Recipe: Assorted Recipes (27) - 08-31-97 Recipe Swap (updated)
Recipe Collections27 ASSORTED RECIPES
Recipe Swap - August 31, 1997
RECIPES IN THIS FILE:
Easy Corn Casserole
Greek Style Scampi
Wine Basted Red Potatoes
Mango (or Strawberry) Banana Frozen Yogurt
Vegetarian Chili with Chipotle Chilies
Easy Black Bean Fajitas
Baked Oatmeal
Mediterranean Meatballs for Two
Maple Oatmeal Muffins
Lemon Angel Roll
Roasted Thai Turkey Nuggets
Vidalia Onion Risotto
Fancy Angel Food Cake
Onion Bloom
Jewish Honey Cake
Devil's Food Cake
Angelic Strawberry Cake
Sweet Potato Tart
Russian Dressing
Creamy Pasta Primo
Spanish Rice
Apple-Streusel Pound Cake
Oatmeal Cookies
Heavenly Lemon Muffins
Baked Apple Crisp
Lemon Bars
Apricot Carrot Bread
EASY CORN CASSEROLE
Adapted from source: Cooking Light magazine, June 1996
From: SueA, CA, 1997
Makes 8 servings
1/4 cup egg substitute
1/4 cup stick margarine, melted
1 (8 3/4 oz) can no-salt-added whole kernal corn, drained
1 (8 3/4 oz) can cream-style corn
1 (8 1/2 oz) package corn muffin mix
1 (8 oz) carton plain fat-free yogurt
Preheat oven to 350 degrees F.
Combine all ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray.
Bake at 350 degrees F for 45 minutes or until set.
GREEK STYLE SCAMPI
Source: Cooking Light magazine, April 1997
Makes 6 servings
1 tsp olive oil
5 cloves garlic, minced
2 cans (28 oz each) whole tomatoes drained and coarsely chopped
1/2 cup chopped fresh parsley, divided use
1 1/4 lb large shrimp, peeled and deveined
4 oz crumbled low fat feta cheese (1 cup)
2 tbsp fresh lemon juice
1/4 tsp freshly ground pepper
Preheat oven to 400 degrees F.
Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10 minutes.
Add shrimp; cook 5 minutes. Pour mixture into a 13x9-inch baking dish; sprinkle with cheese.
Bake at 400 degrees F for 10 minutes. Sprinkle with the remaining 1/4 cup parsley, lemon juice, and pepper.
WINE BASTED RED POTATOES
Source: First For Women magazine, 12/30/96
Makes 8 servings
1 1/2 tbsp olive oil
3 lb small red potatoes, quarter, quartered
5 cloves garlic, sliced
1 tbsp minced fresh or dried rosemary
1 tsp salt
1 cup white wine
In skillet, cook first five ingredients in hot oil over medium heat, stirring for 5 minutes.
Add wine, cover and reduce heat to low. Cook 10 to 15 min or until potatoes are tender.
MANGO (OR STRAWBERRY) BANANA FROZEN YOGURT
Adapted from: Cooking Light magazine, April 1997
Source: Joanne McAndrews Eisenman
Makes 8 servings
"The yogurt taste is masked by the strong banana flavor."
1 cup sliced banana
3/4 cup chopped peeled mango or 3/4 cup sliced strawberries
1/3 cup fresh orange juice
1 lime, juiced
1 1/2 cups fat free milk
3/4 cup sugar
16 ounces vanilla low-fat yogurt
Combine first 4 ingredients in a blender or food processor; process until smooth.
Combine banana mixture and remaining ingredients in a large bowl; stir well with a whisk.
Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour.
Notes: The original recipe called for 3/4 cup chopped peeled mango instead of strawberries
VEGETARIAN CHILI WITH CHIPOTLE CHILIES
Source: Bon Appetit magazine, July 1993
From: Jack, TX
Makes 8 servings
1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped red bell pepper
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 (28 oz) can plum tomatoes, with juices, chopped
1 (16 oz) can red kidney beans, rinsed and drained
1 (16 oz) can cannellini beans, rinsed and drained
1 (16 oz) can black beans beans, rinsed and drained
2 tablespoons chipotle chilies in adobo sauce*
Salt and pepper, to taste
Heat olive oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saute until vegetables are light golden, about 10 minutes.
Add chili powder and cumin and stir 2 minutes. Add tomatoes, red, white and black beans and chipotle chilies and bring mixture to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Thin with water if mixture is too thick. Season chili to taste with salt and pepper.
Ladle into bowls and serve.
*Chipotle chilies are dried, smoked jalapenos that are sold canned in a red adobo sauce. Available at Latin American markets and some supermarkets.
EASY BLACK BEAN FAJITAS
Source: Joanne McAndrews Eisenman
Makes 4 servings
"This is what we had for dinner tonight. It was really easy to make and surprisingly good."
2 cans (16 ounces each) black beans, rinsed and drained
1 cup frozen corn kernels
1/2 cup salsa
1 large red bell pepper chopped
1 bunch green onions chopped
8 corn tortillas
In a large skillet, combine black beans, corn, salsa, red bell pepper and green onions. Cook until bell pepper is just tender, 10-15 minutes.
Serve bean mixture wrapped in warm tortillas, garnished with additional salsa.
BAKED OATMEAL
Source: Sharon
"This is a delicious, versatile and virtually indestructible recipe."
3 cups uncooked oats
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup applesauce
1 tsp vanilla
2 eggs (I use egg substitute)
1 cup milk (I use fat free; others have used half&half)
1/2 to 1 cup of raisins
Preheat oven to 350 degrees F.
Mix dry ingredients in one bowl; mix wet ingredients in another. Stir wet and dry ingredients together and add raisins. Spread in a 9x9 pan sprayed with nonstick spray.
Bake 25-30 minutes.
here are two more variations:
- I substituted 1 cup of frozen whole cranberries for the raisins. Result is a little tart, but delicious.
- My sister omitted the milk and substituted crushed pineapple with the juice. She said it's very good, but she should have cut way down on the brown sugar. She also doubled the batch and it worked well.
