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A very popular recipe that Chef Anthony, from the Collins Plaza Hotel. shared with the Open Line listeners. Where it originated none of us are quite sure, but we are sure you'll enjoy the brownies!
ULTIMATE CHOCOLATE BROWNIES
¾ cup cocoa
½ tsp. baking soda
2/3 cup butter melted and divided
in half
½ cup boiling water
2 cups sugar
2 eggs
1 1/3 cups all purpose flour
1 tsp. vanilla extract
¼ tsp. salt
1 cup semi sweet chocolate pieces
Preheat oven to 350°. Grease a 9x13x2" pan. In a bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water. Stir until it thickens. Stir in sugar, eggs, and remaining butter. Stir until smooth. Add flour, vanilla, and salt. Blend well. Pour into pan. Place chips on top of batter and gently press down. Bake 35-40 minutes until brownies start to pull away from sides of pan. When cool. frost.
Butter Cream Frosting:
6 tbsps. butter, softened
½ cup cocoa
2 2/3 cups confectioners
sugar
1/3 cup milk
1 tsp. vanilla extract
Combine and blend well. Frost cooled brownies.
PUDDING WICHES
1½ cups cold milk
1½ cup creamy peanut butter
4 oz. pkg. instant vanilla, chocolate
or banana pudding
15 graham crackers, broken into
squares
Place milk and peanut butter in bowl. Beat with mixer until well blended. Add dry pudding mix. Beat 2 minutes until thickened. Spoon onto centers of graham cracker squares. Top with remaining squares. Place on cookie sheet. Freeze 3 hours until firm. Wrap individually. Return to freezer.
APPLESAUCE BROWNIES
1½ cups sugar
2 eggs
2 tbsps. cocoa
2 cup margarine
2 tsp. salt
2 cups applesauce
1 tsp. soda
½ tsp. cinnamon
2 cups flour
2 tbsps. sugar
1 cup chocolate chips
1 cup chopped nuts
Cream 1½ cups sugar, margarine and add eggs. Sift together cocoa, soda, cinnamon, salt, flour and add to sugar mixture, alternating with applesauce. Pour into cookie sheet. Combine 2 tbsps. sugar. chips, and nuts: sprinkle over top and bake at 350° for 30 minutes.
PINEAPPLE SAUCE OATBRAN BREAD
1 2/3 cups flour
1/3 cup oat flour (rolled oats
blended)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
¼ cup firmly packed brown
sugar
¼ cup white sugar
1½ cups rolled oats
1½ cups pineapple sauce
2/3 cup egg substitute (1 egg,
plus 1 egg white)
½ cup oil
½ cup nuts
½ cup dates and raisins
Combine dry ingredients. Make a well in center. Add liquids. Mix well. Fold in nuts and dates. Spoon batter into two 3x5 ½" loaf pans. Bake at 350° for 25 minutes. Test with toothpick for doneness. Makes two full loaves.
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BLUEBERRY ORANGE MUFFINS
1 cup quick oats
¾ cup orange juice or skim
milk
1 cup flour or wheat flour
1 cup sugar
1¼ tsps. baking powder
½ tsp. cinnamon
¼ tsp. baking soda
1/3 cup vegetable oil
2 egg whites, slightly beaten
1 cup fresh or frozen blueberries,
thawed and drained
Preheat oven to 400° or less. Grease bottoms only of 12 muffin cups or papers. Mix oats and juice in large bowl. Stir in remaining ingredients, except for blueberries. Fold them in last. Divide batter evenly in 12 cups. Bake until golden brown, 18-20 minutes. Cool 5 minutes and remove from pan.
BUTTERMILK BREAD WITH CINNAMON
¼ cup oil
1 cup white sugar
1 egg
1 cup buttermilk
1 tsp. soda
2 cups flour
½ tsp. salt
½ cup sugar
Combine all bread ingredients. Then combine 1 tbsp. cinnamon and ½ cup sugar. Pour half of batter in a greased regular size loaf pan. Sprinkle half of the cinnamon/sugar mixture on top. Add remaining batter, and top with remaining cinnamon/sugar mixture. Bake at 350° for 50-60 minutes.
GOLDEN LEMON BARS
1½ cups flour
½ cup brown sugar
1 stick margarine, softened
Combine ingredients. Press is 9x13 pan. Bake at 275° for 10 minutes.
