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Hello,
We have 5 new food requests today, please look them over and see if you have any advice to offer. Thank you Terri, Nancy and Peggy for today's recipes!
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Today's newsletter contains:
Recipe Requests:
Today's Recipes:
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Recipe Requests
I also heard you can cook a turkey with coke, I wish I knew in detail how that is done?
Nicole
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Christmas Gifts Using White Chocolate
I would like to know ways to use POUNDS of white chocolate chips that melted (by mistake) and now are a solid mass. Could it be remelted and molded into ornaments or gifts of some sort?
Thank you.
Cheryl from Missouri
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When baking more than one meatloaf, how much longer should I cook them? Should the temperature change?
Julie
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Does anyone any tips on peeling nectarines?
Thanks,
Jim from Durham
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I'm looking for a recipe that you use a can of coke to make spareribs. It is really good!
There is a coke cake recipe I will soon be trying it. I'm looking forward to try it at Thaksgiving..
Thank you,
Nicole
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Contest ends October 31, 2005
Today's Recipes
Ingredients
Directions
Combine ingredients and pour into pastry lined pie plate. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees and bake for 30-40 minutes longer or till knife inserted in center comes out clean.
By Terri
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Ingredients
Topping
Directions
Cream butter and sugar until smooth, beat in egg and vanilla. Mix together the 2 cups of flour, soda and salt. Add to creamed mixture alternately with buttermilk, making 3 dry and 2 liquid additions. Toss rhubarb with 1 tbsp flour and mix gently into the batter. Spoon into a buttered 13 by 9 in. pan, smooth surface.
Topping: Blend together all ingredients and sprinkle evenly over the batter.. Bake at 350 for 45 min.
By Peggy Lewis
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Ingredients
Directions
Pound chicken breast very thin.
Mix butter, garlic and herbs together, spread 1 tsp. on each breast. Top with one finger of cheese. Roll jelly roll style and secure with a tooth pick. Chill for a couple of hours. Mix bread crumbs and grated parmesan cheese together. Dip each breast into the butter and then the bread crumbs. Bake at 400 degrees F. for 25 mins.
By Peggy Lewis
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Ingredients
Directions
PLACE wafers in microwaveable bowl. Top with applesauce.
MICROWAVE on HIGH 15 sec. or until hot. Let stand 1 min. to cool slightly.
TOP with whipped topping. Sprinkle with cinnamon, if desired.
By Nancy
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Ingredients
Directions
Cook pasta. Meanwhile heat oil, add garlic. Cook for 30 sec. Add chicken, basil, and red pepper. Cook for about 4 min until chicken is browned. Add broth, dried tomatoes and white wine. Bring to boil reduce heat and simmer uncovered for 10min or until chicken is tender and no longer pink. Stir in whipping cream and cheese. Simmer for 2 more minutes. Stir pasta into chicken mixture. Heat though. Serve with additional cheese.
By Peggy Lewis
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Yield: 10 servings
Ingredients
Directions
In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown.
Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.
Lower the heat again and cook over medium heat, stirring frequently, 2 or 3 minutes, or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves and black pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, about 20 minutes, or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired).
Serve at once, or transfer to a casserole, cover and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.
Nutritional Information Per Serving (3 pieces): Calories: 99, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 27 mg, Sodium: 106 mg, Carbs: 9 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 1/2 Carbs, 1 Lean Meat
By Terri
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Yield: 9 servings
Ingredients
Directions
Preheat the oven to 350 degrees F.
Spray a 10-inch springform pan with nonstick spray.
Sprinkle the ground pecans evenly over the pan bottom, patting them into place. The crust layer will be very light and may not entirely cover the bottom of the pan.
In a food processor, combine the ricotta, yogurt, Splenda, egg substitute, flour, vanilla, and lemon zest. Process until partially smoothed, about 1-1/2 minutes.
Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks through the feed tube. Process after each addition. Process until smooth - an additional 1-1/2 to 2 minutes.
Carefully spoon the mixture over the ground pecans.
Bake in the center of the preheated oven for 15 minutes.
Lower the oven temperature to 325 degrees F. and bake for an additional 50 to 60 minutes or until the cheesecake edges have begun to brown and the center is puffed and seems set when the surface is lightly tapped.
Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours or overnight until cooled. When cooled, cover with plastic wrap. If desired, top with cut fruit.
Nutritional Information Per Serving (1/9 of cheesecake): Calories: 272, Fat: 21 g, Saturated Fat: 9 g, Cholesterol: 45 mg, Sodium: 178 mg, Carbs: 11 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbs
By Terri
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