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Peach Pie (Sugar Free)
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons Sweet 'N Low®, divided
2/3 cup margarine
4-5 tablespoons cold water
4 1/2 cups fresh, frozen or canned sliced peaches in juice, drained
and divided
1 cup plain low-fat yogurt
1/4 cup sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 ground ginger
1/8 teaspoon ground nutmeg
1 egg white, beaten
In bowl, mix 2 cups flour and 1/4 teaspoon Sweet 'N Low. With pastry
blender, cut margarine into flour mixture. Gradually add water; mix
well. On floured surface, roll three-quarters of dough and line 9-inch
pie plate. Roll remaining dough into 11-inch circle; cut into six
1/2-inch strips of equal width. In food processor or blender, puree 1
cup peaches. In bowl, mix remaining flour and Sweet 'N Low , pureed
peaches, yogurt, sugar, tapioca, cinnamon, ginger and nutmeg; set aside
about 10 minutes. Preheat oven to 425°F. Fold remaining peaches into
yogurt mixture; spoon to piecrust. Place pastry strips across pie;
twist and fasten edges to piecrust. Seal; flute edges. Brush egg white
over pastry. Bake 35-40 minutes.
Calories per serving: 245
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Rock Candy
Ingredients
2 1/2 cups sugar
1 cup water
Method:
Punch holes at the top of a thin 8 inch square pan and lace about 7
strings from one side to the other side. Place the laced pan in a pan
deep enough to catch any leaking syrup. Dissolve sugar in water and
cook without stirring to about hard ball stage (247°F - 252° F).
Pour syrup into laced pan. It should reach a level about 3/4 inches
above the strings. Cover the surface with a piece of foil. Watch and
wait. The syrup sometimes takes a week to crystallize. Lift out the
laced pan. Cut the strings and dislodge the rock candy. Rinse quickly
in cold water put on racks in a very low oven to dry.
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Chocolate Cherry Fruitcake
2 nine-inch loaves
1 1/2 cups dried cherries (or cranberries)
1 1/2 cups red candied cherries (or other dried fruit)
1/4 cup + 6 tablespoons rum or brandy
1 1/2 cups unsalted butter
2 cups sugar
5 large eggs, at room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups buttermilk or plain yogurt (regular or low fat)
1 cup (6 ounces) chocolate chips
2 cups walnuts or pecans, toasted and coarsely chopped
Butter and flour two 9" x 5" loaf pans.
1. In a medium sized mixing bowl, mix together the dried cherries,
candied cherries and 1/4 cup of the rum or brandy. Set aside for 1
hour.
2. Adjust the oven rack to the center of the oven and preheat to 350
degrees. Either by hand, or with an electric mixer, cream together
the butter and sugar for 3 minutes, until light and fluffy. Add the
eggs, one at a time, until completely incorporated (if using an electric
mixer, stop and scrape the bowl once or twice).
3. In a separate bowl, sift together the flour, cocoa, baking soda
and salt. Add one-third of the dry ingredients to the creamed butter
mixture, beat briefly, then add the buttermilk or yogurt, then the
remaining flour. Mix just until smooth.
4.Stir in the cherries (and any unabsorbed liquor) and the nuts.
5. Pour the batter in to pans and bake for 65-70 minutes, until a
toothpick inserted into the center comes out clean.
6. While the cakes are warm, pour 3 tablespoons of rum or brandy over
each cake. Let cool in the pans for 15 minutes, then turn out on a
wire rack.
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Migas
4 Tablespoons butter
3 large bell peppers, chopped
3 large onions, chopped
3 large tomatoes, chopped
3 garlic cloves, minced
1 pound bulk pork sausage, crumbled, fried and drained
12 eggs
1/2 cup milk
1-1/2 cups grated Cheddar cheese
1/2 to 1 teaspoon cumin
Salt to taste
Pepper to taste
Sauté vegetables and garlic in butter. Cook until most of liquid has been reduced. Remove half of vegetable mixture from skillet and reserve to pass as a sauce. Beat eggs, milk, cheese, cumin, salt and pepper together. Add egg mixture and cooked sausage to skillet and scramble until eggs are cooked to taste. Serve immediately and pass vegetable sauce to top the eggs.
