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---------- Recipe via Meal-Master (tm) v8.02 Title: Herbed Fish Fillets Categories: Fish, Seafood, Main dish Yield: 6 servings 1/2 c Enriched Corn Meal, -- Aunt Jemima or Quaker 1/2 ts Salt (optional) 1/2 ts Dillweed 1/2 ts Paprika 1/4 ts Pepper 1 lb Cod, halibut or sole fillets -(fresh, or frozen & thawed) 1 Egg; beaten 2 tb Milk 2 tb Margarine or butter; melted Heat oven to 350 F. Combine corn meal and seasonings. Dip fish in combined egg and milk. Coat with corn meal mixture. Place in 15x10-inch jelly roll pan. Drizzle with margarine. Bake 15 to 20 minutes or until golden brown. Garnish with parsley and lemon wedges, if desired. Nutritional Analysis per serving: * calories 150 * carbohydrates 9 g * protein 15 g * fat 6 g * calcium 22 mg * sodium 110 mg * cholesterol 70 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mexican Pita Pockets Categories: Main dish Yield: 6 servings 1/2 lb Lean ground beef 1/2 c Chopped onion 16 oz Van Camp's Pork and Beans -- undrained 2 c Shredded lettuce 1 c Chopped tomato 4 oz Shredded cheddar cheese Plain yogurt Brown ground beef with onion; drain. Add beans and salsa, heat through. Spoon 1/2 cup mixture into each pita pocket half. Top with lettuce, tomato, cheese, yogurt and additional salsa, if desired. Nutritional Analysis per serving: * calories 329 * carbohydrates 33 g * protein 20 g * fat 13 g * calcium 198 mg * sodium 610 mg * cholesterol 45 mg * dietary fiber 11 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hearty Bean Soup Categories: Soups, Main dish Yield: 8 servings 1/2 c Chopped green bell pepper 1/4 c Chopped onion 1 sm Garlic clove; minced 1 tb Vegetable oil 30 oz Van Camp's Red Kidney Beans -- (Dark or Light), drained 28 oz Canned tomatoes; undrained -- cut into pieces 13 3/4 oz Single strength beef broth 12 oz Canned tomato juice 10 oz Frozen corn 1 tb Chili powder 1 tb Sugar (optional) 1 ts Cumin 4 oz Shredded cheddar cheese In 4-quart saucepan or Dutch oven, saute green pepper, onion and garlic in oil 5 to 7 minutes or until tender. Add remaining ingredients except cheese. Bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes, stirring occasionally. Sprinkle each serving with 2 tablespoons cheese. Eight 1-1/2 cup servings Nutritional Analysis per serving: * calories 239 * carbohydrates 32 g * protein 12 g * fat 7 g * calcium 149 mg * sodium 810 mg * cholesterol 15 mg * dietary fiber 8 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Sloppy Bean Joes Categories: Main dish, Sandwiches Yield: 8 servings 1/2 lb Lean ground beef 1/2 c Chopped green bell pepper 1/2 c Chopped onion 16 oz Van Camp's Pork and Beans -- undrained 12 oz Bottled chili sauce 8 Hamburger buns, split -- toasted Brown ground beef with green pepper and onion; drain. Add remaining ingredients except buns; simmer 5 to 10 minutes or until heated through. For each serving, arrange 2 toasted bun halves on plate; spoon hot beef mixture over. NUTRITIONAL ANALYSIS per serving: * calories 283 * carbohydrates 43 g * protein 12 g * fat 7 g * calcium 68 mg * sodium 1040 mg * cholesterol 22 mg * dietary fiber 7 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Peanut Butter Banana Milk Shake Categories: Beverages Yield: 2 servings 1 1/4 c Milk 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 lg Ripe banana -- cut into chunks 2 tb Peanut butter 1 ts Honey 1/4 ts Vanilla 3 Ice cubes Combine milk, oats, banana, peanut butter, honey and vanilla in blender container. Cover; blend 1 minute on medium speed or until smooth and creamy. Add ice cubes; cover. Blend 1 minute on high speed or until frothy. NUTRITIONAL ANALYSIS per serving: * calories 359 * carbohydrates 42 g * protein 14 g * fat 15 g * calcium 201 mg * sodium 150 mg * cholesterol 20 mg * dietary fiber 4 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Meat Loaves Italianos Categories: Main dish, Meats Yield: 4 servings 3/4 c Quaker Oats, uncooked -- (quick or old-fashioned) 8 oz Tomato sauce 2 1/2 oz Canned sliced ripe olives -- drained 1 Egg (optional) 1 tb Instant minced onion 1/2 ts Italian seasoning 1/4 ts Salt (optional) 1 lb Lean ground beef 1/8 ts Garlic powder 2 oz Part-skim mozzarella cheese -- shredded Heat oven to 375 F. Combine oats, 1/4 cup tomato sauce, 1/4 cup olives, egg, 1 teaspoon onion, Italian seasoning and salt. Add ground beef, mix lightly but thoroughly. Shape to form four 4x2-inch loaves; place in 8-inch square glass baking dish or 9-inch glass pie plate. Bake 25 to 30 minutes or until meat is done; drain. Combine remaining tomato sauce, olives, onion and garlic powder; cook over low heat 3 to 5 minutes or until hot. Spoon sauce over meat loaves; sprinkle with cheese. Bake 2 minutes more or until cheese is melted. MICROWAVE DIRECTIONS: Prepare meat mixture and shape into loaves as directed above. Place in 8-inch square glass baking dish or 9-inch glass pie plate. Cover with wax paper. Microwave on HIGH 5 to 7 minutes or until no longer pink, rotating dish once. Drain. In a 2-cup glass measuring cup combine remaining tomato sauce, olives, onion and garlic powder. Microwave at HIGH 1-1/2 to 2-1/2 minutes or until hot. Spoon over meat loaves; sprinkle with cheese. Microwave at HIGH 1 minute or until cheese is melted. NUTRITIONAL ANALYSIS per serving: * calories 370 * carbohydrates 16 g * protein 27 g * fat 22 g * calcium 145 mg * sodium 570 mg * cholesterol 80 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Oriental Oats Pilaf Categories: Side dish, Grains Yield: 6 servings 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 Egg; beaten 1 c Sliced mushrooms 1/2 c Sliced green onions 1/2 c Sliced celery 2 tb Margarine or butter 1/2 c Chicken broth 2 tb Soy sauce 2 ts Sugar 6 oz Frozen pea pods; thawed Combine oats and egg, mixing until oats are thoroughly coated. In medium skillet, saute mushrooms, green onions and