Jam Bread Machine Made
Ingredients & Directions 2 1/2 ts Yeast 2 2/3 c Bread Flour 1 1/3 c Flour, Whole-Grain Wheat 1 1/3 ts Salt 1 1/3 ts Sugar 2/3 c Jam 2 2/3 tb Applesauce — * see note 325 cc Water Put all ingredients into pan in order. I select thin crust and start machine. Yields 14 Servings
Spinach Garlic Bread
Ingredients & Directions 1 Loaf French or Italian bread 1 md Onion; chopped 2 Cloves garlic; minced 3 tb Olive oil 1 pk (10 oz) frozen chopped -spinach; thawed and drained 1 tb Grated Parmesan cheese 1 ts Italian seasoning 1/2 ts Fennel seed; crushed 1 lg Tomato; chopped and seeded 1 1/2 c Shredded mozzarella cheese 1 tb Dried basil Chopped fresh parsley; -optional Cut bread in half lengthwise. Place with cut side up on a baking sheet; set aside. In a skillet, saute onion and garlic in oil until tender. Add spinach and stir until heated through, about 1 minute. Remove from heat. Stir in Parmesan cheese, Italian seasoning and fennel seed; mix well. Spread evenly over bread halves. Sprinkle with tomato, mozzerella and basil. Bake at 400? for 8-10 minutes or until cheese is melted. Garnish with parsley if desired. cut into slices and serve immediately. Yields 8 Servings
Jell-o Fruit Cake
Ingredients & Directions BATTER: 3 tb Oil 1 Beaten egg pn Salt 1/2 c Milk 3/4 c Sugar 1 1/2 c Flour 2 ts Baking powder 1/2 ts Vanilla FRUIT LAYER: 4 c Fresh fruit, sliced 1 pk (3 oz) jell-o 2 tb Sugar (if using rhubarb) TOPPING: 1/4 c Flour 1/2 c Sugar 1 ts Cinnamon 3 tb Butter 1. Combine batter ingredients. Place in a greased 10×12 pan. 2. Combine fruit layer ingredients and spread evenly over batter. 3. Crumble together topping ingredients and sprinkle over fruit layer. 4. Bake at 375F for 35-40 minutes. Yields 1 Cake
Mom Bess's Nut Brown Bread
Ingredients & Directions -MIX AS GIVEN- 1 pk Dates 2 Eggs; well beaten 2 ts Soda 1/2 ts Salt 2 c Boiling water 4 c Flour 2 c Sugar 1 c Chopped nuts 2 tb Crisco 1 ts Vanilla Pour boiling water over dates and soda and let cool. (although she didn’t say, I assume you add the rest of the ingredients after the above cools) Bake slowly for 1 hour until brown all over. Grease and flour pans well and fill only one half full. Yields 1 loaf
Pimento-cheese Spoon Bread With Roasted Summer Squash
Ingredients & Directions 1 c Water 1/2 c Yellow cornmeal 1/2 c 1% low-fat milk 2 oz Shredded extra-sharp cheddar -cheese; (1/2 cup) 1/4 c Grated fresh onion 1/4 ts Salt 1/8 ts Ground red pepper 1/8 ts Black pepper 2 Cloves garlic; minced 2 oz Diced pimento; (1 jar) -drained 3 Egg whites; at room -temperature 1 tb Sugar Roasted Summer Squash Vegetable cooking spray -ROASTED SUMMER SQUASH- 2 c Thinly sliced yellow squash 1/2 ts Vegetable oil 1/4 ts Paprika 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Ground red pepper Vegetable cooking spray Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside. Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash. Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until set. Yield: 4 servings. INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. Yield: 2 cups. NOTES : Prepare the Roasted Summer Squash first. Yields 4 Servings
Strawberry Cake
Ingredients & Directions 3/4 c Sugar 3/4 lb Strawberries, see note 3 ea Eggs 1 x Vinegar 2 c All-purpose flour 1 t Strawberry liqueur 2 t Baking powder 1 x Whipped cream 1 T Water NOTE: Strawberries; stem and stem ends removed Beat the sugar with eggs. Slowly add the flour, baking powder, and water. Mix well. Wash the strawberries in water to which a tiny bit of vinegar has been added. Drain the berries and set them on a paper towel to dry. Powder the strawberries with flour and shake off the excess. Add to the cake batter along with the strawberry liqueur; mix well. Pour into a buttered 9-inch square cake pan and bake in a preheated 400-degree oven for 40 minutes. Cool the cake, cut and serve with topping of whipped cream. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 8 servings
Crabcakes
Ingredients & Directions 1/2 c Scallions Tops,chopped 2 tb Parsley, chopped 2 tb Non-Fat Yogurt 1 tb Lemonjuice 1 tb Fat-free Majonnaise 1 ts Worshestershire sauce 1/2 ts Paprika 1/4 ts Red Pepper 1/4 ts Dry Mustard 1 lb Lump Crab Meat 1 1/4 c Breadcrumbs, fresh 1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of “lose Weight Naturaly” cookbook Yields 4 Servings
