In this issue:

Tuesday's Vegetarian Recipe: *Apple Breakfast Bars*
Requests & Replies from Subscribers:  Salsa

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* Exported from MasterCook *

Apple Breakfast Bars

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Whole Wheat Flour
3/4 cup Flour
1/3 cup Brown Sugar, packed
1/3 cup Splenda -- or sugar, as desired
1 cup Chopped Walnuts
1/2 cup Wheat Gluten
1 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Baking Soda
1 large Apple, peeled -- grated
3/4 cup Plain Low-Fat Yogurt
1/4 cup Vegetable Oil
3 Eggs

In bowl, mix whole wheat and all-purpose flour, brown sugar, Splenda, vital wheat gluten,
chopped walnuts, baking powder, cinnamon, salt, nutmeg, baking soda and apple; set aside.
Whisk together yogurt, oil and eggs; stir into dry ingredients just until combined. Spread in
9-inch square cake pan that has been prepared with non-stick cooking spray. Bake in 350
degree F oven for 35-40 minutes or until cake tester inserted in center comes out clean. Let
cool in pan on rack; cut into 16 bars. (Bars can be stored in airtight container for up to 3
days, or individually wrapped and frozen for up to 1 month.)

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

Per Serving (excluding unknown items): 198 Calories; 10g Fat (42.8% calories from fat); 11g
Protein; 18g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 151mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

HELP! I have a recipe for no-bake cookies that uses cocoa and peanut butter in the recipe,
but every time I make it, it ends up crumbly, and not creamy like I can buy at Wal-Mart. I
am very precise about the measurements and the time I let it cook, but I can't seem to get it
right. Am I using a bad recipe, or is there something I need to adjust in the cooking? I
can use any help I can get.

Joyce

I need soup recipes for my daughter who just had braces put on. She can't really chew right
now, so any help with this would be wonderful. Thank you.

Jamie

Kaylin,

This is probably a dumb question, but how do you stuff a pork chop? My boy friend loves
stuffed pork chops and I haven't ever eaten one. They are flat, so there is not a place to
put stuffing. If you have a recipe, I could really use it. TIA,

Trish

~ Subscriber Responses ~
 

Salsa

4 tomatoes diced
1 onion-white, do not use yellow
1 tsp. salt
1 1/2 tbsp. garlic powder or minced garlic
1 tbsp. fresh cilantro
1 tsp. lemon juice
8 oz. tomato sauce

Mix all ingredients together, this makes a 1 quart jar. You can also add jalapeno peppers
and/or habanera peppers to spice it up!

Kim Mlibu97@aol.com
 

This is for Teresa. This is a fantastic recipe. I use it all the time and OH SO EASY
I got this from a friend years ago.

Nonna                           nonna1028@yahoo.com

Hazel's Homemade Salsa

2 medium onions -- diced
2 medium green peppers -- diced
5 jalapeno peppers* -- diced
1 tbls crushed red pepper
2 tbls pepper sauce
tomatoes, enough to make 8 pints** -- diced


Cook all ingredients together for 1 hour, put into pint jars.  Process in boiling water bath for 15 minutes.
* can use canned jalapeno peppers in place of fresh.
**If fresh tomatoes are not available, use 8 - 15 oz cans diced small

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NOTES : Great Recipe!

These are 'tried and true' scratch recipes for Monica:

Almond Cake

350° F 60-70 minutes

1 cup butter, softened
1 cup sugar
3 eggs (large)
1 (12-oz.) can almond paste
2-1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. milk
2 Tbsp. amaretto
1/4 cup sliced almonds, toasted

Cream butter; gradually add sugar, beat well at medium speed. Add eggs, one at a time; beat
well after each addition. Add almond paste; beat until smooth. (Combine flour, baking powder
& salt; stir well.) (Combine milk & amaretto.) Add flour mixture to creamed mixture
alternately w/milk mixture; begin & blend w/flour mixture. --- Mix after each addition. Pour
batter into greased & floured 9" tube pan. Bake at 350° approx. 1 hour & 10 minutes. --
Cool in pan 10 minutes; remove from pan; let cool completely on wire rack. Spoon Almond
Glaze over top; allow to drizzle down sides. Sprinkle toasted sliced almonds over top.

Almond Glaze

1 cup sifted powdered sugar
1 Tbsp. amaretto
2 Tbsp. half-and-half
1/4 tsp. almond extract

Combine all ingredients; stir until sugar dissolves & mixture is smooth.


Batter is rich/beautiful, looks like whipped sweet cream butter. Can add 1 tsp. vanilla to
double batch. Fills a 9" x 5" pan to top.

CONDOR CREAM CHEESE POUND CAKE -- Makes 1 loaf

1 (8 oz. pkg.) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
4 eggs
2 cups cake flour, sifted
1-1/4 tsp. baking powder
confectioner's sugar

Preheat oven to 325*. With mixer on medium speed, blend together cream cheese, butter and
sugar. On low speed, blend in eggs. Combine cake flour and baking powder; add to cheese
mixture, blending until smooth. Pour into buttered and floured 9"x 5" loaf pan. Bake 1 hr.
and 20 min. until golden brown. When cool, sprinkle with 10X sugar and serve.

This is a NO-Fail recipe -

Marge's Chocolate Cake

350° F 30-35 minutes

1 cup boiling water
1/2 cup Crisco oil
2 squares unsweetened chocolate

mix together to melt chocolate

2 cups flour
1-1/2 tsp. baking soda
1/2 tsp. salt

mix together

1/2 cup sour milk (add a Tbsp.+ white vinegar to the milk to sour it)
2 eggs
2 cups sugar

Beat eggs and sugar together. Add rest of ingredients all at once. Beat 2 minutes on medium
speed. Batter will be very thin. Pour into 2 ( 8" or 9") cake pans. Bake at 350° for 30 -
35 minutes. This cake gets better the next day and the next, etc.

Frosting

4 Tbsp. butter
3 cups 10-X sugar
4 Tbsp. cream or milk
4 squares melted unsweetened chocolate
1 tsp. vanilla

Cream butter; add 10-X sugar and milk/cream. Beat until fluffy. Add melted chocolate and
vanilla. Beat until well blended. (Add more milk if needed for good spreading consistency.)

Shirley in Maine                         sedwards44@yahoo.com
 

This is for Penny, who wanted the breakfast quiche. We make this recipe a lot- even for supper sometimes!

Crustless Bacon and Egg Quiche

8 bacon strips, cooked until crisp and crumbled
1 1/2 cups milk
1/2 cup biscuit mix
3 eggs
1/4 cup butter or margarine, melted
dash of pepper
1 cup (4 oz.) shredded cheddar cheese

In a blender, combine the milk, biscuit mix, eggs, melted butter and pepper; blend for 15
seconds. Pour into a greased 9" pie pan. Sprinkle the top with the bacon, and then the
cheese; gently press the bacon and cheese below the surface with a fork. Bake at 350 degrees
for 30 minutes, or until a knife inserted near the center comes out clean. Let stand 10
minutes before cutting. Yield: 4-6 servings.

mjwilliquette@juno.com
 

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