HEART HEALTHY OAT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Oat bran
1/4 c Brown sugar — firmly packed
2 ts Baking powder
1/2 ts Salt or substitute (opt)
1 t Nutmeg — heaping (opt)
1/2 c Skim or 1% milk
2 Egg whites — slightly beaten
1/4 c Honey
2 tb Vegetable or canola oil
1/2 ts Vanilla

Heat oven to 425 degrees. Coat muffin pan with
cooking spray or line with paper baking cups. Combine
oat bran, brown sugar, baking powder and salt and
nutmeg. Add milk, egg whites, honey and oil. Stir in
vanilla. Do not over mix. Bake 15-20 minutes, until
lightly browned. Variations: Add 1/2 c raisins, a
mashed banana, 1/2 c blueberries or raspberries or a
chopped apple tossed with 1 teaspoon cinnamon.

Nutritional info per serving: 105 cal; 4g pro, 21g
carb, 3g fat (23%) Exchanges: 1 bread, .1 meat, .5 fat

Source: Miami Herald 3/21/96

formatted 3/24/96 by Lisa Crawford

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KISSING IN THE CLOUDS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites, at room temp.
1/8 t Salt
3/4 c Sugar
1/2 t Almond extract
1 1/2 c Flaked coconut
2 c Popped popcorn, finely
-crushed in blender or food
-processor
1 T All-purpose flour
1 t Unsweetened dry cherry-
-flavor drink mix (opt)
16 Chocolate candy kisses

From Orville Redenbacher Popcorn.

Preheat oven to 300’F. Lightly grease a large baking sheet.

In medium bowl, beat egg whites with salt until soft peaks form.
Gradually add sugar, beating continuously, until stiff peaks form. By
hand, fold in remaining ingredients, except candy kisses, just until
all ingredients are moistened.

Drop by rounded tablespoons, 2″ apart, on baking sheet. Bake at
300’F. for 7 minutes or until set. Remove from oven and immediately
gently press a candy kiss in center of each cookie. Return to oven
and bake an additional 8 minutes or until golden brown. Cool on
cookie sheet for 1 minute, then remove to wire racks to cool. Makes
16 cookies.

Nutritional analysis per serving: 98.9 calories; 3.5 grams total fat;
(2.8 grams saturated fat); 1.2 grams protein; 2.9 grams
carbohydrates; 1.1 milligrams cholesterol; 44.5 milligrams sodium.

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Seed Cookies

Recipe By : Angela Bedaski (Metroteller)
Serving Size : 240 Preparation Time :0:00
Categories : *Pat’s Collection Cookies: Formed
*Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 1/3 tablespoons baking powder
2 rounded cups shortening
3/4 cup buttermilk
4 medium eggs
1 tablespoon vanilla
1/2 cup margarine
1 cup sesame seeds — about

Sift all of the dry ingredients in a large bowl. Work in the shortening like
pie crust. Add buttermilk, eggs, and vanilla. Mix well, mixture will look like
pie crust. Let margarine stand at room temperature until soft. Work into the
above mixture with your hands. Roll portions of dough to size desired. Cut and
roll in sesame seeds.
Bake at 350 for 15 minutes.
Makes about 20 dozen; 42 cookies per lb.
Input: 11/16/91

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Nutr. Assoc. : 0 0 0 0 0 1368 0 0 0 0 0

Title: Cream Of Pea Soup
Categories: Main dish Soups Vegetables
Servings: 4

2 tb Butter
1 tb Onion; Chopped
2 c Fresh Or Frozen Peas
1/2 ts Sugar
2 c Water
1 c Milk Or Cream
1 x Salt; To Taste

Melt the butter in a saucepan and add the onion, cooking, stirring until
transparent. Add the peas, sugar, and water. Cover and cook until the
peas are tender. Put the pea mixture into a blender or food processor and
puree. Return the mixture to the saucepan and add the milk or cream and
the salt and reheat before serving.

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Shortbread Wedges

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
1/2 cup sugar
1/2 cup cornstarch
1 cup butter

Preheat the oven to 300 degrees. Mix together the dry ingredients. Melt
the butter and stir into the dry ingredients. Press into a circular pan
with a fork (the tines of the fork will give the top of the cookies an
invitingly crumbly texture). Bake at 300 degrees for 40 minutes.

Cut into wedges while the cookies are still hot, but wait until they have
cooled completely to remove them from the pan. Enjoy!

