Hi...50 new "YUMMY" recipes below...First 10 recipes cakes, pies, cake mix recipes etc. 5 are low calorie/fat desserts...next 20 recipes casseroles, meat, salads, vegetable, soup, pasta...next 10 recipes desserts, cakes, squares, etc. and last 10 various low/calorie/diabetic recipes for a total of 50 recipes on this page...more on my other pages. ***See last 2 text area box's for all Food Equivalents/Liquid convertions and Food Cooking Terms...Please visit my index page for all categories.

*Highlight recipe you like copy and paste to Notepad* Strawberry Poke Cake (cake mix recipe)

Strawberry Poke Cake (cake mix recipe) Recipe #1 Tastes like Strawberry Short Cake! "YUMMY"! Easy/Quick! 1 white cake mix 1 box strawberry Jell-O ( 4 serving size) 1 cup hot water 1/2 cup cold water 1-8oz tub Cool Whip 1 pt strawberries (sliced) (can use frozen thawed) Mix cake according to box directions. Bake in 9"x13" pan according to box directions. Cool completely. With a fork, poke holes over top of entire cake. In a bowl, mix Jell-O with hot water until completely dissolved. Add cold water. Slowly pour Jell-O over cake and refrigerate at least 3 hours. Spread with Cool Whip and top with sliced strawberries, refrigerate 1 more hour. 15 servings. "ENJOY"!! From Carol in Colorado U.S.A. "Thank-You Carol! I made this a few days ago and it really is "YUMMY"!! Pattianne's Country Kitchen

Recipe #2 Blueberry Angel Cake (cake mix recipe) Nyala from Georgia U.S.A.

Blueberry Angel Cake Recipe #2 Easy/Quick!! Yum Yum!! 1 angel food cake (store bought or cake mix) 1 small carton cool whip 1 (8oz) pkg. cream cheese 2 c. powdered sugar 1 can blueberry pie filling Split angel food cake into three layers. Mix cream cheese and powdered sugar until smooth. Fold in cool whip. Put 1/3 mixture between each layer and on top. Drizzle 1/3 can blueberry pie filling over each layer of cool whip mixture. Place in refrigerator and chill before serving. This needs to be stored in the refrigerator. Nyala from Georgia U.S.A. "Thank-you" Nyala! This sounds real "Yummy":-)! Pattianne's Country Kitchen

Recipe #3 "YUMMY"!! Layered Brownie Torte (cake mix) Pattianne's Country Kitchen

Layered Brownie Torte (cake mix) Recipe #3 "YUMMY"! Easy/Quick!! 1 package brownie mix with eggs and oil as directed 1/4 cup chopped walnuts 2 cups whipping cream 1/4 cup sifted confectioners' sugar chocolate shavings or crushed peppermint candy Line a 15x10x1-inch jelly roll pan with foil, extending about 2 inches beyond ends of the pan. Butter foil generously. Prepare brownie mix following package directions; stir in chopped walnuts. Spread brownie batter in pan. Bake for 15 to 20 minutes at 350°. Cool in pan for 15 minutes. Lift out foil with the brownies in one piece. Cut crosswise into 5 strips, about 10x3-inches each. Whip cream with the confectioners' sugar; spread about 1/2 cup on each strip of brownie. Stack strips then frost with remaining whipped cream. Chill thoroughly for at least 3 hours or overnight. Top with chocolate shavings, peppermint candy, coconut, or other garnish. Pattianne's Country Kitchen

Recipe #4 Pattianne's Lemon Loaf (with lemon glaze) Pattianne's Country Kitchen

Pattianne's Lemon Loaf (with lemon glaze) Recipe #4 "YUU" YUM"!! Easy! 1/2 cup butter 1 cup sugar 2 eggs, beaten rind of one lemon grated 1 1/2 cups flour 1 tsp. baking powder 1/8 tsp. salt 2/3 cup milk In a large bowl whip butter, gradually adding sugar; add beaten eggs and lemon rind. In another bowl sift together flour, salt and baking powder and add to lemon mixture, alternating with milk. Pour into loaf pan and bake at 350 *F 1 hour. Lemon Glaze: 1/4 cup honey 1/3 cup sugar 2 tsp. lemon juice lemon slices (optional) icing sugar In saucepan mix fisrt 3 ingred. together and cook on low-med. heat boil 2-3 mins.: pierce cake while warm with a toothpick making tiny holes, pour lemon glaze over top. When cool dust with icing sugar, decorate with lemon slices. Cover with saran wrap and refrigerate 4 hours. "ENJOY"!! Pattianne's Country Kitchen

Recipe #5 Peach Raisin Crostata Pattianne's Country Kitchen

Peach Raisin Crostata Recipe #5 "YUMMY"!! Easy/Quick 1 cup (250 ml) Raisins 1/2 cup granulated sugar 2 Tbsp. all-purpose flour 1/2 tsp. cinnamon 1/4 tsp. salt 1 16-oz. (500 ml) bag frozen (or 4 cups 1 L. fresh) sliced peaches 1 Tbsp. lemon juice 1 9-inch unbaked pie dough round Heat oven to 425 *F. Combine raisins, sugar, flour, cinnamon and salt. Mix with peaches and lemon juice. Place round pie dough on a rimmed baking sheet. Mound fruit in centre of of dough, leavibg a 1/2 inch border. Fold edge of dough up around fruit, gently pleating and pressing dough against fruit. Bake 10 mins. at 425 *F.; reduce temperature to 350 *F. and bake 20-25 mins. untill crust is golden brown. Juices may seep out onto pan. Cool pan. With a large spatula, carefully transfer crostata to a platter and dust with powdered sugar just before serving. Pattianne's Country Kitchen

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"Next 5 recipes will be Low Calorie/Fat/Diabetic"

Recipe #6 Lemon Meringue Squares Pattianne's Country Kitchen

Lemon Meringue Squares Recipe #6 "YUMMY"!! Low Calorie 1 1/3 cups graham cracker crumbs 2 tablespoons sugar 1/3 cup light butter, melted Filling: 1 1/4 cups sugar 1/2 cup cornstarch 1 2/3 cups water 2 egg yolks 4 lemons Meringue: 4 egg whites 1/2 teaspoon cream of tartar 1/2 cup sugar Preheat oven to 350°F. Lightly coat a 13 by 9 by 2-inch baking dish with nonstick spray. In a large bowl combine graham cracker crumbs and 2 tablespoons sugar; mix untill crumbly. lightly press mixture onto bottom of baking dish. Set aside; In a medium saucepan, combine 1 1/4 cups sugar and cornstarch. Stir until no lumps remain. Gradually stir in water until smooth. Cook, stirring over medium high heat, for 3 minutes. Remove from heat. Place egg yolks in small bowl and whisk in about 1/2 cup of the sugar-water mixture, 1 tablespoon at a time. Return egg-sugar mixture to saucepan. Cook, stirring, over medium heat, 1-2 minutes, until thick and bubbly. Remove from heat. Grate outer peel of 2 lemons to make 2 tablespoons lemon zest. Add to filling. Roll all 4 lemons on countertop, and squeeze to make 1/2 cup juice. Stir into filling. Pour filling over prepared crust. In bowl using electric mixer on high, beat egg whites until foamy. Add cream of tartar and beat until soft peaks from. Gradually beat in ½ cup sugar and continue beating until stiff, shiny peaks form. Spread meringue over warm filling from edge to edge. Bake 25-30 minutes, until meringue is golden-brown. Cool on rack 1 hour. Cover with plastic wrap and chill 1 hour before cutting into squares and serving. Makes 12 servings. "ENJOY"!! 199 calories; 3 grams protein, 5 grams fat; 42 mg chol.; 38 grams carbs.; 134 mg. Sodium; 1 gram fiber; 34 grams sugar. Pattianne's Country Kitchen

