GOLDEN OATMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sifted all-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Sugar
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
3 tb Vegetable oil
1 Egg — beaten
1 c Milk

Sift together flour, baking powder, salt and sugar
into bowl. Stir in oats. Add remaining ingredients;
stir only until dry ingredients are moistened. Fill
greased medium-sized muffin cups 2/3 full. Bake in
preheated hot oven (425 F.) about 15 minutes. Serve
piping hot.

FRUIT OR NUT MUFFINS: Add 1/2 cup raisins, chopped
pitted dates or nutmeats with the oats.

CINNAMON-TOPPED MUFFINS: Combine 2 tablespoons sugar,
2 teaspoons all-purpose flour, 1 teaspoon cinnamon and
1 teaspoon melted butter or margarine. Sprinkle over
muffins before baking.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Savannah Crispy Wafers
Categories: Snacks
Servings: 6

1 1/2 c Flour
1/4 ts Baking soda
Salt to taste, if desired
4 tb Chilled butter, cut into
-cubes
1/2 c Yogurt
2 tb Sugar or grated Parmesan

1. Combine the flour, baking soda and salt in the container of a food
processor. Start blending while adding the butter cubes. Continue
blending while adding the yogurt. Remove the dough and wrap it in wax
paper or plastic wrap. Chill thoroughly.

2. Preheat the oven to 400 degrees.

3. Lightly flour a clean surface. Break off pieces of the dough and roll
then into 10 to 12 rounds, each about 1 inch thick. Place each round on
the floured surface and roll until paper-thin. Sprinkle with sugar or
Parmesan cheese. Transfer the rounds to a baking sheet and bake 5 minutes.
Turn off the heat and let stand until the wafers are crisp and lightly
browned. Remove from the oven and let cool before serving.

Yield: 10-12 wafers.

From: Craig Claiborne’s Southern Cooking

MMMMM

Title: Terrific Turkey Spread
Categories: Appetizers, Poultry
Yield: 2 servings

6 oz Cooked turkey breast
1/3 c Finely chopped Onion
1/4 c Packed grated Carrot
1/4 c Finely chopped Apple
1/3 c Plain non/low-fat yogurt
1 T Mayonnaise (optional)
1 T Lemon juice
1/4 ts Curry Powder

Cut turkey into small pieces. Process the turkey and onion together
in food processor, or chop them together by hand. Add remaining
ingredients, mixing them well. Chill the spread before serving it.

This was originally published in “Diabetes Self-Management” magazine
as prepared by Nancy Cooper, a registered dietitian at the
International Diabetes Center in Minneapolis, MN.

You can use home-cooked turkey or deli-style turkey.

From: Jane Brody’s “Good Food Gourmet” Posted by: Sheila Exner
: RECIPE CLIPPED by Michael Prothro

MMMMM

LEEK AND POTATO SOUP (BARRY’S BEST)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Leeks white only
ng potatoes. Use only thin — ¥
Mince leeks and onion finely. Saute
in butter in a large soup pot until
potatoes very thin. Add sliced potatoes
stock to soup pot and cook over medium
potatoes are fully cooked and soft.
minutes. Let mixture cool
food processor
Return to soup pot
Serve and
This recipe makes about 8 quarts of
worry though, this soup freezes
1/4 lb Butter
skin white or Red Bliss.
leeks and onion
soft. Slice
and chicken
high heat until
Approx. 30
Puree potatoe and broth mixture in a
or blender in batches until smooth.
add milk and cream and bring to a boil.
enjoy.
soup. Don’t
exceptionally well.

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HEARTY WHOLE GRAIN BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bakery Breakfast
Tofu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Firm silken tofu
1/4 c Apple juice
1 c Wholewheat flour
1/2 c Rye flour
1/2 c Wheatgerm, toasted
1 t Baking powder
1 t Baking soda
1/4 ts Salt, optional
1/4 ts Sesame seeds, toasted

Preheat oven to 450F oil cookie sheets.
Blend tofu until smooth blend in the apple lemon
juices. Transfer to a medium-sized mixing bowl set
aside. Sift together remaining ingredients, except the
sesame seeds. Fold flours seeds into tofu mixture.
Turn out onto a lightly floured board, roll out dough
to 1/2″ thickness, cut with cookie cutter bake for
12 minutes. Serve immediately.

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Deep dish pizza

Last night I made a deep dish pizza that was inspired by a recent
episode of “The Frugal Gourmet”. It turned out so well that I thought
I’d share it with you. I’m having leftovers for lunch today. I’m
also writing it up from memory and have no “real” recipe, so bear
with me.

