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This page was last updated Thursday, October 16th...Check out the new menu.

Contents of This Site

• What's it all about?
• A week of menus.
• All the recipes.
• A grocery list for one stop shopping.
• Dietary values for each night.
• Please help me to improve this site.
• Programming notes and all about the author.
• The Recipe Board, an open forum to share ideas.
• Fridays Free, our weekly free subscription ezine.
• Food links, of course.   

Top | Menus |  Recipes | Shopping List | Nutritional Values | Feedback | Tell Me More |
Recipe Board | Newsletter | Links

Wednesday

Marinated London Broil
Oven Baked Mashed Potatoes**
Italian Beans~
Cheesecake with Seasonal Berries

Recipes | Nutritional Values

Thursday

Chicken Tortilla Casserole**
Broccoli~
Fettuccine with Basil

Recipes | Nutritional Values

Friday

Oven Baked "Fried" Fish
Cajun Potato Skins**
Spinach Saute
Key Lime Pie

Recipes | Nutritional Values

**Note: Marked recipes use shared ingredients. For example the cooked chicken for Chicken Tortilla Casserole is already prepared from Tuesday night's menu. Please take this into consideration when scaling recipes or switching menu days.

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Recipes

Monday | Tuesday | Wednesday | Thursday | Friday | 6th Day

Monday

Menu | Back To Top (Recipes)

Shrimp Stir-Fry with Snow Peas
Serving Size : 6 Preparation Time :0:20
Categories : Seafood

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking Sauce (Shrimp)
   3      tbsp          Canola oil
   1      clove         garlic -- minced
   1 1/2  pounds        large shrimp, tails on -- peeled and deveined
     1/2  pound         snow peas
   2      whole         green onions (including tops) -- thinly sliced

Pre-heat saute pan over high heat, add oil.
When oil is hot , add garlic and shrimp.
Stir-fry for about 1 minute.

Add snow peas and stir-fry about 3 minutes.
Add onions and stir to mix.
Stir cooking sauce and add to shrimp and vegetables.
Stir until sauce boils and shrimp turn pink.
                  
Cooking Sauce (Shrimp)
Serving Size  : 6    Preparation Time :0:02
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      cornstarch
     1/4  teaspoon      ground ginger
   2      tbsp          soy sauce
   2      tbsp          dry sherry
     1/2  cup           chicken broth

Stir together and set aside.
           
Chinese Fried Rice
Serving Size : 6 Preparation Time :0:15
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      Canola oil
   1      tablespoon    Canola oil
   2      whole         eggs
   2      cups          broccoli -- chopped
                        salt and pepper -- to taste
   2      medium        carrot -- chopped
   1      small         zucchini -- diced
   3      medium        garlic cloves -- pressed
   1      cup           frozen peas -- defrosted
   4      whole         scallions -- minced
   4      ounces        waterchestnuts, canned -- sliced
   5      cups          rice -- cooked
                        soy sauce -- to taste

Break the eggs into a small bowl and beat with a fork.
Pre-heat your skillet or Wok for about a minute, add a tsp of the oil and eggs.
Scramble the eggs until cooked through, transfer to a plate.
Wash the skillet, and let it heat again over high heat.
Add about 1 tablespoon of the oil, plus the carrots and broccoli.
Season with salt and pepper.
Stir for about 2 minutes.
Add the zucchini and garlic, cook stirring for another 2 minutes.
Add the peas, scallions, and water chestnuts. 
Stir-Fry 1 to 2 minutes, then turn the heat down.
Add the cooked rice incorporating thoroughly.
Add the egg.
Sprinkle with soy sauce. 

Orange and Cantaloupe Dessert
Serving Size  : 8    Preparation Time :0:15
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         oranges, peeled -- thinly sliced
   2      cups          cantaloupe balls
                        water
   2      tbsp          powdered sugar
     1/4  tsp           cinnamon
     1/4  cup           slivered almonds -- toasted

Arrange the orange slices and melon balls on a serving dish.
Sprinkle with a little water; cover tightly with plastic and refrigerate overnite.
When ready to serve sprinkle with powdered sugar, cinnamon, and nuts.

