Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

1/4 cup butter
1 1/2 cups regular rice
3 1/4 cups chicken broth
6 tablespoons carrot — chopped
6 tablespoons celery — chopped
6 tablespoons parsley — chopped
1/2 cup almonds — sliced
1/4 teaspoon pepper

Melt butter in heavy skillet. Add rice to butter and cook, stirring often until light brown. Stir in chicken broth and heat to boiling.

Pour into 2 1/2 quart dish. Cover and bake 30 minutes at 375 degrees.

Then stir in remaining ingredients. Cover and bake 29 minutes more.

Per Serving (excluding unknown items): 164 Calories; 15g Fat (77.4% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 504mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

3 tablespoons fresh lemon juice
1 tablespoon Extra-virgin olive oil
1 teaspoon lemon peel — finely grated
36 Asparagus spears — trimmed

Preheat oven to 450°F. Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.

Per Serving (excluding unknown items): 44 Calories; 2g Fat (43.1% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.

NOTES: From Bon Appétit on food.epicurious.com

Also try adding parmesan cheese or crushed garlic.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Vegetables

Preheat oven to 350 degrees. Rub most of the papery skin off a head of garlic. With a sharp knife, slice off top third of the head of garlic. Put garlic in a small baking dish or custard cup and drizzle with a little olive oil (about 1 tablespoon). Cover with foil. Bake for 20 to 25 minutes or until garlic is very tender. Squeeze the roasted garlic cloves into a small bowl and mash with 1 tablespoon of the softened butter.

Prepare the potatoes for mashing. Add garlic-butter mixture to potatoes along with 1/3 cup sour cream to mashed potatoes.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

NOTES: Better Homes and Gardens.

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Vegetables

1 large unpeeled bakin potato
Vegetable cooking spray
1/4 teaspoon salt

Cut potato into thin slices; arrange on an aluminum foil-lined baking pan coated with cooking spray. Lightly coat slices with cooking spray. Sprinkle with salt. Bake at 400° for 30 minutes or until golden brown.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: .

NOTES: Southern Living

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Bread

2 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 package yeast – rapid rise
1/2 cup milk
1/4 cup water
2 tablespoons butter

Mix 3/4 cup flour, sugar, salt and ast.
Heat milk, water, and butter to 120 degrees.
Gradually add dry ingredients and beat for 2 minutes.
Stir in enough flour to make a soft dough. Knead on floured board. Shape into balls and place in greased muffin pan or 9 inch square pan. Let rise 30 minutes. Bake 357 degrees 20 to 25 minutes.

Description:
“Bread”
Yield: “1 dozen”

Per Serving (excluding unknown items): 378 Calories; 8g Fat (18.1% calories from fat); 9g Protein; 67g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 342mg Sodium. Exchanges: 4 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

3/4 cup plus 2 tbls. shortening
1 cup sugar
2 large eggs
2 1/2 cups cake flour — sifted
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup cocoa
2 teaspoons baking soda
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla

Grease three 9-inch cakepans; line with wax paper, and grease and flour wax paper. Set aside.

Beat shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.

Sift together flour, baking powder, salt, and cocoa. Dissolve baking soda in buttermilk. Add flour mixture to creamed mixture, beginning and ending with flour mixture. Mix after each addition. Stir in boiling water and vanilla.

Pour batter into prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread filling between layers and on top and sides of cake. Cover and chill 2 hours or until filling is firm. Spread frosting on top and sides of cake.

Filling:
Combine milk and cornstarch in a small saucepan; stir well. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and let cool completely.

Transfer milk mixture to a large mixing bowl. Add sugar and remaining ingredients; beat at medium speed of an electric mixer 8 to 10 minutes or until thick and creamy.

Frosting
Place chocolate in top of a double boiler. Bring water to a boil; reduce heat to low, and cook until chocolate melts, stirring occasionally. Let cool.

