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A
to Z
Recipes
January 4,
2012
Always
something to make you think,
laugh and cook.
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Good afternoon and welcome to your Wednesday edition
of A to Z Recipes Newsletter.
I've been
under the weather the past couple days so, except for checking a few
emails, I have been in the horizontal position resting. I'm feeling
almost human and decided to get this issue out of the way before I go
into hibernation for another day. Not to worry. I will be fine. Like a
big old bear, I have plenty of reserves, lol.
The current Monthly Theme
topic is The Other White
Meat. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing. Now, here's Patricia .
. .
I'm not the greatest fan of oatmeal, but once in awhile, on a cold
winter day, I do like a steamy bowl of oats. My grandma only used old
fashioned steel cut oatmeal, often cooking it all night on the back of
the wood stove. How I loved the lumps of oats surrounded with brown
sugar and butter. That thought still makes my mouth water.
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Even
though oatmeal is a widely consumed breakfast food, oatmeal can
also be used in many other ways. Oatmeal can be an excellent binding
agent for ground beef and ground chuck used for making homemade burgers
and meat loaf. Mix the oatmeal in with your seasonings and marinades as
you prepare your homemade burgers and meat loaf. The oatmeal will help
the meat to stay well formed as the fat and grease cooks out. Oatmeal
is also an excellent base for crust for chicken, beef and pork. Place
approximately one cup oatmeal in the food processor and grind until the
oatmeal is fine. Roll your meats in the oatmeal crust before baking or
frying for a tender, flaky crust that is sure to water the mouths of
everyone in the house.
Click
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Oatmeal
starts off as grains of oats with eventually turn into various
types of oatmeal including ground oats, steel cut oats, crushed oats or
rolled oats.
The least processed forms for oats are oat groats and steel-cut oats.
Oat groats consist of the hulled but unflattened and unchopped oat
kernels. Steel-cut oats are the same as oat groats, except for being
chopped with steel blades. Because they are the least processed, these
two forms of oats are also the most nutritious.
Old-fashioned oats are chopped, steamed, and rolled to give them their
flatter shape. Quick and instant oatmeal usually have their oat
bran-the layer of the grain that's just beneath the hull-removed.
When it comes to nutritional value. Oat groats, steel-cut oats, and, to
a slightly lesser extent, old-fashioned or rolled oats would be your
best choices here, with quick and instant oatmeal usually being less
nourishing due to further processing and the removal of their bran.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Stop - Don't throw that old oatmeal out! It has many great uses besides
filling up your family. For once you really can put oatmeal ON, not IN,
your family. Even the box has a use:
Crafts
Google Oatmeal box uses and come up with several craft ideas including
a Kitchen utensil holder, wind sock, knitting tote, even a planetarium.
Treat acne
Many people swear by oatmeal as a natural remedy to acne. One easy
recipe is to cook up some of the stuff, let cool until lukewarm, then
apply to the affected areas. Let stand for several minutes, then rinse.
Neutralize odors
Oatmeal can help absorb odors. Try placing an open container of the
stuff in your fridge. Some people use oatmeal to line ashtrays and
claim the flakes help neutralize the smell of smoke.
Soothe dry or
irritated skin
People have been using oatmeal to promote healthy, beautiful skin for a
long time. It can provide soothing relief from sunburn, poison ivy, or
other irritations and is said to heal skin and open pores. In fact,
many moisturizers and beauty products on store shelves contain oatmeal
for its benefits, sometimes ground up and sometimes in flake form.
Pamper yourself
A soothing way to unwind at the end of a long day is to take a bath
with oatmeal. Here's a simple recipe - While running a lukewarm bath,
add one cup of milk, two cups of uncooked oatmeal and a tablespoon of
honey. Soak for 10 to 20 minutes, and your skin will be moisturized and
rejuvenated. How relaxing!
Body Scrub
Make your own scrub by grinding two tablespoons of oatmeal into a
grainy consistency in a blender or food processor. Add one teaspoon
baking soda and very small amounts of water until the mixture has the
consistency of paste. Spread that on your cleansed and dry face. Leave
on for 10 minutes and gently remove with cool water.
Turn it into
modeling clay
You can also turn old oatmeal into a non-toxic crafting "clay" that
delights kids and gets their creative energies flowing. The
Play-Doh-like clay stays moist for hours, but hardens overnight, making
it good for sculpting figurines, bowls, beads, and other goodies you
can think of. Combine one cup of instant or rolled oats with flour and
a little water. You can also add food coloring for a rainbow of
possibilities.
For Fido
It's also easy to make a home remedy to soothe your dog's itchy, dry
skin. All it takes is oatmeal, an old sock, a washcloth, and some
aluminum foil.
Things you need:
=Colloidal oatmeal* (Aveeno) will also work. The amount of oatmeal you
need is largely depending on the affected area.
=Old clean sock
=Aluminum foil
=Wash cloth
Pour lukewarm water into a bowl of oatmeal. The ratio of water to
oatmeal should be 50:50.Stir well to form starchy texture. There are
two options for treating the itchiness. Using the sock method is less
effective than using the aluminum foil.
*Colloidal oatmeal is made by mixing oatmeal, that has been ground into
a very fine powder, in water.
Sock method.
Pour the oatmeal mixture into the sock. Rub the affected areas in
circular motion for 10 minutes. Finish it off by using a wet wash cloth
to clean the areas.
Aluminum foil method.
Apply the oatmeal mixture thinly over the affected areas. Wrap it up
with aluminum foil and leave it for 10 minutes. Get your dog to stay
still or lie down on his unaffected side. You might want to use a
heating pad over the aluminum foil for extra comfort during colder
months or those who suffer stiffness in joint areas. Rinse your dog
with lukewarm after the treatment.
Source: Small Dog's Paradise
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: The Other White
Meat
Surely everyone recalls the
commercials from the National Pork Board for almost 25 years. "The
other white meat" lovingly referred to pork. We love pork at my house
and use it often. I have oodles of recipes to share. I hope you do, too
because that's what we're doing as this month's Monthly Theme topic.
Please share your recipes using pork. We will
collect them through this month and publish them on the first Sunday of
the following month. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"The Other White Meat". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of the month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: The
Other White Meat.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "The Other White
Meat" has a deadline of January 31,
2012,
and will be posted on February 5, 2012.
Please
use this email
link to submit a recipe for theme
recipes: The
Other White Meat. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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GROAN TIME
After suffering a mild heart attack, my next door neighbor decided to
eat a healthier breakfast. Over the back fence, he declared that
oatmeal would now be his cereal of choice. However, after eating his
first bowl, he told another neighbor "I hope I develop a taste for the
stuff. It goes down real rough." "Well," the neighbor asked, "how long
did you cook it?" "You're supposed to cook it?" he said.
You have to eat oatmeal or you'll dry up. Anybody knows that.
~Kay Thompson
I get up in the morning, I make myself a bowl of instant oatmeal, and
then I don't do anything for an hour, which makes me wonder why I need
the instant oatmeal. I could get the regular oatmeal and feel
productive.
~Mitch Hedburg
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SALMON CAKES
1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
3/4 cup oats quick or old fashioned, uncooked
1/3 cup skim milk
1/3 cup liquid egg substitute with yolk or 1 egg, lightly beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
1/4 teaspoon salt (optional)
In small bowl, combine sauce ingredients; mix well. Cover and chill
while making salmon cakes. In medium bowl, combine ingredients for
salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties.
