UNDERCOVER CLUB:spedunkie.com recipes
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Donna Young's Baked Chop Suey Recipe  1-8-08

APPLESAUCE SPICE MINI LOAVES SENT BY PAT MARSHALL 1-08-08

Donna Young's Dips...Great For Holiday Parties  12-22-07

Dieters Strawberry Dip

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TURKEY FRAME SOUP FROM PAT FERREY OF PITTSBURGH. 

 
Coconut Pecan Sweet Potatoes 

Serving Size : 6 

2 lb sweet potatoes -- peeled and shredded or cubed 
1/3 cup brown sugar -- packed 
1/4 cup light butter -- melted 
1/4 cup coconut 
1/4 cup pecans -- chopped and toasted 
1/4 tsp ground cinnamon 
1/4 tsp coconut flavoring 
1/4 tsp vanilla 
Toasted coconut -- optional 

In your crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. 
Cover; cook on low for 6 to 8 or on high for 3 to 4 hours. 

Stir in coconut flavoring and vanilla. Sprinkle with toasted coconut if desired. 
SENT BY FRAN REDULIC, Belle Vernon, PA
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CORRECTION:  IN WEST PENN ALLEGHENY HEALTH SYSTEM\
KDKA RADIO UNDERCOVER CLUB NEWSLETTER #111, PLEASE ADD
1 CAN OF SWEETENED CONDENSED MILK TO THE QUCK & E-Z DESSERT
ON PAGE 7.  SORRY FOR THE OMISSION.  
 
Pumpkin-Cream Cheese Pie 
Makes: 8 servings 
Pecan Shortbread Cookie Crust 
1 1/2 cups lightly packed crushed shortbread cookies 
       with pecans (16 cookies) 
3 tablespoons Gold Medal all-purpose flour 
3 tablespoons butter or margarine, melted 
Filling 
1 cup sugar 
3 tablespoons Gold Medal all-purpose flour 
1 package (8 oz) cream cheese, softened 
1 package (3 oz) cream cheese, softened 
1 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1/4 teaspoon ground ginger 
1/4 teaspoon ground cloves 
3 eggs 
1 can (15 oz) pumpkin (not pumpkin pie mix) 
1 tablespoon milk 
1. Heat oven to 375°F. In medium bowl, mix all 
crust ingredients until crumbly. Press firmly on 
bottom and side of ungreased 9-inch glass pie 
plate. Bake about 12 minutes or until light 
golden brown.
2. In large bowl, beat sugar, 3 tablespoons 
flour and both packages of cream cheese 
with electric mixer on low speed until smooth; 
reserve 1/2 cup. Add all remaining filling 
ingredients except milk to cream cheese 
mixture. Beat on medium speed, scraping 
bowl constantly, until smooth. Pour into crust.
3. In small bowl, mix reserved 1/2 cup cream 
cheese mixture and the milk. Spoon over pumpkin 
mixture. Cut through cream cheese and pumpkin 
mixtures with knife in S-shaped curves in one 
continuous motion. Turn pie plate one-fourth turn 
and repeat. Cover edge of crust with 2- to 3-inch 
strip of foil to prevent excessive browning. 
4. Bake 35 to 40 minutes or until knife inserted 
in center comes out clean, removing foil for last 
15 minutes of baking. Cool 30 minutes. Cover 
loosely and refrigerate at least 4 hours before 
serving. Store in refrigerator. 
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"Old Fashioned Banana Cream Pie" 
Ingredients: 
1.) 1 pie crust (9 inch) -- baked 
2.) 3 tablespoons cornstarch 
3.) 1-2/3 cup water 
4.) 14 ounces sweetened condensed milk 
5.) 3 egg yolks -- beaten 
6.) 2 tablespoons butter 
7.) 1 teaspoons vanilla extract 
8.) 3 medium bananas 
9.) lemon juice 
10.)whipped cream 
Preparation: 
In heavy saucepan, dissolve cornstarch in water; 
stir in sweetened condensed milk and egg yolks. 
Cook and stir until thickened and bub bly. 
Remove from heat; add butter and vanilla. Cool 
slightly. Slice 2 bananas; dip in lemon juice and 
drain. Arrange on bottom of prepared crust. Pour 
filling over bananas; cover. Chill 4 hours or until set. 
Spread top with whipped cream. Slice remaining 
banana; dip in lemon juice, drain and garnish top of pie. 
Refrigerate leftovers. Serves 6. 
 