Recipe #7 "YUM"!! Pineapple Angel Food Cake Low Fat/Diet Pattianne's Country Kitchen

Pineapple Angel Food Cake Recipe #7 "YUM"!! Low fat/Diet Easy/Quick! My favorite low-fat dessert everyone likes it even if they are not on a diet. l box Duncan Hines Angel Food Cake mix l large can pineapple chunks in its own juice In a large bowl, using a wooden spoon, combine the dry Duncan Hines mix (do NOT add anything to it) and the pineapple with its juice. Spray an 11 x 13 pan with butter spread and pour the cake mix in. Bake at 350 *F. degrees for 25 minutes and cover loosely with foil and bake an additional 5 minutes. Serve with powdered sugar on top or non-fat dairy cream. Pattianne's Country Kitchen

Recipe #8 Easy! No Bake!! Yummy Chocolate Pie Pattianne's Country Kitchen

Chocolate Pie Recipe #8 "YUMMY"!! No Bake!! Low Calorie 20 chocolate wafer cookies 4 cups (1000ml) low fat frozen yogourt 3/4 cup (175ml) orange juice, slightly thawed chocolate syrup non-stick cooking spray Spray pie dish with non-stick cooking spray. Crush chocolate wafer cookies in a bowl and evenly coat the bottom of pie dish. In a bowl, combine and mix together frozen yogourt and orange juice. Spread mixture over cookie crumbs with hot spoon. Freeze for at least 1 hour. Drizzle a little chocolate syrup over pie and return to freezer for 5 to 10 minutes before cutting. Pattianne's Country Kitchen

Recipe #9 Low-fat Breakfast Bars Pattianne's Country Kitchen

Low-fat Breakfast Bars Recipe # 9 Easy/Quick!! 3/4 cup quick-cooking oatmeal 1/4 cup applesauce 4 each canned apricots* 1/4 cup apricot juice* 1 cup raisins 1/2 cup powdered milk 2 Tbsp. cocoa 2 Tbsp. brown sugar 1 Tbsp. sesame seeds 3/4 tsp. coconut extract 1/4 tsp. salt *Chop apricots; reserve the juice. Preheat over to 350 degrees *F. In mixing bowl, mix together the oatmeal, applesauce, apricots, raisins, powdered milk, cocoa, brown sugar, sesame seeds, and coconut extract. Add the apricot juice and blend well. Spray an 8x8 inch pan using vegetable spray. Spread the mixture in the pan. Bake for 15 minutes or until mixture is not sticky to touch. Cut into strips while warm. "ENJOY"!! Pattianne's Country Kitchen

Recipe #10 "YUMMY"!! Strawberry-Cinnamon Crumb Cake Pattianne's Country Kitchen

Strawberry-Cinnamon Crumb Cake Recipe #10 "Yum" Yum"!! Low calorie/Fat 1 serving cooking spray (5 one-second sprays per serving) 1/2 Tbsp. all-purpose flour 2 1/4 cup all-purpose flour 1/2 cup sugar 2 1/2 tsp. baking powder 1/4 tsp. table salt 1/4 cup fat-free egg substitute 1/2 cup fat-free skim milk 2 Tbsp. canola oil 2 tsp. vanilla extract 1 cups strawberries, thinly sliced 1/2 cup light butter 3/4 cup packed light brown sugar 1 1/2 tsp. ground cinnamon Preheat oven to 325ºF. Coat a 9 X 9-inch pan with cooking spray and lightly dust with 1/2 tablespoon of flour, tapping out excess. Combine 1 1/2 cups of flour, granulated sugar, baking powder and salt in a large bowl. Whisk together egg substitute, milk, oil and vanilla extract in a medium bowl. Add egg mixture into flour mixture and mix until completely incorporated. Spread batter into pan, top with strawberries and set aside. Melt butter in microwave or a saucepan. Combine remaining 3/4 cup of flour, brown sugar and cinnamon in a medium bowl. Pour in melted butter and then toss with a fork to create crumbs. Sprinkle over cake batter. Bake for 20 minutes, turning pan once, until a tester inserted in center of cake comes out clean. Slice into 12 pieces and serve. Pattianne's Country Kitchen

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"Next 20 recipes will be casseroles, pasta, meats, soup, salads, Crock Pot recipes."

Recipe #11 Delmonico Potatoes Pattianne's Country Kitchen

Delmonico Potatoes Recipe #11 This is a cheesy-sour cream sauce and grated potato casserole. 5 large potatoes 2 teaspoons dried parsley 2 teaspoons salt 1/2 teaspoon ground black pepper 2 tablespoons minced onion 3/8 cup butter 1 (16 ounce) package sour cream 1 1/2 cups milk 1 cup shredded pasteurized processed cheese (e.g. Velveeta) Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight. Preheat oven to 350 degrees F (175 degrees C). Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk. Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk 1/2 cup of processed cheese spread. Repeat the layering process one more time. Bake the casserole for one hour. Pattianne's Country Kitchen

Recipe #12 Hamburger Muffins "Cousin Fay" Semans Saskatchewan Canada

Hamburger Muffins Recipe #12 12 slices of fresh bread (crusts removed) onion to taste 1 pound lean hamburger (browned) 1 tsp worcestershire sauce 1 tin cream of celery soup 1 tsp. mustard 1 cup shredded cheese 1 egg salt and pepper Brown hamburger. Remove crusts from bread and butter one side. Place in muffin tins buttered side down. In medium sized bowl mix the rest of the ingredients. Drain fat from hamburger when browned then add hamburger to soup misture. Fill bread with the mixture and bake for 1/2 hour at 350 degrees. *I didn't mix the cheese in with the soup. I baked the hamburger mixture for about 20 minutes then topped with the shredded cheese and continued baking for about 10 more minutes. But I think the other way would be good too. From "Fay's Country Kitchen" Semans Sasktchewan Canada "Thank-you" Fay! Pattianne's Country Kitchen

Recipe #13 Impossible Pizza Pie Easy/Quick! Pattianne's Country Kitchen

Impossible Pizza Pie Recipe #13 Easy/Quick! 1 medium onion, chopped (1/2 cup) 1/3 cup grated Parmesan cheese 1/2 cup Bisquick 1 cup milk 2 eggs 1 can (8 ounces) pizza sauce 1/2 package (3 1/2-ounce size) sliced pepperoni* 1/4 cup chopped green bell pepper 3/4 cup shredded mozzarella cheese Heat oven to 400°. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes. Makes 6 to 8 servings. 1 Serving: 210 calories (120 calories from fat); 13 g fat (5 g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12 g protein Pattianne's Country Kitchen

Recipe #14 Impossible Chicken Pie Easy/Quick! Pattianne's Country Kitchen

Impossible Chicken Pie Recipe #14 Easy/Quick! 1/3 cup grated Parmesan cheese 1-1/2 cups cut-up cooked chicken 1-1/4 cups shredded mozzarella cheese (5 ounces) 1/2 teaspoon dried oregano leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon garlic powder 1 can (6 ounces) tomato paste 1/2 cup Bisquick 1 cup milk 1/4 teaspoon pepper 2 eggs Heat oven to 400°. Grease 9-inch pie plate. Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese. Stir baking mix, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 to 8 servings. 1 Serving: 260 calories (110 calories from fat); 12 g fat (5 g saturated); 120 mg cholesterol; 690 mg sodium; 15 g carbohydrate (1 g dietary fiber); 23 g protein. Pattianne's Country Kitchen

