Chicken Stroganoff Ingredients

4 bacon strips, diced 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips 1 medium onion, chopped 2 jars (4-1/2 ounces each) sliced mushrooms, drained 2 garlic cloves, minced 1-1/2 cups chicken broth 1/2 teaspoon salt 1/8 teaspoon paprika Pepper to taste 2 tablespoons all-purpose flour 1 cup (8 ounces) sour cream Hot cooked noodles Additional paprika, optional

Directions

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside. In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with paprika if desired. Yield: 4 servings.

Originally published as Chicken Stroganoff in Taste of Home June/July 1999, p29

Applesauce glazed pork

Ingredients

4 bone-in pork loin chops (7 ounces each) 1 cup unsweetened applesauce 1/4 cup packed brown sugar 1 tablespoon barbecue sauce 1 tablespoon Worcestershire sauce 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon pepper

Directions

Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients; spoon over chops. Bake, uncovered, at 350 for 20-25 minutes or until a meat thermometer reads 160. Yield: 4 servings.

Nutrition Facts: 1 pork chop with 1/3 cup sauce equals 291 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 442 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit. Originally published as Applesauce-Glazed Pork Chops in Healthy Cooking February/March 2010, p53

Black forrest cream cheese cake

Ingredients

2 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 2 eggs, lightly beaten 1 teaspoon Spice Islands pure vanilla extract 1/2 teaspoon almond extract Dash salt BATTER: 1-1/2 cups sugar 1/2 cup canola oil 1 egg 1-1/2 teaspoons Spice Islands pure vanilla extract 2-1/4 cups all-purpose flour 1/3 cup baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1-1/2 cups buttermilk TOPPING: 1 can (21 ounces) cherry pie filling Whipped topping and chocolate curls, optional

Directions

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside. In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk. Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers. Bake at 375 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 slice equals 539 calories, 24 g fat (10 g saturated fat), 96 mg cholesterol, 354 mg sodium, 73 g carbohydrate, 1 g fiber, 8 g protein.

German Potato Bread Recipe Kartoffelbrot

Kartoffelbrot or potato bread is one of our favourites. It is very easy to prepare and as with all bread recipes, not too many ingredients are required.

Easy Bread Recipe

400g potatoes 100ml hot water 400g flour 1 pkt dried yeast 1 tsp salt 1 egg Peel and wash the potatoes, leave them to drain and then grate them finely. Place the grated potato in a bowl and pour over 100ml boiling water. Mix the flour with the dried yeast and salt. Add the potato and the egg to the flour mixture and knead the mixture together thoroughly. Cover the bowl and leave in a warm place for 30 minutes. Preheat the oven to 225 degrees C. Place the potato dough on a floured work surface and knead once more. With floured hands form a round bread shape from the dough. Place the potato bread on a baking tray lined with baking paper and place in the centre of the oven. Spray a little water in the oven and close the door immediately. Bake the potato bread for 20 minutes. Then reduce the heat to 200 degrees C and place near the bottom of the oven. Bake for another 30 minutes. To test whether the bread is baked through knock on the bottom of the bread with your knuckles. It should sound hollow.

Pretzel Knoedel
To serve 8 250g Pretzels (1 or 2 days old) 250ml milk 2 eggs freshly ground salt and pepper freshly ground nutmeg 1/2 onion 1 dessert spoon oil 1 dessert spoon finely chopped parsley Remove the salt from the Pretzels. Cut into 1cm cubes. Boil the milk in a pan and remove from the heat. Whisk the eggs and add slowly to the milk, whisking continuously. Season with salt pepper and nutmeg to taste. Fold in the cubed Pretzels carefully into the milk mixture being careful not to squash them. Peel and finely chop the onion. Heat the oil in a pan and fry the onions gently until soft and opaque. Carefully fold in the onion and parsley into the dumpling mass. Spread out two sheets of aluminium foil next to each other on your work surface. Cover the foil with cling film (plastic wrap). With damp hands place half of the dumpling mass onto the foil and form a roll of about 5cm diameter. Wrap the roll in the cling film first and then the aluminium foil. Press the ends to make the foil secure. Repeat with the other half of the mixture. Place the dumpling rolls in a pan of simmering water for 30 minutes. Remove the rolls with a slotted spoon, remove from the foil and slice while hot.

German Potato Noodle Recipe

1kg potatoes, cooked the day before 2-3 eggs a pinch of salt and nutmeg 100g flour 4 litres of boiling saltwater lard for frying Peel the potatoes and finely grate them. Add the egg, salt, nutmeg and just enough flour until the mixture holds together (this depends on the sort of potato). Knead the mixture thoroughly, form a roll and cut into slices. On a floured board form into small finger-sized rolls. Boil the Schupfnudeln in slightly salted water until they rise to the surface. It is a good idea to test one before you continue. If it falls apart in the water, put a little more flour into the remaining mixture. Drain the German potato noodles, then fry them in lard or butter until golden brown and crisp. Serve with Sauerkraut or pot-roast.