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๐’ž๐“Š๐“ˆ๐“‰๐’ถ๐“‡๐’น ๐’ซ๐’พ๐‘’

September 30, 2021 | Labels: , , , , , , ,

CUSTARD PIE 


Ingredients:⤵️
  • 4 eggs slightly beaten
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 cups milk
  • 1 tsp vanilla extract
  • 1/4 tsp lime or lemon rind, grated 
  • One 9" baked pie shell


Procedures⤵️
  1. Preheat oven to 325F
  2. Combine eggs, sugar, salt, milk and vanilla. Stir until sugar is completely dissolved.
  3. Pour egg mixture into pie shell. Sprinkle top with grated rind. 
  4. Bake for 30 to 40 minutes or until knife inserted in the center comes out clean. Let cool. Chill until ready to serve.

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BRAISED BEEF

September 30, 2021 | Labels: , , ,


1 1/2 lbs stewing beef
1/4 cup flour
2 tbsp oil
1 onion, chopped
1/2 stalk celery, finely chopped
1 tsp salt 
1/4 lb mushrooms, sliced (optional) 
1 tsp finely chopped parsley
1 tsp Worcestershire sauce
Pinch of pepper
Pinch of thyme (optional)
2 cups beef stock


1. Cut beef into 1/2 inch cubes. Dredge with flour.

2. Brown in hot oil at medium high temperature. Lower heat. Add all remaining ingredients except mushrooms. Simmer for two hours or until beef is tender.

3. Add mushrooms last 10 minutes of cooking time.

Servres 4-6

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SWEET POTATO COOKED WITH KOMBU KELP

September 29, 2021 | Labels: , , , , ,

For prevent constipation:

1-2/5 oz (40g) dried shredded kombu (kelp)
1 sweet potato

Broth mixture :
1/2 cup water
1/2 tsp sugar
1/2 tsp soy sauce
a pinch of salt

  1. Soak kombu in water to remove sand and change water.
  2. Soak kombu again.
  3. Wash sweet potato in water. Cut diagonally with skin.
  4. Soak sweet potato in water.
  5. Put step 2 & step 4 in a pan and cover it. Cook for about 10 minutes.
  6. Season with broth mixture. Simmer over low heat until the liquid is evaporated.
  7. Let kombu and sweet potato absorb broth thoroughly.

Servings: 2
Nutrition facts Per Serving:
  • 82 Calories
  • trace Fat (3.2% calories from fat)
  • 1g Protein
  • 19g Carbohydrate
  • 2g Dietary Fiber
  • 0mg Cholesterol
  • 142mg Sodium.

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CORNMEAL MUFFINS

September 29, 2021 | Labels: , , , , , , ,

2/3 cup diet margarine

2 eggs
1 1/4 cups cornmeal
3/4 cup flour
2 1/2 tsp double-acting baking powder
3/4 tsp salt
3/4 cup skimmed milk
1/2 cup fresh blueberries or unsweetened frozen blueberries, thawed and drained

Beat the diet margarine and eggs in a medium bowl. Stir in the cornmeal. 
Sift the flour and remeasure to 3/4 cup. 
Sift again with the baking powder and salt.
Stir 1/3 of this mixture into the cornmeal mixture. 
Add the remaining 1/3 of flour mixture. Gently fold in the blueberries. 
Place a scant 1/4 cup of batter in each cup of a muffin tin that has been sprayed with vegetable coating. 
Bake the muffins in a preheated 350 degree C oven for 20 to 25 minutes until golden brown. 

_________________
Nutrition per serving⤵️:
Calories ⇢ 79.6
Carbohydrate(gm) ⇢ 13.7
Protein(gm) ⇢ 2.9
Saturated Fat(gm) ⇢ 0.4

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CUCUMBER SALAD

September 29, 2021 | Labels: , , , , , ,

Cucumber Salad


Serving Size : 6
------------------------------------------

2 cups California ripe olive, halves
3 cups plum tomatoes -- seeded and diced
1 cup cucumber -- seeded and diced
1 tablespoon curry powder
1/2 cup Italian dressing ❥⇉click or tap this link for the Italian Dressing Recipe⤵️ ❥⇢http://palutorecipecollection.blogspot.com/2021/09/italian-dressing-recipe.html 


  1. Combine ripe olive halves with next three ingredients in large bowl. Reserve.
  2. Combine Italian dressing and curry powder. Whip well.
  3. Add dressing to olive mixture. Stir gently. Cover.
  4. Refrigerate at least 1 hour.
- - - - - - - - - - - - - - - - - - -
Nutrition Per Serving:
  • 171 Calories;
  • 15g Fat (72.7% calories from fat);
  • 2g Protein;
  • 11g Carbohydrate;
  • 3g Dietary Fiber;
  • 0mg Cholesterol;
  • 557mg Sodium.

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ITALIAN DRESSING Recipe

September 29, 2021 | Labels: , , ,


2 tablespoons white wine vinegar

  • 1 tablespoon fresh lemon juice
  • 6 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon dried basil, crumbled
  • Pinch of dried oregano


1. Combine all ingredients in small bowl and whisk to blend. 

2. Season to taste with salt and pepper. 

3. It can be prepared one day ahead. 

4. Cover and refrigerate and use it again next meal.

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