Recipezaar: Midwestern U.S.,Diabetic recipes

Celery Root (Celeriac) Ring

Thu, 10 May 2007 14:57:55 -0400

A beautiful presentation when filled with steamed or creamed vegetables or fish. A delicious side from the Wisconsin Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Sauerkraut Viennese

Thu, 10 May 2007 15:10:48 -0400

A delicious, economical dish from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Pickled Beets

Thu, 10 May 2007 15:11:05 -0400

Not overly sweet. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Cottage Cheese Salad

Thu, 10 May 2007 22:20:23 -0400

Delicious and richly creamy. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Jellied Chicken Bouillon

Sun, 13 May 2007 17:38:26 -0400

A terrific, refreshing starter for a hot-climate meal. From the Wisconsin Dutch chapter of the Untied States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Granny's Bran Biscuits

Wed, 23 May 2007 09:30:56 -0400

Excellent when served hot with butter. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Land and Sea Salad

Wed, 23 May 2007 09:31:26 -0400

An easy, main dish salad -- posted by Molly53

Country Coleslaw

Wed, 23 May 2007 20:48:17 -0400

Very simple and something the grandparents might have enjoyed. Add shredded carrots for color or onions for additional crunch, if desired or recipe #218747 instead of cream dressing. Chilling time not included in preparation time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Macedoine Salad

Wed, 23 May 2007 20:49:00 -0400

A good portion of your five-a-day! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Chicken Salad Stuffed Tomatoes

Wed, 23 May 2007 21:08:11 -0400

As pretty as a flower on the plate, this delicious recipe hails from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Variations: substitute crab, meat, tuna or salmon for chicken. -- posted by Molly53

Pot Roast by Diner

Tue, 29 May 2007 16:53:54 -0400

This is such an easy recipe, but such comfort food. This is my mom's way to make this dish. A complete meal in one pan, except that I add corn as a side dish. The gravy makes this meal complete. -- posted by diner524

Grilled Venison Steak

Fri, 01 Jun 2007 14:52:05 -0400

For all the hunters. If the venison is very gamy, marinate up to two days in the refrigerator. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Total marinating time not included in preparation time. -- posted by Molly53

Braised Short Ribs of Beef

Wed, 06 Jun 2007 23:11:02 -0400

Long, slow cooking makes for a luscious and tender meat. If you're a fan of baked onions, add a couple of whole peeled onions to the pan and bake. A delicious comfort food from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Black Bass With Mushrooms

Mon, 11 Jun 2007 13:17:21 -0400

Simple, quick and delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Roode Kool - Red Cabbage

Thu, 21 Jun 2007 20:23:38 -0400

This recipe was listed as a salad in the cookbook, but it seems to really be more of a side dish. If you have some leftover cooked potatoes, feel free to cube them up and add to the melange. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oester Salade - Oyster Salad

Thu, 21 Jun 2007 20:24:05 -0400

An elegant seafood salad for a fine repast. Chilling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Wortel Salade - Carrot Salad

Mon, 25 Jun 2007 23:38:05 -0400

A nice change of pace from the average carrot salad. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Appel Salade - Apple Salad

Tue, 26 Jun 2007 21:10:06 -0400

Not your everyday apple salad. From the Michigan Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Aardappel Salade - Potato Salad

Tue, 26 Jun 2007 21:10:03 -0400

A perfect ending to those leftover boiled potatoes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Patrijzen - Roast Partridge

Wed, 27 Jun 2007 19:44:44 -0400

This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Wilde Gans - Wild Goose

Wed, 27 Jun 2007 19:45:18 -0400

For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Eend - Duck

Thu, 28 Jun 2007 21:59:22 -0400

This recipe would be good with any game meat, such as rabbit, prairie chicken or pheasant. Allow 1 to 1 1/2 pounds per person. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Zuurkool Met Spek - Sauerkraut and Pork Hocks

Sun, 01 Jul 2007 22:42:05 -0400

Hollanders like plain, substantial food and lots of it. Long, slow cooking yields an extraordinarily tender meat. This method also works well for spareribs. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Oesters - Oysters

