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Today's Recipes
Homemade Ice Cream
Ingredients
Directions
In a large saucepan, bring 6 cups milk to a boil over medium heat. Remove from heat and set aside. In a mixing bowl, beat egg YOLKS; add remaining milk and mix well. Combine 2 cups sugar, cornstarch, and salt; gradually add egg mixture.
Add this to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened. Pour into a clean bowl and set aside. Beat egg whites until soft peaks form, gradually add remaining sugar, beating well after each addition. Beat this until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions. Garnish with cherries if desired. YIELD: 3 1/2 Quarts
By Sharon,Ky
Quick Homemade Ice Cream
Ingredients
This is a recipe for quick, but great Homemade Ice Cream that can be used with any electric or manual ice cream maker.
Fill container with the following:
Close container and add ice and let the ice cream maker do the rest. Comes out great every time and is great with cake!
By Anitra
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Strawberry Cream Filled Angel Cake
Ingredients
Directions
In medium size bowl, combine condensed milk, lemon juice and almond extract, blend well. Fold in whipped cream. Chill for about 10 minutes
Turn cake upside down, cut top off cake 1" down. To make tunnel for filling, cut around cake 1" from centre hole and 1" from outer edge leaving 1" base. Scoop out cake with fork to form tunnel
Remove 1-1/2 cups chilled milk mixture and place in a medium sized bowl. Add 1/2 the cake pieces removed from the cake and stir until well blended.
Gently fold in one pint of the strawberries. Lightly spoon this mixture into the tunnel
Place cake layer cut from top over filling and press on gently. Use remaining milk mixture to frost top and side of cake. Place in freezer for about 2 hours
At serving time, garnish top and sides of cake with remaining strawberries
By Darlene in Mississauga
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Barbecued Pork Spare Ribs (without a BBQ)
Preheat oven to 325°F
Ingredients
Directions
Cut pork side into ribs. Usually 2 ribs per piece.
Place ribs in a pot and cover with cold water and bring to a boil.
Reduce to simmer and allow to cook for approx. 1/2 hour. Drain and place ribs in a long and flat glass dish.
Place onions and garlic over ribs and sprinkle gently with salt (or eliminate salt if using heavily spiced BBQ sauce)
Completely cover all ribs with sauce of your choice.
Bake uncovered for at least 1 hour. This can be ignored in the oven for much longer if you are not home if the temperature is reduced to 300F. The longer the meat cooks the more tender it will be.
Note: I prefer a honey-garlic or a smoked BBQ sauce for this dish.
Serve with mashed potatoes and broccoli or green beans for added colour.
By Darlene in Mississauga
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Ingredients
Directions
Mix water, kool-aid, and pectin together in a large pan, like a stock pot as the liquid will boil up high, several quarts at least.
Bring this to a boil making sure everything is dissolved. After it is boiling add sugar and boil this hard for one minute to a boil that cannot be stirred down.
For a firm jelly use 1 to 2 tablespoons less water. Makes about a quart of jelly. Pour into jars the size you desire.
By Sue Hadley
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Most people only use canned cranberry sauce on holidays. For diabetics, or anyone else, take a chilled can of cranberry sauce and one box of any flavor sugar free jello. Take a whisk and whisk together the cranberry sauce with cool whip after chilled. Or for no cool whip, I just take the box (small) sugar free jello and one cup of hot water and mix the can of cranberry sauce. I like the lumps. It is so tart, tangy and refreshing, plus it is great for bladder problems. If you use sugar free jello it is low on the carb index, tart and full of flavor. By Cindy Miller
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Ingredients
Directions
In food processor bowl with metal blade, chop parsley, green onions, and mint leaves. Add cucumber chunks; process until finely chopped. Add yogurt, process just to combine. Add chicken broth, process just to combine. Refrigerate soup at least 2 hours in covered container. Garnish as desired. Makes 6 (1 cup) servings.
By Robin
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Ingredients
Directions
Saute onion in a little of broth until soft, add veggies and remaining broth to pot and cook until soft. Cool a little and then blend in blender or food processor until smooth , adding milk to the mixture. If serving hot, return soup to saucepan and season to taste with salt and pepper. If serving cold, chill and then add seasonings to taste. (If I use cauliflower, a dash of nutmeg gives it a zing)
This soup is basically fat-free, and equally good hot or cold.
By Linda
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Chicken Salad I
Ingredients:
Directions:
Cook chicken in water, orange juice and nutmeg in a large pan. Simmer until chicken is very tender. Cool and refrigerate. Later remove bones. Cut meat into bite-size pieces. Add mayonnaise, celery and onions. Serve on lettuce leaf and sprinkle with paprika.
By Robin
Chicken Salad II
Ingredients
Directions
Mix all ingredients well and chill at least 1 hour before serving. Great on croissants! A party favorite!
By Sharon,Ky
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