Date: Sun, 08 Jan 95 13:58:53 EST
From: tkreider@census.gov (Tom Kreider)

Made this today. Great! It’s from 500 Fatfree Recipes.

Recipe: Ziti with Great Northern Beans
Servings: 6
Serv. Size: 2 Cup (s)
Prep. Time: 0:40

Portion Ingredient
******* **********
1/4 Cup (s) Vegetable Stock
1/2 Cup (s) Onion chopped
2 Medium Garlic clove minced
20 Ounce (s) Tomato canned low sodium
1 Cup (s) Navy beans
10 Ounce (s) Ziti (it’s pasta)
1/2 Cup (s) Parsley fresh
1/4 teaspoon (s) Pepper
1/2 teaspoon (s) Thyme, ground
1/2 teaspoon (s) Basil

cook ziti al dente and drain. heat stock add onions and
garlic, saute until clear. add tomotoes and simmer 10
minutes. add beans and seasonings, simmer 10 more minutes.
Serve over ziti and sprinkle with parsley.

Nutritional Analysis

Calories ( 253 cal) Vitamin D ( 0 IU )
Protein (10.5 g ) Thiamine (0.59 mg )
Carbohydrate ( 52 g ) Riboflavin (0.26 mg )
Total Fat ( 1.2 g ) Niacin ( 4.8 mg )
Saturated Fat (0.18 g ) Vitamin B6 (0.20 mg )
Mono-Unsaturated (0.14 g ) Folate ( 126 mcg)
Poly-Unsaturated (0.49 g ) Sodium ( 48 mg )
Cholesterol ( 0 mg ) Calcium ( 118 mg )
Dietary Fiber ( 6.6 g ) Magnesium ( 71 mg )
Caffeine ( 0 mg ) Potassium ( 656 mg )
Vitamin A ( 61 RE ) Iron ( 5.9 mg )
Vitamin C ( 54 mg ) Zinc (1.52 mg )

Calories from Protein: 16 % Carbohydrate: 80 % Fat: 4 %

Hairball Salad With Saliva Dressing^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Ripe avocado
2 cups Alfalfa sprouts
5 large To 6 carrots — washed peeled
And grated
Italian dressing
—–TOOLS—–
Paring knife
Spoon
Mixing bowl
Fork
Carrot peeler
Grater
4 Salad bowls

With an adults help, cut avocado in half. Use a spoon to scopp out the pit.

Scoop avocado out of the shell and put in the bowl.
Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some
lumps.
Set the mixture aside.

Divide the grated carrots among the four salad bowls.

Using your clean fingers and a spoon, make walnut size hairballs from the
avocado mixture and arrange them on top of the grated carrots. Pour Italian
“saliva” dressing over hairballs and serve. Serves 4 cat fanciers.

Sicko serving suggestion: Squeezw ribbons of chocolate icing “hairball”
medicine out of a paper cone onto the backs of your guests hands to be licked
off for dessert.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Blondies

Recipe By : Cottage Life Magazine, July/August 1992
Serving Size : 25 Preparation Time :0:00
Categories : Baking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup brown sugar — packed
1 egg
1/2 cup Bran Buds=AE or chopped pecans
1 teaspoon vanilla
MOCHA ICING:
3 tablespoons butter
1 pinch salt
1 teaspoon instant coffee
2 tablespoons water
2 tablespoons cocoa
1 1/2 cups icing sugar
1 teaspoon vanilla

Mix together flour, baking powder, soda, and salt in a bowl, and set
aside. Melt butter in a large, heavy saucepan over low heat. Add sugar

and stir over heat until mixture is smooth (about 3 to 4 minutes). Stir
in egg, Bran Buds or pecans, vanilla, and flour mixture. Combine well.

