Title: Oatmeal Cookies *****
Categories: Low-cal, Cookies
Yield: 6 servings

3 ea Cup Rolled Oats 2 ea Tbsp Light Sesame Oil
1 ea Cup Flour (unbleached) 1 1/2 ea Cup Apple Juice
1/4 ea 4 tsp Salt 1 ea Tbsp Honey (opt)

Raisins and/or nuts (optional)
Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in
a bowl. Add the oil and mix. Add the juice (plus remaining
ingredients, if desired.) If the dough seems too dry, add more juice.
Drop by the teaspoonful onto a greased cookie sheet and flatten
slightly to ensure a crisper cookie. Bake until golden brown, about
15-20 minutes.
VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use
oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice
instead of apple for sweeter cookies. * To use leftover oatmeal, use 1
cup juice and 2 T honey or other sweetener.

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Popularity: unranked [?]

Title: WHITE CHOCOLATE-COCONUT TRUFFLES
Categories: Candies, Chocolate
Yield: 30 servings

-Dottie Cross TMPJ72B
4 tb (1/2 stick) unsalted butter
8 oz White chocolate; finely chop
1 c Shredded sweetened coconut;
-divided
1 Large egg yolk; at room
-temperature
2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not
simmering, water. Add the white chocolate and melt,
stirring occasionally, just until smooth. Remove from
the heat and whisk in 1/4 cup of the coconut, the egg
yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together.
Cover tightly with plastic wrap and refrigerate until
firm, at least 3 hours or overnight. Using a melon
baller, scoop up the mixture and roll into 1-inch
balls. Roll each ball in the remaining coconut,
pressing the coconut on so it will adhere. Refrigerate
until ready to serve. (The truffles can be prepared up
to 3 days ahead, tightly covered, and refrigerated, or
frozen for up to 1 month. Makes about 30 truffles.
Source: “An Edible Christmas” cookbook by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C

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Popularity: 2% [?]

Title: New Year’s Sherried Figs
Categories: Fruits, Holiday
Yield: 1 recipe

Place plenty of California dried figs in a bowl. Cover with California
sherry. Turn occasionally so all figs are well soaked in the sherry. Let
them stand for 24 hours or longer. Drain and roll lightly in
confectioners’ sugar. Keep the sherry for pudding sauce. These Sherried
Figs are guaranteed to disappear like the Old Year at midnight!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

BARBECUE SAUCE (CHEF PAUL PRUDHOMME)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 1/2 ts Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 ts White pepper
1/2 ts Ground cayenne pepper
—–MAIN INGREDIENTS—–
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange)
1 x Rind pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon)
1 x Rind pulp from 1/4 lemon
2 tb Minced garlic
1 t Tabasco sauce
4 tb Unsalted butter

Combine the seasoning mix ingredients in a small bowl
and set aside. In a 2-quart saucepan fry the bacon
over high heat until crisp. Stir in onions, cover pan,
and continue cooking until onions are dark brown,
about 8 to 10 minutes, stirring occasionally. Stir in
the seasoning mix and cook about 1 minute. Add the
stock, chili sauce, honey, pecans, orange juice, lemon
juice, orange
and lemon rinds and pulp, garlic, and Tobasco,
stirring well. Reduce heat to low; continue cooking
about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat; let cool about 30 minutes, then pour
into a food processor
or blender and process until pecans and bacon are
finely chopped. This sauce may be used to barbecue
chicken, pork or ribs. Makes about 5 cups.

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Popularity: 4% [?]

1 Jar Heinz Chili Sauce
Red Wine Vinegar
1-1/2 tablespoons white wine Worchestershire sauce
1-1/2 (generous) tablespoons sweet pickle relish
3 large fresh garlic
2/3 quart mayonnaise
1 tablespoon sugar
Empty chili sauce in bowl. Fill empty jar 1/4 full with wine vinegar.
Put cap on and shake well. Empty into bowl. Add Worchestershire sauce.
Add pickle relish. Add fresh cloves of garlic pressed. Add mayonnaise
and sugar. Use whisk to blend well. Refrigerate.

Popularity: 10% [?]

