Greatest Recipes

2 c Chopped dried apples

10 c Popped popcorn

2 c Pecan halves

4 tb Butter, melted

1 ts Cinnamon

1/4 ts Nutmeg

2 tb Brown sugar

1/4 ts Vanilla extract

Preheat oven to 250 degrees. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 min, stirring every 10 min. Pour onto waxed paper to cool. Store in airtight container. Makes 14 cups mix.

2 t Salt

2 t Onion powder

2 t Garlic powder

1 t Dry mustard

1 t Turmeric

3/4 t White pepper

1/2 t Black pepper

1/2 t Cayenne

1 pk Artificial sweetner

(1-gram) 1/2 lb Dried chickpeas

5 c Water

1 c Apple juice

1 c Vegetable stock

Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener and set aside. Place the chickpeas and water in a container, add the rest of the UNsweetened seasoning mix, and soak overnight in the refrigerator. The peas will be more than double in volume, so make sure the pot is big enough to hold them. The next day: Place chickpeas and the (seasoned) soaking water in a 5 quart pot over high heat. Add apple juice and cook 20 minutes. Add vegetable stock and cook until peas are just tender, 40 minutes. Remove from heat, drain peas in colander, rinse well, and drain. Sprinkle peas evenly with reserved sweetened seasoning mix. Now you can cook them one of two ways. 1. Use a food dehydrator. Spread evenly around the trays and dehydrate until peas are dry and crunchy, about 20-22 hours. 2. Use an oven. Spread peas on cookie sheets or sheet pans and

cook at 150 degrees until dry and crunchy, about 20-22 hours. COMMENTS: I didn’t have white pepper so used 1 teaspoon black pepper total. I tried this recipe both with and without the artificial sweetner and it’s better *with* it. Regular sugar doesn’t work at all. Did not have a dehydrator, dryed them in the oven. It took 15 hours one time, 20 hours another. Must have been the number of times I opened the oven door. You have to move the pans from one shelf to another and turn them every couple of hours or they won’t dry evenly. I did not stir the peas. Maybe Santa will bring me a dehydrator? Anybody out there in low fat land with a brand recommendation? Enjoy! From Paul Prudhomme’s book “Fork in the Road”. Claudia, redcz@aol.com. Fatfree Digest [Volume 10 Issue 48], Sept. 28, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

H Other ingredients

1 2/3 c Quaker Oat Bran hot cereal,

-uncooked 1 c Quaker Oats (quick or old

-fashioned) 1/3 c Instant nonfat dry milk

-solids 1/4 c Honey

1/4 c Hulled sunflower seeds

2 tb Vegetable oil

2 tb Water

1 ts Grated orange peel

1/2 ts Vanilla

3/4 c Dried banana chips

1/2 c Raisins

Healthy Oat Granola Heat oven to 350 degrees. Combine oat bran, oats, dried milk, honey, sunflower seeds, oil, water, orange peel, and vanilla; mix well. Spread in a 13 x 9-inch baking pan. Bake 20 to 25 minutes or until golden brown, stirring once afetr 10 minutes. Stir in banana chips and raisins. Cool completely. Store tightly cocvered up to 1 week. Serve cold or hbot with skim milk or as a topping over fruit, low fat yogurt or ice milk, if desired. (about 430 calories per serving) *To heat* To heat 1 serving hot cereal, place 1 cup granola in a 2-cup microwavable bowl. Add 1/2 cup skim milk. Microwave on HIGH about 1 minute 30 seconds or until heated through; stir.

Recipe from Quaker Oat Bran Cookbook

6 c Popped popcorn *

1/2 c Dried apple slices; cut

1/2 c Dried cranberries

1/4 c Raisins

1/4 c Walnuts; chopped

1 tb Brown sugar

1 ts Pumpkin pie spice

1/4 ts Ground cinnamon

* can use 1 bag of microwave popcorn. Do not use lite or air popped popcorn as seasonings will not stick to it. In large bowl, toss together popcorn, dried applies, dried cranberries, raisins and walnuts. In small bowl combine brown sugar, pumpkin spice and cinnamon. Add to popcorn mixture and toss until popcorn is coated!!

1/2 c Cherry pie filling

1 Package, prepared pie crust

Unfold one pie crust and form dough into a 10×10″ square. Cut in half and place one piece into sandwich maker. Place 2 tablespoons of mixture in each triangular pocket. Top with the other half of the pie crust. Lower lid, latch and bake 5-7 minutes or until done. Drizzle with icing. Variations: Peach, apricot, apple, blueberry, strawberry, or minced meat pie filling.

1 c Apple sauce

2 ea Eggs

1/3 c Vegetable oil

1/2 c Chopped nuts

1/2 c Raisins

2 1/2 c Carnation Basic Muffin Mix

In a medium bowl, combine apple sauce, eggs, oil, nuts and raisins. Stir in Carnation Basic Muffin Mix until just moistened. Spoon batter equally into 12 greased or paper lined muffiin cups. Bake in 350 F oven for 20-25 minutes until muffins spring back when lightly touched. Cool slightly; remove from muffin cups. Per muffin approx: 222 calories, 5 g protien, 10 g fat, 28 g carbohydrate Source: Carnation Instant Skim Milk Powder From the collection of K. Deck