Monday: Caleb (age 6) makes macaroni and cheese, from scratch. He needs only a little help from me.

Tuesday: Cadie made Chicken and Spaghetti for supper last night. I boil another three pounds of spaghetti for lunch, and stretch last nights sauce–slice up 4 onions, cook them in hot olive oil and a lot of pepper, put in the rest of last nights sauce, thin it out with a can of chopped tomatoes with roasted red peppers (Dad gets them from Giant) and a 28 oz. can of crushed tomatoes, add a little more oregano and rosemary, chop up the remaining chicken and toss that in too. It was good.

Wednesday: I talk Justin into making tuna salad. We eat sandwiches on homemade bread fresh from the oven. (I made the dough Tuesday night, let it rise all night, put it into loaves first thing in the morning, and bake it shortly thereafter.)

Thursday: Collin made Cornflake Chicken and Mashed potatoes for supper last night. I stretch it into Chicken Gravy on Potatoes–I talk Owen, Caleb and Deirdre into peeling another 4 lbs. of potatoes. I boil them, and mash them into the leftover potatoes (with more butter and milk). The gravy is made by chopping up several cloves of garlic (5?), cooking them in a stick of melted butter, adding a fairly heaping 2/3 cup of flour, and cooking until the flour is browned. Then I added a can of condensed milk, two cans of concentrated chicken broth (Campbell’s), two cans of water, and a little rosemary. I chopped the remaining chicken into the gravy. Caleb also helped by stirring the gravy while I chopped chicken.

Friday: What I call a "coyote" day. We scrounge. Some have sandwiches, some have leftovers. Some don’t eat. First come, first served, and some people don’t wind up very satisfied.

Saturday: Oops! I accidentally defrosted too much ground beef when making supper last night. (I didn’t see that Mom and already pulled out two pounds for me, so I pulled out another two pounds.) Since the meat was already defrosted, we couldn’t put it back in the freezer. Evan (12) makes spaghetti and meat sauce (his specialty).

Sunday: Leftovers. A bunch of kids make themselves spaghetti pancake with the leftover spaghetti from last night. Some of us eat the leftover Sausage and Rice casserole from last night.

When I mention the types of things we make for lunch, the most common response is, "Oh, I’d use that as a supper!" Well, what would you do for lunch? 11 people aren’t going to consist off of thin air from breakfast till supper, and especially not when 7 of those 11 are either boys growing at a frightful rate or grown men. Justin (10, almost 11) and Owen (9) in particular seem to be on growth spurts of sorts. I think they’re trying to get taller than me before my next birthday, or something. They’re making good head-way.

For Deirdre’s birthday, we made ravioli. Well, we boiled store-bought ravioli. 12 pounds of it. Even while using our three-gallon pot and our 5 gallon pot, we didn’t have enough pots to boil it all at once. So Evan and I put our spaghetti strainer into our big bread bowl, and we poured the ravioli into that. Then we pulled the strainer out and dumped the ravioli into serving bowls and the hot water back into the pot for another batch. It was kind of a project. In the end, we didn’t have much in the way of leftovers, either.

Sometimes I wonder what it would be like to cook for only two people, or even just four. I imagine it would take a lot less time. Ever since I began cooking, it has always been for a crowd. Sometimes, I’ve cooked for other (smaller) families, when I know they’re having a tough time. I get a little panicky when I see how little food there is, certain there won’t be enough to feed everyone. More often than not, I get back a response that there was tons of food, and that they had plenty of leftovers. How peculiar.

 English Muffins * Bagels

Cream cheese * Homemade Jam

Dried figs * Dried Apricots * Dates * Oranges

Hot Chocolate * Soda pop * Cider

Caramel Nut Popcorn * Cheese popcorn 

Tex-Mex Dip * Cheese Ball * Onion Dip

Various cheeses, crackers, & chips

Pepperoni, marinated artichokes, roasted red peppers, olives, dill pickles

Blueberry pudding  * Mocha Chocolate Trifle

Oatmeal cookies  * Ice cream

Black-bottom Cheesecake Cups   

* Exported from MasterCook *

                               Cheese Ball

Recipe By     :
Serving Size  : 56    Preparation Time :0:00
Categories    : Appetizers And Dips             Cheese
                Christmas                       Volume 2

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  8              ounce  sharp or extra sharp cheddar — (8-10)
  8              ounce  cream cheese — softened
  1                cup  walnuts

Chop walnuts in food processor and put on a dinner plate.

Grate cheese in food processor. Set aside.

Insert chopping blade in food processor. Cut cream cheese into 8 pieces.
Put in food processor along with reserved cheddar. Buzz till blended.

Scrape out on top of nuts. Form into ball by rolling on top of walnuts.
Per serving (estimated by author):0.1 bread, 0.3 meat, 0.7 fat.

Description:
  "We make two of these every year for our Christmas party. We sometimes
  also have it as a meal on a really hot, muggy evening when no one
  wants to cook."
Yield:
  "3 1/2 cups"

                                    – - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 28 Calories; 3g Fat (83.1% calories
from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 12mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fat.

NOTES : To soften cream cheese: unwrap and microwave on high for
        15 seconds.

Nutr. Assoc. : 0 0 0

                     
* Exported from MasterCook *

                               Tex Mex Dip

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers and Dips             Beans
                Beef                            Christmas
                Ground Meat                     Mexican

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1              pound  90% lean ground beef
  1        8 ounce can  tomato sauce
  1           teaspoon  chili powder
  1           teaspoon  cumin
                        salt — to taste
  1       16 ounce can  refried beans
  1       16 ounce can  refried beans
     1/8         pound  shredded lettuce — (1/2 cups)
  6             ounces  shredded cheddar cheese — ( 1 1/2 cups)
     1/2           can  olives
  1       16 ounce carton  sour cream

 In large skillet, brown ground beef; drain. tomato sauce and seasonings.
Cook and stir over medium heat 10-15 minutes.

Spread beans on bottom of a 12" pizza pan. Arrange layers of seasoned
ground beef and cheese over beans. It can be refrigerated at this point.
When ready to serve, heat in oven until cheese is melted. Top with
lettuce, sour cream, and olives as desired. Serve with tortilla chips.
Feeds 12 snackers.

Source:
  "Old El Paso magazine ad"
                                    – - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 307 Calories; 18g Fat (52.2%
calories from fat); 20g Protein; 17g Carboh
ydrate; 4g Dietary Fiber; 63mg
Cholesterol; 583mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

                     
* Exported from MasterCook *

                          Mocha-Chocolate Trifle

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Cakes                           Chocolate
                Desserts                        Lowfat and Lovin’ It
                Make-Ahead                      Other Desserts
                Volume 5

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2       (18.25-ounce) packages  Betty Crocker® Devil’s Food Cake with
                        Pudding mix — (light or reduced fat if possible)
  2 2/3           cups  water
     1/4           cup  vegetable oil
  4                     eggs
                        Cooking spray
  6               cups  skim milk — (make sure it’s cold)
  2       (5.9-ounce) packages  chocolate instant pudding and pie filling
     1/2           cup  Kahlúa — (coffee-flavored liqueur)
     1/2           cup  strong brewed coffee
  2       (8-ounce) cartons  frozen reduced-calorie whipped topping — thawed
  1                cup  reduced-fat chocolate toffee crisp bars
                        (such as Hershey’s Sweet Escapes) — chopped (about 8 bars)
                           

Earlier in the day or the day before: Preheat oven to 350 degrees.

Combine first 4 ingredients in a large bowl; beat at medium speed of a
mixer until well-blended. Spoon batter into 2 13 × 9-inch baking pans
coated with cooking spray. Bake at 350 degrees for 25 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans 10 minutes on
a wire rack; remove from pans. Cool completely on a wire rack.

When cake is completely cool, combine milk and pudding mix in a medium
bowl; prepare according to package directions.

Tear half of cake into pieces; place in a 6-quart bowl or trifle dish ( or
2 3-quart bowls). Combine Kahlua and coffee. Pour half of Kahlúa mixture
over cake pieces; top with half of pudding, whipped topping, and chocolate
bars. Repeat procedure with remaining cake, Kahlúa mixture, pudding,
whipped topping, and chocolate bars. Cover; chill at least 4 hours.

