Tasty and Healthy Recipe

  Sausage Pie Ingredients Conversion 2 frozen pie crusts 1 pound sausage, ground 450g 1/2 pound cheddar cheese, shredded 225g 4 eggs Directions: Preheat oven to 350°F (180C – Gas mark 4) Cook the sausage until well browned. Spoon it in one pie shell. Cover with cheese. Top with whipped, or well-beaten egg. Salt and pepper to taste Cover with the second pie crust and make slits in the top shell. Bake at 350°F (180C – Gas mark 4) for 30 minutes or until well browned.

  Quick Chicken Cordon Bleu Ingredients Conversion 1 Tablespoon butter or margarine 15g 4 skinless chicken breast halves (1lb) 450g 1 cup shredded Swiss cheese   (2 oz.) 200g ½ cup chopped cooked ham 75g ¼ cup water or dry white wine 60ml 4 cups hot, cooked egg noodles (4 cups dry) 300g 1 can (10-3/4 oz.) condensed cream of chicken soup (305g) Directions : Heat a 10-inch skillet over medium-high heat and add the margarine. Cook the chicken 10 minutes or until browned in both sides. Set aside in a bowl. In the same skillet combine the soup, Swiss cheese, ham and water. Heat to boiling, stirring often. Return the chicken to the skillet and reduce the heat to low. Cover and cook 5 minutes or until the chicken is no longer pink, stirring occasionally. Serve with hot noodles.

 Puffs With Honey Butter Dip Ingredients: 3 eggs 1 (8oz.) carton unflavored yogurt 3 Tablespoons butter or margarine 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda teaspoon ground nutmeg ¼ teaspoon salt vegetable oil Directions: Beat eggs in a large mixer bowl on high speed until they turn yellow, about 3 minutes. Beat in yogurt and butter on low speed. Add flour, baking powder, baking soda, nutmeg and salt. Beat on low speed until well mixed. Heat 2-3 inches of oil  to 360°F (a little more than 180C – Gas mark 4) in deep fat fryer or a 3-quart saucepan. Drop dough by level teaspoonfuls into oil and fry until light brown, about 2 minutes. Drain and serve with the Honey Butter Dip below. Honey-Butter Dip: Beat a ¼ cup softened butter or margarine and ¼ cup of honey in a small mixer bowl until light and fluffy.

  PINEAPPLE GLAZED EASTER HAM Ingredients Conversion 1 Tablespoon flour 15g 1 (20 oz.) can crushed pineapple, drained 600ml 1 Tablespoon cornstarch 15g 12 to 16 lb. fully-cooked ham 5,443g-7,257g 1/2 cup of apple jelly 162.5g 2 Tablespoons lemon juice 30ml 1/8 tsp. ground cinnamon .625g Large oven cooking bag Directions : Shake flour in cooking bag. Place bag in a large roasting pan at least 2 inches deep. Lightly score surface of ham. Place ham in bag. Combine crushed pineapple, jelly, lemon juice, cornstarch and ground cinnamon in a saucepan; stir and cook until cornstarch dissolves. Bring to a boil. Simmer 1 minute. Pour sauce over ham in the bag. Bake 350°F   (180C – Gas Mark 4) 2-1/2 to 3-1/4 hours.

  Oven Baked Sweet Potato Fries Ingredients Conversion 2 medium sweet potatoes Nonstick cooking spray 2 Tablespoons fresh herbs (your choice) 30g Black pepper to taste, freshly ground sweet paprika to taste Cayenne pepper sea salt Directions : Preheat the oven to 450°F (230C – Gas Mark 8) Slice the sweet potatoes lengthwise into ¼-inch-thick slices. Cut the slices into ¼-inch-wide sticks or a little wider. Place the sweet potatoes in a large bowl, and sprinkle generously with sea salt. Let stand for about 20-30 minutes to dry the slices out a little or spread them out on paper towels to absorb any excess moisture. Then place them in a large bowl, and spray them with cooking spray. Sprinkle with the herbs, salt, pepper, paprika, and cayenne to taste. (Note: you can use thyme, marjoram, garlic powder, oregano or other herbs of your choice.) Spread the potatoes out on the prepared baking sheet. Bake the fries until they are golden and tender, 35 to 45 minutes. Serve immediately.

Lentil Dinner Casserole Ingredients Conversion 2 cups lentils, rinsed 400g 4 cups water 960ml 1 pound lean ground beef   (UK:mince) 450g 1 cup water 240ml 1 cup ketchup 240ml 1 envelope dry onion soup mix (1.9 oz) 60g approx. 1 teaspoon prepared mustard 5g 1 teaspoon vinegar 5ml Directions : Preheat oven to 400°F (200C – Gas mark 6) Cook lentils in 4 cups of water for 30 minutes. Drain. Brown ground beef. Combine lentils, beef,1 cup of water and remaining ingredients in a baking dish. Bake at 400°F (200C – Gas mark 6) for 30 minutes. This casserole can be frozen.

  Holiday Party Lasagna Ingredients Conversion 1 pound ground beef (UK: mince) 450g 1 cup water 240ml 2 cups shredded mozzarella cheese (8 oz.) 200g ¼ cup milk 60ml 6 dry lasagna noodles 1 can (10-3/4 oz.) condensed Cream of Mushroom soup (305g) 1 can (11-1/8 oz.) condensed Italian Tomato soup   (312g +/-) Directions : Preheat oven to 400°F (200C – Gas Mark 6) In a 10-inch skillet cook beef over medium-high heat until browned. Stir to separate meat. Spoon off fat. Add tomato soup and water. Heat thoroughly, stirring occasionally. Remove from heat. Combine the mushroom soup, ½ cup (50g) shredded cheese and milk. Spoon 1/2 the meat mixture into a 2-quart oblong baking dish (8”x8” – 20cm x 20cm). Top with 3 lasagna noodles. Spoon the mushroom soup mixture over the lasagna noodles. Top with the remaining 3 lasagna noodles and the remaining meat mixture. Cover tightly with foil. Bake at 400°F (200C – Gas Mark 6) for 40 minutes. Uncover and sprinkle the remaining 1-1/2 cups (5

  Easy Open-Face Reubens Ingredients Conversion 14 slices dark rye bread, toasted 1 can (16 oz.) sauerkraut, drained 300g 2 packages (3 oz. each) sliced corned beef 170g 2 cups shredded mozzarella or Swiss cheese 200g 1/2 cup mayonnaise or salad dressing 120ml prepared mustard Directions : Preheat oven to 375°F (190C – Gas Mark 5) Spread toast lightly with mustard and place on ungreased baking sheet. Cut through sauerkraut with scissors to make small strings. Stir in corned beef, cheese and mayonnaise. Spread about 1/3 cup (50g) sauerkraut mixture onto each slice of toast. Bake until sauerkraut mixture is hot and cheese is melted, about 10 minutes. Cut sandwiches in half.

  Easy Burger Stew Ingredients Conversion 1 pound lean ground beef   (UK:mince) 450g 2 cups frozen Italian vegetables 300g 1 can (14 ounces) beef broth 420ml 2-1/2 cups uncooked medium egg noodles 187.5g Salt & black pepper to taste 1 can (14-1/2 ounces) chopped tomatoes w/basil & garlic 435ml Directions : Do not drain the can of chopped tomatoes. Cook ground beef in a large skillet over medium-high heat until no longer pink. Stir to separate the meat. Drain drippings. Add vegetables, tomatoes with juice and broth. Bring to a boil over high heat. Add noodles. Reduce heat to medium. Cover and cook 12-15 minutes or until the noodles have absorbed liquid and the vegetables are tender. Add salt & pepper to taste.