Title: Peanut butter chip cookies
Categories: Desserts Cookies
Servings: 48

1/2 c Butter softened
3/4 c Packed brown sugar
1/2 c Chunky peanut butter
2 ea Eggs
1 1/2 c Flour
1 t Baking soda
1 c Salted peanuts
6 oz Semi-sweet chocolate chips
6 oz (or) butterscotch chips

1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking
soda and blend well. Add peanuts and chips. Mix just until blended.

2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie
sheet.

3. Bake 9-12 minutes or until golden brown. Remove right away from
cookie sheet and cool on wire rack.

from: _Cookiemania_

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Title: Stir-Fried Okra with Spices
Categories: Okra, Stir-fry
Yield: 4 servings

1 lb Fresh okra, trimmed and
-sliced into 1/2″ thick
-rounds
1 c Thinly sliced onion
2 tb Canola or olive oil
1 1/2 t Lemon juice
1/2 t Ground cumin
1/4 t Ground fennel
1/8 t Cayenne pepper
1/2 t Kosher salt

The following recipe is from cookbook author Julie Sahni. Serve over
scrambled eggs, a rice pilaf or, American-style, in pita bread with
lots of sliced tomatoes.

1. Fry okra, onion in oil, stirring occasionally, for 15 minutes. If
okra looks dry, add 3 tablespoons water and/or cover the pan during
cooking.

2. When vegetables are soft, stir in lemon juice. Lower heat and
sprinkle on cumin, fennel, cayenne and salt. Stir-fry mixture for 2
minutes, or until flavors are blended.

MMMMM

POTATO GARBANZO GNOCCHIS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Potato Flakes
2 c Boiling water
1/2 c Garbanzo Flour
1/4 c Rice Flour
1 tb Smoked nutritional yeast
— (optional)
1 t Sea salt
1 t Non-alum baking powder
— (optional)
1 t Garlic powder
1/8 ts Cayenne or red pepper

Combine water and potato flakes quickly. They will
set up firmly and be somewhat dry. Stir in the
remaining ingredients. Drop by the teaspoonful onto
hot oil and deep fry until golden brown. Omitting the
baking powder will result in denser gnocchis.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Title: Pear Parsnip Salad
Categories: Salads
Yield: 6 servings

3.00 c Diced Parsnips
(1 1/2 Lbs.)
2.00 c Water
3.00 tb Thinly Sliced Green Onions
Honey-Yogurt Dressing
3.00 md Size Firm, Ripe Pears
1.00 tb Lemon Juice
Ground Black Pepper (Opt)

Combine Parsnips 2 C. Water in A Small Saucepan; Bring To A Boil.
Cover Reduce Heat Heat 5 Min. Drain Rinse Under Cold Water.
Drain Well.Combine Parsnips, Green Onions 1/4 C. Plus 2 T. Honey-
Yogurt Dressing in A Medium Bowl. Stir Well. Cover Chill. Cut
Pears in Half Lengthwise; Core Cut Lengthwise Into Thin Slice,
Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut
Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top
Each With 1/2 C. Parnsip Mixture 1 T. Remaining Honey-Yogurt
Dressing. Sprinkle With Pepper If Desired.
(Fat 1.1, Chol. 1.)

MMMMM

"21″ Club Rice Pudding

Recipe By : Aunt Salli’s
Serving Size : 10 Preparation Time :0:00
Categories : Rice Fruit
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart Milk
1 pint Heavy cream
1/2 teaspoon Salt
1 Vanilla bean
3/4 cup Long-grained rice
1 cup Granulated sugar
1 Egg yolk
1 1/2 cups Whipped cream
Raisins (optional)

In a heavy saucepan, combine the milk, cream, salt, vanilla bean and 3/4 cup
of the sugar and bring to a boil. Stirring well, add the rice. Allow the
mixture to simmer gently, covered, for 1 3/4 hours over a very low flame,
until rice is soft. Remove from the heat and cool slightly. Remove the
vanilla bean. Blending well, stir in the remaining 1/4 cup of sugar and the
egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2
tablespoons of the whipped cream; pour the mixture into individual crocks or
a souffle dish. (Raisins my be placed in the bottom of the dishes, if
desired.) After spreading the remaining whipped cream in a thin layer over
the top, place the crocks or dish under the broiler until the pudding is
lightly browned. Chill before serving.

– – – – – – – – – – – – – – – – – –

Title: FRENCH APPLE CAKE WITH APRICOT GLAZE
Categories: Cakes
Yield: 12 servings

2 tb Margarine
1 c Sugar
1 Egg
2 c White flour
2 1/2 pt Baking powder
1 c Skim milk mixed with 1 ts
6 Granny Smith apples
1 TOPPING
1/3 c Brown sugar
1/2 ts Cinnamon
1/4 ts Freshly ground nutmeg
3 tb Margarine, no salt
1 GLAZE
1/2 c Apricot jam
1 ts Lemon juice
1 About 1 tsp water

Method: Preheat oven to 350# F. Spray a 9″ x 12″
baking dish with a nonstick spray Cream margarine with
sugar. Beat in egg. Sift together dry ingredients.
into egg mixture alternating with milk and vanilla. In
food processor, pro egg with sugar until well mixed.
Add margarine and process and then milk. dry
ingredients into processor and pulse 3 or 4 times,
just until mixed. ( wash processor – reserve for next
step.) Spread batter evenly into prepare dish.