Serving Size: about 1 cup

Description:
  "This spectacular dessert serves a crowd and can be made ahead of
  time."
Source:
  "Cooking Light, April 1998, p.150"
Copyright:
  "© Cooking Light"
T(Chill Time):
  "4:00"
                                    – - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 296 Calories; 9g Fat (27.0%
calories from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber; 35mg
Cholesterol; 448mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1
1/2 Fat; 3 Other Carbohydrates.

NOTES : Must chill at least 4 hours

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2349 0 5289 0 0

                     
* Exported from MasterCook *

              Blueberry Pudding for a 15×10 pan, reduced fat

Recipe By     :Kathleen Purdy
Serving Size  : 18    Preparation Time :0:00
Categories    : Desserts                        Fruit
                Fruit Desserts                  Kids’ Cooking
                Make-Ahead                      Use it Up
                Volume 2

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2       12 ounce boxes  vanilla wafers
  5       4 serving packages  sugar-free vanilla pudding and pie filling — *see Note
  9               cups  1% low-fat milk
  12              cups  frozen blueberries
  3 3/8           cups  Cool Whip Lite®

Prepare pudding with milk according to package directions. Put a layer of
vanilla wafers on the bottom of the pan. Add 1 1/2 (4 cup) bags of
blueberries. Then add half the pudding. Repeat. Spread cool whip over the
top of the pudding. Serve immediately.

Description:
  "A re-invention of the Nilla wafer Banana Pudding recipe, using frozen
  blueberries instead.
"
Yield:
  "1 15×10 pan"

                                    – - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 401 Calories; 11g Fat (24.0%
calories from fat); 6g Protein; 70g Carbohydrate; 4g Dietary Fiber; 5mg
Cholesterol; 698mg Sodium.  Exchanges: 1 Fruit; 1/2 Non-Fat Milk; 2 Fat; 3
1/2 Other Carbohydrates.

NOTES : Should be 10 cups of milk, but try it with 9 and see how
        it comes out.
        * If you use instant pudding you must serve immediately.
        If you use regular pudding you can make earlier in the day
        and refrigerate.

Nutr. Assoc. : 0 0 0 0 0

                     
* Exported from MasterCook *

                      Caramel Popcorn, triple batch

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Christmas                       Desserts
                Grains and Cereals              Lowfat and Lovin’ It
                Make-Ahead                      Other Desserts
                Volume 5

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  24              cups  popcorn, air-popped — (from 1 cup raw kernels)
  1 1/2           cups  chopped nuts — optional (see notes)
  3               cups  light brown sugar — packed
  1 1/2           cups  corn syrup
  3        tablespoons  butter
     3/4      teaspoon  baking soda

Split it up and make it in two batches.

Preheat oven to 300º. Spread popcorn and nuts, if using, on a baking sheet
with sides and set aside.

In a heavy medium saucepan, combine sugar, corn syrup, butter and salt;
bring to a boil over medium-low heat, stirring occasionally to dissolve
the sugar. Clip a candy thermometer to the pan and cook until the mixture
reaches 250º and is at the hard-ball stage (when a bit of syrup dropped
into ice water forms a hard ball). This will take two to three minutes.

Remove pan from the heat and immediately stir in the baking soda. Pour the
mixture over the reserved popcorn and nuts, stirring until most of the
kernels are coated.

Bake the popcorn for 15 minutes. Stir, coating any kernels that were not
coated at the beginning. Bake 5 to 10 minutes longer, or until amber.
(Longer baking produces a deeper caramel color and flavor.) Let cool for 2
minutes, or until the caramel has almost hardened. Gently break up large
clumps and let cool completely.

Source:
  "Eating Well, 11/94 p. 64"
Yield:
  "1 1/2 gallons"
                                    – - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 224 Calories; 7g Fat (25.7%
calories from fat); 2g Protein; 41g Carbohydrate; 2g Dietary Fiber; 4mg
Cholesterol; 87mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat; 2 Other Carbohydrates.

NOTES : Use pecans, walnuts or macadamia nuts. To roast nuts:
        preheat oven to 350º. Spread the nuts in a pie pan or
        shallow baking dish and bake for 5 to 10 minutes, or until
        golden and fragrant.

Nutr. Assoc. : 0 0 0 0 0 0

                     
* Exported from MasterCook *

                    Cape Cod Oatmeal Cookies, doubled

Recipe By     :Marion Cunningham
Serving Size  : 140   Preparation Time :0:00
Categories    : Christmas                       Cookies
                Desserts                        Heritage
                Purdy                           Volume 4

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  3               cups  flour
  1           teaspoon  baking soda
  2          teaspoons  cinnamon
  1           teaspoon  salt
  2                     egg — lightly beaten
  2               cups  sugar
  1                cup  vegetable shortening
  1                cup  butter — melted (see note)
  2        tablespoons  molasses
     1/2           cup  milk
  3 1/2           cups  rolled oats
  1                cup  raisins
  1             &nb
sp;  cup  chopped nuts

Preheat oven to 350 degrees. Mix the flour, baking soda, cinnamon and salt
together in a large bowl. Stir in remaining ingredients. Arrange by
teaspoonfuls on ungreased cookie sheets and bake until the edges are
brown, about 10 to 12 minutes.

Description:
  "A fine, chewy oatmeal cookie, wholesome and nourishing."
Source:
  "The Fannie Farmer Cookbook, 12th edition"
Copyright:
  "1979"
Yield:
  "140 cookies"
                                    – - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 65 Calories; 4g Fat (48.8% calories
from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 7mg
Cholesterol; 40mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The 13th edition says oil OR butter, but we like it better
        with both–it’s a moister cookie.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

                     
* Exported from MasterCook *

                       Black-bottom Cheesecake Cups

Recipe By     :Cooking Light, Sept. 1995, page 109
Serving Size  : 36    Preparation Time :0:00
Categories    : Cakes                           Chocolate
                Desserts                        Heritage
                Kosher                          Lowfat and Lovin’ It
                Purdy                           Tea Party
                Volume 3

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  3               cups  all-purpose flour
  1 1/2           cups  sugar
     2/3           cup  unsweetened cocoa
  2        tablespoons  instant espresso granules — See note
  2          teaspoons  baking soda
  1           teaspoon  salt
  2               cups  water
     2/3           cup  Homemade Prune Butter
  2        tablespoons  white vinegar
  4          teaspoons  vanilla extract
  2       8 ounce packages  nonfat cream cheese — (2 packages), softened
  1                cup  sifted powdered sugar
  2                     eggs
                        Vegetable cooking spray
  1                cup  chocolate chips
     1/2           cup  chopped almonds

Combine first 6 ingredients in a large bowl.

Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry
ingredients, stirring with a wire whisk until blended; set chocolate
batter aside.

Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add
powdered sugar and eggs, and beat until well-blended; set cream cheese
mixture aside.
 
Place 36 paper muffin cup liners in muffin cups; coat liners with cooking
spray.

Divide chocolate batter evenly among cups; spoon cream cheese mixture
evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels
and almonds over cream cheese mixture.

Bake at 350 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pans 5 minutes on a wire rack; remove
from pans, and let cool completely on wire rack. Yield: 3 dozen (serving
size: 1 cheesecake cup).

Description:
  "A brownie-like cake with a cheesecake topping, crowned with chocolate
  chips and chopped almonds."
Yield:
  "3 dozen"
T(Bakes in oven):
  "0:25"
                                    – - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 149 Calories; 4g Fat (21.2%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 13mg
Cholesterol; 205mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Fat; 1 Other Carbohydrates.

Serving Ideas : Good for toddler birthdays and tea parties.

NOTES : If instant espresso is not available, use double the
        amount of regular or decaf instant coffee. Instead of
        Homemade Prune Butter, you can use Lekvar Prune Butter.

