Title: Quaker’s: Vanishing Oatmeal Raisin Cookies
Categories: Cookies
Yield: 4 servings

1 c Margarine/butter, softened
1 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs

l l/2 c all-purpose flour
: l ts baking soda
1 ts ground cinnamon
l/2 ts malt (optional)
3 c QUAKER Oats uncooked
(quick or old fashioned)
: l c raisins

Heat oven to 350 F. Beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add
combined flour, baking soda, cinnamon and salt; mix
well. Stir in oats and raisins; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet.
Bake l0 to l2 minutes or until light golden brown.
Cool l minute on cookie sheet; remove to wire rack.
Cool completely.

Easy Bar Cookies: Press dough onto bottom of
ungreased 13×9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS

High Altitude Adjustment: Increase flour to 2 cups
and bake as directed.

Ice Cream Sandwich Cookies: Spread softened ice cream
on bottom side of one cookie; top with second cookie.
Wrap in plastic wrap or aluminum foil; freeze.
Remove from freezer a few minutes before serving.

Chocolate Dipped Cookies: Place 2 cups (12 ounces)
semisweet chocolate pieces in dry l-quart glass
measuring cup or microwaveable bowl. Microwave at HIGH
l to 2 minutes, stirring every 20 seconds until
smooth. Or, place in top part of dry double boiler
over hot, not boiling, water; stir occasionally until
smooth. Dip half of cookie in chocolate; gently
shake to remove excess chocolate. Sprinkle with
finely chopped nuts, if desired. Place on wax paper
until set. If chocolate thickens, microwave at 30
second intervals or set over hot water again until
fluid.

Nutrition Information: 1 cookie Calories 100,
Calories From Fat 36, Total Fat 4g, Saturated Fat 1g,
Cholesterol 10mg, Sodium 75mg, Total Carbohydrates
13g, Dietary Fiber 1g, Protein 2g

—–

Title: Pita Pesto Pizzas
Categories: Pizza
Servings: 2

2 cl Garlic
1/2 c Lightly Packed Parsley
4 c Torn Spinach
1/2 c Grated Parmesan
1 1/2 tb Dried Whole Basil
1 tb Lemon Juice
2 (6 Inch) Whole Wheat Pitas
1 c Chopped Red Bell Pepper
1/2 c (2 Oz.) Shredded Part-
Skim Mozzarella Cheese

Position Knife Blade in Processor. Drop Garlic Parsley Through Food
Chute With Processor Running; Process 15 Seconds OR Until Minced. Add
Spinach, Parmesan, Basil Lemon Juice; Process 30 Seconds. Scrape Bowl
With Rubber Spatula Process An Additional 30 Seconds OR Until Smooth.
Split Pita Breads Into 4 Rounds, Spread 2 T. Spinach Mixture Over Interior
Of Each Pita Round. Top With Bell Pepper Cheese. Bake At 450 For 5 Min.
OR Until Cheese Melts. Serve Warm.
(Fat 11.9, Chol. 33)

MMMMM

A Bevy Of Bagels

Recipe By :=20
Serving Size : 12 Preparation Time :0:00
Categories : Breads Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Warm Water
1/2 C Gluten Flour
1 Tsp Sugar
4 1/2 C All-Purpose Flour — or as needed
1 Pkg Dry yeast
1 Tbsp Salt
—–WATER BATH—–
4 Qt Water
2 tbsp Salt
4 tbsp Sugar

In a small bowl, combine 1/2 cup of the warm water, sugar and yeast. Sti=
r let stand til foamy, abt. 10 min. In lge. bowl of elec. mixer, combi=
ne gluten flour, 2 cups all purpose flour, salt, and remaining 1 1/2 c. =
warm water. Add yeast mixture and beat for 5 min. on med. low speed. Co=
ver dough and let it rise until it collapses, abt. 2 hrs.

Stir 2 more cups A.P. flour gradually into dough. Spread remaining flou=
r on a working surface and turn dough out onto it. Knead until smooth an=
d shiny.

Place dough in an ungreased bowl and let rise, covered, until doubled in=
bulk, 1 hr. or more. Punch dough down. Turn out onto board and cut int=
o 12 pcs. Cover with dry towel, then damp one, and let rest 10 min.

Removing one pc. at a time from under towell, begin making the bagel sha=
pes. Roll each pc. into a “snake” abt. 8″ long. Moisten and over lap ed=
ges; pinch firmly together. The bagel should be a uniform ring with a ce=
nter hole no smaller that 1 1/2“. As each bagel is finished, place it on=
a dry towel. When all are formed and on the towel, place another dry to=
wel, then a damp one, over them and let rise for abt. 30 min, or until ”h=
alf-proofed", but not doubled.