Tuesday

Menu | Back to Top (Recipes)

Roasted Chicken Breast with Lemon, Garlic, and Rosemary
Serving Size : 8  Preparation Time :0:20
Categories : Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         garlic bulb -- minced
   8      ounces        lemon juice
   1 1/2  teaspoons     fresh ground black pepper
   1      teaspoon      salt
     2/3  cup           fresh rosemary -- coarsely chopped
   2      ounces        olive oil
   5      pounds        chicken breast halves without skin
   3      whole         lemons -- sliced

Whisk together first 5 ingredients until well blended.
Slowly incorporate olive oil.
Divide mixture into 2 heavy-duty zip-top plastic bags,
add chicken pieces and lemon slices.

Line 2 shallow roasting pans with aluminum foil. 
Remove chicken from marinade, and arrange in pans.   
Drizzle with marinade and arrange lemon slices on top. 
Bake at 400 degrees for 45 minutes or until done,
basting with pan juices twice during cooking. 

Pasta Peperonata
Serving Size : 6 Preparation Time :0:20
Categories : Pasta

Amount Measure Ingredient -- Preparation Method

--------  ------------  --------------------------------
   1      lb            linguine -- cooked and drained
     1/4  cup           olive oil
  14 1/2  oz            diced tomatoes with basil -- undrained
   1      med           onion -- thinly sliced
   4      cloves        garlic -- minced
   1      each          red, green, and yellow bell peppers -- cut into thin strips
   1      tbsp          fresh oregano -- chopped
   6      oz            feta cheese -- cubed

Put onion and garlic in a skillet; add oil; cook on Low 5 minutes.
Add tomatoes; cook 5 minutes.
Add peppers and oregano; season with salt and pepper to taste.
Cover; cook 15 to 20 minutes, stirring occasionally, until peppers are tender.

Add cooked pasta and cheese to the sauce.  
Toss on Low to heat throughout.

Cucumber Salad
Serving Size : 8 Preparation Time :0:20
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

   2      large         cucumbers -- peeled and sliced
   1      teaspoon      salt
                        cold water
   6      oz            low-fat sour cream
   2      tbsp          mayonnaise
   2      tbsp          fresh dill
     1/4  tsp           white pepper
     1/2  tsp           garlic salt

Place thinly sliced cucumbers evenly in a colander and set in the sink.
Sprinkle salt to cover.
Fill a bowl with water and place on top of cucumbers to act as a weight.
Cover and let stand 2 hours.

Rinse well with cold water.
Without adding additional salt, repeat process for a second 2 hours time.
Combine remaining ingredients and fold cucumbers in.

Wednesday

Menu | Back To Top (Recipes)

Marinated London Broil
Serving Size  : 6    Preparation Time :0:10
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        beer
   2      cloves        garlic -- minced
   2      tbsp          balsamic vinegar
   2      tbsp          olive oil
   1      tsp           dry mustard
   1      tsp           Worcestershire sauce
     1/2  tsp           Tabasco sauce
   2 1/2  pounds        London broil
                        fresh ground black pepper

In a shallow bowl combine well all of the ingredients but the steak and pepper.
Place steak in a heavy duty zip-top plastic bags, add marinade, season with pepper 

and refrigerate 24 hours, turning often.
Grill or Broil.

Oven Baked Mashed Potatoes
Serving Size  : 6    Preparation Time :0:10
Categories    : Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        all-purpose potatoes, baked -- slightly cooled
     3/4  cup           2% low-fat milk
   2      ounces        cream cheese
   3      tbsp          butter
                        salt and pepper

Cut potatoes in half and scoop out inside leaving 1/4" shell.
Wrap skins tightly in plastic and refrigerate.
Combine potatoes, milk (add slowly to adjust correct amount), cream cheese, 
and 2 tbsp butter in large mixing bowl.
Mash or whip well, removing all lumps.
Coat small baking dish with non-stick spray, and add mashed potatoes.
Dot with remaining butter. 
Refrigerate until 45 minutes before serving.
Bake, covered, in a 350 degree oven for 35 minutes or until slightly puffed.

