Oatmeal Crisps (Pat’s Crispy Oatmeal Cookies)

Recipe By : Woman’s Day (19xx)
Serving Size : 42 Preparation Time :0:12
Categories : Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup margarine — softened
3/4 cup light brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup all-purpose flour
1 1/4 cups quick-cooking oats
1/2 cup chopped nuts (optional) — finely chopped
1/2 cup raisins, seedless (optional) — moist

Cream butter and sugars until fluffy with electric mixer. Beat in egg,
vanilla and salt.

By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts and/or
raisins now.)

Crop by rounded teaspoons about 2 inches apart. They will spread. But if
you want them thinner still, flatten each one with a glass bottom that’s
been coated in granulated sugar.

Bake at 350.
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
Yield: 3-4 dozen

If raisins are dry, they will draw moisture from batter as they bake. So
use real fresh or plumb them with a little boiling water; drain.

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from phannema@wizard.ucr.edu in S. Calif.

Popularity: 4% [?]

Date: Fri, 17 Dec 93 08:29:52 EST
From: Woody Middleton

*** PARTY MIX or CRUNCHY MUNCHIES, REVISITED ****

1 C Cheerios
2 C Wheat Chex
2 C Rice Chex
2 C Corn Chex
2 C no-fat pretzel sticks
1/2 C apple juice
5 t Worcestershire sauce (vegetarian)
1/2 t garlic powder
1.25 t onion powder
1/2 t seasoned salt

1. Combine dry cereals to make 9 cups and add pretzel sticks.

2. Combine apple juice, Worcestershire sauce and seasonings. Brush
1/2 of the liquid on the cereals and toss.

3. Microwave 3 minutes on high. Stir and brush on 1/4 of the liquid.
– Alternately, oven bake 15-20 minutes at 300 degrees.

4. Oven bake at 300 degrees for 30 minutes. At 15 minutes, stir and
apply the remaining liquid. Cook the remianing 15 minutes or
until the mix is the shade you prefer….

5. Remove and let cool. Serve and enjoy.

No idea of calories…. but for some reason it still serves 8…
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The microwave did not make the mix as crunchy as I like, but it does
do a thorough job of cooking the mix without the problem of the
mix sticking together so badly the first cycle, as happens when you
use the oven.

This was a big hit at my house. No one seemed to mind the fact that
this mix had NO butter in it. Since I am the only one in the family
actively persuing a VLF lifestyle, I consider this a major
accomplishment !!
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Popularity: 5% [?]

GUISADO RICO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Pork roast,lean end cut
1 cn Tomatoes,cut into quarters
-(16 oz)
2 Large onions,chopped
4 Garlic cloves,chopped fine
12 Green chiles,cut into
-thin 2″ strips
2 Jalapeno peppers,chopped
-fine (optional)
1/2 ts Dried oregano
1 Large bay leaf
1/2 ts Dried basil leaves
1/2 cn Beer
2 cn Chicken broth (14 oz ea)
1 c Chopped scallions
1/2 c Fresh cilantro
Salt to taste

1. Puncture the roast with a sharp knife and insert two split garlic
cloves. 2. Warm the oven at 325′F. Roast the pork in the oven until it’s
done. 3. Allow the meat to cool. Save the meat juice. Discard the excess
fat and cut the meat into bite-size cubes. 4. Place the meat in a cooking
pot. Add the meat juice. 5. Add the oregano, garlic, bay leaf, onions and
salt. Add water if the meat juice is not enough. 6. Cover the pot and
simmer over medium heat for about 20 minutes. 7. Add the chiles, tomatoes,
basil and chicken broth. Simmer for about 15 minutes. 8. Add the beer. If
more liquid is needed, add another can of beer. Simmer for 15 minutes. 9.
Serve in soup bowls and garnish with chopped cilantro and scallions. Serve
with refried beans and warm flour tortillas. Makes 6 to 8 servings.

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Popularity: 6% [?]

FETA GREEK SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALAD—–
1 sm Romaine lettuce
– torn into bite size pieces
3 Tomatoes — cut up
1 Onion — thinly sliced
1 Green pepper
– seeded and chopped
1 Cucumber — peeled sliced
1 c Black olives, Greek
1/2 lb Feta cheese
– sliced or cut into chunks
—–DRESSING—–
1/4 c Olive oil
2 tb Vinegar
1 pn Oregano
– salt and pepper to taste

Chill all vegetables, olives and cheese. Combine
dressing ingredients. When ready to serve, toss all
vegetables and olives. Top with cheese and serve with
dressing.

From “Fabulous Salads” by Johna Blinn Typed by Jack
Busst, Calgary, Alberta 94/09/02 and posted on the
“Gourmet” echo 94/10/17. From: Jack Busst Date:
10-16-94

Date:

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Popularity: 10% [?]