Mon, 02 Jul 2007 21:58:18 -0400

Simple and easy...the best! From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Reduced-Fat Impossibly Easy Vegetable Pie

Mon, 06 Aug 2007 23:19:49 -0400

I took Bisquick's Impossibly Easy Vegetable Pie and bulked it up with extra veggies and lowered the fat by substituting fat-free milk and cheese and self-rising flour for the Bisquick. It is a completely delicious and low-cal vegetarian dish that would work for a savory breakfast, a brunch, lunch and I've even served it for dinner. You can substitute cauliflower for the broccoli or try half of each. I just love the broccoli too much to try anything else! -- posted by Vraklis

Spaghetti Sauce (Ground Turkey)

Tue, 14 Aug 2007 15:59:07 -0400

This is a simple spagetti sauce made with ground turkey (low fat and delicious)it makes alot and we always freeze the left overs -- posted by adam k.

Pumpkin Soup

Tue, 20 Nov 2007 17:49:35 -0500

Warming from the inside. Personal recipe. I do not recommend canned pumpkin, it doesn't come out near the same. -- posted by Eric Frankel

Grilled Ham Steak

Tue, 27 Nov 2007 15:45:39 -0500

This is easy, tasty, and can be made with sugar free preserves. My DH and I love cinnamon so this glaze fits the bill. If you cannot buy a large ham steak, the thin ones work almost as well. Or you might buy a half ham and slice it into steaks at home. I have also just fried the steak on the stove, and then added the glaze to it. -- posted by WiGal

Spiced Carrot Strips

Thu, 27 Dec 2007 02:27:33 -0500

Easy,simple and unique with the cinnamon. The author of You On A Diet recommends cinnamon to curb your appetite, I find that interesting. -- posted by WiGal

Pork Steaks Ala Hottiecj

Mon, 07 Jan 2008 22:50:53 -0500

These really could not be easier and taste out-of-this-world! More of a method than a recipe. I make these all the time and hubby and sons beg for them. Nothing makes them sadder than waiting for the pork steaks to go on sale! LOL! Be sure to use pork steaks and not pork chops. Chops will come out really tough and dry this way. -- posted by hottiecj

Tennessee Caviar from Tennessee

Tue, 29 Jan 2008 19:06:49 -0500

This all-fresh vegetable appetizer is robust and filling enough to enjoy as a meal. It came out of a local cookbook from a small town in Tennessee. -- posted by David Vaughan

Amazingly Juicy and Flavorful Roasted Chicken

Fri, 01 Feb 2008 02:00:50 -0500

This is the juciest, best flavored roasted chicken I have ever made, or ever eaten! I have been experiementing, and It has turned out with the exact same wonderful results 3 times in a row now.. so I'm confident that anyone can make this with the same results. Never again will I purchase a pre-cooked rotisserie chicken! It's so easy too! -- posted by Not-2-Sweet

5 Ingredient Chili

Sat, 09 Feb 2008 01:19:03 -0500

Enchilada sauce has all the ingredients for chili in it, except two, meat and cumin. Good restaurants use Tri-Tip for a great chili. -- posted by BigBrownDad

Sugar-Free Oatmeal Cookies

Wed, 12 Mar 2008 01:33:16 -0400

Fast easy oatmeal cookies for the dieter or diabetic in the family. You can add raisins or craisins. This recipe came from a friend and then I changed it to add the splenda instead of sugar. For the oatmeal, I personally used the 3-minute type. I like the cookies because I love cookies and since I am now diabetic I can't have any so of course I think these are great! -- posted by Chef #787971

Easy Crock Pot Italian Turkey Breast - OAMC

Tue, 25 Mar 2008 00:30:09 -0400

Easy crock pot recipe that requires a bit of prep but turns out delicious! I created this as an alternative to similar recipes that call for a bottle of Italian dressing, because I prefer to control the ingredients in my recipes. (Does anyone really want to ingest xanthan gum?) Shred the leftovers and use them in all manner of Italian and Mexican dishes! Notes: This recipe requires a large crock pot (I use a 6-qt one). Can be cooked from frozen but doesn't absorb the Italian seasoning as well (because seasonings must be sprinkled atop the skin), and may be difficult to get the lid on the crock pot tightly. -- posted by Elizabeth

Parmesan-Crusted Chicken Cutlets

Mon, 12 May 2008 01:38:50 -0400

We love chicken parmesan and are always searching for a new or different version of preparing. I watched America's Test Kitchen and thought WOW - have to try this and soon! Note: The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch. -- posted by CindiJ

Mock-Tato Salad (Healthy and It Tastes Great!)

