Kat's Kitchen and Korner

Spring Fruit Salad
Makes 8 - 10 servings.

1/2 - cup lime juice
1/2 - cup water
1/2 - cup sugar
2 - medium nectarines, sliced
1 - large banana, sliced
1 - pint blueberries
1 - pint fresh strawberries, sliced
1-1/2 - cups watermelon balls
1 - cup green grapes
1- kiwifruit, peeled and sliced

In a bowl, combine lime juice, water and sugar.
Stir until sugar is dissolved.
Add nectarines and banana, toss to coat.
In a large glass bowl, combine remaining fruits and add the nectarine mixture, stir gently.
Cover and refrigerate for 1 hour.
Serve with a slotted serving spoon. Picnicking & Tailgating
Place the chilled salad in a plastic contain and place in your ice chest for storage until getting to the picnic.
Cheese Spinach Bake recipe
Cheese Spinach Bake ingredients list:

3 medium eggs, beaten.
20 oz of frozen chopped spinach.
4 oz of cheddar cheese, grated.
1 cup of cottage cheese.
¼ cup of butter, softened.
2 teaspoons of flour.
Salt and pepper.

Instructions for Cheese Spinach Bake:

Cook the spinach as directed on its packaging, then drain.

Mix the spinach, cottage cheese, cheddar, butter, eggs, flour, salt and pepper in a bowl and mix throughly.

Spoon into a greased baking dish and Bake at 350°F (175°C) for 50-60 minutes.

Note: U can use fresh spinach too... as I need to use some of it up out of freezer.
Cherry-Fudge Cheesecake Dessert
From Betty Crocker

Chocolate and cherries marry in this decadent cheesecake made easy with a brownie mix.
Makes 16 servings

1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling

1. Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.
2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.
3. Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.

High Altitude (3500-6500 ft) Stir 2 tablespoons Gold Medal® all-purpose flour into brownie mix (dry) before measuring. Bake springform pan 65 to 70 minutes, 9-inch pan 55 to 60 minutes.

1 Serving: Calories 370 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 12 g); Cholesterol 55 mg; Sodium 250 mg; Total Carbohydrate 41 g (Dietary Fiber 0g); Protein 4 g

Success Removing the dessert from the pan will be easier if you press the crust rather than pack it too firmly.

Variation Looking for another great flavor combo? Use strawberry or raspberry pie filling.

P.S....when ready to serve, I'm available for tea..lol..lol...
Here are some suggestions for nifty sandwiches and roll-ups:

-Fill a 6-inch pita bread with a mixture of chopped, cooked chicken, finely chopped apple, finely chopped celery, with a dab of light mayonnaise. Tightly wrap and chill until ready to serve.

-Place 1 thin slice turkey breast on a 7-inch fat free flour tortilla. Top with a thin slice of tomato, some shredded lettuce, and a thin slice of low fat sharp cheddar cheese. Drizzle with a bit of fat free ranch salad dressing and roll up tightly, securing with a toothpick, if needed. Cut in two pieces and tightly wrap. Chill until ready to serve.

-Combine water-packed tuna, chopped celery, and shredded carrots with fat free Italian dressing. Tuck into a 6-inch whole wheat pita bread with thin slices of tomato and a few crisp lettuce leaves. Tightly wrap and chill until ready to serve.

-Combine an ounce of finely chopped cooked chicken with a little fat free sour cream seasoned to taste with Dijon mustard, some finely minced celery and two pimiento-stuffed olives that have been thinly sliced. Using a rolling pin, slightly flatten a slice of whole wheat or oatmeal bread, Spread the chicken mixture on the bread, roll it up. Slice into 4 pinwheels, securing with toothpicks if needed. Tightly wrap and chill until ready to serve.

-Mix some water-packed tuna with a bit of light mayonnaise, a spoon of dill pickle relish, a bit of minced cucumber, and 1 hard cooked egg white which has been finely minced. Use as a filling for whole wheat or peasant-style bread. Tightly wrap and chill until ready to serve.

-Combine 1 ounce finely shredded low fat cheddar cheese and 1 small apple which has been cored and finely chopped with some fat free Ranch dressing. Use as a filling for whole wheat or pumpernickel bread, along with some crisp lettuce leaves or a few alfalfa sprouts. Tightly wrap and chill until ready to serve.

-Fill a 6-inch whole wheat pita bread with slices of English (seedless) cucumber, chopped tomatoes, chopped scallions, a few leaves of fresh spinach, and a few leaves of fresh mint. Top with an ounce of crumbled low fat feta cheese and sprinkle lightly with balsamic vinegar. Tightly wrap and chill until ready to serve.

-Combine cubes of cooked chicken or turkey breast with thinly sliced red onion and a pinch of crushed dried oregano. Pile into a 6-inch whole wheat pita bread, tightly wrap, and chill until ready to serve. Fill a small plastic container with a dollop of dill sauce made from plain nonfat yogurt, some shredded cucumber, minced fresh dill, and a teaspoon of lemon juice. When ready to serve, spoon the sauce into the sandwich.

-Spread low sugar peanut butter on whole wheat bread. Top with thin slices of apple and a few alfalfa sprouts. Top with a second slice of bread and cut into squares. Tightly wrap and chill until ready to serve.

-Combine plain fat free yogurt with a drizzle of honey, a dash of cinnamon, some shredded low fat cheddar cheese, a chopped apple, and some sliced celery. Line a whole wheat pita bread with crisp lettuce leaves and fill with the yogurt-apple mixture. Tightly wrap and chill until ready to serve.

-Spread a 7-inch fat free flour tortilla with Dijon mustard. Arrange a thin slice of turkey breast and a slice of Alpine Lace low fat Swiss cheese on top.

