In this issue:

Friday's Recipe: *Oatmeal Breakfast Cookies*
Requests & Replies from Subscribers:   Porcupine Balls

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* Exported from MasterCook *

Oatmeal Breakfast Cookies

Recipe By : Real Food for Real People
Serving Size : 24                    Preparation Time :0:00
Categories : Breakfast                   O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Margarine -- softened
1 cup Brown Sugar
3 Egg White
3 tablespoons Molasses
1/2 cup Milk -- plus
1/8 cup Milk
1 cup Whole Wheat Flour
1 cup Bran Buds® -- or other bran cereal
3/4 teaspoon Baking Soda
1 teaspoon Salt
2 cups Quick Cooking Oats

Blend together all wet ingredients. Mix the flour, baking soda, bran and salt.
Mix into wet ingredients and blend in oatmeal. Drop by large tablespoons. Bake at
375 degrees F for 10-12 minutes. These cookies are healthy enough to give for on
the run breakfasts.

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

Per Serving (excluding unknown items): 134 Calories; 6g Fat (41.8% calories from
fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 224mg
Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Seems like almost all malls have filled pretzel stands. What I am wondering is if
you use a special dough or just a regular bread dough. How to you fill, I'm
guessing you roll out into rectangle, slice, fill and then somehow roll up and
seal? - then shape and bake. Hopefully someone has recipes for the pretzel, and
also filling recipes. Thanks,

Marie
 

  
I would like to make corn dogs. Does anyone know how to make these? TIA

Brittany
    

The summer is starting to get hot, and my children love to eat cookies. I thought
bar cookies sounded nice, but flour is getting more expensive. Are there bar
cookie recipes that take little or no flour? Any help is appreciated.

Lisa
   

~ Subscriber Responses ~
 

 
Re: Rice A Roni

My favorite thing to do with Rice-a-Roni is brown hamburger and onions, sometimes
I add garlic (yum) then make the rice-a-roni just like it says on the box. I
pour it over the hamburger and brown it a little like it says on the box, then
mix everything else in. My favorite it the fried rice. You could probably use
chicken or cut up beef or pork, depending on what flavor you are using.

Rebecca                       rebeccacox@comcast.net
 

Hi Kaylin!

This is for Randi who wanted to use her Rice-a-Roni. A coworker gave this to me
years ago.

Sylvia from Illinois                       SylviaWil@aol.com
 
* Exported from MasterCook *

Porcupine Balls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lbs ground beef or ground turkey -- (1 1/2 to 2)
1 box beef flavored Rice-a-Roni
1 egg
1 1/2 cups water

Mix ground beef, egg and the Rice-a-Roni (set aside the beef seasoning packet)
then form into medium size meatballs. Brown meatballs on all sides in a large
skillet with a little Pam or oil to prevent sticking. Once browned drain off
grease then mix the beef seasoning packet with 1-1/2 cups water and pour into
skillet with the meatballs. Cover and let simmer for about 20 min. stirring them
around occasionally. If needed after that, cook uncovered for 10 min. or so and
stir often to get the sauce to thicken or you could add a little corn starch.

Source: "From Terri O"

Note from Terri : I've been making these for 20 - 25 years and my whole family
loves them. Beef Rice-a-Roni used to have the recipe on the box years ago. I
think it's one of the first things I learned how to cook when I still lived at
home, it's really easy if you don't mind getting your hands all gunky forming the
meatballs.
 

I make Chicken Rice A Roni Casserole

You take the box of rice a roni and fix it according to the directions on the
package (except I don't like it fixed that way)

I don't really brown the rice, like it says to do. I just make sure that the rice
and all is coated with the butter (margarine) and add the water and spices… when
it is cooked I add a can of cream of chicken soup or mushroom soup, 1 large can
of chicken that has been drained and shredded a little more. (or you can boil
chicken and de-bone it this is really the best) BUT when in a hurry I use the
canned chicken and mix all together and it is ready to eat.. I usually fix a
veggie to go with it. You can cook the chicken in the microwave but I think it
dries it out too much… Hope you try this and like it.

Vicki                      Vicki-Russell@ouhsc.edu
 

Deanna asked for a rice pudding recipe. Here is an easy one.

OLD FASHIONED RICE PUDDING
(adapted from a cookbook bought in 1947)

˝ cup uncooked rice
4 cups milk
˝ cup sugar
˝ tsp salt
˝ tsp cinnamon
˝ cup seedless raisins

Mix ingredients together and cook in pot on stove top with medium heat
until rice is tender, stirring frequently to prevent sticking. Serves 6.

Jack Poulter On an Island in the Pacific                              jpoulter@islandnet.com
 

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