Maple Nut Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
2 t maple flavoring
1 cup (½ pint) heavy cream
¼ cup coarsely chopped walnuts

In medium bowl, combine sweetened condensed milk, water and maple flavoring. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Fold in walnuts. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream

Peach Ice Cream
Vanilla Ice Cream

Carrot-Potato Toss

1 cup diced carrots blanched

3 oz pared cooked all purpose potato, diced

½ cup frozen peas, blanched

2 T chopped dill pickle

1 T minced onion

¼ cup plain low fat yogurt

1 hard cooked egg, sliced

1 T reduced calorie mayonnaise

2 t cottage cheese

1 t cider vinegar

1 t Dijon-style mustard

¼ t white pepper

In medium bowl combine carrots, potato, peas, pickle, and onion toss to combine and set aside. In blender container combine remaining ingredients and process at high speed until smooth, scraping down sides of container as necessary; pour over vegetable mixture and toss to coat. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

Make 2 servings

Per serving 184 calories 9 g protein 6 g fat 25 carbohydrate 104 mg calcium, 409 mg sodium, 142 mg cholesterol; 3 g dietary fiber

Peppermint Candy Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup finely crushed peppermint stick candy
In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Fold in finely crushed peppermint stick candy into mixture. (NOTE: candy will dissolve during freezing) Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.


Make about 1½ pints

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream

Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Broccoli Potato and Cheese Soup

2 t each olive oil and margarine

1 c chopped onion

1 small garlic clove

1 quart water

4 cups chopped broccoli florets and spears

¾ lb pared all purpose potatoes, cut into chunks.

3 packets instant chicken broth and seasoning mix

2 oz Gorgonzola or blue cheese crumbled

1/8 t white pepper

In 3-quart saucepan combine oil and margarine and heat until margarine is melted; add onions and garlic and saute until onions are translucent 1 to 2 minutes. Add water, broccoli, potatoes and broth mix; stir to combine and bring mixture to a full boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes. Remove from heat and let cool slightly.

Pour 2 cups broccoli mixture into blender container and process until smooth. Transfer to 2 quart bowl and repeat procedure with remaining broccoli mixture; return to saucepan. Stir cheese and pepper into soup and cook, stirring occasionally, over low heat, until soup is heated and cheese is melted, 4 to 5 min.

Makes about 4 servings of about 1¼ cups each

Per serving 199 calories, 9 g protein, 9 g fat, 24 g carbohydrate; 135 mg calcium; 992 mg sodium, 11 mg cholesterol, 3 g dietary fiber

Fresh Strawberry Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
1 cup crushed fresh strawberries sweetened with ¼ cup sugar
In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Add strawberry mixture. Pour into two ice cube trays or a deep loaf pan. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube trays or deep loaf pan. Cover with aluminum foil. Return to freezer. Freeze until firm.

Make about 1½ pints

Variations:
Coffee Ice Cream

Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Carrot and Mushroom Loaf

2 t margarine

1 cup finely diced onions

3 cups grated carrots

2½ cups sliced mushrooms

½ cup 2% milk

2 eggs

2 T chopped fresh Italian (flat leaf) parsley

¼ t salt

¼ t ground nutmeg

Dash white pepper

2 oz mozzarella cheese, shredded

In 10” nonstick skillet melt margarine; add onions and saute over high heat until translucent about 1 minute. Reduce heat to medium add carrots and saute for 3 min Add mushrooms and saute until carrots are tender about 5 min Remove from heat and let cool for 5 minutes.

Preheat oven to 350°F Using a wire whisk in medium mixing bowl combine eggs, parsley, salt, nutmeg and pepper and beat until combined; add vegetable mixture and cheese and stir to combine. Spray 9x5” loaf pan with nonstick cooking spray add vegetable-cheese mixture to pan. Place loaf pan in 13x9” baking pan and fill with hot water to a depth of 2inches. Bake for 40 minutes until a knife inserted in center comes out clean. Remove baking pan from oven and loaf pan from water bath; let cool slightly. Invert loaf onto serving platter.

Makes 4 servings

Per serving 173 calories 9 g protein 9 g fat 16 g carbohydrate 163 mg calcium 292 mg sodium 150 mg cholesterol 2 g dietary fiber

Coffee Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
2 t instant coffee (dry form)

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture and add 2 t instant coffee, dry form into mixture. (NOTE: coffee will dissolve after ice cream is beaten.) Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.



Make about 1½ pints



Variations:

Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream

Braised Red Cabbage with Apple and Caraway

2 t margarine

4 cups shredded red cabbage

1 cup sliced thoroughly washed leeks (white portion with some green)

1 T all purpose flour

1 small Granny Smith apple (about ¼ lb) pared, cored, and diced

1/3 cup un-fermented apple cider (no sugar added)

¼ cup canned ready to serve chicken broth

1 t caraway seed

1/8 t salt

Dash pepper

In 12” nonstick skillet melt margarine; add cabbage and leeks and saute over high heat, until cabbage is tender-crisp, 7 to 8 minutes. Sprinkle flour over vegetables and stir quickly to combine stir in remaining ingredients. Reduce heat to medium, cover, and cook until apple is fork tender, 3-4 minutes longer.

Makes 4 servings

Per serving: 86 calories, 2 g protein, 2 g fat, 16 carbohydrate, 59 mg calcium, 168 mg sodium, 0 mg cholesterol, 3 g dietary fiber

Vanilla Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture. Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.

Variations:
Coffee Ice Cream
Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream