kitchen classic recipes

8/15/2019 kitchen classic recipes

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* Exported from MasterCook *

All-Day-Long Crockpot Beef

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :8:00Categories : Crockpot Healthwise

Meats Snacks

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds beef roast -- * see note

1/2 teaspoon black pepper2 garlic cloves -- minced

1/2 package onion soup mix2 teaspoons Worcestershire sauce1 teaspoon steak sauce3 carrots -- sliced2 celery stalks -- diced

1 green bell pepper -- chopped1 yellow onion

1/2 cup water1/2 cup tomato juice

Cut beef roast into serving-sized portions. Use more beef if you need morethan 6 servings. Brown beef in a bit of vegetable oil, although you canskip this step if rushed for time.

Slice onion and separate into rings. Dice the peeled carrots, dice thecelery and slice the peppers into thin strips or circles. Place these intobottom of crockpot. Sprinkle the beef pieces with fresh ground blackpepper, minced garlic and the onion soup mix. Place on top of the

vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skipthis step. Turn to low, cover and cook for 7-9 hours.

When ready to serve, dip meat and vegetables out of pot with a slottedspoon. Use the liquid as is or turn crockpot to high and thicken liquidwith a little flour or cornstarch.

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Per serving: 283 Calories (kcal); 18g Total Fat; (57% calories from fat); 19gProtein; 10g Carbohydrate; 66mg Cholesterol; 476mg SodiumFood Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat;0 Other Carbohydrates

Serving Ideas : Serve with mashed potatoes and a healthy bread.

NOTES : * Use any cut of beef roast desired.


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Amateur Lasagna

Recipe By :Jo Anne MerrillServing Size : 10 Preparation Time :1:20Categories : Casseroles Pasta

Sauces/Marinades

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------10 ounces frozen spinach2 (30-ounce) jars spaghetti sauce2 cups Ricotta cheese, part skim milk1 1/2 cups shredded Mozzarella cheese, part skim milk1 egg -- beaten8 ounces lasagna noodles

1/8 teaspoon black pepper1/2 teaspoon oregano -- optional1/2 teaspoon basil -- optional1/2 cup vegetable juice cocktail1/2 cup water

Thaw the spinach and squeeze dry.

In a large container mix the two cheeses, beaten egg, black pepper,oregano and basil. Add the thawed spinach and blend well.

Use a 13 9 inch pan. Put a small amount of the sauce in bottom andspread lightly to cover bottom. This keeps the lasagna from sticking as itcooks, and enables you to remove it easily in neat portions.

Place one third of the uncooked noodles, one third of the sauce and onethird of the cheese-spinach mixture. Make 3 layers this way, ending withthe sauce.

Combine the water and vegetable juice cocktail or tomato juice. Pour thiscarefully around the edges of the casserole, moving the noodles slightlywith a spatula to get the liquid distributed evenly. Sprinkle with gratedParmesan cheese if desired.

Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4hours. Remove foil and continue baking for a few minutes more, untillightly browned and bubbling.

Let stand for at least 15 minutes before serving. This lasagna can besliced with a flat edged spatula and lifted out in serving-sized portions.

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Per serving: 401 Calories (kcal); 16g Total Fat; (34% calories from fat); 18gProtein; 49g Carbohydrate; 43mg Cholesterol; 1056mg SodiumFood Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 19 1/2 Vegetable; 0 Fruit; 2Fat; 0 Other Carbohydrates

NOTES : I call this Amateur Lasagna because it does not require thenoodles be cooked beforehand and uses ready-made spaghetti sauce.The addition of the spinach makes it a very nutritious dish. Thisfreezes very well in serving-sized portions, wrapped in foil; to


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heat, place in oven while still covered, or unwrap and heat inmicrowave on 30-50% power.

Spaghetti sauce is available in a 30 ounce jar and also in smallercontainers. For this recipe, I use about 1-1/2 to 2 jars of theRagu Sauce in the 30 ounce container.

Nutr. Assoc. : 0 0 0 27033 0 0 0 0 0 0 0


Ambrosia Filled Angel Cake

Recipe By :Jo Anne MerrillServing Size : 10 Preparation Time :4:15Categories : Cakes Desserts

Rice Dishes Sauces/Marinades

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 large angel food cake

AMBROSIA FILLING3 cups heavy cream

1/3 cup confectioner's sugar3 cups crushed pineapple -- drained1 cup strawberries -- sliced

1/4 cup shredded coconut meat1/2 cup blueberries

1 kiwi fruit

Starting 1 inch down from top, slice the top from cake. Lay aside to uselater. Using a serrated knife and a spoon, cut out the inside of the cake,

leaving a wall around all sides. Do not cut through to bottom. You will beusing the cavity for the filling.

FILLING: Whip the cream and the confectioner's sugar until slightly stiffpeaks form. Using half the cream, gently fold in the fruit and coconut,leaving out a few blueberries and the kiwi fruit for the top. Stuff thecavity with this fruit filling. Replace the top you earlier cut away.Spread the remaining whipped cream on top and sides of cake; sprinkle afew blueberries around and decorate with overlapping slices of the thinlycut kiwi fruit. Decorate with any other fruit you prefer, and chill for aminimum of 4 hours.

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Per serving: 480 Calories (kcal); 27g Total Fat; (49% calories from fat); 6gProtein; 56g Carbohydrate; 98mg Cholesterol; 332mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 5 1/2 Fat; 21/2 Other Carbohydrates

Serving Ideas : Beautiful, elegant dessert. Serve on special occasions.


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NOTES : Purchase a large angel food cake, or use a homemade one.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Apple Cider Salad

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :3:00Categories : Healthwise Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 packages gelatin powder -- unflavored2 cups apple cider

1/4 teaspoon salt2 cups diced apples

1/4 cup chopped black walnuts1 tablespoon chopped parsley

Cooking oilLettuce leaves -- for decoration

Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes tosoften.

Heat 2 cups apple cider until very hot; add salt. Remove from heat andimmediately add softened gelatin. Stir until gelatin is completelydissolved. Have a 1-quart mold lightly greased with cooking oil. Do notuse olive oil. Spoon about 1/2 cup of gelatin mixture into mold and placein refrigerator.

Chill remaining mixture until slightly thicker than consistency ofunbeaten egg white. Just before large bowl of gelatin is desiredconsistency, dice apples and chop walnuts and parsley. Add this to thegelatin and place into the mold which already has thin bottom layer ofgelatin. Chill until set.

Unmold onto serving plate which has been decorated with lettuce leaves;curly endive is a good choice.

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Per serving: 203 Calories (kcal); 3g Total Fat; (13% calories from fat); 4g

Protein; 42g Carbohydrate; 0mg Cholesterol; 164mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1 1/2Other Carbohydrates

Nutr. Assoc. : 0 0 0 26658 20187 0 0 0


Apple Ginger Mixed Chutney


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Recipe By :Jo Anne MerrillServing Size : 96 Preparation Time :0:45Categories : Canning Recipies Fruits

Healthwise Vegetables


-------- ------------ --------------------------------10 cups diced tart apples4 lemons -- chopped, with peel2 onions -- chopped5 garlic cloves -- chopped

1/2 cup ginger -- minced3 cups cider vinegar4 cups packed brown sugar1 1/2 cups seedless raisins1 teaspoon cayenne pepper

Peel, core and dice apples. Chop and remove seeds from lemons, but do notpeel. Peel and chop onions. Peel and roughly chop garlic; do not mince.

Peel and finely chop ginger root.

Bring cider vinegar to a boil over low heat, using a large saucepan. Addapples and cook until the mixture returns to a simmer. Add remainingingredients and cook gently for 20 minutes, stirring often. Spoon chutneyinto glass jars which have been washed in hot soapy water and rinsed withboiling water. Seal tightly. Cool and store in refrigerator.

Yield:"6 pints"

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Per serving: 53 Calories (kcal); trace Total Fat; (1% calories from fat); traceProtein; 14g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2Other Carbohydrates

Serving Ideas : Serve with meat, poultry and cheese, or use in a sandwich.

NOTES : Make this for giving to your friends at holidays; can be kept forup to six weeks in the refrigerator.

You will need 6 one-pint jars and about 4 to 5 pounds of tart

apples for this recipe. Prepare all ingredients before beginning.Nutr. Assoc. : 26658 0 0 0 0 0 0 0 0


Apple Ice Cream Roll

Recipe By :Jo Anne MerrillServing Size : 8 Preparation Time :1:30Categories : Desserts Frozen Dishes


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Sauces/Marinades

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 large eggs1 cup sugar2 cups applesauce1 cup all-purpose flour

1 teaspoon baking powder1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg1/4 teaspoon salt

Powdered sugar1 quart vanilla ice cream

Line a greased 15 10 1-inch jelly-roll pan with waxed paper; grease paper.

Place eggs in a mixing bowl; beat at high speed for 5 minutes. Graduallybeat in sugar and 1/2 cup applesauce.