 
Zucchini Marinara (Low calorie)

1 small onion, thinly sliced
2 medium tomatoes, seeded and chopped
1 clove garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon minced fresh marjoram or 1/4 teaspoon dried
1/8 teaspoon cracked black pepper
1 1/2 cups zucchini sliced 1/4"-thick on the diagonal
2 tablespoons shredded reduced-fat mozzarella cheese

Coat a large no-stick skillet with no-stick spray. Warm the skillet over 
medium heat. Add the onions and saute for 4 minutes. Stir in the tomatoes, 
garlic, parsley, basil, marjoram and pepper. Cook, stirring occasionally, 
for 2 minutes, or until heated through.

Stir in the zucchini. Cover and cook, stirring occasionally, for 5 minutes 
more, or until the zucchini is crisp-tender.
Transfer the mixture to a serving dish.

Sprinkle with the mozzarella.

Serves 4
29 calories, 0g fat, 1g protein, 6g carb, 2g fiber, 0mg chol, 8 mg sodium
sent by Pat Marshall.  
Please share your holiday and everyday recipes with us at 
ucblogue@verizon.net.  
 
Just in time for Holiday baking.
KRAFT has issued a recall in the US for BAKER’s Premium 
White Chocolate Baking Squares and in Canada for 
BAKER’s White Chocolate Baking Squares. These 
products may be contaminated with Salmonella, a bacterium 
that causes foodborne illness. 
In the US the affected products have the UPC 
Code 0043000252200 and four best when used by dates: 
31 MAR 2008 XCZ 
01 APR 2008 XCZ 
02 APR 2008 XCZ 
03 APR 2008 XCZ 
In Canada the affected products have the UPC Code 0 66188 00860 3 
and two Best Before dates of 08 AL 04 and 08 MA 19. 
In both countries, the products were distributed nationwide. 
Consumers should not consume the recalled product and 
should discard any product they may have. For more 
information about this recall US consumers should 
call 800-310-3704 and consumers in Canada should call 800-816-9432. 
We are taking a number of corrective actions on our 
BAKER’s white chocolate business, to enhance and strengthen 
our own processing and program controls. We have a goal of 
always being able to assure consumers of the safety of our 
products, and we regret not having met that high standard in this case.
 
APPLE SAUCE BROWNIE RECIPE FROM PAT MARSHALL
1/3 cup Vegetable oil 1/2 c Unsweetened applesauce
1/2 cup Unsweetened cocoa powder 1/2 cup Sugar
1 cup All-purpose flour 1 teaspoon Baking powder
1/2 teaspoon Baking soda 2 large Eggs
1 teaspoon Vanilla extract 1/4 cup Chopped nuts
Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved.
Add eggs and vanilla. Mix dry ingredients together and stir into the mixture. 
Pour the batter into a greased and floured (or wax paper lined & sprayed) 
9 inch square pan. Sprinkle on nuts. 
Bake about 20 to 30 minutes or until top is set but edges are not
dried out. Toothpick will come out clean. Cut into 16 or more squares.

 APPLE & CABBAGE

Delicious with chicken, this tangy dish is a winner, 

especially during the months when cabbage is in season. 

Yield: 4 servings 

1 medium head Red Cabbage 

1 medium Apple 

1Tablespoon Vegetable Oil 

2 Tablespoons Brown Sugar 

2 Tablespoons Balsamic Vinegar 

1/2 teaspoon Salt 

1/2 teaspoon Black Pepper 

Directions Cut cabbage into quarters. 

Slice away the inner core and discard. 

Slice the quartered cabbage into thin 

strips. Core apple and chop into 

1/2-inch pieces.Heat oil in a 

large skillet. Add cabbage and 

apple and cook, uncovered, 

stirring for 10 minutes, 

until cabbage is wilted. Add brown 

sugar, vinegar, salt and pepper, 

and mix well. Cover and cook for 5 minutes more. 

Shared by Etta Katocs, Fall City, Washington.