-Combine some chopped tomato, julienned strips of green bell pepper, some shredded lettuce, and a tablespoon or two of fat free Ranch dressing and spread over the cheese. If desired, arrange a few pickled jalapeño slices on top. Roll up tightly, securing with a toothpick if needed. Cover and chill until ready to serve.

-A great way to use leftover turkey or chicken: finely mince the poultry and mix with finely minced red onion, finely minced green bell pepper, and finely minced celery. Add 1 tablespoon light sour cream, 1/2 tablespoon chile sauce, 1 teaspoon dill pickle relish, and 1/4 teaspoon Worchestshire sauce. Use a spread for whole wheat or pumpernickel bread. Tightly wrap and chill until ready to serve.

-Arrange a slice of low fat ham, a slice of low fat Monterey Jack cheese, some shredded lettuce, and a tablespoon of your favorite hot sauce mixed with a tablespoon of fat free sour cream on a 7-inch fat free flour tortilla. Tuck in a few leaves of fresh cilantro, roll up, tightly wrap, and chill until ready to serve.

-Spread a thin slice of turkey breast and a slice of Alpine Lace cheese with a tablespoon of your favorite hickory-smoked barbecue sauce. Tuck into a 5-inch sourdough roll and tightly wrap. Chill until ready to serve.
Lay a thin slice of low fat Monterey Jack cheese on a 7-inch fat free flour tortilla. Arrange 2 or 3 slices of avocado and tomatoes on top. Cover with some alfalfa and radish sprouts. Roll up and tightly wrap. Chill until ready to serve.

-Spread a little low fat goat cheese on a sliced French roll. Fill with roasted red peppers and a handful of fresh basil leaves. Tightly wrap and chill until ready to serve.

-Fill a 6-inch whole wheat pita bread with a combination of shredded lettuce, chopped tomatoes, sliced cucumbers, sliced mushrooms, shredded carrots, alfalfa sprouts, and a small amount of shredded low fat cheddar cheese. Tightly wrap and chill until ready to serve.
Easy Cinnamon Bread

2 cups sugar (or Splenda)
1 cup shortening
4 eggs
2 tsp. Vanilla
2 cups buttermilk
4 cups flour (I use King Arthur unbleached flour)
2 tsp. Baking soda
2 tsp. Baking powder
1 tsp. Salt
1/2 cup raisins ( If desired)

Cinnamon mixture:
1/2 cup sugar
2 tsp. Cinnamon (you can add more cinnamon if you like)

Makes 2–4 loaves (depending on loaf size):


1. Preheat oven to 350°F. Mix together sugar and shortening. Beat in
Eggs and vanilla. Set aside.
2. Combine flour, baking soda, baking powder and salt in a bowl.
3. Alternatively, add buttermilk and flour mixture to the egg mixture,
Beginning and ending with the buttermilk.
4. ( Add 1/2 cup raisins~ if desired)
5. Pour half of the batter into 2 large greased loaf pans or 4 smaller
Greased loaf pans. Sprinkle with half of the cinnamon mixture. Pour the
Remaining half of the batter into the pans and top with remaining cinnamon
6. With a knife, cut through the batter to swirl the cinnamon mixture.
7. Bake for 45 minutes to 1 hour, depending on the size of your loaf
Pans, or until your knife comes out clean.
Key Lime Cookies

These cookies are best made with real key limes, which are a little harder to find in your local grocery store but well worth the effort.


1/2 C. butter
1 C. granulated sugar
1 egg
1 egg yolk
1-1/2 C. flour
1 tsp baking powder
1/2 tsp salt
1/4 C. fresh lime juice
1-1/2 tsp. grated lime peel
1/2 C. confectioner's (powdered) sugar


In a large bowl, mix butter, sugar, egg and egg yolk until creamy. Thoroughly mix in flour, baking powder, salt, lime juice and lime peel. Spray cookie sheet with nonstick vegetable coating. Form dough into 1/2-inch balls. Place on prepared cookie sheet. Bake at 350 degrees until lightly browned, 8 to 10 minutes. Remove to wire rack. While still warm, sift confectioners' sugar over cookies.
Baked Pita Chips
Adapted from our forthcoming Joslin Diabetes Healthy Carbohydrate Cookbook (Fireside/Simon & Schuster, March 2001)

(makes 72 chips)

6 6-inch (15 cm) pita breads
olive oil cooking spray
fire roasted garlic juice (optional)

With a sharp knife, cut each pita bread in half, then each half into 3 triangles. Gently pull apart each triangle to separate it into 2 pieces, getting 12 triangles per pita bread.
Preheat oven to 375°F (190°C), Gas Mark 5.
Lay the triangles in a single layer on a large nonstick baking sheet. (Depending on the size of your baking sheet, you make need to bake them in two batches.) Lightly coat triangles with cooking spray and spritz lightly with garlic juice (if using).
Bake for about 7 minutes, until pita begins to color. Turn pitas over and continue to bake until crisp and golden brown, about another 5 minutes. Store in airtight containers or self-sealing plastic bags.
Per 6 Chip Serving: 83 calories (4% calories from fat), 0 total fat (0 saturated fat), 3 g protein, 17 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 161 mg sodium, 36 mg potassium
Diabetic Exchanges: 1 carbohydrate (bread/starch)
Chocolate Popcorn

Recipe adapted from POPCORN! by Frances Towner Giedt (Simon & Schuster)

(makes 16 cups, 3 l)

4 quarts (4 l) of hot air-popped corn
refrigerated butter-flavored cooking spray
12 tablespoons (64 g) purchased powdered fat-free, sugar-free cocoa mix (sweetened with sugar substitute)
4 teaspoons (20 ml) ground cinnamon