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FELAFEL -1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Felafel—–
2 c Chickpeas — cooked
1 Egg, Beaten
3 Cloves Garlic — crushed
1/4 c Celery — finely minced
1/4 c Scallions — finely minced
1/2 ts Ground Cumin
1/4 ts Turmeric
1 1/2 tb Flour
1/8 ts Cayenne Pepper
1 d Pepper
3/4 ts Salt
——Felafel Sauce—–
1 c Yogurt
2 tb Tahini
1 tb Lemon Juice
3 Cloves Garlic — crushed
1/4 ts Cumin

Put ingredients in food processor. Chill well. With
floured hands, make the batter into one dozen patties.
Dust each lightly with flour. Heat a 2-inch pool of
oil in a heavy skillet to 365 degrees. Deep fry
felafel until golden brown and serve in pitas with
sauce, lettuce, and tomatoes.

Recipe By :

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Title: Aunt Ann’s Ice Box Rolls
Categories: Blank
Yield: 4 servings

5 c Flour
1 Envelope dry yeast
1/4 c Luke-warm water
1/3 c Sugar
1 ts Salt
1/2 c Margarine
1 c Ice water or mixed with milk

Dissolve dry yeast in the 1/4 cup luke-warm water. Mix all of the
above, including the yeast/water mixture, until firm. Place in
refrigerator over night. Next day, shape into round walnut-size
balls. Put 3 balls in each cup of greased muffin pan. Let raise until
higher than the top of the muffin pan. Bake at 350 degrees for 20
minutes. Tops may be brushed with butter or margarine if desired. The
unbaked dough can be kept in the refrigerator for 2 weeks.

This is a recipe handed down on my MILs side of the family. Aunt Ann
made them first, then Aunt Mary Mechling, and finally my MIL, Jo
Beers.

typos by bobbie beers

MMMMM

Chili-Cheese Burgers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 tb Olive oil

2 Onions, finely chopped

2 Garlic cloves, crushed

1 cn Tomatoes in juice (8 oz)

1 cn Green chilies (3.5 oz)

1 tb Chili relish

1/2 ts Cumin seeds

1 lb Lean ground beef

Salt to taste

Fresh ground pepper to taste

2 tb Corn oil

4 sl Gruyere cheese

Shredded lettuce

4 Buns, split, warmed

Onion slices

Heat olive oil in a saucepan. Add chopped onion and garlic and fry gently 5

minutes. Process tomatoes in a blender or food processor to a puree. Drain

and chop chilies. Add tomatoes, chilies, chili relish and cumin to onion

mixture. Stir well, then cover and simmer 10 minutes, stirring

occasionally.

Meanwhile, put ground beef into a bowl. Add remaining onion, salt and

pepper; mix well. Divide into 4 equal balls and shape each in 1 4-1/2″

round burger. Heat corn oil in a large skillet. Add burgers and 5-6 minutes

on each side. Top each with a slice of cheese. Arrange lettuce on 4 bun

halves. Place burger on lettuce and top with chili sauce, onion and

remaining bun halves. Serve hot in napkins.

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Title: Chicago-Style Pizza
Categories: Main dish, Vegetarian, Ovo-lacto
Yield: 4 servings

2 1/2 c All-purpose flour
1 pk Fast-rising active dry yeast
1/8 ts Salt
1 c Water (120 to 130 F.)
2 ts Olive oil
3 tb Kikkoman Lite Soy Sauce
1 1/2 ts Dried Italian herbs, crushed
1 Garlic clove; pressed
1 1/2 c Shredded low fat Mozzarella
– cheese, divided
1/4 lb Mushrooms, sliced
2 md Tomatoes
— cut into thin wedges
1 sm Green bell pepper; sliced

Combine first 3 ingredients in mixing bowl; stir in water and oil to form
a ball. Turn out on lightly floured board; knead 1 minute. Shape dough
into ball; place in lightly greased bowl. Cover; let rise in warm place
until doubled, 30 to 40 minutes. Meanwhile, combine next 3 ingredients;
set aside. Punch down dough; divide into 6 equal pieces. Roll out each
piece to circle about 5 inches in diameter; place on lightly oiled baking
sheets, building up edges slightly. Brush circles with half of soy sauce
mixture; sprinkle with 1 cup cheese. Divide vegetables between pizzas;
brush vegetables with remaining soy sauce mixture. Top with remaining
cheese. Bake in 450 F. oven 15 to 20 minutes, or until golden.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Title: WALNUT SHORTBREAD
Categories: Cookies
Yield: 12 servings

1 c Softened butter
3/4 c Icing sugar
1 ts Vanilla
1 1/2 c Chopped walnuts
12 Large walnut pieces

Cream butter, icing sugar and vanilla until light.
Stir in flour and chopped walnuts.
Pat dough into 9-inch pan with removable bottom. Score
with fork into 12 pie-shaped wedges. Place one walnut
piece on each wedge. Set pan on cookie sheet. Bake in
oven heated to 325 degrees for 40 minutes or until
lightly brown. Cool. Cut into wedges. Makes 12
servings. Store in tightly covered tin container.
From The Gazette 90/12/12.

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