In this issue:

Wednesday's O.A.M.C. Recipe: *Nutritious Breakfast Bread*
Requests & Replies from Subscribers:  Tater Tot Casserole

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* Exported from MasterCook *

Nutritious Breakfast Bread

Recipe By : Real Food for Real People
Serving Size : 16          Preparation Time :0:00
Categories : Breakfast                  O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Flour
1 cup Wheat Gluten
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
2/3 cup Dry Milk -- non-fat
1/3 cup Oatmeal
1/2 cup Splenda -- (or sugar)
1/2 cup Chopped Peanuts
1/3 cup Chopped Walnuts
3 Eggs
1/2 cup Vegetable Oil
1/2 cup Molasses
3/4 cup Unsweetened Applesauce
1 large Banana -- mashed

Preheat oven to 325F. Combine flour, wheat gluten, salt, baking powder, baking soda, milk,
oats, Splenda, and nuts in large bowl. Blend with fork. Beat eggs until foamy. Add vegetable
oil, molasses, applesauce and banana. Add mix to dry ingredients. Pour into 2 8x4 greased
loaf pans. Bake at 325F one hour; for muffins, grease tins and fill 2/3 full, bake 350F for
20 minutes. Cool slightly before removing from pan. You may substitute raw chopped apples,
grated carrots, or grated zucchini for bananas. May be frozen for later use.

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

Per Serving (excluding unknown items): 268 Calories; 13g Fat (42.1% calories from fat); 18g
Protein; 22g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 233mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Kaylin,

Is there an actual recipe for those green beans with the cruncy onions on top that some
people make during the holidays? I really like them, but don't know what they are called. I
would like a copy if you have it. Thanks.

Jasmine

Does anyone have ideas for making a Shrek cake? All I can think of is to frost it green, but
there has to be something more fun than that. If anybody has done this already I would love
to know what else I can do.

Ellie

Hi,

I want to make stew and don't know what type to begin with. Some recipes seem tomato-ey and
some seem more brownish. I also am wondering if I have to use stew meat, or can I use left-
over roast or steak? My favorite is Dinty Moore, but I don't like to pay the price anymore.
If you have recipes I can try, I would like them.

Peg

~ Subscriber Responses ~
 

Here are a couple of fruit salads that Chantelle might like to try. They keep well for
several days in the refrigerator.

Shirley from KS                     rn_director@yahoo.com

Microwave Fruit Salad

1 large can sliced peaches
1 large can pineapple chunks or tidbits
1 can mandarin oranges
2 or 3 bananas, sliced
1 pkg. vanilla pudding, cooking kind, not instant
1 pkg. tapioca pudding, cooking kind, not instant

Drain canned fruit in to microwave safe bowl or large pitcher, adding enough water to make 3
cups. Add puddings and microwave for 8 minutes, stirring every 2 minutes. Cool. Stir in fruit
and serve.

Easy Fruit Salad

1 (16 oz.) box frozen strawberries, thawed
1 can peach pie filling
1 can fruit cocktail, drained
1 can mandarin oranges, drained
2 or 3 bananas, sliced

Mix together and serve. Makes a quick and easy salad.

For those looking for quick and easy casseroles:

Impossibly Easy Taco Pie

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope taco seasoning mix
1 can (4.5 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
salsa (any variety)
Sour cream, if desired

1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch
skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in
seasoning mix (dry). Spoon into pie plate; top with chilies.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with
cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Spicy-Cheesy Chicken Enchilada Casserole

6 boneless, skinless chicken breasts
2 cans chicken broth + 1 can water
1 pkg. Taco seasoning
1 pkg. cream cheese, softened
1 can cream of chicken soup
½ c. broth (from crock pot)
1 lg. can enchilada sauce
1 brick pepper jack cheese, grated (or 2 cups already shredded)
3 c. Mexican style shredded cheese
flour tortillas, cut into bite-sized pieces

Place chicken breasts in crock pot. Sprinkle taco seasoning over chicken. Pour chicken broth
and water over chicken. Cook on high for 4-6 hours or low for 8-10 hours. When done, shred
chicken. Reserve ½ cup broth. In large mixing bowl, combine cream cheese with cream of
chicken soup. Add broth, 2/3 cup enchilada sauce, and pepper jack cheese. Add chicken and mix
well. Spread some enchilada sauce in the bottom of a 9x13-inch pan. Add a layer of tortillas.
Spread with chicken mixture. Top with half the Mexican style cheese. Add another layer of
tortillas and remaining cheese. Bake at 375 degrees for 15-20 minutes. Serves 8-12.