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Turkey, Gravy & Stuffing Wrap

This comforting wrap is just like a holiday meal, but more portable for lunch.
Ingredients
12-inch tortilla wrap 
3 Tbs. Cranberry sauce 
2-3 Slices turkey 
3-4 Tbs. Stuffing 
Parsley, for garnish
Directions
Spread cranberry sauce on a tortilla wrap. 
Lay 2 to 3 turkey slices on the wrap. Top with 
3 to 4 Tbs. of stuffing. Roll the wrap. 
Cut on the bias. Plate wrap and garnish with 
sprig of parsley.

No-bake Caramel Oatmeal Cookies

2 cups sugar 
3/4 cup margarine 
1 can evaporated milk, 6-ounce can 
1 small package instant butterscotch pudding mix 
2 1/2 cup Quick oats

1. Combine sugar, margarine and milk in a saucepan. Bring to a boil. 

2. Add pudding and oats and remove from heat. Stir to mix. 

3. Drop by spoonfuls on waxed paper. Let cool 15 minutes.

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Vegetable Cheese Chowder

25 min 15 min prep  Serves 4 
   
1 (10 
ounce) package frozen mixed vegetables 
1 (10 
ounce) can condensed cream of chicken soup 
1 (10 
ounce) soup can milk (about 1-1/3 cups) 
1 
cup shredded cheddar cheese (about 4 ounces) 

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2-1/2 quarts popped Popcorn
1 cup Peanuts
1 cup M&Ms
1 cup Raisins
1/2 cup Margarine or Butter
1 (10 oz.) package Marshmallows

COCA COLA PORK CHOPS FROM DONNA YOUNG

HIGH FIBER--CHOLESTEROL CUTTING--LOW CAL MUFFINS

These Oat-Bran and Raisin Muffins are made with Oat Bran Cereal found in the health food section of the supermarket, NOT the cereal aisle. 
   2-1/2 cups Oat Bran Cereal       
   2 teaspoons Brown Sugar Substitute
(can also use sugar substitute packets to taste, 8 or so.)
  1/2 cup Raisins        1 Tablespoon Baking Powder
  1/2 teaspoon Salt        1 cup Skim Milk
  4 ounces egg whites (about 4 egg whites)
  1 Tablespoon Canola or Vegetable Oil
  1/2 to 3/4 teaspoon Cinnamon
Directions:  Preheat oven to 425.  Spray 10 to 15 muffin cups or use paper baking cups.  Combine all the dry ingredients and mix well.
Add milk,  egg whites and oil.  Mix just until the dry ingredients
are moistened.  Fill cups 3/4 full.  Bake 17 minutes or until golden brown.  These are very tasty muffins...and healthful.

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DONNA YOUNG'S EASY NOODLES ROMANOFF
4 cups uncooked Noodles
1 cup Sour Cream
1/2 cup grated Parmesan Cheese
Cook noodles as directed on the package
Drain and return to pan.  Immediately add sour cream and cheese. 
Toss lightly.  Serve immediately. 

DONNA YOUNG'S SUDDEN FRUIT SALAD
1 can Lemon Pie Filling
1 15-ounce Can Fruit Cocktail drained
1 cup Cool Whip
1 cup Minature Marshmallows
Combine all ingredients in a bowl.  Chill for 3 hours.  Serves 4.
Shared by Donna Young, Pittsburgh, PA

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DONNA YOUNG'S QUICK COFFEE ROLLS:

2 Packages of Refrigerator Biscuits
1/2 cup Orange Marmalade
Melted butter.
Spread Marmalade in bottom of a 9" pan which has been well greased.
Take biscuits, separate them and roll in melted butter.  Put biscuits in pan and bake at 400 degrees for 20 minutes.  Remove from oven and let stand 3 minutes before inverting on a serving platter.  Makes one dozen rolls.

Apple Pumpkin Dessert
Makes 8 to 10

1 (21-ounce) can apple pie filling
1 (15-oucnce) can pumpkin
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter or margarine, melted

Preheat oven to 400°F. Spoon equal portions of apple filling into 8 to 10 lightly greased custard cups.