MEDITERRANEAN MEATBALLS FOR TWO
Adapted from source: Cooking Light magazine, June 1996
From: SueA, CA
Makes 2 servings
2 tablespoons fresh mint, minced
3 tablespoons white wine vinegar
1 1/2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon sugar
1 large garlic clove, minced
1/2 pound lean ground beef
3 tablespoons old-fashioned oats, uncooked
1 1/2 tablespoons onion, finely chopped
1 tablespoon milk
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
8 large mushrooms
1 small onion, cut into 4 wedges
4 (10-inch) skewers
1 1/2 cups cooked (about 1 cup uncooked) orzo (rice-shaped pasta)
To prepare the mint sauce, combine the first 6 ingredients in a bowl; stir well with a whisk. Set aside.
Combine beef and next 7 ingredients (beef through cinnamon) in a bowl; stir well. Shape into 8 (2-inch) meatballs.
Thread meatballs onto 2 (10-inch) skewers. Thread mushrooms and onion alternately onto 2 (10-inch) skewers.
Prepare grill or broiler.
Place kebabs on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done, basting occasionally with mint sauce.
Serve with orzo.
MAPLE OATMEAL MUFFINS
Source: Bon Appetit magazine, June 1995
From: SueA, CA
2 cups unbleached all purpose flour
1 cup quick-cooking oats, uncooked
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low fat buttermilk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup packed golden brown sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
Preheat oven to 400 degrees F. Line twelve 1/3-cup muffin cups with paper liners.
Combine first 6 ingredients in large bowl and stir to blend.
Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix). Divide batter equally among muffin cups (batter will reach top of cups).
Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.
LEMON ANGEL ROLL
Source: Anita A. Matejka from Quick & Easy Desserts
"This is very easy to make with the angel food cake mix, which only requires water. The cake mix is well worth it since I don't have to worry about whipping egg whites. I can't tell the difference between the angel food cake made from the box and one made from scratch."
1 (16 oz) angel food cake mix (requires only water)
Powdered sugar
1 (14 oz) can fat-free sweetened condensed milk
1/3 cup bottled lemon juice
2 tsp grated lemon peel
4 drops yellow food coloring
4 oz Cool Whip Free, thawed
Preheat oven to 350 degrees F. Line a jelly roll pan with aluminum foil, extending foil 1-inch over ends of pan.
Prepare cake mix according to package directions. Spread batter evenly into prepared pan.
Bake for 30 minutes. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil and begin rolling at narrow end, roll up cake with towel, jelly-roll fashion. Cool thoroughly.
Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and food coloring. Mix well. Fold in whipped topping.
Unroll cake; trim edges. Spread half lemon mixture; reroll without towel. Place on serving platter, seam side down. Spread remaining mixture over roll.
ROASTED THAI TURKEY NUGGETS
Source: Sunset Low-Fat Cook Book
From: SueA, CA
Makes 4 servings
"Spicy baked boneless, seasoned turkey with sweet-sour sauce."
1 pound boneless, skinless, turkey breast
3 tablespoons minced cilantro
2 teaspoons coarsely ground black pepper
8 cloves garlic, minced, divided use
1/3 cup canned tomato sauce
1 tablespoon vinegar (cider or white or flavored)
1 tablespoon brown sugar, firmly packed
1/2 cup raisins
Rinse turkey, pat dry, and cut into 8 equal-size pieces (no more than 1 1/2-inches thick).
Mix cilantro, pepper, and 6 cloves of the minced garlic; pat mixture over turkey pieces well apart in a shallow rimmed baking pan.
Bake in a 500 degree F oven until meat is lightly browned on outside and no longer pink in center; cut to test (10 to 12 minutes).
Meanwhile, in a food processor or blender, combine remaining 2 cloves minced garlic, tomato sauce, vinegar, sugar and raisins; whirl until raisins are chopped. Offer raisin sauce to spoon over turkey to taste.
VIDALIA ONION RISOTTO
Source: Cooking Light, Anniversary Book 1997, recipe by Ann Burger, Food Editor, of the Post and Courier
Makes 5 servings (1 cup each)
2 teaspoons vegetable oil
2 cups chopped Vidalia onion (sweet onion)
2 large garlic cloves, minced
1 1/2 cups uncooked arborio rice (or other short-grain rice)
29 ounces low sodium vegetable broth, divided use
1/2 cup crumbled feta cheese, divided use
2/3 cup chopped fresh flat leaf parsley
1/4 cup grated parmesan cheese
Freshly ground pepper
Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 1 minute.
Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth.
Remove from heat; stir in 1/4 cup feta cheese, parsley and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper.
FANCY ANGEL FOOD CAKE
From: Candy,VA
Bake an angel food cake (from a mix if you like). Cool cake.
Cut cake in half, making a top and bottom. Gently pull out inner layer, leaving about 1-inch of cake on sides and bottom.
FOR THE FILLING:
1 (4-serving-size) pkg. pudding mix, any flavor (I use lemon, pistachio or chocolate)
FOR THE FROSTING:
1 large container Cool Whip, thawed and beaten with 1 pkg pudding mix (lemon, pistachio or chocolate)
TO ASSEMBLE THE CAKE:
Fill cake, put top half back on cake. Frost with the cool whip frosting. Keep in refrigerator.
ONION BLOOM
Source: Weight Watchers Magazine
From: CarolB, FL
FOR THE ONION:
1 large super-sweet onion (about 1 pound)
1 teaspoon vegetable oil
1/4 ounce cornflake crumbs
1 pinch ground red pepper
1 pinch seasoned salt
1 egg white
FOR THE DIP:
1/2 cup nonfat sour cream
2 teaspoons reduced-calorie mayonnaise
1 to 2 tsp. prepared horseradish (or to taste)
1/2 small garlic clove, finely minced
1Preheat oven to 350 degrees F. Spray 2-cup round baking dish with nonstick cooking spray.
Trim root end of onion so that it stands upright. Slice off 1/2-inch from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2-inch from bottom, working your way around onion to make several "petals."
Place upright in microwave-safe, covered dish and drizzle evenly with oil; cover and microwave on High 1 1/2 - 2 minutes, until onion is slightly tender and petals have begun to separate.
In small bowl, combine cornflake crumbs, pepper and salt; set aside. In medium bowl, beat egg white until foamy.
Dip cooked onion into beaten white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture.
Bake until lightly browned and crisp, 10-12 minutes.