Working in 4 batches, place 1 quart (1 l) of the hot popped corn in a large clean paper grocery bag and lightly spray with cooking spray. Close the bag and shake to distribute the spray onto the popped corn.
In a small bowl, mix 3 tablespoons (16 g) of the cocoa mix with 1 teaspoon (5 ml) ground cinnamon. Sprinkle over the popped corn. Close the bag and shake well to coat the popped corn with the mix.
Pour the coated popcorn into a large bowl. Repeat the process with the remaining three batches of popped corn. Serve.
Per 2-cup serving: 91 calories (7% calories from fat), 4 g protein, 1 g total fat (0.1 g saturated fat), 18 g carbohydrate, 3 g dietary fiber, 1 mg cholesterol, 76 md sodium
Exchanges: 1 carbohydrate (1 bread/starch)

Also offer a bowl of fat-free tiny pretzel twists. 12 pretzels = 1 carbohydrate (1 bread/starch) exchange
"Banana Bread French Toast"

1 package banana quick bread mix
3 tablespoons oil
1 cup water
1 egg
1/2 cup mashed banana

Egg Mixture:
3 eggs
1 teaspoon vanilla
1/2 cup milk

Cooking Directions:

Heat oven to 375° Grease and flour bottom of 9" loaf pan.
In large bowl, combine all bread ingredients.
Stir 50-75 strokes; just until dry particles are moistened.
Pour into prepared pan.
Bake 40-50 minutes or until tested done.
Cool in pan 15 minutes; remover from pan; cool completely.
Cut bread into 12 slices.
Heat skillet to 375° Grease lightly with margarine.
In pie pan, combine eggs, milk and vanilla; beat well.
Dip bread slices in egg mixture, turning to coat both
sides well.
Cook in skillet 2-3 minutes on each side or until golden brown. Serve with syrup.
A copycat of KFC's yummy cole slaw.

10 servings

15 min 15 min prep

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor.)
Pour cabbage and carrot mixture into large bowl and stir in minced onions.
Using regular blade on food processor process remaining ingredients until smooth.
Pour over vegetable mixture and mix thoroughly.
Cover bowl and refrigerate several hours or overnight before serving.
Sweet Onion Pie

Sweet Onion Pie

1 cup saltine crackers crushed
5 tablespoons butter softened

2 1/2 cups chopped vidalia or sweet onions
2 Tbs oil
2 eggs
3/4 cup milk
1/4 cup grated cheddar cheese

for crust combine ingredients and press into 8 inch pie plate
bake 8 mins at 350
while crust is baking chop onions and saute in oil until tender
pour into baked pie shell
combine eggs and milk pour over onions
top with cheese and bake 45 minutes at 350
Easy Does It Cobbler

1 large can sliced peaches
1 stick margarine
1 package yellow cake mix
Preheat oven to 350 degrees.
Spray a 9" X 13" baking dish with Pam.
Place peaches in the pan with the juice.
Pour dry cake mix over peaches.
Slice stick of butter over the mixture.
Bake 30 minutes or until cobbler browns.
These brownies are a bit of work but taste awesome! I skipped the icing since I don't really care for it and that cut down the work.

Chocolate Hazelnut Brownies with Milk Chocolate Frosting Recipe courtesy Bobby Flay

1 stick unsalted butter
3 ounces bittersweet chocolate, coarsely chopped
2 large eggs
3/4 cups plus 2 tablespoons granulated sugar
2 tablespoons Italian hazelnut liqueur, such as Frangelico
1/2 cup all-purpose flour
1 cup skinless hazelnuts, toasted and chopped
Milk chocolate frosting, recipe follows
White chocolate whipped cream, for garnish, recipe follows
Polka dot triangle, for garnish, recipe follows
Hersheys chocolate sauce in squeeze bottles
Toasted hazelnuts, finely chopped
Bittersweet Polka Dot Triangle
Sprig of mint

Preheat oven to 350 degrees F. Butter the bottom and sides of an 8-inch square baking pan. Line the bottom of the pan with parchment or waxed paper and coat the paper with butter.
Place the butter and the chocolate in the top of a double boiler over hot, not simmering water. Stir the mixture until it is completely melted and smooth. Remove the top part of the double boiler from the bottom and allow the mixture to cool.
In a medium bowl, whisk together the eggs and sugar. Whisk in the hazelnut liqueur and the cooled chocolate mixture. With a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies. Run a paring knife around the edges of the pan and carefully invert the brownies onto a flat surface. Peel off the paper and then reinvert the brownies onto a cooling rack. Cool completely.

Milk Chocolate Frosting:
5 ounces Lindt milk chocolate, finely chopped
1 tablespoon unsweetened alkalized cocoa powder
1/3 cup heavy cream
1 tablespoon Italian hazelnut liqueur, such as Frangelico

Place the chocolate in a medium bowl. Sift the cocoa powder over the chocolate. In a small saucepan bring the cream to a boil. Pour the hot cream over the chocolate and gently whisk until smooth. Stir in the hazelnut liqueur, and allow the mixture to cool at room temperature until it is spreadable, about 1 hour. Using a metal spatula, spread the frosting over the top of the brownies. Using a long serrated knife, trim approximately 1/4 to 1/2-inch off each side. Cut the brownies into 9 squares. Store in an airtight container.

