An easy way to insure that biscuits will break apart in the center is to roll the dough out 1/4″ thick, instead of 1/2″, then fold half the rolled dough on the top of the other half. Cut biscuit out and bake.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
CHEESE SOUFFLE
1 1/2 tsp. Butter
1 1/2 tsp. Flour
3 Tbl. Milk or light cream
1/3 cup Grated cheddar cheese
1 Egg yolk
Dash (1/8 tsp.) Nutmeg
Dash (1/8 tsp.) Cayenne pepper
Dash (1/8 tp.) Dry mustard
To taste Salt
To taste Pepper (white pepper is best)
1 Egg white
Melt butter in saucepan over medium heat. Stir in flour and let bubble for 30 seconds. Add milk and cook, stirring until thick. Add cheese and stir until melted. Remove from heat. Mix in egg yolks, seasonings and one or more variations. Beat egg white until they form moist peaks. Fold egg white into yolk mixture. Spoon into a 10-oz. souffl? dish and bake 20 minutes in a 350? oven. Serve immediately.
Variations:
1 Tbl. Minced chives or green onions
2 Tbl. Chopped cooked vegetable
2 Tbl. Chopped cooked meat, poultry or seafood
Yield: 1 serving
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for details.
HIDE-AND-SEEK FRUIT
1 (4 1/2 oz. or 5 oz). can Vanilla pudding
1/4 cup Orange yogurt
3 Tbl. Milk
3/4 cup Bite size fruit pieces such as strawberries, grapes, orange sections or pineapple chunks
In a small mixing bowl stir together vanilla pudding, orange yogurt, and milk with a fork or spoon.
Divide the fruit between three cereal bowls. Spoon one-third of the pudding mixture over the fruit in each bowl.
Yield: 3 servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me at the above e-mail address for more details.
CHICKEN SOUP
? cup Milk
2Tbl. Chicken broth
2 Tbl. Chicken, cooked, cubed
2 Tbl. Carrot, cooked, cubed
1 tsp. Butter or margarine
1 tsp. Wheat cereal, uncooked, quick-cooking (Cream of Wheat)
Put all ingredients in blender container; cover and run on speed 4 (or low) until chicken and carrot are finely chopped. Pour into a saucepan; cook 5 minutes, stirring constantly.
Yield: 2 servings
Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me for additional details at creativecook@creativecookingbylydia.com.
CREAMY POTATO SOUP
3 slices Bacon
1/2 cup Onions, chopped
1 cup Potatoes, cubed
1/2 cup Water
1(10 ?)cans Condensed Cream of Chicken soup, undiluted
1 soup cans Milk
1/2 tsp. Salt
1 Tbl. Parsley, fresh, snipped
In saucepan, cook bacon until crisp; set bacon aside. Pour off all but 1 1/2 tablespoons of drippings from saucepan; add onions; brown a bit; add potatoes and water. Cook, covered, about 15 minutes, or until potatoes are tender. Blend in chicken soup, milk, and salt; heat, but do not boil. To serve, garnish with crisp bacon slices and parsley.
Yield: 2 servings
Creative Cooking
By
Lydia Critchley
For class information, click on the “Calendar” icon and contact me for additional details at creativecook@creativecookingbylydia.com.
7-MINUTE MOCHA MOUSSE
1 8-ounce container Dairy dessert topping, whipped, frozen
1 Tbl. Milk
2 tsp. Instant coffee crystals
1/3 cup Fudge ice-cream topping
optional Pirouettes (rolled sugar cookies)
At the beginning of the meal preparation, place frozen topping at room temperature to thaw. Meanwhile, in a medium bowl combine milk and coffee crystals. Let stand for 2 to 3 minutes or till crystals are dissolved. Stir in fudge topping.
Before serving, fold the thawed whipped dessert topping into the fudge mixture. Spoon mixture into dessert dishes or wine-glasses. If desired, serve with cookies.
Servings: 6
7-MINUTE FUDGE-ORANGE MOUSSE
1 Tbl. Orange juice concentrate
1 can Mandarin orange sections
(Omit milk, coffee and cookies)
Prepare 7-minute Mocha Mousse as above, except omit milk, coffee, and cookies. Stir 1 tablespoon frozen orange juice concentrate into fudge topping. Fold in whipped topping. Spoon into dishes. If desired, garnish with canned, drained mandarin orange sections.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for details at creativecook@creativecookingbylydia.com.
To make your own furniture polish, mix 2 parts vegetable oil or olive oil and 1 part lemon juice. Apply and polish wood furniture with a soft cloth. This leaves furniture looking and smelling good.
This can be applied with a cloth or use a spray bottle. Using products from your kitchen, saves aerosal pollutants in the air, etc. and saves money. This is also safe when used around children.
For class information, click on the “Calendar” icon and contact me for addtional information at creativecook@creativecookingbylydia.com
To keep frosting from running off cake, dust the surface with a slight amount of cornstarch prior to icing.
For class information click on the “Calendar” icon and contact me for additional information at creativecook@creativecookingbylydia.com.
Lay a barbecue grill rack on the lawn overnight – the dew will combine with the enzymes in the grass to loosen any burned-on grease. Try it with messy oven racks, too.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for details.
SCALLOPED POTATOES FOR ONE
1 small Potato, peeled and sliced (about 1/2 cup)
1/3 cup Milk
1 small Garlic clove, minced (or use jarred garlic equiv. of 1 clove)
1/4 tsp. Salt, optional
1/8 tsp. Pepper (I use white – gives a creamer taste and doesn't show)
1/2 tsp. Butter or margarine
1 to 2 Tbl. Shredded cheddar cheese
In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to a boil. Pour into a buttered 10-oz. custard cup. Sprinkle with cheese. To save excess browning at the bottom of the scalloped potatoes, set casserole in dish of water (1″ of water in outer dish.) Bake, uncovered, at 375? for 35 minutes or until potatoes are tender.
Yield: 1 serving
This tasty dish uses less sugar, salt and fat.
Diabetic exchanges:
One serving (prepared with skim milk and margarine and without added salt) equals 1 starch, 1/2 meat, 1/2 fat, 1/2 skim milk; also 179 calories, 131 mg. sodium, 12 mg. cholesterol, 24 gm. carbohydrate, 8 gm. protein, 6 gm. fat.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for details.
