Title: PECAN SPICE COOKIES
Categories: Cookies, Vegetarian
Yield: 12 servings

1/4 c Oil, natural
1/2 c Maple syrup; or other liquid
-sweetener
1/4 c Brown date sugar;barley malt
-powder or other natural
-powdered or granulated
-sweetener
3/4 c Flour, whole wheat; or kamut
-spelt or millet flour
1/2 c Flour, unbleached white; or
Tapioca flour
3/4 c Pecans; chopped up to 1 cup
1/2 c Raisins;currants or chopped
-dates
1 ts Anise seeds
1/2 ts Cinnamon; up to 1 tsp
1/8 ts Sea salt

————————-OPTIONAL————————-
Dashes of nutmeg,ginger
Cloves
1/4 c Coconut,unsweetened;shredded
-up to 1/2 cup

Preheat the oven to 400F. Mix the oil and sweeteners
together well. In a separate bowl, mix the remaining
ingredients, then slowly stir them into the liquid
mixture. For each cookie, drop 1-2 Tbsp of the dough
onto lightly oiled cookie sheets, about 2"-3″ apart.
Bake for 9-12 minutes, until lightly browned but still
soft. Cool on wire racks. The cookies will get crispy
as they cool.

MAKES 1- 1 1/2 DOZEN SOURCE: _Vegan Delights_ by
Jeanne Marie Martin posted by Anne MacLellan

—–

Dill Biscuits

Recipe By : DEC/JAN 1996
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter or margarine — melted
1 Tablespoon onion — finely chopped
1 teaspoon dill weed
10 ounces refrigerated buttermilk biscuits

In a bowl, combine butter, onion and dill. cut biscuits in half lengthwise;
toss in butter mixture. Arrange in a single layer in an ungreased 9″ square
baking pan. Bake at 450 degrees for 8-10
minutes. Serve with Broccoli in Herbed Butter and Pork Stroganoff for
a meal for your family for $1.15 a plate.

– – – – – – – – – – – – – – – – – –

CHILIPETIN SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces
Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Green chili pequin peppers
-(ROAST ‘EM!)
1 md Onion
1 Clove garlic
1 Green tomato (or tomatillo,
-but use a couple or so if
-using these)
1 t Flour
1 c Vinegar
2 tb Sugar
1 t Salt

Grind fine or chop the peppers, onion, garlic and
tomato. Add the flour

Bring the vinegar, sugar, and salt to a boil. Pour
over the pepper mixture and, stirring occasionally,
boil, uncovered, for about 30 minutes, or until it
thickens slightly. Seal while hot in sterilized jars.
The sauce will be thin, but will thicken with age.
(like most of us!)

Serve this as a condiment at your next Mexican
cookout, with fajitas, pinto beans, cornbread, and
coleslaw. Makes 1 pint.

ENJOY!

– – – – – – – – – – – – – – – – – –

Brown Rice Pudding -1

Recipe By : Kathy Bradshaw
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2 Cups Brown Rice — cooked
1/2 Cup Peanut Butter
1/3 Cup Honey
1 Tablespoon Cinnamon
2 Cups Milk
1/2 Cup Dates — chopped
1/2 Cup Raisins

Combine eggs, cooked rice, peanut butter, honey, and cinnamon;
stir in milk, raisins, dates. Turn into a 10x6x2 baking dish;
place first dish into a larger baking dish and add 1 inch water to
the larger pan. Bake 25 minutes at 350 stir mixture; bake another
25 minutes. or until a knife inserted in the center comes out clean.

Good topped with whipped cream and peanuts.

– – – – – – – – – – – – – – – – – –

QUINOA SALAD

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Vegetarian
Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Quinoa
3 c Water
1 Green bell pepper — chopped
1 Red bell pepper — chopped
1/4 c Scallion — chopped
1/4 c Red onion — chopped
1/4 c Dill, cilantro, or parsley
-finely chopped
1 Receipe Savory Salad Dressin
-or Honey-Vinegar dressing
Freshly ground pepper to tst

Rinse the quinoa well before cooking to remove its slightly bitter coat.
Place the quinoa and water in a saucepan. Bring to a boil, cover, reduce
the heat, and simmer for about 15 minutes, or until the liquid is absorbed.
Combine the chopped vegetables in a bowl, including the fresh chopped herb
of your choice. Mix well. Add the cooked quinoa. Toss gently and add
dressing of your choice. Mix well. Add the cooked quinoa. Toss gently and
add dressing of your choice. Toss again and add pepper to taste. Cover and
chill for at least 2 hours before serving.

