The Online Recipe Book

1 pk Dry yeast

1 c Warm water

-(105 to 115 F) 2 1/2 c All-purpose flour

3/4 c Whole wheat flour

2 ts Salt

4 ts Cornmeal (optional)

Stir yeast into warm water and set aside for 5 to 10 minutes. Combine the flours and salt in a mixer bowl; add yeast mixture. Mix until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try again. Dough can be refrigerated or frozen before rolling. Thaw thoroughly before attempting to roll out. Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional). Arrange each crust in a prepared pan and top as desired. [ MODERN MATURITY: Feb/March 1990 } Posted By: Fred Peters

1 1/2 c Cornmeal

1/2 c Cooking oil

1/2 ts Baking soda

1 ts Salt

1 cn Cream style corn

2 Eggs

1/2 lb Cheese, grated

1 c Onion, chopped

1 lb Crawfish tails

2 Jalapeno peppers, choppe

Mix all ingredients except crawfish. Blend until moist. Add crawfish and stir well. Pour into greased 9×13 baking dish and bake at 375 degrees for 30 minutes or until golden brown. Randy Rigg

2 1/2 ounces deli roast beef — chopped (1/2 cup

1/4 cup taco sauce

1/4 cup barbecue sauce

1/4 cup ripe olives — sliced

1/4 cup green olives — sliced

1/4 cup sliced green onions

1/2 cup shredded Cheddar cheese

10 ounce can Hungry Jack refrigerated rolls

2 tablespoons cornmeal

1/2 cup sour cream

10 pimiento slices — optional

10 ripe olive slices — optional

Heat oven to 350 F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, 1/4 cup each ripe and green olives, green onions and cheese; set aside. Separate dough into 10 biscuits. Dip both sides in cormeal. Press on roll out each biscuit to 5 inch circle. Place 5 circles on ungreased cookie sheet. Top each with 1/4 cup beef mixture. Brush edges lightly with water. Place remaining biscuit circles over top of beef mixture. Press edges with fork to seal. using a tablespoon, make indentation in center of each sandwich. Sprinkle top with remaining cornmeal. Bake at 350 F. for 14-22 minutes or until golden brown. Remove from oven; gently repeat indentaion if necessary. Fill each indentation with heaping tablespoonful sour cream. Garnish each with 2 pimiento slices and two ripe olve slices, if desired. Makes 5 sandwiches. Per sandwich: 340 calories, 12 g protein, 31 g carbohyrate, 19 g fat, 35 mg cholesterol, 950 mg sodium Pillsbury Classic Cookbook #86, 33rd Bake-Off, p. 35 Submitted by Elaine Schultz, Miami, FL MC formatting by bobbi744@acd.net ICQ#2099532

1 Rutabaga about (1 lb) OR;

1 lb Turnips;

1 md Size orange sweet potato;

1/4 ts Red (cayenne) pepper;

1/2 c Non-fat dry milk powder;

3 tb Fresh parsley; chopped

Peel and dice rutabaga and sweet potato; place in a saucepan. Cover with water and bring to a boil. Cover ans simmer, until tender. Drain, reserving in little of water. Place vegetables in a blender or food processor fitted with the metal blade and process to a puree. Add cayenne, nutmeg and dry milk; process to blend. Rewarm in saucepan w some of reserved water if necessary. Garnish with parsley and serve. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master

2 c Butter

2 c Sugar (granulated,

-white) 2 c Brown sugar

-(dark brown) 4 lg Eggs

2 t Vanilla extract

4 c Flour (sift

-before measuring) 5 c Rolled oats (oatmeal),

-powdered finely 1 t Salt

2 t Baking soda

2 t Baking powder

24 oz Chocolate chips

-(being a purist, -I prefer Toll House -morsels) 8 oz Chocolate bar,

-finely grated 3 c Chopped nuts

-(I prefer walnuts, -but use your favorite) Preheat oven to 375 degrees F. Cream together the butter and the sugars. Sift together flour, oatmeal, salt, baking soda, baking powder and shredded chocolate bar. Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. Mix chocolate chips and nuts into mixture. Drop by onto ungreased cookie sheet in small drops. Bake 6 minutes or until done. NOTES: * Chocolate Chip Cookies like Mrs. Fields makes — These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. However, the cookies do not taste exactly the same as the name brand. Yield: approximately 60. * A blender works very well to powder the oats and the chocolate bar. The blender chops the oatmeal finer than a food processor. The powdered chocolate bar should melt at the touch of your fingers. * I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of cold milk. * Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means rolled oats, such as Quaker oats. : Difficulty: easy to moderate. : Time: 30 minutes. : Precision: measure the ingredients. : Sam Spitzner : Illinois Bell, Chicago, Illinois : Email address: ihnp4!ilunix!sks : Snail address: 225 W. Randolph, HQ17B, Chicago, Il. 60606 : Copyright (C) 1986 USENET Community Trust

1 pound ground beef

2 onion — chopped

1 kidney beans — (15 1/2 oz.)