CRUST:

Approx. 2 1/2 cups whole wheat flour
1 pkg. fast rising yeast
1 tsp. salt
1 tsp. sugar
1 cup of very warm water

FILLING:

1 package Health Choice brand shredded pizza cheese
2 cans whole tomatoes (plum would’ve been best, but I didn’t have any)
A generous handfull of fresh basil leaves, chopped (dried is o.k.if it’s
all you have)
Cracked black pepper, salt and oregano to taste
4 or 5 large cloves of fresh garlic, minced
1 very large onion, sliced thinly
2 10 oz. packages of frozen spinach, thawed
1 fresh tomato, thinly sliced

To make the crust, combine the yeast, salt, sugar, 1 cup of the flour
and the cup of warm water. Mix thoroughly. Since you aren’t proofing the
yeast first, the water needs to be a bit hotter than usual. Add enough of
the remaining 1 1/2 cups of flour to form a soft dough. Knead it for
a few minutes, then put it back in the bowl, cover and set aside to rise.

In the meantime, prepare the veggies. Saute the onions in some red wine
until caramelized. Squeeze the moisture out of the thawed spinach. Break
up the tomatoes slightly and set them in a seive to drain. You don’t want
them soupy. Save the juice for something else.

When the pizza dough has more or less doubled in bulk (usually in less than
an hour – I find you don’t need to be too technical with pizza dough),
punch it down. Lightly spray a 10 inch spring form pan with cooking spray.
Press the dough into the pan and up the sides. Spread the shredded cheese
over the crust. Top with the tomatoes which have been mixed with the
basil leaves. Season with the salt, oregano and black pepper. Sprinkle
the minced garlic over the tomatoes, then the add the sauteed onions.
Top the onions with the spinach and then arrange the sliced tomato
decoratively on top. Bake at 425 in the middle of the oven for about
45 minutes or so. Since it’s so thick, it takes quite awhile for the
filling to heat all the way through. It makes a lovely presentation
when you remove the ring from the spring form pan.

The fillings I used are what I happened to have around the house. You
can use anything you wish. I think artichokes, mushrooms, eggplant,
roasted peppers and brocolli would be especially good. I was quite
pleased with the way the Healthy Choice fake cheese melted. Recently,
I tried the Kraft fatfree singles (sharp cheddar flavor) and found them
to be as good as any full fat processed cheese slice (for what that’s
worth). They melted well as part of a burrito filling.

Polenta-Millet Bread

Recipe By : Rustic European Breads From Your Bread Machine
Serving Size : 10 Preparation Time :0:00
Categories : Bread Machine Grains
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Tsp Active Dry Yeast
3/4 C Water — PLUS
2 Tbsp Water
3 Tbsp Honey
1 1/2 C Bread Flour
1/2 C Whole-Wheat Flour
1/3 C Millet — I used amaranth
1/3 C Polenta
1 Tbsp Wonderslim — *see NOTE
1 Tsp Salt

Book by Linda West Eckhardt and Diana Collingwood Butts

*NOTE: Original recipe called for 2 T vegetable oil.

Dough Setting
Makes one 1 1/4 lb loaf

Some breads happen to be high in fiber and rich in taste and this is one of
them. Serve it with hearty fish soups, stews such as cassoulet or as a base
for bruschetta. If you don’t have polenta, cornmeal can be substituted.
Directions are for the dough setting, although this bead can be made and
baked in a 1 lb machine. (The flavor will not be the same.) In either
event, serve this loaf warm.

Add all ingredients to the bread machine pan. Process on the dough setting.
Meanwhile, lightly grease a baking sheet or place a piece of parchment paper
on a peel.

Remove the dough to a lightly floured surface and knead for a few seconds to
remove any remaining air bubbles. Shape into a ball and flatten slightly
with the palm of your hand. Place on the prepared baking sheet or peel.
Cover the dough loosely with plastic wrap or a damp tea towwl and set aside
to rise in a warm draft-free area until doubled in bulk, about 1 hr.
Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles
if you are not using a baking sheet.

When the dough has doubled in bulk, score the top with a sharp knife or
razor blade held at a 45 deg F angle to the bread. Bake for 30 min, or
until medium brown, on the middle brown, on the middle rack of the preheated
oven on the baking stone or tiles. Transfer from the baking sheet or stone
to cool on a rack. Store wrapped in a plastic bag.