celery in margarine 3 to 4 minutes or until tender. Add oats mixture; cook, stirring constantly, about 8 minutes or until oats are dry, separated and lightly browned. Add combined chicken broth, soy sauce and sugar; continue cooking 3 to 5 minutes or until liquid is absorbed, stirring occasionally. Add pea pods; heat through. NUTRITIONAL ANALYSIS per serving: * calories 162 * carbohydrates 20 g * protein 7 g * fat 6 g * calcium 34 mg * sodium 500 mg * cholesterol 45 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tex-Mex Biscuits Categories: Breads Yield: 12 biscuits 1 1/2 c All-purpose flour 1/2 c Enriched Hominy Grits -OR- Quick Grits - (Quaker or Aunt Jemima) 4 ts Baking powder 1/4 ts Salt (optional) 1/2 c Margarine or butter 4 oz Monterey jack cheese - (with jalapeno peppers, -- or without), shredded 1/2 c Dairy sour half and half -OR- sour cream 1/4 c Milk Heat oven to 425 F. Lightly grease cookie sheet. Combine dry ingredients; cut in margarine until mixture resembles coarse crumbs. Stir in cheese. Combine sour half and half and milk; add to dry ingredients, mixing just until moistened. Shape dough to form a ball; knead gently on lightly floured surface 10 to 12 times. Roll dough to 3/4 inch thickness. Cut with floured 2-inch biscuit cutter. Place 1 inch apart on prepared cookie sheet. Bake 10 to 12 minutes or until golden brown. NUTRITIONAL ANALYSIS per biscuit: * calories 200 * carbohydrates 18 g * protein 5 g * fat 12 g * calcium 93 mg * sodium 560 mg * cholesterol 10 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Honey Baked Squash Categories: Vegetables Yield: 6 servings 2 md Acorn squash (about 1 lb.ea) 1/4 c Margarine or butter; melted 1 c Add-A-Crunch -- (see recipe below) --------------------------------ADD-A-CRUNCH-------------------------------- 2 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 c Coarsely chopped pecans 1/3 c Margarine or butter -- softened 1/3 c Honey 1/4 c Brown sugar, firmly packed Heat oven to 350 F. Wash squash; cut in half crosswise. Remove seeds and membranes. Cut crosswise into 1/2-inch thick slices. Arrange in 11x7-inch glass baking dish. Drizzle with margarine. Bake 30 minutes. Sprinkle with Add-A-Crunch. Bake 10 minutes more or until squash is tender. ADD-A-CRUNCH: Heat oven to 350 F. Grease 15x10-inch jelly roll pan. In medium bowl, combine all ingredients; mix well. Spread into prepared pan. Bake 18 to 20 minutes or until light golden brown, stirring once. Spread onto ungreased cookie sheet; cool thoroughly. Set aside 1 CUP, refrigerate unused portion, tightly covered, up to 3 months. Serve as a cereal or on fruit or ice cream. MICROWAVE DIRECTIONS: In large microwaveable bowl, combine Add-A-Crunch ingredients as directed. Microwave at HIGH 5 to 7 minutes or until golden, stirring 3 times. Spread onto ungreased cookie sheet; cool and store as directed. Slice squash as directed; arrange in 11x7-inch glass baking dish. Cover with vented plastic wrap. Microwave at HIGH 7 to 10 minutes or until tender, rotating dish once. Drizzle with margarine; sprinkle with Add-A-Crunch. Microwave at HIGH 1 to 2 minutes. NUTRITIONAL ANALYSIS per serving: * calories 245 * carbohydrates 28 g * protein 4 g * fat 13 g * calcium 42 mg * sodium 120 mg * cholesterol 0 mg * dietary fiber 5 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Three-Cheese Grits Categories: Side dish Yield: 4 servings 2 c Water 1/2 c Enriched Hominy Quick Grits* -- (Quaker or Aunt Jemima) 1/4 ts Salt (optional) 2 oz Shredded Swiss cheese 2 oz Shredded cheddar cheese 1/4 c Grated parmesan cheese 2 tb Margarine or butter 1 Egg; beaten 1 sm Garlic clove; minced 1/2 ts Worcestershire sauce Heat oven to 350 F. Grease 1-qt. casserole. Bring water to a boil; slowly stir in grits and salt. Return to boil; reduce heat. Simmer 2 to 3 minutes or until thickened, stirring occasionally. Add cheeses and margarine; stir until melted. Stir in remaining ingredients. Pour into casserole. Bake 30 to 35 minutes or until knife inserted in center comes out clean. *NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-1/2 cups and simmer time to 12 to 14 minutes or until thickened, stirring occasionally. Proceed as recipe directs. MICROWAVE DIRECTIONS: In 1-qt. microwaveable casserole, microwave water at HIGH 4 to 6 minutes or until boiling. Stir in regular or quick grits and salt. Microwave at HIGH 3 to 4 minutes or until thickened, stirring once. Add cheeses and margarine; stir until melted. Stir in remaining ingredients. Microwave at HIGH 8 to 10 minutes or until knife inserted in center comes out clean, rotating casserole every 3 minutes. NUTRITIONAL ANALYSIS per serving: * calories 282 * carbohydrates 17 g * protein 13 g * fat 18 g * calcium 332 mg * sodium 330 mg * cholesterol 100 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mexican Pizza Categories: Main dish Yield: 8 servings 1 tb Enriched Corn Meal -- (Aunt Jemima or Quaker) 1/2 c Enriched Corn Meal -- (Aunt Jemima or Quaker) 1 1/2 c All-purpose flour 1 tb Baking powder 1/2 ts Salt (optional) 3/4 c Milk 1/4 c Vegetable oil 12 oz Taco sauce 15 1/2 oz Mexican Style Chili Beans -- (Van Camp's), undrained 1 md Green or red bell pepper -- cut into thin rings 8 oz Monterey jack cheese -- shredded Heat oven to 450 F. Grease 14-inch round pizza pan or 15x10-inch jelly roll pan. Sprinkle 1 tablespoon corn meal evenly into prepared pan. Combine remaining 1/2 cup corn meal, flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball. Press dough into prepared pan; shape edge to form rim. Bake 15 minutes. Spread taco sauce evenly over partially baked crust. Top with beans, pepper rings and cheese; continue baking 10 minutes or until cheese is melted. NUTRITIONAL ANALYSIS per serving: * calories 365 * carbohydrates 39 g * protein 14 g * fat 17 g * calcium 348 mg * sodium 740 mg * cholesterol 30 mg * dietary fiber 5 