Thousand Island Dressing

Thousand Island Dressing

Ingredients:
1/2 cup mayonnaise or salad dressing
1/2 cup oil
1/4 cup vinegar
1/4 cup ketchup
2 tablespoons sugar
1 teaspoon salt
1 or 2 teaspoons dry parsley
1 teaspoon paprika
3/8 teaspoon garlic powder

Method:
Get out a pint size canning jar or clean peanut butter jar, with a
good lid. Measure all of the ingredients into the jar. Put the lid on
and shake it up until it is all smooth. Store in the fridge, makes
about 1-2/3 cup. This is especially good on wedges of iceberg
lettuce. It is also nice on submarine sandwiches.

Pasta Pizza Bake

Pasta Pizza Bake

  All the flavors of Italian sausage pizza cooked inside a pasta crust

Prep Type: Bake

Prep Time: 20

Cooking Time: 30 minutes-one hour

Makes: 8 servings (1 square each)

PAM® Original No-Stick Cooking Spray

8  ounces  dry angel hair pasta,  uncooked

1  pound  Italian sausage, casings removed

1  can (14.5 ounce)  Hunt's® Diced Tomatoes with Basil, Garlic and

Oregano, drained

1  can (6 ounces)  Hunt's® Tomato Paste

2  cups (8 ounces) shredded mozzarella cheese, divided

2  eggs

2  tablespoons  grated Parmesan cheese, (optional)

1. Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking

spray; set aside. Cook pasta according to package directions.

Meanwhile, brown sausage in large nonstick skillet over medium-high

heat, stirring occasionally to crumble the sausage; drain. Stir in

diced tomatoes and the tomato paste; cook until heated through,

stirring occasionally. Remove from heat. Stir in 1 cup mozzarella

cheese.

2. Drain pasta; rinse under cold water. Set aside. Beat eggs lightly

in large bowl. Stir in Parmesan cheese, if desired. Add pasta; toss

to coat. Press firmly onto bottom of prepared dish. Top with the

sausage mixture; sprinkle with remaining 1 cup mozzarella cheese.

3. Bake 32 to 35 minutes, or until sausage mixture is heated through

and cheese is melted. Let stand 5 minutes before cutting into 8

squares to serve.

Pepperoni Pizza Salad

Pepperoni Pizza Salad

10 plum tomatoes, diced

3 medium green peppers, cut into 1" pieces

2 cups (8 oz.) shredded mozzarella cheese

1 pkg. (3-1/2 oz.) sliced pepperoni

1 can (2-1/4 oz.) sliced ripe olives, drained

1/4 cup chopped onion

1/3 cup tomato juice

1/4 cup red wine vinegar or cider vinegar

1/4 cup extra virgin olive oil OR vegetable oil

1 garlic clove, minced

1/2 tsp. dried basil

1/4 tsp. ground black pepper

3/4 cup seasoned salad croutons

In a large bowl, combine the tomatoes, green peppers, cheese,

pepperoni, olives and onion.

In a small bowl, combine the tomato juice, vinegar, oil, garlic,

basil and pepper; mix well.

Pour over tomato mixture and toss to coat.

Cover and refrigerate for several hours. Just before serving,

sprinkle with croutons.

Yield: 12 to 14 servings.

Roasted Chicken with Herb Butter

Roasted Chicken with Herb Butter

Serves: 6 / Preparation time: 15 minutes / Total time: 2 hours

1 whole chicken, about 4-5 pounds

BRINE

2 gallons water

1 cup kosher salt

1 cup sugar

SEASONINGS

5 tablespoons unsalted butter, softened

1 large clove garlic, pressed or crushed

2 tablespoons favorite fresh herbs (such as thyme, rosemary, parsley, tarragon), chopped

1 whole head garlic

Salt and freshly ground black pepper to taste

1 medium onion, peeled, cut in half

2 cups fat-free reduced-sodium chicken broth or more as needed

Place the chicken in a large stock pot. Pour in the water and sprinkle in the kosher salt and sugar, swishing it around to dissolve. Refrigerate for 6 hours or overnight.

Remove the chicken from the brine, discard the brine and rinse the chicken well inside and out under cold running water. Pat the chicken dry.

Preheat the oven to 350 degrees.

In a small bowl, mix the butter with the pressed garlic and fresh herbs. Remove loose papery skin from the head of garlic and cut off the top 1/4 inch to expose cloves. Season the cavity of the chicken with salt and pepper to taste and place the whole garlic and onion halves in the cavity.

Gently loosen the skin of the chicken from the breast, thigh and leg, being careful not to tear it. Rub about half of the herb butter under the skin and on the flesh of the chicken.

