n a small bowl, beat Egg Beater.
Brush the tops of
Drain salmon.
Put into medium sized mixing bowl.
Add rice and beaten egg or the Egg Beater; mix well.
Make mixture into fat oblong cakes, roll in cracker crumbs.
Heat iron skillet; add oil to cover bottom.
Add the patties.
Cover and cook 2 minutes on medium heat.
Turn patties and cook until golden brown.
May be served with tartar sauce or a crisp vegetable salad.
In medium saucepan, combine cornstarch and sugar.
Stir in milk and Egg Beater. Cook and stir over low heat for 6 to 8 minutes or until mixture coats a metal spoon.
Remove from heat. Add chocolate syrup and cool.
Stir in vanilla and yogurt.
Freeze in ice cream maker.
Yields 1 quart.
Contains 0 g. fat, 0 mg. cholesterol and 152 calories.
Mix cereal, sugar, flour, soda and salt.
Add eggs or Egg Beater equivalent, buttermilk and oil.
Mix in large bowl.
Batter lasts 6 weeks or so in refrigerator.
Use whatever amount you need to make muffins for any specific time.
Bake at 400\u00b0 for 15 minutes.
Prepare fettuccine as directed on package.
Drain and set aside.
Gradually add skim milk to fat-free mayonnaise and garlic in a small saucepan.
Heat thoroughly, stirring occasionally. Remove from heat; blend in Egg Beater.
Toss with fettuccine until well coated.
Add Parmesan cheese and mix well.
Serves 8.
Cut shortening with flour and next 5 ingredients with blender or tips of fingers, until it looks like grainy oatmeal.
Add the orange juice, grated orange rind and Egg Beater.
Add to dry ingredients until dry.
Fold in the cranberries and chopped walnuts.
Bake at 350\u00b0 for 1 hour.
Heat oven to 400\u00b0.
Mix flour, baking powder, baking soda and cinnamon in large bowl.
Mix cereal, milk and sugar in another bowl.
Let stand 5 minutes.
Stir in Egg Beater and applesauce. Add to flour mixture.
Stir just until moistened.
(Batter will be lumpy.)
aisins and cinnamon.
Add Egg Beater, canola oil and vanilla to
Whip Egg Beaters and Equal together and combine with two types of milk and flavorings.
Mix well.
Chill overnight if possible.
Pour into tumblers and dust with nutmeg.
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
Spray Pam in nonstick skillet.
Pour out Egg Beaters; let brown a little bit.
Put tomato, green pepper and grated cheese on top.
When brown, fold omelet over halfway and finish browning. Remove from pan and put a tablespoon of salsa over omelet; add a dollop of sour cream and a dash of hot sauce.
Serves one.
Mix first 3 ingredients.
Mix Egg Beaters with water; then pour in flour mixture.
You can use some of this dough; put rest in ball and freeze up to 6 weeks.
Mix
yellow
cake
mix and butter or oleo.
Add egg and milk. Mix
up
with
egg beater.
Add a little more cake mix. Beat
with egg beater.
Add a little more cake mix.
Beat with egg
beater until it gets too thick.
Take egg beater out and use
big spoon. If you can't beat anymore, then use your hand to
mix.
When
you are ready to put on greased cookie sheet, make
size
of silver dollar.
Bake at 375\u00b0 for about 10 to 12 minutes.
n another bowl, mix the Egg Beater egg substitute, apple sauce and milk
arge bowl.
To form egg rolls: Place the wrapper on
Heat syrup to boiling in a small saucepan.
With electric mixer at high speed (or with egg beater) beat egg whites until they form soft peaks when beater is raised; add salt.
Slowly pour in syrup continuing to beat until frosting is fluffy and hangs in peaks from beater; fold in vanilla.
For spoon designs, beat until very stiff.
Stays soft at least 2 days.
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
on-stick skillet; pour in Egg Beaters.
Cook over low
Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.
Whisk together vinegar and egg whites in smaller bowl.
Dip chicken in vinegar mixture then dry mixture.
Place on sprayed cookie sheet.
Spray the top of the chicken breasts with cooking spray (I used butter flavored)
Sprinkle with a little salt and pepper.
Bake 400 for 30-40 minutes, till fork tender and juices run clear.