Broccoli Soup

Serve 10

Ingredients:

3/4 pound fresh broccoli
1/4 cup onions, chopped
1 cup cheddar cheese, shredded
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
3 cups chicken broth
1 cup milk
1 cup half and half

Method;

1. Rinse broccoli and cut into spears or large pieces. In saucepan, cookbroccoli in small amount of lightly salted water until just tender. Drain.
2. Let stand until cool enough to handle; then finely chop.
3. In deep 3 quartsaucepan, heat butter/margarine until melted; add onion and cook until limpbut not brown. Blend if flour.
4. Slowly add broth, half and half, and milk.Add Worcestershire sauce.
5. Bring soup to a boil. Reduce heat. Stir incheese until melted. Serve immediately.

Lemon Sponge Cake

Ingredients:

175g self -raising flour, sieved
175g sugar
175g butter, softened
3 eggs
1/2 tsp vanilla essence
40ml milk
juice of half a lemon
finely grated zest of one lemon
pinch of salt

Method:

1. Preheat the oven to 180 C.
2. Add butter and sugar in a mixing bowl, using a hand-held beater or whisk, beat till its light and fluffy.
3. Add the eggs, milk and vanilla essence and beat till well-mixed.
4. Gradually add in the flour and salt and lightly fold or blend.
5. Add lemon juice and zest and stir.
6. Pour batter into a 21-cm round cake pan and bake in the oven at 180 C for 35 to 40mins.
7. Insert a skewer into the cake to test. Cake is done if the skewer comes out clean.
8. Leave cake to cool for 15 mins, then remove it from the pan to cool further.
9. If you like, spread some royal icing over the cake and scatter with more grated zest to decorate, or serve it with a scoop of vanilla ice-cream. Alternatively, use some store-bought icing to decorate.

Lemon Tart

Dough Ingredients:

125g butter
1 cup plain flour, sieved
1/4 cup icing sugar
1 pinch salt

Tart filling Ingredients:

juice of 1 1/2 lemons
2 heaped tbsp fine sugar
2 eggs
2 tbsp plain flour
1/2 tsp baking powder

Dough Method:

1. Preheat the oven to 200 C.
2. In a bowl, mix all the dough ingredients and blend.
3. Wrap dough in cling film and chill in the refrigerator for 30 mins.
4. Grease individual pie tins, and butter them.
5. Roll out the dough and line pie tins. Trim.
6. Line dough with grease-proof paper and fill with beans or rice.
7. Turn the oven down to 180 C and bake for 10 mins. Remove grease-proof paper and beans, and bake for another 5-10 mins. Set aside.

Alternatively, use a square baking tin or 9- inch pie tin and bake blind for 30 mins.

Tart Method:

1. Put the ingredients for the tart filling in a bowl and mix until smooth.
2. Pour filling into baked pie shells and bake at 180 C for 15 mins, then another 5-10 mins at 200 C until golden brown.
3. If using a square baking tin, bake for 20 mins at 180 C, then 10 mins at 200 C until golden.
4. Sprinkle over with icing sugar to serve. For something a littler fancier, squirt over with some store-bought pink icing.

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thetotallife

Strawberry Sour Cream Bread

Ingredients:



2 1/3 c. Bisquick

3/4 c. sugar

1/3 c. sour cream

1/4 c. vegetable oil

1 1/2 tsp. cinnamon

2 tsp. vanilla

3 eggs

1/2 c. chopped nuts

1 c. chopped strawberries





Method:

1. 
   
   Mix all but berries and nuts. Beat 50 strokes by hand. Stir in berries and nuts. Pour in greased and floured loaf pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan.

Cheesy Mexican Rice

Ingredients:

1 can (10-1/2 oz.) condensed chicken broth (1-1/3 cups)

1 cup chunky Salsa

2 cups White Rice, uncooked (Instant Rice)

1/4 lb. (4 oz.) cheddar cheese; shreaded

Method:

1. Mix broth and salsa in medium saucepan. Bring to boil. Add rice and cheese; stir. Cover and remove from heat. Let stand 5 minutes. Continue stirring until cheese is melted.