Meanwhile, to prepare dip, in small bowl, combine sour cream, mayonnaise, horseradish and garlic. (May be prepared up to 2 days ahead; cover and chill.)
Serve cooked onion immediately, with dip on the side.
JEWISH HONEY CAKE
Source: section of traditional Jewish recipes, American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
Makes 24 servings
3 eggs
1/4 cup sugar
1/4 cup margarine, softened
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 cup honey
1 cup cold strong coffee
1 ripe banana, mashed
Beat the eggs until thick. Add the sugar gradually. Beat in the margarine.
Stir the flour, baking powder, baking soda and spices together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana.
Pour the batter into a lightly oiled and floured tube pan or two nine-inch loaf pans.
Bake in 350 degree F oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing.
DEVIL'S FOOD CAKE
Source: The New Diabetic Cookbook by Mabel Cavaiani
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 cups cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/8 tsp salt
1/3 cup sugar (or sugar substitute)
3/4 cup liquid egg substitute, room temperature
1 tsp vanilla
1/2 cup margarine, room temperature
Stir together cocoa powder and boiling water until smooth. Set aside to cool to room temperature.
Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well. Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute. Pour into 9-inch square or 9x13-inch cake pan that has been greased with margarine.
Bake at 350 degrees F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut 6x3 to yield 18 pieces.
Serve cold with a tablespoon of Whipped Topping or warm with some Chocolate Sauce.
ANGELIC STRAWBERRY CAKE
From: CarolB, FL
Makes 8 servings
1 1/2 cups fat free milk
1 (4-serving-size) package sugar-free instant vanilla pudding mix
1 teaspoon vanilla
1 cup non-fat dairy sour cream
1 (4-ounce) container reduced-calorie frozen whipped dessert topping, thawed
1 teaspoon finely shredded orange peel
7 cups (1-inch) angel food cake cubes (about 1/2 of an 8-inch purchased cake)
3 cups sliced strawberries
1 cup sliced strawberries (to garnish)
In a large mixing bowl, combine milk, pudding mix and vanilla. Beat with an electric mixer on low speed till just combined. Beat on medium speed for about 2 minutes more or till well mixed. Fold in the sour cream, dessert topping and orange peel.
In an (8x8x2-inch) baking dish or individual dessert dishes, layer half the cake cubes, half the 3 cups strawberries and half the pudding mixture. Repeat layers. Chill the dessert for at least 4 hours or overnight.
Just before serving, top with the remaining 1 cup of sliced strawberries.
SWEET POTATO TART
From: Vicki
Makes 1 (12-inch) tart, 12 servings
FOR THE CRUST:
1/2 cup graham cracker crumbs
1 tsp ground cinnamon
1 large egg white
FOR THE FILLING:
4 medium baked sweet potatoes, peeled
6 large egg whites
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
2 tsp pure vanilla extract
5 tbsp pure maple syrup
1 tbsp honey
6 oz light cream cheese, room temperature
1/4 cup freshly squeezed orange juice
Preheat oven to 350 degrees F.
Spray a 12-inch tart 3 times with vegetable oil spray to coat.
Combine all the remaining ingredients for the crust in the bowl of a food processor. Pulse 5 times. Transfer the mixture to the prepared pan and pat to cover the bottom evenly.
Place sweet potatoes in a large mixing bowl and mash them with a fork. Add the egg whites, nutmeg, cloves, allspice and ginger. Whisk to blend. Add all the remaining filling ingredients. Continue to whisk until smooth. Pour the filling into the crust.
Bake for 30-45 minutes, until the center of the tart if firm and not sticky to the touch. Transfer the pan to a rack and allow the tart to cool for 30 minutes, then refrigerate for 1 hour.
RUSSIAN DRESSING
From: Risa G., NJ
Makes 1 cup
Serve over salads or fresh vegetables.
1 cup fat free mayonnaise
1 teaspoon celery seeds, crushed
Pinch of sugar
Pinch of dried parsley flakes
1 Tablespoon chili sauce
1 teaspoon green pepper flakes
Place all ingredients in blender. Mix on high for 1 minute.
Store in airtight container in refrigerator for up to 2 weeks.
CREAMY PASTA PRIMO
From: Risa G., NJ
Make 6 servings
1 cup light evaporated milk
2 Tablespoons flour
1 teaspoon Italian seasoning
1/4 teaspoon dried basil
1 cup chopped fresh mushrooms
1 cup chopped cauliflower
2 garlic cloves, minced
2 carrots, sliced
1 cup chopped broccoli
1 small onion, chopped
1 cup vegetable broth
1 (16 oz) can Italian style stewed tomatoes
1 (6 oz) can tomato paste
1/4 cup red cooking wine
Your favorite pasta
Place milk, flour and seasonings in blender; mix well and set aside.
In large nonstick skillet over medium heat, saute vegetables in broth
until tender. Stir in milk mixture, bring to boil for 1 minute. Reduce heat to low. Add stewed tomatoes, tomato sauce and wine; stir to combine. Cover
and simmer for 20 minutes; stirring occasionally.
Meanwhile, prepare pasta according to package, drain and set aside.
When vegetable sauce is completely cooked, add pasta, toss and serve.
SPANISH RICE
From: Risa G., NJ
Makes 6 servings
1 onion, chopped
1 green bell pepper, chopped
1/4 cup vegetable broth
1 cup cooked brown rice
2 cans (16 ounces each) stewed tomatoes
1 teaspoon chili powder
1/8 teaspoon marjoram
1 teaspoon minced garlic
1Preheat oven to 350 degrees F.
In large skillet over high heat, saute onions and green peppers in broth for 5 minutes or until tender crisp.
Add rice, stirring constantly and cook for 5 minutes. Place rice mixture in medium shallow nonstick baking dish and set aside.
In same skillet, heat remaining ingredients for 5 minutes. Pour sauce over rice.
Bake for 30 minutes or until all liquid is absorbed.
APPLE-STREUSEL POUND CAKE
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 24 servings.
3 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup skim milk
1 cup nonfat sour cream
1/2 cup applesauce
1 egg
2 tablespoons vegetable oil
2 teaspoons vanilla
3 egg whites, beaten until stiff
3/4 cup light brown sugar, firmly packed
3/4 cup apple, peeled and chopped
1/2 cup uncooked old-fashioned oatmeal
2 teaspoons ground cinnamon
Preheat oven to 375 degrees F. Spray a 10-inch (12-cup) Bundt pan with nonstick cooking spray; flour lightly.
