NORTH POLE EGGNOG CHEESECAKE JoAnna Lund (12-9-99) 11-25-00 Top of page
2 8 oz. pkgs. Philadelphia fat free
1 small (4 serving) pkg. sugar free fat free instant vanilla pudding
2/3 cup Carnation non fat dry milk powder
1 cup water
¾ cup cool whip lite
1 tsp. rum extract
½ tsp. nutmeg
1 6 oz. Keebler shortbread pie crust
4 maraschino cherries halved
In a large bowl stir the cream cheese with a spoon until soft. Add dry pudding mix, milk and water.,Whisk until smooth. Blend in ¼ cup cool whip lite, rum extract and ¼ tsp. nutmeg. Spread mixture in the crust. Sprinkle remaining nutmeg over top. Evenly drop the rest of the cool whip lite by tbsps. over top to form 8 mounds. Garnish each mound with the cherry halve. Can refrigerate 2 or 3 days.
PARCHED CORN requested (nov/dec83pg6) 11-25-00
2 ears dried corn. Remove kernels from cob. Place in very hot skillet (iron). Cover, parch, stir occasionally 10 minutes.
SAINT NICK'S RASPBERRY SALAD 11-25-00
2 4 serving size pkgs. sugar free
2 cups boiling water
3 cups frozen unsweetened raspberries, partially thawed
1 8 oz. pkg. fat free Philadelphia cream cheese
1 cup cool whip free
1 tsp. coconut extract
3-4 drops green food coloring
1 cup miniature marshmallows
2 tbsps. flaked coconut
In a large bowl combine the dry
gelatin and boiling water. Mix well to dissolve gelatin. Stir in the partially
thawed raspberries. Pour this mixture into a 8x8" dish. Refrigerate until
firm about 2 hours. In a large bowl stir the cream cheese with a spoon
until soft. Add the cool whip, coconut extract and green food coloring.
Mix gently to combine then fold in the marshmallows. Spread this
the set gelatin mixture. Evenly sprinkle the coconut over the top. Refrigerate at lease 30 minutes to let those top ingredients melt. Cut into 8 servings. 97 calories; 1 gram fat; 2 grams of fiber per serving.
For diabetic its ½ meat, ½ fruit, ½ starch.
VEGETABLE SOUP (Grandma Jo's soup kettle book her mothers recipe) 11-25-00
IMITATION CRAB SALAD Requested but didn't give 11-25-00
CRAB SALAD (sep/oct93pg1) 11-25-00
Cook an 8 oz. package of colored
rotini pasta, cool and add
¾-1 lb. chopped imitation crab meat
½ cup sliced celery
1/3 cup chopped onion
¼ cup mayonnaise
3 ozs. cream cheese, softened
½ cup sour cream
¼ cup white vinegar
1/3 cup Ranch dressing
½ cup milk
½ tsp. each sweet basil, garlic powder, dill weed
2 tsps. lemon juice
Mix well and chill.
CHOCOLATE CHIP COOKIE from JoAnna Lund requested didn't give but will be in her Jan. 2001 newsletter. Also will be another one in a book after the first of the year from Johnson & Johnson Splenda (sugar substitute) cookbook. 11-25-00
THANKSGIVING KOLACHES 12-9-99
JoAnna Lund (requested a Kolache recipe from her but
didn't give. Here is one from last year.) 11-25-00
16 Roades frozen yeast unbaked dinner
1 4 serving pkg. sugar free cook and serve vanilla pudding
1 4 serving pkg. sugar free cranberry gelatin
1 cup Ocean Spray reduced calorie cranberry juice cocktail
2 cups fresh or frozen cranberries, chopped
¼ cup chopped pecans
Spray 2 large baking sheets with butter flavored cooking spray and evenly space the rolls on the sheets. Cover with a cloth and let rise about 3 hours. In a medium saucepan add the dry pudding, gelatin, juice and cranberries. Cook over medium heat till mixture thickens and cranberries soften stirring often. Remove from heat and stir in the pecans. Make a indentation in each roll. Put a large tbsp. of the filling in to each roll. Cover again and rest for 10 minutes. While the rolls are resting heat oven to 400° Before baking lightly spray the top of each roll with butter flavored cooking spray. Bake 10-15 minutes or until golden brown. Place sheets on wire rack and let set for 5 minutes then remove and put on wire rack to cool.
Talked about soy beans and wanted a recipe for baked soybeans. Found this one at http://soyfoods.com/recipes
ROASTED SOY NUTS 11-25-00
Using soybeans that have been soaked 8 hours or more
Use 1 cup of beans. Drain them well. Spread the beans into a single layer in a 9" or 10" glass pie plate. Microwave on high for 3 minutes. Stir, then cook 3 minutes more. After that, cook for 1 minute at a time, stirring after each minute to ensure even browning. The total time will vary depending on the moisture of the bean and the wattage of the oven, but will probably take about 9 to 12 minutes. When the beans are beginning to get hard and golden, you may want to cook for 30 second intervals to avoid burning them. They are done when they are golden brown and crunchy.
Use up to 2 cups of beans per baking sheet. Drain the beans, then spread into a single layer. Bake at 350° F, stirring after 15 minutes, then stirring every 5 minutes until golden brown and crunchy. The total time will vary depending on the moisture of the beans, but should take about 25 minutes. Watch carefully when the beans are getting close to done.
Yield: 1/2 cup nuts from 1 cup beans. Serving size: 1/4 cup. Per serving: 122 calories, 6 g total fat (1 g sat fat), 10 g protein (10 g soy protein), 9 g carbohydrate, 2 mg sodium, 0 mg cholesterol, 5 g dietary fiber.
PINK LASSIES (unsure of name but Pink something) 11-25-00
1½ cups Ocean Spray reduced
calorie cranberry juice cocktail
¾ cup unsweetened orange juice
2-3 drops red food coloring
2 cups Well's Blue Bunny sugar & fat free vanilla ice cream (or any other brand)
In a blender container combine the cranberry juice, orange juice and red food coloring. Add ice cream and cover and process on blend for 15-20 seconds or until the mixture is smooth. Pour into 4 glasses. Serve at once. 124 calories; 0 grams of fat; diabetic counts as 1 fruit and 1 starch. You can find this in the Home for the Holidays cookbook.
If you want the book talked about today make sure you say its the WMT special for a lower price. A show featuring JoAnna Lund is on wed. night 7 PM. on WQAD TV called "Cooking Healthy With the Family in Mind"
Click here to go to the next month of radio recipes.
Click here to go back to the list of radio recipes.
Click here to go back to the main page.