Beat 2 eggs. Add 1 cup brown sugar, 1¼ cups coconut, ½ cup chopped pecans, 2 tbsps. flour, ½ tsp. baking powder, ¼ tsp. salt, and ½ tsp. vanilla. Mix well. Pour over baked pastry. Bake at 350° for 20 minutes. Remove from oven. Glaze with:
1 tbsp. margarine
2 tbsps. lemon juice
1 cup powdered sugar
Combine ingredients.
FRUIT, RAISIN and DATE MUFFINS
1 cup sliced almonds
3-4 extra ripe bananas, peeled
and mashed
1 cup cooked, mashed pumpkin
3 eggs
1½ cups sugar
1 cup vegetable oil
5 cups all purpose flour
1 tbsp. baking soda
2 tsps. ground cinnamon
l/2 tsp. ground cloves
1 cup chopped dates
1 cup seedless raisins
Grease muffin tins. Plus two 8" 2x4 l/2" loaf pans. Puree bananas in blender. Combine with pumpkin. Eggs and sugar in mixing bowl. Beat in oil. Combine dry ingredients. Beat into banana mixture, just until blended. Fold in nuts, dates, and raisins. Fill each tin with one fourth cup of batter. Pour remaining batter into loaf pans. For muffins: Bake at 350° for 25 minutes. For loaves: Bake at 350° for 60 minutes. Test with toothpick for doneness. Cool in pans for 5 minutes. Cool on wire rack.
LEMON BREAD
1/3 cup butter, melted
1 cup sugar
3 tbsps. lemon extract
2 eggs
1½ cups flour
1 tsp. baking powder
1 tsp. salt
½ cup milk
1½ tbsps. grated lemon rind
½ cup pecans, chopped
Mix butter, sugar and lemon extract. Beat in eggs. Sift flour, baking powder, and salt together. Add alternately with milk to butter mixture. Add lemon rind and nuts. Pour into greased and floured 9x5 loaf pan. Bake at 350° for 1 hour.
Remove from pan while warm and set on a piece of aluminum foil. Drizzle on mixture of ¼ cup lemon juice and ½ cup sugar. Store for 24 hours before serving.
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WHITE SHEET CAKE WITH BUTTERMILK
¾ cup white shortening
1½ cups sugar
2 ¾ cups sifted cake flour
¼ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
4 egg whites, stiffly beaten
Cream shortening and sugar until fluffy. Sift dry ingredients. Add alternately with the buttermilk and vanilla. Mix until well blended. Fold in egg whites. Spread in a well greased 9x13x2 pan. Bake at 350° for 35-40 minutes. Test with toothpick for doneness.
TO MAKE BLUEBERRY CAKE
Prepare a streusel consisting of:
5 cups crushed corn flakes (1½
cups )
1 cup firmly packed brown sugar
1 tsp. cinnamon
½ tsp. salt
1/3 cup softened butter or margarine
½ cup chopped walnuts.
Mix until crumbly. Firmly pat half of streusel in bottom of pan. Spoon the above batter into pan. Sprinkle 1½ cups fresh blueberries over the batter. Sprinkle the remaining streusel on top. Gently marbleize the berries and streusel into batter with a knife. (Do not touch the bottom). Bake as for White Sheet cake.
FRESH STRAWBERRY POUND CAKE
1 box white cake mix
1 cup crushed fresh strawberries
1 (3 oz.) package strawberry gelatin
½ cup vegetable oil
4 eggs, at room temperature (or
egg substitute)
Glaze:
¼ cup butter or margarine
3½ cups powdered sugar
1¼ cups mashed strawberries
Combine cake ingredients in large mixing bowl. Mix 3 minutes. Pour into well greased and floured tube or Bundt pan. Bake at 325° for 45-55 minutes, or till tests done. Cool in pan, on rack, 10 minutes. Remove to serving plate. Combine glaze ingredients till smooth. Spread over cake.
MOCK ANGEL FOOD CAKE
(Fairy Food)
2 cups sugar
2 cups cake flour
1 cup boiling water
5 egg whites
½ tsp. salt
½ tsp. cream of tartar
2 tsps. baking powder
1 tsp. vanilla or almond flavoring
Sift flour once. Sift flour with sugar 4 times. Add boiling water to mixture. Stir well with a spoon. Cool. Beat egg whites with salt and cream of tartar until stiff. Add baking powder and flavoring. Beat well. Fold egg white mixture into batter, carefully. Pour into ungreased 9x13" pan. Bake at 300° for 45 minutes.