Top with fruit. Mix topping ingredients together in
food processor or mixe Dot over top of cake. Bake 30
~ 40 minutes or until skewer comes out clean Cool
completely.

For glaze, heat together apricot jam, lemon juice and
water. Strain into s saucepan or glass measuring jug.
Heat on top of stove or in microwave unti boiling and
slightly reduced. If reduced too much, add a bit more
water. onto completely cooled cake with pastry brush.
Serve and enjoy.

Nutritional value per servings: 253 calories, 3.8 g
protein (6%), 54 g carbohydrate (83%), 3 g total fat
(11%) (.7 g saturated fat), 23 mg cholest 146 mg
sodium.

—–

Title: Easy To Make Bean Soup
Categories: New import
Yield: 4 servings

3/4 To 1 cup chopped onion
1 tb Vegetable oil
1 (4-ounce) can green chilies,
Drained
1 (16-ounce) can refried
Beans
2 c Chicken broth _
Salt, pepper and hot pepper
Sauce to taste
2 tb Chopped fresh cilantro
6 tb (approx.) grated Monterey
Jack or Cheddar cheese
6 tb Sour cream (approx.)

Place chopped onion and oil in a large saucepan over med-high heat.
Cook until onions are soft, but not brown. Coarsely chop green
chilies, unless they are already chopped, add to onions. Add refried
beans. Stir in chicken broth. Cook and stir until soup is heated
through and no lumps remain. Season to taste with salt and pepper.
(ingredients are already salty) Add spice to taste with pepper sauce.
Stir in cilantro just before serving. Garnish each serving with
grated cheese and sour cream.

Makes 6 servings.

MMMMM

Title: ARTICHOKE DIP II
Categories: Dips, Appetizers
Yield: 4 servings

1 cn Artichoke heats unmarinated
4 oz Green chiles
1 c Mayonnaise (no salad dressing
1 c Parmeasan cheese

Drain artichoke hearts and break apart. Cut up green chiles. Mix all
ingredients together. Bake at 350F for 30 minutes. Serve wit tostada
chips.

—–

Title: Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits
Yield: 4 servings

1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely chopped
1 pk Choc. pudding mix,low-fat (4) 1/4 c Thawed dairy whipped
topping
2 Medium bananas, peeled 4 Bing cherries, fresh*
1/2 ts Lemon juice

* If bing cherries are not available, use 4 marachio cherries. 1.In
blender,process yogurt on high speed for 30 seconds, add pudding mix
and process 1 minute, scraping down sides of container as necessary.
2.Cut each banana into 6 diagonal slices and sprinkle with lemon
juice. 3.Arrange 2 banana quarters into each of 4 goblets or dessert
dishes, top with 1/4 pudding mixture. Sprinkle each portion with 1/4
of the pishachios, then top each with 1 tablespoon whipped topping
and 1 cherry. from *Prodigy’s Food and Wine-Healthy Eating Bulletin
Board, from Bridget Benjamin – PHFC09A.

MMMMM

Title: Cheese Blintzes
Categories: Cheese/eggs, Desserts
Yield: 12 blintzes

2 c Ricotta cheese
-OR- dry curd cottage cheese
3 oz Cream cheese; softened
1/4 c Sugar
1 ts Vanilla
3 Eggs
1 c Milk
3/4 c Pancake Waffle Mix
— (Aunt Jemima Original)
2 tb Vegetable oil
2 tb Margarine or butter; melted
Dairy sour half and half
-OR- sour cream (optional)
Strawberry preserves (opt.)

In small mixer bowl, combine ricotta cheese, cream cheese, sugar and
vanilla. Beat at medium speed on electric mixer until smooth. Cover;
chill until ready to use.

Combine eggs, milk, pancake mix and oil; mix until smooth. Let stand 5
minutes. Heat 6 to 7-inch skillet over medium-high heat. For each
pancake, pour scant 1/4 cup batter into hot, prepared pan; immediately
tilt pan to coat bottom evenly with thin layer. Cook 45 seconds or until
top looks dry. Turn; cook about 20 seconds more. Stack pancakes between
sheets of wax paper.

Heat oven to 325 F. Grease 13×9-inch glass baking dish with 1 teaspoon
melted margarine. Spoon 2 rounded tablespoons filling into center of each
pancake. Fold 2 sides over filling; fold up ends to form a rectangle.
Place blintzes in prepared dish; brush with remaining margarine.* Bake 20
to 25 minutes or until heated through. Serve with sour half and half and
strawberry preserves, if desired.

*NOTE: At this point, blintzes may be covered tightly and refrigerated
several hours or overnight until ready to bake. Uncover; proceed as
recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 196
* carbohydrates 14 g
* protein 8 g
* fat 12 g
* calcium 187 mg
* sodium 240 mg
* cholesterol 90 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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