Pretzel Jello Salad
THE CRUST: Preheat oven to 400°
2 ½ cups crushed PRETZELS
1 cup melted BUTTER or MARGARINE*
3 Tablespoons SUGAR
Mix crushed pretzels with melted butter. Press firmly & evenly
into bottom of 9x13 pan forming a crust. Bake crust at 400°
for 10 minutes. Remove and let cool.
THE MIDDLE:
8 oz. package of CREAM CHEESE*
1 cup SUGAR
2 - 10 oz. packages of FROZEN STRAWBERRIES
2 cups of COOL WHIP*
6 oz. package STRAWBERRY JELLO
Mix together sugar & cream cheese then fold in cool whip. Spread
evenly over cooled pretzel crust. Be sure mixture touches (seals)
the edges around the pan creating a barrier preventing the Jello layer
from seeping into the crust.
THE TOP:
In a large bowl, add 2 cups boiling water to Jello powder, mix
thoroughly, then add FROZEN strawberries, (Stir and break apart frozen
strawberries until mixture gets like syrup). Place mixture in
refrigerator just until it thickens but can still be poured evenly.
(approx. 15-20 minutes)
Pour and spread entire Jello and Strawberry mixture evenly over top.
CHILL FOR SEVERAL HOURS UNTIL READY TO SERVE.
* May substitute light or low fat dairy for less calorie |
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Purple
Sweet Ribs
Place
(coil for
small pot) a full slab of ribs in a crockpot, add a bottle of
"Sugar & Spice" BBQ Sauce (or
substitute your favorite), 1/3 cup concentrated lemon juice, 1 small jar
of sweet grape jelly, 1 pint of tomato or V8 Juice, & 2 cups of water.
Cook for 8 hours on low or 4 hours on high.
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BUCKEYES (Chocolate Peanut Butter
Balls)
(1/2 cup)
- 1 stick of butter or
margarine (softened)
1 1/2 cup peanut butter (creamy or chunky)
1 lb. of confectionary sugar (sifted)
1 Tablespoon vanilla
Mix above ingredients to a dough and shape into small balls and set
aside.
In double boiler, melt 1/2 cake of paraffin wax with 6 oz. chocolate
chips
Mix well until creamy smooth
Using a toothpick, dip each ball in the chocolate mixture and set aside
to harden.
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Baked Salmon Crunch (low calorie)
1 Salmon Steak (moderately sized)
Garlic Powder
8 oz. of Peach Yogurt (may substitute any of your favorite flavors)
1/2 Cup of Bread crumbs (plain or seasoned)
may also use crushed croutons
Increase Yogurt and
breadcrumbs amount for larger steaks
Aerate Salmon with a large fork (to allow toppings to soak in) then
place in center of shallow greased baking pan.
Sprinkle generously with Garlic Powder and rub into aeration holes.
Spread Lowfat Yogurt thickly over the entire steak
Sprinkle a heavy layer of breadcrumbs over of the
yogurt
Cover loosely (tented) with aluminum foil
Preheat oven to 350°
and bake
for 15-20 minutes or until Salmon is cooked thoroughly.
FOR THE CRUNCH: Remove foil tent covering
a few minutes before removing pan from oven. Watch that the crumb topping doesn't
burn.
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Polish Reuben Casserole
(Kielbasa Casserole)
2 cans cream of mushroom
soup
1 and 1/3 cups milk
1/2 cup chopped onion
1-tablespoon mustard - any kind
32 oz. can of sauerkraut - [rinse, drain and set aside]
1 8 oz. package uncooked medium width noodles
1 and 1/2 lbs. of polish sausage - cut into 1/2-inch pieces
2 cups shredded Swiss cheese
3/4-cup breadcrumbs
2-tablespoons butter
Spread well drained sauerkraut in greased 13x9 inch pan. Top with uncooked noodles.
Combine soup, milk, onion,
and mustard in a medium bowl and blend well.
Spoon the soup mixture evenly
over noodles. Top the soup mixture with
cut up sausage, then sprinkle on the cheese.
