KENTUCKY FRIED CHICKEN RECIPE (KFC) Roast Recipe

Prep: 15 min; Cook: 30 min - Medium Difficulty
Serves 4

....you will L O V E this.....

FOR this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.

IDEAL frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.

WHEN you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.

INGREDIENTS:

• 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.


AND
• 1 tablespoon curry powder
• 1/2 teaspoon ground allspice


OR

fines herbes mix:


• 1 tsp chopped tarragon
• 1 tsp chopped chervil
• 1 tsp chopped chives
• 1 tsp chopped parsley
• (or any combination of the above, plus whatever else you fancy)


PLUS

• 1 - 2 cloves garlic, minced
• 1 tsp cayenne pepper (more or less to taste)
• 1 egg
• 1 cup flour
• Salt and pepper to taste
• Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.

IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).

ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.

WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.

UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.

TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.

REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold. 

SKILLET HERB ROASTED CHICKEN

SKILLET HERB ROASTED CHICKEN

2 tbsp. all-purpose flour
1/4 tsp. each of ground sage & dried thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 lb.)
2 tbsp. butter
1 (10 3/4 oz.) can Campbell's (or other) cream of chicken soup
1/2 c. water
On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium-high heat, in hot butter, cook chicken 10 minutes or until browned on both sides; push chicken to one side. Stir in soup and water, stirring to loose browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over rice; with noodles or baked potatoes. Preparation Time: 5 minutes. Cooking Time: 15 minutes. Makes 4 servings.

SKILLET HERB CHICKEN ROAST RECIPE

SKILLET HERB ROASTED CHICKEN

2 tbsp. all-purpose flour
1/4 tsp. each ground sage and thyme
4 chicken breast halves or any chicken pieces, about 1 lb.
2 tsp. butter
1 can (10 1/4 oz.) cream of chicken soup
1/2 c. water

Hot cooked rice
Combine flour, sage and thyme. Coat chicken lightly with mixture.
In skillet over medium heat in hot butter, cook chicken until browned on both sides. Push chicken to one side of pan. Stir in soup and water, stirring to loosen browned bits. Push chicken into mixture. Cover--simmer 5 minutes or until chicken is fork-tender. Serve over rice or mashed potatoes. Preparation time: 5 minutes. Cook time: 15 minutes.

SKILLET HERB CHICKEN ROAST RECIPE

SKILLET HERB ROASTED CHICKEN  

2 tbsp. all-purpose flour
1/4 tsp. each ground sage & dried thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 lb.)
2 tsp. butter
1 can Campbell's cream of chicken soup
1/2 c. water
Hot cooked rice
1. On wax paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
2. In skillet over medium-high heat, in hot butter, cook chicken 10 minutes or until browned on both sides; push chicken to one side.

3. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over rice. Garnish with fresh thyme if desired. 4 servings. Preparation time 5 minutes. Cook time 15 minutes.

CRISPY CHICKEN ROAST RECIPE WITH PINEAPPLE

CRISPY ROAST CHICKEN WITH PINEAPPLE
GLAZE  

1 (4-5 lb.) chicken
1/2 c. butter
1/2 tsp. salt
Freshly ground pepper
1/4 tsp. ginger
Juice of half a lemon
1/4 c. celery leaves
1 onion
1 tbsp. mayonnaise (optional)
Preheat oven to 325 degrees. Rinse chicken and dry with paper towel. Melt butter in small saucepan and pour clarified butter into cup, leaving butter residue in bottom of pan.
Rub body cavity with 1 tablespoon clarified butter, ginger, salt, pepper and lemon juice. Rub outside of chicken with cut lemon half and drizzle with 2 tablespoons of clarified butter. Put celery leaves and quartered onion in cavity. Tie legs together. Rub mayonnaise over chicken, if you desire, for a crisp brown crust.

Place breast side down in shallow roasting pan. Bake for 2 hours (about 30 minutes per pound), turning chicken on its back after 40 minutes. Baste every 20 minutes with remaining clarified butter. Test for doneness by piercing skin to see if juices run clear.

PINEAPPLE GLAZE:

1/2 of 6 oz. can frozen pineapple juice concentrate, thawed
2 tbsp. firmly packed brown sugar
2 tbsp. white vinegar
1/4 c. honey
In small bowl, combine all ingredients and blend well. Brush roast chicken with glaze several times during last 30 minutes of baking time.

MOROCCAN CHICKEN ROAST RECIPE

MOROCCAN ROAST CHICKEN
1 roasting chicken
1 tbsp. chopped parsley
1 tbsp. chervil
1/2 Spanish onion
4-6 tbsp. butter
1 tsp. cumin
1/2 tsp. salt
Generous pinch cayenne pepper

Add chopped herbs and onion to rest of ingredients - pound to a smooth paste. Spread on chicken and roast in usual manner. Baste from time to time. Bake at 350 degrees for approximately 45 minutes.

CHICKEN IN LEMON - ROSEMARY Roast Recipe

ROAST CHICKEN IN LEMON - ROSEMARY
MARINADE  

Out of many recipes for roast or grilled chicken, this remains my all-time favorite. It's easy to prepare ahead of time, and the lemon juice gives the chicken a piquant, crispy taste that rivals that of any butter-basted bird. 1 whole lemon, halved 4 sprigs fresh rosemary.