In a medium bowl, combine flour, cornmeal, baking soda, baking powder and salt. In large bowl combine granulated sugar, milk, sour cream, applesauce, egg, oil and vanilla. Add flour mixture to applesauce mixture; stir until well blended. Gently fold in beaten egg whites.
In small bowl, combine brown sugar, oatmeal and apples. Spread half the batter into prepared pan; sprinkle with oatmeal mixture. Spread remaining batter over oatmeal mixture.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes before removing from pan. Place cake, fluted side up, on serving plate. Serve warm or cool completely. Cut into 24 slices.
OATMEAL COOKIES
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 3 dozen cookies
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup applesauce
2 tablespoons margarine
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/3 cups old-fashioned oatmeal, uncooked
1/2 cup raisins (optional)
Preheat oven to 375 degrees F. Spray cookie sheet with nonstick cooking spray.
In small bowl, combine flour, baking powder, baking soda and salt.
In large bowl, place applesauce. Cut in margarine with pastry blender or fork until margarine breaks into pea-sized pieces. Add granulated sugar, brown sugar, egg and vanilla; stir until well blended.
Add flour mixture to applesauce mixture; stir until well-blended. Fold in oats and, if desired, raisins. Drop rounded teaspoonfuls of dough 2-inches apart onto prepared cookie sheet.
Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes on cookie sheet. Remove to wire rack to cool completely.
HEAVENLY LEMON MUFFINS
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 24 muffins
1 (16 ounce) package 1-step angel food cake mix
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup fat free milk
2/3 cup applesauce
1/4 cup vegetable oil
2 egg whites
2 tablespoons grated lemon peel
2 teaspoons lemon extract
4 drops yellow food color (optional)
2 tablespoons powdered sugar (optional)
Preheat oven to 375 degrees F. Line 24 (2 1/4-inch) muffin cups with paper liners or spray with nonstick cooking spray.
In large bowl, prepare angel food cake mix according to package directions.
In another large bowl, combine flour, baking powder and salt.
In a medium bowl, combine granulated sugar, milk, applesauce, oil, egg whites, lemon peel, lemon extract and, if desired, yellow food color. Stir applesauce mixture into flour mixture just until moistened.
Fill each muffin cup 1/3 full with applesauce batter. Top with angel food cake batter, filling each cup almost full. (There will be some angel food cake batter left over.)
Bake 20 minutes or until puffed and golden. Immediately remove from pan; cool completely on wire rack. Sprinkle tops with powdered sugar, if desired.
VARIATION:
Heavenly Strawberry Muffins:
Substitute strawberry extract for lemon extract and, if desired, red food color for yellow. Eliminate lemon peel.
BAKED APPLE CRISP
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 12 servings
8 cups unpeeled, thinly sliced apples (about 8 medium)
2 tablespoons granulated sugar
1 1/2 tablespoons lemon juice
4 teaspoons ground cinnamon, divided use
1 1/2 cups applesauce
1 cup old-fashioned oatmeal, uncooked
1/2 cup light brown sugar, firmly packed
1/3 cup all-purpose flour
1/3 cup evaporated fat free milk
1/4 cup nonfat dry milk powder
1 cup nonfat vanilla yogurt (for serving)
Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick cooking spray.
In large bowl, toss apple slices with granulated sugar, lemon juice and 2 teaspoons cinnamon. Spoon into prepared dish. Spread applesauce evenly over apple mixture.
In medium bowl, combine oatmeal, brown sugar, flour, evaporated milk, dry milk powder and remaining 2 teaspoons cinnamon. Spread over applesauce.
Bake 35 to 40 minutes or until lightly browned and bubbly. Cool slightly; serve warm. Top each serving with a dollop of yogurt.
LEMON BARS
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 14 servings
FOR THE CRUST:
1 cup all-purpose flour
1/2 cup powdered sugar
1/4 cup applesauce
2 tablespoons margarine, melted
FOR THE LEMON FILLING:
1 cup granulated sugar
2 egg whites
1 whole egg
1/3 cup applesauce
1 teaspoon grated lemon peel
1/4 cup lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
Additional powdered sugar (optional)
Preheat oven to 350 degrees F. Spray 8-inch square baking pan with nonstick cooking spray.
TO PREPARE CRUST:
In a small bowl, combine 1 cup flour with powdered sugar. Add 1/4 cup applesauce and margarine. Stir with fork until mixture resembles coarse crumbs. Press evenly into bottom of prepared pan.
Bake 10 minutes.
TO PREPARE LEMON FILLING:
In medium bowl, beat granulated sugar, egg whites and whole egg with electric mixer at medium speed until thick and smooth.
Add 1/3 cup applesauce, lemon peel, lemon juice, 3 tablespoons flour and baking powder. Beat until well blended. Pour lemon filling over baked crust.
Bake 20 to 25 minutes or until lightly browned. Cool completely on wire rack.
Sprinkle with additional powdered sugar, if desired. Cut into 14 bars.
APRICOT CARROT BREAD
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 1 (8x4-inch) loaf, Makes 12 servings
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup finely shredded carrots
1/2 cup applesauce
1 egg, lightly beaten
2 tablespoons vegetable oil
1/3 cup dried apricots, snipped into small pieces
1/2 cup powdered sugar
2 teaspoons apple juice
Preheat oven to 350 degrees F. Spray 8x4-inch loaf pan with nonstick cooking spray.
In large bowl, combine flour, baking powder, baking soda and salt.
In small bowl, combine granulated sugar, carrots, applesauce, egg and oil. Stir applesauce mixture into flour mixture just until moistened. (Batter will be thick.) Fold in apricots. Spread batter into prepared pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto wire rack; turn right side up. Cool completely.
For best flavor, wrap cooled loaf in plastic wrap or foil. Store at room temperature overnight.
Just before serving, in a small bowl, combine powdered sugar and apple juice until smooth. Drizzle over top of loaf. Cut into 12 slices.
Recipe Swap - August 31, 1997
RECIPES IN THIS FILE:
Easy Corn Casserole
Greek Style Scampi
Wine Basted Red Potatoes
Mango (or Strawberry) Banana Frozen Yogurt
Vegetarian Chili with Chipotle Chilies
Easy Black Bean Fajitas
Baked Oatmeal
Mediterranean Meatballs for Two
Maple Oatmeal Muffins
Lemon Angel Roll
Roasted Thai Turkey Nuggets
Vidalia Onion Risotto
Fancy Angel Food Cake
Onion Bloom
Jewish Honey Cake
Devil's Food Cake
Angelic Strawberry Cake
Sweet Potato Tart
Russian Dressing
Creamy Pasta Primo
Spanish Rice
Apple-Streusel Pound Cake
Oatmeal Cookies
Heavenly Lemon Muffins
Baked Apple Crisp
Lemon Bars
Apricot Carrot Bread
EASY CORN CASSEROLE
Adapted from source: Cooking Light magazine, June 1996
From: SueA, CA, 1997
Makes 8 servings
1/4 cup egg substitute
1/4 cup stick margarine, melted
1 (8 3/4 oz) can no-salt-added whole kernal corn, drained
1 (8 3/4 oz) can cream-style corn
1 (8 1/2 oz) package corn muffin mix
1 (8 oz) carton plain fat-free yogurt
Preheat oven to 350 degrees F.
Combine all ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray.
Bake at 350 degrees F for 45 minutes or until set.
GREEK STYLE SCAMPI
Source: Cooking Light magazine, April 1997
Makes 6 servings
1 tsp olive oil
5 cloves garlic, minced
2 cans (28 oz each) whole tomatoes drained and coarsely chopped
1/2 cup chopped fresh parsley, divided use
1 1/4 lb large shrimp, peeled and deveined
4 oz crumbled low fat feta cheese (1 cup)
2 tbsp fresh lemon juice
1/4 tsp freshly ground pepper
Preheat oven to 400 degrees F.
Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10 minutes.
Add shrimp; cook 5 minutes. Pour mixture into a 13x9-inch baking dish; sprinkle with cheese.
Bake at 400 degrees F for 10 minutes. Sprinkle with the remaining 1/4 cup parsley, lemon juice, and pepper.
WINE BASTED RED POTATOES
Source: First For Women magazine, 12/30/96
Makes 8 servings
1 1/2 tbsp olive oil
3 lb small red potatoes, quarter, quartered
5 cloves garlic, sliced
1 tbsp minced fresh or dried rosemary
1 tsp salt
1 cup white wine
In skillet, cook first five ingredients in hot oil over medium heat, stirring for 5 minutes.
Add wine, cover and reduce heat to low. Cook 10 to 15 min or until potatoes are tender.
MANGO (OR STRAWBERRY) BANANA FROZEN YOGURT
Adapted from: Cooking Light magazine, April 1997
Source: Joanne McAndrews Eisenman
Makes 8 servings
"The yogurt taste is masked by the strong banana flavor."
1 cup sliced banana
3/4 cup chopped peeled mango or 3/4 cup sliced strawberries
1/3 cup fresh orange juice
1 lime, juiced
1 1/2 cups fat free milk
3/4 cup sugar
16 ounces vanilla low-fat yogurt
Combine first 4 ingredients in a blender or food processor; process until smooth.
Combine banana mixture and remaining ingredients in a large bowl; stir well with a whisk.
Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour.
Notes: The original recipe called for 3/4 cup chopped peeled mango instead of strawberries
VEGETARIAN CHILI WITH CHIPOTLE CHILIES
Source: Bon Appetit magazine, July 1993
From: Jack, TX
Makes 8 servings
1 tablespoon olive oil
1 cup chopped carrot
1 cup chopped red bell pepper
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 (28 oz) can plum tomatoes, with juices, chopped
1 (16 oz) can red kidney beans, rinsed and drained
1 (16 oz) can cannellini beans, rinsed and drained
1 (16 oz) can black beans beans, rinsed and drained
2 tablespoons chipotle chilies in adobo sauce*
Salt and pepper, to taste
Heat olive oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saute until vegetables are light golden, about 10 minutes.
Add chili powder and cumin and stir 2 minutes. Add tomatoes, red, white and black beans and chipotle chilies and bring mixture to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 30 minutes. Thin with water if mixture is too thick. Season chili to taste with salt and pepper.
Ladle into bowls and serve.
*Chipotle chilies are dried, smoked jalapenos that are sold canned in a red adobo sauce. Available at Latin American markets and some supermarkets.
EASY BLACK BEAN FAJITAS
Source: Joanne McAndrews Eisenman
Makes 4 servings
"This is what we had for dinner tonight. It was really easy to make and surprisingly good."
2 cans (16 ounces each) black beans, rinsed and drained
1 cup frozen corn kernels
1/2 cup salsa
1 large red bell pepper chopped
1 bunch green onions chopped
8 corn tortillas
In a large skillet, combine black beans, corn, salsa, red bell pepper and green onions. Cook until bell pepper is just tender, 10-15 minutes.
Serve bean mixture wrapped in warm tortillas, garnished with additional salsa.
BAKED OATMEAL
Source: Sharon
"This is a delicious, versatile and virtually indestructible recipe."
3 cups uncooked oats
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup applesauce
1 tsp vanilla
2 eggs (I use egg substitute)
1 cup milk (I use fat free; others have used half&half)
1/2 to 1 cup of raisins
Preheat oven to 350 degrees F.
Mix dry ingredients in one bowl; mix wet ingredients in another. Stir wet and dry ingredients together and add raisins. Spread in a 9x9 pan sprayed with nonstick spray.
Bake 25-30 minutes.
here are two more variations:
- I substituted 1 cup of frozen whole cranberries for the raisins. Result is a little tart, but delicious.
- My sister omitted the milk and substituted crushed pineapple with the juice. She said it's very good, but she should have cut way down on the brown sugar. She also doubled the batch and it worked well.
MEDITERRANEAN MEATBALLS FOR TWO
Adapted from source: Cooking Light magazine, June 1996
From: SueA, CA
Makes 2 servings
2 tablespoons fresh mint, minced
3 tablespoons white wine vinegar
1 1/2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon sugar
1 large garlic clove, minced
1/2 pound lean ground beef
3 tablespoons old-fashioned oats, uncooked
1 1/2 tablespoons onion, finely chopped
1 tablespoon milk
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
8 large mushrooms
1 small onion, cut into 4 wedges
4 (10-inch) skewers
1 1/2 cups cooked (about 1 cup uncooked) orzo (rice-shaped pasta)
To prepare the mint sauce, combine the first 6 ingredients in a bowl; stir well with a whisk. Set aside.
