50+ Lifestyles

Eggnog Bread

• 3 Cups all purpose flour
• 1/2 Cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 egg
• 1 3/4 Cup reduced fat eggnog
• 1/4 Cup unsweetened applesauce
• 1/4 Cup canola or olive oil
• 1 Cup golden raisins
• 1/2 Cup chopped pecans (optional)

---

In a large bowl, combine the flour, sugar, baking powder, salt and nutmeg. In a small bowl, whisk the egg, eggnog, applesauce and oil. When mixed together well, stir into the dry ingredients – just until moistened. Fold in the raisins and pecans.

Prepare two small, 8” by 4” by 2”, loaf pans by coating with non-stick cooking spray. Transfer batter into the pans.

Bake at 350 degrees for 40 – 45 minutes or until a toothpick inserted near the middle comes out clean. Cool for ten minutes before removing from the pans.

Serving suggestions: 1. Coat with glaze made of 1/2 Cup confectioners sugar mixed with 2 to 3 teaspoons eggnog; 2. Slice while still slightly warm and butter the slices; 3. Spread soft cream cheese or cinnamon cream cheese spread on the slices.

*I purchased a loaf of this at the holiday bake sale at CASI.

The baker, Caroline, graciously shared her recipe with me.

Orange Mandarin Cake

• 1 box yellow or white cake mix
• 1 Cup water
• 1/3 Cup olive oil
• 3 eggs
• 1 small can mandarin oranges, drained

Frosting:

• 1 box instant vanilla pudding
• 8 ounce container cool whip
• 1 small can crushed pineapple, drained

---

Prepare cake by beating cake mix, water, and eggs together. Fold in oranges. Pour into 9 X 13 prepared pan and bake in preheated 350 degree oven for 25 -30 minutes. Let cake cool.

Prepare frosting by mixing all items together. Spread on the cooled cake. Serve.

Strawberry Delight Dessert Mold

• 2 small boxes of strawberry jello
• 1 pint fresh strawberries (frozen can be used as long as they are just the strawberries with no added juices or syrups)
• 8 ounce container cool whip
• 12 ounce low-fat cottage cheese
• I small can crushed pineapple, drained

---

Take one box of the jello, dissolve in one cup hot water.

Cool jello a little. Add the strawberries. Pour into mold and refrigerate to set. Mix the second box of jello with cottage cheese, cool whip and pineapple. When the refrigerated jello is set, spread the other mixture on top. Refrigerate for at least two hours. Then remove from mold onto serving platter.

Mushroom Smothered Chicken

• 8 ounce package sliced fresh mushrooms
• 4 Tablespoons butter
• 6 skinned, boneless
• chicken breasts
• 1/2 Cup all purpose flour
• 1/2 Cup chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 Cup shredded Mozzarella cheese
• 1/2 Cup Parmesan cheese
• 2 Cups chopped green onions

---

In a large nonstick skillet melt the butter over medium hear and sauté the mushrooms for 3 – 5 minutes, stirring constantly. Remove sautéed mushrooms and set aside. Cut each chicken breast in half lengthwise. Place between 2 sheets of heavy-duty plastic wrap or parchment paper and flatten to 1/8 inch thickness.

Coat the chicken in the flour. In the skillet, cook over medium heat for 3 – 4 minutes per side in 1 or 2 tablespoons of butter. Remove the chicken from the pan, leaving the drippings. Place the chicken in large backing dish. Sprinkle the mushrooms over the chicken.In the skillet, add the broth and boil. This loosens the drippings. Reduce heat and simmer for 10 minutes stirring occasionally.

Season with the salt and pepper then pour over the chicken. In a bowl, mix together the cheeses and onions. Sprinkle over the chicken. In a preheated 450 degree oven, back the chicken for 12 – 14 minutes.

Reuben Chowder

• 1 Tablespoon butter or margarine
• 4 slices rye bread
• 1 can Nacho Cheese soup, undiluted
• 1 can Cream of Mushroom soup, undiluted (I use Cream of Chicken soup when I am making it for my family members that don’t like mushrooms)
• 1 can or jar (14 ounces) sauerkraut thoroughly drained
• 12 ounces deli corned beef, diced
• 1 Cup shredded Mozzarella cheese

---

Butter bread on both sides, cut into cubes, place on ungreased baking sheet. Bake at 375 degrees for 6 – 8 minutes.

In a large saucepan combine soups, sauerkraut and corned beef. Cook, stirring often, over medium heat 8 – 10 minutes. Add cheese and stir to melt. Top with rye croutons and serve.

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]