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Today's Recipes
Low fat cheese and skim milk help to make this favorite dish heart-healthy.
1. Cook macaroni according to directions. (Do not add salt to the cooking water.) Drain and set aside.
2. Spray a casserole dish with nonstick cooking oil spray. Preheat oven to 350° F.
3. Lightly spray saucepan with nonstick cooking oil spray.
4. Add onions to saucepan and sauté for about 3 minutes.
5. In another bowl, combine macaroni, onions, and the remaining ingredients and mix thoroughly.
6. Transfer mixture into casserole dish.
7. Bake for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Makes 8 servings--Serving size: 1/2 cup
Calories 200
Fat 4 g
Saturated fat 2 g
Cholesterol 34 mg
Sodium 120 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Place all ingredients except tortilla chips in blender. Cover and blend on medium speed until blended but still chunky. Cover and refrigerate until serving. Salsa will keep in refrigerator for up to 5 days. Serve with tortilla chips. Makes 4 cups.
By Robin from Washington, IA
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1. Preheat oven to 350° F. Spray a casserole dish with cooking oil spray.
2. Wash and dry fish. Place in dish. Mix oil and seasoning, and drizzle over fish.
3. Bake uncovered for 15 minutes or until fish flakes with fork. Cut into 4 pieces. Serve with rice.
Makes 4 servings--Serving size: 1 piece (3 oz)
Calories: 133
Fat: 1 g
Saturated fat: 0 g
Cholesterol: 77 mg
Sodium: 119 mg
National Heart, Lung, and Blood Institute
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Ingredients
Directions
Use hands to blend the ingredients well. Form into balls. Bake at 350 degrees F for 20 minutes. Can freeze before and after cooking.
By Robin from Washington, IA
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Mrs. Price's Cheesecake
By Marcia Passos Duffy
Our neighbor used to make cheesecake for us every holiday season when I was growing up. It was smooth all the way through, like silk, topped with glazed cherries.
Through the years I've been trying to find a recipe that came close to that delicious cheesecake, since Mrs. Price died long before I got a chance to ask her for it. It was only this year that I came across a recipe (that I've tweaked a bit) that comes pretty darn close to the real Mrs. Price cheesecake. So close that I've named it in her honor. I think the secret lies in the lemon and orange zest...and the way it is baked.
Serves 12
Preheat oven to 500 degrees. Grease springform pan with cooking spray. In a separate bowl mix graham cracker crumbs and melted butter. Place mixture on bottom of springform pan and pat with your fingers until flattened.
Mix cream cheese, sugar, flour, orange and lemon zests, the 2 yolks and vanilla until smooth with an electric mixer. Add the 5 eggs, one at a time, mixing each time. Add cream and mix until completely smooth. Pour the mixture into the prepared springform pan and bake at 500 degrees for 15 minutes or until the top turns golden brown.
Reduce the oven temperature to 225 and bake for one hour longer. After an hour, turn oven off and open the oven door slightly. Do not remove the cheesecake but allow it to cool while the oven is cooling. When the oven is completely cool, remove and let it cool on a rack until it reaches room temperature. Refrigerate until ready to serve.
When ready to serve, remove the side of the pan but leave the bottom and place on a serving dish. Top with glazed cherries, blueberries, or sour cream/sugar mixture.
About the author: Marcia Passos Duffy is a freelance writer & the publisher of The Heart of New England online magazine. Subscribe today to her free newsletter by sending a blank e-mail heartofnewengland-subscribe@yahoogroups.com or by visiting http://www.TheHeartofNewEngland.com
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Ingredients
Topping:
Ingredients
Directions
Bake at 350 degrees F for 30 minutes - Then add topping and brown
By great granny Vi from Moorpark, Ca.
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