Nutr. Assoc. : 0 0 0 403 0 0 0 0 0 0 0 0 0 0 0 0

                     
* Exported from MasterCook *

                          Homemade Prune Butter

Recipe By     :Cooking Light, Sept. 1995, p. 108
Serving Size  : 1     Preparation Time :0:00
Categories    : Food Processor Cooking          Fruit Desserts
                Kosher                      &n
bsp;   Lowfat and Lovin’ It
                Quick And Easy                  Volume 3

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
     1/3           cup  pitted prunes
  1           teaspoon  sugar
  2          teaspoons  light corn syrup
  2        tablespoons  water

Combine prunes, sugar, and corn syrup in a food processor; process 5
seconds. With processor on, slowly add water through food chute; process
until mixture is smooth, scraping sides of bowl frequently.

Description:
  "Used in Black-Bottom Cheesecake Cups"
Yield:
  "1/3 cup"
                                    – - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 55 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 15g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 17mg Sodium.  Exchanges: 1 Other Carbohydrates.

Serving Ideas : Use in Black-Bottom Cheesecake Cups

Nutr. Assoc. : 0 0 0 0

Although I am the type of person who saves manuals and even staples the corresponding receipt to them, I don’t have a complete record of our toaster history. Some of the manuals with their attendant receipts seem to be missing, but I think after consulting my financial software I can fill in the gaps. Anyway, after enduring hand-me-down, half-broken toasters–the kind where you had to know "the trick" to get them to work–for years, I’d finally had enough and decided to spend some serious money for a well-functioning, durable toaster. How naive I was, actually thinking "you get what you pay for." As the following chronology proves, it ain’t necessarily so.

•  December 1996: It pains me to say this, but I actually plunked down sixty dollars of my husband’s hard-earned cash to obtain a Krups Toastronic Ultra. Not without first, I hasten to add, conducting extensive research as to what was the best toaster then on the market. Back in pre-Internet days, that probably meant Consumer Reports and perhaps a cooking magazine as well. All to no avail, for in
• August 1997 this fancy, expensive toaster was broken, still under warranty. And I shipped it out to an Authorized Service Center, which replaced an element, an adapter, and a rear element and shipped it back. It must not have done much good, because according to my records, in
• December 1998 I purchased a Krups Sensotoast for fifty bucks. Lest you think I am a slow learner, I believe I took advantage of my credit card’s extended warranty program, and they paid for this second toaster, which was probably the nearest equivalent to the first Krups. However, by now thoroughly disillusioned, in
• September 1999 I spent a measly nine bucks for a toaster from Wal-mart. It was probably not worth spending, because in
• October 1999 I see I spent three dollars on the postage for a new Proctor-Silex toaster to be shipped to me, and I also had to pay to send them the severed cord from the defective one. I wonder if some of this shipping was refunded upon their receipt of the cord? Otherwise I think I lost money on this deal, even if I did eventually get a toaster that worked until
• March 2003, when I purchased our presently failing Black&Decker for fifteen bucks from Target, which Titi and Rundy have now replaced in
• December 2005 with a spiffy looking stainless steel GE Bagel Toaster, for $18.77, again from Wal-mart.

On a cost-per-year basis, I think I did the best with the least expensive toaster, the Proctor-Silex, even adding in the shipping to replace the defective one. So, if the fifteen-buck toaster lasted two-and-a-half years, do you think the twenty buck toaster will last two years even? It has a two year warranty, if that’s any clue.

If any toaster manufacturer wants to torture-test their toaster (try saying that three times fast) I volunteer our family. We really don’t eat that much toast for breakfast, but on any given day eight of our thirteen residents will be eating toast for snack–often twice a day. And sometimes they toast the same slice two times, because our homemade bread doesn’t get toasted dark enough, even on the darkest setting, for some of our more discriminating toast connoisseurs. And then there are those who push down the toaster button and leave the room, forgetting all about their toast for a good fifteen minutes, so of course they have to toast it again to warm it back up. I wasn’t kidding when I said being a toaster at our house was like running a marathon, except maybe it’s more like running a fifty-yard dash, over and over and over. Even a toaster can only take so much.

Comments:
Tonight was Lachlan’s turn to cook. This is the first time we made the sausage and pepper recipe. We based it on another recipe called Sausage Sandwich Squares. By using the poultry sausage we managed to keep the calories from fat under 30%. But if the choice was available, I would use 1 lb. spicy Italian poultry sausage and 1 lb. mild. It was a tad on the bland side. Also, start sauteing the peppers before adding the onions. The peppers take much longer to get soft.

* Exported from MasterCook *

Double-Crusted Pizza with Sausage and Peppers, doubled

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : American Cheese
Italian Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 batch Pizza Dough in the Electrolux Assistent
1 batch Italian Tomato Sauce
2 pounds part skim milk mozzarella cheese — grated
2 pounds poultry Italian sausage
12 ounces red peppers — diced (2 cups)
12 ounces green peppers — diced (2 cups)
2/3 pound onions — diced (2 cups)

Prepare Pizza Dough, and place in bowl greased with olive oil, and turn to coat. Cover with plastic wrap and place in warm place to rise (check in half hour) till double.

While it’s rising, cook the sausage until no longer pink; remove with slotted spoon and set aside. In the drippings, saute peppers and onion until tender; drain. Add sausage back to peppers.

Meanwhile, grate cheese and prepare sauce, omitting water.

TO ASSEMBLE–Punch dough down. Divide in 4 pieces. Roll out one piece, place in bottom of 12" pizza pan. Roll out another piece, put in second 12" pan. Place 1 pound mozzarella and half sausage/pepper mixture in each crust. Roll out the other two pieces and place over the fillings. Fold over and seal edges. Prick the tops to prevent air bubbles. Bake 7 minutes in bottom of oven at 450 degrees. Take out pizzas, top with sauce (I don’t put anything else on top) and bake another 25 minutes at 400 degrees. Let rest for 10 minutes before cutting.

Description:
"Classic Purdyville pizza"
Yield:
"2 pizzas"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 477 Calories; 16g Fat (29.7% calories from fat); 34g Protein; 49g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 860mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add remaining ingredients. Stir to mix well. Cook over low heat till heated through. Hold at simmer, stirring occasionally, till ready to use. Covers up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely Italian. It doesn’t take that much time and is a lot less salty and spicy than sauce from a jar."
Yield:
"1 batch"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up clumps. Then continue w/recipe. Ground beef: brown meat in pan without oil. Drain meat. Use 1 TB. of meat fat to cook garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pizza Dough in the Electrolux Assistent

Recipe By :Adapted from Fleischmann’s yeast book and Abby Mandel’s Cuisinart Classroom
Serving Size : 48 Preparation Time :0:00
Categories : Big Batch Breads Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 5/8 pounds bread flour — (12 cups)
2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons yeast — *see Note
1 quart hottest tap water — *see Note

Place water in mixer bowl.

Put 6 cups flour, sugar, salt and yeast in on top of water in bowl. Turn the machine on to low/medium speed and slowly add the rest of the flour.

Continue mixing until the dough has the smooth elastic quality that pulls away from the side of the bowl. This will take approximately 6 to 10 minutes. Do not move the speed up. It will not speed up the process or make it better.

Remove from mixing bowl. Place in a bowl coated with olive oil. Cover with greased plastic wrap. Let rest 10 minutes, or until double.

Proceed according to main recipe directions.

Description:
"This makes 8 crusts in the heavy duty mixer, enough for 4 double-crusted pizzas."
Yield:
"1 batch"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 127 Calories; 1g Fat (4.4% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates.

NOTES : *2 envelopes yeast = 4 1/2 teaspoons
* May need 1/4 to 1/2 cup more water

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Double-Crusted Pizza with Mushrooms and Onions, doubled

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : American Cheese
Food Processor Cooking Italian
Lowfat and Lovin’ It Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 batch Pizza Dough
1 batch Italian Tomato Sauce
2 pounds part skim milk mozzarella cheese — grated
12 ounces fresh mushrooms — sliced 6mm thick
2 vidalia onions — sliced 3mm thick

Prepare Pizza Dough.

Meanwhile, grate cheese and prepare sauce, omitting water. Also wash and slice mushrooms, and slice onions.

