CarolsPlaceRecipes

• ½ cup butter or margarine, preferably unsalted
• 1 egg, slightly beaten
• ½ cup water
• 1 cup minced onion
• ¼ cup parmesan cheese
• ½ cup minced pimientos (optional)
• 1 teaspoon celery seed
• 2 tablespoons minced parsley
• 4 large (or 8 small) flounder fillets(about 1 ½ pounds)
• ¾ cup finely shredded carrot
• 1 cup fresh bread crumbs, preferably from salt free bread
• Lemon slices and parsley sprigs for garnish (optional)

• ½ stick butter
• 1 medium onion, chopped
• 4 split chicken breasts
• 1 can tomato soup, undiluted
• 1 large sour cream
• 2 chicken bouillon cubes
• Salt and pepper to taste
• 3 tablespoons flour
• Paprika, lots
• 2 ½ soup cans chicken cooking liquid

• 2 cans (12 ounces each) apricot or pear nectar (3cups)
• 6 small, firm ripe pears (about 2 1/2 pounds) peeled, halved and cored
• l tablespoon vanilla extract
• 3 slices lemon
• 1 cup fresh raspberries (optional)

• 2 tablespoons butter or margarine
• 2 cups (4 oz.) mini marshmallows
• 2/3 cup undiluted evaporated milk
• 2 cups (11 ½ oz. pkg.) Nestle Toll House milk chocolate morsels
• 1 ½ cups granulated sugar
• ¼ teaspoon salt
• ½ cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

Butterscotch Fudge: Substitute 2 cups (12 oz. package) Nestle Toll House Butterscotch flavored morsels for milk chocolate.

Mint Fudge: Substitute 1 ½ cups (10 oz. package) Nestle Toll House Mint flavored chocolate morsels for milk chocolate.

Semi Sweet Fudge: Substitute 1 ½ cups (9 oz.) Nestle Toll House semisweet morsels for milk chocolate.

• 1 box frozen cut green beans or 1 pound fresh green beans rinsed and cut into bite size pieces
• ¼ cup olive oil
• Salt and pepper to taste
• garlic powder to taste or 1-2 cloves fresh garlic, minced or pressed
• Italian seasoning to taste

• 1 2 1/2 pound chicken, cut into pieces
• 1 tablespoon vegetable oil
• 1/8 teaspoon garlic powder or 1 clove garlic, crushed
• 1/2 cup chopped onion
• 1/2 cup finely sliced strips of green pepper
• 1 16 oz. can tomatoes, cut up, with liquid
• 1/3 cup tomato paste
• 1/8 teaspoon ground allspice
• 3/4 teaspoon salt
• 1/2 teaspoon crushed dried oregano
• 1/4 cup fresh lemon juice
• 1/2 cup water
INSTRUCTIONS Preheat oven to 400 degrees F. Prepare a large casserole with vegetable pan coating. Wipe chicken pieces with damp cloth. Heat vegetable oil in a large frying pan. Brown chicken pieces on both sides. Transfer to casserole. Cook onion and pepper strips in frying pan for 3-4 minutes stirring frequently. Combine tomatoes with all remaining ingredients and mix well. Add to onion and green pepper. Bring to a boil. Pour evenly on top of chicken. Bake 30 minutes. Turn chicken over and baste with sauce. Bake 20-30 minutes more until chicken is tender.

Nutritive values per serving:

• 12 g carbohydrate
• 31 g protein
• 8 g fat
• 1/3 g fiber
• 828 mg sodium
• 96 mg cholesterol
• 244 calories

Number of servings per recipe: 4
Recipe was taken from The Art of Cooking for the Diabetic.

Food exchanges per serving: 4 lean meat exchanges plus 2 vegetable exchanges
Low sodium diets: Omit salt. Use unlasted canned tomatoes and unsalted tomato paste
1 serving: 1/2 breast and wing plus 1/2 cup tomato mixture OR 1 leg and thigh plus 1/2 cup tomato mixture

TOP

---



---

Buttercream Icing


---

INGREDIENTS
• 1 box (1 pound) confectioner’s sugar
• 1 cup crisco shortening, plain or butter flavor
• 1 teaspoon vanilla
• 2-3 tablespoons warm water
• 3 squares Bakers semisweet chocolate
INSTRUCTIONS A HEAVY DUTY ELECTRIC MIXER IS NEEDED TO MAKE THIS ICING PROPERLY. Sift one box of confectioner’s sugar into mixer bowl. Add one cup crisco shortening, plain if icing is to be white, butter flavor for chocolate. Turn electric mixer on low speed and slowly begin to blend sugar and shortening together. Begin to add water one tablespoon at a time, stopping at 2 tablespoons at first, until icing is well blended, increasing the speed of the mixer until it is at least at its half way point. (Add third tablespoon of water only if icing is too stiff and it is to be used to only ice the cake.) Add vanilla. If you want chocolate icing, add melted squares of chocolate to icing and blend well. Continue mixing 2-5 minutes until icing is very creamy, using a spatula to scrape down the sides as it mixes. Use as soon as possible after making or cover bowl with a damp paper towel until cake will be iced or decorated. Icing can be refrigerated for a few days in a sealed tupperware container if necessary. Let it stand at room temperature for a while before using.

For colored icing: Once white icing is done, separate it into smaller bowls, however many needed for your color choices. Gradually add paste food color of choice and mix well with a spoon. Use a toothpick to add the color to the icing. Use a new toothpick whenever you have to add any color to the icing, even the same color, so as not to contaminate the paste icing itself. Once the paste food color is well blended into the icing, use it to ice your cake or put it into a pastry bag to pipe on decorations. Paste colored icing darkens over time so DO NOT add too much. To keep the icing more on the pastel side, you can add liquid food color, but be careful. If too much liquid food color is used, the texture of the icing will soften and may end up being too soft to use for piped decorations.

TOP

---



---

Please visit my other pages
Carol's Place Home Page Carol's Place Art Carol's Place Recipes
page 2 Carol's Place of Inspiration page 2 page 3 page 4 page 5 Carol's Place Serenity Prayer Carol's Place The 12 Steps Carol's Place Native American Page Graphics Links Page

---



---

Here are the links to my Holiday pages. Carol's Place Christmas Page Carol's Place Easter Page Carol's Place Halloween Page Carol's Place New Year Page Carol's Place Thanksgiving Page

---



---

Sign Guestbook
View Guestbook

View my old guestbook





---



---

---



---

This page hosted by Get your own Free Home Page