Mrs Field's Oatmeal Cookies
Ingredients & Directions 1/2 c Butter 1/2 c Brown sugar 1/2 ts Vanilla 2 oz Plain Hershey Bar, grated 1/4 ts Salt 1/2 ts Baking soda 1/2 c Sugar 1 Egg 1 1/4 c Oatmeal 1 c Flour 1/2 ts Baking powder 6 oz Bag Chocolate chips Cream butter and both sugars. Add egg and vanilla – mix well. Take 1 1/4 cups oatmeal – put small amounts in blender and blend until it turns to powder – set aside. Grate Hershey bar – set aside. Combine oatmeal, flour, salt, baking powder, and baking soda. Add this to butter/sugar mixture and mix well. Add chips and grated chocolate. Shape dough into golfball sized cookies. Bake on ungreased cookie sheet for 6 mins. at 375. Yields 24 Servings
Yogurt-topped Strawberry Pancakes
Ingredients & Directions 2 c Buttermilk complete Pancake mix 2 tb Sugar 1/4 ts Cinnamon 1 1/2 c Water 1 c Thinly sliced strawberries 1 8-oz carton strawberry Or vanilla lowfat yogurt Heat griddle or skillet to 375 F. Grease lightly with oil. In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear. Fold in strawberries. For each pancake, pour 1/4 cup batter onto hot griddle. Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1-1 1/2 minutes or until golden brown. Spoon yogurt over each serving. If desired, garnish with additional strawberries. 6 servings (12 pancakes). Per serving: calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit. Yields 12 Servings
Baked Tuna Pie
Ingredients & Directions 1 c All-purpose flour 1/3 c Enriched Corn Meal — (Aunt Jemima or Quaker) 3/4 ts Salt (optional) 1/3 c Vegetable shortening -OR- margarine 1/4 c Cold water 10 oz Frozen chopped broccoli — thawed 13 oz Evaporated milk 1 cn Tuna (6-1/2 or 7-oz. size) — drained, flaked 1/4 c Grated parmesan cheese 1/2 ts Dillweed Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute. Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired. NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160 mg * dietary fiber 3 g Yields 6 Servings
Tabouli Bread I
Ingredients & Directions 3 ts Yeast 1/4 c Dried apricots; chopped 3 1/4 c White bread flour 2 tb Sugar 1 1/2 ts Salt 1/2 c Tabouli mix 1 Egg or Egg Beater 1/4 c Black olives; chopped 3/4 c Water 1/4 c Plain yogurt 1 tb Olive oil For additional flavor, add 1/2 tsp. of dried mint leaves. Place apricots away from water. Yields 1 Servings
Fettunta Toscana (grilled Bread With Tomates & Basil)
Ingredients & Directions 4 lg Ripe tomatoes 3 lg Garlic cloves, lightly 1/4 c Basil leaves, torn — crushed 6 sl Country style bread, cut Salt & pepper — 1/2″ thick & halved 4 tb Olive oil Wash the tomatoes & cut them in half. Remove as many seeds as possible & dice them. Set them in a small bowl & combine with the basil leaves. Grill or broil the bread slices & turn them so that both sides are light brown. Rub each slice with a garlic clove. Spoon some of the tomato mixture over the bread, sprinkle with the salt & pepper & drizzle with olive oil. Serve immediately. VARIATION: Fettunta co Rucola. Replace the basil with 1 small bunch of arugula, stems removed & leaves finely diced. Carol Field, “Italy in Small Bites” Yields 4 servings
Black Forest Mini Cheesecakes
Ingredients & Directions 24 Vanilla wafer cookies 16 oz Cream cheese; softened 1 1/4 c Sugar 1/3 c Hershey’s Cocoa 2 tb All-purpose flour 3 Eggs 8 oz Dairy sour cream 1/2 ts Almond extract Canned cherry pie filling — chilled SOUR CREAM TOPPING 8 oz Dairy sour cream 2 tb Sugar 1 ts Vanilla extract Heat oven to 325?F. Line muffin cups (2-1/2 inches in diameter), with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup. In large bowl, beat cream cheese until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoonful SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes. SOUR CREAM TOPPING: In small bowl, stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract; stir until sugar is dissolved. [Hershey’s is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal- Yields 24 Servings
Pineapple, Raisin, & Rum Bread Pudding
Ingredients & Directions 20 oz Can crushed pineapples 1/2 c Soy milk 5 c Firmly packed French bread, — torn into chunks 2/3 c Golden raisins 1/2 c Firmly packed brown sugar 2 tb Melted margarine 1 tb Rum 1 ts Vanilla extract 1/2 ts Cinnamon -GLAZE- 1 ts Margarine 1 tb Rum 1 tb Brown sugar 2 tb Sliced almonds Combine pineapple, milk & bread in a mixing bowl. Stir together & let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9×9 inch baking pan. Melt the margarine for the glaze in a small skillet. Add the rum & sugar & stir just till the sugar is dissolved. Spoon in a thin layer over the top of the pudding. Bake for 25 minutes at 350F. Top with the almonds & bake for another 15 to 20 minutes, or until the top is golden & beginning to turn crusty. Serve warm Nava Atlas, “Vegetarian Celebrations” Yields 6 servings