 Creamy Cheesecake
Serving Size  : 12   Preparation Time :0:20
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         eggs
     1/2  cup           sugar
   2      tsp           vanilla
   1 1/2  cups          low-fat sour cream
   2      tbsp          butter -- melted
   1      pound         cream cheese -- softened
   1                    Graham Cracker Dessert Crust
   1      pint        strawberries --sliced

Put the first 4 ingredients into processor bowl.
Cover and blend for 15 seconds at high speed.
With motor running, gradually add cream cheese and melted butter.
Pour into prepared crust and bake in pre-heated 325 degree oven.
Bake for 30 - 40 minutes, or until set in center.
Filling will be very soft but it will firm up as the cake cools.
Chill thoroughly before serving.
Cover with fresh sliced strawberries.

NOTE : Chill slowly or cracks may appear on top.

Graham Cracker Dessert Crust
Serving Size  : 12   Preparation Time :0:10
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      squares       graham crackers -- crumbled
     1/2  cup           sugar
     1/2  tsp           cinnamon
     1/4  cup           butter -- melted

Break 5 graham crackers at a time into processor. Cover and blend at high speed.
Empty each batch of crumbs into bowl until all the crackers are crumbled.
Add sugar, cinnamon, and melted butter.
Stir until moist.
Press into bottom of springform pan.  

Thursday

Menu | Back To Top (Recipes)

Chicken Tortilla Casserole
Serving Size : 12 Preparation Time :0:10
Categories : Casseroles

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        chicken breasts -- cooked and chopped
   1      can           nonfat cream of mushroom soup
   1      can           nonfat cream of chicken soup
   1      medium        onion -- chopped fine
   6      ounces        chopped green chiles -- drained
   1      cup           low-fat sour cream
   3      ounces        black olives -- chopped
     1/2  teaspoon      garlic salt
   6      ounces        taco flavored chips -- crumbled
   3      tablespoons   butter
  12      ounces        cheddar cheese, shredded

Preheat oven to 350 degrees.
Mix all ingredients except cheese and butter.
Place in 3 quart casserole.

Sprinkle cheese on top and dot with butter.
Bake 30 minutes , covered.
Remove cover and bake an additional 5 minutes.

Friday

Menu | Back To Top (Recipes)

Key Lime Pie
Serving Size : 12 Preparation Time :0:20
Categories : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  14      oz            sweetened condensed milk
   4      whole         eggs -- separated
     1/2  cup           key lime juice
   2      tsp           lime peel -- grated
   1                    graham cracker pie crust, 9 inch
     1/4  tsp           cream of tartar
     1/2  cup           sugar

Combine milk, 4 egg yolks, lime juice, and lime peel in a bowl.
Blend well.
Beat stiff 1 egg white and fold into above mixture.
Pour into prepared pie crust.
Beat remaining egg whites with cream of tartar until stiff.
Add sugar, beat stiff.
Spread meringue on top of pie, sealing edges.
Bake in a preheated 350 degree oven for 15-20 minutes
until lightly browned.