Sift flour, baking powder, 3/4 teaspoon cinnamon, nutmeg and salttogether. Blend flour mixture into egg mixture, using low speed. Spreadbatter in pan.

Bake in preheated 375-degree oven for 15 minutes or until cake is lightlybrowned and springs back when pressed gently. Sprinkle kitchen towel withpowdered sugar; immediately invert cake onto towel.

Remove waxed paper; roll cake and towel together from narrow end. Let cakecompletely cool.

Unroll cake, trimming edges if desired. Remove from towel and spread withsoftened ice cream; re-roll. Wrap tightly in plastic wrap or foil and

freeze.

Blend remaining 1-1/2 cups applesauce and 1/4 teaspoon cinnamon. Chill.When ready to serve, cut roll into slices and top each slice with chilledapplesauce. Serve with whipped cream if desired.

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Per serving: 361 Calories (kcal); 9g Total Fat; (22% calories from fat); 6gProtein; 66g Carbohydrate; 99mg Cholesterol; 204mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 21/2 Other Carbohydrates

Serving Ideas : Serve this as a very special dessert.

NOTES : This dessert is sure to yield compliments, yet is easy to preparewith ingredients that are uncomplicated. Make it ahead of time andstore in freezer.

Have ice cream slightly softened. Use only a very good qualityapplesauce that is not too thin.

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Apple Pan Dowdy

Recipe By :Jo Anne MerrillServing Size : 8 Preparation Time :1:00Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups tart apples -- sliced

1/2 cup molasses1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamon1/8 teaspoon salt

TOPPING

1 1/2 cups all-purpose flour2 teaspoons baking powder

1/2 teaspoon salt1/2 cup sugar

1 large egg1/2 cup milk1/2 cup margarine -- melted

Preheat oven to 350 degrees. Grease a 1-1/2 quart casserole baking dish.

Prepare apples, using only tart ones such as Granny Smith. Place theapples in baking dish. Drizzle the molasses over the apples and thensprinkle the spices over that.

Bake until apples are soft. Time varies depending on what kind of apples

you use. Pierce with a sharp knife to test when soft, then pour thetopping over apples and bake for 25 minutes longer or until top is brownand crusty. (Set oven at 375 degrees to bake topping.)

TOPPING: Sift together the flour, baking powder, salt and sugar. Mixtogether the egg which has been well beaten, milk and melted margarine.Stir gently into the flour mixture. Pour over cooked apples and bake untilcrusty and browned.

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Protein; 51g Carbohydrate; 25mg Cholesterol; 445mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 2Other Carbohydrates

Serving Ideas : Serve with a vanilla or orange sauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0



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Apple Walnut Cake

Recipe By :Jo Anne MerrillServing Size : 12 Preparation Time :1:05Categories : Cakes


-------- ------------ --------------------------------2 cups sugar

1/2 cup margarine2 large eggs2 teaspoons vanilla extract2 teaspoons baking soda1 teaspoon salt2 cups all-purpose flour1 teaspoon ground cinnamon4 cups apples slices -- sliced thin1 cup chopped black walnuts

Cream margarine and sugar in mixing bowl. Add beaten eggs and vanilla

extract and whisk to blend well.

Combine baking soda, salt, flour and cinnamon; add to egg mixture and beatuntil thoroughly mixed.

Add peeled and thinly sliced apples along with the chopped walnuts tobatter. Blend ONLY enough to spread apples and nuts throughout batter.

Grease and flour a 13 9 2-inch pan. Pour in the batter and bake in a preheated 325-degree oven for 1 hour.

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Per serving: 371 Calories (kcal); 15g Total Fat; (34% calories from fat); 6gProtein; 57g Carbohydrate; 31mg Cholesterol; 486mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat;2 Other Carbohydrates

Serving Ideas : Serve warm or cold with a dollop of whipped cream.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 26659 20187


Apple-Almond Pastries

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :0:25Categories : Pastry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/3 cups all-purpose flour

1/2 teaspoon salt


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1/2 cup margarine1 cup apples -- sliced thin3 tablespoons sugar2 tablespoons almonds -- sliced3 tablespoons apricot preserves -- or peach

Sift the 1-1/3 cup flour with the salt into a large mixing bowl. Cut inthe solid margarine or butter with pastry blender until mixture is the

size of small peas.

Sprinkle 4-5 tablespoons water, a little at a time, over the flour whilestirring with a fork, until mixture is just moist enough to hold together.

Form into a square and flatten to 1/2 inch. Roll out on floured surface to12 inch square. Place on ungreased cookie sheet.

Toss sliced apples with 1 tablespoon of flour. Place slices down centerthird of dough. Sprinkle 2 tablespoons of sugar over apples.

Fold up about 1/2 inch at each end. Fold sides over apples, leaving aninch of apples showing down center. Sprinkle with 1 tablespoon sugar and

sliced almonds.

Bake in preheated 450-degree oven for 15-20 minutes or until golden brown.

Spread immediately with preserves. If preferred, omit the preserves andfrost with a thin glaze made of powdered sugar thinned with milk andvanilla or orange extract.

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Per serving: 313 Calories (kcal); 17g Total Fat; (48% calories from fat); 4gProtein; 37g Carbohydrate; 0mg Cholesterol; 360mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1440 0 0


Apple-Raisin Stuffed Onions

Recipe By :Jo Anne MerrillServing Size : 4 Preparation Time :0:40

Categories : Fruits Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 onions -- 1-1/2 pounds3 tablespoons margarine

1/2 cup chopped celery1 cup shredded carrots1 1/2 tablespoons Dijon mustard

3/4 teaspoon curry powder


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1/4 teaspoon Tabasco sauce1/3 cup chopped tart apples1/4 cup raisins

Peel onions; cut off one quarter of each onion from the top and trim rootend, leaving root end intact.

Use a large melon-ball scoop or grapefruit spoon to remove centers of

onions, leaving 1/4-inch thick shells.

Stand onion shells in saucepan with 1 inch boiling water; cover and letsteam for 15 minutes. Remove from heat; invert onto wire rack to drain andcool.

Finely chop onion centers; you will have about 1/2 cup. Melt margarine inskillet and saut the chopped onion for 3 minutes. Add celery and saut 1 minute longer.

Stir in shredded carrots, mustard, curry powder and Tabasco sauce; removefrom heat.

Blend in apple and raisins. Spoon stuffing into onion shells. Place insmall baking dish and pour hot water into dish to a depth of 1 inch.

Bake in preheated 325-degree oven for 15-20 minutes or until onions areheated through.

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Per serving: 172 Calories (kcal); 9g Total Fat; (45% calories from fat); 2gProtein; 23g Carbohydrate; 0mg Cholesterol; 200mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1 1/2Fat; 0 Other Carbohydrates

NOTES : Use a large sweet onion, such as Spanish, Bermuda or even theVidalia type sweet onions. Total weight: about 1-1/2 pounds.

Nutr. Assoc. : 0 0 0 0 0 0 0 26658 0


Applejack Apples

Recipe By :Jo Anne MerrillServing Size : 4 Preparation Time :0:25Categories : Fruits Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 apples -- medium size3 tablespoons lemon juice

Applejack -- * see note2 tablespoons unsalted butter

Apple cider

Arrange the apple slices in a glass baking dish. Sprinkle with lemon juice


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and Applejack or your choice of brandies or wine. Dot with the butter. Addenough apple cider to fill the dish to a depth of 1 inch.

Bake in a preheated 375-degree oven for 20 minutes.

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Per serving: 176 Calories (kcal); 6g Total Fat; (30% calories from fat); traceProtein; 33g Carbohydrate; 16mg Cholesterol; 1mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 0 OtherCarbohydrates

Serving Ideas : Serve chilled, or warm with vanilla ice cream.

NOTES : * Use Calvados, a French apple brandy, or regular brandy ifpreferred. Red wine may also be used with excellent results.

Nutr. Assoc. : 0 0 0 0 0


Applesauce Prune Cake

Recipe By :Jo Anne MerrillServing Size : 16 Preparation Time :1:15Categories : Cakes Fruits


1/2 cup margarine1 cup sugar1 egg

1 2/3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda2 teaspoons ground cinnamon

3/4 teaspoon allspice1 cup chopped dried prunes

1/2 cup chopped nuts1 cup applesauce2 tablespoons powdered sugar -- for topping

Beat margarine and sugar until light and creamy. Beat in egg.

Sift dry ingredients together. Add 1/2 teaspoon salt if desired. Add

prunes and nuts to dry mixture, then add this mixture to batter. Blend inapplesauce.

Bake in a greased 9-cup Bundt pan in a 350-degree oven for 1 hour or untilit is done.

Let cool on rack in pan for 10 minutes before turning out of pan. Sprinklewith sifted powdered sugar.

