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1 - cup butter or margarine, softened
2 - cups sugar
4 - large eggs
4 - cups all-purpose flour, divided
1 - teaspoon baking soda
1/2 - teaspoon salt
1 1/3 - cups buttermilk
1 1/2 - tablespoons grated orange rind, divided
1 - cup chopped pecans
1 - cup chopped dates
1 - cup sugar
1/2 - cup orange juice
Procedure:
Step 1
- Beat butter at medium speed with an electric mixer about 2minutes or until creamy. Gradually add 2 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Step 2
- Combine 3 3/4 cups flour, soda, and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in 1 tablespoon orange rind.
Step 3
- Combine pecans, dates, and remaining 1/4 cup flour, salt into batter.
Step 4
- Spoon batter into a greased and floured 10-ince tube pan.
Step 5
- Bake at 325 degrees for 1 1/2 hour or until a wooden pick inserted in center comes out clean.
Step 6
- Combine 1 cup sugar, orange juice, and remaining 1/2 tablespoon orange rind in a small saucepan, cook over medium heat, stirring constantly, until sugar dissolves.
Step 7
- Pour glaze over warm cake, cool in pan on a wire rack 15 minutes. Remove from pan, let cool completely on wire rack.
Step 1
- Coat a 15- x10- x 1-inch jellyroll pan with cooking spray; line with wax paper, and coat with cooking spray.
Step 2
- Combine cake mix, egg whites, and water in large mixing bowl; beat at high speed with an electric mixer 2 minutes. Pour batter into prepared pan.
Step 3
- Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Step 4
- Cool in pan on a wire rack 10minutes. Invert onto wire rack.
Step 5
- Carefully remove wax paper (cake will be very tender); cool completely. cut cake crosswise into thrids.
Step 6
- Combine 2 envelopes whipped topping mix, milk, and creme de menthe in a mixing bowl; beat at high speed with an electric mixer 4 minutes or until stiff peaks form.
Step 7
- Spread topping between layer, reserving 1/2 cup. Pipe or dollop reserved topping on top of cake. Chill at least 2 hours, or freeze, if desired.
Yield: 12 servings
LOVE PER SERVING:
Calories 204 (14% from fat)
Fat 3g (0g saturated)
Cholesterol omg
Sodium 319mg
Carbohydrate 38g
Fiber 0.2g
Protein 4.7g
Recipe By: Linda Magers From: Clemmons, North Carolina Book: Southern Living Page: 123
Bill Gilchrist of Birmingham, Alabama prefers to whip egg whites by hand, but this recipe works just fine with a mixer, too. you can cut this recipe in half to serve six.
Ingredients:
Butter or margarine
2 - tablespoons sugar
1/4 - cup butter or margarine
1 - (12-ounce) package semisweet chocolate morsels
1/4 - cup Cointreau or other orange-flavored liqueur
12 - large eggs, separated
1 1/2 - cups sifted powdered sugar
1 - teaspoon ground cinnamon
1 - teaspoon cream of tartar
- powdered sugar
- Chocolate ream
Garnish: orange rind strips
Procedure:
Step 1
- Cut a piece of aluminum foil long enough to fit around a 2 3/4- quart souffle dish or straight-sided casserole, allowing a 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly butter 1 side of foil and dish. Wrap foil around outside dish, buttered side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string or masking tape. Add 2 tablespoons sugar, tilting prepared dish to coat sides. Set aside.
Step 2
- Combine 1/4 cup butter and chocolate morsels in top of a double boiler, bring water to a boil. Reduce heat to low; cook until chocolate and butter melt, stirring often. Remove from water; cool 5 minutes. Stir in Cointreau. Set aside.
Step 3
- Beat egg yolks, gradually add powdered sugar, beating until mixture is thick and pale. Stir in cinnamon and chocolate mixture. Set aside.
Step 4
- Beat egg whites and cream of tartar in a large mixing bowl at high speed with an electric mixer until stiff peaks form. Gently stir 1 1/2 cups egg white mixture into chocolate mixture.
