Those instructions are wrong:
"Pour condensed milk into an 8 in. glass pie plate; put on floor. Pick up when Kitty is done."
1. Carmel Banana Pie
Posted by: “jacqueline
Carmel Banana Pie
1 can sweetened condensed milk
1 graham cracker crust, 9 in.
3 bananas
1 C. Whipping Cream
1/4 C. powdered sugar
2 small Heath bars, crushed
Pour condensed milk into an 8 in. glass pie plate; cover with foil.
Set into shallow casserole filled with 1/4 inch water.
Bake at 425, for 1 hour and 20 minutes or until the condensed milk is thick and Caramel colored. Add hot water to casserole dish as needed.
Remove foil and set aside.
Slice bananas and place in the bottom of the graham cracker crust.
Spread carmelized milk over banana layer. Cool for 30 minutes.
Combine whipping cream and powdered sugar and beat until stiff.
Spread over carmel layer. Sprinkle with crushed candy.
Chill 3 hours or over night.
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2a. Swiss Onion Crescents
Posted by: “jacqueline
Swiss Onion Crescents
1 (8 oz.) pkg Crescent Rolls
4 slices (about 6 x 4 inches) boiled ham
4 tsp. prepared mustard
1 cup shredded Swiss cheese
3/4 cup crushed French Fried onions
Preheat to 375º. Grease a cookie sheet.
Separate crescent dough into 4 rectangles and firmly press perforations to seal. Place one slice of ham on each rectangle. Spread
each with 1 tsp. mustard, sprinkle cheese and crushed onions equally among four.
Starting with shortest side, roll up tightly and seal long edge. Cut each into 5 slices.
Bake for 15 to 20 minutes or until golden brown.
Serve warm.
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5. Chocolate cake with chocolate icing
Posted by: “Jasmine
Every home has at least one fan of this dessert. Try to serve it with
vanilla ice cream.
Cuisine International
Main ingredients Chocolate cake, Chocolate icing
Time of preparation 20 Minutes
Time of cooking 30 Minutes
Serving 10
! It takes 20 minutes to decorate the
cake.
Ingredients
3/4 cup Flour
1/2 cup Butter ,melted
1 1/2 cups Sugar ,powder
7 Eggs ,separated
2 tbsp Cocoa Powder
1 tsp Vanilla
2 cups Sugar ,powder
1/4 kg Semi Sweet Chocolate ,shredded
6 tbsp Double Cream
6 tbsp Apricot Jam
Directions
* Heat oven to 220C. Grease and flour a 26 cm round baking pan.
* Using electric beater, beat egg yolks with ¾ cup sugar and
vanilla until mixture becomes thick. Add cocoa and flour and mix well.
* Add butter and mix together until batter is smooth.
* In another bowl beat egg whites gently with ¾ cup sugar until
smooth and creamy. Add batter and mix together gently and slowly using a
wooden spoon.
* Pour mixture into baking pan and bake for 20 minutes then
reduce heat to 170C and bake of another 10-15 minutes or until a knife
comes out clean when inserted in the middle of cake. Remove from oven and
leave to cool for 30 minutes.
* In a small saucepan heat and stir chocolate over very low
heat until it melts. Remove from heat, add cream and 2 cups powder sugar
and stir until sugar dissolves and mixture is smooth.
* When cake is cold, cut it crosswise into two parts and stuff
with jam then cover totally with chocolate sauce. Refrigerate for 30
minutes before serving.
Tip
Never open the oven door before about 30 minutes from inserting the cake in
oven to allow cake to rise and increase in volume .
You can discover the secrete recipes from your favorite restaurant & easly
cook them your self from best cooking book.
Best Regards,
Jasmine Joel
www.cookdoor.net
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6. Shrimp (Prawn/Kolambi) Salsa Recipe
Posted by: “rita_
Shrimp (Prawn/Kolambi) Salsa Recipe
Ingredients:
Shrimp (medium) : 1-1/2 lb.
Salsa Sauce (medium spicy): 1/2 bottle
Turmeric : 1tsp
Onions : 1 large (finely chopped)
Ginger : 1 tsp. (grated)
Jalapeneos : 1/2 no. (finely chopped); or 2 green chilies
Oil : 1/2 cup
Salt : to taste
Sugar : 1/2 tsp.
Method
1.De-vein and wash the shrimps and marinate them with salt and turmeric
for 30 minutes.
2.Take 4 tablespoons of oil in a non-stick wok and lightly fry the
shrimps till golden brown. Drain and set aside.
