8 oz Cream cheese, softened 1 Egg 1/3 c Sugar 1 ts Vanilla 1 Unbaked 9 inch pie shell 1 1/2 c Pecan halves 2 Slightly beaten eggs 1/4 c Sugar 2/3 c Light corn syrup 1/2 ts Vanilla
Combine cream cheese, egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy. Spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well. Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until done.
1 1/3 c Cooked Rice 1 Ripe Banana, Mashed 1 1/3 c Milk 1/4 c Whipping cream, Whipped 1 ts Vanilla extract -(or substuite should do) Sugar substuite equal to 2 Kiwi fruits; sliced 2 Tb of the real thing -for garnish
2 Kiwi fruits, Sliced, for garnish
Cook Rice and milk in 2-quart saucepan over medium heat until thick and creamy (about 15-20 minutes) stirring frequently. Remove from heat; Cool. Stir in Vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices
Makes 4 servings
Per serving: calories-195, protein-4.6g, fat-6g, carbohydrate-31g sodium-49mg and cholesterol-22mg (less if use substuite whipped cream)
2 c Whole wheat flour; 2 c Dessert apples; peeled cored -self-rising -grated 1/2 c Margarine; 1 c Carrot; grated 1 ts Cinnamon; Grated peel of 1 orange 1 c Walnuts; chopped 2 lg Eggs;* 2/3 c Raisins; 4 tb Fresh orange juice;
Line the base and grease of a loaf pan with 4 cup capcity. Preheat the oven to 350 degrees. Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until the cake is well risen and firm to touch. Turn out on a wire rack.
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1 c Rice 1 md Eggplant 1/4 c Oil 1 Tomato,diced 1 Green pepper,diced 1 sm Onion,minced 1 Garlic clove,minced Salt to taste Pepper to taste 1/4 t Basil 2 T Butter
Cook rice according to package directions. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2" shell. Dice the eggplant meat.
Place eggplant shells cut side down in a large skillet with about 1/2" boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
Heat oil and cook diced eggplant, tomatoes, green pepper, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
Bake in a preheated, 350'F. oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings.
