Title: Cranberry Chews
Categories: Cookies
Yield: 60 servings

Grant; hwwk11b
2 1/3 c Flour
1 c Brown sugar; packed
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 ts Salt
1 c Butter, cold; in 16 pieces
1 1/2 c Rolled oats
16 oz Cranberry sauce-whole berrie
1/2 c Orange marmalade; thick
1 ts Vanilla extract
1 c Walnuts; chopped

DESCRIPTION: Chewy Cranberry Oat Bars with an oat-nut topping.

Preheat oven to 350. Grease a 10×15 jellyroll pan (9×13 okay). In a large
bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt.
Cut in butter until resembles coarse meal. Stir in oats. Reserve 1 1/2 c
of mixture. Firmly press remainder in bottom of prepared pan. Bake 15
minutes. Cool 10 minutes before filling. In medium bowl, stir together
cranberry sauce, marmalade and vanilla. Slowly add remaining 1/3 C flour,
blending thoroughly. Spread evenly over baked and cooled crust. Add nuts
to reserved oat mixture, sprinkle over top of cranberry filling. Bake 30
minutes or until lightly browned. Cool in pan on rack. Cut into 64 bars.
Store in airtight container one week, freeze for longer storage. From “The
Joy of Cookies.” Formatted by Theresa Grant, HWWK11b.

—–

CANNED FOODS FOR SPECIAL DIETS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

The cost of commercially canned special diet food
often prompts interest in preparing these products at
home. Some low-sugar and low-salt foods may be easily
and safely canned at home. However the color, flavor
and texture of these foods may be different than
expected and be less acceptable.

CANNING WITHOUT SUGAR

In canning regular fruits without sugar, it is very
important to select fully ripe but firm fruits of the
best quality. Prepare these as described for hot-packs
for each fruit, but use water or regular unsweetened
fruit juices instead of sugar syrup. (For more
information see additional publications for individual
fruits.) Juice made from the fruit being canned is
best. Blends of unsweetened apple, pineapple, and
white grape juice are also good for filling over solid
fruit pieces. Adjust headspaces and lids and use the
processing recommendations given for regular fruits.
Add sugar substitutes, if desired, when serving.

CANNING WITHOUT SALT (REDUCED SODIUM)

To can tomatoes, vegetables, meats, poultry, and
seafood, follow the normal procedures for canning, but
omit the salt. In these products, salt seasons the
food but is not necessary to ensure its safety. Add
salt substitutes, if desired, when serving.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Title: Snickers Pie Part 2 or 2
Categories: Pie, Dessert
Yield: 12 Servings

<<---Part 2, Continued---->>
<<-------Text Only-------->>

Pour fudge mixture into crust. Bake until almost set and tester inserted
into center comes out with moist batter still attached, covering crust with
foil if browning too quickly, about 17 min. Cool on rack 10 min. Arrange
Snickers bar pieces evenly over fudge layer.

FOR CREAM CHEESE LAYER: Using electric mixer, beat cream cheese and sugar
in medium bowl until smooth. Add egg and vanilla and beat just until
smooth. Carefully spread mixture in pie. Bake until cream cheese layer is
set. (ab. 15 min.) Cool pie on rack

Stir milk chocolate and cream in top of double boiler set over simmering
water just until melted and smooth. Remove from heat. Dip spoon into melted
milk chocolate mixture and drizzle chocolate decoratively over top of pie.
Refrigerate until well chilled. (Can be prepared 3 days ahead. Cover
loosely with foil and refrigerate.) Serve cold.

Reposted for you by: Bill Webster

—–

Title: PEACH MELBA (PRODIGY)
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

1/2 c Part-skim ricotta cheese;
2 ts Sweetneer (equiv);
1 ts Vanilla
1/2 c Sliced peaches;(canned)
-=OR=-
1 md Ripe peach; peel+slice
2 ts Reduced cal raspberryjam;

In a small bowl, combine ricotta cheese, sweetner and
vanilla. Mix well with frok or spoon. Spoon peaches
over cheese. Spoon raspberry spread over peaches. From
*Prodigy’s Food and Wine Bulletin Board

—–

Title: HAMBURGER HASH
Categories: Meats, Casseroles
Yield: 4 Servings

1.50 lb Ground beef
6.00 md Potatoes
1.00 md Onion
Salt and pepper

Brown ground beef in saucepan. Pour off excess grease. Add potatoes
that have been cubed. Add enough water to cover potatoes and meat.
Put onion in whole so that it may be lifted out when pototes cook
done. Salt and pepper to taste. Randy Rigg

MMMMM

Sweet Yogurt Dressing (Lf)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Plain, nonfat yogurt
1/4 cup Raisins — (golden are nice)
1/4 cup Chopped nuts; (walnuts — pecans, or other)
1 1/2 tablespoons Honey
—–PER 2 TBLSPOONS—–
*cals
*gm dietary fiber
*gm fat
*mg sodium

Mix all ingredients, and chill overnight. Serve cold.
Makes about 1.5 cups. Author’s Note: Fresh chopped fruit becomes a special
salad or a light dessert with this dressing.