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Per serving: 220 Calories (kcal); 9g Total Fat; (34% calories from fat); 3gProtein; 35g Carbohydrate; 12mg Cholesterol; 181mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;1 Other Carbohydrates

NOTES : This cake is especially attractive when sifted through a paperdoily with a decorative design cut into it. I prefer to bake this

in a tube pan, shortening cooking time by about 5 minutes. This isone of our favorite desserts and guests always ask for the recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4634 0 0 0


Apricot Bites

Recipe By :Jo Anne MerrillServing Size : 16 Preparation Time :1:20Categories : Cookies Fruits


3/4 cup dried apricots1 cup water

1/2 cup margarine1/4 cup sugar

1 1/3 cups all-purpose flour1/2 teaspoon baking powder

1 cup packed brown sugar2 large eggs1 teaspoon vanilla extract

Place apricots and 1 cup water into a saucepan. Bring to a boil, reduceheat and simmer 10-15 minutes until apricots are tender. Drain and letcool.

Fit steel knife blade into the work bowl of a food processor. Into thework bowl combine margarine, granulated sugar and 1 cup flour. Processuntil smooth. Spread into the bottom of the prepared baking dish. Bake 25minutes at 350 degrees.

With steel knife still attached, process drained apricots until choppedinto 1/4-inch pieces. Add 1/3 cup flour, baking powder, brown sugar, eggsand vanilla. Process until mixed well, about 6-8 seconds.

Remove crust from oven, spread apricot mixture evenly over baked crust andreturn to oven for 30 minutes longer.

Let cool, then cut into 2-inch squares.

Yield: 16 two-inch squares.

Yield:"16 squares"

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Per serving: 176 Calories (kcal); 6g Total Fat; (31% calories from fat); 2gProtein; 28g Carbohydrate; 23mg Cholesterol; 95mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1Other Carbohydrates

Serving Ideas : Serve with coffee or iced tea.

NOTES : For a rich, delicious dessert, cut into larger pieces and servewith a dollop of whipped cream.

Grease an 8-inch square baking dish with margarine.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Apricot Chicken Bake


Categories : Healthwise Poultry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 chicken breast halves1 cup apricot nectar

1/2 teaspoon ground allspice1/8 teaspoon ground ginger1/4 teaspoon fresh ground black pepper1/4 teaspoon salt1/3 cup apricot preserves

3 tablespoons pecans -- toasted

Have the chicken breasts skinned and boned. Place the chicken in anoven-proof pan large enough that the chicken will not be overlapping.

Combine the next 5 ingredients and pour over the chicken, turning thechicken to get the marinade over all parts. Cover tightly and refrigerateovernight or at least 8 hours.

Remove from refrigerator and let stand for 30 minutes.

Cover tightly with foil and bake in preheated 350 degree oven for 30minutes. Uncover, drain and discard liquid from chicken, and keep warm.

Heat apricot preserves and brush over chicken. Bake, uncovered, 20-30minutes longer, basting with preserves another 2 times. Remove to servingplatter and sprinkle with toasted pecans.

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Per serving: 339 Calories (kcal); 16g Total Fat; (41% calories from fat); 31gProtein; 18g Carbohydrate; 93mg Cholesterol; 189mg SodiumFood Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat;1 Other Carbohydrates


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Serving Ideas : Serve over rice.

NOTES : Requires eight hours or more to marinate before baking.Nutr. Assoc. : 0 0 0 0 0 0 0 0


Apricot Nectar Ice

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :4:30Categories : Frozen Dishes Healthwise

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 teaspoons gelatin1 cup sugar2 cups apricot nectar

2 tablespoons orange juice2 teaspoons grated lemon peel

Sprinkle gelatin into 1/4 cup cold water. Let stand 5-10 minutes tosoften.

Put softened gelatin into 1-1/2 cups VERY hot water. Stir until gelatin iscompletely dissolved. Add 1 cup sugar and stir until sugar is dissolved.

Blend 2 cups apricot nectar, 2 tablespoons orange juice and 2 teaspoonsgrated lemon peel into the gelatin mixture. Cool, then pour into arefrigerator tray.

Place in freezer and freeze until firm. This should take about 4 hours.Serve in chilled sherbet glasses.

Yield: about 1 quart.

Yield:"1 quart"

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Per serving: 180 Calories (kcal); trace Total Fat; (0% calories from fat); traceProtein; 46g Carbohydrate; 0mg Cholesterol; 4mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 2 1/2

Other Carbohydrates

Serving Ideas : Serve this for a cool, light dessert.

Nutr. Assoc. : 0 0 0 0 0


Apricot Raisin Cookies


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Recipe By :Jo Anne MerrillServing Size : 72 Preparation Time :0:30Categories : Cookies

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup seedless raisins

1 cup minced dried apricots3/4 cup shortening1/4 cup margarine

1 3/4 cups sugar2 eggs1 teaspoon vanilla extract3 1/2 cups all-purpose flour1 teaspoon double-acting baking powder1 teaspoon baking soda

3/4 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 cup chopped pecans

Cut the dried apricots into very small pieces; combine with the raisinsand 1 cup water in a saucepan with lid. Bring to a boil and simmer,covered, for 3-4 minutes. Remove from heat, leave covered and allow tocool. Do not drain.

In a mixing bowl, cream the shortening and margarine; add sugar gradually.Add the slightly beaten eggs and vanilla.

Combine all the dry ingredients. Slowly add to egg mixture and blendthoroughly. Stir in the raisins, apricots and nuts. Drop by teaspoonfulson greased cookie sheets, 2 inches apart.

Bake in preheated 350-degree oven 12-14 minutes. Remove from cookie sheetsand let cool on wire racks.

Yield:"6 dozen"

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Per serving: 83 Calories (kcal); 4g Total Fat; (37% calories from fat); 1gProtein; 12g Carbohydrate; 5mg Cholesterol; 56mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2Other Carbohydrates

NOTES : These cookies will keep well for a few days if covered tightly.Nutr. Assoc. : 0 3090 0 0 0 0 0 0 0 0 0 0 0 0


Apricot-Praline Muffins

Recipe By :Jo Anne MerrillServing Size : 12 Preparation Time :0:35Categories : Muffins


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1/2 cup chopped pecan halves1/2 cup margarine -- melted1/2 cup dried apricots1/2 cup packed brown sugar

1 teaspoon ground cinnamon

2 cups biscuit mix2/3 cup milk

Preheat oven to 425 degrees. Grease a 12-cup muffin pan.

Fit the steel knife blade into the work bowl. Process the pecans untilchopped into 1/8-inch pieces. Distribute chopped pecans evenly in muffincups. Put 2 teaspoons melted margarine in each cup.

With the steel knife blade still attached, process apricots until choppedinto 1/4-inch pieces. Add brown sugar, cinnamon, biscuit mix and milk.Process until batter is well mixed, 10-15 seconds, stopping machine onceto scrape down sides of bowl with rubber spatula. Pieces of apricots

should still be visible.

Drop by spoonfuls into muffin cups. Bake until a wooden pick inserted incenter of a muffin comes out clean, about 15 minutes. Do not push pick allthe way to bottom. Remove from oven and invert muffin pan on a servingplate. DO NOT remove pan; let stand 10 minutes so pecans and margarinewill drop down onto muffins.

Yield:"12 muffins"

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Per serving: 243 Calories (kcal); 14g Total Fat; (52% calories from fat); 3gProtein; 27g Carbohydrate; 2mg Cholesterol; 355mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2Other Carbohydrates

Nutr. Assoc. : 20148 0 0 0 0 0 0


Arizona Desert Chili

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :1:15Categories : Meats

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 tablespoons vegetable oil3 garlic cloves -- chopped2 onions -- chopped1 green bell pepper -- chopped3 pounds beef *


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1 teaspoon ground cumin1 teaspoon ground oregano3 tablespoons chili powder10 tomatoes -- peeled and chopped2 jalape o peppers -- optional1 can beer

Heat oil in a large heavy skillet. Add garlic, onions and green pepper.

Saut until soft, about 5-7 minutes.

Add beef and lightly brown on all surfaces. Drain off some of the fat if alot has accumulated. Lean beef trimmed of all fat should not have anexcess amount, however.

Add remaining ingredients and simmer for 1 hour or slightly longer. Put acover on skillet during cooking time, and slightly tilt it so steam canescape. Check often and stir to prevent sticking. Skim off fat as itrises. Best if allowed to sit, tightly covered, for an hour after cookingis complete.

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Per serving: 617 Calories (kcal); 41g Total Fat; (61% calories from fat); 39gProtein; 19g Carbohydrate; 131mg Cholesterol; 175mg SodiumFood Exchanges: 0 Grain(Starch); 5 Lean Meat; 3 Vegetable; 0 Fruit; 5 Fat; 0 OtherCarbohydrates

Serving Ideas : Serve with cornbread or cheese biscuits.

NOTES : This chili can be mild or very hot depending upon the use ofjalape o peppers. Some chili lovers say you should never put beansin chili so this recipe omits them. This recipe is from a truckdriver named Sparky that we met in Arizona, a firm believer in

no-bean chili.

