Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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LOW FAT CARROT CAKE
6 egg whites
1 & 1/3 cups white sugar
1 cup applesauce
1/2 cup skim milk
1 & 1/2 teaspoons vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 cup whole wheat flour
1 cup all-purpose flour
1 (8 ounce) can crushed pineapple with juice
2 cups shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins

In large mixing bowl, beat egg whites.
Slowly beat in sugar, then applesauce, skim milk, and vanilla.
Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.

Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.

Pour into lightly greased (use non-fat cooking spray) 9 x 13 inch pan.
Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 35 - 40 minutes. It is done when toothpick inserted in center comes out clean
Yield: 1 - 9 x 13 cake, 18 servings
3 POINTS per serving
Nutritional Information: Calories 173, Protein 4g, Total Fat 2g, Sodium 171mg, Cholesterol 0mg, Carbohydrates 35g, Fiber 2g

Treva in Eastern Tenn

My sister and I were at TGI Fridays during lunch hour. They had a green apple salad with a pecan vinaigrette dressing on it. Does anyone know how to make this dressing? We asked, but the waiter wouldn't tell us. He just gave us the name. Would appreciate any help with this.

Thanks Nancy for the newsletters. No matter when they come, I really enjoy them. If I don't get them, I figure you are busy. This is such a wonderful service that you provide that I gladly take what you can give.
Thanks again DT

Chocolate Kahlua Trifle
1 (17 ounce) pkg frozen Pepperidge Farm 3-layer fudge cake with chocolate frosting
1/2 cup chopped walnuts
8 ounces whipped topping
1 small box instant chocolate pudding, prepared with 2 cups milk
1/2 to 1/3 cup Kahlúa

Cut the cake into 4 sections, then cut each section into 4 slices. In a trifle bowl or glass bowl, make the layers as follows: cake, Kahlúa (sprinkle over cake), pudding, whipped topping and walnuts. Continue the layers until ingredients are used up, ending with whipped topping and walnuts. Cover with plastic wrap and refrigerate until serving time. May be made ahead.
Tona in Bama

Toasted Asparagus
1 pound fresh asparagus spears, washed, dried, trimmed
Vegetable cooking oil spray
1 tablespoon toasted sesame oil
A sprinkling of salt

To trim your asparagus just "snap off" the bottom of each stalk. It will break naturally at the point where it should be trimmed.

Line a cookie sheet or jelly-roll pan with foil. Spray the foil with vegetable oil spray. Arrange the asparagus spears on the foil in a single layer; lightly spray them with the spray also. Place under pre-heated broiler and broil quickly (about 4 to 5 minutes) just until tender-crisp and beginning to brown slightly. Remove from broiler and brush with the sesame oil. Sprinkle very lightly with salt. Serve immediately.

Serves 4
*If you prefer not to broil but to roast the asparagus--proceed with recipe as written, only roast in very hot (500 -degree) oven for 10 to 12 minutes.

NOTE:
Asparagus is a good source of vitamin C, folic acid, and beta-carotene; and can also act as a mild diuretic.

Treva in Eastern Tenn.

BE MY VALENTINE COOKIES
A valentine treat that is a perfect way to say "I Love You."

1 cup Butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon peppermint extract
3 cups all-purpose flour
Glaze Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Combine all cookie ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Continue beating until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate dough 2 hours or overnight.

Heat oven to 375. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4-inch thickness. Cut out cookies with 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are very lightly browned. Remove from cookie sheets; cool completely.

Melt chocolate and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Dip half of each heart into chocolate. Place onto waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated. .

