In this issue:

Tuesday's Vegetarian Recipe: *Apple Cinnamon Yogurt Waffles*
Requests & Replies from Subscribers:  Roll Ups

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* Exported from MasterCook *

Apple Cinnamon Yogurt Waffles

Recipe By : Real Food for Real People
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast          Low Carb
Vegetarian                 Waffles
Yogurt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bags Herbal Tea -- Apple Cinnamon
16 ounces Plain Yogurt
3 Eggs
1/4 cup Water
1 tablespoon Baking Soda
1 teaspoon Baking Powder
1 cup Flour
1 cup Almond Meal
1/4 cup Wheat Gluten -- more or less as needed

Open tea bags and mix contents into yogurt. Add eggs and water. Mix well. Slowly add all
dry ingredients and mix until well blended, adjusting thickness with vital wheat gluten
powder. Cook waffles as directed by the manufacturer of your waffle iron. Serve with
topping of your choice.


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

Per Serving (excluding unknown items): 176 Calories; 6g Fat (29.5% calories from fat); 15g
Protein; 17g Carbohydrate; trace Dietary Fiber; 62mg Cholesterol; 475mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I have been trying for 24 years to make Cherry Crumb Pie for my husband have never had
success with the topping - can any of you help me so that when we reach 25 years he
won't have to be disappointed again and again and again.

Gail/SW PA

A local store use to sell a loaf shaped cake that was called Dutch honey cake. The store
suddenly stopped selling it and could not tell me anything about it. I searched for a recipe
but could not find one that seemed to be it. It was a dense, spicy cake. Sure would
appreciate it if anyone has a recipe for it. Thanks.

Sandra

I just returned from Florida to welcome my 11th grandchild and visited Tarpon Springs and
the Greek sponge docks, restaurants and shops. I enjoyed the authentic Greek food and
would especially love to have the authentic Greek recipe for moussaka and Greek salad.
The salad dressing was delicious and I also enjoyed the touch of potato salad at the
bottom of the bowl. Of course, baklava, is my favorite dessert and I have never tried to
make it. If anyone has a good recipe for baklava, please send that too and any other good
recipes you love. Thank you!

Roberta
 

~ Subscriber Responses ~
 

Re: Hordeurves for George

This one actually came out of the South Beach Diet and I adapted it for hordeurves to serve
at a party.

Roll Ups

Deli turkey, beef or ham, sliced into pieces about 2 inches wide crosswise
Spread with Cilantro Mayonnaise
Place a strip of red bell pepper and a halved length wise piece of green onion (onion is
optional)
Roll up tightly and secure with a toothpick (the colored ones with frill on the top look better)

You can use other vegetables for a filling if desired.

Cilantro Mayonnaise ¾ cup

¼ cup reduced fat mayo (regular mayo is okay to use)
¾ cup loosely packed cilantro leaves
1 Tbls fresh lime juice
1 tsp light soy sauce
1 small clove garlic

Place all ingredients in blender or food processor. Blend until Smooth.

This doubles easily for larger quantities although I am not sure I would double the garlic.

Toe Sausages (makes 45 to 50)

1 pkg Hillshire Farms L''l Smokies
1 tube Crescent Rolls
Spicy Mustard

Lay the crescent rolls out flat and pinch the diagonal seams on both sides. Spread with
spicy mustard. Cut the crescent roll in half the long way and then cut each one into 4ths.
Wrap around a sausage and pinch to seal. Place on foil lined baking sheet lightly sprayed
with cooking spray. Bake according to Crescent Rolls directions. Can be served by
themselves or with a mustard dipping sauce.

Mary in Azusa              Tis1947@aol.com
 

Some easy and popular finger foods are chicken wings, party cut pizza and veggie trays
with various dips. Deviled eggs go really fast too. Put a pineapple chunk, maraschino cherry
and melon ball on a toothpick and serve on a fancy plate or stick into a Styrofoam ball. It is
very pretty and looks like you really fussed.

COLD VEGGIE PIZZA

2 packages refrigerator crescent rolls
2 8 oz pkgs cream cheese
3/4 cup sour cream
1 package Hidden Valley Original Ranch Dressing mix
4 to 6 cups assorted chopped vegetables
1 cup shredded cheddar cheese

Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations. Bake
as directed about 10 minutes. Combine the cream cheese, mayonnaise and dressing mix
and beat until smooth. Spread the cream cheese mixture on the cooled crust and sprinkle
the chopped vegetables and cheese over entire veggie-covered crust. Chill and serve!

*veggie ideas: broccoli, carrots, red, green, yellow pepper, red onion, cauliflower, radishes,
firm tomatoes, olives, zucchini, mushrooms, green onions. (highlighted ones are my
favorites)

ANGEL DIP

1 8-oz. pkg. cream cheese
1 7-oz. jar of marshmallow cream

Mix together until blended. Great to use as a dip for fresh fruit.

SPINACH DIP

1 pkg. Knorr Vegetable soup mix
1 10-oz. pkg. frozen chopped spinach, thawed/drained
1 16-oz. container of sour cream
1 cup mayonnaise
1 small onion, diced fine - or - 2 scallions, sliced
1 can water chestnuts, drained and chopped

Mix together. Place dip inside of a hollowed-out round loaf of bread, such as pumpernickel,
sour dough, or rye. Cut up hollowed-out bread pieces to use for dipping. When pieces are
gone, rip sides of "bowl" and enjoy.

