Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Crock Pot Chili and Potatoes
mild flavor

1-2lbs lean ground beef 90/10 mix
1 can bushes chili bean starter mild flavor
1 can black beans
1 large can crushed tomatoes
1 small can petite diced tomatoes
1 bottle tomato sauce
4cloves of garlic
1 large green bell pepper
1 med onion
4T Chili powder
2T Cumin
1 jalopeno pepper cut and seeded
5-6 large potatoes peeled and cut into large bite sized pieces

Brown meat in skillet and place in crock pot.
Combine all other ingredients and cook on high 4hrs or low 7-9hrs. Potatoes should be fork tender.

Serves approx 10ppl
Freezes well and reheats well on cooktop

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Honey Dijon Salad dressing
Rachael Ray

1/2T Dijon Mustard
1/2T Horseradish
1T honey
1T Red Wine vinegar
1/4C EVOO

Mix well and serve
Makes approx 1 cup

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Easy Hungarian Goulash

1 pound beef, cubed (you can buy the pre-cut stew meat at the supermarket)
1 and 1/2 cups water
3/4 cup ketchup
1 tsp mustard
2 tbsp paprika
salt to taste
1 tsp brown sugar
1/4 stick butter
1 chopped or sliced onion

brown the meat in a pan or dutch oven, approx 10 minutes, set aside in a bowl

saute onions in butter or oil until soft, approximately 5 minutes

mix remaining ingredients with the onions, add meat back into pot and stir, bring to boil then reduce heat to medium

let simmer for at least 30 minutes, stirring occasionally, letting sauce thicken

serve over egg noodles, and enjoy

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

I edited because I found the recipe...it is on AllRecipes.com

Eggplant Rollatini Bundles (serves 4)


1 eggplant, peeled and cut lengthwise into 1/4 inch slices
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package angel hair pasta

Dip the eggplant slices in egg, then coat with bread crumbs.

Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a thin layer of ricotta cheese onto each slice of eggplant.

Place a slice of prosciutto onto each one.

Roll up tightly, and place seam side down in a 9x13 inch baking dish.

Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.

While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain.

Serve eggplant rolls and sauce over pasta.


I sub a lot of the ingrediants for low fat or partial skim and it still tastes great!

Message edited 4/21/2008 5:07:55 PM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Grilled Cajun Chicken

This recipe is filled with great spices. Everyone loves grilled chicken, and this recipe spices up the traditional recipe!

Serving: 4
Prep Time: 60 minutes
Cook Time: 16 minutes
Total Time: 76 minutes


1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 skinless boneless chicken breast halves



1. Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine.

2. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours (or overnight) in the refrigerator, covered.

3. Drain chicken from marinade and sprinkle both sides with remaining seasoning mix.

4. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat.


Served it with roasted red peppers that I filled with cherry tomatoes (cut in half).....fresh garlic & basil.....topped with EVOO

Submitted by me but can't remember where this is from!

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Weight Watchers Recipe (YUM!!)

cooking spray
2 medium tomatoes sliced
2 med. zucchini sliced
12 oz lean ground beef
1 large onion finely chopped
2 med. garlic cloves minced
1 8oz can tomato sauce
2 cup ricotta cheese (can use part skim)
1 large egg yolk
1/2 cup parm. cheese
1 tbsp Italian seasoning
1/8 tsp. each salt and pepper (or to taste)


Preheat oven to 500oF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 min.

Meanwhile, in a large, nonstick skillet, saute beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.

Drain beef and spread mixture in a shallow baking dish ( 9x13) and layer with roasted vegetables. Reduce oven temp to 350oF.

Whisk together the ricotta, egg yolk, parm. cheese, herbs and salt and pepper in a medium bowl. Spoon over roasted vegetable and smooth with a rubber spatula.

Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Crockpot turkey

for those that want to make a turkey....

I bought a 7lb turkey (with bones)
placed onions and celery in cavity
spread butter all over
seasoned w/ lemon juice, salt & pepper (to taste)

Place in slow cooker & add about 1 1/2 cups of chicken broth

I cooked on high for 7 hours.

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RR Appetizer

You'll need:
Aluoette Garlic and Herb Cheese spread
Salami
preztel sticks (small ones)
sun dried tomatoes- sliced ones

spread the cheese spread on the salami, place about 3 sundried tomatoes on top of the cheese....place preztel stick on the edge of one side...and roll!!!

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

My Moms!

"No cook pasta" but you still have to cook the pasta....weird, I know (I do this all to eye, so you be the judge of how much you should use of each ingredient)

Box of Penne
10 Plum Tomatoes
Fresh Basil
Garlic Powder
EVOO
Parmesan Cheese

What to do:

Cut tomatoes in small pieces
Cut up about 5 good sized leaves of the Basil

Place those ingrediants in seperate bowl with EVOO & Garlic Powder....let sit for about an hour (don't drown the tomatoes in evoo b/c this will be going into the pasta)

Cook Pasta

Once done cooking......Pour pasta into your serving bowl...then pour tomato,garlic & EVOO mixture on top....and lastly sprinkle the parm. cheese on top, do this while still hot so cheese melts....

(I sprinkle a little salt too but you don't have too)

Serve cold or hot

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Green Bean Side Dish

INGREDIENTS:
1 pound green beans, trimmed, washed and cut into 1-inch pieces (if you buy them in the freezer isle, this is done for you already)
1 envelope dry onion soup mix
1 cup water
3 tablespoons melted butter
1/4 cup almonds chopped up (I used my electric chopper)
3 tablespoons grated Parmesan cheese

PREPARATION:
Directions for green beans
Combine green beans, onion soup mix, and water. Cook over low heat until green beans are tender. Drain and spoon green beans into serving dish; stir in butter and almonds.

Top green beans with Parmesan cheese.
Green Beans with Parmesan serves 4 to 6.

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Braciole Meat- I had bought this meat on accident and looked up recipes and made this

Ingredients

1 pound beef, chuck or flank steak, 1/4" thick
1 Tbs parsley, minced
2 cloves garlic, minced
2 Tbs Pecarino-Romano cheese, freshly grated
1 tsp pignoli (pine nuts) (I did not use these, I didn't have any)
salt and pepper to taste
pasta sauce
toothpicks
1/4 cup olive oil
1/4 cup butter

Directions

1 Pound the meat gently, until it is thin.
2 Cut the beef into 3" strips.
3 Mix together the parsley, cheese, garlic, pignoli, salt, and pepper.
4 Spread each slice of beef with the parsley mixture.
5 Heat the olive oil and butter over medium heat.
6 Roll up each slice and close with a toothpick.
7 Heat the pasta sauce.
8 Brown each braciola in the olive oil.
9 Put the braciole in the pasta sauce.
10 Let simmer for 30 minutes - 1 hour.
11 Serve with pasta as you would meatballs.

We actually ate it w/ out pasta (since FH can't eat pasta) but I made it w/ mozarella and tomatoes & my usualy marinade is

fresh basil- I put it through my chopper
oregano
balsamic vinegar
EVOO
salt & pepper
(i let it sit for about a half hour w/ the tomatoes and mozz.)

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is from a girl Rachel I know.....I stole it from her (she did my calligraphy for me!)

Stuffed Southwest Peppers
4 large bell peppers, various colors, boiled for 3-4 minutes each just to soften slightly, tops cut off and reserved, seeds and ribs removed.
yellow spanish saffron rice, cooked according to package directions subbing chicken broth for water. about1 1/2 cups cooked.
1 T. unsalted butter
EVOO
1 yellow onion, chopped
2 cloves garlic, minced
1/4 cup salsa
3 jalepeno chicken sausages, chopped (i used TJs pre-cooked, so they only needed to be heated through. if you use uncooked sausage, remove casing and brown in a pan)
1/2 cup shredded cheese
chopped cilantro.



pre-heat oven to 375, flash boil peppers and cook rice. transfer rice to a mixing bowl and peppers to a plate and set aside.

chop up the tops of the bell peppers (not the stems).
melt butter and heat oil together in a heavy skillet over medium high heat.
add onions and chopped bell pepper. season with salt and saute for 3 minutes until softened.
add garlic and continue to cook for 1 minute.
add salsa and jalepeno chicken sausage and continue cooking for a minute or so to heat sausage through.
remove pan from heat and add sausage and onion mixture to rice and stir to combine. add cheese and mix untill cheese is melted.
scoop filling into hollowed out bell peppers and place on a baking sheet lined with foil and sprayed with pam.
bake for 30 minutes untill top is crispy.
sprinkle with chopped cilantro and serve.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

From www.quickandsimple.com


Chicken & Spinach casserole (YUMMMM!!!)

