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Old March 28th, 2009, 03:16 PM   #1
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This is more healthy then the idea of having the extra set of hands in the kitchen with you, but because it deals with the idea of happy babe...I will leave this here.

Kale Chips

1-2 big bunches of kale
1 tablespoon apple cider vinegar
1 tablespoon oil
coarse salt (to taste) or favorite seasoning blend (we love hot n' spicy Spike)

Directions:

Pre-heat oven to 350.

Wash and de-stem kale. Chop or tear into "chip" size pieces.

Spread onto baking sheet. Pour the apple cider vinegar, oil and seasoning (1-2 tablespoons) onto kale. Mix to coat all pieces.

Bake for 10 minutes or until crispy. Serve immediately!

Serves: 3-4

Preparation time: 3 minutes
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Old March 28th, 2009, 03:19 PM   #2
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fruit sticks

Frozen banana. Cut bananas in half. Place a popsicle stick in each banana piece. Dip the banana in chocolate syrup. Now roll the banana in crushed nuts, crushed corn flakes, or crushed graham cracker crumbs. Freeze for a few hours, in waxed paper
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Old March 28th, 2009, 03:21 PM   #3
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Pie balls

Graham cracker peanut butter balls. Mix one cup peanut butter, one cup powdered milk and one cup honey (it’s a bit sticky and gooey). Roll into small balls and then dip into crushed graham crackers. Refrigerate for several hours. Serve cold.
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Old March 28th, 2009, 03:22 PM   #4
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Veggie Dip


Dips for veggies. Kids love to dip. Start with either yogurt, mayonnaise or cottage cheese. You can add ranch dressing mix, or Italian dressing mix, or even onion soup mix. Buy the small carrots or any other veggie and the kids can have veggies and their own home made dip.
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Old March 28th, 2009, 03:23 PM   #5
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pizza dip



1 pkg. (8 oz.) cream cheese, regular of light
1 tsp. Italian seasoning
1/8 tsp. garlic powder
2 cups shredded Mozzarella cheese
1/2 cup prepared pizza sauce
2 T. finely chopped bell pepper
1/2 cup diced pepperoni
Preparation -
Blend the cream cheese and seasonings in a food processor or blender. Spread the mixture in the bottom of an 8" or 9" glass pie or cake dish. Top with half of the Mozzarella, then the pizza sauce, then the remaining Mozzarella, then the chopped bell pepper, then the diced pepperoni. Bake in a preheated oven at 350º for 15 to 20 minutes. Serve warm with snack crackers or corn chips.
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Old March 28th, 2009, 03:24 PM   #6
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oatmeal squares


2 cups rolled oats
1/2 cup brown sugar
1/2 cup margarine
1/2 cup honey
1/4 cup peanut butter
1/2 cup semi-sweet chocolate chips
Preparation -
Spray an 8" x 8" square cake pan with non-stick cooking spray; set aside. In a medium size bowl, mix the oats, brown sugar, margarine, and honey together. Microwave on full power for 5 minutes, stopping to stir 2 or 3 times. Spread the mixture evenly in the prepared cake pan. Place in the refrigerator to cool. In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on full power for 1-1/2 minutes or until the chocolate chips are melted, stopping to stir halfway through the cooking time. Spread the melted chocolate mixture over the chilled oatmeal mixture in the cake pan. Refrigerate until the chocolate hardens. When completely chilled, cut into squares.
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Old March 28th, 2009, 03:24 PM   #7
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Japanese Salmon



1/3 cup teriyaki sauce
1/3 cup lemon juice
1/2 cup light brown sugar, firmly packed
2 T. vegetable oil
1 T. garlic powder
4 lb. salmon fillets - skin on
Preparation -
Whisk the teriyaki sauce, lemon juice, brown sugar, vegetable oil and garlic powder together. Place the salmon fillets, skin side down, on a piece of heavy-duty aluminum foil. Baste the salmon with the teriyaki mixture, reserving some of the mixture for basting while grilling. Cover and place in the refrigerator for 1/2 to 1 hour. Wrap the salmon loosely in the foil and place on a prepared charcoal grill or preheated gas grill. Grill over medium hot coals for about 30 minutes, basting often. The salmon is done when it's lightly browned and looks opaque.
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Old March 28th, 2009, 03:25 PM   #8
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fruit cup



1 can (16 to 20 oz.) pineapple tidbits
1 can (16 oz.) sliced peaches - cut into bite size pieces
1 can (11 to 12 oz.) mandarin oranges
1 red or yellow delicious apple - peeled, cored and chopped
1 box (3 oz.) vanilla instant pudding mix - regular or sugar-free
1-1/2 cups 1% milk or 2% milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup Miracle Whip® Light
Preparation -
Drain all the canned fruit. Mix all the drained fruit together in a large bowl. In a separate bowl, mix the pudding mix, milk and orange juice concentrate together. Beat with an electric mixer at medium speed for 2 minutes. Stir the pudding mixture into into the canned fruit mixture. Add the Miracle Whip light and stir all the ingredients together until well blended. Refrigerate for 2 to 3 hours before serving. To serve, garnish with additional fruit, if desired.
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Old March 28th, 2009, 03:26 PM   #9
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CRAB CHOW

