ROMANTIC MONDAY
GLAZED LEMON JELL-O CAKE
1 3-OUNCE BOX LEMON GELATIN MIX
1 CUP BOILING WATER
¾ CUP CANOLA OIL
4 EGGS, BEATEN
1 TEASPOON VANILLA
1 TABLESPOON FRESH LEMON JUICE
1 BOX LEMON CAKE MIX
LEMON GLAZE:
2 CUPS POWDERED SUGAR
3 TABLESPOONS FRESH LEMON JUICE
½ TEASPOON VANILLA
1.PREHEAT OVEN TO 350 DEGREES. IN A SMALL BOWL DISSOLVE LEMON GELATIN MIX WITH BOILING WATER. STIR & LET COOL FOR 10 MINUTES. IN A LARGE BOWL WITH AN ELECTRIC MIXER BEAT TOGETHER OIL, EGGS, VANILLA & LEMON JUICE. SIFT CAKE MIX & ADD IT TO THE BOWL. MIX UNTIL WELL BLENDED. ADD WARM GELATIN & MIX FOR 2 MINUTES.
2.COAT A 9X13-INCH BAKING PAN WITH NON-STICK COOKING SPRAY. POUR THE BATTER INTO THE PAN & BAKE FOR 30-33 MINUTES.
3.IN A SMALL BOWL COMBINE POWDERED SUGAR, FRESH LEMON JUICE & VANILLA. STIR MIXTURE WELL UNTIL SMOOTH. REMOVE CAKE FROM OVEN. POKE HOLES ALL OVER CAKE WITH A SHARP KNIFE OR LARGE SERVING-FORK. SPREAD GLAZE OVER THE ENTIRE WARM CAKE. THE GLAZE WILL SOAK INTO THE MOIST CAKE & GIVE IT A SWEET LEMON FLAVOR. IMMEDIATELY RETURN THE CAKE TO THE OVEN FOR ANOTHER 2-3 MINUTES TO LIGHTLY BAKE-ON THE GLAZE. LET IT COOL, SERVE & ENJOY.
SERVINGS: 16 / PREP TIME: 15 MINUTES / COOK TIME: 35 MINUTES
QUALITY TIME TUESDAY
OLD FASHIONED CHICKEN & DUMPLINGS
10 CUPS WATER
8 CHICKEN PIECES (THIGHS & BREASTS)
8 CUPS CANNED CHICKEN BROTH
4 TABLESPOONS BUTTER
¼ CUP FRESH PARSLEY, CHOPPED
1 CUP ONION, FINELY CHOPPED
1 CUP CELERY, FINELY CHOPPED
½ CUP CARROTS, DICED
1 BAY LEAF
1 TEASPOON DRIED THYME
1 TEASPOON DRIED BASIL
½ TEASPOON GARLIC POWDER
½ TEASPOON CAYENNE PEPPER
SEA SALT, TO TASTE
BLACK PEPPER, TO TASTE
DUMPLINGS:
2 CUPS BISQUICK MIX
2/3 CUP MILK
1/4 TEASPOON SEASONED SALT
1.IN A LARGE POT, BRING WATER TO A BOIL. ADD CHICKEN TO BOILING WATER, REDUCE HEAT TO MEDIUM & SIMMER FOR 45 MINUTES. DRAIN WATER & LAY CHICKEN ON A PLATTER TO COOL. WHEN CHICKEN HAS COOLED, REMOVE SKIN & BONES. CUT CHICKEN MEAT INTO LARGE PIECE & SET ASIDE.
2.IN A LARGE POT, HEAT CANNED CHICKEN BROTH, BUTTER, PARSLEY, ONION, CELERY, CARROTS, BAY LEAF, THYME, BASIL, GARLIC POWDER, CAYENNE PEPPER, SALT & PEPPER. BRING TO A LIGHT BOIL, REDUCE HEAT TO MEDIUM & COOK FOR 15 MINUTES.
3.IN A MEDIUM BOWL, STIR TOGETHER BISQUICK, MILK & SEASONED SALT. WHEN THE DOUGH HAS FORMED, ROLL IT OUT WITH A ROLLING PIN ONTO A SURFACE THAT HAS BEEN DUSTED WITH BISQUICK. WHEN THE DOUGH IS 1/8-INCH THICK, CUT INTO 1½X1½-INCH SQUARES. BRING POT TO A BOIL & DROP DUMPLINGS IN, ONE AT A TIME. GENTLY STIR, REDUCE HEAT TO MEDIUM & COOK FOR 10 MINUTES. REMOVE POT FROM HEAT & LET SIT FOR 10 MINUTES. REMOVE BAY LEAF & SERVE IN SOUP BOWLS.