SERVINGS: 12
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Gourmet Galley: 'Smothered' okra simple when baked in casserole
[size=1]By CORINNE COOK [email protected] Advocate Food writer
This is a good recipe for those of you who like smothered okra. You don't have to stand over the stove and stir this recipe. It's simply layers of okra, tomatoes, onion, bell pepper and seasoning baked in the oven. Bacon is placed on top of the casserole.
The recipe is from "The Shadows-On-The-Teche Cookbook," published by The Shadows Service League of New Iberia.
Okra-bacon casserole
1 1/2 lbs. small young fresh okra
3 fresh tomatoes, chopped
1 medium onion, chopped
1/2 bell pepper, chopped
4 or 5 strips of bacon
Salt and pepper, to taste
Tabasco pepper sauce, to taste
Slice okra into thin rounds. Grease a 2 1/2-quart casserole. Layer half of the okra, tomatoes, onion and bell pepper in casserole. Season with salt, pepper and Tabasco pepper sauce to taste. Repeat with remaining layer of okra, tomatoes, onion, bell pepper and seasoning. Cut bacon slices in half and place over top of casserole, overlapping if necessary. Bake in 350-degree oven for 1 1/2 hours.
Serves 6 to 8.
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Okra can be eaten besides breaded and fried? :D :D :D
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Black-Eyed Pea Dip
1 - 15 oz. can black-eyed peas, drained and rinsed
2 cloves garlic, minced
1/4 cup green onions, chopped
1/8 cup butter, melted
1 jalapeno pepper, seeded and sliced
2 Tbsp. fresh parsley
1 Tbsp. fresh lime juice
Salt and pepper to taste
1/4 cup cheddar cheese, grated
1/4 cup Monterey Jack cheese, grated
Combine black-eyed peas and the next 7 ingredients together in a blender or food processor and blend until smooth. Place mixture in saucepan and add cheeses. Stir over medium heat until cheese melts. Serve with tortilla chips, crackers or crusty bread slices.
Radicchio, Fennel and Orange Salad
2 heads Radicchio
2 large fennel bulbs, peeled, cored and sliced
3 naval oranges. peeled and sectioned
1/4 cup shallots, finely chopped
1/4 cup extra virgin olive oil
2 Tbsp. Balsamic vinegar
1 tsp. fresh basil, chopped
Salt and pepper to taste
Combine the radicchio, sliced fennel, naval oranges and shallots together in a large bowl. Combine Olive oil, Balsamic vinegar, basil and salt and pepper in a cruet and shake well. Pour dressing over salad and toss just before serving.
Linguini with Clam Sauce
4 - 6 oz. cans minced clams
4 cloves garlic, minced
1/4 cup butter
2 Tbsp. lemon juice
1/4 cup fresh parsley, chopped
1/4 cup dry white wine
1 cup light cream
1 Tbsp. cornstarch
Salt and pepper to taste
Parmesan cheese, freshly grated
1 pound linguini
Place clams and the next 5 ingredients in a large saucepan; simmer over low heat for 15 - 20 minutes. Combine cornstarch and cream and add to clam mixture. Add salt and pepper to taste and stir until mixture thickens. Cook the linguini until "al dente" and pour clam sauce over the pasta. Sprinkle with Parmesan cheese before serving.
Blueberry Pineapple Dessert
1 - 9 inch graham cracker pie crust
1 - 15 oz. can blueberries, drained, reserve liquid
1 - 8 oz. can crushed pineapple, drained, reserve liquid
1/2 cup sugar
8 oz. cream cheese, softened
1 tsp. vanilla
1/2 tsp. cinnamon
1 Tbsp. butter, melted
2 Tbsp. cornstarch
1 Tbsp. lemon juice
Pinch of salt
Combine cream cheese, 1/4 cup sugar, vanilla, cinnamon, pineapple and butter together. Spread this mixture at the bottom of the pie shell and chill. Combine 1/4 cup sugar, cornstarch, salt and the reserved liquids from the blueberries and the crushed pineapple and mix well. Place in a saucepan and cook until mixture starts to thicken. Add blueberries and lemon juice. Remove from heat and allow to cool. Spread this mixture over the cream cheese mixture and chill for several hours before serving. Serve with vanilla ice cream or whipped topping.
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Zucchini Soup
4 cups diced zucchini
1 onion, chopped
3 cups boiling water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon celery salt
3 chicken bouillon cubes
dash pepper
Cook all until zucchini is tender. COOL! Pour into blender and blend until smooth. Heat and serve.