2 T. butter or margarine
3 T. flour
1-1/2 cups milk
2 eggs - separated
1 pound crabmeat
1/4 cup finely chopped green pepper
1/2 tsp. Tabasco sauce
1/2 tsp. salt
1/8 tsp.pepper
1/2 tsp. parsley
Preparation -
Prepare the white sauce - Melt the butter or margarine in a medium saucepan, over low heat. Stir in the flour. Add the milk gradually, and cook over medium heat, stirring constantly until thickened. Remove from heat. Separate the eggs and lightly beat the egg yolks. Stir the beaten yolks into the white sauce. Beat the egg whites until foamy, then fold in to the white sauce.

Mix all the remaining ingredients together and stir the mixture into the sauce. Spoon the crab mixture into a buttered, shallow baking dish. Bake in a preheated oven at 375º for 20 to 25 minutes.
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Old March 28th, 2009, 03:27 PM   #10
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LOW FAT ITALIAN DRESSING (CREAMY)
1 cup low fat cottage cheese
1/2 cup low fat yogurt
1 T. Dijon mustard
1 T. lemon juice
2 T. minced onion
1 T. minced garlic
1 tsp. Worcestershire sauce
1 tsp. basil
1 tsp. oregano
1 tsp. minced parsley
Preparation -
Place all the ingredients in a food processor or blender and process until smooth and creamy. Chill for at least one hour before serving.
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Old March 28th, 2009, 03:27 PM   #11
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CITRON PIE

3 eggs - separated
1 cup milk
1 1/4 cup sugar
2 T. cornstarch
1 T. melted butter
juice of 1 lemon or 2 T. lemon juice
1 unbaked 8" or 9" pie shell
Preparation-
Beat the egg yolks. Add the milk and sugar and beat for about one minute. Add the cornstarch, then the melted butter, beating well after each addition. Add the lemon juice and mix well. In a separate bowl, beat the egg whites until stiff. Fold the well beaten egg whites into the batter. Pour the batter into an unbaked 8" or 9" pie shell. Bake in a preheated oven at 450º for 10 minutes. Lower the oven temperature to 375º and bake for 20 more minutes or until the filling is set and the crust is nicely browned.
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Old March 28th, 2009, 03:28 PM   #12
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Rhubarb Cake


2 cups flour
1 -1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. ground cloves
2 eggs
1/2 cup vegetable oil
1/3 cup milk
2 cups chopped rhubarb, 1/2" pieces
topping

2/3 cup flour
1/2 cup brown sugar
4 T. butter
1/4 cup finely chopped pecans or walnuts

Preparation -
Sift the flour, sugar, baking soda, salt and spices together; set aside. Place the eggs, oil, and milk in separate bowl and beat together well. Add this mixture to the dry ingredient mixture. Fold in the chopped rhubarb. Pour the batter into a greased 9" x 13" cake pan. Prepare the topping - Mix the flour, brown sugar, and butter together with a fork to form coarse crumbs. Stir in the chopped nuts. Sprinkle the mixture over the batter. Bake in a preheated oven at 350º for about 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely on a wire rack.
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Old March 28th, 2009, 03:29 PM   #13
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HAM & BEAN BAKE

2 quarts fresh green beans or 3 cans (16 oz. each) green beans
3 lb. to 4 lb. ham or ham hocks
3 to 4 medium size potatoes - cook until barely soft, if using with canned green beans.
1-1/2 cups water for cooking the ham + 2 additional cups water if using fresh green beans. Do not drain canned green beans.
1 tsp. salt
1/2 tsp.pepper
Preparation -
Trim all visible fat from the ham. Place the ham in a crockpot, add 1-1/2 cups water; set on high and cook for 2 to 3 hours. Reduce heat to low. Add the remaining ingredients, cover, and cook on low for about 5 more hours or until the beans are tender, if using fresh green beans and potatoes. Cook on low for 2 to 3 hours if using canned green beans and potatoes. Remove the ham. Discard the fat and bones; cut or shred the ham. Return the ham to the crock pot and cook on high for about 15 to 20 more minutes.
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Old April 3rd, 2009, 10:29 PM   #14
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COCONUT RICE DESSERT


1 cup white rice
3 cups coconut milk
2 teaspoons salt
1/4 cup brown sugar
1/2 cup water


Rinse and drain rice then place in a saucepan. Add salt and coonut milk. Bring to a boil, then turn heat down, place lid over rice and cook for about five minutes. Let cool.

Spoon rice onto greased baking pan and place in the refrigerator overnight. Cut into slices.

