Title: Lemon Squares
Categories: Cookies, Crisco.008
Yield: 24 cookies

MMMMM—————————-BASE———————————
3/4 c Flour, All Purpose
1/3 c Brown Sugar, Firmly Packed
1/4 c Butter Flavor Crisco
1 tb Milk -=PLUS=-
1 1/2 ts Milk

MMMMM————————–FILLING——————————-
2 Eggs
1 c Sugar, Granulated
1/2 ts Baking Powder
1/4 ts Salt
2 ts Lemon Peel, Grated (opt) *
2 tb Lemon Juice *
Confectioners Sugar

Preparation Time: 20 Minutes Bake Time: 41 Minutes

* Lime Variation: Lime juice and lime peel may be substituted for the
lemon juice and peel.

1. Heat oven to 350 F.

2. For Base: Combine flour and brown sugar in small bowl at low speed
of electric mixer. Add Butter Flavor Crisco. Mix until fine crumbs
form. Sprinkle milk over crumbs. Mix until even crumbs form. Spread
in ungreased 8x8x2 inch pan. Bake at 350 for 16 minutes.

3. For Filling: Combine eggs, granulated sugar, baking powder, salt,
lemon peel and lemon juice in medium bowl at medium high speed of
electric mixer. Beat 3 minutes until light and fluffy. Pour over hot
crust. Return to oven. Bake 25 minutes, or until firm in center when
touched. Cool. Cut into squares about 1 1/2 x 1 1/2 inches. Sift
confectioners sugar over squares just before serving.

Makes 24 squares.

Source: Butter Flavor Crisco Cookie Collection, page 9.
Shared by: David Knight

MMMMM

Title: Lemon-Basil Carrot Bundles
Categories: Appetizers
Yield: 20 servings

6 md Carrots Scraped
1/4 c Water
1 tb Lemon Juice
1 ts Sugar
1 cl Garlic Minced
1 ts Dried Whole Basil
1/4 ts Grated Lemon Rind
1 tb Olive Oil
6 Green Onions
3 Lemons Thinly Sliced

Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water,
Lemon Juice, Sugar Garlic in A Nonaluminum Saucepan; Cover.
Cookover Medium Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender.
Remove From Heat. Place Carrots in A Shall Bowl; Reserving Cooking
Liquid in Saucepan. Add Basil, Lemon Rind Oil To Cooking Liquid
Set Aside. Trim White Portion From Green Onions. Place Tops in A
Large Boil. Add Boiling Water To Cover. Drain Immediately Rinse
Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot
Strips Into A Bundle Tie With Onion Strip. Repeat Procedure With
Remainingcarrots Onions Strips. Place Bundles in A Large Shallow
Bowl. Pour Basil Mixture Over Bundles; Cover Chill At Least 1 Hour.
Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
Arrange Bundles On A Serving Platter Lined With Lemon Slices If
Desired.
Fat 0.3. Chol. 0.

MMMMM

Southwestern Spice Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp. cumin seeds
1 tsp. coriander seeds
8 dried chilies — stemmed and seeded
1 Tbsp. brown sugar
1 tsp. ground cinnamon
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground red pepper

Cook cumin and coriander seeds in a small skillet over low heat, stirring
constantly, for 3 minutes. Combine seeds, chilies, and remaining
ingredients in a blender; process until mixture resembles coarse powder.
Store in airtight container. Yield: 2/3 cup. Directions for gift card:
Sprinkle Southwestern spice rub on chicken, beef and pork before
grilling, broiling or baking

– – – – – – – – – – – – – – – – – –

“JAMMY MUFFINS”

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb AM Unrefined Vegetable Oil
1/4 c Raw honey
2 c Whole Grain Bran Muffin Mix
— (Arrowhead Mills)
1 Egg beaten or egg replacer
1 c Water

Prepare Whole Grain Bran Muffin Mix according to
package directions. Before baking, spoon 1 teaspoon
apple butter (or favorite flavor) into center of the
unbaked muffin. Bake at 350 degrees F. for 25-30
minutes.

Source: Arrowhead Mills “Whole Grain Muffins” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: APPLE-CHICKEN SALAD-(MARINADED)
Categories: Cyberealm, Salads, Main dish
Yield: 4 servings

———————-FROM LOIS FLACK———————-

—————-CYBEREALM BBS (315)786-1120—————-

————————-MARINADE————————-
1/4 c Frozen apple juice-
-concentrate, thawed
2 tb Salad oil
2 tb Soy sauce
1 tb White wine vinegar
1 ts Dried savory, crushed

————————–CHICKEN————————–
4 md Skinless, boneless chicken
-breast halves (12 ounces)

————————-DRESSING————————-
3/4 c Mayonnaise or salad dressing
1/4 c Apple juice concentrate
1/4 ts Salt
1/4 ts Pepper

—————————SALAD—————————
3 c Torn romaine lettuce
2 c Torn red leaf lettuce
1/2 c Broken pecans or walnuts
1/3 c Red onion rings
2 md Apples, cored sliced

* NOTE: This recipe needs to be prepared ahead of
time! *

For marinade: In a small bowl combine apple juice
concentrate, salad oil, soy sauce, vinegar, and savory.

For chicken: Place chicken breasts in a plastic bag
in a shallow dish. Pour marinade over chicken. Close
bag. Refrigerate about 4 hours, turning once. Remove
meat, reserving marinade. Pat chicken dry with paper
towels.

