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JULY 14, 1997

Home & Garden

Snacks & Sandwiches

Pizza Pizzazz Snack

   1 Tbsp. olive oil

   1 Tbsp. water

   1 tsp. garlic powder

   1 tsp. dried basil

   1 tsp. dried oregano

   1/4 tsp. garlic salt

   6 c. puffed wheat or puffed rice cereal

   1 c. seasoned croutons

   2 Tbsp. parmesan cheese

   Combine olive oil, water and seasonings in large bowl; mix well. Add cereal and croutons, stirring until evenly coated. Microwave at High 1 minute and 30 seconds; stir. Microwave an additional 1 minute 30 seconds or until cereal no longer appears wet. While warm, sprinkle with cheese. Serve warm or let cool. Store tightly covered.

   Crispy Wheat Snacks

   2/3 c. Fat-free Italian dressing

   3 c. crispy corn-rice cereal squares

   2 c. crispy wheat cereal squares

   2 c. small fat-free pretzels

   1 c. cheddar cheese goldfish crackers

   3 Tbsp. grated Parmesan cheese

   1/2 tsp. cracked black pepper

   Combine cereals, pretzels, and crackers in a large bowl. Drizzle with dressing and toss lightly to mix. Place in greased large flat pan. Bake at 375 F degrees for 10 minutes. Combine cheese and pepper; sprinkle over cereal mixture and toss well. Bake an additional 40 minutes, stirring every 10 minutes or until lightly browned and crisp. Remove from oven. Cool completely; store tightly covered.

   Banana Pops

   2 medium bananas, peeled and halved crosswise

   1/4 c. crisp rice cereal

   1 Tbsp. toasted chopped coconut

   1 Tbsp. finely chopped raisins

   1/4 tsp. ground cinnamon

   2 tsp. maple-flavored syrup

   Insert a wooden stick into the cut end of each banana half. Place on a baking sheet. Freeze 1 hour or till bananas are firm. Meanwhile, in a shallow dish mix cereal, coconut, raisins and cinnamon. Brush frozen bananas with syrup, then roll in cereal mixture to coat. Wrap each pop individually in plastic wrap; return to freezer. Freeze 2 hours more or till completely frozen.

   Hiking and Biking Bars

   1/3 c. butter or margarine

   1/2 c. peanut butter

   1/2 c. dark molasses

   2/3 c. honey

   2 tsp. vanilla

   4 eggs

   4 c. fortified high-protein cereal, crushed slightly

   2 c. sifted flour

   1 tsp. baking powder

   3/4 tsp. salt

   1/4 tsp. baking soda

   1 c. ripe banana, mashed

   1 1/2 c. carob pieces (chips)

   1 c. chopped walnuts or pecans

   Preheat oven to 350 F. In bowl cream butter or margarine with peanut butter. Blend in molasses, sugar and vanilla. Beat in eggs, one at a time. Add crushed cereal. Sift flour with baking powder, salt, and soda and add to creamed mixture alternately with mashed banana. When well mixed add carob pieces and chopped nuts. Pour batter into a greased jelly roll pan (15x10x1") or cookie sheet. Bake in moderate oven for 30 minutes or until firm to the touch. Remove from oven and cool in pan on rack . Cut into bars. Store in tightly-covered container.

   Honey Butter

   1/2 c. butter or margarine softened

   1/4 c. honey

   Combine butter (or margarine) and honey. If desired, add one or more of the following: 1/2 tsp. cinnamon, 2 Tbsp. chopped pecans or 1/4 c. chopped dried fruit. Makes 3/4 to 1 c. spread.

   Honey Raisin Nibbles

   1 c. raisins

   1/4 c. honey

   1 1/2 c. peanut butter, smooth or chunky

   1 c. flaked coconut

   Mix raisins, honey and peanut butter. Drop by small teaspoonfuls into coconut, rolling until coated. Place on waxed paper and refrigerate several hours.

   Middle Eastern Tuna Spread

   16 1/8 oz. can tuna packed in water, flaked

   1 clove garlic, minced

   1/2 c. canned chick peas, rinsed well

   1/4 c. pureed cottage cheese

   1 1/2 Tbsp. fresh lemon juice

   2 scallions, green part only, chopped

   1/2 tsp. sesame oil

   1 tsp. cumin

   1/2 c. chopped flat parsley

   Combine tuna, garlic, chick peas, cottage cheese, lemon juice, scallions, sesame oil and cumin in food processor. Blend until smooth and creamy. Top with parsley. Serve with toasted pita wedges.

   Low-fat Italian Delite

   2 slices (1/2 oz.) low-fat sandwich pepperoni

   2 slices (1/2 oz.) low-fat Genoa salami

   2 slices (1/2 oz.) low-fat hard salami

   1/2" slice fresh tomato

   1/2 c. shredded lettuce

   1 Tbsp. low-fat Italian dressing

   4" grinder roll

   Layer sandwich meat on the roll. Top with tomato and lettuce. Sprinkle with dressing.


   1 Tbsp. wine vinegar

   1 tsp. salad oil

   2 oz. cooked turkey, cut into bite-size strips

   1 oz. sliced salami luncheon meat, cut into bite-size strips

   1 oz. sliced provolone cheese, cut into bite-size pieces

   1/2 c. chopped fresh mushrooms

   1/4 c. chopped sweet red pepper

   2 Tbsp. sliced green onions

   2 French-style rolls (about 6 inches long)

   In a small bowl combine vinegar and oil. Add turkey, salami, cheese, mushrooms, red pepper, and green onions. Toss to mix well. Divide between 2 small airtight containers. Chill overnight. Store up to 3 days in the refrigerator. Makes 2 servings. For each serving, cut the top off 1 roll. Scoop out the center, reserving the crumbs for another use.