In this issue:

Friday's Recipe: *Cinnamon Potatoes*
Requests & Replies from Subscribers:  Lip Gloss Recipe

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* Exported from MasterCook *

Cinnamon Potatoes

Recipe By : Real Food for Real People
Serving Size : 4      Preparation Time :0:00
Categories : Breakfast                  Potatoes
Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large Potatoes -- *see Note
2 medium Onions -- chopped
3 tablespoons Butter -- (do not substitute)
2 tablespoons Ground Cinnamon
Salt -- to taste
Black Pepper -- to taste

Peel and slice potatoes. Peel and chop onions. Melt butter in a skillet. Place potatoes and
onion in skillet. Add salt and pepper to taste. Add cinnamon. Fry on medium heat, turning
occasionally, until potatoes are tender and slightly browned. Great served with shirred eggs
or fried eggs with crisp bacon.

*Sweet Potatoes may be substituted if desired to add more fiber.

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

Per Serving (excluding unknown items): 178 Calories; 9g Fat (42.9% calories from fat); 3g
Protein; 24g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 96mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Does anyone have an easy way of mixing Crisco with other ingredients? Every time I try to do
this the Crisco gets all clumped up inside the beaters. All ideas would be appreciated. Thanx.

LongIslndLady

I love receiving this newsletter every day! I have tried many recipes and have more that I
want to try. I am looking for a couple of recipes that came from the beginning issues of
First magazine. I have since lost these and can only remember a few things about them. The
first is cinnamon chicken. The chicken was baked in the oven, but had a crispy crust and the
cinnamon was put into the flour mixture. The second was a chicken fajita recipe. The marinade
had lime juice and a something red (tomato sauce - hot sauce - I just can't remember). The
fajita were absolutely fabulous - hot and flavorful! Sorry I can't remember any more, other
than these two recipes were great. Anyone have some old issues hanging around? Thanks,

Debbie

Does anyone have recipes for breakfast shakes? I don't have time in the morning to eat a big
breakfast and thought I might try doing something like this for a change. Thanks!

Sue

~ Subscriber Responses ~
 

Grape Nut Bars

3 c Grape Nuts cereal
1 c Non-fat milk
1 c Unsweetened applesauce
1 c Raisins or other dried fruit
2 t Vanilla extract

Preheat oven to 350 degrees. Mix all ingredients together. Pour into a non-stick 9 inch
square baking dish. Bake for 35 mins. or until firm. Cool and cut into 12 squares. To add
some interesting or favorite taste variations, add one or more tsp. of any of the following
extracts: coconut, banana, almond, mint, or cocoa powder. Various spices can also be added:
nutmeg, allspice, cinnamon, ginger, clove, lemon and orange peel. My son liked dried apples
with apple pie spice in these. These bars keep well in the freezer and are excellent for
traveling.

High Fiber Energy Bars

1 cup rolled oats
1 cup granola
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup raw sunflower seeds
1/2 cup wheat germ
1/2 cup bran
1/2 cup protein powder
1/2 tsp cinnamon
1/2 cup maple syrup (sometimes I substituted dark Karo syrup and sometimes
1/2 cup honey
1/2 cup honey
1 cup peanut butter
1/2 cup nuts (Preferably pecans or cashews - choices of my children)

Grease 9x13 pan and set aside. Mix all dry ingredients. In a saucepan over medium heat: stir
peanut butter, honey and maple syrup, till smooth and hot -- do not boil. Quickly pour over
dry mixture and mix thoroughly. Pour into prepared pan and press to mold pan. Let sit about
24 hours in refrigerator. Cut into bars. You can wrap individually or store in layers on
plastic wrap in airtight container in refrigerator. Yum! Great protein and fiber.

Tracey's Chewy Granola Bars

2 c rice Krispies
2 c cornflakes (measure then crush)
4 quick oats
3 tsp baking powder
1 c toasted slivered nuts
1 c toasted coconut
1 c raisins
1 c sunflower seeds

Melt together til very hot but not boiling:
3/4 c butter or margarine
1 1/2 c brown sugar
2 tsp vanilla
3/4 c honey

Pour the hot mix over the combined dry mixture and mix well. When cool add 1 c chocolate
chips (reg or mini-mini works best I think), M&Ms (mini or reg), dry fruit or fresh fruit and
cinnamon etc. If using choc chips be sure to wait until the mixture is cool before pressing
into pan or they will all melt! Press into a large jelly roll pan (the one that is about 3
inches longer than the normal size jelly roll pan). If you use a reg jelly roll it probably
wont all fit as it makes ALOT! You could put in another pan or something though. Bake this
at 300 deg for 17-20 min. Cool thoroughly before cutting them.