Recipe #15 "YUM"!! Manicotti with Mushroom Sauce Pattianne's Country Kitchen

Manicotti with Mushroom Sauce Recipe #15 "YUM"!! 8 manicotti shells 1 cup cottage cheese 1 1/2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese 2 eggs, slightly beaten 3/4 tsp salt 2 tbs butter 1/2 cup finely chopped celery 1/4 cup finely chopped onion 2 tbs flour 1 tsp chicken bouillon mix 1 1/2 cups milk 1 (10 ounce) can sliced mushrooms, drained. Cook manicotti shells according to package, drain well. Beat cottage cheese until smooth. Add mozzarella and parmesan cheeses, eggs and 1/2 tsp of the salt. Stuff manicotti shells with equal amounts of cheese filling. Place in greased 2 quart rectangular baking dish. Melt butter in saucepan. Sauté celery and onion until tender. Blend in flour, chicken bouillon and remaining salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture just comes to a boil and thickens. Add mushrooms. Pour over manicotti. Cover and bake at 350 degrees for 25 to 30 minutes or until hot and bubbly. Pattianne's Country Kitchen

Recipe #16 Chuck Crock Pot Diane Calgary, AB Canada

Chuck Crock Pot Recipe #16 2 pounds boneless chuck, cut in 1" cubes 1/2 cup flour 1/4 cup butter 1 onion, sliced 1 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, minced 2 cups beer 1/4 cup flour Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad. From Diane Calgary, Alberta Canada "Thank-You"! Diane Pattianne's Country Kitchen

Recipe #17 Onion Soup Pattianne's Country Kitchen

Onion Soup Recipe #17 1/2 pound Firm white onions (sliced) 1/4 cup Butter 2 Tbsp. Corn oil 3 Tbsp. Flour 1 quart Chicken broth 1 quart Beef broth 8 slices French bread Swiss cheese (shredded) Parmesan (grated) Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months. Pattianne's Country Kitchen

Recipe #18 Ham and Swiss Quiche Pattianne's Country Kitchen

Ham and Swiss Quiche Recipe #18 1 1/3 Unbaked 9-inch (deep-dish pie shell can use frozen, thawed) 2 cups (12 fluid-ounce can) CARNATION Evaporated Milk 4 large Eggs 1/3 cup All-purpose flour 1 1/3 cup (4 ounces) shredded Swiss cheese, divided 2/3 cup Cubed, cooked ham 1/3 cup (about 2) sliced green onions 2/3 tsp Dried thyme 1/3 tsp Salt 1/8 teaspoon ground black pepper PREHEAT oven to 350° F. WHISK together evaporated milk, eggs andflour in large bowl. Stir in 1/2 cup cheese, ham, green onions, thyme, salt and pepper. Pour mixture into pie shell; sprinkle with remaining cheese. BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 5 to 7minutes before serving. VARIATION: For a lattice top quiche, use ready-made pie pastry for single crust pie. Cut pastry into 1/2-inch-wide strips. Lay pastry strips over filling in lattice-fashion, turning pastry over outside edge of dish. Bake as directed above. Pattianne's Country Kitchen

Recipe #19 Best Ever Tuna Salad Sonia Richmond, B.C. Canada

Best Ever Tuna Salad Recipe #19 2 eggs 1 (12 ounce) can white tuna 1 (6 ounce) can crabmeat, shredded 1/2 cup mayonnaise 1 teaspoon sour cream 1 teaspoon yellow mustard 1/2 teaspoon dried dill weed 1/8 teaspoon lemon pepper 2 tablespoons dill pickle relish 2 tablespoons sweet pickle relish 3/4 cup finely chopped onion Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely. In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly. From Sonia in Richmond, B.C. Canada "Thank-You"! Sonia Pattianne's Country Kitchen

Recipe #20 Caulif-Broccoli Salad Pattianne's Country Kitchen

Caulif-Broccoli Salad Recipe #20 Delicious!! 1 lge. head cauliflower 1 lge. bunch broccoli 1 sm. onion (or 4 green ones) 1 pkg frozen peas (or pea pods) 2 cups mayonnaize 1 cup sour cream 1 tsp. garlic powder Mix mayo, sour cream and garlic powder in a small bowl. Break cauliflower and broccoli into bite sized florets. Add onion. Toss sauce with broccoli, cauliflower and onion. Add peas last (if using pods, cut into 1/4 inch pieces. refrigerate at least 4 hrs. or overnight. Pattianne's Country Kitchen

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Recipe #21 Luncheon Salad Kathy Seattle WA.

Luncheon Salad Recipe #21 1 c. tomato soup 2 cakes Philadelphia cream cheese 1/2 c. celery, chopped 1/2 c. olives, sliced 1 green pepper, chopped 2 tbsp. gelatin, dissolved 3/4 c. mayonnaise Heat tomato soup and cream cheese together, then add celery, olives, green pepper, gelatin and mayonnaise. Mix all well together and pour into molds and chill. From Kathy Seattle WA. U.S.A. "Thank-You" Kathy! Pattianne's Country Kitchen

Recipe #22 Marshmallow Salad "YUMMY"! Pattianne's Country Kitchen

Marshmallow Salad Recipe #22 "YUMMY"!! 8 oz. soft cream cheese 10 oz. pkg. marshmallows, cut up 8 oz. pineapple tidbits or crushed 6 oz. maraschino cherries 2 tbsp. pineapple juice 2 tbsp. cherry juice 8 oz. whipping cream Put marshmallows in large bowl and add drained pineapple and cut up cherries. In another bowl, add fruit juice to cream cheese and beat well. Whip the cream and beat in cheese mixture. Fold into marshmallows and fruit. Add a drop of red food coloring. (optional). Pattianne's Country Kitchen

Recipe #23 Chicken Casserole Pattianne's Country Kitchen

Chicken Casserole Recipe #23 8oz noodles, cooked 2 cups chicken, cubed 2 cups chicken broth, fresh or canned 1 cup milk 1 can mushrooms 2 tsp salt 1/2 tsp pepper 1/2 cup margarine 1/3 cup flour 1/3 cup grated parmesan cheese Melt margarine, then add flour and stir until smooth. Gradually add milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and prepared sauce. Put in ungreased 9 inch x 13 inch x 2 inch baking pan and top with parmesan. Bake at 375 *F. (180°c) for 25 minutes or until browned. Pattianne's Country Kitchen

Recipe #24 Cheesy Meatloaf Ana Burnaby, B.C. Canada

Cheesy Meatloaf Recipe #24 1 pound ground beef 1 pound ground pork 1 (1.25 ounce) envelope dry onion soup mix 2 eggs, beaten 1-1/2 cups dry bread crumbs ground black pepper to taste 3/4 cup water 2 cups shredded mozzarella cheese, divided Preheat oven to 350F. In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture. Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving. From Ana Burnaby, B.C. Canada "Thank-You"! Ana Pattianne's Country Kitchen

Recipe #25 Crockpot Garlic Brown Sugar Chicken Easy/Yummy!! Pattianne's Country Kitchen

Crockpot Garlic Brown Sugar Chicken Recipe #25 Easy!! "YUMMY"!! 1 large chicken, cut into serving pieces 1 cup packed brown sugar 2/3 cup vinegar 1/4 cup Sprite or 7-Up pop 2-3 Tbsp. minced garlic 2 Tbsp. soy sauce 1 tsp.pepper (regular black or cayenne) Place chicken in crockpot. Mix all remaining ingredients and pour over chicken. Cook on low for 6-8 hours or on high for 4-6 hours. Serve over rice or noodles. You can thicken the juices after cooking with a little cornstarch. Pattianne's Country Kitchen

Recipe #26 Pattianne's Stuffed Manicotti Shells Pattianne's Country Kitchen

Pattianne's Stuffed Manicotti Shells Recipe #26 Delicous!! 1 pk. 8 manicotti shells (cooked approx.10 mins.) 1/2 green pepper and red pepper, chopped fine 1/4 cup onion chopped fine 2 beaten eggs 1 cup 2 per cent cream cottage cheese 1/4 cup grated parmesan cheese 1/2 teas. margoriam or parsley 1 cup cooked broccoli or frozen peas 1 6 1/2 can tuna Mix all ingredients together, stuff Manicotti shells; place in buttered casserole dish. Sauce: 3 tbls. margarine 3 tbls. flour Salt and Pepper 1 1/2 cups milk 1 cup shredded parmesan cheese Mix all ingrediants together, heat in saucepan on low heat; constantly stirring till all the cheese is melted; Pour over manicotti, and top with 1/4 cup grated parmesan cheese. Bake in 350 *F. deg. oven covered for 40 mins. "ENJOY"!! Pattianne's Country Kitchen

Recipe #27 Delicous Chicken Casserole Easy/Quick Shawna Daly City, California U.S.A.

