Genie's Southern Kitchen

Web Search:

	Groups
			Free Forum Hosting

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]

What's New

~ Recipe Storage

~ Genie's Southern Kitchen Recipes

Appetizers/Snack

BBQ/Grilling+

Beef/Veal

Beverages

Breads

Bread Machine

Breakfast/Brunch

Budget

Cajun/Creole

Cakes+

Candy

Canning/Freezing

Casseroles

Christmas

Cookies/Bars

Cooking 101

Crockpot

Desserts

Diabetic

For 1, 2, or 3

For A Crowd

Frozen Desserts

FYI

Gifts in a Jar

Heirlooms

Homemade

Kids Corner

Lamb

Leftovers

Low Carb

Low Fat/Low Cal

Make Ahead Meals

Microwave

Miscellaneous

Pasta

Pets

Pies/Cobblers+

Pizza+

Pork

Poultry

Pressure Cooker

Salads+

Sandwiches/Wraps

Sauces+

Seafood/Fish

Soup/Stew

Special Diets

Special Occasion

Stir-Fry

TexMex

Thanksgiving

Tips

Tried & True

Vegetables/Sides

Weight Watchers

Wild Game

Pictures

Tools

Low Fat/Low Cal : Fruit
Choose another message board

Message 1 of 6 in Discussion

From:

Genie· (Original Message)

Sent: 6/20/2008 9:00 PM

Recipes

First Previous 2-6 of 6 Next Last

Message 2 of 6 in Discussion

From:

Genie·

Sent: 6/20/2008 9:01 PM

From:

Genie· (Original Message)

Sent: 1/11/2006 10:29 PM

Poached Papaya and Pear

1 large ripe papaya
1 large pear
1/2 cup orange juice
1 teaspoon finely shredded lime peel
1/4 teaspoon ground nutmeg
1 teaspoon cornstarch
1 teaspoon lime juice
long thin lime peel strips, optional

Cut papaya in half lengthwise. Remove peel and seeds. Cut fruit into bite size pieces. Halve and core pear; cut into thin slices. Stir together orange juice, lime peel and nutmeg in a medium skillet. Add papaya and pear; bring to boiling. Reduce heat, cover and simmer 3 to 5 minutes or till pear is tender. Remove from heat. With a slotted spoon, transfer fruit to a serving bowl. Stir together the lime juice and cornstarch. Return skillet to heat. Stir cornstarch mixture into orange juice mixture. Cook and stir until thickened; cook and stir 2 minutes more. Pour sauce over fruit. Garnish with lime peel strips if desired. Serve warm or cool. 4 servings.

Message 3 of 6 in Discussion

From:

Genie·

Sent: 8/31/2008 6:50 PM

From:

Genie· (Original Message)

Sent: 8/30/2008 4:20 PM

Spicy Fruit Cup

1 can (8 oz.) pineapple chunks (juice-pack), undrained

1/2 cup orange juice

2 TB dry white wine, optional

1/8 tsp. ground cinnamon

Dash ground nutmeg

2 medium oranges, peeled and sectioned

1 medium pear, cored and sliced

1 cup fresh strawberries, halved

In a mixing bowl combine the undrained pineapple, orange juice, wine (if

desired),

cinnamon, and nutmeg. Carefully stir in the oranges, pear, and strawberries.

Cover and refrigerate for at least 1 hour or up to 4 hours.

Makes 4 to 6 side-dish servings.

Nutrition Information:

Per serving = calories 68, total fat 0 g, cholesterol 0 mg, sodium 1 mg,

carbohydrate 17 g, fiber 2 g, protein 1 g.

Message 4 of 6 in Discussion

From:

Genie·

Sent: 9/3/2008 7:17 PM

From:

Genie· (Original Message)

Sent: 9/1/2008 9:46 PM

Apricot Baked Apples

(Serves 8)

8 Rome apples, cored (or other baking apple)

3/4 cup apricot preserves

1/2 cup raisins

1/4 teaspoon ground ginger

1/4 teaspoon ground coriander

1 teaspoon ground cinnamon

Preheat oven to 375°.

Mix apricot preserves with next 4 ingredients. Spoon apricot mixture

into apples. Place apples in baking dish. Add 1/2 inch of water. Bake

at 375° for 45 - 60 minutes, basting frequently.

Serve hot.

Nutrition information per serving: 185 calories, 0.6 g protein, 48 g

carbohydrate, 0 g fat, 0% of calories from fat, 0 mg cholesterol, 1.2

mg sodium

Message 5 of 6 in Discussion

From:

Genie·

Sent: 10/6/2008 6:00 PM

From:

Genie· (Original Message)

Sent: 10/5/2008 2:45 PM

Frozen Apple Sauce and Fruit Cup

1 cup chunky or regular apple sauce

10 oz. package frozen strawberries, thawed

11 oz. can mandarin orange segments, drained

1 cup grapes, if desired

2 tablespoons orange juice concentrate

In medium bowl, combine all ingredients. Spoon fruit

mixture into individual dishes or paper cups. Freeze

until firm. Remove from freezer about 30 minutes

before serving.

7 (1/2 cup) servings.

Message 6 of 6 in Discussion

From:

Genie·

Sent: 10/11/2008 4:17 AM

From:

Genie·

Sent: 10/10/2008 2:31 PM

Low Fat Baked Autumn Apples

6 firm red baking apples

2 tablespoons butter or margarine, melted

1 cup raisins

1/2 cup orange juice

1/3 cup cold water

1/2 cup packed brown sugar

2 teaspoons orange zest

2 teaspoons cornstarch

3/4 teaspoon ground cinnamon

Ice cream or whipped cream (optional)

1. Preheated oven to 350 degrees. Core and slice apples leaving peel on. Place whole apples into square pan (baker). Stuff raisins into centers of each apple.

2. In small batter bowl, microwave butter on high 30-45 seconds or until melted. Add orange juice, water, butter, brown sugar, orange zest, cornstarch and cinnamon; whisk until smooth. pour mixture over apples. Bake 1 hour or until apples are tender, basting every 15 minutes. Cool 5 minutes.

3. Place baked apples in individual dessert bowls; spoon sauce over apples. Serve with ice cream or whipped cream, if desired.

Yield: 6 servings

Nutrients per serving (1 apple); Calories 220, Fat 4 g. Sodium 50 mg. Dietary Fiber 6 g

First Previous 2-6 of 6 Next Last

Return to Low Fat/Low Cal