Yield: 3 1/2 dozen cookies

Nutrition Facts (1 cookie) Calories: 140 Fat: 8 g Cholesterol: 20 mg Sodium: 40 mg Carbohydrates: 16 g
Dietary Fiber: 0 g Protein: 2 g

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Lemon Pastries
8-oz. pkg. cream cheese, softened
1/2 c. sugar
1 T. lemon juice
2 8-oz. tubes refrigerated crescent rolls

Glaze:
1/2 c. powdered sugar
1 t. vanilla extract 1 to 2 T. milk

Blend cream cheese, sugar and lemon juice together; set aside. Unroll crescent rolls and divide along perforations into triangles; spread with cream cheese mixture.
Fold crescent roll-style; bake on ungreased baking sheets at 350 degrees for 20 minutes. Let cool; spoon glaze over the tops before serving. Makes 16.

Glaze:
Whisk ingredients together until smooth and creamy.

Tona in Bama

Wedding Punch
2 cans frozen lemonade concentrate (12 oz)
2 cans frozen pineapple juice concentrate (12 oz)
1 quart water
1 liter ginger ale
1 liter sparkling water
1 large bottle sparkling white grape juice


Recipe
Combine juices and water in large punch bowl; mix well. Right before serving, add ginger ale, sparkling water and juice; stir to blend.

Source of Recipe
Best of Country Cooking cookbook
Brenda F

Chocolate Kahlua Trifle
1 (17 ounce) pkg frozen Pepperidge Farm 3-layer fudge cake with chocolate frosting
1/2 cup chopped walnuts
8 ounces whipped topping
1 small box instant chocolate pudding, prepared with 2 cups milk
1/2 to 1/3 cup Kahlúa

Cut the cake into 4 sections, then cut each section into 4 slices. In a trifle bowl or glass bowl, make the layers as follows: cake, Kahlúa (sprinkle over cake), pudding, whipped topping and walnuts. Continue the layers until ingredients are used up, ending with whipped topping and walnuts. Cover with plastic wrap and refrigerate until serving time. May be made ahead.
Tona in Bama

Cherry Cream Trifle
1 can sweetened condensed milk
1 1/2 cups cold water
1 small box vanilla instant pudding mix
2 cups (500ml) whipping cream, whipped
1 vanilla or lemon cake, cut into cubes
1 or 2 (19 ounce) cans cherry pie filling

In large mixing bowl combine milk and water. Add pudding mix; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream. Spoon some of the pudding (enough to cover bottom of round serving dish) into bowl. Top with some of the cake
cubes and then cherry filling. Repeat procedure ending with pudding on top. Chill at least 4 hours. Serves 8 to 10.
Tona in Bama

Mardi Gras Dip
4 Cups Grated Cheddar Cheese
2 Cups Chopped Green Onions
2 Cups Chopped Pecans
About 2 Tbsp. Mayonnaise
1 Jar Pepper Jelly

Mix first 4 ingredients and flatten into a platter with a lip on it. Top with Pepper jelly. Serve with crackers.
Tona in Bama

Zucchini Pie
4 cups grated zucchini
3/4 cup white sugar
2 Tablespoons lemon juice
1 teaspoon cinnamon
1 cup flour
1/2 cup brown sugar
8 Tablespoons butter or margarine
1 9" unbaked pie shell

Combine zucchini, white sugar, lemon juice and cinnamon. Spoon into unbaked pie shell. Combine flour, brown sugar and butter and mix until creamy. (Add more butter if needed.) Spread creamed mixture over zucchini mixture. Bake at 400° for 1 hour.
Gran

This recipe is for Jackie in Las Vegas who requested a recipe for Zucchini Pie. If she would like more there are 8 Zucchini Pie recipes including this one at http://www.recipesource.com.
BettyW in Canada.

ZUCCHINI PIE
Yield: 8 servings

FILLING
4 c Zucchini (less rind and seed
1 Sliced 1/4" thick
1 Salt water
1 c Warm water
1 c Brown or white sugar
1 ts Cinnamon
1 ts Cream of tartar
1 Unbaked pie shell

STREUSEL TOPPING:-
1/2 c Sugar
1/2 c Flour
1/2 c Butter

Parboil prepared zucchini in salt water until tender. Drain; put in bowl. Add warm water, sugar, cinnamon and cream of tartar. Place in unbaked pie shell. Bake 1/2 hour at 350ºF.