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  ---

Shopping List

(x)	Amount	Location/Item	Cost	Recipe
		Baking Products
(  )	14 oz	sweetened condensed milk		Key Lime Pie
(  )	1 tsp	cornstarch		Cooking Sauce (Shrimp)
(  )	1 1/2 cup	sugar		Creamy Cheesecake, Graham Cracker Dessert Crust,Key Lime Pie
(  )	2 tbsp	powdered sugar		Orange and Cantaloupe Dessert
(  )	1	9-inch graham cracker pie crust		Key Lime Pie
		Bread Products
(  )	6	Dinner Rolls		Rolls
(  )	1 cup	seasoned bread crumbs		Oven Baked "Fried" Fish
		Beer and Wine
(  )	12 oz	beer		Marinated London Broil
(  )	2 tbsp	dry sherry		Cooking Sauce (Shrimp)
		Canned Vegetables
(  )	14 1/2 oz	diced tomatoes with basil		Pasta Peperonata
(  )	2.25 oz	black olives		Chicken Tortilla Casserole
		Condiments
(  )	1/2 tsp	Tabasco sauce		Marinated London Broil
(  )	1 tsp	Worcestershire sauce		Marinated London Broil
		Cooking Oils
(  )	1 cup	olive oil		Marinated London Broil,Pasta Peperonata,Spinach Saute,Fettuccine with Basil,Roasted Chicken Breast with Lemon, Garlic, and Rosemary
(  )	4 tbsp + 1 tsp	Canola oil		Chinese Fried Rice,Chinese Fried Rice,Stir-Fry Shrimp with Snow Peas
		Dairy Products
(  )	18 oz	cream cheese		Creamy Cheesecake,Oven Baked Mashed Potatoes
(  )	24 oz	low-fat sour cream		Cucumber Salad,Chicken Tortilla Casserole,Creamy Cheesecake
(  )	8 whole	eggs		Chinese Fried Rice,Creamy Cheesecake,Key Lime Pie
(  )	6 oz	feta cheese		Pasta Peperonata
(  )	3/4 cup	butter		Graham Cracker Dessert Crust,Chicken Tortilla Casserole, Creamy Cheesecake,Oven Baked Mashed Potatoes
(  )	1 cup	2% low-fat milk		Oven Baked Mashed Potatoes,Oven Baked "Fried" Fish
(  )	2 cups	cajun cheese mix, shred		Cajun Potato Skins
(  )	12 oz	cheddar cheese, shred		Chicken Tortilla Casserole
(  )	1 lb	linguine, fresh pasta		Pasta Peperonata
(  )	1 lb	fettuccine, fresh pasta		Fettuccine and Basil
		Rice
(  )	1 lb	rice		Chinese Fried Rice
		Fresh Seafood
(  )	1 1/2 lb	large shrimp, tails on		Stir-Fry Shrimp with Snow Peas
(  )	1 1/2 lb	catfish fillets		Oven Baked "Fried" Fish
		Frozen Vegetables
(  )	8 oz	frozen peas		Chinese Fried Rice
		Fruit Juices
(  )	4 oz	key lime juice		Key Lime Pie
(  )	8 oz	lemon juice		Roasted Chicken Breast with Lemon, Garlic, and Rosemary
		Meat and Poultry
(  )	5 lb	split chicken breast		Roasted Chicken Breast with Lemon, Garlic, and Rosemary, Chicken Tortilla Casserole
(  )	2 1/2 lb	London Broil		Marinated London Broil
		Mexican Products
(  )	1 can	chopped green chiles		Chicken Tortilla Casserole
		Nuts
(  )	1/4 cup	slivered almonds		Orange and Cantaloupe Dessert
		Oriental Products
(  )	4 oz	waterchestnuts		Chinese Fried Rice
(  )		low-sodium soy sauce		Chinese Fried Rice,Cooking Sauce (Shrimp)
		Produce
(  )	3	lemons		Roasted Chicken Breast with Lemon, Garlic, and Rosemary
(  )	1 small	lime (peel)		Key Lime Pie
(  )	8 large	oranges		Orange and Cantaloupe Dessert
(  )	1 pint	strawberries		Creamy Cheesecake
(  )	1/2 sm	cantaloupe		Orange and Cantaloupe Dessert
(  )	1 1/2 lb	asparagus		Asparagus
(  )	10 oz	spinach leaves		Spinach Saute
(  )	2.25 lb	broccoli		Broccoli,Chinese Fried Rice
(  )	1/2 lb	snow peas		Stir-Fry Shrimp with Snow Peas
(  )	1 1/2 lb	Italian flat beans		Italian Beans
(  )	1 small	zucchini		Chinese Fried Rice
(  )	1 each	red, green, and yellow bell peppers		Pasta Peperonata
(  )	2 bunches	scallions		Chinese Fried Rice,Stir-Fry Shrimp with Snow Peas
(  )	2 medium	onions		Chicken Tortilla Casserole,Pasta Peperonata
(  )	2-3	cucumbers		Cucumber Salad
(  )	6 medium	all-purpose potatoes		Oven Baked Mashed Potatoes,Cajun Potato Skins
(  )	2	carrots		Chinese Fried Rice
(  )	2 whole	garlic bulbs		Chinese Fried Rice, Roasted Chicken with Lemon, Garlic, and Rosemary, Marinated London Broil,Pasta Peperonata,Stir-Fry Shrimp with Snow Peas,Spinach Saute
(  )	1 packet	fresh rosemary		Roasted Chicken Breast with Lemon, Garlic, and Rosemary
(  )	2 tbsp	fresh dill		Cucumber Salad
(  )	1 tbsp	fresh oregano		Pasta Peperonata
(  )	1/4 cup	fresh basil		Fettuccine with Basil
		Dressings/Vinegars
(  )	2 tbsp	balsamic vinegar		Marinated London Broil
(  )	2 tbsp	mayonnaise		Cucumber Salad
		Snack Foods
(  )	6 ounces	taco flavored chips		Chicken Tortilla Casserole
(  )	16 halves	graham crackers		Graham Cracker Dessert Crust
		Soups and Gravies
(  )	1 packet	chicken bouillon		Cooking Sauce (Shrimp)
(  )	1 can	nonfat cream of mushroom soup		Chicken Tortilla Casserole
(  )	1 can	nonfat cream of chicken soup		Chicken Tortilla Casserole
		Spice Rack
(  )		cinnamon		Graham Cracker Dessert Crust,Orange and Cantaloupe Dessert
(  )		vanilla		Creamy Cheesecake
(  )		cream of tartar		Key Lime Pie
(  )		dry mustard		Marinated London Broil
(  )		white pepper		Cucumber Salad
(  )		ground ginger		Cooking Sauce (Shrimp)
(  )		lemon pepper		Broccoli
(  )		Italian seasoning		Italian Beans
(  )		garlic salt		Chicken Tortilla Casserole,Cucumber Salad
(  )		salt and pepper

