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Whisper's Recipe's
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Chicken and Dumpling Stew
(from
Favorite Brand Name Recipes, “Great Tasting Low Fat, Hearty Family Favorites”
February 1996)
2 cans (about 14 ounces) fat free lo
sodium chicken broth
1 pound boneless skinless chicken
breast halves, cut into bite sized pieces
1 cup diagonally sliced carrots
¾ cup diagonally sliced celery
1 onion halved and cut into small
wedges.
3 small new potatoes unpeeled and cut
into cubes
½ tsp dried rosemary
¼ tsp pepper.
1 can diced tomatoes, drained or 1 ½
cups diced fresh tomatoes
3 tbls all purpose flour blended with ½
c water
Dumplings:
¾ cup all purpose flour
1 tsp baking powder
¼ tsp onion powder
¼ tsp salt
1-2 tbs finely chopped parsley
½ cup cholesterol free egg substitute
¼ c 1% low fat milk
1 tbs vegetable oil
Bring broth to a boil in Dutch oven,
add chicken, cover simmer 3 minutes. Add carrots, celery, onion, potatoes,
rosemary and pepper. Cover and simmer 10 minutes
Reduce heat, stir in tomatoes and
dissolve flour. Cook and stir until broth thickens.
Combine ¾ cup flour, baking powder,
onion powder and salt in medium bowl: blend in parsley. Combine egg
substitute, milk and oil in sm. bowl, stir into flour mixture. Do Not
overmix!
Return broth mixture to a boil. Drop 8
Tbs. of dumpling batter into broth, covder tightly. Reduce heat and simmer
18-20 minutes. Do not lift lid! Dumplings are done when wooden pick
inserted comes out clean
Makes 4 servings
Yummy for our Italian taste
buds
Ravioli with Tomatoes and Zucchini
(From Del
Monte “Best Recipes” “Quick and Easy Recipes” 9 July 1996)
2 packages (9 ounces each) frozen
cheese ravioli or tortellini
½ pound Italian Sausage, crumbled
2 cans (14 ½ ounces each) Diced
tomatoes undrained
1 med zucchini, thinly sliced and
quartered
1 teaspoon dried basil, crushed
½ cup ricotta cheese or 2 Tablespoons
grated Parmesan Cheese
Cook pasta according to package
directions; Drain
In large skillet or saucepan brown
sausage over medium-high heat until no longer pink; drain reserving sausage in
skillet.
Add tomatoes, zucchini and basil to
skillet. Cook about 8 minutes or until zucchini is just tender-crisp, stirring
occasionally. Season with pepper if desired.
Spoon sauce over hot pasta. Top with
Ricotta Cheese. And garnish.
Prep and cook time is 20 minutes
makes 4 servings
Fruit and Cream Cake
from
Pillsbury “Easy Summer Recipes” July 1996
(prep time
20 minutes—ready in 1 hour and 50 Minutes)
Cake
1(8 or 9”) purchased round Angel Food
Cake
1 cup raspberry sherbet slightly
softened
1 cup orange sherbet, slightly softened
1 cup lime sherbet, slightly softened
Frosting
1 pint (2 cups) whipping cream
½ cup powdered sugar
1 teaspoon vanilla
Slice cake horizontally into four equal
layers. Place bottom cake layer on freezer safe serving plate. Spread with
raspberry sherbet. Top with next cake layer, spread with orange sherbet. Top
with 3rd layer of cake and spread this with lime sherbet. Place 4th
layer on top and then place in freezer for 1 hour or until sherbet is firm.
In large bowl combine all frosting
ingredients. Beat at low speed until soft peaks form. Beat at high speed until
stiff peaks form scraping sides of bowl occasionally Frost sides and top of
cake. Freeze at least 30 minutes or until firm. Makes 16 servings and is
absolutely delicious!!!!!
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