APPLE BAKED CHICKEN
1 Tbl. Lemon juice
? tsp. Ginger, ground
1 Apple, tart, cored, peeled and sliced (Granny Smith or Braeburn Apple)
4 Chicken breasts (2 whole breasts split into 4 pieces), skin removed
? cup Apple juice concentrate, frozen, thawed
? cup Wine, dry
Preheat oven to 375 degrees.
In small bowl, mix lemon juice and ginger. Add apple slices and mix well. Place chicken in a baking dish and cover with the apple slices and lemon juice mixture. Combine apple juice concentrate and wine; pour over chicken.
Bake for 15 minutes; baste and continue to bake for another 15 minutes or until lightly browned. Baste occasionally.
Remove chicken and apple slices to a serving platter.
Put pan juices in a small pan; bring to a boil and cook over medium heat until reduced by half.
Serve the chicken and apple slices with sauce.
Servings: 4
Nutrition information:
Calories 229
Fat: 2g
Sodium: 88mg
Protein: 28g
Carbohydrate: 20g
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for additional information.
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Apple Baked Chicken
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EASY RHUBARB CAKE
1 1/2 cups Sugar
1/2 cup Oil
1 cup Buttermilk or sour milk
1 Egg
1 tsp. Baking soda
1 tsp. Vanilla
2 cups Flour
2 cups Cut up rhubarb, peeled
Mix all ingredients and pour into a greased and floured 9×13″ pan. Sprinkle topping over and bake 35-40 minutes at 350?. This cake can be frozen after it is baked. The cake is wonderful with whipped cream on the top of the baked and cooled cake.
TOPPING:
1/4 cup Sugar
1/4 cup Brown sugar
1 tsp. Cinnamon
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.
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Easy Rhubarb Cake
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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.
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Cheese Souffle
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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.
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Chicken Soup
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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.
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Creamy Potato Soup
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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.
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7-Minute Mocha Mousse & Fudge Orange Mousse
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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.
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Scalloped Potatoes for One
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POPCORN BALL CREATURES
3/4 cup Sugar
1 tsp. White vinegar
3/4 cup Brown sugar
1/2 cup Light (clear) corn syrup
1/2 cup Water
1/4 tsp Salt
3/4 cup(1 1/2 sticks) Butter
8 cups Popped popcorn
Equipment:
Medium saucepan
Candy thermometer
Large bowl
Wax paper
Spray oil/butter/shortening
1. Stir all ingredients except popcorn and butter in a medium saucepan over medium heat until the mixture reaches 260 degrees on a candy thermometer (hard ball stage).
2. Reduce temperature to low; add butter.
3. Put popcorn in a large bowl. Pour the mixture over it, coating the popcorn. Cool slightly.
4. Butter your child's hands and let him/her mold the popcorn into animal shapes. Place the shapes on wax paper until ready to eat.
Yield: Depends on size of creations
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon and contact me for details.
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Popcorn Creatures
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1 lb. Hamburger
5 cups Water
1 (16 oz.) can Tomatoes, cut into pieces
2 med. (1 cup) Onions, chopped
2 med. (1 cup) Carrots, chopped
2 stalks (1 cup) Celery, chopped
1 cup (Pearl) barley
1/4 cup Catsup
1 Tbl. Beef bouillon granules
2 tsp. Seasoned salt
1 tsp. Dried basil, crushed
1 Bay leaf
To taste Salt
To taste Pepper
Brown meat and add all other ingredients. Cook one hour. This soup can be frozen for serving at another time.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For information on classes, click on the “Calendar” icon. Contact me for more details.
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Hamburger Soup
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THIRTY-MINUTE PIZZA
Vegetable oil or spray
2 pkgs (8 oz. each) Refrigerated crescent dinner rolls
1 can (7-8 oz.) Spaghetti sauce
1/2 can (about 3 or 4 oz. can) Sliced mushrooms, drained
1/4 cup Sliced pitted ripe olives
1/2 tsp. Leaf oregano, crumbled
1/2 pkg. (4 oz.) Mozzarella cheese, shredded
1 pkg (8 oz.) Brown 'n'serve sausages
14″ pizza pan
Sharp knife
Cutting board
Spreader for sauce
Lightly oil 14-inch round pizza pan. Open crescent rolls following label directions. Unroll and separate dough triangles. Fit triangles into pizza pan.
Spread spaghetti sauce on pizza. Sprinkle mushrooms and olives evenly over sauce; sprinkle with oregano. Sprinkle cheese over pizza.
Slice sausages diagonally; arrange in a pattern on the cheese.
Bake in a hot oven (400?) for 20 minutes, or until crusts are golden brown. Garnish with a sprig of fresh basil or parsley, if you wish.
Yield: One 14-inch pizza pie
TO REHEAT FROZEN PIZZA: Bake at 400? for 30 minutes, or until filling is bubbly.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class schedules, click on the “Calendar” icon and contact me for details.
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Thirty-Minute Pizza
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