* Have beef chopped, not ground.Nutr. Assoc. : 0 0 0 0 2181 0 0 0 0 26360 0


Australian Grilled Fish

Recipe By :Jo Anne MerrillServing Size : 4 Preparation Time :1:15Categories : Grill/Camping Recipies Healthwise

Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 fish steaks

1/4 cup lime juice2 tablespoons vegetable oil1 teaspoon Dijon mustard2 teaspoons fresh ginger root -- grated

1/4 teaspoon cayenne pepperBlack pepper


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In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayennepepper and enough freshly ground black pepper to suit your taste.

Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3times.

Have the grill prepared with white coals and brush the cooking grill with

the remaining one tablespoon oil.

Grill the fish, brushing several times with the marinade, until cookedthrough and opaque in the center. Turn fish after about 4-5 minutes. Totalgrilling time will depend on your grill and the heat of the coals.

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Per serving: 206 Calories (kcal); 8g Total Fat; (36% calories from fat); 30gProtein; 2g Carbohydrate; 73mg Cholesterol; 108mg SodiumFood Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0Other Carbohydrates

Serving Ideas : Grill outdoors and serve with crispy green salad and bread

NOTES : For the steaks: they should be 8-10 ounces and 1-inch thick each.Use swordfish, halibut or salmon steaks.

To broil instead, use a broiler pan brushed with oil and broiluntil center is opaque. Will take about 10 minutes total inbroiler. Turn steaks after 5 minutes, and baste often withmarinade.

Nutr. Assoc. : 0 0 0 0 0 0 0


Autumn Jewels Gelatin Salad

Recipe By :Jo Anne MerrillServing Size : 12 Preparation Time :3:00Categories : Healthwise Holiday

Salads Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup cranberries

2 apples1/2 cup sugar

6 ounces red gelatin15 ounces crushed pineapple1 cup diced celery

1/2 cup chopped nuts2 cups boiling water

Chop the cranberries, apples and celery into small pieces. Drain thepineapple and save juice. Combine cranberries, apples and sugar; cover andrefrigerate while preparing rest of salad.


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Combine gelatin with boiling water and stir until dissolved. Add enoughwater or fruit juice (apricot nectar, strawberry nectar etc.) to pineapplejuice to equal 1 cup. Add this to the gelatin mixture. Chill inrefrigerator until slightly thickened.

Combine the cranberry-apple mixture with celery, drained pineapple andnuts. Stir into gelatin mixture. Pour into lightly greased mold or into

individual serving molds. Chill until firm. Unmold and serve on a bed oflettuce or garnish with sour cream or slightly sweetened whipped cream anda very light sprinkling of cinnamon.

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Per serving: 117 Calories (kcal); 3g Total Fat; (24% calories from fat); 1gProtein; 22g Carbohydrate; 0mg Cholesterol; 17mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2Other Carbohydrates

Serving Ideas : Serve with your Thanksgiving meal.

NOTES : * Use pecans, walnuts, or a mixture of both.Nutr. Assoc. : 0 0 0 621 0 0 0 0


Babas au Rhum

Recipe By :Jo Anne MerrillServing Size : 24 Preparation Time :1:15Categories : Desserts Pastry

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 package yeast1 1/2 cups all-purpose flour4 large eggs

1/4 cup sugar1/8 teaspoon salt1/2 cup margarine -- softened

SAUCE

1 cup sugar1/2 cup rum

seedless raisins -- optional

Place 1/2 cup lukewarm water in a mixing bowl; sprinkle yeast over water.Let stand 5 minutes to soften.

Add 1/2 cup flour and beat well with electric mixer or rotary mixer. Beatin the eggs one at a time, then the salt, sugar, and remaining 1 cupflour.

Cover and let rise until light, about 45 minutes.


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Beat in the softened margarine or butter, small bits at a time.

Grease DEEP cupcake tins or pans made especially for babas. Put 1tablespoon of batter in each tin. Cover and let stand for 10 minutes.

Bake in preheated 400-degree oven until browned. Time will depend on sizeof pan you are using. Cool babas.

SAUCE: Boil 1 cup water with 1 cup sugar for 10 minutes. Cool to lukewarmand add 1/2 cup rum. Dip cooled cakes in this mixture and pour more saucearound them. Babas are traditionally very moist with the syrup.

VARIATIONS: Add 1/4 cup raisins to dough when butter is added. Cut a smallcircle from top of cake, scoop out a small amount of insides and fill withmarmalade. Replace top. Serve with a tart lemon sauce.

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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2Other Carbohydrates

NOTES : These can be frozen for later use. Freeze before dipping in rumsauce.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Baby Porcupine Appetizers

Recipe By :Jo Anne Merrill

Serving Size : 6 Preparation Time :0:55Categories : Appetizers Meats

Sauces/Marinades


1/2 cup rice1 pound ground beef1 tablespoon onions -- minced2 tablespoons green bell peppers -- finely chopped

1/2 teaspoon salt1/2 teaspoon celery salt

1 clove garlic

2 cups tomato juice4 cloves

1/2 teaspoon oregano2 tablespoons Worcestershire sauce

Combine rice, ground meat, onion, green pepper, salt, celery salt andgarlic; form into balls about 1-1/2 inches in diameter.

Heat tomato juice, cloves, oregano and Worcestershire sauce in skillet.Add meatballs. Cover tightly and simmer for 50 minutes. Remove clovesbefore serving.


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Per serving: 326 Calories (kcal); 21g Total Fat; (57% calories from fat); 15gProtein; 20g Carbohydrate; 64mg Cholesterol; 715mg SodiumFood Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0Other Carbohydrates

Nutr. Assoc. : 0 0 0 3572 0 0 0 0 0 0 0


Bacon-Parmesan Stack

Recipe By :Jo Anne MerrillServing Size : 8 Preparation Time :0:20Categories : Breads Sauces/Marinades

Snacks


3/4 cup grated Parmesan cheese3/4 cup mayonnaise1/2 teaspoon paprika

2 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt

1/4 cup shortening1/2 cup milk

1 large egg4 bacon slices

Cook bacon until crisp; crumble and set aside.

Blend Parmesan cheese, mayonnaise and paprika; set aside.

Combine flour with baking powder and salt in large mixing bowl. Addshortening and cut in with pastry blender until particles are fine.

Combine milk and egg; add all at once to the flour mixture. Stir untildough clings together.

Knead lightly on floured surface about 10 times. Divide dough in half.Roll out each half to a 14 6-inch rectangle. Transfer one rectangle to

an ungreased cookie sheet.

Spread with 1/2 cup cheese mixture; sprinkle with crumbled bacon. Top withsecond rectangle. Cut through to the bottom, into 16 rectangles but do notseparate. Spread with remaining cheese mixture.

Bake in preheated 400-degree oven for 12-15 minutes until golden brown.Serve while still warm.

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Per serving: 390 Calories (kcal); 29g Total Fat; (65% calories from fat); 9gProtein; 25g Carbohydrate; 41mg Cholesterol; 772mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2Fat; 0 Other Carbohydrates

Serving Ideas : A nice recipe for a snack or with breakfast.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Baked Fish with Vegetables

Recipe By :Jo Anne MerrillServing Size : 4 Preparation Time :0:45Categories : Healthwise Recipes with Alcohol

Seafood

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound flounder fillets -- *see note1 tablespoon vegetable oil1 cup onions -- sliced3 cups sliced zucchini1 cup sliced green peppers

3/4 cup chopped tomatoes3 tablespoons dry sherry -- optional1 tablespoon lemon juice

1/2 teaspoon salt1/2 teaspoon ground basil1/4 teaspoon black pepper -- freshly ground

Dash hot pepper sauce1/4 cup grated Parmesan cheese

Place fillets in a layer in greased 9-inch baking dish. Saut onion,zucchini and green pepper in oil until crisp-tender; spoon over fillets.Top with tomatoes.

Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pourover fillets.

Bake, uncovered, in preheated 350-degree oven for 25-30 minutes. Removevegetables and fish to heated platter. Sprinkle with Parmesan cheese.Serve over rice. Pour pan juices over fish and vegetables if desired.

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Per serving: 215 Calories (kcal); 7g Total Fat; (29% calories from fat); 26gProtein; 11g Carbohydrate; 58mg Cholesterol; 460mg SodiumFood Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0Other Carbohydrates

NOTES : * Use any firm-fleshed fish, such as cod or flounder, cut intoserving-sized pieces.


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Nutr. Assoc. : 0 0 0 0 20088 26059 0 0 0 0 0 0 0


Baked Peaches in Wine


Serving Size : 6 Preparation Time :0:35Categories : Desserts Fruits

Recipes with Alcohol

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 peaches2 tablespoons butter or margarine1 cup cookie crumbs

1/4 cup butter or margarine2 tablespoons brown sugar1 egg yolk2 tablespoons rum

1/4 cup Madeira

Prepare peaches by peeling, cutting in half and removing pits. Scoop outthe center of peaches with melon baller to enlarge the area where youremoved the pits.