OYSTER STEW IV

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Fish
Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Butter or margarine
8 oz Can oysters or
1/2 pt Shucked oysters
Milk
1/8 t Celery salt
Few grains cayenne pepper
Paprika

1. Melt butter or margarine in a deep, 1-quart, heat-resistant,
non-metallic casserole in Microwave Oven 30 seconds.
2. While butter or margarine is melting, drain oysters and
reserve liquid.
3. Add drained oysters to butter or margarine and heat, covered,
in Microwave Oven 2 minutes or until edges of oysters are curled.
4. Pour oyster liquid into a 2-cup heat-resistant, non-metallic
measuring cup, and add enough milk to measure 1 1/2 cups.
5. Add milk mixture to oysters with celery salt and cayenne pepper.
6. Heat, covered, in Microwave Oven 3 minutes or until serving
temperature is reached.
7. Sprinkle with paprika and serve in soup bowls with crackers.

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Popularity: 9% [?]

Title: HOT COLD SALAD SAMPLER
Categories: Salads
Yield: 4 servings

1 lb Frozen potato wedges
— with skins
— (about 4 cups)
1/4 c Light sour cream
1/4 c Prepared Italian dressing
— (reduced calorie)
8 Lettuce leaves
12 oz Deli roast beef
-OR ham OR turkey
— thinly sliced
2 md Tomatoes; cut into wedges
1 sm Cucumber; sliced
1 sm Red onion; sliced
1 cn (14 ounces) artichoke hearts
— drained and halved

Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake
until lightly browned and crisp, 20 to 25 minutes, as package
directs. Meanwhile, in small bowl mix sour cream and dressing to
blend thoroughly; set aside. Line four serving plates with lettuce.
Arrange beef, tomato, cucumber, onion and artichokes on lettuce,
dividing equally. Add hot potatoes to plates just before serving.
Accompany each serving with a small dish of sour cream mixture for
dipping and dressing.

Menu: Tomato Soup, Instant Vanilla Pudding with Toasted Sliced
Almonds

Nutritional Information Per Serving: 490 calories; 19 g fat; 90 mg
cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g
protein.

Source: The Potato Board

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Popularity: 6% [?]

CARIBBEAN SALAD PLATTER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Watercress
3 lg Mangoes, pitted, peeled
— cut into chunks
2 ea 14 oz cans of hearts of palm
— drained, rinsed sliced
2 lg Tomatoes, cut into large
— chunks
1/3 c Lime juice
1/4 ts Coriander
1/4 ts Allspice
Lime wedges for garnish

Arrange watercress around the perimeter of a large
platter. Arrange alternating rows of mango, hearts of
palm tomatoes to fill platter. Combine lime juice,
coriander allspice in a small bowl. Cover
refrigerate at least 30 minutes before serving. Serve
with extra lime wedges if desired.

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Popularity: 6% [?]

Title: BRACH’S CHOCOLATE RUM RAISIN ICE CREAM **
Categories: Ice cream, Desserts
Yield: 4 servings

1 c Whipping cream
1/2 c Brach’s chocolate covered
– raisins
3/4 c Milk
1 Egg
2 ts Rum flavoring

In small saucepan over medium heat, combine cream and chocolate
covered raisins. Stir until chocolate has melted. Remove from heat.
Whisk in milk, egg and flavoring. Chill. Freeze according to
manufacturer’s directions. Makes 1 pint.

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Popularity: 9% [?]

Title: ROBB’S CURRIED RICE WITH APRICOTS AND ALMONDS
Categories: Side dish, Rice, Vegetarian
Yield: 4 servings

4 tb Olive oil
2 c Rice
2 3/4 c Vegetable stock
1 ts Salt
1/4 ts Black pepper
1/2 c Dried apricots, diced
1/2 c Slivered almonds, toasted
1 ts Curry powder

Heat olive oil over medium heat. Add rice stir until all grains are
coated.

Stir in stock, salt and pepper. Bring mixture to a simmer. Add
apricots, almonds curry powder. Stir until incorprated evenly in
mixture.

Bake, covered, at 350F 40 t0 50 minutes until all liquid is absorbed.

Recipe by Robb Dabbs

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Popularity: 10% [?]

Title: Sweet Vegetable Relish
Categories: Condiment, Ceideburg 2
Yield: 3 pints

3 c Carrots, peeled and slice
-on diagonal 1/8 inch thick
1 lg Bell pepper, cut in 1-inch
-chunks
1 Sweet red pepper, cut in
-1-inch chunks
2 Onions, cut in 1-inch chunks
1 Cucumber, unpeeled, seeded
-and cut in 1-inch chunks
1/2 c Thinly sliced fresh ginger
-root
1 Or more dried red chiles
1 c Vinegar
1 c Sugar
1/2 ts Salt

Prepare all vegetables. Then combine ginger root, dried chiles,
vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a
rapid boil, reduce heat and simmer for 5 minutes; remove from heat,
cool to tepid and add carrots. Cool completely, stirring from time
to time.

Add bell pepper, sweet red pepper, onions and cucumber. Pour into a
bowl and chill for at least 4 hours, or overnight in the
refrigerator. May be stored in the refrigerator for up to 3 days.

Makes approximately 3 pints.

From “Innards and Other Variety Meats”. Jana Allen and Margret Gin.
101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

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Popularity: 10% [?]