White Chocolate Whipped Cream:
4 ounces Lindt white chocolate, coarsely chopped
1 1/4 cups heavy cream, divided

In the top of a double boiler over hot, not simmering water, melt the chocolate with 1/4-cup heavy cream, stirring frequently. Let cool to room temperature, stirring once or twice.
In an electric mixer, using the whisk attachment beat the remaining 1-cup cream just until soft mounds barely start to form. Stir 2 tablespoons of the cooled white chocolate mixture into the whipped cream to lighten it. Gently fold in the remaining white chocolate mixture, just until combined. Scrape the cream into a pastry bag fitted with a large star tips (Ateco #7). Use to garnish brownies when plating.
Yield: 2 cups white chocolate whipped cream

Polka Dot Triangle:
3 ounces bittersweet chocolate, tempered

Spread the tempered bittersweet chocolate over a polka-dot transfer sheet cut into a triangle (3 inches high). Allow to set up and cool. Remove chocolate and transfer from triangle. Use to garnish brownies and white chocolate whipped cream when plating.
Yield: 9 to 12 polka dot triangles
Source for polka dot transfer sheets: NY Cake & Baking Distributor, 56 West 22nd Street, NY, NY 10010, tel. 212-675, CAKE or 1-800-94-CAKE-9.
Snickers Salad

Snickers Salad
5 Snickers bars, 2.07-ounce size, frozen
6 to 8 Granny Smith apples (unpeeled)
1 container (16 ounces) non-dairy whipped topping, or more as needed
1 box (31/2-ounces) instant vanilla pudding
1. Chop or pound the Snickers bars with a hammer into small pieces. Dice the apples. Combine all ingredients and stir well. (Do not prepare the pudding; just add the mix directly to the salad.) Refrigerate at least 2 hours or overnight.
2. Add more whipped topping if necessary to thin the mixture. Makes 10 or more servings.
Cook's note: Mix the pudding (I used French vanilla) into the Cool Whip before adding apples and Snickers. I used 3 large Granny Smith appples, which yielded about 6 cups of diced apples. I used an 11.18-ounce bag of fun-size Snickers and cut each bar into three pieces before freezing to yield a scant 2 cups.
-- From Country Gals Café in Wonewoc, Wis
"Breakfast Pizza"

1 pound sausage
1 pkg. (frozen) crescent rolls
1 cup loosely packed frozen hash brown potatoes thawed
1 cup sharp cheese shredded
5 eggs (4 if extra large)
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parmesan cheese

Cook sausage until brown, drain fat (or use brown and serve sausage). Place crescent roll pieces in an ungreased round 12 inch pizza pan with points toward the center of pan. Press crescent roll pieces together to form a single "crust."
Spoon crumbled sausage on top of crust, sprinkle potatoes over top of sausage. Top with sharp cheese.
In a bowl beat eggs and milk, add salt and pepper. Pour egg mixture on top of crust. Sprinkle with parmesan cheese. Bake at 375° 25 to 30 minutes.
"Stuffed Zucchini"

4 medium zucchini (halved lengthwise)
3 tablespoons butter
3/4 cup fine minced onions
3 small cloves garlic
3 eggs beaten
1/2 cup crumbled feta cheese
3/4 cup grated Swiss cheese
2 tablespoons chopped parsley
1 tablespoon fresh chopped dill (or 3/4 teaspoon dried dill weed)
1 1/2 tablespoons flour
salt and pepper to taste

Scoop out the inside of zucchini to leave half inch rim. Chop the scooped zucchini into bits and cook in butter with onions and garlic until onions are soft.
Combine sautéed ingredients with flour, cheeses, herbs and eggs. Salt and pepper to taste.
Fill each zucchini with mixture and dust with paprika. Bake at 375° for 30 minutes until solidified.
"Shrimp Stuffed Mushrooms"

12 large fresh mushrooms (about 2 inches in diameter) (wash mushrooms well, remove stems, then dry)
stems from above mushrooms (finely chopped)
1/2 cup finely chopped onion
1 (3 oz.) pkg. cream cheese
1/4 cup dry bread crumbs (fine)
1 cup fresh cooked shrimp (squeeze shrimp in the palm of your hand to remove liquid; then finely chop in a food processor)
12 whole shrimp for decoration
1/2 teaspoon garlic powder.

In a 1 1/2 qt. casserole, place chopped stems and onion. Cover and microwave at high for 4 minutes, stirring after 2 minutes. Or, sauté onions and stems in butter until onions are tender.
To the hot mixture above, add cream cheese. Mash and mix well. Stir in crumbs and chopped shrimp.
Mound the mixture slightly over the mushroom in the cavity left by the removed stem. Divide mixture evenly among mushrooms. Arrange mushrooms in a circle on plate suitable for microwave oven.
Microwave at high 3 to 4 minutes, rotating plate 1/2 turn after 2 minutes. If mushroom size is not uniform, smaller mushrooms may cook in a shorter time. If a conventional oven is used, bake at 350° for 18 to 20 minutes in a glass baking dish.
To enhance the appearance, and brown the top of the mushrooms, place under the broiler. Watch carefully for a minute until slightly brown.
Garnish each mushroom with 1 whole shrimp after removing from oven or microwave.

1/2 lb green beans, stem ends trimmed
1 (1 1/4-lb) live lobster
3/4 lb cherry tomatoes (2 cups)
1/2 cup coarsely chopped red onion
2 tablespoons red-wine vinegar
3/4 teaspoon salt
2 small fennel bulbs (sometimes called anise; about 1 1/2 lb total), stalks discarded
2 tablespoons extra-virgin olive oil
1 lb large shrimp in shell (21 to 25 per lb)
1 lb sea scallops, tough muscle from side of each discarded if attached
1/4 teaspoon black pepper
1/3 cup torn fresh basil leaves
Special equipment: a green-bean frencher (optional); an adjustable-blade slicer
Garnish: coarse sea salt

