Recipes
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Macaroni & Cheese
| 2 | cups macaroni |
| 2 | tablespoons flour |
| 1 | teaspoon salt |
| 1 1/2 | cups milk |
| 1/2 | cup cheddar cheese, grated |
| 1/4 | cup butter |
| 3 | cups Colby cheese, grated |
| 1 | tablespoon paprika |
| 1 | teaspoon cayenne |
| |
1. Cook macaroni as directed.
2. Melt butter in medium-sized sauce pan on medium low heat.
3. Mix flour and salt and add to butter.
4. Add milk and 1/2 cup of cheese. Stir constantly and cook on medium to medium high until sauce thickens.
5. Combine macaroni and cheese sauce.
6. Butter the bottom and sides of the 13 x 9 baking dish.
7. Put in one layer of macaroni and one layer of cheese, repeat.
8. Optional: Before last layer of cheese on top, sprinkle macaroni with paprika and cayenne pepper.
9. Top with a generous layer of grated cheese.
10. Bake at 350 degrees for 30 minutes.
Nutrition Facts
Amount Per Serving:
Calories 171 – Calories from Fat 95
Percent Total Calories From: Fat 56%, Protein 18%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 7g, Cholesterol 31mg, Sodium 300mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 623 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
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Blackberry Cake Top
| 3 | 16 oz. packages blackberries, frozen |
| 3 | cups sugar |
| 6 | tablespoons butter, cubed |
| 1/2 | teaspoon vanilla |
| | |
| 3 | cups flour |
| 3/4 | cup sugar |
| 3 | teaspoons baking powder |
| 1 | teaspoon salt |
| 3/4 | cup oil |
| 2 | eggs |
| 1 3/4 | cups milk |
| |
Preheat the oven to 375 degrees. In a large pan on the stove: add frozen blackberries, sugar, butter. Heat through and keep hot while you prepare the batter. Keep the setting on Medium to Medium/High. Make sure the ingredients are stirred occasionally so that the sugar does not settle and caramelize. Sift dry ingredients in a medium mixing bowl. Add oil, eggs, milk and vanilla. Stir together quickly. Pour hot blackberry mixture into a 13 x 9 baking pan until it is half full (careful! it will splatter – use a dipper for a neat job). Drop batter by large mixing spoonfuls on top of the hot berries. Three across the narrow end and four down the long side. Repeat this procedure with the remaining berries and batter in a smaller pan. Bake immediately for 25 minutes. Tops should be golden
Nutrition Facts
Amount Per Serving:
Calories 423 – Calories from Fat 133
Percent Total Calories From: Fat 31%, Protein 4%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 37mg, Sodium 246mg, Total Carbohydrate 68g, Dietary Fiber 3g, Sugars 0g, Protein 4g, Vitamin A 335 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units
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Blueberry Pie
| 1 | tablespoon butter, melted |
| 1 | Pastry, whole recipe, unbaked |
| 1 | 16 oz. package blueberry, frozen |
| 1 | cup sugar |
| 3 | tablespoons butter, cold and cubed |
| 1/2 | teaspoon vanilla extract |
1. Prepare pastry up to the time you place it in the refrigerator to rest.
2. Place blueberries in a pan on the stove and turn the burner to low. They will begin to thaw slowly.
3. Add sugar, butter and vanilla.
4. Stir gently being careful not to smash fruit. Keep the filling on a low fire while you get the pastry ready.
5. Cut pastry log in half and roll out as instructed for two-crust pie. Lay the pastry in the pie plate (glass is best). Brush the bottom with melted butter.
6. Pour or ladle filling into pastry.
7. Roll out second half of pastry for top crust. Place three small slits or decorative cut in the center for venting during baking.
8. Dampen your fingers with ice cold water and dab the outer edge of the bottom pastry to get it ready for sealing. Dip your fingers in the flour on the counter and dab it where you dabbed the water.
9. Lay the top crust on and trim and crimp the edges.
10. Bake at 400 degrees for 30 minutes or until the top crust is golden brown and the center vent bubbles with filling.
Nutrition Facts
Amount Per Serving:
Calories 566 – Calories from Fat 288
Percent Total Calories From: Fat 51%, Protein 3%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 8g, Cholesterol 16mg, Sodium 365mg, Total Carbohydrate 65g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 274 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
Prep: 1:50 Cook: 0:30 Stand: 0:00 Total: 2:35
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Cherry Pie
| 1 | Pastry for 2-crust, 9-inch pie |
| 1 | tablespoon butter, melted |
| 1 | 21 oz. can Comstock Red Ruby Cherry Pie Filling |
| 1/2 | cup sugar |
| 1/2 | cup water |
| 3 | tablespoons butter, cold |
| |
1. Prepare pastry and let rest in refrigerator for 30 minutes.
2. Preheat oven to 400 degrees.
3. Open the can of cherry pie filling and use a spoon to lift our the cherries into the bowl leaving about one inch of the glaze in the can. Add sugar and water and stir. Cut cold butter in small pieces and stir into filling.
