FRIENDS 15
TURKEY APPLE BURGERS
1 lb. Ground turkey
1 lg beaten egg
1 cup finely crushed soda crackers
2 T finely chopped onion
1 small garlic clove, crushed
1 red apple, with peel, finely diced
1 T Fresh parsley
salt & pepper to taste
Combine all ingredients in bowl and mix lightly. Shape into patties. Broil 4 inches from heat for 10 minutes per side.
174 calories
19 g protein
4 g fat
APPETIZERS
1 8 oz. cream cheese, can use low fat
1 tsp (level) lemon pepper
1 12 oz. jar seafood sauce
1/4 pound cooked, coarsely chopped shrimp.
Soften cream cheese and add lemon pepper. Mix well. Spread cream cheese on an 8" or 9" plate. Spread seafood sauce on cream cheese, top with shrimp.
Chill for 1 hour (or more) and serve with crackers.
APPLES IN PJ'S
4 large Granny smith apples - peeled, cored and sliced into 1/2 inch thick rings
2/3 cup flour
1 pinch salt
2 eggs
1 tablespoon vegetable oil
1/3 cup milk
1/4 cup water
4 cups oil for frying, or as needed
1/2 teaspoon cinnamon
2 tablespoons sugar
In bowl, stir together flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If batter is too thin, more flour may be added. If batter does not want to stick, toss the apples with a bit of flour. Heat one inch of vegetable oil in a deep heavy skillet to 375º. Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving. Makes 8 serving
CABBAGE CASSEROLE
1 large head of cabbage, cooked & drained
4 slices of bacon
1 lb. ground beef
Salt & pepper to taste
2 T parmesan cheese
1 can of chicken noodle soup
1 onion chopped
Cheddar cheese, grated
Saute ground beef, onion and bacon.
Add soup, cabbage, salt, pepper and parmesan cheese. Bake at 350º in a covered casserole dish for 45 minutes.
Take out of oven and top with cheddar cheese. Return to oven until cheese melts.
HAWAIIAN COCONUT BREAD - for bread machine
1 package yeast
3 cups bread flour
2 teaspoons salt
1 T sugar
1/4 cup dry milk powder
1 egg
1/4 cup butter
3/4 cup shedded coconut
3/4 cup macadamia nuts
(whole is fine, or use almonds
1/2 cup crushed pineapple, well drained
1/2 cup pineapple juice, from the above at room temp
1/4 cup warm water
Drain the pineapple, reserve liguid. Add all ingredients in the order listed for your machine. Select white bread and push "Start"
JAPANESE FRUIT CAKE
Cake:
3 cups cake flour (not self-rising
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1/2 pound, unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla
1 cup buttermilk
1/2 cup finely chopped walnuts
3 tablespoons dried currants
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
Coconut Frosting:
2 cups shredded unsweetened coconut
3 large egg whites, lightly beaten
2 1/4 cups confectioners' sugar
1/2 cup water
1/2 teaspoon cream of tartar
1 1/2 teaspoons pure vanilla
3/4 teaspoon finely grated lemon zest
Preheat oven to 350º. Butter and flour two 9-inch round cake pans. Sift cake flour with baking powder, baking soda and salt, beat butter with sugar at high speed until light and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition. Stir vanilla into buttermilk. Using spatula, stir dry ingredients into batter in 2 batches, alternating with buttermilk. Scrape half of batter into 1 of cake pans and smooth surface. Fold walnuts, currants, cinnamon, allspice and cloves into remaining half of cake batter. Scrape spice batter into second pan and smooth surface. Bake cakes in middle of oven for 35 minutes. Transfer cakes in their pans to wire racks and let cool for 15 minutes, then turn out onto racks and let cool completely. Leave oven on. Make coconut frosting: Spread the coconut on a large rimmed baking sheet and bake, stirring occasionally, until golden brown, about 8 minutes. Transfer to a plate and let cool. In saucepan, bring 1 inch of water to a simmer over moderate heat. In a medium stainless steel bowl, combine the egg whites with the confectioners' sugar, water and cream of tartar, beat at medium speed until blended. Set bowl over simmering water and beat at high speed until thick and fluffy, about 7 minutes. Remove bowl from the pan and beat vanilla and lemon zest into the frosting. Using a serrated knife, halve each cake layer horizontally. Set 1 plain cake layer on plate and spread with 1 cup of frosting. Sprinkle 1/2 cup of toasted coconut over the frosting, then spoon 1/2 cup of frosting around the edge and in the center of the cake. Top with a spice cake layer. Continue frosting and sprinkling the remaining cake layers, alternating plain and spice cakes. Spread the top of the cake with the remaining frosting and sprinkle with the remaining coconut. Cut into wedges and serve.
To make ahead .... the 2 uncut cake layers can be wrapped in plastic and stored overnight at room temperature. The frosted cake can be stored at room temperature for up to 4 hours
PAN DULCE
Yield: 12 rolls
3 to 3-1/2 cups flour
1 / 3 cup sugar
1 envelope (1/4 oz or 2 1/4 tsp) Rapid Rise Yeast
1 teaspoon salt
1 / 2 cup water
1 / 4 cup milk
1 / 4 cup butter or margarine
1 egg, large
Cocoa Topping:
1/2 cup butter or margarine
3/4 cup powdered sugar
3/4 cup flour
2 tablespoons cocoa powder
1 teaspoon cinnamon
1 teaspoon vanilla
Cocoa Topping:
In bowl, cut 1/2 cup butter or margarine into 3/4 cup powdered sugar and 3/4 cup flour until crumbly. Stir in 2 tablespoons cocoa powder, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Shape into a log. Cover; refrigerate until ready to use.
Dough:
In bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm. Gradually add to flour mixture. Beat 2 minutes scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into smooth balls. Place on greased baking sheet. Flatten each ball slightly. Divide Cocoa Topping into 12 equal portions; flatten each portion to 2-1/2-inch round. Place 1 round on each dough ball. With sharp knife, make cuts 1/4-inch deep, on rolls to resemble seashells. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375º for 20 minutes or until done.
QUICK START BREAKFAST
2 cups pineapple juice
2 bananas
2 cups vanilla yogurt
1 cup strawberries, hulled
1/4 cup wheat germIn a blender combine pineapple juice, bananas yogurt, strawberries, wheat germ and vanilla extract. Blend until smooth. Makes 4 servings
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