Foods Recipes

1 1/2 c Flour; all-purpose

1/2 c Wheat germ

1/2 c Sugar

1 tb Baking powder

1/2 ts Salt (optional)

1 c Milk

1/4 c Margarine

2 Egg whites; or 1 egg

2 tb Wheat germ

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or spray the bottoms with non-stick cooking spray. Combine the first 5 ingredients; mix well. Add the combined milk, melted margarine and egg; mix just until the dry ingredients are moistened. Fill the muffin cups 2/3 full. Sprinkle with wheat germ. Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean. Serve warm. Nutritional Information: per muffin: 150 calories, 4g fat, 0mg chol, 1g fiber, 140mg sodium

Variations: Apple Cinnamon Muffins: Add 3/4 cup finely-chopped apple and 1 tsp cinnamon to the dry ingredients. Jam-filled Muffins: Fill the muffin cups 1/2 full with batter. Spoon 1 tsp jam (any flavor) into the center of each muffin; top with the

remaining batter. Dried Fruit Muffins: Add 1/2 cup of any one of the following dried fruits to the dry ingredients: raisins, cherries, blueberries, cranberries, chopped dates or diced dried mixed fruits. Berry Good Muffins: Add 3/4 cup fresh or frozen berries (do not thaw) and 3/4 tsp grated lemon peel to the dry ingredients. ** American Health -- November 1995 **

1/2 c Millet

1/2 c Rice flour

1 ts Baking soda

1 ts Cream of tartar

1 ts Arrowroot

1/2 ts Applepie spice or ground

Cinnamon 1/2 c Applesauce

1/3 c Apple juice concentrate

2 Egg whites;unbeated

4 tb To 6 tablespoons of water

1/2 c Fresh apple, peeled and

Sliced Stir together millet, rice flour, baking soda, cream of tartar, arrowroot and apple pie spice in medium bowl. Mix together apple sauce, apple juice concentrate, egg whites and water in a separate bowl. Stir in dry ingredients into wet ingredients until blended. Spray non stick skillet or griddle with vegetable oil. Use less than 1/4 cup per pancake pour batter onto hot griddle until golden brown when pancakes have bubbly surface and dry edges turn and cook till done make 4 4 inch pancakes. From Barbara Luboff L.A. Dietitian who has a wheat sensitivity. -----

2 c Flour

4 ts Baking powder

1/4 ts Salt

2 tb Sugar

2 ea Eggs

1 1/4 c Milk

6 tb Butter -- melted

Sift dry ingredients together. Beat egg yolks, add with milk to dry ingredients. Beat until batter is smooth. Add melted butter and folk in stiffly beaten egg whites. Preheat iron and bake 3 or 4 minutes. This recipes makes 6 waffles. Source: Mrs. E. A. Williams, Grand Prairie Grange, Marion County, OH : Pike County, OH

2 Weetabix

6 oz Sugar

6 oz Sultanas

8 oz Self-Raising Flour

8 fl Milk

1. crush the weetabix into fine crumbs

2. add sugar, fruit and flour

3. add milk and mix well

4. Pour into greased lined loaf tin

5. Bake at Gas Mark 4 / 350F for 60 to 70 minutes

6. Cool for 10 minutes

7. When cold store in an airtight tin

12 sl LOUIS RICH Turkey Bacon

[cut into ?" pieces] 1 md Potato [peeled & cubed into

Small cubes] 2 Green onions [with tops]

[thinly sliced] 1/2 ts Chili powder

8 oz (1 carton) cholestrol free

Egg substitute... *or* 4 Eggs [beaten]

1) Place the bacon and the potato in a non-stick

skillet, and cook over medium heat for 12 min., stirring frequently until potatoes are fork tender... 2) Stir in the onions and chili powder , pour the egg

substitute (or eggs) evenly over the mixture, cover reduce heat to low and cook for 5 more min. or until mixture is set... 3) Cut into wedges and serve... Calories... 155 Cholesterol... 30mg Fat... 7g Sodium... 650mg From the All New Diet Cookbook and Fred Goslin on Cyberealm Bbs, home of KookNet, in Watertown NY, (315) 786-1120