serving:
Calories: 502 Fat 27g Carbohydrates: 19g Cholesterol: 91mg Sodium: 1279mg
Protein: 47g Fiber: 5g Cal. % from Fat: 48% % Cal. from Carbs: 15%
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Swanson®
German Potato Salad
Prep Time:
15 min Cook Time: 30 min.
Ingredients
10 medium
potatoes
1 can (14
½ oz.) Swanson® Beef Broth
¼ cup
all-purpose flour
3 tbsp. sugar
½ tsp.
celery seed
½ tsp.
salt
1/8 tsp. pepper
1 medium onion,
chopped
3 tbsp. chopped
fresh parsley
Directions
PLACE
potatoes with water to cover in saucepan. Heat to boil. Cook over low heat
20 min. or until tender. Drain. Cool and cut into cubes.
MIX
broth, vinegar, flour, sugar, celery seed, salt and pepper in saucepan.
Add onion. Cook until mixture boils and thickens, stirring. Cook over low
heat 5 min. or until onion is tender.
TOSS
potatoes, parsley and broth mixture until evenly coated. Serve warm. Serves
12.
TIP:
Use round white or red potatoes with a firm, waxy texture.
Nutritional
Values Per Serving:
Calories 158,
Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 336mg, Total Carbohydrate
35g, Dietary Fiber 3g, Protein 4g, Vitamin A 0%DV, Vitamin C 51%DV, Calcium
2%DV, Iron 9%DV
SWANSON
SUGGESTION
For flavorful
beef dishes, there's no need to add salt. Let in the flavor by using Swanson
Beef Broth to simmer pot roasts and Swiss steaks.
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Stir-Fry
Pepper Salad (Light & Healthy Meal)
Ingredients
3 tablespoons
Crisco® Oil
3 bell peppers
(green, red, yellow, orange, or a combination), seeds and ribs removed,
and cut into thin strips
2 teaspoons
jarred minced garlic (or 1 large garlic clove, peeled and minced)
2 tablespoons
chopped fresh parsley
2 tablespoons
white wine vinegar
1 tablespoon
granulated sugar
1/2 teaspoon
Italian seasoning
1/2 teaspoon
salt
1/4 teaspoon
freshly ground black pepper
Heat Crisco®
Oil in large skillet on medium heat. Add peppers and garlic. Saute 6 minutes,
or until peppers are cooked.
Add parsley,
vinegar, sugar, and Italian seasoning to pan. Stir well. Remove pan from
heat. Sprinkle with salt and pepper. Allow to cool to room temperature
or chill before serving.
Note: The
salad can be made up to two days in advance and refrigerated, tightly covered
with plastic wrap.
Reprinted by
permission of Crisco®. All rights reserved
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Fresh
Tomato Salad with Preserved Lemon
This simple
salad is a light side dish served as a refreshing contrast to some of the
pungent spices found in many Moroccan dishes. It's best of course, when
tomatoes are in season and at the height of their flavor.
Serves
4
Other necessary
recipes: Preserved Lemons (See "Dessert Recipes")
Ingredients
2 large ripe
tomatoes in medium dice (preferably peeled, seeded, then diced)
1 peeled celery
stalk; cut in half lengthwise and thinly sliced
1/4 cup yellow
bell pepper in small dice
1/4 cup chopped
cilantro
1/4 cup chopped
Italian parsley
2 tablespoons
minced preserved lemon (peel only)
Kosher salt
3/4 - 1 teaspoon
ground cumin
1 tablespoon
finely chopped ginger
1 tablespoon
balsamic vinegar
Instructions
Toss and season
with salt to taste. Ideally make in the morning, bring to room temperature
before serving and season again to taste.
Recipe created
exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.
Nutrition
Facts
Facts
per Serving
Calories:
63 Fat: 1g Carbohydrates: 14g
Cholesterol:
0mg Sodium: 45mg Protein: 3g
Fiber:
4g % Cal. from Fat: 14% % Cal. from Carbs:
89%
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Soups
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Crab Bisque
Enjoy a small bowl of this rich seafood cream soup as the
first course of a fine meal.
