2 cups All-purpose flour
4 tsps. baking powder
1 tsp. salt
1/4 cup shortening
1 cup milk

Mix together flour, baking powder and salt. Cut in shortening with
2 knives or a pastry blender, until mixture is the consistency of coarse
cornmeal. Make a well in centre of these ingredients; add liquid slowly.
When all the liquid has been added, stir dough rather vigorously until
it comes free from the sides of the bowl. Turn dough onto lightly floured
board and knead lightly for a few minutes. Roll or pat out to desired
thickness and cut with 2 inch floured biscuit cutter; place on ungreased
baking sheet and bake 12 – 15 minutes at 450 degrees.
Makes 15 – 18 biscuits.

Variations: You can substitute half wholewheat flour and also add
grated cheese and garlic powder.
From: rrepp@iquest.net (R REPP)

TEXAS PITA

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main dish Mcdougall
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Yellow onion, diced
1/2 c Carrot, peeled and grated
3/4 c Green bell pepper, diced
2 ts Chili powder
1 tb Garlic, crushed
1 t Cilantro, chopped
1/2 ts Thyme
1/2 ts Cumin seed, ground
1/2 ts Sea salt
1/2 ts Black pepper
1 c Whole corn, fresh or frozen
1 c Pinto beans, cooked
5 Whole wheat pita, cut in 1/2
10 Lettuce leaves, chopped
10 Slices tomato, 1/4″ thick

In some water (in a non-stick pan), saute the
vegetables (except corn) and spices over medium heat
for about 5 minutes. Add the corn and cooked beans.
Continue to cook until the beans and corn are hot. Lay
the pita on its side. Add a slice of tomato, 1/2 cup
of the filling and lettuce. Serve hot.

From “Natural Health” magazine, May/June 1993

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Title: Bordelaise Sauce-Steve
Categories: Sauces
Yield: 1 Pt

2 tb Butter or margarine
2 tb All purpose flour
1 tb Minced green onion
1 tb Chopped fresh parsley
1 Bayleaf
1/4 ts Dried thyme
1/8 ts Salt
1/8 ts Coarsley ground
Black pepper
10 1/2 oz Can beef broth, undiluted
3 tb Dry red wine

Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Stir in next 6
ingredients. Gradually add broth and wine; cook over medium-high
heat, stirring constantly, until thickened and bubbly. Remove bay
leaf. Yields about 1
1/2 cups Walt MM

MMMMM

CANDY BAR/BREAKFAST BAR

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low-Cal Candies
Ww Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Alba or WW Chocolate Drink
2 tb Coffee
1 tb Peanut Butter
2 tb Raisins
2 tb Oatmeal

Mix all together; place on plastic wrap. Shape into a
log. Freeze. Cut in slices. WW exchanges: 1 milk, 1
fruit, 1 bread, 1 protein, 1 fat. Formatted for you by
Joyce Burton….PDPP83A.

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Harissa Sauce #2 (fresh)

Recipe By : John A. Gunterman
Serving Size : 12 Preparation Time :0:10
Categories : Condiments Sauces
Sauces Salsas Gravies Condiments Seasoning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 whole red chili peppers — fresh
4 whole plum tomatoes
2 cloves garlic
1 teaspoon ground cumin
1 teaspoon coriander
4 teaspoons red cayenne pepper — optional
vinegar

remove stem and seeds from peppers.
put everything into blender or Mortar pestle and process till smooth. add
vinegar to reach desired consistancy.

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Title: Mexican Wedding Cookies
Categories: Mexican, Cookies
Yield: 36 servings

1 c Butter, softened 1 c Powdered sugar
2 c Sifted flour 1 c Ground nuts
1 ts Vanilla

Combine all ingredients. Form into 1 1/2″ balls. Bake on cookie sheet at
350 for about 10-15 minutes or until set. Roll in powdered sugar while
still warm.

