NO BAKE OATMEAL – PEANUT BUTTER COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts Cookies
Potatoes Salad
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Anderson RHKM39A — PART 1:
1/4 cup Cocoa
2 cups Granulated sugar
1/2 cup Margarine
1/2 cup Milk — PART 2:
in:
1/2 cup Peanut butter
3 cups instant oatmeal
1 teaspoon Vanilla

Part 1: Stir and boil above ingredients 1 MIN. ONLY. Remove from heat.
PART 2: Beat in PART 2 ingredients and Drop spoonfuls onto waxed paper and
let
stand until firm. Reformatted by: CYGNUS, HCPM52C Calories 115.9, 4.9 grams of
fat

– – – – – – – – – – – – – – – – – –

Title: Old-time Meatloaf
Categories: Meats
Yield: 1 Servings

1 lb Shoulder beef
1/2 lb Stewing veal
1/4 lb Shoulder pork
2 Eggs, beaten
1 c Cracker or dry bread crumbs
Salt and pepper to taste
Sage or other seasonings

Put beef, veal and pork through food processor. Add
beaten eggs, dry bread crumbs, salt, pepper, sage or
other seasonings to taste. Mix and shape in a loaf.
Bake in a roast pan one hour at 375F. Source Heritage
Recipes Chatelaine.ch

—–

Rigatoni Alla Fontina

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Main Dish Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Rigatoni
2 pinch Nutmeg
3 tablespoon Salt
1 cup Parmigiano cheese
6 tablespoon Sweet butter
2 pinch Black pepper
1/2 pound Sliced fontina cheese

Reheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling
water until extra al dante (they will finish cooking in the oven).

Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the
parmigiano, and nutmeg and mix well until all the pasta is coated.

In a buttered baking dish, make a layer of the pasta, a layer of the fontina
cheese, sprinkle with the parmigiano, and repeat the process until the pasta
is used up, ending with a layer of the fontina on top. Sprinkle with
parmigiano and black pepper and dot with the remaining butter. Bake for 15
minutes, or until the cheese is melted. May be served on flat plates.

Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

GREEK STYLE POTATO SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Salads
Cols.l e

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 -2 lbs. potatoes washed
1/2 c Crumbled feta cheese thorou-
Gly rinsed and drained
1 Medium onion peeled, cut in
Half,then thinly sliced
1/2 c Fresh parsely, coarsley
Chopped
1/2 ts Salt free xtra spicy season
3 ts Salt free garlic herb season
1 t Oregano
1/3 c Lemon juice
2 tb Olive oil
2 tb Vinegar

Boil potatoes until firm but tender. Do not overcook
(15-20 minutes). Cool by placing pot of potatoes in
sink and gently running cold water over potatoes.
Drain thoroughly. Cut potatoes into 1/2 inch cubes.
Place in a large bowl with the rest of the ingredients
and toss lightly, mixing well.

– – – – – – – – – – – – – – – – – –

Title: Mandelbrot (Almond Bread)
Categories: Diabetic, Breads/bm
Yield: 18 servings

3 Eggs; 1 1/4 c Flour
1/3 c Sugar 1 ts Baking powder
2 tb Vegetable oil; 1/3 c Almonds; chopped blanched
1 ts Vanilla extract 2 ts Ground cinnamon (less
needed

Beat the eggs and sugar together until thick. Add the oil and
vanilla and mix well. Stir in the flour, baking powder and almonds.
Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf
pan just to cover the bottom of the pan.

Sprinkle on the cinnamon. Add another layer of batter and cinnamon.
Continue until all the batter and cinnamon are used.

Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread
will be dense. Remove from the pan and cool on a wire rack. Cut
into 1/2 inch slices when ready to serve. Place each slice on a
lightly oiled baking sheet and toast in a 400 F oven for 5 to 6
minutes. (My note – warm briefly in microwave.)

