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2001 Recipe Archive January 2001 Week of: May 2001 June 2001 July 2001 August 2001 September 2001 October 2001 November 2001 December 2001 If you have a question or comment, please email us at greatgroceries@wfmj.com
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Penne Pasta Casserole Make this lower-fat version the night before using Supermarket Shortcuts! 7 1/2 cups prepared Basil-Tomato pasta sauce 1 lb. uncooked penne pasta 1 (8 oz.) package presliced mushrooms 1 (8 oz.) block 1/3 less-fat cream cheese, softened 1/2 cup low-fat sour cream Cooking spray 1 cup (4 oz.) preshredded part-skim mozzarella cheese Combine first 3 ingredients in a large bowl, stir until blended. Beat the cream cheese and sour cream with a mixer at low speed until smooth (about 2 minutes). Spread half of pasta mixture in bottom of a 3 quart casserole coated with cooking spray, spread the cream cheese mixture evenly over pasta mixture. Top with remaining pasta mixture, sprinkle the mixture with the mozzarella cheese. Cover and refrigerate 24 hours (this is necessary for pasta to absorb the sauce.) Preheat oven to 350û. Bake, covered, at 350û for 50 minutes. Uncover and bake an additional 10 minutes or until the cheese is browned. Makes 10 servings. Tender Raisin Scones Delicious with your favorite cup of tea... 3 3/4 cups unbleached flour 1 1/2 Tbls. baking powder 1/2 tsp. salt 3/4 cup cold unsalted butter, cut into bits 1/2 cup dark raisins 1 1/4 cups whole milk Sift together flour, baking powder and salt in a large bowl. Using your fingertips or a pastry blender, blend butter bits into flour mixture until it resembles coarse meal. Using a fork, stir in raisins and milk until just combined. Transfer to a lightly floured surface and with floured hands, knead until it forms a dough. Roll out dough into a 9 inch round (about 1/2 inch thick) and cut out scones with a 2 1/2 inch round cutter. Arrange scones 1 inch apart on a buttered large baking sheet and gently reroll and cut our scraps. Bake scones in middle of a 425° oven until pale golden, about 15 minutes, and transfer to a rack to cool. Makes 10 scones. Apple Breakfast Bars Low in saturated fat, this healthy treat packs a punch in flavor. It’s a great after school or anytime treat. 1/2 cup dried apples, snipped in small pieces 1/3 cup honey 1/4 cup raisins 1 Tbls. packed brown sugar 1/3 cup peanut butter 1/4 cup apple butter 1/2 tsp. ground cinnamon 1/2 cup rolled oats 1/2 cup chopped walnuts or pecans 1/3 cup toasted wheat germ 1/4 cup roasted sunflower seeds 2 cups cornflakes and /or wheat flakes In a Dutch oven combine apples, honey, raisins, and brown sugar. Heat and stir until mixture boils. Reduce heat slightly. Cook, uncovered, for 1 minute, stirring constantly. Remove from heat. Stir in peanut butter until melted. Blend in apple butter and cinnamon. Stir in rolled oats, walnuts or pecans, wheat germ and sunflower seeds until well combined. Add cereal, stirring to coat. Press mixture very firmly (or bars will crumble) and evenly into an 8 x 8 x 2 inch pan. Chill to set. Cut into 8 bars. Store up to 2 days in an airtight container in the refrigerator. Makes 8 bars. |
