Text 21556, 96 rader
Skriven 2009-03-04 20:51:06 av Michael Loo (1:18/200.0)
  Kommentar till text 21512 av Nancy Backus (1:261/1381.0)
Ärende: pain&inconvenience 314
==============================
 NB> My thoughts and prayers are with you and them both...  not an easy
 NB> place to be... 

It was discouraging, as I knew it might be. Billy's been
expedited for his CAT scan, so that'll be tomorrow. If
there's relatively good news, the echo will know soon.

=

 ML> Sigh. I could host it in a pinch. Either July 4 weekend, with the
 ML> orchestra concert thing, or the last weekend in July or the first
 ML> weekend in August.
 NB> My July 4th weekend is perpetually booked by an organization I'm
 NB> treasurer for... it's their regular annual (and only general)
 NB> meeting... I think* that my last weekend of July and first of August
 NB> are open still, though..  ;)

I'm sort of locked into the Salem, Mass. July 4 thing; it was
kind of fun to have echo people visit during the concert whenever
that was, '02 apparently. I'm cat-sitting the later dates, so I'd
be in a predictable location, in a house with a kitchen. If there
is a sentiment in favor of Massachusetts, I'll have to get a
clearance from Bill (not too tough, I think) before we set up
anything.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Lighter Swedish Tosca
 Categories: Cyberealm, Mom's best, Ww, Low-fat, Cakes
      Yield: 9 servings

MMMMM----------------------------CAKE---------------------------------
    1/2 c  Boiling water
    1/4 c  Rolled oats
    1/2 c  Firmly packed brown sugar
    1/2 c  Sugar
      3 tb Light margarine
    1/2 ts Almond or coconut extract
      1 c  All purpose flour
    1/4 c  Egg substitute (or 1 egg)
      1 ts Baking powder
    1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
    1/4 c  Rolled oats
    1/4 c  Firmly packed brown sugar
      1 tb Flour
      2 tb Light margarine
    1/4 c  Coconut
      2 tb Chopped nuts (optional)
      2 tb Skimmed milk
    1/4 ts Vanilla

  1. Heat oven to 350F. Spray an 8" square pan with nonstick cooking
  spray. Set aside.

  2. In a small bowl, combine the 1/4 oats and boiling water. Let stand
  5 minutes.

  3. In a large bowl, combine sugar, 1/2 cup brown sugar, 3 T margarine,
  almond or coconut extract, and egg or egg substitute. Beat well. Add
  oat mixture; neat 2 minutes at medium speed. Lightly spoon flour into
  a measuring cup; level off. Add 1 cup flour, baking powder, and salt.
  Beat an additional 2 minutes. Pour into sprayed baking dish.

  4. Bake at 350F for 25-30 minutes or until toothpick comes out clean.

  5. Meanwhile, in a small bowl, combine 1/4 cup oats, 1/4 cup brown
  sugar, and 1 T. flour. Mix well. With pastry blender or fork, cut in
  2 T. margarine until crumbly. Stir in coconut and nuts if using them.
  Add milk and vanilla, and mix well.

  6. Spread topping over hot cake. Broil 5-7 inches from heat for 2-3
  minutes, be careful not to burn the cake. Do so until bubbly and
  golden. Cool slightly on wire rack, serve warm.

  Nutritional information: 1/9 of recipe

  Calories 270; Protein, 3 gm; carbohydrate 45 gm; fiber 1 gm; fat 2.3
  gm (if using egg substitute and light margarine) or 9 gm; cholesterol
  24 mg (if using egg and regular margarine); sodium 210 mg; potassium
  125 mg.

  Dietary exchanges: 1 starch, 2 fruits, 2 fats (if using regular
  margarine and egg).

  Source: Pillsbury Fast and Healthy Magazine, Jan./ Feb. 1995
  Adapted for Weight Watchers by Linda Fields
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120

MMMMM
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)