Top with Streusel Topping mixture. Return to oven for 1/2 to 3/4 hour. Tastes just like apple pie.

Nancy this is for Jackie from Las Vegas

ZUCCHINI PIE
4 cups peeled & slice zucchini (use large, mature zucchini)
1-1/1 teaspoons cream of tartar
Dash of salt
1 tablespoon lemon juice
2 Tablespoons flour
1-1/4 cup sugar
1-1/2 teaspoons of cinnamon
1 teaspoon margarine
1 unbaked 9" pie crust

Topping
1 stick margarine
1/2 cup sugar
1 cup flour

Cook zucchini in microwave (100% power) for 8 minutes in a small amount of water; drain. Combine rest of ingredients with zucchini, except margarine. Pour into pie shell and dot with margarine. Mix topping and add over top zucchini mixture. Bake 375 degrees for 45 minutes. Serve 6 to 8. The topping will be crumbly. Tastes like Dutch Apple Pie.

This is very good. I microwave about 45 seconds on 7 so it will be warm.
Doris in De

Great punch recipe
1-46 oz. can orange juice
1-46 oz. can pineapple juice
2 pks kool aid (strawberry, cherry or tropical punch)
5 cups sugar

Mix koolaid as directed on pack, mix well, will make 4 qts. Add orange juice and pineapple juice, mix well .
add sugar. Put in a large container, put in freezer, stir often. Leave in freezer overnight, if made by 8p.m. take out of freezer
about 8:30 a.m. to thaw. I use the strawberry koolaid in mine . You can double or triple recipe . enjoy. Helen (Mississippi)

Nancy, just read the newsletter and I saw that Dalene in Altoona wanted a Salisbury Steak recipe. This recipe is simple and I have made since the early 60's. It is as follows:

Salisbury Steak
1 lb. Ground Beef
1/2 to 3/4 cup Cracker Crumbs or Bread Crumbs
2 tablespoons Water
2 tablespoons Catsup
2 tablespoons Worchestershire
3 tablespoons finely Chopped Onion
1 Egg, Beaten

In a large bowl mix ingredients as listed. Mix but don't over mix. You can form these in a patty or in a loaf shape. Have a skilet with oil, butter or olive oil or a combination of 2 heating. Dredge with flour and put in a medium hot skillet and brown. As they are browning open a can of mushroom soup and put it in the same bowl you mixed the meat and add 1/4 to just under 1/2 cup of milk Turn the heat down when they are browned and add soup mixture and cook until patties are done. For an easy and quick meal I have instant potatoes, bagged salad and can or frozen fruit.

Nancy have a great weekend and do look forward to each newsletter.
Susie Indy

Salisbury Steak Deluxe
1 can (10-3/4 oz.) cream of mushroom soup, undiluted
1 tbsp. prepared mustard
2 tsp. Worcestershire® sauce
1 tsp. prepared horseradish
1-1/2 lb. ground beef
1 egg, slightly beaten
1/4 cup dry breadcrumbs
1/4 cup finely chopped onion
1/2 tsp. salt
dash ground black pepper
4 oz. water
2 tbsp. chopped parsley

Combine soup, mustard, Worcestershire® sauce, and horseradish; blend well. Combine beef, egg, breadcrumbs, onion, salt, pepper, and 1/4 cup soup mixture. Shape into 6 patties; brown in skillet. Drain drippings from pan. Combine remaining soup mixture, water, and parsley; pour over patties. Cook over low heat 20 minutes, stirring occasionally. Makes 6 servings.
Heather

Here are a couple of different-style salisbury steaks, both of which are very good.
The zucchini pie is absolutely delicious. The lady asking did not specify if she wanted a sweet or savoury pie, so I sent my savoury one.
linda-montreal

Salisbury Steaks
1 1/2 pounds ground beef
1 envelope dry onion soup mix, divided
1/4 cup dry bread crumbs
1/4 cup milk
1 egg, lightly beaten
2 tablespoons oil or shortening
2 tablespoons flour
1 1/2 cups water
1 can sliced mushrooms, drained (4 ounces)
Gently but thoroughly mix beef, 3 tablespoons of soup mix, crumbs, milk, and egg. Shape into 4 patties. Brown patties in skillet in oil; pour off excess fat. Add remaining onion soup mix and flour; gradually stir in water and mushrooms. Cover and cook over low heat for 20 minutes, stirring occasionally.
Serves 4.


