Vittles on the Go part 3

What better place than a Halloween page for recipes from the Pagan Recipe Exchange - they're the nicest bunch of witches and others on the 'net. ("We are a group of open-minded people ... we are Witches, Wiccans, Druids, Egyptian, Celtics, Christian, Seeking. These and many others share on this list.") Go to The Pagan Table from Stir The Cauldron to subscribe.

These are a few that looked good to me - the variety has been amazing. Several use somewhat "exotic" spices (compared to the usual stand-bys) and some are dietetic - feel free to convert to a sinful version.

Arwen's Honey-Vinegar Chicken

2 chicken breasts
Rosemary
Honey
Balsamic vinegar
salt

Put the chicken meaty side up. I used my stoneware baking dish. Crush about 1/2 teaspoon of dried rosemary over the chicken. Dump some honey on. I used at least 2-4 Tbs. Then dump about the same amount of Balsamic vinegar. I didn't put salt on before I cooked it and I wished that I had, so I am adding salt to this.

Cover with foil and bake at 375 for 45 minutes. Uncover and bake another
15 while you heat up a vegetable. This would be the time to stick that
can of Crescent rolls in too!

I'm not saying this one is low fat..but it's so surprisingly different, there is never any left at the end of the party. It makes a large batch and you if you like, you can serve half and freeze the other half. Just give a good stir after thawing.

Sweet Veggie Dip

1/2 c corn syrup
1/2 c white sugar
1 tbsp lemon juice
1 med onion, finely minced (I usually leave out)
4 tbsp white vinegar
1/2 tsp dry mustard
1 tsp celery seed
dash of pepper
8 oz Philly cream cheese (I use lite)

Mix in blender in order listed. Add 1 cup of vegetable oil and mix well again. Makes about 3 cups of dip. Absolutely excellent with peppers and mushrooms. or even on snack crackers.

Oven-fried Sesame Chicken

3 tablespoons sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon pepper
4 chicken breast halves (aobut 2 pounds), skinned
2 tablespoons soy sauce
2 tablespoons reduced-calorie margarine, melted

Combine sesame seeds, flour and pepper. Dip chicken pieces into soy sauce, dredge in sesame seed mixture. Arrange chicken, bone side down, in a large shallow baking dish; drizzle margarine over chicken. Bake at 400 F for 40 to 45 minutes or until chicken is tender. Yield 4 servings (about 221 calories per serving)

This is really tasty! Comes from "Southern Cooking Light" by Susan M.
McIntosh

Baked Chicken with Peaches
(260 calories per serving)

1 3-pound broiler-fryer, cut up
1 tablespoon flour
1 teaspoon salt
1 tablespoon butter or margarine
1 16-ounce can cling-peach halves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
chopped parsley for garnish

About 1 hour before serving: Preheat oven to 400 F. Place chicken in shallow open roasting pan. Combine flour and salt; use to sprinkle chicken; dot chicken with butter. Bake, uncovered, 30 minutes. Place drained peach halves around chicken (reserve 1/2 cup peach syrup; sprinkle with combined cinnamon and nutmeg; spoon on reserved syrup. Bake 20 minutes longer, or until chicken is fork-tender. Arrange on platter; pour pan juices over all; sprinkle with parsley. Makes 6 servings.

Diabetic diet: prepare as directed but use water-packed peaches. Include 2 peach halves with each serving. Exchanges per serving = 1 fruit plus 1 meat for each ounce of cooked chicken.

And yes I know, I stretched the five or less rule for the above - one must take a walk on the wild side from time to time. Stuff like salt, pepper, sugar, flour - whatever you're likely to have around doesn't count anyway.

My husband will do almost ANYTHING if I will make him these ... and they're much better than the boxed mix ones.

Lemon Cookie Bars

1 c flour
1/2 c butter
3/4 c granulated sugar
1/3 c + 1 TB powdered sugar
4 eggs
1/2 c lemon juice

Cut flour & 1/3 c. powdered sugar with butter and press into greased 9" square pan. Bake at 350 for 15 minutes. Beat eggs til pale and thickened. Gradually beat in granulated sugar and continue beating until thick. Sir in lemon juice and pour over hot crust. Bake another 15 minutes until a pick inserted comes out clean. Sprinkle with remaining powdered sugar and let cool completely. Cut into 1" squares. Keep refrigerated (that is if there are any left after the horde gets to them).


This is a recipe my mother got off a Campbell's soup can when SHE was in Home-Ec. It is my kids' absolute favorite meal. (Note: to feed six, I triple the recipe.)

Campbell's Tomato Soup Sloppy Joes

1 lb hamburger
1 can tomato soup
2 TB Brown sugar
1/2 c water
4 TB dill pickle juice
cinnamon to taste

Brown hamburger and drain. Add remaining ingrediants and simmer til thick. Serve on bread or buns.

This is another of the recipes I got from Mom before I moved out. It serves three people with NORMAL appetites (in my house a box of mac & cheese serves 2 - not 4 like the box says).

Porqupine Balls

1 lb hamburger
1 ts thyme
1 sm chopped onion
1/2 c uncooked rice
2 ts salt
1/2 c water
1 qt whole canned tomatoes
1 sm can tomato paste

Mix hamburger, rice, thyme, onion, salt, and rice together well. Form into small balls (about 1 1/2" diameter) about 2 1/2 hours before serving time. Brown in large pot, drain. Add remaining ingredients and simmer for 2 hours, stirring occasionally.

While we're in the soup usin' department, check out more Campbell Recipes - the page is loaded with Less-than-Fivers.