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fresh Peach Cobbler Categories: Desserts Yield: 6 servings 6 c Fresh peeled, sliced peaches -- (about 6 medium peaches) 1/2 c Brown sugar, firmly packed 1 tb Cornstarch 1 tb Lemon juice 1/2 ts Cinnamon 1/2 c All-purpose flour 1/3 c Enriched Corn Meal -- (Aunt Jemima or Quaker) 1 tb Granulated sugar 1 ts Baking powder 1/4 ts Salt (optional) 2 tb Margarine or butter 1/4 c Milk 1 Egg; beaten In 3-qt. saucepan, combine peaches, brown sugar, cornstarch, lemon juice and cinnamon. Bring to a boil, stirring constantly. Boil and stir 1 minute. Pour mixture into 1-1/2-qt. casserole. Heat oven to 350 F. Combine dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Add milk and egg, mixing just until dry ingredients are moistened. Drop by scant 1/4 cupfuls over hot filling. Bake 30 to 35 minutes or until topping is light golden brown. Serve warm. NUTRITIONAL ANALYSIS per serving: * calories 241 * carbohydrates 45 g * protein 4 g * fat 5 g * calcium 74 mg * sodium 115 mg * cholesterol 45 mg * dietary fiber 2 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Sweet and Sour Meatballs Categories: Main dish, Meats Yield: 6 servings 1 lb Lean ground beef 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 Egg; beaten 1/2 c Catsup 2 tb Finely chopped onion 1/4 ts Garlic powder 1/4 ts Ginger 20 oz Canned chunk pineapple -- (in heavy syrup) 1/2 c Brown sugar, firmly packed 1 tb Cornstarch 1/4 c Vinegar 1 tb Soy sauce 1 md Green bell pepper -- cut into 1/2-inch strips Hot cooked rice (optional) Combine ground beef, oats, egg, 1/4 cup catsup, onion, garlic powder and ginger; mix well. Shape to form about thirty 1-inch meatballs. In medium skillet, cook meatballs over medium heat until evenly brown, about 15 minutes. Remove from skillet; drain.* Drain pineapple, reserving syrup. In skillet, combine brown sugar and cornstarch. Stir in reserved pineapple syrup, vinegar, remaining 1/4 cup catsup and soy sauce. Bring to a boil, stirring until thickened. Add meatballs, pineapple and green pepper; reduce heat. Cover; simmer about 10 minutes or until green pepper is crisp tender, stirring occasionally. Serve over cooked rice, if desired. *NOTE: At this point, meatballs may be covered tightly and refrigerated until just before serving time. To serve, prepare sauce and heat meatballs as recipe directs. MICROWAVE DIRECTIONS: Prepare meat mixture and shape meatballs as directed above. Place meatballs and green pepper strips in 11x7-inch microwaveable baking dish. Cover with wax paper. Microwave at HIGH 8 to 10 minutes or until green pepper is crisp-tender, turning meatballs after 4 minutes. Remove meatballs and green pepper from baking dish; drain. Drain pineapple, reserving syrup. Combine brown sugar and cornstarch in baking dish. Stir in reserved pineapple syrup, vinegar, remaining 1/4 cup catsup and soy sauce. Microwave at HIGH 5 to 6 minutes or until thickened, stirring after each 2 minutes. Add reserved meatballs, green pepper and pineapple. Microwave at HIGH 1 to 2 minutes or until heated through. Serve over cooked rice, if desired. NUTRITIONAL ANALYSIS per serving: * calories 389 * carbohydrates 51 g * protein 17 g * fat 13 g * calcium 52 mg * sodium 460 mg * cholesterol 100 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Cheese Blintzes Categories: Cheese/eggs, Desserts Yield: 12 blintzes 2 c Ricotta cheese -OR- dry curd cottage cheese 3 oz Cream cheese; softened 1/4 c Sugar 1 ts Vanilla 3 Eggs 1 c Milk 3/4 c Pancake & Waffle Mix -- (Aunt Jemima Original) 2 tb Vegetable oil 2 tb Margarine or butter; melted Dairy sour half and half -OR- sour cream (optional) Strawberry preserves (opt.) In small mixer bowl, combine ricotta cheese, cream cheese, sugar and vanilla. Beat at medium speed on electric mixer until smooth. Cover; chill until ready to use. Combine eggs, milk, pancake mix and oil; mix until smooth. Let stand 5 minutes. Heat 6 to 7-inch skillet over medium-high heat. For each pancake, pour scant 1/4 cup batter into hot, prepared pan; immediately tilt pan to coat bottom evenly with thin layer. Cook 45 seconds or until top looks dry. Turn; cook about 20 seconds more. Stack pancakes between sheets of wax paper. Heat oven to 325 F. Grease 13x9-inch glass baking dish with 1 teaspoon melted margarine. Spoon 2 rounded tablespoons filling into center of each pancake. Fold 2 sides over filling; fold up ends to form a rectangle. Place blintzes in prepared dish; brush with remaining margarine.* Bake 20 to 25 minutes or until heated through. Serve with sour half and half and strawberry preserves, if desired. *NOTE: At this point, blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake. Uncover; proceed as recipe directs. NUTRITIONAL ANALYSIS per serving: * calories 196 * carbohydrates 14 g * protein 8 g * fat 12 g * calcium 187 mg * sodium 240 mg * cholesterol 90 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Chicken Salad Delight Categories: Salads, Poultry, Main dish Yield: 7 servings 3 c Water 1/2 c Medium Pearled Barley* -- Quaker Scotch Brand 1 ts Instant chicken bouillon -- granules 1/2 ts Salt (optional) 2 c Chopped cooked chicken 2 c Halved seedless grapes -- red or green 1/2 c Chopped celery 1/4 c Chopped walnuts 3/4 c Mayonnaise or salad dressing 1 tb Milk or water 1 ts Curry powder (optional) Bring water to a boil; stir in barley, bouillon granules, and 1/4 teaspoon salt. Reduce heat. Cover; simmer 50 to 60 minutes or until tender, stirring occasionally. Drain; cool. Combine cooked barley, chicken, grapes, celery and walnuts. Combine remaining 1/4 teaspoon salt with remaining ingredients; mix well. Pour over barley mixture, tossing lightly. Cover; chill. Serve in cantaloupe halves or on lettuce leaves, if desired. Seven 1 Cup Servings *NOTE: To substitute 2/3 cup Quaker Scotch Brand Quick Pearled Barley, decrease water to 2 cups and cooking time to 10 to 12 minutes. Proceed as recipe directs. NUTRITIONAL ANALYSIS per serving: * calories 351 * carbohydrates 21 g * protein 15 g * fat 23 g * calcium 33 mg * sodium 380 mg * cholesterol 50 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Minestrone Bake Categories: Main dish Yield: 8 servings 1 pk Elbow macaroni (7 ounces) -- cooked and drained 8 oz Grated cheddar cheese 16 oz Van Camp's Pork and Beans -- undrained 8 oz Stewed tomatoes 1 Green bell pepper; diced 1 Red bell pepper; diced 1/2 c Grated parmesan cheese Heat oven to 375 F. Grease 8-inch square glass baking dish. Combine macaroni, 1-1/2 cups cheddar cheese, pork and beans, tomatoes and bell peppers; mix well. Spoon into prepared dish. Sprinkle with remaining cheddar cheese and parmesan cheese.