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Hey, I made that garden beef and rice stuff tonight. I used fresh tomatoes, added a couple shakes of chili powder and a shake of cayenne pepper. It was good! And even Stubby liked it! Except I have 2/3 of it leftover. Think I can freeze some of it? If Sarah comes by, I can give her some, but otherwise, we'll be eating it for 2 more meals!
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Oven-fried green tomatoes
1/2 cup yellow cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
1 egg
1 tbl. water
3 medium-size green tomatoes, cut into 1/4-inch thick slices
Vegetable cooking spray or melted butter
Preheat oven to 450 degrees. Combine cornmeal, salt and pepper in bowl. Set aside. Beat egg and water together. Set aside.
Dip tomato slices first in egg mixture. Dredge in cornmeal mixture to coat. Lightly spray a 10x15-inch baking pan with vegetable spray or spread lightly with melted butter. Use only enough butter to keep tomatoes from sticking. Place tomatoes in single layer in pan. Bake 30-40 minutes, or until golden brown. Turn halfway during cooking.
Note: Slices of zucchini and yellow squash can be prepared the same way.
Serves 6.
Maque choux
18 to 20 ears fresh sweet corn
1 large onion, chopped
1 large bell pepper, chopped
2 peeled, chopped tomatoes
2 tsps. sugar
1 1/2 tsps. salt
1 tsp. black pepper
1/2 tsp. red pepper
1/4 cup butter
1/4 cup vegetable oil
Clean corn thoroughly and rinse well under cold water. Dry with clean towel.
Using a sharp knife, shave kernels, lengthwise, down the ear of corn. Do not cut too deeply into the kernel. Using the knife blade, scrape the cob to extract the milk from the cob. In large bowl, mix corn, corn milk, onion, bell pepper, tomatoes, sugar, salt, black pepper and red pepper together. In large pot or Dutch oven, heat butter and oil until hot. Add corn mixture, stir to coat, then lower heat. Cover, stirring frequently to prevent sticking, and cook for about 25 minutes or until corn is tender. If mixture becomes too dry, add a little milk or water and butter. Taste for seasoning.
Serves 10.
Tomato, Zucchini and Eggplant Stacks
Olive oil cooking spray
1 small eggplant, about 3/4 lb.
3 tbls. grated Parmesan or Romano cheese, divided (more if you prefer)
1 medium zucchini
Freshly ground black pepper
3 medium-size plum tomatoes
Preheat oven to 375 degrees. Spray olive oil cooking spray on baking sheet. Slice off top of eggplant. Peel if desired. Cut eggplant lengthwise (from top to bottom) into 1/4-inch slices. Discard the two outer slices. Coat four of the largest slices with cooking spray, or a light brushing of olive oil, and place on prepared baking sheet. Sprinkle with 1 tablespoon cheese (or a little more if you prefer). Reserve any remaining eggplant for another use. Slice zucchini lengthwise into four thin slices. Spray each slice on both sides with oil and arrange on top of eggplant. Sprinkle with one tablespoon cheese and sprinkling of black pepper. Cut each tomato into 4 slices. Arrange 3 slices, cut side up, on top of zucchini slices. Sprinkle with remaining cheese and pepper. If desired, you can add a few drops of olive oil over the tops. Bake vegetable stacks until eggplant is tender, about 20 minutes. Serve warm or at room temperature.
Note: Stacks will keep for 2 days tightly covered in the refrigerator. To serve chilled stacks at room temperature, first gently heat in a microwave in order to revive the flavors and then allow them to cool.
Makes 4 servings.
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Okra and tomatoes
2 tbls. butter
1/2 cup chopped sweet onion, such as Vidalia, Texas 1015, OSO or other variety (If you can't find a sweet onion, use a mild yellow onion and add 1/2 tsp. sugar to the chopped onion before sautéing)
2 large tomatoes, chopped
4 cups sliced tender okra pods
1/2 tsp. salt
1/2 tsp. black pepper
Melt butter in a large stewing pot on medium-high heat. Dump the chopped onion, tomatoes (with their juice and seeds) and okra into the pot and start cooking. Stir occasionally to prevent sticking and scorching and, if necessary, reduce heat to a slow simmer. Season with healthy pinch of salt and liberal grinding of black pepper. (I offered approximate amounts for my taste. Use more if you prefer. This is definitely a season-to-taste dish.) Stir well and let the mixture simmer uncovered until thick, about 1 hour. Check the pot and stir occasionally to be sure that the vegetables have not become too dry and begun to stick. Just before serving, taste and correct the seasonings.