Step 5
- Fold remaining egg white mixture into chocolate mixture. Pour into prepare dish.
Step 6
- Bake at 375 degrees for 50 to 55 minutes. Sprinkle with powdered sugar, and remove collar. Serve immediately with Chocolate Cream. Garnish if desired.
4 - skinned and bonned chicken brest halves
1/2 - cup milk
1/3 - cup Italian-seasoned breadcrumbs
2 - tablespoons olive oil
4 - slices mozzarella cheese
2 - cups Marinara Sauce
4 - (6 to 7-inch) French bread rolls. sliced leghtwise and toasted
Procedure:
Step 1
- Dip chicken in milk; dredge in bredcrumbs. Set chicken aside.
Step 2
- Heat oil in a skillet over medium heat until hot; add chicken, and cook 4 minutes on each side or until golden brown. Remove skillet from heat.
Step 3
- Top each chicken breast with a slice of mozzarella cheese; cover, and let stand 5 minutes or until cheese melts.
Step 4
- Cook Marinara Sauce in a saucepan until thoroughly heated.
Step 5
- Place chicken breasts on bottom halves of rolls; spoon half of sauce over chicken, and place top halves of rolls over sauce. Serve with remaining sauce.
Yield: 4 servings
Recipe By: Phyllis Taylor From: Giliham, Arkansas Book: Southern Living Page: 222
Smoked turkey breast is soaked in a salt solution before smoking. If you're watching you're sodium, substitute roasted turkey breast for smoked.
Ingredients:
2 - tablespoons fat-free cream cheese product, softened
1 - tablespoon reduced-fat mayonnaise
1 - tablespoon spicy brown mustard
1/8 - teaspoon pepper
1/4 - cup chopped commercial roasted red peppers, drained
2 - tablespoons sliced green onions
8 - slices pumpernickle bread
3/4 - pound sliced smoked turkey breast
1/4 - cup alfalfa sprouts
Procedure:
Step 1
- Combine first 4 ingredients; stir in red peppers and green onions.
Step 2
- Spread mixtures evenly on one side of bread slices. Layer turkey and alfalfa sprouts on 4 slices of bread; top with remaining bread slices. Cut in half
Step 3
- Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate.
Yield: 4 sandwiches
Recipe By: Phyllis Taylor From: Giliham, Arkansas Book: Southern Living Page: 169
Call them flavor boosters: Ingredients that, in small measure, rocket a dish to new heights. The key is in the quantity. In these recipes, we've used caloric giants - blue cheese and bacon - but we've used them sparingly. Small doses can indeed deliver big tastes
Ingredients:
4 - (4-ounce) skinned and boned chicken breast halves
- Vegetable cooking spray
2 - teaspoon dried dillweed
1/4 - teaspoon salt
1/4 - teaspoon ground white pepper
6 - cups romaine lettuce, torn
1 - medium cucumber, thinly sliced
1 - small green pepper, cut into thin rings
2 - slices purple onion, separated into rings
2 - tablespoon olive oil
1 - tablespoon Dijon mustard
1 - tablespoon balsamic vinegar
1 - tablespoon grated onion
2 - medium tomatoes, cut into eighths
2 - tablespoons crumbled blue cheese
Garnish: carrot curls
Procedure:
Step 1
- Coat both sides of chicken with cooking spray, sprinkle evenly with dillweed, salt, and white pepper.
Step 2
- Place a seasoned cast-iron skillet over high heat until hot, add chicken, and brown on both sides. Place skillet in a 350 degrees oven, and bake 10 minutes. Cut chicken into thin diagonal slices.
Step 3
- Combine lettuce and next 3 ingredients. set aside
Step 4
- Combine olive oil and next 3 ingredients, pour over lettuce mixture, and toss gently. Divide onto plates.
Step 5
- Arrange chicken slices and tomato wedges evenly on lettuce. Sprinkle evenly with blue cheese.
Garnish: if desired
Yield: 4 servings.
