PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 tb Baking powder
1/4 ts Salt
1 1/2 tb Brown sugar
1 ea Egg
1 c 100% all-bran cereal
1/3 c Skim milk
1/4 c Vegetable oil
8 oz Can crushed pineapple w juic

Mix the flour, baking powder, salt, and sugar. Beat
the egg slightly. Add cereal, milk, and oil to the
egg. Stir to combine. Let stand for 2 min. or until
the cereal has softened. Stir the pineapple, including
the juice, into the mixture. Add flour mixture,
stirring only until combined. Spoon the batter evenly
into a paper-lined muffin tin and bake at 400F for
about 25 min. Serve warm. Cal: 100, Fat: 1g.

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Easy Turkey Soup

Recipe By : American Cancer Society/Florida Department of Citrus, 1998
Serving Size : 5 Preparation Time :0:00
Categories : Soups Stews Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cups reduced-sodium chicken broth
— or regular
2 cups water
1 teaspoon dried thyme — crushed
1/4 teaspoon pepper
1 cup packaged dried small shell macaroni
1 16 ounces pa frozen mixed vegetables
2 cups chopped cooked turkey
–or chicken
3/4 cup frozen florida orange juice concentrate — thawed
florida orange slices — halved
–optional
herb sprigs — optional

In a large saucepan combine broth, water, thyme, and pepper Bring to
boiling. Stir in macaroni. Return to boiling; reduce heat. Boil gently,
uncovered, for 3 minutes. Stir in vegetables; return to boiling. Boil
gently, uncovered, 5 to 7 minutes more or until vegetables and pasta are
tender.

Stir in turkey and thawed concentrate. Heat through. If desired, garnish
with oranges and herb sprigs. Makes 5 (about 1 3/4-cup) servings.

Nutrition facts per serving: 342 cal., 26 g pro., 46 g carbo., 6 g total
fat (1 g sat. fat), 54 mg cholesterol, 1 g dietary fiber, 663 mg sodium.
Daily Value: 76% vit. C, 39% vit. A, 22% folate, 23% thiamine, 16%
riboflavin, 53% niacin, 17% iron, 17% potassium.

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adapted from Betty Crocker’s 40th Anniversary Edition Cookbook.

*** Florentine Pie ***

1 1/2 cups hot cooked rice
1/4 cup WW FF Parmesan Italian Topping
1 tbl chopped green onion tops
1 egg white

8 egg whites
1 cup shredded FF white cheese
2/3 cup skim milk
1/4 cup sliced green onions
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp ground nutmeg (I didn’t have any.)
1 pkg (10 oz.) frozen chopped spinach, thawed and pressed dry (I used fresh)

Heat oven to 325 F. Pam pie plate, 9 x 1 1/4 in. Mix rice, Parmesan
cheese, 1 tbl green onion tops and the egg white with fork. Press
mixture evenly on bottom and up side of pie plate. DO NOT leave any
holes. Bake 5 minutes.

Beat egg whites untill almost peaking. Stir in remaining ingredients.
Pour into rice shell. Bake about 45 minutes or until knife inserted in
center comes out clean. Serve with additional Parmesan cheese if desired.

6 servings.

LINGUINE WITH SPINACH SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter
1/3 c Olive oil
1/4 c White wine
2 ea Onions, thinly sliced
4 ea Cloves garlic, crushed
1 c Mushrooms, sliced (or 4 oz c
-an)
2 pk 10 oz frozen chopped spinach
2 tb Basil, dried — or-
1/4 c Basil, fresh, chopped
1 t Salt
1 c Parmesan cheese, grated
1 lb Linguine, cooked

Fat grams per serving: Approx. Cook Time: 25mn
Heat butter, oil and wine in large skillet. Add onion, garlic, and
frozen spinach. Cover, reduce heat to medium and simmer for 10
minutes. Stir to break up spinach, and simmer 5 more minutes. While
sauce is cooking, cook linguine according to pkg directions; drain.
Stir sauce again; add mushrooms, basil and salt. Simmer 5 more minutes
(longer if spinach is still partially frozen), then remove from heat.
Stir in Parmesan. Serve sauce over hot linguine.

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Title: COUSCOUS SALAD 1
Categories: Low fat, Salads
Yield: 1 servings

2 c Good stock
3/4 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Ground cumin
1/4 ts Turmeric
1 c Couscous
1 md Carrot, cut into 1/4 inch
Dice
1 sm Red onion, cut into 1/4 inch
Dice
1 sm Red bell pepper, cut into
1/4 Inch dice
1 sm Cucumber or zucchini, cut
Into 1/4 inch dice
1 sm Granny Smith apple, cut into
1/4 Inch dice
1/3 c Currants or raisins
1 2 cups canned chick peas,
Rinsed and drained
1/4 c Fresh lemon juice
1/2 ts Salt
1/4 ts Freshly ground black pepper

In a heavy medium saucepan, whisk together the stock,
cinnamon, ginger, cumin, and turmeric. Add the
couscous in a slow steady stream, stirring constantly,
and continue to boil, stirring, for 1 minute. Cover
the pot tightly, remove from the heat and let stand
for 15 minutes.

