Chocolate Ice Cream
6 servings

3 cups lowfat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup dutch process cocoa
2 tablespoons cornstarch
1 ounce bittersweet chocolate, chopped
1 tablespoon coffee liqueur, or espresso
2 teaspoons vanilla
1 1/2 cups marshmallow cream

In large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar. Heat over medium heat, stirring to dissolve sugar. Meanwhile, in a mixing bowl, whish together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth. Gradually whisk the hot milk into egg yolk mixture then return to pan. Cook over medium heat whisking constantly until mixture thickens (about 3 minutes). Remove from heat, add chocolate and stir until melted. Stir in coffee liqueur and vanilla. Transfer custard to large clean bowl and place a piece of wax paper directly over surface. Cool completely. Add marshmallow fluff and mix with a whisk until smooth as possible (the lumps will break down during freezing pro

Provencal Omelet

Nonstick cooking spray
2 cups sliced fresh mushrooms
3 tablespoons sliced green onion
1 clove garlic, minced
1 cup refrigerated or frozen egg product, thawed, or 4 eggs
1/4 teaspoon herbes de Provence or dried thyme or basil, crushed
1/8 teaspoon salt
Dash ground black pepper
1 teaspoon olive oil
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
1 tablespoon finely shredded Asiago or Parmesan cheese
1 medium plum tomato, chopped
Snipped fresh parsley (optional)

1. Lightly coat an unheated 6- to 7-inch nonstick skillet with flared sides with nonstick cooking spray. Preheat skillet over medium heat. Add mushrooms, green onion, and garlic to skillet; cook until tender; stirring frequently. Remove mushroom mixture from skillet using a slotted spoon; set aside. If necessary, pour liquid out of skillet; carefully wipe out skillet.

2. In a medium bowl, combine egg product or eggs, herbes de Provence, salt, and pepper. Beat with a whisk or rotary beate

Turkey Noodle Soup Mix
This is a great way to use leftover turkey.

1 cup uncooked fine egg noodles
1 1/2 Tbsp. chicken-flavored bouillon
1/2 tsp. ground black pepper
1/4 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. garlic powder
1 bay leaf

Combine all ingredients in a medium bowl. Store in an airtight container.

Attach this to the Jar

Turkey Noodle Soup

1 package Turkey Noodle Soup Mix
8 cups water
2 carrots, diced
2 stalks celery, diced
1/4 cup minced onion
3 cups cooked diced turkey

Combine the Turkey Noodle Soup Mix and the water in a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover the soup and reduce the heat to a simmer. Simmer for 15 minutes. Discard the bay leaf. Stir in the turkey and simmer an additional 5 minutes.

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For gifts in jars, homemade mixes & Bisquick recipes






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Absolutely Incredible Blueberry Pound Cake
Yield: 16 servings

2 cups granulated sugar
1/2 cup light butter
4 ounces low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at

Ginger-Beef Stir-Fry
Makes: 4 servings

8 ounces beef top round steak
1/2 cup reduced-sodium beef broth
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon grated fresh ginger
Nonstick cooking spray
1 1/4 pounds fresh asparagus spears, trimmed and cut into 2-inch pieces (3 cups), or 3 cups small broccoli florets
1 1/2 cups sliced fresh mushrooms
4 green onions, bias-sliced into 2-inch lengths (1/2 cup)
1 tablespoon cooking oil
2 cups hot cooked brown rice

If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. For the sauce, in a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.

Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus, mushrooms, and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or

New York is one of the top cities in the world when it comes to diverse culture and cosmopolitan cooking venues. Millions flock here each and every year to experience the culinary delights that the wide array of restaurants have to offer. When it comes to building your career in cooking, or even learning to cook a new kind of food, the cooking classes in New York cannot be beaten.
Two of the best cooking schools in the area are Home Cooking and The Wooden Spoon;
Home Cooking - One of the top home cooking classes in New York. Here you will find a number of different options for your cooking lessons, including right from your own home, or even hosted cooking parties. These cooking classes are great for those who wish to learn cooking in groups. They provide a wide range of menus in everything from Japanese to healthy eating courses.
The Wooden Spoon - This cooking school offers basic to intermediate classes in a range of areas. These are private cooking sessions that last over two hours. At the end you will be

Germany - Neujahrspretzel


2 cups milk
2 eggs
1/2 cup butter or margarine
1 cup powdered sugar
2 packs dry yeast
Water
2 teas. salt
1 teas. vanilla extract
1/2 cup sugar
1/4 cup almonds, chopped
7 cups flour


Heat milk and butter until very warm (120-130 degrees F.).
Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into
warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour.
Beat for an additional 2 minutes. Add enough flour to form a
soft dough. Knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl. Let rise in a warm place
until doubled in bulk, about 1 hour. Punch dough down and let
rise again until doubled (1 hour more). Divide dough in half.
Shape pretzel as follows: Roll dough into a rope about 30 inches
long and 1 1/2 inches in diameter. Cross the ends leaving a
large loop in the center. Flip loop back onto crossed ends to
form a pretzel. Repeat with remaining dough. Place pretzels
on greased baking sheets. Let rise 15 minutes more. Bake
at

France - Daube de Boeuf a la Provencale

1/4 lb. salt pork

1 1/2 lb. beef boneless chuck, tip or round

1 cup dry red wine

1/2 cup water

2 cloves garlic, chopped

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

1/4 teaspoon dried rosemary leaves, crushed

1/4 teaspoon pepper

1 bay leaf

6 medium carrots, cut into 1-inch pieces

2 medium onions, cut into fourths

1/2 cup pitted ripe olives

Minced parsley

French bread

Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef

into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until

crisp; remove with slotted spoon. Drain on paper towels. cook and stir

beef in hot fat until brown, about 15 minutes. Drain fat. Add wine,

water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to

boiling; reduce heat. Cover and simmer 1 hour.

Stir in salt pork, carrots, onions and olives. Cover and simmer until

beef and vegetables are tender, about 40 minutes. Remove bay leaf.

Sprinkle with parsley. Serve in

Oven Fried Zucchini Chips

3 med. zucchini
1/4 c. frozen egg substitute, thawed
2 tbsp. commercial reduced cal Italian dressing
1/2 c. fine, dry bread crumbs
2 tbsp. grated Parmesan cheese
1/8 tsp. freshly ground pepper
Vegetable cooking spray

Cut zucchini into 1/4 inch thick slices; set aside. Combine egg
substitute and Italian dressing in a small bowl; stir well. Combine
bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip
zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini
on a baking sheet coated with cooking spray. Bake at 475 degrees for 5
mins turn and bake an additional 5 mins or until golden. Serve
immediately.

Yield: 8 servings - 1/2 cup serving 58 cals per Protein 3.1 Fat 0.9
Carb 9.7 Fiber 0.6 Chol 1 Sod 125 Weight Watcher Points 1

The true measure of life is not its duration but its donation.

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Bajan Chicken
The Whole Chile Pepper Book.

3 fresh Habanero chiles, stems & seeds removed, finely chopped
1 tablespoon Caribbean-style Habanero sauce
4 chicken breasts, skin removed
6 green onions, finely chopped, including tops
3 cloves garlic, minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons fresh parsley, chopped
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 egg
1 tablespoon soy sauce
Flour for dredging
3 cups dry breadcrumbs
Vegetable oil for frying

Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out.

Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs.

Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.

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