Serves 6
2 cups Water
2 cups Clam juice (bottled)
1 cup White wine
1 medium Onion, rough diced
2 stalks Celery, rough diced
2 cloves Garlic, peeled, whole
1/2 pound Crab meat (lump)
1/2 teaspoon Dill
1 cup Cream
1 Tablespoon Tomato paste
Salt and white pepper to taste
Combine the water, clam juice, wine, onion, celery, and
garlic in a large soup pot. Slowly bring to a boil. Reduce
the heat and simmer 30 minutes. Strain and return the
liquid to the pot. Whisk in the cream and tomato paste. Add the remaining
ingredients. Simmer for 25 minutes. Serve warm.
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Enter
the Entrees
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Swanson®
Marinated Eye Round Steaks
Prep Time:
10 min Marinating Time: 1 hr. Cook Time: 15 min.
Ingredients
1 can (14
½ oz.) Swanson® Beef Broth
2 tbsp. lemon
juice
2 tbsp. soy
sauce
½ tsp.
garlic powder
¼ tsp.
pepper
6 beef eye
of round steaks, ¾" thick
Directions
MIX
broth, lemon juice, soy, garlic and pepper in a large shallow non-metallic
dish. Add steaks and turn to coat. Cover and refrigerate 1 hr., turning
steaks occasionally. Remove steaks from marinade.
GRILL steaks
for 15 min. for medium doneness, turning once and brushing often with marinade.
Discard marinade. Serves 6.
Nutritional
Values Per Serving:
Calories 195,
Total Fat 10g, Saturated Fat 4g, Cholesterol 61mg, Sodium 633mg, Total
Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 0%DV,
Vitamin C 2%DV, Calcium 1%DV, Iron 10%DV
SWANSON
SUGGESTION:
For delicious,
flavorful mashed potatoes, cook in Swanson Broth and then mash potatoes
with reserved broth instead of milk and butter.
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Grilled
Chicken With Walnut Sauce
This light,
but flavorful, sauce is also served over baked fish.
Serves
4
4 Chicken
breasts (boneless, skinless), about 6 ounces each
1 Tablespoon
Butter
1 small onion,
minced
1/2 teaspoon
Garlic, minced
1/2 cup Chicken
broth
1 1/2 teaspoons
Parsley, chopped
1/4 teaspoon
Basil (dry)
1/8 teaspoon
Coriander (dry)
1/2 cup Walnuts
Salt and pepper
to taste
Directions
PLACE
the walnuts in a food processor and run until ground. Set aside. Melt the
butter in a medium saucepan. ADD the onion and garlic. COOK
until soft (Do Not Brown). ADD the broth, herbs, and walnuts.
Bring to a boil. Reduce the heat and simmer until slightly thickened. GRILL
the chicken while the sauce reduces. SERVE the chicken with the
warm sauce ladled on top.
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Swanson®
Italian Herb Chicken & Rice
Prep Time:
5 min. Cook Time: 35 min.
1 lb. boneless
chicken breasts, cut into strips
1 can (14
1/2 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs
3/4 cup uncooked
regular long-grain white rice
1/4 cup grated
Parmesan cheese
COOK
chicken in nonstick skillet until browned, stirring often. Remove chicken.
ADD
broth and rice. Heat to a boil. Cover and cook over low heat 15 min. Stir
in cheese.
RETURN
chicken to pan. Cover and cook 5 min. or until done. Serves 4.
Nutritional
Values Per Serving:
Calories 299, Total Fat 5g, Saturated Fat 2g, Cholesterol 76mg, Sodium
565mg, Total Carbohydrate 29g, Protein 31g, Vitamin A 4%DV, Vitamin C 21%DV,
Calcium 10%DV, Iron 8%DV
SWANSON
SUGGESTION:
Use Swanson
Seasoned Chicken Broth with Italian Herbs or Swanson Seasoned Chicken Broth
with Roasted Garlic as a full-flavored basting sauce. Just baste chicken,
pork or fish during cooking.