Incredibly good.

Entered into MasterCook II and tested for you by Reggie Dwork

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NOTES : W/millet and wonderslim: W/amaranth with wonderslim:
Cal 144 Cal 158.8
Fat 0.6g Fat 1g
Carbs 30.5g Carbs 33g
Fiber 2g Fiber 2.9g
Protein 4.4g Protein 5g
Sodium 216mg Sodium 217mg
CFF 4% CFF 5.5%

UMA SALADA PORTUGUESA – MIXED GREEN SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil
1/3 c Fresh lemon juice
Salt to taste
Freshly ground black pepper
1 Lettuce
1 bn Watercress
2 Tomatoes, thinly sliced
1 lg Purple onion, thinly sliced
-and separated into rings
2 c Sliced stuffed olives
Chopped parsley

1. place oil and lemon juice into a screw top jar.
season with salt and pepper
2. place top on jar and shake till dressing is
combined. 3. wash lettuce and watercress, drain well.
tear into small pieces 4. toss dressing through salad
greens and arrange on serving platter 5. arrange
tomato slices, onion rings and olives in circular
pattern 6. sprinkle with chopped parsley before
serving. serve immediately.

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Title: VEGAN: ALOO RASDAR
Categories: Vegetarian
Yield: 3 servings

MMMMM————————-VEGETABLES——————————
6 lg Potatoes, cut into about
-6 to 8 chunks each.
2 c Fresh or frozen green peas,
-the smaller the better
3 md Sized tomatoes, chopped
2 md Sized onions, diced
2 Green chili peppers, chopped
=0D
MMMMM——————–SPICES FLAVOURINGS————————-
1/2 ts Turmeric powder
1/2 ts Cayenne pepper powder
1 ts Garam masala powder
1 Clove garlic
A few stalks of cilantro
-and assorted herbs
Lemon concentrate
Salt
=0D
MMMMM—————————OTHERS——————————–
1 tb Vegetable oil
1 1/2 c Water

1. Pressure cook potato chunks and peas for about 6 minutes. 2. Dice
onions, chop ginger, green chili and garlic. 3. Heat a little oil, add
onions and saute till golden. Add chopped ginger, chopped garlic and
chopped green chili now and saute’. 4. Add turmeric powder, cayenne
pepper powder and garam masala powder. Stir continuously until
thoroughly mixed. 5. Add chopped tomatoes. Saute until tomato pieces
are wilted. 6. Add potatoes, peas from pressure cooker. Top with
1-and-1/2 cups of water. Add salt according to your taste. Simmer on
low heat until gravy thickens slightly. 7. Garnish with freshly
chopped cilantro, squeeze a few drops of lemon juice and serve hot.

NOTES: 1. This is a very simple thing, easy to make. 2. Total time
required is under 30 minutes.

I like this when it is accompanied by some cool cucumber-yogurt
raita, or with a salad of fresh sliced onions, tomatoes and cucumber
slices.

MMMMM

No Boil Lasagna

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Out To M/C *Pat’s Collection
Cheese Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb pkg Gioia Lasagna — (16 oz)
1/3 water
1 qt spaghetti sauce
1/4 cup Parmesan cheese
1 lb ground beef
1 tbsp parsley flakes
1 cup water
1 dash nutmeg
1 container Ricotta cheese — (15 oz)
salt — pepper to taste
1 egg — beaten
1/2 cup Parmesan cheese
8 oz shredded Mozzarella cheese

Preheat oven to 375.
In saucepan brown ground beef, drain excess fat, add 1 quart spaghetti sauce
and 1 cup water,
bring to boil. In a large bowl mix together with ricotta cheese, beaten egg,
Mozzarella cheese,
1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes, nutmeg. Add salt and
pepper if desired.
To assemble: use lasagna strips uncooked but rinse in hot water before
layering
in a 9×13 inch
baking pan. (Approximately 4 lasagna strips will fit in pan for single layer, 3
lengthwise and 1
crosswise.) Layer as follows: 1-2/3 cup hot sauce, lasagna strips, 1/2 cheese
mixture, 1-2/3 cup
hot sauce, lasagna strips, remaining sauce, top with 1/2 cup Parmesan cheese.
Bake at 375,
covered with aluminum foil for 40 minutes. Remove foil and bake for 15 more
minutes. Let stand
for 5 to 10 minutes before cutting.
Serves 6 to 8.
Input: 01/16/92

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NOTES : Gioia Lasagna Box