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Delicious dishes with oats.

Oats: We love them; they're a part of American history. They've been here, in fact, since the very beginning. In 1614, a spy reporting on the activities at Jamestown colony noted the people were surviving solely on that one grain. Later, oats found their way to Plymouth Rock in the hold of the Mayflower. Ever since, for generations, American mothers have touted oatmeal to their children as "food to grow on."

Recent research shows that oats are good for us in a very startling way. They contain water-soluble fiber that helps our bodies dispose of fat and cholesterol. Oats in adequate amounts can actually help prevent heart disease. And they've been used to treat diabetics as well. Mom was right. The more oats we eat, the better.

How can we get more oats into our diet?--it's easy. They go well with many of our favorite foods, from pancakes to stuffed peppers. Try some of the following recipes and taste just how versatile oats can be. To get more oat fiber, you may want to try substituting oat bran for a portion of the whole oats called for in the recipes.

High-Protein Oat-Wheat Bread (Makes 2 loaves) 4-5 cups Pillsbury's Best Bread Flour 2 teaspoons salt 2 packages active dry yeast 1 cup water 1/2 cup honey 1/4 cup margarine 1 carton (8-oz.) cream-style cottage cheese (1 cup) 2 eggs 1 cup Pillsbury's Best Whole-Wheat Flour 1/2 cup rolled oats 1 cup chopped nuts

Use 2 tablespoons solid shortening per pan, and generously grease two 8"x4" or 9"x5" loaf pans or two 8" or 9" round cake pans. Lightly spoon flour into measuring cup; level. In large bowl, combine 2 cups bread flour, salt and yeast; blend well. In medium saucepan, heat water, honey, margarine and cottage cheese until very warm (120[deg.] F. to 130[deg.] F.). (Margarine does not need to melt completely.) Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole-wheat flour, oats, nuts and enough bread flour to form a soft dogh. On floured surface, knead dough about 10 minutes or until dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size (about 1 hour).

Punch down dough. Divide dough into 2 parts; mold into balls. Cover with inverted bowl; allow to rest on counter for 15 minutes. Shape into 2 loaves. Place in prepared pans. Cover ; let rise in warm place until dough is light and doubled in size (about 1 hour). Heat over to 375[deg.] F. Bake 35-40 minutes until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on racks. For soft crusts, brush tops of loaves with melted butter, if desired.

Oat Pancakes (Makes 12 pancakes) 1 cup all-purpose flour 1/2 cup Quaker Oats (Quick or Old Fashioned), uncooked 1 tablespoon baking powder 1/2 teaspoon salt, if desired 1 cup skim milk 1/4 cup egg substitute or 1 egg, beaten 2 tablespoons vegetable oil

Heat griddle over medium-high heat (or preheat electric griddle or skillet to 375[deg.] F.). Oil lightly. Combine dry ingredients. Add milk, egg substitute and oil; stir just until dry ingredients are moistened. For each pancake, pour about 1/4 cup batter on hot griddle. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

Vegetable-Oat Pilaf (Makes 8 half-cup servings) 1/2 cup mushrooms, chopped 1/2 cup green pepper, chopped 1/2 cup green onions, sliced 2 tablespoons liquid vegetable-oil margarine 1-3/4 cups Quaker Oats (Quick or Old Fashioned), uncooked 1/4 cut egg substitute or 1 egg 3/4 cup single-strength chicken borth

Saute mushrooms, green pepper and onions in margarine 2-3 minutes. Mix oats and egg substitute until oats are evenly coated. Add oats to vegetable mixture in skillet; cook over medium heat until oats are dry and separated (about 5-6 minutes). Add broth; continue cooking 2-3 minutes until liquid is absorbed.

Baked Tuna Loaf with Cucumber Sauce (Makes 8 servings) 2 cans (6-1/2 or 7 oz. each) tuna packed in water, drained 3/4 cup celery, finely chopped 3/4 cup Quaker Oats (Quick or Old Fashioned), uncooked 1/2 cup skim milk 1/4 cup egg substitute or 1 egg 1/8 teaspoon pepper Cucumber Sauce (below)

Heat oven to 350[deg.] F. Coat 8"x4" loaf pan with vegetable-oil cooking spray, or oil lightly. Flake tuna, add remaining ingredients and mix well. Pat into prepared pan. Bake 40 minutes; let stand 5 minutes before slicing. Serve warm or cold with Cucumber Sauce.

Cucumber Sauce (Makes 1-1/3 cups) 1 container (8 oz.) plain yogurt 1/2 medium cucumber, finely chopped 2 tablespoons fresh dill, chopped, or 1 teaspoon dried dill weed 1 teaspoon onion, minced

In small bowl, combine all ingredients; mix well. Chill.

Saucy Stuffed Peppers (Makes 12 servings) 6 medium green peppers 1-1/4 cups water 2 cups tomato juice 1 can (6 oz.) tomato paste 1 teaspoon oregano leaves, crushed 1/2 teaspoon garlic powder 1/2 teaspoon basil leaves, crushed 1 pound lean ground beef 1-1/2 cups Quaker Oats (Quick or Old Fashioned), uncooked 1 medium tomato, chopped 1/4 cup carrot, chopped 1/4 cup onion, chopped

Heat oven to 350[deg.] F. Cut peppers in half lengthwise; remove membrane and seeds; set aside. Combine water, 1 cup tomato juice, tomato paste, 1/2 teaspoon oregano, 1/4 teaspoon garlic and basil. Simmer 10-15 minutes. Combine beef, oats, remaining 1 cup tomato juice, 1/2 teaspoon oregano and 1/4 teaspoon garlic with tomato, carrot and onion; mix well. Fill each green-pepper half with about 1/3 cup meat mixture. Place in 13"x9" glass baking dish; pour sauce evenly over peppers. Bake 45-50 minutes.

