nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
In a medium saucepan cook sausage over medium heat until browned, using a wooden spoon to break up meat as it cooks. Add butter to saucepan. Stir until butter is melted. Stir in flour, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Cook and stir 1 minute. Whisk in milk. cook and stir until thickened. Cook and stir 1 minute more.
Split each Cheddar Biscuit. Serve sausage mixture over split biscuits. If desired, garnish with fresh sage.
4 Servings: 1/2 cup gravy and 1 biscuit each.
Mix cake mixes and drop by spoonfuls on cookie sheet.
Bake at 350\u00b0 until done and cool.
Mix diabetic frosting with peanut butter.
Fill cookies.
cup granulated fructose or diabetic sugar.).
Prepare pastry and
ssue of Living Without magazine.
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ork. Serves 8.
Canadian Living Magazine: March 2007.
Combine cream cheese, confectioners sugar, peanut butter and milk in a large mixing bowl; beat at medium speed with an electric mixer until well blended.
Fold in whipped topping; spoon into crust and sprinkle with peanuts.
Chill 8 hours.
auce. Serves 12.
Canadian Living Magazine: March 2007.
Cut the first 4 ingredients into strips.
Pour boiling water over all and let sit for 5 minutes; drain.
Combine remaining ingredients.
Pour over drained peppers.
Bring to a boil for 5 minutes; stir occasionally.
Chill; serve over grilled or fried seafood.
Excellent with shrimp scampi and pilaf.
Sort and wash soup mix; place in Dutch oven.
Cover with water 2 inches above soup mix; let soak 8 hours.
To speed soaking time: boil 2 quarts water; add bean mixture and boil 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and proceed as directed.
Drain soup mix and return to pan; add 2 quarts water and ham hock.
Bring to boil; cover.
Reduce heat and simmer 1 1/2 hours.
Stir in tomatoes and next 4 ingredients.
Bring to boil; reduce heat and simmer, uncovered, 30 minutes.
Remove ham hock; remove ...
p. Serves 16.
Canadian Living Magazine.
Combine cheeses, herbs, garlic, salt and pepper.
Thinly slice zucchini and tomatoes into bowls.
Butter an 8 or 9 x 2-inch square pan.
Arrange 1/2 zucchini slices in pan.
Sprinkle 1/4 cheese mix over.
Then arrange 1/2 tomato slice and 1/4 cheese over tomatoes, then arrange remaining zucchini and again, 1/4 of cheese mix.
Top with remaining tomato slices and last of cheese mix.
o 2 weeks.).
Canadian Living Magazine.
omatoes or cheese).
Canadian Living Magazine Summer 2005.
In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
Transfer to blender or food processor; puree until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 1/2 cups.
Canadian Living Magazine: May 2002.
Cook broccoli according to package directions, omitting salt; drain well.
Combine eggs, soup and oregano; mix well.
Stir in tomatoes and broccoli.
Spoon mixture into a lightly greased 10 x 6 x 2-inch baking dish; sprinkle with Parmesan cheese.
Bake casserole, uncovered, at 350\u00b0 for 30 minutes or until bubbly.
This recipe originally came from Southern Living magazine. It makes a great Christmas happy for friends and teachers.
Place roast on a rack coated with cooking spray in roasting pan. Rub roast with salt and pepper and set aside.
Heat marmalade in microwave on high 10 seconds or till melted. Add mustard and rosemary, stirring till blended. Brush mixture over roast.
Bake at 425\u00b0F for 45 minutes (or until meat thermometer registers 155 degrees).
Remove roast from pan, cover with foil and let stand for 10 minutes. Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices. Gently and constantly whisk and cook for 1 ...
his was taken from Southern Living Magazine to which I added the
Preheat oven to 350\u00b0. Heat milk and margarine to simmering in a medium saucepan. Remove from heat and stir until margarine is melted. Cool 10 minutes. Beat eggs and egg whites in a large bowl until foamy; mix in Equal, spices and salt. Mix milk mixture into egg mixture. Mix in the bread cubes. Spoon the mixture into a 1 1/2-quart casserole dish. Place casserole in a roasting pan on oven rack. Add 1-inch of hot water. Bake, uncovered, in preheated 350\u00b0 oven until pudding is set and a sharp knife inserted halfway between center and ...