Herb-Topped Stuffed Tomatoes

Makes 4 serving

1 ............................cup chopped onion

1 ............................garlic clove , minced

1 ............................tablespoon plus 2 teaspoons butter , divided

1/4 .........................cup plus 1 tablespoon seasoned bread crumbs

2 ............................tablewspoons grated Parmesan cheese

4 ............................large tomatoes , halved

1 .............................tablespoon chopped fresh basil

1 .............................tablespoon minced fresh parsley

1) In a small skillet , saute onion and garlic in 1 teaspoon butter until tender . Melt remaining butter in a small bowl , combine the onion mixture , bread crumbs , cheese and melted butter ; spoon 2 tablespoons onto each tomato half .

2) Place on baking sheet . Broil 8 inches from the heat for 4 to 5 minutes or until lightly browned . Sprinkle with basil and parsley . Serve immediately .

This simple treatment perfectly suits the fresh taste of tomatoes right from the garden, serve as a side dish or as a fresh appertizer .

Heart healthy .

Marinated Chicken Wings

Prep : ... 5 minutes _ marinating ... Cook : 3 -1/2 hours ... 18 to 20 serving

20 .........................chicken wings (about 4 pounds)

2 ...........................cups soy sauce

1/2 ........................cup white wine or chicken broth

1/2 ........................cup evegetable oil

2 to 3 .....................garlic cloves , minced

2 ...........................tablespoons sugar

2 ...........................teaspoons ground ginger

1) Cut chicken wings into 3 sections ; discard wing tips . In a large bowl , combine remaining ingredients . Pour half the sauce into a large resealable plastic bag ; add wings . Seal bags and toss to coat . refrigerate overnight . Cover and refreigate reaining marinade .

2) Drain and discard the marinade from wings . Place wings in 5-quart slow cooker ; top with reserved sauce . Cover and cook on low for 3 -1/2 hours or until chicken juices run clear . Transfer wings to a serving dish ; discard cooking juices .

Heart Healthy

Canadian Meat Pie --( Tourtiere )

Prep time : ...30 minutes ...Bake : 30 minutes + standing time ... Makes 8 servings
2 ...................cups all-purpose flour
1 ...................teaspoon salt
2/3 ...............cup plus 2 tablespoons shortening
1 ...................egg beaten
2 to 3 ............tablespoons cold water
FILLING :
3/4 ...............pound ground beef
3/4 ...............pound ground pork
1 ...................medium onion , chopped
1 ...................garlic clove , minced
1/4 ................cup water
1 ...................teaspoon salt
1/2 ................teaspoon rubbed sage
1/2 ................teaspoon dried thyme
1/4 ................teaspoon ground allspice
1/4 ................teaspoon pepper
1/8 ................teaspoon ground cloves
......................Milk
1) In a large bowl , combine flour and salt . Cut in shortening until the mixture resembles coarse crumbs . Add egg and water , toss lightly with a folk until dough forms a ball . Divide dough in half ; wrap in plastic wrap and refrigerate .
2) In a large skillet , cook the beef , pork , onion and garlic over medium heat until meat is no longer pink ; drain . Stir in the seasoning ; heat through .
3) On a floured surface , roll out one portion of dough . Line a 9-inch pie plate with bottom pastry . Spoon filling into crust . Roll out remaining dough to fit top of pie . Place over filling . Seal and flute edges . Brush pastry with milk ; cut slits in top .
4 ) Bake at 375* for 30 to 35 minutes or until golden brown , covering the edges loosely with foil if necessary . Let stand for 15 minutes before cutting .
This hearty meat pie has a filling seasoned with a teasty combination of herbs and spices and is topped with a flakey crust . Also called tourtiere , it's a dish traditionally served by French Canadians following Midnight Mass on Christmas Eve .

Movie Night for the Monkeys...Love From Aunt Jeannie

 

Strawberry Swirl Cream Cheese Pound Cake

Prep time : 25 minutes ... Total time : 2 hours - 35 minutes ... Makes 12 servings

1 -1/2 .................cups butter , softened

3 ........................cups sugar

1 ........................(8- ounce) package cream cheese , softened

6 ........................large eggs

3 ........................cups all-purpose flour

1 ........................teaspoon almond extract

2/3 .....................cup strawberry glaze

1 ........................(6-inch) wooden skewer

1) Preheat oven to 359*F . Beat butter at medium speed with a heavy-duty electric stand mixer until creamy . Gradually add sugar , beating at medium speed until light and fluffy . Add cream cheese , beating until creamy . Add eggs , 1 at a time , beating just until blended after each addition .

2) Gradually add flour to butter mixture . Beat on low speed just until blended after each addition , stopping to scrape bowl as needed . Stir in almond extract . Pour 1/3 of batter into a greased and floured 10-inch (14-cup) tube pan (about 2-2/3 cups batter) . Dollop 8 rounded teaspoons strawberry glaze over batter and whirl with a wooden skewer . Tepest procedure once and top with remaining 1/3 if batter .

3) Bake at 350*F for 1 hour and 10 minutes or until along wooden pick inserted in center comes out clean . Cool in pan on a wire rack 10 to 15 minutes ; remove from pan to wire rack , and cool completely (about 1 hour).

TIP : You can purchase strawberry glaze in the freezer aisle in the grocery store .

Heart Healthy and it's so good ... melts in your mouth ... that's what Dad says .

Spiced Peach-Carrot Bread

Prep time : 15 minutes ...Total time : 2 hours -50 minutes ... Make 1 loaf

1/4 ..................cup chopped pecans

2 -1/2 .............cups all-purpose

1 .....................teaspoon ground cinnamon

1/4 ..................teaspoon baking soda

1/4 ..................teaspoon baking powder

1/2 ..................teaspoon salt

1/4 ..................teaspoon ground nutmeg

1 -1/2 ..............cups peeled and chopped fresh ripe peaches

3/4 ..................cup freshly grated carrots

1/3 ...................cup vegetable oil

1/2 ...................cup milk

2 ......................large eggs , lightly beaten

1) Preheat oven to 350*F . Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fregrant , stirring halfway through . Cool 15 minutes .

2) Stir together all-purpose flour and next 6 ingredients , add peaches and next 4 ingredients and toasted pecans , stirring just until dry ingredients are moistened . Spoon batter into a lightly greased 9x5-inch loaf pan .

3) Bake at 350*F for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean . Cool in pan on a wire rack 5 minutes . Remove from pan to wire rack and cool completely (about 1 hour )

This dish won first place in the side-by-side category in Soth Carolina's 2009 Annual Peach-Off contest .

Not only good but heart healthy ... kids young & old will love it .

Zippy Quick Butterscotch Pie

	This is a simple, fast pie to make and it is very good. A busy mom special
Prep Time:	10 Min
Cook Time:	20 Min

Ingredients

BUTTERSCOTCH PIE FILLING
1/2 c	butter
1 c	water
2 lg	egg yolks
1 c	brown sugar
3 Tbsp	corn starch
1 1/2 c	milk
PIE CRUST
1	pre baked pie crust (your favorite)

Directions

1

Brown the butter in a pan, add sugar and stir constantly until sugar is dissolved. Add the water stirring constantly. Mix together well, the egg yolk, milk and corn starch. Add this to the sugar mixture stirring constantly while cooking until the pudding is thickened. Pour into a baked pie shell. Cool completely.

2

*** Garnish with whipped cream just before serving