Spread batter in a lightly buttered 8″ by 8″ baking pan. Bake in a 350F
oven for 25 to 30 minutes. Spread with icing, melt butter in a heavy
saucepan over low heat. Add salt, coffee, water, and cocoa. Stir until

smooth. Gradually mix in icing sugar and stir until smooth. Remove
from heat and add vanilla.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1191 0 0 0 0 0

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Content-Type: text/plain; charset=“us-ascii”

Anne Evans
(E-mail: aevans@user.rose.com)

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Title: Quaker’s: Vanishing Oatmeal Raisin Cookies
Categories: Cookies
Yield: 4 servings

1 c Margarine/butter, softened
1 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs

l l/2 c all-purpose flour
: l ts baking soda
1 ts ground cinnamon
l/2 ts malt (optional)
3 c QUAKER Oats uncooked
(quick or old fashioned)
: l c raisins

Heat oven to 350 F. Beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add
combined flour, baking soda, cinnamon and salt; mix
well. Stir in oats and raisins; mix well. Drop by
rounded tablespoonfuls onto ungreased cookie sheet.
Bake l0 to l2 minutes or until light golden brown.
Cool l 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
and bake as directed.

Ice Cream Sandwich Cookies: Spread softened ice cream
on bottom side of one cookie; top with second cookie.
Wrap in plastic wrap or aluminum foil; freeze.
Remove from freezer a few minutes before serving.

Chocolate Dipped Cookies: Place 2 cups (12 ounces)
semisweet chocolate pieces in dry l-quart glass
measuring cup or microwaveable bowl. Microwave at HIGH
l to 2 minutes, stirring every 20 seconds until
smooth. Or, place in top part of dry double boiler
over hot, not boiling, water; stir occasionally until
smooth. Dip half of cookie in chocolate; gently
shake to remove excess chocolate. Sprinkle with
finely chopped nuts, if desired. Place on wax paper
until set. If chocolate thickens, microwave at 30
second intervals or set over hot water again until
fluid.

Nutrition Information: 1 cookie Calories 100,
Calories From Fat 36, Total Fat 4g, Saturated Fat 1g,
Cholesterol 10mg, Sodium 75mg, Total Carbohydrates
13g, Dietary Fiber 1g, Protein 2g

—–

Title: Pita Pesto Pizzas
Categories: Pizza
Servings: 2

2 cl Garlic
1/2 c Lightly Packed Parsley
4 c Torn Spinach
1/2 c Grated Parmesan
1 1/2 tb Dried Whole Basil
1 tb Lemon Juice
2 (6 Inch) Whole Wheat Pitas
1 c Chopped Red Bell Pepper
1/2 c (2 Oz.) Shredded Part-
Skim Mozzarella Cheese

Position Knife Blade in Processor. Drop Garlic Parsley Through Food
Chute With Processor Running; Process 15 Seconds OR Until Minced. Add
Spinach, Parmesan, Basil Lemon Juice; Process 30 Seconds. Scrape Bowl
With Rubber Spatula Process An Additional 30 Seconds OR Until Smooth.
Split Pita Breads Into 4 Rounds, Spread 2 T. Spinach Mixture Over Interior
Of Each Pita Round. Top With Bell Pepper Cheese. Bake At 450 For 5 Min.
OR Until Cheese Melts. Serve Warm.
(Fat 11.9, Chol. 33)

MMMMM

A Bevy Of Bagels

Recipe By :=20
Serving Size : 12 Preparation Time :0:00
Categories : Breads Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Warm Water
1/2 C Gluten Flour
1 Tsp Sugar
4 1/2 C All-Purpose Flour — or as needed
1 Pkg Dry yeast
1 Tbsp Salt
—–WATER BATH—–
4 Qt Water
2 tbsp Salt
4 tbsp Sugar

In a small bowl, combine 1/2 cup of the warm water, sugar and yeast. Sti=
r let stand til foamy, abt. 10 min. In lge. bowl of elec. mixer, combi=
ne gluten flour, 2 cups all purpose flour, salt, and remaining 1 1/2 c. =
warm water. Add yeast mixture and beat for 5 min. on med. low speed. Co=
ver dough and let it rise until it collapses, abt. 2 hrs.

Stir 2 more cups A.P. flour gradually into dough. Spread remaining flou=
r on a working surface and turn dough out onto it. Knead until smooth an=
d shiny.

Place dough in an ungreased bowl and let rise, covered, until doubled in=
bulk, 1 hr. or more. Punch dough down. Turn out onto board and cut int=
o 12 pcs. Cover with dry towel, then damp one, and let rest 10 min.