LOVE PER SERVING:
Calories 252 (46% from fat)
Fat 12.8g (3.9g saturated)
Cholesterol 59mg
Sodium 525mg
Carbohydrate 9.6g
Fiber 3.4g
Protein 24.7g
Recipe By: Phyllis Taylor From: Giliham, Arkansas Book: Southern Living Page: 161
Step 1
- Combine orange juice and basil in a dish, add scallops, tossing to coat
Step 2
- Cover dish, and refrigerate mixture about 1 hour. Uncover and drain, discarding marinade
Step 3
- Cook scallops, covered with grill lid, over hot coals (400 to 500 degrees) 3 to 5 minutes on each side or until done
Step 4
- Combine lettuces in a bowl, drizzle with Cilantro-Lime Vinaigrette, and toss gently
Step 5
- Arrange lettuces on individual plates, and top with scallops, tomatoes and cucumbers
Garnish: If desired. Serve immediately.
Yield: 6 servings
* 30 large shrimp, peeled, with tails intact, can be substituted for sea scallops.
Note: Scallops may be grilled directly on grill rack or, if rack openings are too large, in a grill basket or threaded on skewers.
LOVE PER SERVING:
Calories 324 (29% fat)
Fat 11g (1.5g saturated)
Cholesterol 52mg
Sodium 272mg
Carbohydrate 28.6g
Fiber 3.6g
Protein 29.4g
1/2 - cup soy sauce
1/2 - cup dry sherry or orange juice
2 - tablespoons brown sugar
1 - teaspoon ground ginger
2 - cloves garlic, pressed
2 - (3/4-pound) pork tenderloins
Procedure:
Step 1
- Combine first 5 ingredients in a shallow dish or heavy-duty, zip-top plastic bag. Add tenderloins; cover dish or seal bag, and refrigerate 8 hours, turning pork often.
Step 2
- Remove tenderloins from marinade, discarding marinade.
Step 3
- Cook, covered with grill lid, over hot coals (400 to 500 degrees) 12 to 15 minutes or until meat thermometer inserted in thickest portion of tenderloins registers 160 degree, turning once.
2 3/4 - pork tenderloins
1/2 - cup all-purpose flour
1/4 - cup butter or margarine, divided
1 1/3 - cup dry Marsala *
2 - teaspoons beef-flavored bouillon granules
1/8 - teaspoon freshly ground pepper
- Hot cooked rice
Procedure:
Step 1
- Cut each tenderloin into 6 (2-ounce) medaillons. Place cut side down, between 2 sheets of heavy-duty plastic wrap, flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Step 2
- Dredge pork in flour. Cook half of pork medaillons in 2 tablespoons buuter in a large skillet over medium heat about 2 minutes on each side or until pork medaillons are lightly browned. Remove from skillet, keep warm. Repeat procedure with remaining butter and pork medaillons. Pour off excess butter, if necessary, leaving pan drippings.
Step 3
- Add Marsala, bouillon granules, and pepper to skillet. Simmer mixture 3 to 4 minutes.
Step 4
- Return pork medaillons to skillet, cover and simmer 2 minutes. Serve with rice.
Yeild: 6 servings
* 1 1/4 cups of dry white wine plus 2 tablespoons brandy may be substituted.
Even though pizza from your own oven is better than what zooms to your doorstep in a cardboard box, most people don't take the time to make it. This version skips the slow process of a yeast based crust and uses sheets of phyllo instead. So hang up the phone, and grab the phyllo
Ingredients:
8 - sheets frozen phyllo pastry, thawed
- butter-flavored cooking spray *
10 - unpeeled, large fresh shrimp
1 - tablespoon olive oil
1 - tablespoon lemon juice
1/4 - teaspoon salt
1/8 - teaspoon pepper
1 - (8-ounce) package cream cheese, softened
1 - (4-ounce) package feta cheese
1 - teaspoon dried tarragon
3 - cherry tomatoes, cut into wedges
1/2 - small green pepper, cut into thin strips
1/2 - small sweet red pepper, cut into thin strips
1/4 - cup sliced ripe olives
2 - tablespoons butter, melted
1 - teaspoon minced garlic
Procedure:
Step 1
- Place 1 phyllo sheet on a flat surface, keep remaining phyllo covered with a slightly damp towel until ready to use. Coat phyllo sheet with cooking spray. Layer remaining phyllo sheets on first sheet, spraying each with cooking spray. Place phyllo sheets into a 15- x 10- x1- inch jellyroll pan coated with cooking spray, roll phyllo edges toward center, forming a 15- x 7-inch rectangle. Spray edges of phyllo with cooking spray, and prick bottom of crust with a fork
Step 2
- Bake phyllo at 400 degrees for 5 minutes. Remove form over, and gently press down center, bake 5 additional minutes, and cool.
