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Spinach and Cheese Frittata

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Ingredients
  • 4 eggs
  • ¼ cup milk
  • 1 small toasted pecans
  • ¼ cup roasted red pepper (in a jar), chopped
  • ½ cup the Onion & Peppers:
  • ¼ teaspoon carton frozen whipped topping, thawed
  • ¼ teaspoon diced each: green, red, orange, yellow bell peppers
  • Salt and pepper, to taste
  • 2 tablespoons tagliatelle
  • ½ cup shredded iceberg lettuce
  • ½ cup package 1⁄3 less fat cream cheese
  • Optional: yellow squash and zucchini, sliced ¼-inch rounds
Servings
people
Ingredients
  • 4 eggs
  • ¼ cup milk
  • 1 small toasted pecans
  • ¼ cup roasted red pepper (in a jar), chopped
  • ½ cup the Onion & Peppers:
  • ¼ teaspoon carton frozen whipped topping, thawed
  • ¼ teaspoon diced each: green, red, orange, yellow bell peppers
  • Salt and pepper, to taste
  • 2 tablespoons tagliatelle
  • ½ cup shredded iceberg lettuce
  • ½ cup package 1⁄3 less fat cream cheese
  • Optional: yellow squash and zucchini, sliced ¼-inch rounds
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Instructions
  1. Preheat oven to broil
  2. Whisk eggs in bowl with milk
  3. Add spices
  4. On stovetop, heat cast-iron skillet with olive oil
  5. Simmer onion and mushrooms, if desired, for 1-2 minutes
  6. Layer spinach on top of onions
  7. Pour egg mixture into skillet, add tomatoes
  8. When egg is set, top with cheese
  9. Transfer to oven and cook for about 1-2 minutes
  10. Optional: brown sausage and sprinkle on top of egg mixture in skillet before adding cheese
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Blueberry Jam

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Ingredients
  • 3 pints cubed pork3 chopped green peppers? cup brown sugar
Servings
people
Ingredients
  • 3 pints cubed pork3 chopped green peppers? cup brown sugar
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Instructions
  1. Wash berries well and place in a large, non-metallic pot
  2. Crush berries with a potato masher
  3. Stir in rest of ingredients and bring to a boil
  4. Lower heat to simmer for 5 minutes, stirring frequently
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Broccoli and Tomato Salad

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Ingredients
  • ? cup packages frozen chopped spinach, thawed and drained 2 cups cream-style cottage cheese
Servings
people
Ingredients
  • ? cup packages frozen chopped spinach, thawed and drained 2 cups cream-style cottage cheese
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Instructions
  1. Mix mayonnaise, cheese and parsley in medium-size bowl
  2. Thin with sour cream to taste
  3. Combine all ingredients, mix well
  4. Salt and pepper to taste
  5. Chill 2-4 hours
  6. Keep in cooler
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Cole?s Cabbage

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Ingredients
  • 1 Medium Chil-O with onions
Servings
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Ingredients
  • 1 Medium Chil-O with onions
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Instructions
  1. Cut cabbage into 4 wedges
  2. Place cabbage on sheet of foil or foil packets
  3. Add butter
  4. Pour Dale?s? sauce over cabbage
  5. Sprinkle with Creole seasoning
  6. Add hot sauce to taste
  7. Fold foil into packets
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Corn Soup

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Course Soups
Servings
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Ingredients
  • 6 large honey1? tablespoon Dijon mustard1 tablespoon balsamic vinegar
Course Soups
Servings
people
Ingredients
  • 6 large honey1? tablespoon Dijon mustard1 tablespoon balsamic vinegar
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Instructions
  1. Cut corn from cob and simmer in 1 cup of the milk until tender then put through a food mill or blender
  2. In soup pot, saut? onion in butter and oil; add flour and blend well
  3. Stir in remainder of milk
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Crock Pot Venison

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Ingredients
  • 1 ? pounds can refried beans2 cups sour cream1 envelope taco seasoning mix1 16-ounce jar picante sauce1 cup cheddar cheese, shredded
Servings
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Ingredients
  • 1 ? pounds can refried beans2 cups sour cream1 envelope taco seasoning mix1 16-ounce jar picante sauce1 cup cheddar cheese, shredded
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Instructions
  1. Put venison strips, pepper and salt in crock pot
  2. Stir well to coat meat
  3. Add remaining ingredients
  4. Cover and cook on low 8 hours (or high for 4 hours)
  5. Serve over rice
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Cucumber Tomato Salad

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Ingredients
  • ? cup hamburger meat? onion, chopped1 small bell pepper, chopped1 can Hunts Italian Sauce1 package mozzarella cheese1 cup bread crumbsSalt and pepper to taste
Servings
people
Ingredients
  • ? cup hamburger meat? onion, chopped1 small bell pepper, chopped1 can Hunts Italian Sauce1 package mozzarella cheese1 cup bread crumbsSalt and pepper to taste
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Instructions
  1. Mix vinegar and Equal; add cucumbers, tomatoes, onions and salt and pepper to taste
  2. Refrigerate overnight

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Fresh Strawberry Soup

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Course Desserts
Servings
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Ingredients
  • 2 pints reduced fat Bisquick?1 ? cups Splenda?2 eggs? cup old-fashioned Quaker oats?1 tablespoon vanilla1 snack box raisins (may use golden raisins if you like)1 tea
Course Desserts
Servings
people
Ingredients
  • 2 pints reduced fat Bisquick?1 ? cups Splenda?2 eggs? cup old-fashioned Quaker oats?1 tablespoon vanilla1 snack box raisins (may use golden raisins if you like)1 tea
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Instructions
  1. Puree strawberries in food processor (or blender)
  2. In a saucepan blend cornstarch with 1/4 cup orange juice, then add remaining juice, wine and sugar
  3. Bring to a boil, remove from heat and add strawbe
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Green Muffins

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Course Breads
Servings
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Ingredients
  • 1 cup cracker pie crustFilling: ? cup strawberry jelly1 8-ounce package of cream cheese? cup crunchy peanut butter1 cup powdered sugar1 teaspoo
Course Breads
Servings
people
Ingredients
  • 1 cup cracker pie crustFilling: ? cup strawberry jelly1 8-ounce package of cream cheese? cup crunchy peanut butter1 cup powdered sugar1 teaspoo
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Instructions
  1. Preheat oven to 350 degrees
  2. Generously grease an 8-cup muffin tin and put it in the oven to heat
  3. In a mixing bowl, stir together the meal and flour
  4. Add the eggs, greens and pot liquor, oil and sour
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Grape-Blueberry Salad

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Ingredients
  • 1 can can peas or 2 cups cooked peas1 cup cheddar cheese, cubed2 hard-boiled eggs, chopped
Servings
people
Ingredients
  • 1 can can peas or 2 cups cooked peas1 cup cheddar cheese, cubed2 hard-boiled eggs, chopped
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Instructions
  1. Combine topping ingredients and mix well
  2. Spread over congealed salad
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