ANOTHER MOCK ANGEL FOOD CAKE
1 1/3 cups cake flour
2¼ tsps. baking powder
¼ tsp. salt
1 cup sugar
2/3 cup hot milk
1 tsp. vanilla
3 egg whites
Sift flour and measure to 1 1/3 cups. Sift 3 times with baking powder, salt, and 2/3 cup sugar. Add to mixing bowl and add milk slowly. Beat until smooth. Add vanilla. Beat egg whites until stiff. Add sugar to egg whites beat until thick and smooth. Fold into the batter. Pour into tube pan. Bake at 350° for 25-30 minutes. Invert to cool.
YELLOW NUT FROSTING for ANGEL FOOD CAKE
1 cup white sugar
½ cup sweet cream, milk
or Half and Half
½ cup chopped nuts (pecans
or walnuts)
Boil in skillet for 3 minutes. Remove from heat. Beat 5 egg yolks. Add 1 tbsp. cornstarch and a pinch of salt. Add 3 tbsps. milk. Beat well. Add to hot mixture, a little at a time. Stir thoroughly. Boil for 1-1½ minutes. Frost while still warm.
CORN DOGS
1½ cups pancake flour (Bisquick)
½ cup cornmeal
2 tbsps. sugar milk to make
1¼ cups batter
Dip dried off hot dogs in batter and deep fat fry in 355° oil for 30 seconds. Drain on paper towels and refry 2-3 minutes.
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Here is a way to make every day "lucky" for you, or someone you care about.
FORTUNE COOKIES
3 egg whites
¾ cup sugar
pinch of salt
¼ pound melted margarine
¼ tsp. vanilla
1 cup flour
1 tsp. almond extract
2 tbsps. water
Beat egg whites, sugar, and salt. Stir in remaining ingredients. Cover with plastic wrap. Chill about 15 minutes. Grease a large baking sheet. Place 1 level tsp. of batter on baking sheet. Spread it out with the back of a spoon, to make a very thin 3" circle. Bake 2 or 3 cookies at a time. Bake at 350° for 5 minutes. until edges turn brown. Remove cookies to a non stick surface (wax paper) and work quickly. Place a fortune strip in center. Fold cookie in half. Press center edge to seal. Slightly bend cookie in half. Place over edge of a glass or bowl to mold shape. Makes 3 dozen.
ISLAND TREASURE COOKIES
1 2/3 cups flour
¾ tsp. baking powder
¾ tsp. salt
½ tsp. soda
¾ cup, plus 2 tbsps. butter,
softened
¾ cup brown sugar
1/3 cup white sugar
¾ tsp. vanilla
1 egg
¾ cup toasted coconut
¾ cup chopped Macadamia
nuts
1 pkg. (11½ oz.) chocolate
chips
Combine flour, soda, salt, and baking powder in bowl. Set aside. in medium mixing bowl. beat butter, sugars, and vanilla until creamy. Add egg and mix well. Gradually add flour mixture. Stir in coconut, nuts, and chocolate chips. Drop by heaping tablespoons, 3 inches apart, on ungreased cookie sheet. Bake at 375° for 12 minutes or until lightly browned. Let cool 2 minutes.
PAN CUT SUGAR COOKIES
¾ cup sugar
1/3 cup shortening
1/3 cup oil
1 tbsp. milk
1-2 tsps. almond extract
1 egg
1½ cups flour
1½ tsps. baking powder
¼ tsp. salt
1 tbsp. sugar
Preheat Oven to 375°. Cream first 6 ingredients. Mix dry ingredients. Add to liquids. Spread in greased 10x15 pan. Sprinkle an extra tablespoon of sugar on top. Bake 10-12 minutes. Cool 5 minutes. Cut into shapes.
SOFT CHEWY PEANUT BUTTER COOKIES WITH OATMEAL
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 cup peanut butter
1 tsp. vanilla
2 cups flour
1¼ tsps. baking soda
1 cup oatmeal*
1 cup peanut butter chips
*To omit oatmeal, use 3 cups flour instead of 2 cups.
Mix first 6 ingredients. Add remaining ingredients. Mix well. Form into balls. Place on ungreased cookie sheet. Flatten with a fork. Bake at 350° for 8-10 minutes.
