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BRAN OATMEAL MUFFIN MIX
8 dozen medium muffins

~Submitted by Kel, GA

2 cups boiling water
2 cups 100 percent bran
1 cup shortening
3 cups sugar (white, brown or mixed)
4 eggs
1 quart buttermilk
5 cups flour
1 teaspoon salt
5 teaspoons baking soda
4 cups uncooked oatmeal

Pour boiling water over the bran and set aside while mixing the rest of the ingredients. Cream sugar and shortening. Add eggs, buttermilk, flour, salt and soda. Add cereals last. Use some of mix if desired; refrigerate remainder. Pour into well-greased medium muffin tins until 3/4 full. Bake 15 to 20 minutes in a preheated 375-degree oven. For batter just out of the refrigerator, bake 20 to 25 minutes at 375. Raisins, nuts or dates can be added, but just before baking. This dough can be refrigerated, well covered, up to 3 months.

HEAVENLY POTATOES

~Submitted by Treva, NC

6 med. potatoes - peeled, cubed, boiled until tender
1 sm. onion - minced
4 oz. cream cheese - softened, low-fat okay
1/2 cup sour cream - low-fat okay
1/2 cup grated cheddar cheese - low-fat okay
2 tsp. salt
1/4 tsp. garlic salt
3 Tbs. butter OR margarine - cut into small pieces
1/4 tsp. parsley flakes - for garnish
1/4 tsp. paprika - for garnish

Beat together all ingredients, except for butter, parsley, and paprika and spoon into a greased 9" X 9" X 2" casserole dish; dot top with butter; sprinkle parsley and paprika over top.

Refrigerate for at least 1 hour, or overnight.

Bake in a 400 degree oven for 35 minutes, or until warm throughout.

Serves 10

Notes: For a more classy presentation, after combining all of the ingredients, spoon the mixture into a pastry bag with a decorative tip and pipe 3" circular mounds onto a greased baking sheet; sprinkle parsley and paprika over top; refrigerate for 1 hour; bake in a 400 degree oven for 15 minutes.

NORWEGIAN BRIDDLEBROD

~Submitted by Tena, MO

2 ?? cups flour
?? teaspoon salt
?? teaspoon baking soda
?? cup sugar
?? cup cold unsalted butter, cut up
1 cup plain yogurt
coarse salt for sprinkling

Combine dry ingredients; cut in butter until mixture resembles meal. Add yogurt and combine well. Pat rounded teaspoons into rounds 1/8" thick on a floured surface. Place on ungreased baking sheets and sprinkle with coarse salt. Bake at 400F for 5-7 minutes until browned lightly around the edges. Makes about 50 pieces.

EASY EGGPLANT ROLLATINI

~Submitted by Larry Holmes, Ontario, Canada

white of 1 large egg
?? cup nonfat or part-skim ricotta cheese from 15-ounce container
?? cup coarsely grated provolone cheese
2 tablespoons chopped fresh parsley, plus additional for garnish
?? teaspoon freshly ground black pepper
1 large eggplant (about 1 ?? pounds) cut into 12 lengthwise slices
?? cup reduced-calorie red wine vinaigrette
1 cup good-quality marinara sauce
12 large fresh basil leaves or 1 tablespoon dried
fresh parsley sprig, optional
Gremolata Bruschetta (recipe follows)

Heat broiler; position rack 4 inches from heat source. In small bowl using fork, beat egg white lightly; stir in ricotta, all but 1 tablespoon provolone, 2 tablespoons parsley, and pepper to mix well. Set filling mixture aside.

Arrange 6 eggplant slices in single layer on rack in boiler pan; brush with vinaigrette. Broil 3 to 4 minutes until speckled with brown. Turn slices; brush again with vinaigrette; broil 3 to 4 minutes longer until browned and tender. Remove eggplant to plate; repeat with remaining eggplant and vinaigrette.

Adjust oven to 400?° F. Spoon marinara sauce over bottom of 10-inch round shallow baking dish.

Place reserved broiled eggplants slices flat on work surface. Spread each slice with 2 tablespoons reserved filling mixture; top with one fresh leaf of basil or sprinkle with ?? teaspoon dried basil. Roll eggplant slices up, jelly-roll style, from bottom end.

Dip each roll in sauce in baking dish to coat all over, then arrange, seam-side down, in dish. Bake, covered with foil, 35 minutes until rolls are heated through and sauce is bubbling.

Sprinkle eggplant with reserved 1 tablespoon grated provolone and optional additional chopped parsley; if desired, serve garnished with parsley sprig and accompanied by Gremolata Bruschetta.

Makes 4 servings.

GREMOLATA BRUSCHETTA

8-ounce loaf Italian bread
2 tablespoons finely chopped fresh parsley
1 tablespoon olive oil
2 teaspoons grated lemon peel
1 large clove garlic, crushed
?? teaspoon freshly ground black pepper

Heat oven to 400?° F. Cut twelve ??-inch slices from Italian bread; set aside. In a small bowl combine the remaining ingredients; stir well to mix. Spread mixture over bread slices; arrange slices in single layer on cookie sheet. Bake about 15 minutes until bread is golden brown.

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For Two...

SAUTEED RED POTATOES AND TOMATOES

~Submitted by Jean, Syracuse, NY

Active time: 15 min
Start to finish: 15 min

1 tablespoon olive oil
1/2 lb red potatoes, cut into 1-inch pieces
5 grape tomatoes, halved crosswise

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut?© potatoes, stirring and shaking skillet frequently, until golden brown and cooked through, about 5 minutes. Add tomatoes and cook, stirring, until tomatoes begin to blister, about 2 minutes. Season with salt and pepper. Makes 1 serving.