4. Roll out the bottom crust to about 1/8″ thickness. Place the bottom crust in the pie plate. Brush the unbaked pastry with melted butter. Carefully ladle or pour in the filling.
5. Roll out the top crust and cut slits in the center for venting. Place the top crust on top of the filling and seal the edges. Cut off the excess pastry.
6. Bake in the center of the oven for 25 to 30 minutes or until the center vent shows the filling is bubbling and the top crust is lightly browned.
Nutrition Facts
Amount Per Serving:
Calories 404 – Calories from Fat 187
Percent Total Calories From: Fat 46%, Protein 3%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 16mg, Sodium 355mg, Total Carbohydrate 51g, Dietary Fiber 1g, Sugars 16g, Protein 3g, Vitamin A 219 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
Prep: 1:40 Cook: 0:30 Stand: 0:00 Total: 1:25
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Lemon Pie
| 1/2 | Pastry, baked |
| 1 | cup boiling water |
| 1 | cup sugar |
| 5 | tablespoons flour |
| 1/4 | teaspoon salt |
| 1 | lemon, grated rind and juice |
| 3 | eggs, separated, beat yolks slightly |
| |
1. Boil water.
2. Mix flour, salt and 1/2 of the sugar in saucepan (or top of a double boiler).
3. Add the boiling water.
4. Stir in 1/2 of the lemon juice and all of the lemon rind.
5. Cook over low heat (or over boiling water that does not touch the bottom of the top pan in the double boiler) until mixture sheets from spoon.
6.Remove from heat. Take a few spoonfuls of the hot mixture and stir it into the egg yolks. Then stir the yolks into the hot mixture. Keep hot.
7. Beat whites, adding other 1/2 of sugar gradually, and lemon juice, until stiff.
8. Fold into hot mixture. It will look lumpy and multi-colored.
9. Use a rubber spatula to put mixture into cooled pastry shell.
10. Chill for at least an hour
Nutrition Facts
Amount Per Serving:
Calories 337 – Calories from Fat 135
Percent Total Calories From: Fat 40%, Protein 6%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 3g, Cholesterol 80mg, Sodium 248mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 121 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
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New York-Style Cheesecake
| 1 1/4 | cups butter cookies, crumbs |
| 4 | tablespoons butter, melted |
| | |
| 4 | 8 ounces cream cheese, softened |
| 1 | cup sugar |
| 3 | tablespoons flour |
| 1 | teaspoon lemon zest |
| 1 | tablespoon lemon juice |
| 4 | eggs, room temperature |
| 1/2 | cup sour cream |
| 1/2 | teaspoon vanilla extract |
| |
1. Preheat oven to 325ºF. For crust, place cookies in resealable plastic bag; crush into fine crumbs. Melt 3 tablespoons of the butter; add cookie
crumbs and mix well.
2. Using Pastry Brush, brush sides of Springform Pan with remaining 1 tablespoon softened butter. Add crumb mixture. Tilt pan to lightly coat sides with crumb mixture. Press remaining loose crumb mixture into bottom of pan. Bake 8 minutes.
3. For filling, place cream cheese in Bowl. Add sugar, flour, lemon zest and juice. Beat at medium speed of electric mixer 3 minutes until well blended. Add eggs; mix at low speed 2 minutes. Blend in sour cream and
vanilla using a Scraper.
4. Pour filling into crust. Bake 55-60 minutes or until center appears nearly set when gently shaken. Remove from oven to Cooling Rack. Immediately run Paring Knife around sides of cake to loosen from pan. Cool completely.
5. Release collar from pan. Refrigerate at least 4 hours or overnight. To serve, top with pie filling, if desired. Cut into wedges.
Nutrients per serving: Calories 480, Total Fat 38 g, Saturated Fat 20 g,
Cholesterol 175 mg, Carbohydrate 28 g, Protein 9 g, Sodium 350 mg, Fiber 0 g
Cook’s Tips: For a cheesecake with the creamiest texture, bring ingredients to room temperature before beginning.
To prevent overbaking, always check cheesecakes at the minimum baking time given. When done, a center area about 1 inch in diameter will still jiggle slightly. The center will firm as it cools.
