Cabbage Salad

2 cups cooked chichen, cubed

1 lg. cabbage shredded

1-2 pkgs crushed Ramon noodles

4 green onions

4 tbsp sunflower seeds

4 tbsp almond slices

Dressing

3 tbsp vinegar

1/2 cup salad oil

1/2 tsp pepper

1/2 tsp Accent

2 tbsp sugar

Mix together and chill. Wait until serving to add Ramon noodles.

Caramel Sauce

This is a great recipe for caramel sauce. I like anything that you can just "mix together," and I felt like it wasn't one of those "stir for exactly 20 seconds then count to three, and add..." (Pat your head and rub your tummy type.) Doug just gave me a spoonful mixed with chocolate chips.... Mmmmm...

CARAMEL SAUCE:

1 egg, beaten
1 c. brown sugar
1/4 c. butter
1/4 c. cream or canned milk

Mix together and cook in a double boiler until thickened (about 20 to 30 minutes). It thickens more as it cools.

Fried Ice Cream

Happy Cinco de Mayo! I came across this recipe in the Taste of Home newsletter and it was delicious. I used cinnamon flavored graham crackers too and added just a little bit of sugar. This is why I made that carmel sauce yesterday. Top it with honey, caramel ice cream topping or whipped cream. Good times!

Fried Ice Cream

Ingredients:

• 3 cups vanilla ice cream
• 1/4 cup heavy whipping cream
• 1-1/4 cups finely crushed graham crackers
• 1 teaspoon ground cinnamon
• Oil for deep-fat frying

Directions:

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.

Meatballs with Cream Sauce

1 egg, lightly beaten
1/4 c. milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs. ground beef
3 T. flour

Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
14 oz. chicken broth
2/3 c. heavy whipping cream
2 T. minced fresh parsley

1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2" balls. Roll in flour, shaking off excess. Place 1" apart on greased 15x10x1" baking pans.
2. Bake uncovered at 400 degrees for 10 minutes. Turn meatballs, bake 12-15 minutes longer or until meat is no longer pink.
3. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

*You can also put the shaped meatballs on a rack in a shallow baking pan. Bake at 400 degrees until no longer pink, about 20 minutes.
**Serve over mashed potatoes!

Garden Saute

It will be that time pretty soon to start cooking with all those fresh veggies! When I made this the first time, I didn't have all of those herbs so I used a lot of oregano, basil, pepper, and salt and it was still great.

1/4 c. chopped red onion (white works fine too)
1 garlic clove, minced
2 t. olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1/2 c. sliced fresh mushrooms
1 medium tomato, cut into wedges
1/4 c. chopped celery
1/2 t. lemon juice
1/4 t. dried rosemary, crushed
1/4 t. dill weed
1/4 t. Italian seasoning
1/8 t. fennel seed
1/8 t. pepper

1. In a large skillet coated with nonstick cooking spray, saute onion and garlic in oil until tender. Add the remaining ingredients; gently stir. Cover and cook over medium heat for 5-7 minutes or until vegetables are tender.

Chicken & Cheese Flautas

1 c. Mont Jack cheese, shredded
3/4 c. shredded cooked chicken
1 T. cumin, to taste
6 tortillas, heated
1/3 c. salsa
4 t. oil

1. Combine cheese, chicken and cumin.
2. Place 1/4 c. mix on tortilla topped with salsa and roll up tight. Brush with oil.
3. Cook over medium heat 4-6 minutes, turning to brown evenly.
4. Serve with guacamole and sour cream and salsa for dipping.
6 flautas, 3 servings, 410 calories each

Rigatoni "D"

This is a delicious pasta dish from a restaurant called Maggiano's in Atlanta. My sister made it for a me a few weeks ago and I am now a huge fan. My only advice is cook it according to directions, but then take it off the heat and wait for it to cool down and thicken a little bit. I am also giving you the trimmed down recipe, enough for 4 people. (Or 2 at dinner and 2 for lunch!)

RIGATONI "D"
2 T. olive oil
1/2 package button mushrooms
1/2 onion, chopped
1 t. garlic, minced
salt and pepper
1/2 lb. chicken breast, cut into 1" pieces
1/2 c. chicken stock
1/4 c. Marsala wine
1/8 c. White wine
1 1/2 c. heavy cream
1/2 lb. rigatoni pastas
1/2 T. fresh basil, chopped
1 T. parmesan cheese, grated
2 T. garlic butter

1. Heat oil.
2. Saute mushrooms, onion and garlic. Brown lightly.
3. Season with lots of salt and pepper.
4. Add chicken.
5. Add chicken stock and both wines. Cook until reduced by half.
6. Add cream and bring to a boil.
7. Turn down heat and simmer to skim away any impurities.
8. Cook rigatoni al dente.
9. Add drained rigatoni to chicken mixture in pan and finish with adding basil, parmesan cheese, garlic butter and salt & pepper.
10. Place heaping amount in pasta bowl and garnish with parmesan cheese and chopped parsley.