Ingredients

• 2 cups cooked skinless chicken breast (10-oz. package cooked
chicken breast), diced
• 10-oz. package frozen spinach, thawed and drained
• 1/2 cup reduced-fat sour cream
• 1/2 cup reduced-fat mayonnaise
• 1/4 tsp. garlic powder
• 1/2 tsp. black pepper
• 3/4 cup grated Parmesan cheese
• 1/4 cup shredded reduced-fat mozzarella cheese

Directions

1. Preheat oven to 350ºF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.

2. Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.

3. Add about 1/4 of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.

4. Bake in center of oven, uncovered, for 40 minutes, or until top is nicely browned.

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My mom's cabbage soup

Ingredients:
4 tbsp margarine
2 onions-- sliced thin
1/2 head shredded white cabbage
1 oz chicken or beef or veggie stock
16 oz can diced tomatoes w/ liquid
2 tbsp ketchup
1/4 cup white vinegar
1/4 cup sugar
4 cups water
salt and pepper to taste

Optional:
1 can whole cranberry sauce or 1/2 bag frozen cranberries
small red bliss potatoes

Instructions:
saute onions in margarine, then add cabbage. cook 2 minutes or until soft

add stock, tomatoes, ketchup, vinegar and sugar, stir and cook for 5 minutes on medium heat.

add water and salt and pepper to taste, stir
add optional ingredient(s)

cover and cook over low heat for 20 minutes.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Cucumber-Feta salsa with pita crisps

You’ll need….

Pita Crisps:

3 (8 inch) pitas, split in half horizontally
¼ tsp. salt
Salsa:
1 cup crumbled feta cheese
2 tbsp. fresh lemon juice
1 ½ cups cubed, seeded, peeled cucumber
1 cup red onion, finely chopped
3 tbsp. chopped fresh dill

Directions….

1. Preheat oven to 350
2. Cut each pita half into 8 wedges. Arrange pita wedges on baked sheet coated with cooking spray. Lightly spray pitas with cooking spray. Sprinkle with salt. Bake at 350 for 10 minutes, or until crisp.
3. Combine feta, lemon juice, pepper (to taste), and partially mash with fork. Add cucumber, onion, and dill.
4. Serve pita wedges with salsa.

Turkey Cutlets with Roasted Peppers and Mozzarella

You’ll need:

1 large red bell pepper, cut into 4 wedges
2 tsp. olive oil
turkey breast cutlets
2 tsp. chopped fresh sage
1/2 cup shredded mozzarella cheese
¼ cup dry marsala
¼ cup low sodium chicken broth
2 tsp. butter

Directions:

1. Preheat broiler
2. Place bell peppers, skin side up, on foil-lined baking sheet and flatten with hand. Broil 10 minutes (or until blackened). Place in ziploc bag (sealed) and let stand for 10 minutes. Peel.
3. Heat oil in skillet over medium. Sprinkle turkey with sage, salt, & pepper. Add turkey to pan, cook about 2 ½ minutes on each side, until browned. Top each cutlet with 1 bell pepper and cheese. Add marsala and broth to pan. Cover and cook about 45 seconds until cheese melts. Remove turkey from pan.
4. Bring marsala mixture to a boil and cook for 1 ½ minutes. Remove from heat and add butter. Whisk until blended. Serve with turkey!
(You can serve this with whole wheat pasta tossed with a little butter and garlic).

Maple Glazed Salmon

You’ll need:

2 tsp. paprika
1 tsp. chili powder
1 tsp. ancho chili powder
½ tsp. cumin
½ tsp. brown sugar
2 salmon filets
1 tsp. kosher or sea salt
1 tsp. maple syrup

Directions:

1. Preheat broiler, grill, or grill pan.
2. Combine paprika, chili powders, cumin, and brown sugar. Sprinkle fish with salt and rub with paprika mixture.
3. Place fish on grill pan, grill, or broiler pan coated with cooking spray. Grill 7 minutes. Drizzle with maple syrup and grill 1 more minute, or until fish flakes easily.

Black Bean Quesadillas with Corn Salsa

You’ll need:

For quesadillas:
1 tbsp. olive oil
1 ½ tsp. bottled minced garlic
2 cups chopped plum or cherry tomatoes
½ cup chopped fresh cilantro
1 (15 ounce) can black beans, rinsed & drained
4 (8 inch) flour tortillas
¼ cup shredded Mexican blend cheese
For salsa:
1 cup frozen corn
½ cup chopped red bell pepper
½ cup chopped fresh cilantro
2 tbsp. fresh lime juice
½ tsp. bottled minced garlic

Directions:
1. Preheat broiler.
2. Heat oil in large skilled over medium-high. Add 1 ½ tsp. garlic and sauté for 30 seconds. Add tomatoes, ½ cup cilantro, and beans and cook 5 minutes. Place tortillas on baking sheet coated with cooking spray. Top each with ½ cup bean mixture and cheese. Fold in half. Lightly coat top with cooking spray. Broil 3 minutes or until tortilla begins to brown. Cut into wedges.
3. Combine corn & remaining ingredients into small saucepan. Bring to boil over high heat and cook 2 minutes, stirring frequently. Serve with quesadillas.