While bagels are rising, preheat oven to 425 F. Make the water bath by =
combining water, sugar and salt in lge. pot and bring to simmer. When ba=
gels are ready, drop abt. 3 at a time into the simmering water. Keeping =
the water at a bare simmer, cook bagels for 1 min. on each side. Remove =
with slotted spoon.

Place on baking sheet lined (not greased) with bakers’ parchment. All s=
hould fit on pan–expect close fit. Bake in center of oven for 10 min.; =
the bagels should be set but not browned. Turn over and return to ovven =
for 5 min more, or until bagels are browned. Cool on rack. Store in pla=
stic bag in ‘fridge up to 2 days. If longer, freeze.

Guaranteed better than store-bought–Watch out Murray Lender!!

– – – – – – – – – – – – – – – – – -=20

Nutr. Assoc. : 0 3309 0 0 0 0 0 0 0 0

Cole Slaw (LC)

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
1/4 cup mayonnaise
1/2 packet sugar substitute
1 tablespoon lemon juice
1/2 teaspoon salt
1 medium cabbage (3 cups) — shredded

In a medium to large bowl, combine all ingredients except cabbage. Add
shredded cabbage and toss well.

(Chilling salad prior to serving allows flavors to blend and enhances slaw for
best flavor.)

– – – – – – – – – – – – – – – – – –

Per serving: 74 Calories; 8g Fat (91% calories from fat); 1g Protein; 1g
Carbohydrate; 5mg Cholesterol; 355mg Sodium

NOTES : Total Grams- 41.4; Grams/1/2 cup serving- 6.9

Good Reasons Italian Dressing Mix

Recipe By : Internet
Serving Size : 1 Preparation Time :0:00
Categories : Italian Desserts
Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon parsley — freeze-dried
1/8 teaspoon mustard powder
1 envelope Lipton Cup-A-Soup Cream of Chicken
(* see note
1/4 teaspoon celery salt
2 tablespoons seasoned salt (or Mrs. Dash)
1 tablespoon dried grated lemon peel

Mix all ingredients together and force through a fine mesh sieve with back
of a large spoon. Store covered and use within 4-5 months. For use:
Combine 2 tablespoons of mix with 1/4 cup vinegar, 2/3 cups oil, 2
tablespoons water. Shake mixture vigorously. Makes 1 cup. NOTES : * Use 1
envelope of the soup mix or 2 square soda crackers well crushed- plus 1.5
teaspoon chicken bouillon powder plus 1 teaspoon non dairy creamer powder

– – – – – – – – – – – – – – – – – –

Honey And Orange Tea Loaf (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR flour
6 oz Honey
1 oz Margarine
1 Egg
1 t Level baking powder
6 tb Milk
1 lg Orange Grated rind of
pn Salt
Clear honey to glaze

Set oven to 350F or Mark 4. Grease and line an 2 lb.
loaf tin. Cream the margarine and honey together in a
bowl, mixing thoroughly. Add the egg and beat
vigorously. Sieve the flour, salt and baking powder
and add alternately with the milk, to the creamed
mixture. Sprinkle in the orange rind and mix well.
Spoon the mixture into the tin. Bake for 45 minutes.
Remove from the oven, glaze with honey and return to
the oven for a further 10 minutes. Remove from the tin
and cool on a wire rack. Serve sliced and buttered.

– – – – – – – – – – – – – – – – – –

“Shake N Bake”

1/2 corn flake crumbs
1 teaspoon light seasoned salt
1/2 teaspoon each: paprika, sage, onion powder
1/4 teaspoon each: garlic powder, thyme, pepper

Since the only thing time consuming here is getting out the spices and
measuring them out, I line up baggies on my counter and measure the
ingredients out once, then I have 3-4 bags in my cabinet, ready to use!! 😀

Title: Tuna Noodle Casserole
Categories: Pasta, Casseroles
Yield: 8 servings

8 oz Egg noodles
1 pk Frozen peas (10 oz)
1 cn Cream of mushroom soup (8oz)
1 c Milk
1 cn Tuna,drained (12 1/2 oz)
1/2 c Plain or seasoned bread
-crumbs tossed with
3 T Melted butter
-or
1/2 c Crushed Ritz crackers
-tossed with
3 T Melted butter or margarine

Heat the oven to 375’F. with the rack in the center position. Grease
or spray non-stick vegetable cooking spray on 1 medium to large
ovenproof baking dish, or two smaller dishes.

