Title: ARMCHAIR QUARTERBACK CRUNCH
Categories: Snacks
Yield: 4 servings

3 qt Popped popcorn
2 c Mini pretzels
1/3 c Rasted pepitas or hulled
Pumpkin seeds (optional)
1/4 c Regular or light margarine
2 tb Grated Parmesan cheese
1 ts Mexican seasoning

Place popped popcorn, pretzels and pepitas in large bowl. Melt
margarine in small pan. Add Parmesan and Mexican seasoning. Drizzle
over pop corn and toss lightly. Makes about 3 1/2 quarts.

From: Danial Mannen Date: 24 Mar 96

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Bread Machine Cranberry Orange Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour
5 tablespoons brown sugar
1 teaspoon salt
1/2 cup dried cranberries
1/3 teaspoon ground cloves
1 1/2 tablespoons orange zest — fresh, grated
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Dick Miale Pizza
Categories: Diabetic, Pasta, Pies, Vegetables, Cheese
Yield: 4 sweet ones

3 c Unbleached white flour; 2 c Water
2 c Cracked wheat flour; 1 ts Salt;
2 pk Yeast;

Most rustic types of bread consist of just flour, yeast, water and
salt. I usually vary mine using a cracked wheat and also semolina
flour. It seems to give the bread character. When I was under a
Neurosurgeon, we were talking about sugars in the American diet and
he said in Iran, the bread was made with out any sugars. I don’t use
a bread machine either. I bake mine on unglazeed quarry tiles and
throw ice cubes in the bottom when I put the bread in. Gives it a
nice rustic flavor and appearance. Sunday I made Pizza using 3 cups
unbleached white flour and 2 cups cracked wheat flour along with 2
pks yeast, 2 cup water and 1 tsp salt. (no fats-no sugar) Put veggies
on the top, using fresh tomatoes. It made to large rounds. Again the
only fat was the pam on the bottom and Pam on the top plus 1 Tbs.
grating cheese for both pizzas. Worked out to be about 1/2 veggie and
2 bread for 2 slices. Tasted a heck of a lot better than some of the
commercial pizzas.

Source: Dick Miale to Elizabeth Rodier via Diabetes Echo

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Title: Twinkies
Categories: Dessert
Yield: 1 Recipe

1 Pkg Yellow Cake Mix
1 c Milk
1 Pkg Vanilla Pudding Mix
5 Tbsp Flour
1 c Water
1 c Sugar
1/2 c Oil
1/2 Tsp Salt
4 Eggs
1/2 c Crisco
1 Tbsp Vanilla
1/2 c Margarine

Combine cake mix, pudding, water, oil and eggs. Bake in 9×15 for 35
min. at 350. Heat 1 c. milk and flour; cool. Beat remaining
ingredients. until fluffy and add milk mix. Beat well. Remove cake
from pan when cool. Cut lengthwise, place 1/2 on pan for bottom,
spread with filling, replace second 1/2 on top. Cut “Twinkie” size.

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Title: Onion-Cheddar Bread
Categories: Breads Cheese Vegetables Yeast
Servings: 4

2 1/2 c Unbleached All-Purpose Flour
1 c Whole Wheat Flour
1 pk Active Dry Yeast
1/3 c Warm Water (110-115 Degrees)
1/2 c Orange Juice
1/2 c Water
2 T Butter Or Margarine *
1 ea Env. Onion Soup Mix
1 T Sugar
1 t Salt
5 oz Shredded Cheddar Cheese
1 x Melted Butter Or Margarine

* Butter or margarine should be cut into small pieces.
—————————————————————————
In medium bowl, combine flours and set aside.
In large bowl, dissolve yeast in warm water. Add orange juice, water,
butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture.
Mix until smooth. Stir in enough of the remaining flour mixture until soft
dough is formed and it pulls away from the sides of the bowl.
Turn dough onto lightly floured board, then knead until smooth and elastic,
about 10 minutes. Cover and let rise in warm place until doubled, about
1 hour. (Dough is ready if indentation remains when touched)
Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly
floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese.
roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place
in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then
top with remaining cheese. Bake 45 minutes or until bread sound hollow
when tapped. Remove to wire rack and cool completely before slicing.
Makes 1 loaf.