Combine beef and next 7 ingredients (beef through cinnamon) in a bowl; stir well. Shape into 8 (2-inch) meatballs.
Thread meatballs onto 2 (10-inch) skewers. Thread mushrooms and onion alternately onto 2 (10-inch) skewers.
Prepare grill or broiler.
Place kebabs on grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done, basting occasionally with mint sauce.
Serve with orzo.
MAPLE OATMEAL MUFFINS
Source: Bon Appetit magazine, June 1995
From: SueA, CA
2 cups unbleached all purpose flour
1 cup quick-cooking oats, uncooked
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low fat buttermilk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup packed golden brown sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract
Preheat oven to 400 degrees F. Line twelve 1/3-cup muffin cups with paper liners.
Combine first 6 ingredients in large bowl and stir to blend.
Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix). Divide batter equally among muffin cups (batter will reach top of cups).
Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.
LEMON ANGEL ROLL
Source: Anita A. Matejka from Quick & Easy Desserts
"This is very easy to make with the angel food cake mix, which only requires water. The cake mix is well worth it since I don't have to worry about whipping egg whites. I can't tell the difference between the angel food cake made from the box and one made from scratch."
1 (16 oz) angel food cake mix (requires only water)
Powdered sugar
1 (14 oz) can fat-free sweetened condensed milk
1/3 cup bottled lemon juice
2 tsp grated lemon peel
4 drops yellow food coloring
4 oz Cool Whip Free, thawed
Preheat oven to 350 degrees F. Line a jelly roll pan with aluminum foil, extending foil 1-inch over ends of pan.
Prepare cake mix according to package directions. Spread batter evenly into prepared pan.
Bake for 30 minutes. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil and begin rolling at narrow end, roll up cake with towel, jelly-roll fashion. Cool thoroughly.
Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and food coloring. Mix well. Fold in whipped topping.
Unroll cake; trim edges. Spread half lemon mixture; reroll without towel. Place on serving platter, seam side down. Spread remaining mixture over roll.
ROASTED THAI TURKEY NUGGETS
Source: Sunset Low-Fat Cook Book
From: SueA, CA
Makes 4 servings
"Spicy baked boneless, seasoned turkey with sweet-sour sauce."
1 pound boneless, skinless, turkey breast
3 tablespoons minced cilantro
2 teaspoons coarsely ground black pepper
8 cloves garlic, minced, divided use
1/3 cup canned tomato sauce
1 tablespoon vinegar (cider or white or flavored)
1 tablespoon brown sugar, firmly packed
1/2 cup raisins
Rinse turkey, pat dry, and cut into 8 equal-size pieces (no more than 1 1/2-inches thick).
Mix cilantro, pepper, and 6 cloves of the minced garlic; pat mixture over turkey pieces well apart in a shallow rimmed baking pan.
Bake in a 500 degree F oven until meat is lightly browned on outside and no longer pink in center; cut to test (10 to 12 minutes).
Meanwhile, in a food processor or blender, combine remaining 2 cloves minced garlic, tomato sauce, vinegar, sugar and raisins; whirl until raisins are chopped. Offer raisin sauce to spoon over turkey to taste.
VIDALIA ONION RISOTTO
Source: Cooking Light, Anniversary Book 1997, recipe by Ann Burger, Food Editor, of the Post and Courier
Makes 5 servings (1 cup each)
2 teaspoons vegetable oil
2 cups chopped Vidalia onion (sweet onion)
2 large garlic cloves, minced
1 1/2 cups uncooked arborio rice (or other short-grain rice)
29 ounces low sodium vegetable broth, divided use
1/2 cup crumbled feta cheese, divided use
2/3 cup chopped fresh flat leaf parsley
1/4 cup grated parmesan cheese
Freshly ground pepper
Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 1 minute.
Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth.
Remove from heat; stir in 1/4 cup feta cheese, parsley and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper.
FANCY ANGEL FOOD CAKE
From: Candy,VA
Bake an angel food cake (from a mix if you like). Cool cake.
Cut cake in half, making a top and bottom. Gently pull out inner layer, leaving about 1-inch of cake on sides and bottom.
FOR THE FILLING:
1 (4-serving-size) pkg. pudding mix, any flavor (I use lemon, pistachio or chocolate)
FOR THE FROSTING:
1 large container Cool Whip, thawed and beaten with 1 pkg pudding mix (lemon, pistachio or chocolate)
TO ASSEMBLE THE CAKE:
Fill cake, put top half back on cake. Frost with the cool whip frosting. Keep in refrigerator.
ONION BLOOM
Source: Weight Watchers Magazine
From: CarolB, FL
FOR THE ONION:
1 large super-sweet onion (about 1 pound)
1 teaspoon vegetable oil
1/4 ounce cornflake crumbs
1 pinch ground red pepper
1 pinch seasoned salt
1 egg white
FOR THE DIP:
1/2 cup nonfat sour cream
2 teaspoons reduced-calorie mayonnaise
1 to 2 tsp. prepared horseradish (or to taste)
1/2 small garlic clove, finely minced
1Preheat oven to 350 degrees F. Spray 2-cup round baking dish with nonstick cooking spray.
Trim root end of onion so that it stands upright. Slice off 1/2-inch from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2-inch from bottom, working your way around onion to make several "petals."
Place upright in microwave-safe, covered dish and drizzle evenly with oil; cover and microwave on High 1 1/2 - 2 minutes, until onion is slightly tender and petals have begun to separate.
In small bowl, combine cornflake crumbs, pepper and salt; set aside. In medium bowl, beat egg white until foamy.
Dip cooked onion into beaten white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with cornflake crumb mixture.
Bake until lightly browned and crisp, 10-12 minutes.
Meanwhile, to prepare dip, in small bowl, combine sour cream, mayonnaise, horseradish and garlic. (May be prepared up to 2 days ahead; cover and chill.)
Serve cooked onion immediately, with dip on the side.
JEWISH HONEY CAKE
Source: section of traditional Jewish recipes, American Diabetes Association Holiday Cookbook by Betty Wedman, 1986
Makes 24 servings
3 eggs
1/4 cup sugar
1/4 cup margarine, softened
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 cup honey
1 cup cold strong coffee
1 ripe banana, mashed
Beat the eggs until thick. Add the sugar gradually. Beat in the margarine.
Stir the flour, baking powder, baking soda and spices together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana.
Pour the batter into a lightly oiled and floured tube pan or two nine-inch loaf pans.
Bake in 350 degree F oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing.
DEVIL'S FOOD CAKE
Source: The New Diabetic Cookbook by Mabel Cavaiani
1/2 cup unsweetened cocoa powder
1/2 cup boiling water
2 cups cake flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/8 tsp salt
1/3 cup sugar (or sugar substitute)
3/4 cup liquid egg substitute, room temperature
1 tsp vanilla
1/2 cup margarine, room temperature
Stir together cocoa powder and boiling water until smooth. Set aside to cool to room temperature.
Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well. Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute. Pour into 9-inch square or 9x13-inch cake pan that has been greased with margarine.
Bake at 350 degrees F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan and cut 6x3 to yield 18 pieces.
Serve cold with a tablespoon of Whipped Topping or warm with some Chocolate Sauce.
ANGELIC STRAWBERRY CAKE
From: CarolB, FL
Makes 8 servings
1 1/2 cups fat free milk
1 (4-serving-size) package sugar-free instant vanilla pudding mix
1 teaspoon vanilla
1 cup non-fat dairy sour cream
1 (4-ounce) container reduced-calorie frozen whipped dessert topping, thawed
1 teaspoon finely shredded orange peel
7 cups (1-inch) angel food cake cubes (about 1/2 of an 8-inch purchased cake)
3 cups sliced strawberries
1 cup sliced strawberries (to garnish)
In a large mixing bowl, combine milk, pudding mix and vanilla. Beat with an electric mixer on low speed till just combined. Beat on medium speed for about 2 minutes more or till well mixed. Fold in the sour cream, dessert topping and orange peel.
In an (8x8x2-inch) baking dish or individual dessert dishes, layer half the cake cubes, half the 3 cups strawberries and half the pudding mixture. Repeat layers. Chill the dessert for at least 4 hours or overnight.
Just before serving, top with the remaining 1 cup of sliced strawberries.
SWEET POTATO TART
From: Vicki
Makes 1 (12-inch) tart, 12 servings
FOR THE CRUST:
1/2 cup graham cracker crumbs
1 tsp ground cinnamon
1 large egg white
FOR THE FILLING:
4 medium baked sweet potatoes, peeled
6 large egg whites
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
2 tsp pure vanilla extract
5 tbsp pure maple syrup
1 tbsp honey
6 oz light cream cheese, room temperature
1/4 cup freshly squeezed orange juice
Preheat oven to 350 degrees F.
Spray a 12-inch tart 3 times with vegetable oil spray to coat.
Combine all the remaining ingredients for the crust in the bowl of a food processor. Pulse 5 times. Transfer the mixture to the prepared pan and pat to cover the bottom evenly.
Place sweet potatoes in a large mixing bowl and mash them with a fork. Add the egg whites, nutmeg, cloves, allspice and ginger. Whisk to blend. Add all the remaining filling ingredients. Continue to whisk until smooth. Pour the filling into the crust.
Bake for 30-45 minutes, until the center of the tart if firm and not sticky to the touch. Transfer the pan to a rack and allow the tart to cool for 30 minutes, then refrigerate for 1 hour.
RUSSIAN DRESSING
From: Risa G., NJ
Makes 1 cup
Serve over salads or fresh vegetables.
1 cup fat free mayonnaise
1 teaspoon celery seeds, crushed
Pinch of sugar
Pinch of dried parsley flakes
1 Tablespoon chili sauce
1 teaspoon green pepper flakes
Place all ingredients in blender. Mix on high for 1 minute.
Store in airtight container in refrigerator for up to 2 weeks.
CREAMY PASTA PRIMO
From: Risa G., NJ
Make 6 servings
1 cup light evaporated milk
2 Tablespoons flour
1 teaspoon Italian seasoning
1/4 teaspoon dried basil
1 cup chopped fresh mushrooms
1 cup chopped cauliflower
2 garlic cloves, minced
2 carrots, sliced
1 cup chopped broccoli
1 small onion, chopped
1 cup vegetable broth
1 (16 oz) can Italian style stewed tomatoes
1 (6 oz) can tomato paste
1/4 cup red cooking wine
Your favorite pasta
Place milk, flour and seasonings in blender; mix well and set aside.
In large nonstick skillet over medium heat, saute vegetables in broth
until tender. Stir in milk mixture, bring to boil for 1 minute. Reduce heat to low. Add stewed tomatoes, tomato sauce and wine; stir to combine. Cover
and simmer for 20 minutes; stirring occasionally.
Meanwhile, prepare pasta according to package, drain and set aside.
When vegetable sauce is completely cooked, add pasta, toss and serve.
SPANISH RICE
From: Risa G., NJ
Makes 6 servings
1 onion, chopped
1 green bell pepper, chopped
1/4 cup vegetable broth
1 cup cooked brown rice
2 cans (16 ounces each) stewed tomatoes
1 teaspoon chili powder
1/8 teaspoon marjoram
1 teaspoon minced garlic
1Preheat oven to 350 degrees F.
In large skillet over high heat, saute onions and green peppers in broth for 5 minutes or until tender crisp.
Add rice, stirring constantly and cook for 5 minutes. Place rice mixture in medium shallow nonstick baking dish and set aside.
In same skillet, heat remaining ingredients for 5 minutes. Pour sauce over rice.
Bake for 30 minutes or until all liquid is absorbed.
APPLE-STREUSEL POUND CAKE
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 24 servings.
3 cups all-purpose flour
1/3 cup cornmeal
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup skim milk
1 cup nonfat sour cream
1/2 cup applesauce
1 egg
2 tablespoons vegetable oil
2 teaspoons vanilla
3 egg whites, beaten until stiff
3/4 cup light brown sugar, firmly packed
3/4 cup apple, peeled and chopped
1/2 cup uncooked old-fashioned oatmeal
2 teaspoons ground cinnamon
Preheat oven to 375 degrees F. Spray a 10-inch (12-cup) Bundt pan with nonstick cooking spray; flour lightly.
