In this issue:

Monday's Recipe: *Apple Pancakes*
Requests & Replies from Subscribers:  Sour Lemon Meringue Pie

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* Exported from MasterCook *

Apple Pancakes

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Brunch
Fruit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Flour
1/2 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
3 cups Apples -- shredded
2 1/2 cups Low-Fat Sour Cream
2 Eggs -- slightly beaten
2 teaspoons Vanilla

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. In medium bowl,
combine apples, sour cream, egg and vanilla, then mix well. Add apple mixture to dry
ingredients and stir until just blended. Lightly grease griddle or large skillet, then heat over
medium heat. For each pancake, pour 1/4 cup batter onto griddle and flatten slightly.
Cook until bubbles form and tops look dry. Turn pancake and cook until golden brown on
bottoms.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 268 Calories; 5g Fat (17.2% calories from fat); 8g
Protein; 46g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 524mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I like to make salad dressings but I'm having a problem getting the balsamic vinegar to
remain mixed with the olive oil just before pouring over the salad. Although I vigorously
shake the bottle, the resulting mixture that comes out of the bottle is predominantly olive
oil. So what is the secret?

Bob
 

I'm looking for a recipe for horseshoes with a cheddar cheese sauce. I truly enjoy the
recipes.

Norene
 

I was wondering if anyone had a recipe for Sicilian steak. Its a breaded steak and
every time I try to make up my own recipe I fail. Either it comes out too dry or it has no
flavor. I have had it at restaurants and they seem to get it just right. What can I dip the
steak in to make it turn out right? Thanks!

Angie

~ Subscriber Responses ~
 

Another weight watchers recipe:

Peachy Keen Pumpkin Oatmeal Muffins

(1 muffin: 80 calories, 1g fat, 160mg sodium, 14g carbs, 1.5g fiber, 3g sugars, 3.5g protein
= 1 Point)

1 1/4 cups regular oats (not quick or instant)
3/4 cup Bisquick Heart Smart baking mix
1 cup skim milk
1/2 cup Egg Beaters, Original
1/3 cup canned pure pumpkin
1 cup canned peaches in juice or water; drained & chopped
1/4 cup SPLENDA, Granular
2 tsp. pumpkin pie spice
1/4 tsp. salt


Preheat oven to 400 degrees. Combine ALL ingredients in a large bowl and stir well. Spoon
mixture into a 12-cup muffin tin sprayed well with nonstick cooking spray. Bake muffins for
20 minutes, or until muffins have puffed up and tops are firm and golden. Allow to cool
before removing from muffin tin. Enjoy! (Don’t you love recipes that are this easy!)

lightweight136@optonline.net
 

Desserts to impress Heidi's Mother-In-Law

Rich Chocolate Cake
This is from hillbilly cookin but it is soooooooooo good -Tim and the boys ate over half of it
last night - Danni

3 1/2 squares bitter chocolate
1 cup milk
2 eggs – separated
2 T butter
1 cup sugar
1 t vanilla ( i used a bit more)
1 1/8 cup flour
3/4 t soda

Melt chocolate over hot water. Stir in half a cup of milk combined with beaten egg yolks,
stirring till thick. Remove from heat. Add flour, and the remaining milk, butter and sugar.
Add soda dissolved in teaspoon of milk then add egg whites. Pour into oiled cake pan.
Cook at 350 for 30 mins. When cold cover with thick icing

Thick Chocolate Icing

1/4 pound sweet chocolate
2 T cream
powdered sugar as much as needed

Melt chocolate over hot water, add cream, then beat in powdered sugar till icing is creamy
and think enough to spread - I had to add a bit more cream to get it creamy - it sets up
like rich fudge on top of your rich cake

Sour Lemon Meringue Pie

1/3 cup cornstarch
1 1/4 cups sugar
1/4 teaspoon salt
3 large eggs, separated
4 egg, beaten
¾ cup lemon juice
2 teaspoons grated lemon rind
3 tablespoons butter
1 baked 9 inch pie shell, cooled or use a pre-made shortbread crust

Thoroughly mix cornstarch, sugar, lemon juice, lemon rind and salt in top of double boiler
(or in metal bowl). Gradually add beaten eggs and egg yolks, stirring until mixture is
smooth. Place over boiling water. (Pan or bowl containing filling should NOT touch water.
Stirring constantly cook until mixture thickens (it thickens all at once). Remove from heat.
Add butter and stir vigorously until butter melts. . Pour immediately into pie shell. DO NOT
STIR. Don't refrigerate.

Meringue

3 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar

Warm egg whites to room temperature and then beat in deep bowl. Chilled whites or whites
with pieces of yolk don't beat up well. Beat whites and cream of tartar until soft, round
peaks form. Mixture will slide a little in the bowl, but won't fall out when bowl is tipped. Add
sugar gradually and beat well after each addition. Whites should be beaten until they form
stiff, glossy peaks. The sugar needs to be thoroughly dissolved in the egg whites for a
perfect meringue. Spread meringue on cooled filling. A hot filling will cause liquid to form
under the meringue or brown beads to form on top. Spread meringue from edge to center.
Make sure it joins crust all the way around. This helps prevent shrinking. Bake in 325
degree oven for 20 minutes or until golden brown. Slow, thorough baking helps prevent
shrinkage or falling. Cool. Serve within 4-6 hours. To serve, cut pie with a thin blade knife.
Dip knife in warm water and wipe dry after making each cut.

Mary in Azusa                Tis1947@aol.com
 

This is for Mary Beth who have purchased a small crockpot.

Dip

250 g ( 8 oz ) cream cheese
425 g (15 oz ) Chili with NO beans

Mix together and heat in the small crock pot. Serve with tortilla chips &/or vegetables.

Enjoy,
Donna               mothejef@telusplanet.net
 

Although this dip isn't made in a crock pot, you need a crock pot to keep it serving
temperature warm. It's the best and easiest dip you'll ever make.

1 pkg. (16 oz.) Jimmy Dean Hot sausage roll (if you can't find hot, use the regular and add
1/2 tsp. red pepper flakes)
2 8-oz. packages cream cheese
1 10-oz. can Rotel tomatoes with green chilies

Fry hot sausage in a good-sized skillet. Drain. Add cream cheese and stir until melted.
Add Rotel tomatoes. Voilla -- done! Keep warm in crock pot when serving. Delicious with
wheat thins or Tostitos.

JoAnn              joann32789@earthlink.net
 

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