SWEET POTATO-APPLE SKILLET
1/4 cup Margarine
3 medium Sweet potatoes, peeled and sliced
1/4 cup Packed brown sugar
1/4 cup Pecans
1/4 tsp. Cinnamon
1/8 tsp. (dash) Salt
1 1/2 cups Peeled tart apple slices
Stove top method:
Melt margarine in 10-inch skillet. Add sweet potatoes, cover, and cook over medium heat 5 minutes. Remove potatoes. To skillet add brown sugar, pecans, cinnamon and salt. Return potatoes to skillet; add apples. Mix lightly to glaze. Cook 5 minutes or until sweet potatoes and apples are glazed and tender, stirring occasionally.
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Microwave method:
In 2-quart glass casserole, microwave margarine (covered) on high 1 minute or until margarine is melted. Stir in sweet potatoes. Cover; microwave on high 6 minutes, stirring after 3 minutes. Remove sweet potatoes from casserole. Stir in brown sugar, cinnamon, pecans and salt. Add sweet potatoes and apples; mix lightly to coat. Cover; microwave on high 2 minutes or until sweet potatoes and apples are tender.
Yield: 4 servings
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Sweet Potato-Apple Skillet
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SPICED ORANGE CIDER
1 tsp. Grated orange rind
1/4 tsp. Ground cinnamon
1/8 tsp. Ground allspice
2 Whole cloves
1 3/4 cups Unsweetened apple cider (apple juice)
1/2 cup Unsweetened orange juice
2 (3-inch) sticks Cinnamon (optional)
4-inch square of cheese cloth or coffee filter
string for spice bag
Place first 4 ingredients on a 4-inch square of cheesecloth or coffee filter, tie with string.
Pour cider and orange juice into a small saucepan; add spice bag. Cook over low heat 15 minutes, stirring occasionally. Remove and discard spice bag. Pour cider into mugs.
Garnish with cinnamon sticks, if desired.
Yield: 2 cups
Nutritional information per 1-cup serving:
Calories, 123; calories from fat 1%; fat 0.2g; saturated fat 0g; carbohydrate 30.3g; protein 0.5g; cholesterol 0mg; sodium 7mg
Exchanges: 2 fruit
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Spiced Orange Cider
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BAKED MEAT BALLS
1 Egg
1/4 cup Milk
1 1/2 tsp. Instant minced onion
1 1/2 slices Bread, cubed
1 tsp. Salt
1/8 tsp. Pepper
1 lb. Ground beef
Heat oven to 350 degrees.
Beat egg and milk.
Stir in onion, bread, and seasonings. Add beef and mix well.
Shape into balls, using 1/3 cup mixture for each ball.
Place in shallow pan.
Bake 30 to 40 minutes.
Yield: About 7 meat balls
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Baked Meatballs
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BARBECUED WIMPIES
Brown 1 pound ground beef in 1 tablespoon shortening (if meat is very lean).
Add:
1cup Onion, chopped
1 cup Green pepper, chopped
1 cup Celery, chopped (optional)
1 Tbl. Sugar, granulated
1 Tbl. Prepared mustard (I use yellow)
1 Tbl. Vinegar, white
1 tsp. Salt
1 cup Catsup
Optional:
1 can Cream of mushroom soup
Mix everything, cover and simmer until vegetables are tender (about 2 hours).
Serve in round hard rolls or hamburger buns.
This can be frozen for later use.
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Barbecued Whimpies
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CHICKEN SOUP
2 cups Milk
2 Tbl. 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
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Chicken Soup For Babies
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SUMMER SQUASH SAUT?
Olive oil-flavored vegetable cooking spray
1/2 tsp. Olive oil
1 small Yellow squash, sliced
1 small Zucchini, sliced
1 clove Garlic, minced
2 Tbl. Canned no-salt-added beef broth, undiluted
1/8 tsp. Salt
1/8 tsp. Pepper
2 tsp. Chopped fresh parsley
Coat a small nonstick skillet with cooking spray; add oil. Place over medium heat until hot.
Add yellow squash and zucchini; saut? 2 minutes.
Add garlic; saut? 1 minute. Stir in beef broth, salt, and pepper.
Cover and cook 3 minutes or until squash is tender.
Sprinkle with parsley.
Yield: 2 servings
Nutritional serving:
Calories 30; calories from fat 42%; fat 1.4g; saturated fat 0.2g; carbohydrate 3.9g; protein 1.2g; cholesterol 0mg; sodium 144 mg
Exchanges: 1 vegetable
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Summer Squash Saute
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PIZZA GRILLED CHEESE
1 Tbl. Butter or margarine, softened
2 slices Bread
1 slice Provolone or mozzarella cheese
6 slices Pepperoni
3 Tbl. Pizza sauce
Optional Additional pizza sauce to serve on the side
Butter one side of each slice of bread. Place one slice in a skillet, butter side down. Top with the cheese, pepperoni, pizza sauce and second bread slice, butter side up. Cook over medium heat until golden brown, turning once. Serve with additional pizza sauce if desired to dip sandwich into.
Yield: 1 serving
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Pizza Grilled Cheese
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DOUBLE CHOCOLATE BARS
1 pkg. (16 oz.) Cream-filled chocolate sandwich cookies, crushed (like Oreos)
3/4 cup (1 1/2 sticks) Butter or margarine, melted
1 can (14 oz.) Sweetened condensed milk
2 cups (12 oz.) Miniature semisweet chocolate chips, divided
Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in x 9-inch x 2-inch baking pan. Combine milk and 1 cup of chocolate chips in a microwave-safe bowl. Cover and microwave on high for 1 minute or until chips are melted; stir until smooth. Pour over the crust. Sprinkle with remaining chips.
Bake at 350? for 10 ? 12 minutes or until the chips are melted.
Cool. These bars are very rich, so cut them into bite-size pieces.
Yield: About 4 dozen.
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Double Chocolate Bars
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CARAWAY POTATO SOUP
2/3 lb. Round red potatoes, peeled and diced
1/4 cup Chopped onion
1/4 cup Chopped celery
1 tsp. Chicken-flavored bouillon granules
1/8 tsp. Freshly ground pepper
1 (10 1/2 oz.) can Low-sodium chicken broth
1/3 cup Evaporated skimmed milk divided
1 tsp. Reduced-calorie margarine
1 tsp. Caraway seeds (If you do not like caraway, omit)
Combine first 6 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add milk and margarine, stirring until margarine melts.
Transfer half of potato mixture to container of an *electric blender or food processor; cover and process until smooth, stopping once to scrape down sides. Return pureed mixture to saucepan; add caraway seeds. Cook over medium heat until thoroughly heated.
* A potato masher may be used instead of a blender or processor and mash it as much as you would like to make it as smooth or lumpy as you prefer.
Yield: 2 servings
Nutritional information per serving:
Calories 170; calories from fat 17%; fat 3.2g; carbohydrate 29.5g; protein 7.8g; cholesterol 2mg; sodium 550mg
Exchanges: 2 starch; 1/2 fat
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Caraway Potato Soup
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VEGETABLE MARTIANS
10 Cherry tomatoes, baby pattypan squash or combination
5 to 10 Thin slices cucumber or zucchini
1/4 tsp. Reduced-fat soft cream cheese or mustard
5 to 8 Currants or raisins , cut into halves
10 Chow mein noodles
5 Wooden picks or pretzel sticks
Skewer vegetables on wooden picks to form martian bodies. Use cream cheese or mustard to make eyes or to attach currants for eyes and mouths. Press 2 chow mein noodles into top of each martian for antennae. Remove wooden picks before serving.
Yield: 5 martians
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Vegetable Martians
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