Quaker’s Chewy Chocolate No-Bake

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Semisweet chocolate pieces
1/3 c Margarine or butter
16 lg Marshmallows
1 ts Vanilla
2 c QUAKER Oats uncooked (quick or old fashion
1 c Mixed fruit

Mixed fruit may consist of any combination of raisins,
diced dried mixed fruit, flaked coconut, miniature
marshmallows or chopped nuts

In large saucepan over low heat, melt chocolate
pieces, margarine and marshmallows stirring until
smooth. Remove from heat; cool slightly. Stir in
remaining ingredients. Drop by rounded teaspoonfuls
onto wax paper. Chill 2 to 3 hours. Let stand at room
temperature about 15 minutes before serving. Store in
tightly covered container in refrigerator. MICROWAVE
DIRECTIONS: Place chocolate pieces, margarine and
marshmallows in large microwaveable bowl. Microwave
on HIGH 1 to 2 minutes or until mixture is melted and
smooth, stirring every 20 seconds. Proceed as recipe
directs.

Nutrition Information: 1 piece Calories 75, Calories
From Fat 27, Total Fat 3g, Saturated Fat 1g,
Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 12g,
Dietary Fiber 1g, Protein 1g

– – – – – – – – – – – – – – – – – –

Title: BROILED BANANA CHOCOLATE PUDDING
Categories: Desserts, Low fat
Yield: 4 servings

2 c Skim milk
1 pk Reduce calorie instant
Chocolate pudding
1 md Banana peeled and thinly
Sliced
2 ts Packed brown sugar

In mixing bowl combine milk and pudding mix. Into a
flame proof dish pour in the pudding and chill. Can
be prepared a day in advance. Arrange the banana
slices over top of pudding and sprinkle with sugar.
Place in oven and broil until sugar melts and is
bubbly about 1 minute. Do Not Burn Each Serving is
1/2 fruit 1 milk 10 optional calories From Weight
watchers pamphelet 1988

—–

Title: LINCOLNSHIRE PLUM BREAD
Categories: Bread, Muffins
Yield: 1 servings

1 lb Strong white bread flour
1/4 oz Easy-blend yeast
1 ts Ground cinnamon
1 ts Ground allspice
4 tb Sugar
1 pn Salt
2 Eggs; lightly beaten
1/4 lb Butter; melted
8 tb Milk; warm
1/2 lb Prunes; cut into
– sultana-size pieces
2 oz Currants
2 oz Sultanas

Using a food-mixer or processor or your hands, mix and knead all the
ingredients except the dried fruits to a smooth and elastic dough.
Cover and leave to rise until doubled in size – about 1 hour in a
warm room.

Knock back the risen dough and knead again briefly, gradually
working in the dried fruits until evenly distributed. Divide the
dough in two, shape and put into two small (1 lb) greased and lined
loaf tins. Cover and leave to prove (rise) until puffy and light.

Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for
40-50 minutes. Take the loaves out of the tins and return them to
the oven for a further 10 minutes or so as necessary – the bread will
sound hollow when tapped on the base if it is properly cooked. Makes
2 small loaves.

Source: Philippa Davenport in “Country Living” (British), March 1989.
Typed for you by Karen Mintzias

MMMMM

Spaghetti Al Pomodoro E Basilico

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pound Fresh ripe tomatoes
1/3 cup Italian olive oil
1/2 cup Chopped onion
30 milliliter Garlic
2 tablespoon Chopped fresh basil
Salt pepper to taste
1 1/4 pound Spaghetti
3/4 cup Parmesan cheese
20 Basil leaves

Wash, peel chop tomatoes, discarding seeds. Heat oil in a moderately deep
pan, add onion garlic and saute until onion is limp. Discard garlic and add
tomatoes, chopped basil and salt pepper. Simmer for about 20 minutes over
moderate heat. While sauce is simmering, bring a large pot of water to boil.
Add salt to taste and add spaghetti. Boil until spaghetti is “al dente,” aprox
8 to 10 minutes. Drain spaghetti, toss with the sauce and the grated cheese.

