Killer Pancakes

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast/Brunch Fruit
Healthwise Pancakes/Waffles
Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 egg whites
16 ounce can juice-packed fruit cocktail — drain/reserve juice
maple syrup — OR
chopped fresh strawberries — macerated with
a little sugar

Preheat the oven to 350°. Spray 2 nonstick cookie sheets with vegetable oil
and set aside.
Sift dry ingredients together and set aside. Beat the egg whites until
frothy. Beat in the juice. Gradually add the dry mixture, stirring until
well blended. Fold in the fruit cocktail.
Using a 2 Tbsp. measure*, scoop dollops of pancake batter onto the sprayed
pans, leaving a least 2″ between pancakes. Bake for 10-15 minutes or until
puffed and golden. Serve hot with maple syrup fresh strawberries, peaches or
other fruit.
*2 Tbsp. measure = coffee scoop.

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NOTES : MC formatting and posted by bobbi744@sojourn.com

Title: OATMEAL PIE
Categories: Pies
Yield: 6 servings

1 Pie shell, 9“; unbaked
1/4 c Butter or margarine
1/2 c Sugar
1/2 ts Cinnamon
1/2 ts Cloves
1/4 ts Salt
1 c Dark corn syrup
3 Eggs
1 c Rolled oats, quick-cooking

Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in
syrup. Add eggs, one at a time, stirring after each addition until
blended. Stir in rolled oats. Pour into the pie shell and bake in a
moderate oven (350 F) about 1 hour, or until knife inserted in center of
pie comes out clean.

NOTE: During baking, the oatmeal forms a chewy, ”nutty" crust on
top. Pie is rich, delicately spiced.

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Title: TEXAS CHILI CON CARNE
Categories: Chili, Wp
Servings: 4

6 Pequin chilies (small but
Very hot chilies!)
6 Ancho chilies (large dried
Chilies)
2 lb Stewing beef, cut up
Into 1/2″ cubes
1 tb Olive oil
2 Bay leaves
1 tb Cumin, ground
2 Cloves garlic, peeled
2 ts Oregano, preferably Mexican
2 tb Paprika
1 ts Sugar
Coarse salt
Fresh ground black pepper

Tear the chilies in strips and pour two cups boiling water over them.
Let soak for 30 minutes. Drain, reserving the liquid, and set aside.

Heat the oil in a heavy casserole and brown the beef cubes. Add the
chilie soaking liquid and bring to a boil. Add the bay leaves, turn
down the heat and let simmer for an hour. Meanwhile, puree the rest
of the ingredients, including the chilies, with a half cup of water,
or more if needed, in a blender or processor. Add the puree to the
meat and let simmer for 30 minutes more, adding water as necessary.

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Title: SCOTS SHORTBREAD
Categories: Cookies
Yield: 1 Pan

1 1/2 c Flour
1 1/2 c Confectioner’s Sugar
1 c Butter

Sift flour and confectioner’s sugar, then cut in butter until the mixture
is crumbly. Knead for 10 minutes.

Pat dough into a 1/4-inch-thick rectangle (14 by 12 inches) on an ungreased
cookie sheet. Cut into 2-inch diamonds or squares.

Bake at 300 F, 45 minutes or until golden.

Recut the cookies at the marks and separate carefully while still warm.

Lynn Sacerdote

MM by Dave Sacerdote

Dave’s notes: This was a great favorite of my grandfather, Albert Stewart.
Rather than greasing a cookie sheet, though, I prefer to make these on a
cookie sheet lined with parchment. From: Dave Sacerdote Date: 12 Feb 97

—–

Title: Raspberry Marshmallow Bread
Categories: Breadmaker
Yield: 1 Loaf

-Barb Day GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Gluten
1 ts Salt
1/8 ts Baking soda
1/2 c Miniature marshmallows
1/4 c Egg Beaters
2 tb Canola oil
2/3 c Water; + ->
1/2 c Raspberry liquid, heated
10 oz Red raspberries;frozen in
-heavy syrup, defrost and
-drain and reserve before
-using berries

Place the first 9 ingredients into the pan in the order listed, set
darkness control at 11 o’clock. Selectwhite bread and push “Start.”
Add the reserved, well-drained raspberries (2/3cup) when the
breadmaker “beeps,” 88 minutes into the cycle. (33 minutes with Dak
Turbo II) Shared by Barb Day Delightful with fruit salad, or for a
cholesterol-free fiber-flled breakfastreat, spread toasted slices
with Kaplan’s Better than Butter.

