Soup
Carol's Low Fat Peanut Soup
1 Onion, chopped
2 ribs of celery, diced
1/4 cup light butter
1 tablespoon flour
4 cans Fat Free Chicken Broth
1 cup Low Fat Peanut Butter
1 can Fat Free Evaporated Milk
dash cayenne powder
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon salt
dash of mill ground pepper
2 tablespoons fresh minced garlic
Sauté onion and celery in butter mix. Stir in flour. Add all remaining
ingredients except peanut butter and evaporated milk. Simmer ½ hour or until
vegetables are tender. Add peanut butter and milk. Simmer.
Carol's Hot Avocado Soup
2 tablespoons canola oil
2 onions, chopped
2 tablespoons minced fresh garlic
½ teaspoon salt
dash cayenne pepper
ground pepper to taste
dash hot sauce
dash cilantro
2 tablespoons soy sauce
2 tablespoons lime juice
2 cans Fat Free chicken broth
1 can Fat Free vegetable broth
3 ripe avocados, peeled, cut into chunks
1 12 ounce can Fat Free Skim Condensed Milk
Heat the oil in a large saucepan over medium high heat. Add onions and garlic.
Sauté until onions are translucent, about 5 minutes. Add all remaining
ingredients except condensed milk. Bring to a boil then simmer for 10 - 15
minutes. Remove from heat and puree in a blender. Add condensed milk. Return to
stove and heat to taste. Or remove to canning jars to eat later.
White Bean & Sausage Soup
1 tablespoon olive oil
1 package sage sausage
1 large onion chopped
½ teaspoon salt
whole ground pepper to taste
4-6 large leaves of fresh kale torn into bite size pieces
2 tablespoons fresh minced garlic
1 19 oz. can cannellini beans, drained and washed
3 14 oz. cans chicken broth
1 14 oz can Italian-style minced tomatoes
Brown sausage & drain. Brown onion in olive oil in a large sauce pan. Add
all the ingredients, including drained sausage. Heat to boiling. Reduce heat to
low, cover, and simmer 20 minutes.
Butternut Apple Soup
4 cans fat free chicken broth
1 large butternut squash, peeled, seeded and cubed
2 Granny Smith apples, cored, peeled, and quartered
1 onion, chopped
2 tablespoons fresh minced garlic
1 tablespoon Splenda (or sugar)
1 teaspoon salt
ground pepper to taste
dash of cayenne pepper
1 teaspoon curry powder
1 14 oz can fat free evaporated skimmed milk
Combine all ingredients except milk in a saucepan. Bring to a boil. Cover,
reduce heat, and simmer until squash and apple are tender. Puree mixture in a
food processor. Return to sauce pan and add milk. Cook over low heat until
thoroughly heated.
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Salad
Lo Cal Cranberry Congealed Salad
1 package Sugar Free Orange Jello
1 package Sugar Free Strawberry or Raspberry Jello
1/2 cup Splenda
2 cups Boiling Water
1 8 oz package Fat Free Cream Cheese (softened & mashed)
3/4 cup chopped Pecans
1 12 oz can Fat Free Evaporated Milk
1 16 oz can Whole Cranberry Sauce
1 heaping tablespoon Fat Free Mayonnaise
Mix jello and splenda. Add water. Still until dissolved. Add cream cheese
& mayonnaise. Mash
the cream cheese pieces in the hot liquid mix until they are very small. Stir in
Evaporated Milk & Cranberry Sauce. Mash the Cranberry Sauce until the
pieces (except the berries) are very small. Add pecans. Pour into a
rectangular pyrex dish and chill until firm.
(As a really great alternative, substitute 1 20 oz can of Crushed
Pineapple for the Cranberry Sauce. Use Lime
& Lemon Jello.)
Carol's Low Fat Pasta Salad
8 ounces Garden Rotini Pasta
2 15 ½ ounce cans Hominy, washed & drained
2 15 ounce cans Black Beans, washed & drained
1 4.25 ounce can chopped Black Olives
1 package Fat Free Italian Dressing Mix
1 large jar diced Pimento
2 packages low fat Pepperoni Bites
8 oz. (or to taste) Fat Free Sour Cream
2 teaspoons chili power
1 teaspoon
salt
Cook pasta in salted water and drain well. Transfer to large mixing bowl. Add hominy,
pinto beans, black olives, pimento, pepperoni bites, chili powder, salt & dressing mix. Mix
well. Add Sour Cream. Mix well. Cover and refrigerate until serving time.
