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Lemon and Apple Marmalade

Condiments No Comments »
3 Lemons, thinly sliced and

- seeded 3 lb Tart apples, peeled, cored

- and sliced 7 1/2 c Cold water

10 c Sugar

Soak lemons in water overnight.
Pour the lemons and water into an enameled, tinned or stainless steel kettle and cook gently for about 20 minutes, or until the peel is tender.
Add the apples and cook until they are tender, aproximatly 20 minutes.
Stir in the sugar and boil until jelling point is reached.
Pour into jars and cover.
Process, if desired 10 minutes.
Makes about 7 pints

Peanut Butter Oatmeal Cookies/Lf

Baked Goods No Comments »
1 c Flour

1/2 ts Baking soda

1/2 c Corn syrup

1/2 c Natural peanut butter

2 Egg whites

1/3 c Sugar

1/3 c Brown sugar

1/2 ts Vanilla extract

1 c Oats

Recipe by: Governor Jim Edgar, Illinois Combine flour and baking soda and set aside.
Combine corn syrup and peanut butter and mix well.
Add egg whites, sugars and vanilla.
Add flour mixture and mix well.
Fold in oats.
Drop by rounded teaspoon on ungreased cookie sheet and bake in 375 degree oven for 8 minutes.
Makes 2 dozen.JM. *Approximate composition per serving: 105 calories.
3g fat.
0mg cholesterol.
51mg sodium.
Recipe approved by a Cardiovascular Dietician.
Governor Jim Edgar, Illinois
—–

Low Calorie Irish Trifle Cups

Desserts No Comments »
2 c Skim or 1% milk

1 pk 3.4 oz instant French

-vanilla pudding mix 1 1/2 c Cubed frozen fat free

-golden pound cake 4 ts Sherry or fruit juice

1 c Fresh raspberries

8 tb Light cool whip

1.
In a small bowl, combine milk and pudding; beat until well blended.
Let

stand 5 minutes.
2.
Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.

3.
Divide half of raspberries evenly among dessert cups.
Spoon pudding over

raspberries.
Top with remaining berries.
4.
Spoon 2 Tablespoons cool whip over each trifle cup.
Refrigerate.

Source: Pillsbury Fast and Healthy Magazine, March/April 1993 Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat Per serving: 400 calories

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