Food Recipes

Method
Preheat oven to 425 degrees. Spray baking sheet with nonstick
cooking spray; set aside. Spray cut sides of potatoes genterously
with cooking spray; sprinkle lightly with salt. Combine bread
crumbs, parmesan cheese and desired herb in shallow dish. Add
potatoes; toss lightly until potatoes are generously coated with
crumb mixture. Place on prepared baking sheet. Bake potatoes 20
minutes or until browned and tender. Serve warm with mustard. Makes
4 servings.

Method
Put the defrosted apple juice in a saucepan and add the spice and
cornstarch (and sugar if you must). Cook over medium heat stirring
constantly until the cloudiness from the cornstarch disappears and
the mixture thickens. At this point you can add the apples to the
pot to coat them with the glaze, or pour the glaze over the apples
in the pie crust. I have tried both with equal results. However,
I am terrible at estimating and prefer to put the apples into the
pie crust first to ensure that I have the right amount. Cover with
top crust or lattice, depending on how much work you want, and bake
at about 350 for about 60-70 mins or until it looks done (use some
common sense).

Method
Using a nonstick skillet, coat with cooking spray and place over
medium-high heat until hot. Add chopped pepper and celery and saute
until tender; approx. 5 minutes. Remove from heat and add parsley,
mustard, ground pepper and hot sauce & stir well. In a separate
bowl, beat eggs lightly and combine with mayonnaise; stir with wire
whisk until smooth. Add celery mixture and crabmeat; stirring
gently. Divide into individual baking cups and place on baking
sheet. Bake at 375 degrees for 15 to 20 minutes. Makes 8 servings.

Method
In large bowl, combine all ingredients except dates. With electric
mixer on medium, beat bread mixture until smooth, about 2 or 3
minutes. When mixture is smooth, stir in dates and set aside.

Lightly oil a microwave ring mold. Use paper towel to wipe off
excess oil. Pour batter into ring mold. Microwave on medium high
for 15 minutes or until toothpick inserted in bread comes out clean.
Rotate dish half way through cooking time.

Let stand for 10 minutes before inverting dish on cooling rack.
Cool completely before slicing.

Method
Preheat the oven to 350. Spray a Bundt pan with vegetable oil spray.
Dust with flour, completely covering surfaces. Tap out excess flour;
set aside. Peel, core and thinly slice the apples into a bowl.
Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples
and toss to cover them evenly; set aside. In a large mixing bowl,
combine the flour, remaining 2 cups sugar, salt, soda and baking
powder. Whisk to blend evenly. Add the egg substitute, applesauce,
vanilla and orange juice. With an electric mixer, blend on low
speed for 1 minute; increase speed and blend an additional 3 minutes.
Fill the prepared pan with alternating layers of batter, then
apples, then batter, then apples, ending with batter. Bake for
one hour and 30 minutes or until a tester comes out clean. Remove
to a wire rack for 10 minutes, then invert to remove from the pan
and continue to cool. Meanwhile prepare the glaze by mixing the
ingredients until smooth. Drizzle on the cooled cake.

Method
Sift flour, baking powder baking soda and salt together. Cream
shortening with sugar substitute until fluffy. Add egg substitute
1/4 cup at a time; beat well after each addition. Add chocolate
and mix thoroughly. Stir in vanilla extract.

Add dry ingredients alternately with mashed bananas and milk in
small amounts. Beat well after each addition.

Pour into two 9 inch pans sprayed with cooking spray and dusted
with flour. Bake at 350F for 30 to 35 minutes or until cake tests
done.