Sunday, May 31, 2009

Easy Apple Crisp

Quick Apple Crisp
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon

1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)


1. Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half. Place apples in Deep Dish Baker.
2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.

Want it Fast? Microwave on High about 15 minutes.

Yield: 10 servings

Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g

Friday, May 22, 2009

Masman Beef Stew

2-3 lbs. beef roast, cubed into 1 ½" chunks

1 13.5 oz. can coconut milk (Get a brand that lists coconut as the first ingredient, not water)

1/3 c. Masman curry paste
3- 3 1/2 tsp salt
5 rounded TBSP sugar
4 or 5 medium potatoes, peeled and cubed
1 lb. baby carrots
1 large sweet onion, chopped
¾ c raw peanuts. Peel them and brown in a fry pan: remove red skins.

In a large pot add coconut milk and 1/3 c. curry paste, mix well.
Heat pot to medium high and stir. You can adjust the amount of curry paste you put in, depending on how hot and spicy you like it.When it starts to boil, reduce the heat to medium. Reduce the mixture for 5 mins. Add cubed beef roast and half of the onion and stir. Sprinkle 3- 31/2 tsp salt and 5 rounded TBSP sugar over the beef and stir. Cover pot and cook on medium heat for 30 mins and then add the peanuts. Stir occasionally and keep covered. When meat is fork tender, add the carrots and potatoes. (About 2 hours) Cover and cook on med. low heat until the vegetables are almost tender. Add enough water to cover the meat and vegetables, increase the heat to boiling. Once it boils reduce heat and cook for about 30 more mins- UNCOVERED. Stir often. Good with French bread

Thursday, May 21, 2009