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CHOCOLATE CHERRY CAKE
1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling
Mix well and bake in 9 by 13 greased and floured pan at 350 degrees
for 30 minutes.
ICING
1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits
Bring to a boil first 3 ingredients, stirring constantly. Let boil 1
minute. Remove from heat. Stir in 6 ounces semi-sweet bits. Stir
until melted. Pour over cake.
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CHERRY OAT SQUARES
1/3 c. sugar
1 c. chopped walnuts or pecans
1 c. quick or old fashioned oats
1/2 c. (1 stick) margarine or butter
3/4 c. all-purpose flour
1/2 tsp. cinnamon
1 (21 oz.) can Comstock cherry pie filling
Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats,
margarine and flour until crumbly. Reserve 1 1/2 cups. Press
remainder into bottom of 9 inch square baking dish. Stir cinnamon
into cherry filling. Spread over crust. Sprinkle reserved crumbs
over top, pressing in lightly. Bake for 20 to 25 minutes or until
lightly browned. Cut into squares. Preparation time: 10 minutes.
Baking time: 25 minutes.
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CHERRY POUND CAKE
1-1/2 c. Crisco
3 c. sugar
3 c. plain flour
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla flavoring
6 eggs
1 c. sweet milk
4 to 5 oz. maraschino cherries (chopped and drained)
4 to 5 drops red food coloring
Combine ingredients and bake at 325 degrees for 1 hour and a little
longer.
Icing:
3 oz. cream cheese
1/2 stick soft margarine
1/2 c. chopped pecans
2 c. confectioners sugar
4 oz. maraschino cherries (chopped)
1/2 c. coconut
Ice cooled cake.
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CHERRY CHICKEN
2 pkg. Lipton Onion Soup Mix
2 cans cranberry sauce
2 bottles (8 oz.) Catalina dressing
8 to 10 chicken breasts
2 cans dark, sweet, pitted cherries (drained)
Mix top 3 ingredients together. Place some mixture in bottom of
large Pyrex dish. Place chicken breasts on top of mixture and cover
with remaining mixture. Cover with aluminum foil and bake at 350
degrees for about 12 hour. When done, place chicken and sauce on
regular or wild rice. Heat cherries, drain and spoon on top of
chicken.
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Pineapple Squash
2 Medium Acorn squash, (2 lbs) 4-1/2 diameter
8 Ounces (1 can) pinapple, unsweetened crushed with juice
2 Teaspoons Margarine
1/2 Teaspoon Ground cinnamon
Hot water
Preheat oven to 375 degrees. Cut each squash in half; scoop out and
discard seeds and pulp. Trim tip off bottom if necessary so that each
squash cup stands up straight. Fill each squash cup with 1/4 c
pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon. Put
squash into a flat baking dish and pour hot water around bottoms of
squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake 1
hour or until squash is tender and can be easily pierced with a fork.
Calories: 148; Carbohydrate: 34g; Protein 2g; fat: 2g; sodium
31mg; Cholesterol 0mg
Fiber 1g
Weight Watcher Points - 3 Points*
Calculated by a Weight Watcher Calculator
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Lemon Pie
3 Tablespoons Margarine
10 Graham cracker squares
1/2 Cup Skimmed evaporated milk cold
1 Package Dream Whip
27 Packages Equal sweetener
2 Egg yolks
2 Large Lemons, 1/2 cup juice
3 Egg whites
3 Tablespoons Sugar
Melt margarine on medium to low heat. Roll graham crackers into
crumbs with rolling pin. Mix crumbs and melted margarine. Pat to make
crust on bottom and sides of pie pan. Chill.
Add cold evaporated milk to Dream Whip (do not add vanilla). Sprinkle
in 24 pkg. Equal. Mix and beat according to directions. Beat egg
yolks slightly, and gradually stir in lemon juice. Gradually fold in
the whipped Dream Whip. Spread in pie crust. Turn on broiler so it
will get hot. Beat 3 egg whites frothy (use clean beaters so whites
will beat up as fluffy as possible). Add 1 tbs. sugar and beat until
blended in. Add another tbs. sugar and 3 Equal pkg. and beat until
soft peaks form. Spread meringue over top. Spread meringue to stick
to the edges so it won't shrink when you broil it.
Put under broiler for 30-60 seconds until meringue is lightly
browned. IT DOESN'T TAKE LONG AT ALL AND IS EASY TO BURN. The flavors
will blend better if you chill for 5 hours.
Calories 144, fat 5g, cholesterol .6mg, carbohydrate 27g, sodium 81mg.
Weight Watcher Points - 3 Points*
Calculated by a Weight Watcher Calculator
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Stir Fried Ham and Cabbage
1/2 cup Butter Bud Sprinkles - dry
1 (16 ounce) packages pre-cut cole slaw mix - with big pieces of red
cabbage removed
12 ounces extra lean ham-cut into tiny pieces
1/4 cup hot water
Dash of ground black pepper
In a large, nonstick, covered skillet cook all ingredients over high
heat for 8 to 10 minutes, stirring occasionally. If you desire this
dish more tender, cover and cooking an additional 5 minutes. Serve
hot.