It makes a complete meal and is great as leftovers.
Carol's Chicken Salad
5 boneless chicken breasts
1 diced red delicious apple
1 cup diced celery
½ cup raisins
½ cup cashew nut pieces
2 tablespoons freeze-dried shallots
2/3 cup fat free mayonnaise
2 tablespoons fat free sour cream
2 teaspoons lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
1/4 teaspoon cinnamon
Cook chicken breasts in Crock Pot (in water with salt & pepper) until done.
(Don't overcook.) Drain. Prepare salad dressing by mixing shallots, mayonnaise,
sour cream, lemon juice, salt, pepper, and cinnamon. Cut chicken breasts into
cubes. Add apples, celery, raisins, and cashew pieces. Mix well. Add dressing,
mixing well. Continue to add additional Fat Free sour cream until salad reaches
desired consistency.
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Main Dish
Brunswick Stew - Overnight cook a 2-3 pound pork roast in the crock pot.
(Just cover it with water in the crock pot. You don't have to add anything
else.) When morning comes remove the pork roast, discard fat, bone, etc. and
tear the meat into strands. Clean the crock pot and add the pork, a 17 oz. can
of drained white corn, a 10 oz. bag of frozen butter beans, 15 oz. of ketchup, 2
cups of small diced potato cubes (cook them first for about 10 minutes in salted
water in the microwave; drain before adding to crock pot), 2 cans of tomato
soup, 1 large onion (minced), a sprinkling of hot sauce, 2 teaspoons salt, and
pepper to taste. Cook on low all day. To make a meal, serve with ham biscuits. The ham biscuits are great
if you use potato rolls.
Chili - Brown together 2 lbs ground beef, 1 large sliced onion, and
several minced fresh garlic cloves. Drain the fat. Add the mixture to the crock pot
along with a 28 oz. can of diced tomatoes, a 15 oz. can of tomato sauce, 2 - 15
oz. cans of kidney beans (washed and drained), 3 heaping teaspoons of chili
powder, 2 teaspoons of basil, salt & pepper. Cook all day on low. This dish
is fabulous the 2nd night. So don't be afraid of making too much at one time.
Catfish with Dill Sauce
½ cup Fat Free Milk
Catfish Fillets
1 container Fat Free Plain Yogurt
1 tablespoon dried dill
1 cup bread crumbs
1 tablespoon melted light butter
2 tablespoons olive oil
½ teaspoon salt
sprinkling of whole ground pepper
1 tablespoon mustard
Preheat oven to 325. Pour milk in baking dish. Add catfish. Cover with a sauce
made from combining the yogurt, dill, salt, & pepper. Bake uncovered 15
minutes. Mix bread crumbs, butter, olive oil, & mustard. Spread over fish.
Bake another 10 minutes, or until bread crumbs are nicely browned.
Garlic Shrimp & Asparagus
2 tablespoons olive oil
1 pound asparagus, blanched & cut into pieces
3 tablespoons fresh minced garlic
½ teaspoon salt
mill ground pepper to taste
dash cayenne pepper
1 ½ pounds large shrimp, peeled and deveined
1/4 cup Chardonnay
2 tablespoon lime juice
Heat olive oil in pan over medium heat. Add asparagus, garlic, salt, and
peppers. Cook for 2 minutes stirring frequently. Add shrimp and cook until
shrimp are done, stirring frequently. Add lime juice and wine. Reduce heat and
simmer covered until juice is absorbed. (If the rest of your family doesn't like
seafood you can make a single serving by freezing half the asparagus and buying
the shrimp frozen. Take out only enough for one serving.)
Crock Pot Dinner of Beans, Kale & Sausage for Three
1 pound fresh turkey sausage, cut in pieces
2 tablespoons olive oil
1/4 cup minced shallots
2 tablespoons minced garlic
1 cup dried Goya Small White Beans
4-6 large leaves of Kale torn into bite size pieces
1 can fat-free chicken broth
1 can water
1 teaspoon thyme
dash mill ground pepper
1 teaspoon salt
Sauté turkey sausage, shallots & garlic in olive oil. Drain. Add turkey
sausage mixture to crock pot, along with all remaining ingredients. Cook in
crock pot on high for 2 hours then reduce heat to low for rest of day.
