1 1/2 c Rolled oats 1/4 c Oat bran 1/4 c Finely chopped almonds 1/2 ts Ground cinnamon 2 tb Vegetable oil plus 1 ts Vegetable oil 1/3 c Honey 1/2 ts Vanilla extract 1/4 ts Almond extract Preheat oven to 350 F. Spray a baking sheet with non-stick spray. Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened. Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.) Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool. The edges will crumble slightly when cut – set aside for a snack. Remove to a wire rack to cool. 1 bar = 86 calories, 2 grams protein, 4 grams fat, 12 grams carbohydrate, 1 mg sodium, 0 cholesterol, 1 gram fiber. One starch exchange = 15 grams carbohydrate, 3 grams protein, 80 calories One fat exchange = 5 grams fat, 45 calories Adapted from Oat Cuisine Shared by Elizabeth Rodier Feb 94 |
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1 c Apple sauce 2 ea Eggs 1/3 c Vegetable oil 1/2 c Chopped nuts 1/2 c Raisins 2 1/2 c Carnation Basic Muffin Mix In a medium bowl, combine apple sauce, eggs, oil, nuts and raisins. Stir in Carnation Basic Muffin Mix until just moistened. Spoon batter equally into 12 greased or paper lined muffiin cups. Bake in 350 F oven for 20-25 minutes until muffins spring back when lightly touched. Cool slightly; remove from muffin cups. Per muffin approx: 222 calories, 5 g protien, 10 g fat, 28 g carbohydrate Source: Carnation Instant Skim Milk Powder From the collection of K. Deck |
3 tb Oil 12 sl Eggplant (thin); diced 1 lg Red bell pepper; diced 6 Pita breads 1 1/2 c Prepared spaghetti sauce 2 1/2 oz Pepperoni, sliced 1 sm Onion; thinly sliced Heat 2 tablespoons oil in large skillet over medium heat. Add diced eggplant, a little at a time, and cook until golden brown, adding remaining oil as needed. Drain eggplant on paper towels. Add red pepper and cook until tender-crisp. Drain on paper towels. Separate pita breads, pulling completely apart into halves. Arrange on baking sheet, cut sides up. Spread 2 tablespoons spaghetti sauce on each pita bread half. Top with some of eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 minutes. (C) 1992 The Los Angeles Times |
1 1/2 c Crushed bananas 1 Apple 4 Bacon slices 1 Salt and lettuce Crush banana, chop crisped bacon and mince apple. Mix, add salt, spread between buttered slices of bread and add lettuce leaf. For You From: Jon Judd {Cooking Echo} |
1 Banana 1/4 c Grape pulp 1/2 c Chopped pecans 1 Orange Mix crushed banana, pecans and grape pulp and moisten with orange juice. Use with buttered white or dark bread. For you From: Jon Judd {Cooking Echo} |
1 1/2 c Crushed bananas 1 Apple 4 Bacon slices 1 Salt and lettuce Crush banana, chop crisped bacon and mince apple. Mix, add salt, spread between buttered slices of bread and add lettuce leaf. For You From: Jon Judd {Cooking Echo} |
1 Banana 1/4 c Grape pulp 1/2 c Chopped pecans 1 Orange Mix crushed banana, pecans and grape pulp and moisten with orange juice. Use with buttered white or dark bread. For you From: Jon Judd {Cooking Echo} |
1 1/2 c Dried black-eyed peas 1 md Onion; sliced 2 Garlic cloves; bruised 2 lg Garlic cloves; crushed 2 Chili peppers – seeded and chopped 1/2 ts Salt 1/2 c Flour Oil for frying Soak the peas in water to cover overnight. Drain and place in saucepan with fresh water to cover. Add the sliced onion and bruised garlic. Bring the water to a boil and simmer for about 2 hours or until the peas are soft. Drain well. Puree in a food mill or food processor. Add the crushed garlic, chili peppers, and salt; mix well. Form into 1-inch balls and roll in the flour, shaking off any excess. Heat the oil to 350 degrees and carefully drop the balls in, a few at a time. Fry for about 1 minute or until golden brown. Drain on paper towels and serve. * Source: Keys Cuisine – by Linda Gassenheimer * Typed for you by Karen Mintzias |
3 c Bran flakes, crushed 1/2 c Toasted wheat germ 2/3 c Peanut butter 1/4 c Orange juice 2 tb Honey 1/2 c Raisins, chopped From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. “These nutty-flavored treats are a favorite with all kids… big and little! Flavor and texture are enhanced by aging 2 or 3 days in a refrigerated, tightly-covered container.” About 24 balls In a large bowl, combine bran flakes, wheat germ, peanut butter, orange juice, honey and raisins. Mix well. Shape dough in palms to form balls. Chill. Store in refrigerator. Nutrient Analysis: 1 ball, Calories: 80, Fat: 3.8g, Cholesterol: 0, Sodium: 88mg, Dietary Fiber: 0.8g, Calcium: 20.4mg, Diabetic Exchange: 1/2 fruit, 1 fat. |
1 lb “honeycomb” tripe 1/2 c Dry white wine 1 sm Tomato, chopped 1 Pig’s foot or veal knuckle, -split in half 2 Sprigs parsley 10 Peppercorns, lightly crushed 2 Cloves, crushed 1 ds Of nutmeg 2 Bay leaves 1/2 ts Dried thyme, or equivalent -amount of fresh Salt 1 sm Onion, coarsely chopped 6 Cloves garlic, peeled 2 tb Olive oil 1 sm Onion, finely chopped 1/4 lb Chorizo (or Italian -sausage), in 1/4-inch -slices 1/4 c Diced cured (unsmoked) ham 1 tb Flour 1 tb Sweet red (Spanish) paprika 1/2 Dried red chili pepper, -crumbled (remove seeds if -you wish) (Tripe, Madrid Style) Tripe is especially favored in Spain and, in fact, most countries where there is still a strong Spanish influence. This isn’t surprising, because it makes a number of very different, but extremely tasty dishes. It requires long cooking times (less here because it is almost always cleaned and partially precooked when you buy it), but it keeps very well for days, in the refrigerator, and is even better when reheated than when first prepared. Since it’s difficult to buy half a pig’s foot or half a veal knuckle, this recipe makes enough for 4 – 6 servings as a main course. Make a full recipe a day or two ahead of time, serve as many tapas as needed, then enjoy the rest as a main course or snacks. This can be reheated very nicely in the microwave, by the way. To serve 4 – 6 as a main course, or make 12 – 18 tapas: Rinse the tripe well, then put it into a rather large kettle and add cold water to cover. Bring to a boil, then drain immediately. Cut the tripe into 1 1/2-inch squares and return it to the empty kettle. Add 3 cups cold water and the wine, tomato, pig’s foot or veal knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely chopped onion and the garlic. Cover and simmer over low heat for 4 to 5 hours, until the tripe is almost tender. Heat the oil in a skillet and saute the finely chopped onion until it is wilted. Add the chorizo and ham and cook for 5 minutes. Stir in the flour and paprika and cook 1 minute more. Add 1/2 cup of the liquid from the tripe kettle, a little at a time, and cook-stir until the mixture thickens. Add this and the chile to the tripe. Cover and cook 1 – 2 hours more. Remove the cover and continue cooking until the tripe is very tender. Remove the pig’s foot or veal knuckle from the tripe. Remove and discard all skin, bone and fat. Cut the meat into pieces and stir into the tripe. Serve in warmed bowls or shallow individual tapa-size dishes. Serve with good crusty bread for sopping up the sauce. |