(C)The Pampered Chef, Ltd. 2001
Nutrition Facts
Amount Per Serving:
Calories 424 – Calories from Fat 306
Percent Total Calories From: Fat 72%, Protein 8%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 20g, Cholesterol 168mg, Sodium 289mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1377 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
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Pastry
| 2 2/3 | cups flour |
| 1 | cup vegetable shortening |
| 1 | teaspoon salt |
| 1/4 | teaspoon baking powder |
| 1 | cup water, cold |
| |
1. Prepare ice water.
2. Sift flour onto counter top. Place sifter in mixing bowl,and measure 2 2/3 cup of flour into sifter. Add salt and baking powder.
3. Cut in cold shortening until the blended mixture is the size of peas.
4. Pour 3/4 cup cold water into mixture and stir quickly. Mixture should form a ball. Add remaining water if necessary.
5. Turn the ball of dough onto a floured surface. Form into a log about the diameter of a softball. Wrap in cellophane and put in refrigerator to rest for 30 minutes.
6. Cut the dough in half and roll out the first of two pastry shells. Use plenty of flour on your hands, the rolling pin and the counter. When the pastry is the size of a dessert plate, lift the pastry and re-flour the surface, turn the pastry over and continue rolling until it is one inch larger than your pie plate. Roll a little thinner for a pastry shell, prick the pastry thoroughly before baking to prevent bubbles. Roll out the second pastry. Roll a little thicker for the bottom of a two-crust pie. Use leftovers for pie cookies.
7. Fold the rolled out pastry over to so that the left edge is sitting on top of the right edge. Lift the pastry gently at the fold and place it in the pie plate. Pick up the edge and lay the pastry out in the pie plate. Press gently to make sure it is well placed. Trim and crimp the edges.
8. Bake the pricked pastry shell for 10 minutes on 400 degrees or until light golden brown
Nutrition Facts
Amount Per Serving:
Calories 189 – Calories from Fat 117
Percent Total Calories From: Fat 62%, Protein 5%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 0mg, Sodium 151mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Prep: 1:50 Cook: 0:10 Stand: 0:00 Total: 1:15
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Pecan Pie
| | |
| 1/2 | Pastry, unbaked |
| 2/3 | cup sugar |
| 1/3 | cup butter, melted |
| 1 | cup corn syrup, dark or light |
| 1/2 | teaspoon salt |
| 3 | eggs |
| 1 | cup pecan halves |
1. Heat oven to 375. Prepare pastry.
2. Beat sugar, butter, corn syrup, salt and eggs in a medium bowl with wire whisk or hand beater until well blended. Stir in pecans. Pour filling into pastry-lined pie plate (If desired, Brush pastry shell bottom with melted butter.)
3. Bake 40 to 50 minutes or until center is set
Nutrition Facts
Amount Per Serving:
Calories 573 – Calories from Fat 287
Percent Total Calories From: Fat 50%, Protein 4%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 8g, Cholesterol 100mg, Sodium 427mg, Total Carbohydrate 66g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 426 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units
Prep: 0:00 Cook: 1:50 Stand: 0:00 Total: 1:20
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Cornbread
| 1 1/2 | cups flour |
| 1 1/2 | cups yellow corn meal |
| 1/2 | cup sugar |
| 6 | teaspoons baking powder |
| 1 | teaspoon salt |
| 2 | eggs |
| 1/2 | cup vegetable oil |
| 2 | cups milk |
| |
1. Preheat oven to 375 degrees.
2. Sift dry ingredients into a large mixing bowl.
3. Add eggs, oil, and milk. Stir or whisk to blend.
4. Place one tablespoon of vegetable shortening in a 13 x 9 baking pan and put in oven to melt.
5. Remove pan from oven and tilt to spread melted shortening or use pastry brush to spread.
6. Pour batter into pan.
7. Bake 35 minutes or until top is golden and edges are brown. Should make a hollow sound when tapped in the middle
Nutrition Facts
Amount Per Serving:
Calories 136 – Calories from Fat 53
Percent Total Calories From: Fat 39%, Protein 8%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 20mg, Sodium 200mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 88 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Prep: 0:10 Cook: 1:35 Stand: 0:00 Total: 3:40
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Peanut Butter Cookies
| 1/2 | cup butter, softened |
| 1/2 | cup peanut butter, room temperature |
| 1/2 | cup sugar |
| 1/2 | cup brown sugar |
| 1 | egg |
| 1/2 | teaspoon vanilla |
| 1 1/4 | cups flour, sifted |
| 3/4 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| |
Preheat oven to 350 degrees. Sift dry ingredients. Cream sugars and butters. Add egg and vanilla. Blend well. Add dry ingredients and stir together. Roll teaspoonfuls of the cookie dough between the palms to make perfectly round balls. Place each ball of dough on ungreased cookie sheet. Pour 2 tablespoons of sugar onto a small saucer. Press a fork into the sugar and then press each ball of dough, first in a north/south, then in an east/west direction to for a cross-cross pattern and flatten each ball of dough. Dip the fork frequently in the plate of sugar until all the balls of dough are flattened. Bake for exactly 8 minutes. The cookies will not look done. They may be slightly golden around the edges. Cool before removing from the cookie sheet. Store in an air tight container.