FOR THE MARINADE:

2/3 c. freshly squeezed lemon juice
2 tbsp. olive oil
3 tbsp. crushed black peppercorns or coarsely ground pepper
4 tbsp. fresh, chopped rosemary or 2 tbsp. dried
Combine all ingredients for the marinade. Pour over the chicken and marinate in the refrigerator for at least 3 hours, or overnight.
Place the lemon halves and rosemary sprigs in the cavity of the chicken if a whole bird is used. Roast chicken in a 425 degree oven for 15 minutes per pound. Do not open oven or baste chicken during roasting. If chicken is to be grilled, grill for approximately 20 minutes, turning once. Legs and thighs should be grilled an additional 5 minutes or until meat is not pink.

The Best Chicken Roast Recipe

Simple though it may be, nothing quite beats the sight and smell of a golden-skinned chicken, served with meaty chipolata sausages, creamy bread sauce, herby stuffing and lashings of gravy. In the early part of last century, chicken was considered as much of a luxury as foie gras is today, but with intensive farming methods and increased affluence it became the cheapest meat on the supermarket shelves. Somewhere along the line, though, flavour went out the window.

Today, we have a good choice of chickens. If you want the cheap and cheerful option, it’s still there, but for the best flavour it is worth paying a little more for corn-fed, organic or free-range chicken. The flesh will be less spongy, too, as the bird has had a chance to roam around, building up muscle.

For best results, cook chicken at 220C/425F/gas mark 7 for 10 minutes, then turn the oven down to 190C/375F/gas mark 5 and allow 45 minutes per kg, plus 20 minutes. Serve 300g oven-ready weight per person, slightly more if you want leftovers for chicken sandwiches the next day.

One of the main dangers when cooking chicken is the risk of salmonella. To avoid this, always defrost chicken thoroughly, stuff the neck end only (not the cavity) and make sure it is cooked through (to do this insert a skewer into the thickest part of the leg: if the juices run clear, the chicken is cooked). A good tip is to cut through the skin between the legs and the breasts halfway through cooking.

Stuff the neck cavity only and add this to the total weight before roasting. A halved lemon or onion, or a few fresh herb sprigs in the cavity will add to the flavour.
Brush the chicken with melted butter before putting into the oven.

Placing the chicken breast-down in the roasting tin will allow the juices to moisten the breast meat, which otherwise can turn quite dry. Wrapping the bird in foil is another way of preventing drying.

Scatter unpeeled garlic cloves around the bird when roasting. Then mash some of the garlic into the gravy, removing the papery skins. For crisp skin, squeeze the juice of half a lemon over the breast 30 minutes before the end of the cooking time, and season with salt and pepper. Do not baste the chicken at all after this and the skin should crisp up well

Leave the chicken to rest for at least 15 minutes, covered in foil. This allows the juices which have bubbled up during cooking to sink back into the bird, leaving the meat moist.

The key to carving a chicken is to use a very sharp knife and work from the outside in. In other words, remove the legs and wings, then carve the breast.

Chicken Roast Recipe

Dish up this crispy baked chicken with oven fries for a nutritious take on the traditional deep-fried version with all the flavor. An herbed mayonnaise breading ensures that the chicken stays tender and juicy in the oven.
Ingredients

* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 cup dried bread crumbs
* 1 teaspoon garlic powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme
* 1/2 teaspoon paprika
* 1 cup mayonnaise

Cooking Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

Chicken Roast Recipe [with pics]

Roast Chicken

This is a recipe for incredibly tasty and crisp roast chicken

- and it's very easy and fast. Total preparation time is just an hour. It's the covering of the chicken pieces with butter that makes this chicken so incredibly crispy and tasty.

Instead of roasting the chicken in the oven, you can also barbecue it - but be careful that the dripping butter doesn't start flames. Extinguish any flames on the charcoal immediately (best with beer).

Ingredients (serves four)

one whole chicken (best free range and corn fed as the run-of-the-mill chicken taste rather vile)
100 g salted butter
salt
pepper
one teaspoon sambal oelek (hot chilli)
one clove of garlic
Preparation

Preparing the chicken

1. Preheat the oven to 200° C (400 F - gas mark 6)

2. Take off the fatty bits from inside the chicken















3. Cut off the "pope's nose"














4. Cut chicken in half along the back first


















5. Then cut in half along the breast from the inside









6. Two chicken halves











7. Cut off the wing










8. then cut off the leg - try to cut through the middle of the joint









9 Take off the bottom bit of the leg - you probably aren't too keen on eating that bit anyway










10 Now cut off the remainder of the wing with a bit of breast










11. Then cut off the breast













12 Cut the rest in half - then repeat this with the other half of the chicken









Press the garlic onto the butter













... and add the Sambal Oelek. Put the butter into the oven until it starts to melt.










salt and pepper the chicken pieces











mix the butter and the spices until it is creamy and slightly liquid












put some of the butter on each chicken piece











Then rub it on the pieces with your hands










Make sure all the pieces are nicely covered. Now put the tray into the pre-heated oven for 45 to 50 minutes.