Place chicken on a rack of an unheated broiler pan.
Broil about 4 to 6 inches from heat for 8 to 10
minutes or till tender, brushing occasionally with
reserved marinade. (Or grill chicken on an uncovered
grill directly over medium-hot coals for 20 to 25
minutes or till tender, turning once.) Remove from
heat. Cut chicken into strips. Cover and chill 2 to
24 hours.

For dressing: In a small bowl combine mayonnaise or
salad dressing, apple juice concentrate, salt and
pepper.

In a large bowl combine the romaine, red leaf
lettuce, pecans or walnuts, and onion. Divide salad
greens among 4 dinner plates. Arrange chicken and
apples over greens. Drizzle salad dressing over
salads.

Makes 4 main-dish salads.

Calories……705 Protein…31 g
Carbohydrates..32.g Fat…52 g Cholesterol….98.mg
Sodium…959 mg Potassium…..782.mg

Source: Better Homes and Gardens, Summertime Cooking

Typed for you by Lois Flack, CYBEREALM BBS, Watertown,
NY.

—–

Title: Hash Brown Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

4 md Size red or baking potatoes; -diced
-about 1 lb; 1/4 ts Salt;
2 ts Virgin olive oil Black pepper to salt;
1 md Size green bell peppers; 2 tb Chopped chives;

Scrub potatoes well and cut into 1/3″ cubes. In a large non-stick,
heat oil. Stir in potatoes, bell pepper, salt and black pepper.
Cover and cook over medium heat, stirring occasionally, until
potatoes are cooked thorugh and crisp, 20 to 25 minutes. Stir in
chives. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 68;
CHO: 0mg; CAR: 11g; PRO: 1g; SOD: 115mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

PEANUT BUTTER MUFFINS WW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Flour, self-rising
1 tb Sugar, superfine
1/4 c Milk, skim
1 Eggs
– lightly beaten
2 tb Peanut butter, chunky
– room temperature
1 t Margarine
– melted

Preheat oven to 400F. Sift together flour and sugar;
add remaining ingredients, stir until combined. Do not
beat or overmix. Spray 4 muffins cups with cooking
spray; fill 3/3 full with batter. Fill remaining cups
1/2 full of water. Bake till golden brown – about 20
minutes. Remove muffins to wire rack, cool. Serve
cooled or freeze until ready to use.

Weight Watcher Exchanges: 1 Protein, 1/2 Bread, 1
Fat, 20 Optional Calories.

Nutritional Analysis per serving: 160 calories, 7 g.
protein, 8 g. fat, 15 g. carbohydrate, 110 mg.
sodium, 69 mg. cholesterol.

Calories from fat: 43%

Original recipe from Weight Watchers “Fast and
Fabulous” Cookbook. Conversion and additional analysis
by Rick Weissgerber. [GEnie D.WEISSGERBE]

– – – – – – – – – – – – – – – – – –

Black Bean and Potato Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can black beans — drained
2 potatoes — washed and diced
1/2 pound cooked ham — diced
6 cups beef broth
1/4 cup dried chopped onions
1 4 oz can chopped jalapeno peppers — or
mild chili peppers
1 clove garlic — minced
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground thyme
1/8 teaspoon ground cloves
sour cream — garnish
chopped tomatoes — garnish

In Crock-Pot, combine beans, potatoes, ham, broth, onion, peppers, garlic, cumi
n, oregano, thyme, and cloves. Cover and cook on Low 8 to 10 hours or on High
4 to 5 hours. Serve. Garnish bowls with sour cream and chopped tomatoes if de
sired.
Serve 6 to 8

– – – – – – – – – – – – – – – – – –

Title: Miniature Candy Bars
Categories: Chocolate, Candies
Yield: 1 servings

1 lb Confectioners sugar
2/3 c Sweetened condensed milk
1/2 ts Vanilla
1/2 ts Almond extract
12 oz Semisweet chocolate pieces
12 oz Butterscotch flavored pieces
1 lb Chopped Spanish peanuts

Combine confectioners sugar, sweetened condensed milk, vanilla and
almond extract in large bowl. Mix thoroughly, using hands to knead.
Roll mixture between two sheets of plastic wrap to form 13×9
rectangle. Chill in refrigerator. Meanwhile, melt chocolate and
butterscotch pieces in top of double boiler over hot water. Stir in
peanuts. Spread one half of chocolate mixture in buttered 13x9x2
baking pan. Carefully place fondant layer on top. Spread remaining
chocolate mixture on top. Refrigerate until firm. Remove from
refrigerator 10 minutes before cutting. Cut into bars. Store in
refrigerator. Makes 48 pieces. Origin: Farm Journal’s Choice
Chocolate Recipes Shared by: Sharon Stevens.

MMMMM

Title: Cawl Cennin a Hufen (Leek Soup, Creamed) Welsh
Categories: Soups
Servings: 8

1 1/4 lb Leeks 2 oz Butter
1/4 lb Roughly chopped onion 1 ea Roughly choped head
Celery
5 pt Mutton stock 1 oz Roughly chopped parsley
1 x Salt and Pepper 5 oz Double cream

Garnish: diced meat (optional)

Accompaniments: sippets

Clean the leeks thoroughly, chop them roughly, and set a little of the
green aside for garnish.

Melt the butter and cook the vegatibles under cover without browning them.
Add the stock, bring to the boil, and simmer for 1 hour, skimming if
necessary.

Rub the soup through a sieve or blend in a liquidiser. Reheat the soup,
stir in the parsley, green of leeks, and diced meat (if used). Season
with salt and pepper.

Stir in the cream, correct seasoning, and serve with sippets.

British Cookery (BTA, BFPC)

—————————————————————————–