Bring an 8-quart pot three-quarters full of salted water to a boil. While water is heating, force beans, stem ends first, through frencher (see cooks' note, below). Cook beans in boiling water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon (reserving cooking water) to a bowl of ice and cold water to stop cooking. Drain beans in a colander, then pat dry with paper towels. Set aside. Return water to a boil, then plunge lobster headfirst into water and cook over high heat, covered, 8 minutes from time it enters water. Transfer lobster with tongs to a shallow baking pan. Reserve water in pot. While lobster is boiling, coarsely chop tomatoes with onion in a food processor. Transfer to a large bowl and add vinegar and 1/2 teaspoon salt. Let stand 15 minutes. Cut fennel into paper-thin slices with slicer and stir into tomato mixture along with 1 1/2 tablespoons oil. Return water in pot to a boil. Add shrimp and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster, reserving cooking water. Add scallops to pot and simmer until just cooked through, about 3 minutes, then transfer to pan with lobster and shrimp. Discard cooking water. When cool enough to handle, remove meat from lobster tail and claws using kitchen shears, catching juices in pan. Working over pan, remove shells from shrimp. Discard lobster and shrimp shells. Cut shrimp in half lengthwise and devein. Cut lobster meat and scallops into 1/2-inch pieces. Transfer seafood to a bowl and pour juices from pan through a fine-mesh sieve over seafood. Toss seafood with pepper and remaining 1/2 tablespoon oil and 1/4 teaspoon salt, then add to fennel mixture along with basil and green beans, tossing well. Note:
If you do not have a frencher, beans can be halved lengthwise with a small knife.
Patriotic Pie

Got this off our local news.
Patriotic Pie

1 ½ cup Boiling Water
1 pkg Blue Berry Flavored Gelatin (4 servings)
1 pkg Cherry Flavored Gelatin (4 servings)
1 cup Ice Cubes, (divided)
1 each (6oz) Graham Cracker Crust
1 cup FC Whipped Topping (Thawed)

~ Stir ¾ cup of the boiling water into dry blue gelatin at least 2 minutes or until completely dissolved. Add ½ cup of the ice cubes, stir until ice is completely melted. Pour into pie crust, refrigerate 5 – 10 minutes or until gelatin is set but not firm.
~ While waiting, stir remaining ¾ cup boiling water into dry red gelatin in separate bow at least 2 minutes or until completely dissolved. Add remaining ½ cup ice cubes, stir until ice is completely melted. Let stand at room temperature 5 minutes or until slightly thickened.
~ Spread whipped topping evenly over blue gelatin layer in crust, cover with layer of red gelatin. Refrigerate 2 hours or until set. Store leftover pie in refrigerator.
~ Garnish, fresh doblet of whipped topping and colored coconut compliment your dish nicely


1/3 cup butter
1 cup brown sugar
9 slices canned pineapple
9 maraschino cherries
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
3/4 cup milk

Preheat oven to 350 degrees. Melt 1/3 cup of butter in a 9
inch square cake pan in the oven and remove from heat. Stir
in the brown sugar. Arrange pineapple slices on top of the
sugar, and put a cherry inside of each pineapple ring. Set
aside. In a small bowl combine flour, baking powder and salt.
Set aside. In a medium bowl cream remaining butter and sugar.
Add eggs one at a time and continue beating until light. Stir
in vanilla. Alternate additions of dry ingredients and milk
to the creamed mixture, beginning and ending with dry
ingredients. Pour over the pineapple in the cake pan. Bake
for 50 to 60 minutes, until toothpick inserted in the centre
comes out clean. Cool for 10 minutes, then turn upside down
over a serving plate. Leave the pan on top of the cake for 2
to 3 minutes to let all the syrup and fruit drop out. Serve

* TIP: serve with whipped cream!
Perfect for a hot day light lunch!


2 cups tomato juice
2 garlic cloves, chopped
2 tsp. olive oil
2 Tbsp. dry bread crumbs
1 Tbsp. white wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup seeded and diced cucumber
1/4 cup finely diced green bell pepper
1 plum tomato, seeded and finely diced
1/4 cup red onion, finely diced
1/4 cup zucchini, finely diced

Place tomato juice, garlic and olive oil in blender and
process until garlic is puréed. Add bread crumbs and
vinegar, then blend to combine. Season to taste with salt
and pepper. Pour into covered container and chill well,
from 2 hours to overnight. Check seasoning and adjust,
if necessary. Divide soup among 4 serving bowls. Add 1
tablespoon each of diced cucumber, pepper, tomato, onion
and, if desired, zucchini.

Yield: 4 Servings
* each serving contains 65 calories and 3 grams of fat.
Salmon with a Bornais Sauce

Get a skinned salmon steak. Cut into 6 pieces.
Lay each piece on a sheet of foil just big enuff to cover salmon.
Drizzle Extra Virgin Olive oil over each one. Sprinkle some Emeril's seasoning over each one. Seal in the foil. I put foil packets on a pyrex baking dish to bake.
Bake in oven at 400 Degrees for 18 to 25 minutess, depending on your desired doneness. I do closer to 25, cause I want it DONE.

Sauce......... ..
One can of Campbells cream of mushroom soup
One brick of Philly Cream Cheese
1 cup of half and half or heavy cream.
Heat soup in saucepan till hot, then add cream,and the philly. Turn heat down, LOW, and allow cheese to melt thoroughly. stirring frequently.
When salmon is done, place it on the plate and remove foil.
When serving, spoon sauce over the salmon to just cover.

I serve with rice pilaf and steamed or roasted red and yellow julliened peppers.
Salmon Scampy

Never woulda believed it!!!!
Went to a nice Italian restaurant yesterday and had Shrimp Scampi.
Shrimp wasn't over cooked, and sauce was heavenly and a lot of it!!
I asked if I could bring my left over sauce home.
Put it in a small aluminum pan and put a small salmon steak in it. Covered it with foil, and stuck it in the oven at 400 for 25 mins.
Now THAT was tasty!!!!!!! Just had steamed red and yellow bell peppers with it.
"Egg Salad English Muffins"

3 hard-cooked eggs
1/4 cup mayonnaise
1/4 teaspoon prepared mustard
2 English muffins, split and toasted
4 slices Canadian bacon
1/4 cup shredded Cheddar cheese

In a bowl, combine the eggs, mayonnaise and mustard.
Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese.
Bake at 350 degrees F for 6-8 minutes or until cheese is melted.
Pineapple Upside Down Biscuits
Recipe courtesy Paula Deen
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the
muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.
Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved
pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes.

