App
le-Oatmeal
Cookies
3 cups oatmeal 2 egg whites
3/4 cup all-purpose flour 1/2 teaspoon maple extract
l teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract
1/4 teaspoon salt 1 cup cored, peeled and diced
l stick (1/2 cup) unsalted butter Macintosh apple
Softened
Heat oven to 350º. Line 2 large baking sheets with parchment paper. Combine oatmeal, flour, spice and salt. In a large bowl, beat butter and brown sugar, egg whites, maple and vanilla extracts until smooth. Stir in oatmeal mixture and apples.
Drop 1/4 cup scoops of dough onto prepared baking. Cool 3 minutes on sheets. Remove cookies to a wire rack and cool completely. Drizzle with glaze.
Maple Glaze: Combine 1/2 cup powdered sugar, l teaspoon maple extract and l tablespoon water. Stir until smooth. Drizzle over cookies.
Pasghetti Pizza
l (14-16 oz.) spaghetti (broken into pieces), cooked according to directions
Beat together: 2 eggs and 1/2 cup milk
Add: l cup mozzarella cheese3/4 teaspoon garlic powder
1/2 teaspoon salt
Brown: l pound hamburger, crumble and drain.
Combine everything together. Put into greased 9 x 13 pan. Bake 15 minutes at 400º.
Topping: Spread 32 oz. jar spaghetti sauce over the spaghetti. Sprinkle l-1/2 teaspoons oregano, then 3 cups shredded mozzarella cheese. Top with 3 1/2 ounces pepperoni. Return to oven for 30 minutes. Let stand at room temperature for 5 minutes before cutting.
Garden Casserole
2 pounds eggplant, peeled 1/4 fresh basil
5 teaspoons salt, divided 1/2 teaspoon pepper
1/4 cup olive oil 1/2 cup grated Romano
2 medium onions, finely chopped cheese
2 medium zucchini sliced l cup seasoned bread crumbs
1/2” thick2 garlic cloves minced2 tablespoons butter, melted5 medium tomatoes, peeled
2 celery ribs, slicedl cup (4 ounces) shredded
1/4 cup minced fresh parsley mozzarella cheese
Cut eggplant into 1/2 inch thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels.
Cut eggplant into 1/2 inch cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook l minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt, bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat, stir in Romano cheese.
Pour into a greased 9 x 13 inch baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375º for 15 minutes. Sprinkle with the mozzarella cheese. Bake 5 minutes longer or until cheese is melted. 12 servings.
