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On A Personal Note:
This page is dedicated to anyone who would like to share their favorite recipes. Just send it to clennie@KW.com and it will be published here. |
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CHILLED VEGETABLE SALAD
Southern Living
INGREDIENTS
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*1 cup sugar
*¾ cup cider vinegar
*½ cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, undrained
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1 (15¼ ounce) can small sweet green peas, drained
1 (14½ ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
½ teaspoon salt
¼ teaspoon pepper
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INSTRUCTIONS
Ø Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes.
Ø Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
Ø Note: Salad may be stored in an airtight container in the refrigerator for several days.
Ø *I used very little sugar (1 tbsp sugar + Sweet N Low), less than half a cup cider vinegar, and about 2 tbsp oil and it was much better than what the recipe called for.
Yield: Makes 8 cups
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BLACKBERRY JAM CAKE
Cooking Light
INGREDIENTS
Cooking spray
1 tablespoon all-purpose flour
1 cup granulated sugar
1/2 cup butter, softened
1 tablespoon vanilla extract
3 large eggs
2 1/4 cups all-purpose flour (10 ounces) |
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 1/4 cups fat-free milk
1 cup seedless blackberry jam, divided
1 tablespoon powdered sugar |
INSTRUCTIONS
Ø Preheat oven to 350°.
Ø Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
Ø Place granulated sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and next 4 ingredients (2 1/4 cups flour through nutmeg), stirring well with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
Ø Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Ø Place jam in a small bowl, and stir with a whisk until smooth. Place 1 cake layer on a plate; spread with 1/2 cup jam. Top with other cake layer; spread remaining jam over top of cake. Sprinkle with powdered sugar.
Ø Yield: 16 servings
Ø Nutritional Information: CALORIES 240(26% from fat); FAT 6.9g (sat 3.9g,mono 2.1g,poly 0.4g); PROTEIN 3.8g; CHOLESTEROL 56mg; CALCIUM 76mg; SODIUM 240mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 41.1g
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