Here is a recipe for “Energy Balls” by Joseph Bank. I found it in the March
issue of Bicycling magazine.

Ingredients

24 Dried Figs 1/3 cup Honey
4 tbsp Orange Juice 2 tbsp Lemon Juice
1 tsp Lemon Juice 2 1/2 cups unbleacher flour
1/2 tsp Baking Soda 1/4 tsp Baking Powder
1 tbsp Applesauce 1/2 cup Dark Corn Syrup
2 Egg Whites 1 cup Oat Bran

Directions

Add figs, honey, orange juice, and 2 tbsp lemon juice to food
processor and mix on “chop” until fig bits are finely cut. Set aside.
Put all other ingredients (except oat bran) in mixing bowl. Beat
with an electric mixer 3 – 4 minutes at medium speed. Add fig mixture and
beat until everything blends. Roll 20 – 24 balls and coat with oat bran
poured on a plate. Place balls on a pan and bake at 350 deg. for 10 minutes,
or until they are warm and a bit puffy. Place in a refrigerator to harden.
For a crunchier texture, bake 2 – 5 minutes longer, or until dough is
thoroughly cooked.

Popularity: 7% [?]

Title: JIFFY BUTTER PIE CRUST
Categories: Pies
Yield: 2 servings

2 c All-purpose flour
3/4 ts Salt
2/3 c Butter,chilled,cut into 8 pi
1 ea Yolk of large egg

This rich,all-butter recipe makes two single
piecrusts or one double crust pie; margarine may be
substituted for butter,if desired.
In a large bowl,combine flour and salt.With pastry
blender or two knives,cut in butter until mixture
resembles coarse crumbs.In small bowl,beat egg yolk
with 3 tablespoons ice water;sprinkle mixture,1
tablespoon at a time,over flour mixture;toss with fork
to blend lightly but evenly.Add up to 1 tablespoon
water,if necessary,until dough begins to form a
ball.Knead dough gently 2 or 3 times;flatten into disk
shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll
out half dough to 11 to 12″ circle (see note);fit into
9″ pie plate;trim, leaving 1″ overhang.Dampen
underside of hangover with water; turn under;flute
edges or make decorative edging as described
below.Place in freezer 10 minutes.Note:Depending on
depth of edge or type of edging used for crust,you may
need up to full recipe dough.Any unused dough can be
frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single
crust pie; fit into pie plate;trim.Roll out remaining
dough to 11 to 12″ circle;fit over top of
pie;trim,leaving 1“overhang.Dampen edges of pastry
with water;press together or turn under; flute edge
.Cut vents for steam in center of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe
above, or one 10 or 11 ounce package piecrust mix
according to package directions.Roll out half
dough;fit into 9″ pie plate; prepare single crust as
directed.After fluting,place in freezer 10
minutes.Heat oven to 425 degrees.Line crust with
foil;fill foil with dried beans or rice.Bake 6
minutes.Remove foil and beans;bake 8 to 10 minutes
longer until pie shell is lightly browned.Cool
completely on wire rack before filling.Makes one 9”pie
shell.
EDGINGS:
ROPE: Fit and shape pastry crust as in Jiffy Butter
Crust recipe; trim to leave 1 1/2″ overhang.Dampen
overhang with water; roll under to make high standing
edge.Press right thumb into pastry edge at an
angle;press and squeeze pastry between thumb and
knuckle of forefinger.Repeat,keeping same angle to
make ropelike edging.
LEAF: Fit and shape pastry crust as in Jiffy Butter
Crust recipe, turning edge under.Press flat to rim of
pie plate.With sharp paring knife,cut out 1″
oval-shaped leaves from leftover pastry scraps.Lightly
mark veins on leaves.Dampen rim of pastry crust with
water;place leaves in slightly overlapping pattern
around edge;press gently but firmly to adhere.
SCALLOPED: Fit and shape crust as in Jiffy Butter
Crust recipe,turning edge under.Place forefinger of
left hand inside crust edge. Using thumb and
forefinger of right hand,pinch around left forefinger
to make wide scallops.Repeat around border,making sure
scallops are same size.
BRAIDED: Fit and shape pastry crust as in Jiffy
Butter Crust recipe, turning edge under.Press edge
flat to rim of pie plate.Roll leftover pastry into
long thin rectangle;cut into long
strips,1/4"wide.Weave strips into one long continuous
braid to fit around rim of piecrust.Brush rim with
water;set braid in place;press gently to adhere.
SUNBURST: Fit and shape pastry crust as in Jiffy
Butter Crust;trim edge exactly to fit pie plate
rim.Cut pastry edge at 1/4″ intervals, making each cut
3/4″ long.Dampen cut edge with water;fold over each
pastry section into triangle,pressing to seal.

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Popularity: 5% [?]

EGGPLANT AND PASTA IN TOMATO-WINE SAUCE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Pasta
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pasta shells
1/3 cup water
1/4 cup vinegar
1 large eggplant — peeled and cubed
1 small red onion — chopped
1/2 cup mushrooms — chopped – or more
1 green pepper — chopped
1/2 cup chives — chopped
2 TBLS garlic — minced
1 med tomato — chopped
10 oz tomato sauce
3 TBLSP oregano
1/2 tsp salt — (or less)
ground pepper
1/4 cup red wine

Cook pasta shells. While cooking pasta heat a large skillet with the
water and vinegar. When getting hot add the cubed eggplant, onion,
chives, garlic, green peppers, and mushrooms. Saute till soft
When done add to the pasta along with the tomato sauce, oregano, salt,
pepper and red wine. Stir and heat gently (on low).

