Chocolate Chip Pancakes, Use Egg Beaters.

      2 ea EGGS
      3 c  ALL PURPOSE FLOUR
      3 c  BUTTERMILK
      1 ts BAKING SODA
      2 ts BAKING POWDER
      1 ts SALT
      2 tb SUGAR
    1/4 c  MELTED BUTTER
      1 oz CHOCOLATE CHIPS

BEAT EGGS; ADD BUTTERMILK. SIFT FLOUR, SODA, BAKING POWDER, SALT AND SUGAR BLENDING WELL; ADD TO EGG MIX; ADD MELTED BUTTER; MIX WELL. DROP BY SPOONFUL ONTO LIGHTLY GREASED GRIDDLE AND BROWN ON BOTH SIDES TILL DONE. (GRIDDLE SHOULD BE MEDIUM HIGH HEAT). HINT:: TO MAKE BUTTERMILK; ADD 1 TABLESPOON LEMON JUICE (REALEMON BRAND). THESE PANCAKES ARE VERY GOOD MADE WITH EGG BEATERS EGG SUBSTITUTE. ***** NOTE SPRINKLE CHOCOLATE CHIPS OVER TOP OF PANCAKE WHILE COOKING FIRST SIDE.

***** NOTE THESE PANCAKES WORK BEST IF COOKED IN A SNACK SANDWICH MAKER. *****
Yield: 6 Servings

Cinnamon couscous cereal

      4 oz COUSCOUS
      1 tb DARK BROWN SUGAR
    1/4 ts CINNAMON
      3 tb PLAIN NONFAT YOGURT

IN A SMALL SAUCE PAN BRING 3/4 CUP WATER TO A BOIL. STIR IN COUSCOUS, SUGAR, AND CINNAMON. REMOVE FROM HEAT. STIR IN YOGURT. COVER AND LET STAND FOR 5 MINUTES. FLUFF WITH A FORK. DIVIDE EVENLY IN FOUR BOWLS. MAKES 4

EACH SERVING = 126 CALORIES, 4 g PROTEIN, 0 g FAT, 26 g CARBS, 12 mg SODIUM, 0 mg CHOL. EACH SERVING IS FAT FREE (0 %).
Yield: 4 Servings

Buckeye's (peanut butter cookies)

--COOKIES--
      1 c  BUTTER
      2 c  PEANUT BUTTER
      3 c  POWDERED SUGAR (1 1/2 LBS.)

--CHOCOLATE COATING--
    1/3 ea BAR FROM 1 LB PKG. PARAFFIN
     12 oz SEMI SWEET CHOCOLATE BITS

CREAM PEANUT BUTTER FOR THREE MINUTES. ADD BUTTER AND SUGAR. MIX WELL. SHAVE THE PARAFFIN AND HEAT CHOCOLATE BITS AND PARAFFIN IN DOUBLE BOILER. MIX WELL. ROLL PEANUT BUTTER MIXTURE IN SMALL BALLS. DIP EACH BALL IN CHOCOLATE ABOUT 2/3 DEEP. PLACE ON WAXED PAPER TO DRY.


Yield: 30 Servings

Creamy rice pudding (minute rice)

      4 c  MILK
    1/4 c  EGG BEATERS SUBSTITUTE
      1 pk VANILLA PUDDING FILLING **
      1 c  DRY MINUTE RICE
    1/4 c  RAISINS (OPTIONAL)
    1/4 ts CINNAMON
    1/8 ts NUTMEG

USE JELLO BRAND PUDDING AND PIE FILLING (NOT INSTANT, 4 SERVING SIZE). GRADUALLY STIR MILK AND EGG INTO PUDDING MIX IN A SAUCE PAN. ADD RICE AND RAISINS. STIR OVER MEDIUM HEAT UNTIL MIXTURE JUST COMES TO A BOIL. POUR INTO A SERVING BOWL. HINTS: SERVE HOT OR COLD SPRINKLED WITH CINNAMON AND NUTMEG. FOR A CREAMIER PUDDING, PLACE PLASTIC WRAP ON SURFACE WHILE COOLING. CHILL FOR 1 HOUR, STIR.


Yield: 10 Servings