Foods Recipes

1 c Shortening

1 c Brown sugar

1 lg Egg

1 ts Vanilla

1 ts Salt

2 1/2 c Flour

1 c Jam

Icing sugar Cream sugar and shortening together, beat in egg and vanilla. Add dry ingredients. Press dough by hand onto cookie sheet (with raised sides). Bake at 350 F for 20 to 25 minutes or until golden. While still warm, spread with jam. When cool, sift icing sugar over top. Kids love these! Orginated: Cindy Easu, Duncan, B.C. Source: Aitken's Bakin', Alex Aitkin Elementary School From the collection of K. Deck

1/4 c Granulated suagr replacement

1 c Water

1 ts Cornstarch

1 c Strawberries pureed

1 tb Lemon juice

Red food color(optional) Combine water,replacement and cornstarch in a saucepan. Bring to a boil and reduce to a simmer. Simmer for 5 minutes and stir in the puree and lemon juice with the food color. Pour into freezer trays,cpover with wax paper and freeze. For a fluffy texture freeze until mushy.Scrape into a mixing bowl and beat unil just loosened. Return to tray and freeze. receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit source diabetice dessert cookbook Reposted for you and yours via Nancy O'brion and her Meal-Master

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For each serving: Toast two slices frozen French toast according to package directions. Thinly slice strawberries to make 1/3 cup. Fold in 2 TBSP strawberry or red-raspberry flavored yogurt. Place one slice French toast on warm plate. Top with strawberry mixture and remaining slice of toast. Cut in half; serve immediately. Taken from McCall's Cookery Magazine Date unknown

2 sl Bread

Creamy peanut butter 2 lg Marshmallows

-----------------------------------TOOLS----------------------------------- Butter knife Plate Spread each slice of bread with peanut butter. Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized pieces. Press the marshmallow wads onto the peanut butter. Put together, wad sides facing, and enjoy. Serves 1 who loves spit wads. Sicko serving suggestion: Make spit wad place cards for your next sit down affair! Write guests names on torn pieces of notebook paper with a pencil. Place a small amount of vegetable oil in a bowl and dippaper pieces into it until completely covered. Crumple papers into balls and From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

1 1/2 c White beans

4 c Water or stock

2 Cloves garlic, minced

2 Stalks celery, chopped

2 Carrots, chopped

1 Onion, chopped

2 tb Olive oil

1 tb Dried basil

1/2 lb Green beans in 1" pieces, or

1/2 lb Zucchini, sliced in

-half-moons 2 tb Lemon juice

3/4 ts Salt

From "Meals Without Squeals" by Christine Berman & Jacki Fromer. pepper to taste 1. Soak beans in water to cover by 2" overnight. Drain in the

morning. 2. Saute garlic, onion, celery, and carrots in oil for about 10 min.

3. Add soaked beans and the 4 c water or stock.

4. Simmer until beans are tender, about 45 min.

5. Add basil and green beans or zucchini and simmer another 30 min

or so, until tender. 6. Before serving, stir in lemon juice, salt and pepper.

Serves 8 preschool or 6 school-age children 1 meat alternative Posted by Theresa Merkling.