Lightly spray large nonstick skillet with cooking spray. Cook salmon
cakes over medium heat 3 to 4 minutes on each side or until golden
brown and heated through. Serve with sauce. Yield 6.
Sauce:
1/2 cup plain nonfat yogurt
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tablespoon finely chopped onion
1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed
OATMEAL PIE SHELL
1/2 cup one-minute oatmeal
1/4 cup flour
1/2 cup margarine
2 tablespoons sugar
1/2 chopped nuts
Combine ingredients in large bowl and mix well to form soft dough.
Press firmly in bottom and sides of 9-inch greased pie pan. Do not
press on rim. Bake in 375-degree oven 12-15 minutes until golden.
WHITEFISH PATTIES
~Thank you, Jane
2 cups cooked whitefish
1 teaspoon parsley
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 cup oatmeal
2 eggs
Dash of each, garlic salt, savory, celery salt
Combine all ingredients; shape into patties. Fry in hot grease in a
frying pan until done.
CINNAMON OATMEAL
RAISIN COOKIES
2 cup 1001 Cookie Mix - following
1/2 cup butter or margarine, softened
1/3 cup firmly packed Domino dark brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon cinnamon
3 cups old fashioned rolled oats
1 cup raisins
Cinnamon Sugar:
1/2 cup Domino Granulated Sugar
1/2 tsp cinnamon
Just one of many different types of cookies made from the starter
cookie mix. Preheat oven to 375 degs. Grease cookie sheets. In large
bowl, mix together cookie mix, butter, brown sugar, egg, vanilla and
cinnamon. Stir in oats and raisins.
Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2
inches apart. Sprinkle with cinnamon sugar. Bake about 10-12 minutes.
Do not brown. Let cool 2 minutes and remove to rack to cool then roll
in cinnamon sugar. Makes 36 cookies.
Cinnamon Sugar: In a small bowl, combine sugar with cinnamon.
1001 Cookie Mix:
5 cups all purpose flour
3 3/4 cups Sugar
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups plus 2 tablespoons butter or margarine, softened
Spoon flour into measuring cup and level with spatula. Put in large
bowl with at least 4 quart capacity. Measure sugar, baking powder and
salt into flour. Stir until thoroughly blended. Add butter and use
pastry blender or clean hands to work into dry ingredients until
mixture resembles coarse meal.
Store covered in airtight container in refrigerator or freezer. Do not
press down. Use mix at room temperature. If using margarine, do not
choose diet, whipped or soft. Makes 10 cups.
MEATLOAF
2 pounds lean ground beef
1/2 pound ground pork sausage
1 medium onion, chopped
1/4 cup chopped green pepper
1 1/2 teaspoon garlic powder
2 tablespoons dried parsley
3/4 cup quick cooking oatmeal
1/4 cup no-salt tomato sauce
3 eggs whites
1 1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/2 teaspoon salt
Topping:
3/4 cup no-salt tomato sauce
1 teaspoon sugar
1/2 teaspoon dried Italian seasoning
Mix all ingredients together in large bowl. Place in a greased loaf
pan. Bake at 350 degs. for 35 minutes. Remove for oven, combine topping
ingredients and spread on top of meatloaf. Place back in oven and bake
30 minutes more. Let set 10 minutes before serving
MOCHA PECAN BALLS
~Thank you, Sally
1/2 cup butter or margarine
2 3/4 cup powdered sugar
1 tablespoon instant coffee
1/4 cup boiling water
1/4 teaspoon salt
2 cups oatmeal
1 cup mini semisweet chocolate chips
1 cup pecan meal
Beat butter and sugar until fluffy; dissolve coffee in water, blend
coffee and salt into butter mixture. Stir in oats, chocolate and 1/2
cup of pecan meal. Chill at least 30 minutes. Form into 1-inch balls
and roll in remaining pecan meal. Refrigerate, serve chilled.
HAM BALLS
1 to 1 1/2 pounds ground ham
1 to 1 1/2 pounds ground beef
2 eggs, beaten
2 cups oatmeal
1 cup milk
Salt & pepper to taste
Sauce:
1 1/2 cups brown sugar
1 tbs dry mustard
1/2 cup vinegar
1/2 cup water
Mix together ingredients for ham balls., form into about 25 small
balls. place in a roaster. Mix sauce ingredients together. pour over
ham balls, cover and bake at 350 degs for 2 hours.
OLD RECIPE OATMEAL
COOKIES
3/4 cup shortening
1 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups oats uncooked
1 cup flour
1 teaspoon salt
1/2 teaspoon soda
Beat together shortening, sugars, egg, eater and vanilla until creamy.
Add combined remaining ingredients; mix well. Drop by rounded
teaspoonfuls onto greased cookie sheet. Bake in preheated moderate oven
(350 deg) for 12 to 15 minutes. (For variety add chopped nuts, raisins,
choc. chips or coconut) Makes about 5 dozen cookies. Recipe - very old
from an oatmeal box.
JUICY MEAT LOAF
1 1/2 pounds ground beef
1/4 pound ground pork
1/4 cup finely cut onion
1 cup quick cooking or regular rolled oats
2 teaspoons slat
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/4 cup ketchup
1 beaten egg
1 cup milk
Mix all ingredients thoroughly. Pack into a 9x5” loaf pan. Bake at 375
degs for 1 to 1 1/2 hours.
OATMEAL PANCAKES
3 cups buttermilk
1 3/4 cups old fashioned oats
1 1/4 cups flour
2 tablespoons sugar
3/4 teaspoon salt
1 teaspoon baking soda
2 tablespoons water
2 eggs, lightly beaten
2 tablespoons butter, melted
1 teaspoon baking powder
Mix buttermilk and oats, cover and refrigerate 4 hrs. or overnight.
Sift together flour, sugar, baking powder and salt. Dissolve baking
soda in water. Blend all ingredients well. Bake on lightly-greased, hot
griddle until bubbles appear, turn and lightly brown second side. Makes
10-12, 6-inch pancakes.
SOUR MEATBALLS
(Saure Klops)
~Thank you, Eva
1 cup oatmeal, processed fine
2 pounds ground beef
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 scant cup water
Sauce:
5 cups water
12 allspice
4 bay leaves
Salt
Flour
Cream
4 teaspoons vinegar
2 level teaspoons sugar
Place oatmeal in processor and grind until fine. Mix all meatball
ingredients together. Form into balls a little bigger than a golf ball.
Bring 5 cups of water to a boil, add allspice, bay leaves and salt. Add
meatballs and boil 20 minutes. Combine enough flour and cream to make a
paste and pour this into meatball liquid; thicken it like gravy. Add
vinegar and sugar. Stir well. Serve with potatoes or noodles.
CHOCOLATE POTS &
IRISH COOKIES
5 ounces semi-sweet chocolate
1 cup heavy cream
1 egg
1 tablespoon Irish Cream Liqueur of choice
Break up the chocolate and place in food processor. Heat cream to
almost boiling. Add to the chocolate. Blend until chocolate has melted
and the mixture is smooth. Add the egg and Irish Cream Liqueur and
blend again until smooth. Pour into individual dishes and chill for at
least 24 hours. Serve with crunchy oatmeal cookies. See next recipe:
CRUNCHY OATMEAL
COOKIES
8 ounces butter
1 1/2 cup fine granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cup quick cook oatmeal
Preheat oven to 350 degs. Cream the butter and sugar. Add the egg and
vanilla. Stir in the flour, baking soda, baking powder and oatmeal.
