Title: Italian Popcorn Munchies *
Categories: Popcorn, Snacks
Yield: 10 cups

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10 c Popped popcorn
1/4 c Parmesan cheese
2 tb Fresh parsley; finely choppd
1/8 ts Garlic powder
1/2 ts Dried oregano leaves
Butter flavor non-stick
– cooking spray

Spread popcorn in jelly-roll pan. In small bowl, combine remaining
ingredients, except spray. Spray popcorn for 7-8 seconds with cooking
spray. Immediatley sprinkle with cheese-herb mixture. Toss to combine.
Store in tightly covered container.

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Title: Easy Salmon Chowder
Categories: Soups/stews, Seafood, Main dish
Yield: 8 Servings

6 sl Bacon; Diced
1/2 c Onion; Chopped
10 3/4 oz Condensed Chicken Broth
5 1/2 oz Au Gratin Potato Mix
2 c Water
17 oz Whole Kernel Corn
1/8 ts Black Pepper
15 1/2 oz Red Sockeye Salmon; Drained
Boned, Skinned, And Broken
Into Chunks
1 1/2 c Milk
1/3 c Evaporated Milk

Fry the bacon in a 10-inch skillet until crisp, about 8 minutes.
Remove the bacon and drain on paper towels. Combine the onion,
chicken broth, au gratin potato mix (both the potatoes and sauce
mix), water, undrained corn, and pepper with the bacon in a 3
1/2-quart slow cooker. Cover and cook, on the low setting, 6 hours.
Add the salmon, milk and evaporated milk. Cover and cook, on the high
setting, 15 minutes or until thoroughly heated.

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Title: SNOW-COVERED ALMOND CRESCENTS
Categories: Cookies
Servings: 48

1 c Margarine or butter,
-softened
3/4 c Powdered sugar
1/2 t Almond extract
-OR
2 t Vanilla extract
2 c All-purpose flour
1/4 t Salt (opt)
1 c QUAKER Oats (quick or
-old-fashioned, uncooked)
1/2 c Finely chopped almonds
Additional powdered sugar

Heat oven to 325’F. Beat margarine, powdered sugar and almond extract
until fluffy. Add flour and salt; mix until wel blended. Stir in oats and
almonds. Using level measuring tablespoonfuls, shape dough into crescents.
Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light
golden brown. Remove to wire rack. Sigt additional powdered sugar
generously over warm cookies. Cool completely.

Makes about 4 dozen cookies.

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WILD RICE-PINE NUT STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Wild rice, uncooked
1 c Water
1 Green onion
1 sm Garlic clove, minced
1 t Vegetable oil
1/4 c Pine nuts or any chopped nut
1/2 ts Dried thyme

Cook the wild rice in the water until tender, about 1
hour. Add more water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in
the oil. Add the wild rice. Simmer for 10 minutes to
blend the flavors. Cool enough to stuff into quail or
one Cornish hen (or serve with chicken).

1/2 recipe – 182 calories, 1 bread exchange, 2 fat 15
grams carbohydrate, 4 grams protein, 11 grams fat 138
mg sodium, 114 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth
Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times
the cost of shelled sunflower seeds in the bulk bin.
They do not have a very strong flavor.

– – – – – – – – – – – – – – – – – –

Title: Banana milk
Categories: Beverages, Fruits, Mcdougall
Yield: 1 servings

1 Banana; peeled and sliced
1 c Water
1/2 ts Vanilla extract; optional

Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Place all of
the ingredients in a blender and process until smooth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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PORTUGUESE-STYLE RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Linguica sausage, about 6
-ounces, cut on 1/4-inch
-dice
3/4 c Raw long-grain white rice
1 1/2 c Water
pn Salt
2 tb Chopped fresh cilantro.

Saute diced sausage in a heavy saucepan until browned,
about 5 minutes. Drain off excess fat. Add rice,
stirring well to coat grains. Add water and salt, and
bring a boil. Lower heat, cover pan, and simmer for
19 minutes, or until grains are soft and water has
evaporated. Stir in cilantro.

Serves 4.

PER SERVING: 215 calories, 6 g protein, 28 g
carbohydrate, 8 g fat (3 g saturated), 2 mg
cholesterol, 316 mg sodium, 0 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Macaroni Salad
Categories: Low fat, Pasta, Salads
Yield: 8 servings

1 pk Macaroni, (8-Ounce)
1 lg Tomato — diced
3/4 c Chopped onions
3/4 c Chopped green pepper
3/4 c Pimiento-stuffed green
Olives — sliced
1 c Fat-free Mayonnaise
Salt and pepper

Cook the macaroni in a large pot of boiling water until tender but
still firm. Drain in a colander; rinse with cold water and drain
thoroughly.