Chicken Curry
2 tablespoons olive oil
1 large onion, diced
3 carrots, shredded
1 heaping tablespoon minced garlic
1 cup golden raisins
1 tablespoon curry seasoning
1 rotisserie roasted chicken
1 14 oz can lite coconut milk
Salt & freshly ground black pepper to taste
Remove the meat from the rotisserie chicken (I prefer the Sam’s Club
rotisserie chicken, which are cooked freshly on-site.) Saute the
onion, garlic, carrots and raisins in the olive oil until the onion
is tender (not brown). Stir in the curry powder and continue to cook
for a few minutes. Add the chicken meat, coconut milk, salt &
pepper. Cover and simmer for about 45 minutes, or until the raisins
have nicely absorbed most of the coconut milk. Serve over couscous.
Low Cal Grilled Almond Butter & Banana
Sandwich
1/4 cup Egg Substitute
1/4 cup Light Vanilla Soy Milk
1 tablespoon Splenda Brown Sugar Blend
1/8 teaspoon Nutmeg
6 slices Whole Wheat Bread
Almond Butter (or SoyNut Butter)
2 Bananas, sliced lengthwise
Whisk together the Egg Substitute, Soy Milk, Brown Sugar Blend, & Nutmeg. Spread
a thin coating of Almond Butter (or SoyNut Butter) on each piece of bread. Place sliced
Bananas on
3 of the slices of bread and top with the remaining 3 slices to form 3
sandwiches. Dip each side of the sandwich into the egg mixture. Spray a nonstick
skillet with Pam and grill the sandwiches until golden brown. You can prepare
the sandwiches the night before and wrap in plastic wrap for a “take to work”
lunch. The grilling prevents browning of the bananas. At lunchtime heat the
sandwich in a microwave oven for 30 seconds.
Cashew Chicken
3 tablespoons Lite Soy Sauce
3 tablespoons Honey
3 large Chicken Breasts
1 heaping tablespoon minced Garlic
Canola Oil
1 tablespoon fresh Ginger, grated
1 bunch Scallions, diced
1 8 oz can Water Chestnuts
1/3 cup salted Cashew Nut pieces
Slice chicken breasts into bite-sized pieces. (I use frozen chicken
breasts from Sam’s Club or Costco.) Combine chicken pieces, garlic,
ginger, & scallions in a large Non-Stick Skillet coated with Canola
Oil. Cook over medium heat, stirring often, until chicken begins to
brown. Add water chestnuts & soy sauce/honey mixture. Cook over low
heat until liquid is absorbed. Add cashew nuts and cook another few
minutes.
Pork Curry
2 lb. Shank Pork Roast, cubed
½ cup flour
2 teaspoons curry powder
1 teaspoon salt
pepper to taste
olive oil
1 onion, chopped
1 cup sliced mushrooms
1 28 oz can diced tomatoes
Combine flour, curry powder, salt, & pepper. Wash pork cubes. Add to flour
mix. Toss until pork cubes are coated. Brown pork cubes in olive oil. While pork
cubes are browning, sauté onions & mushrooms in olive oil. Layer in a
rectangular pyrex dish (1) onion mixture (2) pork cubes (3) diced tomatoes. Bake
at 350 degrees for an hour.
Curried Salmon
4 Salmon Steaks
Canola Oil
Salt & Pepper to Taste
Sauce:
1 cup unsweetened coconut milk
1 heaping teaspoon Thai red curry paste
1 heaping tablespoon brown sugar
1 ½ tablespoons lime juice
Pinch of salt
2 tablespoons cornstarch
Coat the salmon steaks lightly with canola oil. Sprinkle with salt and pepper.
Grill until done. Combine and heat all the sauce ingredients except cornstarch.
Mix the cornstarch with about a 1/4 cup water. Add to the sauce mixture and stir
until thick. Pour sauce over the salmon. (This sauce is also fabulous on
grilled chicken.)
Curry Crockpot Stew
1 pound stew cut beef
6 mild Italian sausages, sliced
1 heaping tablespoon minced garlic
1 shallot, chopped
1 teaspoon salt
Coarse ground pepper to taste
2 large potatoes, cubed
1 heaping tablespoon curry seasoning
2 large carrots, sliced
1 long zucchini, sliced
1 yellow bell pepper, sliced
1 teaspoon ground cloves
1 cup white wine
1 14 oz can Low Fat Beef Broth
1 16 oz package frozen Baby Lima Beans
Combine all ingredients except frozen Lima Beans in a crock pot. Cook on high
for 1 hour. Reduce to low for 8 - 9 hours. Add Lima Beans and continue to cook
on Low for an additional hour. Drain excess juice.