Step 3
- Peel shrimp, and devein, if desired, slice in half lengthwise. Cook shrimo in olive oil in a skillet over medium heat, stirring constantly, 1 minute. Add lemon juice salt, and pepper. Set aside
Step 4
- Combine cheese, spread on phyllo crust, and sprinkle with tarragon. Top with shrimp, tomatoes, pepper strips, and olives. Combine butter and garlic, drizzle over pizza.
Step 5
- Bake at 400 degrees for 10 minutes. Serve hot
Yield: 4 to 6 servings
* 2/3 cup melted butter may be substituted for cooking spray. Brush on phyllo pastry sheets.
1 - medium zucchini, thinly sliced
1 - yellow squash, thinly sliced
1 - cup sliced fresh mushrooms
1/2 - cup chopped onion
1/2 - cup chopped green pepper
- Vegetable cooking spray
1 - (8-ounce) can no-salt added tomato sauce
1 1/2 - teaspoons dried Italian seasoning
1/4 - teaspoon salt
- Whole Wheat Crust
1/2 - cup freshly grated Parmesan cheese
2 - cups (8-ounces) shredded part skim mozzarella cheese
4 - Roma tomatoes, sliced
Procedure:
Step 1
- Cook first 5 ingredients in a large non stick skillet coated with cooking spray, covered, over medium-high heat 8 to 10 minutes or until crisp-tender. Drain and set aside
Step 2
- Combine tomato sauce, Italian seasoning, and salt, spread mixture evenly over Whole Wheat Crust, and layer with cooked vegetables, cheeses and sliced tomatoes.
Step 3
- Bake at 450 degrees for 20 minutes or until cheese melts and crust is browned around edges.
Yield: 4 servings
LOVE PER SERVING:
Calories 466 (32% from fat)
Fat 16.7g (8.3g saturated)
Cholesterol 41mg
Sodium 624mg
Carbohydrate 54.3g
Fiber 4g
Protein 25.9g
Whole Wheat Crust
Ingredients:
1/2 - cup warm water (105 to 115 degrees)
1 - tablespoon sugar
1 - tablespoon olive oil
1 1/2 - teaspoons active dry yeast
3/4 - cup whole wheat flour
3/4 - cup all-purpose flour
- Vegetable cooking spray
Procedure:
Step 1
- Combine first 4 ingredients in a bowl, gradually add flours, mixing well after each addition
Step 2
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic. place in a bowl coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
Step 3
- Punch dough down, and pat evenly into a 12-inch pizza pan coated with cooking spray
Step 4
- Bake at 450 degrees for 5 minutes.
Yield: one 12-inch pizza crust
LOVE PER SERVING:
Calories 216 (16% from fat)
Fat 3.8g (0.5g saturated)
Cholesterol 0mg
Sodium 1mg
Carbohydrate 39.3g
Fiber 1.3g
Protein 5.3g
Recipe By: Lynda Venens From: Winter Park, Florida Book: Southern Living Page: 194
Step 1
- Combine first 4 ingredients in a large mixing bowl; beat at low speed with an electric mixer until blended. Add cinnamon and next 3 ingredients, and beat at high speed 2 minutes. Pour batter into 2 (9-inch) round cakepans coated with cooking spray.