* Bake 25 to 30 minutes or until heated through. Let stand 10 minutes before serving. *NOTE: At this point, casserole may be covered and refrigerated. Increase baking time to 35 to 40 minutes. Let stand 10 minutes before serving. NUTRITIONAL ANALYSIS per serving: * calories 300 * carbohydrates 32 g * protein 16 g * fat 12 g * calcium 330 mg * sodium 590 mg * cholesterol 35 mg * dietary fiber 6 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Blueberry Oat Bars Categories: Cookies, Desserts Yield: 15 bars 1 3/4 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 1/2 c All-purpose flour 3/4 c Brown sugar, firmly packed 1/2 c Chopped nuts 1/2 ts Baking soda 1/2 ts Salt (optional) 3/4 c Margarine or butter; melted 2 c Fresh or frozen blueberries 1/2 c Granulated sugar 3 tb Water 2 tb Cornstarch 2 ts Lemon juice Heat oven to 350 F. Grease 11x7-inch glass baking dish. Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered. NUTRITIONAL ANALYSIS per bar: * calories 272 * carbohydrates 37 g * protein 4 g * fat 12 g * calcium 24 mg * sodium 150 mg * cholesterol 0 mg * dietary fiber 2 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Banana Orange Softies Categories: Cookies Yield: 30 cookies 1 2/3 c Mashed ripe banana -- (about 3 large bananas) 3/4 c Margarine or butter -- softened 1/2 c Orange juice 2 Eggs 2 ts Vanilla 1 ts Grated orange peel 2 c Quaker Oats, uncooked -- (quick or old-fashioned) 2 c All-purpose flour 3/4 ts Baking soda 1/2 ts Salt (optional) 1/2 ts Nutmeg 3/4 c Raisins --------------------------------ORANGE ICING-------------------------------- 3/4 c Powdered sugar 5 ts Orange juice 1 ts Grated orange peel Heat oven to 350 F. Combine bananas, margarine and orange juice. Blend in eggs, vanilla and orange peel. Add combined dry ingredients and raisins; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 20 to 22 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Drizzle icing over cooled cookies. Store tightly covered. ORANGE ICING: Combine 3/4 cup powdered sugar, 4 to 5 teaspoons orange juice and 1 teaspoon grated orange peel. Mix until smooth. NUTRITIONAL ANALYSIS per serving: * calories 138 * carbohydrates 19 g * protein 2 g * fat 6 g * calcium 9 mg * sodium 70 mg * cholesterol 20 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Quick Rising Oat Bread Categories: Breads Yield: 2 loaves 1 1/2 c Whole wheat flour 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 3 pk Active dry yeast 2 ts Salt 1 3/4 c Water; plus... 1 tb Water 1/2 c Aunt Jemima Syrup -OR- Lite Syrup 1/2 c Margarine or butter 4 c All-purpose flour -- (less may be needed) Generously grease two 8x4 or 9x5-inch loaf pans. In large mixer bowl, combine whole wheat flour, oats, yeast and salt. Heat 1-3/4 cups water, syrups, and margarine until very warm (120 to 130 degrees F). Pour over oats mixture; add 2 eggs. Beat at low speed of electric mixer 1 minute. Continue beating at medium speed 2 minutes. Gradually stir in enough all-purpose flour to make a soft dough. On lightly floured surface, knead in enough remaining flour until dough becomes smooth and elastic; about 10 minutes. Place dough in large greased bowl. Cover; let rise in warm place about 45 minutes or until double in size. Punch dough down. Divide into 2 parts; shape each into ball. Allow dough to rest, covered with inverted bowl, about 15 minutes. Shape each ball into loaf. Place in prepared pans. Cover; let rise in warm place about 1/2 hour or until double in size. Heat oven to 375 F. Combine remaining egg and 1 tablespoon water; brush over loaves. Bake 30 to 35 minutes or until loaves sound hollow when tapped lightly. Immediately remove loaves from pans. Cool on wire rack. 2 LOAVES (18 SLICES EACH) NUTRITIONAL ANALYSIS per slice: * calories 111 * carbohydrates 18 g * protein 3 g * fat 3 g * calcium 10 mg * sodium 160 mg * cholesterol 25 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Harvest Apple Dressing Categories: Side dish Yield: 16 servings ---------------------------------CORN BREAD--------------------------------- 3/4 c Enriched Corn Meal -- (Aunt Jemima or Quaker) 1/4 c All-purpose flour 1 tb Sugar 2 ts Baking powder 1/4 ts Salt 1 Egg 1/2 c Milk 1/4 c Margarine or butter; melted ---------------------------HARVEST APPLE DRESSING--------------------------- 3 c Soft bread cubes 1/2 lb Bulk pork sausage -- cooked and drained 1 c Chopped apple 1/2 ts Sage, crushed 1/8 ts Pepper 1/2 c Chopped onion 1/4 c Margarine or butter 1 ts Chicken bouillon granules 1 1/4 c Warm water 1 Egg CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine 3/4 cup Aunt Jemima or Quaker Enriched Corn Meal, 1/4 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. Combine egg, 1/2 cup milk, and 1/4 cup melted margarine or butter. Add to corn mixture; mix just until dry ingredients are moistened. Pour into prepared pan. Bake about 30 minutes or until golden brown. Cool on wire rack. DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in margarine until tender; add to corn bread mixture. Stir bouillon granules into warm water; add to corn bread mixture. Stir in egg. (For moister dressing, stir in