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INGREDIENTS

• 2 cups raisins
• 1 (14ounce)can sweetened condensed milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated fresh lemon zest
• 1 1/3 cups packed brown sugar
• 3/4 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/2 cups rolled oats

DIRECTIONS

1. Heat oven to 375°.
2. In saucepan, combine raisins, sweetend condensed milk, lemon juice and peel.
3. Cook and stir until mixture begins to bubble; cool.
4. In mixer bowl, combine sugar, butter and vanilla; beat until light and fluffy.
5. Add flour, baking soda, and salt; mix well.
6. Stir in oats.
7. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 9×13 baking pan.
8. Spread raisins mixture over crust to within 1/2 in of edges.
9. Top with reserved crumb mixture; press lightly.
10. Bake 25-30 minutes.
11. Cool. Cut into bars.
12. Store covered at room temperature.

INGREDIENTS

• 4 cupsvegetable stock (see Vegetable Stock #118875)
• 1/2 cup barley(regular, not quick-cooking)
• 1/4 cup wild rice(the real thing, not a mix)
• 1/4 cup brown rice
• 1 tablespoon olive oil
• 1 medium onion, diced
• 8 ouncessliced mushrooms
• 1 cup finely chopped canned tomatoes with juice
• 1 teaspoon freshly grated lemons, rind of
• 1/2 cup sliced black olives
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon thyme
• 1/2 teaspoon dried basil, finely chopped or
• 1 tablespoon fresh basil, finely chopped
• fresh ground pepper
• 1/2 cup bulgur
• 1 cup cubed cheddar cheese(4 oz)
• 1 cupfrozen peas

DIRECTIONS

1. Bring stock to boil in medium saucepan.
2. Add barley and wild rice and simmer, covered, 15 minutes.
3. Stir in brown rice and cook 10 minutes.
4. Pour into a large (at least 2 1/2 qt) baking dish.
5. Heat oil in skillet; add onion and saute 5 minutes.
6. Stir in mushrooms and cook until brown and juicy, about 10 minutes.
7. Scrape mixture into grains.
8. Stir in tomatoes, lemon peel, olives, parsley, thyme, basil and pepper.
9. Cover and bake at 350 degrees for 30 minutes.
10. Remove from oven and stir in bulghur.
11. Cover and return to oven for 25 minutes or until liquid has been absorbed and grains are tender.
12. Fluff with fork; gently stir in cheese and peas.
13. Cover and let stand 10 minutes before serving.

INGREDIENTS

• 6 whole cardamom
• 1 tablespoon whole cloves
• 1 tablespoon whole allspice
• 1 teaspoonorange rind
• 12 whole cinnamon sticks

DIRECTIONS

1. Open cardamon pods and remove seeds; crust lightly.
2. Combine seeds with cloves, allspice and orange peel.
3. Place 2 teaspoons of spice mixture in the center of a 4 inch square of cheesecloth or muslin; bring corners together and tie with string to make a bag.
4. Tie 3 cinnamon sticks to each bag; repeat with remaining spice mixture.
5. Directions for use: Place 1 bag in 1 quart apple cider, cranberry juice or red wine.
6. Simmer for 15 to 20 minutes.
7. Serve warm.

INGREDIENTS

• 1 (6ounce)canfrozen orange juice concentrate
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 3 tablespoons egg white substitute
• 1 cup crushed ice

DIRECTIONS

1. Put all in the blender.
2. blend till smooth.

INGREDIENTS

• 1 tablespoon unflavored gelatin
• 1/2 cup cold water
• 1/4 teaspoon salt
• 1 (10 3/4ounce)cancondensed tomato soup
• 1 tablespoon vinegaror lemon juice
• 1 dash Tabasco sauce
• 1 medium cucumber, chopped
• 1 green pepper, chopped
• 1 small onion, chopped

DIRECTIONS

1. In a medium saucepan, sprinkle gelatin over cold water; stir over low heat until gelatin is dissolved; remove from heat.
2. Add salt, tomato soup, vinegar and Tabasco sauce; blend well and chill until slightly thickened but not set, about 45 minutes.
3. Stir in remaining ingredients; pour into an oiled 3-cup mold or individual molds.
4. Chill until firm; unmold to serve.