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The LDSCN Weekly Recipe Archive Oat Recipes

This is the Quaker Oat site. It has a wealth of information dealing with all sorts of health topics. You might want to check it and other recipes out. Desi Ellis

www.ask.com

Classic Meat Loaf

• 1-1/2 pounds lean ground beef or turkey
• 3/4 cup Quaker oats (quick or old fashioned, uncooked)
• 3/4 cup finely chopped onion
• 1/2 cup catsup
• 1 egg, lightly beaten
• 1 tablespoon Worcestershire sauce or soy sauce
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10 x 6-inch loaf on rack of broiler pan.

Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey). Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.

6 To 8 Servings

Nutrition Information: 1/8 of recipe made with lean beef Calories 230, Calories From Fat 110, Total Fat 13g, Saturated Fat 5g, Cholesterol 75mg, Sodium 390mg, Total Carbohydrates 11g, Dietary Fiber 1g, Protein 18g.

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Turkey Loaf

• 1-1/2 pounds lean ground turkey breast
• 1 10-ounce package frozen chopped spinach, thawed and drained
• 1 cup QuakerŽ Oats (quick or old fashioned, uncooked)
• 1/2 cup finely chopped onion
• 1/2 cup shredded carrots
• 2 egg whites or 1 egg, lightly beaten
• 1/3 cup fat-free milk
• 1-1/2 teaspoons Italian seasoning blend
• 1 teaspoon salt (optional)
• 1/4 teaspoon black pepper

Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. In 13 x 9-inch baking pan or on rack of broiler pan, shape turkey mixture into 9 x 5-inch loaf.

Bake 1 hour or until thermometer registers 170°F and center is no longer pink. Let stand 5 minutes before slicing.

8 Servings

Nutrition Information: 1/8 of recipe Calories 150, Calories From Fat 20, Total Fat 2g, Saturated Fat 0.5g, Cholesterol 40mg, Sodium 105mg, Total Carbohydrates 11g, Dietary Fiber 3g, Protein 24g.

Cook’s Tips:

Lean ground beef may be substituted for ground turkey breast. Proceed with recipe. Bake 50 to 55 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.

One-half cup finely chopped green or red bell pepper may be substituted for spinach

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Chewy Chocolate Oat Cookies

• 1/2 pound (2 sticks) margarine or butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 2-1/2 cups QuakerŽ Oats (quick or old fashioned, uncooked)
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup chopped nuts (optional)

Heat oven to 375° F.

In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes about 5 dozen. Nutrition Information: 1 cookie Calories 100, Calories From Fat 50, Total Fat 5g, Saturated Fat 2g, Cholesterol 5mg, Sodium 55mg, Total Carbohydrates 14g, Dietary Fiber less than 1g, Protein 1g.

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Soft Oaty Pretzels

• 3 to 3-1/2 cups all-purpose flour, divided
• 1-1/4 cups QuakerŽ Oats (quick or old fashioned, uncooked)
• 2 tablespoons granulated sugar
• 1 package (1/4 oz.) quick-rising yeast
• 1-1/2 teaspoons salt
• 3/4 cup milk
• 3/4 cup water
• 2 tablespoons margarine or butter, softened
• COATING
• 1 egg, lightly beaten
• 1/4 cup QuakerŽ Oats (quick or old fashioned, uncooked)

For pretzels, combine 2 cups flour, oats, sugar, yeast and salt in large bowl; mix well. Heat milk and water until very warm (120°F to 130°F); add margarine. Add to flour mixture. Blend at low speed on electric mixer until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough that pulls away from sides of bowl.

Knead on lightly floured surface until smooth and elastic, about 5 minutes, adding additional flour if dough is sticky. Cover loosely with plastic wrap; let dough rest on floured surface 10 minutes.

Heat oven to 350°F. Lightly grease or lightly spray 2 large baking sheets with cooking spray.

Divide dough into 24 equal pieces. Roll each piece into a 12-inch long rope; form into pretzel, letter or number shape. Place pretzels on baking sheet. Cover loosely with plastic wrap; let rest 10 minutes or until slightly risen. Brush tops of pretzel with beaten egg; sprinkle with oats, pressing lightly.

Bake 15 to 18 minutes or until golden brown. (If baking both baking sheets at one time, rotate sheets top to bottom and front to back halfway through baking time.) Remove from baking sheets; cool on wire rack. Store tightly covered at room temperature.

Makes 24 Pretzels Nutrition Information: 1 pretzel Contains: Calories 110, Calories From Fat 18, Total Fat 2g, Cholesterol 10mg, Sodium 160mg, Total Carbohydrates 18g, Dietary Fiber 1g, Protein 3g.

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E-Z Oat Crust

• 1/4 cup firmly packed brown sugar
• 1 1 cup QuakerŽ Oats (quick or old fashioned, uncooked)
• 3/4 cup all-purpose flour
• 8 tablespoons (1 stick) margarine or butter, melted

Heat oven to 375°F. Lightly spray 9-inch glass pie plate with cooking spray. In large bowl, combine all ingredients; mix well. Press mixture evenly onto bottom and on sides of prepared pie plate. Bake 12 to 15 minutes or until golden brown. Fill baked pie crust with desired filling.

Makes one 9-inch crust.