Cucumber Salad

Recipe By : Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Greek Low Fat
Low-Cal Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumbers — peeled seeded halved
1 Clove Garlic — peeled
1/4 Teaspoon Salt
1/2 Cup Yogurt — low-fat, plain
2 Tablespoons Mint — chopped fresh
Black Pepper — freshly ground

Coarsely grate the cucumber (1 large or 2 small) that have been peeled, halved
a
nd seeded and gently squeeze by hand to remove excess liquid; set aside. On a
c
utting board, chop the garlic coarsely, and sprinkle with the salt. Using the
f
lat side of a
chopping knife, work the salted garlic into a paste. In a medim-sized bowl,
whi
sk together the garlic paste, yogurt and mint. Stir in reserved cucumbers.
Sea
son with salt and pepper to taste.

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Popularity: 8% [?]

Title: Butter Almond Classic Cookies
Categories: Cookies
Yield: 36 cookies

1 c I CAN’T BELIEVE IT’S NOT
-BUTTER! Spread, Unsalted or
-Regular, softened
1 c Confectioners sugar, divided
1 t Almond extract
2 c All purpose flour
1 c Finely chopped almonds

In a large bowl, beat I CAN’T BELIEVE IT’S NOT BUTTER! with 1/2 cup
sugar until light and fluffy. Add almond extract. Sift flour and
gradually add to mixture. Add almonds and mix together until a dough
forms. Shape dough into a ball, seal in plastic wrap and refrigerate
at least 1 hour. Heat oven to 350′F. Divide dough into 8 pieces.
Lightly flour hands and work surface. Share each piece into a 1/2″
thick roll. Cut each roll into 2″ pieces. Arrange on ungreased cookie
sheets and shape each into a crescent, tapering the ends by gently
pinching them. Bake 18-20 minutes or until very lightly brown. Cool
cookies; dust with sifted remaining sugar. Store in airtight
container.

MMMMM

Popularity: 4% [?]

Cut the potato in slices, about 1/2 cm each. With skin and all.
Put the slices on a plate, and then let microware for about 5 mins, then
turn the potatoes over, and microwave again for 5 mins, then check for
doneness, and if more time is needed put them more in the microwave oven.

This can also be done in the normal oven, but then put on a Teflon covered
cookie sheet, one squirt of Pam and make it cover all the cookie sheet.
They take at least 15 mins per side.

Both ways they are delicious.
A good snack, and no fat or salt. Some people add salt or other things
later on. They are super crispy.
I have been making than nearly daily, and they are a good snack.

You can also do this with yams. And they come out delicious.

Popularity: 6% [?]

Quick, Southern Style Red Beans and Rice

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Rice Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Slices bacon
2 Onions
1 Garlic clove
1 cup Beef broth
1 cup Rice — raw
1 teaspoon Thyme
1 teaspoon Salt
1 Bell pepper
2 cup Kidney beans

ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic
Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over
medium heat until browned but not risp, about 5 minutes. Remove bacon from
skillet; drain off all but tablespoons drippings. Add Onion and Garlic to
skillet; cook until nion is tender but not brown, about 5 minutes. Add
enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a
bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15
inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from
heat. Stir in Beans.
Let stand covered until all liquid s absorbed, about 5 minutes.

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Popularity: 3% [?]

Title: CREAMY CHICKEN CASSEROLE LO CAL, LO FAT
Categories: Poultry, Main dish
Yield: 6 servings

2 tb All purpose flour
1 tb Non-fat powdered milk
1 1/4 c Skim milk
1/4 ts Salt
1 ea Pepper to taste
1/2 ts Dried leaf marjoram
1/2 ts Dried leaf thyme
1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms
1 c Chicken broth
1 tb Chicken broth
3 c Cooked rice
2 1/2 c Cubed cooked chicken
1 tb Chopped fresh parsley
1/4 c Slivered almonds (optional)

Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat
until sauce thickens, stirring constantly. Add salt, pepper, marjoram
and thyme, set aside. In a large non-stick skillet over low heat, cook
celery and mushrooms in 1 tablespoon broth until tender. Stir in rice,
1 cup broth, chicken and sauce. Pour into a shallow casserole.
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove
lid and bake about 10 minutes longer or until bubbling. Serve
immediately. Cal: 224, Fat: 2 g.

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Popularity: 6% [?]