Title: CEREAL SNACK MERINGUES
Categories: Cookies, Low-cal
Yield: 42 servings

3 Egg whites
2/3 c Sugar
4 c Total cereal
1/2 c Semisweet chocolate chips
– if desired

Heat oven to 325 degrees. Lightly grease cookie sheet. Beat egg whites in
large bowl until foamy. Gradually beat in sugar; continue beating until
very stiff and glossy. Fold in cereal and chocolate chips. Drop mixture by
teaspoonfuls 2 inches apart onto cookie sheet. Bake 14 to 16 minutes or
until golden brown. Store in airtight container. Makes 3-1/2 dozen
meringues. Printed in the November 26, 1992, issue of the Simi Valley, CA,
Enterprise

—–

Raspberry Meringues (Pressed Cookies)

Recipe By : Jo Merrill
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large egg whites — room temp
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup raspberry preserves
6 drops red food coloring

Heat oven to 225 degrees. Cover cookie sheets with brown paper. In a small
bowl, beat egg whites, cream of tartar and salt
until soft peaks form. Gradually add sugar, beating until VERY stiff peaks
form, about 10 minutes. Add preserves (not
jelly) and food coloring; beat one minute at high speed. Pipe meringue iwth
pastry tube into 1 inch rosettes with a
number 2D decorator’s tube onto prepared cookie sheets. Bake for 2 hours. Cool
completely then remove from paper. Makes 3 dozen. Cecelia Rubio–winner at Del
Mar County Fair, 1993

– – – – – – – – – – – – – – – – – –

MORNAISE SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1/4 c Flour
2 c Milk
1/2 t Salt
1/8 t Pepper
2 Egg yolks
1 T Whipping cream
1/4 c Swiss cheese

In microwave melt butter, add flour, stir until
smooth, 1 minute. Gradually add milk. Beat egg yolks,
add whipping cream. Gradually add hot mixture. Add
cheese at the end.

– – – – – – – – – – – – – – – – – –

Minted Couscous with Currants and Pine Nuts

Recipe By : Bon Appetit 11/95
Serving Size : 8 Preparation Time :0:00
Categories : Grains Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
29 ounces chicken broth
6 tablespoons butter
3 cups couscous
1/2 cup currants
1/2 cup pine nuts — toasted
4 green onion — thinly sliced
1/4 cup fresh mint
2 tablespoons fresh dill — minced

Bring broth and butter to boil in medium saucepan. Remove from heat; stir in
couscous.
COVER,let stand 5 minutes. Fluff couscous with fork. Transfer to bowl.
Add currants, pine nuts, green onions, mint and dill; stir to blend. Season
with salt and pepper.

– – – – – – – – – – – – – – – – – –

Per serving: 457 Calories; 14g Fat (27% calories from fat); 17g Protein; 68g
Carbohydrate; 24mg Cholesterol; 751mg Sodium

Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS
Categories: Hamburger, Meats, Pork, Beef
Yield: 4 servings

3 tb Olive oil
1 lg Red bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Green bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Yellow bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Onion, cut into wedges
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
1 lg Egg
1/4 c Fine dry bread crumbs
1/4 c Chopped fresh parsley
1 ts Fennel seeds, crushed
1 1/4 ts Salt
1/4 ts Black pepper
1/2 c Pitted black olives, halved

In 12″ skillet over medium heat,heat 1 tbsp. olive oil;add red, green and
yellow peppers and onion;cook about 10 minutes,stirring occasionally until
tender.Meanwhile,in large bowl,combine Butcher’s Blend,egg,bread
crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or
wooden spoon,blend well.Shape mixture into 1 1/4″ balls.Using slotted
spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add
remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15
minutes,turning frequently until well browned on all sides and cooked
through.Return peppers to skillet, along with olives and remaining 1/2 tsp.
salt.Cook about 1 minute longer,stirring until well mixed and heated
through.Makes 4 servings.

—–

BANANA BREAD PUDDING

Recipe By : Mary Detweiler ( Collector’s Edition)
Serving Size : 6 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups cubed day-old French or sourdough bread — 1-inch
pieces
1/4 cup butter or margarine — melted
3 eggs
2 cups milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas — 1/4-inch pieces
SAUCE
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Place the bread cubes in a greased 2-qt. casserole; pour butter over and
toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla,
cinnamon, nutmeg and salt. Stir in bananas. Pour over bread cubes and stir
to coat. Bake, uncovered, at 375 for 40 minutes or until a knife inserted
near the center comes out clean. Meanwhile, for sauce, melt butter in a
small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk
and corn syrup. Cook and stir over medium heat until the mixture comes to a
full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla.
Serve warm sauce over warm pudding.

