Luto Ni Aling Doray #91 - Cocoa Angel Food Cake

1 1/2 cups egg whites (about 12 egg whites)
3/4 cup sifted whole-wheat pastry flour or sifted unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1 teaspoon vanilla
1/2 cup honey

Fresh fruit (such as strawberries, raspberries, blueberries
or peaches)

Place the egg whites in a 5- or 6-quart bowl. Let stand at room
temperature for 30 minutes.

Meanwhile, sift the flour and cocoa powder together 4 times; set
aside. Using an electric mixer, beat the egg whites on high speed
until foamy. Add the cream of tartar and vanilla. Then beat on
medium speed until the egg whites form soft peaks. Add the honey,
1 tablespoon at a time, and continue beating on medium speed until
the egg whites form stiff peaks but are not dry.

Sift 1/4 of the flour mixture over the egg whites and fold in using
a wire whisk or large spatula. Repeat sifting and folding in the
flour 3 more times.

Spoon the batter into an ungreased 10" tube pan with a removable
bottom. Use a thin knife to cut through the batter to remove any
large air pockets. Bake at 350F for 30 to 35 minutes or until the
cake springs back when lightly touched. Invert the pan onto a wire
rack and let cool for at least 1 1/2 hours. Then remove the cake
from the pan. Slice and serve with the fresh fruit.

Luto Ni Aling Doray #90 - Chutney Chicken Salad

2 cups diced cooked chicken
1/4 cup mango chutney
1 small golden delicious or gala apple, cored and finely diced
1/4 cup finely diced celery
1/4 cup finely diced red onion
1/4 - 1/3 cup low-fat mayonnaise

Salt and pepper for seasoning

Mix all ingredients together. Season to taste with salt
and pepper. Use as a sandwich filling or serve on top of a
bed of greens.

Luto Ni Aling Doray #89 - Chocolate Cherry Layer Cake

3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 package (16 oz.) angel food cake mix
1 1/4 cups water
1 can (20 oz.) lite cherry pie filling

Prepared chocolate frosting (reduced-fat if possible)

Chocolate shavings

Preheat oven to 350F. Line a jelly roll pan with wax paper
(pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). Whisk
together cocoa, sugar and boiling water. Cool mixture to lukewarm.
Prepare angel food cake mix per package directions, using 1 1/4 cup
water and adding cocoa mixture. Spread batter evenly into prepared
jelly-roll pan. Bake 20 minutes or until top looks dry. Invert
onto a large wire rack. Remove the pan and wax paper; cool. Slice
cake into three equal parts. Start with cake, top with cherry pie
filling, then top that with more cake and more pie filling and end
with cke layer. Frost and decorate with chocolate shavings.

Luto Ni Aling Doray #88 - Chocolate Candy Cheesecake

1 cup graham cracker crumbs
1 egg white, slightly beaten
1 tablespoon light butter or margarine
1 - 8 oz. bar light cream cheese, softened
1 - 8 oz. bar fat-free cream cheese, softened
1/2 cup sugar
3 egg whites
1/3 cup unsweetened cocoa powder
1/2 cup plain nonfat yogurt
1 teaspoon vanilla extract
2 light Milky Way bars, cut up
1/4 cup fat-free caramel ice cream topping

Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil.

In a small bowl, mix graham cracker crumbs, 1 egg white, and melted
margarine until well moistened. Press crust evenly into prepared pie
pan, set aside.

In a large mixing bowl, combine both bars of cream cheese and sugar.

Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt,
and vanilla until smooth. Fold in candy bar pieces and pour into
prepared pie pan. Bake at 350F for 60 to 65 minutes or until center
is set. Let stand at room temperature about 15 minutes. Top with
caramel topping and refrigerate until served.

Luto Ni Aling Doray #87 - Chipotle Turkey Chili

Olive oil cooking spray
1 medium onion, diced
4 garlic cloves, minced
1-2 tablespoons chili powder
2 15-ounce cans tomato sauce
2-3 cups turkey, diced
2 15-ounce cans red kidney beans
1-2 chipotle chilies, finely diced

Salt and pepper for seasoning

Garnish: Grated cheddar cheese and sliced green onions

Lightly oil a large saucepan with cooking spray. Heat for a few minutes
over medium-high heat. Add the onions, garlic and chili powder. Cook
while stirring for about 5 minutes. Add the tomato sauce and bring to
a boil. Add the turkey, kidney beans, and chipotle chilies. Heat
through and season to taste with salt and pepper. Serve garnished with
grated cheddar cheese and green onions.

