ROASTED POTATO FANS

6 medium Potatoes, washed and peeled
6 Tbl. Butter or margarine
1/2 tsp. Salt
1/4 tsp. Basil
1/4 tsp. Marjoram
1/8 tsp. Pepper

Cut potatoes vertically into 1/4″ thick slices, cutting each slice only 3/4 of the way through the potato. Preheat oven to 400?F. Place butter in 9×13″ baking dish. Place baking dish in oven to melt butter. Arrange potatoes, cut-side up, in baking dish; brush on melted butter. Sprinkle with salt, basil, marjoram, and pepper. Bake 1 hour, or until slices are fanned out and golden brown. Brush occasionally with butter in baking dish.

Yield: 6 Servings

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Roasted Potato Fans Yum

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CHICKEN VEGGIE CASSEROLE

1 can (10 ? oz.) Condensed cream of chicken soup, undiluted
? cup Milk
? tsp. Dried thyme
? tsp. Salt
? tsp. Pepper
2 cups Diced cooked chicken
1 can (16 oz.) Whole kernel corn, drained
2 cups Frozen green beans, thawed
2 cups Sliced cooked potatoes

In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in chicken, corn, beans and potatoes. Pour into a greased 1 ? qt. baking dish (or 8? or 9? layer cake pan or 10? pie plate). Bake, uncovered, at 400? for 15 minutes or until heated through.

Yield: 6 servings

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Chicken Veggie Casserole Yum

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DATE AND NUT SANDWICHES
1 can (10 ounces) Brown bread or bread of your choice
Softened butter or margarine
1 cup Chopped dates (can be purchased as “chopped”)
2 Tablespoons Shelled sunflower seeds
1 (4 oz.) container Whipped cream cheese

Spread butter or margarine on bread.
Spoon dates into measuring cup up to 1-cup line. Empty into bowl.
Dip 1-tablespoon measuring spoon into package of sunflower seeds. Sprinkle over dates. Dip spoon again and sprinkle over dates.
Spoon whipped cream cheese into bowl. Mix thoroughly.
Slice bread with table knife.
Spread date mixture on bread. Top with slices.

Yield: 8 sandwiches

Entries have been entered for about 1 year. Be sure to search for the other ones that are not on the current screen.

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.

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DATE NUT SANDWICHES Yum

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Applesauce Pancakes

2 cups Biscuit mix (like Bisquick)
2 Eggs
1 cup Applesauce
1/2 cup Milk
1 teaspoon Cinnamon
1 teaspoon Lemon juice

Beat all ingredients with hand beater or whip until smooth.

Pour scant 1/4 cup of batter onto hot, greased griddle.

Bake until golden brown – turn and bake on the other side.

Yield depends on how large you make the pancakes.

Recipes and entries on this web site have been entered for about 1 year. Be sure to search for the other ones that are not on the current screen.

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:
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Applesauce Pancakes Yum

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4 Tablespoons Ketchup
2 Tablespoons Vinegar
2 Tablespoons Water
1 tespoon Worchestershire sauce
1 teaspoon Granulated sugar
1/2 teaspoon Salt
1/4 teaspoon Dry mujstard
1/4 teaspoon Chili powder
1/8 teaspoon Pepper or dash Tabasco sauce
8 Chicken wings, tips remeoved

Measure all ingredients, except chicken wings, into medium size bowl; whisk until well blended.

To do ahead, add chicken wings toss well; cover and refrigerate up to 24 hours.

For last-minute preparation, dip chicken wings in sauce to coat; place skin-side down on rack on pan (sprayed with vegetable spray).

Bake at 425 degrees for 20 minutes.

Brush with sauce; turn; brush other side; bake until brown and tender, about 30 minutes longer.

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.

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Oven Barbecued Chicken Wings Yum

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BAKED CHICKEN BREASTS SUPREME
Diabetic ? Low fat

1 1/2 cups Plain low-fat yogurt
1/4 cup Lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. Celery seed
1/2 tsp. Paprika
1 clove Garlic, minced
1/4 tsp. Pepper
8 Boneless skinless chicken breast halves
2 cups Fine dry bread crumbs

In a large shallow dish, combine the first seven ingredients. Add chicken and turn to coat; cover and refrigerate overnight. Remove chicken from marinade; coat with crumbs. Arrange on an ungreased shallow baking pan. Bake, uncovered, at 350? for 45 minutes or until juices run clear.

Yield: 8 servings

Diabetic Exchanges:
One serving equals 3 1/2 lean meat, 1 starch, 1/4 skim milk; also 271 calories, 293 mg sodium, 76 mg cholesterol, 22 gm carbohydrate, 32 gm protein, 5 gm fat.

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.

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Baked Chicken Breasts Supreme Yum

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1 *Egg yolk
3 Tablespoons Dairy sour cream
3 Tablespoons Granulated sugar
1 Tablespoon Rum, brandy or sherry
1 can (8 ounces) Pears, drained
2 Tablespoons Brown sugar

In small saucepan, mix egg yolk, sour cream and granulated sugar. Cook, stirring constantly, until sauce is thickened, about 3 minutes. Cool.

(Store in refrigerator if not using immediately.)

Stir rum into sour cream sauce. Place pears in 2 ungreased 6-ounce baking dishes or one 1 3/4 cup casserole. Pour sauce onto pears; sprinkle with brown sugar. Set oven control at broil and /or 550 degrees. Broil with tops 6 to 8 inches from heat until brown sugar melts, 3 to 4 minutes.

Serve hot or chilled.

Yield: 2 servings

*What about the egg white: Add it to your next scrambled eggs or freeze it in a small container. It can be stored in a covered small container in the refrigerator up to 3 days.

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.

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Gourmet Pear Yum

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