This issue "E"  
08-02-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Easy Southern Banana Pudding 
2. Egg Brunch Recipe
3. Egg Noodles with Turkey, Bacon, and Rosemary
4. Eggnog
5. Eisenhower Steak Sauce
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1. Easy Southern Banana Pudding

Makes: 14 servings, about 2/3 cup each

3 cups cold milk
2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
30 NILLA Wafers
3 medium bananas, sliced
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.

ARRANGE half of the wafers on bottom and up side of 2-quart serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping.

REFRIGERATE 3 hours. Store leftover dessert in refrigerator.

Healthy Living
Save 60 calories and 3.5 grams of fat per serving by preparing with fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, Reduced Fat NILLA Wafers and COOL WHIP LITE Whipped Topping.

Jazz It Up
Garnish with additional banana slices, dipped in lemon juice to prevent darkening, just before serving.

Healthy Living
Check out our web site for the Healthy Living version of Easy Low-Fat Southern Banana Pudding.

Nutritional Information: Calories 180; Total fat 6 g; Saturated fat 4 g; Cholesterol 5 mg; Sodium 260 mg; Carbohydrate 32 g; Dietary fiber 1 g; Sugars 23 g; Protein 3 g

Vitamin A 2 %DV; Vitamin C 4 %DV; Calcium 6 %DV; Iron 0 %DV

Recipe and photograph provided courtesy of Kraft Foods, Inc. - used with permission.

Source: RecipeGoldmine.com
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2. Egg Brunch Recipe

Perfect for those days you'll snooze until noon

From, "Atlanta Cooknotes ," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


4 slices bacon, diced

8 ounces dried beef, cut into bite-sized pieces

1 eight-ounce can mushroom caps, drained

8 tablespoons butter or margarine, divided

1/2 cup all-purpose flour

1 quart milk

Pepper, to taste

16 eggs

1/4 teaspoon salt

1 cup evaporated milk TO PREPARE:

Preheat oven to 275 degrees.  Saute bacon until crisp, but do not drain grease.  Add dried beef, mushroom caps, and four tablespoons butter.  Stir in flour, milk, and pepper, cooking until thickened and smooth.  Set aside.  Combine eggs, salt, and evaporated milk; beat well.  In a large, heavy pan, scramble eggs in four tablespoons melted butter.  Layer one-third reserved sauce and one-half scrambled eggs in buttered, round two-quart casserole.  Repeat once and top with remaining one-third sauce.  Bake covered for one hour.

SERVINGS: 12
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3. Egg Noodles with Turkey, Bacon, and Rosemary


Source: Quick from Scratch - Pasta


Active Time:  25 Minutes
Total Time:  25 Minutes
Serves 4

Old-fashioned egg noodles are as good as ever. Here they're paired with quick cooking turkey cutlets a real convenience food. The salty bacon helps bring out the flavor of the mild turkey. And rosemary enhances them both.


INGREDIENTS
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
10 ounces prewashed spinach
1/2 cup canned low-sodium chicken broth or homemade stock
3/4 teaspoon dried rosemary, crumbled
1/2 pound wide egg noodles
1 tablespoon butter, at room temperature

DIRECTIONS
In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes. Remove and drain on paper towels. Pour off all but 2 tablespoons of the fat from the pan.


Heat the remaining bacon fat over moderately high heat. Sprinkle the turkey with 1/4 teaspoon each of the salt and pepper. Add the turkey to the pan, in two batches if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes. Transfer to a plate.


Remove any tough stems from the spinach. Add the broth, rosemary, and the remaining 1/2 teaspoon salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan. Add the spinach and cook, stirring, just until wilted, 1 to 2 minutes.


In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes. Drain. Add the noodles, butter, and the remaining 1/4 teaspoon pepper to the frying pan and stir until the butter melts. Stir in the turkey with any accumulated juices and the bacon.



Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Information
Serves 4 - Facts Per Serving:

Calories: 546 Fat. Total: 23g Carbohydrates, Total: 43g
Cholesterol: 151mg Sodium: 788mg Protein: 41g
Fiber: 4g % Cal. from Fat: 38% Fat, Saturated: 0g

1998-2008 Cooking.com
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4. CraftE note: There seems to be more
occurrences of Salmonella due to raw eggs. If this worries you, I suggest you heat the mixture to "cook" the egg.  I have never tried this recipe so I can only guess that the egg will not form lumps like a scrambled egg. lol

Eggnog


Serves 1.

1 whole egg
1 tablespoon superfine sugar
Pinch salt
1/4 teaspoon vanilla
1 cup milk
Nutmeg

Beat the egg with the sugar and salt and pour into a 10-ounce highball glass. Add vanilla and milk and stir to mix. Grate a little nutmeg on top.

Note: If there is a problem with eggs in your region, do not prepare this recipe.

com.amg.condenet.epi.source.domain.Source#[3]

Source: epicurious
 
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5. Eisenhower Steak Sauce

1/4 cup butter
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder

Melt butter with Worcestershire sauce, salt and garlic, and stir until well combined. Baste steak before grilling
or broiling and again during grilling or broiling. Serve any left over in a small pitcher with the steak.

Source: RecipeGoldmine.com



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