TO ASSEMBLE–Punch dough down. Divide in 4 pieces. Roll out one piece, place in bottom of 12" pizza pan. Repeat with a second piece in
a second pan. Place half the mozzarella in each crust. Distribute vegetables evenly over cheese. Roll out the other two pieces of dough and place over the filling. Fold over and seal edges. Prick the tops to prevent air bubbles. Bake 7 minutes in bottom of oven at 450 degrees. Take out pizzas, top with sauce (I don’t put anything else on top) and bake another 25 minutes at 400 degrees. Let rest for 10 minutes before cutting.

Description:
"Classic Purdyville pizza with a mushroom and onion filling."
Source:
"adapted from a recipe in Parade magazine in the ’70s"
Yield:
"2 pizzas"
T(Bakes in oven):
"0:25"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 391 Calories; 12g Fat (26.9% calories from fat); 24g Protein; 47g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 600mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add remaining ingredients. Stir to mix well. Cook over low heat till heated through. Hold at simmer, stirring occasionally, till ready to use. Covers up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely Italian. It doesn’t take that much time and is a lot less salty and spicy than sauce from a jar."
Yield:
"1 batch"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up clumps. Then continue w/recipe. Ground beef: brown meat in pan without oil. Drain meat. Use 1 TB. of meat fat to cook garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pizza Dough

Recipe By :Adapted from Fleischmann’s yeast book and Abby Mandel’s Cuisinart Classroom
Serving Size : 24 Preparation Time :0:00
Categories : Food Processor Cooking Italian
Kosher Volume 1
Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups bread flour
1 teaspoon sugar
1/4 teaspoon salt
2 envelopes Rapid Rise yeast — *see Note
2 cups hottest tap water — *see Note

Put flour, sugar, salt and yeast in food processor bowl. Pulse 2-3 times to blend.

With machine running, pour hot water through feed tube slowly, till all is incorporated and dough forms a ball. Let process 40 seconds.

Remove from work bowl. Place in a bowl coated with olive oil. Cover with greased plastic wrap. Let rest 10 minutes, or until double.

Proceed according to main recipe directions.

Description:
"This makes 4 crusts in the food processor, enough for 2 double-crusted pizzas."
Yield:
"1 batch"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 126 Calories; 1g Fat (4.3% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates.

NOTES : *2 envelopes yeast = 4 1/2 teaspoons
* May need 1/4 to 1/2 cup more water

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Purdyville Juice, tripled

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Beverages Heritage
Purdy Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 12 fluid ounce cans orange juice, frozen concentrate
9 12 ounce cans water
3 cups sugar
3 envelopes orange Kool-Aid
6 quarts water

For each one gallon pitcher, combine 1 can concentrate, 1 package Kool-Aid and 1 cup sugar.

Add three cans of water to each pitcher. Stir to dissolve sugar and concentrate.

Add 2 quarts water to each pitcher and stir.

Yield:
"21 pounds"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 79 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 20g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.

NOTES : Any combination of concentrate and Kool-Aid can be used. Some of our other favorites are: grape juice/grape Kool-Aid, lemonade concentrate/lemonade Kool-Aid. Teman likes to mix orange concentrate with lemonade Kool-Aid.

Nutr. Assoc. : 0 0 0 0 0

Comments:
This is the same recipe I posted here, except I used 98% Fat Free Campbell’s condensed Cream of Chicken and Cream of Celery soups. I’m happy to report nobody tasted any difference. Titi made up the cake recipe to use up some Hot Fudge Sauce we had left over from Caleb’s birthday, and some leftover mashed potatoes. The little boys kept asking her what she was making, and of course it didn’t have a name, so I made it up on the spot.

* Exported from MasterCook *

Chocolate Surprise Cake

Recipe By :Talitha Purdy
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Chocolate
Desserts Lowfat and Lovin’ It
Make-Ahead Original Recipes
Potatoes Use it Up
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups oat blend flour — *see Note
2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
2 teaspoons vanilla
1 tablespoon vinegar
2 cups water
1/4 cup butter
1/4 cup oil
1 egg
1/2 cup Hot Fudge Sauce
2 cups Mashed Potatoes — (warm in microwave)
1 cup walnuts — chopped

Grease 2 13×9 pans with butter. Cream butter and sugar. Beat in mashed potatoes. Beat in egg and vanilla.

In separate bowl, combine oil, vinegar, water, and fudge sauce.

In another bowl, combine flour, oat flour, cocoa, and baking soda.

Add dry and wet ingredients alternately to the creamed butter mixture. Add nuts if desired.

Pour batter into 2 greased 13×9 pans and bake in a preheated 350º oven for 35 to 40 minutes.

Description:
"Titi developed this recipe to use up mashed potatoes and hot fudge sauce leftover from a birthday."
Source:
"Inspired by Idaho Potato Cake and Black Forest Cake"
Copyright:
"11/23/2003"
Yield:
"2 13×9 pans"
T(in oven):
"0:40"

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 293 Calories; 10g Fat (29.9% calories from fat); 6g Protein; 49g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 178mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Serve with milk.

NOTES : * Titi actually used 1 cup oat flour and 2 cups all-purpose flour, but oat-blend flour is more widely available.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Hot Fudge Sauce

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Chocolate Desserts
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup cocoa
3/4 cup sugar
2/3 cup evaporated milk
1/3 cup light corn syrup
1/3 cup butter
1 teaspoon vanilla

Combine cocoa and sugar in saucepan; blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir one minutes Remove from heat, stir in butter and vanilla. Serve warm over ice cream.

Description:
"This is the hot fudge sauce of your dreams."
Yield:
"2 cups"

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 55 Calories; 2g Fat (37.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Mashed Potatoes

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Potatoes Vegetables
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 pounds potatoes
2 cups water
1 cup butter — (2 sticks) in pieces
1 cup 2% low-fat milk — or to taste
salt and pepper — to taste

Peel potatoes. Cut into quarters. Put in pressure cooker with water. Cook for 10 minutes after pressure regulator jiggles. Release pressure according to cooker directions. Drain potatoes. Place in bowl. Mash by hand, adding butter. Continue mashing by hand or with electric mixer on high, adding milk until potatoes reach desired consistency. Season with salt and pepper if desired.

Yield:
"18 cups"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 296 Calories; 11g Fat (31.8% calories from fat); 6g Protein; 46g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 127mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 2 Fat.

Serving Ideas : Serve with gravy

NOTES : The pressure cooker should be no more than 3/4 full. Use 2 pressure cookers if the potatoes don’t fit in the large (8 qt.) one.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Purdyville Chicken And Dumplings, lower fat

Recipe By :Kathleen Purdy
Serving Size : 20 Preparation Time :0:00
Categories : Heritage Lowfat and Lovin’ It
Luncheon Main Dishes
Make-Ahead Soups & Stews
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds chicken breast, no skin, no bone, R-T-C
4 pounds chicken dark meat, no skin, R-T-C
5 10 3/4 ounce cans condensed chicken broth
10 cans water
2 handfuls dried celery flakes
1 pound onions — halved and thinly sliced
1 bay leaf
Egg dumplings
2 16 ounce packages frozen peas and carrots
2 10 3/4 ounce cans reduced fat condensed cream of celery soup
2 10 3/4 ounce cans reduced fat condensed cream of chicken soup

Bring chicken to a boil in a 5 gallon stockpot with the chicken broth, water, celery flakes, onions, and bay leaf. Cover and reduce heat to a simmer. Cook until chicken is quite tender and falls easily from the bone.

Remove chicken from broth and set aside to cool. When cool enough to handle, remove meat from bones and cut into bite-sized pieces. Skim fat from broth if time allows.

Meanwhile, make egg dumplings.

Bring broth back up to a boil. Cook dumpli
ngs in batches, adding more chicken broth, half strength if store-bought, if needed. (I didn’t.)

When the dumplings are all cooked, set them aside and cook the vegetables in the broth. When the vegetables are cooked, thicken the broth with the 4 cans cream soup.

Add the dumplings and the chicken back in, and heat gently until hot, scraping the bottom to prevent sticking and scorching.

