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 >>
SHERRIED TWO-CHEESE BALL one large cheese ball or 2 small to medium cheese balls
These cheese balls also make great gifts to give to friends during the holiday season.
1 pound (16 ounces) finely shredded sharp Cheddar cheese or reduced-fat Cheddar cheese or Cheddar cheese blend of choice, at room temperature
3 ounces cream cheese or reduced-fat or no-fat cream cheese, at room temperature
5 tablespoons dry sherry
2 tablespoons mayonnaise or reduced-fat mayonnaise
½ cup finely chopped English walnuts or pecans
3 to 4 tablespoons diced pimento, well drained, or chopped sweet red pepper or roasted sweet red pepper
2 tablespoons minced parsley (no stems)
½ teaspoon Worcestershire sauce or to taste
¼ to ½ teaspoon minced peeled garlic or to taste
Several grains cayenne pepper or several drops hot pepper sauce or to taste
Paprika or sweet Hungarian paprika or smoked paprika for garnish as desired
Parsley sprigs or other fresh herbs as desired for garnish (optional)
Assorted crisp crackers for spreaders
In a medium bowl, combine cheeses; add sherry and mayonnaise. With an electric mixer, beat cheese mixture at medium speed until mixture is smooth and well mixed. Add remaining ingredients, except paprika, parsley sprigs or other herbs, and crackers.
Shape mixture into one large ball or two equal-size balls. Cover with plastic wrap and chill until ball(s) is/are almost firm. Wrap ball(s) in plastic wrap, sealing tightly, and store in the refrigerator until ready to use.
Allow cheese ball(s) to come to room temperature before serving. Sprinkle cheese ball with paprika as desired. Garnish cheese ball or balls with sprigs of parsley or other herbs. Accompany with crisp assorted crackers as spreaders.