3.Add remaining oil in that same wok and put finely chopped onions and
fry till golden brown. Then add ginger paste and fry for 2 minutes.
4.Add the Salsa Sauce, salt and Jalapeneos and stir on low heat for 15
minutes till oil leaves the sides of the pan and the paste is smooth and
well blended.
5.Add the fried shrimps and a little sugar into this mixture and stir
for another 2 minutes (shrimps tend to get hard on being over-cooked).
6.Decorate with green chilies and serve hot and enjoy with both Rice and
Parathas (Indian Flat Bread).
Servings : 2
Time Taken : 30-45 min
Source http://bit.ly/X4szN
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7. Curried Turkey Lunchtime Wraps
Posted by: “Noreen”
Curried Turkey Lunchtime Wraps
Makes 4 servings
1/2 cup plain lowfat yogurt
1/4 cup raisins
1/2 teaspoon curry powder
4 spinach tortillas
1 cup grated Cabot 50% Reduced Fat Omega-3 DHA Cheddar
6 ounces sliced turkey breast
1 cup raw baby spinach leaves
1/2 cup grated carrots
In small bowl, stir together yogurt, raisins and curry powder. Spread
mixture over tortillas to within 1/2 inch of edge.
Sprinkle each with one fourth of cheese, followed by turkey breast, spinach
leaves and carrots.
Roll tortillas up tightly and wrap in plastic wrap. Refrigerate for at least
1 hour before serving. (For appetizer, slice wraps crosswise into
pinwheels.)
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8. Montana Panini
Posted by: “Noreen”
MONTANA PANINI
What is it? It’s a grilled BCT (bacon, cheese and tomato) with a bonus of
turkey on sourdough and a special avocado dressing.
Ingredients:
1/4 cup ranch dressing
1 small avocado, pitted, peeled and mashed
12 slices sourdough bread, 1/2 inch thick
3 tablespoons butter or margarine, softened
3/4 lb thinly sliced cooked turkey (from deli)
12 slices turkey bacon, crisply cooked and broken in half
1 large tomato , sliced
6 slices (1 oz each) Colby-Monterey Jack cheese
Directions:
1. In small bowl, mix ranch dressing and avocado.
2. Spread 1 side of each bread slice with butter. On work surface, place 6
bread slices butter sides down; top with turkey, bacon, tomato, cheese and
dressing mixture. Top with remaining bread slices, butter sides up.
3. In 12-inch skillet, place sandwiches. Cover and cook over medium heat 4
to 5 minutes, turning once, until bread is crisp and cheese is melted.
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9. Uncle Bill’s Sugar Plums
Posted by: “luvmygroops”
From the Recipe Zaar website...
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Uncle Bill’s Sugar Plums
20 min 20 min prep
45 sugar plums
1/4 lb dried and pitted dates
1/4 lb dried figs
1/4 lb golden seedless raisins
1/4 lb black currants
1/4 lb slivered almonds
1/4 lb chopped pecans
1/2 cup crystallized ginger
1 1/2 tablespoons brandy
1/2 cup icing sugar
1. In a food processor, whirl dates, figs, raisins, and currants until coarsely chopped.
2. Turn into a large mixing bowl.
3. In a food processor, whirl almonds, pecans and ginger, using an on-and-off motion, until coarsely chopped.
4. Add to chopped fruit along with Brandy and mix well to blend.
5. Place icing sugar in a shallow dish.
6. Form fruit mixture into tight 1 inch balls and roll in icing sugar.
7. Place sugar plums in a covered container using wax paper to separate each layer and keep refrigerated.
8. They will keep for several weeks when refrigerated.
9. Remove from refrigerator 10 minutes before using.
—
Rhonda G in Missouri
..
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10a. Raspberry and Blueberry Trifle
Posted by: “luvmygroops”
From the Free Recipes Recipe Trove website...
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Raspberry and Blueberry Trifle
Ingredients
Serves 6
1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1 bar (8 ounces) reduced-fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
3 cups fresh raspberries (two 6-ounce containers)
Directions
Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spo on half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
—
Rhonda G in Missouri
..
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11a. Carrot Salad
Posted by: “luvmygroops”
From the Campbell’s website...
