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 >>
SWEET POTATO/YAM OR PUMPKIN PANCAKES WITH WARM MAPLE SYRUP AND TOASTED NUTS about 12 (4-inch) diameter pancakes
Pancake Batter 1 1/3 cups sifted flour
3 tablespoons sugar or the equivalent of 3 tablespoons sugar in granulated sugar substitute
2½ teaspoons baking powder
½ teaspoon salt
3 eggs or the equivalent of 3 eggs in egg substitute, lightly beaten
1¾ cups milk or reduced-fat or skim milk
2/3 cup mashed cooked sweet potato/yam or pumpkin or canned pumpkin
½ teaspoon vanilla extract
2 tablespoons cooking oil (corn, canola, or safflower oil)
Warm maple or maple-flavored syrup as desired
Toasted pecan or English walnut halves or toasted chopped pecans or English walnuts as desired for garnish
In a medium bowl, sift together the flour, sugar, baking powder, and salt. In a second small bowl, combine eggs and milk, blending well; stir in sweet potato/yam or pumpkin and vanilla. Add sweet potato mixture to dry ingredients, beating just until dry ingredients are moistened. Stir in oil, mixing well.
For each pancake, pour ¼ cup batter onto a hot, lightly greased skillet or a griddle over moderate to high heat or electric griddle or electric fry-pan set at 375 degrees F. Turn pancakes when puffed, full of bubbles, and the edges are cooked. Cook pancakes until done and lightly browned, pressing down slightly with a spatula.
Serve immediately or keep warm in a very slow oven (150 degrees F.) while preparing remaining pancakes. Pass warm maple or maple-flavored syrup and toasted nuts to serve over pancakes as desired
Variations: Add cinnamon and/or nutmeg to taste to pancake batter.
Serve with crisp-cooked bacon slices or sautéed sausage patties or links of choice.