Wed, 14 May 2008 18:37:56 -0400

Suitable for low carb, diabetic and even everybody else (who will be surprised how delicious this is!) -- posted by Sue L

Brined Mesquite Grilled Turkey Breast

Sun, 18 May 2008 01:20:09 -0400

Turkey is very tasty done on the grill. -- posted by Sue L

Cranberry Muffins

Sun, 18 May 2008 01:46:29 -0400

These are surprisingly good! Low carb. -- posted by Sue L

Polish Smoked Meatballs With Savory Kraut

Sun, 18 May 2008 01:51:34 -0400

It is important to use fresh sausage in this and not the presmoked type. Otherwise you will never shape it into meatballs. -- posted by Sue L

Rhu-Berry Compote

Sun, 18 May 2008 01:54:12 -0400

Serve this delectable fruity sauce over sugar free ice cream. -- posted by Sue L

Grilled Balsamic Vegetables

Sun, 18 May 2008 02:39:43 -0400

You can substitute other vegetables for some or all of the vegetables in this (using mushrooms is an example). The technique stays the same. -- posted by Sue L

Artichoke and Bean Salad

Sun, 18 May 2008 02:56:53 -0400

A variant of 3 bean salad, this one also low sugar/diabetic/lowcarb. -- posted by Sue L

Best Barbecued Baby Back Ribs

Sun, 25 May 2008 02:52:32 -0400

I suppose you thought eating low carb meant giving up your favorite baby backs. Well, think again! -- posted by Sue L

Now That's What I'm Talkin' About! Baked Beans

Thu, 29 May 2008 01:51:37 -0400

The sauerkraut may come as a surprise, but being of part German heritage with ancestry going back into Kentucky, everyone who can identify with that will taste these and say "That's what I'm talkin' about!" I have adapted the recipe for low carb/diabetic (part of my ancestry as well), but feel free to use regular versions of ketchup, molasses/honey, or brown sugar. I bought my sugar-free molasses syrup online (naturesflavors.com) I don't know where I'd be without it! -- posted by Sue L

Quick and Tangy Chinese Barbecue Sauce

Wed, 04 Jun 2008 20:05:03 -0400

I made this up on the fly when I discovered I needed some Chinese barbecue sauce to go with some Chinese ribs I was making for ZWT4. -- posted by Sue L

Strawberry Oatmeal Pancakes

Fri, 06 Jun 2008 20:46:13 -0400

Adapted from a recipe in Healthy Living magazine. -- posted by Sue L

Low-Sugar Apricot Barbecue Sauce

Sat, 14 Jun 2008 20:06:29 -0400

I love the flavor the apricot adds to the sauce. -- posted by Sue L

Healthy Sloppy Joes

Fri, 20 Jun 2008 00:11:25 -0400

Lower sugar and carbs. -- posted by Sue L

No Sugar Added -- Sweetened Condensed Milk

Thu, 17 Jul 2008 01:06:43 -0400

I put this together after trying some other recipes for home made sweetened condensed milk that I didn't care for. I know the ingredients make this look like a LOT, but it is weird how it condenses together to seem like much less. This amount should replace 14 ounces (1 can) of sweetened condensed milk. This does use half and half and I would have preferred to use heavy cream if I had it (with less corn starch). If you like to try milk, you can, but I can't guarantee the results. -- posted by Sue L

