Title: Chocodiles
Categories: Cookies
Yield: 40 servings

1 1/4 c Brown sugar; firmly packed
1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 ts Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 ts Salt
Topping:
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe

Fat grams per serving: Approx. Cook Time: :15
Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes
till lightly golden brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
cup peanut butter and corn flakes. Spread over slightly cooled base.
Cool slightly and cut into bars.

from the Toronto Star

MMMMM

Title: Carrot Salad #3
Categories: Salads
Yield: 6 Servings

1/3 c Heavy cream
3 c Carrots; shredded
1/3 c Raisins
1/2 c Pinapple chunks; halved
3 tb Sugar
1 ts Cinnamon
1/3 c Mayonnaise

Whip cream and set aside. Combine remaining ingredients in a bowl,
tossing to blend. Fold in whipping cream. Let chill, covered, in
refrigerator for 10 min before serving. Refrigerate any unused
portion.

Source: Top of the World, Contemporary Resort Cooking With Mickey
Around Our World

Formatted: 10-2-94 LFC

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Melon Hearts of Palm Salad with Chutney Vinaigrette

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2 ts Dry mustard
2 ts Honey
2 tb Mango chutney
6 tb Lime juice
1/3 c Orange juice
-OR- extra virgin olive oil
Salt freshly ground pepper
— to taste
—–SALAD—–
14 oz Canned hearts of palm
— drained
1 Ripe honeydew melon
1 Ripe cantaloupe
Shredded lettuce

In a small bowl, blend together mustard, honey, chutney, and 4
tablespoons lime juice. Gradually whisk in olive oil. Add salt and
pepper to taste, then strain dressing through a sieve to remove large
pieces of chutney.
Chop hearts of palm and set aside. Remove peel and seeds from melons
and cut into bite-size pieces. Serve hearts of palm and melon on a
bed of shredded lettuce, with dressing.

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PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 tb Baking powder
1/4 ts Salt
1 1/2 tb Brown sugar
1 ea Egg
1 c 100% all-bran cereal
1/3 c Skim milk
1/4 c Vegetable oil
8 oz Can crushed pineapple w juic

Mix the flour, baking powder, salt, and sugar. Beat
the egg slightly. Add cereal, milk, and oil to the
egg. Stir to combine. Let stand for 2 min. or until
the cereal has softened. Stir the pineapple, including
the juice, into the mixture. Add flour mixture,
stirring only until combined. Spoon the batter evenly
into a paper-lined muffin tin and bake at 400F for
about 25 min. Serve warm. Cal: 100, Fat: 1g.

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Easy Turkey Soup

Recipe By : American Cancer Society/Florida Department of Citrus, 1998
Serving Size : 5 Preparation Time :0:00
Categories : Soups Stews Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cups reduced-sodium chicken broth
— or regular
2 cups water
1 teaspoon dried thyme — crushed
1/4 teaspoon pepper
1 cup packaged dried small shell macaroni
1 16 ounces pa frozen mixed vegetables
2 cups chopped cooked turkey
–or chicken
3/4 cup frozen florida orange juice concentrate — thawed
florida orange slices — halved
–optional
herb sprigs — optional

In a large saucepan combine broth, water, thyme, and pepper Bring to
boiling. Stir in macaroni. Return to boiling; reduce heat. Boil gently,
uncovered, for 3 minutes. Stir in vegetables; return to boiling. Boil
gently, uncovered, 5 to 7 minutes more or until vegetables and pasta are
tender.

Stir in turkey and thawed concentrate. Heat through. If desired, garnish
with oranges and herb sprigs. Makes 5 (about 1 3/4-cup) servings.

Nutrition facts per serving: 342 cal., 26 g pro., 46 g carbo., 6 g total
fat (1 g sat. fat), 54 mg cholesterol, 1 g dietary fiber, 663 mg sodium.
Daily Value: 76% vit. C, 39% vit. A, 22% folate, 23% thiamine, 16%
riboflavin, 53% niacin, 17% iron, 17% potassium.

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adapted from Betty Crocker’s 40th Anniversary Edition Cookbook.