Chunky Vegetarian Chili

You’ll need:
1 tbsp. canola oil
2 cups chopped onion
½ cup chopped yellow bell pepper
½ cup chopped green bell pepper
2 cloves garlic
1 tbsp. brown sugar
1 ½ tbsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
2 (16 ounce) cans stewed tomatoes, undrained
2 (15 ounce) cans black beans, rinsed & drained
1 (15 ounce) can kidney beans, rinsed & drained
1 (15 ounce) can pinto beans, rinsed & drained

Directions:
1. Heat oil in dutch oven over medium-high. Add onion, peppers, and garlic. Saute 5 minutes (until veggies are tender). Add sugar and remaining ingredients, bring to boil. Reduce heat & simmer 30 minutes, stirring occasionally.

Roasted Chicken-Artichoke Calzones

You’ll need:
1 (14 ounce) can artichoke hearts, drained & finely chopped
½ tsp. bottled minced garlic
¼ tsp. salt
¼ tsp. fresh ground pepper
2 cups thinly sliced fresh spinach leaves
1 ¼ cups shredded provolone
1 cup shredded cooked chicken breast
1 tsp. olive oil
2 tsp. cornmeal
1 can refridgerated pizza crust dough
Directions:
1. Preheat oven to 425
2. Pat chopped artichokes dry with paper towel. Combine with garlic, salt, and pepper. Add spinach leaves, cheese, chicken, and toss.
3. Brush oil over baking sheet, and sprinkle with cornmeal. Unroll dough onto baking sheet cut into 6 equal portions. Pat each portion into a rectangle. Spoon ¾ cup spinach mixture into center of each dough portion. Fold one corner over to form a triangle. Press edges together to seal. Bake at 425 for 12 minutes or until golden.
(Can serve with bottled marinara sauce)

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

here's a picture of the calzones

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is such a great idea. I did the exact same thing for my wedding favors. If you have any questions on where to get it printed up let me know.

Appetizer

Bacon & Cream Cheese Tots By Fran (LIW Franzest81)
10 slices white bread (crust trimmed)
15 sliced bacon (cut in half)
1 tub whipped cream cheese
Toothpicks

Pre-heat oven to 375 degrees.

Spread cream cheese on trimmed bread & cut in three long strips. Place a half slice of bacon on flat surface & place 1 piece of bread with cream cheese on bacon & roll until bacon is completely wrapped around (bacon should be on the outside). Secure with a toothpick. Place on a cookie sheet & bake until golden brown. Serve hot!

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Salad/Side

Chickpea, Tomato and Feta Salad
Original Recipe by Martha Stewart
Adapted by Frances (LIW Franzest81)

Ingredients
1 cup canned chickpeas
2 cup quartered cherry tomatoes
1 cup crumbled feta
3-4 tablespoon fresh lemon juice
6-8 teaspoons olive oil
4 teaspoon dried oregano
1/2 teaspoon salt
Ground pepper

Directions
Rinse and drain chickpeas.
In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

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Dip

Corned Beef Dip
Sent in By Frances (LIW Franzest81)

1 ½ cup mayo
1 ½ cup sour cream
8 ounces corned beef, shredded
2 tablespoons onion, chopped fine
2 tablespoons parsley, chopped fine
2 teaspoon fresh dill, chopped fine
1 round rye bread - whole (not sliced)

Mix all ingredients together in a bowl & refrigerate.

Hollow out top of the bread leaving a 2-3 inch border. Cut the top of the bread into bread chunks. Pour dip into hollowed out bread and serve with cut up bread chunks. Serve cold.

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Poultry

Chicken Piccata
Sent in by Frances (LIW Franzest81)

4 chicken cutlets
Salt
Pepper
Flour
2 tablespoons vegetable oil
¼ cup dry white wine
1 teaspoon garlic, minced
½ cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons unsalted butter
Fresh lemon slices
Fresh parsley

Season cutlets with salt and pepper then dust with flour. Add olive oil to a sauté pan and heat over medium-high heat.