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Nutritional Values

Monday

Tuesday

Wednesday

Thursday

Friday

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Tell Me More

FAQ

What is your background?
This is a recent picture of myself and my 5 year old daughter Caroline. I have worked in the food service business for 10 years all told, and also in my home kitchen for as many years.

Where do your recipes come from?
Many of my recipes are original. I do use classic names where recipes are similar to others already published. I always note the source/author, when using recipes by permission that I have found or only slightly modified.

How do you calculate your nutritional information?
I use MasterCook: Cooking Light 4.0, which is also the format of the recipes. If you have this software
you can easily import my recipes.

Why do I need to go to the store twice a week?
I shop on Mondays and Thursdays so that I can use the freshest of ingredients, accommodate last minute weekend plans, re-stock the pantry after the weekend, and avoid the crowds. 

Do you prepare everything from scratch?
No. I use more than a few prepared foods.

How can I store my fresh herbs?
I do like to try to use fresh herbs; leftovers can be chopped and frozen in water using ice cube trays.

Do you have bread recipes other than for a bread machine?
No. I am not really a baker. I'm learning though...any suggestions?

How do I subscribe to Fridays Free?
Fridays Free is our free subscription ezine that delivers Friday's complete dinner menu to you every Wednesday. You may subscribe by entering your Email address below, or by direct subscription to the Mailing List using SUBSCRIBE DIGEST as the subject.

