BLENDER CHEESECAKE ~ Roma
16 oz. cottage cheese
8 oz. cream cheese
8 oz. sour cream
1 cup sugar
1 Tblsp. lemon juice
1 tsp. vanilla
4 eggs
1/2 cup flour
Mix all ingredients in blender in order given starting with cottage cheese and ending with flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in cheese mix. Sprinkle with cinnamon and bake at 325 for 40 minutes. Cool and refrigerate. No crust but you wouldn't know it.
RANCHY NOODLES ~ Roma/Nina
16-oz. pkg egg noodles
8 oz. frozen spinach
8 oz. frozen peas
1 lb. bacon; cooked
2 medium tomatoes, diced
2 medium cucumbers, peeled and diced
1 bottle Ranch salad dressing
Boil egg noodles until al dente. As soon as noodles are cooked, add the spinach and peas to the water. Bring to a boil and cook until the spinach thaws. Drain and run cool water over the noodles and vegetables. Drain again and let sit until it is completely drained. In a large bowl, crumble crisply-cooked and cooled bacon into small pieces. Add the tomatoes and the cucumbers, then the noodle mixture. Mix well. Stir in about 3/4 of the bottle of Ranch dressing until you get desired consistency. Serve immediately or chill until ready to use.
CIDER APPLE CRISP ~ Roma
6 sm. apples
1 c. brown sugar
2 tbsp. apple cider
1 c. uncooked rolled oats
1 c. walnuts, chopped
Pare apples; cut into slices. Pour brown sugar and cider over sliced apples. Sprinkle rolled oats over top and fold in well. Put microwave oven on high for 5 minutes, then fold in walnuts and serve warm or chilled.
FROZEN FRUIT SALAD ~ Roma
2 bananas
1 (10 oz.) box frozen strawberries
1 (6 oz.) can orange juice, not diluted
1 can fruit cocktail
1 can mandarin oranges
1 (12 oz.) can 7-Up
Mix. Pour in 9 x 13 inch pan. Freeze overnight. Set out 30 minutes before serving.
ORANGE SHERBERT ~ Roma
6 cans of Fanta Orange Drink (do NOT substitute for Fanta)
1 sm. can crushed pineapple
1 can Eagle Brand condensed milk
Put all ingredients into ice cream freezer. Freeze until firm.
CREAM CHEESE FRUIT SALAD ~ Roma
1 (3 oz.) pkg. cream cheese (Fat Free)
1 (#2) can crushed pineapple, drained
1 pt. strawberries, drained
1 c. pecans (optional)
1/4 lb. miniature marshmallows,
1 c. mayonnaise (low fat
Mix all of the above ingredients together. Fold in Fat Free Cool Whip ( about one small container, or less) and add it to the above. Keep in refrigerator.
APRICOT-GLAZED SHRIMP
2 tsp cornstarch
1/2 cup chicken broth
3 T apricot preserves
1 T reduced-sodium soy sauce
1 tsp sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts
1 1/2 cups hot cooked rice
In a bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside.
In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice
ORANGE-PINEAPPLE SALAD - Roma26
1 envelope unflavored gelatin
1 cup cold water
6-oz. frozen orange (or tangerine) juice concentrate, (thawed)
1 pkg. (8-oz) cream cheese, softened
1 can (8-oz) crushed pineapple, drained very well
Sprinkle gelatin on cold water in small saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Remove from heat, stir in orange (or tangerine) juice concentrate. In mixer, beat cheese on medium speed until fluffy. Gradually beat in gelatin mixture on low speed until smooth. Refrigerate about 1-hour or until the consistency of unbeaten egg whites. Stir in well-drained pineapple. Put in a pretty glass bowl or 4-cup mold. Refrigerate a minimum of four hours before serving. It's pretty when garnished with watercress and kiwi fruit.
APPLE DUMPLING CAKE - Nina/Roma
Cake Ingredients:
1 can of apple pie filling
2 eggs
1 cup of oil
2 cups of sugar
1 cup of chopped nuts
2 cups of flour
1 tespoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of salt
1 teaspoon of vanilla
Icing Ingredients:
1 stick of butter
1 (3 oz) package of cream cheese
1/2 box confectioner's sugar
1 teaspoon of vanilla
Cake Directions:
Preheat oven to 350º. Mix thoroughly by hand all ingredients in the order given. The batter will seem runny. Bake in a 9 by 13 inch greased and floured pan for 40-50 minutes.
Icing directions: Beat ingredients together until fluffy. Ice cooled cake
SPAGHETTI SAUCE - Nina/Roma
2 large cans of chunky crushed tomatoes. (Furmano's or Tuterosa)
Jar(can) of the best quality tomato sauce. (large)
1 or 2 small cans of paste(depends how thick you like it)
A ton of garlic(if you like it)
1 med onion
salt-pepper-oregano-basil (to taste)
Brown garlic, onions and all seasoning in some olive oil...(not too much) Add to the tomatoes, sauce & paste. Let simmer for about 2 hours, NOT more. You can add sausage and meat balls.
Here's a quick way I do my meatballs: I fix them (whatever way you like). Spray tin foil, put it on cookie sheet, lay out meat balls then put into 350° oven, let cook till they are good and brown, THEN add to sauce. You can do same thing with sausage. NO SUGAR in sauce, LOL...This is my own recipe.
EASY ANGEL FOOD - Roma26
1 pkg of "Smart One's" or "Smart Size" Angel Food mix ( come in a plastic bag type of pkg)
1 8 oz. can of Pineapple, do NOT drain
Put Angel Food mix in bowl, add pineapple, juice and all. Mix or beat. Follow baking instructions on pkg. You can add Cool Whip later, OR whatever you choose. Low in fat and calories! Eat em' up!
In place of pineapple, substitue 1 can peaches or 1 can mandarin oranges
LIVERWURST PATE - Roma26
1 lb. liverwurst
1 clove garlic, crushed
1/2 teaspoon basil
1/4 cup minced onions
Mash liverwurst, then thoroughly mix in garlic, basil, and onion. Mound into shape. Cover and Chill! Serve with crackers of your choice.