– – – – – – – – – – – – – – – – – –

SUMMER WALDORF RICE SALAD

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Salads Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Uncle Ben’s Converted Rice
2 qt Water
1 1/2 tb Salt
1 1/2 qt Whipped topping
1/2 c Sugar
1 qt Mayonnaise
1 qt Celery, sliced
5 lg Red apples, cored and
-coursely chopped
1 1/2 c Raisins
1 1/2 c Walnuts, coursely chopped
Cinnamon, to taste (opt)

1. Cook rice in water with salt according to package
directions. When
cooking is complete, transfer to shallow pan.
Cover and chill. 2. Fold whipped topping and sugar
into mayonnaise. 3. Fold topping mixture, celery,
apples, raisens and walnuts into
chilled rice. 4. Sprinkle with cinnamon before
serving, if desired. Measurements and timing are
designed only for Uncle Ben’s Fast Cooking Rice Pilaf,
Original Rice Pilaf, Fast Cooking Spanish Rice, Long
Grain Wild Rice Blend, and CONVERTED Brand Rice

– – – – – – – – – – – – – – – – – –

MELON GRAPE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cantaloupe — cubed
1 c Watermelon — cubed seeded
2 c Grapes — green seedless
5 ts Lime juice
1/2 c Honey
2 tb Mustard — dijon

Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready
to serve, pour out the liquid, drying out serving bowl. Whisk together
remaining lime juice, honey and mustard. Toss with fruit.

– – – – – – – – – – – – – – – – – –

Title: PUMPKIN ROLL
Categories: Desserts
Yield: 6 servings

3 Eggs
1 c Sugar
2/3 c Mashed, cooked pumpkin
1 ts Lemon juice
3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1 ts Ground cinnamon
1 ts Pumpkin pie spice
1/4 ts Ground nutmeg
1 c Chopped pecans [I used
-walnuts]
1 To 2 Tbsp powdered sugar
8 oz Pkg cream cheese, softened
1/3 c Butter or margarine,
-softened
1 c Sifted powdered sugar
1 ts Vanilla extract

FROM: Kim Smith (The Unicorn Dragon-Nashville, TN <>
(1:116/35))

Garnishes: Sweetened whipped cream, chopped pecans

Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside.

Beat eggs in a large bowl at high speed with an electric mixer until
thick; gradually add sugar, and beat 5 additional minutes. Stir in
pumpkin and lemon juice.

Combine flour and next 5 ingredients; gradually stir into pumpkin
mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup
pecans, gently pressing into batter. Bake at 375 degrees for 12 to
15 minutes.

Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a
cloth towel. When cake is done, immediately loosen from sides of pan,
and turn cake out onto sugared towel. Starting at the narrow end,
roll up cake and towel together; let cake cool on a wire rack, seam
side down.

Beat cream cheese and butter in a large bowl at high speed with an
electric mixer; gradually add 1 cup powdered sugar and vanilla,
beating until blended.

Unroll cake; spread with cream cheese mixture, and carefully reroll.
Place cake on plate, seam side down. Garnish with whipped cream or
pecans if desired. Yield: 10 servings

Contributed by Marie Harris of Sevierville, TN Source: Southern
Living, December 1991

MMMMM

Frozen Cherry Ice Cream Bars

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 10 Preparation Time :0:10
Categories : Cookie And Bar Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 c low-fat graham cracker crumbs
1/4 c walnuts — chopped
1 tbsp oil
2 tsps granulated sugar
1 tsp cinnamon
—-Filling—-
4 c low-fat vanilla ice cream
21 ozs cherry pie filling

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs, walnuts, oil,
sugar, and cinnamon in a mixing bowl. Press into prepared pan. Bake for
10 minutes. Cool. Meanwhile, for filling, spread ice cream evenly over
crust. Freeze until ice cream is hard, about 4 hours. Spoon cherry pie
filling over ice cream; freeze again until hard, about 3 hours.

– – – – – – – – – – – – – – – – – –

Per serving: 254 Calories; 5g Fat (16% calories from fat); 4g Protein; 50g
Carbohydrate; 4mg Cholesterol; 217mg Sodium

Serving Ideas : Cut into squares and serve.

NOTES : Ice cream spreads easier if softened in the refrigerator 20 minutes.

Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0

—
Anita A. Matejka

Texas
USA

Cream Biscuits

Recipe By : Mrs. William C. Edmonston
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Flour
1 teaspoon Salt
3 teaspoons Cream of tartar
1 1/2 teaspoons Baking soda
1/4 cup Butter
2 cups Cream — OR
2 cups Half and half

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs.
William C. Edmonston

– – – – – – – – – – – – – – – – – –