Description:
"This has come to be the "classic" chicken and dumplings after many adjustments and tinkerings."

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 484 Calories; 12g Fat (23.0% calories from fat); 51g Protein; 41g Carbohydrate; 4g Dietary Fiber; 201mg Cholesterol; 1142mg Sodium. Exchanges: 2 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Egg dumplings

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Eggs Quick Breads
Soups & Stews Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 eggs — slightly beaten
3/4 teaspoon salt
3 cups cold water
3 tablespoons parsley — (1 to 2) optional
6 cups flour

Beat eggs, salt and water till foamy. Stir in parsley. Gradually add flour and mix till thoroughly blended. Drop by teaspoonfuls into boiling soup. (I use our gravy ladle instead.) The dumplings should drop below the surface of the liquid and gradually float to the top. I let them cook for another minute or two after they float. Because we need to make so many, I scoop the cooked ones out and reserve them in a bowl while I make more. When they are all done, I put them back in the soup or stew.

Description:
"Ivan doesn’t like biscuit-type dumplings, but he likes these, which are more chewy and have a flavor similar to egg noodles."
Source:
"Grandma Purdy’s cookbook"

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 185 Calories; 3g Fat (13.0% calories from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 119mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

NOTES : This is a triple recipe.

Nutr. Assoc. : 0 0 0 0 0

Comments:
Ravioli sure is popular around here! It’s a little pricey to have as an everyday meal, so I guess that’s why it seems like a treat. Believe it or not, the Black Forest Cake is low fat. It sure doesn’t look lowfat!

* Exported from MasterCook *

Ravioli with Tomato Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Pasta
Quick And Easy Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 24-ounce bags cheese ravioli, Rosetto brand
3 batch Italian Tomato Sauce

Bring water to a boil in a 3 gallon pot. Meanwhile, prepare sauce. Keep warm.

When water comes to a boil, add ravioli (carefully–don’t get splashed with boiling water). Stir to prevent sticking on bottom. When ravioli floats, drain. Place back in the pot. Stir in a little bit of sauce to keep it from sticking. Serve the rest of the sauce separately.

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 805 Calories; 17g Fat (21.6% calories from fat); 26g Protein; 110g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 1990mg Sodium. Exchanges: 6 Grain(Starch); 3 1/2 Vegetable; 3 1/2 Fat.

Serving Ideas : Serve with Parmesan cheese

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add remaining ingredients. Stir to mix well. Cook over low heat till heated through. Hold at simmer, stirring occasionally, till ready to use. Covers up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely Italian. It doesn’t take that much time and is a lot less salty and spicy than sauce from a jar."
Yield:
"1 batch"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up clumps. Then continue w/recipe. Ground beef: brown meat in pan without oil. Drain meat. Use 1 TB. of meat fat to cook garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Pumpkin Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Kosher
Pies & Pastry Vegetarian
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/2 teaspoon salt — (pinch)
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1 1/2 cup canned pumpkin — *see note
1 12 ounce can evaporated milk
1/2 cup milk
2 eggs — slightly beaten
1 crust Sally’s Pie Pastry

Combine all filling ingredients in a large bowl and beat until smooth. Put the pie crust in the large glass pie pan. Place pastry filled pie pan on oven rack, then pour filling into pie shell. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 45 minutes or till firm. (Stick a knife into filling 1" from center–if it comes out clean, it’s done.)

Description:
"I don’t like pumpkin pie myself, but I’ve made several versions, and this is the one my family likes best. Incidentally, I read that canned pumpkin is actually hubbard squash."
Source:
"The Fannie Farmer Cookbook"
Yield:
"1 10" pie"

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 371 Calories; 18g Fat (43.3% calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 311mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : You need a larger size pie pan to fit all the filling. Pyrex makes a glass pan with a fluted edge that works well. *If you use canned pumpkin, this amount is not a whole can. If you use cook a fresh pumpkin, drain off some of the liquid.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Sally’s Pie Pastry

Recipe By :Sally Day
Serving Size : 0 Preparation Time :0:00
Categories : Pies & Pastry Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups flour
2 teaspoons salt
2 1/2 cups vegetable shortening
1 egg
2 teaspoons vinegar
water

tir together flour and salt. Cut in shortening–believe it or not, I use a potato masher for this. The shortening should be in lumps from pea size to marble size with no dry flour left. Mix the egg in a one c. liquid measuring cup. Add the vinegar and enough water to make one cup. Stir the liquid into the flour/shortening mixture until evenly moistened. Gather the dough into a ball and wrap with plastic wrap. Chill 3 hours or overnight. This is supposed to make 5 single crusts, but I have rolled it extra thin and used the scraps, and managed to get 8 crusts from it. When rolling out, use a pastry cloth and rolling pin cover for best results. Dust the ball of dough before rolling out. You can make the crust with part whole wheat flour.

Yield:
"5 crusts"

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 6954 Calories; 523g Fat (68.2% calories from fat); 70g Protein; 478g Carbohydrate; 18g Dietary Fiber; 187mg Cholesterol; 4331mg Sodium. Exchanges: 31 1/2 Grain(Starch); 1 Lean Meat; 103 Fat; 0 Other Carbohydrates.

NOTES : This is a very forgiving pie pastry, and very tasty. The only drawbacks to it are that it must be chilled and it is even higher in fat than the typical pie pastry. It makes several crusts at once; you can freeze the extra for a quiche or tarts.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Black Forest Cake

Recipe By :Secrets of Fat-Free Baking p.118
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Chocolate
Kosher Lowfat and Lovin’ It
Quick And Easy Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups oat blend flour
1 1/2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
2 teaspoons vanilla extract
1/2 cup chocolate syrup
1 tablespoon white vinegar
2 cups water
2 1/2 pounds cherry pie filling — (low sugar)
2 cups Cool whip Lite®
2 teaspoons almond extract

Grease 2 10" tiara or flan pans. Preheat oven to 350 degrees. Combine flour, sugar cocoa, and baking soda; stir to mix well. In a separate bowl, combine vanilla extract, chocolate syrup, vinegar, and water. Add the chocolate mixture to the flour mixture and stir to mix well. Spread the batter evenly in the two pans, and bake for 15 to 20 minutes, or just until a toothpick inserted in the center of the cake comes out clean. Cool the cakes to room temperature. Invert onto serving platters. Fill depressions in the top of each cake with cherry pie filling. Fold almond extract into whipped topping. Spoon or pipe the whipped topping decoratively over the cherry pie filling. Serve immediately. Refrigerate leftovers.

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 293 Calories; 2g Fat (7.2% calories from fat); 4g Protein; 67g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 2 1/2 Other Carbohydrates.

NOTES : This tastes great, impresses guests, and is low fat to boot. 1 cup unbleached white flour and 1/2 cup oat flour may be used instead of the oat blend flour. We especially like the Special Dark Hershey’s syrup in this cake.

The bottom of a tiara or flan pan has a raised center that makes an ideal place to put the cherry pie filling after the cake has been baked, cooled, and inverted. it is sometimes also called a shortcake or Mary Ann pan.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Posted by Kathy at 08:24 AM | Comments (0)

March 16, 2003

Cadie’s Birthday

Menu:
Ravioli with Tomato Sauce
Elderberry-Apple Pie
Blackberry Pie
Blueberry Pie
Raspberry Pie
Ice cream
Root beer

Comments: As you can see, Cadie likes pie! Making pies used to be very frustrating for me, until my friend Sally gave me her recipe for pie pastry. Her pie dough is very easy to work with–no more tears! But still, making four pies is a lot of work. Fortunately, cooking pre-made frozen ravioli is easy.

* Exported from MasterCook *

Ravioli with Tomato Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Pasta
Quick And Easy Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 24-ounce bags cheese ravioli, such as Rosetto brand
3 batch Italian Tomato Sauce

Bring water to a boil in a 3 gallon pot. Meanwhile, prepare sauce. Keep
warm.

When water comes to a boil, add ravioli (carefully–don’t get splashed
with boiling water). Stir to prevent sticking on bottom. When ravioli
floats, drain. Place back in the pot. Stir in a little bit of sauce to
keep it from sticking. Serve the rest of the sauce separately.