Serves 6.
[size]Note: This recipe can be scaled up or down. Don't worry about having precise amounts of tomatoes or onions. Those ingredients add texture, color and sweetness to the okra. In preparing the okra, all I did was wash and slice it crosswise into small, about 1/4-inch thick, wheels.[/size]
Stuffed onions
4 to 6 large onions, peeled
2 cups chopped ham
2 cups frozen, chopped broccoli, partially thawed
1 cup Italian bread crumbs
1/4 cup chopped bell pepper
1/4 cup butter, cut into chunks
1 tsp. cayenne pepper, or to taste
1/2 cup water
Peel onions and hollow out hole in center for the stuffing. Do not make hole completely through the onion. Leave about a 1/2 inch shell at the base of the onion. Mix together ham, broccoli, bread crumbs and bell pepper. Stuff into onion and top with a chunk of butter. Sprinkle with cayenne pepper. Place onions in slow cooker. Pour 1/2 cup of water around onions, but not over them. Cook on Low for 6 to 8 hours.
Serves 4.
Stuffed celery
1 (8-oz.) block medium Cheddar cheese
1 small sweet yellow onion (tennis ball size)
1 (4-oz.) jar chopped pimento, drained
1/4 cup mayonnaise
2 bunches celery
Finely grate cheese by hand. Cut onion in wedges and grate on finest grate pattern over the bowl of cheese so that the juice and onion go into the cheese. Drain the pimento well and add to cheese and onion mixture.
Add mayonnaise, beginning with small amount and keep adding until it reaches the desired consistency which should be stiff.
Place cheese mixture in cookie press using the large star pattern and fill the ribs of celery. Chill and cut into 2-inch pieces to serve. If you don't have a cookie press, you can cut the celery into pieces and stuff with a small spreader. Store in a covered container. Chill in single layers to protect the filled shape.
Makes 100 to 144 pieces.
Eggplant creole
The Creole sauce makes use of the flavors of fresh veggies and herbs that are common in south Louisiana.
3 lbs. Roma tomatoes, blanched, peeled, diced
1 tbl. olive oil
1 medium onion, sliced into thin strips
1 large bell pepper, slilced into thin strips
2 stalks celery, cut crosswise into thin pieces
4 cloves garlic, minced
2 bay leaves
3 cups steamed eggplant
3 tsps. chopped fresh thyme
1 cup vegetable stock
Salt and red pepper, to taste
1/2 cup chopped fresh parsley
2 tsps. gumbo filé
3 cups cooked rice
To peel the tomatoes, heat six quarts of water to boiling, remove the stem end and dunk the tomatoes in the boiling water for about 3 minutes. Remove and drain the tomatoes in a colander. When cool enough to handle, slide the skins off. Dice the tomatoes into 1/2-inch pieces, making sure to save the juice. Set the tomatoes aside with the juice. Heat a large iron pot or soup pot over medium heat, add oil to lightly coat the bottom, then sauté the onion, pepper, celery, garlic and bay leaves for about 6 minutes, until tender but still firm.
Add the eggplant and the rest of the ingredients, except the filé and cooked rice. Cover the pot, reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally. Sprinkle in the filé, remove from heat and serve over rice as a stew or hearty soup.
Serves 4 to 6.
Tomatoes rockefeller
6 tomatoes, cut in half
1 (10-oz.) box frozen chopped spinach, cooked, drained well
2/3 cup seasoned bread crumbs
1/4 cup chopped green onion
1 egg, slightly beaten
4 tbls. cooked, crumbled bacon
1/4 cup grated Parmesan cheese
1/2 cup butter, melted
1/4 tsp. garlic powder
1/2 tsp. salt
3 drops hot sauce (optional)
1 tsp. lemon juice (optional)
Arrange tomato halves on a jellyroll pan that has been sprayed with nonstick vegetable spray. Combine remaining ingredients and stir well. Mound mixture on top of tomatoes. Bake in a preheated 350-degree oven for 30 to 45 minutes.
Serves 12.
