Hershey’s 50% Reduced Fat Oatmeal Chip Cookies

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Reduced Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c 60% vegetable Oil spread, softened
3/4 c Granulated sugar
3/4 c Packed light brown sugar
2 Eggs
1 ts Vanilla extract
1 1/4 c All-purpose flour
1 ts Baking soda
ts teaspoon ground Cinnamon
1/2 ts Salt
2 3/4 c Quick-cooking rolled oats
2 c HERSHEY’S Reduced Fat Semi-Sweet Baking Ch
1 c Raisins

Heat oven to 375F. In large bowl, beat spread, granulated sugar and
brown sugar with electric mixer until well mixed. Add eggs and
vanilla; beat until creamy. Stir together flour, baking soda,
cinnamon and salt; gradually add to sugar mixture, mixing well. Stir
in oats, chocolate chips and raisins. Drop by teaspoons onto
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cool slightly; remove from cookie sheet to wire rack. Cool
completely. 4 dozen cookies.

Nutrition facts: Serv size: 1 cookie (26g),DV), Dietary Fiber 1g (4%
DV), Sugars 13g, Protein 2g, Vitamin A (2% DV), Vitamin C (0% DV),
Calcium (0% DV), Iron (2% DV). Percent Daily Values (DV) are based on
a 2,000 calorie diet. *contains 1g of Salatrim per serving, only 55%
of which is used by the body. Therefore this recipe provides 3g of
available fat per serving vs 6g in the regular Oatmeal Butterscotch
Cookies recipe Hershey’s is a registered trademark of Hershey Foods
Corporation . Recipe may be reprinted courtesy of the Hershey
Kitchens.

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Welsh Cakes (bakestone Recipes)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Plain flour
1 t Baking powder
1/4 t Mized spice
2 oz Butter or margarine
2 oz Lard
3 oz Granulated sugar
2 oz Raisins (or currants)
1 Egg, beaten
3 T Milk

Sift the flour, baking powder and spice into a mizing bowl. Cut the fat
into the flour, and rub it to a breadcrumb-like consistency; then mix in
the sugar and raisins. Mix in the egg, and sufficient milk to make a
stiff dough. Roll out on a floured board to 1/4 inch thick. Cut into 3
inch rounds. Bake on a hot greased bakestone until golden brown, about 4
minutes on each side.
*
Variation: “Teisen Dinca” — Make up the Welsh Cake dough adding 6 oz
peeled and grated cooking apples before adding the egg. Mix to a stiff
dough, adding milk if necessary. Roll out, cut into rounds and cook on
the bakestone as for Welsh Cakes. Serve hot with butter, golden syrup, or
honey.

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Title: HOT CRAB DIP #1
Categories: Appetizers, Seafood, Cheese/eggs
Yield: 8 servings

1 lb Crabmeat
8 oz Cream Cheese, Softened
1 md Onion, Finely Diced
2 ts Horseradish
1 tb Milk
2 tb Worcestershire Sauce (Opt.)
Salt And Pepper
Almonds, Sliced

Mix all ingredients except Almonds with fork. Place in
uncovered casserole dish and bake at 350øF until
bubbly, 20 to 30 minutes. Sliced Almonds may be
sprinkled on top before baking. Serve with crackers.

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Title: OUTRAGEOUS BAKED BEANS
Categories: Bean/legume, Vegetables, Bar-b-q, Crock pot
Yield: 8 servings

1 ea Green beans
1 ea Pork beans
1 ea Kidney beans; (all drained
1 ea Chili; with without bean
1 x Green onions; sliced to tas
1 ea Bell pepper; diced
1 c Chili sauce
2/3 c Brown sugar
4 oz Bacon; cooked crisp and cru

All 14-16 oz. cans: Put all of the above ingredients
in a crock pot or large pot or dutch oven and bring to
a boil for 15 minutes, stirring every few minutes.
Then simmer for at least 2 hrs.,Stirring occasionally,
so mixture doesn’t catch burn. I always make
quadruple this recipe so there will be some left over
but there never is!!! Thanks for requesting this one-I
knew that if you tried it, you’d like. It’s always
real nice to hear such nice compliments from others
much more experienced than I. I think this is a real
nice alternative to the usual bean fare. Makes 1 1/2
quarts on single recipe.