Make a syrup by heating brown sugar over low heat in a small saucepan. Add water as needed and stir until a syrup forms. Next drizzle syrup over rice squares and serve.
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Old April 3rd, 2009, 10:30 PM   #15
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BUTTERNUT SQUASH AND WILD RICE MIX UP

4 md Butternut squashes
2 c Water
3/4 c Wild rice, rinsed
3 tb Margarine
1 c Red onion, chopped
1 ea Garlic clove, minced
2 1/2 c Trn wholewheat bread
1 tb Sesame seeds
1/2 ts Sage & thyme
1 ts Seasoned salt
1 c Fresh orange juice


Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.
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Old April 3rd, 2009, 10:31 PM   #16
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BAKED OYSTERS

4 c Firm white bread (Italian or French or sourdough)
1/2 c Butter
Salt and cayenne pepper
1 pt Raw oysters, well-drained
1 tb Lemon juice
1 sm Onion, grated
1/2 c Whipping cream
Paprika


This dish can be made with oysters of *any* size. While fresh ones ARE best, thawed, frozen oysters *may* be used. If you wish, prepare the dish and refrigerate it for several hours before baking. Or, on the other hand, you can cut and brown the bread cubes ahead of time. The rest can be finished in minutes, once the bread is browned.

Remove the crusts from the bread. Cut the bread into quarter-inch cubes; in a large skillet, melt half the butter. Add 2 cups of bread cubes and toss over LOW HEAT until they're golden-brown. Sprinkle the cubes lightly with salt and caynne, stirring constantly.

Brown the remaining cubes in the remaining butter. Sprinkle again with the cayenne and the salt.

Cover the bottom of a 2-quart baking dish with 1/3 of the bread cubes; top the bread evenly with half the oysters, sprinkle with salt and cayenne, half the lemon juice and half the onion. Cover with 1/3 of the bread cubes and sprinkle with salt, cayenne, the rest of the lemon juice and the onion. Pour in the cream, and top with the last third of the bread cubes. Sprinkle with paprika to make pretty.

Bake at 325 degrees for 25 to 35 minutes and serve *immediately*.
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Old April 3rd, 2009, 10:32 PM   #17
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APPLE CROWNED PORK ROAST

8 lb Pork crown rib roast
Red wine vinegar
Garlic salt
Pepper
2 c Pineapple marmalade
1/2 c Light corn syrup
1 ts Ground cloves
8 ea Small sweet potatoes peeled
3 ea Large coking apples, cored and sliced


Optional:
Fresh pineapple wedges


Brush roast with vinegar and sprinkle with salt and pepper. Wrap in foil and set in a shallow dish, refrigerate 3 hours. MAke a drip pan of aluminum foil about 1 1/2 inches deep and extending 3 inches beyond each side of roast. Unwrap roast and place in drip pan or on rack in a shallow roasting pan. Insert meat thermometer in thickest part of roast, not touching bone or fat. Place roast on grill about 6 inches above low coals. close hood of grill and cook for 1 1/2 to 2 hours. Combine marmalade, corn syrup and cloves in a medium saucepan, cook over medium heat about 5 minutes, stirring occasionally. Slice sweet potatoes 1/4 inch thick, cut slices in half. Spoon potatoes into roast cavity(if roast cavity is too small for all potatoes, put remaining potatoes in a greased casserole dish beside roast on grill). Brush potatoes and roast with glaze. Cook an additional 30 minutes. Add apple slices to potatoes in roast cavity and casserole dish, continue cooking and basting for 30 to 60 minutes or until meat thermometer registers 170 degrees and apples and potatoes are done. Remove roast and stuffing from grill and let stand for 10-15 minutes before carving to allow juices to set. To serve, place roast on platter, surround with potatoes and apples from casserole. Garnish with pineapple wedges if desired.
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Old April 3rd, 2009, 10:33 PM   #18
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TURKEY SAUSAGE SALAD

2 lb Red potatoes
14 oz Fat free turkey kielbasa
1/2 c Red onion; finely chopped
1/3 c Dijon mustard
1 tb Fresh lemon juice
1/4 ts Salt
1/4 ts Ground black pepper


Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed.

Place a medium nonstick skillet over medium-high heat until hot. Add sausage and saute for 2 minutes. Add cooked diced potatoes and remaining ingredients and toss well to coat.
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Old April 3rd, 2009, 10:33 PM   #19
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CRAB CAKES

1 lb. Crab Meat
1 egg
10 saltine crackers, made into crumbs
1 Tbsp. mustard, dry
1 Tbsp. mayonnaise
Salt and pepper to taste
Dash of Worcestershire sauce
1 tsp. chopped onion (optional)
1 Tbsp. chopped green pepper (optional)


Mix all ingredients. Make into patties, 1/3 cup for each pattie. Refrigerate 1-2 hours. Fry until brown in margarine and a little oil. Serve with lemon wedges.
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Old April 3rd, 2009, 10:34 PM   #20
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MIDDLE EASTERN FLAIR LAMB ROAST

16 oz Pomegranate Juice;unsweetened
8 oz Red Wine
3 Garlic;crushed;cloves
1 Onion;sliced;
1 ts Thyme;dry
2 tb Basil;dry
3 lb Lamb;cubed roast of


Combine all ingredients except lamb in a food processor or blender; blend 15 seconds. Pour into a large glass or plastic container. Add lamb cubes. Marinate 8 hours or overnight. Thread lamb cubes on skewers and broil or barbecue until meat is just pink on the inside. Serve with rice.
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