Title: Lemon Tea Loaf
Categories: Bread, Ww, Genie
Yield: 2 servings

2 1/4 c All-purpose flour
2 ts Double acting baking owder
2 tb Grated lemon peel
3/4 c Granulated sugar
1/2 c Whipped butter
2 Eggs
1/4 c Margarine
1/3 c Whole milk
…Garnish:
6 Thin lemon slices

nonstick cooking spray; set aide. Into medium mixing bowl sift
together flour and baking powder; stir in lemon peel and set aside.
In large mixing bowl combine sugar, butter, eggs, and margarine and,
using electric mixer at medium speed, beat until combined; increase
peed to high and beat until mixture is light and fluffy and double in
volume. Add flour mixture alternately with milk, beating at low speed
until batter is smooth. Transfer batter to prepared pan and bake for
50 to 55 minutes (until browned and a cake tester inserted in center,
comes out clean). Let cake cool in pan for 5 minutes; invert cake
onto a wire rack and let cool completly. To serve. garnish with lemon
slices and cut into 12 equal slices.

Each serving provides: 1 Bread exchnge; 1 fat Exchange; 110 Optional
Calories. Per Serving: 220 calories; 4g protein; 9g fat; 31g
carbohydrate; 56 mg calcium; 170 mg sodium; 57mg cholesterol; 0.8g
dietaryfiber

Source: Weight Watchers Quick Success Program Cookbook

Individul slices of this loaf may be wrapped in plastic freezer wrap
and frozen for later use; thaw at room temperature Posted by
COOKIE.LADY [MUMSIE] on Jul 16, 1992

MM by Cathy Svitek

MMMMM

Title: MUSTARD PICKLES
Categories: Penndutch, Pickles
Yield: 1 servings

2 qt Tomato, green
2 qt Pickles, small sweet
2 qt Onion, small white
6 ea Bell pepper, green
2 ea Cauliflower, heads
1 c Salt
3 qt Vinegar, white wine
1 c Flour
1 1/2 c Sugar
1/4 lb Mustard, dry
1 oz Celery seed
1/2 oz Turmeric

Separate the cauliflower into flowerets, peel the
onions and slice the peppers real fine, slice the
tomatoes and combine all four ingredients. Cover with
the salt and let stand over night. Drain, cover with
boiling water and cook until vegetables are soft.
Drain. Heat the vinegar and pour over the flour,
sugar, mustard, celery seed and turmeric which have
been mixed together. Mix thoroughly. Add the pickles
to the cooked vegetables and pour over the liquid,
cook about 10 minutes or until mixture thickens. Pour
into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

—–

Title: Cathe’s Baked Beans
Categories: Legumes, Cathe
Yield: 1 batch

1/2 lb Bacon
3 md Onions, chopped
2 c Brown sugar
1/4 c Yellow mustard (prepared)
1/4 c Maple syrup
Campbell’s pork/beans
-(2 28-oz cans)

Fry all but 3 strips of bacon until crispy. (Can do this in two batches in
an 8-cup pyrex cup in the microwave. Try high setting for 4 minutes, stir
bacon, and cook another 2 to 4 minutes or until done.) Remove to
paper-towel covered plate and reserve. Crumble when cooled.

Pour out all but 1/2″ of bacon grease in the bottom of the cup. Stir in the
chopped onion and saute until clear (but not brown), stirring every now and
then. (Probably do this on high in batches of 2 minutes.) When onion is
done, stir in the brown sugar and cook on high another minute or two, until
the mixture is bubbly hot. Add mustard and maple syrup and stir to blend
well.

Combine beans, crumbled bacon, and sauce mixture in a large (9x14x2 inch)
baking dish. Top with strips of raw bacon. Bake uncovered at 350 degrees
F. for an hour or so, or until the bacon is done and the dish is bubbly and
the liquid has cooked down some. Do not cook until dry. Serve hot or cold.

—–

FEATHER BISCUITS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Dry yeast
2 tb Water — warm (105 to 115 F)
2 c Buttermilk
5 c Self-rising flour
3/4 c Sugar
1 c Shortening

Dissolve yeast in warm water. Stir yeast mixture into
buttermilk; mix well, and set aside.