What do you do with the recipes that are posted to the Recipe Board?
Your contributions to this white board will only be used in this forum. I will not use recipes, menus,
or articles for any other purpose without your express consent. Other viewers of the white board
should also agree that they will not submit the content of the white board to any other food/recipe
zines without permission.

Why don't you update this site weekly?
Hopefully I will be able to soon.

How can I tell you about my site?

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Newsletter

Fridays Free is our free subscription ezine that delivers Friday's complete dinner menu to you every Wednesday. You may subscribe by entering your Email address below, or by direct subscription to the Mailing List using SUBSCRIBE DIGEST as the subject. Check out the sample below.

 #117

Back To Top (Recipes)

Oven Fried Catfish
Cabbage, Apple, and Sweet Pepper Medley
Cornbread with Bacon
Southern Ambrosia Pie

Oven Fried Catfish

Serving Size  : 4    Preparation Time :0:20
Categories    : Entree

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

     3/4  cup           corn flake crumbs
   2      tsp           pecans -- chopped
     3/4  teaspoon      celery salt
     1/4  teaspoon      onion powder
     1/4  teaspoon      paprika
   1      dash          pepper
   1 1/4  lb            skinless fish fillets -- (4 pieces)
                        cooking spray

Combine first 6 ingredients, set aside.
Spray fish with oil and coat with corn flake mixture. 
Spray baking sheet and fillets.
Bake at 350 degrees for 30  minutes or until flakes with a fork.

NOTES : While fish bakes combine 3/4 c dry white wine and 
1/4 c. molasses. Cook 15 minutes and stir in 2 Tbsp whipping cream. 
Spoon sauce evenly over fillets. 
Sauce will add 5 g of fat and 100 cal to nutritional analysis.

Cabbage, Apple, and Sweet Pepper Medley

Serving Size  : 6    Preparation Time :0:10
Categories    : Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

   1      small         red bell pepper -- cut into strips
   1      small         yellow bell pepper -- cut into strips
   2      slices        bacon, thick-sliced -- cut in 1" pieces
   1      small         apple -- peeled and sliced
   2      cups          cabbage -- shredded
   2      Tbsp          white vinegar
   1      Tbsp          Canola oil
   1      Tbsp          water
   1 1/2  tsp           brown sugar
   1 1/2  tsp           Dijon mustard
     1/2  tsp           salt
     1/2  tsp           pepper

Cook bacon until crisp.
Add bell pepper, apples, and cabbage.
Toss gently.
Combine remaining ingredients in a jar.
Shake well to combine.
Pour over vegetable mixture and stir gently.
Bring to a boil, reduce heat, and simmer uncovered
for about 8 minutes, until cabbage is tender.

Cornbread with Bacon

Serving Size  : 6    Preparation Time :0:10
Categories    : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

   4      slices        bacon, thick-sliced
   2      cups          yellow cornmeal
   2      tsp           baking powder
     1/2  tsp           salt
   1      cup           buttermilk
   2      whole         eggs -- lightly beaten
   2      Tbsp          Canola oil
                        Cooking Spray

Spray a 8x8-inch baking pan.
Pre-heat your oven to 400 degrees.

Slowly fry the bacon until crisp.
Drain and reserve the fat.
Sift together the dry ingredients.
Combine the buttermilk and eggs.
Stir them into the dry ingredients along with the
reserved bacon fat and oil. 
Blend the ingredients but do not beat.
Pour batter into pan and top with crumbled bacon.
Push bacon into the top of the bread.
Bake for 30 minutes until lightly browned.