additional water.) Spoon into 2-qt. casserole. Cover;* bake 45 minutes or until heated through. Serve with chicken, turkey, ham or pork. SIXTEEN 1/2 CUP SERVINGS *NOTE: At this point, dressing may be refrigerated several hours or overnight. Increase baking time to about 1 hour. NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 13 g * protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol 40 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fruited Cream Puffs Categories: Desserts Yield: 10 servings 1/2 c Water 1/4 c Margarine or butter 1/2 c Pancake & Waffle Mix -- (Aunt Jemima Original) 2 Eggs 1 pt Vanilla ice cream -OR- strawberry ice cream 2 1/2 c Sliced strawberries -- (sweetened) Heat oven to 375 F. Bring water and margarine to a boil. Gradually add pancake mix, stirring until mixture leaves sides of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition. Drop batter by tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; cool completely on wire rack. Slice tops off cooled cream puffs, filling with small scoop of ice cream; replace tops. Store tightly covered in freezer until ready to serve; let stand at room temperature several minutes before serving. To serve, top each cream puff with 1/4 cup strawberries. NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 14 g * protein 3 g * fat 9 g * calcium 79 mg * sodium 190 mg * cholesterol 70 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Baked Tuna Pie Categories: Main dish, Casseroles Yield: 6 servings 1 c All-purpose flour 1/3 c Enriched Corn Meal -- (Aunt Jemima or Quaker) 3/4 ts Salt (optional) 1/3 c Vegetable shortening -OR- margarine 1/4 c Cold water 10 oz Frozen chopped broccoli -- thawed 13 oz Evaporated milk 1 cn Tuna (6-1/2 or 7-oz. size) -- drained, flaked 1/4 c Grated parmesan cheese 1/2 ts Dillweed Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute. Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired. NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: New England Beans Categories: Main dish, Side dish Yield: 6 servings 16 oz Van Camp's Pork and Beans -- undrained 1 c Cubed cooked ham 1/4 c Aunt Jemima Syrup -OR- Lite Syrup 2 tb Catsup Combine all ingredients. Simmer 10 to 15 minutes or until slightly thickened. SIX 1/2 CUP SERVINGS MICROWAVE DIRECTIONS: In 1-1/2-qt. microwaveable bowl, combine all ingredients. Cover with wax paper. Microwave at HIGH 6 to 8 minutes or until heated through, stirring once. NUTRITIONAL ANALYSIS per serving: * calories 146 * carbohydrates 23 g * protein 9 g * fat 2 g * calcium 36 mg * sodium 690 mg * cholesterol 10 mg * dietary fiber 7 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Two-Bean Chili Categories: Main dish, Soups/stews Yield: 10 servings 1 lb Lean ground beef 1/2 c Chopped onion 28 oz Canned whole tomatoes - undrained, cut into pieces 15 1/2 oz Mexican Style Chili Beans -- (Van Camp's), undrained 15 oz Van Camp's Red Kidney Beans -- (New Orleans Style) -- undrained 15 oz Tomato sauce 2 ts Chili powder 1/4 ts Garlic powder 1/8 ts Ground red pepper Shredded cheddar cheese -- (optional) In 4-qt. saucepan or Dutch oven, brown ground beef with onion; drain. Add remaining ingredients except cheese. Simmer 20 to 25 minutes or until flavors are blended. Top with cheese, if desired. TEN 1 CUP SERVINGS MICROWAVE DIRECTIONS: In 3-qt. microwaveable bowl, combine ground beef and onion. Microwave at HIGH 4 to 6 minutes or until meat is no longer pink, stirring once; drain. Add remaining ingredients except cheese. Microwave at HIGH 25 to 30 minutes or until flavors are blended, stirring after 15 minutes. Top with cheese, if desired. NUTRITIONAL ANALYSIS per serving: * calories 208 * carbohydrates 20 g * protein 14 g * fat 8 g * calcium 57 mg * sodium 670 mg * cholesterol 30 mg * dietary fiber 6 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Potato Pancakes Categories: Side dish Yield: 6 servings Vegetable oil 3 c Shredded potatoes -- (about 1 lb.) 1/2 c Sliced green onions -OR- chopped onion 1/2 c Pancake & Waffle Mix -- (Aunt Jemima Original) 2 tb Water 1/2 ts Salt (optional) In large skillet, heat 1/4-inch deep oil over medium-high heat to 375 F. Combine remaining ingredients; mix well. For each pancake, drop scant 1/4 cup potato mixture into skillet; shape into circle and flatten slightly with back of spoon. Fry 2 to 3 minutes per side or until golden brown. Drain on absorbent paper. Serve hot with applesauce or sour cream, if desired. NUTRITIONAL ANALYSIS per serving: * calories 208 * carbohydrates 22 g * protein 3 g * fat 12 g * calcium 61 mg * sodium 170 mg * cholesterol 0 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Create-A-Muffin Categories: Breads, Quick Yield: 12 muffins 2 c Pancake & Waffle Mix -- (Aunt Jemima Original) 1/3 c Sugar 1 c Milk 1 Egg; beaten 1/3 c Vegetable oil Heat oven to 425 F. Grease 12 medium muffin cups or line with paper baking cups. In medium bowl, combine pancake mix and sugar. Add milk, egg and oil, mixing just until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake 17 to 20 minutes or until light golden brown. BLUEBERRY MUFFINS: Add 3/4 cup fresh or frozen blueberries to batter. SURPRISE MUFFINS: Fill muffin cups 1/2 full with batter; spoon 1 level teaspoon desired flavor preserves into center of each. Top with remaining batter, filling each muffin cup 2/3 full. NUT MUFFINS: Add 3/4 cup chopped nuts to batter. WHOLE WHEAT MUFFINS: Substitute Aunt Jemima Whole Wheat Pancake & Waffle Mix for Original. Top each muffin with a pecan half before baking, if desired. BUCKWHEAT MUFFINS: Substitute Aunt Jemima Buckwheat Pancake & Waffle Mix for Original. NUTRITIONAL ANALYSIS per muffin: * calories 176 * carbohydrates 23 g * protein 3 g * fat 8 g * calcium 128 mg * sodium 340 mg * cholesterol 25 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Southern Praline Grits Categories: Desserts Yield: 6 servings 3 1/2 c Water 1 c Enriched Hominy Quick Grits* -- (Quaker or Aunt Jemima) 1/2 ts Salt (optional) 2 Eggs; beaten 1/2 c Brown sugar, firmly packed 1/4 c Chopped pecans 2 tb Margarine or butter 1/2 ts Cinnamon Heat oven to 350 F. Grease 2-qt. casserole. Bring water to a boil; slowly stir in grits and salt. Return to boil; reduce heat. Simmer 2 to 4 minutes, stirring occasionally. Remove from heat. Cover; let stand 5 minutes. Stir in remaining ingredients; mix well. Pour into prepared casserole. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Garnish with whipped cream or pecan halves, if desired. *NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 4-1/2 cups and simmer tim to 12 to 14 minutes, stirring occasionally. Proceed as recipe directs. NUTRITIONAL ANALYSIS per serving: * calories 261 * carbohydrates 40 g * protein 5 g * fat 9 g * calcium 34 mg * sodium 250 mg * cholesterol 90 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Corn Chowder Categories: Soups Yield: 6 servings 1/3 c Quaker Oats, uncooked -- (quick or old-fashioned) 6 sl Bacon; diced 1 c Sliced celery 2 c Water 2 c Milk 1 cn Whole kernel corn; undrained -- (7 to 8-3/4-oz. can) 1 ts Prepared mustard 8 oz Shredded cheddar cheese Place oats in blender container or food processor bowl; cover. Blend or process about 1 minute, stopping occasionally to stir. In large saucepan, fry bacon until crisp; set aside. Pour off all but 2 tablespoons drippings. Saute celery in drippings; blend in oat flour. Gradually add water and milk; continue cooking over medium heat, stirring constantly until thickened. Reduce heat; add reserved bacon, corn and mustard. Continue cooking over low heat about 5 minutes or until heated through. Remove from heat; add cheese, mixing until well blended. ABOUT SIX 1 CUP SERVINGS NUTRITIONAL ANALYSIS per serving: * calories 287 * carbohydrates 13 g * protein 16 g * fat 19 g * calcium 383 mg * sodium 490 mg * cholesterol 60 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Monterey Bean Bake Categories: Main dish, Casseroles, Vegetarian, Ovo-lacto Yield: 6 servings 15 oz Van Camp's Red Kidney Beans -- (Dark or Light) 12 oz Whole kernel corn; drained 6 oz Monterey jack cheese -- shredded 8 oz Tomato sauce 4 oz Canned chopped green chilies -- drained 1 ds Liquid red pepper sauce 1 md Zucchini; sliced 1/2 c Enriched Corn Meal -- (Aunt Jemima or Quaker) 1/2 c Milk 1 Egg; beaten Heat oven to 350 F. In 8-inch square glass baking dish, combine beans, corn, 3/4 cup (3 oz.) cheese, tomato sauce, chilies and red pepper sauce; mix well. Top with zucchini. Combine corn meal, milk and egg; mix well. Pour over top of vegetable mixture. Bake 40 minutes. Sprinkle with remaining 3/4 cup (3 oz.) cheese; continue baking about 2 minutes or until cheese melts. NUTRITIONAL ANALYSIS per serving: * calories 279 * carbohydrates 31 g * protein 14 g * fat 11 g * calcium 264 mg * sodium 630 mg * cholesterol 70 mg * dietary fiber 8 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Irish Soda Muffins Categories: Breads, Quick Yield: 12 muffins 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1 c Buttermilk or sour milk* 1 Egg 1/3 c Margarine or butter; melted 1/4 c Brown sugar, firmly packed 1 c All-purpose flour 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt (optional) 1/2 c Raisins Combine oats and buttermilk; refrigerate 1 hour or overnight. Heat oven to 400 F. Grease 12 medium muffin cups or line with paper baking cups. In large bowl, combine egg, margarine and brown sugar; mix well. Add oat mixture alternately with combined dry ingredients to egg mixture, mixing just until dry ingredients are moistened (batter will be slightly lumpy). Stir in raisins. Fill prepared muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in glass measuring cup. Add enough milk to equal 1 cup; mix well. Let stand 10 minutes. NUTRITIONAL ANALYSIS per muffin: * calories 162 * carbohydrates 23 g * protein 4 g * fat 6 g * calcium 56 mg * sodium 160 mg * cholesterol 25 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Oatmeal Choco Chip Cookies Categories: Cookies Yield: 72 cookies 1 1/4 c Margarine or butter -- softened 3/4 c Brown sugar, firmly packed 1/2 c Granulated sugar 1 Egg 1 ts Vanilla 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Salt (optional) 3 c Quaker Oats, uncooked -- (quick or old-fashioned) 12 oz Semi-sweet chocolate pieces 3/4 c Chopped nuts Heat oven to 375 F. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; add to margarine mixture, mixing well. Stir in oats, chocolate pieces and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Store in tightly covered container. NUTRITIONAL ANALYSIS per cookie: * calories 102 * carbohydrates 11 g * protein 1 g * fat 6 g * calcium 8 mg * sodium 55 mg * cholesterol 4 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fresh Fruit Crisp Categories: Desserts Yield: 9 servings 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/2 c Brown sugar, firmly packed 1/4 c Margarine or butter; melted 3/4 ts Cinnamon 1/4 c Water 2 tb All-purpose flour 6 c Peeled, sliced pears -OR- peaches, or apples Heat oven to 350 F. Combine oats, 1/4 cup brown sugar, margarine and 1/4 teaspoon cinnamon; set aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, water and flour. Add fruit, tossing to coat. Spoon into 8-inch square glass baking dish. Top with reserved oat mixture. Bake 40 to 45 minutes or until fruit is tender. MICROWAVE DIRECTIONS: Prepare oat mixture as directed above; set aside. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, water and flour. Add fruit; tossing to coat. Spoon into 8-inch square glass baking dish. Microwave at HIGH 6 minutes, stirring once. Top with reserved oat mixture. Microwave at HIGH 3 to 6 minutes or until fruit is tender. NUTRITIONAL ANALYSIS per serving: * calories 182 * carbohydrates 30 g * protein 2 g * fat 6 g * calcium 22 mg * sodium 65 mg * cholesterol 0 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Maple Custard Supreme Categories: Desserts Yield: 4 servings 1/2 c Aunt Jemima Syrup -OR- Lite Syrup 4 Eggs; beaten 1/2 c Sugar 1 ts Vanilla 2 c Milk Bring syrup to a boil over medium-high heat. Reduce heat; boil 3 minutes, stirring constantly. Remove from heat. Spoon about 2 tablespoons syrup into each of four 10-oz. glass custard cups, tilting and rotating each to coat bottom. Chill 15 minutes or until syrup is hardened. Heat oven to 350 F. Combine eggs, sugar and vanilla. Scald milk; quickly stir in egg mixture. Pour about 3/4 cup mixture into each prepared custard cup. Place cups in 13x9-inch baking pan on center oven rack; pour boiling water into pan to within 1/2-inch of top of cups. Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Remove cups from water; chill. To serve, loosen custard edges with knife; invert onto serving plate. MICROWAVE DIRECTIONS: In small microwaveable bowl, microwave syrup at HIGH 1-1/4 to 1-1/2 minutes or until syrup boils. Let syrup continue to boil at HIGH 3 minutes. Spoon about 2 tablespoons syrup into each of four 10-oz. glass custard cups, tilting and rotating each to coat bottom. Chill 15 minutes or until syrup is hardened. Combine eggs, sugar and vanilla. In medium microwaveable bowl, microwave milk at MEDIUM-HIGH (70% power) 4-1/2 to 5-1/2 minutes or until scalded; quickly stir in egg mixture. Pour about 3/4 cup mixture into each prepared custard cup. Arrange cups in oven in circular pattern. Microwave at MEDIUM (50% power) 10 to 12 minutes, rearranging cups after 3 minutes of cooking. Custard is done when set 1 inch from edge and center is thickened but not set. (Center will set upon cooling.) Remove each custard when it is done; chill. To serve, loosen custard edges with knife; invert onto serving plate. NUTRITIONAL ANALYSIS per serving: * calories 358 * carbohydrates 57 g * protein 10 g * fat 10 g * calcium 174 mg * sodium 160 mg * cholesterol 290 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Sherried Barley Soup Categories: Soups Yield: 6 servings 2 1/2 c Sliced mushrooms 1/2 c Chopped onion 1/3 c Margarine or butter 1/3 c All-purpose flour 2 cn Condensed chicken broth -- (10-3/4-oz. size cans) 2 c Water 1/3 c Medium Pearled Barley* -- (Quaker Scotch Brand) 1 tb Dry sherry (optional) 2 ts Worcestershire sauce 3 tb Chopped parsley; OR... 1 tb -parsley flakes 1/8 ts Pepper In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in margarine. With slotted spoon, remove mushrooms and onion from pan. Stir flour into pan drippings; cook and stir over medium heat until flour is browned. Gradually add broth and water; add remaining ingredients except mushrooms and onion. Bring to a boil; reduce heat. Cover; simmer 45 minutes, stirring occasionally. Add mushrooms and onion; simmer 15 minutes or until barley is tender. Additional water may be added if soup becomes too thick upon standing. SIX 1 CUP SERVINGS *NOTE: To substitute Quaker Scotch Brand Quick Pearled Barley, increase barley to 1/2 cup; proceed as recipe directs, adding mushrooms and onions along with remaining ingredients. Bring to a boil; reduce heat. Cover; simmer 10 to 12 minutes or until barley is tender, stirring occasionally. NUTRITIONAL ANALYSIS per serving: * calories 212 * carbohydrates 18 g * protein 8 g * fat 12 g * calcium 24 mg * sodium 780 mg * cholesterol 0 mg * dietary fiber 2 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: BBQ Short Ribs Categories: Meats, Main dish Yield: 6 servings 4 lb Beef short ribs 1 ts Salt (optional) 3/4 c Chopped onion 1 tb Vegetable oil 3/4 c Catsup 1/2 c Aunt Jemima Syrup -OR- Lite Syrup 1/3 c Lemon juice 3 tb Worcestershire sauce 2 tb Prepared mustard 1/4 ts Pepper Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired. NUTRITIONAL ANALYSIS per serving: * calories 355 * carbohydrates 30 g * protein 34 g * fat 11 g * calcium 32 mg * sodium 580 mg * cholesterol 100 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Tijuana Munch Categories: Appetizers Yield: 12 servings 16 oz Van Camp's Pork and Beans -- undrained, mashed 1/2 lb Pasteurized process cheese -spread w/jalapeno peppers, -- cubed 1/4 c Sliced green onions 1 md Tomato; chopped Taco or corn chips Combine pork and beans, cheese spread and green onions; heat until cheese spread is melted. Stir in tomato. Garnish with additional green onions, if desired. Serve warm with chips. TWELVE 1/4 CUP SERVINGS MICROWAVE DIRECTIONS: In 1-1/2-qt. microwaveable casserole, combine pork and beans, cheese spread and green onions. Cover with wax paper; microwave at HIGH 4 to 5 minutes or until cheese spread is melted, stirring after 2 minutes. Stir in tomato. Garnish with additional green onions, if desired. Serve warm with chips. NUTRITIONAL ANALYSIS per serving: * calories 106 * carbohydrates 7 g * protein 6 g * fat 6 g * calcium 133 mg * sodium 440 mg * cholesterol 20 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Garden Patch Salad Categories: Salads Yield: 8 servings 2 c Water 1/3 c Medium Pearled Barley* -- (Quaker Scotch Brand) 3/4 ts Salt (optional) 15 oz Van Camp's Red Kidney Beans -- (Dark or Light) 3 md Tomatoes; seeded, chopped 1 1/2 c Chopped parsley or cilantro 1 md Bell pepper; cut into strips -- (green, red or yellow) 1/2 c Sliced green onions 1/3 c Lemon juice 1/4 c Vegetable oil 1/8 ts Pepper Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat. Cover; simmer 50 to 60 minutes or until barley is tender, stirring occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans, tomatoes, parsley, green pepper and green onions; mix well. Combine lemon juice, oil, remaining 1/2 teaspoon salt and pepper; mix until well blended. Pour over barley mixture; toss. Chill 3 to 4 hours or overnight; toss before serving. Serve over lettuce leaves, if desired. *NOTE: To substitute 1/2 cup Quaker