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 >>
ORANGE SLIM GEMS about 3 to 3½ dozen cookies, about 30 calories per cookie
1 cup plus 2 tablespoons sifted flour
¼ teaspoon baking powder
1/8 teaspoon salt
¼ cup butter or margarine, at room temperature (see note)
1/3 cup plus 1 tablespoon sugar or light brown sugar or the equivalent in granulated sugar or brown sugar substitute, firmly packed
1 egg yolk or 1 egg white, at room temperature
1 tablespoon orange juice
1 teaspoon freshly grated orange peel
Sift together the first 3 ingredients; set aside. In a medium bowl, cream butter or margarine thoroughly. Gradually add sugar or brown sugar, beating until light and fluffy. Beat in egg yolk or egg white, orange juice, and orange peel. Stir in dry ingredients, mixing well. Form dough into a long roll, about 1½ to 2 inches in diameter; cover with plastic wrap or wax paper and refrigerate until dough is firm, about 1 to 2 hours. With a sharp knife, cut dough into slices, each slice about 1/16 to 1/8-inch thick. Arrange cookie slices on baking sheets lightly coated with non-caloric vegetable cooking spray. Bake in a preheated hot oven (400 degrees F.) for 6 to 8 minutes or until edges of cookies are golden brown. Immediately remove cookies from baking sheets and transfer to wire racks to cool thoroughly. Store cookies in an airtight container in a cool dry area.
Note: May reduce butter or margarine to 2 tablespoons; add 2 tablespoons Smucker's Shortening & Oil Baking Replacement or unsweetened applesauce to cookie dough with the butter or margarine.
