World Famous Recipes

Cake Recipes

CHOCOLATE CAKE. MRS. HARRY TRUE.

One scant cup butter, two cups sugar, two cups flour, one-half cup

sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon

vanilla; add a small quarter cake of chocolate, grated and dissolved

in one-half cup boiling water. Allow this to cool before adding it to

the cake. Leave out the white of one egg for icing between the layers

of cake.

Recipe

Danish Meat Balls with Dill Sauce

~~~ MeatBalls ~~~
1-1/2 lb. ground venison or ground beef
1/2 lb. ground pork, unseasoned
2 tsp. salt
1/2 tsp. ground black pepper
2 eggs
1/3 cup finely chopped onions
1/2 cup heavy cream
2 cups dry bread crumbs
1/2 cup melted butter

To make the Meat Balls: In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
With moistened hands (this will be sticky), shape into 1″ balls.

Roll the meatballs in bread crumbs until well coated. Arrange in a
single layer on shallow baking pans. Drizzle melted butter over the
meatballs.

Bake at 375º F., turning 3 or 4 times, until evenly browned,
about 35 minutes.

~~~Creamy Dill Sauce~~~
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 tsp. dried dill weed
1/2 tsp. ground allspice
Salt and pepper, to taste

To make the Creamy Dill Sauce: Melt butter in a large saucepan over low heat. Whisk in the
flour until smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly,
then blend in sour cream, dill and seasonings. Place meatballs in a serving dish and
cover with the sauce. Serve over egg noodles.

Steak Recipes

Thanksgiving Recipes

Crock Pot Mushroom and Wild Rice Stew
POINTS® Value: 4
Servings: 4

1-1/2 tsp. olive oil
2 cup leeks, finely chopped, white parts only (about 2 large leeks)
2 cups shiitake mushroom, sliced
1 cup carrots, diced
3 cups vegetable broth
1 tsp. table salt
1 cup uncooked wild rice

Heat oil in large nonstick skillet. Add leeks and mushrooms and sauté until tender,
about 5 minutes. (Note: If you’re in a hurry, skip this step and simply add all the
ingredients directly to the crock pot.)

Spoon leeks and mushrooms into a 4 to 5 quart crock pot. Add carrots, broth, salt
and rice; cover and cook on LOW heat setting for 6 to 7 hours.

Yields about 1-1/2 cups per serving.

Diabetic Recipes

Oven-Fried Chicken Chimichangas

2/3 cup Pace® Picante Sauce
1 tsp. ground cumin
1/2 tsp. dried oregano leaves, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
2 green onions, chopped
6 flour tortillas (8”)
2 tbsp. butter OR margarine, melted
Fresh cilantro

MIX picante sauce, cumin, oregano, chicken, cheese and onions.
PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold
opposite sides over filling. Roll up from bottom and place seam-side
down on baking sheet. Brush with butter.
BAKE at 400°F. for 25 min. or until golden. Serve with additional
picante sauce. Garnish with cilantro. Makes 6 chimichangas.

TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium
heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts
OR thighs, cubed, 5 min. or until chicken is done. Drain and chop
chicken.

Diabetic Recipes

Diabetic Recipes

Crock Pot Sloppy Joe’s

2-1/2  lb. ground beef
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups catsup
1 medium green bell pepper, chopped
2 ribs celery, chopped
1/3 cup water
3 TB brown sugar
3 TB prepared mustard
3 TB cider vinegar
3 TB Worcestershire sauce
1 TB chili powder
16 to 20  hamburger buns, split and toasted

In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

In a 3-1/2 or 4 quart crock pot, combine catsup, sweet pepper, celery, water, brown sugar, mustard,
vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.

Cover and cook on LOW heat setting for 6 to 8 hours or on HIGH heat setting for 3 to 4 hours. Spoon into
toasted buns.

Yield: 16 to 20 servings.

Nutrition facts per serving:
calories 298, total fat 12 g, sat fat 4 g, cholesterol 44 mg, sodium 579 mg,
carbs 31 g, fiber 2 g, protein 17 g, vitamin A 4%, vitamin C 17%, calcium 8%,
iron 17%.