Saute cutlets 2-3 minutes on one side, until golden brown. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown but not burnt and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer only cutlets to a warm plate.

Add butter and lemon slices to the pan with sauce in it. Once the butter melts pour sauce over cutlets and garnish with chopped fresh parsley.

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Entree

Cheeseburger Bake
Sent in by Frances (LIW Franzest81)

1 lb ground beef
¾ cup onion
1 can (10 ¾ oz) cheddar cheese condensed soup
1 cup frozen peas
¼ cup milk
2 cups bisquick
¾ cup water
1 cup shredded cheddar cheese

Heat over to 400. Grease 13x9x2 (or smaller) baking dish.

Cook beef and onion until beef is brown, stirring occasionally in a pan. Drain all the liquid from the pan and return mixture to pan. Stir in soup, peas, and milk.

In a separate bowl, combine bisquick with water until moistened. Spread evenly on the bottom of the greased baking dish. Pour beef mixture over batter and sprinkle with cheese.

Bake for about 30 minutes or until cheese is bubbly.

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Appetizer

Bruschetta
Sent in by Frances (LIW Franzest81)

1 lb fresh plum tomatoes, peeled and chopped
¼ cup fresh basil, chopped
2 or more garlic cloves, minced
1/8 cup fresh oregano or 1/16 cup dried
1-2 teaspoon red wine or balsamic vinegar
2-3 tablespoon olive oil
1 teaspoon fresh lemon juice
½ teaspoon salt – to taste
12 ½ “ slices of Italian bread, toasted

You want to make the tomato salad a few hours before you are going to serve it so the tomatoes can marinate in their juice.

Combine all ingredients in a bowl. Mix well but gently so you do not smash the tomatoes. Serve on toasted Italian bread or garlic bread.

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Dessert

Vanilla Cinnamon Cake
Sent in by Frances (Franzest81)

CAKE MIXTURE
1 box french vanilla or yellow cake
1 box instant vanilla pudding
1 cup vegetable oil
1 tablespoon vanilla
4 eggs
3/4 cup water

Combine all cake ingredients and beat until smooth. Set aside.

CINNAMON SWIRL
3/4 cup sugar
3/4 cup walnuts
3 tbsp. cinnamon

In a separate bowl combine all cinnamon swirl ingredients together.

Grease a bundt pan, and cover bottom of pan with batter. Add a layer of cinnamon mix and than a layer of cake mix. Repeat. You should be able to get 2 layers. Save some cinnamon swirl to top the finished cake.

Bake at 350 degrees for 40-45 minutes. Once cake is done top with the remainder cinnamon mixture.

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Dessert

Cream Puffs
Sent by Frances (LIW Franzest81)

BATTER
1 cup of water
1 stick of butter
1 cup of flour
1 tsp. sugar
4 eggs

Melt butter in water on medium heat. Add flour a little at a time, until it becomes a ball of dough that pulls away from the sides of the pot. Take pot off of heat, cool the batter a bit, then add an egg at a time, until absorbed (use hand mixer) into batter.

Plop teaspoonfuls onto ungreased cookie sheet and bake for 45 minutes on 350 degrees.

Once puffs are done baking and cooled cut puffs and set aside to dry out.

CREAM FILLING
1 ½ packets of instant vanilla pudding.
1 pint heavy cream.
1 cup whole milk.
1 teaspoon vanilla.
1 teaspoon sugar.

Beat all the cream filling ingredients together. Use a teaspoon and fill puffs with cream filling. Sprinkle top of puffs with powdered sugar.

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Dessert

Flan
Sent by Frances (LIW Franzest81)

1 cup sugar
1 can of carnation milk
1 tablespoon of vanilla extract
1 can of condensed milk
4 eggs

Preheat over to 350

Place sugar in pot over medium heat and stir constantly until the sugar becomes a liquid being careful not to burn the sugar. Immediately pour into an 8-9 inch baking dish. Tilt dish to cover entire pan and sides with the liquid sugar. **Be very careful as the sugar is VERY HOT, you should wear gloves during this step. **

Combine carnation milk, condensed milk, eggs and vanilla in a bowl and mix thoroughly. Pour mixture into sugar covered pan. Bake in a water bath (place 8-9 inch baking dish in a larger baking dish and pour enough water into the larger baking dish so it is ½ full).

Bake for 35-40 minutes. Let cool for about 10 minutes and turn upside down, the sugar will have liquefied again so make sure you place on a platter with sides.