Luto Ni Aling Doray #86 - Chili Dip

1 15-ounce Hormel Turkey With Beans, 99% Fat-Free Chili
1 8 oz. package fat-free cream cheese
1 cup reduced fat shredded sharp cheddar cheese

Allow the cream cheese to soften completely to room
temperature. Spread the cream cheese on the bottom of a shallow
casserole type dish. Next, evenly spread the chili over the cream
cheese. Lastly, sprinkle the shredded cheese over the chili. Bake
at 350F for 20 to 25 minutes or until heated through.

Serve hot with baked tortilla chips.

Luto Ni Aling Doray #85 - Chile−Cheese Chowder

2 bacon slices
1 cup chopped carrot
1 cup chopped, seeded, poblano chiles
1 cup chopped onion
2 tablespoons minced, seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat-free chicken broth
5 cups diced, peeled, baking potato
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded reduced-fat sharp cheddar cheese
2/3 cup sliced green onions

In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings
in pan, remove bacon and set it aside. To the pan add carrots, chiles,
onion, jalapeno, cumin, and garlic. Saute until browned. Stir in broth
and scrape bottom of pan to release browned bits. Add potatoes and salt,
cover, and simmer for 25 minutes.

Whisk together flour and milk, add to potato mixture while stirring
and cook over medium heat until thickened stirring often (about 10
minutes). Remove from heat, stir in cheeses until melted. Serve in
bowls topped with crumbled bacon and sliced green onions.

Luto Ni Aling Doray #84 - Chicken Cordon Bleu

4 Boneless, skinless chicken breasts
1/2 cup diced low fat boiled ham
1/2 cup shredded low fat Swiss cheese
1/8 teaspoon minced garlic
2 tablespoons white wine
salt/pepper to taste
8 oz. plain low fat yogurt
1 tablespoon milk
1 cup crushed seasoned bread crumbs

Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl
to make a filling.

Preheat oven to 350F. Rinse chicken with cold water and pat dry with
paper towels. Cut a slit in the side of each breast to form a pocket.
Stuff each pocket with 1/4 of filling. Press to close or secure with
wooden picks.

In a flat dish, combine yogurt and milk. Dip each breast in yogurt
mixture; turn to coat well. Roll in bread crumbs and place in
well-greased baking pan.

Bake at 350 for 45 minutes or until done.

Serve with pasta and zucchini.

Luto Ni Aling Doray #83 - Cajun Style Pasta

12 ounces linguine
1 teaspoon butter or olive oil
2 garlic cloves, minced
8-12 medium size shrimp, peeled and deveined
1/2 pound chicken breast meat, diced
2 1/2 tablespoons all-purpose flour
2 cups of 1% milk
2 tablespoons sherry
1/4 cup grated Parmesan cheese
1/4 teaspoon cayenne
4 plum tomatoes, seeded and chopped
1/2 cup frozen peas

Salt and black pepper to taste

Prepare the linguine according to package directions.

Drain and keep warm until ready to serve.
Melt the butter in the center of a large non-stick skillet over
medium-high heat. Add the garlic and cook for 1 minute. Add the
shrimp and chicken. Pan-fry until the chicken is cooked through,
3-4 minutes. Whisk the flour, milk, sherry, and Parmesan cheese
together. Pour into the skillet and bring to a boil while stirring.

Reduce heat to medium and continue to cook for about 5 minutes
until the mixture has thickened, stirring occasionally. Add the
cayenne and fold in the tomatoes and peas. Cook until heated
through. Season to taste with salt and pepper. Arrange the
linguine on individual plates and spoon the sauce over the top.

Garnish with chopped fresh parsley.