Line a baking sheet with non-stick paper. Drop spoonfuls onto the
sheet, leaving space between. Bake for seven to eight minutes until
golden brown. Remove from baking sheet and cool.
GOLDEN MEAT LOAF
1 1/2 cups oatmeal, processed fine
1 1/2 pound ground meat
4 egg yolks, beaten
1 1/2 teaspoon salt
1 1/2 tablespoon prepared horseradish
1/2 cup ketchup
6 tablespoons prepared mustard
4 egg whites
1/4 teaspoon cream of tartar
Place oatmeal in food processor and grind fine. Mix with meat and
combine next 5 ingredients along with 2 tablespoons mustard. Blend with
meat mixture. Press into 9" casserole and bake for 30 minutes at 350
degs. Beat egg white until foamy. Add cream of tartar. Beat until very
stiff. Fold in 4 tablespoons mustard and swirl on hot meat. Bake for 20
to 25 minutes longer or until brown.
CARAMEL OATMEAL BARS
1 3/4 cup oats, rolled (raw)
1 1/2 cup flour
3/4 cup packed light brown sugar
1/2 teaspoon baking soda
3/4 cup margarine, melted
1 cup nuts, chopped
1 cup chocolate chips
14 ounce bag caramel candy
1/4 cup water
Preheat oven to 350 degs. Grease a 13 x 9-inch baking pan. Combine
first 4 ingredients. Add margarine; mix til crumbly. reserve 1 cup for
topping. Press remaining mixture onto the bottom of the prepared pan.
Bake 10 minutes. Top with nuts and chocolate chips.
In medium saucepan, melt caramels with water over low heat; stir til
smooth. Remove from heat. Drizzle over nuts and chocolate chips to
within 1/4-inch of pan edges; sprinkle with reserved oat mixture.
Continue baking 15 to 18 minutes or til light golden brown. Cool. Chill
til chocolate is set.
Cut into bars. Store tightly covered in cool, dry, place. Freezes well.
MRS SMITH'S MEATLOAF
1 1/4 pound ground beef
3/4 cup oats
3/4 cup milk
1 egg, beaten
1/4 cup chopped onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon prepared mustard
Combine first 7 ingredients; mix well. Press mixture into loaf pan.
Combine ketchup,brown sugar and mustard in bowl. Pour over meat loaf.
Bake in preheated 350 deg oven for 1 hour and 10 minutes. Let stand for
5 minutes before slicing.
ROLLED BEEF LOAF
2 pounds ground beef
2 eggs, beaten
1 cup powdered milk
1 cup diced onion
1 cup ketchup
1 cup oatmeal
Salt and pepper to taste
4 cups fine bread crumbs
1/4 cup butter, melted
1/4 cup finely chopped celery
Combine first 7 ingredients; mix well. Place on sheet of foil. Roll out
into thin rectangle. Combine remaining ingredients; season with salt
and pepper. Sprinkle over meat. Roll jelly roll fashion using foil to
hold in shape. Place in small roasting pan. Add small amount of water
around the foil. Bake, covered, at 350 degs for 2 hours.
HAWAIIAN MEATBALLS
1 1/2 pound ground beef
2/3 cups oatmeal
1/3 cup chopped onion
1/2 teaspoon ginger
2 eggs, beaten
1 1/2 teaspoon salt
1/4 cup milk
1 tablespoon shortening
2 tablespoons cornstarch
1/2 cup brown sugar, firmly packed
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper
1 can pineapple chunks, drained
Combine first 7 ingredients; mix well. Shape into small balls. Brown in
shortening. Combine corn starch, brown sugar, vinegar and soy sauce in
saucepan. Cook until thickened. Add green pepper and pineapple. Pour
over meatballs.
CHOCOLATE FILLED
WALNUT OATMEAL BARS
~Thank you, Nan
1/2 cup margarine
2/3 cup cocoa
1/4 cup sugar
14 ounce can sweetened condensed milk
1 1/2 teaspoon vanilla
1 cup margarine, softened
2 cups packed light brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon powdered instant coffee
3 cups quick oats
2 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup chopped walnuts, divided
Melt margarine in Microwave. Add cocoa and sugar and stir. Add
sweetened condensed milk. Microwave and stir to thick, smooth
consistency. Remove and add 1 1/2 tsp. vanilla. Heat oven to 350 degs.
In large mixer bowl, beat 1 cup softened margarine and brown sugar
until light and fluffy. Add eggs, 1 tsp. vanilla and coffee powder.
Beat well. In separate bowl, mix oats, flour, soda, salt and 1 cup of
chopped nuts. Gradually add to butter mixture, the last 1/4 by hand.
Remove 2 cups of mixture. Press rest into a 15 1/2x10 1/2" pan,
ungreased.
Top with chocolate filling. Sprinkle on rest of oat mixture and top
with last 1/2 cup nuts. Press down lightly. Bake at 350 degs. for 25
minutes, or until golden. Cool well before cutting into bars.
BEANS AND BEEF BALLS
1 pound ground beef
1/4 cup oatmeal
2 tablespoons minced onion
1 teaspoon salt
Dash of pepper
2/3 cup evaporated milk
1 large onion, sliced
1/2 cup light brown sugar, packed firm
1/4 cup vinegar
1/4 teaspoon dry mustard
1/2 teaspoon garlic powder
1 can (15 ounce) kidney beans, drained
1 can Lima beans
1 can baked beans
5 slices bacon, chopped
Combine beef, oatmeal, onion, salt, pepper and milk; mix lightly. Shape
into 12 balls. Set aside. Fry bacon until crisp; remove from drippings,
set aside. Brown meatballs slowly, on all sides, in drippings. Remove
from pan, add onions and saute until tender. Drain off drippings and to
the onions, add brown sugar, vinegar, mustard and garlic powder. Simmer
for 5 minutes. Add beans and bacon; cover. Simmer for 20 minutes,
stirring occasionally. Place meatballs on top of beans and simmer 10
minutes longer.
CHICKEN CROQUETTES
3 cups cooked chicken
1/2 small onion
1 small rib of celery
2 cups cooked rice
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon lemon juice
3 eggs
1 cup oatmeal, ground fine
Grind chicken, onion and celery. Add rice, seasonings, lemon juice and
2 eggs; mix well. Chill. Shape into 12 croquettes. Beat remaining egg
with 2 tablespoons water. Dip croquettes into egg mixture and roll in
fine ground oatmeal. Fry in deep fat 5 to 7 minutes.
CHOCOLATE OATMEAL
CANDY
2 cup sugar
1 tablespoon cocoa
1/2 cup milk
1 stick butter or margarine
2 cup oats
1 tablespoon peanut butter
Mix together in sauce pan sugar, cocoa, milk and butter. Cook over
medium high heat for 2 minutes. Remove from heat. Stir in oats and
peanut butter. Pour in to greased dish and cool. Cut in to squares.
Note you could cook the sugar mixture in the microwave.
FISH IN BATTER
~Thank you, Mary
1/2 cup flour
1/4 cup oatmeal, ground fine
1 egg
1 teaspoon salt
Beer
Fish of choice
Combine flour, oatmeal, egg and salt. Add enough beer to make pancake
type batter. Dip fish into batter, coating well. Fry in deep fryer or
in 1 inch melted shortening in skillet.