Salisbury Steak
Serves : 4

1 Lb. lean ground beef
1/3 cup dry bread crumbs
1/4 cup chopped onion
1 egg - beaten
1 tsp. salt
1/4 tsp. black pepper
2 cups beef broth
1 lrg. onion - sliced thin
1 cup sliced mushrooms
3 Tbls. cold water
3 Tbls. cornstarch

Combine beef, bread crumbs, onion, egg, salt, and pepper. Shape into 4 patties, about 3/4" thick.
Cook patties in skillet for 10 minutes, or until both sides are brown. Add broth, onion, and mushrooms to skillet. Heat to boiling, then reduce heat, cover, and simmer for 10 minutes. Remove patties from skillet. Keep warm. Bring onion mixture to boil. Combine water and cornstarch. Add to onion mixture, bring to boil, stirring constantly, for 1 minute. Pour gravy over patties.

NOTES : The mushroom gravy is wonderful over rice or mashed potatoes.

Italian Zucchini Pie
4 c. thinly sliced unpeeled zucchini
1 c. coarsely chopped onion
1/2 c. margarine or butter
1/2 c. chopped parsley or 2 tbsp. flakes
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. sweet basil leaves
1/4 tsp. oregano leaves
2 eggs, well beaten
8 oz. shredded Muenster or Mozzarella
8 oz. can Pillsbury crescent rolls
2 tsp. Dijon mustard

Heat oven to 375 degrees.

In 10" skillet cook zucchini and onion in margarine until tender (10 minutes). Stir in parsley and seasonings.

In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into eight triangles.

Place in ungreased 11" quiche pan, 10" pie pan or 12"x8" baking dish.
Press dough over bottom and up sides to form crust. Spread crust with Dijon mustard. Pour vegetable mixture into crust.

Bake at 375 degrees for 18 to 20 minutes or until knife inserted comes out clean. Let stand 10 minutes before serving.

NOTE: If crust becomes too brown cover with foil last 10 minutes of baking.

This recipe is for Angie Walker who wanted a recipe for pineapple pie. I have great success with this one and people seem to like it. Hope you do too.

Pineapple Cream Pie
1/3 cup Flour
1/8 cup Cornstarch, slightly heaping
3 cup Whole Milk
2 Tbsp. Butter
3/4 cup Sugar
1/4 tsp. Salt
3 Egg Yolks, beaten and sitting in small bowl
2 tsp. Vanilla
1 (8-oz.) can crushed Pineapple, well drained
2 Tbsp. Coconut, toasted

Combine flour, sugar, cornstarch and salt in saucepan. Gradually add milk, whisking constantly so there are no lumps. Cook stirring constantly, until thick. Add 1 cup of hot pudding mixture by dribbling pudding into eggs, stirring eggs constantly while doing this to temper the eggs. Pour egg mixture into pot with pudding, stirring constantly. Continue cooking 1 more minute stirring constantly. Move off hot burner and stir in vanilla and butter. Put a piece of waxed paper directly on top of pudding, to prevent a skin from forming. Cool to lukewarm. Pour into baked pie shell.
Now is the time to decide if you want to use meringue or cool whip or whipped on top of your pie .

