1 lb. green beans
1 strip bacon
1/2 small onion
1/2/to 3/4 tsp. salt
2 c. water
Wash beans and cut off ends.
Cut into 1 inch diagonal pieces.
Place in saucepan.
Add all other ingredients.
Boil gently until beans are tender.
Drain; remove bacon and onion.
Serves 4-6.
Tuesday, May 24, 2005
Monday, May 23, 2005
Baltimore Crab Cakes
1 lb. crab meat
1 egg, well beaten
1 slice bread, crust removed
1/4 tsp. red peper
1 tsp. dry mustard
2 Tb. salt
red pimento (optional)
2 tb. mayonnaise
Break bread into very small pieces and add egg.
Combine all other ingredients, then add crab meat and toss lightly.
Form into small cakes and fry in hot oil until golden brown.
Serve with saltines. Serves 6 to 8.
1 egg, well beaten
1 slice bread, crust removed
1/4 tsp. red peper
1 tsp. dry mustard
2 Tb. salt
red pimento (optional)
2 tb. mayonnaise
Break bread into very small pieces and add egg.
Combine all other ingredients, then add crab meat and toss lightly.
Form into small cakes and fry in hot oil until golden brown.
Serve with saltines. Serves 6 to 8.
Friday, May 20, 2005
Southern Peach Pudding
Pudding:
6 c. chopped peaches (about 10 peaches, peeled, pitted and chopped)
1/4 c. cornstarch
Cinnamon or nutmeg (optional)
Topping:
1/2 pint heavy cream
1 c. grated pecans
Put half of the pecans in a blender or food processor and blend with
the cornstarch until smooth.
Add the cinnamon and nutmeg to taste, if desired.
Pour into the top of a double broiler, bring to a boil over medium heat, stirring constantly.
Mixture will thicken.
Add remaining chopped peaches and cook just until tender.
Spoon into individual sherbert dishes and chill.
Just before serving, whip heavy cream and spoon over pudding.
Top with grated pecans and serve immdiately.
Serves 6.
From the Sweet and Sugarfree Cookbook
6 c. chopped peaches (about 10 peaches, peeled, pitted and chopped)
1/4 c. cornstarch
Cinnamon or nutmeg (optional)
Topping:
1/2 pint heavy cream
1 c. grated pecans
Put half of the pecans in a blender or food processor and blend with
the cornstarch until smooth.
Add the cinnamon and nutmeg to taste, if desired.
Pour into the top of a double broiler, bring to a boil over medium heat, stirring constantly.
Mixture will thicken.
Add remaining chopped peaches and cook just until tender.
Spoon into individual sherbert dishes and chill.
Just before serving, whip heavy cream and spoon over pudding.
Top with grated pecans and serve immdiately.
Serves 6.
From the Sweet and Sugarfree Cookbook
Thursday, May 12, 2005
Pear Jam
1 cup blended pear (whip in a food processor or blendar until smooth)
1/4 tsp. cinnamon
Heat the blended pear and cinnamon in a pan to boil,
then turn to low and simmer, stirring occasionally,
until mixture reaches desired thickness.
Yields 1/3 cup.
From Sweet and Sugarfree Cookbook
1/4 tsp. cinnamon
Heat the blended pear and cinnamon in a pan to boil,
then turn to low and simmer, stirring occasionally,
until mixture reaches desired thickness.
Yields 1/3 cup.
From Sweet and Sugarfree Cookbook
Monday, May 09, 2005
Coconut Pineapple Squares
Squares:
3 large eggs
1/2 c. butter, softened
1 c. pineapple juice (drained from 20 oz. can
of unsweetened crushed pineapple)
2 1/2 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
2 c. flaked coconut
Well drained pineapple from the 20 oz.can
Topping:
1/2 c. flaked coconut
Beat together the eggs, butter and pineapple juice.
Add flour, baking soda, baking powder and cinnamon.
Beat well and stir in 2 cups coconut and the pineapple.
Pour batter into a well greased 9 x 13" baking pan and spread out evenly.
Sprinkle with 1/2 cup coconut.
Bake at 350 degrees for20 to 25 minutes until browned.
Cool and cut into squares.
Serves 8-10.
From Sweet and Sugarfree Cookbook
3 large eggs
1/2 c. butter, softened
1 c. pineapple juice (drained from 20 oz. can
of unsweetened crushed pineapple)
2 1/2 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
2 c. flaked coconut
Well drained pineapple from the 20 oz.can
Topping:
1/2 c. flaked coconut
Beat together the eggs, butter and pineapple juice.
Add flour, baking soda, baking powder and cinnamon.
Beat well and stir in 2 cups coconut and the pineapple.
Pour batter into a well greased 9 x 13" baking pan and spread out evenly.
Sprinkle with 1/2 cup coconut.
Bake at 350 degrees for20 to 25 minutes until browned.
Cool and cut into squares.
Serves 8-10.
From Sweet and Sugarfree Cookbook
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