1 28 oz. can tomato

1 8 oz. can tomato sauce

1 cup green bell pepper

4 teaspoons chili powder

1 teaspoon salt

1/8 teaspoon cayenne pepper — (red)

1/8 teaspoon paprika

1 cup bisquick Baking Mix

2 tablespoons cornmeal

1 egg

1/3 cup milk

1 tablespoon cornmeal

Cook and stir meat and onions in large skillet or Dutch oven until meat is b rown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid ) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; simmer uncovered until of desired consistency, about 15 minutes. Heat oven to 425′. Mix baking mix, 2 tablespoons cornmeal, the egg and milk; beat

vigorous ly 1/2 minute. Pour hot Chili con Carne into ungreased 3-quart casserole. Drop batter by spoonfuls around edge of casserole; sprinkle batter with 1 tablespo on cornmeal. Bake uncovered 25 minutes.

3/4 c Shortening

1/2 c Granulated sugar

1 c Packed brown sugar

1 lg Egg

1/4 c Water

1 ts Vanilla extract

1/4 c Cocoa

1/2 c Peanut butter

1/4 c Molasses

1 c Flour

1/2 ts Baking soda

1 ts Salt

3 c Uncooked quick oats

Chopped nuts; optional Beat together with a wooden spoon, shortening, 2 sugars, egg, water, vanilla, cocoa, peanut butter and molasses until creamy. Combine flour, baking soda and salt and add to mixture. Add oatmeal and nuts, and blend well. Chill dough for 15 minutes. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350` for 12 to 15 minutes. Makes 4-5 dozen cookies.

—–

1/3 c Yellow cornmeal

1/3 c Flour

2 tb Instant non fat dry milk

2 ts Sugar

1 t Baking powder

1/8 ts Salt

1 lg Egg

1/3 c Water

1 tb Margarine — melted

6 pancakes 90 calories per pancake

1. Mix dry ingredients.

2. Mix egg and water thoroughly. Stir into dry

ingredients with margarine. Mix until dry ingredients are barely moistened. Batter will be lumpy. 3. For each pancake, pour batter onto hot griddle or

frypan, using about 3 tablespoons batter. Cook until top is bubbly and edges begin to dry. 4. Turn and brown other side.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244

1/2 c Fat-free dairy sour cream

2 ts Baking soda

1 1/2 c Sugar

1/4 c Margarine; softened

1/2 c Frozen egg substitute

– thawed 3/4 ts Salt

3 c All-purpose flour

1 c Mashed ripe banana (3 med.)

1 ts Vanilla extract

12 oz HERSHEY’S Baking Chips

-(Reduced Fat Semi-Sweet) 1/2 c Chopped nuts

Heat oven to 350F. Lightly spray two 9×5x3-inch loaf pans with non-stick vegetable cooking spray. In small bowl, stir together sour cream and baking soda; set aside. In large bowl, beat sugar and margarine on medium speed of electric mixer until well blended. Add egg substitute and salt; beat well. Gradually add flour to sugar mixture, beating until well blended. Add sour cream mixture, banana and vanilla; beat until smooth. Fold in chips and nuts. Pour batter evenly into prepared pans. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire rack; immediately wrap in plastic wrap. Cool completely before slicing. 2 loaves (32 servings). Nutrition facts: Serv size: 1 slice (53g), Servings: 32, Amount Per Serving: Calories 160, Fat Cal. 35, Total Fat 5g* (8% DV), Sat.Fat 2.5G (13% DV), Cholest.

0mg (0% DV), Sodium 150mg (6% DV), Total carb. 27g (9% DV), Dietary

Fiber 1g (4% DV), Sugars 17g, Protein 3g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. *contains 2g of Salatrim per serving, only 55% of which is used by the body. Therefore this recipe provides 4g of available fat per serving vs 11g in the regular Hershey’s Chocolate Chip Banana Nut Bread recipe

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)