Waldorf Salad No. 583 Yields 6 Servings

The Salad: 1/2 Cup Sugar
1 Cup Celery, Diced 2 Tbls Melted Butter
1 Cup Apple, Diced 6 Tbls Cream
1 Cup Tokay Grapes, Seeded 3 Eggs
1/2 Cup Walnut Meats 1/2 tsp Prepared Mustard
The Dressing: 6 Tbls Lemon Juice
1 tsp Salt Fruit Juice
1/3 tsp Paprika

The Dressing:
Combine the salt, paprika, sugar, melted butter, cream, eggs and mustard in
the top of a double-boiler.
Beat well.
Heat over – NOT IN – boiling water, while beating, until thick.
Slowly add the lemon juice.
Thin with fruit juice if required.
The Salad:
Cut the grapes in half and combine with the celery and apples.
Add the nut meats.
Blend in the dressing.
Chill and serve.

Popularity: 18% [?]

APPLE BUTTER-STREUSEL MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breakfast Low-Fat
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable cooking spray
— optional
1 1/2 c All-purpose flour
1/2 c Wheat germ
1/2 c Firmly packed brown sugar
2 1/2 ts Baking powder
1/2 ts Salt, optional
1/2 c Apple butter
3/4 c Skim milk
3 tb Margarine — melted
2 Egg whites — slightly beaten
—–STREUSEL TOPPING—–
1/8 ts Ground cinnamon
3 tb Wheat germ
2 tb Firmly packed brown sugar
1 tb All-purpose flour
1 tb Margarine — melted

Preheat oven to 400 F. Line 30 mini-muffin pan cups
or 12 medium muffin cups with paper liners, or spray
bottoms only wtih cooking spray.

In medium bowl, combine flour, wheat germ, brown
sugar, baking powder and salt; mix well. In small
bowl, combine apple butter, milk, margarine and egg
whites until well blended. Add to flour mixture,
stirring just until dry ingredients are moistened.

Fill muffin cups almost full with batter. Prepare
streusel topping (see below); sprinkle evenly over
batter, patting gently. Bake mini-muffins 12 to 15
minutes, and larger muffins 20 to 22 minutes, or until
wooden toothpick inserted in center comes out clean.
Serve warm.

STREUSEL TOPPING: in small bowl, combine all
ingredients; mix until well blended.

Notes: To freeze, wrap muffins securely in foil or
place in freezer bag. Seal, label and freeze. To
reheat muffins, unwrap; microwave on High (100% power)
about 30 seconds per muffin.

Per Serving (1 mini-muffin): About 75 cal, 5 g pro, 13
g car, 2 g fat, 24% cal from fat, 0 mg chol, 65 mg sod.

Source: Woman’s Day ‘Low-Fat Meals’ (Volume IV, Number
3) Typed for you by Karen Mintzias

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Popularity: 3% [?]

Mexican Vegetable Soup

Recipe By : Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off)
Serving Size : 11 Preparation Time :0:00
Categories : Beans/Legumes Bobbie Not Sent
Cheese Desserts
Ground Beef Soups,Stocks Chowder
Vegetables Pillsbury

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
1 1/4 ounce pkg. taco seasoning mix
6 cups tomato juice — (46 oz.)
15 ounce can chili hot beans
16 ounce pkg. frozen mixed vegetables
12 ounce can tomato paste
2 cups shredded cheddar cheese — (8 oz. )

In 5 quart Dutch oven, brown ground beef; drain. Add taco seasoning mix,
tomato juice, chili beans, frozen vegetables and tomato paste; mix well.
Bring just to a boil. Reduce heat; simmer uncovered for 20-25 minutes or
until vegetables are tender; stirring occasionally. Top each serving with
corn chips and Cheddar cheese.
Makes 11 (1 cup) servings.
Per serving: 340 calories, 18 g protein, 22 g carbohydrate, 17 g fat, 50 mg
cholesterol, 1180 mg. sodium
Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off)
Submitted by Nancy Hindernach, Dearborn Heights, MI
MC formatting by bobbi744@acd.net ICQ#2099532

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Popularity: 4% [?]

Tomato-Bulgur Salad

Recipe By : The Rodale Cookbook (p134)
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup coarsely ground bulgur
cold water to cover
1/3 cup finely chopped onion
1/2 cup chopped parsley
3 medium tomatoes — chopped
1/3 cup lemon juice
1 teaspoon kelp powder or salt
1/4 cup olive oil
2 tablespoons finely chopped fresh mint, OR
1 tablespoon dried mint
Garnish:
romaine lettuce
fresh parsley or mint

Place bulgur in a bowl and pour enough cold water over bulgur to cover
completely. Allow it to soak for about 10-15 minutes.

Drain bulgur in a sieve or colander lined with a double thickness of
dampened cheesecloth. Wrap the bulgur in the cheesecloth and squeeze
it vigorously until completely dry.

Place the drained bulgur in a deep bowl and add the chopped onion,
parsley, tomatoes, lemon juice and kelp powder or sal. Toss the
mixture gently but thoroughly. Place in refrigerator, covered, for
about one hour to blend flavors. Just before serving, stir in the
olive oil and the chopped mint; adjust seasoning. Mound the salad in
a serving dish surround by romaine lettuce leaves. Garnish with
additional mint or fresh parsley, if desired.

4-6 servings.

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Popularity: 3% [?]

