Recipes from my email

A few must save recipes from Our Recipe World, my most favorite yahoo recipe group!


NO SKIPPIN' BREAKFAST MUFFINS

4 Tbsp. Skippy® Creamy or Super Chunk® Peanut Butter or Reduced Fat Peanut Butter Spread
2 English muffins, split and toasted*
1 medium apple, cored and thinly sliced
1 banana, sliced

1. Spread 1 tablespoon Skippy ® Creamy Peanut Butter onto each muffin half. Top with sliced apple and banana.

*To make an even more wholesome snack, use whole wheat English muffins.
Serves: 4
Preparation Time: 5 Minute(s)


Boneless Buffalo Chicken Appetizer

CHICKEN:
1/3 cup honey
1/3 cup chili sauce
4 teaspoons soy sauce
2 teaspoons hot pepper sauce
1 teaspoon cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon cumin
4 boneless skinless chicken breast halves cut crosswise into 1/2" wide strips

SAUCE:
1/2 cup blue cheese salad dressing
1/4 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons crumbled blue cheese, if desired

In medium bowl, combine all chicken ingredients except for chicken; mix well. Add chicken and toss to coat well. Cover and refrigerate for at least 30 minutes to marinate. Meanwhile, in small bowl, combine salad dressing and sour cream; mix well. Refrigerate until serving time. Heat large nonstick skillet over medium high heat until hot. With slotted spoon, remove chicken from marinade; reserve marinade.

Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium high heat for 6-7 minutes or until sauce thickens and chicken is no longer pink, stirring occasionally. Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.

12 Servings.


Easy Pantry Minestrone Soup--Vegetarian
(enough for a crowd, and makes great leftovers)
Submitted by Deb Carpenter 28 September 1999

Ingredients

1 28-oz can peeled tomatoes in juice, chopped, and one can water (or
liquid from canned items, below, to make 28 oz)
1 medium onion, minced or equivalent amount dehydrated (2-3 Tbsp)*
3-4 cloves garlic, baked or microwaved until soft (this removes some
of the sharpness) minced, or equivalent amount dehydrated (1-2 tsp)*
1-16 oz can dark red kidney beans, drained and rinsed
1-16 oz can great northern beans, drained and rinsed
1-16 oz can chickpeas (garbanzo beans), drained and rinsed
1 can kitchen cut green beans or 1 10-oz package frozen Italian green
beans, drained
1 can baby lima beans (optional), drained
1-8 oz can sliced mushrooms, drained
1 small can sliced black olives, drained
2 medium or three small zucchini, cut into thin slices with skin,
larger pieces quartered
1 medium red pepper, seeded and diced
1-10 oz package frozen chopped spinach, thawed and drained well

Seasonings: (to taste, or in the following amounts)
1 tsp onion salt
1/2 tsp garlic salt
1-1/2 tsp sweet basil leaves
1-1/2 tsp oregano leaves
1-1/2 tsp chervil (or parsley)
1/2 tsp thyme leaves
1/2 tsp freshly-ground black pepper.

*Actually, if you roast or bake the onion and garlic first, this adds
wonderful flavor and no fat.)

Preparation

In soup pot over medium-high heat, put tomatoes, juice, and water and
mix thoroughly. Add onion and garlic, canned items, and heat
thoroughly, stirring occasionally. Add zucchini, pepper, and spinach
and cook over medium to high heat until very hot. (Approximately 30
minutes, but this is very flexible, depending on your schedule).
Liquid will reduce, and it will take on a "stew-like" consistency. Add
seasonings last, taste, correct if you wish, and cook another 5-10
minutes before serving. Very low fat, high fiber, and it gets rave
reviews even from our non-vegetarian friends!

Source: All Creatures

Eggplant & Mozzarella Supper

Source: Kikkoman

Yield: 4 servings

Vegetable oil
2 eggs
1 large clove garlic, pressed
1 cup Kikkoman Bread Crumbs (Panko)
1 teaspoon coarse ground black pepper
1/2 teaspoon dried oregano leaves, crumbled
1 pound eggplant, peeled and cut into 1/2-inch thick slices
1 package (8 oz.) part skim mozzarella cheese,
cut into 1/2-inch thick slices
1/3 cup all-purpose flour
2 cups prepared marinara pasta sauce, heated

1. Pour enough oil into heavy-bottomed skillet to measure 1/4-inch
deep; heat over medium heat to 375°F. (Oil is ready when pieces of
bread crumbs are added and sizzles.)
2. Meanwhile, beat eggs with garlic and 1 Tbsp. water in shallow bowl
until well blended. Combine bread crumbs, pepper and oregano in
shallow dish. Dust both sides of eggplant and cheese slices with
flour, then dip into egg mixture and finally coat thoroughly with
bread crumbs mixture.
3. Add 2 to 3 eggplant slices to hot oil. Fry about 1 minute on each
side, until just lightly browned; remove and keep warm. Repeat cooking
procedure with remaining eggplant, and ending with cheese slices.
4. Arrange eggplant and cheese slices on serving platter and serve
with warm marinara sauce.

Beef 'n Broccoli Noodle Bowl

Source: Kraftsfoods

Prep Time: 10 min
Total Time: 20 min
Makes: 4 servings, about 1-1/2 cups each

8 oz. (1/2 of 16-oz. pkg.) linguine, uncooked
1 Tbsp. oil
1 lb. boneless beef sirloin steak, thinly sliced
1 cup broccoli florets
2 carrots, sliced (about 1 cup)
1/2 cup beef broth
1/3 cup hoisin sauce
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. minced gingerroot

COOK pasta as directed on package. Meanwhile, heat oil in large
nonstick skillet on medium-high heat. Add steak, broccoli and
carrots; cook and stir 4 min. or until steak is evenly browned.
ADD broth, hoisin sauce, dressing and gingerroot; stir. Cover. Reduce
heat to medium-low; simmer 3 min. or until vegetables are crisp-
tender, stirring occasionally.
DRAIN pasta; return to pan. Add steak mixture; toss lightly.

NUTRITION INFORMATION

Nutrition Bonus:
Enjoy! The carrots in this tasty meal are rich in vitamin A.

Diet Exchange:
4 Starch,3 Meat (VL)

Nutrition (per serving)
Calories 480 Total fat 14g Saturated fat 3g Cholesterol 60mg Sodium
660mg Carbohydrate 57g Dietary fiber 3g Sugars 7g Protein 29g Vitamin
A 80%DV Vitamin C 15%DV Calcium 4%DV Iron 30%DV

Martha's Meant to Be Cheese Danish
This recipe came from Laura's Recipes on WTSP TV station in Tampa, Fl
2pkgs. refrigerated crescent rolls(8 rolls ea.)
16oz. cream cheese, softened
11/2 cups sugar, divided
1egg
1tsp. vanilla
1/2cup butter or margarine, melted
1 tsp.ground cinnamon
1cup chopped pecans
Preheat oven to 350º. Grease a13x9 in, baking dish. Unroll
one can of crescent rolls
and press in to the bottom of the baking dish, pressing perforations together
to form a flat sheet
of dough. Ease edges of dough slightly up the sides of dish. Combine cream
cheese,1 cup of sugar,
the egg and vanilla. Spread over crescent roll dough. Unroll other can of
crescent rolls and place
over cream cheese layer, pressing perforations together. Press edges together
to seal.
Combine melted butter, remaining1/2 cup of sugar, the
cinnamon and the nuts.
Spread evenly over the top layer of dough. Bake about 30 min. or until
golden.
To serve, cut
into rectangles.
Note: I keep in the refrigerator but serve at room temperature. Tastes best
when cheese is softer.