Squash Casserole
Ingredients:4 cups cooked yellow crook neck squash1 medium onion1 tsp salt1/2 tsp pepper1 stick butter or margarine2 cups crushed Cheezit crackers2 cups shredded cheddar cheese1 cup milk or heavy cream Instructions:Cook the squash, onion, butter, salt…
Vegetable Cassoulet
Ingredients for Vegetable Cassoulet recipe: 1 c white haricot beans, Dried-soaked overnight 3 c water 1 stalk celery,3″ pieces 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sprigs fresh sage 1 bay leaf 6 black peppercorns STEW 5 T olive oil 1…
LOW CAL RHUBARB TORTE
1 c. flour 1/2 c. butter or oleo 5 tbsp. powdered sugar 1/8 tsp. salt 2 eggs 1 1/2 c. Sugar Twin 1/4 c. flour 3/4 tsp. baking powder 3 c. rhubarb To make LOW CAL RHUBARB TORTE, Crust: Mix 1 cup flour, butter, powdered sugar, and salt together. Pat into a…
SHEPHERD’S PIE
6 oz. cooked roast beef, cubed Butter salt Pepper 1 tbsp. dehydrated onion 2 beef bouillon cubes 3 to 4 oz. mashed cauliflower To make SHEPHERD’S PIE Dissolve bouillon in enough water to make a gravy. Put all in a small baking dish, cover with…
RHUBARB OR CRANBERRY JELLO
RHUBARB OR CRANBERRY JELLO RECIPE 2 c. rhubarb 1 pkg. Jello without sugar (raspberry, cherry, or strawberry) 1 1/4 c. water Put rhubarb in saucepan with 1 cup water. Boil until fruit is soft. Add 1 package of Jello and stir until dissolved. Add 1/4 cup…
Buttery Nipples
Buttery Nipples Ingredients 5 ice cubes 1 fluid ounce Scotch whiskey 1 fluid ounce butterscotch schnapps 1 fluid ounce amaretto liqueur 2 fluid ounces milk Directions to make Buttery Nipples, Fill a highball glass with ice, and pour in the whiskey,…