Source: old American Diabetes Association Cookbook
1/2 cup tomato juice (or V8)
2 tablespoons lemon juice or vinegar
1 tablespoon minced onion
1/8 teaspoon salt
1/8 teaspoon oregano
Dash of pepper
Dash of garlic powder
Combine all ingredients in jar with tightly fitted top, and refrigerate for several hours before serving.
Mississippi State University Extension Service, Pine Belt Family and Youth Center
2 cups sugar
2 cups instant nonfat dry milk
2 cups nondairy creamer
1 cup cocoa
1/2 cup instant coffee powder
Combine all ingredients and mix well. Store mix in an airtight container. To serve, place 2 tablespoons mix in a cup. Add 1 cup boiling water and stir well. Top with a marshmallow or whipped cream, if desired.
Yield: enough for about 60 8-oz. servings.
from the October 2000 issue of Today in Mississippi
2 packages (9 ounces each) cheese-filled tortellini
2 Tbs olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1 tsp minced garlic
1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted
1 jar (7 ounces) roasted red peppers, diced
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese
Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes.
Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (30%) 156.24
% Daily Value
Total Fat 17.46g 27%
Saturated Fat 5.88g 29%
Cholesterol 93.09mg 31%
Sodium 1278.50mg 53%
Potassium 406.40mg 12%
Carbohydrates 66.28g 22%
Dietary Fiber 17.23g 69%
Sugar Alcohols 0.00g
Net Carbohydrates 49.05g
Protein 27.49g 55%
Serves 6| Hands-On Time: 15m | Total Time: 8hr 00m
a.. 1 pound dried white beans (such as great Northern or navy)
b.. 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
c.. 4 cups low-sodium chicken broth
d.. 1 14.5-ounce can diced tomatoes
e.. 1 large onion, chopped
f.. 6 cloves garlic, chopped
g.. 1 teaspoon dried rosemary
h.. 5 ounces baby spinach (6 cups)
i.. country bread, for serving
1.. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
2.. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
3.. Just before serving, stir in the spinach. Serve with the bread.
a.. Per Serving
b.. Calories 426
a.. Fat 13g
b.. Sat Fat 5g
c.. Cholesterol 50mg
d.. Sodium 1,091mg
e.. Protein 29g
f.. Carbohydrate 51g
g.. Sugar 3g
h.. Fiber 15g
i.. Iron 6mg
j.. Calcium 158mg
All you need:
1 can Eagle Brand Sweetened Condensed Milk
All you need to do:
Preheat the oven to 425 degrees F.
Pour the sweetened condensed milk into a glass pie plate. Cover tightly with foil.
Place the covered pie plate in a roasting pan. Place in the pie plate into the oven on the middle rack.
Add enough hot water to the roasting pan so the water comes up about half way up the side of the pie plate.
TIP: Check on the pan after about 30 minutes. add a little hot water to compensate for the water that has evaporated. check again after another 30 minutes.
You will need to bake this at 425 degrees for a total of 1 ¼ hours or until golden in color. Mine has always taken exactly 1 ¼ hours.
Remove from the oven. Carefully remove the pie plate from the pan and remove the foil.
Place the thickened sauce into a bowl and whisk until smooth. Allow to cool then place in a clean jar and refrigerate until use.
It will become thick and spread-like. perfect to spread on toast or breads. To use as a sauce.. allow to warm slightly in the microwave or place the jar into a bowl of warm water.