Ingredients
2 10 3/4 oz. each cans condensed cream of mushroom soup undiluted
2 2/3 C. milk
1/2 tsp. dried oregano
1/8-1/4 tsp. pepper
1 12 oz. pkg. frozen cooked Italian meatballs, thawed
1 4 1/2 oz. jar sliced mushrooms drained
Directions
In a large saucepan, whisk the soup, milk, oregano and pepper until blended. Add the meatballs and mushrooms. Cover and cook until heated through.
Yield: 6 servings
Friday, November 7, 2008
Wednesday, November 5, 2008
Apple Caramel Cake
Real chunks of tart apples add fresh flavor to this sweet cake.
Ingredients
Cake:
2 C. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 C. vegetable oil
1 1/2 C. granulated sugar
3 large eggs
1 1/2 tsp. vanilla extract
2 tart apples, such as Granny Smith, about 8 oz. each, peeled, cored, and cut into 1/2 inch chunks (about 3 C.)
1 C. chopped pecans
Caramel Glaze:
1/2 C. butter or margarine
1 C. light brown sugar, firmly packed
1/4 C. milk
Softly whipped heavy cram (optional)
Directions
Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. In medium size bowl, stir flour, salt, baking soda, and cinnamon to mix well; set aside. In large bowl, with electric mixer at medium speed, beat oil, granulated sugar, eggs, and vanilla 3 minutes. Stir in flour mixture just until moistened; fold in apples and pecans. Spoon batter into prepared pan. Bake 50-55 minutes until wooden pick inserted in center comes out clean. Remove from oven’ set cake, in pan, on wire rack.
In 1 quart saucepan over medium high heat, bring butter, brown sugar, and milk to boil, stirring until sugar melts; boil 1 minute. Spoon half of glaze over arm cake, setting remainder aside; let cake stand 5 minutes.
Cut warm cake into 3x2 inch pieces; serve accompanied by remaining glaze and, if desired, whipped cream sprinkled with cinnamon.
Ingredients
Cake:
2 C. all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 C. vegetable oil
1 1/2 C. granulated sugar
3 large eggs
1 1/2 tsp. vanilla extract
2 tart apples, such as Granny Smith, about 8 oz. each, peeled, cored, and cut into 1/2 inch chunks (about 3 C.)
1 C. chopped pecans
Caramel Glaze:
1/2 C. butter or margarine
1 C. light brown sugar, firmly packed
1/4 C. milk
Softly whipped heavy cram (optional)
Directions
Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. In medium size bowl, stir flour, salt, baking soda, and cinnamon to mix well; set aside. In large bowl, with electric mixer at medium speed, beat oil, granulated sugar, eggs, and vanilla 3 minutes. Stir in flour mixture just until moistened; fold in apples and pecans. Spoon batter into prepared pan. Bake 50-55 minutes until wooden pick inserted in center comes out clean. Remove from oven’ set cake, in pan, on wire rack.
In 1 quart saucepan over medium high heat, bring butter, brown sugar, and milk to boil, stirring until sugar melts; boil 1 minute. Spoon half of glaze over arm cake, setting remainder aside; let cake stand 5 minutes.
Cut warm cake into 3x2 inch pieces; serve accompanied by remaining glaze and, if desired, whipped cream sprinkled with cinnamon.
Slow Cooked Chilli
Ingredients
2 lb. ground beef, brown and remove grease
1 1/2 C. chopped onion
1 C. chopped green pepper
2 garlic cloves finely minced
1 28 oz. can stewed or diced tomatoes, undrained
2 16 oz. cans kidney beans, 1 light, 1 dark, undrained
2 tsp. salt
1 tsp. black pepper
1 tsp. cumin
2 Tbs. chili powder
Directions
After ground beef is prepared and drained, add all other ingredients and simmer for 7-10 hours. If too spicy, add a sprinkle of cinnamon.
2 lb. ground beef, brown and remove grease
1 1/2 C. chopped onion
1 C. chopped green pepper
2 garlic cloves finely minced
1 28 oz. can stewed or diced tomatoes, undrained
2 16 oz. cans kidney beans, 1 light, 1 dark, undrained
2 tsp. salt
1 tsp. black pepper
1 tsp. cumin
2 Tbs. chili powder
Directions
After ground beef is prepared and drained, add all other ingredients and simmer for 7-10 hours. If too spicy, add a sprinkle of cinnamon.
Eggplant Mozzarella
In this low-fat, vegetarian dish, a layer of mozzarella covers lightly-breaded eggplant in a spaghetti sauce with green onion, mushroom, and cottage cheese.
Ingredients
1/2 C. chopped green onion
1/2 C. sliced mushrooms
1/4 C. water
2 C. spaghetti sauce
1/2 tsp. salt
1 small eggplant, peeled and sliced
1 egg white, slightly beaten
1 Tbs. water
1/2 C. all-purpose flour
1 tsp. olive oil
1 C. low-fat cottage cheese
1 C. shredded low-fat mozzarella cheese (4 oz.)
Directions
Preheat oven to 350 degrees F. In a large saucepan over low heat, cook green onion and mushrooms in 1/4 C. water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non-stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13 x 9-inch casserole, spread about 1/2 C. sauce. Add a layer of eggplant, top with 1/2 C. cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes. Let stand 5 minutes before serving.
Yield: 9 servings
Ingredients
1/2 C. chopped green onion
1/2 C. sliced mushrooms
1/4 C. water
2 C. spaghetti sauce
1/2 tsp. salt
1 small eggplant, peeled and sliced
1 egg white, slightly beaten
1 Tbs. water
1/2 C. all-purpose flour
1 tsp. olive oil
1 C. low-fat cottage cheese
1 C. shredded low-fat mozzarella cheese (4 oz.)
Directions
Preheat oven to 350 degrees F. In a large saucepan over low heat, cook green onion and mushrooms in 1/4 C. water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non-stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13 x 9-inch casserole, spread about 1/2 C. sauce. Add a layer of eggplant, top with 1/2 C. cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes. Let stand 5 minutes before serving.
Yield: 9 servings
Chicken and Cheese Casserole
This simple layered dish makes dinner a snap!
Ingredients
2 or more thin chicken breasts
1 C. marinara sauce
2 C. multi-cheese mozerella, romano, cheddar
1 C. bread crumbs, cornflake crumbs, or flour
1 Tbs. Italian spices
Directions
Preheat oven to 400 degrees. Oil baking pan with olive oil. Put chicken breasts on bottom of pan cover with bread crumbs. Add marinara sauce and sprinkle with spices. Add cheese on top. Cover and bake for 30 minutes.
Ingredients
2 or more thin chicken breasts
1 C. marinara sauce
2 C. multi-cheese mozerella, romano, cheddar
1 C. bread crumbs, cornflake crumbs, or flour
1 Tbs. Italian spices
Directions
Preheat oven to 400 degrees. Oil baking pan with olive oil. Put chicken breasts on bottom of pan cover with bread crumbs. Add marinara sauce and sprinkle with spices. Add cheese on top. Cover and bake for 30 minutes.
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