Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 lb boneless sirloin steak1/3 cup fresh lime juice1 Tbsp brown sugar1 Tbsp soy sauce1 Tbsp minced fresh basil (or 1 tsp dried basil2 tsp minced fresh mint (or 3/4 tsp dried mint)1 jalapeno pepper, minced2 to 3 cloves garlic, minced1 tsp fresh gingerroot, grated (or 1/4 … Continue reading Spicy Beef Salad (Low Fat)
Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb pasta, cooked and drained1 lb frozen broccoli florets (for fresh)1/2 cup fat-free Italian dressing After the broccoli is cooked, drain and marinate with Italian dressing for 15 minutes. Toss this mixture with pasta and drain before serving. Exchanges: 1/2 cup equals 1 bread and 1 … Continue reading Broccoli Pasta Toss (Low Fat)
Inez Griffin Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can tomatoes (or fresh ones)3 Tbsp onions, chopped2 cup chicken broth (low fat)1 small can mixed vegetables (no salt) Cook onion in broth, add tomatoes and mixed vegetables and cook together for about 10 minutes. Makes 4 servings.
Melissa BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-199 2 flour tortillas (6 inch diameter)1/2 cup pinto or red kidney beans, mashed1/4 tsp chili powder1 cup chicken or cooked ground turkey, shredded1 slice liteline cheese, chopped1/2 cup lettuce, shredded6 tomato slices4 Tbsp onion, chopped4 Tbsp bell pepper4 Tbsp bottled salsa Wrap tortillas in foil; heat in … Continue reading Tostada
Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 10 oz package elbow macaroni, cooked and drained8 Healthy Choice fat-free cheese slices14 cup skim milkFleischmann's fat-free butter spread Put macaroni in 9x13 inch pan. Place cheese slices on top. Dribble milk and a small amount of butter spread on top of this. Sprinkle black pepper over … Continue reading Brandon’s Favorite Macaroni and Cheese (Low-Fat)
Ophelia Autrey Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/4 cup all purpose flour, sifted2 tsp baking soda1 tsp cinnamon1/4 tsp nutmeg1/2 tsp salt1/2 cup butter or margarine, softened1 tsp vanillla1 egg1/2 tsp liquid concentrated sweetener2 cup apples, freshly grated1/2 cup broken walnut meats of pecans Mix and sift flour, baking soda, spices, and … Continue reading Fresh Apple Cake (Sugar-Free)
Jackie Hancock Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup cake flour, sifted1/2 cup unsweetened cocoa powder1/4 tsp salt3/4 cup Egg Beaters®3/4 cup granulated sugar6 Tbsp unsweetened applesauce2 Tbsp vegetable oil1 1/2 tsp vanilla, chopped1 Tbsp walnuts, chopped (optional) Preheat oven to 350 degrees. Spray an 8 inch square pan with vegetable cooking spray … Continue reading Low-Fat Brownies
Jackie Hancock Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup Egg Beaters®1 cup unsweetened applesauce1/4 cup canola oil2 cups sugar1/2 tsp cinnamon1/2 tsp salt2 tsp soda3/4 cup pecans, chopped (optional)3 cups carrot, finely grated Mix Egg Beaters®, applesauce, and oil together. Gradually add in sugar. Sift together flour, cinnamon, salt, soda, and chopped nuts. … Continue reading Low-Fat Carrot Cake
Inez Griffin Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup plain cornmeal3 Tbsp plain flour1 egg white1/2 tsp salt (optional)1/2 tsp soda1 cup buttermilk Mix well. Spray skillet 3 times with Pam®. Bake at 450 degrees until well-browned.
Robbie Alford, Center Office 2 lb carrots, peeled and sliced4 to 6 package Equal® or artificial sweetener1 package Butter Buds®Salt to taste Slice carrots; put in Corning Ware® and cover with water. Add salt. Equal® and package of Butter Buds®. Cook over medium heat until carrots are tender.