Real Recipes

1 cup sugar
2/3 cup shortening
3 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 cup wheat germ
3/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
Baked-On Frosting — (recipe follows):
BAKED-ON FROSTING
2/3 cup all-purpose flour
2/3 cup butter or margarine — softened
1 tablespoon hot water

Heat oven to 350º. Beat sugar and shortening in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in remaining
ingredients except Baked-On Frosting.
Roll about one-third of dough at a time 1/8 inch thick on lightly floured
surface. Cut with sports-shape cookie cutters. Place 1 inch apart on
ungreased cookie sheet.
Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe
frosting on unbaked cookies to outline or decorate. Bake 12 to 14
minutes or until edges are light brown. Cool 1 to 2 minutes; remove
from cookie sheet to wire rack.
BAKED-ON FROSTING:
Mix flour and butter until smooth. Stir in hot water.

6 ounces Portabella mushrooms
Salt
Fresh ground white pepper
Extra virgin olive oil

Marinade:
3 ounces Extra virgin olive oil
2 Limes — juice only
1 Garlic clove — minced
1 small Shallot — chopped
1 Sprig fresh rosemary — chopped — about 1 t.
1 teaspoon Fresh parsley — chopped

Season the mushrooms with salt, white pepper and olive oil to taste and grill over high heat 4 minutes, until soft. Let cool. Combine marinade ingredients.

Marinate at least one hour in the mixture. Chill before serving.

—–CRUST—–

1 1/4 cups Rice — long-grain

2 Egg whites

2 tablespoons Olives,black,ripe — sliced

2 tablespoons Green onion — sliced

—–FILLING—–

1/3 cup Monterey Jack — shredded

1 cup Chicken breast — shredded

2 tablespoons Green chilies — chopped

2 tablespoons Green onion — sliced

2 tablespoons Black olives,sliced — ripe

—–OPTIONAL TOPPINGS—–

Dairy sour cream

Green chilies — chopped

Black olives — sliced

Picante sauce

1. Prepare Crust: Cook rice following package directions, salt optional.

Drain to remove any excess liquid. Cool slightly, Lightly beat egg

whites in small bowl; stir in olives and green onion. Stir egg-white

mixture into rice. Coat inside of 10` tart pan with removable bottom

with nonstick vegetable-oil cooking spray. Spoon the rice into the pan

to cover the bottom evenly and make a high rim.

2. Prepare the Filling: Scatter half the cheese over the crust. Combine

the chicken, chilies, green onion, olives and picante sauce in a

medium-size bowl. Spread in the crust.

3. Bake in preheated moderate oven (350`F) for 20 minutes. Scatter the

remaining cheese over top. Bake for another 10-15 minutes or until the

cheese is melted. Let stand for 10 minutes. Remove the pan sides; place

the tart on a serving plate. Garnish with dairy sour cream, chopped

green chilies and black olives, if you wish, and serve with additional

picante sauce.

1 C. flour plus 2 Tbls. flour
1~1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. lemon peel, grated
1/4 tsp. baking soda
1/4 tsp. dried basil
1/4 tsp. dried thyme
2 Tbls. dried chives
1 egg
6 oz. sweet potato, shredded, peeled
1/2 C. plain low fat yogurt
1 Tbls. margarine, melted
1 tsp. margarine, melted

Preheat oven to 425 degrees F. In a large bowl, stir together flour, baking powder, salt, lemon peel, baking soda, basil, thyme, and chives. In another bowl, combine egg, sweet potato, yogurt, and margarine. Add to dry ingredients; stir until moistened. Divide dough evenly into 8 nonstick muffin C.. Bake 20 minutes until browned. Remove to rack to cool, or for best flavor, serve hot.

1 1/2 cups vanilla wafer crumbs (about 40 wafers)
1/4 cup butter or margarine — melted
3/4 cup whipping (heavy) cream
1 (6 ounce) package semisweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
1/8 teaspoon salt
Chocolate Topping — (recipe follows):
CHOCOLATE TOPPING
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in
ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10 minutes.
Heat whipping cream and chocolate chips over low heat, stirring
frequently, until chocolate is melted; remove from heat. Cool 5
minutes. Beat eggs, sugar and salt in large bowl with wire whisk until
foamy. Pour chocolate mixture into egg mixture, stirring constantly.
Pour over baked layer. Bake 25 to 35 minutes or until center springs
back when touched lightly. Cool 15 minutes.
Spread with Chocolate Topping. Refrigerate uncovered about 2 hours
or until chilled. Cut into 4 rows by 4 rows. Store covered in
refrigerator.
CHOCOLATE TOPPING:
Melt chocolate chips and shortening over low heat, stirring frequently,
until smooth.

1 lb. lean ground beef
1 C. chopped onion
1 green pepper, chopped
salt & pepper to taste
1 clove garlic, minced
2 Tbsp. soy sauce
1 (28 oz.) can baked beans
1 C. bar~b~que sauce
1 (8 oz.) can pineapple chunks

Brown beef; drain off fat. Add onion, green pepper, salt and pepper, garlic and soy sauce. Cook until tender. Remove from heat. Add beans. Stir in bar~b~que sauce. Add pineapple chunks plus a portion of the juice until desired consistency. Mix well. Pour into a greased casserole dish and bake at 350º for 45 minutes or until hot and bubbly. Serves 4~6.

1 can frozen orange juice concentrate 6 oz.
1/2 C. orange juice
1 Tbls. grated orange peel
1 medium onion chopped
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cloves
1 1/4 tsp. ground coriander
1/4 tsp. cumin
3 1/2 pounds bottom round or chuck roast
1 Tbls. vegetable oil
1 Tbls. butter
2 Tbls. cornstarch
1/4 C. water
1/2 C. Madeira wine
2 oranges sliced

In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight at least 6 hours in the refrigerator. Remove meat from marinade, reserve liquid. Heat oil and butter in a large skillet on high, brown meat on all sides. Transfer meat to the crock pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce. Turn crock pot to high. Combine cornstarch and water, stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Pour sauce over meat.

1 lb. lean ground beef
1 Tbsp. minced garlic
1 C. frozen chopped onion
1 C. frozen chopped green pepper
3 Tbsp. paprika
1/2 tsp. dried thyme
3 1/2 C. beef broth
8 oz. (4 C.) egg noodles
1 box frozen broccoli, chopped up
3/4 C. lite sour cream
1 Tbsp. flour

Brown beef over medium heat in large skillet. Stir in garlic and frozen onion and green pepper. Cook until thawed. Add paprika and thyme. Add broth, noodles and broccoli. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. When noodles are tender, add sour cream and flour. Simmer until sauce is thickened, about 3 minutes. Makes 4 servings in about 20 minutes.

1 each Tortilla — 6` flour

3 ounces Sausage

1 each Egg

1/8 teaspoon Salt

2 ounces Cheese — jack

1 tablespoon Green pepper — chopped

1/4 cup Milk

Heat tortilla and place in small greased dish. Top with half of the

cheese. Cook sausage and pepper and add to dish. Mix together remaining

ingredients and pour over dish. Top with rest of cheese.

Bake at 350 degrees for 30 to 35 minutes.

1 C. flour
3 tsp. baking powder
3 Tbls. margarine
1 C. cooked mashed sweet potatoes
1/2 C. skim milk

Sift dry ingredients together; cut in margarine. Add mashed sweet potatoes. Gradually add milk to form dough. Roll or pat to1/2~inch thickness on flour board. Cut with biscuit cutter. Bake in nonstick pan at 425 degrees F. for 12 to15 minutes.