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Carrot Salad
From: D. Criswell
Ingredients:
3 lb. slightly cooked carrots, cut up OR thawed frozen carrots, cut up
1 small- to- medium red onion, cut up
Chopped green onion, for color
1 small yellow, green OR red pepper, cut up
1/2 cup oil (good quality salad oil works best)
3/4 cup vinegar (use good quality red wine vinegar)
1/4-to 1/2-cup sugar (you can also use brown sugar for a nice twist)
1 can Campbell’s® Condensed Tomato Soup
Garlic powder, onion powder, dry mustard, salt and pepper, to taste
Directions:
MIX garlic powder, onion powder, mustard powder, salt, pepper, oil, vinegar, sugar and soup in large bowl. Add carrots, red onion, green onion and pepper. Mix well.
COVER and refrigerate overnight. Serve cold.
—
Rhonda G in Missouri
.
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12a. Beef & Biscuit Casserole
Posted by: “luvmygroops”
This was posted by Dorie on Rhondas_Recipe_Exchange (group is closed)
~~~~~
Beef & Biscuit Casserole
1 1/4 lb. ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper
8 oz. can tomato sauce
2 t. chili powder
1/2 t. garlic salt
1 can buttermilk biscuits
1 1/2 C. shredded Cheddar cheese
1/2 C. sour cream
1 egg, slightly beaten
Brown meat, onion and green pepper. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuits, pull each apart into 2 layers. Press 10 pieces on bottom of 9” pie plate. Combine 1/2 C. cheese, sour cream and egg. Mix well. Remove meat from heat, stir in sour cream mixture. Spoon over dough. Arrange remaining biscuits over top. Bake at 375 for 25-30 minutes or until biscuits are golden. Sprinkle with remaining 1 C. cheese last 10 minutes.
Dorie
.
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13. Almond Streusel-Cherry Cheesecake Bars (Cookie Mix)
Posted by: “luvmygroops”
From the Betty Crocker website...
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Almond Streusel-Cherry Cheesecake Bars (Cookie Mix)
Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling.
Prep Time:45 min
Start to Finish:4 hr
Makes:24 bars
Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds
Filling
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.
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~~~***Rhonda G in Missouri***~ ~~
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14. Hot Cream Cheese Sandwiches
Posted by: “luvmygroops”
From the All_Easy_Cookin_ Recipes group...
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Hot Cream Cheese Sandwiches
1 lb cream cheese at room temperature
3 eggs, lightly beaten
1/4 cup finely chopped chives or scallions (spring onions)
1 loaf French bread (baguette)
Suggested fillings:
Thinly sliced cooked ham
Thinly sliced smoked salmon
Thinly sliced cooked turkey
Canned tuna, drained and mixed with finely chopped
green bell pepper
Chopped raw vegetables
Cooked shrimp or crab meat
Combine the cream cheese, eggs, and chopped chives in a bowl and beat with a wooden spoon until thoroughly combined. Cut the loaf of bread in half lengthwise and scoop out some of the soft interior, forming a pair of shallow shells. Fill the bread with a filling of your choice and spread the cream cheese mixture in a thick layer on top of both halves of the loaf. Place on a baking sheet and bake in a preheated 450 degree oven until the topping is set and lightly browned, about
15 minutes. Cut into individual portions and serve immediately. Serves 6 to 8.
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~~~***Rhonda G in Missouri***~ ~~
.
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15a. Zesty Lemon-Raspberry Swirl Pie
Posted by: “luvmygroops”
From the Kraft Food website...
~~~~~
Zesty Lemon-Raspberry Swirl Pie
Prep Time:
20 min
Total Time:
5 hr 50 min
Makes:
8 servings
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin
1 container (6 oz.) lemon low-fat yogurt
1/2 cup MIRACLE WHIP Dressing
1 cup thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
2 Tbsp. raspberry preserves, heated
STIR boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
BEAT yogurt and dressing in medium bowl with wire whisk until well blended. Gradually add gelatin, beating until well blended. Gently stir in whipped topping.
POUR into crust. Drizzle with preserves; cut through whipped topping mixture with knife several times for marble effect. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
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~~~***Rhonda G in Missouri***~ ~~
..
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16a. Quick & Easy Fudgey Brownies
Posted by: “luvmygroops”
From the Hershey’s website...
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Quick & Easy Fudgey Brownies
Ingredients:
* 4 bars (1 oz. each) HERSHEY’S Unsweetened Baking Chocolate, broken into pieces
* 3/4 cup (1-1/2 sticks) butter or margarine
* 2 cups sugar
* 3 eggs
* 1-1/2 teaspoons vanilla extract
* 1 cup all-purpose flour
* 1 cup chopped nuts(optional)
* CREAMY QUICK CHOCOLATE FROSTING(recipe inside box), optional
Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Place chocolate and butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, if desired; stir until well blended. Spread in prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Frost brownies, if desired. Cut into squares. About 24 brownies.