– – – – – – – – – – – – – – – – – –

Stuffed Zucchini

Recipe By : , 95/06-07
Serving Size : 8 Preparation Time :0:45
Categories : Beef (Hamburger)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds lean ground beef
1 large onion — chopped
1 large green pepper — chopped
1 jalapeno pepper — chopped
1 jalapeno pepper — minced
1 1/4 cups soft bread crumbs
1 egg — beaten
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans tomato sauce — divided, 8 ounce
2 medium tomatoes — coarsely chopped
4 medium zucchini
2 cups mozzarella cheese — shredded

In a large bowl, combine the first 11 ingredients and one can of tomato
sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop
out seeds. Fill with meat mixture; place into two 9 x 13 baking dishes.
Spoon remaining tomato sauce over each. Bake uncovered at 375 for 45
minutes or until the zucchini is tender. Sprinkle with the cheese
during the last few minutes of baking.
MCII by SUSAN KLAPPER (KCXJ08A) (D/l from Prodigy FOOD SOFTWARE on
06/01/95)

– – – – – – – – – – – – – – – – – –

Here is a rice cooker recipe I can throw together when I get home, and it’s
ready by the time I finish my workout. Besides being delicious, it freezes
well, adapts to a slow cooker or saucepan, and makes a good brown bag
lunch.

Lentils and Eggplant with Brown Rice

3 TBS sherry (or water or stock)
1 medium onion, chopped
1 clove garlic, chopped
1 cup chopped up mushrooms (make 1/4"-1/2″ pieces) — optional
1 medium carrot, chopped
1 small (~1 lb) eggplant, peeled and cubed
1 cup lentils
1 cup texmati brown rice (or shortgrain)
1 8 or 10 oz can tomato sauce
2 cups vegie stock
2 c water
1 tsp dried basil
1 tsp dried oregano

chopped parsley to taste – 2 tsp at least; I like about 1/3 cup.

Rice Cooker:
Put the onion into the rice cooker with the sherry or stock, and
turn on the machine. Let the onion saute, as you chop and add the garlic,
mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each
vegie. Add water if the vegetables start to stick, Let the eggplant cook
about a minute or so, then add the lentils, rice, liquids, basil, and
oregano. Cover, let it cook, and allow to stand about 10 minutes when the
cooker shuts off. Stir in the parsley and serve.

Slow Cooker:
Saute the vegies lightly, then add everything but parsley to the crockpot.
Cook on low if you want to ignore it all day, or 3-4 hours on high. Add
parsley and serve.

Stovetop:
Saute the vegies, add everything but the parsley, cover and bring to a
boil. Reduce heat and simmer about 40-45 minutes, or until liquid is
absorbed. Stir in parsley.

(Adapted from the guide that comes with Farberware Rice Cookers.)

Title: CHICKEN AND CASHEWS
Categories: Chinese, Chicken
Yield: 6 servings

1 ts Chicken bouillon granules
3/4 c Hot water 3/4 c. carrots,
-cut diagonally
1 tb Cornstarch 1/2 onion, cut
-into 1 inch pieces
1 tb Soy sauce 1 6 oz. package
-frozen peapods
1/4 c Cold water 1 jar sliced
-mushrooms
2 tb Oil 1/3 c. whole cashews
2 Whole chicken breasts, boned
-and cubed
Hot cooked rice

Dissolve granules in hot water. Stir cornstarch and
soy sauce into cold water; set both mixtures aside.
Stir fry chicken in oil till opaque. Add carrots and
onion, stir fry 1 minute. Add bouillon, cover.
Simmer over medium heat 3-4 minutes. Add pea pods,
mushrooms and soy sauce mixture. Stir fry till it
thickens. Stir in cashews. Serve over hot rice.

—–

Title: Chocolate Candy Squares
Categories: Candies, Chocolate
Yield: 24 servings

1/2 c Margarine (melted)
2 c Vanilla wafer crumbs
1 c Chopped walnuts
6 oz Pkg. chocolate chips
1 1/2 c Flaked coconut
2/3 c Evaporated milk
1 c Brown sugar (firmly packed)

Contributed to the echo by: Laurie Gill Pour melted butter in bottom
of 13×9″ baking pan. Sprinkle vanilla wafer crumbs evenly over butter.
Sprinkle walnuts over crumbs, chocolate chips over walnuts and
coconut over chocolate. Combine evaporated milk with brown sugar.
Stir until smooth. Pour evenly over layers. Bake at 350 degrees for
25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares.

MMMMM