Posted by Trish | Under Casseroles, Dinner
Saturday Mar 29, 2008
Submitted by Happy13
Serves 8
8 oz crushed pineapple
8 oz pineapple chunks
¼ c. + 2 tbsp all purpose flour
1/3 c. sugar
2 c. grated sharp cheddar cheese
35 Ritz crackers (1 stack)
½ c. melted butter
1. Preheat oven to 350°F.
2. Mix together the pineapple (do not drain), flour, sugar, & cheese and spoon into a 9″ greased square pan.
3. Crush the crackers into crumbs & mix with the butter. Sprinkle it over the pineapple/cheese mixture in pan.
4. Bake uncovered for 30 minutes.
Chef’s Note: You can double the recipe & cook in a 9″x13″ pan as well.
Posted by Trish | Under Dinner, Poultry
Saturday Mar 29, 2008
Submitted by randilicious
Serves 4
Sauce Ingredients:
1 c. water
½ c. sugar
1/3 c. distilled white vinegar
1½ tbsp corn starch
½ c. honey
1 c. orange juice
1 lemon
Chicken Ingredients:
1 lb. chicken cut into 1½” strips
3 tbsp all-purpose flour
3 tbsp corn starch
Rest Ingredients:
2 cloves garlic, minced
10 sticks asparagus, cut into 2″ strips
3 tbsp extra virgin olive oil
1½ c. steamed white rice
1. For sauce: In a medium sauce pan over medium heat, mix water & corn starch until well blended. Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency. Set sauce aside.
2. For chicken: Mix together 3 tbsp flour & 3 tbsp corn starch. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
3. Prepare rice in rice cooker, & set aside.
4. In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
5. Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
6. Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.
Posted by Trish | Under Breads, Breakfast
Saturday Mar 29, 2008
Lemon Poppy Seed Bread
Serves 20
2 c. flour
1 c. vegetable oil
3 eggs
1½ tsp vanilla extract
1 tsp lemon extract
2 tbsp poppy seeds
3 c. all-purpose flour
1½ tsp baking powder
½ tsp salt
1½ c. milk
2 tbsp lemon juice
¾ c. confectioners’ sugar
1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stin in poppy seeds.
2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.
Posted by Trish | Under Breakfast, Muffins
Saturday Mar 29, 2008
Yields: 1 Dozen
1½ c. all-purpose flour
1/3 c. (5-1/3 tbsp)
1 c. Quaker Oats
margarine or butter, melted
½ c. sugar
2 egg whites, lightly beaten
1 tbsp baking powder
1 tsp grated lemon peel
¼ tsp salt (optional)
¾ c. fresh or frozen blueberries
1 c. low-fat or skim milk
¼ c. raspberry or strawberry preserves
Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. Combine dry ingredients; mix well. Add combined milk, margarine, egg whites & lemon peel; mix just until dry ingredients are moistened. Gently stir in blueberries. Fill muffin cups ½ full. Spoon 1 tsp preserves over batter. Spoon remaining batter over preserves. Bake 23 to 25 minutes or until golden brown. Let muffins stand a few minute; remove from pan. Serve warm.