Grease a baking dish generously with 2 tablespoons butter or solidmargarine. Use a dish that can also be taken to the table for serving thepeaches when cooked.

Lay peaches, cut side up, in baking dish.

In a mixing bowl, mix the cake or cookie crumbs, scooped out centers of

peaches, 1/4 cup melted margarine or butter, brown sugar, egg yolk andrum. Blend well. Mixture will be very grainy and damp. Add more rum andbutter to reach correct consistency.

Fill cavity of each peach half with crumb mixture and sprinkle the wine ontop.

Bake in preheated 350-degree oven for 30 minutes, basting frequently withjuices in pan. Let set 5 minutes and serve.

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Per serving: 249 Calories (kcal); 15g Total Fat; (57% calories from fat); 2gProtein; 23g Carbohydrate; 66mg Cholesterol; 161mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 1Other Carbohydrates

Serving Ideas : Serve as a very special dessert.

Nutr. Assoc. : 0 0 0 0 0 0 0 0


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Baked Stuffed Zucchini

Recipe By :Jo Anne MerrillServing Size : 4 Preparation Time :0:40Categories : Cheese Sauces/Marinades

Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 zucchini -- 1/2 pound each2 tablespoons margarine2 scallions -- chopped

1/2 pound mushrooms -- chopped1/2 cup chopped walnuts

1 cup soft bread crumbs4 eggs2 tablespoons fresh parsley -- minced1 tablespoon chopped fresh basil

1/2 cup grated Parmesan cheese

Salt -- to tasteBlack pepper -- to taste

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp,leaving shells 1/4-inch thick.

Drop shells into boiling water and boil for 5 minutes.

Chop pulp and saut in margarine. Add scallion (or green onions) andmushrooms; saut 3 minutes longer. Add nuts and remove from heat.

Beat eggs with parsley, basil, salt and pepper to taste.

Add egg mixture and fresh bread crumbs to pulp mixture. Spoon intozucchini shells which have been drained. Top with grated cheese. Use yourchoice of cheese; Parmesan is only one suggestion.

Place into a baking dish which has been greased with margarine. Add 1/2inch of water and bake, uncovered, in preheated 350-degree oven for about30 minutes. Let stand 5 minutes, then serve.

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Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Baked Tomatoes and Eggs


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Recipe By :Jo Anne MerrillServing Size : 4 Preparation Time :0:25Categories : Breakfast

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------5 tablespoons margarine2 large onions -- sliced thinly

6 tomatoes -- peeled, sliced1 tablespoon fresh basil -- chopped fine

1/2 teaspoon hot pepper sauce4 large eggs

Salt -- to tasteBlack pepper -- to taste

Grease 4 ramekins or serving dishes with a tablespoon of margarine. Heatoven to 350 degrees.

In a heavy saucepan or skillet, melt remaining 4 tablespoons margarine.Saut the onions until tender and translucent. Add tomatoes, basil, hotpepper sauce, salt and pepper to taste. Simmer, stirring often, for 10

minutes.

Pour the mixture evenly into the ramekins. Top each with an egg. Bake 6-10minutes or until eggs are done to your taste. While still hot, sprinkle 1tablespoon shredded cheese over top if desired. Serve immediately.

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Per serving: 252 Calories (kcal); 19g Total Fat; (66% calories from fat); 8gProtein; 14g Carbohydrate; 187mg Cholesterol; 256mg SodiumFood Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 1/2 Fat;0 Other Carbohydrates

Serving Ideas : Serve with Southwest Cornbread, a recipe in this cookbook.

Nutr. Assoc. : 0 0 0 0 0 0 0 0


Banana Boats for Camping


Categories : Chocolate FruitsGrill/Camping Recipies

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 banana -- unpeeled

Semisweet chocolate chipsMiniature marshmallowsBrown sugar

Slit each banana lengthwise but not all the way through. Leave the skin on


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(do not peel).

Put 1-2 teaspoons each of the marshmallows and chocolate chips in slit.Sprinkle lightly with brown sugar.

Wrap tightly in foil, being sure to seal ends. Place on grill overcampfire or coals, seam side up. Takes about 7 minutes to cook.

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Serving Ideas : Fun to serve on camping trips or backyard grills.

NOTES : This recipe is for 1 serving; make as many as you wish.Nutr. Assoc. : 0 0 0 0


Banana Cinnamon Doughnuts


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 cups peanut oil -- for frying4 cups all-purpose flour

3/4 cup sugar4 teaspoons baking powder1 teaspoon salt

1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 cup margarine

1 cup bananas -- mashed2 large eggs -- beaten

TOPPING

3/4 cup sugar2 teaspoons ground cinnamon

Heat oil in a deep-fat fryer or deep heavy skillet. Time heating so itwill be ready when you are prepared to begin frying doughnuts. Use Canolaoil if you prefer, but peanut oil has a higher smoking point and is a goodchoice for frying.

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, andnutmeg. Cut in margarine using a pastry blender or two knives.

Make a well in center of mix and add mashed bananas and eggs. Mix well.You can do this with a wooden spoon, or since dough will be very stiff youmay want to use your hands to mix it well.


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Place dough on a lightly floured surface and roll to 1/2-inch thick. Cutwith a 2-1/2 inch doughnut cutter that you dip in flour as needed.

Deep-fry, a few at a time, until golden brown. Drain on brown paper bags.Fry the doughnut "holes" also.

Combine sugar and cinnamon in a paper bag or place on a shallow plate.

Coat warm doughnuts with this mixture.

Yield: about 22 doughnuts and 22 centers.

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Per serving: 125 Calories (kcal); 2g Total Fat; (14% calories from fat); 2gProtein; 25g Carbohydrate; 12mg Cholesterol; 158mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2Other Carbohydrates

Serving Ideas : Fragrant doughnuts for a coffee break.

Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0 0 0 0 0


Banana Oatmeal Cookies

Recipe By :Jo Anne MerrillServing Size : 72 Preparation Time :0:30Categories : Cookies

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup sugar

2/3 cup butter -- or shortening2 eggs

3/4 cup mashed bananas1/2 teaspoon vanilla1/2 teaspoon lemon juice

1 1/2 cups rolled oats -- * see note2 cups flour

3/4 teaspoon baking soda1 teaspoon baking powder1 teaspoon salt

1/2 cup nuts -- ** see note

Sift flour, soda, baking powder and salt together. Cream together sugarand shortening. Beat in well beaten eggs. Stir in the vanilla, lemonjuice, and banana.

Add rolled oats and nuts to flour mixture, alternately with bananamixture, mixing well after each addition. Stir in nuts.

Drop by teaspoonfuls onto greased baking sheet and bake in preheated350-degree oven 15 to 18 minutes, or until golden.


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Makes about 6 dozen cookies.

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Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other Carbohydrates

NOTES : * Do not use instant oats.** Use pecans, walnuts, or your choice of nuts, chopped.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Banana-Apple Loaf


Serving Size : 8 Preparation Time :1:20Categories : Breads for Dessert


1/2 cup margarine -- softened *1/2 cup packed brown sugar1/2 cup granulated sugar

2 eggs3 tablespoons sour cream

1/2 cup mashed bananas (2 bananas)1 teaspoon vanilla extract2 cups all-purpose flour

1 teaspoon baking powder1 teaspoon baking soda

1/2 teaspoon ground cinnamon2 apples -- chopped

1/2 cup chopped black walnuts

Cream together margarine and sugars, beat in eggs thoroughly. Blend insour cream, banana and vanilla.

Combine flour, baking powder, soda and cinnamon. Gradually add to buttermixture.

Gently fold in chopped apples and nuts. Pour into greased and floured loaf

pan.

Bake about 1 hour at 375 degrees. Cool before slicing.

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Per serving: 413 Calories (kcal); 18g Total Fat; (39% calories from fat); 7gProtein; 57g Carbohydrate; 49mg Cholesterol; 374mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2Fat; 1 1/2 Other Carbohydrates


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NOTES : * Use stick margarine, not the soft kind, or use butter.Nutr. Assoc. : 0 0 0 3218 0 2130706543 0 0 0 0 0 0 20187


Banana-Orange Cream Pie

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :0:20Categories : Pies

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 (9 inch) pie crust -- baked3 bananas1 cup sour cream1 cup milk

Instant vanilla pudding mix -- family size1 tablespoon margarine -- melted

2 tablespoons orange marmalade -- melted

Spread the orange marmalade evenly and in a thin layer in baked pie crust.You can also use apricot preserves with tasty results. Use thoroughlyripened bananas. Slice the bananas on top of the marmalade.

Combine sour cream and milk; stir in pudding mix. Blend until smooth andslightly thick. Mix in the melted margarine.

Pour over the bananas. Chill.

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Serving Ideas : Serve topped with whipped cream.