Combine flour and sugar; cut in shortening until
mixture resembles coarse meal. Add buttermilk
mixture; stir until dry ingredients are moistened.
Cover and let rise in a warm place until doubled. Or
cover bowl tightly, and store in refrigerator until
needed. (Dough may be stored up to 3 days.)

Punch dough down; turn dough out on a lightly floured
surface. Knead lightly 3 or 4 times.

Roll dough to 1/2 inch thickness; cut with a 2 inch
biscuit cutter. Place biscuits on lighlty greased
baking sheets; bake at 450 degrees for 10 to 12
minutes or until lighlty browned.

SOURCE: Southern Living Magazine, sometime in 1980.
Typed for you by Nancy Coleman.

– – – – – – – – – – – – – – – – – –

BRENDA’S BLACK BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried black beans
2 Ham hocks
1 Bell pepper — chopped
1 sm Onion — chopped
1 Whole sour orange
-ÿÿtangerine
1 tb Vinegar *
1/2 c Oleo
2 tb Flour
Salt and pepper to taste

* (if you used a sweet orange or tangerine)

Put your beans in a soup pot and cover with water.
Boil, take off the fire and let sit til cool. Cook
onions and bell peppers in 1/2 the oleo until limp.
Add them and the ham hocks and orange to the cooled
beans; cover charitably with water.

Simmer until beans is soft (1 to 2 hours). Fish out
the orange right now, before it gets tore up. With the
rest of the oleo, brown the flour in a black frying
pan, then stir it into the beans. Brenda says: “Make
sure you got a soup, now. If you need to add some more
water, do it.”

From “White Trash Cooking”, Ernest Matthew
Mickler. Ten
Speed Press, 1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideburg in Fidonet Cooking

– – – – – – – – – – – – – – – – – –

Title: Guilt-Free Pumpkin Swirl Cheesecake
Categories: Cheesecake
Yield: 12 servings

MMMMM—————————CRUST——————————–
1 1/2 Boxes SnackWell’s cinnamon
-graham snacks, crushed
4 tb Brown sugar
4 tb Flour
1/2 c Apple juice -concentrate-
-(not apple juice!)

MMMMM————————–FILLING——————————-
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
-substitute (Egg Beaters)
1 ts Brandy extract (or
-Frangelico liqueur)
1 c Pumpkin puree
-(not solid pack)
1 ts Schilling Apple Pie spice OR
3/4 ts Cinnamon +
1/4 ts Nutmeg +
pn Allspice

Preheat the oven to 350xF. Combine the crust ingredients in a food
processor. Lightly spray a 10-inch springform pan with cooking spray.
Evenly distribute crust batter along the bottom and up the sides of
the pan. Bake for 20 minutes Leave the oven on.

Using an electric mixer at medium speed, beat the yogurt cheese,
yogurt, 1/2 cup of the sugar, and the vanilla extract until
well-blended. Add the egg substitute, 2T at a time, mixing well after
each addition. Remove 1 cup of the mixture and set aside.

To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix
well with an electric mixer until all the ingredients are
well-incorporated. Pour top one side of the crust. Pour the reserved
cup of yogurt mixture on the other side. Shake lightly to even the
top. With a dinner knife, cut through both batters several times in a
circular motion to create a marbleized effect. Bake for 1 hour, until
firm. (check after 45 minutes.

Remove from oven an place on a cooling rack. Run a knife along the
sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in
the pan* and then remove the sides. Chill in the refrigerator for 2
to 3 hours before serving.