Hash Brown Dinner

1 to 1 1/2 pounds ground chuck, browned and drained
1 medium onion, chopped
1 envelope brown gravy
1 can (16oz) cream corn
1 1/2 cups shredded cheddar cheese
1 package (16oz) frozen hash browns, slightly thawed
1 can cream of celery, mushroom, or chicken soup
1/2 cup evaporated milk
salt and pepper to taste

Place ground beef and onion in slow cooker/Crock Pot; toss with gravy mix. Pour cream corn
over ground beef mixture, then add half the cheese. Top with hash browns, and remaining
cheese. Mix the soup with evaporated milk and pour evenly over the hash browns. Cook on low
for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours. If using a 5-quart or larger pot, you
may use 2 pounds of ground beef and 32 ounces hash browns.
Serves 4.

Tater Tot Casserole

1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. hamburger meat
Tater tots
Shredded cheese
1 tsp. crushed garlic
1/3 cup each of chopped celery, bell pepper and onion
Salt & pepper
Dash of Tony Chacheres Cajun seasoning

Brown hamburger, onions, bell pepper and celery. Drain grease. Add soups, garlic and
seasonings together with about 3/4 can of water. Pour the tater tots in a 9x13 pan then pour
meat mixture over them. Stir well. Sprinkle shredded cheese on top. Bake at 350 for about 20
minutes.

Tater Tot Casserole

2 lbs. hamburger
1 medium onion
1 bag mixed vegetables
1 bag tater tots
2 cans cream of mushroom soup
shredded cheddar cheese

Brown hamburger, drain, cook onions with hamburger until they are done. Spray 9 X 13 pan
with Pam. Put hamburger-onion mixture in bottom of pan. Add veggies on top. Add cream of
mushroom soup on top of that. Arrange tater tots on top of that. If desired, add shredded
cheddar cheese on the top of the tater tots. Bake at 350 for 45-60 minutes.

Marilyn in Texas                maripete@eastex.net
 

Jen asked for freezer jam recipes. The following use two different brands of pectin, so she
can choose whatever pectin is available in her area.

CERTO® Red Raspberry Freezer Jam

Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: About 5 (1-cup) containers or 80 servings, 1 Tbsp. each

2 cups prepared fruit (buy about 2 pt. fully ripe red raspberries)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 Tbsp. fresh lemon juice

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to
remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl.
Stir in sugar. Let stand 10 min., stirring occasionally.

MIX pectin and lemon juice. Add to raspberry mixture; stir 3 min. or until sugar is dissolved
and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers;
immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in
refrigerator before using.

30 Minutes to Homemade SURE.JELL® Raspberry Freezer Jam

Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: About 7 (1-cup) containers or 112 servings, 1 Tbsp. each

3 cups prepared fruit (buy about 3 pt. fully ripe red raspberries or blackberries)
5-1/4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to
remove seeds, if desired.) Measure exactly 3 cups crushed raspberries into large bowl. Stir
in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly.
Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is
dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers;
immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in
refrigerator before using.

Jack Poulter On an Island in the Pacific                 jpoulter@islandnet.com
 

Kaylin,

I have 2 fruit salad recipes that I have made many times.

Delicious Fruit Salad

1 can mandarin oranges
1 can pineapple chunks
1small package vanilla pudding( the kind you cook)
1small package vanilla tapioca pudding (the kind you cook)
1 small jar maraschino cherries
2 bananas

Drain canned fruit, saving juice from pineapples. Add enough water to pineapple juice to make
3 cups. Cook puddings together with the three cups liquid as directed on package. Remove from
heat and cool. Add fruits and refrigerate.

Holiday Ambrosia

1 can (20 oz.) chunk pineapples
1 can(11 oz.) mandarin oranges
11/2 cups seedless grapes
1 cup miniature marshmallows
1 cup flaked coconut
1/2 cup nuts (walnuts or pecans)
3/4 cup sour cream
1 tablespoon sugar

Drain Canned fruit. Combine pineapples, oranges, grapes coconut, marshmallows and nuts. Mix
sour cream and sugar. Stir into fruit mixture. Chill. This is better if it is chilled for a
few hours or over night.

Enjoy!! Any Questions,

Cactusjan99@yahoo.com
 

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