Southern Ambrosia Pie

Recipe By     : Elec.Co. Berryville, Arkansas
Serving Size  : 10   Preparation Time :0:45
Categories    : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

     1/2  cup           brown sugar, packed
     1/2  cup           apple juice
   2      Tbsp          butter
   2      Tbsp          cornstarch 
     1/4  tsp           salt
   4      cups          apples -- thinly sliced
   2      tsp           lemon juice
   1                    pie crust  (9 inch) -- baked
   1      whole         egg
     2/3  cup           evaporated milk
     1/2  cup           sugar
     1/2  cup           coconut -- flaked
   2      tsp           vanilla
   1      tsp           cinnamon
   4      oz            cream cheese -- softened
     1/4  cup           sugar
     1/3  cup           chopped pecans -- toasted
     1/2  teaspoon      vanilla
   4      oz            whipped topping -- defrosted
          (optional)    pecan halves -- toasted

In a saucepan over medium heat, bring brown sugar, apple juice,
butter, cornstarch and salt to a boil.

Stir in apples and lemon juice; cook and stir over low heat until 
apples are crisp-tender, 5-8 minutes.
Pour into pastry shell. In a small bowl, beat egg, milk, sugar, 
coconut, vanilla and cinnamon; mix well. 
Pour over apple mixture. 
Bake at 350 degrees for 40 to 45 minutes. or until set. 
Cool on a wire rack.
For topping, beat the cream cheese and sugar in a bowl.
Stir in pecans and vanilla. 
Fold in whipped topping.
Spread over pie. 
Garnish with pecans if desired. 
Chill for 4-6 hours.

NOTES : Be sure to have a large enough pie crust or not too much apple
mixture. This makes a full pie and may run over.
Bake on a cookie sheet with a foil lining to save on scrubbing burned 
over-boil.

Nutritional Values

Amount Per Serving

Calories: 942	% Daily Value
Calories from Fat: 334	2000 Calories	2500 Calorie
Total fat: 37.2g	%	%
Saturated Fat: 14.6g	%	%
Cholesterol: 176.7mg	%	%
Sodium: 1589.1mg	66%	66%
Total Carbohydrate: 109.3g	%	%
Dietary Fiber: 7.1g	%	%
Protein: 43.2g	%	%
Vitamin A: 34%	Vitamin C: 157%	Calcium: 31%	Iron: 29%

Shopping List

Baking Products

1/2	cup	coconut	
2	tsp	baking powder	 
3/4	cup	brown sugar
2 1/2	tsp	vanilla	
3/4	cup	sugar	
2/3	cup	evaporated milk	

Fruit Juices

1/2	cup	apple juice	
2	tsp	lemon juice

Cereals

1 1/2 cups corn flakes

Condiments

1 1/2 tsp Dijon mustard

Cooking Oils

3 Tbsp Canola oil

Dairy Products

2	Tbsp	butter	
4	oz	cream cheese	
3	whole	egg	
1/2	pkg	pie crust  (9 inch)	
1	cup	buttermilk	

Flours

2	cups	yellow cornmeal
2	Tbsp	cornstarch	

Fresh Seafood

1 1/4 lb skinless fish fillets (4 pieces)

Frozen Foods

4 oz whipped topping

Deli

6 slices bacon, thick-sliced

Nuts

20 whole pecan halves (optional pie garnish)
1/2 cup chopped pecans

Produce

1	small	red bell pepper
1	small	yellow bell pepper	
1/2	small	cabbage	
6	medium	apples	

Spices

1/4	tsp	onion powder	
1	tsp	cinnamon	
3/4	tsp	celery salt
1/4	tsp	paprika	
pepper	     
salt	

Vinegars

2 Tbsp white vinegar

Bon Appetite!

Previous Newsletter

#112

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Marinated Mussels
Onion and Pesto Pie
Spanish Salad
French Bread (Bread Machine Recipe)

Marinated Mussels
Serving Size : 6 Preparation Time :0:15
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dozen mussels -- scrub and debeard
1 cup white wine
1/4 cup parsley sprigs
2 cloves garlic
1/4 cup olive oil
2 tbsp fresh lemon juice
2 tbsp vermouth (white)
1/4 tsp salt
dash fresh ground pepper

Steam mussels in wine just until shell opens.
Do not overcook.
Discard any mussel that does not open.
Remove empty half shell and discard.
Arrange mussels on serving platter.
Chop parsley and garlic in blender,
add remaining ingredients except pepper.
Blend well and drizzle over mussels.
Pepper and cover, chill for at least 1 hour.