Invert the pan onto a plate to release the biscuits. Serve warm.
"Grilled Chicken Salad"

1.) 4 grilled boneless skinless chicken breast halves
2.) 1/4 cup Catalina salad dressing
3.) 1/2 teaspoon lemon-pepper seasoning
4.) 1/2 teaspoon garlic powder
5.) 1/3 cup olive or vegetable oil
6.) 1/4 cup lemon juice
7.) 1/4 cup honey
8.) 1/4 cup honey mustard
9.) 1 garlic clove, minced
10.)1/4 teaspoon dried tarragon
11.)1/4 teaspoon dried rosemary, crushed
12.)1 bunch romaine, torn
13.)2 medium tomatoes, seeded and chopped
14.)1 cup sliced cucumber
15.)3 green onions, sliced

Place the chicken in a microwave-safe dish. Combine the salad dressing, lemon-pepper and garlic powder; pour over chicken. Cover and microwave at 50% power for 1-2 minutes or until heated through.
Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, honey, mustard, garlic tarragon and rosemary; shake well. On four plates, arrange the romaine, tomatoes, cucumber and onions. Top with chicken and drizzle with dressing. Yield: 4 servings. Editor's Note: This recipe was tested with an 1100-watt microwave. As a substitute for honey mustard, combine ? tablespoons Dijon mustard and ? tablespoons honey.
"Honey-Lime Grilled Chicken"

1.) 1/2 cup honey
2.) 1/3 cup soy sauce
3.) 1/4 cup lime juice
4.) 4 boneless skinless chicken breast halves (4 ounces each)

In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. Yield: 4 servings.
Cool Jello Fruit Treat

Mix your fav flavor of Jello, Orange, Strawberry, or even mix a couple flavors per package directions. Pun in fridge till almost set, but not quitw solid. Remove and get that mixer out. Whip that Jello to a froth. It will nearly double in vilume. Fold in one medium carton of whipping cream, whipped to stiff peak. Then take a can of Fruit ****tail and drain the juice off. Fold in the fruit. You may want two cans, depending on how many will be eating it. Put it back in the fridge, covered and allow to set up firm.
That's soooooooooo yummmmmy and refreshing on a hot day. I'm sure you will enjoy it.
Frozen Lemonade Pie

"Frozen Lemonade Pie"

1 sm can of frozen lemonade – thawed
1 cn evaporated milk
Yellow food coloring
16 oz container Cool Whip – thawed
1 Graham Cracker Pie Crust

Mix the lemonade and evaporated milk together. Add food coloring to make it a really bright yellow. Fold in the Cool Whip. Pour into pie crust and freeze. You can substitute frozen limeade concentrate and green food coloring for the lemonade and yellow food coloring. It is a very light dessert especially good after a heavy dinner.
Chicken Tortilla Soup


1/3 cup brown rice uncooked
1lb chicken breasts
1 lime, halved
2 tbsp taco seasoning (lawry's)
corn tortillas (I prefer white)
1 Tbsp olive oil
2 cloves garlic minced
1/2 onion chopped
1 can diced green chilies (4oz)
1 can diced jalapenos (4oz)
6 cups low fat low sodium chicken broth
sour cream cilantro


Cook brown rice according to package

Place chicken breats into a shallow dish, squeeze lime juice on both sides, and sprinkle both sides with taco seasoning. Cook on grill until done. Cool slightly and slice into strips.

Heat olive oil in large pot over medium heat. Add garlic, onion, 1/4-1/3 can of jalapenos (depends how hot you can stand it), cilantro (1/4 cup chopped) and saute until onions are transparent. Add cooked rice and sau
te another couple of minutes. Add entire can of diced green chilies and saute another couple of minutes. Then add chicken broth and bring to a boil.

Add sliced chicken to broth mixture, and reduce heat to medium low.

Slice corn tortillas into thin strips (I use a pizza cutter), and place on ungreased baking sheet. Heat until crisp in oven set at 350 degrees.

Serve soup in bowl topped with sour cream, salsa, and tortillas strips. Add cheese and avocado if you like.
If you have Tupperware that is irreversibly stained or has a smell that just won't come out?

Place the empty Tupperware piece in the freezer for a couple of hours. Then slam in on the ground to crack it easily. Then have a Tupperware dealer replace it for free once it it cracked. (Cracked, chipped or pealed is an awesome warranty program and why they charge you three times what their stuff should cost in the first place. ;) )
"Strawberry Salad Recipe"

2 pkg strawberry jello
3 c boiling water or pineapple juice
1 qt frozen strawberries
2 15-oz cans chunk pineapple drained
1/2 c pecans
1/2 pt sour cream

Make jello. Add frozen berries.
Hot jello will then thaw frozen berries and jello will begin to set.
Add pineapple. Pour 1/2 mixture in 9x12 inch dish. Let set in freezer.
Spread sour cream over set mixture.
Sprinkle with nuts. Add remaining jello mixture. Let set until firm.
Rosemary-Lemon Chicken

1 Tablespoon olive oil
2 Tablespoons unsalted butter
1 sprig rosemary
1 clove garlic
4 boneless chicken breasts (about 5 oz each)
Juice and finely grated zest of one lemon
salt and pepper to taste

Heat oil, butter, rosemary & garlic in a skillet & cook gently 2-3 minutes.
Flatten chicken breasts slightly with a meat mallet or the side of a large knife.
Increase heat under skillet, add chicken, skin side down first, and saute 3 minutes on each side.
Pour lemon juice over chicken, add lemon zest, salt and pepper and cook over medium heat, turning chicken frequently, about 10 minutes.
Discard rosemary and garlic.
Serve chicken with juices poured over it.
Caesar Q Chicken
4 Boneless Skinless Breasts of Chicken
1/3 cup Caesar Dressing
¼ cup Barbeque Sauce
½ tsp Salt
1/8 tsp Pepper
Squeeze Lime Juice
1 bunch Chopped Parsley
1 each Sealable Sandwich Baggy

Place chicken, dressing, ½ barbeque, salt, pepper, & squeeze of lime in baggy.