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Swanson®
Chicken Cacciatore
Prep Time:
10 min. Cook Time: 7 to 8 hr.
3 lb. chicken
parts, skin removed
1 can (14
1/2 oz.) Swanson® Chicken Broth (1 3/4 cups)
2 cans (14
1/2 oz. each) diced Italian-style tomatoes
4 cups mushrooms
cut in half
2 large onions,
chopped
1 tsp. garlic
powder
10 cups hot
cooked spaghetti
PLACE
chicken in slow cooker. Add broth, tomatoes, mushrooms, onions and garlic.
Cover and cook on LOW 7 to 8 hr. or until done.
SERVE
over spaghetti. Serves 6.
TIP:
For thicker sauce, mix 2 tbsp. cornstarch and 2 tbsp. water. Remove chicken
from cooker. Stir cornstarch mixture into broth mixture. Cover and cook
on HIGH 10 min. or until mixture boils and thickens.
Nutritional
Values Per Serving:
Calories 533,
Total Fat 7g, Saturated Fat 2g, Cholesterol 67mg, Sodium 526mg, Total Carbohydrate
80g, Protein 37g, Vitamin A 20%DV, Vitamin C 24%DV, Calcium 8%DV, Iron
36%DV
SWANSON
SUGGESTION:
If leftover
chicken, turkey, pork or even casseroles are dry, just moisten with
Swanson Broth
before reheating.
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Swanson®
Chicken Stir-Fry
Prep/Cook
Time: 25 min.
Ingredients
2 tbsp. cornstarch
1 can (14
1/2 oz.) Swanson® Chicken Broth (1 3/4 cups)
1 tbsp. soy
sauce
1 lb. boneless
chicken breasts, cut into strips
1/4 tsp. ground
ginger
1/8 tsp. garlic
powder or 1 clove garlic, minced
5 cups cut-up
vegetables*
4 cups hot
cooked rice, cooked without salt
Directions
MIX
cornstarch, 1 cup broth and soy.
STIR-FRY
chicken in nonstick skillet until browned. Remove chicken.
ADD
remaining broth, ginger, garlic and vegetables. Heat to a boil. Cover and
cook over low heat 5 min. or until vegetables are tender-crisp.
ADD
cornstarch mixture. Cook until mixture boils and thickens, stirring. Return
chicken to skillet and heat through. Serve over rice. Serves 4.
*Use
a combination of red peppers cut in 1” pieces, snow peas, green onions
cut in 1” pieces, sliced celery and sliced carrots.
Nutritional
Values Per Serving:
Calories 468,
Total Fat 4g, Saturated Fat 1g, Cholesterol 73mg, Sodium 798mg, Total Carbohydrate
70g, Dietary Fiber 3g, Protein 35g, Vitamin A 171%DV, Vitamin C 51%DV,
Calcium 9%DV, Iron 26%DV
SWANSON
SUGGESTION
Give your
omelets a flavor boost. Use Swanson® Seasoned Broth instead of water
or milk when preparing omelets or even scrambled eggs.
For more
great recipe ideas, just visit
http://www.swansonbroth.com
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Swanson®
Quick-‘N’-Easy Salmon
Prep/Cook
Time: 20 min.
Recipe
1 can (14
1/2 oz.) Swanson® Chicken Broth (1 3/4 cups)
1/4 cup Chablis
or other dry white wine
1/4 tsp. dried
dill weed, crushed
4 thin lemon
slices
4 salmon steaks,
1” thick
Directions
MIX
broth, wine, dill and lemon in skillet. Heat to a boil.
PLACE fish
in broth mixture. Cover and cook over low heat 10 min. or until fish flakes
easily. Discard poaching liquid. Serves 4.
