Lab Food Recipes
Barley, Oat, & Rye
Beef & Barley Soup
Ingredients
1 lb. lean ground beef
5 c. water
1 - 14 1/2 oz can stewed tomatoes
1- 6 oz can V-8
1/3 c. split peas
1/3 c. barley
1/2 c. chopped onion
3/4 c. chopped celery, including leaves
1/2 c. carrots, sliced
1 T. beef bouillon granules
1/4 t. oregano
1/4 t. pepper
1 bay leaf
Tabasco, to taste
Directions
Brown meat, drain if necessary. Add all ingredients except carrots and celery. Bring to a boil; reduce heat-simmer 30 minutes. Add vegetables, cover and simmer 1
hour. Serves 4. (From The recipe Exchange web page)
MILLENNIUM MOCHA ROCKY ROAD OATMEAL COOKIES
1 cup (2 sticks) butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla
1 tablespoon instant coffee granules
1 tablespoon hot water
1-3/4 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
2-1/2 cups Quaker oats (quick or old fashioned, uncooked)
1-1/2 cups semisweet chocolate chips
1-1/2 cups coarsely chopped toasted walnuts
1-1/2 cups miniature marshmallows
* For old fashioned oats, add 2 tablespoons additional flour.
1.Heat oven to 350ºF. Spray cookie sheets with cooking spray.
2.In large bowl, beat butter and sugars with electric mixer until creamy. Add eggs and
vanilla; beat well. Dissolve coffee granules in hot water. Add to butter mixture; mix well.
Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and
walnuts.
3.To shape cookies, flatten 1 heaping tablespoon of dough in palm of hand. Arrange 4
marshmallows in center; wrap dough around marshmallows to completely cover. Repeat
with remaining dough and marshmallows. Space cookies 2 inches apart on cookie
sheets.
4.Bake 10 to 12 minutes or until edges are golden brown. (Do not overbake; centers of
cookies should be soft.) Let stand 2 minutes on cookie sheets; remove to wire racks.
Cool completely. Store tightly covered.
MAKES ABOUT 3 DOZEN
NUTRITION INFORMATION: 1 cookie -
Calories 200, Calories From Fat 100, Total Fat 11g, Saturated Fat 5g, Cholesterol 25mg,
Sodium 120mg, Total Carbohydrates 22g, Dietary Fiber 2g, Protein 2g.
Cook's Tip: If desired, instant coffee granules may be omitted. Substitute 1 tablespoon milk for
the hot water.
Millennium Mocha Rocky Road Oatmeal Cookies were named the "Oatmeal Cookie of
The New Millennium" and the $10,000 Grand Prize winner in the 10th Annual Quaker Oatmeal
"Bake It Better With Oats" Recipe Contest. Julie Veith of Wichita, Kan., nurse, mom and
cookie lover, submitted her winning recipe in the "Cookies, Cookies, Cookies" category.
Source Quaker Oats Web Page, Made by Dr. Q., Spring semester 2003. Very Good!
Limpa Rye Bread for Electric Bread Machine
From The Bread Machine Bakery Book, by Richard W. Langer (Little, Brown, c1991)
1 1/2 cups milk, whole or skim
2 Tbsp. canola oil
2 Tbsp. unsulphured molasses
2 cups unbleached all-purpose flour
1 cup rye flour
2 Tbsp. dark brown sugar
1 Tbsp. cocoa
1 Tbsp. grated orange rind
1 tsp. aniseed, lightly crushed
1/2 tsp. caraway seeds
1/4 to 1 tsp. salt to taste
1 1/2 tsp. active dry yeast
Pour milk into the baking pan of your bread machine and measure in first the oil, then molasses (unless the instructions for your machine specify that the yeast is to be
put in the bottom of the pan, followed by the other dry and then the liquid ingredients.) Add all-purpose and rye flours, brown sugar, cocoa, orange rind, aniseed,
caraway seeds, and salt. Distribute yeast as directed for your machine.
