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8 slices enriched white bread, finely crumbed
1 1/2 cups nonfat dry milk
Artificial sweetener to equal 1 1/2 cups sugar
8 medium eggs
1 tablespoon black walnut extract
2 teaspoons vanilla extract
Strawberry Fluff Frosting (See Card #2)
Combine bread crumbs, milk, and sweetener in a bowl; mix well. In mixing bowl, beat eggs with rotary beater for 5 minutes. Add extracts, and beat 5 minutes longer. Stir egg mixture into crumb mixture; mix well. Pour into 2 (8-inch) round cake pans lined with waxed paper. Bake at 350°F (moderate oven) for 30 minutes. Remove cakes from pans, peel away waxed paper. Cool on rack. Frost with Strawberry Fluff Frosting. Divide evenly. Makes 8 servings (Weight Watchers® Members: Supplement as required.)
Strawberry Fluff Frosting
1 envelope unflavored gelatin
1 1/2 cups cold water, divided
2/3 cup nonfat dry milk
Artificial sweetener to equal 3 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1/4 teaspoon imitation butter flavoring
3 to 4 drops red food coloring
Sprinkle gelatin over 3/4 cup cold water to soften. Cook over very low heat, stirring constantly, until gelatin dissolves. Transfer to bowl. Add remaining ingredients except food coloring; blend well. Chill until mixture mounds when dropped from spoon. Add food coloring. Beat at high speed of electric mixer for 3 minutes, or until consistency of whipped cream. Frosts and fills 2 (8-inch) round layers. (Use for Black Walnut Flavored Cake; Card #4)
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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1 envelope unflavored gelatin
1/4 cup cold water
1 medium cantaloupe, very ripe
Artificial sweetener to equal 3 tablespoons sugar
1/3 cup nonfat dry milk
2 teaspoons lemon juice
1 teaspoon vanilla extract
Soften gelatin in cold water. Remove seeds from cantaloupe. Scoop out pulp and place in a small saucepan. Mash with fork (there should be about 2 cups). Add softened gelatin. Stir over low heat until gelatin is dissolved. Remove from heat. Add sweetener. Chill until mixture is slightly thickened. Combine milk, ice water, lemon juice, and vanilla in a small mixing bowl. Beat at high speed until mixture stands in peaks. Fold into thickened cantaloupe mixture. Spoon into a 1-quart mold. Chill until firm. Unmold to serve. Divide evenly. Makes 4 servings.
Copyright © Weight Watchers International, Inc. All rights reserved. Printed in U.S.A.
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12 ounces canned, drained tuna, flaked
1/4 cup prepared mustard
1 tablespoon Worcestershire sauce
1 1/2 cups (10-ounce package) frozen, chopped spinach, thawed and drained
1 tablespoon parsley flakes
1/4 cup skim milk
1/2 teaspoon imitation butter flavoring
1/4 teaspoon garlic powder
1/8 teaspoon mace
2 teaspoons grated lemon rind
Combine tuna with mustard and Worcestershire. Mix spinach with parsley flakes. Combine milk, butter flavoring, garlic powder, and mace; add to spinach. Spoon tuna fish in an even layer in a non-stick shallow baking dish. Top with spinach mixture. Bake at 375°F (moderately hot oven) for 10 minutes, or until bubbling hot. Serve tuna in a ring of spinach. Garnish with lemon rind. Divide evenly. Makes 2 dinner servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar
Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.
Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.
Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
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1 1/2 tablespoons imitation (or diet) margarine
1 1/2 teaspoons chives
1 slice enriched white bread
1 (6-ounce) boned and skinned chicken breast
2 tablespoons skim milk
Combine margarine and chives. Roll into finger shape about 2-by-1/4 inches. Chill in freezer 30 minutes. Put bread in blender and run at medium speed to make fine crumbs. Spread crumbs in an even layer in shallow baking pan. Bake at 350°F (moderate oven) for 6 minutes, or until crumbs are brown.
With mallet or flat side of knife, flatten chicken breast to 1/8-inch thickness between sheets of waxed paper. Place margarine “finger” on long side of chicken breast; roll lightly, folding in sides. Secure with toothpicks.