TIP:
You can substitute 1 lb. fresh or thawed frozen firm white fish fillets
(cod, haddock or halibut) for salmon. Reduce cooking time to 5 min.
Nutritional
Values Per Serving:
Calories 339,
Total Fat 16g, Saturated Fat 3g, Cholesterol 123mg, Sodium 533mg, Total
Carbohydrate 3g, Dietary Fiber 0g, Sugars 1g, Protein 40g, Vitamin A 6%DV,
Vitamin C 17%DV, Calcium 2%DV, Iron 5%DV
SWANSON
SUGGESTION
For an exotic
side dish that’s low in fat, try our Garlic-Seasoned Tabbouleh. Use Swanson®
Seasoned Chicken Broth with Roasted Garlic in place of water when cooking
the bulgar.
For more great
recipe ideas, Swanson® Broth is offering a FREE cookbook* --
just visit www.swansonbroth.com
and request a copy of the new edition of Simply Delicious. You'll find
21 great-tasting recipes and helpful tips that make cooking easy without
adding fat.
*Offer
good while supplies last. Good only in the U.S.A. and Puerto Rico, and
US Military installations. Void where taxed, restricted, or prohibited
by law. Limit one free cookbook per family, group or organization. Allow
8 weeks for handling.
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Swanson®
Broccoli & Garlic Pasta
Prep/Cook
Time: 20 min.
1 cup Swanson®
Chicken Broth
1/2 tsp. dried
basil leaves, crushed
1/8 tsp. pepper
2 cloves garlic,
minced
3 cups broccoli
flowerets
4 1/2 cups
hot cooked medium tube-shaped pasta, cooked without salt
1 tbsp. lemon
juice
2 tbsp. grated
Parmesan cheese
MIX
broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover
and cook over low heat for 3 min. or until broccoli is tender-crisp.
ADD
pasta and lemon juice. Toss to coat. Serve with cheese. Serves 4.
Nutritional
Values Per Serving:
Calories 258,
Total Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 340mg, Total Carbohydrate
49g, Protein 11g, Vitamin A 40%DV, Vitamin C 105%DV, Calcium 9%DV, Iron
17%DV
Swanson
Suggestion:
Quickly cook
spinach, kale or broccoli rabe in Swanson Seasoned Chicken Broth with Roasted
Garlic. No need to add olive oil or butter.
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Cold
Sesame Vegetable Pasta (Light & Healthy Meal)
Though this
can indeed be served on its own, its greatest function in life is as a
colorful bed for the Thai marinated chicken. Long thin noodles would be
more authentically Asian, but on a buffet, short pasta is easier to handle.
Other necessary
recipes: Marinated Thai Chicken Salad (See "Salad Recipes)
1/4 cup soy
sauce
1/4 cup fish
sauce
3 tablespoons
sugar
2 tablespoons
Asian sesame oil
2 tablespoons
fresh lime juice
1 tablespoon
finely grated fresh ginger with juice
2 large fresh
serrano chiles, stemmed, thinly sliced
1 pound imported
semolina penne pasta
2 tablespoons
canola oil
2 cups bean
sprouts
2 cups coarsely
shredded carrot
2 cups coarsely
shredded English hothouse cucumbers
1 large sweet
red bell pepper, trimmed, cut into matchstick-size strips
1/2 cup sliced
green onions
Mix first
7 ingredients in medium-size container with tight fitting lid. Cover and
shake well to blend. The dressing can be made up to 1 day ahead. Refrigerate;
return to room temperature before using.
Cook pasta
in large pot of boiling salted water until just tender, about 13 minutes.
Drain, rinse well under cold running water and drain again. Toss pasta
in large resealable plastic bag with canola oil. The pasta can be prepared
several hours in advance. Refrigerate. Return to room temperature before
serving.