1/2 inch slice – 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6
grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg
potassium, 44 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared and tested by Elizabeth Rodier Nov 93

MMMMM

Fran’s Special Pate

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 20 Preparation Time :0:00
Categories : Poultry Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon, no-nitrate
1 pound chicken livers
1 chicken cutlet — pounded flat
4 teaspoons seasoned salt
3 tablespoons bacon fat
2 tablespoons butter
2 tablespoons white wine (or water or chicken broth)
4 ounces water chestnuts
2 eggs, hard-boiled
1 Boursin cheese
3 tablespoons sweet basil
fresh ground pepper

Preheat oven to 275 degrees F. (135 degrees C.).

Cook bacon til crisp. Reserve bacon drippings.

Place 2 T. bacon drippings in frying pan. Saute chicken livers til pink
inside. Season chicken cutlet with 1 t. salt then saute in butter for 3 mins
on ea. side. Add wine (water or broth) and simmer 5 mins. longer. Reserve
sauce.

Food process bacon, chicken livers, water chestnuts, and eggs and chop until
fine. Add remaining seasoned salt, Boursin cheese, basil, chichen sauce, and
pepper. Mix well.

Pack combined mixture into a large buttered loaf pan. Place a heavy weight on
top of loaf pan to keep pate from rising.

Bake pate for 2 hours. Open oven door and bake for 1 hour longer. Remove
from oven, allow to come to room temperature. Refrigerate. Cut evenly into
slices to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 64 Calories; 4g Fat (64% calories from fat); 5g Protein; 1g
Carbohydrate; 123mg Cholesterol; 319mg Sodium

Serving Ideas : Total Grams- 32.0; Grams/serving- 1.6 (per one slice)

Date: Tue, 22 Nov 94 09:54:00 -0400
From: “Joseph B. McKay III”

RECIPE:BARLEY AND BEAN WITH FRESH MINT

1.5 cups pearled barley
3.5 cups vegetable broth or stock
2 cups fresh cooked or canned white kidney beans
2 tbs fresh mint chopped or 1 tbs dry mint

PREPARATION
In a medium sauce pan bring the 3.5 cups of vegetable broth
or stock to a boil. Slowly add the 1.5 cup of pearled barley.
Reduce heat to low and cover. Simmer 35 to 45 minutes or until
all of the broth or stock has been absorbed and the barley is
tender.

Rinse the kidney beans in a colander or sieve and allow to
drain. Chop the mint.

Add the beans to the cooked pearled barley and cook on low
until heated, approximately 5 minutes. Remove form the heat.
Add the mint and mix well. Garnish with a few mint sprigs.

Serve hot. Makes 4 side dish servings. Reheats well in a
microwave.

RECIPE BY Joe McKay

Title: PEANUT BUTTER REINDEER
Categories: Cookies, Holiday
Yield: 24 servings

———————————-COOKIES———————————-
1 pk DUNCAN HINES Peanut Butter
-Cookie Mix
1 Egg
2 t All-purpose flour

—————————-ASSORTED DECORATIONS—————————-
Miniature semi-sweet
-chocolate chips
Vanilla milk chips
Candy-coated semi-sweet
-chocolate chips
Colored sprinkles

1. FOR COOKIES, combine cookie mix, contents of peanut butter packet from
Mix and egg in large bowl. Stir until thoroughly blended. Form dough into
ball. Place flour in jumbo (15×13") resealable plastic bag. Place ball of
dough in bag. Shake to coat with flour. Place dough in center of bag (do
not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont
baking sheet. Chill in refrigerator at least 1 hour.

2. Preheat oven to 375’F. Use scissors to cut bag down center and across
ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in
flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour
after each cut. Transfer cut-out cookies to ungreased baking sheets using
floured pancake turner. Decorate each reindeer as desired. Bake at 375’F.
for 5-7 minutes or until set but not browned. Cool 2 minutes on baking
sheets. Remove to cooling racks. Cool completely. Store between layers of
waxed paper in airtight container.

Makes about 2 dozen cookies.

TIP: Reroll dough by folding plastic back over dough.