Delicous Chicken Casserole Recipe #27 "YUM"!! Easy/Quick! 4-6 chicken pieces 4 tablespoons double cream 300g can condensed chicken soup 4 level tablespoons mayonnaise 1 teaspoon curry powder 500g broccoli Preheat oven 375 *F/190C. Precook chicken in microwave for 6-7 minutes, cook broccoli for approximately 3 minutes. Arrange in a baking dish. Combine soup, mayonnaise, cream and curry powder and pour mixture over chicken and broccoli. Bake for approximately 30 minutes. From Shawna in Lake City, California U.S.A. "Thank-You" Shawna! Pattianne's Country Kitchen

Recipe #28 To Die for Crockpot Roast Very Good and Moist!! Pattianne's Country Kitchen

To Die for Crockpot Roast Recipe #28 Delicous!! Amazing flavor, and so simple! No salt needed here, in fact, you may wish to half the Ranch dressing mix to cut back on the saltiness. 1 beef roast, any kind 1 package dried brown gravy mix 1 package dried Italian salad dressing mix 1 package dried ranch dressing mix 1/2 cup water Place beef roast in crockpot. Mix together the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours. Variations to reduce saltiness: You can also use a boneless chuck roast (3 lb) and cut the ranch dressing in half. Add an additional 1/4 cup water: cook it 9 hours. It comes out very tender, and with a gravy that is superb! Served with mashed potatoes and steamed fresh garden peas. Any kind of roast works well. You can also reduce the salt by adding 1/2 package of ranch dressing, but found the majority of salt was coming from the Italian dressing. So try adding full package of ranch and brown gravy and 1/2 package of italian dressing. Which ever one works best. "ENJOY"!! Pattianne's Country Kitchen

Recipe #29 Pattianne's Chicken and Peaches "YUM" "YUM"!! Pattianne's Country Kitchen

Pattianne's Chicken and Peaches Recipe #29 "YUM" YUM"! Easy/Quick! This is one of my fun easy favorites, and everyone else too when I make it. A quick, and easy recipie to make. Served over cooked rice. 2 whole skinned & boned chicken breasts (I use stir fry chicken) put in as much chicken as you like, or can use beef. (eliminate meat for vegetarian dish). 1 1/2 tsp seasoned salt (can also use table salt) 1/2 tsp pepper 1 (14 oz.) can sliced peaches 1 1/2 Tbsp. vegetable oil 1 large onion sliced 1 cup ketchup 2 Tbsp. soy sauce 1 large green pepper, cut in squares Hot cooked rice Cut chicken in thin strips: Sprinkle with seasoned salt & pepper. Drain peaches reserving syrup. Saute chicken in oil two mins. Add onion; continue cooking until onion is tender crisp. Blend ketchup & peach syrup with enough water to make two cups liquid; add soy sauce. Pour over chicken in sauce pan. Cover & simmer 20 mins. Add green pepper & peaches. Replace cover & cook 10 mins. longer. Serve Over Rice. Serves 4-5. "ENJOY"!! Time to make: approx. 30 mins. Pattianne's Country Kitchen

Recipe #30 Baby Back Pork Ribs Sooo GOOD!! Pattianne's Country Kitchen

Baby Back Pork Ribs These are sooo GOOD!! Combine: 1 cup ketchup 1 cup vinegar 1/2 cup dark corn syrup 2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon tabasco pepper sauce approx. 4 lbs. baby back pork ribs Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick. Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 - 2 1/2 hours. Remove ribs from foil and smother with more sauce. Grill on hot barbecue for 2-4 minutes per side. or Broil in oven. "ENJOY"!! Pattianne's Country Kitchen

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"Next 10 recipes will be desserts, cakes, squares."

Recipe #31 Raspberry Cream Cheese Baked French Toast "YUM"!! Pattianne's Country Kitchen

Raspberry Cream Cheese Baked French Toast Recipe #31 "Oh Sooo good'!! 1 loaf cinnamon raisin whole grain bread 2-16 oz. bag frozen or enough fresh raspberries to cover first layer of bread 1 - 8 oz. cream cheese 1 1/2 Cup milk (skim, whole, 2% or can use soy milk) 1 cup plain lowfat yogurt 8-10 eggs (depends on how big they are) 1 - 2 tsp cinnamon (depends on how much you like cinnamon) 2 tsp vanilla Topping: 1/4 cup soft butter 1/2 cup brown sugar 2 tbsp pure maple syrup In a 9 x 13 " greased baking dish, place slices of bread to cover bottom. Add berries to thoroughly cover bread. Spread all cream cheese on what will be the top layer of bread. Place cream cheesed side down onto berries. Mix all liquid together and pour over bread mixture so that it covers top. Cover and refrigerate overnight. Next morning, preheat oven to 350 degrees. Mix topping and spread on top of layered french toast. Bake for about 50 or so minutes. Top will be slightly brown and kind of crusty when done. Serve with pure maple syrup and or yogurt. "RNJOY"!! Pattianne's Country Kitchen

Recipe #32 Chocolate Pineapple Squares Pattianne's Country Kitchen

Chocolate Pineapple Squares Recipe #32 1 cup semisweet chocolate chips 3/4 cup shortening 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 (8 ounce) can crushed pineapple, drained Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch square pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Set aside. Cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder, salt and cinnamon; blend into the creamed mixture. Divide batter into separate bowls. Mix the melted chocolate into one half and the drained crushed pineapple to the other. Spread the chocolate batter evenly into the prepared pan, then spread the pineapple batter over the top of that. Bake for 30 to 35 minutes in the preheated oven. Cool in the pan on a wire rack. Makes 16 servings. Pattianne's Country Kitchen

Recipe #33 Easy Apple Pandowdy "YUMMY"!! Pattianne's Country Kitchen

Easy Apple Pandowdy Recipe #33 "YUMMY"!! Pie dough or frozen 2 crust pie shells 1 can (20 oz.)apple slices drained Or use fresh apples 1/2 cup brown sugar (packed) 3 tbsp. butter or margaine, melted 6 tbsp. maple-flavoured syrup Heat oven to 425 *F. Prepare pastry for 8-inch two crust pie or use frozen pie crust. Stir together apple slices and brown sugar; turn into pastry-lined pie pan. Top with butter and 3 tbsp. of the syrup. Cover with top crust which has slits cut in it; seal and flute. Bake 15 mins. remove from oven. Make crisscross cuts about 1 inch apart through top crust and filling. Drizzle remaining syrup on top. Cover edge with 2-3 inch strip of aluminum foil to prvent excessive browning; bake 25 mins. longer. Serve warm and, if you wish, pour on additional syrup. "ENJOY"!! Pattianne's Country Kitchen