Low Sugar Coconut-Almond Pie Crust or Cheesecake Crust

Thu, 17 Jul 2008 01:21:49 -0400

I put this together so my husband could make his favorite key lime pie but still be a "little" healthy. We enjoy collaborating on recipes! He is quite the cook in his own right. Almond meal is finely ground. You can make your own by pulsing in a food processor but be careful not to make almond butter out of it, which can happen if it is processed for too long. Same with the coconut, although I buy mine ready made. Just make sure it is unsweetened coconut or the recipe will be off. Pulse it in the food processor until it is like tiny crumbs. For unsweetened coconut you can also try making that from a fresh coconut if you can't find unsweetened coconut at the market. Enjoy! -- posted by Sue L

Two Tomato Gratin

Fri, 18 Jul 2008 01:22:24 -0400

I really enjoyed this with garden tomatoes. -- posted by Sue L

Hearty Tomato Soup

Tue, 22 Jul 2008 03:19:00 -0400

I got this recipe off the back of a bag of croutons. I'm posting it here for safekeeping. I haven't tried it yet, but I plan to very soon! It looks wonderful! If you give it a try, let me know how it turns out! =P -- posted by hottiecj

Sullivan Street Bakery No Knead Wheat Bread

Tue, 29 Jul 2008 02:17:52 -0400

This is the wheat version of the Recipe supplied by Sullivan Street Bakery and printed in the NY Times, this bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. This low fat, low cal bread will become a staple in your home as it has mine. -- posted by Humble Bee

Chicken and Vegetable Lasagna

Thu, 31 Jul 2008 15:22:00 -0400

My weight loss group loved this lasagna version. -- posted by Danny Bailes

Mom's Cheap and Easy Goulash

Thu, 31 Jul 2008 19:09:12 -0400

My Mom used to make this for us all of the time. This is a quick, inexpensive and delicious one pot meal. She always served it with homemade garlic rolls, but I love to serve it with Recipe #256914. -- posted by Humble Bee

Gestoofde Stokvisch - Stockfish

Tue, 05 Aug 2008 03:22:43 -0400

Stockfish is unsalted fish, especially cod (but sometimes hake or haddock), dried by sun and wind on wooden racks on the foreshore called flakes, or in special drying houses. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Kalfsvleesch - Roast Veal

Tue, 05 Aug 2008 20:42:13 -0400

Hollanders like plain, substantial food and lots of it. This easy recipe comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Gestoofde Kippen - Stewed Chicken

Tue, 05 Aug 2008 20:47:53 -0400

Hollanders like plain, substantial food and lots of it. This method would have been used for older, tougher birds back in the day. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

World's Best Mac and Cheese

Wed, 20 Aug 2008 00:28:34 -0400

This wonderful recipe for the world's best mac and cheese is from Kurt Beecher Dammeier's "Pure Flavor" cookbook. Serving size noted is for use as a side dish. I you'd like to make it a main dish for 4, I suggest doubling the recipe. Doing so well add to the cooking time, as well. Add 10 minutes to baking time. -- posted by Humble Bee

Cheesy Beef and Macaroni Goulash

Thu, 21 Aug 2008 14:22:27 -0400

This makes an easy to prepare, comforting, home style weekday meal that the whole family can enjoy. -- posted by Sue L

Diet Soda Cake or Cupcakes With Frosting

Wed, 27 Aug 2008 19:50:30 -0400

The popular Diet Soda Cake! I invented a frosting for this cake that is light and creamy and really great. You can make a frosting for it if you'd like, but you really do not need it. YOU MUST STORE THIS CAKE IN THE FRIDGE ESPECIALLY IF YOU USE THE FROSTING! This cake, including the icing, freezes wonderfully! A 2"x2" piece is 2 points (approx. 100 cals and a scant 1/2g fat). The frosting is free for one serving, but is 1/2 point for 2 servings. -- posted by Humble Bee

Bon Ton Style Fried Chicken

Thu, 28 Aug 2008 14:54:39 -0400

From epicurious.com: Bilko's spice mix is a closely guarded secret, but Donna King, the restaurants cook, shared with us its fundamental ingredients as well as the basic technique a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred. The formula for this amazing dish dates back to the 1950s and a restaurant in Henderson known as The Colonels Lair. It was a favorite haunt of local high school students and it was run by a man named Bill Koch, whom the kids called Bilko because thats the way he pronounced it. All who remember The Colonels Lair agree that Bilko made the best fried chicken anywhere. In the state where Harland Sanders began a fried-chicken empire based on the secret recipe he used in the kitchen of his service station/café, such judgments are not made lightly. Bilko is gone, but Bon Ton proprietor George Markham and his former cook, Donna King, managed to get the recipe for the amazing chicken; and now it is served every day -- posted by Humble Bee