Seal shake and let marinate 30 min to 1 hour.

Preheat grill to medium heat and grill chicken until cooked through, 170 degrees, slowly basting chicken with the remaining barbeque sauce towards the end of the grilling process.

Garnish chicken with chopped parsley and enjoy!
Cantaloupe Chicken Salad

1 1/2 cups cubed cooked chicken
1/2 cup seedless grapes halved
1 cantaloupe diced
3/4 cup chopped celery
1/3 cup toasted slivered almonds
1/4 cup mayonnaise
1 1/2 t soy sauce
1/4 cup sour cream or yogurt
1 t curry powder
salt to taste

combine chicken, grapes, cantaloupe, celery,and almonds
in a separate bowl combine mayonnaise, soy sauce, sour cream ,curry powder and salt mix well
add chicken mix to the mayonnaise mix and stir carefully
cover and reg to chill
Useful vinegar tips

To make basic vinaigrette salad dressing use 1 part white distilled vinegar to 4 parts oil.

Make creamy vinaigrette by adding some plain or whipped cream to a mixture of 1 part white distilled vinegar to 3 parts oil.

Tenderize meat with white distilled vinegar. Use it in marinades or when slow cooking any tough, inexpensive cuts of meat.

When poaching eggs, add a little white distilled vinegar to the water. The whites stay better formed.

For extra tenderness with boiling ribs or stew meat add a tablespoon of white distilled vinegar.

To add a zesty new taste to fresh fruits such as pears, cantaloupe, honeydew, or others, add a splash of rice or balsamic vinegar. Serve immediately to prevent the fruit from becoming mushy.

Freshen wilted vegetables by soaking them in cold water containing a spoonful or two of white distilled vinegar.

When boiling or steaming cauliflower, beets or other vegetables, add a teaspoon or two of white distilled vinegar to the water to help them keep their color. This will also improve their taste, and reduce gassy elements. This also works when cooking beans and bean dishes.

Make pasta less sticky and reduce some of its starch. Add just a dash of white distilled vinegar to the water as it cooks.

Give some extra zest to your white sauce by adding 1/2 teaspoon of white distilled vinegar.

Try cider or malt white distilled vinegar instead of ketchup with French fries—that’s how the British like to eat them. Either one is also great on fish or any fried or broiled meat.

Remove kitchen odors that come from burnt pots or when cooking certain foods by boiling a small amount of water with 1/4 cup white distilled vinegar so that the steam circulates throughout the room.

Make onion odors disappear from your hands by rubbing with white distilled vinegar.

Add moistness and taste to any chocolate cake—homemade or from a box—with a spoonful of white distilled vinegar.

To keep frosting from sugaring add a drop of white distilled vinegar. It will also help keep white frosting white and shiny.

Make perfect, fluffy meringue by adding a teaspoon of white distilled vinegar for every 3 to 4 egg whites used.

Perk up any can of soup or sauce with a teaspoon of red or white wine vinegar.

Eliminate the greasy taste in food cooked in a deep fryer by adding a dash of white distilled vinegar.

If you’ve added too much salt to a recipe, add a spoonful of white distilled vinegar and sugar to try correcting the taste.

Keep molded gelatin desserts and salads from sagging or melting in the summer heat by adding a teaspoon of white distilled vinegar for each box of gelatin used.

When making tuna salad add a dash of any herb-flavored white distilled vinegar.

Turn out great rice by adding a teaspoon of white distilled vinegar to the boiling water.

To make the perfect picnic potato salad dressing combine 1 cup mayonnaise, 3 tablespoons white distilled vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt.

Olives or pimentos covered with white distilled vinegar can be kept almost indefinitely if refrigerated.

To keep eggs from cracking when boiling add a tablespoon or two of white distilled vinegar to water.

3 cups chicken broth
1 cup finely chopped walnuts
2 Tblsp finely chopped celery
2 Tblsp finely chopped onion
1/8 tsp nutmeg
2 tblsp margarine or butter
2 tblsp flour
1/2 cup milk
1 cup half-and-half
Parsely sprigs
Walnut pieces

In large saucepan, combine broth, walnuts, celery, onion and nutmeg.
Bring to a boil, reduce heat. Cover and simmer for 30 min. In a blender,
puree the broth mixture and strain. Return to saucepan. Melt margarine in
small saucepan and stir in the flour. Cook until smooth and bubbly, stir
in milk gradually. Cook until mixture boils and thickens, stirring
constantly. Gradually stir into the broth mixture and simmer over low
heat for 5 minutes. Stir in half-and-half and heat gently, stirring
frequently, do not boil. Garnish with parsley and walnut pieces.