Cook the noodles according to the directions on the package, but
shorten the cooking time by 2 minutes. Drain the noodles and combine
with the peas, soup and milk. Mash the tuna with a fork to break it
up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.

Variations: Add salt (taste first, as soup may be salted enough);
freshly grated black pepper; white pepper; snipped fresh herbs, such
as tarragon, or dried herbs. Also, if you’re not an avid fan of bread
crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1
tablespoon melted butter or margarine for a light sprinkling.

MMMMM

Ginger Spice Waffles

Recipe By : Family Circle 2-18-97
Serving Size : 6 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c all-purpose flour
1 c whole wheat flour
2 tbsp unsweetened cocoa
1 tbsp ground ginger
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 ts salt
2 eggs
1 3/4 c buttermilk
3/4 c butter or margarine — melted
1/3 c molasses
1 1/2 c low-fat vanilla yogurt
3 c fruit (blueberries, kiwi, mandarin oranges

Sift together all-purpose flour, whole-wheat flour, cocoa powder,
ginger, baking soda, cinnamon, nutmeg and salt into large bowl. Beat
eggs slightly in medium -size bowl. Beat in buttermilk and melted
butter until well blended. Make a well in center of dry ingredients.
Add buttermilk mixture and molasses to well; stir just until ingredients
are combined and dry ingredients are moistened. Make 6 waffles in
waffle maker following manufacturers directions. Stack between sheets
of waxed paper on large baking sheet and keep warm in 225 degree oven.
Serve waffles topped with vanilla yogurt and fruit.

MC Formatting by taillon@access.mountain.net

– – – – – – – – – – – – – – – – – –

Title: MANCHA MANTELES
Categories: Mexican, Loo
Yield: 8 servings

1 Small turkey, in serving
Pieces, or 2 chickens
1/2 c Lard
2 Ancho chiles, chopped
2 Pasilla chiles, chopped
2 Serrano chiles, chopped
4 oz Almonds,blanched,slivered
1 tb White sesame seeds
2 Chorizos, peeled/chopped
1 lg Onion, sliced thin
1/2 lb Tomatoes, peeled, seeded,
And chopped
1 ts Cinnamon powder
2 c Turkey or chicken stock
1 tb Sugar
5 ts Cider vinegar
1 ts Salt or to taste
4 oz Pineapple, chunked
2 Firm cooking apples,
Peeled, cored, sliced
1 lg Unripe banana, peeled
And sliced

This looks very much like Mancha manteles, which Richard [Manchurian
Candidate] Condon describes in The Mexican Stove:

Two little women staggered in from another room carrying a gigantic
bowl of something which was jetting hot perfume. The sen~ora hoped
I enjoyed mancha manteles. Reyes explained that this was the second
Mexican meal of my life, … but that he knew that I would -love-
mancha manteles. The sen~ora beamed and instructed me to eat heart-
ily, remembering that the translation of mancha manteles was: ta-
blecloth stainer. I was sweating hard as she overdid me the honor
of preparing my plate, a very wide plate, perhaps a foot in diam-
eter. The tablecloth stainer contains the following: one turkey,
four chorizo sausages, sliced pineapples, sliced apples, sliced
bananas, some pork; ancho, pasilla and serrano chiles; almonds,
cinnamon, lard, and tomato puree. Reyes scooped away as though
he had picked up a fake stomach at Macy’s. I got through it. …
A very peculiar physiological metamorphosis happened to Reyes
that afternoon. When he entered the chairman’s house he was a
well-set-up, definitely not stout fellow who spoke American with
a marked California accent. After that dinner he was not only a
stout man – and I mean a shorter, rounder, fatter man with a
pronounced paunch – but his speech changed. He would ramble in
the diction of a jazz musician or break into voluble Spanish.
Not that the sen~ora’s meal taught him to speak Spanish. He had
always spoken Spanish. But never to Jewish delicatessen waiters,
for example, or to austere British bootmakers.

Brown turkey in lard. Remove. Pour off fat, leaving 2 T in the pan. Fry
chiles, almonds, and sesame seeds together until fragrant. Blend to a puree
in a blender. Fry chorizo meat in the fat that remains in the pan. Remove.
In the same fat, cook onions until soft. Add blended mixture, tomatoes, and
cinnamon. Cook a few minutes and then turn out the whole mess into a large
casserole. Mix in the stock, sugar, vinegar, and salt. Taste for seasoning.
Add browned turkey pieces, chorizo meat, and fruit. Cover and simmer 45 min
to 1 hr. After Richard Condon’s recipe and description.

—–