1 can (21 ounces) Apple pie filling
1 can (8 1/2 oz.) Sliced pears, drained
1/2 cup Packed brown sugar
1/2 cup All-purpose flour
1/4 cup Quick-cooking oats (oatmeal)
1/2 teaspoon Ground cinnamon
6 tablespoons Cold butter or margarine
Optional: Ice cream
In a greased 9-inch baking dish, combine pie filling and pears; set aside.
In a small bowl, combine brown sugar, flour, oats and cinnamon; cut in butter until mixture resembles coarse crumbs.
Sprinkle over fruit.
Bake at 350 degrees for 23-25 minutes or until golden brown.
Serve with ice cream if desired.
Yield: 4 servings
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com
To avoid lost boots, cut two matching shapes of colored tape and stick on the backs of each boot heel. Your child can easily spot them, even in a jumble of 30 pairs at school.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Use a potato ricer to make lump free mashed potatoes.
Use a ricer to remove excess liquid from thawed frozen spinach for dips, etc.
Ricers are good for making purees and removing seeds and skins from fruits and vegetables, expecially in making smooth foods for babies and hard to swallow problems and to blend into soups and sauces.
Use ricers to remove lumps from sauces and gravies.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Ricer
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VEGGIE AIRPLANE
1 Cucumber
3 Carrots
3 Radishes
2 Ears of baby corn
Chunks of Gruyere (or white cheese)
4 Fresh chives or mint leaves
Toothpicks
Wash vegetables well and blanch the carrots and the ears of baby corn.
For the airplane, make a rectangular cut in a piece of cucumber and scoop it out with a spoon. Using toothpicks to hold them in place, add airplane wings (carrots cut lengthwise) and the propeller (ears of baby corn). Construct the control-panel dials with rounds of carrot and baby corn.
For the pilot and passenger, prepare chunks of cheese for the body, radishes cut in two for arms, a radish for the head, chives or mint leaves for hair, and round slices of carrot placed on top of each other for hats. Have fun assembling all ingredients and putting the passengers in the plane. Don't forget to remove the toothpicks before eating the decorations.
Yield: 1 airplane
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
OUR FAVORITE CHICKEN SALAD
3/4 cups (1/2 whole breast) Cooked diced chicken
3/4 cups Seedless green grape halves
2 oz. Drained pineapple chunks
1/4 cup Light mayonnaise
1/4 cup Chopped celery
1/4 cup Sliced water chestnuts
2 Tablespoons Slivered, toasted almonds
1 tsp. Lemon juice
1/2 tsp. Soy sauce
1/4 tsp. Curry powder
few drops Worcestershire sauce
1/4 cup Shredded coconut
Combine all ingredients except coconut. Cover and chill for 2 hours. When ready to serve, sprinkle coconut over salad.
This salad can be made a day ahead.
Yield: 2 servings
Nutrition: Per serving
Calories 319
Protein 16g
Carbohydrate 29g
Total fat 6g
Saturated fat 6g
Monounsaturated fat 5g
Polyunsaturated fat 5g
Cholesterol 44mg
Dietary fiber 4g
Sodium 316 mg
This salad is high in niacin.
Low sources of fat (chicken, almonds, light mayonnaise) balance the saturated fat in the coconut.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Our Favorite Chicken Salad
Yum
PUMPKIN SOUP
(A reward meal for a Low-carb diet)
3 cups Milk (or low-fat substitute)
2 cups Canned *pumpkin
2 Tbl. Butter (or low-fat substitute)
2 Tbl. Brown sugar
To taste Salt (or salt substitute)
To taste Coarsely ground black pepper
Pinch Nutmeg
1 cup Diced cooked ham
In a medium-sized kettle, heat the milk until scalded (bubbles just begin to form on edges). Add the pumpkin, butter, sugar, salt and pepper to taste, nutmeg, and ham.
Mix thoroughly and heat for 3 minutes, but do not boil.
Serve immediately.
Yield: 3 to 4 servings
*Pumpkins are fruits.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Print Recipe
Pumpkin Soup
Yum
Let tap water stand for 1 day to rid water of cholorine. This will help avoid brown tips.
The water you boil eggs in is filled with minerals and is a good “drink” for your plants.
Drop egg shells into a jar of water and cover. Let set a day before watering. Do not store egg shells for any length of time, because they will spoil and cause the worst odor.
Top choice fertilizers are old aquarium water and wataer in which fish has been frozen.
Don't throw away your fizzless club soda. It has just he right chemicals to add vigor and color to your plants.
Scoop up some clean snow and let it melt. Use it for watering because there are wonderful minerals in snow.
When going on vacation, place all houseplants in the bathtub on old thickly folded bath towels, in a few inches of water. They will absorb moisture as needed.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Marshmallows: Keep in freezer. Allow time for thawing before using. They can be refrozen several times, with not damage to the quality. They stay soft and do not get sticky.
Cookies: Place crushed tissue paper in the bottomm of your cookie jar.
Cake: Place 1/2 apple in the same container with the cake.
A slice of fresh bread fastened with toothpicks to the cut edge of a cake will keep the cake from drying out and getting stale.
Garlic: Garlic cloves can be kept in the freezer. When ready to use peel and chop before thawing.
Garlic cloves willnever dry out if you stor them in a bottle of cooking oil. After the garlic is used up, you can use the garlic-flavored oil for salad dressing.
Ice Cream: Ice cream that has been opened and returned to the freezer sometimes forms a waxlike film on the top. To prevent this, after part of the ice cream has been removed, press a piece of waxed paper or plastic wrap against the surface and reseal the carton.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
PUMPKIN CUSTARDS
1/2 can (16-ounce) Pumpkin pie mix*
1 Egg, slightly beaten
1/2 cup Milk
Streusel Topping (below)
Heat oven to 325 degrees. Mix pie mix, egg and milk until smooth. Pour into 2 ungreased 10-ounce custard cups. Sprinkle Streusel Topping on top. Place cups in baking pan, 9x9x2-inches; pour very hot water into pan to within 1/2-inch of tops of cups.
Bake until knife inserted halfway between center and edge comes out clean, about 1 hour. Remove cups from water.
Serve warm or chilled.
Streusel Topping:
1/4 cup Brown sugar (packed)
2 Tablespoons Flour
2 Tablespoons Chopped pecans
1/4 teaspoon Cinnamon
2 Tablespoons Soft butter or margarine
Mix all ingredients with fork until crumbly.
*Left-over pumpkin pie mix can be frozen for future use.
Yield: 2 servings
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
PUMPKIN DELIGHT
1# can Pumpkin
1 tsp. Cinnamon, ground
1/3 tsp. Ginger
1 cup Sugar, granulated
2/3 cup Milk, (preferably whole not skim) cold
1/3 cup Graham cracker crumbs
2/3 cup *Cashews (finely chopped)
1/3 bag (5 1/3 oz.) Marshmallows (miniature)
10 1/2 oz. Whipped topping (Cool Whip type product)
Garnish: *Nuts & marshmallows
Combine pumpkin, cinnamon, ginger, cracker crumbs and sugar.
Fold in milk and whipped topping. Stir well.
Add (2/3 cup) nuts and (5 1/3 oz.) marshmallows. Mix.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Garnish as desired with additional nuts and/or marshmallows.
Chill.
*I used pecans instead of cashews (less cost and less salt).
Enjoy.
Print Recipe
Pumpkin Delight
Yum