Combine whipping cream and butter in a small saucepan; cook over medium heat, stirring constantly, until butter melts. Transfer whipping cream mixture to a medium mixing bowl. Gradually add powdered sugar, beating at medium speed of an electric mixer until smooth. Add melted chocolate, vanilla, and salt, beating until spreading consistency.

Yield: “1 3-layers”

Per Serving (excluding unknown items): 2121 Calories; 20g Fat (8.3% calories from fat); 51g Protein; 451g Carbohydrate; 16g Dietary Fiber; 433mg Cholesterol; 5024mg Sodium. Exchanges: 16 Grain(Starch); 2 Lean Meat; 1 Non-Fat Milk; 2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Carol’s 1993 Hometown Collection America’s Best Recipes

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Desserts Pies

Pastry dough
2 cups All-purpose flour
2 Tablespoons Granulated Sugar (optional)
1/4 teaspoon salt
1/2 cup unsalted butter — chilled, and cut
into bits.
1 large egg yolk
2 Tablespoon ice water — (2 to 3)

Make the pastry: Place flour, sugar, and salt in the bowl of a food processor fitted with a plastic blade. Add the butter and the egg yolk. Pulse until mixture resembles coarse meal.

With the motor on, add 2 tablespoons of the ice water and process just until dough masses into a ball (add another tablespoon of water if needed). Remove dough from processor and knead in any remaining flour. Chill, wrapped in plastic, for 30 minutes or so.

Roll out dough and line a deep 10-inch pie pan and set aside. Preheat the oven to 300 degrees.

Make the filling: Mix sugars and flour together. Stir in the eggs and then the butter, combining well. Fold in the nuts and chips. Spread in the prepared crust and bake until a knife inserted in the center comes out clean, 60 to 70 minutes.

Yield: “10 inch pie plate”

Per Serving (excluding unknown items): 149 Calories; 8g Fat (50.4% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 47mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.

NOTES: Lee Bailey’s Long Weekend Cookbook (Carol’s)

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

3 large potoes, peeled and cubed
1 medium onion — chopped
3 tablespoons chopped green bell pepper
1/4 cup butter — melted
2 1/2 tablespoons flour
2 cups milk
1/3 cup Cheddar cheese — shredded
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pimiento — chopped

cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Drain and set aside.

Sauté onion and green pepper in butter until tender; add flour, stirring until well blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, salt, and pepper; stir until cheese melts.

Stir in potatoes and pimiento. Spoon mixture into a lightly greased 1 1/2 quart casserole. Bake, uncovered, at 350° for 30 minutes or until bubbly.

Per Serving (excluding unknown items): 164 Calories; 13g Fat (68.0% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 336mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

NOTES: Southern Living

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Appitizers

1 pound Sausage — Cooked
2 cups Bisquick® baking mix
10 ounces sharp cheddar cheese — grated

Drain sausage. Mix all ingredients and roll into balls.
Bake at 400 degrees 10 to 15 minutes

Description:
“Appetizer”
Yield: “3 dozen”

Per Serving (excluding unknown items): 333 Calories; 26g Fat (69.9% calories from fat); 12g Protein; 13g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 632mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 4 Fat.

NOTES: Came from friend in Jackson, MS

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Breakfast

6 slices bread – crusts removed
Butter
1 pound sausage
1 1/2 cups sharp cheddar cheese
6 eggs
2 cups half and half or milk
1 teaspoon salt

Spread bread with butter. Place in greased med size pyrex baking dish. Set aside. Cook sausage till browned, stirring to crumble. Drain well. Spoon over bread evenly. Sprinkle cheese over sausage. Combine eggs, half and half and salt. Pour over cheese and chill over night covered.

Remove from refrigerator 15 minutes before baking. Bake uncovered 350° for 45 minutes of until set.

Per Serving (excluding unknown items): 504 Calories; 45g Fat (81.0% calories from fat); 22g Protein; 2g Carbohydrate; 0g Dietary Fiber; 293mg Cholesterol; 1106mg Sodium. Exchanges: 3 Lean Meat; 7 Fat.

NOTES: From Shirley Goostree.