Almond Granola Bars

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 or Fruit juice Concentrate
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.

Nutri-Grain Bars

Just like the ones you get in the store!

1 (18.25 ounce) box yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 tablespoon water

Preheat oven to 375 degrees F. Melt butter. Combine cake mix and oats in a large bowl; stir
in the melted butter until the mixture is crumbly. Measure half of this mixture (about 3
cups) into a greased 13 x 9-inch pan. Press firmly into pan to cover the bottom. Combine
preserves and water; spoon over crumb mixture in pan, and spread evenly. Cover with remaining
crumb mixture. Pat firmly to make top even. Bake for 20 minutes. The top should be very light
brown. Cool completely before cutting into bars.

Granola bars (aka Chewy Oatmeal Bars)

2 1/4 cups quick or old fashioned oats
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla
5 tablespoons softened margarine
1/4 cup honey
1/4 cup brown sugar
1 cup additions

Additions can be any combination of: raisins, dates, cranberries, chocolate chips, sunflower
seeds, chopped nuts, butterscotch chips, etc. Preheat oven to 325. Grease an 8x8 pan. Combine
all ingredients. Mix well. Press mixture into pan. (I use a piece of wax paper on top and
press it in good and compact) Bake 18 to 22 minutes or until golden brown. Cool 10 min.
then cut into bars. Cool completely before serving.
Can be doubled for 9 x 13 pan.

Patty                    pkift@evenlink.com
 

Colored Lip Gloss Recipe

Ready in: < 30 minutes
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 2 tsp.

1 teaspoon grated beeswax
1/2 teaspoon lipstick
1/2 teaspoon petroleum jelly

Lipstick colors this easy formula for lip gloss. This is a good way to use lipstick that is
too dark because the gloss will be a lighter color. Melt the ingredients in a small can
placed in boiling water. Stir it well and pour it into a small jar. This recipe for Colored
Lip Gloss serves/makes 2 tsp.

Terri                         tamealer@yahoo.com
 

For the person looking to make oven style pork chops. I dip the chops in evaporated milk and
then dredge them in crushed corn flakes with a dash of mild paprika and bake them at 350 on a
rack until nicely golden brown. They always come out juicy and tasty.

Mike                           Romero68@aol.com
 

For Teresa and her tomatoes:

I have made this recipe for Picante Sauce and love it. I do NOT remember where I got it, but
the official name is "Dad's Picante Sauce" I use this on tacos, anything I want to heat up
some, or add a raw tomato and some cilantro to the canned product and its a great dip.
I will tell u how to can it at end.

Dad's Picante Sauce

1 lb. hot peppers. adjust to taste
6 lb. tomatoes
3 large onions
1/2 cup sugar
1 1/2 cup vinegar
2 T pickling salt (pickling salt is any salt without iodine in it)

Grind peppers, tomatoes, & onions, add sugar vinegar and salt. Cook about 2 hour or until as
thick as desired. Pour into sterilized jars and seal. Makes 6 or 7 pints.

Can take seeds out of peppers, because will make it too hot if u leave them all in. I
usually leave one or two peppers intact.

Canning the sauce:
Have it boiling hot, Take ur canning jars be sure they are clean. I use a large pan, like
a 9x13 put about an inch of water in it. turn ur jars upside down in this and put on
burner on stove to heat. U want them HOT. also put in the jar lids, canning lids. and have
rings to put on jars nearby. When the water is very hot on jars, and they are steaming
inside, turn one carefully over. I use a little gadget that is a funnel thing u get in
canning isle to pour sauce into jar. As soon as jar is full put seal on, and then ring. be
sure the jar is clean on the rim where the seal will touch it or it will not seal. Tighten
the ring on jar as tight as u can get it, and then turn jar upside down. I set on a towel
on table. or counter. After a few hours it will cool and when u turn the jar over it will
be sealed. This is a good method for jam also. Please if u have any question email me

Good luck and good eating!

Jnona                       djrohde@comcast.net
 

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