Nutrition Facts
Amount Per Serving:
Calories 242 – Calories from Fat 122
Percent Total Calories From: Fat 51%, Protein 8%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 38mg, Sodium 187mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 316 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
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Soft Lemon Sugar Cookies
| 2 | eggs |
| 2/3 | cup sugar |
| 2 | teaspoons lemon juice |
| 1 | lemon rind, grated |
| 2 | teaspoons vanilla |
| 2/3 | cup oil |
| 2 | cups flour |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| |
1. Preheat the oven to 375 degrees.
2. Mix the first 6 ingredients well.
3. Sift dry ingredients separately and add to egg mixture. 4. Stir together until rather thick.
5. Take a teaspoonful of the mixture and place it on an ungreased cookie sheet. Continue until sheet is full (spaced about 2 inches apart). Sprinkle tops with sugar. Bake 8 minutes
Nutrition Facts
Amount Per Serving:
Calories 241 – Calories from Fat 119
Percent Total Calories From: Fat 49%, Protein 5%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 1g, Cholesterol 35mg, Sodium 166mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 53 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
Prep: 0:20 Cook: 0:24 Stand: 0:00 Total: 1:49
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Black Bean Patties
| 2 | 15 oz. can black beans, pureed |
| corn flake crumbs | |
| 2 | tablespoons soy bean flour |
| 1 | cup onion, chopped |
| 1 | package GWashington’s Golden Seasoning and Broth |
| 1 | package GWashington’s Rich Brown Seasoning and Broth |
| 1 | cup chopped walnuts |
| |
1. Puree beans in a food processor or mash by hand, and place in a large mixing bowl.
2. Mix the soy bean flour with a little water to make a paste.
3. Add the remaining ingredients (enough corn flake crumbs to make the mixture stiff) and stir until blended.
4. Form into patties and fry in a skillet with vegetable oil
Nutrition Facts
Amount Per Serving:
Calories 175 – Calories from Fat 61
Percent Total Calories From: Fat 35%, Protein 19%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 216mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 21 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
Prep: 0:20 Cook: 0:15 Stand: 0:00 Total: 1:50
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Chicken & Broccoli Braid
| 1/2 | cup red and yellow bell pepper, chopped |
| 1 | clove garlic, pressed |
| 1/2 | cup mayonnaise |
| 2 | teaspoons dill |
| 1/4 | teaspoon salt |
| | |
| 2 | 8 oz. packages refrigerated cresent rolls |
| 2 | tablespoons butter, melted |
| 1/2 | cup bread crumbs, seasoned |
| 2 | 12 oz. cans Fri-Chik, chopped |
| 1 | cup broccoli, chopped |
Preheat oven to 375 degrees. Place chopped chicken and broccoli in a mixing bowl. Add next 5 ingredients. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of baking sheet. Repeat with remaining of dough. Roll dough with a rolling pin to the edges of the baking sheet sealing edges.On longest sides of baking sheet cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over the middle of the dough. To braid, lift strips of dough across mixture to meet in the center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends up to form a rim at end of braid. Brush melted butter dough and sprinkle with seasoned bread crumbs. Bake 25-28 minutes until deep golden brown.
Nutrition Facts
Amount Per Serving:
Calories 321 – Calories from Fat 204
Percent Total Calories From: Fat 64%, Protein 12%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 5g, Cholesterol 9mg, Sodium 737mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 456 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units
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Chicken & Dumplings
| 2 | 12 oz. cans Fri-Chik, cut into small pieces |
| 1/4 | cup onion, diced |
| 1 | tablespoon vegetable oil |
| 2 | tablespoons flour |
| 3 | teaspoons McKay’s Chicken Style Seasoning |
| 4 | cups water |
| | |
| 2 | cups flour |
| 2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/4 | cup sugar |
| 3/4 | cup milk |
1. Saute onions and chicken in one tablespoon of oil in a large electric skillet. When onions are translucent, push FriChik to the side and heat another tablespoon of oil.