NO BAKE OATMEAL
CANDY COOKIES
2 cup sugar
3 tablespoons cocoa
1 cube margarine
1/2 cup milk
3 cup instant oatmeal
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup raisins
Cook sugar, cocoa, margarine and milk to a rolling boil. Cook for 2
minutes. Remove from stove and add oatmeal, vanilla, nuts and raisins.
Stir well and drip by teaspoonful on waxed paper.
FRENCH BEEF ROLL
2 pounds flank steak
1 tablespoon flour
Salt & Pepper to taste
1/2 cup sausage meat
1/2 cup diced celery
3 cups oatmeal, processed fine
1 teaspoon powdered sage
2 tablespoons melted shortening
1 can tomato puree
Rub steak with flour, salt and pepper. Brown sausage meat and celery in
shortening. Add oatmeal and sage. Mix well. Place steak on foil and
spread sausage mixture over surface. Roll lengthwise and fasten with
skewers or tie with string. Rub with melted shortening; place in oven
and sear at 450 degs until sides are brown. Add tomato puree and an
equal amount of water. Cover and bake at 350 degs. for 1 1/2 hours.
Serves 6.
CRANBERRY APPLE CRISP
Topping
1 cup golden brown sugar, packed
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chilled unsalted butter - (1 stick) cut into pieces
Filling
2 packages cranberries - (12 oz ea)
1 1/4 pound Golden Delicious apples peeled, cored, and cut into 1/2"
cubes
1 1/2 cup sugar
2 tablespoons apple juice or cider
Vanilla ice cream for serving
For Topping: Combine brown sugar, oats, flour, and salt in large bowl;
toss to blend. Add butter and rub in with fingertips until mixture
comes together in moist clumps. Cover; chill while preparing filling.
(Topping can be prepared 1 day ahead; keep chilled.)
For Filling: Preheat oven to 375 degs. Generously butter 13x9x2-inch
glass baking dish. Combine cranberries, apples, sugar, and apple juice
in heavy large pot. Bring to boil over medium heat, stirring often.
Boil until cranberries are tender and juices thicken slightly, about 5
minutes. Transfer filling to prepared dish. Sprinkle topping over. Bake
crisp until filling bubbles thickly and topping is crisp and deep
golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice
cream. Serves 12..
YUMMY CHICKEN
3 whole chicken breasts, cut in strips
1 can cream of chicken soup
1 cup sour cream
1/4 cup Parmesan cheese
1 cup oatmeal, processed medium
1/4 cup butter, melted
Place chicken in bottom of pan. Mix together soup and sour cream; pour
over strips. Mix together oatmeal, cheese and melted butter. Sprinkle
over top of chicken mix. Bake for 45 minutes at 350 degs.
CLAM CASSEROLE
~Thanks, Sheila
2 eggs, beaten slightly
1 cup milk
1/2 cup oatmeal, processed fine
1 can minced onions
1/4 cup melted butter
Mix ingredients together, place in buttered dish and bake at 325 degs
for 45 minutes.
CHERRY OAT SQUARES
1/3 cup sugar
1 cup chopped walnuts or pecans
1 cup quick oats
1/2 cup (1 stick) margarine, soft
3/4 all purpose flour
1/2 teaspoon cinnamon
1 can (21 ounces) cherry or light cherry pie filling
Preheat oven to 400 degs. In large mixing bowl mix sugar, nuts, oats,
margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder
into bottom of 9-inch square baking dish. Stir cinnamon into cherry
filling. Spread over crust. sprinkle reserved crumbs over top, pressing
lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut
into squares.
TUNA PATTIES
1 can (6 1/2 ounce) tuna, drained
3/4 teaspoon parsley
3/4 cup oatmeal
4 eggs
1 stick margarine or 1/4 cup oil
1/2 cup flour
Mix tuna, parsley, crackers and eggs. Shape into patties. Coat with
flour and fry with margarine/oil on medium heat until light brown.
Approximately 4 minutes per side.
SIMPLE MEATLOAF
1 1/2 ground beef
1/2 cup oatmeal
1/2 cup milk
1/2 cup BBQ sauce
1 package onion soup mix
Mix all ingredients together. Shape into a loaf and bake at 350 degs
for 1 hour.
BANANA OAT BRAN
MUFFINS
4 ripe bananas
2 egg whites
1/2 cup sugar
1 tablespoon baking power
2 1/2 cups oat bran
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup raisins, (raisins are optional)
Place bananas and egg whites in blender, mix well. Pour into bowl and
stir in remaining ingredients. .
Mix well and spoon into paper muffin cups placed into a muffin tin.
Cook at 425 degs. for 17 minutes. Cool. Makes 12 muffins.
LEMON-OAT SCONES
1/3 cup firm stick margarine
1 1/4 cup All-Purpose flour
1/2 cup quick-cooking oats
3 tablespoons Sugar
2 1/2 teaspoons baking powder
2 teaspoon grated lemon peel
1/4 teaspoon salt
1 large egg, beaten
1/2 cup raisins
6 tablespoons Half-and-Half
Another large egg, beaten
Heat oven to 400F degs. Cut margarine into combined flour, oats, sugar,
baking powder, lemon peel, and salt in a medium bowl, using a pastry
blender or crisscrossing 2 knives, until mixture looks like fine
crumbs. Stir in 1 egg, the raisins, and just enough half-and-half so
dough leaves the side of the bowl. Turn dough onto a lightly floured
surface. Knead lightly 10 times. Roll or pat into a 1/2-inch thick
rectangle and cut into diamond shapes with a sharp knife. Place on
ungreased cookie sheet. Brush dough with remaining beaten egg. Bake 10
to 12 minutes or until golden brown. Immediately remove from cookie
sheet to wire rack. Serve warm if desired.
BLACK BEAN OAT
BURGERS
1 can (19 ounce) black beans, drained and rinsed
1 1/2 cups diced mushrooms
1/2 cup plain rolled oats
2 cloves garlic, chopped
1 egg, lightly beaten
1 tablespoon cumin
1/4 teaspoon ground black pepper
2 teaspoon vegetable oil
6 100% whole-grain buns
6 tablespoons spicy mustard
1 tomato, sliced
1 cup baby spinach
Preheat grill to medium. Place half the beans in a food processor or
blender along with mushrooms, oats, garlic, egg, cumin, and pepper.
Process until well mixed. Add remaining beans and pulse the machine
until they're combined into the mixture. Form into 6 patties and coat
each with vegetable oil.
Grill for 3 to 4 minutes per side or until browned. Toast buns for 2
minutes. Serve bean burgers on toasted buns and top with mustard,
tomato, and spinach.
BUTTERSCOTCH OATMEAL
COOKIES
3 cup quick oats, uncooked
1 1/4 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup flour, all purpose
1 cup butter, softened
2 cup butterscotch chips
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
Combine all ingredients together in a large bowl and mix well. Drop
teaspoon portions on a greased cookie sheet and bake at 350 degs for
10-12 minutes. Let cool for 5 minutes before removing from sheet and
serving.
TURKEY MEAT LOAF
2 pounds ground turkey
1 cup oatmeal
1/3 cup minced onions
Dash garlic powder
Dash oregano
Dash basil
Salt & pepper to taste
3 tablespoons flour
1 cup Italian Dressing, divided
Combine turkey, onions, spices and salt and pepper. Add flour, oatmeal
and 1/2 cup Italian dressing. Add more oatmeal if need to make a more
solid loaf. place in covered dish and top with 1/4 cup Italian
dressing. Add a little water to dish. Bake at 375 degs for 1 hour.
