Title: Lemon Squares
Categories: Cookies, Bars
Yield: 16 squares

———————————–CRUST———————————–
1/2 c Butter or margarine
1/2 c C and H Powdered Sugar
— unsifted
2 Egg yolks
1 c All-purpose flour
1/2 ts Salt
2 ts Grated lemon rind
1 tb Lemon juice

———————————-TOPPING———————————-
2 Egg whites
1 tb Lemon juice
1 c C and H Powdered Sugar
— unsifted

Beat together butter and sugar until creamy. Beat in egg yolks, then
flour, salt, lemon rind and lemon juice. Spread stiff batter in ungreased
9-inch square pan. Bake in 350 degree oven 10 minutes. Beat egg whites
until foamy. Beat in lemon juice. Gradually add sugar, beating
constantly until very stiff. Spread topping evenly over crust. Return to
oven and continue baking 25 minutes. Cool slightly. Cut into 16 squares.

Reprinted with permission from:
Bar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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DOUBLE BRAN BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
1 tb Brown sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1/3 c Bran flakes (1 oz)
1/4 c Toasted bran (3/4 oz)
1 c Water
1 t Dry yeast

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.

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FAT FREE BANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mazola No Stick corn oil
Spray
1 1/2 c Flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
2 Egg whites
2 Ripe bananas (large) mashed
1/4 c Skim milk
1/2 c Karo light or dark corn
Syrup

Directions Preheat oven 400 F Spray 12 2 1/2 in muffin
cups with cooking spray. Spray top to prevent
sticking. in medium bowl combine all dry ingredients.
In large bowl using a fork or wire whisk, beat egg
whites lightly. Stir in mashed bananas, milk, corn
syrup. add flour mixture; stir until well blended.
Spoon into muffin cups. bake 20 -25 minutes or until
toothpick in center comes out clean. cool 5 minutes
Remove; cool on wire rack.

Variation; make quick bread instead of muffins. Bake
350 F. Spray 8 1/2 x 4 1/2 x 2 1/2 in.loaf pan.
Prepare as directed. bake 50 minutes. Cool 10 minutes.
Remove from pan. makes
12 servings Source Best Foods Submitted by
marina Calories 131 per serving Sat. fat 0 Total fat 0
Sodium 175 mg. cholesterol 0

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PEAR WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Pears, coarsely chopped
-(about 2 cups)
2 md Stalks celery, chopped
-(about 1 cup)
1/2 c Mayonnaise or salad dressing
1/3 c Coarsely chopped nuts

Toss all ingredients. Serve on salad greens if desired. 4 SERVINGS; 360
CALORIES PER SERVING.

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Deep Dish Meat Pie

Recipe By : BH G
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles One Dish Meals Main Course–Beef
Main Course–Pork, Veal, Etc. Main Course–Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry for single crust pie
1 cup potato — chopped
1/2 cup onion — chopped
3 tablespoons butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon dried thyme, savory or sage — crushed
1 1/4 cups beef broth
1 1/2 cups loose-pack frozen peas carrots
2 cups cooked beef, pork, lamb or veal — cubed

Prepare pastry. Roll pastry into a 12″ circle. Cover and set aside. In a
medium saucepan cook potato and onion in butter over medium heat, stirring
constantly, for 5-6 minutes or till onion is tender but not brown. Stir in
flour, herb and 1/8 teaspoon pepper. Add broth all at once. Stir in peas
and carrots. Cook and stir till bubbly.

Stir in meat. Transfer mixture to a 1 1/2 quart casserole. Top with pastry;
trim pastry to 1/2″ beyond rim. Turn under and flute edges of pastry. Cut
slits for steam. Place on a baking sheet. Bake in a 425F degree oven for
25-30 minutes or till golden. Let stand 10 minutes.

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Title: Potpourri for Simmering
Categories: Hints/info
Yield: 1 Portion

(For fragrance only)
4 Oranges
4 Tangerines
4 Lemons
24 (3-inch) cinnamon sticks,
-broken into 1-inch pieces
1/4 c Whole cloves
1/4 c Juniper berries
2 ts Ground nutmeg

Remove zests (colored part only) from citrus with vegetable peeler.
Place on a baking sheet and place the baking sheet in turned-off gas
oven overnight, or until dry (the pilot light will dry them zest). If
you have an electric oven, warm the oven for 10 minutes at 200
degrees, then turn off.

Combine all ingredients in an airtight container. Makes about 1 1/2
cups. To simmer: Use 1/3 cup in a saucepan of water, and cook over
low heat.

Minneapolis MN Star Tribune, December 14, 1994
From: bhendry@erols.Com (Bob Hendry) Date: 96-07-12 00:28:08 Edt

MMMMM

Tzimmis with Apples

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : Apples Jewish
Low-Fat Vegetables
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups carrots — grated
3/4 cup apples — grated
1/2 cup apple juice — or water
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1 tablespoon oats — or barley

Combine and cook over very low heat till soft.

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Title: HAWAIIAN YAM BAKE
Categories: Vegan
Yield: 8 servings

8 lg Sweet potatoes or yams;
-peeled and cut into 2″
-chunks
2 c Pineapple chunks
1 c Banana; sliced
2 c Hearts of palm; cut into 2″
-chunks
2 c Tempeh; cut into 1″ chunks
2 c Dried lentils
3 c Vegetable stock
1/2 c Honey or other natural
-sweetener
2/3 c Prepared spicy mustard
1/2 c Cider vinegar

Preheat oven to 250 deg.

Combine all ingredients in a large roasting pan or casserole dish.
Place in oven and bake, covered, for 2 hours. Stir occasionally and
serve hot.

Hint: For a sweeter taste, use apple juice to replace 1/2 of the
vegetable stock.

Per serving: 531 cal’; 22 g prot; 460 mg sod; 100 g carb; 7 g fat; 0
mg chol; 82 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

MMMMM

Title: Butterfingers Candy
Categories: Candies
Yield: 1 servings

1 c Peanut butter
1/3 c Light corn syrup
1 c Sugar
1/3 c Water
Melted chocolate

Cook corn syrup, sugar, water to 310 degrees, remove from heat,
stir in warmed peanut butter until completely blended. Pour onto
greased cookie sheet and score into pieces. When cool and hard, dip
into melted chocolate.

Posted by Gina Smith DVWH18B

MMMMM

Title: HOT CHOCOLATE MILK
Categories: Beverages, Chocolate, Microwave
Yield: 1 servings

1 T Chocolate syrup to
2 T Chocolate syrup
1/2 t Vanilla extract
3/4 c Milk

1. Combine chocolate syrup and vanilla in a heat-resistant, non-metallic
mug
or cup.
2. Stir in milk and heat, uncovered, in Microwave Oven 1 1/2 to 2 1/2
minutes or until hot. Do not allow milk to boil.

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