Luto Ni Aling Doray #82 - Bulgar Wheat and Fruit Stuffing

1 1/4 cup bulgar wheat
1/2 cup apple juice
1/4 cup dried apples
10 dried apricots
1/4 cup raisins
1 8-ounce package seasoned bread stuffing
1/4 cup toasted pine nuts or pecans
1/2 to 3/4 cups fat-free and low sodium chicken broth

Salt and pepper for seasoning

Bring 2 quarts of salted water to a boil. Add the bulgar wheat, bring
back to a boil. Lower heat just enough so that the pot doesn't spill
over and cook for 15 minutes.

While the bulgar is cooking, pour the apple juice into a micro-safe
measuring cup. Chop the apples and apricots. Add the apples, apricots
and raisins to the apple juice stirring to combine. Microwave at full
power for 1 minute and set aside.

Drain the bulgar wheat and return to the pot. Stir in the bread
stuffing, apples, apricots, raisins and pine nuts. Stir in just enough
chicken broth to moisten the bread. Season to taste with salt and
pepper. Heat in the microwave for 3-4 minutes. The stuffing can be
made 2 days ahead and stored in the refrigerator.

Luto Ni Aling Doray #81 - Black Bean Lasagna

1 - 28 ounce jar tomato pasta sauce
1/2 cup water
2 cans (15 ounce) black beans, rinsed and drained
1 3/4 cups lowfat ricotta cheese
1 egg
12 uncooked lasagna noodles
2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375F. Over low heat, simmer tomato sauce, water, and
black beans. Meanwhile, in a small bowl, combine ricotta cheese and
egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the
bean/sauce mixture on the bottom of the dish. Place 3 pieces of
uncooked lasagna noodles on top of the sauce. Next, spread about
2/3 cup of the ricotta mixture over the noodles. Top with 1 cup of the
bean/sauce mixture, lastly about 1/2 cup of the mozzarella.

Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella.

Then place on the remaining 3 lasagna noodles and pour the remaining
bean/sauce mixture over all. Top with remaining mozzarella. Cover with
foil and bake at 375F for 30 minutes. Remove foil and continue to bake
another 15 minutes. Remove from oven and let stand for 15 minutes
before cutting.

Luto Ni Aling Doray #80 - Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper

Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed

Salt and pepper for seasoning

Optional: 1-2 teaspoon sugar

Set oven controls to broil. Line a broiling pan with aluminum foil
and place in the oven on the top rack to preheat. Trim the steaks of
visible fat. Rub the garlic evenly over the steaks and season with
salt and cracked pepper. Set aside until ready to broil.
Add the Cabernet and balsamic vinegar to a saucepan and bring to a
boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a
small piece of cheese cloth. Add the bundle to the wine mixture. Allow
the mixture to reduce to 1/2 cup, about 15 minutes.

While the wine is reducing, pit the cherries. Cut the cherries into
quarters and add to the wine mixture. Cover and cook over medium-high
heat until the cherries are tender, about 10 minutes. Season the sauce
with salt and pepper. Add the sugar to balance the flavors, if needed.

The sauce should have a deep robust flavor but not be too sweet.
While the sauce is cooking, broil the steaks for 3-4 minutes per side
for medium rare. To serve, remove the spice bundle from the sauce. Place
the steaks on individual plates with the sauce spooned over the top.

Luto Ni Aling Doray #79 - Baked Potato with Spicy Chicken Topping

4 baking potatoes
2 tablespoons olive oil
1/2 cup slivered almonds
1 cup chopped onions
1/4 teaspoon garlic powder
1 lb. boned chicken breast, cut in strips
2 tablespoons flour
1 1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Tabasco
1/2 cup raisins

Scrub potatoes, dry and prick with fork. Cook. In a large skillet,
heat oil and saute almonds until golden brown. Add onion and garlic.
Saute until tender. Add chicken and cook, stirring, until chicken turns
white. Sprinkle with flour and mix well. Combine broth, lemon juice,
cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture,
stirring constantly, until mixture boils and thickens. Stir in raisins.
Simmer 3 minutes. Spoon over blossomed potatoes.

Luto Ni Aling Doray #78 - Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 -2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with
nonstick spray oil. Cook macaroni according to package directions.