Yield: 6 (3/4 cup) servings
Calories 116 Fat 3g Fiber 3g Carbohydrate 12g Sodium 979mg
Cholesterol 22mg
Weight Watcher Points - 2 Points*
Calculated by a Weight Watcher Calculator
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SCALLOPED ZUCCHINI
6 med. zucchini (2 lbs.)
1/4 lb. bulk sausage
1/4 c. onion, chopped
1/2 c. crackers, crushed
1/2 c. grated Parmesan cheese
2 eggs, slightly beaten
1/4 tsp. salt
1/2 tsp. dried thyme, crushed
Dash of garlic, salt & pepper
Pare zucchini and cut in chunks. Cook about 15 minutes in salted
water until tender. Drain thoroughly, reserving 1/2 cup liquid.
Chop zucchini coarsely, you need at least 5 cups. Cook sausage and
onion in skillet over medium heat. Drain fat. Add to squash and add
all other ingredients except 2 tablespoons of cheese. Mix well.
Turn into ungreased 1 1/2 quart casserole dish. Sprinkle with
remaining cheese. Bake at 350 degrees for 40 to 45 minutes.
8 servings.
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ZUCCHINI QUICHE
6 eggs, slightly beaten
1/2 c. Bisquick
3/4 c. diced zucchini (no seeds)
1/2 c. chopped onions
1 1/2 c. diced pepperoni
1/4 c. oil
1/2 c. Parmesan cheese
3/4 c. Provolone cheese
Mushrooms (optional)
Combine pepperoni, onions, zucchini. Add Bisquick to slightly beaten
eggs; beat until smooth. fold in oil and cheese and all other
ingredients. Bake in 9x12 pan at 350 degrees for 35-40 minutes.
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BAKED ZUCCHINI AND BEEF
1 lg. zucchini squash
1 med. onion
1 sm. green pepper
3 tbsp. butter
1 lb. lean ground beef
1 pt. tomatoes
2 tbsp. flour
2 tbsp. sugar
1 tsp. salt
TOPPING
Shredded cheddar cheese
Buttered bread crumbs
Cook zucchini until just tender. Saute onion and green pepper in
butter until golden brown. Fry ground beef until just slightly
done. Cook tomatoes, flour, sugar and salt until clear and thick.
Combine all ingredients in casserole dish. Top with cheddar cheese
and a thick layer of buttered bread crumbs. Bake at 350 degrees for
45 minutes.
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Oriental Barbecued Chicken
4 skinless, boneless chicken breast halves (about 1 pound)
1/2 cup Hoisin sauce
1 tablespoon sesame oil
1 tablespoon tomato paste
1/2 teaspoon ground ginger
2 cloves garlic, crushed
Set oven control to broil. Trim fat from chicken breast halves;
place on rack in broiler pan. Mix remaining ingredients; brush on
chicken.
Broil with tops about 4 inches from heat 7 to 8 minutes or until
brown; turn. Brush with sauce. Broil 4 to 5 minutes longer or until
chicken is done. Heat remaining sauce to boiling. Serve over
chicken.
Calories 175 Fat: 5 g Cholesterol 70mg. Sodium: 150mg
Carbohydrates 10g Fiber 0g
4 servings
Weight Watcher Points - 4 Points*
Calculated by a Weight Watcher Calculator
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Fruit Coleslaw
1 small cabbage (14 to 15 ozs.), coarsely shredded
1 medium apple, seeded, and chopped
1 c. seedless grapes, halved
11 oz. can mandarin orange sections(in natural juice or sugar f r e
e), drained
1/4 c. raisins
1 c. cottage cheese
1/4 c. milk
3 T. lemon juice
2 T. vegetable oil
2 T. honey
Combine cabbage, apple, grapes, orange sections, and raisins in a
large bowl and set aside. Measure cottage cheese, milk, lemon juice,
oil and honey into blender container or food processor; process until
smooth. Pour dressing over cabbage mixture and toss. Chill for 1 hour.
Calories 89; protein 3g; fat 3g; carbohydrate 11g; sodium 75mg;
cholesterol 4 mg.
Exchanges:1/2 lean meat; 1 fruit.
(10 servings)
Weight Watcher Points - 2 Points*
Calculated by a Weight Watcher Calculator
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Honey Mustard Glazed Steak
2 boneless beef top loin sirloin steaks, cut in 1-inch thick
1/3 cup Dijon style mustard
1 tablespoon fresh parsley
1 1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/8 teaspoon hot pepper sauce
1/4 teaspoon black pepper
1 large onion, cut into 1/2-inch slices
Combine mustard, parsley, honey, viegar, water, pepper sauce, and
black pepper to make glaze for steaks. Place beef steaks on grill
over medium coals. Grill steak and onions 9-12 minutes or until
done. Turn steaks once and brush with glaze.
4 servings (3 oz.)
Calories: 229 Protein:26g Carbohydrate: 11g Fat 8g
Cholesterol 65mg Fiber 1g
Makes 4 servings
Weight Watcher Points: 5 Points*
Calculated by a Weight Watcher Calculator
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