Sweet Potatoes Parmesan

Wed, 03 Sep 2008 20:05:58 -0400

Sort of a fancy version of home fries, with sweet potatoes of course, which are more healthy for us. -- posted by Sue L

Rich Raspberry Hot Chocolate

Fri, 05 Sep 2008 01:05:22 -0400

For your chocolate cravings. Both delicious and low in sugar. -- posted by Sue L

White Chili

Sat, 06 Sep 2008 10:03:23 -0400

This dish uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with a spicy jalapeño corn bread, or corn muffins or corn sticks. Recipe by Bill and Cheryl Jamison, Cooking Light, September 2008. -- posted by Manami

Asparagus Shandong Style (Liang Ban Lu-Sun)

Wed, 10 Sep 2008 00:00:00 -0400

A specialty of Shandong province, this dish is traditionally reserved for banquets because asparagus is so expensive in China. But here in the United States, when the price comes down in summer, take advantage of this flavorful dish. Saveur Magazine, August/September 2008 We made a version of this but as it was it would have been way too spicy for our residents. -- posted by Manami

Peanut Butter Cookies

Mon, 22 Sep 2008 01:35:52 -0400

I know there are tons of flourless peanut butter cookies out there, but I felt that the brown sugar blend would be a must for the perfect flavor, and I was right! -- posted by Sue L

Classic Chicken Pot Pie

Thu, 25 Sep 2008 13:53:45 -0400

This is the best Chicken Pot Pie recipe that I have had the pleasure of making and eating. It is easy, inexpensive, always well received and a staple in my recipe rounder for at least 4 years. From Pillsbury.com: What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection. -- posted by Humble Bee

Old Fashioned Meatloaf Meatballs

Thu, 25 Sep 2008 17:02:48 -0400

Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs. -- posted by Humble Bee

Liverwurst Canapes

Fri, 10 Oct 2008 01:13:28 -0400

A really quick hors d'oeuvre to make from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Boiled Crawfish, Northern Style

Sat, 11 Oct 2008 02:10:29 -0400

As barefoot kids, many of us have enjoyed the experience of wading lake shallows or small creeks while turning over rocks to catch the "mudbugs" lurking beneath. The upper Midwest is a long way from the sea, but our streams and reservoirs are literally crawling with "little lake lobsters" - the common freshwater crawfish, crayfish, crawdad, mudbug or yabbies, as they're called in Australia. Call them what you will, only a few folks realize these miniature crustaceans are not only edible, but an outright delicacy and great fun to peel and eat. Cooling time not included in preparation time. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Lake Trout With Horseradish Sauce

Sun, 12 Oct 2008 02:17:32 -0400

Quite inexpensive to make if your fisherman has been fortunate! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Bacon and Cheese Cocktail Swirls

Tue, 14 Oct 2008 23:19:41 -0400

I have been making these for eons from an old Pillsbury cookbook, though I have changed the recipe a bit over time. I recently started using the new Recipe Creations flaky dough sheets from Pillsbury instead of the crescent dinner rolls listed below. Either way, they are very little work for such a huge welcoming from your guests and family. Be prepared to double this recipe. -- posted by Humble Bee

Sesame Oil/Ginger Bell Peppers/Chili & Black Sesame Seeds

Sat, 18 Oct 2008 00:39:24 -0400

A brand new take on pepper salad - spice it up with ginger, chilli and toasted sesame oil to enliven the bell peppers.. We used the bird chilli to make it not that hot! -- posted by Manami

Cottage Cheese Salad

Sat, 18 Oct 2008 02:06:21 -0400

VERY easy and high in calcium. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Scharfe Fisch - Fish Piquant

Sun, 19 Oct 2008 23:01:50 -0400

Quite inexpensive if your fisherman has been lucky! ;-) From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago -- posted by Molly53

