Apple Oat Pancakes
1/2 cup quick-cooking rolled oats
2 cups water
2 cups pancake mix, complete -- *
1/2 cup apple -- * * shredded
2 tablespoons sugar
1/2 teaspoon cinnamon
|In medium bowl, combine rolled
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Apple Sausage Pancakes With Cider Syrup
1 egg
1/2 teaspoon cinnamon
1 cup pancake mix
1/2 cup fresh apple -- shredded
2/3 cup milk
1/2 pound bulk pork sausage -- browned
2 tablespoons oil
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Baked English Omelette
6 eggs -- beaten
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cheddar cheese -- shredded
1 green onion -- slice thin
3 slices bacon; cook --
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Sour Dough Hot Cakes #2
1/4 package granular dry yeast
1/4 cup luke warm water
Flour
| Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and
add enough flour (3/4 to 1 Cup unsifted) to make a running batter.
Place in small
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Bok Choy with Baked Tofu
1 (14 ounce) package firm lite tofu
8 large stalks bok choy
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1 teaspoon vegetable oil
3 shallots -- thinly sliced
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Mashed Sweet Potatoes
1 1/2 lb sweet potatoes, peeled, quartered (about 5 cups)
2 tablespoons Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
1/2 cup finely chopped onion
1/2 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
1 tablespoon brown sugar|Cook sweet potatoes in
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Antipasto Pasta Salad
1 pound shell, bowtie or elbow macaroni pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Asiago or Italian sharp cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe
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Mushroom Antipasto Pasta Salad
4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite−size pieces
1 cup provolone cheese, cut into bite−size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup
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Applebee's Lemonade
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)|Mix first three togther. Fill a tall glass 2/3 to
3/4 with Lemon mixture then fill with sparkling water.
An intresting variation is to puree some fruit
(raspberries,
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Boston Market Stuffing
10 Ounce Can sliced carrots; undrained
4 Ounce Can sliced mushrooms; undrained
14 Ounce Can chicken broth
2 ribs celery; cut 4−5 pieces
1 Tbl. Rubbed sage
12 Tbl. Poultry seasoning
1 Tbl. Chicken bouillon powder
3 Tbl. Bottled liquid margarine or melted butter
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Ruby Tuesday's Apple Pie
1 (9−inch) frozen deep−dish apple pie (double crust or
old−fashioned)
1 stick Butter
1 Cup Light Brown Sugar
3 1/2 tsp. Cinnamon
1/4 tsp. Allspice
1/4 tsp. Ground Clove
1 1/2 tsp. Lemon Juice
3/4 Cup flour
1/2 Cup sugar
10 Tbsp. frozen butter
1
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Soup Nazi's Seafood Bisque
2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 lobster, 1 1/2 to 2 pounds
12 medium−size shrimps, in shell
24 mussels, well scrubbed
12 sea scallops
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon
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Stuckey's Pecan Log Rolls
1/4 cup corn syrup
1/4 cup water
1 1/4 cups sugar
1 egg white
1/8 tsp. cream of tartar
1 tsp. vanilla
1 package(14 oz.) caramels
3 Tbsp. water
2 cups coarsely chopped pecans|Line a 9x5" loaf pan with buttered waxed paper; set aside.
Combine corn syrup, water and
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T.G.I. Friday's Sizzling Vegetable Fajitas
8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
salt and pepper, to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
carrots, zucchini and yellow summer squash, cut
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kids' favorite casserole
Kids' Favorite Casserole5 large potatoes4 hot dogs1 head of broccoli or any other vegetable1 cup shredded cheese (whichever you prefer)1/2 cup milk4 tablespoons flourPreheat oven to 400 degrees F.Slice potatoes thin, like a homemade scallop potato dish. Slice hot dogs and
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