Hot Milk Sponge Cake

This is a yummy, LOW FAT cake!! We're having it tonight with strawberries and whipped cream made from powdered milk. Mmm!

2 eggs (stand at room temp. for 1/2 hour)
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1/2 cup milk
2 T butter


Grease 9x9 inch baking pan, and set oven to 350F. Stir together flour and baking powder and set aside.

Beat eggs on high in a medium bowl for about 4 minutes or until they are thick. Gradually add the sugar, beating on medium for 4 to 5 minutes, or until ight and fluffy. add the flour mixture, and beat on low until just combined.

In a small saucepan heat and stir milk and butter until butter melts, then add to batter, beating on low until combined. Pour batter into pan and bake for 20-25 minutes.

Carrot Cake with Cream Cheese Frosting

I found this delicious recipe in the Cook's Country magazine. I thought it turned out well for being reduced-fat. :) I did use a different cream cheese frosting, because I didn't have the marshmallow cream. Anyway- enjoy!

Reduced-Fat Carrot Cake with Cream Cheese Frosting
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
2 large eggs
1 (4 oz) jar carrot baby food (or about 4 oz apple sauce)
1 cup packed dark brown sugar
1/2 cup oil
1 pound carrots, peeled and shredded (about 4-5 carrots)

1. Heat oven to 350 and lightly grease 9x13 pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl. Mix and beat eggs, baby food, and sugar until smooth and creamy, 1-2 minutes. With mixer running, slowly add oil and mix until thoroughly incorporated, about 1 minute. Reduce speed to low. Add flour mixture, scraping down sides of bowl as necessary, and mix until nearly smooth. Fold in carrots.
3. Spread batter in prepared pan and bake 24-28 minutes. Once cooled, spread on frosting.

Cream Cheese Frosting
1 (8oz) package cream cheese, softened
1 cup marshmallow creme
1 1/2 tsp vanilla extract
1/4 cup confectioners sugar

Mix together cream cheese, marshmallow creme, and vanilla. Sift sugar over mixture and beat on low until smooth, about one minute. Frost cooled cake.

Alternate Cream Cheese Frosting Recipe
4 oz. cream cheese
1/2 cube butter
1 tsp vanilla
3 cups powdered sugar

Mix... if too dry add 2 or 3 tsp water.

Luscious Lemon Bars

I am totally not ashamed to assert that these are probably some of the bestest lemon bars you will ever eat!

For Crust:
1 C butter melted (don't use margarine, it's just not the same!)
Dash salt
½ c sugar
2 c flour

Combine and press into greased 9x13” pan. Bake for 15 minutes at 350.

For Filling:
2c sugar
¼ c flour
4 beaten eggs
7-8T lemon juice (fresh squeezed lemon juice is best, but concentrated is good, too)
2 ¼ T cornstarch (add in after everything else is mixed)

Combine and pour onto crust. Bake for 30 minutes at 350 until firm but not dry. Cool completely and sprinkle with powdered sugar (or not) and cut into squares. Enjoy gooey lemony goodness!

Whipped Topping from Powdered Milk

I've been using my food storage powdered milk for everything except for drinking. Bryninn and I made this to go with our strawberries the other night, and it's pretty good!

Mix 1/2 cup powdered milk with 1/2 cup cold water. Beat to soft peak stage (4 minutes at medium-high). Add 1/2 teaspoon lemon or vanilla extract, and beat 6-7 minutes at the same speed. Add 2 tablespoons sugar and beat for one minute at medium-high and enjoy!

Coconut Rice Custard

1 13.5oz can unsweetened coconut milk
1/4 cup water
1/4 cup plus 2/3 cup sugar
1 cup long-grain white rice
3 cups half-and-half (I used powdered milk, and added a little more powder to make it creamy)
5 eggs
1 teaspoon vanilla

Heat oven to 325F. Bring coconut milk, water, and 1/4 cup of the sugar to a boil in a small saucepan. Stir in the rice, then reduce heat, cover, and simmer gently until the rice is tender and the liquid is absorbed (about 20 min). Meanwhie, warm the half-and-half in a small saucepan over medium heat, but do not allow to boil. Whisk together the eggs, vanilla, and remaining sugar, and pour the warm half and half into the eggs mixture, whisking constantly. Skim off any foam that rises, and stir in the rice. Transfer to an 8x8 baking dish, then place that dish into a large roasting pan or baking dish and put in the oven. Add enough hot water to the larger pan to reach halfway up the sides of the smaller dish. Bake until custard is set (about 1 hour). This is good served warm or cold!