1. Ginger
Crinkles
2. Gone
With The Wind Cake
3. Green Chili Deviled Eggs
4. Grilled
Cornish Hens
5. Grilled
Swordfish
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1. Title: Ginger Crinkles
Yield: 30 Servings
Categories: Cookies,
Healthy,
Desserts
Ingredients:
2/3 c Packed dark brown sugar
1/3 c Stick margarine; softened
1/4 c Molasses
1 lg Egg whites
1 tb Crystallized ginger;
chopped
1 1/3 c All-purpose flour
3/4 c Toasted wheat germ
2 ts Baking soda
1 ts Ground ginger
1 ts Ground cinnamon
Cooking spray
2 tb Granulated sugar
1. Beat brown sugar and margarine at medium speed
of a mixer until light
and fluffy. Add molasses and egg white; beat well.
Stir in crystallized
ginger.
2. Lightly spoon flour into dry measuring cups;
level with a knife. Combine
flour, wheat germ, baking soda, ground ginger and
cinnamon. Stir into
molasses mixture. Cover; freeze 20 minutes.
3. Preheat oven to 350.
4. Lightly coat hands with cooking spray. Shape the
dough into 30 balls,
about 1 tablespoon each. Roll the balls in the
granulated sugar. Place the
balls 2 inches apart on baking sheets coated with
the cooking spray. Bakes
at 350 for 10 minutes . Cool cookies on pans for 3
minutes. Remove from
pans, and cool the cookies completely on wire
racks.
Yield: 2 1/2 dozen (serving size: 1 cookie).
NOTES : You can omit the chopped crystallized
ginger and increase the
ground ginger to 1 1/2 teaspoons, if desired.
Recipe by: Cooking Light 10/98
Posted to EAT-LF Digest by "William S. Grant
II" on Nov
02, 1998, converted by MM_Buster v2.0l.
Source: Steve's Recipe Database
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2. Gone With The Wind Cake - Low Fat
This is a lovely angel food cake that is reminiscent of
the deep south.
Ingredients:
3/4 cup water
3 egg whites
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 egg yolks
Directions:
Preheat oven to 350° F (175° C). Beat cold water and egg
yolks together
until mixture makes 1 quart - at least 10 minutes. Slowly
add sugar and
vanilla to egg yolk mixture, beating for at least 7
minutes. Sift the flour,
baking powder and salt together. Fold into the egg yolk
mixture. Beat egg
whites until stiff peaks form and fold in smoothly to the
egg yolk mixture.
Pour batter into an ungreased 9 or 10 inch tube pan. Bake
for 50 minutes.
Turn upside down to cool in pan for 1 hour. Loosen sides
and coax from pan.
Tip: May be cut into layers and filled with Lemon Filling
and iced with the same
or with whipped cream.
Yield: 14 servings
Nutritional Info: Per Serving: Calories: 165, Total Fat:
1.3 grams, Cholesterol:
46 mg, Sodium: 91 mg, Carbohydrate: 35.6 grams, Dietary
Fiber: 0.3 grams,
Protein: 2.8 grams
Source: LOH Recipes
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3. Green Chili Deviled Eggs
from
CatScratch's Kitchen
Preparation Time: about 20 minutes
Cooking Time: 0 minutes
Serves: makes 20 stuffed eggs
Cal: unknown
Ingredients:
Amount
Ingredient
--------
-----------------------------
10 large eggs, hard Boiled, peeled and cut in half
lengthwise
1/4 Cup Spicy Brown Mustard
3 Tbsp Mayonnaise
1 tsp
Apple Cider Vinegar
1/4 tsp Hot Pepper Sauce
3 Tbsp Fresh Cilantro Leaves, minced
1 Tbsp Diced Green Chilies
1 - 3 Tbsp Lemon Juice
to taste Salt
to taste Pepper
Directions:
Remove egg yolks from the hard boiled eggs and place in a
bowl.
Mash the egg yolks with a fork (you could also force the
yolks
through a sieve or use a food processor with the plastic
blade
pulsing only then transfer to a bowl).
Stir in the mustard, the mayonnaise, the vinegar, the hot
pepper
sauce, the cilantro, and green chilies. Stir in enough of
the lemon juice to reach the desired consistency.
Add salt and pepper to taste.
Spoon filling into the whites, mounding the filling.
The stuffed eggs may be made 6 hours ahead, covered and
chilled.
Garnish with fresh cilantro and Enjoy.
Source: Recipe Ross
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4. Grilled Cornish Hens
The combination of the herb marinade and the flavors of
the
grill help create a tasty entree.
Serves 2
2 Cornish game hens, split
1/4 cup Olive oil
1/4 cup White wine
1/2 teaspoon Thyme
1/2 teaspoon Rosemary
1 teaspoon Parsley, chopped
1/8 teaspoon Pepper
1/8 teaspoon Salt
Place all ingredients in a large plastic freezer bag.
Place
in the refrigerator for 2 hours (turning several times).
Prepare the coals. Place the hens on the grill and add the
hood cover. Cook for 40-50 minutes while turning and
basting (using the marinade) several times. Serve warm.
- Nick Sundberg
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5. Grilled Swordfish with Lemon-Rosemary Butter
Makes 4 Servings
3 tablespoons butter, softened
3 tablespoons fresh lemon juice (1 large lemon)
1 1/2 teaspoons fresh rosemary leaves, coarsely chopped
Salt and pepper to taste
4 thin-to-medium-thick swordfish steaks (6 ounces each)
1 tablespoon olive oil
1. Preheat the barbecue grill or a grill pan over high
heat until hot.
2. In a small bowl, combine the softened butter, lemon
juice, and
rosemary. Mash with the back of a spoon until completely
combined and
almost fluffy. Season with salt and pepper.
3. Rinse the swordfish steak and pat dry. Brush on both
sides with the
olive oil and season with salt and pepper. Grill 3 to 5
minutes on each
side, or until opaque when tested with a fork.
4. Transfer each of the swordfish steaks to a large dinner
plate.
Immediately top each with 1 tablespoon of the
lemon-rosemary butter and
let it melt over the top.
Source: Minute Meals
