1. Cream butter and cream cheese in large mixer bowl. Beat in sugar until smooth. Beat in egg and vanilla. Stir in flour and baking powder. Chill several hours.
2. Heat oven to 375 degrees. Roll dough into small balls. Place on ungreased cookie sheet. Flatten with a glass that has been dipped in vanilla sugar (sugar in which you have stored a vanilla bean) or plain sugar.
3. Bake 10 to 15 minutes, until the edges are lightly browned. Cool on wire racks.
Winner Jeanette McCarthy, Downers Grove, Illinois, describes h
April 24th, 2009 by FoodieTeam
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1 ct Ff ricotta 1 ct Ff cream cheese 1 Box instant vanilla pudding 1 c Or to taste confectioners Sugar x Small amount of nf milk x Beat together until firm and Tasty it tastes very good and gives a thicker consistency similar to buttercream Posted by jerde@vmdb.vet.purdue.edu (Lynn Warble) to the Fatfree Digest [Volume 11 Issue 11], Oct. 11, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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April 24th, 2009 by FoodieTeam
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4 Sprigs parsley 1 Leek 1/2 Carrot — cut lengthwise 1 Stalk celery — chopped 1/4 Bay leaf 1 pn Sage 1 pn Thyme 2 Thick slices bacon, diced 1 c New corn pulp 1/2 c Onion — chopped fine 1/2 c Celery — chopped fine 4 c Chicken broth 3/4 c Raw potatoes — diced 1 1/2 c Tomatoes — peeled & chopped 1 pn Cayenne pepper 1/2 c Heavy cream 1 t Cornstarch “The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp.” Use a 12″ square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour. Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. Add cornstarch/cream mixture to soup and stir until heated through. This recipe comes from the A. T. & S. F. RR. FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin’s Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup
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April 24th, 2009 by FoodieTeam
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1 tb Olive oil 1 md Portobello mushroom 1 Plain focaccia or Pizza crust 6 Anchovy strips 1/4 ts Fresh shredded mozzarella Or provolone cheese Heat oil in medium skillet. Cut mushroom into 1/4-inch-thick slices. Saute in hot oil until lightly browned, about 5 minutes. Place on focaccia. Arrange anchovy strips on top. Sprinkle with rosemary. Sprinkle on cheese. Place on baking sheet. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Serve hot.
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April 24th, 2009 by FoodieTeam
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1/2 lb Asparagus spears; -cooked or canned 1/4 c Tomato sauce; 1/4 c Water 1/2 ts Oregano; 1/4 ts Garlic powder; Salt and pepper to taste 1/2 c Swiss cheese Lay asparagus spears in shallow baking dish coated with vegetable cooking spray. Blend Tomato Sauce, water, oregano, garlic powder, salt, and pepper. Bake at 350F for 25 to 30 minutes. Microwave: Cook on High for 5-6 minutes. Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’brion and her Meal-Master
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April 24th, 2009 by FoodieTeam
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1 Pie shell 13 ounces Tuna; drained — flaked 1 cup Swiss cheese — shredded 1/2 cup Green onion 3 Eggs 1 cup Mayonnaise 1/2 cup Milk DIRECTIONS ~—- BAKE PIE SHELL. TOSS IN BOWL, TUNA, CHEESE, ONION, SPOON INTO PASTRY. IN BOWL, STIR TOGETHER REMAING INGRED. SLOWLY POUR OVER TUNA MIXTURE. BAKE 50 MIN OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.
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April 24th, 2009 by FoodieTeam
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3 tb Butter 4 md White part only leek 2 tb Butter 20 Beaten to blend egg 8 oz Cut in small pieces cream -cheese 1 tb Minced mint Salt pepper Sprigs mint Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. Remove leek from skillet. Melt 2 tablespoons butter in same skillet over low heat. Add eggs, room temperature cream cheese, fresh mint*, salt and freshly ground pepper and cook, stirring with whisk or fork, until egg begins to set. Stir in leek and cook until mixture forms soft curds. Taste and adjust seasoning. Turn out onto heated platter. Garnish with fresh mint sprigs. * Can substitute 1 tsp. dried mint, crumbled
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April 24th, 2009 by FoodieTeam
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2 Eggs; separated 1/4 c Sugar 1/2 c Mascarpone & 2 tbsp 1/2 c Cheese; cottage & 2 tbsp - 1 ts Lemon zest or vanilla Salt 24 Ladyfingers (italian are bes Coffee mixture: 1 c Coffee; very strong 2 tb Liquor or almond extract 2 tb Sugar 2 ts Cocoa powder Beat 2 egg yolks with 1/4 cup sugar till light and fluffy. Add mascarpone and cottage cheese blended together. Add lemon zest or vanilla. Beat 2 egg whites with dash of salt till stiff and add to cream mixture. Mix coffee, liquor or almond extract and sugar till dissolved. Layer bottom of bowl with ladyfingers and ‘wet’ them with half of coffee mixture. Spread half of cream, put a second layer of ladyfingers and coffee and spread remaining cream on top. Refrigerate at least 1/2 day. Before serving, sprinkle with cocoa powder. To make Strawberry-Rhubarb Tiramisu: cook 1 lb rhubarb (4 cups) with 1/2 cup sugar and 2 Tbsp water for 5 minutes. Slice 1 cup strawberries, sprinkle with 1 tsp sugar and let stand 1 hour. Make cream as above (reduce sugar to 3 Tbsp), layer bowl with ladyfingers and wet them with rhubarb or strawberry juice. Put a layer of rhubarb, strawberries, half of the cream and repeat, finishing with cream. Refrigerate half a day. Decorate with strawberries before serving.
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April 24th, 2009 by FoodieTeam
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1/4 c Butter or margarine 4 c Onions, thinly sliced 2 cn Beef broth, or bouillon - (2-10.5 oz cans) 3/4 c COCA-COLA 1 ts Salt 1/2 ts Vinegar 1/8 ts Pepper French bread, cut - into thick slices Parmesan cheese, grated In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. . In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups.
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April 24th, 2009 by FoodieTeam
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4 Med potatoes (about 1 1/2 lb 1/4 c Margarine or butter 1 Small onion, chopped 1/2 c Diced Gruyere or Swiss chees 1/2 ts Salt 1/4 ts Pepper 2 tb Water Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Peel and shred potatoes or cut into 1/4-inch strips. Heat margarine in 10-inch skillet until melted. Add potatoes, onion and cheese. Sprinkle with salt and pepper. Cook, uncovered, over medium heat, turning frequently, until potatoes start to brown, about 10 minutes. (Add 1 to 2 tablespoons margarine to prevent sticking if necessary.) Press potatoes with spatula to form flat cake. Sprinkle with water. Cover and cook over low heat, without stirring, until bottom is golden brown and crusty, about 10 minutes. Place inverted platter over skillet and invert potatoes onto platter.
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April 24th, 2009 by FoodieTeam
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