Meat Cakes
Ingredients & Directions 1 1/2 lb Lean ground beef 1/2 lb Bulk Italian sausage 1/2 c Minced onion 1 ts Italian seasoning 1 ts Salt 2 ts Worcestershire sauce 1/2 ts Dried sage 1 c Unsweetened applesauce 1/2 c Whole wheat bread crumbs 1/2 c Unprocessed bran Preheat oven to 350 degrees F. Mix all ingredients together well. Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups. Bake at 350F. until done, about 1 hour. Remove from muffin tins. Serve hot or cold. Note: Nice for a picnic. Yield: 16 meat cakes Nutrient analysis of 1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges; 150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium; 41 mg cholesterol. Yields 18 Meat loave
Kishkutena Camp Cake
Ingredients & Directions 1 ea Box yellow cake mix 3 1/2 oz Pkg instant lemon -PUDDING MIX- 4 lg Eggs 1 1/4 c 7-up 3/4 c Oil PINEAPPLE TOPPING 2 lg Eggs, beaten 1/2 c Sugar 1 T Flour 1 c Crushed pineapple, 1/2 c Unsalted butter, cut -drained -up 3 T Fresh lemon juice Cake: Use mixer to combine cake mix, lemon pudding mix, eggs and oil in a bowl until smooth. Mix in 7-up. Transfer to greased 13 x 9 inch baking pan. Use rubber spatula to spread batter evenly. Bake at 350 degrees until lightly browned and wood pick inserted into center comes out clean, about 40 minutes. Let stand 10 minutes on rack before frosting. Topping: Combine eggs, flour, butter, sugar and pineapple in a 1-quart nonaluminum saucepan. Cook, uncovered, over medium heat until thickened, 8 to 10 minutes, stirring often. Remove from heat. Stir in lemon juice. Spread pineapple topping, either hot or warm, over warm cake. To serve, cut into squares. Per serving: 467 cal; 393 mg sod; 56 mg chol; 27 g fat; 58 g carb; 2 g pro. Yields 12 servings
Gumdrop Cookies Ii
Ingredients & Directions 1/3 c Shortening 1 c Flour 1/2 c Sugar 1/2 ts Baking powder 1 Egg 1/2 ts Salt 1/2 ts Vanilla 2 tb Milk 1/2 ts Lemon extract 3/4 c Gumdrops cut in small pieces Cream shortening and sugar to-gether, add beaten egg and mix, add flavorings.Sift flour,baking powder and salt to-gether and add alternately with the milk beating after each addition. Add the gumdrops and stir well. Drop by teaspoons onto a greased baking sheet and bake in 400 F oven until brown. 10 min. Yields 6 servings
Mom Kirschner's Date Nut Bread
Ingredients & Directions 1 pk Dates(8 oz.) 3/4 c Walnuts,coarsely chopped 1 c Raisins 1 ts Baking soda 1 c Boiling water 2 c Flour 1 c Sugar 1 ts Baking powder 2 ea Egg whites Preheat oven to 350. Chop dates. Combine dates,nuts and raisins in a bowl. Sprinkle baking soda over above mixture. Pour 1 cup boiling water over mixture. Cover and set bowl aside while mixing the rest of the ingredients. In another bowl mix flour, sugar, baking powder and egg whites. Mix together with pastry blender or two knives held together. Combine ingredients of both bowls; mix well. Bake in a lightly oiled 9-by-5-inch loaf pan 1 hour. ——————— ————– — 1/2″ slice 209 cal,3.3 gm pro,42.6 gm carb,3.8 gm total fat,.7 CSI Units,2.5 gm dietary fiber,83 mg sod,222 mg pot,29 mg cal,1.0 mg iron ——————— ————– ~- The New American Diet by Connor & Connor Yields 16 Servings
Peanut Butter Bread Abm
Ingredients & Directions 1/2 tb Yeast 1/2 c Peanut butter 3 c Flour, bread 1 1/4 c Water; hot 1/4 c Sugar, brown Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. The crust will get well-done, so it’s recommended to turn down the darkness control to halfway between the light and middle settings. Sylvia’s comments: came out nearly perfect the first time, with strong peanut butter smell. I’m sending it to Irene’s school for treats. Yields 1 servings
Pesto Bread With Cheese And Pine Nuts
Ingredients & Directions 2 Eggs 3 tb Sugar 1/3 c Oil 3/4 c Cream 2 c Self-rising flour 1/2 ts Baking powder 1 1/2 ts Sweet basil flakes 1/3 c Parmesan cheese; grated 1/4 c Pine nuts; lightly toasted Beat together first 4 ingredients until blended. Combine and add the next 4 ingredients and stir until dry ingredients are blended. Do not overmix. Stir in the pine nuts. Spread batter into a greased 8×4″ loaf pan, place pan on a cookie sheet, and bake in a 350~ oven for about 45 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then remove from pan and continue cooling on a rack. Use a serrated bread knife to cut into slices. Serve warm with sweet whipped butter. Yields 1 loaf. NOTE: If you use all-purpose flour, then increase baking powder to 3 tsp. and add a pinch of salt. Yields 8 Servings
Oatmeal Cookies
Ingredients & Directions 1/4 c Butter, margarine – or shortning 1/2 c Sugar 1 Egg 1/2 c Raisins 1/2 c Buttermilk 1/2 ts Baking soda 1 c Rolled oats 1 c All purpose flour 1/2 ts Cinnamon 1 ts Molasses Cream the butter until fluffy. Cream in the sugar a lttle at a time. Add the well beaten egg, raisins, and buttermilk. Sift the soda, oats, flourand cinnamon into the butter mixture. Mix well, then add the molasses. Drop by teaspoonsfules onto a greased baking sheet. Bake in a moderate oven, 350 to 375 degrees for 15 to 20 minutes. The State Journal-Register, The Trading Post, submitted by Beverly Powell Yields 25 Cookies