The crispiest, tastiest roast chicken you ever had.

Easter Recipes: Chocolate Covered Orange Balls

INGREDIENTS (Nutrition)

* 1 pound confectioners' sugar
* 1 (12 ounce) package vanilla wafers, crushed
* 1 cup chopped walnuts
* 1/4 pound butter
* 1 (6 ounce) can frozen orange juice concentrate, thawed
* 1 1/2 pounds milk chocolate, melted

DIRECTIONS

1. In a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to dry for 1 hour.
2. Place chocolate chips in top of double boiler. Stir frequently over medium heat until melted.
3. Dip balls into melted chocolate and place in decorative paper cups.

Easter Food Recipes: Surprise Chocolate Fudge

INGREDIENTS

* 1 (15 ounce) can pinto beans, rinsed and drained
* 1 cup baking cocoa
* 3/4 cup butter or stick margarine, melted
* 1 tablespoon vanilla extract
* 7 1/2 cups confectioners' sugar
* 1 cup chopped walnuts

DIRECTIONS

1. In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.

FOOTNOTE
Nutritional Analysis: One piece equals 76 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 20 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch.

Easter Food Recipes:Chocolate Covered Pretzels

INGREDIENTS

* 2 (10 ounce) packages pretzels
* 1 tablespoon heavy whipping cream
* 2 cups semisweet chocolate chips


DIRECTIONS

1. Melt chocolate and cream in double boiler over low heat, stirring constantly.
2. Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

Easter Recipes: Chocolate Covered Cherries

"Note: If you store these they will make the juice around the cherry, like the store bought ones.

INGREDIENTS

* 8 tablespoons melted butter
* 6 tablespoons corn syrup
* 1 (14 ounce) can sweetened condensed milk
* 1 teaspoon vanilla extract
* 3 pounds confectioners' sugar
* 3 (10 ounce) jars maraschino cherries, drained
* 2 cups semisweet chocolate chips
* 1/2 tablespoon shortening

DIRECTIONS

1. In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
2. In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.

Easter Recipes: Chocolate Covered Peppermint Patties

INGREDIENTS

* 1 cup mashed potatoes
* 1 teaspoon salt
* 2 tablespoons melted butter
* 2 teaspoons peppermint extract
* 8 cups confectioners' sugar
* 8 (1 ounce) squares semisweet chocolate
* 2 tablespoons shortening

DIRECTIONS

1. In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
2. Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
3. Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.

Easter Food Recipes: Chocolate Covered Cherries II

"Maraschino cherries with stems are rolled in a sweet coating, then dipped in chocolate. These candies are best left 1-2 weeks before eating."

INGREDIENTS

* 2 1/2 cups confectioners' sugar
* 1/4 cup margarine
* 1 tablespoon milk
* 1/2 teaspoon almond extract
* 4 (4 ounce) jars maraschino cherries, drained
* 2 cups semisweet chocolate chips
* 2 tablespoons shortening


DIRECTIONS

1. In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
2. On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
3. In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.

Chocolate Covered Cherry Cookie Frosting

INGREDIENTS (Nutrition)

* 1/2 cup milk
* 1/4 cup butter
* 2 (1 ounce) squares unsweetened chocolate
* 1/8 teaspoon salt
* 1 teaspoon vanilla extract
* 2 1/4 cups sifted confectioners' sugar

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DIRECTIONS

1. In double boiler, over boiling water, cook the milk, butter, chocolate and salt until thick.
2. Remove from heat and stir in the vanilla and confectioner's sugar until of spreading consistency. Spread on Chocolate Covered Cherry Cookies III.

Easter Food Recipes: Pineapple Easter Eggs

"If pineapple isn't your favorite candy flavoring you could substitute coconut, maple-flavoring or even maraschino cherries and juice for the pineapple and pineapple juice. Decorate the eggs after the chocolate has cooled if you'd like."

INGREDIENTS (Nutrition)

* 1 (16 ounce) package confectioners' sugar
* 1/2 cup margarine
* 1/2 cup crushed pineapple, juice reserved
* 8 (1 ounce) squares semi-sweet chocolate
* 1 tablespoon shortening

DIRECTIONS

1. In a mixing bowl, combine sugar, margarine and crushed pineapple. Stir in a small amount of pineapple juice if the mixture needs more moisture. When the mixture is well blended shape it into two 1/2 pound eggs (or a bunch of smaller eggs). Freeze for one hour.
2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each pineapple egg, dip it in melted chocolate to cover then drain on waxed paper.

Easter Recipes:Peanut Butter Easter Eggs

INGREDIENTS

* 1 (16 ounce) package confectioners' sugar
* 1 cup creamy peanut butter
* 1/4 cup butter
* 1 tablespoon milk
* 8 (1 ounce) squares semi-sweet chocolate
* 1 tablespoon shortening


DIRECTIONS

1. In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Easter Recipes: Easter Eggs

"If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!"