Nutr. Assoc. : 2009 0 0 0 2130706543 0 0


Banana-Strawberry Frappe

Recipe By :Jo Anne MerrillServing Size : 2 Preparation Time :0:05Categories : Beverages Fruits

Healthwise

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup cold milk


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8 ounces strawberry yogurt2 bananas1 tablespoon lemon juice

Put all ingredients in blender and turn to pur e mode until of desiredconsistency. (Make only about 2 servings at one time so the blender willnot be overfilled.) If using a food processor, use the steel knife toprocess; 8-10 seconds will be sufficient.

Serve in a tall glass.

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Per serving: 320 Calories (kcal); 8g Total Fat; (21% calories from fat); 10gProtein; 56g Carbohydrate; 21mg Cholesterol; 125mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 11/2 Other Carbohydrates

Serving Ideas : Serve this for a quick, nutritious breakfast.

NOTES : Use a blender or food processor for this recipe.Nutr. Assoc. : 4138 0 0 0


Barbecued Pork Southern Style

Recipe By :Jo Anne MerrillServing Size : 10 Preparation Time :2:00Categories : Pork Sandwiches

Sauces/Marinades

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pork shoulder roast *1 teaspoon celery seed

1/3 cup cider vinegar1/2 cup ketchup1/2 teaspoon chili powder1/2 teaspoon ground nutmeg

1 teaspoon brown sugar1/8 teaspoon ground cinnamon

1 bay leaf -- crumbled1/2 teaspoon salt1/2 teaspoon lemon pepper

1 Dash hot pepper sauce -- or to taste1 cup water

In a heavy skillet, brown the roast on all sides in a small amount of oil.

Place the roast in a heavy, oven-safe pan with tight fitting lid or a panthat you can seal with aluminum foil.

Place the remaining ingredients in a saucepan and bring to a boil. Boilfor 1 minute; pour mixture over the roast. Cover tightly.


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Place the roast in a preheated 325-degree oven and bake for about 35-45minutes per pound. Baste several times with the juices in the pan.

Remove the roast and allow to cool slightly. Slice the roast into bitesized thin pieces. For spicier meat, add additional hot pepper sauce and afew drops of vinegar.

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Serving Ideas : Serve with cornbread, baked beans, and coleslaw.

NOTES : * Pork roast of about 3 pounds or more. You may double the saucerecipe if cooking a large roast.

Nutr. Assoc. : 4584 20209 0 0 0 0 0 0 0 0 0 0 0


Basic Cream Puffs


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup water

1/2 cup margarine -- solid

1 teaspoon sugar1/4 teaspoon salt

1 cup all-purpose flour4 eggs

Heat water, butter, sugar and salt to a full rolling boil in largesaucepan.

Add flour all at once. Stir vigorously with a wooden spoon until mixtureforms a thick, smooth ball that leaves the sides of pan clean, about 1minute. Remove from heat.

Add eggs, one at a time, beating hard after each addition with wooden

spoon or electric hand mixer, until paste is shiny and smooth. Shape andbake, following your recipe instructions, for making the puffs and fillingwith a creamy filling of your choice.

* Most cream puff recipes instruct you to bake at 375 degrees until puffis delicately browned and there are no beads of moisture visible. Test for"doneness" by taking a puff out of the oven; if it does not fall, it isdone.

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Per serving: 129 Calories (kcal); 9g Total Fat; (64% calories from fat); 3gProtein; 9g Carbohydrate; 62mg Cholesterol; 153mg SodiumFood Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0


Basic Cr pe Recipe

Recipe By :Jo Anne MerrillServing Size : 12 Preparation Time :0:50Categories : Breakfast Brunch

Pastry


2 large eggs2/3 cup milk

1 tablespoon margarine -- melted1/2 cup all-purpose flour1/4 teaspoon salt

Vegetable oil

Beat eggs thoroughly. Blend in melted margarine and milk. Stir in flouronly until smooth.

Lightly brush a 5-inch cr pe pan with oil. (Use a larger size pan forlarger cr pes.) Heat over medium heat.

Pour in 2 tablespoons of batter and tilt pan carefully so batter coversentire bottom of pan. Cook 2 minutes on each side or until golden brown.

Repeat with remaining mixture, wiping pan if needed.

Yield:"12 crepes"

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Per serving: 47 Calories (kcal); 2g Total Fat; (42% calories from fat); 2gProtein; 5g Carbohydrate; 33mg Cholesterol; 72mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

Serving Ideas : Serve with variety of fillings for a nice brunch dish.

NOTES : Use these cr pes for wrapping around a variety of fillings; see"Cr pes with Salmon Filling" in this cookbook. If necessary, putwaxed paper between each cr pe and freeze until needed.

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Basic Fried Fruit Pie Recipe

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :0:30Categories : Fruits Pies

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups flour1 teaspoon salt

1/2 cup shortening -- solid1/3 cup water

Mixed fruit, dried -- stewed

Sift the flour and salt together, cut in the shortening and mix withforks. Add water, a little at a time, while tossing flour mixture withlarge fork. Roll out about 1/8 inch thick on a floured surface. Cut about4 inches in diameter. In each round, place 1-1/2 tablespoons cooked andsweetened mashed fruit (dried apricots, peaches, prunes or applesauce).

Moisten edges with cold water; fold to make semi-circle and press edgestogether with a fork. Fry in solid shortening melted to a depth of about1/2 inch, or deep fry. Drain on paper towels and sprinkle with powderedsugar if desired.

If you wish, you can also make a sauce of powdered sugar, margarine andmilk to drizzle over pies.

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Protein; 32g Carbohydrate; 0mg Cholesterol; 357mg SodiumFood Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0Other Carbohydrates

NOTES : Fried pies are a southern United States tradition, eaten warm orcold.

Dried fruit which has been stewed and then sweetened is thetraditional filling. The most common fruits used are dried applesand peaches.

Nutr. Assoc. : 0 0 0 0 0


Basic Vegetable Soup

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :1:30Categories : Healthwise Soups

Vegetables



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3 cups beef broth -- *see note2 cups water1 cup tomato juice2 potatoes -- medium size3 carrots -- diced1 small onion -- diced2 celery stalks -- diced

1/4 cup diced green peppers

1/2 cup chopped green beans1/2 cup lima beans1/2 cup corn

4 tablespoons margarine -- solid1/4 teaspoon black pepper1/2 teaspoon salt -- or to taste

Melt 4 tablespoons margarine in skillet. Add the chopped green peppers,carrots, celery and onion. Saut on low heat until vegetables are softenedand onion browned lightly. Add this to the broth mixture which has beenplaced in a large, heavy pan with lid.

Add to this the potatoes, green beans, lima beans and corn. Cover and

simmer for about 45 minutes or until all the vegetables are done. Add thesalt and pepper.

Remove about 2 cups of the mixture and put into blender. Pur e thismixture and return to pot with rest of soup. Turn off heat and cover soup.Best if allowed to set for up to 1 hour to blend flavors.

Since this is a basic recipe for soup, you can add the vegetables youprefer and follow the directions above to finish the soup. Somesuggestions: Add bay leaf, shredded cabbage, chopped zucchini, dicedturnips, fresh tomatoes, okra or parsley. For added nutrition, serve witha sprinkling of lowfat cheese on the hot soup. Also good sprinkled withtoasted croutons. This stores very well in refrigerator and is actually

improved with time.

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Per serving: 227 Calories (kcal); 8g Total Fat; (30% calories from fat); 11gProtein; 30g Carbohydrate; 0mg Cholesterol; 1088mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2Fat; 0 Other Carbohydrates

Serving Ideas : Serve with cornbread or cornsticks.

NOTES : My mother, Lillian Childers, made the best vegetable soup using

whatever vegetables were in season.

* Use about 6 cups liquid. You may mix chicken and beef broth(canned lowfat, not bouillon cubes) with water and tomato juice orvegetable juice cocktail to suit your tastes.

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Beef and Vegetable Soup


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Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :2:00Categories : Soups

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound beef stew meat -- cut in 1-inch cubes

2 onions2 potatoes3 carrots3 celery stalks

1/4 head cabbage3 tablespoons margarine1 1/2 teaspoons salt

1/2 teaspoon black pepper

Melt margarine in a large heavy pot with lid. Trim meat of all fat and cutinto 1-inch cubes. Brown beef on all sides.

Add vegetables (except cabbage) which have all been sliced into pieces of

approximately the same size. Add 5 cups water. Cover and simmer for 1-1/2hours, adding more water if needed.

Slice cabbage and add to pot along with salt and pepper. Simmer for 20-25minutes longer.

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Per serving: 245 Calories (kcal); 12g Total Fat; (45% calories from fat); 18gProtein; 15g Carbohydrate; 42mg Cholesterol; 678mg SodiumFood Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1Fat; 0 Other Carbohydrates

Serving Ideas : Serve with a salad and bread for a hearty meal.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Beef-Cheese Stuffed Tomatoes


Categories : Cheese MeatsVegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 tomatoes

1/2 pound ground beef -- * see note1/2 cup chopped onions1/2 cup diced green peppers1/4 cup dark corn syrup

1 tablespoon Worcestershire sauce


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Mixture will thicken as it stands. Make this at least 1 hour before using.It will keep in refrigerator for 3-4 days.

