Tuesday, December 21, 2010

Three Recipes

Rosy Cinnamon Applesauce
Serves 5; 1/2 cup per serving
Ingredients
*1 24 oz jar of unsweetened applesauce
*1 tablespoon of red hots
*1/8 teaspoon of ground cinnamon

Directions
1. Combine applesauce, candies and Cinnamon in medium saucepan.
2. Place saucepan on burner. Turn heat to medium.
3. Stir applesauce mixture with wooden spoon over medium heat for 3 minutes or until candies are melted.
4. Using oven mitts, remove saucepan from heat. Place on heatproof surface. Let stand until slightly cooled. Serve applesauce warm, or cover and refrigerate to serve chilled.

Baked Potato Soup
Serves 3; 1 1/4 cups per serving
Ingredients
* 2 medium baking potatoes
* 1 oz low-fat Colby or cheddar cheese (1/4 cup grated)
* 1 14 1/2 oz can chicken broth
* 2 tablespoons light sour cream
* 1/8 teaspoon ground black pepper (If your family doesn't really like spicy foods you should decrease the pepper)
* 1 green onion (scallion) (optional)
* 1 tablespoon imitation bacon bits

Directions
1. Preheat oven to 350 F.
2. Scrub potatoes with vegetable brush and pat dry with paper towels.
3. Pierce each potato five or six time with a fork and wrap in aluminum foil.
4. Place wrapped potatoes in oven. Bake for 1 hour.
5. Meanwhile, grate cheese if it is not pre-shredded. Cover cheese and set aside.
6. Using oven mitts, remove potatoes from oven. Let rest in foil 15 to 20 minutes.
7. Carefully remove foil from potatoes. Be careful of steam! Allow potatoes to cool slightly. Peel potatoes.
8. Place one potato on cutting board. With small, sharp knife, cut potato into 4 pieces.
9. Place the cut potato and the chicken broth in blender. Cover and blend on high speed until smooth.        10. Pour potato mixture into the saucepan.
11. Place second potato on cutting board. With small, sharp knife, dice potato into cubes. Stir diced potato, sour cream, and ground pepper into saucepan.
12. Place saucepan on burner. Turn heat to low. Cook soup until hot and steaming. DO NOT BOIL!
13. Meanwhile, rinse and cut green portion of onion. Throw away white part. Place green onion slices in a small dish to use as toppings for soup.
14. Place cheese and bacon bits in separate small dishes to use as topping for soup.
15. To serve, ladle soup into bowls.
16. Sprinkle with choice of toppings.

Cheesy Cornbread
Serves 8; 1 wedge per serving
Ingredients
* 3 oz low fat mild or sharp cheddar cheese (2/3 cup grated)
* 2 green onions (scallions)
* 1 tablespoon margarine
* 1 8 1/2 oz box cornbread mix (select a mix that does not have lard on the ingredient list)
* 1/3 cup skim milk
* 1 egg
* 1/2 cup frozen kernel corn
* 2 to 3 drops hot pepper sauce
* Vegetable oil spray

Directions
1. Preheat oven to 400 F.
2. Grate cheese if it is not pre-shredded. Set aside.
3. Rinse and slice green portions of onions. Throw away white part. Measure out 2 tablespoons onion slices and set aside.
4. Melt margarine and place in a medium bowl.
5. Add cornbread mix, milk, and egg. Stir ingredients with a wooden spoon until just evenly blended. Batter should be slightly lumpy. Don't stir too much!
6. Add reserved cheese, green onions, corn and hot pepper sauce. Mix with spoon until just blended.
7. Spray pie plate with vegetable oil spray until evenly coated.
8. With rubber spatula, spread cornbread mixture evenly in prepared pie plate.
9. Place pie plat in preheated oven. Bake 18 - 20 minutes, or until light golden brown in color.
10. With oven mitts, remove pie plate form oven to wire cooling rack. Let cool for 5 to 10 minutes.
11. Hold pie plate with oven mitts. With sharp, serrated knife, cut cornbread into 8 wedges. Serve warm.

Enjoy!

1 comment:

Bethany Joy said...

The food that you made the other day was really good, Carissa! You should make another meal some day.

Love ya, sis!
-Bethany