Recipes Included On This Page Lois' Genuine U. S. Marine Corps SOS Low-Fat Lemon Apricot Bread Low-Fat Oatmeal Cookies Low-Fat Pumpkin Raisin Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lois' Genuine U. S. Marine Corps SOS Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds good ground beef -- (2 to 3 lbs.) Brown and drain off any fat. -- 1/4 pound butter 1 cup flour 5 cups milk -- (5 to 6 cups) Garlic salt -- to taste Onion salt -- to taste Black pepper -- to taste Make a roux by melting butter, add flour and cook stirring constantly for about 10 minutes over low heat. Heat milk and add slowly it to the roux, whisking to blend. Cook till thick, creamy, smooth and beginning to boil. Add garlic salt, onion salt and pepper to taste. (If you would like a thicker cream sauce, make a little more roux and stir it into the boiling sauce.) Add browned ground beef to cream sauce, heat and serve over toast. (Or baked or mashed potatoes or whatever you like.) My husband loved this for breakfast with a fried egg on top. Don't forget the Tabasco sauce on the side. Lois's Notes: Hi, I couldn't let the opportunity pass without sharing an old mess hall version of genuine U. S. Marine Corps SOS. (Also referred to as s--- on a shingle, as in the Navy). My husband served 26 years in the Marine Corps and this was one of his and our boys favorites. Contributed to the FareShare Gazette by Lois; 2 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2018 Calories; 134g Fat (59.4% calories from fat); 54g Protein; 152g Carbohydrate; 4g Dietary Fiber; 414mg Cholesterol; 1538mg Sodium. Exchanges: 6 1/2 Grain(Starch); 5 Non-Fat Milk; 25 1/2 Fat. * Exported from MasterCook * Low-Fat Lemon Apricot Bread 3 pts Recipe By :Janette Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 BIG BOWL: 2 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup granulated sugar substitute [such as Sugar Twin] 1/4 teaspoon ground nutmeg 1 SMALL BOWL: 1 1/3 cups nonfat buttermilk 1/2 cup chopped dried apricots 1/4 cup margarine -- melted 1 teaspoon grated lemon rind 1 large egg -- slightly beaten Cooking spray SUGAR FREE LEMON GLAZE: 2 tablespoons Equal® sweetener -- (or 18 packets) 1 tablespoon lemon juice Combine first 6 ingredients (flour through nutmeg) in a medium or large bowl: make a well in the center of mixture. Combine buttermilk, chopped apricot, melted margarine, lemon rind and egg. Add to the dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into a sprayed loaf pan (8.5x4-inch). Bake 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Drizzle with glaze (optional). Slice (1/2-inch thick). GLAZE : Stir sugar substitute and lemon juice with a wire whisk to make a glaze. Drizzle with a spoon. Makes 16 servings. Points...3. Contributed to the FareShare Gazette by Dancer^; 18 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 4g Fat (23.5% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Low-Fat Oatmeal Cookies Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1/2 cup light brown sugar 1/2 teaspoon baking soda 1 whole egg or 1/4 cup egg substitute 1/2 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons vegetable shortening 1 1/2 cups rolled oats 1/4 cup apple sauce 1/2 cup raisins 1/2 teaspoon cinnamon Preheat oven to 375 degrees F. Lightly spray cookie sheet with cooking spray. In a large bowl, mix flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together shortening, apple sauce, granulated and brown sugars, egg, and vanilla until shortening breaks into pea-sized pieces. Add flour mixture to apple sauce mixture. Mix well. Fold in oats and raisins. Drop rounded teaspoonfuls onto cookie sheet two inches apart. Bake for 10 to 12 minutes. Remove from oven and cool on cookie sheet for 5 minutes. Remove and place on cooling rack. Makes 36 cookies. Points...1 Contributed to the FareShare Gazette by Dancer^; 13 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 1g Fat (16.5% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Low-Fat Pumpkin Raisin Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour 1 1/3 cups Carnation nonfat dry milk powder 1/2 cup Sugar Twin -- or Equal 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon Pumpkin Pie Spice 1/2 cup chopped walnuts 1 cup raisins 2 cups pumpkin -- (one 16-ounce can) 2 eggs or equivalent in egg substitute 1 tablespoon vanilla extract 1/4 cup water Preheat oven to 350 degrees F. Spray muffin pans with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry milk powder, Sugar Twin, baking powder, baking soda, Pumpkin Pie Spice, walnuts and raisins. In a small bowl, combine pumpkin, eggs, vanilla extract and water. Add pumpkin mixture to flour mixture. Stir just until moist. Divide batter evenly between 12 muffin wells. Bake for 20 minutes or until toothpick inserted in center of muffin comes out clean. Place muffin pans on wire racks and cool for 5 minutes. Makes 12 muffins. Points...2. Contributed to the FareShare Gazette by Dancer^; 13 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 4g Fat (28.5% calories from fat); 4g Protein; 18g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 198mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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