1 (1-pound) loaf of Italian

-bread 2 Cloves of garlic, halved

2 tb Olive oil

1 ts Dries rosemary, crushed

CROSTINI Cut bread into 22 slices (1/2-inch thick); arrange in a single layer on a baking sheet. Rub garlic on one side of each piece of bread; brush with olive and sprinkle with rosemary. Discard garlic. Bake bread at 350 for 10 min. on each side until lightly brown. Let cool before serving. Yield: 22 servings (about 68 calories per slice)

3 Eggs

1 tb Brown sugar, packed

1 c Flour — unsifted

1 tb Baking powder

1/2 ts Salt

2/3 c Buttermilk

2 tb Oil

Preheat griddle. Beat eggs with brown sugar until very light, about 2 minutes. Mix dry ingredients. Stir gently into beaten eggs. Add buttermilk and oil. Stir only until mixed. Batter will be lumpy. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until surface is covered with bubbles, turn, and cook other side until light brown. Cool on rack. Place pancakes in an airtight container with waxpaper between layers. Or wrap singly in foil. Label and store in freezer. To reheat in toaster: Remove from freezer and unwrap pancakes to be reheated. Set toaster on medium-low setting. Toast pancakes, twice if necessary, to heat through. Calories per 4-inch pancake: About 90 Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias

1/3 c Margarine; reduced calorie,

. tub style 1/4 c + 2 Tbsp brown sugar; packed

1 1/2 oz Cereal nuggets

1/2 ts Cinnamon

1 c + 2 Tbsp flour; all-purpose

1 c Raisins

1 1/2 ts Baking powder

1/4 ts Salt

1/2 ts Ground nutmeg

1 lg Egg

1 c Skim milk

3 oz Wheat flakes; crushed

1. Preheat oven to 375 degrees. Spray an 8″ square baking pan with

nonstick cooking spray; set aside. 2. To prepare topping, in small saucepan, melt 1 teaspoon margarine.

Remvoe from the heat and stir in 2 Tbsp of the sugar, the cereal and the cinnamon; set aside. 3. On wax paper, combine the flour, raisins, baking powder, salt and

nutmeg; set aside. In a small bowl, with an electric mixer on medium speed, beat the remaining margarine and sugar until fluffy. Add the egg and beat until blended. Beat in the milk and wheat flakes until combined. Add the dry ingredients to the bowl, stirring just until combined. 4. Spoon the batter into prepared pan. Sprinkle topping over the

batter, pressing gently into the batter. Bake for 25 to 30 minutes, until golden brown and toothpick inserted into center comes out clean. Cool 10 minutes.

1 cup drained low fat cottage cheese

1 slightly beaten egg

1/2 cup skim milk

1/2 teaspoon baking powder

1 cup cooked rice

1 tablespoon prepared mustard

1/2 cup flour

2/3 cup drained whole kernel corn

Combine cottage cheese and eggs; stir in milk, rice and mustard. Combine flour and baking powder. Add to cottage cheese mixture; stir until smooth. Stir in corn. Drop by heaping tablespoons onto a hot non-stick griddle; cook until br own on both sides.

(123 calories per serving) 1 serving=1 Bread exchange 1 Lean Meat exchange

3/4 c Milk 2 ts Salt

3/4 c Water 3 ts Baking powder

2 1/2 c Dry bread crumbs 1 tb Melted shortening

1 Egg white

Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening. Sift flour, measure, and sift with salt and baking powder. Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides. 12 servings. Mrs. J.E. Lewis, Brockton, MT. —–

4 -serving envelope onion

-soup mix 1 1/4 c Boiling water

… 2 tb Powdered milk

2 tb Cooking oil

3 tb Molasses

1 ts Active dry yeast

2 c Whole wheat flour

1 c Bread flour

Combine soup and water in your bread machines pan and let sit 15 minutes. Add the remaining ingredients in the order listed. Fire it up on the “BREAD” setting. Let it cool completely, preferably overnight to develop the onion flavor. Toasting will also sharpen the onion flavor. To suit your own taste, you can vary the flour in any combination equaling 3 cups. Remember that 100% whole wheat will make a shorter loaf.

Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook

and PlanoNet Lowfat & Luscious echoes

8 oz Vermicelli or thin spaghetti

2 Boneless, skinless, chicken

Breast halves, cut into 1/2- By 1-1/2-inch strips Salt Ground pepper 4 Bacon slices, diced

1 cn (14-1/2-oz.) pasta-style

Chunky tomatoes 1 cn (15-oz.) tomato sauce

1/2 ts Dried rosemary leaves,

Crushed 1 pk (9-oz.) frozen artichoke

Hearts, thawed 1/2 c Ripe pitted olives, sliced

Lengthwise Crumbled feta cheese, Optional Chopped parsley, optional Cook pasta according to package directions; drain and keep warm. Season chicken with salt and pepper to taste. In medium-sized skillet over medium-high heat, cook bacon 5 minutes or until almost crisp; add chicken. Cook chicken 5 minutes or until browned on all sides, stirring often; drain. Stir in tomatoes, tomato sauce and rosemary; reduce heat to medium. Cook, uncovered, 15 minutes, stirring occasionally. Add artichoke hearts and olives; heat through. Just before serving, spoon sauce over hot pasta. Garnish with feta cheese and chopped parsley. PER SERVING: About 419 cal, 35 g pro, 47 g car, 11g fat, 23% cal from fat, 71 mg chol, 940 mg sod.

NOTE: To prepare pasta ahead, cook, rinse well and drain. Cover and refrigerate. To reheat before serving, dip pasta into boiling water for no longer than 1 minute or sprinkle with water and heat in microwave on High for about 1-1/2 minutes. SOURCE: “Womans Day Pasta Cookbook”

1 1/2 c Flour

2 ts Baking soda

1 ts Baking powder

1 pn Salt

1/8 ts Cinnamon

6 tb Butter; room temperature

2/3 c Sugar

2 Eggs

1/2 c Milk

1/2 c Watermelon juice

1/2 c Watermelon pulp

1/2 c Raisins

Sift flour, baking powder, baking soda, salt and cinnamon in large bowl. Cream butter and sugar; add eggs. Whip in milk, juice, pulp and raisins. Add wet mixture to dry ingredients; blend just to incorporate. Fill greased muffin cups 2/3 full. Bake 25 minutes. Transfer to wire rack; cool. Note: A few drops of red food color can be added for more watermelon color. Source: Restaurants & Institutions, June 15, 1993 Typed for you by Karen Mintzias