Crisp Peanut Butter Cookies

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup corn oil margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs — beaten
1 teaspoon vanilla

Stir together flour, baking powder, baking soda and salt. In large bowl
with mixer at medium speed beat margarine and peanut butter until
smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add
flour mixture and beat well. If necessary, chill dough. Shape into 1
inch balls. Place on ungreased cookie sheet 2 inches apart. Flatten
with floured fork, making crisscross pattern. Bake in 350~ oven for 12
minutes or until lightly browned. Cool on wire rack. Make 6 dozen
cookies. From: Best Recipes.

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WHEAT GERM CRUNCH MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour — all-purpose
1/2 c Wheat germ
1/2 c Sugar
1 tb Baking powder
1/2 ts Salt (optional)
1 c Milk
1/4 c Margarine
2 Egg whites — or 1 egg
2 tb Wheat germ

Heat oven to 400 degrees F. Line 12 medium muffin
cups with paper baking cups or spray the bottoms with
non-stick cooking spray. Combine the first 5
ingredients; mix well. Add the combined milk, melted
margarine and egg; mix just until the dry ingredients
are moistened. Fill the muffin cups 2/3 full.
Sprinkle with wheat germ. Bake for 20 to 22 minutes or
until a wooden pick inserted in the center comes out
clean. Serve warm.

Nutritional Information: per muffin: 150 calories, 4g
fat, 0mg chol, 1g fiber, 140mg sodium

Variations:
Apple Cinnamon Muffins: Add 3/4 cup finely-chopped
apple and 1 tsp cinnamon to the dry ingredients.

Jam-filled Muffins: Fill the muffin cups 1/2 full with
batter. Spoon 1 tsp jam (any flavor) into the center
of each muffin; top with the remaining batter.

Dried Fruit Muffins: Add 1/2 cup of any one of the
following dried fruits to the dry ingredients:
raisins, cherries, blueberries, cranberries, chopped
dates or diced dried mixed fruits.

Berry Good Muffins: Add 3/4 cup fresh or frozen
berries (do not thaw) and 3/4 tsp grated lemon peel to
the dry ingredients.

** American Health — November 1995 **

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Title: DIABETIC CITRUS ICE
Categories: Desserts, Low-cal
Yield: 5 servings

1/4 c Granulated sugar replacement
1 c Ea unsweetened orange
Grapefruit juices
1 c Water
1 Env unflavored gelatin
1/4 c Lemon juice

Combine sugar replacement,water gelatin in a
saucepan.Bring to a boil, reduce heat and simmer for 5
minutes. Cool slightly and then add in the juices.
Transfer to freezer trays and freeze until mushy.
Scrape into mixing bowl and beat until just loosened.
Return to freezer tray.

Calories 41 per serving Exchange 1 fruit

source: diabetic dessert cookbook

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MARIE’S ULTIMATE “MEATLOAF”

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Burger ‘N’ Loaf (Midland
-Harvest Original All-
-Vegetable Protein)
1 lg Onion — chopped
1 Bell pepper — chopped
1/2 c Celery — chopped
1 lg Garlic clove — minced
1 t Dried sweet marjoram
1 tb Parsley — chopped
1/2 c Cream-style corn
1 cn Tomato sauce (8 oz size)
10 Saltine crackers — crushed

Mix ingredietns together and bake in a loaf pan
(spray with Pam first) in a 350-degree oven for 45
minutes.

This recipe was created by Marie Hill, a member of
the South Texas Vegetarian Society on the Gulf Coast
of Texas. She sereved it to the Sweeny, Texas,
Community Hospital staff at the Healthy Gourmet
Vegetarian Buffet, sponsored by STVS in December,
1993. The dish received rave reviews.

From DEEANNE’s recipe files

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Title: CHEZ MELANGE DIPPING SAUCE
Categories: Sauces, Appetizers
Yield: 1 servings

6 oz Anchovies
1/2 c Olive oil
1 lb Carrots; coarsely chopped
1 Onion; coarsely chopped
1 lb Celery; coarsely chopped
1 1/2 c Dry white wine
6 lb Whole tomatoes
– finely chopped
12 oz Crushed tomatoes
1/2 c Tomato paste
1 1/4 qt Chicken stock
1 1/2 Lemons, zested
1/3 c Worcestershire sauce
4 Beef bouillon cubes
1 1/2 ts Salt
1 1/4 ts Black pepper
1 1/4 ts Granulated garlic
3/4 ts Crushed red chiles
1 1/4 ts Ground basil
1 1/2 ts Ground thyme
1 1/2 c Light brown sugar

In a medium large saucepan place the anchovies and the
olive oil. Simmer them on medium low for 12 to 15
minutes, or until the anchovies have dissolved. In a
large saucepan place the dissolved anchovies and the
oil. Add the remainder of the ingredients and stir
them together. Simmer the mixture for 1 hour. It is
served in a bowl with freshly baked bread, and it’s
fantastic!"