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Title: Almost Pasta Primavera
Categories: Diabetic, Vegetables, Cheese, Main dish
Yield: 6 servings

MMMMM————————INGREDIENTS:—————————–
3 1/2 lb Spaghetti squash; 1 medium 1 tb Skim milk;
1 c Broccoli flowerets; fresh 1/2 c Part skim ricotta cheese;
1 c Zucchini; small, sliced 1 tb Parmesan cheese;
1 c Mushrooms; fresh, sliced 1/2 ts Imitation butter flavoring;
1 c Carrot; sliced 1/4 ts Salt;
1 Clove garlic; small, crushed 1/2 ts Italian seasoning;
3/4 ts Reduced calorie margarine, 1/8 ts Coarsely ground pepper;
-melted

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.
Food Exchanges per serving: 1 food exchange + some free vegetables,
1/2 high-fat meat + 1/2 fat exchanges….
{I found this on the cooking echo, it sounded sooo good! It may be
worth trying out as soon as I can convience “Bert” that squash is
good for you and yours.;-) which is the reason why I put it in my
diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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Title: Basic White Bread – Pan-1
Categories: Breadmaker, Breads
Yield: 1 servings

2 1/4 c Bread flour (10 1/2 oz)
1 tb Dry milk (1/5 oz)
1 ts Salt (1/5 oz)
1 tb Butter (2/5 oz)
2 tb Sugar (3/5 oz)
7/8 c Water (7 fl.oz)
1 ts Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

(Of course, follow the directions for your own bread machine for the
order of adding ingredients. Some machines require all the dry
ingredients on the bottom and you add the wet ingredients on top.)

From Don Fifield

—–

Title: CH’AO MING HSIA P’IEN B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings

1 lb Prawns or large shrimp,
-uncooked
6 Dried chinese mushrooms
1 cn (15-oz) baby sweet corn
1 c Peanut or other salad oil
-plus
1 tb Peanut or other salad oil
1 Scallion; chopped
1/2 c Sliced water chestnuts
1/4 lb Snow peas (chinese peas)

————————-MARINADE————————-
1 tb Cornstarch
1 ts Salt
1 tb Dry sherry
1 ds White pepper

———————-SEASONING SAUCE———————-
1/4 c Chicken broth
1/4 c Mushroom juice
— (from soaked mushrooms)
3/4 ts Salt
1 1/4 ts Cornstarch
1 tb Dry sherry

Shell de-vein prawns. Wash dry with paper towels.
Slice each prawn into halves lengthwise Add prawns to
Marinade, tossing to coat. Cover, marinate at least
1/2 hr. in refrigerator. Soak mushrooms in hot water
20 minutes. Reserve juice for sauce, discard stems
cut caps in halves. Cut baby sweet corn in halves
lengthwise. Set aside. Heat 1 cup oil in wok or
skillet on high heat. Add prawns;stir-fry 15 sec.
Remove, drain off oil.(Reserve oil for stir-frying
other seafoods). Heat 1 cup oil in wok or skillet on
high heat. Add scallion, mushrooms, water chestnuts,
snow peas baby sweet corn. Stir-fry 1 minutes. Stir
in Seasoning Sauce. Cook, stirring constantly until
sauce thickens. Add prawns, mix well. Serve
immediately.

Marinade: Combine ingredients in mixing bowl mix
well.

Seasoning Sauce: Combine ingredients in a small bowl.

Temperature (s): HOT Effort: AVERAGE Time: 01:15
Source: ANNA KAO’S Comments: PITTSBURGH, ASP[NWALL

—–

Title: Marinated Fresh Mushrooms
Categories: Appetizers
Yield: 6 servings

-JUDI M. PHELPS
1 lb Firm medium-sized mushrooms
8 Cloves garlic; crushed
-(4 tsp)
3/4 c Olive oil
6 T Lemon juice
1 ts Salt
1/2 ts Freshly ground black pepper
1 ts Dijon mustard
3 T Fresh tarragon; finely
-chopped
Or
1 T Dried tarragon

Remove the stems of the mushrooms. Wipe mushrooms with a damp paper
towel. In a medium-sized bowl, combine the remaining ingredients.
Beat well with a wire whisk. Add the mushrooms and stir to coat
them with the marinade. Let stand at room temperature for 3 hours
or cover and refrigerate for 1 of 2 days. When ready to serve,
bring the mushrooms to room temperature, drain off the marinade, and
put a toothpick into each mushroom. Serve on a platter with a
cluster of cherry tomatoes and pitted ripe olives in the center.
Makes about 6 servings. Source: Just for Starters Cookbook by
Gloria Edwinn.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Title: Egg Yolk
Categories: Baby food, Eggs
Servings: 6

1 Egg

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

This is a good way to introduce eggs to your baby (if the pediatrician says
you are ready to). Eggs contain all 22 of the amino acids-the building
blocks of protein-that we need for new tissues, clotting of blood, and
formation of antibodies.

Cold water Mother’s milk or formula

Place egg in a small saucepan and cover with water. Bring to a boil and
simmer very gently for 15 minutes. Remove and immediately fill pan with
running cold water. Let sit in cold water until shell is cool. Crack
open, discard the white and mash the yellow yolk with a fork and add a few
drops breast milk or formula. Go easy (small amounts of egg for baby) at
first to see if any allergies develop.

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