Ginger Snaps

[expand title=’Ingredients’]1 c. oat bran
3/4 c. flour
1 tsp. baking powder
3/4 tsp. each cinnamon & ginger
1/2 tsp. cloves
1/4 c. canola oil
1/4 c. light corn syrup
2 egg whites
1/2 c. sugar[/expand]

Preparation:
Preheat oven to 375 degrees. Spray 2 cookie sheets with cooking spray. In a mixing bowl blend oat bran, flour, baking powder, cinnamon, ginger and cloves. In a small bowl combine oil and corn syrup. Beat egg whites until almost stiff. Slowly, about 1/4 cup at a time, add sugar to the whites and continue to beat until stiff and glossy. Stir the liquid ingredients into the dry ones. They will remain crumbly. Stir in half of the egg whites to the oat bran batter to lighten and moisten it, then stir in the other half of egg mixture. Stir until the oat bran and spice mixture and egg whites are well mixed. Drop by teaspoonsful onto the prepared cookie sheets and bake for 10 to 12 minutes. Watch closely as they will burn quickly. Calories: 64. Fat: 3.59 grams. Cholesterol: 0. Sodium: 6.07 milligrams.

Diet Slaw

[expand title=’Ingredients’]10 c. cabbage
1 sm. jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. onion flakes
1 pt. white vinegar
Artificial sweetener to equal 2 1/2
c. sugar
1/2 tsp. turmeric
1 tsp. Salt[/expand]

Preparation:
Grate or chop cabbage and pimento pepper. Mix remaining ingredients and heat mixture until it comes to a boil. Cool, then pour over cabbage mixture. Store in covered jars in refrigerator. Will keep for several weeks.

Foiled Chicken

[expand title=’Ingredients’]2 (6 oz.) skinned chicken breast halves
1/4 c. sliced onion
1/2 tomato, sliced
1 med. baking potato, sliced
1 sm. carrot, sliced
1/4 tsp. pepper
1/8 tsp. dried whole tarragon
1 tsp. lemon juice[/expand]

Preparation:
Cut two pieces of heavy-duty aluminum foil; place a chicken breast in center of each. Top with onion and remaining ingredients. Wrap well. Place on baking sheet. Bake at 350 degrees for 1 hour. Yield: 2 servings. (220 calories, 30 grams protein, 2 grams fat, 22 grams carbohydrates, 66 milligrams cholesterol, 111 milligrams sodium and 72 milligrams calcium.)

Split Pea Soup

[expand title=’Ingredients’]2 parsnips
3 carrots
1 onion
1 lb. green split peas
3 qts. water
Salt& pepper
1 tsp. vinegar
1/4 c. parsley[/expand]

Preparation:
Chop parsnips, carrots and onion. Rinse peas. Combine vegetables, peas and water in a soup pot. Bring to a boil, reduce heat to low, cover and simmer 1 hour. Add 2 teaspoons salt and 1/2 teaspoon pepper and simmer, uncovered until thickened, about 30 minutes. Stir in vinegar just before serving. Taste for seasoning. Scatter parsley over top. Fat – 2 grams, cholesterol – 6 grams, Calories – 247, sodium – 161 milligrams.

Sugar Free Freezer jam

[expand title=’Ingredients’]2 tbsp. lemon juice
2 tbsp. water
2 c. fresh strawberries, or fruit of
your choice, washed & diced
Sugar substitute to equal 1 c. sugar
1 env. unflavored gelatin
1 1/2 tsp. Cornstarch[/expand]

Preparation:
Combine lemon juice, water, gelatin and cornstarch in a saucepan. Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture. Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes. (Other fruit may take longer.) Remove from heat and add sugar substitute. Pour into heat proof jars and cover. Let set at room temperature until cooled. Store in refrigerator or freeze.

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