Recipe #34 Caramel Pineapple Bar Cookies Pattianne's Country Kitchen

Caramel Pineapple Bar Cookies Recipe #34 2 cups all-purpose flour 1 1/2 cups quick or old-fashioned oats 1 teaspoon baking soda 1/2 cup margarine, softened 1 cup packed brown sugar 2 eggs 2 tablespoons milk 1 teaspoon vanilla extract 1 (20 ounce) can pineapple tidbits or crushed pineapple, well drained 1/2 cup caramel topping Stir together flour, oats and baking soda in medium bowl; set aside. Beat together margarine and sugar until light and fluffy in another medium bowl. Stir in eggs, milk and vanilla until well combined. Gradually stir in flour mixture until thoroughly mixed. Stir in pineapple until just mixed. Pour into greased and floured 13x9-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Drizzle caramel sauce over top. Cut into bars. Makes 24 servings. Pattianne's Country Kitchen

Recipe #35 "Yum Yum" Cake Pattianne's Country Kitchen

Yum Yum Cake Easy/Quick!! Low Calorie too!! A cake made in the Depression years..also known as "Yum Yum" Cake. No eggs, milk or butter used. 2 cups raisins 2 cups sugar 3 cups water 1/2 cup Crisco 4 cups flour 2 teaspoons soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon vanilla extract 1/2 teaspoon Black Walnut extract 1 cup chopped walnuts Simmer raisins, sugar, and water 10 to 15 minutes. Cool before adding other ingredients. Grease a 13 x 9 inch pan. Bake 1 hour at 350 &F. degrees. Frost as desired. Pattianne's Country Kitchen

Recipe #36 Chocolate Zucchini Cake "Yummy" too!! "Cousin Fay" Semans Saskatchewan

Chocolate Zucchini Cake Recipe #36 "YUMMY"!! Easy/Quick! 1/2 cup white sugar 1 cup brown sugar 1/2 cup butter (or marg) 1/2 cup oil 3 eggs, beaten 1 tsp. vanilla 1/2 cup milk 2 1/2 cups flour 2 tsp. baking soda 4 tbsp. cocoa 1/2 tsp. cinnamon 3 cups raw shredded zucchini 3/4 cup chocolate chips Cream sugar, butter and oil. Beat in egg, vanilla and milk. Sift dry ngredients together and add to batter, Stir in Zucchini and chocolate chips. pour into greased and floured 9x13 inch pan or bundt pan. Bake at 335 degrees F. for 45 minutes. Serve with whipped cream or Cool Whip. From 'Fay's Country Kitchen" Semans Saskatchewan "Thank-You" Fay!! Pattianne's Country Kitchen

Recipe #37 Date Bars or Matrimonial cake Pattianne's Country Kitchen

Date Bars or Matrimonial cake Recipe #37 "YUMMY"!! 2 1/2 cups dates, pitted and chopped 1/2 cup packed brown sugar 1 cup water 3 cups rolled oats 2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 cup shortening Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan. To make the crust: Combine flour,oats, brown sugar, baking powder, and salt in large bowl. Cut in shortening until mixture becomes crumbly. Press half of crust evenly into baking pan. Spread date mixture over the top. Crumble remaining crust mixture over the top of date mixture. Bake 20 to 25 minutes. Let cool on wire racks before cutting into bars. Makes 24 servings. "ENJOY"!! Calories 255 Protein 3.1g Total Fat 9.4g Sodium 76mg Cholesterol 0mg Carbohydrates 41.8g Fiber 2.7g Pattianne's Country Kitchen

Recipe #38 Vanilla Graham Cracker Cake or Squares No Bake!! Betty South Carolina U.S.A.

Vanilla Graham Cracker cake or Squares Recipe #38 Easy No bake too!! 1 box brown graham crackers 2 lge. boxes of vanilla cook and serve pudding 3 lge. bananas (sliced) 1 lge. Cool Whip 5 1/2 cups milk Line oblong cake pan with graham crackers including sides. In large saucepan, pour 5 1/2 cups of milk and heat on low medium heat. Empty contents of 2 large vanilla cook and serve puddings into saucepan mix and stir until all pudding mix is dissolved. Heat until mixture comes to a full boil. Pour half of mixture onto graham crackers. Slice bananas on top of this pudding. Line second layer with graham crackers. Pour rest of pudding on second layer. Slice bananas again on second layer. When cooled add Cool Whip. From Betty in South Carolina U.S.A. "Thank-You" Betty! Pattianne's Country Kitchen

Recipe #39 Cherry Cream Cheese Brownies Pattianne's Country Kitchen

Cherry Cream Cheese Brownies or squares Recipe #39 "Yum'!! Cake mix recipe! The combination of chocolate, cherries and cream cheese make these brownies festive. or real YUMMY for any occasion!! 1 (16-ounce) can dark sweet cherries 1 (15-ounce) brownie mix (8x8 pan size) 2 large eggs, divided 1/4 cup vegetable oil 1 (3-ounce) package cream cheese, softened 2 tablespoons granulated sugar 3/4 cup flaked coconut 1 teaspoon almond extract Drain cherries and reserve 1/4 cup cherry juice. Put brownie mix in a large bowl. Add 1 egg, oil and reserved cherry juice; mix well. Gently stir in cherries. Set aside. Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer 3 to 4 minutes, or until well mixed. Add remaining 1 egg, and mix well. Stir in coconut and almond extract. Lightly grease an 8x8x2-inch baking pan. Spoon brownie mixture evenly into pan. Spoon cream cheese mixture over brownie mixture. Use a knife to swirl cream cheese mixture into brownie mixture. Bake in a preheated 350 degree F oven 35 to 40 minutes, or until wooden pick inserted near center comes out clean. Let cool. Cut into squares or bars. Makes 9 squares; 18 bars. ***Note: 1/2 cup chopped pecans or walnuts can be substituted for the coconut. Pattianne's Country Kitchen

Recipe #40 Lemon Cake Pie Pattianne's Country Kitchen

Lemon Cake Pie Recipe #40 Easy!! "YUMMY"!! 1 cup sugar 1/4 cup flour 1/4 cup butter or margarine [melted] 1/8 teaspoon salt 2 eggs, separated 2 lemons; juice and grated peel 1 cup milk 1 9-inch unbaked pie shell (can use frozen) Combine sugar, flour, butter or margarine, salt, and egg yolks. Beat until smooth. Beat in lemon juice and peel. Add milk, beating slowly. Beat egg whites stiff, but not dry. Fold in. Bake pie shell at 350 degrees for 5 minutes. Pour in filling. Bake for 40 minutes or until filling is firm. When cut, there will be a delicate cake on top of the pie. "ENJOY" Pattianne's Country Kitchen

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"Next 10 recipes various low calorie/fat/vegetarian/diabetic, desserts, casseroles, meat".