Yield: 12 servings, 0.77g fat each. Filling is modified from _The 99%
Fat Free Cookbook_ by Barry Bluestein Kevin Morrisey From: Richard
Hommel date: Mon, 30 Oct 1995 13:22:56

MMMMM

Spinach Mushroom Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Dry yeast
1 c Warm water
1/2 ts Sugar
1 tb Oil
3 c White flour
1/2 ts Salt
1 c TVP® granules or flakes
7/8 c Boiling water
1 t Oregano
1 t Basil
1/2 ts Fennel seeds
1 tb Olive oil
2 c Sliced mushrooms
10 oz Box frozen, chopped spinach,
— thawed drained
6 oz Can tomato paste
1/4 c Water
Soymilk or oil for brushing
— top crust

DOUGH: In a large bowl, mix together yeast, water sugar. Let stand for
5 minutes. Add oil, flour salt. Knead about 5 minutes into a smooth,
elastic ball of dough. Cover let rise till doubled in size. Punch down.
Roll out 2/3 of the dough into a 12 inch circle fit it into a 10 inch
springform pan, patting it up the sides. Set aside. Reserve the remaining
dough.

FILING: Mix together the TVP®, boiling water, oregano, basil fennel. In
a large skillet, heat olive oil. Saute TVP® mixture for a few minutes.
Stir in mushrooms, spinach, tomato paste water. Heat through.

Prejeat oven to 375F. Spread filling onto the dough. Roll remaining
dough into a 10 inch circle cut into 8 wedges. Arrange the wedges on
top of the filling, overlapping slightly, sealing the wide ends to the
bottom crust. Brush the top with a little soymilk. Bake for 30 to 35
minutes.

“Vegetarian Times” February, 1992

– – – – – – – – – – – – – – – – – –

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: QUICK EASY BOSTON CREAM PIE
Categories: Pies, Chocolate
Yield: 8 servings

1 pk Yellow cake mix
(single layer size)
1 Egg
Water
1/2 ts Lemon extract
1 pk Vanilla pudding (regular)
1 1/2 c Milk
1 ts Vanilla
1 cn Chocolate frosting

1. Prepare the cake mix using the egg, water, and lemon extract,
following label directions. Pour into a greased and floured 8-inch
round
cake pan.(9-inch is too large and causes cake to be too flat.)

2. Bake at 350oF for time indicated on the cake package, or until the
center of the cake springs back when lightly touched. Cool cake in
pan
on rack for 10 minutes. Remove from pan and cool completely.

3. Prepare pudding mix with milk and vanilla and cook according to
package directions. Cover with plastic wrap to prevent skin from
forming on top and cool completely.

4. Split layer cake, fill with cooled vanilla pudding, put cake back
together and then frost with enough chocolate frosting to cover the
top. Store in refrigerator.

From the kitchen of Lois FLack.

MMMMM

BACON, CABBAGE AND PASTA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices bacon, cut up
2 c Coarsely shredded cabbage
2 (14-1/2 oz.) cans beef
Broth
1 (16 oz.) pkg. Green Giant
Frozen Pasta Vegetables
Accent Garden Herb
Seasoning

Cook bacon in large saucepan until crisp; remove bacon and drain on paper
towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir
bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to
a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until
vegetables are tender. From: Pillsbury, Pasta, Rice Beans Shared By: Pat
Stockett

– – – – – – – – – – – – – – – – – –

gingerbread cookies

When I was a kid, my mom always used to make wonderful soft spicy molasses
cookies. I had a craving for these yesterday, so I made a batch, modifying
as I went.

1 c. canned pumpkin
1 c. brown sugar
1 c. blackstrap molasses
3/4 c. rice milk
1 T. cider vinegar
1/2 t. salt
1 fake egg (I forgot to use it though and they were still good)

stir these ingredients together (much easier than the equivalent ‘butter/
creaming step in the original recipe) until there are no lumps of brown
sugar remaining.

add to 3 c. flour in a separate bowl and mix well
4 t. baking soda
2 t. cinnamon
2 t. ginger
1/2 t. cloves
1/2 t. allspice
1/2 t. nutmeg

add flour mixture to wet ingredients and stir until mixed, then add
2 more cups of flour and keep stirring, just until flour is absorbed. Flour
lumps are not desirable, but you don’t want to over-stir either.

Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut
cookies as desired. Bake at 350 until firm (touch a cookie with your finger,
if you can make a print, it’s not done) but do not brown or overcook.

These are great warm, but the cool ones that I’m munching right now are good
too. And of course 2 of them make a great outside to a non-fat-non-dairy
frozen dessert cookie sandwich.