Title: Low-Fat Cream Of Carrot Soup
Categories: soups, vegetables
Yield: 1 servings

5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tb curry powder
1 ts minced fresh ginger root
1 salt and pepper to taste

In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.

Source: Oakville Journal- Aug. 20, 1996

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Popularity: 6% [?]

Marguerites

Recipe By : Jane Johnson
Serving Size : 36 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 egg white — whipped
1 tsp vanilla
1 c unbleached flour
3/4 c brown sugar — packed
1/4 tsp baking powder
1/8 tsp baking soda
1 c rolled oats
1 c nuts — chopped
decorations — * see note

Preheat oven to 375. Prepare 36 mini-muffin pans with cooking spray and
flour; set aside. In a mixing bowl, combine margarine, egg white, and
vanilla. In another mixing bowl, combine flour, sugar, baking powder,
baking soda, oats, and nuts. Pour mixture into prepared mini-muffin tins.
Bake for 15 to 20 minutes. While hot, tap muffin tin to get muffins out of
pan.

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Per serving: 101 Calories; 7g Fat (64% calories from fat); 2g Protein; 8g
Carbohydrate; 0mg Cholesterol; 69mg Sodium

NOTES : *Topped with green frosting resembling greenery and with cinnamon
candies resembling holly berries.

Popularity: 2% [?]

Crock Pot Quick Breads and Cakes (Info)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Information Breads
Slow Cooker Main Dishes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Set of instructions

Breads Cakes : There are a few tricks to
remember when “baking” in one of these pots. First, turn the control to
HIGH (or to the setting which is equivalent to the HIGH used in the
recipes). The LOW setting is too low to give breads and cakes the texture
you expect. : With breads, remember to cover the container with a lid
or foil. Tie the lid or foil onto the container and place the container on
a meal rack or trivet inside the pot. If you don’t have a metal rack or
trivet to fit your slow cooker, crumple foil and place it in the bottom of
the pot to support the baking container. Pour 2 cups of hot water around
the container to provide steam for cooking the bread. : When using a
deep fryer type of slow cooker, check frequently to make sure the water
hasn’t evaporated. Add more water if needed. : In general, it is not a
good idea to remove the lid or foil from the bread container during the
first 2 hours of cooking. After that, check the bread by inserting a
toothpick in the mixture. If the toothpick comes out clean, the bread is
done. : When using a standard cake mix, the procedure is slightly
different. Cakes are “baked” in a pan set directly on the bottom of the
slow cooker, similar to the way you would do it in an oven. [You do???
--KL] : It is not necessary to use a trivet or water. Instead of
covering the uncooked cake mixture with foil or a lid, cover the top with
four or five layers of paper towels. Because there is more mosture in a
slow cooker than in an oven, it is necessary to compensate for this with
the paper towels to help absorb the moist top of the cake mix. Also, leave
the lid of your slow cooker slightly open to let extra moisture escape. :
The type and kind of container to use for breads and cakes will depend on
the size of your pot. The following containers hold equivalent amounts of
batter, and so will substitute for each other: Coffee can, 2 lb
two coffee cans, 1 lb Mole, 6-7 cup capacity baking dish, 1 1/2
quart Three vegetable cans, 16 oz Souffle dishes and springform pans
also work, when they fit in the pot. Source: Crockery Cookery, by
Mable Hoffman (c) 1975 Still being printed as of 2/1989, so it may still
be in print. Bantam Books.

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Popularity: 3% [?]

Title: UNCOOKED COOKIES
Categories: Cookies, Tex-mex, Ethnic
Yield: 60 servings

2 c Sugar
1/2 c Milk
4 oz Margarine
3 c Oats, quick cooking
1 tb Cocoa
1/2 c Nuts; chopped
-OR
1/2 c Coconut
1 ts Vanilla

Put sugar, milk and margarine together in a saucepan
and bring to a rolling boil; boil for one minutes. Mix
together oats, cocoa, nuts or coconut, and vanilla.
Pour the liquid over, and mix well. Drop by spoon-
fuls onto waxed paper. Let set until firm.

Lee Ann Moore
Lubbock, TX
in the
Gustine, TX P-TC cookbook

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Popularity: 3% [?]

Title: CREAMY GARLIC PARSLEY PESTO SAUCE WITH PASTA
Categories: Pesto, Pastas, Sauces
Yield: 3 servings

1 c non-fat skim milk ricotta cheese
2 lg cloves garlic, peeled
1/2 c loosely packed fresh parsley
1/2 c loosely packed fresh basil
1/2 c boiling water 5 tb grated Parmesan or Romano cheese Salt,
coarse pepper to taste
3 c tender-cooked spaghetti

Preparation : Have ricotta at room temperature. Combine it with
remaining ingredients except spaghetti in blender (or food processor,
using a steel blade). Cover, blend until smooth. Toss with hot
drained spaghetti until cooked. 3 servings. Walt MM

MMMMM

Popularity: 2% [?]

1/2 c. finely chopped onion
1/4 c. finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 c. chicken broth
1 lb. grated Cheddar cheese
1 c. heavy cream
1/4 tsp. Tabasco
Popcorn, for garnish

Saute carrots and onions in butter. Stir in flour, cook on low
heat 3 or 4 minutes, but don’t brown. Stir in paprika, mustard,
beer, and chicken broth. Use wire whisk until smooth. Add cheese,
bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and fold in heavy cream. Add Tabasco and serve
with popcorn. Serves 6.

Popularity: 3% [?]