Recipe #41 Chocolate Cheesecake Low/cal/fat/dibetic Pattianne's Country Kitchen

Chocolate Cheesecake "YUMMY"!! Low/cal/fat/dibetic Recipe #41 1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed 1/3 cup reduced-calorie margarine, melted 1/4 teaspoon ground cinnamon Cooking spray 1 (.25 ounce) envelope unflavored gelatin 1 cup fat-free milk 2 1/2 (8 ounce) packages 1/3-less-fat cream cheese softened 2 teaspoons vanilla extract 14 tablespoons granulated sugar substitute with sweetener 1/4 cup unsweetened cocoa 5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. "ENJOY"! Serves 10. Per Serving: Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate 20.8g Fiber 1.5g Cholesterol 36mg Sodium 308mg Exchanges: 1 1/2 Starch, 3 Fat. Pattianne's Country Kitchen

Recipe #42 Red, White and Blue Cookie Pizza "Red Witch" Emperor's Gate Competition

Red, White and Blue Cookie Pizza **This can be Low calorie too see below: Easy/Quick! Recipe #42 1 18-oz. package sugar cookie dough 1/2 cup whipping cream 8 oz. container vanilla yogurt 1 pint of strawberries or raspberries 1 pint blueberries Grease and flour a 14-inch pizza pan. Spread cookie dough along the bottom and bake at 350 degrees for 15 minutes. Set aside to cool. Meanwhile whip whipping cream until fluffy and fold in vanilla yogurt. Spread mixture evenly over cooked dough. Top with strawberries and blueberries and slice and serve. Yummm!!! For the "Skinny" Cookie Pizza!: Use fat free whipped topping and fat free yogurt. This sounds real "YUMMY"!! From "Red Witch" Emperor's Gate Competition "Thank-you" Red Witch! Pattianne's Country Kitchen

Recipe #43 Chicken With Curried Fruit Low fat Pattianne's Country Kitchen

Chicken With Curried Fruit Recipe #43 Low Fat 1/2 tsp. olive oil 1 Tbsp. water 1 tsp. curry powder, or to taste 1/2 boneless, skinless chicken breast (4 oz.), cut into 1-inch squares 1/4-cup orange juice 1 tsp. light brown sugar 1 peach (preferably at room temperature), peeled, pitted and cut into 1/4-inch wedges Heat olive oil in small skillet over medium heat. Add water, stir in curry powder and heat until bubbly. Add chicken and cook, covered stirring occasionally until chicken is lightly browned and cooked through (4 to 5 minutes). Meanwhile, in a measuring cup, combine the orange juice and brown sugar, stirring until the sugar is dissolved. Remove chicken from pan, place in a bowl and cover to keep warm. Reduce the heat to low. Add peach wedges and orange juice to mixture and place in skillet. Stir until the fruit is lightly cooked and the sauce bubbly (about 2 minutes). Stir in the chicken and heat for 30 seconds. Taste and adjust seasonings. Spoon mixture onto a serving plate. Makes one serving; nutritional values per serving: 316 calories, 34.7 grams of protein, 6.2 grams of fat, 87mg sodium, and 73mg sodium. Pattianne's Country Kitchen

Recipe #44 Southern Raised Biscuits Low Fat Darlene Haney B.C. Canada

Southern Raised Biscuits Recipe #44 Want some low fat biscuits to go with your "Curried Chicken and Fruit"!!:-) 2 1/2 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup sugar 1 envelope yeast 1 cup low-fat buttermilk, warmed 1/4 cup acceptable vegetable oil Mix dry ingredients together in a large bowl. Set aside. Dissolve yeast in slightly warmed buttermilk. Add buttermilk mixture and oil to flour mixture. Stir gently and quickly until mixed. Turn dough onto a lightly floured board and knead gently 20 to 30 times. Roll out or pat to a 1/4-inch thickness. With a floured one-inch biscuit cutter make 60 biscuits, then brush each biscuit with oil. Place 30 biscuits on an un-greased baking sheet. Place another biscuit on top of each. Cover and let rise in a warm place (about 85° F) for about two hours. Preheat oven to 375° F. Bake 12 to 15 minutes. Makes 30 servings. Nutritional values per serving: 61 calories, 2g fat, 0g saturated fat, 58mg sodium, 0mg cholesterol. From Darlene Haney B.C. Canada "Thank-You"! Darlene Pattianne's Country Kitchen

Recipe #45 Zucchini, Sour Cream and Cheese Bake Low Carb/High in Fat Pattianne's Country Kitchen

Zucchini, Sour Cream and Cheese Bake Recipe #45 Low Carb High in Fat 4 Tbsp. unsalted butter 1/2 cup finely chopped green onion 1 clove garlic, minced 1 lb. zucchini, trimmed and sliced 1/8-inch thick 1/2 cup grated cheese - hot pepper is good! 1 egg 1/2 cup sour cream 1/2 tsp. salt 2 Tbsp. chopped fresh basil or I tsp. dried Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish. Melt 1 Tbsp. of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl. Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender. Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once. Pour into the prepared baking dish. Bake for 30 minutes until lightly golden. Seves 4. Total Calories: 1008 Fat: 93 grams Carbs: 16 grams Fiber: 3 grams Protein: 27 grams. Pattianne's Country Kitchen

Recipe #46 Marshmallow Squares Low cal/Fat Pattianne's Country Kitchen

Marshmallow Squares Recipe #46 "YUM"!! Easy! Low Cal/Fat 1 pkg. (16 oz.) marshmallows 1/3 cup light margarine or butter 1 tsp. vanilla 1 box (19 1/4 oz.) Oatmeal Raisin Crisp cereal 1/2 cup semi-sweet chocolate chips In a large saucepan, melt marshmallows and margarine over medium heat, stirring constantly. When mixture is smooth, remove from heat and stir in vanilla. Add cereal in small batches, stirring well after each addition. Stir in chocolate chips. Spray a 9"x13" baking pan with non-stick spray. Press cereal mixture evenly into pan. Cover with plastic wrap and refrigerate until firm (about 1 hour). For crunchy squares, store in an airtight container in the refrigerator. For chewy squares, store at room temperature. Makes 24 squares. "ENJOY"!! Nutritional values per square: 172 calories, 3.2g of fat, 0.9g of saturated fat, 2.4g of protein, 0mg cholesterol, 1.5g of fiber. Pattianne's Country Kitchen

Recipe #47 Diabetic Banana Pudding Splits Diabetic/Low Cal Pattianne's Country Kitchen

Diabetic Banana Pudding Splits Recipe #47 Diabetic/Low cal "YUM" YUM"!! 1 cup plain low-fat yogurt 1 pkg. Choc. pudding mix, low-fat (4 serving size) 2 medium bananas, peeled 1/2 tsp. lemon juice 4 bing cherries (if not available use marachino cherries) pishachios light whipped topping In blender,process yogurt on high speed for 30 seconds, add pudding mix and process 1 minute, scraping down sides of container as necessary. Cut each banana into 6 diagonal slices and sprinkle with lemon juice. Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion with 1/4 of the pishachios, then top each with 1 tablespoon whipped topping and 1 cherry. Serves 4. Pattianne's Country Kitchen

Recipe #48 Vegetable Stuffed Cannelloni Vegatarian "YUM"!! Becky Seattle WA. U.S.A.

Vegetable Stuffed Cannelloni Recipe #48 Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! 8 cannelloni noodles 2 Tbsp. olive oil 5 cloves garlic, (minced) 3 Tbsp. shallots (minced) 1 cup dry sherry 2 cups heavy whipping cream salt and pepper to taste 1 onion, chopped 1 cup fresh sliced mushrooms 1 zucchini, chopped 1 small eggplant, diced 2 roasted red bell peppers, diced 1 tsp. dried basil 1 tsp. dried oregano 3/4 cup ricotta cheese 1 cup grated Parmesan cheese Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. In a large pot of salted water parboil cannelloni. Parboiling is partially cooking the noodles in boiling water. The cannelloni should not be finished cooking, they will finish cooking when baked. Sauce: Heat 1 tablespoon olive oil and saute 2 cloves garlic, and 2 shallots. Add sherry. Raise heat to high and reduce liquid by half. Stir in cream and reduce until there is about 1 1/2 cups liquid. Remove from heat and stir in salt and pepper to taste. Filling: In a large skillet saute 1 tablespoon olive oil, 1 onion, 3 shallots and 3 cloves garlic, mushrooms, zucchini, and eggplant. Saute until all vegetables are tender. Place vegetables in a large bowl. Stir in red peppers, basil, oregano, ricotta and Parmesan. Season to taste with salt and pepper. Stuff mixture into cannelloni. Place in greased pan and cover with sauce. Use vegetable/cheese mixture to stuff cannelloni. Place in the prepared dish and cover with sauce. Bake at 350 degrees F (175 degrees C) for 25 minutes. Makes 4 to 6 serving. Serve with green salad. From Becky Seattle WA. U.S.A. "Thank-You"! Becky Pattianne's Country Kitchen

Recipe #49 Ricotta and Tomatoe Tart Low Cal/Fat Alissa Alantic City, U.S.A.