Bake on a quick cycle
Banana-oat Bread
1/2 c AM Oat Bran
1/2 c AM Oat Flakes
3/4 c Hot milk, soymilk or water
2 Ripe bananas; mashed
1/2 c Honey
1/4 c Unrefined vegetable oil
2 Egg whites -- beaten until fluffy
1 1/2 c AM Whole Wheat Pastry Flour
1 tb Non-alum baking powder
1/2 ts Cinnamon
1/4 c Chopped pecans
Combine first three ingredients, set aside to cool, combine mashed
bananas, honey, vegetable oil, beaten egg whites, then stir into oat mixture.
Mix dry ingredients together and stir into oat mixture. Pour batter
into an oiled bread pan. Bake at 350 F. for 1 hour or until done.
Source: Arrowhead Mills "Oat Bran Recipes"
Barley Pilaf
1 1/2 c pearled barley
4 bullion cubes
4 c water
1 c chopped onion
1 c sliced carrot
1 c chopped celery
1 tsp salt
dash granulated garlic
dash oregano
dash rosemary
dash thyme
Bring to boil and reduce heat to simmer for 40 min to 1 hour. Serve hot as a side dish to meats or as a starch entree. (From The Quesenberry kitchen). Made by Connie Chen, Spring 2003 and by Angela Williams Spring 2004, Thumbs UP!!
Chocolate-Oatmeal Cookies
1 cup butter or margarine
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 ounces unsweetened chocolate, melted and cooled
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 cups quick-cooking rolled oats
1 6-ounce package (1 cup) semisweet chocolate pieces
1. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, &
baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in the melted chocolate, egg, and vanilla till combined. Beat in as
much of the flour as you can with the mixer. Stir remaining flour. Stir in the rolled oats and chocolate pieces.
2. Drop dough by slightly rounded teaspoons about 3 inches apart on an ungreased cookie sheet. Bake in a 375 oven for 8-10 minutes or till edges
are firm. Transfer cookies to a wire rack and let cool. Makes about 48 cookies
Nutrition per cookie: 105 cal., 6g total fat (3g sat. fat), 15 mg chol., 63 mg sodium, 13g carbo., 0g fiber, 1g pro
Provided by Scott Odom, from Better Homes and Gardens Cookbook.
Oatmeal, Chocolate chip, Raisin Cookies
1 1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup butter
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup raisins
2 pk. chocolate chips
2 1/2 cups oatmeal
3/4 cup chopped walnuts
1. Sift together flour, baking powder, baking soda, salt.
2. Cream together butter, sugar, and brown sugar, then add eggs and vanilla and add to above dry ingredients.
3. Stir in remaining ingredients and mix well.
4. Drop by rounded teaspoons onto a lightly greased baking sheet and bake for 12 to 15 minutes at 350.
Recipe provided and made by Elizabeth Annesty Spring semester 2003.
Oatmeal Applesauce Raisin Cookies
1/2 cup solid vegetable shortening 1 teaspoon ground cinnamon
1 cup granulated sugar 1/2 teaspoon ground cloves
1 egg 1/2 teaspoon ground nutmeg
1-3/4 cup all purpose flour 1/2 cup raisins
1/2 teaspoon baking soda 1 cup quick cooking or
1/2 teaspoon baking powder old-fashioned rolled oats
1/2 teaspoon salt 1 cup applesauce
In a large mixing bowl with an electric mixer, beat shortening and sugar until soft, smooth and creamy. Stir in egg. Combine flour baking soda, baking powder, salt, cinnamon, cloves, and nutmeg into a separate bowl. Stir in raisins and oats. Add flour mixture to shortening mixture in three portions alternating with applesauce in two portions. Beat the mixture by hand until well blended. Drop dough by tablespoonfuls onto greased baking sheets. Bake in a preheated 375-degree oven 15 minutes, or until done. Let cookies cool on baking sheets a few minutes before transferring them to racks to cool completely. Makes about 3-1/2 dozen. Made by Mrs. Q Spring 2004. Very good!