Pumpkin Oatmeal Cookies

Ingredients:


1 c. canned pumpkin
1 c. sugar
1 3/4 c. rolled oats
1 egg, beaten
2 c. flour
3/4 c. shortening
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 T. cinnamon
1 T. honey (optional)
1/2 tsp. salt



Method:

1. Preheat oven to 400 degrees.
2. Mix sugar, flour, baking soda, nutmeg, cinnamonand salt, add shortening.
3. Mix until crumbly. Stir in egg, pumpkin, oats andhoney. Drop by spoonfuls onto ungreased cookie sheet. Bake for 15 minutes.

Pineapple Chicken Tenders

Ingredients:

1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenders, raw

Method:

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil.
2. Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes.
3. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers.Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear. They cook quickly, so watch them closely

Amish Sugar Cookies

Ingredients:

4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 c. sugar
1 c. confectioners' sugar
1 c. vegetable oil
1 c. butter, softened
2 large beaten eggs
2 tsp. vanilla

Method:

1. Sift together flour, cream of tartar and baking soda and set aside. Creamtogether sugar, confectioners' sugar, vegetable oil and butter. Add eggs andvanilla, mix well.
2. Beat in flour mixture. Cover dough with plastic wrap orfoil and refrigerate for several hours until well chilled.
3. Make balls the size of walnuts and pat out to a 1/4-inch thick circle, oruse more dough and pat out into a large circle and use cookie cutters to cutinto shapes.
4. Place 2 inches apart onto ungreased cookie sheet. Bake at 375degrees for 6 minutes or until edges just start to turn brown.

Pistachio Pound Cake

Ingredients:

1 package of pistachio flavored instant jello pudding mix
1 box of moist yellow or butter cake mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla flavoring
1 tsp margarine

Method:

1. Pre-heat oven to 375. Butter and flour loaf pan (sorry I don't have put aside.
2. In a large bowl mix together cake mix, pudding mix, oil, and water on low speed till mixture is moist. Add eggs one at a time till well blended. Add in vanilla and butter flavorings.
3. Mix at medium/high speed for about 5 minutes. Batter will become thick. Pour batter into loaf pan. Bake for about 45 minutes, check periodically after 30 mins till slightly golden and toothpick comes out barely clean.

Strawberry Cream Pie (Diabetic)

Serves: 8


Ingredients:

1 (8-in) baked pie shell
2 c. frozen unsweetened strawberries, thawed
1-1/2 c. skim milk
1/3 c. granulated fructose
4 T. flour
yolks, beaten
1 T. low-calorie margarine
2 tsp. unsweetened strawberry-drink mix
2 c. prepared nondairy whipped topping

Method:

1. Combine strawberries, skim milk, fructose and flour in a heavy saucepan. Cook and stir until mixture thickens.
2. Pour small amount of mixture into beaten egg yolks; then return to saucepan. Cook and stir 1 -2 minutes longer. Stir in margarine and strawberry-drink mix. Remove from heat and allow to cool. Transfer to baked pie shell. Top with whipped topping. Chill.

Exchanges: 1 serving (without crust) equals: 3/4 fruit...1/2 fat...96 calories...10 gm carbohydrate

Credits : Jenn B aka Mom2Sam and Tiny

Banana Pudding

uiIngredients:

2 cups vanilla wafers
1/4 cup rum
1/4 cup Bourbon
1 1/4 cups plus
1 tablespoon granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream

Method:

1. Place vanilla wafers in a shallow bowl and sprinkle with rum and Bourbon. Set aside.
2. Combine 1 1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let waterboil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of icewater. Stir about 5 minutes to stop the cooking.
3. Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 x 12-inch glass baking dish. Repeat layers.
4. Whip cream, 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigeratebefore serving.

SMOKED SALMON SANDWICHES

SIngredients:

Thinly sliced smoked salmon
6 slices white bread
Cream cheese to taste

Method:

1. Spread cream cheese on insides of both slices of breadfor each sandwich, to taste.
2. Usually a thin layer will suffice.Place salmon in a layer on bottom slice of buttered breadfor each sandwich, covering entire slice.
3. Put sandwiches together and remove crustswith knife. Cut sandwiches into triangles.