Scotch Brand Quick Pearled Barley, decrease water to 1-1/2 cups and simmer time to 10 to 12 minutes. Proceed as recipe directs. NUTRITIONAL ANALYSIS per serving: * calories 143 * carbohydrates 16 g * protein 4 g * fat 7 g * calcium 33 mg * sodium 110 mg * cholesterol 0 mg * dietary fiber 4 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mushroom Barley Bake Categories: Side dish, Grains Yield: 12 servings 4 c Water 13 3/4 oz Chicken broth 2/3 c Medium Pearled Barley* -- (Quaker Scotch Brand) 1 ts Salt (optional) 2 1/2 c Sliced mushrooms 1 c Chopped onion 1/2 ts Thyme 1/3 c Margarine or butter 3 Eggs; beaten Bring water and broth to a boil. Add barley and salt; reduce heat. Cover; simmer 50 to 60 minutes or until tender, stirring occasionally. Drain. Heat oven to 350 F. Saute mushrooms, onion and thyme in margarine 3 to 4 minutes. Combine barley and eggs; add mushroom mixture, mixing well. Pour into 11x7-inch glass baking dish. Cover with aluminum foil. Bake 15 minutes. Uncover; continue baking 15 minutes or until light golden brown. *NOTE: To substitute 1 cup Quaker Scotch Brand Quick Pearled Barley, decrease water to 2 cups and simmer time to 10 to 12 minutes. Proceed as recipe directs. NUTRITIONAL ANALYSIS per serving: * calories 99 * carbohydrates 6 g * protein 3 g * fat 7 g * calcium 17 mg * sodium 180 mg * cholesterol 70 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Quaker's Tantalizing Baked Chicken Categories: Poultry, Main dish Yield: 4 servings 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/3 c Grated parmesan cheese 1/2 ts Paprika 1/2 ts Salt (optional) 1/8 ts Pepper 1 Broiler-fryer chicken -- (2-1/2 to 3-1/2 lb), -- cut up 1/3 c Milk 1/4 c Margarine or butter; melted Heat oven to 375 F. Place dry ingredients in blender container or food processor bowl; cover. Blend or process about 1 minute, stopping occasionally to stir. Coat chicken pieces with oat mixture; dip into milk. Coat again with oat mixture. Place in 15x10-inch jelly roll pan; drizzle with margarine. Bake 55 to 60 minutes or until juices run clear when chicken is pierced with fork. NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 17 g * protein 51 g * fat 31 g * calcium 175 mg * sodium 570 mg * cholesterol 140 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apple Cheddar Pie Categories: Pies Yield: 8 servings 2 1/3 c All-purpose flour 1/2 c Enriched Corn Meal -- (Aunt Jemima or Quaker) 1 ts Salt (optional) 1/3 c Margarine or butter; plus... 2 tb Margarine or butter 1/3 c Vegetable shortening 6 oz Shredded cheddar cheese 1/2 c Ice water 8 c Peeled, sliced apples -- (about 8 medium apples) 2/3 c Sugar 3/4 ts Cinnamon Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.* Heat oven to 400 F. Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly. *NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape. NUTRITIONAL ANALYSIS per serving: * calories 551 * carbohydrates 67 g * protein 10 g * fat 27 g * calcium 170 mg * sodium 260 mg * cholesterol 20 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fresh Fruit Platter Categories: Fruits, Desserts Yield: 6 servings 8 oz Plain yogurt 1/2 c Aunt Jemima Syrup -OR- Lite Syrup 2 tb Lemon juice 1/4 ts Cinnamon 2 md Bananas; sliced 2 c Halved strawberries 2 c Pineapple chunks 2 Kiwifruit or small oranges -- sliced For dressing, combine yogurt, syrup, 1 teaspoon lemon juice and cinnamon; mix well. Chill until ready to use. Dip banana slices in remaining lemon juice. Arrange with remaining fruit on platter. Garnish with mint leaves, if desired. Serve with dressing. NUTRITIONAL ANALYSIS per serving: * calories 197 * carbohydrates 44 g * protein 3 g * fat 1 g * calcium 90 mg * sodium 50 mg * cholesterol 2 mg * dietary fiber 4 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Grits Florentine Categories: Side dish Yield: 6 servings 10 oz Frozen chopped spinach 1/2 c Thinly sliced green onions 3 oz Shredded cheddar cheese 1/4 ts Pepper 1/4 ts Nutmeg 2 c Water 2/3 c Enriched Hominy Quick Grits* -- (Quaker or Aunt Jemima) 1/2 ts Salt (optional) 1/2 c Dairy sour half and half -OR- sour cream 3 sl Bacon; crisply cooked -- and crumbled Cook spinach with onions according to package directions. Drain thoroughly; stir in cheese, pepper and nutmeg. Cook over medium heat, stirring frequently, until cheese melts; remove from heat. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Stir grits into spinach mixture. Add sour half and half; cook until heated through. Spoon into 1-qt. serving dish. Sprinkle with bacon. *NOTE: To substitute Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-1/2 cups and simmer time to 12 to 14 minutes. Proceed as recipe directs. NUTRITIONAL ANALYSIS per serving: * calories 181 * carbohydrates 17 g * protein 8 g * fat 9 g * calcium 170 mg * sodium 340 mg * cholesterol 25 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Cream Cheese Pie Categories: Pies, Desserts Yield: 8 servings 1 c Quaker Oats, uncooked -- (quick or old-fashioned) 1/3 c Finely chopped nuts 1/4 c Brown sugar, firmly packed 1/4 c Margarine or butter; melted 16 oz Cream cheese; softened 1/2 c Granulated sugar 1 tb Lemon juice 1/2 ts Vanilla 2 Eggs Sliced strawberries Heat oven to 350 F. Combine oats, nuts, brown sugar and margarine; mix well. Firmly press onto bottom and sides of 9-inch pie plate forming a 1/2-inch rim around edge. Bake 10 minutes or until light golden brown; cool. In large mixing bowl, combine cream cheese, sugar, lemon juice and vanilla; beat at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each. Pour into prepared crust. Bake 30 minutes; cool on wire rack. Chill several hours before serving. Garnish with strawberries, if desired. NUTRITIONAL ANALYSIS per serving: * calories 423 * carbohydrates 28 g * protein 8 g * fat 31 g * calcium 70 mg * sodium 250 mg * cholesterol 130 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias -----