1. Racine's
Brownies
2. Randy's Easy Dip
3. Red Cabbage and Apples
4. Roasted
Garlic Beef Stew with Pepperidge FarmŽ Texas Toast
5. Roasted
Pesto Vegetable Tart
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1. Racine's Brownies
Yield: 12 Servings
Categories: Desserts
Ingredients:
2 Sticks
unsalted butter
4 oz Unsweetened chocolate
2 c Sugar
1 ts Vanilla
3 Eggs
1 c Cake flour
1 1/2 ts Salt
1/4 c Walnut pieces
----------------------------------FROSTING----------------------------------
4 oz Semisweet chocolate
12 Walnuts
Melt one stick of butter with the four ounces unsweetened
chocolate. Let
cool. Cream the remaining one stick of butter with sugar, salt,
and cake
flour. Add the eggs slowly and blend until smooth. Add the
melted chocolate mixture, the vanilla and the walnuts. Fold in
by hand with a rubber spatula. Spray sides and bottom of an
8-inch square pan. Pour the brownie mixture into the pan and
spread out evenly with your spatula. Bake at 350 degress for 30
to 40 minutes. You may also use a 9-by-13 pan, but brownies will
be thinner. Adjust your time accordingly. Cool and cut into 12
servings. Top each brownie with a whole walnut and drizzle with
melted
semisweet chocolate. Serve cold or warm with ice cream and hot
fudge sauce.
Recipe can be doubled. Use a 12-by-16-by-1 inch pan.
Recipe by: Racine's (850 Bannock St, Denver, CO) Posted
to MC-Recipe Digest
V1 #758 by hister@juno.com (Iris E. Dunaway) on Aug 24,
1997
Source: Steve's Recipe Database
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2. Randy's Easy Dip
Servings: 8
Preparation Time: 5 min.
Cooking Time: 0 min.
Ingredients:
1-1/2 cups cottage cheese
1/2 cup plain yogurt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/4 tsp. black pepper
This Recipe is considered:
Low Fat
Low Calorie
Low Cholesterol
Cooking Directions:
Place all ingredients in a blender and blend until smooth. Chill
before serving.
Per Serving: calories 54, fat 2.4g, calories from fat 40%,
protein 5.9g, cholesterol 8.2mg, dietary fiber 0.0g
Nutrients Exchanges
Calories 54 Milk Exchanges 0.1
Protein 5.9g Vegetable Exchanges 0.0
Carbohydrates 2.1g Fruit Exchanges 0.0
Dietary Fiber 0.0g Bread Exchanges 0.0
Sugar 1.9g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 2.4g Lean Meat Exchanges 0.8
Saturated Fat 1.5g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 0.7g Fat Exchanges 0.1
Poly-unsaturated Fat 0.2g
% Calories from Fat 40%
Cholesterol 8.2mg
Sodium 250.8mg
Vitamins Minerals
Vitamin A 24.9IU Calcium 44.8mg
Thiamin (B1) 0.1mg Copper 0.3mg
Riboflavin (B2) 0.1mg Iron 0.2mg
Niacin (B3) 0.2mg Magnesium 4.4mg
Vitamin B6 0.3mg Manganese 0.2mg
Vitamin B12 0.3mcg Phosphorus 71.5mg
Vitamin C 0.1mg Potassium 63.4mg
Vitamin E 0.1IU Selenium 2.9mcg
Folate 6.5mcg Sodium 250.8mg
Pantothenic Acid 0.2mg Zinc 0.3mg
Source: Nubella
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3. Red Cabbage and Apples
Servings: 4
Preparation Time: 10 min.
Cooking Time: 15 min.
Ingredients:
1 Tbs. vegetable oil
1-1/2 Lbs. red or white cabbage\cooked, finely shredded
1 tart apple\cooked, peeled, cored and chopped
1 Tbs. brown sugar
1/8 tsp. ground cinnamon
1/8 tsp. cloves
1/8 tsp. mace
3 Tbs. cider vinegar
1/4 cup dry red wine or water
1/2 cup water
This Recipe is considered:
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
Heat oil in a heavy non-reactive saucepan or skillet over medium
heat. Saute cabbage, stirring frequently, until it begins to
wilt. Add remaining ingredients and salt and pepper to taste.
Increase heat to medium high and boil 10-15 minutes or until
cabbage is tender and most of liquid has evaporated.
Per Serving: calories 119, fat 5.4g, calories from fat 41%,
protein 1.9g, cholesterol 0.0mg, dietary fiber 4.9g
Nutrients Exchanges
Calories 119 Milk Exchanges 0.0
Protein 1.9g Vegetable Exchanges 1.5
Carbohydrates 18.6g Fruit Exchanges 0.4
Dietary Fiber 4.9g Bread Exchanges 0.0
Sugar 12.5g Other Carbohydrates/Sugar Exchanges 0.2
Fat Total 5.4g Lean Meat Exchanges 0.0
Saturated Fat 1.5g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 1.0g Fat Exchanges 0.9
Poly-unsaturated Fat 2.9g
% Calories from Fat 41%
Cholesterol 0.0mg
Sodium 16.9mg
Vitamins Minerals
Vitamin A 24.1IU Calcium 62.4mg
Thiamin (B1) 1.1mg Copper 0.6mg
Riboflavin (B2) 1.1mg Iron 0.6mg
Niacin (B3) 0.9mg Magnesium 21.8mg
Vitamin B6 0.4mg Manganese 0.6mg
Vitamin B12 0.0mcg Phosphorus 32.6mg
Vitamin C 36.3mg Potassium 250.8mg
Vitamin E 2.8IU Selenium 0.9mcg
Folate 35.2mcg Sodium 16.9mg
Pantothenic Acid 0.5mg Zinc 1.9mg
Source: Nubella
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4. Roasted Garlic Beef Stew with Pepperidge FarmŽ Texas
Toast
From: Campbell's Kitchen
Prep: 20 minutes
Cook: 1 hour 5 minutes
Serves: 8
Fork-tender beef with potatoes, carrots and onion in a rich
gravy made with PregoŽ Roasted Garlic & Herb Italian Sauce and
beef broth with hot Pepperidge FarmŽ Texas Toast alongside.
A salad of endive with tangy goat cheese is a
delicious starter. For dessert serve tiramisu.
Ingredients:
2 lb. beef for stew, cut into 1-inch pieces
Ground black pepper
1 cup all-purpose flour
1/2 cup olive oil
1 large onion, finely diced (about 1 cup)
6 large carrots, cut into 1-inch pieces (about 3 cups)
2 medium potatoes, cut into 1-inch pieces (about 2 cups)
3 cups PregoŽ Roasted Garlic & Herb Italian Sauce
1 3/4 cups SwansonŽ Beef Broth (Regular, 50% Less Sodium or
Certified Organic)
16 oz. uncooked egg noodles
1/4 cup butter
1 pkg. (11.25 ounces) Pepperidge FarmŽ Garlic Texas Toast
Directions:
Season the beef with the black pepper. Coat the beef with
the flour.
Heat 1/4 cup oil in an 8-quart saucepot over medium-high heat.
Add the beef and cook until it's well browned, stirring
often. Pour off any fat. Remove the beef from the
saucepot.
Heat the remaining oil in the saucepot over medium heat. Add
the onions and carrots and cook until the vegetables are tender.
Return the beef to the saucepot. Stir in the potatoes,
sauce and broth and heat to a boil. Reduce the heat to
low. Cover and cook for 45 minutes or until the beef is
fork-tender.
Cook and drain the egg noodles according to the package
directions. Add the butter to the hot noodles and toss to
coat.
Meanwhile, preheat the oven to 425°F. for the bread. Bake
the bread according to the package directions.
Place the noodles into a serving platter. Spoon the beef
mixture over the noodles. Serve with the bread.
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5. Roasted Pesto Vegetable Tart
From: Campbell's Kitchen
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Chill: 30 minutes
Serves: 4
Pepperidge FarmŽ Puff Pastry Sheets make a tender crust for this
savory tart filled with layers of pesto, roasted Mediterranean
vegetables, crumbled goat cheese and strips of roasted red
peppers.
Ingredients:
1/2 of a 17.3 ounce package Pepperidge FarmŽ Puff Pastry Sheets
(1 sheet)
1 egg
1 tbsp. water
3 tbsp. olive oil
2 tsp. chopped garlic
1 baby eggplant, cut diagonally in 1/2-inch thick slices
1 large zucchini, cut diagonally in 1/2-inch thick slices
1 large yellow squash, cut diagonally in 1/2-inch thick slices
1 tbsp. prepared pesto sauce
4 oz. goat cheese, crumbled
1 whole roasted sweet pepper, drained and cut into thin strips
Directions:
Thaw the pastry sheet at room temperature for 40 minutes or
until it's easy to handle. Heat the oven to 400°F. Lightly
grease or line a baking sheet with parchment paper. Stir the egg
and water with a fork in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the
sheet into a 13 x 11-inch rectangle. Place on the prepared
sheet. Brush the edges of the rectangle with the egg mixture.
Fold over the edges 1/2 inch on all sides, pressing firmly with
a fork to form a rim. Prick the pastry thoroughly with a fork.
Refrigerate for 30 minutes.
Stir the oil and garlic in a small bowl. Place the eggplant,
zucchini and squash in a single layer on a shallow-sided pan.
Brush with the oil mixture. Turn vegetables over and brush with
more oil. Season to taste. Bake the vegetables 4 minutes,
turning halfway through cooking. Cool slightly.
Spread the pesto on the pastry. Arrange the vegetables
alternately in rows. Sprinkle with the cheese.
Bake for 20 minutes or until golden. Sprinkle with the red
pepper. Serve immediately.
