Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
MS. MARIAN'S NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES about 4 to 5 dozen small cookies
½ cup butter or margarine
2 cups sugar or the equivalent of 2 cups sugar in granulated sugar substitute
¼ cup cocoa, sifted
½ cup milk or reduced-fat or skim milk
3 cups quick-cooking rolled oats
½ cup crunch-style peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt
In a large heavy saucepan, melt butter over low heat. Stir in sugar and cocoa, mixing well. Stir in milk, blending well. Increase heat to moderate and bring mixture to a boil; continue to boil rapidly for 1½ to 2 minutes. Stir in rolled oats, peanut butter, vanilla, and salt.
Drop cookie mixture by rounded teaspoonfuls onto a sheet or sheets of wax paper. Allow cookies to cool thoroughly and become firm. Store cookies in a sealed container in the refrigerator.
Variations: May omit crunch-style peanut butter and use ½ cup creamy-style peanut butter, if desired. May add ½ to ¾ cup chopped peanuts or other desired nuts or chopped dark or golden seedless raisins or dried sweet dark (Bing) cherries, or a combination, if desired.
Omit peanut butter and increase butter or margarine to 1 cup.
Reduced-fat Cookies: Use reduced-fat peanut butter. Decrease butter or margarine to ¼ cup and add ¼ cup unsweetened applesauce to cookie mixture.