Check loaf 2 or 3 times during baking, adding more Italian dressing if
needed
BREADED VEAL CUTLETS
2 pounds veal round steak, 1/2" thick
1/3 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 eggs, slightly beaten
1 1/2 cups oatmeal, processed fine
Cut veal into six serving pieces, coat with flour, salt and pepper. Dip
cutlets into beaten eggs, then coat with oatmeal. Let stand 5 minutes
to seal coating. Fry cutlets in deep fat at 375 degs. until brown on
both sides. Turn several times with tongs, remove to absorbent paper.
SALMON CROQUETTES
1 pound can salmon
1 cup mashed Irish potatoes
1 cup oatmeal, processed fine
2 eggs, well beaten
1 medium onion, chopped
1 teaspoon parsley
2 tablespoons chopped green pepper
Salt and pepper to taste
Drain salmon and remove bones and skin. Mix with potatoes and oatmeal.
Add eggs, onion, parsley, green pepper and salt and pepper. Form into
croquettes and fry in hot shortening.
CINNAMON OAT WAFFLES
WITH STRAWBERRY
SAUCE
1 cup flour
1/2 cup oatmeal, (quick oats)
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
3 tablespoons vegetable oil
1 cup milk
Stir flour, oats, sugar, salt and cinnamon in a medium bowl and set
aside. In a small bowl, whisk the eggs, oil and milk. Pour into flour
mixture and beat well. Set waffle iron on medium heat. Lightly brush or
spray with oil. Pour 1/2 cup batter into the center of the waffle iron.
Close and cook until steaming completely stops. Makes 5 6-inch waffles.
Strawberry sauce:
2 cups whole strawberries, fresh or frozen, (if using frozen berries,
thaw at room temperature for about 30 minutes.)
1/4 cup Sugar
Whipping cream
Keep out three or four whole strawberries for garnish. Mash the
remaining berries. It makes about 3/4 cups mashed berries. Place in a
small saucepan, add sugar, and bring to a boil. Reduce to medium heat
and cook for 5 minutes. Cool slightly and serve over waffles. Garnish
with strawberry halves.
BEEF LOAF WITH
MUSHROOM SAUCE
3 pounds ground meat
1 1/2 cups oatmeal, processed fine
1 small onion, minced
1 tablespoon chopped parsley
1 slightly beaten egg
1 tablespoon salt
1 1/2 teaspoons pepper
Mix all ingredients together. Shape into a roll and place in roasting
pan. If desired, place several slices of bacon across top. Bake at 350
degs for 1 hour. Serve with mushroom sauce.
Mushroom Sauce:
1 tablespoon minced onion
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
2 cups meat stock
1 can (4 ounce) mushrooms
Cook onion in butter. Add flour and salt. Cook until brown, add meat
stock, cook 2 minutes and strain. Cook mushrooms 5 minutes in small
amount of butter for 5 minutes. Add to brown gravy and serve over beef
loaf.
CRUNCHY BUNCHY
10 ounces steel cut oats
1 ounce butter
4 tablespoons soft brown sugar
2 tablespoons honey
4 ounces raisins
2 ounces chopped hazelnuts
Preheat oven to 450 degs. Melt butter, sugar and honey in saucepan, add
remaining ingredients and mix thoroughly. Turn mixture onto a greased
baking tray and bake for 15 minutes or until well browned and crisp.
Leave to cool, then crumble and store in an airtight container.
MEATLOAF STUFFED
WITH CHEESE
1 1/2 pounds ground beef
1 jar (26 ounce) spaghetti sauce of choice
1 large egg, slightly beaten
1/2 cup oatmeal, processed fine
2 cups shredded Mozzarella cheese
1 tablespoon fresh parsley, chopped fine
In large bowl, combine beef, 1/3 cup pasta sauce, egg and oatmeal. If
desired, season with salt and pepper. Using a 13x9" baking dish, shape
mixture into 12x8" rectangle. Sprinkle parsley and 1 1/2 cups cheese
down center, leaving 3/4" border. Roll, jelly roll style, starting at
long end. Press ends together to seal. Bake uncovered for 45 minutes at
350 degs. Pour remaining sauce over loaf and sprinkle with remaining
cheese. Bake an additional 15 minutes or until sauce is heated and
cheese melted.
BROWNIE OAT COOKIES
2/3 cup flour
2/3 cup sugar
1 cup quick oats
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup Karo light or dark corn syrup
1 teaspoon vanilla
Spray cookie sheets with cooking spray. In large bowl combine dry
ingredients. Add egg whites, corn syrup and vanilla; stir until dry
ingredients are moistened. (Batter will be very thick. ) Drop by
teaspoonfuls onto prepared cookie sheet. Bake in 350 deg oven 10
minutes or until set (do not over-cook). Cool 5 minutes on cookie
sheet. Remove and cool on wire rack. About 2 dozen cookies.
ONION BAKED PORK
CHOPS
1 envelope soup mix
1/2 cup oatmeal, processed fine
4 pork chops, 1 inch thick
1 egg, well beaten
Preheat oven to 400 degs. In small bowl, combine soup mix and bread
crumbs. Dip chops in egg then in oatmeal, coating evenly. In lightly
greased 13x9" baking pan, arrange chops. Bake uncovered for 20 minutes,
turning once.
WISCONSIN CHEESE
STUFFED BURGERS
3 pounds ground beef
1/2 cup oatmeal, processed fine
2 eggs
1 1/4 cups Wisconsin cheese of your choice, shredded
In a large mixing bowl, combine beef, oatmeal and eggs; mix well, but
lightly. Divide mixture into 24 balls; flatten each on wax paper to 4
inches across. Place 1 tablespoon cheese on each of 12 patties. Top
with remaining patties, carefully pressing edges to seal. Grill patties
4 inches from coals, turning only once - 6 to 9 minutes on each side -
or until no longer pink. To keep cheese between patties as it melts, do
not flatten burgers while grilling.
MINCE MEAT OATMEAL
COOKIES
1 1/2 cup brown sugar
1 cup shortening
2 eggs well beaten
3 cups flour
2 tablespoons sweetened condensed milk
2 cups rolled oats
1/2 teaspoon salt
1/4 cup molasses
1 1/4 cup mince-meat
2 tablespoons water
4 teaspoons baking powder
Cream shortening and sugar. Add eggs, molasses, milk, water, and
mince-meat. Sift flour, measure, and sift with salt and baking powder.
Add rolled oats. Combine with first mixture. Mix thoroughly. Drop by
teaspoonfuls onto well-oiled baking sheet. Bake in hot oven 400 degs
15-20 minutes.
BAKED OATMEAL THE
SIMPLE WAY
1/2 cup (1 stick) butter
3 cups old fashioned rolled oats
3/4 - 1 cup maple sugar, maple syrup, or sweetener of choice
2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 eggs, slightly beaten
2 teaspoons vanilla extract
Preheat oven to 350 degs. Place the butter in a square (9×9 or
8×8-inch) baking dish and place in the oven to melt. Make sure to keep
an eye on the butter, or it will burn! In a large mixing bowl, whisk
together the oats, maple sugar, baking powder, and salt. In a separate
bowl, mix together the milk, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients and mix well, making
sure all of the oats are moistened. Remove the pan with the butter from
the oven. Pour the oats mixture into the pan and stir, mixing until
most of the butter in incorporated, but leaving some unmixed at the
edges & bottom of the pan. Bake in the preheated oven until the
edges are golden, about 30 minutes. Serve hot with cream.
