World Famous Recipes

Cinnamon Apple Cake
The cream cheese in the batter gives the cake a lot of moisture. Because it’s so tender, use a serrated knife for cutting.

1-3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 tsp. vanilla extract
3/4 cup (two 3 oz. pkg.) Neufchatel fat-free cream cheese, softened
2 large eggs
1-1/2 cups all purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
Cooking spray

Preheat oven to 350° F.

Beat 1-1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well blended (about 4 minutes).

Add eggs, 1 at a time, beating well after each addition.

Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter.

Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° F., for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch spring form pan; just reduce the cooking time by 5 minutes.

Yield: 12 servings.

Grilled Antipasto Vegetables

Ingredients
4 red bell peppers, halved and seeded
4 red onions, each peeled and cut into 6 wedges
enough cooking spray
2 tsp. olive oil
6 (4″) portobello caps
2 lb. asparagus
1/3 cup chili-garlic vinaigrette

Directions
Prepare grill. Coat bell peppers and onions with cooking
spray. Place bell peppers and onions on grill rack coated with
cooking spray; grill 15 minutes or until peppers are blackened,
turning occasionally. Place peppers in a zip-top plastic bag; seal.
Let stand 15 minutes. Chop onions into 1″ pieces; place in a large
bowl. Peel and slice peppers into 1/2″ strips; add to onions.

Combine oil, mushrooms and asparagus; toss well to coat. Place
mushrooms and asparagus on grill rack; grill 3 minutes on each side or
until tender. Chop mushrooms into 1″ pieces; add to onion mixture.
Slice asparagus diagonally into 1-1/2″ pieces; add to onion mixture.
Note: Store cooked vegetables in refrigerator for up to 3 days.
Makes 11 cups (serving size: 1 cup).

Caribbean Meatloaf

Ingredients:

1.. 1-1/2 pounds 95% lean ground beef
2.. 1 (15-ounce) can tomato sauce, divided
3.. 1/4 cup Egg Beaters(r) 99% egg substitute (or 2 fresh eggs)
4.. 1/2 cup onion, minced
5.. 2 teaspoons Worcestershire sauce
6.. 1/4 teaspoon salt
7.. 1/4 teaspoon pepper
8.. 1 cup plain dry bread crumbs
9.. 8 ounce can crushed pineapple in juice, drained
10.. 1-1/2 teaspoons brown sugar
11.. 1-1/2 teaspoons lime juice
12.. 1 teaspoon Worcestershire sauce
13.. 1/4 teaspoon ground allspice
14.. 1/8 teaspoon salt
15.. 1/8 teaspoon ground ginger
16.. 1/8 teaspoon dry mustard

Procedure:
1.. Preheat oven to 350o F.
2.. In a large bowl, combine ground beef with 1/2 cup tomato sauce, egg substitute, onion, Worcestershire sauce, salt and pepper and mix well.
3.. Add bread crumbs and mix well.
4.. Shape mixture into a loaf and place in a 8 x 4-inch loaf pan.
5.. Bake for 1 hour and 5 minutes.
6.. Combine remaining ingredients with remaining tomato sauce.
7.. Pour over meatloaf and bake an additional 5 minutes.
8.. Allow to rest for 10 minutes before slicing.

NOTE: This freezes well after baking. To serve, defrost and reheat.

Macaroni Casserole

Ingredients:
1 (8 oz.) box Macaroni cooked and drained
1 can Cream of Mushroom Soup
1/4 C. chopped Pimento
1/4 C. chopped Green Pepper
1/4 C. chopped Onion
1/2 C. Mayonnaise
1/2 lb. Cheddar Cheese (grated)

Preparation: Heat mushroom soup, add pimento, green pepper, onion,
and mayonnaise. Mix well. In casserole dish layer macaroni, sauce
then cheese until all is used up. Top with grated cheese. Bake at 350-degree oven for 25 minutes.

Turkey Barley Vegetable Soup

This hearty soup features leftover turkey, barley and vegetables.

Cooking Method: Boil-Simmer
Prep Time: 30
Cooking Time: 20-30 minutes

Makes: 8 servings (about 1-1/2 cups each)

Ingredients
4 cans (14.5 ounce each) Butterball® Chicken Broth
1 cup thinly sliced celery
1 medium onion, chopped (about 1/2 cup)
1/2 cup quick cook barley
4 cups shredded coleslaw mix
2 cups chopped leftover cooked Butterball® Turkey Breast
1 can (14.5 ounce) Hunt’s® Petite Diced Tomatoes, undrained
1/2 teaspoon dried thyme
1/4 teaspoon salt

Directions

Bring broth to a boil in large saucepan over medium-high heat. Add celery, onion and barley. Reduce heat to low. Simmer uncovered 10 minutes, or until barley is tender. Stir in coleslaw mix, turkey, tomatoes, thyme and salt. Simmer 10 minutes, stirring occasionally.
Cooking Instructions

Substitute 1 package (10 ounces) Butterball® Oven Roasted Turkey Breast Strips for leftover turkey and omit salt.