Rub the remaining herb butter all over the outer skin and season with salt and pepper. Loosely tie the legs together and place the chicken in a shallow roasting pan. Add chicken broth to the pan.

Roast about an hour and 10 minutes, basting occasionally with the pan juices, or until just beginning to brown. Increase the heat to 400 degrees and roast another 20-25 minutes or until the skin is nicely browned and the internal temperature of the chicken is 165 degrees.

Remove chicken from the oven and let it rest for 15 minutes before slicing and serving. If desired, make a pan sauce with the drippings. Degrease the juices and set the pan over 2 burners. Add broth or wine and bring to a boil, scraping up browned bits on the bottom of the pan. Knead together 1 tablespoon flour with 1 tablespoon softened butter. Whisk the butter and flour mixture into the pan to thicken the juices.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis includes skin. 434 calories (63% from fat), 30 grams fat (12 grams sat. fat), 0 grams carbohydrates, 38 grams protein, 116 mg sodium, 144 mg cholesterol, 25 mg calcium, 0 grams fiber.

Menu

Roast chicken

Redskin potatoes

Lemon-seasoned asparagus

Field greens salad

Pinot Grigio

Brunch Peanut Butter Muffins

Brunch Peanut Butter Muffins

Prep time 15 min
Cook Time 20 min
Servings: 12

Crisco original no stick cooking spray
Batter:
2 cups Pillsbury best all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/3 cup Crisco pure vegetable oil
Topping:
3 tablespoons sugar
3 tablespoons Pillsbury best all purpose flour
3 tablespoons Jif creamy peanut butter
Or Jif extra crunchy peanut Butter
1/8 teaspoon salt

Heat oven to 400F. Spray a 12 cup muffin pan with a no stick cooking spray or line with paper cups.

Stir together flour, sugar, baking powder and salt in medium bowl.
Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.

Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.

Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.

Source: Pillsbury

Margarita Cheesecake

Margarita Cheesecake

Crust
enough nonstick vegetable oil spray
1-3/4 cups plain sweet biscuit crumbs
1/4 cup unsalted butter or margarine, melted
Filling
3 pkg (8 oz. each) reduced-fat cream cheese - room temperature
1-1/4 cups light sour cream
1/4 cup + 2 tbsp sugar
2-1/3 tbsp Triple Sec or other orange liqueur
2-1/2 tbsp tequila
2-3/4 tbsp fresh lime juice
4 large eggs
Topping
3/4 cup light sour cream
1 tbsp fresh lime juice
1 tbsp sugar
very thin lime slices, cut in half
very thin lime peel strips

Crust:  Position rack in center of oven and preheat to 350°F.  Spray 9" springform pan with 2-3/4" sides with vegetable oil spray.  Mix graham cracker crumbs and butter in medium bowl until blended.  Press crumbs over bottom and 1" up sides of prepared pan.  Refrigerate crust.

Filling:  Using mixer, beat cheese in large bowl until fluffy.  Beat in sour cream, then sugar, triple sec, tequila and lime juice.  Beat in eggs.  Pour filling into crust.  Bake until outside 2" are set and center moves only slightly when pan is shaken, about 50 minutes.  Remove from oven; turn off oven.

Topping:  Whisk sour cream, lime juice and sugar in small bowl to blend.  Spread evenly over cheesecake.  Return cheesecake to hot oven.  Let stand 45 minutes or less.  Cheesecake will look very soft, but will set up when chilled.  Refrigerate cake until well chilled, up to 1 day.  Run knife around pan sides.  Remove pan sides.  Place cake on platter.  Arrange lime half-slices and peel around top edge of cheesecake.

Italian Tossed Salad

Italian Tossed Salad
Simple & Delicious
May/June 2009 issue
Page: 31

“I like to serve this salad with Italian food or with grilled steak or chicken and a baked potato. It's such a colorful, appetizing to-look-at salad.” Rita Addicks - Weimar, TX

SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 10 min.

Ingredients:
2 cups fresh cauliflowerets
1 cup chopped tomatoes
1/2 cup chopped celery
1/2 cup sliced red onion
1/4 cup chopped green pepper
1/2 cup Italian salad dressing
4 cups shredded lettuce

Directions:
In a large salad bowl, combine the cauliflower, tomatoes, celery, onion and green pepper. Add the salad dressing; toss to coat. Cover and chill until serving.

Just before serving, add lettuce and toss to coat. Yield: 6 servings.

Nutrition Facts
One serving:1 cup
Calories: 100, Fat:
8 g, Saturated Fat:1 g, Cholesterol:0 mg, Sodium:368 mg, Carbohydrate:7 g, Fiber:2 g, Protein:2 g
Diabetic Exchange:
1 vegetable, 1 fat.