4 one cup servings
Cold Storage Chart
Product Refrigerator (40 °F) Freezer (0 °F)
Fresh, in shell 3 to 5 weeks Don't freeze
Raw yolks, whites 2 to 4 days 1 year
Hardcooked 1 week Don't freeze well
Liquid pasteurized eggs, egg substitutes,
unopened 3 days
10 days Don't freeze well
1 year
commercial refrigerate after opening 2 months Doesn't freeze
Deli & Vacuum-Packed Products
Store-prepared (or homemade) egg, chicken, ham, tuna, macaroni salads 3 to 5 days Doesn't freeze well
Hot dogs & Luncheon Meats
Hot dogs,
opened package
unopened package 1 week
2 weeks 1 to 2 months
1 to 2 months
Luncheon meats, opened package
unopened package 3 to 5 days
2 weeks 1 to 2 months
1 to 2 months
Bacon & Sausage
Bacon 7 days 1 month
Sausage, raw from chicken, turkey, pork, beef 1 to 2 days 1 to 2 months
Smoked breakfast links, patties 7 days 1 to 2 months
Hard sausage--pepperoni, jerky sticks 2 to 3 weeks 1 to 2 months
Summer sausage--labeled "Keep Refrigerated"
unopened 3 weeks
3 months 1 to 2 months
1 to 2 months
Ham, Corned Beef
Corned beef, in pouch with pickling juices 5 to 7 days Drained, 1 month
Ham, canned--labeled "Keep Refrigerated"
unopened 3 to 5 days
6 to 9 months 1 to 2 months
Doesn't freeze
Ham, fully cooked vacuum sealed at plant, undated, unopened 2 weeks 1 to 2 months
Ham, fully cooked vacuum sealed at plant, dated, unopened "use by" date on package 1 to 2 months
Ham, fully cooked, whole 7 days 1 to 2 months
Ham, fully cooked, half 3 to 5 days 1 to 2 months
Ham, fully cooked, slices 3 to 4 days 1 to 2 months
Hamburger, Ground & Stew Meat
Hamburger & stew meat 1 to 2 days 3 to 4 months
Ground turkey, veal, pork, lamb & mixtures of them 1 to 2 days 3 to 4 months
Fresh Beef, Veal, Lamb, Pork
Steaks 3 to 5 days 6 to 12 months
Chops 3 to 5 days 4 to 6 months
Roasts 3 to 5 days 4 to 12 months
Variety meats--tongue, liver, heart, kidneys, chitterlings 1 to 2 days 3 to 4 months
Pre-stuffed, uncooked pork chops, lamb chops, or chicken breast stuffed with dressing 1 day Don't freeze well
Soup & Stews
Vegetable or meat added 3 to 4 days 2 to 3 months
Meat Leftovers
Cooked meat and meat casseroles 3 to 4 days 2 to 3 months
Gravy and meat broth 1 to 2 days 2 to 3 months
Fresh Poultry
Chicken or turkey, whole 1 to 2 days 1 year
Chicken or turkey, pieces 1 to 2 days 9 months
Giblets 1 to 2 days 3 to 4 months
Cooked Poultry
Fried chicken 3 to 4 days 4 months
Cooked poultry casseroles 3 to 4 days 4 to 6 months
Pieces, plain 3 to 4 days 4 months
Pieces covered with broth, gravy 1 to 2 days 6 months
Chicken nuggets, patties 1 to 2 days 1 to 3 months
Pizza 3 to 4 days 1 to 2 months
Stuffing--cooked 3 to 4 days 1 month
Beverages, Fruit
Juices in cartons, fruit drinks, punch 3 weeks unopened
7 to 10 days opened 8 to 12 months
Butter 1 to 3 months 6 to 9 months
Buttermilk 7 to 14 days 3 months
Cheese, Hard (such as Cheddar, Swiss) 6 months, unopened
3 to 4 weeks, opened 6 months
Cheese Soft (such as Brie, Bel Paese) 1 week 6 months
Cottage Cheese, Ricotta 1 week Doesn't freeze well
Cream Cheese 2 weeks Doesn't freeze well
Cream--Whipped, ultrapasteurized 1 month Doesn't freeze
Cream--Whipped, Sweetened 1 day 1 to 2 months
Cream--Aerosol can, real whipped cream 3 to 4 weeks Doesn't freeze
Cream--Aerosol can, non dairy topping 3 months Doesn't freeze
Cream, Half and Half 3 to 4 days 4 months
Eggnog, commercial 3 to 5 days 6 months
Margarine 4 to 5 months 12 months
Milk 7 days 3 months
Pudding package date; 2 days after opening Doesn't freeze
Sour cream 7 to 21 days Doesn't freeze
Yogurt 7 to 14 days 1 to 2 months
Tube cans of rolls, biscuits, pizza dough, etc. Use-by-date Don't freeze
Ready-to-bake pie crust Use-by-date 2 months
Cookie dough Use-by-date unopened or opened 2 months
Lean fish (cod, flounder, haddock, sole, etc.) 1 to 2 days 6 months
Fatty fish (bluefish, mackerel, salmon, etc.) 1 to 2 days 2 to 3 months
Cooked fish 3 to 4 days 4 to 6 months
Smoked fish 14 days or date on vacuum package 2 months in vacuum package
Shrimp, scallops, crayfish, squid, shucked clams, mussels and oysters 1 to 2 days 3 to 6 months
Live clams, mussels, crab, lobster and oysters 2 to 3 days 2 to 3 months
Cooked shellfish 3 to 4 days 3 months

Note: These short but safe time limits will help keep refrigerated foods from spoiling or becoming dangerous to eat.Because freezing keeps food safe indefinitely, recommended storage times are for quality only.Storage times are from date of purchase unless specified on chart. It is not important if a date expires after food is frozen.
USDA, Food Safety and Inspection Service
The Food Keeper, The Food Marketing Institute
U.S. Department of Agriculture
Food Safety and Inspection Service
USDA Meat and Poultry Hotline
1 (800) 535-4555
In Washington, DC: (202) 720-3333
TTY: 1 (800) 256-7072
U.S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
FDA Food Information Line
1 (888) SAFEFOOD (toll-free)
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