Ricotta and Tomatoe Tart (with Phyllo Pastry) Recipe #49 Low cal/Fat Phyllo dough dries out quickly, so you need to work fast. have all the ingredients prepared before you unwrap the dough. 1 cup fat-free ricotta cheese 1/2 cup fat-free egg substitute 1/4 cup grated Parmesan cheese 1/4 cup chives, fresh, chopped 4 pieces phyllo dough 4 serving cooking spray, or enough to coat dough 3 medium plum tomato(es), cored and sliced 1/4-inch thick 1 tbsp basil, fresh, chopped Preheat oven to 400°F. Coat a 9-inch glass pie plate with non-stick cooking spray. Stir together ricotta, egg substitute and 2 tablespoons each of Parmesan and chives; set aside. Lay 2 sheets of dough across pie plate. Press down and coat with cooking spray. Lay remaining dough across pie plate in opposite direction of first dough layer; press down. Spoon ricotta filling over dough and layer with half of tomato slices. Sprinkle with remaining chives and basil; layer with remaining tomato slices. Top with remaining Parmesan. Trim off excess dough, leaving a 2-inch border. Fold up border edges to partially enclose filling (do not pull dough tightly it should form a loose, lacy crust). Coat with cooking spray. Bake until Parmesan is golden and filling is firm, about 20 minutes. Remove from oven and allow to stand for 5 minutes before slicing into 6 pieces. From Alissa Alantic City, U.S.A. "Thank-You"! Alissa Pattianne's Country Kitchen

Recipe #50 Canned Fruit Cake Diabetic/Low Calorie Pattianne's Country Kitchen

Canned Fruit Cake Recipe #50 Easy/Quick!! Diabetic/Low Calorie 4 cups Unsweetened canned or bottled fruit and juice 1 egg or 2 egg whites 1 Tbsp. Baking soda 1 cup Unsweetened fruit, cut up or mashed if needed 4 cups Whole wheat flour 1 cup Unsweetened fruit juice Mash fruit and juice together, or blend it in a blender if you prefer. Add the egg and baking soda. Mix and set aside. Mix the egg or egg whites with the cup of fruit. Add to the fruit mixture. Add flour, cup of juice, and spices. Stir in raisins or dates. Bake at 350 for 45 minutes in a non-stick 9 x 13 inch baking pan. Serve plain or with a dollop of low-cal whipped topping. Makes 12 servings. Each serving counts as 1 starch and 1 fruit. Each serving has 178 calories and 1 grams of fat. Pattianne's Country Kitchen

Food Cooking Terms Pattianne's Country Kitchen

Food Cooking Terms Aspic: A transparent jelly made of meat, fish or vegetable stock, either boiled down or thickened with gelatin to become firm when cold. Au gratin: French: Describes a topping of cheese or bread crumbs or a sauce over food that is browned under a broiler or baked in the oven. Au jus: French: Served in natural juice or pan juices. Baste: To moisten food periodically with a seasoned liquid while cooking. Bard: To cover a bird or roast with strips of fat in order to automatically baste meat or to protect delicate parts. Batter: An uncooked mixture, usually of flour, eggs, liquid, and a leavening agent, that is thin enough to pour. Beat: To stir or mix rapidly in order to blend or make lighter. Bind: To add egg, cream or other liquid to a mixture to hold it together. Bisque: A rich, thick soup, a variation of cream soup. Blanch: To immerse briefly in boiling water. Used to loosen skin, to remove or set color, or to stop enzymatic action (as for canning or freezing). Bouillon: A clear soup stock not as strongly flavored as broth. it is usually clarified. Braise: To cook over low heat with a small amount of liquid in a tightly covered pan. Meats may or may not be browned in fat first. Broil: To cook under direct heat in broiler or over coals. Cacciatore: Italian style of cooking in a flavorful tomato-wine sauce. Usually chicken or veal. Canape: A small piece of fried or toasted bread with a topping. Served as an appetizer. Candy: To cook in sugar or heavy syrup. Capon: Roaster which has been gelded; grows larger and has tender meat. Clarify: For butter, to melt and skim off top foam, then strain off milk solids, using only the clear layer. Chill: To reduce temperature by putting in refrigerator or over ice. Coddle: To simmer slowly just below the boiling point (usually applies to eggs or fruit). Combine: To blend two or more ingredients together. Cordon bleu: French for blue ribbon; also the name of a well-known French cooking school; a term for an exceptional cook. Cream: To beat butter, or butter and sugar, until very light and nearly twice original volume. Crimp: To pinch the edges of pastry together to form a fluted edge and or to seal in a filling. Crisp-Tender: Cooked until tender enough to be pierced by a fork but still firm to the bite. Cut In: To mix solid fat with dry ingredients using fingers, pastry blender or two knives. Cube: To cut into 1/4-inch squares. Deep Fry: To cover food with hot oil and cook. Dice: To cut food into small, even cubes. Deglaze: To loosen pan drippings by adding liquid, usually to make a sauce. Dissolve: To form a solution by adding a dry substance to a liquid. Dredge: To coat, usually with flour. Dress: To add a dressing (as for salads or vegetables); to stuff (as for fowl or meats); to garnish or decorate. Drizzle: To pour liquid such as melted butter over food in a thin stream. Dust: To lightly sprinkle one food item with another ingredient. Enrich: To add eggs, cream or butter. Entrée: In the United States, the main course of a meal; in other parts of the world, the term denotes a small prepared dish served between main courses at a formal dinner. Flack: To separate lightly into small, natural divisions. Flambé: To douse with an alcoholic beverage and ignite. Flake: To separate into small pieces with a fork. Flute: To make a decorative edge on the rim of a pie crust. Fold In: Using a spatula, to combine fragile substances, such as whipped cream, into a heavier mixture with light, circular motions. Fondue: A dish of melted cheese, broth or oil, into which other pieces of food are dipped; a baked dish, similar to a soufflé, made of cheese and bread crumbs. Fricassee: To cook meat by braising or stewing in gravy. Fry: To cook in oil or fat. For stir-frying or sautéing, a small amount of fat is used. For deep frying, a larger amount is used, often enough to cover the food. Garnish: To ornament a dish with bright and savory tidbits. Gelée: French, refers to jelly or a jellied substance. Glaze: To add a shiny appearance to food by applying a coating of syrup, beaten eggs, or milk. Gluten: The sticky substance in wheat flour that gives dough its tough, elastic quality. Grease: To apply a thin layer of butter or oil on food or utensils. Grate: To separate food into small particles by rubbing across the teeth of a grater. Grill: To cook over hot coals or a gridiron or under a broiler. Hors d' oeuvre: From the French, literally "outside of work", the term has come to be synonymous with appetizer. Infusion: A method of preparing beverages by covering a flavoring item with boiling water, covering the pot, and allowing it to stand until flavor is extracted. Julienne: Cut into match-like sticks or strips. Knead: To work dough with the palms by pressing, stretching and folding, turning a small amount after each push. Process develops the gluten until dough is smooth and elastic. Marinate: To let food stand in a highly seasoned liquid or marinade, to tenderize or to add flavor. Mince: To cut or chop into very small pieces. Mix: To thoroughly combine ingredients until evenly distributed. Mold: To give food a specific form by pressing it into or letting it jell in a container of the desired shape. Pan-broil: To cook uncovered; fat is removed as it accumulates. Pan-fry: To fry in an uncovered pan in the fat that accumulates from the cooking meat. Parboil: To boil partially in a liquid. Cooking is unusually completed by baking. Pare: To remove the peel or outer covering from a fruit or vegetable with a knife. Paste: A thick creamy mixture, made by mixing dry ingredients with a liquid or by pounding fresh herbs, meats, or nuts with a mortar and pestle. Pit: To remove the pit or pits from fruits. Poach: To cook in a hot liquid. Precook: To cook partially or completely before a final cooking or reheating. Preheat: To heat an oven or broiler in advance of use to assure that it will be the proper temperature when ready to use. Purée: To press through a sieve to make food the consistency of a thick paste. Reduce: To boil a liquid and reduce its quantity through evaporation. Roast: To cook in an oven, uncovered and without water. Render: To melt down solid fats to get a liquid oil. Sauté: To brown in a small amount of oil or butter. Scald: To bring to a temperature just below the boiling point. Scallop: To bake in a sauce, usually covered with seasoned bread crumbs. Score: To make a sharp narrow slits or cuts in the outer surface of food to decorate or to allow seasonings to penetrate. Sear: To quickly brown the surface of meat using very high heat. Shred: To form small and narrow pieces by rubbing food against a shredder. Sift: to put dry ingredients through a sifter or sieve. Simmer: To stew gently below or just at the boiling point. Skim: To remove fat or scum from the surface of a liquid. Steam: To cook covered in the vapor that rises from the liquid in which a food is cooking. Steep: To soak in a liquid at a temperature below the boiling point. Stew: To boil slowly or with simmering heat. Stir: To mix ingredients until well blended. Toss: To mix ingredients lightly without mashing them. Truss: To bind the wings or legs of a fowl before cooking. Whip: To beat quickly and steadily with either a hand or an electric beater. Whisk: To stir rapidly, using a whisk, to blend ingredients or introduce air. Pattianne's Country Kitchen

