Hello.... Um... So much rain that the Satilight feed is out. So, I'm going through old email files and the first 5 recipes I have come across are in this morning's "first 5"
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1
Steamed corn pudding made on the stovetop.
Corn Tomalito
5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
In a medium bowl, mix together the margarine, masa flour, and
SPLENDA® Granulated Sweetener until light and fluffy. In a food
processor or blender, blend one cup of the corn kernels with the water
and cornmeal just until smooth. Stir into the masa mixture. Mix in the
remaining corn, baking powder, salt, and milk until the batter is
smooth. Pour into an 8x8 inch glass baking dish.
Place the baking dish over a large saucepan of simmering water. Cover
the baking dish tightly with aluminum foil, and steam for 50 to 60
minutes, or until firm. Check water occasionally, and refill if
necessary. Stir pudding before serving to give it a consistent
texture. Serve in small scoops.
Makes 8 servings.
Note: This recipe has not been tested by the SPLENDA® Test Kitchens.
Nutrition Information Per Serving: Calories: 140; Calories from Fat:
70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 260mg;
Total Carbs: 18g; Dietary Fiber: 2g; Sugars: 1g; Protein: 2g
Corn Tomalito
5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup water
2 cups frozen whole-kernel corn, thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
In a medium bowl, mix together the margarine, masa flour, and
SPLENDA® Granulated Sweetener until light and fluffy. In a food
processor or blender, blend one cup of the corn kernels with the water
and cornmeal just until smooth. Stir into the masa mixture. Mix in the
remaining corn, baking powder, salt, and milk until the batter is
smooth. Pour into an 8x8 inch glass baking dish.
Place the baking dish over a large saucepan of simmering water. Cover
the baking dish tightly with aluminum foil, and steam for 50 to 60
minutes, or until firm. Check water occasionally, and refill if
necessary. Stir pudding before serving to give it a consistent
texture. Serve in small scoops.
Makes 8 servings.
Note: This recipe has not been tested by the SPLENDA® Test Kitchens.
Nutrition Information Per Serving: Calories: 140; Calories from Fat:
70; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 260mg;
Total Carbs: 18g; Dietary Fiber: 2g; Sugars: 1g; Protein: 2g
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2
Bacon Wrapped Dates with Parmesan
12 strips bacon, cut in half crosswise
24 pitted dates
1/4 lb. Parmigiano Reggiano cheese, cut into small chunks
Cook bacon in large skillet over medium heat until it has rendered some fat and begins to turn translucent; don't let it brown at all. Remove from pan and drain thoroughly on paper towels. Make a slit in each date and stuff with a small piece of cheese. Wrap in a piece of bacon and secure with a toothpick if needed. Put wrapped dates in baking dish. At this point, you an cover and refrigerate for up to 36 hours. Preheat oven to 375. Bake dates until bacon is crisp, 10 to 12 minutes. Remove from oven., drain dates on paper towels and set on platter for serving. Thin shreds of any leftover Parmesan make an awesome garnish. Makes 10 to 12 servings.
Perfect Party Food
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3
Slow Cooker Roast Pork
Makes 10 to 12 servings
Ingredients:
1 (4-pound) pork butt
1/4 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt
Directions:
1. Combine all ingredients in a slow cooker. Cover with lid and cook on high for
4 hours or low for 8 hours.
2. When pork is finished cooking, shred meat and serve directly from slow cooker
for guests to make sandwiches or platters
Makes 10 to 12 servings
Ingredients:
1 (4-pound) pork butt
1/4 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt
Directions:
1. Combine all ingredients in a slow cooker. Cover with lid and cook on high for
4 hours or low for 8 hours.
2. When pork is finished cooking, shred meat and serve directly from slow cooker
for guests to make sandwiches or platters
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4
Chinese Style Barbecued Ribs
2 1/2 to 3 lbs. rack fresh pork back ribs, cut lengthwise across bones into halves
1/2 cup catsup
2 T. sugar
1 T. salt
2 T hoisin sauce
1 T. dry white wine
2 large cloves garlic, finely chopped
Chinese hot mustard
Trim fat from ribs; remove membranes. Put ribs in shallow glass dish. Mix remaining ingredients except hot mustard; pour mixture over ribs; Turn ribs. Cover and refrigerate at least 2 hours. Put ribs in single layer on rack in roasting pan. Brush with sauce. Bake uncovered at 400 for 30 minutes. Turn ribs; Brush with sauce. Reduce temperature to 375 if ribs are thin. Bake uncovered until done, about 30 minutes more. Cut between each rib. Serve with hot mustard if desired.
Hot Mustard: 1/4 cup dry mustard
Hot Mustard: 1/4 cup dry mustard
3 T. cold water
Stir dry mustard and water together until smooth. Let stand 5 minutes before serving. Good recipe, but it makes quite a bit of ribs.
Makes 3 dozen.
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5
Italian Herbed Chicken & Penne Pasta
1 can (14 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs *
6 sun-dried tomatoes **
1 tbsp. olive oil
1 lb. boneless chicken breasts, cut into crosswise strips
2 cups sliced mushrooms
1 tbsp. all-purpose flour
1 cup packed coarsely chopped fresh spinach
4 cups hot cooked penne pasta (medium tube-shaped)
Grated Parmesan cheese
PLACE broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes and cut up.
HEAT oil in large nonstick skillet. Add chicken and cook until browned, stirring often.
ADD mushrooms and cook until tender. Stir in flour and cook and stir 1 min.
ADD tomatoes and broth. Cook and stir until mixture boils and thickens. Add spinach and pasta. Mix lightly to coat. Serve with cheese.
Serves 4.
**You may substitute 3 plum tomatoes (chopped) for sun-dried tomatoes. Add with spinach and pasta.
*Or use 1 can (14 oz.) Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth and 1 tsp. dried oregano leaves, crushed.
1 can (14 oz.) Swanson® Seasoned Chicken Broth with Italian Herbs *
6 sun-dried tomatoes **
1 tbsp. olive oil
1 lb. boneless chicken breasts, cut into crosswise strips
2 cups sliced mushrooms
1 tbsp. all-purpose flour
1 cup packed coarsely chopped fresh spinach
4 cups hot cooked penne pasta (medium tube-shaped)
Grated Parmesan cheese
PLACE broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes and cut up.
HEAT oil in large nonstick skillet. Add chicken and cook until browned, stirring often.
ADD mushrooms and cook until tender. Stir in flour and cook and stir 1 min.
ADD tomatoes and broth. Cook and stir until mixture boils and thickens. Add spinach and pasta. Mix lightly to coat. Serve with cheese.
Serves 4.
**You may substitute 3 plum tomatoes (chopped) for sun-dried tomatoes. Add with spinach and pasta.
*Or use 1 can (14 oz.) Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth and 1 tsp. dried oregano leaves, crushed.
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