Pour milk into a small bowl. Dip rolled chicken breast in milk, then in crumbs. Repeat. Sprinkle with any remaining milk or crumbs. Place in individual casserole. Bake at 375°F (moderate oven) for 45 minutes. Serve at once. Makes 1 luncheon serving.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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1 medium eggplant
2 teaspoons lemon juice
1 teaspoon salt
12 ounces drained, canned tuna fish, flaked
1/2 cup tomato purée
1/2 teaspoon basil
1/4 teaspoon onion powder
1/4 teaspoon paprika
Cut eggplant in half lengthwise. Scoop out pulp, leaving a thin shell; dice pulp. Cook diced pulp with lemon juice and salt in boiling water to cover for 8 minutes, or until tender; drain. Mix 1 cup cooked eggplant with tuna, tomato purée, basil, onion powder, and paprika; mix lightly. Divide mixture evenly and spook into eggplant shells. Bake at 425°F (hot oven) for 5 minutes. Makes 2 dinner servings.
NOTE: Save any unused eggplant for another time. Store, tightly covered in refrigerator.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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1/4 cup tomato purée
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 slice enriched white bread
2 ounces Provolone cheese
Combine tomato purée and garlic salt in a small saucepan. Heat. Add oregano; cool. Place bread in a shallow baking dish. Pour sauce over bread. Top with cheese. Broil, about 3 inches from source of heat, until cheese melts. Makes 1 luncheon serving.
CURRIED CHEESE DIP
1 1/3 cups cottage cheese
Artificial sweetener to equal 1/4 cup sugar
1/4 cup skim milk
1/2 teaspoon curry powder
1 medium apple, cored and diced
Celery strips or radishes
Combine cottage cheese, sweetener, milk, and curry powder in a small bowl. Stir in diced apple. Serve with celery or radish dippers. Divide evenly. Makes 2 luncheon servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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1 cup boiling water
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
1 envelope unflavored gelatin
1 cup tomato juice
1 teaspoon celery salt
1/4 teaspoon pepper
1 1/3 cups cottage cheese
1/4 cup plus 2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
Lettuce leaves
Parsley sprigs
Combine water and broth mix; stir until dissolved. Sprinkle gelatin over broth mixture; stir until gelatin is dissolved. Add tomato juice, celery salt, and pepper; blend well. Chill until mixture is syrupy. Pour half the mixture into a 1-quart mold. Chill until firm.
Combine cottage cheese, water, lemon juice, and salt in a blender container. Process at low speed until mixture is smooth. Chill. Spoon cheese mixture over jelled mixture in mold. Pour remaining jelled mixture over cheese. Chill until firm. Unmold on lettuce leaves. Garnish with parsley. Divide evenly. Makes 2 luncheon servings.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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2 envelopes unflavored gelatin
3 cups orange-flavored dietetic soda
Artificial sweetener to equal 2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 medium cantaloupe, seeded and cut in balls
2 cups small curd cottage cheese
2 tablespoons grated orange rind
2 small oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
Lettuce leaves
Sprinkle gelatin over soda in saucepan. Stir in sweetener, salt, and cloves. Stir over low heat until gelatin is dissolved. Remove from heat. Arrange cantaloupe balls in bottom of a 2-quart ring mold. pour 1 cup gelatin mixture over melon. Chill until set. Combine cottage cheese and orange rind wth remaining gelatin mixture in blender container; process until combined. Pour 1/2 mixture over set gelatin. Chill until firm. Arrange orange and grapefruit sections over set cheese layer; top with remaining gelatin-cheese mixture. Chill until firm. To serve, unmold and garnish with lettuce leaves. Divide evenly. Makes 6 servings. (Weight Watchers® Members: Supplement as required.)
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
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6 ounces cooked, dried split peas
1/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon sage leaves
1/8 teaspoon marjoram leaves
1/8 teaspoon thyme leaves
1/8 teaspoon black pepper
1/2 cup Barbecue Sauce (below)
Preheat oven to 400°F. In blender container, combine split peas, skim milk, salt, herbs, and pepper; process at medium speed for 3 minutes, or until mixture is smooth. Chill. Shape mixture into 8 equal patties, about 2 inches in diameter. Place in baking pan. Bake at 400⪚F (hot oven) for 15 minutes. Turn patties once during baking. Remove from oven. Spook 1 tablespoon of Barbecue Sauce on each patty. Makes 1 luncheon serving.
Barbecue Sauce
2 cups tomato juice
2 teaspoon vinegar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 teaspoons brown sugar replacement
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon salt
Combine all ingredients in a saucepan. Simmer, uncovered, for 20 minutes, or until mixture is reduced by half. Divide evenly. Makes 2 servings, about 1/2 cup each.
Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.
