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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  


1. Oat Bran Banana Bread
2. Omelette Arnold Beckett
3. Onion Marmalade
4. Oregon Hazelnut-Laced Chocolate Apricot Bread
5. Oven Barbecued Chicken
1. Oat Bran Banana Bread

Categories: Abm, Breads, Low-fat, Posted

Yield: 12 Servings

3/4 c Water
1/2 c Mashed Bananas
1 Egg
1/2 c Oat Bran
2 3/4 c Gold Medal Better For Bread Flour
3 tb Sugar
1 1/2 ts Salt
1 1/2 tb Nonfat Dry Milk
1 1/2 ts Dry Yeast

Add ingredients to pan in order listed. Program for regular bread and push start.

Recipe by: 366 Low-Fat Brand-Name Recipes

Posted to brand-name-recipes by Meg Antczak on Apr 07, 1998

2. Omelette Arnold Beckett


Yield: 1 Servings

3 Eggs
6 oz Gruyere cheese
1 Fillet smoked haddock; poached and cut into chunks 2 Heaped tbsp bechamel

Break the 3 eggs into a mixing bowl and whisk to combine the yolks and whites.

In another mixing bowl place the flaked haddock which has already been poached and fold in the bechamel, which has been made earlier. Over the cooker heat an omelette pan and add a knob of butter, moving the pan around so that the butter does not burn. Add a pinch of salt and pepper to the whisked eggs and pour the mixture into the pan.

Draw the eggs from the sides into the centre to keep the mixture light and fluffy and keep the eggs moving constantly. Your pan will need to be hot. When the eggs are nearly cooked take the pan off the heat.

Add to the eggs the haddock and bechamel mix and the gruyere. Now place the pan in the grill to finish off. When the cheese has melted and is a nice golden colour it is ready to serve.

Use a flat fish slice to slide the omelette out of the pan and on to a plate. It is served flat.

Posted to MM-Recipes Digest by Alan Hewitt on Dec 2, 1998

3. Onion Marmalade


Yield: 1 Servings

2 lb Sweet onions
1 tb Olive oil
1 tb Sugar
1 ts Salt
Freshly ground black pepper
3 tb Red wine vinegar or sherry vinegar

Peel and dice onions. In heavy saucepan, heat oil and add onions, sugar and salt and black pepper to taste. 2. Cover and cook over low heat, stirring from time to time, about 30 minutes. 3. Add wine to vinegar. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture is consistency of marmalade.

4. Oregon Hazelnut-Laced Chocolate Apricot Bread


Yield: 2 servings

1 c Boiling water
1 c Dried apricots
1/2 ts Baking soda
1/2 c Sugar
1/2 c Brown sugar
2 Eggs
1 1/4 c All-purpose flour
3/4 c Whole wheat flour
3/4 c Unsweetened cocoa
3 ts Double-acting baking powder
1 c Chopped oregon hazelnuts

Pour boiling water over apricots and let stand until just tender; don't over soak. Drain off water and reserve. (If you don't have 1 cup, add more water to it.) Roughly chop the apricots. Pour liquid into a large mixing bowl, add baking soda, sugars and eggs. Mix well with a wooden spoon. Then add the apricots, flours, cocoa, baking powder and nuts, and mix again. Butter and flour two 9x5x3-inch loaf tins. Divide the batter into 2 equal parts and pour into the tins. Bake in a 350 oven for about 45 minutes, or until the breads have risen, are dark in color and a toothpick inserted in center comes out clean. Cool on racks and serve.

Recipes By Oregon Hazlenuts
Recipe by: Lisa-Fabfood
Posted on Jun 12, 1998

5. Oven Barbecued Chicken

Categories: Poultry

Yield: 4 Servings

1 Chicken fryer; cut up
Cracked pepper
Lawry's garlic salt


2 tb Butter
4 tb Water
1 tb White vinegar
3 tb Ketchup
3 tb Light brown sugar
2 tb Worcestershire sauce
1 tb Lemon juice; freshly squeezed
1 ts Chili powder
1 ts Prepared mustard

Preheat oven to 350. Grease a 9x13 baking dish with butter. Wash and pat dry chicken. Place pieces in a greased dish, skin side down. Season with salt, cracked pepper and garlic salt. Turn chicken and repeat seasoning. Make sauce by melting butter over low heat in a medium-sized pan. Add remaining ingredients and stir over low heat until sauce comes to a boil. Pour sauce over chicken, making sure each piece is coaled. Bake, uncovered, at 350 for 1 hour. Baste each piece every 15 minutes. For the second hour of baking, cover the pan with foil but do not seal. Yield: 4 to 6 servings.


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