If you want a nice meringue , here is one that works well.
5 Egg Whites
1/4 tsp. Cream of Tater
1/3 heaping cup powdered Sugar

Put the first two ingredients in mixer bowl. Beat at high speed until soft peaks form. Add powdered sugar 1 Tbsp. at a time with mixer on high. Beat until stiff peaks form, but do not let the meringue dry out to much. Spoon onto pie and with the back of a serving size spoon, use to scallop meringue. Bake in a 350 degree oven 10 minutes, watching closing until meringue is a lovely brown all over the top. You can also use one of those miniature torches that cooks us, and brown your meringue with it.

If using cool whip or whipped cream. Place waxed paper directly on top of lukewarm pie and refrigerate at least 3 hours. Take out of fridge and remove waxed paper. Spread on cool whip or whipped cream. Again using back of serving size spoon, scallop the cream to make a nice design.
Bon Appetit' Patty

Pineapple Pie
2 graham cracker crusts
1 c. Milnot milk
3/4 c. sugar
18 oz. can crushed pineapple
3 oz. lemon Jello
8 oz. Philadelphia cream cheese
Water
2 tbsp. lemon juice

Drain pineapple. To the syrup add enough water to make 1 cup. Bring to a boil. Dissolve Jello in it. Cool. Beat cream cheese, pineapple and sugar in 3 quart bowl at medium speed until creamed. Add Jello mixture gradually at low speed. Beat until well mixed. Chill until very thick but not firm. Chill Milnot milk in ice tray until nearly frozen at edges. In cold 1 1/2 quart bowl with cold beaters, whip milk until fluffy. Add lemon juice. Whip until stiff. Add to chilled mixture. Mix at low speed. Chill until firm enough to mound up for pie. Put in pie shell. Chill 2 to 3 hours. Can be eaten frozen, semi frozen or cold.
Margaret

Lady Bird Johnson's Mexican Chocolate Cake
1/2 cup (1stick) margarine
1/2 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate or 4 tablespoons cocoa
1 cup water
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 cup sour milk (place 1-1/2 teaspoons vinegar in 1/2 cup measuring cup, then fill with milk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract

Icing
1/2 cup (1 stick) margarine
4 tablespoons cocoa
6 tablespoons milk
1 (1 pound) package confectioners' sugar
1 teaspoon vanilla extract
1/2 cup pecans

Preheat oven to 350 degrees F. Grease a 12 x 18-inch cake pan.

Combine margarine, oil, chocolate and water in a saucepan. Heat until chocolate is melted.

Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla extract in large bowl, then combine with first mixture.

Pour battter into prepared cake pan. Bake 20 to 25 minutes or until cake is done.

Ice cake while still warm.

Icing: Combine margarine, chocolate and milk in a saucepan. Heat until bubbles foam around the edge. Remove from heat. Add confectioners' sugar, vanilla extract and pecans. Beat until smooth.
Betty

This is for Pat in Alabama. I'm not sure if this is what you are looking for. It is a very old recipe I got from my mum and it probably was her mother's as well. My mum was one of those cooks who hardly ever used a recipe. This recipe is for cooked salad dressing: 2 eggs, beaten, 3/4 cup brown sugar, 1 Tbsp. butter, 2 Tbsp. flour, 1 or 2 tsps. dry mustard, 1/2 tsp. salt, 1/2 cup vinegar, 3/4 cup water.
Mix mustard and flour in part of the water to a smooth paste. Then add the remainder and cook in a double boiler until thick. If I'm in a hurry I cook it in the microwave. Keeps for awhile in the fridge if you put it in a jar.

I use it mixed with Miracle Whip, 1/2 of each. It's good with potato salad, cole slaw, or macaroni salad.

Awhile ago someone was looking for a recipe for chocolate with mayonnaise in it. Here is the recipe:

Mayonnaise Cake:
Sift 2 cups flour and 1/2 tsp. salt together.
Add: 1 cup white sugar, 1 1/2 tsps. baking powder, 1 cole/2 tsps. baking soda, 4 Tbsps. cocoa.
Add: 1 cup mayonnaise, 1 tsp. vanilla, 1 cup cold water.
Beat well and bake for 45 minutes at 325 degrees f. Enjoy!
Anne

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