PINEAPPLE FILLED CROISSANT COOKIES~Mary/marmac34
2 1/2 c flour
1 c oleo
2 egg yolks
1/4 c water
pineapple jam
Mix eggs & oleo together, add flour, will be like pie crust, mix with water. Make 24 balls. Pat down in circles, put 1/2 tsp pineapple jam on top. Fold cirles in half, pinch edges. Bake 350 20-25 min. Roll in confectioners sugar or frost.
PINEAPPLE COOKIES~Mary/marmac34
3 eggs, beat well
1 c shortening
3/4 c sugar
1 can DRAINED crushed pineapple
3 c flour
4 tsp baking powder
OPTIONAL:
I add 1 tsp pineapple flavoring
Mix eggs, shortening, sugar together, then add remaining ingredients. Chill overnight. Drop by teaspoons. Bake 350 5-8 min.
Drizzle frosting on top.
TURKEY & SWEET POTATO CHOWDER ~ Mary/marmac34
1 large potato, peeled if desired and chopped (about 1-1/2 cups)
1 14-ounce can reduced-sodium chicken broth
2 small ears frozen corn-on-the-cob, thawed, or 1 cup loose-pack frozen whole kernel corn
12 ounces cooked turkey breast, cut into 1/2-inch cubes (about 2-1/4 cups)
1-1/2 cups fat-free milk
1 large sweet potato, peeled and cut into 3/4-inch cubes (about 1-1/2 cups)
1/8 to 1/4 teaspoon ground black pepper
1/4 cup coarsely snipped fresh flat-leaf parsley
In a 3-quart saucepan, combine chopped potato and broth. Bring to boiling; reduce heat. Simmer, uncovered, about 12 minutes or until potato is tender, stirring occasionally. Remove from heat. Do not drain. Using a potato masher, mash potato until mixture is thickened and nearly smooth.
If using corn-on-the-cob, cut the kernels from one of the ears of corn. Carefully cut the second ear of corn crosswise into 1/2-inch-thick slices.
Stir corn, turkey, milk, sweet potato, and pepper into potato mixture in saucepan. Bring to boiling; reduce heat. Cover and cook for 12 to 15 minutes or until the sweet potato is tender.
To serve, ladle chowder into bowls. Sprinkle with parsley. Makes 5 (1-1/3-cup) servings
OPTIONAL
You can add baby carrots, onions, & celery, also.
BLACKBERRY BREAKFAST COBBLER~Marmac/Mary
1 T. cornstarch
15-oz. can blackberries, drained and juice reserved
1 t. lemon juice
8-oz. tube refrigerated cinnamon rolls
GARNISH: frozen whipped topping, thawed
In a mixing bowl, dissolve cornstarch in reserved juice; add berries
and lemon juice. Mix well; spoon into a greased 8"x8" baking pan. Set aside. Separate cinnamon rolls; arrange over blackberry mixture. Bake at 400 degrees for 15 to 20 minutes, until golden and sauce is bubbly. Garnish with a dollop of whipped topping.
ANGEL FOOD CAKE W/LEMON CREAM & BERRIES~Mary/marmac34
3 6-ounce cartons lemon yogurt
1 4-serving-size package instant vanilla pudding mix
1 8-ounce container frozen light whipped dessert topping, thawed
Fresh blueberries
1 8- to 9-inch purchased angel food cake, cubed
Fresh mint sprigs (optional)
In medium bowl, whisk together yogurt and one-fourth of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, whisking until smooth after each addition. Fold in whipped topping, half at a time. Serve lemon cream and berries over cubed cake. If desired, garnish with mint sprigs. Makes 16 servings.
TIP:
Any leftover lemon cream can be stored in the refrigerator for up to four days.
POLYNESIAN BEEF~Mary/marmac34
I used LOW sodium when available
2 1/2 lb steak, cut in pcs
1 1/2 tsp garlic powder
1 tsp paprika
4 T cooking oil
1 14 oz can chunk pineapple, drain, reserve juice
1 10 oz can beef broth
1/4 c wine vinegar
1/2 c sliced celery
1/2 c sliced green or red peppers
1 c sliced onions
2 lg. tomatoes, wedged ~ optional
1 T soy sauce
3 T brown sugar
1 T cornstarch
1/2 c water
Mix meat, garlic salt, paprika, brown in oil.