*** Florentine Pie ***

1 1/2 cups hot cooked rice
1/4 cup WW FF Parmesan Italian Topping
1 tbl chopped green onion tops
1 egg white

8 egg whites
1 cup shredded FF white cheese
2/3 cup skim milk
1/4 cup sliced green onions
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp ground nutmeg (I didn’t have any.)
1 pkg (10 oz.) frozen chopped spinach, thawed and pressed dry (I used fresh)

Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan
cheese, 1 tbl green onion tops and the egg white with fork. Press
mixture evenly on bottom and up side of pie plate. DO NOT leave any
holes. Bake 5 minutes.

Beat egg whites untill almost peaking. Stir in remaining ingredients.
Pour into rice shell. Bake about 45 minutes or until knife inserted in
center comes out clean. Serve with additional Parmesan cheese if desired.

6 servings.

LINGUINE WITH SPINACH SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter
1/3 c Olive oil
1/4 c White wine
2 ea Onions, thinly sliced
4 ea Cloves garlic, crushed
1 c Mushrooms, sliced (or 4 oz c
-an)
2 pk 10 oz frozen chopped spinach
2 tb Basil, dried — or-
1/4 c Basil, fresh, chopped
1 t Salt
1 c Parmesan cheese, grated
1 lb Linguine, cooked

Fat grams per serving: Approx. Cook Time: 25mn
Heat butter, oil and wine in large skillet. Add onion, garlic, and
frozen spinach. Cover, reduce heat to medium and simmer for 10
minutes. Stir to break up spinach, and simmer 5 more minutes. While
sauce is cooking, cook linguine according to pkg directions; drain.
Stir sauce again; add mushrooms, basil and salt. Simmer 5 more minutes
(longer if spinach is still partially frozen), then remove from heat.
Stir in Parmesan. Serve sauce over hot linguine.

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Title: COUSCOUS SALAD 1
Categories: Low fat, Salads
Yield: 1 servings

2 c Good stock
3/4 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Ground cumin
1/4 ts Turmeric
1 c Couscous
1 md Carrot, cut into 1/4 inch
Dice
1 sm Red onion, cut into 1/4 inch
Dice
1 sm Red bell pepper, cut into
1/4 Inch dice
1 sm Cucumber or zucchini, cut
Into 1/4 inch dice
1 sm Granny Smith apple, cut into
1/4 Inch dice
1/3 c Currants or raisins
1 2 cups canned chick peas,
Rinsed and drained
1/4 c Fresh lemon juice
1/2 ts Salt
1/4 ts Freshly ground black pepper

In a heavy medium saucepan, whisk together the stock,
cinnamon, ginger, cumin, and turmeric. Add the
couscous in a slow steady stream, stirring constantly,
and continue to boil, stirring, for 1 minute. Cover
the pot tightly, remove from the heat and let stand
for 15 minutes.

Fluff the couscous grains with a fork, transfer to a
large mixing bowl and let cool. Then fluff again,
rubbing with your fingers to break up any lumps.

Add the carrot, bell pepper, cucumber, onion, apple,
currants and chick peas and toss.

In a small jar with a lid, shake the remaining 1/2
tablespoon olive oil with the lemon juice, salt and
pepper until well mixed. Pour over the salad and toss
well. Cover and refrigerate for several hours or up
to 3 days. Season with additional salt, pepper and
lemon juice to taste before serving

—–

Famous Waer Wolf Dip

Recipe By : Johnette Hassell
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Family Fav
Low-Fat To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz lowfat cottage cheese
8 large cloves garlic
1 pkg Hidden Valley Dressing Mix – dry
2 tbsp skim milk

Process garlic ’til finly chopped. Add cottage cheese and Hidden Valley.
Process to smooth texture. Thin with milk if needed, it usually is.

Why Waer Wolf? There’s enough garlic in this to take care of any supernatural
being!

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BRAN ‘N MOLASSES MUFFINS :::GWHP32A

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-Bran Cereal
1 1/2 c Milk
1/2 c Molasses
1 ea Egg
1/3 c Butter
1/2 c Raisins — seedless
1 1/2 c Flour — sifted/all purp.
1 t Baking powder
1/2 ts Salt

Combine cereal, milk and molasses. Let stand until
most of the moisture is absorbed. Melt butter.
Combine egg and butter with the cereal mix and beat
well. Stir in raisins. Sift together flour, baking
powder, soda and salt. Add to cereal mixture, stirring
only until combined. Fill greased muffin pan cups 3/4
full. Bake at 400 degrees about 20 minutes, or until
muffins are lightly browned. Serve hot.

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