1 C. rolled oats
1/2 C. All~Bran Bran Buds, Fiber One, or other 100 percent bran
1/4 C. pecans
1/2 C. margarine (1 stick)
1/2 C. sugar
1/2 C. brown sugar
1/4 C. egg, whites
1 tsp. vanilla
3 tsp. water
1 C. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside. Cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by 1~1/2 tablespoonfuls onto a cookie sheet that has been sprayed with nonstick spray or lined with aluminum foil. Bake at 375 degrees F. for about 12 minutes, then remove cookies to a wire rack and cool to room temperature.
24 each Mushrooms — Medium
2 tablespoons Margarine Or Butter
1/4 cup Onion; Chopped — 1 Medium
2 tablespoons White Wine — Dry
1/4 cup Bread Crumbs — Dry
1/4 cup Cooked Smoked Ham — Fine Chop
2 tablespoons Parsley — Snipped
1 tablespoon Lime Juice
1 each Clove Garlic — Finely Chopped
1 teaspoon Oregano Leaves — Dried
Dash Of Pepper
1/2 cup Cheese; Finely Shredded — *
* Use Monterey Jack Cheese in this recipe.
Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup.
Heat margarine in 10-inch skillet just until bubbly. Place mushroom
caps, topsides down, in margarine. Cook uncovered until mushrooms are
light brown; remove mushrooms with slotted spoon. Cook and stir onion
in same skillet until tender; stir in wine. Simmer uncovered 2 minutes.
Mix in chopped mushroom stems and remaining ingredients except cheese
and mushroom caps; cool slightly. Shape mixture into 24 small balls;
place 1 in each mushroom cap. Sprinkle with cheese. Set oven control
to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3
to 4 inches from heat until cheese is melted, about 3 minutes.
1 onion chopped
1 pound pork loin cut into 1 inch cubes
2 garlic cloves crushed
1 can tomato sauce 8 oz.
2 cans chili without beans-15 oz. each
1 can hominy-29 oz. drained
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. cumin
1 Tbls. chili powder
Into a crock pot put all of the ingredients, and cook on low for 6 hours.
1 lb. ground beef
1 lg. onion, chopped
2 Tbsp. shortening or oil
1 C. diced carrots
1 C. seedless raisins
1 C. rice
salt & pepper to taste
Brown ground beef and onion until brown. Add salt and pepper to taste. Add carrots and raisins. Cover and simmer for about 10 minutes. Pour off excess fat, leaving about a tablespoon in the pan. Sprinkle rice evenly over entire mixture, then add enough warm water to cover the rice. Simmer gently, approximately 45 minutes, or until water has been absorbed by the rice. Turn the stir mixture from time to time during the simmering time. Serves 6.
Date Filling — (recipe follows):
1 cup butter or margarine — softened
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking or old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
DATE FILLING
2 (8 ounce) packages pitted dates — chopped
1/4 cup sugar
1 1/2 cups water
Prepare Date Filling; cool.
Heat oven to 400º. Mix butter and brown sugar in large bowl with
spoon. Stir in remaining ingredients. Press half of the oat mixture in
ungreased rectangular pan, 13 × 9 × 2 inches. Spread with filling. Top
with remaining oat mixture; press gently into filling.
Bake 25 to 30 minutes or until light brown. Cool 30 minutes. Cut into 8
rows by 4 rows while warm.
DATE FILLING:
Mix all ingredients in 2-quart saucepan. Cook over low heat 10
minutes, stirring constantly, until thickened.
1 C. rolled oats
1 Tbls. sesame seed
1 C. crumbled shredded wheat cereal
1/2 tsp. vanilla extract
2 Tbls. unsalted dry roasted sunflower seeds
1~1/2 Tbls. frozen peach or pear juice concentrate
1/8 tsp. salt (optional)
Preheat oven to 325 degrees F (165 C). Combine all ingredients in a shallow baking pan. Bake for 15 minutes, stirring every 5 minutes. Cool and store in an airtight container for up to 1 week, or freeze individual portions in zip lock bags for longer storage.
1 medium purple onion quartered, and cut into 1/4 inch slices
4 chuck blade steaks to 6
Creole seasoning or other seasoning mix
salt and pepper will do
3 Tbls. flour
3 Tbls. cold water
1 tsp. Kitchen Bouquet
or other gravy browning sauce
Salt to taste
Freshly ground black pepper to taste
Place sliced onions in the crock pot. Sprinkle the steaks with seasoning mixture, place in crock pot on the onions. Blend flour and cold water, stir with a fork or small whisk until smooth. Add gravy browning sauce, spoon over steak. Cover and cook on low for 7 to 9 hours.
24 Jalapenos — halved and de-veined
6 1/2 Ounces Tuna, water pack — drained
1/2 Cup Pecans — finely chopped
Mayonnaise
Halve and de-vein jalapenos. In a bowl, mix tuna and pecans with
enough mayonnaise to moisten. Stuff jalapeno halves.
1 lb. ground beef
1 med. onion, chopped
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 Tbls. chili powder
1/2 tsp. salt
1/2 C. water
2 pkgs. Pillsbury crescent dinner rolls
4 oz. grated Cheddar cheese
Green pepper, rings or chopped
Brown ground beef in skillet; pour off excess grease. Add onion and saute over medium heat until onion is transparent. Add next 5 ingredients and simmer over low heat about 20 minutes. Preheat oven to 400 degrees. Press 2 packages crescent roll dough into bottom and up sides of 12 or 14~inch pizza pan or cookie sheet. Bake 10 minutes. Spread chili evenly over crescent dough. Sprinkle with cheese and green pepper. Bake additional 15~18 minutes. Serve at once. Serves 4.
1 C. ricotta cheese
3 eggs
1/4 C. flour
4 tsp. baking powder
1/4 tsp. salt
salad oil
powdered sugar
Beat ricotta with eggs and sugar until blended and smooth. In another bowl, stir together flour, baking powder and salt. Add to ricotta mixture, beating until smooth. Pour oil into deep pan to depth of 1~1/2 inches. Heat to 360 degrees on deep frying thermometer. For each puff, drop a rounded teaspoonful into hot oil, frying several at a time until golden brown, about 1~1/2 minutes. Lift out with slotted spoon; drain well. If made ahead, let cool, then wrap airtight and refrigerate. To reheat, arrange puffs in single layer on rimmed baking sheet. Place in oven at 350 degrees F., or about 10 minutes, or until heated through. Dust with powdered sugar. Serve hot.