Overnight Macaroons Ala Peg Bracken Food

OVERNIGHT MACAROONS ALA PEG BRACKEN

Overnight Macaroons Ala Peg Bracken image

These are an easy alternative to coconut or almond macaroons. This is similar to another overnight macaroon recipe, but that one uses more sugar. Try this really good cookie. Prep time includes overnight blending.

Provided by mandabears

Categories Drop Cookies

Time 12h9m

Yield 36 cookies

Number Of Ingredients 6

Ingredients

4 cups quick-cooking oats or 4 cups old fashioned oats
1 cup brown sugar
1 cup vegetable oil
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon almond extract

Steps:

In a large bowl mix oats, brown sugar and oil.
Stand overnight at room temperature.
Next day stir ingredients and add eggs, 1/2 teaspoon salt and almond extract.
Drop by level tablespoons onto cookie sheets that have been sprayed with cooking spray.
Bake at 325 degrees for 9-12 minutes.
Let sit on cookie sheets for 1 minutes and then remove by spatula to a wire racks.

Nutrition Facts : Calories 115.5, Fat 6.9, SaturatedFat 1, Cholesterol 11.8, Sodium 38.9, Carbohydrate 12, Fiber 0.9, Sugar 6, Protein 1.8

SWISS LOAF (A MEATLOAF BY PEG BRACKEN)

Swiss Loaf (A Meatloaf by Peg Bracken) image

One more from my beloved "I Hate to Cook Book," by Peg Bracken. Very good and easy to make. Go on, give it a try!

Provided by EURrosa1

Categories Cheese

Time 1h

Yield 1 meatloaf, 6-7 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs ground beef
4 1/2 ounces swiss cheese
2 eggs, beaten
1 large onion, chopped
1 large green pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon celery salt
1/2 teaspoon paprika
2 cups milk
1 cup dry breadcrumbs

Steps:

MIx ingredients together in the order they're given. Press into a greased loaf pan. Bake uncovered at 350 F for 1-1 1/2 hour.

PORK CHOPS AND ZUCCHINI A LA PEG BRACKEN

Pork Chops and Zucchini a La Peg Bracken image

Family Circle published this Peg Bracken recipe years after she wrote her "I Hate to Cook" books. I've altered the cooking times slightly, but nothing else. My vegetable-averse son avoided the zucchini, but loved the chops; my daughter used to call before she came home from college for a weekend, to ask if I would make this for dinner. Heck, it even wrung a compliment out of my father-in-law. We like it served with rice (a nice "sponge" for the vegetables and cooking liquid.)

Provided by Nadacook

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 -6 pork chops (bone-in or boneless, doesn't matter)
2 -3 zucchini
2 medium onions (I prefer plain old yellow onions for this recipe)
3 tablespoons flour
1 1/2 tablespoons grated parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
3 tablespoons parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon dill weed

Steps:

Combine the pork chop breading ingredients - flour, Parmesan cheese, salt, dill weed and pepper -in a plastic or small paper bag. Shake the pork chops in the mixture and SAVE WHAT'S LEFT IN THE BAG. (Can you tell I didn't do that one time?) Brown the chops on both sides in a little bit of oil in a skillet large enough for the chops to nestle together in a single layer. If you choose a pan you can also serve in, life is even easier. Once they're browned and "nestled", slice the two onions and spread them over the chops; add 1/3 cup of water, cover the pan and simmer over low heat for 25 minutes. Remove the cover and add the zucchini, sliced (I slice it 1/2" to 3/4" thick). Now go back to that bag of ingredients that you've saved; add the additional 3 Tb Parmesan cheese, the 1/2 tsp paprika and the 1/2 tsp dill weed. Shake it up to mix it all together and sprinkle the concoction over everything in the pan. DON'T STIR. Just let it sit there on top of the zucchini. Replace the cover and simmer for another 15 minutes. All done. Serve "as is.".

Nutrition Facts : Calories 309.5, Fat 16.1, SaturatedFat 6, Cholesterol 80, Sodium 1037, Carbohydrate 13.8, Fiber 2.1, Sugar 4.1, Protein 27.1

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