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Published by: 9897856218 on Apr 14, 2011
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Crab Imperial Bites
 Source: Adapted from the Ultimate Southern Living CookbookHUs: 1Serves: 30Posted by: Kate (KateWD)November 22, 2005Notes: These were easy to put together and a huge hit in my house. I used a bit moreWorcestershire and sherry then called for, and I used regular milk and mayonnaise. (Iwould think you could sub 1% milk and light mayonnaise). You could also bake the crabmixture in a large baking dish or 4 individual ramekins and bake a little longer for a maindish.2 T chopped onion2 T chopped green pepper 3 T light butter 2 T flour ½ cup milk1 lb fresh crabmeat, drained¼ cup mayonnaise1 T Old Bay seasoning (original called for 1 tsp)¼ tsp black pepper ¼ tsp Worcestershire saucedash of hot sauce1 T dry sherryPaprika2 packages Athens Mini Fill shells (15 per package)Sauté onion and green pepper in butter in large skillet until tender.Combine the flour and the milk, stirring well. Add to the vegetable mixture; cook stirringconstantly, 1 to 2 minutes or until mixture is thickened.Add crabmeat and next 5 ingredients, stir in sherry. Spoon mixture into mini fillo shellsand sprinkle with paprika. Baked, uncovered for 15 minutes at 350 or until thoroughlyheated.Page 241
Sweet Potato and Squash Bake
 Source: weightwatchers.comHU's: 2Servings: 6Posted by: CJMartin717 (Cindy)11/25/05WW Comment: This sweet root-vegetable side dish is the perfect accompaniment to allof your fall gatherings. Serve it on Rosh Hashanah or Thanksgiving for a tasty side dishto poultry or meat.Cindy's Comment: We served this on Thanksgiving and everyone liked it - kids included.It was the only dish I had seconds of.Ingredients1/2 pound sweet potato(es)2 pounds acorn squash, about 1 large2 tsp canola oil (we used olive oil)1 Tbsp unpacked brown sugar 1/2 tsp ground cinnamon1/4 tsp ground nutmeg (I probably used more - I love nutmeg)InstructionsPreheat oven to 375°F. Coat an 8-inch square pan with cooking spray.Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan.Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2cup per serving.Page 242
Whole-Wheat Finger Rolls
 Source: Weight Watchers Magazine Nov/Dec 2005HUs: 2.45Serves: 12Posted by: Kate (KateWD)November 25, 2005Notes: I made these the night before and put them in the fridge until I was ready to bakethem. They have a nice light texture and a hint of sweetness from the brown sugar.2 cups whole-wheat flour 3 T brown sugar 1 T baking powder 1 tsp baking soda½ tsp salt3 T cold unsalted butter, cut into small pieces (I used light butter)¾ cup low-fat buttermilk¼ cup fat-free egg substitute¾-1 cup all-purpose flour Preheat oven to 375. Spray an 8 inch square baking pan with nonstick spray. Whisk thewhole-wheat flour, brown sugar, baking powder, baking soda and salt in a bowl. Add thebutter and stir until coarse crumbs form.Combine the buttermilk and egg substitute and slowly add the flour mixture, stirring untilwell blended. Add the all purpose flour ¼ cup at a time stirring until a soft dough forms.Turn the dough onto a lightly floured work surface and knead 3-4 times. Pat into an 8-inch square and place in baking pan. Score the dough to mark 12 finger-size pieces. If desired, cover the rolls with plastic and wrap and refrigerate up to 3 hours (I refrigeratedovernight and they were fine). Bake until golden brown, 25-30 minutes. Serve warm.Per serving (1 roll); 140 cal; 3 gr fat; 3 gr fiber Page 243

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