Title: WHOLE WHEAT BAGEL BREAD
Categories: Breadmaker, Jewish
Yield: 12 servings

-ANN SULLIVAN (VGCT49A)
-1 1/2 lb loaf
1 1/2 ts Active dry yeast
1 1/2 ts Gluten
3 c Whole wheat flour
2 ts Salt
3 tb Honey
1 c -warm water

MMMMM——————–NUTRITIONAL ANALYSIS————————-
1437 *Total calories
54 *Total protein
7 *Total fat
1 *Total saturated fat
*Total cholesterol
4269 *Total sodium
45 *Total fibre
4 *Caloris from fat
313 *Total carbohydrates

If you don’t like making bagels but want the texture of bagels with
the low-fat nutritional benefits; try this bread. It tastes like a
bagel and is especially good sliced and toasted.

There is one note for the Panasonic/National machines and that is to
use 3 tsp yeast for 1 1/2 lb loaf. I believe that this is for the
older Panasonics as I do remember Linda Rehberg saying that the newer
models came out after their book was published and that the yeast
amounts in her book were not for the newer Panasonics. Upon
re-reading I found I missed one thing. I did add a few more tsps of
water as the dough ball was not forming to my liking. Let me know if
you make this and how you like it.

Great Bread Machine Recipes Norman A. Garrett

Ann/New London,Ct. ** 10/20/92 19:42 Formatted by Elaine Radis

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Title: SNOW-COVERED ALMOND CRESCENTS
Categories: Cookies
Servings: 48

1 c Margarine or butter,
-softened
3/4 c Powdered sugar
1/2 t Almond extract
-OR
2 t Vanilla extract
2 c All-purpose flour
1/4 t Salt (opt)
1 c QUAKER Oats (quick or
-old-fashioned, uncooked)
1/2 c Finely chopped almonds
Additional powdered sugar

Heat oven to 325’F. Beat margarine, powdered sugar and almond extract
until fluffy. Add flour and salt; mix until wel blended. Stir in oats and
almonds. Using level measuring tablespoonfuls, shape dough into crescents.
Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light
golden brown. Remove to wire rack. Sigt additional powdered sugar
generously over warm cookies. Cool completely.

Makes about 4 dozen cookies.

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WILD RICE-PINE NUT STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Wild rice, uncooked
1 c Water
1 Green onion
1 sm Garlic clove, minced
1 t Vegetable oil
1/4 c Pine nuts or any chopped nut
1/2 ts Dried thyme

Cook the wild rice in the water until tender, about 1
hour. Add more water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in
the oil. Add the wild rice. Simmer for 10 minutes to
blend the flavors. Cool enough to stuff into quail or
one Cornish hen (or serve with chicken).

1/2 recipe – 182 calories, 1 bread exchange, 2 fat 15
grams carbohydrate, 4 grams protein, 11 grams fat 138
mg sodium, 114 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman, 1986 Shared but not tested by Elizabeth
Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times
the cost of shelled sunflower seeds in the bulk bin.
They do not have a very strong flavor.

– – – – – – – – – – – – – – – – – –

Title: Banana milk
Categories: Beverages, Fruits, Mcdougall
Yield: 1 servings

1 Banana; peeled and sliced
1 c Water
1/2 ts Vanilla extract; optional

Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Place all of
the ingredients in a blender and process until smooth.

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

PORTUGUESE-STYLE RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Linguica sausage, about 6
-ounces, cut on 1/4-inch
-dice
3/4 c Raw long-grain white rice
1 1/2 c Water
pn Salt
2 tb Chopped fresh cilantro.

Saute diced sausage in a heavy saucepan until browned,
about 5 minutes. Drain off excess fat. Add rice,
stirring well to coat grains. Add water and salt, and
bring a boil. Lower heat, cover pan, and simmer for
19 minutes, or until grains are soft and water has
evaporated. Stir in cilantro.

Serves 4.

PER SERVING: 215 calories, 6 g protein, 28 g
carbohydrate, 8 g fat (3 g saturated), 2 mg
cholesterol, 316 mg sodium, 0 g fiber.

San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Macaroni Salad
Categories: Low fat, Pasta, Salads
Yield: 8 servings

1 pk Macaroni, (8-Ounce)
1 lg Tomato — diced
3/4 c Chopped onions
3/4 c Chopped green pepper
3/4 c Pimiento-stuffed green
Olives — sliced
1 c Fat-free Mayonnaise
Salt and pepper

Cook the macaroni in a large pot of boiling water until tender but
still firm. Drain in a colander; rinse with cold water and drain
thoroughly.

In a large bowl, combine the macaroni with the tomato, onion, green
pepper, and olives. Toss Lightly.

Add enough fat-free mayonnaise to desired moistness. Salt and pepper
to taste. Mix well. Chill for 30 minutes before serving.

0 Grams of fat.

Recipe By : So Fat, Low Fat, No Fat

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Title: Brownie Cookies
Categories: Cookies
Yield: 48 servings

4 oz Semisweet chocolate 1 oz Unsweetened chocolate
2 1/3 c Sifted all-purpose flour 1 1/2 ts Baking soda
1/2 ts Baking powder 1/4 lb Unsalted butter
1 c Granulated sugar 1 tb Vanilla extract
2 ea Egg 1 tb Milk
3/4 c Finely chopped walnuts