Smoky Pork Chops
Thick Cut Pork Chops
olive oil
1 large onion, minced
canola oil cooking spray
2 cups catsup
1/3 cup dark brown sugar
1 tablespoon liquid smoke
2 heaping tablespoons fresh minced garlic
mill ground pepper to taste
1 teaspoon salt
Prepare the night before. Brown Pork Chops and Onions in Olive Oil. Spray crock
pot with cooking spray. Add Pork Chops and Onions. Combine all remaining
ingredients and add to crock pot, covering the pork chops with a thick coating
of the mixture. Refrigerate crock pot container overnight. Cook the mixture on
low the entire next day. Serve with a thick coating of the onion/sauce mixture.
Quick Orange Roughy
2 tablespoons dried egg whites
4 tablespoons water
½ cup cornmeal
1/4 cup fat free grated Parmesan cheese topping
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon salt
mill ground pepper, to taste
3 orange roughy fillets, cut in halves
1/4 cup all-purpose flour
Canola Oil
Combine dried egg whites and water. Beat lightly until they reach the
consistency of fresh egg whites. In a separate dish, combine cornmeal and next 5
ingredients. Stir well. Dip each fillet in flour, then dip in the egg white
mixture followed by the cornmeal mixture. Cook in Canola Oil until done. (I buy
the Orange Roughy frozen at Sam's Club.)
Meat Pie
1 ½ lb. Lean Ground Beef
1 Vidalia Onion, minced
2 heaping tablespoons fresh Garlic, minced
1 15 oz can Mixed Vegetables, drained
1/3 lb Medium Cheddar Cheese, grated
1 egg
1 1/4 cups Skim Milk
1 teaspoon Salt
Mill Ground Pepper to taste
1 teaspoon Nutmeg
2 cups Instant Mashed Potatoes
2 cups boiling water
1 teaspoon salt
2 Deep Dish Pie Shells
Canola Oil Cooking Spray
Spray pan with Canola Oil and brown ground beef, onion & garlic. In a large
mixing bowl combine ground beef mixture, mixed vegetables, & cheese. Pour
mixture into pie shells. In a blender or food processor mix egg, skim milk,
salt, pepper & nutmeg. Pour into pie shells. Combine mashed potatoes, salt,
and boiling water. Top the pies with the mashed potato mixture. Bake in a 350
degree oven until brown.
Salsa Salmon
Salmon Fillets (frozen skinless - available at Sam's Club or Costco)
Olive Oil
Salt
Mill Ground Pepper
Cilantro
2 heaping tablespoons fresh Minced Garlic
Salsa (I like Santa Barbara brand Deli Style from the produce section at
Costco)
Coat frying pan with Olive Oil. Add the thawed Salmon Fillets and minced garlic.
Sprinkle the fillets with salt, pepper, and cilantro to taste. After cooking on
both sides, coat each fillet with a thick layer of Salsa. Reduce the heat,
cover, and simmer until the salmon is flaky and tender (about 30 minutes).
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Side Dish
Sessums Hotel Asparagus Casserole
I have made this recipe so many years that I would have no idea how to
measure the ingredients. I will estimate below.
2-3 tablespoons butter, melted
1 extra-large egg, beaten
½ cup milk
3-4 pieces of white bread, torn into pieces
1 1/2 cups medium cheddar cheese, grated
1 tall can asparagus, cut in pieces (retain half the juice)
Cooking Spray
salt & pepper to taste
Spray a casserole dish with cooking spray. In a mixing bowl combine melted
butter, egg, salt, pepper and milk. Crumble pieces of white bread into mixture.
Stir well. Add grated medium cheddar cheese, and a can of asparagus, cut into
pieces. Discard half the asparagus juice and pour the remaining juice into the
mixture. Stir well. Mixture should be slightly soupy. Bake in casserole dish in
a medium oven.
Mother's Corn Bread Dressing
Turkey Broth or 3-4 cans Chicken Broth
1 can Cream of Chicken Soup
1/3 pack Hamburger Seasoning
1 cup chopped celery
2 eggs, beaten
1 large onion, chopped
1 cup water
1 pan Corn Bread, crumbled
3 - 4 pieces White Bread, torn into small pieces
Salt
Pepper
Cooking Spray
Heat onion in 1 cup water until boiling. Don't drain. Combine all ingredients in
large mixing bowl. Keep adding broth until mixture reaches desired consistency.