Step 2
- Bake at 350 degrees for 25 to 35 minutes. COol pans on wire rack 10 minutes. Remove from pans, and cool completely on wire racks.
Step 3
- Spread Coffee Frosting between layers and on top and sides of cake.
Yield: 14 servings.
LOVE PER SERVING:
Calories 259 (7% from fat)
Fat 1.9g (0g saturated)
Cholesterol 3mg
Sodium 635mg
Carbohydrate 57.1g
Fiber 0.9g
Protein 4g
Coffee Frosting:
Ingredients:
1 1/2 - cups firmly packed brown sugar
1/2 - cup water
1/8 - teaspoon instant cofee granules
3 - egg whites
- Pinch of salt
Procedure:
Step 1
- Combine first 3 ingredients in a heavy 2 quart saucepan/ Cook over medium heat until mixture begins to boil and sugar dissolves, stirring often. Cook until mixture reaches soft ball stage or candy thermometer reaches 240 degree, stirring often. Remove mixture from heat, and add coffee granules, stiring until granules dissolve.
Step 2
- Beat egg whites at medium speed with an electric mixer until foamy. Continue to beat, slowly adding syrup mixture in a thin stream.
Step 3
- Add salt, and beat in high speed until stiff peaks form and frosting is thick.
Yield: 4 cup
LOVE PER SERVING
4 1/2 TABLESPOONS::
Calories 92 (0% from fat)
Fat 0g (0 saturated)
Cholesterol 0mg
Sodium 42mg
Carbohydrate 23mg
Fiber 0g
Protein 0.7g
Recipe By: Linda Magers From: Clemmons, North Carolina Book: Southern Living Page: 163
1/2 - cup finely chopped onion
1 - clove garlic, minced
- Vegetable cooking spray
1 - cup sliced fresh mushrooms
1 - (10-ounce) package frozen chopped spinach, thawed and drained
4 - slices bacon, cooked and crumbled
1 - tablespoon Dijon mustard
1/4 - teaspoon salt
1/4 - teaspoon pepper
2 - (3/4-pound) pork tenderloins, trimmed
2 - tablespoons Dijon mustard
2 - teaspoons dried rosemary, crushed
1 - teaspoon dried oregano
1 - teaspoon dried thyme
1 - teaspoon pepper
1/4 - teaspoon salt
1/2 - cup Chablis or other dry white wine
Procedure:
Step 1
- Cook onion and garlic in a large non stick skillet coated with cooking spray over medium heat, stirring constantly, until vegetables are tender. Add mushrooms, cook, stirring constantly, 3 minutes. Stir in spinach and next 4 ingredients, Set aside
Step 2
- Slice each pork tenderloin lengthwise down center, cutting to, but not through, bottom. Place between sheets of heavy-duty plastic wrap, pound into a 12- x 8-inch rectangle.
Step 3
- Spoon half of spinach mixture over 1 tenderloin, spread to within 1/2 inch of sides. Roll tenderloin, jellyroll fashion, starting with short side. Tie with heavy string at 1 1/2-inch intervals. Repeat procedure with remaining tenderloin and spinach mixture.
Step 4
- Combine 2 tablespoons mustard and next 5 ingredients, spread evenly over tenderloins. Place seam side down in a shallow baking pan coated with cooking spray. Add wine to pan
Step 5
- Bake at 325 degrees at 45minutes. Let stand 10 minutes, remove strings. Cut into 1/2-inch slices.
Yield: 6 servings
LOVE PER SERVING:
Calories 227 (33% from fat)
Fat 7.6g (2.4g saturated)
Cholesterol 88mg
Sodium 504mg
Carbohydrate 6g
Fiber 2.2g
Protein 29.4g
Recipe By: Phyllis Taylor From: Giliham, Arkansas Book: Southern Living Page: 127
The bourbon sauce for this roast requires "flaming" on the cooktop before pouring over the pork and baking. This is to burn off the alcohol and to prevent the sauce from flaming in the oven. (Beware: skipping this step could mean a call to the fire department.)