BLONDE BROWNIES
1 cup flour
½ tsp. baking powder
1/8 tsp. baking soda
½ tsp. salt
½ cup chopped nuts
1/3 cup margarine
1 cup brown sugar
1 egg
1 tsp. vanilla
½ cup chocolate chips
Mix the first 4 ingredients. Melt the 1/3 cup margarine in a medium saucepan. Remove from heat and add the brown sugar. Mix in the egg and vanilla. Add the dry ingredients, a small amount at a time. Fold in the nuts. Spread in a greased 9x9" pan. Sprinkle the chips on top. Bake at 350° for 30-40 minutes.
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PO. Box 2147
Cedar Rapids, Iowa 52406
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BREAKFAST PIZZA
1 lb. pork sausage
1 pkg. Crescent rolls
1 cup frozen hash browns, thawed
1 cup shredded, sharp cheddar cheese
5 eggs
¼ cup milk
½ tsp. salt
1/8 tsp. pepper
2 tbsps. grated Parmesan
Cook sausage until brown. Drain. Separate rolls into 8 triangles. Place on ungreased pizza pan with points toward center. Press on the bottom and up sides to form crust. Seal the perforations. Spoon sausage on crust. Sprinkle with potatoes. Top with cheddar cheese. In a bowl, beat eggs, milk, salt, and pepper Pour into crust. Sprinkle Parmesan on top. Bake at 375° for 25-30 minutes.
NO FLIP OMELET
1 cup cubed, cooked ham
¼-½ cup cubed Velveeta
cheese
½ green pepper, diced
½ tsp. salt
4 eggs, beaten
1 cup milk
12 crushed soda crackers (scant
½ cup)
Mix and pour into a greased 8x8x2" baking pan. Bake at 350° for 45 minutes. If prepared ahead and refrigerated, allow an extra 10 minutes for baking. (Double recipe for a 9x13" pan).
SWISS GREEN BEAN CASSEROLE
2 tbsps. margarine
2 tbsps. flour
salt and pepper to taste
1 tsp. sugar
1 tsp. grated onion
1 cup sour cream or plain yogurt
Melt margarine in a saucepan. Stir in flour, salt, pepper, sugar, and onion. Add sour cream slowly. Cook until thickened, stirring occasionally. Fold in 4 cups French style green beans. Pour into 1½ quart buttered casserole. Top with 2 cups Special K cereal and 2 cups grated Swiss cheese. Bake at 350° for 20 minutes.
YOGURT DRESSING
1 carton plain yogurt
3 tbsps. peanut butter
1 tsp. vanilla
2 pkgs. artificial sweetener
Combine ingredients and refrigerate.
SPANISH RICE
1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsps. oil
2 cups chopped, canned tomatoes
1 cup water
1 tsp. salt
¼ tsp. pepper
1 tsp. Worcestershire sauce
½ tsp. prepared mustard
1 cube beef bouillon
Sauté rice, onion, and green pepper in oil until tender. Add remaining ingredients. Bring to a boil. Reduce heat. Simmer 20 minutes, or until liquid is absorbed. Serves 6-8.
ORIENTAL RICE
1 tbsp. peanut oil
2 cups cold, cooked rice
½ cup water chestnuts, chopped
½ cup seedless raisins
¼ cup soy sauce
Heat oil. Add rice. Stir until cooked. Add water chestnuts and raisins. Continue frying until thoroughly cooked. Add soy sauce and blend.
NOTE: Cooked, chopped meat can also be added.
KENTUCKY HUSH PUPPIES
1 cup whole corn meal
1/3 cup flour
1½ tsps. salt
1½ tsps. baking powder
¼ tsp.-4 tsps red pepper
½ cup finely chopped onion
1 egg, beaten
Combine all ingredients. Stir in sweet milk until batter almost drops from spoon. (A little thicker than pancake batter). Dip 1 tsp. of batter in deep fryer and nudge it. It will rise to the top when done,
CORN FRITTER
1 cup cream style corn
2 eggs, beaten
1 tsp. salt
3 tbsps. sugar
3 tbsps. flour
½ tsp. baking powder
Enough milk or light cream to make
a thin batter
Combine ingredients. Drop into lightly oiled pan. Fry like pancakes.
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"GOOD FOR YOU" from St. Luke's Hospital
FRESH FRUIT SHAKE
Just in time for summer produce!
