In this issue:

Wednesday's O.A.M.C. Recipe: *Backwards Chocolate Chip Cookies*
Requests & Replies from Subscribers:  Cracker Snack Mix

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* Exported from MasterCook *

Backwards Chocolate Chip Cookies

Recipe By : Real Food for Real People
Serving Size : 60         Preparation Time :0:00
Categories : Cookies                Desserts
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups Flour
1 1/8 cups Cocoa Powder
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 2/3 cups Butter or Margarine
1 1/4 cups Sugar
1 1/8 cups Brown Sugar, packed
2 teaspoons Vanilla Extract
3 large Eggs
24 ounces White Chocolate Chips
1 cup Pecans -- chopped (optional)

Preheat your oven to 350 degrees F. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter or margarine, sugars and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and pecans. Drop by well-rounded teaspoon onto ungreased baking sheets. Bake 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool
completely.

To freeze for later use, package cooled cookies into labeled zip baggies and freeze up to six months. Dough may also be frozen before baking, by rolling into five equal size 'logs', wrapping in foil, and labeling. To cook, remove log from freezer, slice into 12 equal pieces and bake as directed above.

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Per Serving (excluding unknown items): 189 Calories; 10g Fat (47.5% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 133mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Any ideas for a dinner I can serve to a group of people that is not too hot (it is very hot here) and still filling?  Maybe something a bit "outside of the norm"?  This is for a meeting, and we serve a light meal each time we meet.  Thanks for any ideas!

Heather

Hello Kaylin!

It is good to see the ezine again after your sabbatical!  Do any of your readers have a recipe for banana chocolate chip cookies?  I had them once and they were very good.  Thanks!

Jo

Kaylin,

Steak!  My husband went in on a beef with a friend and our freezer is soon going to be full of the one thing I don't cook well.  I need ideas for using up the steak and other things that will be stacked up.  ANY help is appreciated!

Peggy

~ Subscriber Responses ~
 

For the person who was looking for a honey/granola recipe...

I made this for some of my children's teachers this Christmas. One loved it so much she
requested the recipe! It was from Ina Garten on the Food Channel.

Honey Granola

4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/3 cup good honey
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the
vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden
spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan.
Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden
brown, about 25 to 30 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Store the
cooled granola in an airtight container.

slpoklop@wans.net
 

This vegetarian dish was in a recent Cooking Light or Light & Tasty. We are not vegetarians and this was really a totally satisfying main dish. We added some Italian sausages to the leftovers, and that was good too. So an option would be to make the casserole, grill some sausages and the rest of the family could indulge themselves in both. My Mom made this the first time and forgot to add the cheese on top, and actually it was fine without it. She also only had cheddar on hand for the cheese that goes into the recipe, and it was delicious that way--in fact, I later made it just as the recipe said, and preferred hers.

Southwestern Vegetarian Bake

3/4 c. uncooked brown rice (Can make ahead or use leftover)
1-1/2 c. water
1 can rinsed and drained black beans
1 can Corn or Mexicorn, drained
1 can Rotel or other brand of tomatoes & green chilies
1 cup salsa (Medium is nice and hot, but not too hot)
1 c. lite sour cream
1 cup shredded cheddar cheese
1/4 t. pepper
1 small can chopped black olives
1/2 c. chopped red onion
Optional: 1 cup shredded Mexican Cheese blend

Bring rice and water to a boil, reduce heat, cover and simmer for 35-40 minutes or until
done. You can do this in advance. In a large bowl, combine the beans, corn, tomatoes,
salsa, sour cream, cheddar, pepper and the cooked rice. Transfer to a 2-1/2 quart baking
dish that you have sprayed with PAM. Sprinkle with the onion and olives. Bake uncovered
at 350 for 30-40 minutes. Sprinkle with the Mexican cheese, bake another 5-10 minutes
until cheese is nice and melted. Let stand 5 -10 minutes, then serve.

Leann Hillmer      ksleann@wtciweb.com

Cracker Snack Mix

12 cups original flavor bugles
6 cups miniature pretzels
1 package (11 oz) mini butter-flavored crackers
1 package (10 oz) Wheat Thins
1 package (9 1/4 oz) Cheese Nips
1 package (7 1/2 oz) nacho cheese Bugles
1 package (6 oz) mini parmesan fish-shaped crackers
1 cup mixed nuts or peanuts
1 bottle (10 or 12 oz) butter flavored popcorn oil
2 envelopes ranch salad dressing mix

In a very large bowl, combine the first eight ingredients. In a small bowl, combine oil and
salad dressing mix. Pour over cracker mixture; toss to coat evenly. Transfer to four
ungreased 15 X 10 X 1-inch baking pans. Bake at 250 for 45 minutes, stirring every 15
minutes. Cool completely, stirring several times. Yield: about 8 quarts.

Lori               kittykat_gu@yahoo.com

Scalloped Potatoes with cheese

4 cups sliced potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
1/2 cup chopped onion
8 ounces shredded sharp Cheddar cheese
2 tablespoons butter
2 cups milk

Microwave the potatoes on high for about 5 minutes (or boil for about 5 minutes. They
don't need to be done, just partially cooked). Meanwhile, melt butter in a medium
saucepan. Stir in flour, salt and pepper and cook for about 3 or 4 minutes. Slowly add
milk, stirring constantly, until a sauce forms. Add onions and cheese- keep stirring until
the cheese melts. THEN Combine the potatoes with the cheese sauce and then transfer
into a buttered baking dish. Sprinkle with breadcrumbs. Bake at 350° for 30 to
40 minutes. Yum!

Pam Schwartz            pamschwartz@hotmail.com

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