Drain pineapple, add juice to meat mix, add beef
broth & 2 T vinegar, cover, simmer til tender,
about 1 1/2 hrs. Add celery, peppers, cover, cook
5 min, add onion, cook til vegetables are barely
tender, add tomatoes & pineapple. Blend soy,
brown sugar, cornstarch, water, and remainin
vinegar. Add to sauce around meat & pineapple,
stir gently, simmer til clear & thickened.
I served with rice.
TOMATO SOUP SPICE CAKE~Mary/marmac34
2 cups flour ( or 2 1/4 cups cake flour)
1 1/3 c. sugar
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
l can tomato soup
1/2 cup shortening
2 large eggs
1/4 cup cold water
.
Preheat oven to 350 degrees. Grease and flour two round 8 or 9 inch or a 13 x 9 inch pan.
Measure dry ingredients into a large bowl. Add soup and shortening. Beat at low to
medium speed for 2 minutes, scraping sides and bottom of bowl often. Add eggs and water.
Beat 2 more minutes, scraping bowl frequently. Pour into pan and bake for 35 to 40 minutes.
(I used a 9 x 13 and only had to bake it 30 minutes, so I'd set the timer for 30 minutes and go from there).
Let stand 10 minutes, remove from pans and cool.
CREAM CHEESE FROSTING
1/2 cup butter or margarine, softened
1 tsp vanilla
8 ozs creem cheese, softened
2 cups powdered sugar or more to your preference in consistency.
Cream butter, vanilla and cream cheese. Gradually add powdered sugar until well-blended.
Spread on cooled cake
MARY'S PINEAPPLE FLUFF PIE
2 small boxes instant vanilla pudding
1 reg size can crushed pineapple
8 oz. cream cheese (softened)
1 graham cracker pie crust
Mix the pudding, cream cheese and pineapple (including the juice)
Pour into pie crust and refridgerate a couple of hours.
VARIATION
It would be good with Coconut pudding also.
best part is only 1 bowl
GRAPE NUT PUDDING~Mary
1-1/2 tbsp Quick Cooking Tapioca
3/4 c Raisins
1 c Boiling Water
1/4 c Grape-Nuts
1/4 c Brown Sugar
1/2 tsp Vanilla Extract
In a heavy saucepan, stir together tapioca, boiling water, brown sugar, raisins and Grape-Nuts. Let stand for 5 minutes. Over high heat, bring the tapioca mixture to the boil Stir well to prevent sticking. Boil for 1 minute.
Remove the saucepan from the heat and stir in vanilla. Serve hot with cream.
PUFF PUDDING
It's a lovely dessert with a cake like top layer and a creamy, lemony custard below.
1/4 cup butter or margarine
1/2 cup sugar or honey
1 tsp. grated lemon rind
2 egg yolks
3 Tbs. lemon juice
2 Tbs. all-purpose flour
1/4 cup Post Grape-Nuts Brand Cereal
1 cup milk
2 egg whites, stiffly beaten
Thoroughly cream butter with sugar and lemon rind. Add egg yolks; beat until light and fluffy. Blend in lemon juice, flour, cereal and milk. (Mixture will look curdled, but this will not affect finished product.) Fold in beaten egg whites. Pour into greased 1-quart baking dish; place the dish in pan of hot water. Bake at 325 degrees F. for 1 hour and 15 minutes or until top springs back when lightly touched. When done, pudding has a cake like layer on top with custard below. Serve warm or cold with cream or prepared whipped topping, if desired. Makes 4 to 6 servings. Note: For individual puddings, pour mixture into five 5-ounce or four 6-ounce custard or soufflé cups. Bake for about 40 minutes.
BOSTON BAKED BEANS~Mary
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1/4 cup brown sugar
OPTIONAL: you can add 1 T Worchester Sauce
Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
Preheat oven to 325 degrees F (165 degrees C).
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, pepper, dry mustard, ketchup and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