Combine breadcrumbs with butter in a small bowl and sprinkle over top.
Preheat oven to
350°. Cook for 1 hour.
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Cabbage Soup Diet
6 large green onions, 2 green peppers, 2 cans of tomatoes (diced or
whole)
1 bunch of celery, 1/2 head of cabbage
1 package Lipton soup mix
2 cubes of bouillon (optional)
1 - 48 oz. can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry or garlic powder
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PUMPKIN
PIE BARS
1 - 18 oz. box of yellow cake mix
1/2 cup butter or margarine (melted)
4 eggs
1 - 29 oz. can of solid pack pumpkin
1 cup of sugar divided
1/2 cup of firmly packed light brown sugar
2/3 cup evaporated milk
1-1/2 tsp of cinnamon
1/2 cup of chopped walnuts
1/4 cup butter (soft)
Preheat oven to 350°
Grease & flour a 9" x 13" pan
Remove 1 cup of cake mix as reserve for later topping
In a large mixing bowl, combine the remaining cake mix, melted butter,
and one egg
Press this into bottom of prepared pan
In a large bowl, mix
3 eggs, pumpkin,
1/2 cup of sugar, 1/2 cup of brown sugar,
evaporated milk, and cinnamon Pour this over cake
mixture in pan.
Using the reserved cake mix, combine it with
remaining 1/2 cup of sugar, walnuts, and
1/4 cup of softened butter. Mix
to a crumbly texture. Sprinkle evenly over top of pumpkin mixture.
Bake for 50- 60 minutes
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Neiman-Marcus Cookies
(makes 112 cookies, recipe may be halved)
2 cups butter
4 cups flour
2 Teaspoons soda
2 cups sugar
5 cups blended oatmeal**
24 oz. chocolate chips
2 cups brown sugar
1 teaspoon salt
2 - 8 oz. Hershey Bars (grated)
4 eggs
2 teaspoons baking powder
3 cups chopped nuts (your choice)
2 teaspoons vanilla
**measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla and mix
together with flour, oatmeal, salt, baking powder, and soda. Add
chocolate chips, Hershey bar and nuts. Roll into balls
and place 2 inches apart on a cookie sheet.
Bake for 10 minutes at 375°
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Zucchini Bread
2 cups pared and grated zucchini
3 teaspoons of vanilla
1/2 cup nuts (optional)
3 eggs
1 cup vegetable oil
2 cups sugar
1 cup flour
1 teaspoon of baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
Combine eggs, oil, sugar, mix well then add flour, soda, baking powder,
salt and cinnamon.
Gently fold in zucchini, vanilla, and nuts.
Pour into 2 loaf pans
Bake at 350°
1-1¼ hours
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Zucchini Lasagna
(low calorie)
Preheat oven to 400°
Use Olive oil to liberally coat the bottom of a glass or metal 9 x 12
pan
Slice Zucchini into 1/2 inch wide discs and place flat (2 layers) covering the
bottom of the pan. (can use other veggies like squash as well) . Bake
(blanch) in preheated oven at 400°
for 10 minutes.
Remove from oven and add the following ingredients:
Sprinkle 3/4 cup chopped cheddar cheese evenly (a thin layer)
Keep cheeses from touching sides
of pan.
Distribute small (nickel or dime size) clumps of light Philly cream cheese across the top
of the cheddar
Place 4-6 butter pads spaced evenly across the top as well (may
leave out for a lesser calorie meal)
Add 1 - 12 oz. can of tomato sauce, pouring around the edges of the
entire pan (use as barrier to keep cheeses from sticking to the sides of
the pan)
Sprinkle a heavy layer of Lite mozzarella cheese completely covering all
items in the pan but try keeping it from touching the edge of the pan.
(Less burning)
Bake at 325°
for 25-30 minutes or until cheeses melt evenly without burning.