Garnish each plate with some of the basil leaves.
Serve at once.

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Chicken Artichoke Pizza

Recipe By : Better Homes and Gardens Prize Tested Recipe/R. Banghart
Serving Size : 3 Preparation Time :0:00
Categories : Artichokes Cheese
Chicken Main Dishes
Pizza Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounce jar marinated artichoke hearts
2 medium zucchini or yellow summer squash — sliced thin
1 small red bell pepper — chopped
1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms
2 green onions — sliced
1 pound skinless boneless chicken breast — cubed
2 plum tomatoes — sliced
2 1/4 ounce can sliced pitted ripe olives
3 tablespoons white wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon cornstarch — mixed with
1 tablespoon cool water
1 large Boboli shell or thin Bobli shell — 12-16 oz. each
1 1/2 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese

Drain artichokes, reserving liquid. Cut artichokes into bite-size pieces.
Set aside. In large skillet, cook squash and peppers in hot oil until
crisp-tender. Remove. Add mushrooms and onions to skillet. Cook until just
tender. Remove. Cook chicken for 2-3 minutes until no longer pink. Stir in
artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder,
seasoned salt, oregano and basil. combine cornstarch and water. Add to
skillet. cook and stir until bubbly. Cook for 1 minutes more. Return all
vegetables to skillet. Stir. Place Bobli shell on Pam sprayed Pizza pan. Top
with chicken mixture and cheese. Bake in a 425 F. oven for 10-12 minutes.
Let stand for 5 minutes. Posted by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 496 cals., 23 g. fat, 46 mg. chol.
Delicious recipe. Preparation takes quite a bit of time.

Date: Sat, 16 Apr 94 02:39:08 CDT
From: Jeanne Chappell

Spicy Roasted Chickpeas
———————————————————————–

1 – 16oz pkg (2 C) dried Chickpeas – soak over night
cook on stove or steam till just tender (40 minutes with my B D steamer)
Drain – cool

2 egg whites (or 1/4 Egg Beaters) | combine
1 pkg taco seasoning |

Place Chickpeas taco blend in a large bowl with a tight lid and shake
till Chickpeas are evenly coated.

Evenly distribute Chickpeas on a large cookie sheet sprayed with PAM

BAKE at 325 degrees for 1 hour – stirring occasionally

Store in covered container in the refrigerator

COMPOSED CALIFORNIA CORN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ears corn (or more)
1 Small red bell pepper *
1 Small green bell pepper*
2 Small yellow squash,sliced
2 Sm zucchini, sliced diag.
2 Small Japanese eggplants*
4 Basil leaves — chopped
1 Bunch arugula **
1 Bunch red leaf lettuce ***
1/2 c Rice wine vinegar
1/2 c Walnut or olive oil
Salt, pepper

Note: In lieu of parboiling, the vegetables can be sauteed in olive oil
until tender-crisp, if desired.
*Note: Bell peppers and eggplant should be cut in strips. (Eggplant is
optional.)
**Bibb lettuce may be used instead of arugula.
***Red leaf lettuce should be sliced.
Cut corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted
water to rolling boil. Drop pepper strips into boiling water. Parboil 1
minute or until color heightens. Remove peppers with slotted spoon and
drain. Refresh in bowl of cold water. Set aside. Add yellow squash,
zucchini and eggplants to boiling water. Parboil 2 minutes. Remove with
slotted spoon and drain. Set aside. Toss basil with arugula and red leaf
lettuce. Arrange greens on large, shallow platter or tray. In large bowl
stir to combine vinegar, walnut oil and salt and pepper to taste. Add corn
kernels to dressing, toss and drain, reserving dressing. Arrange kernels
in spoke pattern to resemble sun rays over greens, mounding some in
center. Separately add peppers, squash, zucchini and eggplant to dressing,
tossing lightly. Arrange red, green and yellow vegetables in sections
between corn kernel spokes. Pour any remaining dressing over salad.
Makes 6 to 8 servings