Mixture should be slightly soupy or dressing will taste dry. Coat casserole dish
with cooking spray. Bake at 350 degrees until brown on top.
Carol’s Quinoa
1 cup Quinoa (rinsed & drained)
1 can fat free Chicken Broth
Craisins (dried cranberries) to taste (sorry, I don’t measure)
1 small bag Pine Nuts
About 6 ounces Frozen Green Peas
Rinse and drain Quinoa. Pour Chicken Broth into a 2 cup
measuring cup. Add a little water to bring the liquid amount
to 2 cups. Place broth and Quinoa into a saucepan and bring to
a boil. Reduce heat, cover, and simmer until most of the
liquid has been absorbed. Add craisins, pine nuts, and frozen
green peas. Stir. You may need to add a little water at
this point if you have let the Quinoa simmer too long and it has
absorbed most of the liquid. Bring to a boil.
Immediately cover and turn off the stove. Let the mixture sit
on the stove eye (covered) and steam until the Quinoa is fluffy.
Stir well and serve.
Jennie’s Pineapple Casserole
(Modified Low Cal by Carol)
2 – 20 oz cans crushed pineapple
1 ½ cups egg substitute
6 tablespoons cornstarch
1 cup Splenda
1 cup “I Can’t Believe It’s Not Butter”, melted in microwave
Bread, cubed (no crust)
Pam Cooking Spray
Spray casserole dish with Pam. Combine all ingredients, except
bread & butter, and pour into casserole dish. Top with bread
cubes. Pour melted butter over casserole. Bake in a 350
degree oven for 45 minutes.
Edna's Corn Pudding
3 tablespoons cornstarch
1/4 cup sugar
2 eggs
1 14 oz can evaporated milk
1 can cream-style corn
1 can whole kernel corn, drained
1 stick butter
Coat a 1 ½ quart casserole dish with cooking spray. Mix cornstarch and sugar in
bowl. Add eggs and beat well. Add milk and corn. Bake at 350 degrees in
casserole dish for 1 hour.
Aunt Thelma's Broccoli Casserole
1/2 stick butter
1 10 oz package frozen broccoli (barely cooked)
1 roll garlic cheese
1 can mushroom soup
1 med. onion, chopped
salt & pepper to taste
Topping:
1 ½ cup bread crumbs
½ stick butter
½ pkg. Almonds
Sprinkling of Pepperidge Farm herb dressing
Mix crumbs, oleo, almonds & herb dressing. Set topping aside.
Melt remaining ½ stick oleo, sauté onions, stir in soup, cheese (cut up), and
mushrooms. Cook on low heat until cheese melts. Arrange broccoli in 9 X 13 inch
casserole. Top with cheese sauce then topping mixture. Bake at 350 degrees until
hot and bubbly.
Quick & Light Sweet Potatoes
3 – 15 oz cans cut sweet potatoes, drained & mashed
1 heaping tablespoon Splenda Brown Sugar Mix
¾ teaspoon pumpkin pie spice
Miniature marshmallows
1/8 cup egg substitute
1/8 cup Light Vanilla Soy Milk
Combine all ingredients (except marshmallows) in Pyrex Dish.
Top with layer of marshmallows. Cover with aluminum foil.
Cook in a 350 degree oven for 30 minutes.
Green Beans Almondine
2 pounds Green Beans (fresh or frozen only)
Olive Oil
3 ounces Pancetta
1 carton sliced Mushrooms
1 2.25 ounce package Blanched & Slivered Almonds
1 medium Red Onion, diced
1 teaspoon Salt
4 twigs fresh Rosemary
If fresh, snap & wash the Green Beans. Prepare the Rosemary by
removing the leaves from the twigs. Separate all the leaves. Discard
the stems and any twigs. Cut the Pancetta into small pieces. Add
enough Olive Oil to a large skillet to cover the bottom. Cook the
Pancetta and Rosemary over medium heat until the fat is dissolved
stirring continuously. Add the Mushrooms, Almonds, Onion & Salt.
Continue to cook, stirring constantly for about 5 minutes. Add the
Green Beans. Cook over medium heat for another 2 – 3 minutes,
stirring constantly. Reduce the heat to low, cover and simmer until
desired consistency of Green Beans is achieved.