1. Melt the chocolate over hot water. 2. Sift the flour, baking soda, and
baking powder together. Set aside. 3. In the bowl of a mixer, cream the
butter. Add the sugar slowly and continue to beat. Add the vanilla, then
the eggs 1 at a time. Add the chocolate and stir to blend. 4. Stir in the
dry ingredients and the milk by hand. When just blended, mix in the
walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.
Preheat oven to 375 degres. Lightly grease a cookie sheet. 6. To form the
cookies, scoop out a portion of dough and roll out on a well-floured
surface. When dough is 1/4 inch thick, cut it into rounds or other desired
shapes. Re-roll scraps and cut again. 7. Place on cookie sheet (leave room
for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the
oven and don’t let these cookies overbrown. VARIATION: For the Brownie
Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large baking sheet. Roll the dough out
onto the baking sheet as thinly as possible so that the baked product will
crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust
harden, then slide the cookie from the sheet and cool completely. Roll over
the cookie with a rolling pin until it is crushed to a fine crumb. (There
should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of
unsalted butter. Mix it into the crumbs and pack the mixture over the
bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes
before filling in order to set the crust. Note: When I made this, I made
individual cookie crumb crusts for the “Kit’s Chocolate Mousse” recipe by
using a large muffin pan. Line each cup with waxed paper for easy removal.

—–

Title: ORANGE CHIP COOKIES
Categories: Bakery, Cookies, Low-fat
Yield: 40 cookies

3 c White flour
1/2 c Wheatgerm
2 ts Baking soda
1/2 ts Salt
1/4 ts Allspice
2/3 c Unsweetened chocolate chips
1/2 c Brown sugar
1/2 c White sugar
3/4 c Orange juice

In a large bowl, sift together flour, baking soda, salt allspice. Stir in
the chocolate chips. Add the rest of the ingredients in order, beating
well after each addition.

Lightly oil non-stick cookie sheets. Drop the batter by the teaspoonful
onto the cookie sheets. Bake 12 to 15 minutes until lightly browned. Cool
on wire racks.

NOTE: I’ve had wild variations with this recipe. One batch cooked in 7
minutes, one batch did not cook until 20 minutes. It seems to have settled
down between 12 15 minutes as I changed some of the ingredient amounts.
I’ve also had anything from 33 to 45 cookies in a batch.

Recipe by Mark Satterly

—–

Title: Italian Pizzelle Using Anise
Categories: Polkadot, Lisa, Italian, Cookies
Yield: 15 Dozen

3 c Sugar
3 1/2 c Eggs
2 1/4 Melted shortening
(use a combination of butter
Margarine, and Crisco)
5 tb Grated orange peel
3 tb Grated lemon peel
3 ts Orange extract
2 ts Lemon extract
1 c Artificial vanilla extract
1 ts Anise oil or
1 Bottle anise extract
(not as strong flavor
As the oil)
7 8 cups flour

You need a pizzelle iron to make the cookies. These can be found at
Safeway or any good Deli or specialty food or cooking store. They are
about $50.

Whip the eggs until very frothy. Add the sugar and cream well. Add
the melted shortening–be sure it is not hot–and cream well. Add the
flavorings and mix well.

I use anise oil because the flavor is more intense–use just a little
more if you really like a strong anise flavor.

Measure half the flour in a very large bowl–8 qt. size or better–add
the egg mixture and mix together with a heavy wooden spoon–or any
large spoon. Add the remaining half of the flour one cup at a time
and mix well. You have added enough flour when the mixture “glomps”
off the spoon and is still a little runny–not real thick. Usually 7
cups of flour is adequate–depends on the weather (really!).

Heat up the iron for a few minutes then make the cookies by placing 1
full teaspoon full of the dough in the center of each form. Press
closed tightly and cook for about 1 minute. Immediately move the
cookie to wax paper to cool. The cookies are very soft at this point
and will take the shape of any bumps in the wax paper–so make it
smooth. This recipe makes about 14 -20 dozen cookies depending on the
size you make them. It can be cut in half easily without losing any
flavor. When the cookies are thoroughly cool–crisp–stack them and
leave them in the open–do not cover they will become very soft and
unappetizing. If you can, do not eat them for about 3 days to a week.
The flavor of the anise improves with a few days age.

Enjoy. Diane M. Ferrell

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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WHITE BEAN AND POTATO PIE

Recipe By : Cooking LIve Show #CL8793
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dried navy beans
5 cups water
4 garlic cloves — peeled
9 tablespoons olive oil
2 1/2 teaspoons salt
2 medium onions — peeled and thinly
sliced
1/2 pound russet potatoes — peeled and diced
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1 tablespoon fine dry bread crumbs
1/2 cup freshly grated Parmesan cheese
3 eggs — lightly beaten
1 tablespoon minced parsley

Place the beans in a stockpot with the water, garlic cloves, 2 tablespoons
of the oil, and 1 teaspoon of the salt. Bring to a boil and simmer,
uncovered, for 1 hour, or until the water has been absorbed. Transfer the
beans and garlic to the bowl or a food processor fitted with the metal
blade and puree them.

While the beans are simmering, heat 6 tablespoons of the olive oil in a
medium skillet. Add the onions and potatoes and cook over medium-low heat
for 12 to 15 minutes, until the onions are golden and the potato tender.
Stir in the tomato paste and pepper flakes. Season with black pepper and 1
teaspoon of the salt.

Lightly grease a 10-inch pie plate. Sprinkle it with bread crumbs. Preheat
the oven to 350 degrees F.

Transfer the pureed beans to a bowl. Stir in the Parmesan cheese, the
remaining 1/2 teaspoon salt, and the remaining 1 tablespoon of olive oil.
Beat in the eggs. Scrape the mixture into the pie plate, smoothing the
surface with a spatula.

Cover the beans with the onion and potato mixture, spreading it evenly over
the top. Bake the pie for 35 to 40 minutes, until puffed and golden. Remove
from the oven and sprinkle with the minced parsley. Serve warm.

Yield: 8 servings

– – – – – – – – – – – – – – – – – –

NOTES : (Recipe courtesy of Gourmet Magazine)