SCOTTISH OAT CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Shortening
1 c Oats or quick-cooking oats
1 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2 To 3 tbsp cold water

Cut shortening into next four ingredients until
mixture resembles fine crumbs. Add water, 1 tbsp at a
time, until it forms a stiff dough. Roll until 1/8
inch thick on lightly floured surface. Cut into 2.
inch rounds or squares. Place on ungreased cookie
sheet and bake at 375 until they just start to brown –
12 to 15 mins.

Here is a Scottish Oat Cake recipe that I have to
post, since I mentioned it. They are traditional with
Scottish Cock-a-Leekie soup (which I posted in the
low-fat/heart healthy topic)

Food Wine RT [*] Category 2, Topic 29 Message 210
Wed Dec 02, 1992 J.LEVINSON3 [Jody] at 07:10
EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Title: CHOCO-BANANA SUPREME SHAKE
Categories: Ww, Desserts
Yield: 1 servings

-Pam Courson-DWHV03B
1 c Diet chocolate soda; chilled
1/2 md Banana; peeled
1 pk Diet choc. shake mix
-(WW or Alba)
1 tb Smooth peanut butter; frozen

Into each of 4 sections of ice cube tray pour 2
Tblsps soda (sections should be about 2/3 full);
freeze till cubes are solid. Wrap banana in plastic
freezer wrap freeze till solid.
In blender combine remaining 1/2 cup soda, frozen
banana half, dairy drink mix, and peanut butter, and
process at high speed till smooth, scraping down sides
of container as necessary. Add soda cubes, 1 at a
time, processing after each addition till ice is
dissolved (mixture will be thick). Serve immediately.

Makes one serving: 1 P, 1 Fa, 1 Fr, 1 M, 2 opt. cals.
Variation: Omit peanut butter and lose 1P and 1 Fa
NOTE: Both these recipes were adapted from “Weight
Watchers Family Recipes.” I say “adapted,” ’cause I
prefer to eat my frozen banana without a stick in it
!

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OKRA WITH TOMATOES ONIONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh young okra
3/4 lb Onion — sliced thickly
6 tb Olive oil
3 Garlic cloves — halved
1 lb Tomatoes — skinned sliced
Salt and black pepper
1 Lemon (juice only)

Wash okra. Cut off any hard stems and dry okra
thoroughly. Heat oil in large saucepan and fry onions
with the halved garlic cloves until slightly soft,
transparent, and golden. Add okra and continue to fry
until slightly softened. Add the sliced tomatoes and
saute for a few min. longer. Season to taste with salt
and pepper. Cover with water, bring to a boil and
simmer until the okra is very tender, usually about 1
hour. Squeeze in the lemon juice and cook for a
further 15 min. (If using canned okra, cooking time
will be much shorter. Serve hot or cold. If to be
served cold, allow to cool in the saucepan before
turning out into a serving dish. Recipe from “A Book
of Middle Eastern Food” by Claudia Roden. Alfred A.
Knopf, 1972. Posted by DEBORAH AKYUREK, Prodigy ID#
DNJS60B.

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Title: Sweet Sour Chicken Crock Pot
Categories: Poultry, Crock pot, Chinese, Oriental
Yield: 45 servings

1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
2 tb Tapioca; quick-cooking
4 Chicken breasts- boned, cut
8 oz Pineapple chunks; canned un
1/3 c Dark brown sugar; firmly pa
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Chicken bouillon; instant g
1/2 ts Garlic powder
2 tb Ginger-root; fresh, minced
1 ts Dried cilantro or 10 leaves
Rice; hot cooked

For crockpot cooking -Put vegs.in bottom of crockpot. Sprinkle
tapioca over vegetables. Place chicken atop vegs. Combine all other
ingreds. except rice in a small bowl. Pour over chicken. Cover
crockpot and turn to low and cook for 8-10 hours. Before serving make
rice. Serve over rice. Leftovers can be reheated in microwave. To
cook in oven Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other ingreds.
except rice in a small bowl. Pour over chicken. Cover pan tightly
with foil. Bake in 300 deg. oven for 2 hours. Before serving make
rice. Serve over rice. Leftovers can be reheated in microwave. *You
can also use 2 T. chopped candied ginger.

MMMMM

MELON MEDLEY SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small cantaloupe balls
2 c Small honeydew melon balls
2 c Small watermelon balls
2 c Small crenshaw melon balls
1 c Chopped celery
1/4 c Chopped pistachio/almonds
—–DRESSING—–
1/4 c Light sour cream
2 tb Honey
1 tb Minced fresh mint
Leaves
1 tb Triple sec liqueur
Lettuce leaves optional

Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.

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Title: Cinnamon Rolls
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 24 servings

1 c Warm water (110-115 F) 1 ts Cinnamon (optional)
1/4 c Instant dry milk Liquid sugar subsitute to
1 Package active dry yeast Equal 2 tbsp sugar,optional
3 1/2 c All purpose flour, divided 1 1/2 ts Margarine at room temp
1/8 ts Ground ginger 1/2 c Brown sugar twin granulated
1/4 c Vegetable oil Sugar substitute
1 ts Salt 1 1/2 tb Margarine at room temp

Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium
speed, using dough hook for 4 minutes. Add ginger, oil, salt,
cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low
speed, using dough hook, for another 4 minutes. Use as much of the
remaining flour as necessary to make a smooth resilient dough. Shape
the dough into a ball and place in a bowl that has been well greased
with margarine. Turn the ball over to coat the top with magarine.
Cover with a cloth and set in a warm place until doubled in volume.
Turn dough onto a lightly floured working surface and knead lightly.
Form into a ball an return to greased bowl, turning the top again to
cover it with margarine. Cover with a cloth and set in a warm place
until doubled in volume. Use 1 1/2 tsp margarine to grease the sides
and bttom of a 9 by 13 cake pan. Set aside for later use. Turn dough
onto a lightly floured working surface. knead lightly and form into
a ball. Cover with a cloth and let rest 10 min. Roll dough out to
form a 9 by 16 inch rectangle. Spread the softened 1 1/2 tbsp of
margarine evenly over the dough. Sprinkle evenly with the brown
sugar substitute and cinnamon mixture. Roll into a long roll like a
jelly roll and cut into 24 equal slices. Place the slices, cut side
down, in the cake pan, spacing them evenly. Cover with a cloth an
let rise until double in volume. Bake at 375 F for 25 to 30 minutes
or until golden brown. Turn rolls out of the pan onto a wire rack and
serve warm, if possible. Energy per 1 roll serving: 99 calories CHO
14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt.
Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel
Cavaiani, R.D.

MMMMM

Title: Dog Pooch Munchies
Categories: Dog biscuit
Servings: 6

3 c Whole wheat flour
1 ts Garlic salt
1/2 c Soft bacon fat
1 c Shredded cheese
1 Egg, beaten slightly
1 c Milk

1. Preheat oven to 400 F. degrees. 2. Place flour and garlic salt in a
large bowl. Stir in bacon fat. Add cheese and egg. Gradually add enough
milk to form a dough. Knead dough and roll out to about 1 inch thick. 3.
Use dog bone cookie cutter to cut out dough. Place on greased cookie
sheet. Bake about 12 minutes, until they start to brown. Cool and serve.

MMMMM

Quaker’s Chewy Choc-Oat-Chip ™ Cookies

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine/butter, softened
1 1/4 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour
1 ts baking soda
1/2 ts salt (optional)
2 1/2 c QUAKER Oats uncooked (quick or old fashion
12 oz semi-sweet chocolate pieces
1 c chopped nuts (optional)

Heat oven to 375 F. Beat together margarine and
sugars until creamy. Add eggs, milk and vanilla; beat
well. Add combined flour, baking soda and salt; mix
well. Stir in oats, chocolate pieces and nuts; mix
well. Drop by rounded tablespoonfuls onto ungreased
cookie sheet. Bake 9 to 10 minutes for a chewy cookie
or 12 to 12 minutes for a crisp cookie. Cool 1 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.

Nutrition Information: l cookie Calories 110,
Calories From Fat 45, Total Fat 5g, Saturated Fat 1g,
Cholesterol 5mg, Sodium 50mg, Total Carbohydrates 15g,
Dietary Fiber 0g, Protein 1g

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HOLIDAY ALMOND WREATHS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c FLEISCHMANN’S Margarine,
-softened
1/2 c Sugar
1/4 c EGG BEATERS Cholesterol-Free
-99% Real Egg Product,
-thawed
1 t Almond extract
2 c All-purpose flour
1/2 c Ground PLANTERS Almonds
Green candied cherries (opt)
Red candied cherries (opt)

In medium bowl with electric mixer at medium speed, beat margarine and
sugar until light and fluffy. Add egg product and almond extract; beat
well. Stir in flour and ground almonds. Using pastry bag with 1/2″ star
tip, pipe dough into 1 1/2″ wreaths, 2″ apart, on ungreased baking sheets.
Decorate wreaths with red and green candied cherries, if desired. Bake at
400’F. for 10-12 minutes or until light golden brown. Cool on wire racks.

Makes 3 dozen cookies.

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SPANAKOPITA (CHANTILLES)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Olive oil or butter
1 sm Bunch scallions — chopped
3 lb Spinach — washed drained
1 sm Bunch parsley — chopped
1 sm Bunch fresh dill — chopped
Salt freshly ground pepper
1/2 lb Feta cheese, crumbled
4 Eggs — lightly beaten
12 Commercial filo sheets
6 tb Butter — melted
Bread crumbs, if necessary

Heat the 1/3 cup oil in a large pan and saute the
scallions until soft. Meanwhile, pan the spinach (cook
it without adding water, then drain it thoroughly) or
salt and rinse it (the latter method is used
extensively in Greece, but it not advisable). Squeeze
out excess liquid. Add the spinach to scallions and
stir in the parsley, dill, and a very little salt and
pepper. Cook gently for 10 minutes, then cool. (This
much can be done in advance and stored in the
refrigerator). Using a wooden spoon, stir in the feta
and eggs.

Butter a 9 x 12 x 3-inch baking pan and in it spread 6
filo sheets, brushing each with melted butter. Pour
in the spinach filling, then cover with the remaining
filo sheets (buttering each as before). Tuck the top
filo over the bottom and flute the edges. Score the
top 3 filo sheets into square or diamond shapes. Bake
in a moderate oven (350 F) for 40 minutes, or until
crisp and a golden chestnut color. Remove from oven
and let stand for 15 minutes before cutting. Serve
warm.

Note: Some of the favorite variations: Use some
nutmeg, or substitute mint for the dill; use grated
cheese instead of feta (be discreet with the salt if
the cheese is salty); add a small handful of raw
long-grain white rice to the filling. You will surely
invent your own flavor combinations which is why
spanakopita is so great.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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