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September 2019

Vegetable Recipes

Stews Recipes

Spanish Vegetable Stew with Squash

Spanish Vegetable Stew with Squash Recipe
3 lg Onions, chopped 4 lg Green bell peppers, chopped 4 lg Tomatoes, peeled and amp chopped 1 lb...

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Eating Well's Granola Recipe

Eating Well's Granola recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Eating Well's Granola recipe  PDF


1/3 c Boiling water
2/3 c Sugar
1 c Milk, nonfat dry
2 tb Corn syrup
2 1/2 c Rolled oats
1 c Wheat flakes
1/2 c Wheat germ, toasted
1/4 c Almonds chopped
1/4 c Coconut,unsweetened shredded
1 ts Salt
2 tb Oil, vegetable
1 c Raisins
1/2 c Prunes, pitted chopped
1/2 c Apricots, dried chopped
In a medium sized bowl, dissolve sugar in water. Stir in dry milk and corn syrup and beat with electric mi er for about 2 minutes or until smooth and creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to 300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds,
coconut and salt. Add the milk mi ture and oil and mi thoroughly. Spread on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or until golden brown. Stir in raisins, prunes and apricots. Bake for 5 minutes longer. Let cool and store in an airtight container in a cool, dry place for up to 2 weeks. Per 1/2 cup: 202 cal, 6g pro, 5g fat, 37 g car, 195mg sod, 1mg chol. Eating Well 6 92 Posted by: Karen Wienold

Eating Well's Granola recipe and other vegetable recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
729 people have voted
Last Reviewed on 2019-09-16



Monday, Sep 16 2019 Download & Print Eating Well's Granola recipe  PDF   Vegetable recipes RSS   New

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Cumin Rice with Eggplant and Peppers

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