Lemon Strawberry Cake Roll

Ingredients5 eggs, separated
2 tbsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tbsp. water
1/2 tsp. dried lemon peel
24 pkts. Equal–FILLING:–1 pkt. low calorie whipped topping mix
1/2 c. skim milk
4 oz. low calorie cream cheese (soften)
4 pkts. Equal
1 c. chopped strawberries

Preparation:
Beat egg yolks, water and lemon juice until thick and lemon colored. Gradually beat in lemon peel. Fold in flour and baking powder. Beat egg whites until stiff, but not dry peaks form. Fold into lemon mixture. Spread batter onto wax paper lined 11 x 15 inch jelly roll pan, sprayed with nonstick coating. Bake in preheated 400 degree oven 10 to 12 minutes. Remove from pan immediately and place on clean kitchen towel that has been dusted with 12 pkg. Equal. Remove wax paper and sprinkle remaining 12 pkg. of Equal over cake. Roll up jelly roll fashion, starting with shorter side. Cool cake then unroll, prepare filling and use as directed Prepare whipped topping mix according to package directions, using skim milk instead of water. Beat topping with cream cheese and equal until smooth. Fold in strawberries. Spread mixture over unrolled cake leaving about 1/2 to 1 inch margin around edges. Roll up cake with filling and refrigerate until ready to serve. Slice with serrated knife.

Sugar Free Almond Cookies

Ingredients1/2 c. margarine, softened
6 tsp. artificial sugar, Sweet and
Low either brown or white
1 egg
1 tbsp. water
1 tsp. almond extract
1 1/4 c. flour
1/2 c. finely chopped almonds (optional)

Preparation:
Beat margarine and sugar. Add egg, water, almond, stir in flour and nuts. Drop by teaspoonfuls on ungreased cookie sheets, flatten with fork and bake at 400 degrees for 6 minutes.

Broccoli Salad

Ingredients2 bunches raw broccoli, cut up sm.
1 med. red onion, chopped
1/2 to 1 c. raisins
10-12 slices bacon, fried and crumbled
1 c. mayonnaise
1/2 c. sugar
2 tbsp. Vinegar

Preparation:
Mix all ingredients together. Marinate in refrigerator for 3 hours. Serve cold.

Pork Chop and Rice Cassarole with Onions

Ingredients6 pork chops
1 env. onion soup mix
2 tbsp. pimento, diced
2 tbsp. fat or drippings
1 c. uncooked rice
2 c. hot water
1 (4 oz.) can mushrooms, sliced

Preparation:
Brown chops in fat. Spread rice in rectangular baking dish (13 x 9 inch). Reserve 1 tablespoon of seasoning from soup mix. Sprinkle soup mix over rice. Drain mushrooms, reserving liquid and sprinkle mushrooms and pimento over rice. Add mushroom liquid to water and pour over rice. Arrange chops on top of rice mixture and sprinkle reserved seasoning from onion mix. Cover tightly with foil and bake in moderate oven (350 degrees) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.

Mexicali Pork Chop Casserole

IngredientsSpray nonstick skillet
1 lg. onion, halved & thin sliced
1/2 med. green pepper, chopped*
1/2 med. red pepper, chopped*
1 can low sodium tomatoes, drained & chopped
1 c. frozen whole kernel corn, thawed & drained
1/4 tsp. dried marjoram, crumbled
4 lean pork chops, trimmed of ALL fat

Preparation:
Quick and Easy *May use 1 green pepper, red adds color. Oven at 350 degrees. 1. Saute onion and peppers and cook about 5 minutes, uncovered. Add tomatoes, corn and marjoram, raise heat and cook uncovered 5 minutes longer. Pour into 1 1/2 quart casserole.
2. In same skillet cook pork chops 2 minutes on each side. Lay chops on top of vegetable mixture.
3. Cover with foil and bake 12-15 minutes or until chops are done.

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