TO TRANSPORT:
Separately enclose carrots, cucumber, beans sprouts, bell pepper strips
and green onions in plastic bags lined with paper towels to absorb moisture.
TO GARNISH
AND SERVE: Pour sesame dressing over pasta in its plastic bag. Shake
and gently squeeze bag to coat pasta with dressing. Turn pasta out onto
large platter. Turn carrots, cucumber, sprouts, bell pepper and green onions
out of their bags over pasta. Carefully toss to blend ingredients and coat
vegetables with dressing. Serve at room temperature.
Recipe
created exclusively for Cooking.com by Michael McLaughlin.
Nutrition
Facts
Serves 8 as
a side salad without the marinated chicken
Facts per
Serving
Calories:
319 Fat: 8g Carbohydrates: 54g
Cholesterol:
0mg Sodium: 1162mg Protein: 10g
Fiber:
4g % Cal. from Fat: 23% % Cal. from Carbs:
68%
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Swanson®
Smothered Pork Chops
Prep Time:
5 min. Cook Time: 30 min.
Ingredients
2 tbsp. cornstarch
1 can (14
1/2 oz.) Swanson® Beef Broth
1/8 tsp. pepper
6 pork chops,
1/2” thick
1 medium onion,
sliced
Directions
MIX
cornstarch, broth and pepper.
SPRAY
skillet with vegetable cooking spray and heat 1 min. Add chops and cook
until browned. Remove chops. Remove skillet from heat.
SPRAY
with cooking spray and heat 1 min. Add onion and cook until tender-crisp.
ADD
cornstarch mixture. Cook until mixture boils and thickens, stirring.
Return chops to skillet. Cover and cook over low heat 5 min. or until
done.
Serves
6.
Nutritional
Values Per Serving:
Calories 191,
Total Fat 8g, Saturated Fat 3g, Cholesterol 68mg, Sodium 351mg, Total Carbohydrate
4g, Dietary Fiber 0g, Protein 25g, Vitamin A 0%DV, Vitamin C 3%DV, Calcium
3%DV, Iron 6%DV
SWANSON
SUGGESTION
Round out
your meal with our Easy Garlic Roasted Potatoes. Arrange thinly sliced
potatoes in a baking dish. Pour Swanson® Seasoned Chicken Broth with
Roasted Garlic over the potatoes and bake until tender.
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Swanson®
Teriyaki Pork Kabobs
Prep Time:
15 min. Cook Time: 20 min.
Ingredients
2 tbsp. cornstarch
1 can (14
½
oz.) Swanson® Beef Broth
2 tbsp. soy
sauce
1 tbsp. packed
brown sugar
¼ tsp.
garlic powder or 2 cloves garlic, minced
¼ tsp.
ground ginger
1 lb. boneless
pork loin, cut into 1"cubes
12 medium
mushrooms
1 large red
onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot
cooked rice
Directions
MIX
cornstarch, broth, soy, brown sugar, garlic and ginger in saucepan. Cook
until mixture boils and thickens, stirring.
THREAD
alternately pork, mushrooms and onion on 4 long skewers.
GRILL
or broil kabobs 20 min. or until done, turning and brushing often with
broth mixture. Place a tomato on each skewer.
HEAT
remaining broth mixture to a boil. Serve with kabobs and rice. Serves 4.
Nutritional
Values Per Serving:
Calories 495,
Total Fat 9g, Saturated Fat 3g, Cholesterol 69mg, Sodium 908mg, Carbohydrate
68g, Protein 33g, Vitamin A 2%DV, Vitamin C 13%DV, Calcium 5%DV, Iron 25%DV
SWANSON
SUGGESTION
For flavorful
herbed potatoes, cook peeled potatoes in Swanson Seasoned Chicken Broth
with Italian Herbs instead of water.
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Ah,
Those Veggies!
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Swanson®
Herb Grilled Vegetables
Prep/Cook
Time: 20 min.