—–

Title: APRICOT-GLAZED BANANA MUFFIN WW
Categories: Breads, Fruits
Yield: 2 servings

1 md Banana
1 Muffin, English, raisin
– split, toasted
2 ts Margarine, reduced calorie
– melted
2 ts Apricot spread, reduced cal
– heated
Cinnamon, ground

This is more of an “assembly” than a recipe …

Peel banana and cut in half crosswise , cut each half
in half lengthwise. Place muffins halves on broiling
pan, top with 2 banana quarters, drizzle with half the
margarine. Brush banana with 1/2 teaspoon apricot
spread, sprinkle with cinnamon. Broil until well
heated.

Weight Watchers Exchanges: 1 Bread, 1 Fat, 1 Fruit, 8
Optional Calories.

Nutritional Analysis per serving: 170 calories, 3 g.
protein, 5 g. fat, 29 g. carbohydate, 6 mg. calcium,
190 mg. sodium, 0 mg. cholesterol.

Calories from fat: 26%

Original recipe from Weight Watchers “Quick Start
Plus Program” cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

—–

Here’s a recipe for black eyed peas that’s really yummy 🙂 It’s fast
and simple enought to throw together in a few minutes. I use canned
peas, because it’s quicker. It would work well with dried peas as
well. I served it last night with cornbread and spinach. As a side
dish, this recipe will serve 2 – 4 people.

Southwestern Style Black Eyed Peas

1 can black-eyed peas
1 carrot, diced
1/2 onion, diced
1/4 green pepper, diced
1 stalk celery, diced
3 cloves garlic, minced or pressed
1/2 t salt, or to taste
1/4 t pepper, or to taste
1/4 t tobasco or other hot sauce, or to taste

Mix all ingredients together in a saucepan, and bring to boil. Simmer
for at least 10 minutes, but 20 – 25 is better.

Chicken with Garlic Cream Sauce

Recipe By :

Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 boneless chix breasts
1 cup sliced mushrooms
1 cup broccoli florettes
2 sm. garlic cloves minced
1 pt heavy cream
1 Tbsp. corn starch
1/4 cup water
1 tsp. white pepper
1 cup chablis wine
Pasta or rice

NOTE: For a lighter dish the cream can be replaced with 1/2 1/2 or left
out completely. Cut chicken into bite size pieces. Combine chicken and
garlic in a skillet with wine over medium heat. When chicken is about hal
f cooked add broccoli and mushrooms. While chicken is cooking heat the c
ream in a saucepan over high heat. When cream boils add white pepper and
remaining garlic. Combine corn starch and water in a small bowl and slow
ly add about half to the cream mixture. Stir briskly and continue to add
cornstarch mixture until desired thickness is attained. Caution: the sauc
e will thicken very slowly after adding the corn starch so wait a short t
ime before adding more. Add sauce to chicken and serve over pasta or rice
=2E ( Angel Hair pasta works great)
Enjoy!

– – – – – – – – – – – – – – – – – –

Per serving: 1680 Calories; 177g Fat (92% calories from fat); 12g Protein
; 21g Carbohydrate; 652mg Cholesterol; 183mg Sodium

BOSTON BAKED SOYBEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked soybeans
1 md Onion
2 tb Molasses
1/2 c Catsup
1/2 ts Dry mustard
1 t Worcestershire Sauce
1/2 c Liquid from cooked soybeans
Salt and pepper to taste

One day ahead, cover dry soybeans with water and soak overnight, drain and
rinse. Cook soaked soybeans two to three hours covered in water, over
medium heat. Make sure you save a 1/2 cup of the cooking liquid. Combine
all ingredients and bake uncovered at 325 degrees for one hour, stirring
occasionally, if desired. Serves 8 to 10.

Soybean quick soak method: Place soybeans in a large pot. Add 6 to 8 cups
water for each pound of dry beans. Heat water to boiling and cook for 20
minutes. Turn off heat, cover pot, and let stand for two hours. Drain beans
and rinse thoroughly.

Nutritional Analysis:
Serving size 1/2 cup
Calories 166
Total fat: 7g
Cholesterol 15g
Sodium 415mg
Carbohydrates 15g
Protein 12g

Reprinted with permission from the Indiana Soybean Development Council.

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