BROWNIE VARIATIONS:
CHIPPY CHEWY BROWNIES: Prepare brownies as directed, stirring in 1 cup REESE’S Peanut Butter Chips with flour. Bake as directed.
CAKELIKE BROWNIES: Stir in 1/2 cup milk with eggs and vanilla. Increase flour to 1-1/2 cups. Bake as directed.
CREAM CHEESE BROWNIES: Prepare brownies as directed, using 4 eggs. Spread in prepared pan. Beat 8-oz. pkg. softened cream cheese, 1/3 cup sugar, 1 egg and 2 tablespoons flour. Soon mixture over brownie batter; swirl with knife to marble.. Bake 35 to 40 minutes.
ROCKY ROAD BROWNIES: Prepare brownies as directed; bake 30 minutes. Immediately sprinkle with 2 cups miniature marshmallows, 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips and 1 cup chopped nuts over brownies. Bake another 3 minutes or until topping melts together.
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~~~***Rhonda G in Missouri***~ ~~
.
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17a. Fish Tacos
Posted by: “LindaD”
Fish Tacos
2 pounds cod fillets
3 tablespoons lime juice (about 2 limes)
1 tomato, chopped
1/2 onion, chopped
1 teaspoon olive oil
salt and pepper to taste
2 cups red cabbage, shredded
1/2 cup green onions, chopped
3/4 cup nonfat sour cream
3/4 cup salsa
8 6-inch corn tortillas
1. Preheat oven to 350 degrees.
2. Rinse fish and place on rack in baking dish, to drain fat off fish.
3. Mix lime juice, tomato, onion, olive oil, salt and pepper and spoon on
top of fillets.
4. Cover loosely with aluminum foil to keep fish moist.
5. Bake 15-20 minutes or until fish flakes.
6. Mix cabbage and onion; mix sour cream and salsa and add to cabbage
mixture.
7. Divide fish among tortillas. Add 1/4 cup of slaw to each.
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18a. RICE PUDDING
Posted by: “luvmygroops”
From the All Easy Cookin Recipes group...
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RICE PUDDING
In 4 quart saucepan, place:
½ cup short grain rice, washed (do not use Uncle Ben’s)
3 cups milk
2 cups water
1 stick butter (1/4 lb.)
1 cinnamon stick
Most of the peel of one lemon (use potato peeler, remove only the yellow skin, leave as large a piece as possible for easy removal). Bring ingredients to a boil, stirring constantly. Reduce heat to low, and cook. about 40 minutes, stirring often, until it is quite thick..
ADD:
1 can condensed milk
1 can water
Stirring constantly, bring it back to a boil on medium heat and cook about 15 minutes more on low heat. Remove lemon peel and cinnamon stick. Pour into individual dessert cups and sprinkle cinnamon on top. DELICIOUS!
—
Rhonda G in Missouri
.
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19a. Oven Swiss Steak
Posted by: “luvmygroops”
From the All_Easy_Cookin_ Recipes group...
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Oven Swiss Steak
1 1/2 lb. boneless beef round steak
1/4 cup flour
1 tsp. salt
3 Tblsp. oil or Crisco
2 (16-oz) cans stewed tomatoes
1/2 cup chopped celery
1/2 cup chopped carrot
1 tsp. Worcestershire
1/4 cup shredded cheese
Cut meat into portions. Combine flour and salt; pound into meat. Reserve remaining flour for sauce. Brown meat in hot oil or Crisco. Transfer meat to shallow baking dish. Blend reserved flour mixture into pan drippings in skillet. Add tomatoes, celery, carrots, onion and Worcestershire Sauce into drippings and cook; stir constantly until mixture boils and pour over meat. Cover and bake at 350 for two hours or until meat and vegetables are tender. Sprinkle cheese over meat. Return to oven for a few minutes to melt cheese.
Kat in Colorado
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Rhonda G in Missouri
.