Meanwhile, in a food processor or blender, mix ricotta cheese,
milk, egg substitute, mustard, Tabasco sauce, salt and pepper.
Process until smooth. Drain macaroni, return to pot and add
shredded cheddar and spinach. Stir until cheese melts and spinach
wilts. Stir in ricotta mixture and scrape into prepared baking
dish. In a small bowl, combine Parmesan cheese, bread crumbs,
and paprika. Sprinkle evenly over macaroni and cheese. Bake at
375F for 25 minutes. Serve hot.

Luto Ni Aling Doray #77 - Baked Chicken Breast with Fresh Basil

10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low-fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Arrange chicken in single layer in baking dish. Combine yogurt,
basil and cornstarch; mix well and spread over chicken.
Combine bread crumbs with Parmesan and sprinkle over chicken.
(If making in advance, cover and refrigerate for up to 6 hours.)
Bake chicken in 375 degrees oven for 30 minutes or until chicken
is no longer pink inside.

Luto Ni Aling Doray #76 Apple Pie

Crust:
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray


Filling:
2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5-6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch


Topping:
1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted


Set oven temperature to 350 degrees.


In a food processor, process the oats, graham crackers and walnuts
until finely ground. Add the egg white and process until blended.


The mixture should look crumbly not gooey.


Coat a 9-inch pie pan with cooking spray. Press the crumb mixture
evenly into the pie pan to make the crust. Lightly coat with cooking
spray. Bake at 350 degrees for 10 minutes. Remove from oven and set
aside until ready to use.


Bring the cider to a boil in a large heavy saucepan over high heat.


Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture
into a large mixing bowl. Add the sugar, lemon juice, vanilla, and
pumpkin pie spice to the bowl. Peel the apples, cut into quarters,
remove the core and cut into thin slices. Stir the apples into the
cider mixture. Sprinkle the cornstarch over the apples and stir to
combine. Arrange the apples in the crust.


In a small bowl, mix the brown sugar, oats, walnuts and cinnamon
together. Pour the melted butter into the bowl stirring to combine.


Sprinkle the topping over the apples, pat down with your hands and
bake at 350F for 1 hour to 1 hour and 15 minutes. The center should
be soft when pierced with a sharp knife.

Luto Ni Aling Doray #75 - Buffalo Chicken Strips

Blue Cheese Dip:
2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper

Chicken Strips and Celery Sticks:
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts, cut crosswise into
1/4-inch strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon Frank's original hot sauce
5 celery stalks, cut into 3-inch sticks

In a small bowl, whisk together the yogurt, mayonnaise and blue
cheese. Stir in the scallions and pepper and set aside while preparing
the chicken. Cover and refrigerate.

Heat the oil in a large, preferably nonstick skillet. Season the
chicken with the salt. Cook the chicken over medium-high heat,
stirring frequently, until lightly browned and cooked through,
3 to 4 minutes. Remove the skillet from the heat. Add the butter
and hot sauce to the pan and swirl until the butter barely melts
and the sauce coats the chicken.

Serve the chicken and celery sticks along with the blue cheese dip.

Provide toothpicks for spearing the chicken and dipping it in the sauce.

Luto Ni Aling Doray #74 - Black Bean Lasagna

1 - 28 ounce jar tomato pasta sauce
1/2 cup water
2 cans (15 ounce) black beans, rinsed and drained
1 3/4 cups lowfat ricotta cheese
1 egg
12 uncooked lasagna noodles
2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375F. Over low heat, simmer tomato sauce, water, and
black beans. Meanwhile, in a small bowl, combine ricotta cheese and
egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the
bean/sauce mixture on the bottom of the dish. Place 3 pieces of
uncooked lasagna noodles on top of the sauce. Next, spread about
2/3 cup of the ricotta mixture over the noodles. Top with 1 cup of the
bean/sauce mixture, lastly about 1/2 cup of the mozzarella.

Repeat two layers of noodles, ricotta, bean/sauce, and mozzarella.

Then place on the remaining 3 lasagna noodles and pour the remaining
bean/sauce mixture over all. Top with remaining mozzarella. Cover with
foil and bake at 375F for 30 minutes. Remove foil and continue to bake
another 15 minutes. Remove from oven and let stand for 15 minutes
before cutting.