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SWEDISH RYE, AUNT MILLY SWEDENBORG’s

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread Mailing List
Breads Ethnic
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Water
1 tablespoon Butter
2 tablespoons Molasses
2 tablespoons Orange Rind — grated
2 tablespoons Brown Sugar
2 tablespoons Powdered Milk
1 teaspoon Salt
1 tablespoon Gluten
1 cup rye flour — pumperknickel
2 cups Bread Flour
1 1/2 teaspoons Yeast

Works well in 1-1/2# Regal breadmaker

Use: sweet cycle if possible

Here is a recipe I got from my old Swedish Aunt. She used to make it by
hand/memory and I asked her to write the recipe down for me.

>From: bj29@mirage.skypoint.com (bjjan)

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Per serving (excluding unknown items): 1725 Calories; 22g Fat (12% calories
from fat); 49g Protein; 335g Carbohydrate; 46mg Cholesterol; 2348mg Sodium

Title: Caraway Lamb Hotpot
Categories: Lamb, Stews
Yield: 6 Servings

1 1/2 kg Stewing lamb or mutton
1 1/2 tb Margarine or butter
4 tb Flour seasoned with s p
3 lg Onions, peeled and sliced
8 Potatoes, sliced thickly
2 1/2 c Warm beef stock
2 ts Melted margarine or butter
1 ts Caraway seed in muslin bag
1 sl Streaky bacon

Melt margarine or butter, saute meat and onions together. Alternate
layers of meat and onions with sliced potatoes in a casserole dish,
finishing with a layer of potatoes. Brush potatoes with melted
margarine or butter and top with chopped bacon. Place a bag of
caraway seeds on top. Pour over stock. Cover dish and place in a low
to medium oven for approximately 1 1/2 hours or until meat is tender.
For the last 20 minutes remove cover to allow potatoes to turn golden
and bacon to crisp. Remove caraway seeds prior to serving.

MMMMM

LEMON MERINGUE PIE FROM MCCALL’S COOKING SCHO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pastry for one pie crust
—–LEMON FILLING—–
1/4 ts Cornstarch
3 tb Flour
1 3/4 c Sugar
1/4 ts Salt
4 Egg yolks, lightly beaten
1/2 c Lemon juice
1 tb Grated lemon peel
1 tb Butter
—–MERINGUE—–
4 Egg whites
1/4 ts Cream of tarter
1/2 c Sugar

On lightly floured pastry cloth, roll the pastry to an
11 inch circle, rolling with light strokes from center
to edge. Fold pastry in half; with fold in center,
carefully transfer to a 9 inch pie plate. Unfold; fit
into a pie plate, pressing gently toward the center.
Fold edge of crust under; press into an upright rim.
Crimp edge decoratively, using thumb and forefinger.
Refrigerate 1/2 hour. Preheat oven to 450 degrees.
Prick entire surface evenly with fork. Bake 8 to 10
minutes, or until golden-brown. Cool on rack.

In medium sauce pan, combine cornstarch, flour, 1 3/4
cups sugar and salt, mixing well. Gradually add 2
cups water, stirring until smooth. Overy medium heat,
bring to boiling, stirring occasionally; boil 1
minute, until shiny and translucent. Quickly stir
some of hot mixture into yolks. Pour back into hot
mixture; stir to blend. Return to heat; cook over low
heat 5 minutes, stirring occasionally. Remove from
heat; stir in lemon juice, lemon peel and butter. Pour
into pie shell. Preheat oven to 400 degrees.

