1. Baked
Pork Chops with Garden Stuffing
2. Baked
Pumpkin Custard with Shortbread Crust (Diabetic Recipe)
3. Barley and Mushrooms with Beans
4. Basic
Biscotti - Orange, Anise, and Lemon*
5. Berry-Filled
Sangria
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1. Baked Pork Chops with Garden Stuffing
Prep Time: 10 min. - Cook Time: 40 min.
1 can (10 3/4 oz.) Campbell's® Golden Mushroom Soup
3/4 cup water
1 bag (16 oz.) frozen vegetable combination (broccoli,
cauliflower, carrots)
1 tbsp. margarine OR butter
4 cups Pepperidge Farm® Cubed Herb Seasoned Stuffing
6 bone-in pork chops, 3/4" thick
MIX 1/3 cup soup, 1/2 cup water, vegetables and margarine in
saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix
lightly.
SPOON stuffing mixture into greased 3-qt. baking dish. Arrange
chops over stuffing.
MIX remaining soup and remaining water. Spoon over chops.
BAKE at 400°F. for 40 min. or until chops are done. Serves 6.
Source: Campbell's Meal-Mail
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2. Baked Pumpkin Custard with Shortbread Crust
(Thanks Karen K)
Ingredients
18 Murray® Sugar Free Shortbread Cookies, finely crushed
1/2 tsp. cinnamon
3 tbsp. light margarine, melted
1 tbsp. sugar-free orange marmalade
1-1/2 cups canned cooked pumpkin
1 can (12 oz.) evaporated skim milk
1-3/4 cups egg substitute
1/3 cup fresh orange juice
1 tsp. vanilla extract
1/2 cup Splenda (sugar substitute)
1-1/2 tsp. pumpkin pie spice
Directions
Chop the cookies in the
blender until finely crushed. Add in the cinnamon, margarine,
and marmalade; pulse until well blended. Press the crumbs into
the bottom of a 2-quart souffle dish.
Bake the crust at 350 degrees F for 6 minutes. Set aside to
cool completely.
When crust has cooled, combine the filling ingredients in food
processor or blender. Pour the mixture into the soufflé dish
on top of the crust. Place the soufflé dish inside a larger
baking pan filled with 1 inch of hot water.
Set both pans in the oven
and bake for 1 hour and 15 minutes, until a knife inserted in
the center comes out clean. Chill overnight.
Makes 8 servings
Exchanges: 2 starch, 1/2 milk
Nutrition Serving size: 2/3 cup; Calories: 131; Calories from
fat: 0; Total fat: 2g; Saturated fat: 0g; Carbohydrates: 33g;
Sodium: 131mg; Dietary Fiber: 3g; Sugars: 15g; Protein: 9g;
Source: Dynamic Diabetics Recipes
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3. Barley and Mushrooms with Beans
Grains, legumes, and vegetables - this dish has it
all!
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Yield: 6 servings
Ingredients:
1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained
Directions
Heat oil in a medium saucepan over medium heat, and stir in
mushrooms, onion, celery, and garlic. Saute until tender. Mix
barley and vegetable broth into the saucepan. Bring to a boil,
cover, and reduce heat. Simmer 45 to 50 minutes, until barley
is tender. Stir white beans into the barley mixture. Continue
cooking about 5 minutes, until beans are heated.
View nutrition, print, scale, or convert this recipe
Source: Laws of Humor's Recipes
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4. Basic Biscotti - Orange, Anise, and Lemon*
Preheat oven to 350 degrees
Basic Ingredients for *any* of the recipes*
3/4 C whole and unblanched almonds
1/4 pound butter
3/4 C sugar 2 eggs
2 1/4 C flour
1 1/2 t baking powder
1/4 t salt
For Orange Biscotti
Zest from 1 orange, grated or minced
2 T orange liqueur, or 1 T orange extract
1 1/2 t cinnamon
For Anise Biscotti
2 - 3 t crushed anise seeds
For Lemon Biscotti
Zest from 1 lemon, grated or minced
1 T lemon extract, or 1 T lemon juice
Procedures for all recipes
Toast the almonds until golden, then chop by hand into 1/4
inch chunks.
*Reduce oven heat to *325* degrees* Cream the butter until
light, add the sugar and beat till smooth and creamy. Beat in
eggs until the mixture is smooth. Add the (orange, anise,
lemon) specific ingredients. Sift in the flour, baking powder
and salt, beat until just mixed. Stir in the almonds. On a
floured board, divide the dough in half and roll each half
into a long roll about 1 1/2 inches in diameter and about 10
inches long. Set the rolls on a baking sheet at least 3 inches
apart, bake in the top third of the oven (*325*) for about 25
minutes, or until they are set and lightly browned on top.
Cool the rolls for 5 minutes or so, then slice diagonally into
1/2 inch thick slices. Lay the slices flat on the baking sheet
and return to the oven for another 10 minutes. Turn the slices
over and bake for another 10 minutes. Cool on a rack, and keep
in a tightly covered tin - they keep for months.
Source: More
Meals From Mary
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5. Berry-Filled Sangria
Sangria is a fun party drink that everyone loves. And don't
forget to indulge in the quite inebriated fruit, especially as
the evening progresses.
Ingredients
1 C. washed and hulled strawberries
1/2 C. washed blueberries
1/2 C. washed raspberries
Juice of lemon
1/4 bottle dry white wine
1/4 bottle dry champagne
1 bottle rose zinfandel
1/4 C. fruit-infused vodka
2 C. white cranberry juice
1 1/2 C. soda water
Directions
Put ice cubes in bottom of pitcher, toss in fruit on top of
ice along with lemon juice. Add wine, champagne and vodka.
Stir. Retire to someplace comfortable with two glasses and a
good friend.
Source:
Recipe4Living
