iltered water. Stores in refrigerator for several days. Can be added
opping over and chill again for 10-15 minutes.
Cut
Boil the first 6 ingredients together for 3 minutes; cool. Add the beaten eggs, soda, salt and artificial sweetener.
Add the flour and baking powder.
Drop by spoonfuls onto greased cookie sheet.
Bake for 15 minutes at 350\u00b0.
n the turai and saute for 3 minutes.
Add the
Put fruit and coconut in a large mixing bowl.
Sprinkle dry Jell-O over fruit and blend.
Add Cool Whip and marshmallows. Stir well.
Cover and refrigerate for at least 1 hour.
Garnish with mint or maraschino cherries.
Serves 10 to 20.
Cook on medium-high.
In a 3-quart pot, put water and salt to taste.
Slowly pour corn meal while stirring.
Keep stirring to prevent lumps to form until very thick.
Lower heat to medium. Let corn meal cook for 30 minutes, stirring occasionally.
Pour in a 9 x 9-inch glass pan.
Cover with wax paper and let it stand for 15 minutes before serving.
Combine corn meal and water in a saucepan.
Add butter and cook until mixture thickens, stirring constantly.
Combine hot mush with remaining ingredients.
(Use an additional 1/2 cup warm water for more moist stuffing.)
he flax seeds or flax meal into a clean, moisture free
Combine milk and water; heat in large saucepan.
Add meal, sugar and salt, stirring constantly until thickened.
Add and mix well egg and margarine.
Pour into greased pan and bake for 1 hour at 400\u00b0 or until golden brown.
May substitute artificial sweetener for diabetics.
Mix apple juice, cornstarch and Equal in a small saucepan. Heat to boiling and boil, stirring constantly, until thickened, about 1 minute.
Remove from heat and add margarine, maple extract and vanilla, stirring until margarine is melted.
Serve warm. Great substitute for diabetics to use on pancakes, waffles or even dip fresh apple slices in (as you would a caramel dip) and can be poured over boiled sweet potatoes.
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
Cover meat with cold water in Dutch oven.
Bring to a boil; drain.
Add water to cover; again bring to a boil.
Reduce heat to low.
Cover.
Cook until meat is nearly tender (about 3 hours), skimming off as much fat as possible from cooking water.
(If you remove meat from broth and refrigerate, fat will harden and remove easily.)
Add vegetables.
Cook until vegetables are done (about 15 minutes).
Remove vegetables from water; drain and trim fat from meat.
Makes 16 (3 ounce) servings.
Contains 300 calories per ...
Preheat oven to 400\u00b0.
Mix all ingredients.
Form into a loaf. Place in foil-lined 5 x 9-inch pan.
Bake until done, 15 to 20 minutes.
he heat, cover and simmer for about 20 mins. Meanwhile, heat
east. Cover and let activate for 10 minutes.
Add bread
Preheat oven to 400\u00b0.
Grease 12 muffin cups or line with paper liners; set aside.
Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened.
Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full.
Bake 18 to 20 minutes or until golden brown.
Let stand in pan or wire rack 5 minutes.
Remove from pan and cool slightly.
Makes 1 dozen.
Combine and blend to smooth consistency.
Serve with fresh fruit, especially strawberries.
For use as a frosting, cut liquid to a few tablespoons.
For diabetics, use sugar-free lemonade mix to sweeten.
ell.
Marinade in refrigerator for 2- 3 hours or longer
pace between each one. Cook for about 2 minutes on each
Sift flour.
Measure and sift with baking soda, salt and baking powder.
Mix with corn meal.
Combine bacon fat, sugar and eggs.
Add sour milk.
Combine with dry ingredients.
Beat only until smooth.
Fill well-oiled muffin pan 2/3 full.
Bake in hot oven (435\u00b0) for 15 to 20 minutes.