ANNETTE FUNICELLO'S PEANUT BANANA PUDDING1/2 cup light brown sugar, firmly packed 1/4 cup cornstarch 1/4 teaspoon salt 3 1/4 cups nonfat milk 3/4 cup creamy-style peanut butter 1 teaspoon vanilla extract 3 bananas, sliced Whipped cream, sweetened In a saucepan, stir together brown sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired. Yields 6 servings. Per Serving: 360 Calories; 17g Fat (40.3% calories from fat); 13g Protein; 43g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 314mg Sodium Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates ANNETTE FUNICELLO'S PEANUT BUTTER CHOCOLATE CHIP COOKIES 2 cups unsifted flour 1 cup granulated sugar 1/2 teaspoon baking soda 2 eggs 1/4 teaspoon salt 1 tablespoon water 1/2 cup corn oil margarine, softened 1 teaspoon vanilla extract 6 ounces semisweet chocolate chips 1/2 cup Skippy creamy or super chunk peanut butter Preheat oven to 375 degrees F. In small bowl stir together flour, sugar, baking soda and salt. In large bowl with mixer at low speed beat together margarine, peanut butter eggs, water and vanilla extract just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Stir chocolate pieces into batter. Drop by rounded tablespoonsful 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake for 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2 to 3 dozen. ANNETTE FUNICELLO'S STEAK IN A BAG 2 pounds top sirloin steak, cut 2 1/2 inches thick 2 tablespoons garlic spread 2 tablespoons vegetable oil 1 teaspoon salt 1 1/2 teaspoons seasoned pepper 1/2 cup Cheddar cheese, shredded 1 cup bread crumbs Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt and seasoned pepper. Spread on both sides of steak. Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degrees F oven for 30 minutes. Increase oven temperature to 425 degrees F and bake steak for 15 minutes longer. Unseal bag to serve. AFTERTHOUGHTS: For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees F just before serving. The steak is out of this world." Yields 6 servings. Per Serving: 338 Calories; 15g Fat (40.8% calories from fat); 35g Protein; 14g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 654mg Sodium Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 1 1/2 Fat
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
<<attachment: Image20311111.jpg>>
