More About BARBARA-ANNE

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This is a health, quick dinner for two which can be added to for additional people.

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This is a traditional Finnish dish usually made with ground pork, and finished off with the meat balls browned, then simmered in gravy. I have reduced the fat by using extra lean ground beef and no gravy simmering. They still taste good.

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I made this for a Super Bowl Party and it was a hit. I did lower the fat content and left out the salt and it still tasted good. This is from a "Canadian Living Magazine Test Kitchen recipe.

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A delicious soup that can be made in the slow cooker. I sometimes simmer the pork hock for a short time to reduce the amount of sodium.
You can also use a ham bone for this recipe or smoked turkey parts.
You just have to add some crispy bread!

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This makes up a very nice appetizer thats got everything going for it and tasty, too

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This is a soup that is served well in large mugs to prior to dinner. I found that most people do not drink a lot anymore and many are watching their weight. this gives your guests a drink, an appetizer and a mug to hold while walking, talking, etc until dinner is on the table. (Many second hand shops carry soup mugs from the 60's that are perfect for this.)

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A convenient way to serve turnips for a holiday meal, I prepare the caserole ahead and freeeze it until the day of feasting.

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This sauce goes well with shrimp, oysters, etc.and best of all requires no cooking - only dipping!

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A good way to use up that left-over meat and potatoes.

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A lower fat answer to fried chicken with the added bonus of adding whole grain to the diet.

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This is a tart salad that goes well with the Paprika Chicken. The salt that is added in the beginning is washed away, so don't let it put you off if you want to try it.

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This is one of Hungary's well known and beloved dishes. It traditionally uses bacon drippings and whole cut-up chicken with skin. I also now use yogurt as a thickener for the sauce instead of the traditional roux. I have "lightened" it as best I can without loosing the flavour. It is usually served with dumplings called "Galuska", recipe follows, but I would recommend brown rice or whole grain pasta, rye bread and a lettuce salad (recipe also follows) . This is a dish that you can serve with pride to guests.

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I usually use non-pasteurized honey, but it is your choice. I add the small amount of margarine because it seems to stabilize the spread and you don't have to add any on your toast when using. A special Sunday morning treat.

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This is a lower fat version with meat included. If you add some vegetables, it is a perfect meal.

Very Good (2 ratings)

This beats cooking on the stove top, skimming and adjusting temperatures. Its even better because you can turn the pot on and leave it for hours.