2 cups fresh, cubed pineapple or
fresh strawberries
2/3 cup powdered nonfat dry milk
1-2 packets sugar substitute, or
to taste
6-8 large ice cubes
Blenderize first 3 ingredients. Turn blender on high and add ice cubes, one at a time, to make the consistency of a shake. Serve immediately. Yield: 2 servings Exchange: 1 fruit, 1 skim milk Carbohydrates: 15 grams/serving
AFTER WORKOUT BREAKFAST OATMEAL RAISIN SCONES
2 cups rolled oats
2 cups flour
¼ cup sugar
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
6 tbsps. (¾ stick) margarine
2/3 cup raisins
1¼ cup buttermilk
Preheat oven to 375°. Grind 1 cup of oats in food processor or blender. Combine ground oats, flour, sugar, and seasonings. Cut in margarine until like "coarse meal." Stir in raisins and remaining cup of oats. Add buttermilk, and knead until a soft dough forms.
Form into 3 pieces; roll or pat into a circle that is ¾" thick. Cut into quarters. Brush with milk and sprinkle with sugar. Bake for 28 minutes. Yield: 12 scones: Exchange: 1 Bread, 1 Fruit 1 Fat, Calories: 199, 6 grams fat
HEALTHY SOY SAUCE
1½ cups boiling water
4 tbsps. low sodium beef bouillon
(dry)
1 tbsp. dark molasses
4 tbsps. cider vinegar
1 tsp. sesame oil, or vegetable
oil
Combine. Store in refrigerator. Makes 2 cups.
A normal Pizza on top and a beautiful egg and cheese crust with fleck of green and a slight crunch.
ZUCCHINI-CRUSTED PIZZA
2 pounds zucchini
4 oz. sharp Cheddar cheese, low
fat
8 oz. Mozzarella cheese
3 eggs (or 3 egg whites)
1/3 cup flour
1 onion, chopped
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1 tsp. basil
1 tsp. oregano salt and pepper
mushroom, tomatoes, and a few black olives for topping
Grate zucchini coarsely. Salt lightly and let it sit for 15 minutes. Squeeze out all excess moisture using a towel. Grate both cheeses. Use half of each cheese and all of zucchini. Mix together and add beaten egg and flour. Press mixture in bottom of a 9x13" baking Pam sprayed pan. Bake 20-25 minutes or until surface is dry and firm and lightly browned. Meanwhile, sauté onion and garlic in small amount of oil. Add tomato sauce and spices, salt and pepper to taste. Simmer until egg zucchini mixture is ready. Pour on top of egg zucchini mixture. Add remaining grated cheeses and vegetable toppings of your choice. Bake at 350° for about 15 minutes or until hot and bubbly. Yield: 6 servings Calories: 283 Exchanges: 1 Bread, 1 Vegetable, 2 Meat
YOGURT POPPY SEED DRESSING
Excellent drizzled over fresh fruit salad or spinach mandarin orange salads.
3 tbsps. plain low fat yogurt
3 tbsps. reduced calorie mayonnaise
1 tsp. honey
½ tsp. grated orange rind
1 tsp. poppy seeds
Combine all ingredients, stir with a wire whisk until smooth. Cover. Chill. Yield: 4 servings. Exchange: Free (1½ tbsp. portion)
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DIABETIC STRAWBERRY SHAKES from St. Luke's
Blend:
1 cup skim milk
1¼ cups frozen strawberries
2 packets Equal
Using fresh fruit:
Same amount strawberries (1¼
cups)
1/3 cup powdered milk instead of
skim
5-6 ice cubes
Yield: 2 servings Exchange: 1 fruit Carbohydrates: 14
STRAWBERRY-PINEAPPLE FROZEN YOGURT
¼ cup cold water
1 tbsp. unflavored gelatin
½ cup sugar (or ¼
cup sugar and ¼ cup sugar equivalent)
2 cups plain low fat or nonfat
yogurt
1 cup mashed or pureed strawberries
1 cup crushed pineapple, juice
packed, drained
Add cold water to small saucepan. Sprinkle gelatin in water. Wait 5 minutes. Heat over low heat until dissolved. Add sugar. Stir until well mixed. Let mixture cool. (If using sweetener. add at this time). Stir in yogurt. Refrigerate in shallow dish until it begins to gel (about 30-45 minutes). Add fruit. Whip with electric mixer until light and airy (under 5 minutes). Gently pour into freezer containers. Freeze. To serve, let stand 10 minutes. Exchanges: 1 Milk 1 Fruit Calories: 160/serving
SPINACH SAUTÉ
(Serves 6) 1 pound fresh spinach
3 slices bacon
2 tbsps, chopped onion
2 tbsps. water
salt and pepper to taste
12 cherry tomatoes, halved
¼ clove garlic, minced
Fry bacon. Drain and blot excess oil. Stir fry onions and garlic in Pam or vegetable oil. Add spinach and water. Cook until spinach is just wilted. Add tomatoes, salt, pepper, and stir fry until tomatoes are hot. Serve with crumbled bacon. Serve immediately.