INGREDIENTS

* 2 pounds confectioners' sugar
* 1/4 pound margarine, softened
* 1 (8 ounce) package cream cheese
* 2 teaspoons vanilla extract
* 12 ounces peanut butter
* 1 pound flaked coconut
* 4 cups semisweet chocolate chips
* 2 tablespoons shortening

DIRECTIONS

1. In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
2. Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
3. Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

Easter Recipes: Great Easter Appetizer

"Delicious! No egg yolks. Great idea for leftover eggs and ham!"

INGREDIENTS

* 4 eggs
* 2 tablespoons cream cheese
* 2 tablespoons chopped onion
* 2 tablespoons diced cooked ham
* 1/4 cup seasoned bread crumbs

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half lengthwise and remove yolks.
3. In a small bowl, combine cream cheese, onion and ham until well mixed. Spoon mixture into eggs, covering tops. Place eggs in small baking dish. Spray with cooking spray and top with bread crumbs.
4. Bake in preheated oven 4 to 5 minutes, until golden and hot. Serve warm.

Easter Recipes: Chocolate Covered Easter Eggs

INGREDIENTS
* 1/2 cup butter, softened
* 1 teaspoon vanilla extract
* 1 (8 ounce) package cream cheese, softened
* 2 1/2 pounds confectioners' sugar
* 1 cup creamy peanut butter (optional)
* 1 cup flaked coconut (optional)
* 1 cup unsweetened cocoa powder (optional)
* 2 cups semisweet chocolate pieces
* 2 tablespoons shortening or vegetable oil (optional)

DIRECTIONS

1. In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
2. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hour.
3. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Easter Recipes :Hash Brown and Egg Casserole

"This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil."

INGREDIENTS
* 1 (2 pound) package frozen hash brown potatoes, thawed
* 1 pound pork sausage
* 1 small onion, diced
* 5 eggs
* 1/2 cup milk
* 1/2 teaspoon onion powder
* 1/8 teaspoon garlic powder
* salt and ground black pepper to taste
* 12 ounces shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Easter Recipes:Gram's Poppy Seed Cake

INGREDIENTS

• 4 eggs
• 1 cup water
• 1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
• 1 (18 ounce) package yellow cake mix
• 1/4 cup poppy seeds
• 1 tablespoon confectioners' sugar

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan or Bundt pan.
2. In a large bowl, beat together the eggs, water, whipped topping mix, yellow cake mix, and poppy seeds until light and fluffy, 3 to 4 minutes. Pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Sprinkle with the confectioner's sugar.

Low Fat Guacamole

Using peas with just a small amount of avocado will save you a bunch of fat calories in this yummy dip. The remaining fat is of the heart-healthy variety. The nice thing about substituting peas is that the texture is the same. The green color is more vibrant, and the peas also lend a sweeter taste to the guacamole. Season with chiles or hot sauce as you wish.

Prep Time: 10 minutes

Cook Time: 8 minutes

Ingredients:

• 10-ounce pack of frozen peas
• 1/2 small ripe avocado
• 1/2 cup cilantro, stems removed
• 1/2 ripe tomato, deseeded and chopped
• 1/3 cup chopped onion (optional)
• Squeeze of fresh lime juice

Preparation:

Cook peas according to package instructions. Empty into a colander, drain and rinse with cold water. Place peas, avocado and cilantro in a blender and blend to desired consistency. Spoon into a bowl with chopped tomato and onion. Add a squeeze of lime juice, stir and serve.

Yields 2 cups.

Per 1/4 cup Serving: Calories 52, Calories from Fat 16, Total Fat 1.8g (sat 0.2g), Cholesterol 0mg, Sodium 44mg, Carbohydrate 6.8g, Fiber 2.6g, Protein 2.3g

Low Fat Chicken Satay with Peanut Sauce

These succulent Thai-style chicken satay sticks with a smooth and creamy peanut sauce make a delicious appetizer or part of a main meal with jasmine rice and a crisp green salad.

Prep Time: 1 hours,

Cook Time: 10 minutes

Ingredients:

• 1 pound skinless, boneless chicken breasts
• 1 tbsp brown sugar
• 2 tbsp less sodium soy or tamari sauce
• 1 clove garlic, crushed
• 1 tsp minced ginger
• 1 tbsp lime juice
• .
• For the Sauce:
• 1 tbsp brown sugar
• 1 tbsp less sodium tamari or soy sauce
• 1 clove garlic, crushed
• 2 tbsp creamy peanut butter
• 2 tbsp lime juice

Preparation:

Cut chicken breasts into eight strips. Place in a large resealable plastic bag. Combine brown sugar, soy sauce, garlic, ginger and lime and add to bag. Marinate chicken strips in the refrigerator for 1 hour.

Presoak eight bamboo skewers for 30 minutes.

Preheat grill or broiler, coated with cooking spray

For the sauce, combine brown sugar, soy sauce, garlic, peanut butter and lime juice, stirring until smooth and creamy. Thin with a little water if you like.

Thread chicken strips on to presoaked skewers. Grill or broil chicken for 10 minutes, turning once. Serve 2 skewers per person with a tablespoon of peanut sauce on the side.

Serves 4.