BACON WRAPS

1 lb. bacon, cut in halves or thirds
2-3 cans of whole water chestnuts
toothpicks

Cut bacon to length, depending on the size of the water chestnuts. Wrap each chestnut
with a piece of bacon. Place under broiler until bacon turns crisp. Cover with barbecue
sauce. Return to broiler until sauce bubbles.

Barbecue sauce:
1 cup ketchup
1 cup brown sugar

SWEET AND SOUR MEATBALLS

2 lbs. lean ground beef
1 jar grape jelly (32 oz.)
1 bottle Heinz chili sauce (12 oz.)
1 lemon, juiced

Simmer jelly, chili sauce, and lemon juice for 30 minutes. Shape beef into tiny meatballs
and brown well. Put into sauce and serve hot with toothpicks. This is a good crockpot
recipe. Serves 15.

Patty Kift              pkift@evenlink.com
 

For George, who wants hors d'oeuvre recipes, these are easy and impressive --

BLEU CHEESE PUFFS

I can refrigerated biscuits
1/2 stick butter
4 Tb crumbled bleu cheese

Cut the biscuit dough in quarters and place 1 inch apart in greased flat pan(s). In the
microwave melt butter and cheese together. Spoon the mixture over the dough and bake at
350 until brown. Serve warm.

Another easy one -- slice a whole small salami 1/4 inch thick. Arrange the slices in a flat
pan and heat in a 425 oven briefly, till they start to crisp. Serve with a few different
mustard-type dips (like Dijon with chopped scallions, or honey mustard with chopped
apple).

Molly in CT                  Mollcat20@aol.com
 

For George who wanted some appetizers. These are always good.

Roz in Indy

TORTILLA ROLLUPS

You can also do a cornucopia with salami that has been sliced thin. Lay out the rounds of
salami and then pipe some grated cheese in the center. Fold the sides toward the center.
It will look like a horn. Be sure and add cream cheese to the grated cheese. I usually use
three different kinds. These are popular with the men.

6 oz pkg Sliced dry salami (Can use ham and cheese instead)
8 oz pkg Cream cheese, softened
4 lg Flour tortillas
1 Avocado, thinly sliced
1 lg Tomato, finely chopped
1/2 head Iceberg lettuce, shredded

Spread flour tortillas with cream cheese. Arrange salami slices about 1/2 inch apart on top
of cream cheese. Press avocado and tomato into cream cheese around salami. Cover with
1 layer shredded lettuce Press down lightly. Roll tightly into log. Wrap with plastic wrap.
Chill for several hours or overnight. Slice into 1 inch sections

VEGETABLE PIZZA

These amounts are for using two cans of crescents, but you could easily use half of
everything.

2 cans crescent rolls
1 cup sour cream
1-2 Tbsp. horseradish
1/4 tsp. salt
1/8 tsp. pepper
2 cups fresh mushrooms, sliced
1 cup chopped fresh tomatoes
1 cup small broccoli florets
1/2 cup chopped green pepper
1/2 cup finely sliced green onions

Heat oven to 375*. Separate dough into 4 long triangles. Place rectangles crosswise in
ungreased 15x10" jelly roll pan, press over bottom and 1" up sides to form crust. Seal
perforations. Bake at 375* for 14-19 minutes or till golden brown. Cool completely. In small
bowl, combine sour cream, horseradish, salt and pepper; blend till smooth. Spread evenly
over cooled crust. top with veggies. Cut into appetizer size pieces. Refrigerate leftovers. 60
appetizers.

Ham Roll ups

1 Package boiled ham
8 0unces cream cheese -- softened
1 bunch green onions -
diced 1 teaspoon horseradish
may add more flour Tortillas
lettuce

Combine the cream cheese and the horseradish . Taste and correct amount of horseradish
if desired. Place a tortilla on surface, spread with small amt of cream cheese mix, Place
lettuce on top, then Place slices of the boiled ham , enough to cover the tortilla, on a hard
surface and spread the cheese mixture thinly over the ham. Next sprinkle the green onions
over the top half of the ham. Pick up and lay the ham over top of tortilla and lettuce. Roll up
and Slice into bite size pieces.

BANANA APPETIZERS

Cut the bananas in bite size pieces then roll in sour cream and then coconut and
refrigerate for one hour

Spinach Roll Ups

10 oz pkg frozen, chopped spinach
1 1/2 c finely shredded, sharp Cheddar Cheese
3/4 c mayonnaise
1/2 c thinly slice green onions
1/2 c chopped, cooked ham
1 loaf sliced sandwich bread (18 slices)
3/4 c melted margarine
3/4 c finely crushed corn flake crumbs

-optional ingredients-
1 tsp garlic salt
1/8 tsp pepper
6 shakes Tabasco

Combine spinach, cheese, ham, mayo, green onion and spices if desired. Trim crusts from
bread. Using a rolling pin or glass, roll bread flat. Spread Tbls of spinach mix onto bread;
roll up jelly roll style. Dip each bread roll into melted butter. Coat with corn flake crumbs.
Place on baking sheet. Bake at 350 for 20-25 minutes.

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