—–

Title: RASPBERRY QUEEN OF PUDDINGS (Marguerite Patten)
Categories: Puddings
Yield: 4 servings

1 ts Finely grated lemon rind
10 fl Milk
1/2 oz Butter or margarine
1 oz Caster or soft brown sugar
3 oz Fine brown or white
-breadcrumbs
3 Eggs
3 tb Raspberry jam

MMMMM————————–MERINGUE——————————-
5 oz Caster sugar

Mix the lemon rind with the milk and bring to the boil over a gentle
heat. Remove from the heat. Add the butter or margarine, sugar and
breadcrumbs. Mix well and allow to cool. Preheat the oven to
160C/325F, Gas Mark 3.

Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with
the whole egg. Whisk into the breadcrumb mixture then pour into a 1
to 1.5 pint/600 to 900 ml greased ovenproofdish. Stand the dish in a
roasting tin of cold water. Bake for 45 to 50 minutes, or until the
mixture is set. Spread with the raspberry jam. Reduce the oven heat
to 150C/300F, Gas Mark 2. Whisk the egg whites until stiff. Slowly
whisk in half the sugar, then fold in the remainder. Pipe the
meringue in a lattice work or spread over the pudding and then make
it into peaks. Return to the oven for 15 to 20 minutes until the
meringue is light golden in colour. Serve hot. Variations

If serving the pudding cold allow at least 1 hour cooking time when
the meringue is added to the pudding at 140C/275F, Gas Mark 1.

Chocolate Queen of Puddings

Blend 1 oz/25 g cocoa powder with the hot milk. Use apricot jam over
the baked pudding before adding the meringue.

Swiss Roll Pudding

Omit the breadcrumbs in the recipe. Put about 4 slices of jam filled
Swiss Roll into the pie dish. Blend the milk, sugar and eggs
together, strain over the Swiss Roll. Bake as above then top with a
little jam or thick fruit puree before adding the meringue.

Source: Marguerite Patten’s Marvellous Meals, Yours Magazine, UK

MMMMM

NO-SUGAR FRUIT/NUT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat

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

1 c chopped dates
1/2 c raisins
1/2 c Dried Cranberries — *Note
1 c water
1/4 c Lowfat Margarine — **Note
1/4 ts salt
2 Egg Beaters® 99% Egg
: Substitute — ***Note
1 ts vanilla extract
1 c all-purpose flour
1 ts baking soda

*NOTE: Sally’s recipe used 1/2 C dried prunes,
chopped…I didn’t have any at the time so I used
dried cranberries. **NOTE: Sally’s recipe used 1/2 C
margarine…I adapted it. ***NOTE: Sally’s recipe used
2 beaten eggs…I adapted it. ****NOTE: Sally’s recipe
used 1/2 C mixed nuts, chopped…I omitted them.

In a saucepan combine dates, raisins, prunes (dried
cranberries) and water. Bring to boil and boil 5
minutes. Stir in margarine and salt. Set aside to
cool. Add remaining ingredients to fruit; stir just
until dry ingredients arþ moistened. Spoon into
greased MINI-muffin pans. (I spooned it into 12
regular muffin tins.) Bake in preheated 350-degree F
oven for 15 minutes. (If desired can bake in a greased
11 x 7 x 2-inch pan for 30 minutes.)

Yield: 32 mini-muffins. (OR 12 regular size muffins)

These were FANTASTIC!! I had tasted them when Sally
made them using her recipe…and they were really
wonderful!! But I wanted to lower the fat a bit more
and adapted thþ recipe a bit more. I think they are
excellent.

~ – – – – – – – – – – – – – – – – –

NOTES : Nutrition using my adaptions to the original
recipe: Cal 130.7 Fat 2.5g Carb 25g Fib 1.5g Pro 2g
Sod 216mg CFF 17.1% Nutr. Assoc. : 0 0 2928 0 0 0 0 0
0 0

Recipe By : Jo Anne Merrill

From: Reggie Dwork

– – – – – – – – – – – – – – – – – –