This recipe will add water soluble fiber to your diet in a delicious way. The oat flour, oatmeal, and applesauce all contain the type of fiber that research implies can be helpful in lowering blood cholesterol. Other sources of water soluble fiber include legumes (beans), and many fruits and vegetables.
APPLESAUCE BREAD
from St. Luke's
1 2/3 cups all purpose flour
1/3 cup oat flour (ground oatmeal)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ cup sugar
1½ cups rolled oats
1½ cups natural applesauce
1 egg and 1 egg white
½ cup vegetable oil
½ cup chopped nuts
Stir together flours, oats, baking powder, soda, salt, sugar, and spices. Add applesauce, eggs. and oil. Beat well. Stir in nuts. Spread in greased loaf pan. Bake at 350° for 1 hour. Cool on rack.
*Source: HEALTH and WELL-BEING Newsletter
St. Luke's
LOW-CAL HOT FUDGE TOPPING
½ cup unsweetened cocoa powder
¼ cup cornstarch (for thin
topping use 1 tbsp.)
½ cup buttermilk
1 cup skim milk
artificial sweetener equal to 16
tsps. sugar
½ tsp. vanilla
Combine cocoa and cornstarch. Press out lumps. Gradually whisk in buttermilk and skim milk. Cook over medium heat, stirring constantly, about 2 minutes, until thick and bubbly. Remove from heat. Cool to lukewarm, about 10 minutes. Stir in sweetener and vanilla. Serve immediately. Makes 1½ cups. Calories: 16 per tbsp. Protein: 1 gram Fat: 0 Carbohydrates: 3 grams Sodium: 10 grams
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Some new seasonable salads to add to your collection. Keep these in mind for that warm weather ahead.
CRUNCHY GREEN PEA SALAD
10 oz. fresh or frozen peas
1 cup sliced celery
1 cup chopped, cauliflower florets
¼ cup diced green onion
2 tbsps. sliced pimento
1 cup roasted cashews, Macadamia
nuts, or sunflower seeds
¼ cup crisp, cooked. crumbled
bacon
1/3 cup sour cream
1 cup prepared Ranch dressing
½ tsp. Dijon mustard
1 small clove garlic, minced
Rinse peas in hot water (steam if fresh). Drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard, and garlic. Pour over salad. Toss gently Chill.
CABBAGE MACARONI SALAD
1 cup uncooked elbow or shell macaroni
2 cups finely shredded cabbage
½ cup grated carrots
¼ cup thinly sliced green
pepper
2 tbsps. minced onion
1 (7 oz.) can tuna, drained and
flaked
½ cup mayonnaise
2 tbsps. prepared mustard
1 tsp. salt
2 tsps. vinegar
Cook macaroni in boiling, salted water until tender. Drain and rinse. Combine with cabbage, carrots, green pepper, onion, and tuna. Blend mayonnaise with mustard, salt, and vinegar. Pour over salad and toss.
DILLED TUNA SPREAD
1 (8 oz.) pkg. cream cheese, softened
¼ cup mayonnaise
1 tbsp. white wine
1 tbsp. lemon juice
1 tsp. seasoned salt
½ tsp. dill weed
¼ tsp. white pepper
¼ cup minced green pepper
2 (6½ oz.) cans water packed
tuna, well drained
Mix all ingredients except for tuna until well blended. Stir in tuna until well blended. Refrigerate.
CORRECTION: From the March/April 89 Bulletin. It was brought to our attention that the amount of baking powder in the Blarney Stones should be 3 teaspoons. Please take a minute to correct your copy.
If your are a first time subscriber and have experienced a delay in receiving your Bulletin, let me apologize and assure you every effort has been made to correct the problem. We appreciate your patience and understanding.
Many of you have asked for more nutritional recipes and fewer desserts. I believe this issue of ''The Best of the Open Line" Bulletin offers just that ... more health conscious recipes and fewer desserts.
Please note we have included the Applesauce Brownies and the Ultimate Brownie recipes. If Gary and I had a token for each time these two recipes were repeated, we'd be rich. Try, enjoy, and share with a friend!
S. K. R.
The Open Line
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PO BOX 2147
CEDAR RAPIDS IOWA 52406
365-0600 1-800-332-5401