To freeze baked pie crust: Wrap in heavy-weight plastic wrap or aluminum foil or place in plastic freezer bag or airtight container. Label, date and store in freezer up to 4 months. To thaw baked crust: Unwrap frozen crust; let stand at room

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Molasses Spice Oatmeal Muffins

• 1-1/2 cups all-purpose flour
• 1 cup QuakerŽ Oats (quick or old fashioned, uncooked)
• 1/2 cup firmly packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/3 cup fat-free milk
• 1/4 cup molasses
• 2 tablespoons vegetable oil
• 2 egg whites, lightly beaten
• 1 cup applesauce, any type

Glaze

• 1/2 cup powdered sugar
• 2 to 3 teaspoons orange juice
• 1/2 teaspoon grated orange peel

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For muffins, combine dry ingredients in large bowl; mix well. Combine milk, molasses, oil and egg whites in medium bowl; mix well. Stir in applesauce. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 22 to 25 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes; remove from pan.

For glaze, combine all ingredients in small bowl; mix until smooth. Drizzle over muffin tops. Serve warm.

Makes one Dozen.

Nutrition Information: 1 muffin
Calories 190, Calories From Fat 25, Total Fat 3g, Saturated Fat Og, Cholesterol Omg, Sodium 135mg, Carbohydrate 38g, Dietary Fiber 2g, Protein 4g.

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Colossal Ice Cream Sandwich

Topping

• 1/3 cup QuakerŽ Oats (quick or old fashioned, uncooked)
• 3 tablespoons all-purpose flour
• 2 tablespoons firmly packed brown sugar
• 1/3 cup peanut butter (not reduced fat)
• 1 tablespoon margarine or butter

Brownies

• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup (1 stick) margarine or butter
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup all-purpose flour
• 3/4 cup QuakerŽ Oats (quick or old fashioned, uncooked)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt (optional)

Makes one quart fat-free or low-fat vanilla ice cream or frozen yogurt, slightly softened

Heat oven to 350°F. Line two 8 or 9-inch round cake pans with aluminum foil, allowing foil to extend over sides of pans. Spray with cooking spray.

For topping, combine oats, flour and brown sugar in large bowl. Cut in peanut butter and margarine with two knives until mixture is crumbly; set aside.

For brownies, melt chocolate chips and margarine in medium saucepan over low heat, stirring frequently. Remove from heat; cool slightly. Stir in sugar and vanilla. Add eggs; mix well. Add combined flour, oats, baking powder and salt; mix well. Divide batter evenly between pans. Sprinkle with reserved topping, patting gently.

Bake 22 to 24 minutes for 8-inch pan (20 to 22 minutes for 9-inch pan) or just until center of brownie is set. (Do not overbake.) Cool completely in pans on wire rack.

To assemble, spread softened ice cream evenly over one brownie while still in pan. Lift second brownie out of pan; remove foil. With topping side up, place brownie on top of ice cream, pressing gently. Cover and freeze several hours or overnight. Remove from freezer 10 to 15 minutes before cutting. Lift from pan using foil edges. Remove foil; cut into wedges. Individually wrap wedges and store in freezer.

Makes 12 servings.

Nutrition Information: 1/14 of recipe
Calories 340, Calories From Fat 140, Total Fat 15g, Saturated Fat 4g, Cholesterol 30mg, Sodium 170mg, Total Carbohydrates 45g, Dietary Fiber 3g, Protein 7g.

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Christmas Granola

• 4 cups QuakerŽ Oats (Quick or Old Fashioned, uncooked)
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup honey
• 1/4 cup raw, unsalted sunflower seeds (optional)
• 1/4 cup (1/2 stick) butter or margarine, melted
• 2 teaspoons grated orange peel
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt (optional)
• One 6-ounce package dried cranberries (about 1-1/3 cups)

Heat oven to 350°F. Combine all ingredients except cranberries in large bowl; mix well. Spread evenly in 15 x 10-inch jelly roll pan.

Bake 40 minutes or until golden brown, stirring every 10 minutes.

Remove granola from oven; stir in cranberries. Cool completely in pan. Store tightly covered up to 2 weeks.

Makes 6-1/2 cups.

Nutrition Information: 1/2 cup
Calories 270, Calories From Fat 90, Total Fat 10g, Saturated Fat 4g, Cholesterol 10mg, Sodium 50mg, Total Carbohydrate 41g, Dietary Fiber 4g, Protein 5g.

For Gift Giving: Spoon granola into airtight glass or plastic jars, canisters, cellophone gift bags (tie closed with ribbon) or empty oatmeal tubes. Ahead of time, paint designs on jars with paint markers or sponges and paint, cover oatmeal tubes with gift wrap, or decorate gift bags with holiday stickers.

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Vegetable Oat Pilaf

• 1/2 cup chopped mushrooms
• 1/2 cup chopped green or red bell pepper
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1-3/4 cups Old Fashioned QuakerŽ Oats, uncooked
• 2 egg whites lightly beaten or 1/4 cup egg substitute, lightly beaten
• 3/4 cup ready-to-serve low sodium chicken broth
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• 1 medium tomato, seeded, chopped

In large skillet, cook mushrooms, bell pepper, onions and garlic in oil over medium heat, stirring occasionally, 3 to 4 minutes or until onions are tender.

In medium bowl, combine oats and egg whites, stirring until oats are evenly coated. Add to vegetable mixture in skillet. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed. Stir in tomato. Serve immediately.

Makes 8 Servings

Nutrition Information: 1/8 of recipe
Calories 100, Calories From Fat 30, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 14g, Dietary Fiber 2g, Protein 4g.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00