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 >>
SAFE ‘N' SANE HOLIDAY PUNCH about 16 to 18 punch-cup servings, about 2 ½ to 3 quarts
1 (3-ounce) package cranberry/raspberry gelatin
1/3 to ½ cup sugar
1 cup boiling water
3 cups unsweetened pineapple juice, chilled
3 cups very cold water
1 (1 liter) bottle ginger ale, chilled
Sprigs of fresh mint and/or fresh raspberries or a raspberry/mint ice ring for garnish
In a small freezer-proof container, combine gelatin and sugar, mixing well. Add boiling water, stirring until gelatin and sugar are dissolved. Cover and freeze for 12 hours. Remove gelatin mixture from freezer about 2 hours before serving. Place in a punch bowl and allow to stand at room temperature until serving time. Add pineapple juice, cold water, and ginger ale just before serving. Garnish punch bowl with sprigs of fresh mint and fresh raspberries or a raspberry/mint ice ring.
Variation: Use strawberry or wild strawberry-flavored gelatin in place of cranberry/raspberry- flavored gelatin and garnish with whole fresh strawberries.
Raspberry/Mint Ice Ring:
1 (1½-quart) ring mold
About 4 to 5 cups cold water
Fresh stemmed whole raspberries and sprigs of fresh mint as desired
Fill ring mold with water. Place raspberries and mint sprigs, upside down in water, space in an attractive arrangement. Carefully place in freezer on a flat surface. Freeze until firm. To serve, allow mold to stand at room temperature for 5 to 7 minutes, or place a hot wet tea towel over bottom and up sides of mold for a few seconds to loosen ice ring from mold. Remove ice ring from mold and place in punch-filled punch bowl.
Variation: Use fresh whole strawberries with stems intact in place of raspberries.