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 805 Calories; 17g Fat (21.6%
calories from fat); 26g Protein; 110g Carbohydrate; 6g Dietary Fiber; 52mg
Cholesterol; 1990mg Sodium. Exchanges: 6 Grain(Starch); 3 1/2 Vegetable;
3 1/2 Fat.

Serving Ideas : Serve with Parmesan cheese

Nutr. Assoc. : 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add
remaining ingredients. Stir to mix well. Cook over low heat till heated
through. Hold at simmer, stirring occasionally, till ready to use. Covers
up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely
Italian. It doesn’t take that much time and is a lot less salty and
spicy than sauce from a jar."
Yield:
"1 batch"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories
from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up
clumps. Then continue w/recipe. Ground beef: brown meat in
pan without oil. Drain meat. Use 1 TB. of meat fat to cook
garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Blackberry Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruit
Fruit Desserts Pies & Pastry
Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 crusts Sally’s Pie Pastry (see below)
24 ounces frozen blackberries
1/4 cup quick cooking tapioca
1 1/2 cups sugar
1/8 teaspoon salt — (optional)
2 tablespoons melted butter — (optional)

Combine filling ingredients; let stand 15 minutes. Put in a 9" pie pan
lined with pastry. Cover with 2nd crust or lattice. Bake at 450 degrees
for 10 minutes, then reduce heat to 350 degrees and bake about 45 minutes
more or till golden brown.

Description:
"This is probably Ivan’s favorite pie of all."
Source:
"adapted from The Joy of Cooking p.650"

– - – - – - – - – - – - – - – - – - –

Per S
erving (excluding unknown items): 796 Calories; 39g Fat (43.6%
calories from fat); 6g Protein; 108g Carbohydrate; 7g Dietary Fiber; 23mg
Cholesterol; 374mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 7 1/2 Fat; 3 1/2 Other Carbohydrates.

NOTES : Fresh blackberries are better (and cheaper!) but you can’t
always get them. If you can, use 4 cups instead of the
frozen berries and reduce the sugar to 1 cup.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Blueberry Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Fruit Desserts
Pies & Pastry Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 16 ounce packages frozen blueberries — about 4 cups
3 tablespoons quick cooking tapioca
1 cup sugar
1/8 teaspoon salt — (optional)
1 tablespoon bottled lemon juice — (optional)
1 tablespoon butter — (optional)
2 crusts Sally’s Pie Pastry (see below)

Mix tapioca, sugar, and salt together. Sprinkle over berries in large bowl
and toss. Add lemon juice and toss again. Pile into pastry lined 9" pan
and dot with butter. Cover with top crust or lattice. Bake 10 minutes at
425 degrees, then 30 minutes more at 350 degrees.

Increase some for our larger pie pans.

Yield:
"1 9" pie"

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 693 Calories; 38g Fat (48.3%
calories from fat); 5g Protein; 85g Carbohydrate; 4g Dietary Fiber; 18mg
Cholesterol; 355mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 7 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Raspberry Pie

Recipe By :Irma S. Rombauer and Marion Rombauer Becker
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Fruit Desserts
Pies & Pastry Volume 5

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 crusts Sally’s Pie Pastry (see below)
20 ounces raspberries, frozen — individually frozen, not in syrup
3 tablespoons quick cooking tapioca
1 1/4 cups sugar
1/8 teaspoon salt
2 tablespoons butter — melted

Defrost raspberries until the fruit separates easily. Combine the fruit
with the tapioca, sugar, salt, and melted butter. Let stand for 15
minutes. Meanwhile, preheat oven to 450 degrees.

Turn into pastry-lined pie pan. Cover with a lattice or pricked top crust.
Bake in preheated 450 degree oven for 10 minutes. Reduce the heat to 350
degrees and bake about 45 minutes or until golden brown.

Source:
"Joy of Cooking, p. 650"
Copyright:
"1975"
Yield:
"1 9" pie"
T(Bakes in oven):
"0:55"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 781 Calories; 39g Fat (44.3%
calories from fat); 5g Protein; 104g Carbohydrate; 5g Dietary Fiber; 23mg
Cholesterol; 374mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
1/2 Fruit; 7 1/2 Fat; 3 Other Carbohydrates.

NOTES : You can use 4 cups fresh berries. You may need to adjust
the sugar depending on the sweetness of the berries.

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Elderberry-Apple Pie

Recipe By :Nell B. Nichols, editor
Serving Size : 6 Preparation Time :0:00
Categories : Fruit Fruit Desserts
Pies & Pastry Volume 5

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 crusts Sally’s Pie Pastry (see below)
2 cups elderberries
1 1/2 cups tart apples — chopped and peeled
1 cup sugar
1/8 teaspoon salt
3 tablespoons quick cooking tapioca
2 tablespoons butter

Wash and stem elderberries. Combine elderberries, apples, sugar, salt, and
tapioca, crushing berries with back of the spoon.

Spoon mixture into pastry-lined 9" pie pan. Dot with butter and top with
lattice crust.

Bake at 400 degrees for 35 to 40 minutes, or until apples are tender and
crust is golden.

Description:
"Elderberries grow wild around here but are too sour or bitter to use
in a pie by themselves. When mixed with apples, the flavor is
reminiscent of blackberries."
Source:
"Farm Journal’s Country Cookbook, pp. 413-414"
Copyright:
"1972"
Yield:
"1 9" pie"
T(Bakes in oven):
"0:40"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 699 Calories; 39g Fat (49.8%
calories from fat); 5g Protein; 83g Carbohydrate; 5g Dietary Fiber; 23mg
Cholesterol; 376mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1
Fruit; 7 1/2 Fat; 2 Other Carbohydrates.

NOTES : Elderberries are not sold in stores; they must be
harvested from the wild.
For a 10" pie pan use 3 cups elderberries, 2 1/4 cups
apples, 1 1/2 cups sugar, and 4 1/2 tablespoons tapioca.

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Sally’s Pie Pastry

Recipe By :Sally Day
Serving Size : 0 Preparation Time :0:00
Categories : Pies & Pastry Volume 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups flour
2 teaspoons salt
2 1/2 cups vegetable shortening
1 egg
2 teaspoons vinegar
water

Stir together flour and salt. Cut in shortening–believe it or not, I use a
potato masher for this. The shortening should be in lumps from pea size to
marble size with no dry flour left. Mix the egg in a one c. liquid
measuring cup. Add the vinegar and enough water to make one cup. Stir the
liquid into the flour/shortening mixture until evenly moistened. Gather
the dough into a ball and wrap with plastic wrap. Chill 3 hours or
overnight. This is supposed to make 5 single crusts, but I have rolled it
extra thin and used the scraps, and managed to get 8 crusts from it. When
rolling out, use a pastry cloth and rolling pin cover for best results.
Dust the ball of dough before rolling out. You can make the crust with
part whole wheat flour.

Yield:
"5 crusts"

– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 6954 Calories; 523g Fat (68.2%
calories from fat); 70g Protein; 478g Carbohydrate; 18g Dietary Fi
ber;
187mg Cholesterol; 4331mg Sodium. Exchanges: 31 1/2 Grain(Starch); 1 Lean
Meat; 103 Fat; 0 Other Carbohydrates.

NOTES : This is a very forgiving pie pastry, and very tasty. The
only drawbacks to it are that it must be chilled and it is
even higher in fat than the typical pie pastry. It makes
several crusts at once; you can freeze the extra for a
quiche or tarts.

Nutr. Assoc. : 0 0 0 0 0 0

Comments: Poppy Seed Casserole is a variation on your basic chicken-and-rice casserole. I make it when Rice-a-Roni goes on sale. You might find spinach a little tastier if you cook it our way. And The Best Brownies really are the best, but that happened to be the name of the recipe when I asked for it. Titi had wanted to make brownies yesterday when we had the Kale Soup, but we were out of butter. (We have a tradition of having dessert on dubious dinner days.) Once everyone was psyched for brownies, she of course had to make them as soon as we got more butter! These brownies will make you new friends and appease your enemies, and they’re not any harder than using a mix.

