Franfurter Friday- Wieners "N Brown Rice

This extremely easy recipe makes what would have been called a Far Eastern or Oriental dish in most retro cookbooks. It is from Pillsbury's Creative Cooking In Minutes copyright 1971.

Wieners 'N Brown Rice

"This flavorful and hearty dish would go well with a green vegetable and crisp salad."

1 package (7 oz.) beef flavored rice mix

12 oz. to 1 pound sliced wieners

1/2 cup (5 oz.) can drained sliced water chestnuts OR 1/2 cup sliced celery

2 tablespoons chopped green pepper

Soy Sauce

Prepare rice mix as directed on package. Cut wieners into 1/2-inch slices. Add wieners, water chestnuts and green pepper to prepared rice. Cover. Simmer over low heat about 10 minutes until heated through. Serve with soy sauce. 4 servings.

The Golden Door breakfast ideas

My husband was going through some of his book boxes and I got in there too and pulled out some healthy cooking ones. I found the Golden Door Cookbook from 1982. Of course the Golden Door is the very famous health spa founded by Deborah Szekely in 1959. It is located in Escondido, Ca. not too far from my city,but I won't be visiting. The fee for a 3 day "Summer Interlude" is about $3600!
There is quite a bit of information on her philosophy of health as well as recipes by the Chef Michel Stroot. Ms. Szekely stated her belief that a hearty breakfast was not necessary and only about 100 calories were devoted to it at the spa. Here are some of the breakfast ideas:

Muesli

2/3 cup old fashioned rolled oats

6 sun-dried black Mission figs, chopped

1/4 teaspoon ground cinnamon

2/3 cup water

1/2 apple, medium size, with skin

1 banana, sliced

1 cup plain, low-fat yogurt

8 almonds or hazelnuts, freshly chopped

Combine oats, figs, and cinnamon,G cover with water and soak overnight. Before serving, grate apple and stir into oat mixture. Divide in 4 portions; trim each with banana slices. Top with 1/4 cup yogurt sprinkled with nuts. Other types of dry fruits, such as apricots, dates or prunes may be substituted for figs Serves 4 at 205 calories..

Papaya and Cottage Cheese

2 papaya, ripe

1 cup low-fat cottage cheese

4 teaspoons miller's bran unprocessed

4 teaspoons sunflower seeds, raw

garnish: strawberries and fresh mint sprigs

Halve papayas, scrape out seeds. Fill each half with 1/4 cup low-fat cottage cheese. Sprinkle top with bran and sunflower seeds. Garnish and serve. Serves 4 at 103 calories.



Bran Muffin Nut Muffins

3/4 cup miller's bran, unprocessed

1/2 cup whole-wheat pastry flour

1/4 cup sun-dried raisins or dates, chopped

1/4 cup walnuts or almonds, freshly chopped

1/2 teaspoon baking soda

3/4 teaspoon cinnamon

3/4 teaspoon grated nutmeg

1 egg, beaten

1/4 cup honey or blackstrap molasses (or combination)

1/2 teaspoon vanilla extract

6 tablespoon plain, low-fat yogurt

Preheat oven to 375 degrees.

Blend dry ingredients in mixing bowl. Mix together remaining ingredients, and pour over dry mixture. Stir until just blended.
Spoon into muffin pans lined with muffin paper, about 1 heaping tablespoon per muffin. Bake 12-15 minutes. Makes 10 muffins at 110 calories.

Frankfurter Friday- Frankfurter Stuffed Green Peppers

I have seen many stuffed pepper recipes but none of them have used franks in the stuffing. It does have the rice that is often used in stuffed peppers. Also a little cheese topping improves almost anything, so I would sprinkle more cheese on top.

Frankfurter-Stuffed Green Peppers

6 large green peppers
1 onion, chopped
1/2 teaspoon instant minced garlic
1/4 cup butter or margarine
3/4 pounds frankfurters, diced
1/2 cup grated Cheddar cheese
2 cups cooked rice
2 tablespoons chopped parsley
1/4 teaspoon pepper
Salt to taste
1 cup tomato juice
Cut stem ends off peppers and carefully remove the seeds and pith. Parboil 5 minutes. Saute onion and garlic in butter until onion is soft. Add frankfurters and cook 5 minutes, stirring. Blend in next 5 ingredients. Stuff peppers and arrange in greased baking dish. Pour tomato juice around them. Bake in 350 degree oven 30 minutes, or until tender, basting occasionally. If peppers dry out, pour more tomato juice over. Makes 6 servings.

Recipe from: Woman's Day Collector's Cookbook

Fun Summer Foods!- Chocolate Peanut Butter Cookies

Here is a quick and easy cookie recipe from Fun Summer Foods!- a Pillsbury grocery checkout booklet from 1988. My husband would like these, even though he is diabetic he still likes to eat a treat once and awhile.

Chocolate Peanut Butter Cookies

1 pkg. Pillsbury Plus Devil's Food Cake Mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips

Heat oven to 350 degrees. Generously grease cookie sheets. In large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet. Bake at 350 for 10 to 15 minutes or until set. Cool 1 minutes. Remove from cookie sheets, cool completely. 4 dozen cookies.