In medium bowl, with mixer at medium speed, beat
whites with cream of tartar until frothy. Gradually
beat in sugar, 2 T at a time, beating after each
addition. Beat at high speed until stiff peaks form
when beater is slowly raised. Spread meringue over
lemon filling, carefully sealing to edge of the crust
and swirling thetop decoratively. Bake 7 to 9 minutes,
or until the meringue is golden-brown. Let cool
completely on rack 2 1/2 to 3 hours. Cut with wet
knife.

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GAZPACHO VERDE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——DEBORAH SEELEMAN
VHSB73A—————–
-Best served chilled
8 c -water
2 lg Bunches fresh spinach (8 oz)
-rinsed — drained
1/2 c Arugula leaves — loosely
-packed
3 Scallions — white and green
-parts, roughly chopped
1/4 c Fresh dill leaves — loosely
-packed
8 Fresh nasturium leaves
<<>>
2 tb Fresh gardencress leaves
-minced
1 Cucumber — roughly chopped
2 tb Extra virgin olive oil
1 To 2 garlic cloves — minced
-or pressed
3 tb Fresh lime juice
3 c Vegetable stock
1/2 ts -salt
-freshly ground black pepper
1 Scallion, white green
Parts — finely chopped
1/2 Cucumber — seeded if mature
-finely diced
GARNISH (use one)
Lime — thinly sliced
Nasturium or chive blossoms
Cherry tomato halves
Croutons

Bring water to a boil. Add the spinach, arugula, and
3 scallions. Cook until the spinach just begins to
wilt, not more than 1 minutes or so. Drain. In a food
processor or blender, puree until smooth the remaining
greens, the one cucumber, olive oil, garlic, lime
juice, vegetable stock, salt and pepper. Add the
chopped scallion and diced cucumber to the blende d
soup. Chill and serve with one of the recommended
garnishes. Serves 4 to 6 Enjoy! Debbye* MM Format
Norma Wrenn npxr56b

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Title: Derbyshire Oatcakes (English)
Categories: Cakes, English
Yield: 4 servings

1 lb Fine oatmeal
1 lb Flour
1 oz Yeast
1 ts Sugar
1 ts Salt
2 1/2 pt Warm water to mix
(approxmately)
FOR SMALL QUANTITY
2 tb Flour
2 tb Oatmeal
1 ts Baking powder
Water to mix

Mix the oatmeal, flour and salt in a warm bowl. Cream the yeast with
the sugar and add 1/2 pint of the warm water. Pour the yeast mixture
into the dry ingredients and add the rest of the water, mixing
slowly until a thin batter is formed. Set aside in a warm place
until well risen, about 30 minutes. Grease a large frying pan and
heat. Pour cupfuls of the batter on to the hot pan and cook like
thick pancakes for 4-5 minutes on each side. The oatcakes will keep
for 2-3 days. Serve warmed up in a frying pan with bacon and eggs or
with lemon juice and sugar or toasted with cheese or golden syrup.
To make a small quantity mix the flour, oatmeal and the salt with
the water to form a thin batter and add the baking powder just
before cooking.

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Title: MUDDY BUDDIES
Categories: Snacks, Chocolate
Yield: 1 servings

9 c Chex cereal
1 c Semi sweet chocolate chips
1/2 c Peanut butter
1/4 c Margarine
1/4 ts Vanilla
1 1/2 c Confectioners sugar

Use 9 cups of Chex brand cereals, mixed or all one kind. Place in a
large bowl. Combine chocolate chips, peanut butter and margarine in a
quart microwave safe bowl. Microwave on high for 1 to 1-1/2 minutes
or until smooth, stirring after 1 minute. Stir in vanilla. Pour
chocolate mixture over cereal, stirring until all pieces are evenly
coated. Then pour cereal mix into a plastic zipper-lock bag with the
powdered sugar. Seal securely. Shake until all pieces are well
coated. Spread on wax paper to cool. Store in an air tight container.
Makes 9 cups.

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