Yield:"2 1/2 cups"

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Serving Ideas : Use as a general-purpose batter.

NOTES : Use this beer batter for frying almost anything: eggplant,zucchini, fish, mushrooms, onion rings -- even fruit such as applerings and fresh pineapple chunks.

Nutr. Assoc. : 0 0 0 0 0


Best Apple-Cranberry-Nut Muffins

Recipe By :Jo Anne MerrillServing Size : 18 Preparation Time :0:30Categories : Muffins

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups shredded apples -- peeled1 1/3 cups sugar

1 cup chopped cranberries1 cup shredded carrots1 cup chopped black walnuts2 1/2 cups all-purpose flour1 tablespoon double-acting baking powder2 teaspoons baking soda

1/2 teaspoon salt2 teaspoons ground cinnamon2 eggs -- beaten

1/2 cup vegetable oil

In a large mixing bowl, combine apples and sugar. Gently fold in choppedcranberries, carrots, and nuts. Combine dry ingredients; add to mixing

bowl. Mix well to moisten dry ingredients.

Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes beforeremoving from pans.

Yield:"18 muffins"

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Per serving: 239 Calories (kcal); 11g Total Fat; (39% calories from fat); 4gProtein; 33g Carbohydrate; 21mg Cholesterol; 290mg SodiumFood Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1Other Carbohydrates

Nutr. Assoc. : 26658 0 0 0 20187 0 0 0 0 0 0 0


Big Mouth Sandwich

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :0:30Categories : Quick and Easy Meals Sandwiches


1/2 pound lean ground beef

1 teaspoon chili powder1/2 teaspoon salt -- or seasoned salt

2 California avocados -- sliced1 French bread loaf -- or long loaf

Garlic salt -- to taste1 (8-ounce) can refried beans

Shredded lettuce1 tomato -- sliced2 green onions -- sliced

1/2 cup shredded Cheddar cheeseTaco sauce -- optional

Brown ground beef very thoroughly; drain well. Stir in salt and chili

powder; keep hot.

Halve, peel and slice avocados into flat slices.

Split French bread in half lengthwise. Lightly toast cut sides underbroiler.

Place half the avocado slices on bottom half of bread. Sprinkle withgarlic salt if using.

Heat refried beans. Spread an even layer of beans over avocado, then spoonon browned meat.

Cover meat with shredded cheese, then with shredded lettuce. Sprinklelettuce with taco sauce if using.

Cover with a layer of sliced tomato then sprinkle on the chopped onions.Place remaining avocado slices on tomatoes and sprinkle with garlic salt.

Cover with top half of bread; cut into serving sized sandwiches.

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Serving Ideas : Serve this with cornbread or a crusty roll.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


Black Beans with Saffron Rice (Vegetarian)

Recipe By :Jo Anne MerrillServing Size : 8 Preparation Time :5:00Categories : Ethinic Healthwise

Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 cups black beans4 cups water1 onion -- halved

3 bay leaves6 garlic cloves -- whole2 cups rice

1/3 teaspoon saffron

GARNISH6 tomatoes -- seeded and chopped2 cups onions -- chopped6 tablespoons olive oil2 tablespoons wine vinegar1 teaspoon ground cumin

1/4 teaspoon cayenne pepper4 tablespoons fresh basil -- or parsley

Black pepper

Rinse and sort the beans. Put into a large, heavy pot with lid. Cover withthe 4 cups water. Bring to a boil, cover, and remove from heat. Let standfor 2 hours.

Add the halved onions, bay leaves and garlic to beans. Place over low heatand cook, covered, until beans are tender; about 1-1/2 to 2 hours. Checkwater and add more if needed while cooking.

Remove and discard the onion, bay leaves and garlic cloves. Keep beanswarm.

Prepare the garnish about 1 hour before serving. Place the tomatoes andonion into a serving bowl. Add the olive oil, vinegar, cumin, cayenne,parsley or basil and black pepper to taste. Toss to blend.

Bring 4 cups water to boiling in a heavy saucepan with tight fitting lid.Add the rice and saffron threads (do not use too much saffron). Stir well,cover, reduce heat and simmer for 20 minutes or until the rice hasabsorbed all the water.

To serve, place the rice, black beans, and the garnish into separatebowls. Guests can serve themselves by placing a serving of rice, topping


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with the beans and lastly with the garnish on their plates.

Description:"This is a traditional Latin-American dish."

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Per serving: 469 Calories (kcal); 12g Total Fat; (21% calories from fat); 15gProtein; 77g Carbohydrate; 0mg Cholesterol; 19mg SodiumFood Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0Other Carbohydrates

Serving Ideas : Serve with avocado salad or other green salad.

NOTES : Use Vidalia onions for the garnish if available. If not, use othersweet onions such as Maui, Walla Walla, Texas 1015, or ImperialSweet.

Cut this recipe in half if you wish. It is really best not todouble this as cooking times will vary depending on the size and

thickness of cookware used.Nutr. Assoc. : 0 0 0 26370 0 0 0 0 0 0 0 0 0 0 0 0 0


Blackberry Buckle

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :0:55Categories : Fruits Pies


1/4 cup margarine1/2 cup sugar

1 egg -- beaten1 cup all-purpose flour1 1/2 teaspoons baking powder

1/8 teaspoon salt1/3 cup milk

1 teaspoon vanilla extract2 cups blackberries -- sweetened

CRUMB TOPPING

1/2 cup sugar1/4 cup margarine1/3 cup flour1/2 teaspoon cinnamon

Cream margarine and sugar together. Add well-beaten egg and mix togetherthoroughly.

Sift flour, baking powder and salt together; add to creamed mixturealternately with milk and vanilla.


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Pour batter into greased and floured 8 x 8-inch pan. Cover withblackberries. Sprinkle crumb topping over blackberries.

Bake at 375 degrees for 45 minutes or until done. May be served withwhipped cream.

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Per serving: 413 Calories (kcal); 17g Total Fat; (36% calories from fat); 5gProtein; 62g Carbohydrate; 33mg Cholesterol; 361mg SodiumFood Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 Fat; 21/2 Other Carbohydrates

NOTES : * Frozen blackberries can be used as long as they are drainedpartially.

* For topping: Cream margarine and sugar, stir in flour andcinnamon until mixture is crumbly.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Blue Mountain Blueberry Pie

Recipe By :Jo Anne MerrillServing Size : 8 Preparation Time :0:50Categories : Pies

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 batch pie dough -- enough for two-crust pie4 cups blueberries

4 teaspoons lemon juice3/4 cup sugar1/4 cup all-purpose flour

1 teaspoon lemon peel -- grated1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon salt

2 tablespoons margarine

Have an 8-inch double crust pieshell ready. See "Perfect Baked Pie Crust"in this cookbook if you wish to make your own.

Sort, rinse and drain blueberries. Sprinkle lemon juice over berries.

Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss thismixture gently with the blueberries to coat well.

Put berry mixture into pie shell; dot with margarine.

Place second crust on top of pie, seal edges and cut 3 slashes in top toallow steam to escape. Bake in preheated 450-degree oven for 10 minutes.Lower heat to 350 degrees and continue baking 30-35 minutes more. Cool piebefore slicing.


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Description:"This is an old fashioned pie recipe that is juicy, fragrant anddelicious. It is important to use the freshest blueberries you canfind."

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Protein; 40g Carbohydrate; 12mg Cholesterol; 102mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat;1 1/2 Other Carbohydrates

Nutr. Assoc. : 4477 0 0 0 0 0 0 0 0 0


Blueberry Muffins


Serving Size : 24 Preparation Time :0:25Categories : Muffins


1/4 cup vegetable shortening -- solid2 large eggs2 cups all-purpose flour2 1/2 teaspoons double-acting baking powder2 tablespoons sugar1 orange -- juice and rind

1/2 cup milk1/2 cup orange juice

1 cup blueberries

Grate the orange peel and set aside. Squeeze orange; you will need 1/2 cupjuice.

Cream shortening in mixing bowl. Add eggs and mix well.

Sift flour, baking powder and sugar together; stir in orange peel.

Add flour mixture, milk and orange juice alternately to shortening. Stirwell after each addition. Batter will be stiff. Fold in blueberries.Grease small muffin cups or use paper liners. Fill each 1/2 full ofbatter.

Bake in preheated 375-degree oven for about 20 minutes or until browned.

Yield:"24 small muffins"

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Per serving: 78 Calories (kcal); 3g Total Fat; (32% calories from fat); 2gProtein; 11g Carbohydrate; 16mg Cholesterol; 59mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0


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Nutr. Assoc. : 0 0 0 0 0 0 0 2009 0


Bottomless Brandied Fruit Crock


Serving Size : 0 Preparation Time :0:00Categories : Fruits Recipes with Alcohol


MIXED FRUITPeachesPlumsApricotsBerriesCherriesGrapes

BrandyORDark rum

Remove stems from fruit but leave fruit whole. Peel large fruits such aspeaches, apricots and plums.

