BANANA FRITTERS
The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston,
1896)
1 cup bread flour
2 teaspoons baking powder
1 tablespoon powdered sugar
1/4 teaspoon salt
1 egg
1/4 cup milk
1 tablespoon lemon juice
3 bananas
Mix and sift dry ingredients.
Beat egg until light, add
Champagne Cake
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch
round cake pan.
In a large bowl, cream together butter and sugar until very
1 lb. Velveeta* cheese, cubed
1 C milk
1/2 C Miracle Whip*
2 C chopped cooked ham
1 (10 oz.) pkg. frozen broccoli, cooked and well drained5 oz. cooked,
drained spaghetti
1 T chopped chives
Heat cheese, milk, and mayo over low heat.
Stir till smooth and add remaining ingredients.
Mix well. Pour
Creamy Layered Fruit Salad
TOPPING:
2 cups frozen whipped topping, thawed
1 (8 oz.) carton strawberry yogurt
1 (3 oz.) pkg cream cheese, softened
1 Tbsp sugar
1 tsp lemon juice
1/2 tsp almond extract
FRUIT:
5 cups sliced peaches
2 cups blueberries
2 cups sliced strawberries
2 cups gr
Iced Cappuccino
1 cup fat-free vanilla frozen yogurt or fat-free vanilla ice cream
1 cup cold strong-brewed coffee
1 teaspoon unsweetened cocoa powder
1 teaspoon vanilla
1 packet sugar substitute or equivalent of 2 teaspoons sugar
Place all ingredients in food processor or blender; process unt
Apple Breakfast Bars
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8"
baking dish. Bake a
Chicken Gyros with Dill Sauce
1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
2 large garlic cloves, finely minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons ol
Chicken Salad Pie
Serves/Makes: 6
1 unbaked pie shell (9in.)
2/3 cup low-fat cheddar cheese (divided)
1 cup lite sour cream
2/3 cup lite mayonnaise (or use fat-free)
1 1/2 cup cooked chicken
1 cup pineapple tidbits, drained
1/2 cup toasted slivered almonds
1/2 cup chopped celery
1/2 c
Chicken Salad Ice Cream Cones
1 boiled or deli roasted chicken
1 cup green grapes, halved
1 small can drained pineapple tidbits, drained
1/2 cup chopped celery
mayonnaise
2 ice cream cones
Pull chicken from bones and cut into bite sized pieces. Mix chicken, celery,
grape halves, and pineappl
Antojitos Minis
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoo
Fruit Salsa with Cinnamon Chips
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooki
2 pkg. frozen spinach
1 lb. Ricotta cheese
3 eggs, lightly beaten
2/3 c. Parmesan cheese
1/3 c. parsley
2 tsp. salt
1/2 tsp. freshly ground pepper
1 lb. mostaccioli (or ziti)
1 qt. marinara sauce
Preheat oven to 375 degrees. Cook spinach, drain and press to
remove moisture. Combine with Ricotta,
Apricot Brandy Pound Cake
Makes two 9-inch x 5-inch loaf pans (about 8 servings each)
This cake has been among the favorites in my repertoire for decades.Serve
one cake fresh from the oven; freeze the other to have on hand
for unexpected guests. Top slices of the cake with dollops of
sweetened
Prep: 15 min, Cook: 15 min.
3/4 tsp. unsalted butter
3/4 tsp. oil
4 boneless pork loin chops, 1/2 inch thick
2/3 cup onion, chopped
3-1/2 Tbs. carrots, peeled and chopped
3/4 cup plus 1 Tbs. chicken stock
1 Tbs. plus 1 tsp. sugar
1 Tbs. plus 1 tsp. red wine vinegar
1/3 cup cranberries
Heat butter
Regret for the things we did can be tempered by time; it is regret for the
things we did not do that is inconsolable. ~ Sydney Smith
[Non-text portions of this message have been removed]
http://www.worldfamousrecipes.com/index.php >Famous Recipes
http://www.worldfamousrecipes.com/ >Wor
Oatmeal Almond Balls
1/4 cups sliced almonds
1/3 cup honey
2 egg whites
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups uncooked quick oats
Preheat oven to 350ºº F. Place almonds on cookie sheet; toast 8 to 10
minutes or until golden brown. Set aside. Do not turn oven off. Combine
h
SALMON QUICHE
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2 Cups corn kernels
14 oz can pink salmon [415 mgs ]
1/2 cup tasty cheese, grated
1 medium onion chopped finely
1 tablespoon chopped chives
1/2 cup self-raising flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 eggs
2 cups milk
2 tablespoons melted butter
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Almond Stuffed Apples
1/2 cup toasted almonds
4 tablespoons brewed classic blend tea
1/2 cup sugar
1/2 teaspoon almond extract
8 medium baking apples, cored
Melted butter
4 bread slices blended into crumbs
Sugar (approximately 1 cup)
1 cup heavy cream, whipped
In blender, grind almonds 10 secon
BERRY SALAD WITH YOGURT DRESSING
1 cup vanilla yogurt
1/4 cup honey
1 1/2 tablespoons milk (to thin out dressing)
cinnamon and nutmeg to taste
1 1/3 cups Strawberries
1 1/3 cups blueberries
1 1/3 cups raspberries
fresh peppermint leaves, finely chopped
Wash, stem a
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