KRAFT KITCHENS Light Peanut Butter Cookie
Posted by Kelly

Nutritional Info
Serving Size = 1 Cookie
Calories 82 kcal , Total Fat 3.9 g, Carbohydrates 11.2 g , Dietary Fibre 1.0 g , Protein 1.8 g
Prep Time: 15 min
Ready In: 24 min
Yield: 30 cookies
Ingredients
3/4 cup (175 mL) KRAFT Light Smooth Peanut Butter
1/4 cup (50 mL) soft de margarine
3/4 cup (175 mL) packed brown sugar
1 egg
3/4 cup (175 mL) each: POST 100% Bran Cereal and all-purpose flour
1/2 tsp (2 mL) baking soda
Directions
CREAM peanut butter, margarine and brown sugar until smooth. Blend in egg.
GRIND cereal in food processor or blender for 20-30 seconds; stir in flour and baking soda
STIR dry ingredients into peanut butter mixture. Roll dough into 1-inch (2.5 cm) balls. Place on ungreased cookie sheets and flatten slightly with fork
BAKE at 375°F (190°C) for 9 minutes. Cool on wire rack

Some Lenten Recipes
Posted by Sheri

Scallops Broiled in Garlic Sauce

1 lb. scallops
1/3 cup margarine*
1 Tbsp. chopped parsley
Salt and pepper
1 clove garlic, split
2 tsp. green onions
1 tsp. oregano
Brown the split garlic in margarine.
Remove garlic, mix margarine with seasonings.
Wash, drain scallops.
Place in baking dish.
Pour margarine mixture over them.
Broil about 5 minutes, until scallops are done.
Add lemon juice.
*Note: Avoid using hydrogenated margarine.
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Broiled shrimp
1 lb. shrimp
Olive or vegetable oil
Sauce
1 lemon, juiced
1/3 cup oil
1 Tbsp. dill, finely chopped
Wash and clean shrimp.
Brush with oil and broil about 3 inches from heat for 5 minutes.
Serve with sauce made by combining lemon juice, oil and dill.
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Shrimp Vegetable Skillet
1 lb. raw shrimp or 2 each 5-oz. cans shrimp
1/4 cup oil
1 large eggplant, peeled and cubed
1 medium onion, chopped
1 clove garlic, minced
1/4 cup minced parsley
1/4 cup water
1/2 tsp. salt
Dash pepper
4 slices dry bread, cubed
Cook shrimp in oil for 2 minutes.
Remove shrimp.
Add eggplant, onion, and garlic, cooking until tender.
Add next 4 ingredients plus shrimp.
Cover and simmer 15 minutes.
Add bread cubes (leave uncovered) and cook 5 minutes longer.
For variation, use scallops instead of shrimp.