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Alfredo Sauce

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Enjoy this classic Italian sauce tonight on your pasta of choice…lower fat version is included as well.

1/4  C margarine
2 Tbsp dried sweet basil
2 Tbsp dried parsley
1 8-oz pkg cream cheese, softened
1/4 C olive oil
1/3 C grated Parmesan cheese
2 cloves garlic, minced

In a medium saucepan, melt margarine. Add herbs. Add cream cheese, stirring occasionally until melted. Add olive oil, garlic, and Parmesan and blend well. Remove from heat before sauce comes to a boil. Serve hot.

Healthy Choice

2 Tbsp margarine
2 Tbsp flour
1/4 tsp salt
1 C skim milk
2 Tbsp dried sweet basil
2 Tbsp dried parsley
1 8-oz package far-free cream cheese, softened
2 cloves garlic, minced

In a medium saucepan, melt margarine. Add flour and salt and stir. Add milk and stir mixture until thickened. Add fat-free cream cheese, herbs, and garlic. Stir until cream cheese melts. Serve hot.

Serving Suggestion: Serve over any kind of pasta. Especially good on angel hair and linguine.

Servings: 2 cups (approximately 6 serving)

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Alfredo Sauce

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Creamy Frozen Fruit Salad

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A rich and sweet fruit salad that could double easily as a dessert.

1 16-oz can fruit cocktail
1 8 3/4-oz can crushed pineapple
1 16-oz can pitted sweet cherries
1 8-oz package cream cheese, softened
1 C sour cream
1/4 C granulated sugar
1 C miniature marshmallows

In strainer, drain fruit cocktail, pineapple, and cherries.

In a large bowl, beat cream cheese, sour cream, and sugar until creamy. Stir drained fruits and marshmallows into cheese mixture. Pour into a large mold or loaf pan. Freeze overnight (or at least 8 hours).

Ten to 15 minutes before serving remove mold from freezer and let stand at room temperature. Slice into serving sizes and arrange on a tray lined with leaf lettuce.

Servings: 10

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Creamy Frozen Fruit Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Spinach-Scalloped Franks

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If you’re not a spinach lover, this recipe might turn you around!

1 10-oz pkg frozen chopped spinach, cooked and drained

6 Tbsp margarine
1/2 C chopped onion
1/4 C unbleached white flour
1 1/2 C skim milk
2 C grated cheddar cheese
5 C boiled, pared, and sliced potatoes (about five medium)
1 20-oz can Loma Linda Big Franks, Worthington Veja-Links or Linketts, sliced

Cook spinach according to package directions. After cooking, drain well.

In a medium saucepan over medium-high heat, saute onion in margarine. Add flour to make a paste. Slowly add milk and whisk with wire whisk, stirring constantly until thickened. Add 1 1/2 C of the cheese to the white sauce. Stir in drained spinach. Set aside.

Arrange 1/2 of the sliced potatoes in a 9″ x 13″ baking dish. Top with 1/2 of the sliced links and 1/2 of the spinach  mixture. Repeat, ending with spinach mixture. Top with remaining 1/2 C of cheese. Bake at 350° F for 40 to 50 minutes.

Servings: 15

Submitted by Debbie Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Spinach-Scalloped Franks

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Baked Corn

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Sweet creamed corn baked with accents of red and green peppers.

2 16-oz cans cream-style corn
2 eggs (or 1/2 C egg substitute)
2 Tbsp sugar
2 Tbsp flour
6 1/2 oz evaporated milk
2 Tbsp chopped red pepper
2 Tbsp chopped green pepper

In a medium bowl, mix all ingredients. Pour into greased 9″ x 13″ baking dish. Bake at 350° F for one hour. Serve hot. This can be rewarmed.

Servings: 8

Submitted by Debby Shabo Wade
Recipe by Carlene Baugher

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Baked Corn

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Peaches and Cream Pie

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Fluffy as a cloud, this delicious dessert makes a pretty presentation.

3/4 C flour

1/2 tsp salt
1 tsp baking powder
1-(3.2 oz) pkg cook and serve vanilla pudding mix
3 Tbsp butter, softened
1 egg
1/2 C milk
1- 29 oz can slice peaches, drained (reserve liquid) or
2 1/2 C sliced fresh peaches in 1/4 C sugar
1- 8 oz pkg cream cheese, softened
1/2 C sugar
1 tsp cinnamon

Preheat oven to 350°. Grease sides and bottoms of 10 inch deep pie pan. In a medium bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk and beat 2 minutes. Pour into pie pan. Arrange peach slices on top of pudding mixture. In a small bowl, beat cream cheese until fluffy. Add 1/2 cup of sugar and 3 tablespoons of peach syrup and beat for 2 minutes. Spoon over peaches to within 1 inch of pan edge. Mix sugar and cinnamon and sprinkle over top. Bake for 30 to 35 minutes.

Servings: 8

Submitted by Elaine Nelson

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Peaches and Cream Pie

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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