1/2 cup Swanson®
Chicken Broth
1/2 tsp. dried
thyme leaves, crushed
1/8 tsp. black
pepper
1 large red
onion, thickly sliced
1 large green
or red pepper, cut into wide strips
1 medium zucchini
or yellow squash, thickly sliced
2 cups large
mushrooms
MIX
broth, thyme and black pepper. Brush vegetables with broth mixture.
GRILL
or broil vegetables 10 to 15 min. or until tender, turning and brushing
often with
broth mixture. Serves 6.
Nutritional
Values Per Serving:
Calories 35,
Total Fat 0g, Saturated Fat 0g,
Cholesterol
0mg, Sodium 84mg, Total Carbohydrate 7g, Dietary Fiber 2g,
Protein 2g,
Vitamin A 7%DV, Vitamin C 67%DV, Calcium 2%DV, Iron 5%DV
SWANSON
SUGGESTION
For great
turkey burgers, add 1/2 cup Swanson® Broth and 1/4 cup bread crumbs
for every
pound of ground turkey for a moist, flavorful turkey burger.
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Daring
& Delicious Desserts
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Chocolate
Dessert Fondue
Serve this
easy dessert at the end of your next dinner party.
Serves
4
1 pound Dark,
sweetened chocolate
1 cup Whipping
cream
Fruit (strawberries,
mandarin orange slices, bananas,
pears)
Pound cake
Slowly melt
the chocolate in a fondue pan or crock-pot. Whisk in the cream. Prepare
a platter of the cut up fruit and cake. Using skewers, have your guests
dip the items in the warm chocolate.
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Preserved
Lemons
Preserved
lemons are a staple in Moroccan cuisine and are frequently used in stews
or tagines. Although easy to prepare, this step must be done well in advance,
since curing the lemons takes at least one month.
Yield 4
whole lemons (Serves 16)
4 lemons,
depending on size
1/4-cup coarse
salt,
more if desired (kosher or coarse sea salt
6 coriander
seeds
6 black peppercorns
1 cinnamon
stick
4 whole cloves
Lemon juice
Make two cuts
in lemon, from the top to within 1/2 inch of the bottom, nearly quartering
them. Sprinkle salt on inside surface before reshaping. Place 1 tablespoon
salt on the bottom of a 1 -1/2 pint size jar. Place lemons in jar and push
them down, adding more salt, and spices in between. Press the lemons into
jar and add fresh lemon juice to approximately 3/4" from top of jar.
Allow lemons to ripen in a warm place. Invert jar upside daily (if possible).
Takes approximately 30 days. May keep up to one year.
Recipe created
exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.
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Pecan Pie
3 eggs, slightly beaten
1-cup sugar
1 cup Karo light or dark syrup
2 Tbsp Margarine or butter, melted
1 tsp Vanilla
1 1/4 cups pecans
1 (9 inch) unbaked or frozen deep-dish piecrust
Preheat oven to 350 degrees F. In large bowl stir First 5 ingredients
until well blended. Stir in pecans. Pour into piecrust.
Bake 50 to 55 minutes or until knife inserted halfway between center and
edge comes out clean. Cool on wire rack.
Makes 8 servings.
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Honey Zucchini Bread
4 eggs beaten
1-cup vegetable oil
3/4-cup Sue Bee Honey
2 cups sugar
2 tsp. Vanilla
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tbl. Cinnamon
3 cups flour
1/2-cup walnuts
2 cups shredded zucchini
Mix the wet ingredients and sugar. Sift dry ingredients together
and stir into wet mixture. Add chopped nuts. Pour into a greased
and floured 9x13 inch loaf pan or two smaller loaf pans. Bake 1 hour
to 1-1/4 hours at 350 degrees. An inserted toothpick in the center
should come out clean if the bread is done.