In a large bowl, combine the macaroni with the tomato, onion, green
pepper, and olives. Toss Lightly.

Add enough fat-free mayonnaise to desired moistness. Salt and pepper
to taste. Mix well. Chill for 30 minutes before serving.

0 Grams of fat.

Recipe By : So Fat, Low Fat, No Fat

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Title: Brownie Cookies
Categories: Cookies
Yield: 48 servings

4 oz Semisweet chocolate 1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour 1 1/2 ts Baking soda
1/2 ts Baking powder 1/4 lb Unsalted butter
1 c Granulated sugar 1 tb Vanilla extract
2 ea Egg 1 tb Milk
3/4 c Finely chopped walnuts

1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and
baking powder together. Set aside. 3. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the
dry ingredients and the milk by hand. When just blended, mix in the
walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the
cookies, scoop out a portion of dough and roll out on a well-floured
surface. When dough is 1/4 inch thick, cut it into rounds or other desired
shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room
for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the
oven and don’t let these cookies overbrown. VARIATION: For the Brownie
Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large baking sheet. Roll the dough out
onto the baking sheet as thinly as possible so that the baked product will
crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust
harden, then slide the cookie from the sheet and cool completely. Roll over
the cookie with a rolling pin until it is crushed to a fine crumb. (There
should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of
unsalted butter. Mix it into the crumbs and pack the mixture over the
bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes
before filling in order to set the crust. Note: When I made this, I made
individual cookie crumb crusts for the “Kit’s Chocolate Mousse” recipe by
using a large muffin pan. Line each cup with waxed paper for easy removal.

—–

Title: ORANGE CHIP COOKIES
Categories: Bakery, Cookies, Low-fat
Yield: 40 cookies

3 c White flour
1/2 c Wheatgerm
2 ts Baking soda
1/2 ts Salt
1/4 ts Allspice
2/3 c Unsweetened chocolate chips
1/2 c Brown sugar
1/2 c White sugar
3/4 c Orange juice

In a large bowl, sift together flour, baking soda, salt allspice. Stir in
the chocolate chips. Add the rest of the ingredients in order, beating
well after each addition.

Lightly oil non-stick cookie sheets. Drop the batter by the teaspoonful
onto the cookie sheets. Bake 12 to 15 minutes until lightly browned. Cool
on wire racks.

NOTE: I’ve had wild variations with this recipe. One batch cooked in 7
minutes, one batch did not cook until 20 minutes. It seems to have settled
down between 12 15 minutes as I changed some of the ingredient amounts.
I’ve also had anything from 33 to 45 cookies in a batch.

Recipe by Mark Satterly

—–

Title: Italian Pizzelle Using Anise
Categories: Polkadot, Lisa, Italian, Cookies
Yield: 15 Dozen

3 c Sugar
3 1/2 c Eggs
2 1/4 Melted shortening
(use a combination of butter
Margarine, and Crisco)
5 tb Grated orange peel
3 tb Grated lemon peel
3 ts Orange extract
2 ts Lemon extract
1 c Artificial vanilla extract
1 ts Anise oil or
1 Bottle anise extract
(not as strong flavor
As the oil)
7 8 cups flour

You need a pizzelle iron to make the cookies. These can be found at
Safeway or any good Deli or specialty food or cooking store. They are
about $50.

Whip the eggs until very frothy. Add the sugar and cream well. Add
the melted shortening–be sure it is not hot–and cream well. Add the
flavorings and mix well.

I use anise oil because the flavor is more intense–use just a little
more if you really like a strong anise flavor.

Measure half the flour in a very large bowl–8 qt. size or better–add
the egg mixture and mix together with a heavy wooden spoon–or any
large spoon. Add the remaining half of the flour one cup at a time
and mix well. You have added enough flour when the mixture “glomps”
off the spoon and is still a little runny–not real thick. Usually 7
cups of flour is adequate–depends on the weather (really!).

Heat up the iron for a few minutes then make the cookies by placing 1
full teaspoon full of the dough in the center of each form. Press
closed tightly and cook for about 1 minute. Immediately move the
cookie to wax paper to cool. The cookies are very soft at this point
and will take the shape of any bumps in the wax paper–so make it
smooth. This recipe makes about 14 -20 dozen cookies depending on the
size you make them. It can be cut in half easily without losing any
flavor. When the cookies are thoroughly cool–crisp–stack them and
leave them in the open–do not cover they will become very soft and
unappetizing. If you can, do not eat them for about 3 days to a week.
The flavor of the anise improves with a few days age.

Enjoy. Diane M. Ferrell

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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