Greatest Recipes

1 Banana

1/4 c Grape pulp

1/2 c Chopped pecans

1 Orange

Mix crushed banana, pecans and grape pulp and moisten with orange juice. Use with buttered white or dark bread. For you From: Jon Judd {Cooking Echo}

3 c Bran flakes, crushed

1/2 c Toasted wheat germ

2/3 c Peanut butter

1/4 c Orange juice

2 tb Honey

1/2 c Raisins, chopped

From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. “These nutty-flavored treats are a favorite with all kids… big and little! Flavor and texture are enhanced by aging 2 or 3 days in a refrigerated, tightly-covered container.” About 24 balls In a large bowl, combine bran flakes, wheat germ, peanut butter, orange juice, honey and raisins. Mix well. Shape dough in palms to form balls. Chill. Store in refrigerator. Nutrient Analysis: 1 ball, Calories: 80, Fat: 3.8g, Cholesterol: 0, Sodium: 88mg, Dietary Fiber: 0.8g, Calcium: 20.4mg, Diabetic Exchange: 1/2 fruit, 1 fat.

1 c Light corn syrup

1/2 c Sugar

1 sm Jello; any flavor

1/2 lb Salted peanuts; coarse chop

9 c Popped popcorn

Bring syrup and sugar to a boil. Remove from heat and add Jell-O Gelatin, stirring until dissolved. Add peanuts and pour over popcorn, mixing well. Quickly form into 1 1/2″ balls. Makes about 4 dozen.

1 1/2 c Rolled oats

1/4 c Oat bran

1/4 c Finely chopped almonds

1/2 ts Ground cinnamon

2 tb Vegetable oil plus

1 ts Vegetable oil

1/3 c Honey

1/2 ts Vanilla extract

1/4 ts Almond extract

Preheat oven to 350 F. Spray a baking sheet with non-stick spray. Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened. Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.) Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool. The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool. 1 bar = 86 calories, 2 grams protein, 4 grams fat, 12 grams

carbohydrate, 1 mg sodium, 0 cholesterol, 1 gram fiber. One starch exchange = 15 grams carbohydrate, 3 grams protein, 80 calories One fat exchange = 5 grams fat, 45 calories Adapted from Oat Cuisine Shared by Elizabeth Rodier Feb 94

3 tb Oil

12 sl Eggplant (thin); diced

1 lg Red bell pepper; diced

6 Pita breads

1 1/2 c Prepared spaghetti sauce

2 1/2 oz Pepperoni, sliced

1 sm Onion; thinly sliced

Heat 2 tablespoons oil in large skillet over medium heat. Add diced eggplant, a little at a time, and cook until golden brown, adding remaining oil as needed. Drain eggplant on paper towels. Add red pepper and cook until tender-crisp. Drain on paper towels. Separate pita breads, pulling completely apart into halves. Arrange on baking sheet, cut sides up. Spread 2 tablespoons spaghetti sauce on each pita bread half. Top with some of

eggplant, red pepper, pepperoni and onion slices. Bake at 400F 5 minutes. (C) 1992 The Los Angeles Times

4 c Popped corn

1 c Peanuts

1/2 c Molasses

1/4 c Sugar

: A candy thermometer is handy to have for this rcipe to test the temperature of the syrup that binds the popcorn and nuts together. Mix popcorn and peanuts together in a large bowl or pan. Cook molasses and sugar together until the mixture reaches a tempurature of 235 degrees on a candy thermometer. If you don’t have a thermometer, test

the syrup by letting some drop from a spoon into acup of cold water. The syrup is done when it forms a thead as it drops into the water. Pour hot syrup mixture over the popcorn nut mixture and stir to coat evenly. Cool and break into chunks with a wooden spoon. Stored in an airtight container, mixture will keep well for 4 tho 6 weeks. Yield: 40 oz. Source: Cheaper and Better Alternatives to Storebought Goods by: Nancy Birnes Found by Fran McGee