Luto Ni Aling Doray #73 - Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper
Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper for seasoning

Optional: 1-2 teaspoon sugar

Set oven controls to broil. Line a broiling pan with aluminum foil
and place in the oven on the top rack to preheat. Trim the steaks of
visible fat. Rub the garlic evenly over the steaks and season with
salt and cracked pepper. Set aside until ready to broil.

Add the Cabernet and balsamic vinegar to a saucepan and bring to a
boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a
small piece of cheese cloth. Add the bundle to the wine mixture. Allow
the mixture to reduce to 1/2 cup, about 15 minutes.

While the wine is reducing, pit the cherries. Cut the cherries into
quarters and add to the wine mixture. Cover and cook over medium-high
heat until the cherries are tender, about 10 minutes. Season the sauce
with salt and pepper. Add the sugar to balance the flavors, if needed.

The sauce should have a deep robust flavor but not be too sweet.

While the sauce is cooking, broil the steaks for 3-4 minutes per side
for medium rare. To serve, remove the spice bundle from the sauce. Place
the steaks on individual plates with the sauce spooned over the top.

Luto Ni Aling Doray #72 - Baked Potato with Spicy Chicken Topping

4 baking potatoes
2 tablespoons olive oil
1/2 cup slivered almonds
1 cup chopped onions
1/4 teaspoon garlic powder
1 lb. boned chicken breast, cut in strips
2 tablespoons flour
1 1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Tabasco
1/2 cup raisins

Scrub potatoes, dry and prick with fork. Cook. In a large skillet,
heat oil and saute almonds until golden brown. Add onion and garlic.

Saute until tender. Add chicken and cook, stirring, until chicken turns
white. Sprinkle with flour and mix well. Combine broth, lemon juice,
cinnamon, paprika, salt, and Tabasco. Gradually add to chicken mixture,
stirring constantly, until mixture boils and thickens. Stir in raisins.

Simmer 3 minutes. Spoon over blossomed potatoes.

Luto Ni Aling Doray #71 - Baked Macaroni, Cheese & Spinach

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 -2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with
nonstick spray oil. Cook macaroni according to package directions.

Meanwhile, in a food processor or blender, mix ricotta cheese,
milk, egg substitute, mustard, Tabasco sauce, salt and pepper.

Process until smooth. Drain macaroni, return to pot and add
shredded cheddar and spinach. Stir until cheese melts and spinach
wilts. Stir in ricotta mixture and scrape into prepared baking
dish. In a small bowl, combine Parmesan cheese, bread crumbs,
and paprika. Sprinkle evenly over macaroni and cheese. Bake at
375F for 25 minutes. Serve hot.

Luto Ni Aling Doray #70 - Baked Chicken Breast with Fresh Basil

10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low-fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Arrange chicken in single layer in baking dish. Combine yogurt,
basil and cornstarch; mix well and spread over chicken.
Combine bread crumbs with Parmesan and sprinkle over chicken.
(If making in advance, cover and refrigerate for up to 6 hours.)

Bake chicken in 375 degrees oven for 30 minutes or until chicken
is no longer pink inside.

Luto Ni Aling Doray #69 - Apple Pie

Crust:
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray

Filling:
2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5-6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch

Topping:
1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted
Set oven temperature to 350 degrees.

In a food processor, process the oats, graham crackers and walnuts
until finely ground. Add the egg white and process until blended.

The mixture should look crumbly not gooey.

Coat a 9-inch pie pan with cooking spray. Press the crumb mixture
evenly into the pie pan to make the crust. Lightly coat with cooking
spray. Bake at 350 degrees for 10 minutes. Remove from oven and set
aside until ready to use.

Bring the cider to a boil in a large heavy saucepan over high heat.

Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture
into a large mixing bowl. Add the sugar, lemon juice, vanilla, and
pumpkin pie spice to the bowl. Peel the apples, cut into quarters,
remove the core and cut into thin slices. Stir the apples into the
cider mixture. Sprinkle the cornstarch over the apples and stir to
combine. Arrange the apples in the crust.

In a small bowl, mix the brown sugar, oats, walnuts and cinnamon
together. Pour the melted butter into the bowl stirring to combine.


Sprinkle the topping over the apples, pat down with your hands and
bake at 350F for 1 hour to 1 hour and 15 minutes. The center should
be soft when pierced with a sharp knife.

