Tomato Barbecue Sauce
(2 Cups)
1 Tbsp. Diced Onion
1 Tbsp. Diced Celery and Leaves
1 tsp. Olive Oil
Saute onion and celery in olive oil.
Add:
2 cups Low Sodium V-8
1/2 cup Cider Vinegar
1 1/2 tsp. Dry Mustard
1 1/2 tsp. Cayenne
1 1/2 tsp. Hungarian Paprika
1 Tbsp. Cornstarch
1/4 tsp. Allspice
Simmer 30-40 minutes.
I baked the roasting chicken for 1 hour, then added new potatoes, carrots and celery. I baked another hour, then poured sauce over the chicken. After a total of 2 1/2 hours in a 325 degree oven, the internal temperature of the chicken was 165 degrees and the chicken was ready to eat. I had additional sauce leftover to make BBQ Chicken (Sandwiches?) and Slaw for tomorrow's dinner.
Apple Cheddar Pie Mini
(Serves 6)
Crust
1/3 cup Almonds
1 Tbsp. Sugar
Dash Salt
3 Tbsp. Whole Wheat Pastry Flour
1/2 cup All Purpose flour
3 Tbsp. Benecol Butter Spread
1 Egg
1 1/2 tsp. Cold Water
Process in food processor. Press into sides of muffin tins. Bake at 400 degrees for 6 minutes.
Filling
2 Large Apples, diced, peeled
1 Tbsp. Brown Sugar
1 1/2 Tbsp. Lemon Juice
1/2 tsp. Cinnamon
1/8 tsp. Nutmeg
1 1/2 Tbsp. All Purpose Flour
Cook on stove top at medium heat for 8 minutes. Divide among tins.
Topping
1/4 cup Oats
1 Tbsp. Whole Wheat Flour
1 1/2 tsp. Brown Sugar
1 Tbsp. Olive Oil
1/8 tsp. Cinnamon
1 Reduced Fat Cheddar Cheese Stick, cut into 6 pieces
Mix topping ingredients except for cheese. Press into pies. Push cheese stick piece into center of each pie.
Bake at 350 degrees for 20-25 minutes.
Today my colleague, Betty, a retired professor and licensed dietitian, joined me at a Well Fair at the WVU Student Union. It's always encouraging to talk to students who cook. We loved meeting the WVU mascot, the Mountaineer.
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