* Exported from MasterCook *

Poppy Seed Casserole

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Casseroles Lowfat and Lovin’ It
Main Dishes Make-Ahead
Poultry Use it Up
Volume 5

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 (6 7/8-ounce) packages Rice-a-Roni, chicken, 1/3 less salt
3 tablespoons butter
6 3/4 cups hot water
Vegetable cooking spray
6 3/4 pounds chicken breast halves without skin — (about 8 cups cooked, diced chicken)
12 ounces mushrooms — sliced
1 1/2 teaspoons garlic powder
1 16 ounce carton nonfat sour cream
3/4 teaspoon pepper
3 (10 3/4-ounce) cans cream of mushroom soup, reduced-fat and
reduced-sodium — condensed, undiluted
3/4 cup cracker crumbs — (20 saltine crackers)
3 tablespoons butter — melted
1 1/2 teaspoons poppy seeds

Cook chicken in water; let cool and cut into pieces. Reserve the broth.
You should have about 8 cups.

Crush crackers in food processor; set aside. Wash and slice mushrooms.

Cook rice mix in a large nonstick skillet according to package directions,
using 1 tablespoon butter and 6-3/4 cups hot water. (Hint: use the broth
from the cooked chicken.) Remove mixture from skillet; set aside.

Meanwhile, coat a second skillet with cooking spray, and place over high
heat until hot. Add mushrooms and salt lightly; sauté 6 minutes or until
mushrooms are tender. Add cooked chicken and garlic powder.

Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a
bowl; stir well.

Spoon mixture into 2 3-quart casseroles coated with cooking spray.

Combine cracker crumbs, butter, and poppy seeds; stir well, and sprinkle
over chicken mixture. Bake at 350 degrees for 35 minutes or until
thoroughly heated.

(serving size: 1-1/3 cups)

Source:
"Cooking Light, Jan/Feb 1995, page 62"
Copyright:
"© Cooking Light"
T(Bakes in oven):
"0:35"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 388 Calories; 8g Fat (19.6%
calories from fat); 38g Protein; 39g Carbohydrate; 1g Dietary Fiber; 96mg
Cholesterol; 777mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat;
0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : This is one dish where it really makes a difference to use
reduced sodium products. It is very salty made with
regular Rice-a-Roni and regular cream of mushroom soup.

Make-Ahead Tips: You can assemble the casserole ahead of
time, omitting the cracker-crumb mixture; cover and chill
in the refrigerator or freeze (thaw frozen casserole
overnight in refrigerator). Let stand at room temperature
30 minutes; top with cracker-crumb mixture, and bake as
directed.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Spinach

Recipe By :adapted from Grandma LaFemina’s general greens recipe.
Serving Size : 12 Preparation Time :0:00
Categories : Kosher Lowfat and Lovin’ It
Vegetables Volume 4

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 10 ounce packages frozen spinach
1 10 3/4 ounce can condensed chicken broth
1/2 10 3/4 ounce can water
1/2 teaspoon garlic powder

Place greens in large saucepan with the chicken broth and water. Cover and
bring to a boil. Reduce heat and cook at a gentle boil for about 7
minutes, or until entirely thawed and changed from a bright green to a
dull green in color. Stir in garlic powder and serve.

T(Cooks on stove):
"0:20"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 31 Calories; 1g Fat (13.6% calories
from fat); 4g Protein; 4g Carbohydrate; 3g Dietary Fiber; trace
Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable.

Serving Ideas : A good side dish for a chicken main course.

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

The Best Brownies for a 15×10 pan

Recipe By :Bobbi Ann Mazurek
Serving Size : 16 Preparation Time :0:00
Categories : Chocolate Kids’ Cooking
Kosher Quick And Easy
Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 sticks butter — melted
2 2/3 cups sugar
1 tablespoon vanilla
3 eggs
1 1/3 cups flour
1 cup cocoa
3/4 teaspoon baking powder
3/4 teaspoon salt — (optional)
1 1/3 cups chopped nuts — (optional)

Melt butter in the microwave.

Blend butter, sugar, and vanilla in mixing bowl. Add eggs. Beat well with
spoon.

In other bowl, combine flour, cocoa, baking powder and salt. Gradually add
dry mixture to wet mixture until well blended. Stir in nuts.

Spread in greased 15×10 pan. Bake at 350 degrees for 25 minutes or until
brownie begins to pull away from side of pan.

Description:
"The first time I had these, I said, "Bobbi, these are the best
brownies!" She smiled and said, "Funny, that’s what they’re called!"
This is a very dense, rich brownie."
Yield:
"1 15×10 pan"
T(Bakes in oven):
"0:25"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 403 Calories; 24g Fat (50.4%
calories from fat); 5g Protein; 47g Carbohydrate; 3g Dietary Fiber; 76mg
Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4
1/2 Fat; 2 Other Carbohydrates.

Serving Ideas : Serve warm with vanilla ice cream.

NOTES : This recipe is 1 1/3 recipes for a 13×9 pan. Multiply by
3/4 to get the 13×9 pan (approximately).

Nutr. Assoc. : 0 0 0 0 0 0 0 0
0

Comments: When people hear we’re having this soup for supper, they say, "Oh." But when they eat it, they say, "Actually, this is pretty good." Still, it doesn’t rate up there with, say, pizza, so I only make it occasionally. Wegmans had kale on sale, which was a good enough reason, I thought. Please note that the recipe serves more like 12, even though it says 9. You will love the Oatmeal Pan Bread, especially the easy technique for making break apart rolls. The original recipe made one 13×9 pan. By the way, if you ever want the original, non-doubled or -tripled recipe of any dish mentioned here, just say so in the comments and I will email it to you.

* Exported from MasterCook *

Kale and Vegetable Soup to serve 9

Recipe By :by Jeanne Lemlin

Serving Size : 9 Preparation Time :0:00
Categories : Beans Kosher
Lowfat and Lovin’ It Luncheon
Main Dishes Soups & Stews
Vegetables Vegetarian
Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups dried kidney beans — soaked
1/8 cup olive oil
1 1/2 pounds onions — diced (4 large)
6 garlic cloves — minced
3 bay leaves
15 cups beef broth — or vegetable stock
2/3 pound fresh tomatoes — peeled and chopped with juice (1 1/2 cups)
2 1/4 teaspoons paprika
1/8 teaspoon cayenne
salt — to taste
pepper — to taste
1 1/2 pounds fresh kale — (weight w/ stems)
1 1/2 pounds potatoes — unpeeled & diced (4 medium)
3 tablespoons butter

>>>>Soak beans the night before!<<<<

Mince garlic, chop onions, chop tomatoes, and peel potatoes.

In large stockpot heat olive oil over medium heat. Add onions, garlic and
bay leaves. Cook for 10 minutes, stirring often. (Add more oil if
necessary.) Add vegetable stock, tomatoes, paprika, cayenne, salt, pepper,
and kidney beans. Bring to a boil, reduce heat and cook 45 minutes,
stirring occasionally.

Meanwhile, clean kale by dunking in bowl of clean water. Pour out water
and repeat till water is clean. Remove stems. Roughly chop kale. Chop
potatoes. Add kale and potatoes to soup and cook an additional 30 minutes,
or till beans and potatoes are tender. Add stock if soup is too thick.
Remove bay leaves. If desired, puree about 4 cups of soup and return to
pot. Before serving add butter and stir to melt.

Source:
"Vegetarian Pleasures"
T(Cooks on stove):
"1:15"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 409 Calories; 9g Fat (20.2%
calories from fat); 31g Protein; 54g Carbohydrate; 12g Dietary Fiber; 10mg
Cholesterol; 2221mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat;
3 Vegetable; 2 Fat.

Serving Ideas : Serve with a hearty bread.

