Macaroni Pie
April 30, 2010
Macaroni Pie makes a great side dish and it is so easy to make! Your kids will love it and will beg for it again and again.
Ingredients:
macaroni noodles
cheddar cheese
cheez whiz
margerine
milk
bread crumbs
1 egg
Directions:
Boil macaroni in a large cooking pot to a semi-soft state
As macaroni is boiling grate cheddar cheese
When macaroni is semi-soft add two big tablespoons of cheez whiz (or to taste), a tablespoon of margerine and egg. Mix until completely combine
Put all in a large baking pan
Layer grated cheddar cheese and bread crumbs on top.
Bake for about 30 minutes on low heat.
Variations:
Add veggies for more vitamins. Peas, broccoli, or carrots are nice to add color. Red or green peppers are great as well.
If you want to make this a full meal add lean ground beef (pre-cooked of course).
Add a salad and you have a full meal that the family will love!
Want more recipes? Visit The Family Cooking blog!
12 Healthy Low-Fat Snacks to Enjoy
April 2, 2010
1. Pretzels (lightly salted or unsalted)
2. Bagels with tomato sauce and low-fat cheese
3. Flavored rice cakes (like caramel or apple cinnamon), ampao
4. Soupy noodles, macaroni soups, or even arroz caldo
5. Popcorn - air popped or low-fat straight from the microwave
6. Low-fat cottage cheese topped with fruit or spread on whole-wheat crackers
7. Boiled corn, saba, camote, or cassava
8. Veggies with low-fat or fat-free dip, such as carrots, zucchini, cucumber, turnips
9. Frozen fruit bars, Jell-O, popsicles
10. Angel food cake topped with strawberries or raspberries and low-fat whipped cream
11. String cheese or little cube cheese
12. Vanilla wafers, gingersnaps, Graham crackers, animal crackers, fig bars, raisins
VANILLA-POACHED NECTARINES WITH RASPBERRIES
April 2, 2010
Ingredients:
1-1/2 cups (330g) sugar
1 vanilla bean, split and scraped
4 medium (680g) firm ripe nectarines, halved, seeded
125g raspberries
Procedure:
1. Combine the sugar and vanilla bean and seeds with 1-1/2 cups (375mL) water in a medium saucepan. Stir over medium heat until sugar dissolves.
2. Add the nectarines; simmer gently, stirring occasionally, for 5-8 minutes or until the nectarines are just tender. Remove from heat; add raspberries and cool in the syrup.
3. Peel the skin from the nectarines and discard. Serve with thick cream or vanilla ice-cream, if desired.
(Not suitable to freeze or microwave)
Servings: 4
Preparation and Cooking: 15 minutes
Tips for the Perfect Sponge
April 2, 2010
* Sponges have a reputation for being difficult to make, but are actually quite simple if you have a good electric mixer and a light hand.
* Have the eggs at room temperature before you begin beating.
* Beating the eggs in a deep bowl, rather than a wide, shallow one, will give a maximum volume.
* Gentle folding in of the flour and water is important; heavy handling equals a heavy cake.
* Use the kitchen tool you feel most comfortable with. Some people prefer a large metal spoon, some a rubber spatula. I prefer a large balloon whisk to fold through without deflating the mixture.
* If all else fails, a packaged sponge mix, baked in a lamington pan, can also be used.