OATMEAL AND YOGURT
CREAMS
3/4 cup almonds finely chopped
1 teaspoon medium oatmeal
1/2 cup dark soft brown sugar
1 lemon rind grated and the juice squeezed
1 large carton natural Greek style yoghurt
1 1/4 cup double cream lightly whipped
2 tablespoons flaked almonds lightly toasted
Mix together the chopped almonds and oatmeal and spread the mixture out
on a baking tray. Put the oven shelf on the highest setting in the
roasting oven and put in the tray of almond mixture. Toast until
golden. Watch as it is easy to burn. Shake around the mixture to toast
it evenly; this takes about 3 to 5 minutes. Leave to cool.
Mix together the sugar lemon rind and juice. Fold into the yogurt.
Gently fold in the almond mixture and finally the whipped cream. Spoon
into 8 individual glasses or dishes and chill. Decorate with the
toasted flaked almonds and a raspberry or two. Serves 8.
MOCK CRABCAKES
1 medium or 2 small zucchini (about 2 cups), shredded and squeezed in a
clean towel to remove excess liquid
1 small onion, minced
1/2 banana pepper,minced (optional)
1/2 cup quick cooking oats
1/2 cup seasoned bread crumbs
2 tablespoons liquid egg substitute
2 teaspoons old bay seasoning
Fresh ground pepper to taste
Put oatmeal in food processor or blender and process for about 15
seconds, place in large bowl.(If you are using a food processor do this
before shredding zucchini so the processor bowl is not wet). Add
zucchini, onion, peppers, egg substitute and spices and stir to mix
thoroughly.
Add bread crumbs, stirring to mix while adding until the mixture can be
formed into patties. (If it seems too wet add more breadcrumbs, it
should be almost crumbling). Form 1/4 cup of mixture into a patty and
place on a sprayed cookie sheet. Bake at 400 degs for 20 minutes, turn
and bake for an additional 10 minutes.
IRISH WHISKEY OAT
CAKE
CAKE:
1/2 cup Irish whiskey
1 cup rolled oats
1/2 cup dried currants, or raisins
1 1/3 cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon Allspice
1 1/4 cup granulated sugar
1 1/2 cup packed light brown sugar
2/3 cup solid vegetable shortening
2 large eggs
1 tablespoon molasses
2 teaspoon vanilla
TOPPING:
1 cup whipped cream
2 tablespoons confectioner's sugar
2 teaspoons Irish whiskey
1 teaspoon vanilla extract
Springform pan, (9-inch)
For cake, put whiskey, oats and currants in a bowl; let stand 20
minutes. Mix flour, baking soda, salt, nutmeg and allspice; set aside.
Heat oven to 350 degrees. Grease a 9-inch springform pan. Beat
granulated sugar, brown sugar and shortening in large bowl of an
electric mixer on high speed until light, about 2 minutes. Beat in
eggs, one at 3 time, mixing well after each addition. Mix in oat
mixture molasses and vanilla. Fold in dry ingredients.
Transfer batter to prepared pan. Bake until a toothpick inserted in
center comes out clean, about 45 minutes. Cool on a wire rack. Loosen
cake from sides of pan; remove sides.
For topping, whip cream in small bowl of electric mixer until it holds
soft peaks. Add confectioners' sugar, whiskey and vanilla and mix to
combine. Serve cake warm or at room temperature, sprinkled with
confectioners' sugar and topped with whipped cream.
Note: Water can be used in place of the whiskey although both the
texture and the taste will be different.
LACY OATMEAL COOKIES
1 cup pecans finely chopped
1/2 cup uncooked old-fashioned Or quick cooking oats
1/4 cup All-purpose flour
1/2 cup light brown sugar packed
1/2 cup butter, not margarine, cut
2 tablespoons milk
1/2 teaspoon vanilla extract
Heat oven to 350 degs. Line cookie sheets with foil. Mix pecans, oats,
and flour on a sheet of waxed paper. Stir sugar, butter and milk in a
small saucepan over low heat until butter melts. Remove from heat. Stir
in nut mixture and vanilla and let cool 10 minutes. Drop slightly
rounded teaspoonfuls 3 inches apart on prepared cookie sheets.
Bake 8-9 minutes until cookies spread, look lacy and are lightly
browned. Cool on cookie sheet(s) on wire rack 1- 1 1/2 minutes, until
cookies harden slightly. Using a broad metal spatula, remove to wire
rack to cool completely. If cookies become too hard to remove from
foil, return to oven for 15-30 seconds to soften, then try again.
FILLET STEAK ROB ROY
4 - 5 ounce fillet steaks
Steel cut oatmeal
1 onion finely chopped
1 carrot finely chopped
2 ounces butter
1 small can of tomato soup
½ glass red wine
2 ounces Drambuie
Chopped parsley
Balsamic vinegar
Press steaks firmly onto the oatmeal and coat each side. Gently fry
onions and carrot in saute pan until lightly colored. Add red wine and
reduce slightly. Add Drambuie and 'flame' to burn off the alcohol. Add
tomato soup and bring to the boil. Add a dessert spoon of Balsamic
vinegar. Pan fry the steaks in butter until golden brown on each side.
Place on a serving dish and serve with the sauce. A small handful of
frozen raspberries and a little sugar added to the sauce makes an
exciting extra!
OATMEAL DUMPLINGS
8 ounces steel cut oatmeal
8 ounces finely chopped suet
4 ounces finely chopped onion
Salt and Pepper
Toast the oatmeal lightly in the oven or in a generous saucepan, toast
over medium heat:1 cup of steel cut oats in 1 tablespoon of butter
until it "smells like butterscotch. Mix the suet, onions and toasted
oatmeal to a firm dough and season with salt and pepper. Shape into
16-24 balls. Immerse the dumplings in salted water or the cooking
liquid and cook for 20-30 minutes
MACADAMIA NUT
OATMEAL COOKIES
1 1/2 cup packed brown sugar
1 1/2 cup shortening
2/3 cup white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
3 cups All-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups Macadamia nuts, chopped
1/2 cup rolled oats
In a large bowl, cream shortening, brown and white sugars, and eggs.
Beat until well blended. Beat in vanilla extract and lemon juice.
Slowly add in flour, baking soda and salt and mix well. Fold in
macadamia nuts and oats.
Cover and chill for 4 hours. Preheat oven to 325 degrees F. Lightly
grease 2 baking sheets. Drop the dough by spoonfuls 2 inches apart on
cookie sheets. Bake 15 to 18 minutes. Let cool on wire racks.
Makes 3 dozen.
OATMEAL STUFFING
2 ounces finely chopped chicken livers
2 ounces finely chopped onions
2 ounces butter
4 ounces steel cut oatmeal, toasted
1tablespoon finely chopped parsley
Pinch of mixed herbs (ie: sage and thyme)
Salt and pepper
Fry the chicken livers and butter until soft. Mix in a blender, then
add the oatmeal and parsley into the liver and onion puree. Season with
mixed herbs, salt and pepper. Cool, and use to stuff your chicken.
