1 c Sugar

1/2 c Butter

2 ea Eggs

1 c Milk

1 c Molasses

2 1/2 c Flour

1/2 ts Soda

1 tb Ginger

Preheat oven to 350 degrees. Grease a shallow pan. Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan. Bake 45 mins. 16 pieces.

1 cn Corned Beef

1 Box Instant Mashed Potatoes

2 pk Onion Soup Mix

1 Stick Margarine

1 c Dried Milk Power

1 c Grated Cheese (Optional)

Non-Dairy Creamer (Optional) 1 lg Pot With Lid

1 Plastic Zip Lok Bag To Mix

Water And Milk Powder (Pack Milk In The Bag) 1 lg Stiring Spoon

Use the 20 1/2 cup sized boxes of mashed potatoes Heat 9 cups water in a pot with the onion soup mix. Simmer

until the soup is cooked. While the soup mixture is cooking, mix 1 cup of water with 1 cup dry milk. Open the can of corned beef. When the soup is cooked, add the corned beef cut into pieces and stir in the milk mixture. Add the stick of margarine and stir untl the margarine is melted. Remove the pan from heat and stir in the box of mashed potato flakes. Stir to distribute the flakes through the liquid. Let set a few minutes to allow the potatoes to soak up the moisture. Grated cheese can be spread on the top before serving. Good served with scrambled eggs A richer flavor can be obtained with non-dairy creamer added to the “smash”. Recipe By : Troop 21

2 Eggs; separated

2/3 c Milk

1 c Flour; sifted

1/2 ts Salt

1 tb Butter; melted

2 tb Lemon juice

1 Lemon; rind grated

2 tb Sugar

4 Apples or oranges, pineapple

Figs or pears Sprinkle fruit slices of you choice with the lemon rind and sugar and let stand for 2 to 3 hours. Drain and dip in the thin Fritter Batter. Batter: Beat together with mixer, egg yolks, milk, flour, salt butter and lemon juice, ( I add 2 tbls sugar and dash of nutmeg) Fold in the stiffly beaten egg whites. Fry in deep fat 375~. Drain and serve hot with 10xsugar, or a sweet syrup or sauce.

Vegetable cooking spray - (optional) 1 2/3 c All-purpose flour

1/2 c Wheat germ

1/2 c Raisins

1/3 c Granulated sugar

1 tb Baking powder

1/2 ts Salt, optional

1 c Skim milk

1/4 c Vegetable oil

2 Egg whites; lightly beaten

-OR- 1 -Whole egg, lightly beaten

2 ts Grated orange peel

1/2 c Confectioners sugar

1 tb Orange juice

Preheat oven to 400 F. Line 12 medium muffin pan cups with paper liners, or spray bottoms only with cooking spray. In medium bowl, combine flour, wheat germ, raisins, granulated sugar, baking powder and salt; mix well. In small bowl, combine milk, oil, egg and grated orange peel until blended. Add to flour mixture, stirring just until dry ingredients are moistened. Fill muffin cups 2/3 full with batter. Bake 18 to 20 minutes, or until light golden brown and wooden toothpick inserted in center comes out clean. Remove muffins to wire rack to cool. In small bowl, combine confectioners sugar and orange juice. Drizzle over slightly cooled muffins. Serve warm. NOTES: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen muffins, unwrap; microwave at High (100% power) about 30 seconds per muffin. Per serving (1 muffin): About 200 cal, 5 g pro, 32 g car, 5 g fat, 22% cal from fat, 0 mg chol, 140 mg sod. Source: Womans Day Low-Fat Meals (Volume IV, Number 3) Typed for you by Karen Mintzias

-MARY WILSON BWVB02B 2 c Old fashioned or quick oats;

- uncooked 1 1/2 c Flour

1/4 c Sugar

2 1/2 ts Baking powder

1 ts Salt

3 Eggs; eaten

2 c Milk

1/2 c Parkey margarine; melted

Kraft strawberry preserves - or grape jelly; heated Combine dry ingredients. Add eggs, milk and margarine; mix well. For each pancakes, pour 1/2 cup batter into hot, greased griddle. Cook over medium heat until bubbles form or surface. Turn; brown on other side. Spread with —–

1/2 c Whole-wheat flour

1/2 c Unbleached flour

1 tb Brown sugar

1 1/2 ts Baking powder

1/4 ts Salt

2 Eggs, separated

4 tb Oil

1/2 c Each, buttermilk, apple

-Juice 1/4 c Chopped almonds

Combine flour,sugar,baking powder and salt in a mixing bowl. Beat egg yolks with oil,buttermilk and apple juice.Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).Beat egg whites until stiff and fold into batter. Spoon onto a hot,greased griddle and turn once when bubbles appear.Makes 8 to 10 pancakes.

1 pk Yeast

3 c Whole wheat flour

1/2 c Kelloggs Bran Flakes

(or eqivalent) 3 tb Gluten (optional)

1 ts Cinnamon

1 c Plus 1 Tbs apple juice,

Warmed 1/2 c Applesauce, warmed

1 Golden delicious apple,

Grated with skin (measures About 1 1/4 cups) Put all the ingredients into pan in the order listed, select whole wheat and push start

-GRAMMIES KITCHEN 1 1/2 c Yellow cornmeal

1 t Baking soda

1/4 c Whole wheat flour

1 t Salt

2 tb Honey

2 tb Safflower — -??corn oil

2 c Buttermilk

1 Egg — lightly beaten

1 1/2 c Blueberries

Combine the flour, cornmeal, baking soda and salt in a medium bowl. Reserve. Combine the wet ingredients. Stir well and quickly mix into dry ingredients. Let stand for 10 minutes to soften cornmeal. Gently stir in the blueberries. Lightly grease a preheated skillet. Allow about 1/4 cup batter for each pancake. Cook until bubbly, turn and cook on other side until golden brown. NOTE: Low-cal; but did not list values Recipe from PARADE MAGAZINE, 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs)