Other recipes in this category
  • Holiday Prune And Raisin Roll
    1 tbsp. quick rising yeast
    3 1/2 to 4 c. flour
    1/4 c. white Sugar Twin
    1/4 c. soft light margarine or 1/4
    c. safflower oil
    1/2 tsp. salt
    1/2 tsp. pure lemon extract or 1 tsp.
    grated lemon rind
    1 1/4 c. lukewarm water
    1/2 c. Egg Beaters or 2 well beaten
    eggs
    Pam (pan-coating)
    Combine flour yeast salt white Sugar Twin together in a bowl. In another bowl cream margarine water lemon extract and Egg Beaters. Combine contents of both bowls and mix until dough is soft. Place dough in another bowl (spray with Pam). Cover and let rise 15-20 minutes. Punch down and let dough rise for an additional 15-20 minutes. While dough is rising 1/2 c. raisins 1/2 tsp. pure lemon extract Brown Sugar Twin to taste 1/4 c. evaporated skim milk Cook raisins and prunes in a little water until tender. Place in blender and mix or mash with potato masher. Add brown Sugar Twin and lemon extract. To prepare roll for cooking Roll out dough forming a rectangle. Sprinkle with filling and roll up sealing edges with a little water. Place roll on baking sheet lightly sprayed with Pam. Shape roll into circle or horse shoe. Brush top of roll with evaporated skim milk. Slit top of roll with sharp scissors until some the filling shows through. Bake at 400 degrees for 20-30 minutes or until brown. Yields 35 servings. Exchanges 1 starch/bread 1/2 fruit calories 109 carbohydrates 21 gm protein 2 1/2 gm fat 2 gm.
  • Macaroni And Cheese
    1/2 c. non-fat skim milk
    1 oz. cheese
    1 oz. bread
    Salt & pepper to taste
    Dash of paprika
    Dash of mustard
    Dash of cayenne
    1 egg separated
    Heat milk (do not boil) add cheese bread and seasonings. As soon as cheese melts remove from heat. Add beaten egg yolks. Beat whites stiff and fold in. Bake at 350 degrees for 25 minutes until brown.
  • Apricot Pineapple Cake
    2 eggs beaten
    3/4 c. Apricot Apple Butter
    1/2 c. dried apricots chopped fine
    2 tsp. baking soda
    1/2 c. butter melted
    1/2 c. drained crushed pineapple
    2 c. flour
    1/2 c. Fruit Sweet
    Combine the eggs butter Apricot Apple Butter pineapple and dried apricots until thoroughly blended. Mix the flour and baking soda together then combine with the egg mixture alternately with the Fruit Sweet. Mix until the batter is smooth. Bake in a 9 x12 greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly. Remove the cake from the oven. Cool turn out and cool completely. This cake is best served the next day.
  • Swiss Steak
    1 1/2 lbs. lean round steak
    2 tbsp. flour
    1/2 tsp. seasoned salt
    1/8 tsp. paprika
    Vegetable cooking spray
    1/2 c. beef broth
    1/2 c. vegetable juice (V-8)
    1/4 tsp. dried thyme
    1 med. onion sliced
    2 carrots cut into thin strips
    2 stalks celery cut into thin strips
    1 lg. leek cut into thin strips
    (optional)
    1 tbsp. parsley
    Cut steak into serving size pieces. Trim fat. Combine flour salt and paprika. Drench steak in flour mixture. Pound steak with mallet. Coat skillet with cooking spray. Put pan on medium heat until hot. Brown steak on both sides. Remove and drain on paper towel. Wipe pan drippings from skillet with paper towel. Combine broth vegetable juice and thyme in skillet. Bring to boil and return meat to skillet. Add onion. Cover reduce heat and simmer for 1 hour. At end of hour add celery carrots and leek. Simmer uncovered for 15 minutes until the vegetables are tender. Sprinkle with parsley. Yield 6 servings.
  • Grilled Turkey Tenderloin
    1/4 c. low-sodium soy sauce
    1/4 c. sherry wine or apple juice
    1/8 tsp. black pepper
    2 tbsp. crushed onion
    1 lb. uncooked turkey tenderloin 3/4
    to 1 inch thick
    1/4 c. peanut oil
    2 tbsp. lemon juice
    1/8 tsp. garlic salt
    1/4 tsp. ground ginger
    In a shallow pan blend all marinade ingredients together. Add turkey turning to coat both sides. Cover marinate in refrigerator several hours or overnight turning occasionally. Grill the tenderloins over hot coals 8-10 minutes per side depending on the thickness. Tenderloins are done when there is no pink in the center - do not over cook. Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.