Food Equivalents and Liquid convertions: Pattianne's Country Kitchen

Food Equivalents and Liquid convertions: Ingredient: Measurements: Equivalent: Bread and Crumbs: Soft bread crumbs: 1 cup =(250ml) or 2 slices bread Bread cubes: 1 cup =(250ml)or 2 slices bread Fine graham cracker crumbs: 1 cup =(250ml) or 14 square crackers Fine vanilla wafer crumbs: 1 cup =(250ml) or 22 wafers ********************************* DAIRY: butter or margarine: 1 pound = 2 cups (500ml) or 4 sticks heavy or whipping cream: 1 cup =2 cups whipped cream cheese: 8 oz. (250 g) =1 cup (250ml) swiss or Cheddar cheese: 1 pound (454 g) =4 cups shredded or (1 litre) blue cheese, crumbled: 4 oz. (125 g) =1 cup (250ml) parmesan or Romano cheese: 4 oz. (125 g) =1 1/4 cups or grated (300ml) egg: 1 large =3 tablespoons egg (50ml) ******************************** DRIED Legumes: Dried beans or peas: 1 cup =2 1/4 cups cooked (550 ml) ******************************** FRUIT: apples: 1 pound (500g) =3 medium bannanas: 1 pound (500 g) =3 medium lemon: 1 medium =3 tablespoons juice (50ml) orange: 1 medium =1/3 to 1/2 cup juice (75 to 125ml) ******************************* Fresh Herbs: 1 tablespoon =1 teaspoon dried ******************************* Pasta: elbow macaroni, uncooked 8 oz (250 g) =4 cups cooked or (1 litre) spaghetti, uncooked 8 oz (250 g) =4 cups cooked or (1 litre) medium noodles, uncooked 8 oz (250 g) =3 3/4 cups cooked (900ml) ****************************** Rice: regular long grain rice, uncooked 1 cup (250 ml) =3 cups cooked quick-cooking rice, uncooked 1 cup (250 ml) =2 cups cooked ******************************* Vegtables: carrots 1 pound (500 g) =2 1/2 cups sliced (625 ml) cabbage 1 pound (500 g) =4 cups shredded or (1 litre) onions (yellow) 1 pound (500 g) =5-6 medium all-purpose potatoes 1 pound (500 g) =3 medium fresh mushrooms 1 pound (500 g) =3 cups sliced (750 ml) tomatoes 1 pound (500 g) =3 medium broccoli 1 pound (500 g) =2 cups florets (500 ml) ******************************** Miscellaneous: cooked meat 1 pound (454 g) =3 cups diced (750 ml) raw boneless meat 1 pound (454 g) =2 cups cooked or cubed (500 ml) raw ground beef 1 pound (454 g) =2 3/4 cups cooked (650 ml) ******************************** Emergency Substitutions: If You Don't Have: Substitute: 1 cup cake flour (250 ml) 1 cup minus 2 tablespoons all-purpose flour (225 ml) ********************************* 1 tsp. baking powder (5ml) 1/4 tsp. (1ml) baking soda + 1/2 cup buttermilk or sour milk (125ml) to replace 1/2 cup (125ml) of liquid called for. ********************************** 1 package active dry yeast 1 cake compressed yeast ********************************** 1 cup granulated sugar (250 ml) 1 cup packed brown sugar OR 2 cups sifted icing sugar ********************************** 1 cup honey 1 1/4 cups granulated sugar (300ml) + 1/4 cup liquid (50ml) *********************************** 1 cup corn syrup 1 cup granulated sugar + 1/4 cup liquid (50ml) *********************************** 1 square unsweetened chocolate 3 Tbsp. unsweetened cocoa powder + 1 Tbsp. butter or maragarine *********************************** 1 cup whipping cream, whipped 2 cups whipped dessert topping *********************************** 1 cup buttermilk 1 Tbsp. lemon juice OR vinegar + enough whole milk to make 1 cup, let stand 5 minutes before using, OR 1 cup plain yogurt. *********************************** 1 cup whole milk 1/2 cup evaporated milk + 1/2 cup water OR 1 cup skim milk + 2 tsp. butter or margarine *********************************** 1 cup light cream 2 Tbsp. butter + 1 cup minus 2 Tbsp. milk. *********************************** 2 cups tomato sauce 3/4 cup tomato paste + 1 cup water _________________________________________________________________________ 1 cup tomato juice 1/2 cup tomato sauce + 1/2 cup water OR 1 cup V8 Vegtable Cocktail. ________________________________________________________________________ 1 clove garlic 1/8 tsp. garlic powder OR minced dry garlic (0.5 ml) __________________________________________________________________________ 1 small onion 1 tsp. onion powder OR 1 Tbsp. minced dried onion (15ml) dehydrated _________________________________________________________________________ 1 tsp. dry mustard 1 Tbsp. prepared mustard _________________________________________________________________________ 1 tsp. finely shredded lemon peel 1/2 tsp. lemon extract (2ml) _________________________________________________________________________ Liquid Conversion METRIC US 15 ml 1 level tablespoon 30 ml 1/8 cup 60 ml 1/4 cup 90 ml 3/8 cup 125 ml 1/2 cup 150 ml 2/3 cup 175 ml 3/4 cup 250 ml 1 cup 300 ml 1 1/4 cups 375 ml 1 1/2 cups 500 ml 2 cups 600 ml 2 1/2 cups 900 ml 3 3/4 cups 1 litre 4 cups= 1 quart 1 1/4 litres 1 1/4 quarts 1 1/2 litres 3 US pints 2 litres 8 cups= 2 quarts From Pattianne's Country Kitchen

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