Luto Ni Aling Doray # 68 - Chocolate Kahlua Cake

1 (18.25 oz.) box devil's food cake mix
1 small (1 oz.) box sugar-free instant
chocolate pudding mix
1 C. nonfat vanilla yogurt
1/4 C. vegetable oil
1/3 C. skim milk
1 large egg
3 large egg whites
1/3 C. Kahlúa liqueur
1/3 C. semisweet chocolate chips
Cocoa


Preheat oven to 350ºF.


Coat a 13 x 9-inch baking pan with nonstick cooking spray and dust with cocoa.


Place all ingredients except chocolate chips in a large bowl. Beat with mixer
for 2 minutes or until well blended. Stir in chocolate chips.


Pour batter into prepared pan and bake for 50 minutes, or until a wooden pick
inserted in middle comes out clean. Cool before cutting.


Nutritional Information Per Serving: 205 calories; 8 g fat; 31 g Carbohydrates;
3 g Protein; 13 mg cholesterol; 209 mg sodium


Diabetic Exchanges: 2 Bread/Starch; 1 1/2 Fat

Luto Ni Aling Doray #67 - Oven Swiss Steak

1 (2 lb.) boneless round steak (1/2 inch thick)
1/4 teaspoon pepper
1 medium onion, thinly sliced
1 (4 oz.) can mushroom stems and pieces, drained
1 (8 oz.) can no-salt-added tomato sauce
Hot cooked noodles
Preheat oven to 325ºF.


Trim beef; cut into serving-size pieces. Place in a greased 13 x 9-inch
baking dish. Sprinkle with pepper. Top with onion, mushrooms and
tomato sauce.


Cover and bake for 1 3/4 to 2 hours or until meat is tender. Serve
over noodles. Serves 8.


Nutritional Analysis: one serving (Calculated without noodles) equals:
209 calories, 112 mg sodium, 68 mg cholesterol, 4 gm carbohydrate,
26 gm protein, 10 gm fat.


Diabetic Exchanges: 3 lean meat, 1 vegetable.

Luto Ni Aling Doray #66 - Grilled Key Lime Chicken

3 pounds Chicken breasts; boneless, skinless
1 cup Key lime juice
1 tablespoon Honey
3/4 cup Water
1/2 teaspoon Fresh ground black pepper
1/2 teaspoon Ground thyme
2 tablespoons Vegetable oil
1 tablespoon Fresh ginger; peel, grated



Combine all ingredients except chicken in blender or food processor.
Process until combined well. Pour over chicken. Cover and let
marinate in the refrigerator overnight. Grill over hot coals, turning
once, until done. Garnish with cilantro and lime slices.

Luto Ni Aling Doray #65 - Baby Back Ribs With Mustard Sauce

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces


For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,
celery seed and garlic powder. Bring to boiling, stirring till sugar
dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs
on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or
till ribs are tender and no pink remains. Brush occasionally with sauce the
last 15 minutes of grilling.

Luto Ni Aling Doray #64 - Grilled Halibut With Oriental Sauce

1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6-oz. halibut steaks, cleaned
1 cup Apple Wood chips



Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.



Brush the grill lightly with oil. Light the coals or gas grill. Soak the
apple wood chips in water for about 45 minutes. When the coals turn white
add the wood chips. When the chips start to smoke place the steaks on the
grill rack and cook turning once, about 5 to 6 minutes per side, or until
the steaks flake when tested with a fork.

Luto Ni Aling Doray #63 - Marinated Steak Kabobs

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips



Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,
Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and
vegetables from marinade, reserving marinade. Alternate meat and
vegetables on skewers.



Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.
When the grill is up up temperature, add wood chips; let them start
smoking. Grill kabobs 5 minutes on each side over coals or until desired
degree of doneness, brushing frequently with marinade.

Luto Ni Aling Doray #62 - Stuffed Mushrooms

18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano



Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.
Remove stems and chop fine. Heat oil in a skillet over medium high
heat and saute chopped mushroom stems, onions, garlic and walnuts
until onion is tender. Remove from heat.



Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.
Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a
shallow baking dish and sprinkle tops with paprika.



Bake 20 to 25 minutes or until mushrooms are tender.