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Title: Chinese Pigs’ Tail and Peanut Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 6 servings

1 lb Pigs’ tails
1 c Raw Virginia peanuts or
-blanched almonds
1 sl Fresh ginger root
1 tb Choong toy (salted,
-preserved turnip)
1 ts Salt
1/2 c Chopped green onions, with
-tops

Clean and parboil pigs’ tails according to Steps I and II in the basic
instructions; cut in 2-inch lengths. Return to the pot with 2 quarts
fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add
the green onions just before serving.

Serves 6 to 8.

All these recipes are from “Innards and Other Variety Meats”. Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

MMMMM

Title: CHICKEN POX PANCAKES
Categories: Kids, Holidays, Pancakes, Poultry
Yield: 1 servings

Strawberries
Pancake mix
Bananas
Powdered sugar

MMMMM—————————TOOLS——————————–
Knife
Cutting board
Mixing bowl
lg Flat skillet
Spatula
Plates

With an adult’s help, chop the berries into small chunks, allowing
one or two per pancake face. Set aside.

With an adult’s help, prepare the pancake mix according to package
directions. When the pancakes are done, place each serving in a stack
on a separate plate.

For every two stacks of pancakes, you need to peel one banana.
Carefully slice off the two ends and put one on top of each stack for
a nose. Then cut two thin slices from each endfor eyes. Then cut
banana in half for a long curved mouth.

Arrange the strawberry chunk chicken pox all around each face. Use
clean fingers to drop a pinch of powdered sugar on each pox for a
tasty bit of pus. Serves as many little polka dotted people as your
heart desires.

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0

MMMMM

Title: Lentil soup
Categories: Soups, Mcdougall
Yield: 8 servings

2 c Lentils; dried
10 c Water
2 Carrots; sliced
1 Celery; chopped
2 Onion; chopped
2 sm Potato; chopped
1/3 c Barley
2 tb Parsley; dried
2 Bay leaves
2 ts Cumin

Recipe by: McDougall Plan Combine all ingredients in soup pot and cook
until the lentils are soft, about 1 hour. Remove bay leaves before serving.

HELPFUL HINTS: Brown rice may be substituted for the barley. This soup
freezes well; save some for a busy day.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: WHITE BEAN SOUP WITH SAGE
Categories: Soups, Low-cal, Beans
Yield: 4 servings

———————-PHILLY INQUIRER———————-
1 Onions; large
1 Garlic clove; crushed
1 Carrots; small
Sage leaves
1 tb Oil
2 Cans, Great northern beans

————————-15 OUNCE————————-
14 1/2 oz Can clear chicken broth
Salt; to taste
Ground pepper; to taste

Chop the onion;mince the garlic.Peel and shred the
carrot.Dice the tomato.Mince the sage to measure 1
tabls.( or subsitute 1 ts dried).
Heat oil in large saucepan until hot.Add
onion,garlic and carrot,and saute until onion is
tender.Stir in beans with liquid and chicken
broth.Stir in tomato and sage.Heat to boiling,stirring
occasionally.Simmer about 5 minutes,stirring,just to
blend flavors.Season to taste with the salt and
pepper.Serve hot.Makes 4 servings…

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Title: Spinach Salad with Orange-Chili Glazed Shrimp
Categories: Salads, Seafood, Lowcal, Mexican
Yield: 4 servings

2 t Sesame seeds
1/4 c Orange juice
1 T Cider vinegar
1 Clove garlic minced
1 t Grated orange peel
1 t Olive oil
1/2 t Honey
1/8 t Crushed red pepper
1 Ripe large mango or medium
Papaya
12 c Washed and torn fresh
Spinach leaves
1/2 c Crumbled feta cheese
Orange Chili Glazed Shrimp
1/2 c Orange juice
4 Cloves garlic minced
1 t Chili powder
8 oz Raw large shrimp peeled
And deveined

Heat small Nonstick skillet over medium heat. Add
sesame seeds and cook, stirring often about 4 minutes
or until golden. Pour into small bowl. Add orange
juice, vinegar, garlic, orange peel, oil, honey and
red pepper; stir to combine. Set aside. Peel mango or
papaya. Cut away from pit ; cut into cubes or slices.
Discard tough stems from spinach leaves. Place in
large bowl and toss with dressing. Top with mango ,
cheese and shrimp. Shrimp combine juice, garlic and
chili powder in large Nonstick skillet. Bring to boil
and boil 3 minutes until mixture just coats bottom of
pan. Reduce heat to medium. Add shrimp; cook and stir
2 minutes or until shrimp are opaque and juice mixture
coats shrimp. Calories 177 29% form fat, total fat,
saturated 3g, Cholesterol 100mg, sodium 311 mg,
carbohydrate 19g, dietary fiber 3 g, protein 14 g,
calcium 165 mg, iron 3 mg, Vitamin a 671re, vit c
57mg. Light Cooking Mexican format by Emilie rwsm05a
This looked so good! There was a garnish in the
picture of lemon peel strips and strips of pimento or
red pepper to add color.

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