In a medium bowl, combine flour, cornmeal, baking soda, baking powder and salt. In large bowl combine granulated sugar, milk, sour cream, applesauce, egg, oil and vanilla. Add flour mixture to applesauce mixture; stir until well blended. Gently fold in beaten egg whites.
In small bowl, combine brown sugar, oatmeal and apples. Spread half the batter into prepared pan; sprinkle with oatmeal mixture. Spread remaining batter over oatmeal mixture.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes before removing from pan. Place cake, fluted side up, on serving plate. Serve warm or cool completely. Cut into 24 slices.
OATMEAL COOKIES
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 3 dozen cookies
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup applesauce
2 tablespoons margarine
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla
1 1/3 cups old-fashioned oatmeal, uncooked
1/2 cup raisins (optional)
Preheat oven to 375 degrees F. Spray cookie sheet with nonstick cooking spray.
In small bowl, combine flour, baking powder, baking soda and salt.
In large bowl, place applesauce. Cut in margarine with pastry blender or fork until margarine breaks into pea-sized pieces. Add granulated sugar, brown sugar, egg and vanilla; stir until well blended.
Add flour mixture to applesauce mixture; stir until well-blended. Fold in oats and, if desired, raisins. Drop rounded teaspoonfuls of dough 2-inches apart onto prepared cookie sheet.
Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes on cookie sheet. Remove to wire rack to cool completely.
HEAVENLY LEMON MUFFINS
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 24 muffins
1 (16 ounce) package 1-step angel food cake mix
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup fat free milk
2/3 cup applesauce
1/4 cup vegetable oil
2 egg whites
2 tablespoons grated lemon peel
2 teaspoons lemon extract
4 drops yellow food color (optional)
2 tablespoons powdered sugar (optional)
Preheat oven to 375 degrees F. Line 24 (2 1/4-inch) muffin cups with paper liners or spray with nonstick cooking spray.
In large bowl, prepare angel food cake mix according to package directions.
In another large bowl, combine flour, baking powder and salt.
In a medium bowl, combine granulated sugar, milk, applesauce, oil, egg whites, lemon peel, lemon extract and, if desired, yellow food color. Stir applesauce mixture into flour mixture just until moistened.
Fill each muffin cup 1/3 full with applesauce batter. Top with angel food cake batter, filling each cup almost full. (There will be some angel food cake batter left over.)
Bake 20 minutes or until puffed and golden. Immediately remove from pan; cool completely on wire rack. Sprinkle tops with powdered sugar, if desired.
VARIATION:
Heavenly Strawberry Muffins:
Substitute strawberry extract for lemon extract and, if desired, red food color for yellow. Eliminate lemon peel.
BAKED APPLE CRISP
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 12 servings
8 cups unpeeled, thinly sliced apples (about 8 medium)
2 tablespoons granulated sugar
1 1/2 tablespoons lemon juice
4 teaspoons ground cinnamon, divided use
1 1/2 cups applesauce
1 cup old-fashioned oatmeal, uncooked
1/2 cup light brown sugar, firmly packed
1/3 cup all-purpose flour
1/3 cup evaporated fat free milk
1/4 cup nonfat dry milk powder
1 cup nonfat vanilla yogurt (for serving)
Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick cooking spray.
In large bowl, toss apple slices with granulated sugar, lemon juice and 2 teaspoons cinnamon. Spoon into prepared dish. Spread applesauce evenly over apple mixture.
In medium bowl, combine oatmeal, brown sugar, flour, evaporated milk, dry milk powder and remaining 2 teaspoons cinnamon. Spread over applesauce.
Bake 35 to 40 minutes or until lightly browned and bubbly. Cool slightly; serve warm. Top each serving with a dollop of yogurt.
LEMON BARS
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 14 servings
FOR THE CRUST:
1 cup all-purpose flour
1/2 cup powdered sugar
1/4 cup applesauce
2 tablespoons margarine, melted
FOR THE LEMON FILLING:
1 cup granulated sugar
2 egg whites
1 whole egg
1/3 cup applesauce
1 teaspoon grated lemon peel
1/4 cup lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
Additional powdered sugar (optional)
Preheat oven to 350 degrees F. Spray 8-inch square baking pan with nonstick cooking spray.
TO PREPARE CRUST:
In a small bowl, combine 1 cup flour with powdered sugar. Add 1/4 cup applesauce and margarine. Stir with fork until mixture resembles coarse crumbs. Press evenly into bottom of prepared pan.
Bake 10 minutes.
TO PREPARE LEMON FILLING:
In medium bowl, beat granulated sugar, egg whites and whole egg with electric mixer at medium speed until thick and smooth.
Add 1/3 cup applesauce, lemon peel, lemon juice, 3 tablespoons flour and baking powder. Beat until well blended. Pour lemon filling over baked crust.
Bake 20 to 25 minutes or until lightly browned. Cool completely on wire rack.
Sprinkle with additional powdered sugar, if desired. Cut into 14 bars.
APRICOT CARROT BREAD
Source: Janie McKinney adapted from: Mott's: A Better Way to Bake
Makes 1 (8x4-inch) loaf, Makes 12 servings
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup finely shredded carrots
1/2 cup applesauce
1 egg, lightly beaten
2 tablespoons vegetable oil
1/3 cup dried apricots, snipped into small pieces
1/2 cup powdered sugar
2 teaspoons apple juice
Preheat oven to 350 degrees F. Spray 8x4-inch loaf pan with nonstick cooking spray.
In large bowl, combine flour, baking powder, baking soda and salt.
In small bowl, combine granulated sugar, carrots, applesauce, egg and oil. Stir applesauce mixture into flour mixture just until moistened. (Batter will be thick.) Fold in apricots. Spread batter into prepared pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto wire rack; turn right side up. Cool completely.
For best flavor, wrap cooled loaf in plastic wrap or foil. Store at room temperature overnight.
Just before serving, in a small bowl, combine powdered sugar and apple juice until smooth. Drizzle over top of loaf. Cut into 12 slices.
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