SERVINGS: 8 / PREP TIME: 20 MINUTES / COOK TIME: 1 HOUR 10 MINUTES
WAISTLINE WEDNESDAY
RATATOUILLE - DIABETIC
¼ CUP OLIVE OIL
4 RIPE TOMATOES, CHOPPED
1 LARGE ONION, CHOPPED
1 TABLESPOON GARLIC, CRUSHED
1 EGGPLANT, CHOPPED
2 ZUCCHINI, CHOPPED
3 PEPPERS, CHOPPED (GREEN, RED & YELLOW)
SEA SALT, TO TASTE (OPTIONAL)
PEPPER, TO TASTE
1.IN A LARGE HEAVY PAN, HEAT OIL ON MEDIUM-HIGH. ADD TOMATOES, ONION & GARLIC TO THE PAN FIRST.
2.ADD EGGPLANT, ZUCCHINI & PEPPERS TO THE PAN. COVER THE PAN & COOK FOR 10-15 MINUTES. REMOVE FROM HEAT, THEN SEASON WITH SALT & PEPPER.
3.SERVE AS A MAIN DISH OR A SIDE DISH.
SERVINGS: 4 / PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES
THOUGHTFUL THURSDAY
AKED SALMON STUFFED WITH CRAB
1 WHOLE SALMON, CLEANED
2 TABLESPOONS OLIVE OIL
1 TEASPOON OLD BAY SEASONING, DIVIDED
½ CUP BUTTER
5 SHALLOTS, FINELY CHOPPED
1 BAY LEAF
1 CUP MUSHROOMS, CHOPPED
½ TEASPOON BLACK PEPPER
¼ CUP COOKING SHERRY
1 POUND CRAB MEAT
1.PREHEAT OVEN TO 400 DEGREES. AT THE SEAFOOD COUNTER, ASK FOR A WHOLE SALMON THAT HAS BEEN CLEANED WITH THE BONES REMOVED. KEEPING IT WHOLE, OPEN IT UP & RUB OLIVE OIL ALL OVER IT (INSIDE & OUT). SEASON IT ALL OVER WITH OLD BAY SEASONING.
2.IN A MEDIUM SKILLET, MELT BUTTER, THEN SAUTÉ SHALLOTS & BAY LEAF ON MEDIUM HEAT FOR 5 MINUTES. ADD MUSHROOMS, PEPPER, OLD BAY SEASONING, SHERRY & CRAB MEAT TO THE PAN. STIR MIXTURE & COOK FOR 5 MINUTES. REMOVE BAY LEAF.
3.SPOON CRAB MIXTURE ONTO THE BOTTOM HALF OF THE SALMON. FOLD OVER THE TOP OF THE FISH & WRAP IT IN HEAVY-DUTY ALUMINUM FOIL. PLACE IT ON A BAKING SHEET & BAKE FOR 1 HOUR. REMOVE THE FISH FROM THE OVEN & OPEN THE ALUMINUM FOIL. CHANGE OVEN SETTING TO BROIL & PLACE 12-INCHES UNDER THE BROILER FOR 10 MINUTES OR UNTIL OUTSIDE BECOMES LIGHTLY CRISPY.
SERVINGS: 8 / PREP TIME: 10 MINUTES / COOK TIME: 1 HOUR 20 MINUTES
FUN FRIDAY
SWEET RED VELVET CAKE
1 CUP VEGETABLE OIL
1¾ CUPS SUGAR
2 EGGS
2 TEASPOONS VANILLA EXTRACT
1 CUP BUTTERMILK
2 TEASPOONS WHITE VINEGAR
¼ CUP RED FOOD COLORING
2¼ CUPS CAKE FLOUR, SIFTED
3 TABLESPOONS UNSWEETENED COCOA POWDER
1 TEASPOON BAKING POWDER
1 TEASPOON BAKING SODA
1 TEASPOON SALT
FROSTING
1 CUP CREAM CHEESE, SOFTENED
½ CUP BUTTER, SOFTENED
2 TEASPOONS VANILLA EXTRACT
3 CUPS POWDERED SUGAR
½ CUP CHOPPED PECANS, OPTIONAL
1.PREHEAT OVEN TO 325 DEGREES. IN A LARGE BOWL, BEAT TOGETHER OIL, SUGAR, EGGS & VANILLA. AFTER MIXTURE IS BLENDED WELL, ADD BUTTERMILK, VINEGAR & FOOD COLORING.
2.IN A MEDIUM BOWL, SIFT TOGETHER 3 TIMES, CAKE FLOUR, COCOA POWDER, BAKING POWDER, BAKING SODA & SALT. SLOWLY ADD FLOUR MIXTURE TO BOWL OF LIQUID MIXTURE, A LITTLE AT A TIME. COAT TWO 9-INCH CAKE PANS WITH NON-STICK COOKING SPRAY. POUR BATTER INTO PANS & BAKE FOR 25 MINUTES. LET COOL BEFORE FROSTING.
3.USING AN ELECTRIC MIXER ON LOW SPEED, BEAT CREAM CHEESE, BUTTER & VANILLA. GRADUALLY ADD POWDERED SUGAR & BEAT FOR 5 MINUTES UNTIL SMOOTH. FROST CAKE & PLACE PECANS ON TOP.
SERVINGS: 16 / PREP TIME: 20 MINUTES / COOK TIME: 25 MINUTES