Place fruit carefully into the container of your choice. Fill thecontainer completely but without packing the fruit to avoid bruising.

Add enough brandy or rum to completely cover fruit. Close containertightly and store at room temperature. Let stand at least 3 weeks beforeusing; 4 weeks is even better.

As you use the fruit replenish with more fruit and cover with more brandyor rum.

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;0g Carbohydrate; 0mg Cholesterol; 0mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 OtherCarbohydrates

Serving Ideas : Serve alone or over ice cream or plain cake.

NOTES : Use brandy or rum for this recipe, with ripe, unblemished fruit inseason. Use a crock or jar with tight fitting lid.

Use a variety of fruits and berries. Some suggestions are:peaches, plums, apricots, grapes, blackberries, raspberries,cherries and nectarines.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543



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Brandied Holiday Cakes

Recipe By :Jo Anne MerrillServing Size : 12 Preparation Time :0:35Categories : Holiday Recipes with Alcohol


1/3 cup butter -- softened1 1/3 cups packed light brown sugar

1/2 teaspoon vanilla extract2 large eggs1 cup all-purpose flour1 teaspoon baking powder

1/2 teaspoon salt1/4 cup orange juice

2 tablespoons brandy1 cup candied fruit

1/2 cup chopped dates

1/4 cup dried apricots -- chopped

GLAZE1/3 cup sugar1/3 cup orange juice

2 tablespoons brandy

Grease 12 muffin tins very generously with margarine or butter. Set ovento 350 degrees.

Place the softened margarine, brown sugar and vanilla in a mixing bowl;cream well. Add eggs, one at a time, and beat well after each one.

Combine flour, baking powder and salt. Add to the creamed mixturealternately with orange juice and brandy. Stir in fruits that have beenchopped quite small. Choose only the best quality of candied fruit. Do notinclude citron.

Fill each muffin tin almost to the top. Place a pan of hot water on bottomrack of oven. Place the muffin tins on middle rack. Bake for about 25minutes.

When cakes are done, remove from oven and cool for 10 minutes. Use a2-tined fork to prick tops of cakes lightly. Spoon the glaze over cakes.

GLAZE: Combine sugar, orange juice and brandy in a saucepan. Heat over low

heat.

Yield:"12 small cakes"

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Per serving: 276 Calories (kcal); 6g Total Fat; (20% calories from fat); 2gProtein; 52g Carbohydrate; 45mg Cholesterol; 211mg SodiumFood Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 21/2 Other Carbohydrates


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Breakfast Rollups

Recipe By :Jo Anne MerrillServing Size : 6 Preparation Time :0:30Categories : Breakfast Pork

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------12 sausage links2 cups pancake mix2 cups milk1 egg2 tablespoons margarine -- melted

2 apples -- grated1/4 teaspoon ground cinnamon -- optional

Use a heavy skillet. Do not preheat. Place sausage links in cold skillet,turn heat to low and cook, turning links several times. Turn heat tomedium and continue cooking links until they are thoroughly cooked andbrown. Drain and keep links warm.

To prepare pancakes, combine pancake mix, egg and milk. Blend untilsmooth, adding a bit more milk if necessary to make a thin batter. Add inthe melted margarine, grated apples and cinnamon; blend well.

Using a heavy griddle, preheat; with a paper towel rub a tiny bit of oil

onto hot griddle. Pour batter, making 4-inch circles. Cook until bubblesappear and bottom is slightly browned when edge is lifted. Turn pancakesover and cook on other side until browned.

Roll one sausage link in each pancake, place seam side down on servingplate. Serve immediately with maple syrup, or use a topping of applesauceand sour cream. For a different taste, try using yogurt as a topping.

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Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 1/2 Fat; 0Other Carbohydrates

Serving Ideas : Serve with maple syrup or applesauce and sour cream.

NOTES : Use 12 precooked sausage links; either turkey, pork, or beef.Nutr. Assoc. : 0 0 0 0 0 0 0



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Broiled Tomatoes with Horseradish

Recipe By :Jo Anne MerrillServing Size : 4 Preparation Time :0:10Categories : Healthwise Vegetables


-------- ------------ --------------------------------2 large tomatoes2 tablespoons bread crumbs2 tablespoons horseradish1 tablespoon lemon juice

1/8 teaspoon salt1/4 teaspoon paprika

2 teaspoons fresh parsley3 tablespoons grated Parmesan cheese

Cut tomatoes in half, crosswise.

Combine crumbs, horseradish, lemon juice, salt and paprika.

Spread mixture over tomatoes halves. Sprinkle with chopped parsley and thecheese.

Place in a broiler pan; broil 3 inches from heat 3-5 minutes until heatedthrough. Serve immediately.

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Per serving: 48 Calories (kcal); 2g Total Fat; (26% calories from fat); 3gProtein; 7g Carbohydrate; 3mg Cholesterol; 180mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Serving Ideas : Good served with roast beef or baked chicken.

Nutr. Assoc. : 0 0 0 0 0 1032 0 0


Brown Rice with Pine Nuts


Serving Size : 4 Preparation Time :2:45Categories : Healthwise Rice Dishes

Vegetables

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 cups long-grain brown rice3 cups water1 onion -- chopped2 tablespoons corn oil1 tablespoon ground cumin


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Black pepper -- to taste1 tablespoon fresh parsley -- minced

1/4 cup pine nuts

Soak brown rice in water at least 2 hours, or overnight.

Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion andsaut until golden brown and limp. Add rice and soaking water along with

cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at asimmer for about 20 minutes. Rice should be tender and water should beabsorbed. When rice is done, add chopped parsley and pine nuts.

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Per serving: 382 Calories (kcal); 14g Total Fat; (31% calories from fat); 8gProtein; 58g Carbohydrate; 0mg Cholesterol; 14mg SodiumFood Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2Fat; 0 Other Carbohydrates

Serving Ideas : Serve with baked chicken and a green salad.

Nutr. Assoc. : 0 0 0 0 0 0 0 1126


Buffet Make-Your-Own Salad

Recipe By :Jo Anne MerrillServing Size : 10 Preparation Time :1:00Categories : Brunch Poultry

Salads

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------2 chickens -- cooked * see note4 cups cooked rice3 cans chow mein noodles -- large cans5 cups gravy -- ** see note3 cups diced celery10 green onions -- sliced16 ounces pineapple chunks in juice -- drained2 cups shredded Cheddar cheese1 cup toasted almonds -- slivered1 1/2 cups toasted coconut

1 cup chopped black olives

Heat chicken and gravy together. Place in pretty serving or chafing dish.Place other items in a decorative fashion on buffet table. Guests canbuild their own salads using these ingredients.

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Per serving: 1285 Calories (kcal); 78g Total Fat; (54% calories from fat); 70gProtein; 77g Carbohydrate; 297mg Cholesterol; 2913mg SodiumFood Exchanges: 4 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 10 1/2Fat; 0 Other Carbohydrates

NOTES : * Broiler-fryer chickens. Cook, skin, bone and cut into bite-sizedpieces.

** Use chicken gravy or combination of broth, chicken soup andgravy.

This can be made in advance and stored separately, ready toassemble when needed.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2678


Burritos con Huevos


Serving Size : 6 Preparation Time :2:00Categories : Cheese Sandwiches

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds flank steak -- * see note

1/2 teaspoon black pepper1/2 teaspoon seasoned salt

2 cups hot water3 yellow onions1 large bell pepper1 jalape o pepper -- chopped

2 tomatoes -- peeled and chopped10 large eggs2 cups Cheddar cheese -- shredded8 flour tortillas

To prepare steak, cut into 3-4 pieces and sprinkle with the salt andpepper. Heat a very heavy pan with tight fitting lid. Add 1 tablespoon oiland brown the meat on each side.

Add hot water and cover tightly. Simmer on low heat for 2 to 2-1/2 hoursor until meat shreds easily. Add more water during cooking if necessary.When meat is tender, shred into small bite-sized pieces.

Cut the onions into thin slices and separate the slices into individualrings. Julienne the green pepper. Mince the jalape o pepper (use a cannedone if necessary).

In a large heavy skillet, heat 2 tablespoons oil; add the onions and greenpeppers. Saut until onions are translucent and limp. Add the choppedfresh tomato and the minced jalape o and continue cooking for 3 minutesmore.

Add the shredded meat, 10 eggs which have been lightly beaten, and theshredded cheese. Proceed as though you were scrambling eggs.


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Warm the flour tortillas while cooking the filling, or quickly run eachtortilla over the flame on a gas stove, just to soften. Fill each tortillawith 1/8th of the mixture. Roll the tortillas by turning one side up andfolding the edges in

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