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Popularity: 7% [?]

Patty Ann’s Coconut Kisses

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Christmas Cookies
Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Tsp Salt
4 Egg Whites
1 1/4 C Very Fine Granulated Sugar
1 Tsp Vanilla Extract
1 Tsp Almond Extract
2 C Shredded Coconut
Red And Green Candied Cherry Halves

Oven 350degrees F.

Add salt to egg whites and beat until stiff, but not dry. Add sugar,
1 tb. at a time, beating until granules are dissolved. Add vanilla
and coconut, mixing lightly. Drop by teaspoonfuls onto ungreased
brown paper on cookie sheets. Put a cherry half on each cookie. Bake
in moderate oven at 350degrees for about 20 minutes. Slip paper onto
wet tabletop or board. Let stand for 2-3 minutes. Loosen cookies
with spatula and remove to wire racks to cool.

Store in tin box between layers of waxed paper.

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Popularity: 5% [?]

CHICKEN MADEIRA ON HERBED BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Main dish
Poultry Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Chicken breast skin’d bone’d
1 tb Cooking oil
2 x Cloves garlic, minced
4 1/2 c Quartered fresh mushrooms
1/2 c Chopped onion
1 c Low-cal sour cream
2 tb All purpose flour
1 c Skim milk
1/2 c Chicken broth
2 tb Madeira or dry sherry
Recipe Herbed Biscuits

Cut chicken into 1 inch cubes.
In a 12 inch skillet cook chicken in hot oil over medium-high
heat for 4 – 5 minutes or till no longer pink. Remove chicken; set
aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered,
for 4 – 5 minutes or till liquid evaporates.
In a bowl stir together sour cream, flour, 1/2 teaspoon salt and
1/4 teaspoon pepper. Add sour cream mixture, milk, and broth to
skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken
and Madeira or sherry; heat through. Serve over Herbed Biscuits.
Sprinkle with thinly sliced green onions if desired. Makes 6 servings.
HERBED BISCUITS: In a mixing bowl stir together 1 3/4 cup
packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and
1/2 teaspoon crushed, dried oregano. Add 1/2 cup skim milk; stir just
until dough clings together. On a floured surface knead dough 10 to
12 strokes. Roll to a 1/2 inch thickness. Using a 2-inch biscuit
cutter, cut dough into 12 biscuits.
Reroll the trimmings as necessary. Bake biscuits on an ungreased
baking sheet in a 425 degree oven for about 12 minutes.
PER SERVING: calories – 406, fat – 14 g., cholesterol – 78 mg.,
protein – 35 g., carbohydrate – 34 g., sodium – 797 mg.
FROM: Better Homes and Gardens Magazine September 1992 issue.

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Popularity: 5% [?]

Title: Forgotten Cookies
Categories: Cookies
Yield: 36 servings

2 Egg Whites
1/4 c White Sugar
1 c Chocolate Chips
1 pn Salt
1 ts Vanilla

Preheat oven to 325 degrees. Beat egg whites with the salt until
foamy. Slowly add sugar, one tablespoonful at a time, beating after
each addition until the meringue stands in stiff peaks. Stir in
vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined
baking sheet and place in preheated oven. After 2 minutes, turn off
oven. Leave meringues in oven overnight. remove from pan and store in
cookie tin lined with paper towel. Makes 3 dozen. From The Gazette
90/12/19.

MMMMM

Popularity: 4% [?]

Title: Weight Watchers Oven “Fries”
Categories: Diabetic, Vegetables
Yield: 4 servings

1/4 c Parmesan cheese, grated TT Ground white pepper
2 ts Paprika 12 oz Baking potatoes, scrub
1/2 ts Bacon bits

Cut potatoes into 3"x1/2″ wedges. Preheat oven to 375oF. Spray
nonstick baking pan with non-stick spray. Combine all ingredients
except potatoes. Toss potatoes in mixture to coat thoroughly
(suggestion to put in gallon size plastic bag, press out air, seal,
toss). Place potatoes on prepared baking sheet. Bake 10-12 min,
turning over after 5 min. PER SERVING: 92 calories; 4 g protein;; 2 g
fat (19.5%) 15 g carbohydrate; 116 mg sodium; 4 mg cholesterol

Diabetic?

MMMMM

Popularity: 3% [?]

Black Bean Chili Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 19 oz. black bean soup
1 can 14 1/2 oz. Diced Tomatoes with Garlic
and onion (Del Monte)
1 can 8 3/4 oz. Whole Kernel Corn
1/4 cup traditional Salsa or Picante Sauce
1/3 cup sliced green onions
sour cream

In a large saucepan, combine soup, tomatoes, corn, onions and salsa;
bring to boil. Reduce heat to medium; cook 3 minutes.

Serve with a dollop of sour cream.

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Popularity: 4% [?]