Removing one pc. at a time from under towell, begin making the bagel sha=
pes. Roll each pc. into a “snake” abt. 8″ long. Moisten and over lap ed=
ges; pinch firmly together. The bagel should be a uniform ring with a ce=
nter hole no smaller that 1 1/2“. As each bagel is finished, place it on=
a dry towel. When all are formed and on the towel, place another dry to=
wel, then a damp one, over them and let rise for abt. 30 min, or until ”h=
alf-proofed", but not doubled.

While bagels are rising, preheat oven to 425 F. Make the water bath by =
combining water, sugar and salt in lge. pot and bring to simmer. When ba=
gels are ready, drop abt. 3 at a time into the simmering water. Keeping =
the water at a bare simmer, cook bagels for 1 min. on each side. Remove =
with slotted spoon.

Place on baking sheet lined (not greased) with bakers’ parchment. All s=
hould fit on pan–expect close fit. Bake in center of oven for 10 min.; =
the bagels should be set but not browned. Turn over and return to ovven =
for 5 min more, or until bagels are browned. Cool on rack. Store in pla=
stic bag in ‘fridge up to 2 days. If longer, freeze.

Guaranteed better than store-bought–Watch out Murray Lender!!

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Nutr. Assoc. : 0 3309 0 0 0 0 0 0 0 0

Cole Slaw (LC)

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
1/4 cup mayonnaise
1/2 packet sugar substitute
1 tablespoon lemon juice
1/2 teaspoon salt
1 medium cabbage (3 cups) — shredded

In a medium to large bowl, combine all ingredients except cabbage. Add
shredded cabbage and toss well.

(Chilling salad prior to serving allows flavors to blend and enhances slaw for
best flavor.)

– – – – – – – – – – – – – – – – – –

Per serving: 74 Calories; 8g Fat (91% calories from fat); 1g Protein; 1g
Carbohydrate; 5mg Cholesterol; 355mg Sodium

NOTES : Total Grams- 41.4; Grams/1/2 cup serving- 6.9

Good Reasons Italian Dressing Mix

Recipe By : Internet
Serving Size : 1 Preparation Time :0:00
Categories : Italian Desserts
Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon parsley — freeze-dried
1/8 teaspoon mustard powder
1 envelope Lipton Cup-A-Soup Cream of Chicken
(* see note
1/4 teaspoon celery salt
2 tablespoons seasoned salt (or Mrs. Dash)
1 tablespoon dried grated lemon peel

Mix all ingredients together and force through a fine mesh sieve with back
of a large spoon. Store covered and use within 4-5 months. For use:
Combine 2 tablespoons of mix with 1/4 cup vinegar, 2/3 cups oil, 2
tablespoons water. Shake mixture vigorously. Makes 1 cup. NOTES : * Use 1
envelope of the soup mix or 2 square soda crackers well crushed- plus 1.5
teaspoon chicken bouillon powder plus 1 teaspoon non dairy creamer powder

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Honey And Orange Tea Loaf (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR flour
6 oz Honey
1 oz Margarine
1 Egg
1 t Level baking powder
6 tb Milk
1 lg Orange Grated rind of
pn Salt
Clear honey to glaze

Set oven to 350F or Mark 4. Grease and line an 2 lb.
loaf tin. Cream the margarine and honey together in a
bowl, mixing thoroughly. Add the egg and beat
vigorously. Sieve the flour, salt and baking powder
and add alternately with the milk, to the creamed
mixture. Sprinkle in the orange rind and mix well.
Spoon the mixture into the tin. Bake for 45 minutes.
Remove from the oven, glaze with honey and return to
the oven for a further 10 minutes. Remove from the tin
and cool on a wire rack. Serve sliced and buttered.

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“Shake N Bake”

1/2 corn flake crumbs
1 teaspoon light seasoned salt
1/2 teaspoon each: paprika, sage, onion powder
1/4 teaspoon each: garlic powder, thyme, pepper

Since the only thing time consuming here is getting out the spices and
measuring them out, I line up baggies on my counter and measure the
ingredients out once, then I have 3-4 bags in my cabinet, ready to use!! 😀