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE CHILI WITH PINTO BEANS
Categories: Meats, Beans, Tex-mex
Yield: 6 servings

-JUDI M. PHELPS (G.PHELPS1)
1 1/2 lb Lean pork; diced fine or
Coarsely ground lean pork
1 1/2 lb Lean beef; diced fine or
Coarsely ground lean beef
1/4 c Olive oil
5 md Onions; chopped coarse
2 c Tomato juice
3 c ;water
5 tb Chili powder; or to taste
3 tb Ground cumin
3 tb Oregano
3 tb Unsweetened cocoa powder
3 tb Cinnamon
1 ts Salt or to taste; optional
2 tb Garlic; chopped fine
3 tb White cornmeal
2 cn Pinto beans (1 lb each);
-drained and rinsed
Onion; chopped
Shredded lettuce
Flour tortillas

In a large saute pan or flameproof caserole, cook
the pork and beef over moderate heat, stirring
frequently, until both meats lose their pink color but
are not browned, about 15 minutes. Transfer to a bowl
and set aside. Heat the oil in the same pan until
rippling and add the onions. Saute stirring
occasionally, until soft and translucent, 10 minutes.
Stir the reserved meat into the onions. Add the
tomato juice, 3 cups of water, the chili powder,
cumin, oregano, cocoa, cinnamon, and salt (optional).
Blend. Turn the heat to high and bring to the boil;
reduce heat and simmer, uncovered, for 1 hour. Stir
occasionally.
Taste for seasoning. Add more chili powder if you
like your chili really searing. Cook 30 minutes
longer. Stir in the garlic, cornmeal, and beans.
Simmer for 10 minutes more until the beans are heated
through.
GARNISHES: Chopped onions, grated Parmesan,
shredded lettuce, or sour cream may be used to
garnish. Serves 8. SOURCE: The Brillian Bean Cookbook.

—–

Title: MARBLED TRUFFLES
Categories: Candies, Chocolate
Yield: 30 servings

6 oz White chocolate,coarse chop
1/2 c Whipping cream
1 ts Vanilla
1 c Semisweet choco chips
1 tb Butter or margarine
2 tb Ortange-flavored liquer
3/4 c Confectioner’s sugar,sift

1. Melt white chocolate with 1/4 cup of the whipping cream and the
vanilla in heavy, medium saucepan oved low heat, stirring constantly.
Pour into 9-inch square pan. refrigerate. 2. Melt semisweet chocolate
chips with butter and remaining 1/4 cup whipping cream in heavy,
medium saucepan over low heat, stirring constantly. Whisk in liquer.
3. Pour chocolate mixture over refrigerated white chocolate mixture.
Refrigerate until mixture is fudgy,but soft, about 1 hour. 4. Shape
about 1 tablespoonful of the mixture into 1 1/4 inch ball. To shape,
roll mixture in your palms. Place balls on waxed paper. 5. Sift
confectioner’s sugar into shallow bowl. 6. Roll balls in powdered
sugar, place in petit four or candy cases ( if coating mixture won’t
stick because truffle has set, roll between your palms until outside
is soft. 7. Truffles can be refrigerated 2-3 days or frozen several
weeks. Makes about 30 truffles.

MMMMM

Date: Sat, 08 Apr 95 12:16:38 CDT
From: asking@students.wisc.edu (Anna Sutherland King)

lentil loaf

About a year ago someone (sorry–I forgot who) posted a recipe for a lentil
loaf. I liked it, but thought it was a bit mild, so I’ve tweaked it around
and now I think it’s great. It’s not too pretty, so probably best not
served to a potential SAD convert to FF, but I think ffers will love it.
Works well hot (dinner) or cold (lunch), and is really hearty.

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.