Pickled Dill Beans

Mon, 20 Oct 2008 17:44:12 -0400

A neat dill pickle from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you cannot find grape leaves, please feel free to omit. Standing time not included in preparation time. -- posted by Molly53

Caramel Apple Crisp

Mon, 20 Oct 2008 22:48:26 -0400

Recipe from Pillsbury. Baking apples are best. I would use something like Granny Smith, Cortlands, Jonathans, Empires, Yellow Delicious, Honey Crisp, Ida Reds or Winesap (Winesap are my favorite and are usually found late season during October). I would avoid such apples as Red Delicious or Macintosh. They are great for eating but fall apart when cooked. And one of my secrets is to make a blend of baking apples, so the flavors are more well rounded and less one dimensional. Some apples, such as the Granny Smith, have that nice bite to them but are short on sweetness other apples have and aren't that great by themselves. -- posted by Sue L

Fresh Roasted Pumpkins

Tue, 21 Oct 2008 00:09:40 -0400

This is the instructions I found to roast fresh pumpkins. It's more of a how-to than a recipe. -- posted by Jess4Freedom

Curried Cauliflower Fritters (Jamie Oliver's Recipe)

Thu, 23 Oct 2008 01:28:57 -0400

Excerpted from JAMIE AT HOME by Jamie Oliver, Copyright (c) 2008. Published in the US by Hyperion. All rights reserved. Food Network or www.jamieoliver.com. From SHOW: Jamie At Home - Episode: Cauliflower. This is really an unusual but very delicious way to eat cauliflower! Here we are going to use beer as it goes well with all these spices. However, you must be ready to fry them and eat them at once! This batter goes well with fish filets, chicken pieces, and other vegetables. -- posted by Manami

Turkey Cutlets With Spicy Eggplant Relish

Thu, 23 Oct 2008 19:03:56 -0400

This entree is a refreshing change of pace from heavier holiday foods. Serve on a cool bed of fresh salad greens. Low Calorie/Low Carb/Low Sodium/Low Cholesterol/Heart Healthy/Healthy Weight - 209 calories per serving - 1 carbohydrate serving. EatingWell Newsletter, Nov/Dec 1955 edition. -- posted by Manami

Lemon Poppy Seed Muffins

Thu, 30 Oct 2008 01:15:17 -0400

A nice, lemony version of a classic muffin that has a great texture. Try these with some artisinal butter and lemon curd. -- posted by Sue L

Whole Wheat Sandwich Buns for Burgers, Hot Dogs and More

Thu, 30 Oct 2008 01:22:35 -0400

Perfect for making the buns for your favorite sandwiches a little more healthy while still remaining delicious! -- posted by Sue L

Fisk Boller - Fish Balls

Thu, 30 Oct 2008 17:32:12 -0400

From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Chicken Sourdough Cobbler

Fri, 31 Oct 2008 19:34:43 -0400

This recipe has tremendous flavor and the sourdough bread on the top makes this dish a home run. Like most casseroles, it is simple to make and is easy to clean up. I have pretty much changed the entire recipe from its original form because the original recipe was very bland and not memorable at all. I hope that you enjoy this cobbler as much as we do! -- posted by Humble Bee

Moms Macaroni & Cheese

Tue, 20 Jan 2009 13:39:18 -0500

My first intro into sctach cooking was this recepe, given to me by of course--- My Mother back in 1986 as I started my Kitchen Madness. With it now 2009, I'm guessing I have shared this with probably 30 friends & co workers. I still love its taste as do many others.Furthermore, one can modify to taste very easily or what is available in the cheese drawer at any given time. -- posted by raminkc

Acorn Squash With Spinach Stuffing

Sun, 01 Mar 2009 18:17:47 -0500

Very simple side dish with very simple ingredients. The color is great and the taste is even better. It's a great comfy fall dish. -- posted by Jess4Freedom

Strawberry Almond Spinach Salad

Sun, 26 Apr 2009 21:13:03 -0400

I liked the idea of using the yogurt with the balsamic for a creamy dressing. Yummy! -- posted by Sue L

