| INGREDIENTS: |
| 1 1/2 cup flour
1 cup brown sugar 1 teaspoon baking powder 3/4 cup butter 1 1/2 cup rolled oats 1 cup apricot jam |
| INSTRUCTIONS: |
| Mix everything except jam together until crumbly, put 2/3’s of mixture in 11×8 pan spread with jam. Cover with remaining of crumbs. bake 375 degrees F for 30 minutes. Cook and cut into bars |
| INGREDIENTS: |
| 1/2 cup butter
1/2 cup brown sugar 1/2 cup sugar 1 egg 1 cupp applesauce 2 cupp flour 1 teaspoon baking sodda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon gr. cloves 1 cup raisons 1/2 cup chopped nuts |
| INSTRUCTIONS: |
| preheat oven to 375 degrees F
cream butter and sugar stir in egg and applesauce. Mix dry ingredients in. Beat until smooth. Add raisons and nuts. Arrange by spoonfuls bake 5-7 minutes or until light brown |
| INGREDIENTS: |
| 8 medium apples, peeled & sliced 1 tablespoon lemon juice 2 tablespoons orange juice Grated rind of 1 orange Topping: 1 cup firmly packed light brown sugar 1/2 teaspoon cinnamon 3/4 cup flour 1/4 teaspoon salt 6 tablespoons butter or margarine |
| INSTRUCTIONS: |
| -Slice apples into a greased 9-inch square pan or a 1-quart casserole. -Stir the orange juice, lemon juice, and orange rind into the apples. -Mix brown sugar, flour, cinnamon, and salt into a bowl. Cut in the butter and mix well. -Spread topping mixture onto the apples. -Bake at 350 degrees for 45 minutes, or until golden brown and bubbly. -Let cool, serve with vanilla ice cream or frozen yogurt. |
| INGREDIENTS: |
| 1 cup butter
1/2 cup ea. brown and white sugar-cream until light add 1 beaten egg yolk+ 1 teaspoon vanilla 2 cup cake flour |
| INSTRUCTIONS: |
| mix together the ingredients above, spread on bottom (thin) of cookie sheet. pat with fingers. bake 350 degrees F 15-20 min. melt a 10 oz. bar of chocolate over hot water and spread over dough. sprinkle with sliced almonds |
| INGREDIENTS: |
| -Asparagus spears (4 per person), blanched and sliced on the diagonal into 2 inch pieces -Roma tomatoes (1 per person), cut into bite sized pieces -Mozzarella cheese cut into bite sized cubes (approx. 1 ounce per person) -Boneless, skinless chicken breast, cooked (1/2 – 1 per person) and cubed |
| INSTRUCTIONS: |
| Mix all ingredients and drizzle with olive oil and balsamic vinegar. Top with a sprig of fresh basil.
Variation: When fresh asparagus is not available, substitute fresh zucchini. |
| INGREDIENTS: |
| 6 ears corn, cooked, kernels removed from cob 2 small zucchini, thinly sliced 4 green onions, thinly sliced 1/2 red bell pepper, thinly sliced 1/4 cup flat-leaf parsley, finely chopped |
| INSTRUCTIONS: |
| In a salad bowl, mix together all of the vegetables. Top with your favorite vinaigrette, or make your own fresh dressing with 1/2 cup olive oil and 1/4 cup fresh lime juice. |
| INGREDIENTS: |
| 1 small sweet onion, sliced 8 cloves garlic, crushed 3/4 cup soy sauce 1/2 cup vinegar 1 (3 pound) whole chicken, cut into pieces |
| INSTRUCTIONS: |
| Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours. Serve hot with rice and vegetables. Makes 4 servings |
| INGREDIENTS: |
| Zucchini-Cornmeal Spoonbread
-3 cups shredded zucchini (about 3 med zucc) -3 eggs -1 cup sour cream -1 cup (4oz) grated cheddar cheese -1/2 cup chopped onion -½ cup melted butter or vegetable oil -¼ teaspoon salt -1 ½ cup cups cornmeal -hot peppers! (Optional) |
| INSTRUCTIONS: |
| 1) Heat oven to 400. Spray 1 ½ quart gratin or baking dish with nonstick cooking spray. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.
2) In large bowl, whisk eggs until blended. Add sour cream, cheese, onion, butter, salt and hot peppers. Stir in zucchini and cornmeal until blended. Pour into gratin dish. 3) Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean. |
| INGREDIENTS: |
| 1 medium eggplant chopped into bite size chunks several dozen large, sweet cherry tomatoes 2 large sweet onion – bite size chunks canned pineapple chunks (1 large can) about a dozen small red potatoes – bite sized chunks again Firm tofu – terriyaki is good – bite sized chunks 1 large bottle low fat Italian dressing |
| INSTRUCTIONS: |
| Take all ingredients other than dressing and put on wooden skewers – nice to have 2 of each ingredient on each skewer. Place in flat glass container and cover with dressing. Marinate overnight. When you’re ready the next day – fire up the grill and BBQ – it’s easy and yummy and the cleanup and mess is the day prior so you can truly enjoy yourself with limited clean-up the day of the BBQ. |
| INGREDIENTS: |
| heat orange juice and fistful of pecans between
1/3 cup half and half (or soy substitute) nutmeg cinnamon butter brown sugar mace salt baked marshmellows
|
| INSTRUCTIONS: |
| mash yams- add orange juice and pecans- heat. then add half and half and spices to taste. |
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