Recipe: Back to School Recipes (9) - 08-28-2000 Recipe Swap (updated)

9 BACK TO SCHOOL RECIPES
Recipe Swap - August 28, 2000

RECIPES IN THIS FILE:
Jalapeno Beef and Cheese Roll-Up
English Muffin Pizza Snacks
Breakfast Oatmeal Cookies
Fast and Easy Burritos
Great Grain Triple-Decker Sandwich
Tuna Salad Wraps
Oatmeal Fruit Bars
Zesty Bean Salad
Banana Bread, Cream Cheese and Pineapple Sandwiches

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JALAPENO BEEF AND CHEESE ROLL-UP
From: Terrie, MD

Can be served hot or cold.

2 (8-inch) flour tortillas, warmed to soften
4 oz. thinly sliced, cooked roast beef
1/2 cup shredded hot pepper Monterey jack cheese
2 tablespoons mild thick and chunky salsa
Shredded lettuce, if desired

Place 2 roast beef slices on each tortilla. Sprinkle cheese evenly over roast beef. Spoon 1 tablespoon salsa evenly down center of each filled tortilla. Roll up tortillas, enclosing filling.

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ENGLISH MUFFIN PIZZA SNACKS
From: Terrie, MD
Makes 8

"My mother used to make these for us for weekend lunches, but they make great after-school snacks. Make up a batch and freeze them.

You can use mini bagels instead of the English muffins, and change the meat to suit what your kids like. Add anything your kids like on pizza, like olives or green pepper, if desired."

1/2 pound sliced salami, chopped
4 ounces grated or chopped cheese (cheddar, American, provolone)
1/2 cup bottled mild (Hunt's-style) chili sauce*
Grated Parmesan cheese, for sprinkling
4 English muffins, split and lightly toasted

Mix salami, cheese and chili sauce well. Divide among muffin halves and spread to edges. Sprinkle with parmesan cheese.

Broil in oven or toaster oven until bubbling. Serve whole or cut into quarters.

*Tomato sauce, salsa or even ketchup can be used instead of chili sauce - adjust the amount as necessary.

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BREAKFAST OATMEAL COOKIES
Source: the American Institute for Cancer Research
Makes 30 cookies

4 Tbsp. unsalted butter or margarine, softened
1/3 cup white granulated sugar
1/3 cup packed dark brown sugar
1 egg
2 egg whites
1 tsp. vanilla
3/4 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 3/4 cups uncooked rolled oats (not instant or quick cooking)
1 cup finely-grated carrots (about 2 medium)
1/2 cup raisins
1/2 cup wheat germ (optional, for sprinkling)

Preheat the oven to 375 degrees F. Coat 2 insulated cookie sheets with non-stick spray. (You can duplicate the effect of an insulated sheet by using 2 cookie sheets stacked together.)

Cream the butter with the sugar, using an electric mixer. Add the egg and whites. Beat at high speed until the mixture is almost thick enough to form a ribbon, 2-3 minutes. Mix in vanilla.

By hand, mix in the flour, baking soda and cinnamon, using a rubber spatula. Stir in the oats, carrots and raisins.

Drop the cookie batter onto the prepared baking sheets by the heaping tablespoon, making mounds the size of a large walnut. Space the cookies 1 1/2-inches apart. If desired, sprinkle with wheat germ.

Bake 15 minutes or until the cookies are golden brown and darker around the edges. They will be springy to the touch. Cool 1 minute on the baking sheet. Transfer the cookies to a baking rack to cool. Although soft when warm, they get crisp as they cool.

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FAST AND EASY BURRITOS
From: Laura - 08-28-2000
Makes 4 servings

If you take it for lunch keep the ingredients separate until ready to eat then assemble.

4 ounces ground skinless light meat turkey
1 3/4 cups black beans, rinsed and drained
1 envelope taco seasoning mix
8 fat-free flour tortillas
8 teaspoons shredded low fat cheddar cheese
shredded lettuce
8 tablespoons salsa
Any other topping you like

Spray a frying pan with cooking spray and brown ground turkey. Add the black beans, the taco seasoning and the amount of water called for on the package (usually about 1/2 cup). Bring to a boil and simmer for about 5 minutes.

Meanwhile, heat the tortillas and sprinkle a small (about 1 tsp) cheese in each. Top with the hot mixture. Add lettuce and salsa roll up and eat. YUMMY!

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GREAT GRAIN TRIPLE-DECKER SANDWICH
From: from the American Institute for Cancer Research
Makes 1 sandwich

2 slices multi-grain bread
1 slice oat or cracked wheat bread
Dijon mustard
1 ounces thinly sliced turkey breast
1 large piece roasted red pepper
2 Romaine lettuce leaves, large vein removed
1 1/4 ounces (1 slice) reduced-fat Swiss cheese
5 or 6 thin slices peeled seedless cucumber

Spread one side of each slice of bread generously with the mustard. Arrange the turkey to cover one slice of the multi-grain bread. Cover the turkey with the roasted pepper. Top with one of the lettuce leaves.

Set the slice of cracked wheat bread over the turkey layer, with its mustard-covered side up. Place the cheese over the bread. Arrange the cucumber slices to cover the cheese, overlapping them slightly.

Top with the remaining lettuce leaf and the slice of multi-grain bread, placing it mustard-side down.

Trim the crusts from the sandwich. Cut it in half horizontally, making 2 long, rectangular "fingers."

Serve immediately, or wrap tightly in plastic and refrigerate overnight to serve the next day.

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TUNA SALAD WRAPS
Source: the American Institute for Cancer Research
Makes 2 wraps

1 (6.5 oz.) can water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1 Tbsp. fat-free mayonnaise
2 (8-inch) flour tortillas
2 Tbsp. fat-free cream cheese, softened
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded green leaf lettuce
Alfalfa sprouts

In a small bowl, combine the tuna, carrot, celery, green pepper, and mayonnaise.

Spread a tablespoon of the cream cheese in a vertical strip, to cover the center third of a tortilla. Spread half the tuna salad firmly over the cream cheese, starting 2-inches below the top and ending 2-inches above the bottom of each tortilla. Cover with half the lettuce and a blanket of sprouts.

Fold the bottom of the tortilla up, cover the top of the filling. Fold in the two sides a quarter-inch. Roll the tortilla up, holding the side folds in. Be sure to roll the wrap tightly and firmly as possible to ensure the package stays closed. Surround the wrap in plastic wrap and refrigerate until you are ready to serve or pack it.

Repeat with the second half of the filling ingredients, using the second tortilla.

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OATMEAL FRUIT BARS
Source: the American Institute for Cancer Research
Makes 40 bars

FOR THE Raisin and Date Filling:
1 1/2 cups raisins
1 1/2 cups chopped, pitted dates
3/4 cup orange juice
3/4 cup water
1 Tbsp. grated orange zest
FOR THE CRUST:
1/2 cup soft margarine, chilled
1/2 cup firmly packed light brown sugar
1 1/2 cups unbleached all-purpose flour
1/2 tsp. baking soda
1 cup old-fashioned rolled oats, uncooked

TO PREPARE THE FILLING:
Combine the raisins, dates, orange juice and 3/4 cup water in a medium-size saucepan. Bring the mixture to a boil over medium heat, stirring occasionally. Continue to boil, stirring, for 10 minutes, until the mixture thickens and becomes like a paste. Remove the saucepan from the heat and stir in the orange zest. Let cool completely.

TO PREPARE THE CRUST:
Preheat the oven to 400 degrees F. Line a nonstick 13x9x2-inch baking pan with aluminum foil and spray the foil with nonstick vegetable cooking spray.

Mix the margarine with the brown sugar in a medium-size bowl until well-blended. Beat in the flour, baking soda and the oats until the mixture is crumbly.

Press half the oat mixture into the prepared pan. Spread the filling in an even layer over the oats. Sprinkle the remaining oat mixture over the filling and press down lightly.

Bake the bars for 25 minutes, or until the top is golden. Cut into 40 bars while still warm. Cool the bars completely and store them in an airtight container.

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ZESTY BEAN SALAD
Source: the American Institute for Cancer Research

Grated peel and juice of 1 lemon
2 Tbs. olive or vegetable oil
1 clove garlic, minced
2 tsp. sugar
2 tsp. Dijon-style mustard
2 3/4 cups cooked or canned garbanzo beans
1 cup chopped sweet red pepper or tomatoes
1 cup chopped, unpeeled cucumber
1 medium onion, chopped
3 Tbsp. chopped fresh mint

In large bowl, combine lemon peel and juice, oil, garlic, sugar and mustard. Stir in remaining ingredients; chill.

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BANANA BREAD, CREAM CHEESE AND PINEAPPLE SANDWICHES
From: Betty, Ga

Mix softened cream cheese and drained crushed pineapple.

Spread between thinly sliced banana bread.