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.

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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

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Soy Ginger Reduction

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 tablespoon light soy sauce
1/2 teaspoon each minced garlic and ginger
2 teaspoons sugar
2 tablespoons rice vinegar
salt and pepper

Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle
through a strainer, over tuna.

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Title: Honey Glazed Snack Mix
Categories: Snack
Yield: 1 servings

4 c Rice or Corn Chex cereal
1 1/2 c Miniature pretzels
1 c Pecan halves
1/3 c Butter or margarine
1/4 c Honey

In a large mixing bowl, combine cereal, pretzels and pecans; set
aside. Melt butter in a small saucepan; stir in honey and blend well.
Pour over cereal mixture and stir to coat evenly. Spread in a jelly
roll pan. Bake at 350! for 1215 minutes or until mixture is lightly
glazed, stirring occasionally. Remove from oven and cool slightly.
Spread on waxed paper to cool completely. Yield: about 6-1/2 cups.
From the files of Al Rice, North Pole Alaska. Feb 1994

MMMMM

SPICE CAKE

Recipe By : Pamela Creeden/Corona, CA Jubail, KSA
Serving Size : 12 Preparation Time :0:00
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup buttermilk or sour milk
1/4 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon vanilla
3 eggs

In a bowl combine flour, sugar, baking powder, baking soda and spices. Add
buttermilk or sour milk, butter, shortening, and vanilla. Beat with an
electric mixer on low to medium speed till combined. Beat 2 minutes on high
speed. Add eggs and beat 2 minutes more.

Pour batter into a greased 13 X 9 X 2″ baking pan. Bake in a 350F degree
oven for 30-35 minutes or till toothpick inserted near the center comes out
clean. Cool on a wire rack.

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RISOTTO WITH SPRING VEGETABLES

Recipe By : Eating Well Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Risotto Pastas And Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups chicken broth, fat free
6 ounces baby carrots — peeled and sliced
6 ounces asparagus — trimmed and sliced
4 ounces snow peas — trimmed and sliced
2 teaspoons canola oil
1 whole onion — chopped
1 clove garlic — minced
1 1/2 cups arborio rice
1/2 cup dry white wine
9 ounces frozen artichokes — thawed
1 1/2 tablespoons fresh thyme — chopped
****OR****
1 1/2 teaspoons dried thyme
1/4 cup parmesan cheese — grated

In medium saucepan, bring broth to a boil. Add carrots and cook until
almost tender – 3-5 minutes. Add asparagus and peas and cook 1 minute
longer. With a slotted spoon, remove vegetables to a bowl and set aside.
Maintain broth at a gentle simmer.

In a Dutch oven heat oil over medium-low heat. Add onion and garlic and
cook until softened 3-5 minutes. Add rice and stir to coat grains. Pour
in wine and cook, stirring frequently, until most of the liquid has been
absorbed. Add broth, 1 cup at a time, stirring until liquid is absorbed
each time. Stir in artichoke hearts and thyme. Continue to add broth as
needed. Stir in the reserved vegetables and cheese.
Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Blender Gravy
Categories: Sauces
Servings: 10

3 tb Meat Fat Drippings
2 c Liquid
1/4 c Unbleached All Purpose Flour
Salt
Pepper
1 ds Dried Thyme Leaves; Crushed
3 dr Kitchen Bouquet; (A Gravy
-Coloring)

Remove the meat to a hot platter. Leaving the crusty bits of meat in the
pan, pour the meat juices and fat into a large measuring cup. Skim off
the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the
meat juices to equal 2 cups of liquid and then add the liquid and flour in
to a blender container, blending until the liquid is smooth. Return the
blended gravy to the pan and cook the mixture quickly, stirring
constantly, until the gravy is thicken and bubbly. (Note: scrape the
bottom of the pan to get the crusty bits, if desired.) Season the gravy
to taste with salt and pepper. If desired, add a dash of dried thyme
leaves, crushed, and a few drops of Kitchen Bouquet for color.

Makes about 2 1/2 cups.

MMMMM

CRANBERRY RAISIN CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Water
1 c Raisins
1 1/2 c Sugar
2 tb White wine vinegar
1 c Orange juice
2 tb Matchstick-size orange peel
2 tb Matchstick-size ginger
2 12 oz. pkges cranberries
2 sm Pears, peeled, cored,
-chopped
1 c Toasted slivered almonds

Bring 2 cups water to boil in heavy large saucepan.
Add raisins. Remove from heat and let stand 15
minutes. Drain, reserve 1/2 cup water.

Pour 1/2 cup raisin water into same saucepan. Add
sugar and white wine vinegar and stir over med-low
heat until sugar dissolves. Increase heat and boil
without stirring until syrup turns golden brown,
brushing down sides of pan with wet pastry brush.
Remove from heat. Mix in orange juice, orange peel and
fresh ginger. Add cranberries and cook until they pop,
about 5 minutes. Stir in raisins, chopped pears and
toasted almonds and cook 1 minute. Cover and
refrigerate chutney until well chilled. Can be made 2
days ahead of time; keep refrigerated.

Source: Bon Appetit Dec. 1991
Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US
(BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500

– – – – – – – – – – – – – – – – – –

Title: Oatmeal Cookies *****
Categories: Low-cal, Cookies
Yield: 6 servings

3 ea Cup Rolled Oats 2 ea Tbsp Light Sesame Oil
1 ea Cup Flour (unbleached) 1 1/2 ea Cup Apple Juice
1/4 ea 4 tsp Salt 1 ea Tbsp Honey (opt)

Raisins and/or nuts (optional)
Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in
a bowl. Add the oil and mix. Add the juice (plus remaining
ingredients, if desired.) If the dough seems too dry, add more juice.
Drop by the teaspoonful onto a greased cookie sheet and flatten
slightly to ensure a crisper cookie. Bake until golden brown, about
15-20 minutes.
VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use
oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice
instead of apple for sweeter cookies. * To use leftover oatmeal, use 1
cup juice and 2 T honey or other sweetener.

—–

Title: CHIMICHANGAS SUPREME PART 2
Categories: Mexican, Meats
Yield: 4 servings

(cont. from part 1)
1 c Shredded wisconsin
Cheddar cheese
1 c Sour cream
4 Black olives
1/4 c Chopped green onions
1 tb Whipping cream
Guacamole (see index)
2 c Shredded lettuce
4 Black olives

Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler.
Place the chimichangas on an ovenproof platter or in a baking pan. Spoon
Red Chile Sauce over liberally. Sprinkle with grated cheese and green
onion. Place under broiler until the cheese melts. 7. Combine the sour
cream and whipping cream. Slice the remaining 2 tomatoes. Top the
chimichangas with the sour cream mixture and Guacamole. Garnish with
shredded lettuce, sliced tomato, and olives.

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