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20. Doug Darling’s Makes Its Own Crust coconut pie
Posted by: “L.Cloutier”
Doug Darling’s Makes Its Own Crust coconut pie
4 eggs
1 3/4 cup sugar
1/2 cup flour
1/4 cup melted margarine
2 cups milk
1 1/2 cups coconut
1 t. vanilla extract
Combine ingredients in order and mix well. Pour mixture into a greased 10 inch pie pan or 2 small pans. Bake in a 350 oven for 45 minutes or until golden brown. The middle will appear rather soft. The pie should have a delicate crust on top, sides and bottom. Cool before serving. Makes 8 servings
source: Doug Dillard
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21. Simple Herb Roasted Chicken (slow cooker)
Posted by: “L.Cloutier”
Simple Herb Roasted Chicken (slow cooker)
3 to 3 1/2 lbs. broiler fryer chicken, cleaned and patted dry
1 t. kosher salt
1/2 t. pepper
1 t. of your favorite dried herbs, such as rosemary, thyme, oregano, etc
1 head garlic, cut in half
2 lemons, cut into quarters
Season inner and outer surfaces of chicken with salt, pepper and herbs. Place garlic halves and lemon quarters into cavity of chicken. Place chicken, breast side up, in slow cooker. Cover; cook on low 6 to 8 hours. Remove chicken. At this point, you can discard skin and remove meat from bones before refrigerating or freezing. Or, you can serve the chicken in pieces. Remaining juices and drippings can be used for flavoring after the fat has been skimmed off. Tightly cover the juices and refrigerate or freeze until use. To increase this recipe, double all ingredients and use a 6 to 7 quart slow cooker.
Source: Today’s Creative Crock Pot
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22. Lemon Jell-O Mold
Posted by: “L.Cloutier”
Lemon Jell-O Mold
1 box lemon Jell-O
1/2 cup boiling water
Cook to a boil:
2 cups crushed pineapple
3/4 cup sugar
Combine Jell-O and water; stir until dissolved. Add cooked pineapple and sugar combination. To this mixture, add the juice of 1 lemon. Refrigerate until thickness of egg whites.
fold in:
3/4 cup grated longhorn cheese
1 cup whipped cream
Can be put into a mold or long cake pan. Cut in pieces and serve on lettuce leaf.
Source: Anna Marie Failoni
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23a. Italian Sausage Soup
Posted by: “L.Cloutier”
Italian Sausage Soup
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 to 2 cloves garlic, minced
2 cups Italian tomatoes
1 cup tomato puree
3 cans Swansons chicken broth
1 cup small shell pasta
1 t. basil
2 bay leave
1/2 cup fresh parsley
3 T. sugar
1 1/2 to 2 lbs. Mendolia’s Italian sausage, sautéed, drained and cut into pieces
1/2 t. thyme
1 cup grated parmesan cheese
Sauté celery, onions and garlic until barely tender. Add tomatoes, tomato puree and cooked sausage. Cook for 10 minutes. add chicken broth, spices, parsley, and sugar. simmer for 30 minutes. Add pasta and cook until tender. Spoon into individual bowls and sprinkle with Parmesan cheese. Note: for heartier soup, use 2 cups small shell pasta.
Source: Connie Mendolia
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24a. Sweet Muffins
Posted by: “L.Cloutier”
Sweet Muffins
1 egg
1/2 cup milk
1/4 cup melted margarine
1 1/2 cups flour
1/2 cup sugar
2 t. baking powder
1/2 t. salt
heat oven to 400. Grease muffin tins. Beat egg. Stir in milk and oil. Blend in dry ingredients, stirring just until flour is moistened. Don’t over mix. Batter should be lumpy. Fill cups 2/3 full. Bake 20 to 25 minutes or until golden brown.
Source: Unknown
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25a. Tomato Casserole
Posted by: “L.Cloutier”
Tomato Casserole
2 cans quartered drained tomatoes, 16 oz. each
2 T. finely chopped yellow onion
1 t. low calorie margarine, melted
Salt and pepper to taste
1 slice “diet” bread, toasted and grated
1/4 t. dried oregano leaves
1/4 t. dried basil leaves
1/8 t. seasoned salt
1/8 t. garlic powder
Freshly ground pepper, if desired
Preheat oven to 350. Cut tomatoes into large chunks. Place in a 9 inch square casserole dish. Add onion. Drizzle melted margarine over vegetables. Add salt and pepper to taste and toss gently. Bake for 20 minutes. Remove dish from oven and reset oven to broil. Combine bread crumbs, oregano, basil, seasoned salt and garlic powder. Mix well and sprinkle over baked vegetable. Broil 5 inches from heat for 1 to 2 minutes or until bread crumbs are lightly browned. Just before serving, top dish with freshly ground pepper if desired. Serves 4, about 0.5 grams fat per serving
Source:The Four Course 400 calorie cookbook
Those instructions are wrong:
"Pour condensed milk into an 8 in. glass pie plate; put on floor. Pick up when Kitty is done."