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Harriet's Chili Sauce 1946
25 tomatoes
5 onions
5 green peppers (ground up)
2 1/2 cups of sugar
2 tablespoons of salt
1 1/2 teaspoons of cinnamon
1 teaspoon of cloves
1 cup of vinegar
Cook 2 1/2 hours - Make 8 pints
Also, use either a red pepper (ground) or Frank's Italian Style crushed
red pepper
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Mrs. Nevitt's Cheesecake Cookies
1 cup of flour
1/3 cup of softened butter or margarine
1/3 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 - 8 oz. package of softened cream cheese
1/4 cup of sugar
1 egg
1/2 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons lemon juice
Preheat oven to 350°
- Yields 16 squares
In a large mixing bowl, combine flour, butter, and brown sugar.
Blend with mixer until particles are fine. Stir in walnuts.
Hold out about a cup of the mixture for topping.
Press remainder in an ungreased 8 inch square pan. Bake for 12-15
minutes. or until lightly browned.
In same mixing
bowl, combine remaining ingredients. Blend well then spread
over partially baked crust. Sprinkle with reserved crumb mixture.
Bake at 350° for
another 25-30 minutes. Cool, cut into squares.
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NZ's Qwik Cheesy Potato Recipe
24 oz. Package of Frozen Hash Browns
1 stick of butter
1/2 cup chopped onion
2 cups shredded cheddar cheese
1 cup sour cream
1 can of cream of chicken soup
Mix all together and pour in a 9 x 13 pan
Top with corn flakes or potato chips
Bake at
350° for 45 minutes
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The Best Carrot Cake
ever
Preheat oven to
350°
2 cups sugar
1 ½ cups oil
2 cups flour
3 cups grated carrots
4 eggs
½ cup walnuts
2 teaspoons cinnamon
½ cup raisins
2 teaspoons baking powder
2 teaspoons soda
2 teaspoons salt
Sift dry ingredients in
large bowl. Add eggs and oil, mix well then add carrots,
nuts and raisins.
Pour mixture in 9 x 12 greased pan and Bake at 350°
for 55 minutes
Frosting
1 - 8 oz package of cream cheese
1 cup of powdered sugar
½ stick of butter or margarine
2 teaspoons of vanilla
Beat cream cheese and butter, then add vanilla and powder sugar, beat
until smooth and apply to cooled cake. |
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Mom's
Sloppy Joe's (FOR THE CROCK POT) |
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3 lbs. of ground beef
1 cup of chopped onions
1 cup of dried celery
1 chopped green pepper
2 cloves of garlic
2 tablespoons Worcester sauce
1 cup of Ketchup
2 teaspoons of salt
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1 teaspoon of paprika
1/4 teaspoon of pepper
2 - 6 oz. cans of tomato paste
1 and 1/2 cups water
4 tablespoons of vinegar
4 teaspoons of brown sugar
2 teaspoons of dry mustard |
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Brown ground beef in a skillet and discard the fat.
Combine all ingredients into the slow cooker and stir well.
Cook on high for 3 hours or on low for 6 hours. Some older
style crock pots may take longer.
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Joy Bauer's Orange
Smoothie
Makes 1 3/4 cups
INGREDIENTS
1 orange, zested*, then peeled and cut into sections
1/2 medium pink grapefruit, peeled and cut into sections
1 carrot, peeled and grated
1/2 cup plain, fat-free yogurt
1/4 cup raspberries
1/4 cup cubed papaya
2 tablespoons wheat germ
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
*The
outermost part of the rind of an orange, lemon, or other citrus fruit,
used as flavoring.
DIRECTIONS
In a blender or food processor, combine the orange zest and sections,
grapefruit, carrot, yogurt, raspberries, papaya, wheat germ, lemon juice
and sugar. Blend until smooth.
Per full serving:
340 calories, 15 g protein, 71 g carbohydrate, 2 g fat (0 g saturated),
0 mg cholesterol, 138 mg sodium, 12 g fiber; plus 150 mg vitamin C (251%
DV), 6 IU vitamin E (18% DV), 4,568 mcg beta carotene, 482 mcg lutein +
zeaxanthin, 4 mg zinc (27% DV)
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