Miracles of Bean Sprouts and Other Comfort Food

Bean Sprouts

More crunchy, salty, tomato-y, sweet, butter-y, gooey and scrumptious things are possible with these.

Stand in for Snacks like potato chips, wheat crackers (may need some crispie thing-a--ma-jigs though for the wheat ones)

The next one is tricky, PEANUT BUTTER--mixed with 1 part diet margarine and two parts peanut butter--Trick One.

Trick Two--make meringue shells for soft white bread. Bake and split in half like hamburger buns--spread with the mixture. Salt the meringue but don't sweeten it before baking.

Trick Three:Microwave 1 1/2 CHEESE SINGLES on butter PAM microwave proof plate about one minute, let cool. This should be cracker-y and maybe a little chewy in the center-for plenty of crunch microwave another 20-30 seconds. JUMBO CHEESE Wafers. A LARGE cracker sensation for a dollop of peanut butter, even add fat free cream cheese and sugar free blackberry jam fruit spread, simply fruit type. ENJOY like HEAVEN.

One of the biggest treats of all, if you don't want to get fat, but would get fat if you eat, (much bread or starch or fat or sugar) is tomatoes. Fresh or not it is a pretty unlimited vegetable high in food value and cancer fighting chemicals. You should learn to eat them from the vine because this is one of the most gratifying and filling ways to enjoy them. Some low calorie Catalina type or blue cheese or French dressing and bacon chips make a meal. Tomato soup is great too.

Great Tomato Soup Recipe:

8 oz. can of tomato sauce
2 tsp. mustard
1/4 tsp. seasoned salt or favorite salt or to taste--1tsp. if using unsalted tomato sauce
2 pink spoons of sweet 'n low
(one packet)
large splash of Worcestershire sauce
dash of Tobasco

Heat and eat. (Created by me, upon the loss of my second husband when I was 31--I ate nothing else but this and the microwaved cheese singles with the gooey toppings mentioned above for probably years)

Try placing the bean sprouts under the canned diced tomatoes and melting some cheese on top, add a tsp. of salt and dash of sweetening, your choice for a quick skillet casserole for one.

New Pumpkin Bars

Stirred on the stovetop a can of pumpkin thickened with cornstarch and water is comfort food that can be frozen too and sawed into serving size treats,

Large deep skillet
4 oz. corn starch
15-16 oz. pumpkin pureé
㌶ Water to fill pan, about 4 cups, even more if it is too thick.
Sweet 'n lo bulk 3 Tb.
1 Tb. salt
Cinnamon 1 tsp. or to taste
1 tsp. of vanilla-actually imparts a buttery flavor in this recipe

 Put into your MOUTH and SAVOR.

Add one cup of water to the corn starch, stir completely until thin white liquid forms.
Put other ingredients into the pan, stir the remaining water into the pumpkin until smooth and thinned.
Turn heat to low.
Add corn starch mixture.
Continue cooking while stirring alternating with a wire whisk and a large spoon and turn heat up to medium until it boils.
Stir one or two minutes.
Add vanilla.

That's it.
PUT INTO favorite dish to freeze, cool whip tubs can be used, divided plates intended for microwaving are good because the servings will already be divided, (the large piece in the dish gets sawed in half to make the recipe last longer). The cookie crumbs from the PB cookies elsewhere in this blog are crumbled on top before freezing.

You can also serve this warm as a pudding, it is thick and creamy, simply store it in something you can heat it up in as stoneware mugs, this will go in a microwave easily. Have a potholder ready to hold your mug handle.