Per Serving: Calories 205, Calories from Fat 50, Total Fat 5.5g (sat 1.2g), Cholesterol 66mg, Sodium 476mg, Carbohydrate 10g, Fiber 0.6g, Protein 28.8g

Baked Pita Chips

These baked pita chips are the perfect accompaniment to dips and salsas, as well as a handy snack to have at hand.

Cook Time: 9 minutes

Ingredients:

• 8 6-inch wholewheat pita breads

Preparation:

Preheat the oven to 400 degrees. Cut the pitas into 8 wedges. Separate the two layers of each pita. Place triangles in a single layer on two cookie sheets. Bake until crisp - about 9 or 10 minutes.

Potato Skins

These potato skins make great party food.

Ingredients:

• 4 small russet potatoes
• 1/2 cup reduced-fat shredded cheese
• Paprika
• 1/2 cup fat free sour cream
• 2 scallions, white part only, thinly sliced

Preparation:

Prick potatoes with a fork. Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40-50 minutes in a 425 degree oven).

Allow potatoes to cool.

Cut in half lengthwise. Scoop out flesh, leaving a thin border next to skin. Reserve flesh for another use. Brush potato skins with a little canola oil or lightly spray with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.

Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly.

Serve with dollops of sour cream and scallions sprinkled on top.

Serves 8.

Per Serving: Calories 89, Calories from Fat 12, Total Fat 1.4g (sat 0.9g), Cholesterol 6mg, Sodium 84mg, Carbohydrate 15.9g, Fiber 2.3g, Protein 3.4g

Smoked Salmon and Cream Cheese Roll-ups

As anyone from New York City will attest, smoked salmon (or lox) and cream cheese are perfect partners. Try this tasty little hors d'oeuvre. All that's missing is the bagel.

Ingredients:

• 4 ounces thinly sliced smoked salmon
• 4 ounces fat-free cream cheese
• Black pepper to taste
• Bag of Watercress (arugula is fine too)
• Lemon wedges

Preparation:

Spread each slice of smoked salmon with fat free cream cheese. Sprinkle with pepper if desired. Carefully roll up each slice like a jelly roll. Cut rolls into 1/2-inch slices. Chill until ready to serve.

Place rolls on a platter with watercress and lemon wedges.

Low Fat Hot Artichoke Dip

One of my favorite dips is this hot artichoke dip, which is an easy one to modify to reduce fat content. I simply use low fat plain yogurt and fat-free mayonnaise, and just a half cup of parmesan.

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 1/2 cup plain low fat yogurt, drained
• 1/4 cup fat-free mayonnaise
• 1/2 cup shredded parmesan cheese
• 1/4 cup finely chopped onion
• 1 14-ounce can artichoke hearts, drained and chopped
• Black pepper to taste

Preparation:

Preheat oven to 350 degrees.

Combine yogurt, mayonnaise and cheese in a small bowl. Add onion and artichoke hearts. Transfer to a small casserole dish. Bake for 20 minutes. Serve hot, warm or cold with whole grain pita triangles, cut veggies or baked tortilla chips.

Makes 2 cups.

Per 1/4 cup: Calories 51, Calories from Fat 16, Total Fat 1.7g (Sat 1.1g), Cholesterol 6mg, Sodium 368mg, Carbohydrate 5.2g, Fiber 1.3g, Protein 3.6g

Avocado, Bean and Corn Salsa

his is a colorful, nutritious and delicious fresh salsa which makes a great accompaniment to baked tortilla chips, chicken and fish dishes or as topping for tacos.

Prep Time: 10 minutes

Ingredients:

• 1/2 avocado, diced
• 1 cup frozen sweet corn, thawed
• 1 cup kidney beans, black beans or pinto beans
• 1/4 cup finely chopped red onion
• 1/2 large tomato, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 1/4 cup lime juice
• 2 tbsp freshly chopped cilantro

Preparation:

Combine avocado, corn, beans, onion, tomato, jalapeno, lime juice and cilantro in a medium bowl. Refrigerate until ready to use.

Makes 6 servings.

Per Serving: Calories 110, Calories from Fat 32, Total Fat 3.5g (sat 0.5g), Cholesterol 0mg, Sodium 78mg, Carbohydrate 15.9g, Fiber 3.8g, Protein 3.7g

Eggplant Dip

One of my all-time favorite dips is eggplant dip, or Baba Ghanoush. Low in saturated fat and with no cholesterol, this a healthy appetizer to enjoy with whole wheat pita wedges or fresh vegetables.

Cook Time: 50 minutes

Ingredients:

• 1 large or 2 medium eggplant
• 2 garlic cloves, crushed
• 2 tbsp tahini (sesame paste)
• 1/4 cup scallions, finely chopped
• Juice of one lemon
• 1/4 cup chopped parsley
• Paprika

Preparation:

Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.

Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables.

Makes 2 Cups.

Per 1/4 cup serving: Calories 42, Calories from Fat 16, Total Fat 2g (sat 0.3g), Cholesterol 0mg, Sodium 8mg, Carbohydrate 5.2g, Fiber 1.6g, Protein 1.4g

Low Fat Red Pepper Dip

Try this tasty, spicy low fat dip at your next party. Using bottled red peppers makes it a snap to prepare, although you are welcome to roast your own.