NOTES : Original recipe called for 3/4 cup of olive oil! I used 1
28 oz can of whole tomatoes, chopped instead of fresh
tomatoes. I forgot to put in the butter and it was still
good. I peeled the potatoes and use the French fry disk
instead of dicing the potatoes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Oatmeal Pan Bread

Recipe By :Karen Bourne, Magrath, Alberta, Canada
Serving Size : 48 Preparation Time :0:00
Categories : Kosher Lowfat and Lovin’ It
Volume 4 Yeast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups boiling water
2 2/3 cups rolled oats
8 tablespoons butter — (1 stick)
12 2/3 cups flour — divided
1/4 cup yeast
2/3 cup sugar
5 1/3 teaspoons salt
1 1/3 cups warm water
3 eggs — lightly beaten

Combine boiling water, oats, and butter in a bowl; set aside to cool.

Put 5 1/3 cups of the flour in a very large bowl. Stir in yeast, sugar,
and salt. Mix in the warm water, oat mixture, and the eggs and beat
vigorously with an electric mixer.

Gradually add in the remainder of the flour by hand (between 5 1/3 and 7
1/3 cups). Knead until smooth and elastic–about 6 to 8 minutes.

Place in greased bowl, turning to grease top. Cover and let rise in warm
place till doubled–about 30 minutes.

Punch down and divide into 2 equal pieces. Press each one into a greased
15×10 pan. With a very sharp knife or the dough scraper, cut diagonal
lines about 1 1/2" apart completely through dough. Cover and let rise in
warm place till doubled–about 1 hour. Redefine pattern by gently poking
along cut lines with knife tip. Spray with cooking spray (?) or brush with
milk. Bake at 375 degrees for 25 minutes.

Description:
""This beautiful. golden pan bread is especially good with a steaming
bowl of homemade soup. The oats give it a distinctive flavor.""
Source:
"adapted from Herbed Oatmeal Pan Bread in Taste of Home, October ’95,
p. 9"
Yield:
"2 15×10 pans"
T(Raising time):
"1:30"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 172 Calories; 3g Fat (15.0%
calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 17mg
Cholesterol; 262mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.

Serving Ideas : Tastes best served warm.

NOTES : We don’t use the herb topping from the original recipe, so
it won’t look quite like the picture.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Comments: This is a stick-to-your-ribs kind of meal that I found in the MasterCook collection itself. Titi cooked tonight and forgot to make a vegetable. No one seemed to mind. I find it a bit tricky to coordinate the cooking of the meatloaf and the making of the mashed potatoes, but Titi thinks it’s easy. Most of us think it’s yummy. (There are always a few dissenters.)

* Exported from MasterCook *

Chili Meatloaf and Potato Casserole

Recipe By :
Serving Size : 18 Preparation Time :0:45
Categories : Beef Casseroles
Ground Meat Main Dishes
Potatoes Volume 4

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 pounds 80% lean ground beef
7/8 pound onion — (4 1/2 cups finely chopped)
1 cup saltine crackers — crumbled (22 whole)
3 eggs — slightly beaten
9 tablespoons milk
1 can canned mild green chiles
3 tablespoons chili powder
2 1/4 teaspoons salt

TOPPING
9 cups Mashed Potatoes — prepared
3 11-ounce cans corn with red and green peppers — drained (such as Delmonte Fiesta corn)
2 5/8 ounces green onion — thinly sliced (3/4 cup)
1/2 pound Co-Jack cheese — shredded, (2 cups) [see note]

Peel the potatoes and start them cooking for the mashed potatoes. Slice
the green onions.

Heat oven to 375ºF. In large bowl, combine meatloaf ingredients (first 8
ingredients), mixing lightly but thoroughly; gently press into bottom of 2
13×9-inch baking pans. Bake 20 to 25 minutes or until no longer pink and
juices run clear. Carefully pour off drippings.

Meanwhile in medium bowl, combine all topping ingredients except cheese.
Spread over meatloaf to edges of pan; sprinkle with cheese (1 1/2 to 3
cups). Broil 3 to 4 inches from heat 3 to 5 minutes or until top is
lightly browned; cut into 18 rectangular servings.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Yield:
"2 13×9 pans"
T(Bakes in oven):
"0:30"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 533 Calories; 26g Fat (44.1%
calories from fat); 30g Protein; 46g Carbohydrate; 3g Dietary Fiber; 130mg
Cholesterol; 880mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

NOTES : You will need 5 to 5 1/2 pounds potatoes to make the
mashed potatoes.
The colby-jack cheese was called taco seasoned cheese in
the recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Mashed Potatoes

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Potatoes Vegetables
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds potatoes
2 cups water
1/2 cup butter — (2 sticks) in pieces
1/2 cup 2% low-fat milk — or to taste
salt and pepper — to taste

Peel potatoes. Cut into quarters. Put in pressure cooker with water. Cook
for 10 minutes after pressure regulator jiggles. Release pressure
according to cooker directions. Drain potatoes. Place in bowl. Mash by
hand, adding butter. Continue mashing by hand or with electric mixer on
high, adding milk until potatoes reach desired consistency. Season with
salt and pepper if desired.

Yield:
"9 cups"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 296 Calories; 11g Fat (31.8%
calories from fat); 6g Protein; 46g Carbohydrate; 4g Dietary Fiber; 29mg
Cholesterol; 127mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 2
Fat.

Serving Ideas : Serve with gravy

NOTES : The pressure cooker should be no more than 3/4 full. Use 2
pressure cookers if the potatoes don’t fit in the large (8
qt.) one.

Nutr. Assoc. : 0 0 0 0 0

Comments: Wegmans had asparagus on sale for $1.49/pound. It was definitely a nice change from the usual vegetables, cooked in water, drained, buttered. The spaghetti dish is another quick meal from the very early days of our marriage. Collin cooked this meal in exchange for an extra hour of computer game playing. I think of this as an easy meal, but by the time he was done, he wished he had bargained for two hours!

* Exported from MasterCook *

Spaghetti With Ricotta

Recipe By :Kathleen Purdy
Serving Size : 33 Preparation Time :0:00
Categories : Cheese Italian
Kosher Lowfat and Lovin’ It
Main Dishes Pasta
Quick And Easy Vegetarian
Volume 3

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 batches Italian Tomato Sauce
3 pounds spaghetti — cooked
3 pounds ricotta cheese
1/2 cup milk
Parmesan cheese — grated

Put 3 gallons water on to boil for the spaghetti. Make Italian Tomato
Sauce.

When water comes to a boil, put spaghetti in and stir. Continue to stir
occasionally. While spaghetti is cooking, whisk ricotta with milk. When
pasta is done, drain and toss with ricotta mixture.

Description:
"A Purdyville staple."
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 275 Calories; 7g Fat (24.4%
calories from fat); 12g Protein; 40g Carbohydrate; 2g Dietary Fiber; 21mg
Cholesterol; 423mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

Serving Ideas : Ladle on the sauce, sprinkle on the Parmesan cheese, and have a tossed salad on the side.

NOTES : It doesn’t really serve 33 people, unless they all have
only 1 cup. We usually have some left over, so it probably
serves about 16.

Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :Kathleen Purdy
Serving Size : 6 Preparation Time :0:00
Categories : Heritage Italian
Kosher Pasta
Sauces And Gravies Volume 1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 garlic cloves — minced
1 28-oz. can tomatoes, crushed chunky style
1 6-oz. can tomato paste
1 6-oz. can water
1 teaspoon basil
1 teaspoon oregano

Cook garlic in oil over low heat till softened but not brown. Add
remaining ingredients. Stir to mix well. Cook over low heat till heated
through. Hold at simmer, stirring occasionally, till ready to use. Covers
up to 2 lb. pasta.

Description:
"This is my basic tomato sauce that I use for anything remotely
Italian. It doesn’t take that much time and is a lot less salty and
spicy than sauce from a jar."
Yield:
"1 batch"
– - – - – - – - – - – - – - – - – - –

Per Serving (excluding unknown items): 87 Calories; 2g Fat (23.6% calories
from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 703mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fat.

NOTES : For Pizza Sauce: leave out water.
For Meat Sauce-turkey: brown 1 lb. in hot oil, breaking up
clumps. Then continue w/recipe. Ground beef: brown meat in
pan without oil. Drain meat. Use 1 TB. of meat fat to cook
garlic. Add beef back in with rest of ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0