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Double Layer Pumpkin Pie
4 oz soft cream cheese
1 Tbsp. Milk
1 1/2 C. thawed cool whip
1 graham cracker crust
1 C. milk
2 sm. Vanilla puddings
16 oz. pumpkin
1 Tbsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
Mix cream cheese, milk, and sugar in lg. bowl. Stir until smooth.
Stir in cool whip, spread on piecrust. Pour 1 C. milk into bowl Add
pudding BEAT until well blended (Will be thick.) Stir in pumpkin
and spice, Mix well. Spread over cream cheese layer. Refrigerate
for 3 hours min. Can be garnished with additional cool whip and nuts.
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Scrumptious
Snacks
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Dips
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Roasted
Red Pepper and White Bean Dip
A creamy dip
with roasted red peppers and spicy jalapeños. A great addition to
your next party.
Estimated
Times:
Est. preparation
time: 10 mins
Est. refrigerating
time: 1 hr
Source:
Ingredients
1 (12-oz.)
jar roasted red bell peppers, drained, divided
1 (15-oz.)
can white beans, drained
1 cup firm
silken tofu
1/2 cup fresh
parsley leaves
2 tablespoons
fresh lime juice
1 tablespoon
olive oil
3/4 teaspoon
ground cumin
2 clove garlic,
peeled
1/2 teaspoon
ORTEGA®
Diced Jalapeños
1/2 teaspoon
salt
1 (16-oz)
package pita wedges*
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Great
Gravies
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Beef
Gravy
Panfry beef,
such as steak, beef tips, etc. Use a butter substitute, remove beef
when cooked, and heat water in cup, add a tea bag, and then pour it into
the frying pan. Stir and heat. Add a little salt & pepper.
Serve over rice, potatoes, or the steak.
"I have
never heard of anyone else doing it but my very French family."
Submitted
by Murielle McGovern
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Salad
Dressings
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Peppercorn-Parmesan
Ranch Dressing
Make your
ranch from scratch or simply add the 2 teaspoons of cracked pepper and
the 1/2 cup of grated Parmesan to 4 cups of prepared ranch style dressing.
Makes about
4 1/2 cups
2 cups Mayonnaise
2 cups Buttermilk
2 teaspoons
Parsley, chopped
2 teaspoons
Onion, pureed
1/8 teaspoon
Dill
1/4 teaspoon
garlic, minced
Salt and pepper
to taste
2 teaspoons
Cracked black pepper
1/2 cup Parmesan,
grated
Mix all ingredients
well. Chill before serving.
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Sauces
Supreme
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Swanson®
Guilt-Free Alfredo
Prep/Cook
Time: 25 min.
1/4 cup all-purpose
flour
1/4 tsp. garlic
powder or 2 cloves garlic, minced
1/4 tsp. pepper
1 can (14
1/2 oz.) Swanson® Chicken Broth (1 3/4 cups)
1/3 cup plain
yogurt
6 cups hot
cooked linguine, cooked without salt
6 tbsp. grated
Parmesan cheese
Chopped fresh
parsley
MIX
flour, garlic and pepper in saucepan. Stir in broth until smooth. Cook
until mixture boils and thickens, stirring. Remove from heat.
STIR
in yogurt. Toss with pasta and 4 tbsp. cheese. Sprinkle with parsley and
remaining cheese. Serves 6.
Nutritional
Values Per Serving:
Calories 177,
Total Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 395mg, Total Carbohydrate
30g, Protein 9g, Vitamin A 2%DV, Vitamin C 3%DV, Calcium 11%DV, Iron 8%DV
SWANSON
SUGGESTION
Cut half the
fat in Italian salad dressing by using a package of dry Italian dressing
mix and substituting Swanson Seasoned Chicken Broth with Italian Herbs
for half the oil. Chill until thickened.
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Beverages
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Tropical
Cocktail
Ingredients
Light Cream
Coconut Cream
Pineapple
juice
Banana
Frozen Strawberries
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Great
Cooking References
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The
FATFREE Recipe Collection
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| Dr.
Linda Page's World of Healthy Healing |
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