Ingredients:

• 1 7-ounce jar roasted red peppers, drained
• 2 garlic cloves
• 1/2 tsp cumin
• 1 tsp Worcestershire sauce
• 1 tsp lime juice
• 1 cup fat-free sour cream
• 4-ounces fat free cream cheese, softened

Preparation:

In a blender, puree roasted red peppers with garlic, cumin, Worcestershire sauce and lemon juice. Stir sour cream and softened cream cheese together until smooth. Combine pureed pepper mixture with cream cheese mixture. Season to taste.

Makes about 2 cups. Serve with pita triangles or cut vegetables.

Per 1/4 cup serving: Calories 44, Calories from Fat 2, Total Fat 0.2g (sat 0.1g), Cholesterol 3mg, Sodium 117mg, Carbohydrate 7.3g, Fiber 0.3g, Protein 3.2g

Low Fat Spinach Dip

This low fat spinach dip makes a terrific appetizer. Serve with a platter of fresh vegetables or with some baked chips or breadsticks. Use frozen chopped spinach if you prefer. You can spice it up a little by adding a dash of hot sauce.

Ingredients:

• 10 ounces fresh baby spinach, steamed until wilted
• 1 cup plain fat-free yogurt, drained of excess water
• 4 ounces fat-free cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped scallions
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice

Preparation:

Place wilted spinach in a colander and squeeze out excess water. Chop finely and place in a medium bowl. Stir yogurt and cream cheese together until smooth. Add to spinach. Stir in remaining ingredients and blend thoroughly. Refrigerate until ready to serve.

Makes about 2 cups.

Per serving (1/4 cup): Calories 55, Calories from Fat 11, Total Fat 1.3g (sat 0.7g), Cholesterol 3mg, Sodium 186mg, Carbohydrate 4.7g, Fiber 1.1g, Protein 6.2g

Fat Free Black Bean Dip

This simple, fat-free appetizer works well with fat free sour cream, too. Serve with baked chips or cut veggies.
Ingredients:

* 1 15-ounce can black beans, drained and rinsed
* 1/2 cup salsa
* 1/2 cup plain fat free Greek-style yogurt (such as Oikos or Fage)
* 1/4 tsp cumin
* 2 tbsp chopped fresh cilantro

Preparation:
Place black beans and salsa in a blender and puree until smooth. Spoon dip into a bowl. Stir in yogurt, cumin and cilantro.

Makes 2 cups.

Per Serving (1/4 cup): Calories 48, Calories from Fat 0, Cholesterol 0, Sodium 190mg, Carbohydrate 9g, Fiber 2.6g, Protein 3.1g

Hummus

This irresistible Middle-Eastern inspired dip makes a great appetizer. Serve with pita triangles, whole grain crackers or better still, a plate of raw vegetables.
Ingredients:

* 1 15-ounce can of chickpeas (garbanzo beans), drained
* 1 tbsp of tahini (ground sesame seed paste); oddly, peanut butter is a great substitute
* 2 cloves of garlic
* 3 tbsp fresh lemon juice
* 3 tbs fresh parsley
* 1/2 tsp cumin
* 1/2 tsp salt

Preparation:
In a blender or food processor, puree all the ingredients. Stop and scrape down the sides if necessary. Add in a tablespoon or two of fat free plain yogurt if the dip needs thinning.

Makes 2 cups or 8 servings

Mango and Black Bean Salsa

This salsa recipe can also be served as a salad. It is made out of canned ingredients so you can make it even if your kitchen isn't in working order.

Ingredients:

• 15 oz. can black beans, rinsed and drained
• 11 oz. can corn with peppers, drained
• 15 oz. can mango slices, cubed
• 1/4 cup minced onion
• 1/4 cup oil and vinegar salad dressing

Preparation:

In medium bowl, combine all ingredients and toss to coat. Serve as an appetizer with crackers or tortilla chips, or as a side salad. Serves 4-6

Cajun Shrimp Kebabs

Use your favorite salt-free Cajun seasoning blend--mine has paprika, celery seed, garlic, basil, white pepper, cayenne pepper, thyme and parsley--to add a kick to these shrimp kebabs.

Prep Time: 20 minutes

Cook Time: 5 minutes

Ingredients:

• 1 tbsp olive oil
• 1/4 cup lemon juice
• 1 tbsp Cajun seasoning (preferably salt-free)
• 1 clove garlic, crushed
• 1 pound medium shrimp, de-veined, tail on

Preparation:

Soak 4-6 wooden skewers in cold water for 30 minutes. Combine olive oil, lemon juice, Cajun seasoning and garlic in a small bowl. Place shrimp in a glass dish and drizzle with Cajun mixture, turning to coat. Cover and marinate for 15 minutes. Preheat grill or broiler, then thread shrimp on to pre-soaked skewers. Broil or grill for 2-3 minutes each side. Serve as an appetizer or as an entrée with grilled vegetables and rice. Per serving: Calories 154, Calories from Fat 49, Total Fat 5.5g (sat 0.9g), Cholesterol 170mg, Sodium 168mg, Carbohydrate 3g, Fiber 0.2g, Protein 23.2g

Spinach and Pink Grapefruit Salad

This is a tangy and refreshing side salad or appetizer that would be a perfect beginning to a spring or summer lunch. Enjoy with your favorite low-fat or fat-free citrus or raspberry vinaigrette dressing.