Fluff the couscous grains with a fork, transfer to a
large mixing bowl and let cool. Then fluff again,
rubbing with your fingers to break up any lumps.

Add the carrot, bell pepper, cucumber, onion, apple,
currants and chick peas and toss.

In a small jar with a lid, shake the remaining 1/2
tablespoon olive oil with the lemon juice, salt and
pepper until well mixed. Pour over the salad and toss
well. Cover and refrigerate for several hours or up
to 3 days. Season with additional salt, pepper and
lemon juice to taste before serving

—–

Famous Waer Wolf Dip

Recipe By : Johnette Hassell
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Family Fav
Low-Fat To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz lowfat cottage cheese
8 large cloves garlic
1 pkg Hidden Valley Dressing Mix – dry
2 tbsp skim milk

Process garlic ’til finly chopped. Add cottage cheese and Hidden Valley.
Process to smooth texture. Thin with milk if needed, it usually is.

Why Waer Wolf? There’s enough garlic in this to take care of any supernatural
being!

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BRAN ‘N MOLASSES MUFFINS :::GWHP32A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-Bran Cereal
1 1/2 c Milk
1/2 c Molasses
1 ea Egg
1/3 c Butter
1/2 c Raisins — seedless
1 1/2 c Flour — sifted/all purp.
1 t Baking powder
1/2 ts Salt

Combine cereal, milk and molasses. Let stand until
most of the moisture is absorbed. Melt butter.
Combine egg and butter with the cereal mix and beat
well. Stir in raisins. Sift together flour, baking
powder, soda and salt. Add to cereal mixture, stirring
only until combined. Fill greased muffin pan cups 3/4
full. Bake at 400 degrees about 20 minutes, or until
muffins are lightly browned. Serve hot.

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Dead Men’s Legs (cookies)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 cup sugar
1/3 cup finely chopped blanched/skinned almonds
1/2 cup all purpose flour

Instructions:
Preheat oven to 325F. Beat egg lightly and gradually add sugar. Beat
with mixer until light and foamy–about 20 minutes. Add almonds and
flour; mix well. Roll dough into finger-thick ropes on a very light
floured surface. Flatten slightly with fingertips and cut into 3 inch
lengths and place on ungreased cookie sheets. Bake in oven until light
brown–about 10 minutes. Remove from cookie sheets and cool completely
before storing in airtight containers. Stores 1 to 2 months.

Makes 2 dozen cookies.

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Title: Glutinous Rice with Ham and Dried Shrimp
Categories: Chinese, Rice, Ceideburg 2
Yield: 1 servings

3 c Glutinous rice, washed and
-soaked 2 hours, then
-drained
3 c Water
1/2 c Slivered ham
1/4 c Dried shrimp, soaked to
-soften
4 Dried forest mushrooms,
-soaked to soften and cut
-in match stick
1 Piece Chinese preserved
-turnip, rinsed and finely
-minced
1 ts Oriental sesame oil

Glutinous rice is a sticky rice high in the B vitamins. Many Chinese
cat it in the winter time because its high protein content keeps them
warm.

Place rice in a heat proof earthen pot. Add water and bring to boil.
Lower heat to medium and cook, uncovered, until all water is
absorbed. Combine remaining ingredients and place on top of rice.
Cover and cook at lowest heat for 20 minutes. Let stand for 10
minutes before serving.

From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideberg; December 6 1992.

MMMMM

Zucchini Panzotti

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium zucchini
3 tablespoons virgin olive oil
1/2 medium red onion — finely chopped
2 cloves garlic, peeled and — thinly sliced
1 bunch fresh oregano — leaves removed
1 egg
1/2 cup ricotta
1/2 cup freshly grated Pecorino
1/2 teaspoon freshly grated nutmeg
1 bunch Italian parsley, finely chopped — to yield 1/4 C
1 recipe basic pasta — recipe follows
8 sage leaves
1/4 pound Cacio di Roma
(or other semi-soft sheep’s milk cheese)

TO MAKE PANZOTTI:

Rinse and dry zucchini and trim both ends. Slice into 1/16th-inch rounds and
set aside. In a 10- to 12-inch saute pan, heat olive oil until smoking. Add
onion and garlic and cook over medium heat until lightly browned and softened,
about 8 to 10 minutes. Add zucchini and oregano leaves and cook until very
soft, about 7 to 8 minutes. Remove from heat and allow to cool.
In a mixing bowl, stir together coated zucchini mixture,
egg,ricotta,Pecorino,nutmeg and parsley until well mixed and season lightly
with salt and pepper. Roll out pasta into sheets on second thinnest setting and
cut into 3-inch rounds with water glass or pasta cutter. Place 1/2 tablespoon
zucchini mixture into each and fold into a half moon. Continue until all the
pasta is used. Bring 6 quarts water to boil and add 2 tablespoons salt. Drop
pancotti into water and cook until pasta is tender, about 3 to 4 minutes.
Meanwhile, melt butter in a 12- to 14-inch saute pan and add sage leaves. Drain
pasta in a colander and pour into butter mixture. Toss to coat well and pour
into heated pasta dish. Shave cacio over pasta using a vegetable peeler and
serve.

Yield: 4 servings

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