Onion and Pesto Pie
Serving Size : 6 Preparation Time :0:15
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups vidalia onion -- thinly sliced
1 tablespoon olive oil
3 cups nonfat cottage cheese
3 cloves garlic -- chopped
2 tablespoons fresh parsley -- minced
1 teaspoon dried basil
2 tablespoons lemon juice
2 whole eggs -- lightly beaten
1/4 cup Parmesan cheese
1/4 teaspoon nutmeg
dash black pepper
2 whole tomatoes -- seeded and chopped

In a large non-stick frying pan over medium heat,
saute onions in 1 teaspoon of the olive oil until soft. 10 mins.
In a food processor, blend coarsely the cottage cheese, garlic,
parsley, and basil until well combined.
With the motor running, gradually add the lemon juice and remaining oil.
Transfer to a large bowl.
Add onion, eggs, cheese, nutmeg, and pepper. Mix well.
Coat a 9-inch springform pan with nonstick spray.
Bake at 350 degrees for 45-60 minutes until the center is set.
Cool on wire rack for 20 minutes.
Remove from pan. Serve with fresh chopped tomato.

Spanish Salad
Serving Size : 4 Preparation Time :0:10
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch fresh watercress -- washed and dried
1 whole boston lettuce -- washed and dried
2 whole endives -- washed and dried
1 large apple -- cored and sliced
1 cup cantaloupe balls
2 tablespoons tarragon vinegar
2 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup fresh lemon juice
pinch sugar
to taste salt and pepper

Place watercress, prepared lettuce, and endives in a large bowl.
Add apple slices and cantaloupe balls. Season well.
Mix together vinegar, mayonnaise, sour cream, lemon juice, and
sugar in a small bowl. Pour over salad ingredients, toss and serve.

French Bread
Recipe By : Goldstar Breadmaker
Serving Size : 6 Preparation Time :0:10
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
2 tbsp water
2 cups bread flour
1 tsp salt
1 tbsp sugar
1 1/4 tsp bread machine yeast

Place ingredients in order listed into bread pan.
Select correct cycle to run 4 hours: French or Whole Wheat.
Select Medium crust browning.

Amount Per Serving

Calories: 669	% Daily Value
Calories from Fat: 225	2000 Calories	2500 Calorie
Total fat: 24.6g	38%	31%
Saturated Fat: 5.0g	25%	20%
Cholesterol: 95.3mg	32%	32%
Sodium: 1154.8mg	48%	48%
Total Carbohydrate: 70.5g	24%	19%
Dietary Fiber: 9.5g	38%	32%
Protein: 38.9g	78%	62%
Vitamin A: 154%	Vitamin C: 123%	Calcium: 42%	Iron: 38%

Shopping List

Baking Products
1 tbsp sugar
2 cups bread flour (French Bread)

Beer and Wine
1 cup white wine

2 tbsp vermouth (white)

Cooking Oils/Shortening
1/3 cup olive oil

Dairy Products
2 whole eggs
2 tbsp sour cream

24 ounces nonfat cottage cheese
1/4 cup Parmesan cheese
1 1/4 tsp bread machine yeast (French Bread)

Fresh Seafood
3 dozen mussels

Produce
2 whole tomatoes
1 bunch parsley
1 cup cantaloupe balls
2 medium vidalia onion
1 large apple
1 whole boston lettuce
2 whole endives
1 bunch fresh watercress
5 cloves garlic
2 whole lemons (juice)

Salad Dressings
2 tbsp mayonnaise

Spices and Seasonings
dried basil
black pepper
salt
nutmeg

Vinegars
2 tbsp tarragon vinegar

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