2. Stir in the flour to make a paste on a medium high heat.
3. Add seasoning. Stir to blend.
4. Slowly add the water one cup at a time, allowing the paste to turn into a thin gravy, stirring with each addition. Stir the chicken and onions into the gravy mixture. Keep the mixture hot and slightly bubbling. Make sure there is enough water to come halfway put the skillet. Turn the fire down low while you prepare the dumplings.
5. Sift dry ingredients (flour, baking powder, salt, sugar) for dumplings. Add milk, stir quickly.
6. Turn the skillet up until chicken and gravy is slightly bubbling.
7. Drop batter by spoonfuls into simmering chicken and gravy.
8. Cover immediately and do not lift cover for 15 minutes.
9. At the end of 15 minutes remove cover and turn off heat. Serve immediately.
Nutrition Facts
Amount Per Serving:
Calories 285 – Calories from Fat 93
Percent Total Calories From: Fat 33%, Protein 19%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 3mg, Sodium 652mg, Total Carbohydrate 34g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 29 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
Prep: 0:15 Cook: 0:30 Stand: 0:00 Total: 1:50
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Savory Crescent Chicken
| 3 | ounces cream cheese, softened |
| 3 | tablespoons butter, melted |
| 2 | cups Fri-Chik, cubed |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 2 | tablespoons milk |
| 1 | tablespoon onion, chopped |
| 1 | tablespoon pimientos, chopped |
| 1 | 8 oz. package refrigerated cresent rolls |
| 3/4 | cup bread crumbs, seasoned, crushed |
| |
Preheat oven at 350 degrees. Blend softened cream cheese and 2 tablespoons of the melted butter until smooth. Add next 6 ingredients and mix well. Separate cold crescent dough into 4 rectangles. Firmly press perforations to seal well. Spoon 1/4 cup of chicken mixture onto center of each rectangle. Pull four corners of dough to top center and twist slightly to seal edges. Brush tops with remaining butter and sprinkle with bread crumbs. Bake at 350 degrees (on an ungreased cookie sheet) 20 to 25 minutes or until golden brown
Nutrition Facts
Amount Per Serving:
Calories 593 – Calories from Fat 354
Percent Total Calories From: Fat 60%, Protein 14%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 14g, Cholesterol 49mg, Sodium 1443mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 21g, Vitamin A 719 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
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Shelley Burgers
| 1 | 20 oz. can Worthington Vegetarian Burger |
| 1 | package cracker crumbs |
| 1 | cup walnuts, ground |
| 1/2 | cup cheddar cheese, grated |
| 1/2 | cup mozzarella cheese, grated |
| 1 | onion, diced |
| 1 | tablespoon McKay’s Chicken Style Seasoning |
| 1 | package GWashington’s Rich Brown Seasoning and Broth |
| 1 | package GWashington’s Golden Seasoning and Broth |
| 1 | teaspoon sugar |
| 1/4 | cup Parmesan cheese |
| 3 | teaspoons flour, heaping |
| 5 | eggs |
1. Crumble the crackers or use cracker crumbs, bread crumbs or Corn Flake crumbs.
2. Add seasonings.You may substitute pecans for walnuts. You may substitute one package of Hidden Valley Farms Ranch Dressing mix for the McKay’s and G Washington Seasonings.
3. Add vegetarian burger and make sure it is separated into small pieces.
4. Mix all other ingredients.
5. Form into patties of desired size.
6. Fry in hot oil about 1/2 inch deep. Brown both sides. 7. Drain on paper towel before serving
Nutrition Facts
Amount Per Serving:
Calories 136 – Calories from Fat 79
Percent Total Calories From: Fat 58%, Protein 29%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 66mg, Sodium 262mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 164 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
Prep: 1:40 Cook: 1:40 Stand: 0:00 Total: 2:30
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Special K Loaf
| 1 | onion, diced |
| 1/4 | teaspoon salt |
| 1/2 | cup butter, melted |
| 1 | pound cottage cheese |
| 1 | package GWashington’s Golden Seasoning and Broth |
| 1 | cup pecans, chopped |
| 5 | cups Special K cereal |
| 4 | eggs |
| |
1. Preheat oven to 350 degrees.
2. Mix all ingredients in a large bowl.
3. Pour into an oiled loaf plan (flatten).
4. Bake for 30 minutes.Cool completely before cutting into squares. Serve warm
Nutrition Facts
Amount Per Serving:
Calories 255 – Calories from Fat 156
Percent Total Calories From: Fat 61%, Protein 16%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 7g, Cholesterol 97mg, Sodium 449mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 1057 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units
Prep: 0:10 Cook: 0:30 Stand: 0:00 Total: 1:40
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