OAT CAKE WITH
COCONUT TOPPING
Vegetable cooking spray
2 teaspoons All-purpose flour
1/3 cup 1% low-fat milk
1/4 cup regular oats
3/4 cup All-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
2 tablespoons margarine, softened
1/3 cup applesauce
1 teaspoon vanilla extract
1 egg
1/3 cup firmly packed dark brown sugar
1/4 cup evaporated skimmed milk
1 tablespoon margarine
1/4 cup regular oats
3 tablespoons finely chopped walnuts
1/4 cup shredded sweetened coconut
Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons
flour, and set aside.
Bring 1% low-fat milk to a simmer in a small saucepan; stir in 1/4 cup
oats. Bring mixture to a boil, and remove from heat. Spoon mixture into
a small bowl; let cool.
Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small
bowl; set aside. Combine 1/2 cup granulated sugar and 2 tablespoons
softened margarine in a large bowl; beat at medium speed of a mixer
until blended. Add applesauce, vanilla, and egg; beat until blended.
Add flour mixture and oatmeal mixture; beat until well-blended. Pour
batter into prepared pan. Bake at 350 degs for 25 minutes or until a
wooden pick inserted in center comes out clean. Remove from oven; set
aside on a wire rack.
Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in
a small saucepan; bring to a boil over medium heat, and cook 30
seconds. Stir in 1/4 cup oats, walnuts, and coconut; cook 30 seconds.
Spread over cake; broil 2 minutes or until lightly browned. Let cool. 8
servings.
SAVORY CHEESE SCONES
4 ounces steel cut oatmeal
4 ounces plain flour
2 ounces mature cheese, grated
1/2 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
Pinch of salt and paprika
1½ ounce butter or margarine
1 egg beaten
Approx 1/4 pint milk
Preheat oven to 450 degs. Mix dry ingredients, rub in butter of
margarine, then mix in grated cheese. Add milk and egg to make a soft
dough (if you are making the scones in a food processor, you will need
less milk. Knead lightly, divide dough into two rounds and mark in
quarters. Bake for approximately 12 minutes. Serve warm.
OATMEAL FRUIT CRISP
1/2 cup quick-cooking oats
1/2 cup golden brown sugar - (packed)
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 tablespoons sliced almonds
3 medium pears - (about 18 ounces) peeled, cored and thinly sliced
3 large plums - (about 10 ounces) halved, pitted, and thinly sliced
2 tablespoons sugar
1 tablespoons fresh lemon juice
1 pinch ground nutmeg
Nonfat frozen yogurt (optional)
Preheat oven to 350 degrees. Mix first 3 ingredients in bowl. Add oil;
mix with fork until coarse crumbs form. Mix in almonds, combine fruit
in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and
nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping
is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen
yogurt.6 servings.
OATMEAL & BROWN
SUGAR PANCAKES
1 egg
1 cup milk
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar - (packed)
1/2 cup quick-cooking oats uncooked
Beat egg; add milk and oil, mixing well. Combine flour and next 4
ingredients; add to egg mixture, mixing until blended. Stir oats into
batter. Heat a lightly greased griddle or skillet over medium heat (375
degs). Griddle is ready when a few drops of water bubble and skitter
rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook
pancakes until surface is covered with bubbles and appear dry around
the edges. Turn and cook other side until golden brown.
Yield: 10 pancakes
BANANA & OAT
SMOOTHIE
14 ounces cold milk
2 large bananas
2 tablespoons steel cut oats
4 ice cubes
To make two delicious, healthy smoothies, simply place all of the
ingredients in a blender, and blend for approximately one minute. Drink
immediately.
SUNSET DRINK
2 ripe bananas
1 ounce steel cut oats
1 cup orange juice (juice from 4-5 oranges)
1 3/4 cup berry juice of choice
Peel the banana and break into large chunks. Put the banana, oats and
freshly squeezed orange juice into the blender. Blend well. Divide the
smooth mixture between four glasses. Top each glass up with 4 ounces of
berry juice. Watch what happens – it looks like sunset.
OATMEAL CHIPPERS
1 cup sugar
1 cup packed brown sugar
1 1/2 cup canola oil
2 eggs, beaten
2 1/2 cups quick-cooking oats
1 1/2 cup flour
1 cup wheat germ
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips, or chunks
1/2 cup chopped almonds
In large bowl, stir together sugars, oil and eggs until well combined.
Stir in oatmeal, flour, wheat germ,baking soda and salt until well
blended. Stir in chocolate chips and almonds. Drop by heaping
tablespoonfuls onto ungreased baking sheet. Flatten slightly with
fingers. Bake at 350 degree for 8-10 minutes or until set and golden
brown Remove cookies to a rack to cool.
OATMEAL PECAN PIE
1/4 cup rolled oats
3 eggs, beaten
1/2 cup honey
1/2 cup white sugar
1 cup brown sugar
1/8 teaspoon black pepper
2 tablespoons butter, melted
1/4 cup heavy cream
1/2 teaspoon vanilla
1 cup pecans
Rum oat crust:
1/3 cup rolled oats
3/4 cup flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons Crisco, chilled
1 egg yolk, beaten
2 tablespoon dark rum
For crust: Combine oats, flour sugar and salt. Cut chilled shortening
into dry ingredients. Mix in the egg yolk with a fork, and add enough
rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour
before using. Makes one 9 crust. Roll out the dough on a lightly
floured board, and line a 9-inch pie plate with it. Trim and flute the
edges reheat the oven to 400 degs. Place the oats in a medium-sized
skillet over medium heat. Cook, stirring constantly, until lightly
toasted, about 5 minutes. Allow to cool.
Lightly beat the eggs in a large bowl. Beat in the honey, both sugars,
pepper, butter, cream and vanilla. Stir in the oats and the pecan
pieces. Pour into the pie shell and bake 10 minutes. Reduce the heat to
325 degs and continue to bake until the filling is firm, about 30
minutes longer. Serve warm. Serves 8.
ORANGE OATMEAL
MUFFINS
1 cup oats soaked in 1/2 cup orange juice & 1/2 cup boiling water
for 15 minutes
1/2 cup butter
1/2 cup brown sugar
1 cup raisins
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sugar
2 beaten eggs
1 cup flour
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 375 degs, prepare pans. Cream butter & sugars, beat
in eggs & stir in the oat mixture. Stir in raisins & vanilla.
Mix flour, baking powder, baking soda & salt, add to wet mix until
just combined. Spoon into pans & bake for 20 minutes or until done.
Makes 12 muffins.
PEANUT BUTTER
OATMEAL SNACKS
2 cup oats
1/3 cup milk
1/3 cup crunchy peanut butter
1/2 cup honey
1/3 cup nonfat dry milk
1/3 cup raisins or currents
1/2 cup mixed seeds or nuts
1/2 cup coconut
Toast oats for 15 to 30 minutes in a 350 deg oven. Combine milk, peanut
butter, honey and bring to a boil and remove from heat. Add nonfat dry
milk, raisins, seeds and nuts, and coconut. Press into and 8 inch
square pan and chill for at least 1 hour. Keep refrigerated. Makes 16
bars.
SWEET POTATO OATMEAL
LOAF
1/2 cup cashews
1 1/2 cup rolled oats
1 1/2 cup sweet potato, grated
1/2 cup onion, finely chopped
1 cup water
2 tablespoons tamari
2 garlic cloves, pressed
2 tablespoons nutritional yeast
1/2 cup soft Tofu
Grind the cashews in a blender. Place the ground cashews in a large
bowl. Add the remaining ingredients and mix well. Generously oil a loaf
pan and sprinkle it with additional rolled oats to keep the loaf from
sticking. Pack the loaf mixture into the pan. Bake at 350 degrees for
about 45 minutes, or until firm and brown. Serve with your favorite
sauce,a salad and a steamed vegetable.
