Oatmeal-Raisin Cookies, Tamale Pie Casserole

DEAR SOS: We’re dying to have the recipe for the oatmeal-raisin cookies we tasted at the Harris Ranch in Coalinga.

--JUDY

DEAR JUDY: You’ll need to use pastry flour to get the proper texture. Most health food stores and some supermarkets carry it.

HARRIS RANCH OATMEAL-RAISIN COOKIES

3/4 cup butter

1 1/2 cups brown sugar, packed

1 teaspoon vanilla

Dash salt

1 cup pastry flour

2 cups oats

1 teaspoon baking powder

2 eggs

1/3 cup walnuts

1 cup raisins

Cream butter, brown sugar, vanilla and salt in mixer bowl. In separate bowl mix flour, oats and baking powder. Add to butter mixture and mix well. Add eggs, walnuts and raisins and mix to incorporate.

Drop dough, 1/2 tablespoon at time, onto lightly greased baking sheet. Bake at 350 degrees 6 to 10 minutes or until golden brown. Makes about 3 1/2 dozen.

Each serving contains about:

118 calories; 55 mg sodium; 19 mg cholesterol; 5 grams fat; 18 grams carbohydrates; 2 grams protein; 0.18 gram fiber.

DEAR SOS: Many, many years ago you printed a wonderful recipe for a Tamale Pie Casserole that featured corn, beef, tomatoes and a cornmeal crust. It was precooked on the stove. Do you still have it in your files?

--MRS. T.C.

DEAR MRS. T.C.: Ah, memories. This oldie will also soothe the budget blues--it’s a great way to stretch a meal.

TAMALE PIE CASSEROLE

1/2 pound ground pork sausage

1 pound lean ground beef

1 clove garlic, minced

1 cup chopped onion

2 cups sliced celery

1 (1-pound, 14-ounce) can whole tomatoes, undrained

2 cups canned or fresh whole-kernel corn, drained

Salt

2 teaspoons chili powder

1/2 cup cornmeal

1 1/2 cups pitted black olives

1 1/2 cups shredded American cheese

Cook sausage in skillet until lightly browned, stirring to keep crumbly. Pour off excess fat. Add ground beef, cook and stir until browned. Stir in garlic, onion and celery and cook until vegetables are tender, but not browned. Stir in tomatoes with liquid, corn kernels, salt to taste and chili powder. Simmer about 15 minutes. Slowly stir in cornmeal and cook until thickened. Stir in olives.

Turn into greased 2-quart casserole and top with cheese. Bake at 350 degrees 45 minutes. Makes 8 servings.

Each serving contains about:

446 calories; 941 mg sodium; 81 mg cholesterol; 26 grams fat; 25 grams carbohydrates; 22 grams protein; 1.26 grams fiber.

DEAR SOS: I love ice cream but am always dieting. However, I’ve recently discovered frozen yogurt, which has been great during the hot weather. I would love to obtain a recipe for a nonfat or low-fat chocolate frozen yogurt. Any hopes?

--PAT

DEAR PAT: You can add some cocoa powder to this recipe for frozen yogurt or use any fruit-flavored, ready-to-eat yogurt for a change of pace. We also give instructions for making mocha-flavored frozen yogurt.

EASY FROZEN YOGURT

2 (8-ounce) cartons vanilla yogurt

1/4 cup light corn syrup

2 tablespoons sugar

In medium bowl stir together yogurt, corn syrup and sugar. Pour into 9x5-inch loaf pan. Cover with foil. Freeze until firm. Turn into blender container. Blend at medium speed 1 minute, or until liquefied.

Return to loaf pan. Cover and freeze until firm. Allow to stand at room temperature 10 minutes before serving. Makes about 1 pint, about 4 servings.

Each serving contains about:

180 calories; 75 mg sodium; 6 mg cholesterol; 1 gram fat; 37 grams carbohydrates; 6 grams protein; 0 fiber.

Variation

MOCHA FROZEN YOGURT

For Mocha Frozen Yogurt follow basic recipe but substitute 2 (8-ounce) cartons coffee yogurt for vanilla yogurt. Add 1 tablespoon unsweetened cocoa powder. If coffee yogurt is not available, substitute vanilla yogurt and 2 teaspoons instant coffee granules.