Ingredients:

• 6 cups baby spinach leaves
• 1 small pink grapefruit, peeled, pith removed, segmented, and sliced
• 1 small red onion, thinly sliced
• 1 cup mushrooms, sliced
• 1/2 cup fresh raspberries
• 2 tbsp walnut pieces, chopped

Preparation:

Rinse, drain and dry baby spinach leaves; arrange on 4 salad plates. Arrange grapefruit pieces on top, followed by onion slivers and mushroom slices. Scatter raspberries and walnut pieces on top.

Drizzle with 2 tablespoons of your favorite low fat or fat free citrus or raspberry vinaigrette. Or make your own dressing using 1 part good-quality olive oil to three parts orange, lemon or grapefruit juice. Place in a small screw-top jar and shake vigorously.

Serves 4 as an appetizer.

Per Serving (without dressing): Calories 98, Calories from Fat 25, Total Fat 2.8g (Sat 0.2g), Cholesterol 0mg, Sodium 40mg, Carbohydrate 15g, Fiber 3.5g, Protein 3g

Low Fat Mediterranean Salad

I often make this low fat Mediterranean salad to pack for lunch on busy days. To make a full meal out of this salad, top it with water-packed tuna or some cooked chicken.

Prep Time: 20 minutes

Ingredients:

• 4 cups baby arugula
• 1 15-ounce can cannellini beans
• 1 14-ounce can water-packed artichoke hearts
• 1 7-ounce jar roasted peppers
• 1 cup grape tomatoes, halved
• .
• For the Dressing:
• 2 tablespoon extra-virgin olive oil
• 1/4 cup lemon juice
• 1 tbsp water
• 1/2 tsp dried oregano
• Freshly ground black pepper

Preparation:

Arrange arugula on 4 salad plates. Rinse and drain cannellini beans and divide between the 4 plates. Drain artichoke hearts and cut vertically into quarters. Arrange on the four plates. Cut roasted peppers into strips and add to salads. Finish with the tomatoes.

For the dressing, combine oil, lemon, water, oregano and pepper in a small screw-top jar. Shake vigorously until combined. Drizzle a little over each plate.

Serves 4.

Per Serving: Calories 223, Calories from Fat 63, Total Fat 7.1g (sat 1g), Cholesterol 0mg, Sodium 812mg, Carbohydrate 29.8g, Fiber 9.2g, Protein 10.3g

Low Fat Pumpkin-Banana Bread [Low Fat Recipes]

This pumpkin-banana bread is a great fall treat, and perfect as a before or after trick-or-treating snack. Enjoy with a mug of steaming apple cider.

Prep Time: 10 minutes

Cook Time: 1 hours,

Ingredients:

• 1 mashed ripe banana
• 1 cup pumpkin puree
• 1/4 cup canola oil
• 1 large egg
• 2 egg whites
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup sugar
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp cinnamon

Preparation:

Preheat oven to 350 degrees. Spray a 8 1/2 X 4 1/2-inch loaf pan with nonstick cooking spray.

Place mashed banana, pumpkin puree, oil, egg and egg whites in a large bowl. Beat with an electronic mixer on low speed.

Place flour, sugar, baking powder, baking soda, salt, nutmeg, ginger and cinnamon in a medium bowl and stir with a whisk. Add flour mixture to banana and pumpkin mixture and beat until just moist.

Pour batter into loaf pan and bake for 1 hour or until toothpick placed in center comes out clean.

Serves 12.

Per Serving: Calories 196, Calories from Fat 48, Total Fat 5.3g (sat 0.5g), Cholesterol 18mg, Sodium 206mg, Carbohydrate 33.3g, Fiber 1.6g, Protein 3.7g

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Banana Bread [Low Fat Recipes]

In our house, we eat our bananas on the slightly under-ripe side, which means brown, speckly bananas sometimes get tossed. This, of course, is a great waste. Instead of tossing them, I try and put them to good use by making banana bread. The riper the bananas the better! This version replaces the saturated fat of butter or shortening with the unsaturated fat of canola oil, some of the flour with whole wheat flour, and cuts the sugar content in half. The end result is still a wonderfully tempting banana bread treat.

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients:

• 1 cup whole wheat four
• 1 cup all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup firmly-packed light brown sugar
• 1/4 cup canola oil
• 1 large egg, lightly beaten
• 1/2 cup low-fat buttermilk
• 1 tsp vanilla extract
• 3 medium-sized ripe bananas, mashed

Preparation:

Preheat oven to 350 degrees. Coat an 8 1/2 inch x 4 1/2 inch loaf pan with nonstick cooking spray.

Whisk flour, baking soda and salt together in a large bowl. Stir in brown sugar.

In a medium bowl, combine oil, egg, buttermilk and vanilla extract. Add these ingredients to the dry ingredients. Stir in mashed bananas.

Pour batter into the loaf pan and bake in the oven for 50-60 minutes, until a toothpick placed in the center comes out clean.

