Fruits « Not A Chef Cooking & Recipes

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Provencal Tomatoes

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices — crusts removed)
1/4 cup minced scallions — white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh [...]

Peach Whirligigs

5 large fresh peaches – peeled — pitted and sliced
2 cups water
1 1/2 cups white sugar
2 tablespoons cornstarch
1 1/3 cups buttermilk baking mix
2 tablespoons white sugar
2 tablespoons margarine — melted
1/3 cup milk
2 tablespoons margarine — softened
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 425°F (220°C).

In large saucepan over medium heat, combine peaches, water, 1 [...]

Pistachio Salad Lite

2 small boxes pistachio pudding mix, sugar free
1 large can crushed pineapple, in own juice
1-1/2 cups miniature marshmallows
12 oz. Cool Whip Lite

Sprinkle pudding mix over pineapple. Mix well. Fold in cool whip. Add marshmallows. Chill well before serving.

Lowfat Glazed Carrots & Pineapple

1 lb. fresh carrots, sliced & cooked
1/2 cup crushed pineapple in own juice
2 teaspoons cornstarch
1/2 cup water
1/4 teaspoon salt
1 teaspoon low-fat margarine
1 tablespoon Sweet N’ Low

Slice carrots & cook until tender (but not mushy). Set aside. Place water & pineapple into a saucepan. Add cornstarch & [...]

Low Fat Raspberry Mousse

2 (10-ounce) packages frozen red raspberries in syrup, thawed and divided
2 1/2 teaspoons cornstarch
1 (14-ounce) can EAGLE BRAND® Fat Free Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon lemon juice
Red food coloring (optional)
1 (8-ounce) container frozen light whipped cream, thawed

In saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. [...]

Sugarless Date Bars

1/2 cup dark corn syrup
1/2 cup maple syrup
3 eggs
1 cup flour
1 teaspoon baking powder
1 cup chopped dates
1 cup chopped nuts

Beat eggs thoroughly. Add syrups. Sift flour, baking powder and add gradually. Add dates and nuts and bake in shallow pan. (No time or temperature given) Cut in narrow strips about 3 inches long.

Peach Pudding Bread

1 can sweetened condensed milk
1/2 cup milk
1/2 cup butter or margarine
Pinch of cinnamon
1 1/2 cups baking mix
1 teaspoon vanilla extract
1 (15 ounce) can peaches

Preheat oven to 350° F.

Melt butter, set aside.

Drain peaches; reserve juice.

Grease a 13 x 9 x 2-inch pan. Place drained peaches in pan. Pour can of sweetened condensed milk over peaches.

Combine baking [...]

Glazed Oranges

1 cup orange juice
1 teaspoon grated orange rind
1/4 cup sugar
1 tablespoon cornstarch
4 tablespoons brandy
4 large navel oranges, peeled and sliced

Combine the first 5 ingredients. Bring them to a boil. Cook until the liquid is clear and thick. Pour the liquid over orange sections and chill.

Makes 4 servings

Raspberry Cream Crunch

2 small boxes raspberry gelatin
2 cups boiling water
8 ounces cream cheese
1 (8 ounce) container whipped topping
1 (14 ounce) can sweetened condensed milk
5 to 6 cups frozen raspberries
Chopped pecans
Additional whipped topping (optional)

Whip cream cheese, whipped topping together and sweetened condensed milk.

In separate bowl combine boiling water and gelatin. Fold 2 mixtures together.

Place raspberries into the bottom [...]

Strawberries Extraordinaire

20 large fresh strawberries
4 oz. semisweet chocolate
1 tablespoon vegetable oil

Wash and dry berries. Set aside.

Melt the chocolate in top of double boiler over warm, not boiling water. Stir in oil. Dip strawberries in chocolate, then place on waxed paper to cool.

Do not refrigerate.

Hint: These may be prepared early in the day but [...]

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