GRANDMA'S OATMEAL
BREAD
2 packages dry yeast
1/2 cup warm water
1 1/4 cups boiling water
1 cup old fashioned oatmeal
1/2 cup light molasses
1/3 cup shortening
1 tablespoon salt
2 beaten eggs
6 to 6 1/4 cups flour, sifted
Soften yeast in warm water. Combine boiling water, oatmeal, molasses,
shortening salt and eggs. Cool to lukewarm. Stir in two cups of flour,
beat well. Add eggs and yeast and beat well. Add enough remaining flour
to make a soft dough.
Turn out on lightly floured surface, cover and let rest 10 minutes.
Knead until smooth, about 10 minutes. Place in lightly greased bowl,
turning dough once. Cover; let rise in warm place until double in bulk
- about 1 1/2 hours. Punch down. Coat 2 well greased 8 1/2 x 4 1/2 x 2
1/2 inch loaf pans with 2 tablespoons rolled oats in each pan.
Divide dough in half. Shape in 2 loaves, place in pans. Cover; let rise
until almost double in bulk - 45 to 60 minutes. Brush with mixture of 1
egg white and 1 tablespoon water; sprinkle lightly with rolled oats.
Bake at 350 degs. for 40 to 50 minutes. If tops are getting too brown,
cover with foil after baking 15 minutes.
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MUESLI BREAKFAST BARS
2 1/2 cups old-fashioned rolled oats
1/2 cup soy flour
1/2 cup fat-free dry milk
1/2 cup toasted wheat germ
1/2 cup sliced (flaked) almonds or chopped pecans, toasted
1/2 cup dried apples, chopped
1/2 cup raisins
1/2 teaspoon salt
1 cup dark honey
1/2 cup natural unsalted peanut butter
1 tablespoon olive oil
2 teaspoons vanilla extract
Preheat the oven to 325 degs. Lightly coat a 9-by-13-inch baking pan
with olive oil cooking spray. In a large bowl, combine the oats, flour,
dry milk, wheat germ, almonds, apples, raisins and salt. Stir well to
blend and set aside.
In a small saucepan, stir together the honey, peanut butter and olive
oil over medium-low heat until well blended. Don't let the mixture
boil. Stir in the vanilla. Add the warm honey mixture to the dry
ingredients and stir quickly until well combined. The mixture should be
sticky but not wet.
Pat the mixture evenly into the prepared baking pan. Press firmly to
remove any air pockets. Bake just until the edges begin to brown, about
25 minutes. Let cool in the pan on a wire rack for 10 minutes, and then
cut into 24 bars. When just cool enough to handle, remove the bars from
the pan and place them on the rack to cool completely. Store the bars
in airtight containers in the refrigerator.
Serving size: 1 bar - Calories 162, Monounsaturated fat 3 g, Protein 5
g, Cholesterol 1 mg, Carbohydrate 25 g, Sodium 60 mg, Total fat 5 g,
Fiber 3 g, Saturated fat 1 g
BAKED OATMEAL
1 tablespoon canola oil
1/2 cup unsweetened applesauce
1/3 cup brown sugar
Egg substitute equivalent to 2 eggs, or 4 egg whites
3 cups uncooked rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup skim milk
In a good-sized bowl, stir together oil, applesauce, sugar and eggs.
Add dry ingredients and milk. Mix well. Spray a 9-by-13 baking pan
generously with cooking spray. Spoon oatmeal mixture into pan. Bake
uncovered at 350 F for 30 minutes.
Nutritional Analysis(per serving) Calories 204,, Protein 8 g,
Cholesterol 0.5 mg,Carbohydrate 34 g Sodium 105 mg, Total fat 4 g,
Fiber 4 g
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APPLE CRUMB CAKE
Vegetable cooking spray
1 cup all-purpose flour
1/3 cup rolled oats
1/3 cup one-to-one sugar substitute
¼ cup brown sugar substitute
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
4 tablespoons cold margarine, cut into small pieces
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup unsweetened apple juice
1 teaspoon vanilla extract
¼ cup egg substitute
2 Braeburn apples, about 1 pound total, peeled, cored, and chopped
Preheat oven to 350° F. Lightly coat an 8-inch square baking pan with
cooking spray. In a bowl combine the flour, oats, sugar substitutes,
cinnamon, nutmeg, and salt. Cut in the margarine with a pastry blender,
or two knives, until the mixture looks like coarse meal. Set aside 1/2
cup.
Combine the remaining flour mixture with the baking powder, baking
soda, apple juice, vanilla, and egg substitute. Beat at a medium speed
with an electric mixture until blended. Fold in the apples.
Spoon the cake mixture into the pan and level out. Sprinkle with the
reserved flour mixture. Bake for 30 to 35 minutes until the cake
springs back in the center when lightly touched. Cool the cake until
warm. Cut into 16 squares. Serve warm or cooled. Serves 16.
Per serving: 88 calories (30% calories from fat), 2 g protein, 3 g
total fat (0.5 g saturated fat), 14 g carbohydrates, 1 g dietary fiber,
0 cholesterol, 116 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat
BLUEBERRY BANANA LOAF
1 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup quick cooking rolled oats
3 tablespoons margarine
1/3 cup sugar
1 large egg or 1/4 cup egg substitute
1 cup mashed ripe banana
1 tablespoon fresh lemon juice
1 cup fresh or thawed blueberries
Preheat oven to 350 degs. Spray 8x4” loaf pan with nonstick spray.
Combine both flours, baking soda, cinnamon and salt in a large bowl.
Stir in the oats. Cream margarine and sugar in large bowl of an
electric mixer. Beat in egg, banana and lemon juice, just until blended.
Add dry ingredients and mix until just moistened. Gently fold in
blueberries. Pour batter into loaf pan and bake for 1 hour. Let bread
cool for 10 minutes, turn out onto wire rack. Makes 16 1/2 “slices.
Per serving: Calories 115, total fat 3g, cholesterol 13 mg, sodium
145mg, carbs 21g, sugar 7g, lprotein 3g, fiber 2g.
Dietary exchange: Starch 1; Fruit 1/2
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CHEESE STUFFED PORK CHOPS
2 double rib pork chops
1/2 cup diced process Swiss cheese
2 tablespoons snipped parsley
1/4 teaspoon salt
1/4 cup oatmeal, processed fine
1/8 teaspoon salt
Dash of pepper
1 beaten egg
Trim excess fat from chops; cut pocket in fat side of each chop. Drain
mushrooms, reserving liquid. Combine cheese, parsley and salt; stuff
into pockets. Use wooden picks to close chops. Mix oatmeal 1/8 teaspoon
salt and dash of pepper. Dip chops in eggs, then oatmeal; slowly brown
in hot fat. Cover and simmer 1 hour or until tender
ZIPPY FISH FILLETS
1 tablespoon Worcestershire sauce
1 1/2 teaspoons lemon juice
1/2 pound fish fillets of choice
Salt and pepper
1/4 cup oatmeal, processed fine
Combine Worcestershire sauce and lemon juice. Cut fish in serving size
pieces. Dip in lemon juice mixture, then season with salt and pepper.
Dip in oatmeal. Bake in greased, shallow pan in an extremely hot oven -
500 degs. for about 15 minutes or until fish flakes easily.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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