Yield 12 slices

Per slice: Calories 190, Calories from Fat 50, Total Fat 5.3g (sat 0.5g), Cholesterol 17mg, Sodium 148mg, Carbohydrate 31.8g, Fiber 2.2.g, Protein 3.6g

Mini Chocolate Cupcakes [Low Fat Recipes]

Here's a relatively guilt-free bite of chocolate. These mini chocolate cupcakes taste great by themselves, but feel free to add a dusting of confectioner's sugar on top. Or you could make a low-fat glaze by combining 1 cup of confectioner's sugar, 1 tbsp of cocoa powder, 1 tbsp nonfat milk and 1 tsp vanilla extract. Add a little more milk for a thinner glaze.

Prep Time: 15 minutes

Cook Time: 12 minutes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened cocoa
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/4 cup unsweetened applesauce, strained
• 1 cup low-fat buttermilk

Preparation:

Preheat oven to 350 degrees. Lightly spray two 12-cup mini muffin pans with nonstick cooking spray.

In a medium bowl, combine flour, baking soda, baking powder, salt and cocoa powder. In a large bowl, beat the sugar and egg together with a hand whisk or wooden spoon. Add vanilla extract and applesauce and stir well. Gradually add flour and buttermilk alternately, stirring well with each addition, starting and ending with flour.

Stir until just combined. Fill the mini muffin pans 3/4 full. Bake for 10-12 minutes, until a toothpick placed in the center of the cakes comes out clean.

Makes 24 mini chocolate cakes.

Per mini cupcake: Calories 74, Calories from Fat 6, Total Fat 0.6g (sat 0.3g), Cholesterol 9mg, Sodium 103mg, Carbohydrate 15.1g, Fiber 0.8g, Protein 1.8g

Mediterranean (hot) 8 servings Recepie

Mediterranean (hot) 8 servings

8 cups strong coffee
1/3 cup sugar
1/4 cup chocolate syrup
1/2 teaspoon aniseed (tied in cheesecloth)
20 cloves
4 cinnamon sticks
whipped cream
orange and lemon twists

1. Place coffee, sugar, chocolate syrup, aniseed, cloves and cinnamon into a sauce pan
2. Heat to 200 F degrees over medium heat
3. Strain into mugs
4. Top with whipped cream and twists

Irish (hot) 2 servings Recepie

Irish (hot) 2 servings

2 cups strong coffee
2 tablespoons orange juice
2 teaspoons lemon juice
whipped cream

1. Mix coffee, orange juice and lemon juice
2. Pour into Irish whiskey glass
3. Top with whipped cream

Grog (hot) 6 servings Recepie

Grog (hot) 6 servings

3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
2 tablespoons softened butter
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
Peel of one large orange, broken into 6 pieces
Peel of one large lemon, broken into 6 pieces

1. Place one piece of each peel into cups
2. Mix butter, sugar, cloves, nutmeg and cinnamon
3. Mix coffee and cream
4. Pour both mixtures into cups and stir.

European (hot) 2 servings Recepie

European (hot) 2 servings

1 cup strong coffee
1 egg white
1/4 teaspoon vanilla extract
2 tablespoons half and half

1. Beat egg white until forms soft peaks
2. Gently add vanilla, and continue to beat to stiff peaks are formed
3. Place into 2 coffee mugs
4. Pour coffee over egg white
5. top with half and half

Coffee Float (cold) 4 servings

Coffee Float (cold) 4 servings

2 1/2 cups strong coffee
2 teaspoons sugar
2/3 cup cream
4 scoops of coffee flavored ice cream
1 large bottle of Coke

1. Sweeten coffee with sugar, and chill
2. Mix coffee and cream
3. Fill 4 glasses half full
4. Add one scoop of ice cream to each glass
5. Top with coke

Caribbean (hot) 8 servings Recepie

Caribbean (hot) 8 servings


1 coconut
2 cups milk
4 cups strong coffee
1 tablespoon sugar
1. Punch two holes in to coconut, pour liquid into saucepan
2. Bake coconut for 30 minutes at 300 F degrees
3. Break open coconut, remove meat, and grate.
4. Mix coconut meat, coconut liquid, and milk in a sauce pan
5. Heat over low heat until creamy.
6. Strain
7. Toast grated coconut under broiler
8. Mix milk mixture, coffee, and sugar
9. Pour into mugs, garnish with toasted coconut.

Cafe Borgia (hot) 4 servings Recepie

2 cups strong Italian coffee
2 cups hot chocolate
whipped cream
grated orange peel (garnish)
1. Mix coffee and hot chocolate
2. Pour into mugs
3. Top with whipped cream and orange peel

Apple Lemon Puff Receipes

1 1/2 teaspoons butter or margarine

1 small apple, peeled, cored & cut into rings

6 teaspoons sugar, divided

1 egg -- separated

1/2 teaspoon grated lemon peel

1/4 teaspoon vanilla extract

1/2 teaspoon all-purpose flour

In a skillet over medium heat, melt butter. Add apple rings; sprinkle with 2 teaspoons sugar. Cook until tender, turning once. In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute. In another mixing bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture. Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top. Bake at 350 degrees for 15-18 minutes or