—————————————————————————–

Title: Pat’s Shortbread
Categories: Cookies
Yield: 1 servings

1 c Butter
1/3 c Sugar, fruit (superfine)
2 1/4 c All-purpose flour; sifted

Recipe by: Pat Brooks
Oven: 300 F for cookies; 275 F for large whole shortbread

Cream butter until light. Add sugar gradually, beating until fluffy. Add
flour 1/2 cup at a time to a total of 2 cups, mixing well. Turn dough out
onto a pastry board floured with the final 1/4 cup flour. Knead in this
last 1/4 cup, then divide the dough in two and knead each until all cracks
disappear (about 5 minutes). Refrigerate for 15 to 20 minutes.

Roll out each piece to 3/8″ thickness. Cut into desired shapes or leave
whole and crimp edges and prick surfaces with fork. Bake on ungreased
cookie sheet to slightly golden, 25 to 30 minutes for cookies and 30 to 35
minutes for whole shortbread.

—–

Lemony Ham and Rice Soup

Recipe By : bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Ham Quick And Easy
Rice Soups
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup green onions with tops — sliced
1 tablespoon butter or margarine
2 tablespoons flour
1 can chicken rice soup
1 soup can water
1/2 cup fully cooked ham — chopped
1 tablespoon lemon juice
dash grated nutmeg

In 1 1/2 quart casserole, combine green onion and margarine. Microwave in
casserole until tender on High, about 1 1/2 minutes. Stir in flour, soup,
water, ham and lemon juice. Microwave, covered for 8 minutes more. Stir
every few minutes. Sprinkle with grated nutmeg.
MC formatting and posted bybobbi744@sojourn.com

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Title: SNOW PUDDING
Categories: Desserts
Yield: 6 servings

1 tb Gelatin, soaked in
1/4 c Cold water
1 c Boiling water
1 c Sugar
1/4 c Lemon juice
3 Egg whites

Dissolve gelatin in boiling water. Add sugar and lemon juice. Set
aside in cool place. Occasionally stir mixture, and when it is thick
enough to hold mark of spoon, beat with wire spoon or whisk until
frothy. Add egg whites, beaten stiff, and continue beating until
stiff enough to hold its shape. Mold.

For a small family, chill half the recipe in a small mold and pile
the rest by spoonfuls in a bowl. Serve as a dessert for two meals,
one part with Soft Custard, the other with crushed fruit.

from Fannie Farmer Boston Cooking School Cook Book, Ninth Edition

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QUICK EASY PASTA SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Tomato Puree (28 oz)
1 cn Tomato Sauce (16 oz)
2 tb Italian seasoning
2 ts Pepper
3 tb Garlic powder w/Parsley

Put all the ingredients in a saucepan and simmer for
15 minutes. Serve over your favorite pasta. By Anne
Morelli

– – – – – – – – – – – – – – – – – –

Title: Mixed Vegetable Salad (Lf)
Categories: Low-Fat, Mcdougall, Salads, Vegan, To Try
Yield: 6 servings

1 c Corn kernels; fresh or frozn
1 c Green beans; julienned
1 c Carrots; julienned
1 c Zucchini; julienned
1 c Yellow squash; julienned
1/2 c Onions; mild, thinly sliced
1 c Oil-free salad dressing;
x Pepper; black to taste

——————————–PER SERVING——————————–
79 x *cals
2 x *gm protein
1/8 x *gm fat
14 x *gm carbo
98 x *mg sodium
4 x *gm fiber

Bring a medium pot of water to a boil. Drop in corn, beans, and carrots;
cook for 3 minutes. Drain vegetables and plunge into cold water. Drain
again and place in a large bowl. Add remaining ingredietns and toss to mix
well. Refrigerate for 1 hour to blend flavors. Serves 6.

Author’s Note: Store-bought non-fat salad dressing makes this salad as
simple as can be. Crunchy vegetables make it tasty and low in fat.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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