Grandma's Kitchen

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Comment by Judy Whiting on December 16, 2009 at 12:03pm

EASY CHRISTMAS MINT COOKIES anybody can make and everyone will love
13x15 cookie sheet
parchment paper to line pan NO CLEAN UP THEN
2 rolls Pillsbury Sugar Cookie Mix- Take out of package roll together wrap with Saran Wrap put in fridge preferrable over nite
Roll out and make sure you flour the board and your rolling pin.
Roll thin about 1/4 inches. do not put to many on tray as they spread.
Top with Chocolate Mint wafers, then top with another sugar cookie,
brush with egg wash, top with pecans.
Bake at 350 for about 10 min.
ENJOY!

Comment by Pixie Bavle-Nolin on December 16, 2009 at 12:42am

Have you run out of ideas for a quick and healthy lunch? No problem! Try making these delicious chicken wraps for a change of pace. You can even assemble them the night before — just be sure to keep them well-chilled — for a satisfying brown-bag lunch the next day! The secret ingredient? Chutney — it takes the flavor to the next level! So wrap away!

Chutney Chicken Wrap

Makes 4 wraps

Ingredients
2 tablespoons chutney
1/4 cup low-fat mayonnaise
4 low-fat tortillas (8-inch diameter)
4 large red-lettuce leaves
2 cups shredded, cooked chicken breast or 8 ounces sliced, smoked turkey breast (from the deli)
1 cup finely shredded carrots

Directions
Mix the chutney and mayonnaise in a small bowl. If you have time, cover and refrigerate for 20 minutes for the flavors to develop.

Spread a scant 1 1/2 tablespoons of the chutney mixture on each tortilla. Top each with a lettuce leaf, 1/2 cup chicken or 2 ounces turkey, and 1/4 cup carrots. Roll the wraps tightly and cut in half diagonally. Enjoy!

Per wrap: 269 calories, 6g fat, 30g carbohydrates, 23g protein, 53mg cholesterol, 2g fiber, 471mg sodium

Comment by Judy Whiting on November 21, 2009 at 1:50pm

Judy's Corn Casserole Once you serve this You will be asked again and again to make it.
8ears fresh sweet corn cut from the cob.
2 sticks real butter
1/2 cup softened cream cheese
1/2 cup heavy cream
salt and pepper to taste.
2 pkgs ritz's crackers crumbled.

Cut corn from cob, go down once more to get the juice. Make ritz's crackers into fine crumbs mix half with one stick melted real butter.
Mix heavy cream and cream cheese corn and cracker crumbs together put in lightly buttered casserole dish. cover entire top with
white cheddar cheese, top with buttered cracker crumbs bake till
all is heated thru.
Enjoy
Judy

Comment by Judy Whiting on November 21, 2009 at 1:44pm

Ok there is a difference between a yam and a sweet potato, and only in North America do we consider them the same. according to Wikipedia Yam is native of North Africa, Sweet Potato here. FDA allows
the two words to be used though but Yams are larger and their is a difference in color and taste. Sweet Potato's are smaller skin not so tough and color difference and much sweeter.
HAPPY TURKEY DAY
Judy

Comment by Pixie Bavle-Nolin on November 4, 2009 at 2:16am

When is a yam not a yam? When it's a sweet potato.

Most "yams" in the United States aren't yams at all, but varieties of orange-fleshed sweet potatoes. "True" yams are found mostly in tropical climates, have yellow or white flesh, and can weigh up to eight pounds each!

Comment by Country Rose on October 24, 2009 at 4:45am

Here's a favorite of mine!

Lobster Stew

1 - 2 lbs boiled lobster
1 sliced onion
3 tablespoons butter
1/4 cup cracker crumbs
4 cups of milk
1 cup cold water
salt
paprika

Remove and cut lobster meat. Cream 2 tablespoons butter, add green part of lobster and crumbs. Scald milk with onions and add to mixture. Break up shell and cook 10 minutes in cold water, strain and add to mixture with meat. Season with salt and paprika. Oh you can add sherry if you want.

Enjoy!!
Rose

Comment by Pixie Bavle-Nolin on October 22, 2009 at 2:13am

This is a recipe from the South Beach Diet.

Home-style Turkey Meatloaf With Mushrooms and White Beans

Serves 6

Description
This healthy alternative to typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side; it lends a satisfying, piquant flavor element.

Prep time: 15 minutes
Cook time: 75 minutes

Ingredients
2 teaspoons extra-virgin olive oil
1 1/2 cups chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15-ounce) can great Northern beans, rinsed and drained
1 1/4 pounds extra-lean ground turkey
2 large eggs
1/2 cup chopped parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard plus extra for serving

Instructions
Heat the oven to 375° F. Lightly coat an 8- by 4- by 2 1/2 –inch metal or glass loaf pan with cooking spray.

In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.

In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.

Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.

Bake meatloaf on the middle rack of the oven for 50 minutes.

Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 170 ° F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.

Nutritional Information
205 calories
5 g fat (1 g saturated fat)
15 g carbohydrate
30 g protein
4 g fiber
549 mg sodium



This recipe is from Dr. Agatston's new book, The South Beach Diet Supercharged.

Comment by Judy Whiting on October 4, 2009 at 11:27am

okay if you wish me to post reciepts here for my potato casserole that
is to die for the crab salad or this special dip let me know and I will gladly share.

Just got asked to do a whole bunch of food for a private party at
biggie producers house. He is paying for food and those to cook it.
loves me food. Maybe I should through a party. Gonna be funny too
if with all this hard work in the
Music Biz if all of a sudden I am known more for my food than the music.
Judy

Comment by Judy Whiting on October 4, 2009 at 11:24am

we also have another good looking single dude here from
Maine. check him out at my site or under members Steve Forrest Hamblien.
pretty cool drummer too!
judy

Comment by Judy Whiting on October 4, 2009 at 11:22am

hey girl send me some lobsters!!! learned to make lobster rolls in
Bar harbor a trip I will never forget. Blueberry pancakes etc etc
and that awesome Acadian Park. Will go back someday.
judy

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