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"I was wondering if you have ever heard of the recipe where you take cranberries and walnuts and dump them in a pie dish, then mix up a batter and pour it over it and then bake? I know my Nana used to call it her cranberry walnut dump pie but I can't find it anywhere. Thanks"
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Today's Recipes
Bake fish with only a small amount of oil.
1. Preheat oven to 350ºF.
2. Rinse fish and pat dry. Place in baking dish.
3. In a separate dish, mix remaining ingredients together and pour over fish.
4. Bake for 15 to 20 minutes or until fork-tender.
Yield:6 servings--Serving size: 1 piece
Each serving provides:
Calories: 230
Total fat: 9 g
Saturated fat: 2 g
Cholesterol: 58 mg
Sodium: 162 mg
Calcium: 60 mg
Iron: 1 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Place wings in large plastic marinade container. Pour soy over, then sprinkle with lemon pepper. Put lid on container and turn over several times to coat. Marinate in the refrigerator at least 1 hour, preferably overnight - the longer the better. Turn occasionally to keep the wings coated. Arrange wings on jelly roll pan and pour marinade over. Bake in 325 degree oven for 1 hour, turning wings after 1/2 hour.
By Robin from Washington, IA
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Broccoli Casserole I
Ingredients
Directions
Mix all of the ingredients and bake for 45 minutes at 375 degrees F.
Our family likes to have this at our Thanksgiving dinner.
By Missy from Memphis, TN
Broccoli Casserole II
Ingredients:
Directions:
Cook and drain broccoli. Put in 8-inch square pan. Slice cheese and lay on top of broccoli. Crush crackers and put on top. Melt margarine and drizzle on top. Bake at 350 degrees until cheese bubbles.
By Robin
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Yosmite Chicken Stew & Dumplings
Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk.
For the stew:
For the cornmeal dumplings:
For the stew:
1. Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.
2. Remove chicken and vegetables from broth. Strain broth.
3. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
6. Add basil, peas, and reserved vegetables to sauce; stir to combine.
7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
For the dumplings:
1. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
2. Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
3. Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes.
Yield:6 servings--Serving size: 1-1/4 cup stew with 2 dumplings
Each serving provides:
Calories: 307
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 43 mg
Sodium: 471 mg
National Heart, Lung, and Blood Institute
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Save leftovers for lunch the next day.
1. Remove the skin from the chicken and any extra fat. In a large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
2. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.
Yield: 8 servings--Serving size: 1 piece of chicken
Each serving provides:
Calories: 206
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 75 mg
Sodium: 489 mg
Calcium: 32 mg
Iron: 2 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Preheat oven to 350 degrees F. At low speed, beat flour, molasses, ginger and spice into dough. Roll into 1/4" thickness. Freeze on baking sheets until firm, 30 minutes. Slide dough onto surface. Coat same baking sheets with cooking spray; refreigerate. Using 5" teddy bear shaped cutter, cut out 12 shapes from dough, rerolling scraps as necessary. Place 2" apart on cold baking sheets.
Bake 18 minutes or until lightly browned and edges are set. Cool 5 minutes. Transfer to rack; cool completely. At low speed, beat sugar, meringue powder and 5 Tbsp. warm water until thick and glossy but pourable, 5 minutes, adding water, 1 tsp. at a time, if necessary to thin. Transfer to separate pastry bags fitted with writing tips. Pipe icings onto cookies; sprinkle with sugar. Let stand 1 hour.
By Robin from Washington, IA
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