Sweet Potato Custard
5 cooked sweet potatoes
2 bananas
1 14 oz can Fat Free Skimmed evaporated milk
4 tablespoons packed brown sugar
4 beaten egg yolks
1 teaspoon salt
1 tablespoon sugar
ground cinnamon
small marshmallows
Stir sweet potato and banana together in a medium sized bowl. Add milk and
blend, then thoroughly mix in brown sugar, egg and salt. Oil a 1 quart casserole
with nonstick cooking spray. Pour the potato-banana mixture into the dish and
smooth. Sprinkle cinnamon & small marshmallows over the mixture to taste.
Bake in a preheated 325 degree oven for 40 to 45 minutes or until a knife
inserted near the center comes out clean.
Hash Brown Casserole
2 pound bag Southern Style hash brown, partially thawed and separated
1 stick lite butter, melted
1 Vidalia onion, minced
1 can creme of chicken soup
2 teaspoons salt
fresh mill ground peppercorns to taste
1 16 ounce container fat free sour creme
8 ounces grated medium cheddar cheese
olive oil cooking spray
Mix all ingredients. Spray casserole dish with olive oil spray. Bake
at 350 degrees for one hour.
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Dessert
Fudge Pie
½ cup butter
3 squares unsweetened chocolate
3 eggs, beaten
1 ½ cups sugar
1/4 cup flour
½ teaspoon vanilla
½ teaspoon salt
1 teaspoon milk
Preheat oven to 325. Melt butter and chocolate. Cool slightly. Gradually mix
chocolate and eggs. Add remaining ingredients and stir until just mixed. Spread
into a 9 inch pie plate coated with cooking spray and bake for 40 minutes.
Aunt Thelma's Red Velvet Cake
2 ½ cups sifted cake flour
½ teaspoon salt
3 tablespoons quick chocolate flavored drink mix
½ cup shortening (not liquid)
1 ½ cup granulated sugar
2 eggs
2 oz. red food coloring
1 teaspoon vanilla
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon soda
Mystery Icing
Sift together flour, salt, and chocolate flavored mix. Cream together shortening
and sugar. When mixture is well creamed, beat in eggs one at a time. Blend well.
Add vanilla and food coloring. Mix buttermilk, soda, and vinegar. Add
alternately with dry ingredients to the creamed mixture. Blend, at low speed on
electric mixer, between each addition.
Grease and line two 9 X 1 ½ inch cake pans (cake rises high). Pour in batter
and bake in preheated oven at 350 degrees for about 30 minutes or until done. Do
not over bake. Remove from pans and cool on racks before frosting.
Mystery Icing
4 tablespoons flour
1 cup milk
1 cup sugar
1 stick butter
½ cup vegetable shortening
dash of salt
1/4 teaspoon vanilla (or more if you like)
Blend flour and milk. Cook until mixture thickens to consistency of cream. Cool,
but do not chill. Cream butter, shortening and sugar, adding salt and vanilla.
Add the slightly cooked flour mixture and continue beating until very fluffy.
Melvya's Chocolate Cup Cakes
1 cup flour
2 squares chocolate
2 sticks butter
3 cups nuts
1 ½ cups sugar
1 teaspoon vanilla
4 eggs
pinch salt
Combine sugar & flour. Melt butter and chocolate together. Mix well with
sugar & flour. Beat in eggs one at a time with spoon. Don't over mix. Bake
325 degrees.
Mother's Date Nut Roll
1 cup chopped dates
1 cup chopped nuts
32 chopped colored marshmallows
2 cups graham cracker crumbs
3 teaspoons instant coffee
2/3 cup sweetened condensed milk
Mix all the ingredients into 3 rolls. Roll in confectioners sugar. Wrap in saran
wrap and refrigerate. Slice when ready to serve.
Mother's Pecan Fingers
1 cup butter
1 tablespoon water
2 cups flour
1 cup chopped nuts
3 tablespoons sugar
1 teaspoon vanilla
Cream butter, water & flour. Roll into fingers. Place on cookie sheet and
bake 15 - 20 minutes in a moderate oven. Roll in confectioners sugar. They are
best made the day before serving.
Polly's Martha Washington Balls
2 - 1 lb boxed powdered sugar
1 box coconut
2 cups nuts
1 stick butter, softened
1 can sweetened condensed milk
Mix and roll into balls. Refrigerate overnight
The following day, Melt in double boiler
1 12 oz pkg milk chocolate pieces
1 cake paraffin
Dip the balls in the chocolate mix.
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