From the Kitchen of: Lana at 12:50 AM 0 comments

Recipe: Campfire Recipe's

• S'mores

Place a piece of a chocolate bar on a graham cracker.
Toast a marshmallow over the campfire.
Place toasted marshmallow on chocolate to melt.
Place another graham cracker on top.



• Banana Boats

Slice a wedge from the inside curve of the banana.
Place chocolate chips and marshmallows inside.
Replace the wedge.
Wrap in aluminum foil and place in the coals of the fire for five to ten minutes.


• Cake in an Orange

Cut off the top fourth of the orange. Scoop out the flesh.
Fill the orange with cake batter, leaving room for the cake to rise.
Place the top back on.
Wrap in aluminum foil and place in the coals of the fire for five to ten minutes.

From the Kitchen of: Lana at 11:39 PM 3 comments

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Recipe: French Onion Soup

INGREDIENTS:

• 2 Tbsp. margarine or butter


• 3 large Spanish onions, peeled, sliced


• 1 can (14-1/2 oz.) beef broth


• 3 cups cold water


• 1 bay leaf


• 6 slices French bread, toasted


• 1 cup Shredded Swiss Cheese


• 1/4 cup 100% Grated Parmesan Cheese

DIRECTIONS:

MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf.

PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses.

BROIL 5 to 10 minutes or until cheese is golden brown.

Prep Time: 10 min
Total Time: 55 min
Makes: 6 servings, 1 cup each
Calories 240
Great Substitute
For a milder cheese flavor, substitute Shredded Mozzarella Cheese for the Swiss cheese.

From the Kitchen of: Lana at 7:38 AM 0 comments

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Recipe: Citrus Pork Stir-Fry

INGREDIENTS:

• 1 lb. thinly sliced pork loin


• 2 cups broccoli florets


• 2 cups sliced carrots


• 1/2 of a peeled orange, cut into large chunks


• 1/4 cup Italian Dressing


• 2 tsp. soy sauce


• 1/4 cup toasted Cashews

DIRECTIONS:
PREHEAT grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing and soy sauce in bowl.

POKE small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Place pan on grate of grill; close lid. Grill 15 min., stirring often, until pork is cooked through and vegetables are crisp-tender.

SPRINKLE with cashews. Serve over cooked Minute Rice, if desired.

Prep Time: 10 minTotal

Time: 25 min

Makes: 4 servings, 1-1/2 cups each

Calories 290

From the Kitchen of: Lana at 7:22 AM 0 comments

--------------------------------------------------- Wednesday, May 03, 2006

Recipe: Simply Sensational Strawberry Shortcake

INGREDIENTS:

• 1 cup milk, divided


• 1/4 cup Sour Cream


• 3 Tbsp. sugar


• 2-1/4 cups dry all-purpose baking mix for biscuits


• 1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling


• 1 tub (8 oz.) Whipped Topping, thawed, divided


• 4 cups sliced strawberries


• 1/3 cup sugar

DIRECTIONS:

PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove from pan; cool completely on wire rack.

MEANWHILE, combine dry pudding mix and remaining 1/2 cup milk; blend well. Gently stir in half of the whipped topping until well blended. Mix strawberries and 1/3 cup sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.

PLACE bottom cake layer on serving plate; top evenly with half of the strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped topping; top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.

Calories360
Prep Time: 20 min
Total Time: 35 min
Makes: 8 serving

From the Kitchen of: Lana at 8:07 AM 0 comments

--------------------------------------------------- Tuesday, May 02, 2006

Recipe: No-Fail Baked Seafood Lasagna

INGREDIENTS:

• 3 Tbsp. butter


• 3 Tbsp. flour


• 3 cups milk


• 1/2 cup Grated Parmesan Cheese


• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained


• 1 cup Cottage Cheese


• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided


• 1/8 tsp. ground nutmeg


• 9 lasagna noodles, cooked, drained


• 1/2 lb. fresh or thawed frozen cleaned medium shrimp (31 to 35 count), cooked


• 2 cans (6 oz. each) crabmeat, drained, flaked

DIRECTIONS:

PREHEAT oven to 350°F. Melt butter in large saucepan on medium heat. Add flour; stir with wire whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil on medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside. Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and the nutmeg.

SPREAD 1/4 of the Parmesan cheese sauce onto bottom of 13x9-inch baking pan. Cover with 3 of the lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce. Repeat layers, starting with the noodles. Top with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese. Cover with foil.

BAKE 25 min. Uncover; bake an additional 20 min. or until lasagna is heated through and top is lightly browned. Let stand 10 min. before cutting into 12 pieces to serve.