Ingredients:
1 1/2 - cups dried apricot halves
1/2 - cup pecans
1 - clove garlic
1/2 - teaspoon salt
1/4 - teaspoon pepper
2 - tablespoons dried thyme, divided
1/4 - cup molasses, divided
1/4 - cup peanut or vegetable oil, divided
1 - (5-pound) boneless rolled pork loin roast, well trimmed
1 - cup bourbon
1 - cup chicken broth
1/4 - cup whipping cream
1/4 - teaspoon salt
Procedure:
Step 1
- Position knife blade in food processor bowl, add the first 5 ingredients and process until coarsely chopped. Add 1 tablespoon thyme, 1 tablespoon molasses, and 2 tablespoons oil, process until mixture is finely chopped, but not smooth
Step 2
- Remove pork loin halves from elastic net. (There should be 2 pieces.) Trim excess fat. Make a cut lengthwise down the center of each piece, cutting to, but not through, bottom. Starting from center cut, slice horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold meat so that is's flat. Repeat with other loin half.
Step 3
- Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Repeat with remaining loin half.
Step 4
- Spread apricot mixture evenly on top of pork. Roll each loin half, separately, jellyroll fashion, starting with long side. Secure with string, and place, seam side down, in a shallow roasting pan. Brush with remaining 2 tablespoons oil, sprinkle with remaining 1 tablespoon thyme.
Step 5
- Bring bourbon, chicken broth, and remaining 3 tablespoons molasses to a boil in a large saucepan. Remove from heat. Carefully ignite bourbon mixture with a long match. When flames die, pour over pork roasts.
Step 6
- Bake at 350 degrees for 1 to 1 1/2 hours or until meat thermometer inserted in thickest portion registers 160 degrees. Remove pork from pan, reserving drippings in pan, and keep pork warm.
Step 7
- Add whipping cream and salt to pan drippings, cook over medium-high heat, stirring constantly, until slightly thickened
Step 8
- Slice pork, and serve with sauce
Yield: 10 servings
Note: Here's how to flame the not-to-be-missed bourbon sauce. Heat bourbon mixture in a saucepan over medium-high heat until hot, remove from heat. Carefully ignite mixture with a long (fireplace) match, and allow to burn until extinguished.
TIPS TO STUFFING PORK LOIN
Step 1
- To "butterfly" pork loin halves, cut an inverted "T" down the length of each half, and open it out flat. (Or ask a butcher to butterfly it for you.)
Step 2
- With a meat mallet or rolling pin, pound the pork to an even thickness. (The filling spreads smoother and the loin rolls uniformly.)
Step 3
- Spread the apricot filling evenly over pork.
Step 4
- Roll each loin half, jellyroll fashion, starting with long side.
Step 5
- With kitchen twine, tie the rolls at even intervals to keep them rolled while cooking. (Baking the loin halves, seam side down, seals them better and also keeps them from unrolling after untying and slicing.)
Step 6
- For a change, arrange roasted potatoes, carrots, and leeks on the serving plate before placing the sliced pork loin on the serving plate.
Step 1
- Combine first 3 ingredients in a large mixing bowl; beat at high speed with an electric mixer 2 minutes. Pour batter into 2 (9-inch) round cakepans coated with cooking spray.
Step 2
- Bake at 350 degreed for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans in wire racks 15 minutes; remove form pans, and cool completely on wire racks.
Step 3
- Split each layer horizontally into 2 equal layers.
Step 4
- Place 1 layer on a serving plate; spread top with one-third of yogurt. Repeat procedure with 2 layers and remaining yogurt; top with remaining layer. Cover and freez until firm.
Step 5
- Spread top and sides of cake with whipping topping freeze. Garnish if desired.
Yield: 14 servings
LOVER PER SERVING:
Calories 289 (11% from fat)
Fat 3.7g (0g saturated)
Cholesterol 0mg
Sodium 451mg
Carbohydrate 57.2g
Fiber 0g
Protein 8.2g
Recipe By: Linda Magers From: Clemmons, North Carolina Book: Southern Living Page: 3