Whip-Dee-Doo Jello Salad

Tue, 05 May 2009 17:11:41 -0400

This is a quick and easy jello salad that can be made at the drop of a hat. You can use any flavor you happen to have on hand and can be made while you finish preparing your meal. -- posted by Campfire Chef

Tomato, Basil and Garlic-Filled Pane Bianco

Tue, 23 Jun 2009 11:33:31 -0400

Last week the National Festival of Breads baking competitionwas heald in Wichita. This is the recipe that won Dianna Wara of Washington, Ill., the grand prize. All of the recipes now are posted at www.kansaswheat.org. From The Wichita Eagle. -- posted by Buster's friend

Three Bean Salad

Wed, 01 Jul 2009 11:50:10 -0400

An interesting variation of the summertime picnic classic. -- posted by Sue L

Low Carb Fruit Pizza

Wed, 08 Jul 2009 02:26:30 -0400

Low carb friendly version of a fun summer treat, this is a pretty dish to bring to pot lucks or picnics, it is really a cheesecake with a nut crust. I adapted this from a recipe posted by Bob on low carb site, tried it over July 4th holiday and it was a winner. For the sugar free sweetner, I used a mix of granular Splenda and sugar free French vanilla syrup, which you can find in the coffee aisle of any supermarket. -- posted by MNLisaB

Condensed Tomato Soup With Roasted Garlic and Herbs

Wed, 26 Aug 2009 10:05:08 -0400

Campbell's stopped making this recipe and I need it, to make my Recipe #13480 recipe. So I came across another recipe that reminded me of it and I came up with this recipe. -- posted by Charlotte J

Grilled Chicken & Polenta With Nectarine-Blackberry Salsa

Sun, 06 Sep 2009 09:10:28 -0400

EatingWell Magazine, July/August 2007 - Low Cal/Hi Fiber/Heart Healthy/ & Diabetes Appropriate. Grilled nectarines and fresh blacknerries become a wonderful summery salsa for cumin-rubbed chicken and polenta into a very special dish! Serve with a spinach salad and a crisp glass of rosé. :) 5 minute resting time has not been accounted for. -- posted by Manami

Italian Hamburger Veggie Soup Like Olive Garden Soup

Wed, 09 Sep 2009 15:33:02 -0400

This recipe was one I came up through trial and error after eating at olive garden last year on my birthday. We don't eat out much and we love homemade soups. I also don't personally care much for canned soup. I had been looking for a new soup to try and after I liked the soup at olive garden so much I decided to give this a try. I personally used a 50/50 mix of ground beef and venison burger for this but use what ever you like. I also like to make my own stocks but I found the Progresso Beef broth works very well for this when I am time crunched. I have done this on the stove top but it works great in the crock pot too. I grow and preserve my own veggies and freeze some soup ready mixed veggies but you can just as easily buy mixed veggies if you wish. Canned works ok for stove top but turns to mush in the crock pot, use frozen for that. Don't feel intimidated by the long list of ingredients, this throws together in about 15-20min and in the crock pot its almost no effort at all. We serve it with a fresh salad and breadsticks so its just like the resteraunt soup, salad, and breadsticks special. I buy frozen breadsticks that are just brown and serve. -- posted by victoriansweets_cakencandy

Edamame Succotash With Shrimp

Mon, 14 Sep 2009 15:22:33 -0400

Here succotash - traditionally a Southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.It is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. EatingWell Magazine Newsletter, January/February 2007 edition.Make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;) -- posted by Manami

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Wed, 23 Sep 2009 02:11:05 -0400

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;) -- posted by Manami

Better for You Blondies

Tue, 27 Oct 2009 02:10:10 -0400

This is based on Betty Crocker's Triple-Vanilla Brownies. I made some substitutions to make it healthier. I didn't ice mine, but some may want to add icing or a glaze. I'm sure I'll be making this again and tweaking it some more. -- posted by Boddicea

Ham and Vegetable Soup

Tue, 08 Dec 2009 11:02:30 -0500

5 weight watchers points per serving, and worth everyone of them! Based on a diabetic recipe but very good even if it is good for you. -- posted by peacemaker