– – – – – – – – – – – – – – – – – –

Title: CREAM OF ALMOND SOUP
Categories: Soups, Spanish, Nuts, Kump
Yield: 6 servings

1 Celery stalk; minced
1 Garlic clove
– peeled and crushed
2 tb Butter
3 c Chicken stock
2/3 c Ground almonds
1/8 ts Mace
1 c Heavy cream
Salt and pepper
2 tb Toasted slivered almonds

IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened.
Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes,
stirring occasionally. Remove from the heat and let stand at room
temperature for one hour. Puree in a blender or food processor. Return to
the pot, stir in cream and heat 2-to-3 minutes. Do not let the soup come to
a boil. Taste and add salt and pepper as needed. Serve sprinkled with
toasted almonds.

—–

BRENNAN’S BANANA BEIGNETS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads French
Breakfast Fruits
Creole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Flour
2 tb Sugar — plus 2 ts
1 t Baking powder
1/2 c Milk — plus 2 T
1/4 c Beer
1 Egg
Oil — for deep frying
4 Bananas — each quartered
-crosswise
Powdered sugar
Mint leaves
—–CARAMEL SAUCE—–
1 c Whipping cream
1/2 c Sugar
1 1/2 tb Bourbon

BEIGNETS:

Mix flour, sugar and baking powder in bowl. Add
milk, beer and egg and stir until smooth.

Heat oil in deep fryer or heavy deep skillet to
375F. Working in batches, dip bananas into batter and
then carefully add to oil. Cook until golden brown,
about 3 minutes. Drain on paper towels. Pour caramel
sauce onto plates. Set bananas atop sauce. Sprinkle
with powdered sugar. Garnish plates with mint leaves
and serve.

CARAMEL SAUCE:

Bring cream to boil in heavy medium saucepan over
high heat. Cook sugar in heavy small saucepan over low
heat, swirling pan occasionally, until brown.
Gradually stir hot cream into caramel (mixture will
bubble vigorously). Boil until thickened to sauce
consistency, 3 to 5 minutes. Add bourbon. Serve hot.
(Sauce can be prepared 1 day ahead. Cover and
refrigerate. Rewarm over low heat.)

Makes about 1-1/3 cups.

Recipe from Brennan’s
of Houston
Courtesy of Bon
Appetit, October, 1987 Submitted By SAM WARING
On WED, 01
NOV 1995 111938 GMT

– – – – – – – – – – – – – – – – – –

RED LOBSTER GARLIC CHEESE BISCUITS (LIGHT)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Minus 1 T flour
1 tb Plus 2 tsp baking powder
1/2 ts Baking soda
1 Pinch salt
3 tb Stick margarine, chilled
3/4 c Low fat (1.5%) buttermilk
1 1/2 oz Sharp cheddar cheese, grated
1/4 ts Garlic powder

1. Preheat oven to 450F. Line baking sheet with
parchment or waxed paper; spray with nonstick cooking
spray.

2. In a medium bowl, sift together the flour, baking
powder, soda and salt. Add 2 tablespoons of the
margarine and blend with pastry cutter until mixture
resembles coarse crumbs. Add buttermilk and cheese;
combine with fork, handling dough as little as
possible. Drop by spoonfuls onto prepared baking
sheet; bake until lightly browned, about 8-10 minutes.

3. While biscuits are baking, in a small microwavable
bowl, add remaining tablespoon margarine; microwave on
high until margarine is melted. Stir in garlic powder;
set aside.

4. When biscuits are done, remove from oven and brush
margarine mixture evenly over the warm biscuits.
Remove from baking sheet and serve immediately.

Serving (1 biscuit) equals 3/4 fat, 1 1/4 bread, 15
calories. Per serving 83 calories, 2 gm pro, 9 gm
carb, 4 gm fat, 338 mg sodium, 4 mg chol, 0 gm fib.

Source: Weight Watchers Magazine, December 1994 Typed
for you by Linda Fields, Cyberealm BBS Watertown NY
and home of Kook-Net 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: YARD-LONG BEANS AND WATER CHESTNUTS
Categories: Vegetables, Chinese
Yield: 4 Servings

1 lb Yard-long beans
1/3 c Water chestnuts; thin sliced
2 tb Butter
Salt pepper
1 tb Parsley; finely chopped

Yard-long beans are a great delicacy with their tender, string-less,
quick-cooking qualities. They are an asset to any fast stir-fry dish
paired with shrimp or beef. Or try them with water chestnuts in this
manner.

Trim ends from beans and cut in 1-inch lengths. Cook in a small
amount of boiling salted water for 3 to 5 minutes, or just until
tender; drain. Add water chestnuts, butter and salt and pepper to
taste. Sprinkle with parsley. Makes about 4 servings.

Source: “When the Good Cook Gardens” by Ortho Books

MMMMM