In large bowl, combine pumpkin, EAGLE BRAND®, eggs, cinnamon, nutmeg and salt; mix well. Spoon equal portions over apple filling.

In small bowl, combine gingersnap crumbs and butter. Sprinkle over pumpkin filling. Place cups on 15x10-inch baking pan.

Bake 10 minutes. Reduce oven temperature to 350°F; bake 15 minutes longer or until set. Cool. Serve warm. Store leftovers covered in refrigerator.
Sent By Pat Marshall

STRAWBERRY DAIQUIRI CAKE 16 servings 10  fl ozs  frozen strawberry daiquiri, thawed 1/2 c  egg whites 1  tbsp  olive oil 8  ozs  Cool Whip Free, thawed     18 1/4 ozs  strawberry cake mix     1 1/2 ozs  Dream Whip whipped topping mix, dry     1  tbsp  lime peel, grated       Preheat oven to 350. Prepare a 13"x9" pan with cooking spray; set aside. In a mixing bowl, combine cake mix, dry whipping topping, and lime peel. Add daiquiri mix, egg whites, and oil. Mix until moistened. Pour batter into prepared pan. Bake for 40 minutes, or until toothpick inserted in center comes out clean. Spread whipped topping evenly over top cooled cake. Sent by Pat Marshall.  Frozen Peanut Butter Pie

1 - 9” 1 - 8 ounce package 1 - 14 ounce can 3/4 cup 2 tablespoons  1 teaspoon 1 cup   chocolate crumb pie crust cream cheese, softened sweetened condensed milk creamy peanut butter lemon juice from concentrate vanilla heavy whipping cream, whipped Chocolate syrup, optional

In a large mixing bowl cream the softened cream cheese, sweetened condensed milk and peanut butter until fluffy. Add lemon juice and vanilla and mix well. In a separate mixer bowl beat the whipping cream until stiff. Fold into peanut butter mixture. Spoon the filling into pie shell. Place into the freezer for 4 hours or until firm before serving. To serve squeeze chocolate syrup on a serving plate and set slice of pie on top. You may drizzle the top of the pie with extra syrup if desired. Return leftovers to the freezer promptly.

Serves: 6 - 8  sent by Pat Marshall


Orange Creamsicle

 

Like the classic ice-cream treat that inspires it, this refreshing shake combines the zest of orange and the rich, smooth flavor of vanilla.

 

INGREDIENTS:
	1 cup orange juice
	4 scoops vanilla frozen yogurt

1. Combine the orange juice and frozen yogurt in a blender or food processor. Blend until creamy. Serves 1.

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Purple Cow

INGREDIENTS:
	1 cup blueberries, fresh or frozen
	1 cup milk
	1 cup vanilla frozen yogurt or ice cream
	1/8 tsp. (or less) vanilla extract
	Ice cubes, optional
	Soda water, optional

1. If you're using frozen blueberries, defrost them partially beforehand and reserve a few whole berries to use as a garnish. Blend berries, milk, frozen yogurt and vanilla until frothy and purple. Pour the mixture into tall, ice-filled glasses and serve with colorful straws and long sundae spoons. For a little fizz, add a splash of soda water. Top with the whole berries. Makes 2 large servings.

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Strawberry Yogurt Smoothies and Pops

For a nutritious and easy after-school snack, serve up a round of these fruity shakes. Customize your smoothies to suit your children's tastes (you can omit the banana, for example, and add blueberries in its place). You can then freeze the smoothie into Popsicles that are fun to make and to eat.

KIDS COOKING SKILLS: Use this recipe as an opportunity to teach your children how to slice and puree fruit and how to operate a blender safely. Then use the Strawberry Pops recipe as an opportunity to teach your child how to make molded frozen treats.

INGREDIENTS:
	1/2 pint strawberries
	1 banana
	2 8-oz. containers nonfat strawberry yogurt
	1 cup lowfat milk

1. Ask your child to wash the fresh strawberries, hull them, and pat them dry. Peel the banana and slice it in half or in quarters, then place all the fruit in an electric blender.

2. Spoon the yogurt into the blender, then pour in the milk. After sealing the lid, press the puree button and blend until smooth and thoroughly combined, about 1 to 2 minutes.

3. Pour the shake into fo