Stuffed Sole (Makes 8 servings) 1 package (10 oz.) frozen chopped spinach 1 cup mushrooms, sliced 1/2 cup green onions, sliced 2 tablespoons soft vegetable-oil margarine. 1-3/4 cups Quaker Oats (Quick or Old Fashioned), uncooked 1/4 cup egg substitute or 1 egg 1 teaspoon salt, if desired 1/4 cup lemon juice 8 (about 2 pounds) sole or flounder fillets Paprika

Thaw spinach; reserve liquid. Heat oven to 375[deg.] F. Saute mushrooms and onions in margarine over medium heat 3 to 4 minutes. Add oats, egg substitute, salt, 2 tablespoons lemon juice, reserved spinach and liquid; mix well. Divide spinach mixture evenly among fillets; spread to within 1/2 inch of edges. Roll up; place seamside down in 13"x9" glass baking dish. Sprinkle with remaining 2 tablespoons lemon juice; dust with paprika. Bake 25 minutes or until fish flakes easily with fork.

Pilaf a la Grecque (Makes 6 servings) 1 pound lean ground beef 1 cup onions, chopped 1 cup celery, sliced 1-1/2 cups carrots, thinly sliced 1 can (14-1/2-16 oz.) tomatoes (about 2 cups) 2 teaspoons salt 2 teaspoons oregano leaves, crushed 1/2 teaspoon each ground black pepper and garlic powder 1 package (10 oz.) frozen chopped spinach 3 cups cooked rice 1/2 cup quick-cooking oatmeal Lemon wedges, if desired 1/3 cup grated Parmesan cheese, if desired

Cook beef in large skillet over medium-high heat until meat is no longer pink; stir to crumble. Add onions, celery and carrots. Cook over medium heat 2-3 minutes. Add tomatoes, seasonings and spinach. Cook over low heat until spinach has thawed and separates easily. Stir in ricef cover and simmer 10 minutes. Add oatmeal and cook 2 minutes. Remove from heat; let stand 10 minutes. Serve with lemons and Parmesan cheese.

Italian Zucchini Bake (Makes 8 servings) 1/2 cup onion, chopped 1 tablespoon vegetable oil 3 cups zucchini, shredded 1-1/4 cups Quaker Oats (Quick or Old Fashioned), uncooked 1/4 cup (1 oz.) part-skim mozzarella cheese, shredded 1/4 cup egg substitute or 1 egg 1/2 teaspoon basil or oregano leaves, crushed 1/2 teaspoon salt, if desired 1/8 teaspoon pepper 1/3 cup tomato sauce

Heat oven to 375[deg.] F. Coat 8"-square glass baking dish with vegetable-oil cooking spray, or oil lightly. Press zucchini between paper towels to remove excess moisture. Saute onion in oil until tender; transfer to large bowl. Add zucchini and remaining ingredients except tomato sauce; mix well. Spread into prepared baking dish. Spread tomato sauce evenly over top. Bake 30 minutes or until heated through.

Chicken Cutlets Supreme (Makes 6 servings) 3/4 cup Ground Oat Flour (below) 1 tablespoon fresh dill, snipped, or 1 teaspoon dried dill weed 1/8 teaspoon lemon pepper 1/4 cup egg substitute or 1 egg 1/4 cup water 3 chicken breasts, boned, skinned and split 2 tablespoons soft vegetable-oil margarine, melted

Heat oven to 375[deg.] F. Spray 13"x9" baking pan with vegetable-oil cooking spray, or oil lightly. In shallow dish, combine ground oat flour, dill and lemon pepper. In another shallow dish, combine egg substitute and water. Lightly pound chicken to even thickness between sheets of plastic wrap or wax paper. Coat with dry ingredients; shake off excess. Dip into egg mixture, then coat again with dry ingredients. Place in prepared pan. Drizzle margarine evenly over chicken. Bake 35 minutes.

Ground Oat Flour (Makes 3/4 cup)

Place 1 cup uncooked Quaker Oats (Quick or Old Fashioned) in blender or food processor. Cover; blend about 1 minute. Stop blender occasionally to stir oats.

Eggplant-and-Tomato Parmesan (Makes 4 Servings) 1 medium eggplant (about 1 pound) 2 medium tomatoes, chopped 1 can (6 oz.) low-sodium cocktail vegetable juice 1/2 cup Quaker Oats (Quick or Old Fashioned), uncooked 2 tablespoons fresh basil, minced, or 1 teaspoon dried basil leaves, crushed 1/4 teaspoon oregano leaves, crushed 2 cloves garlic, minced 1/2 cup (2 oz.) part-skim mozzarella cheese, shredded 2 tablespoons Parmesan cheese, grated

Heat oven to 350[deg.] F. Coat 8"-square glass baking dish or 1-1/2-quart casserole with vegetable-oil cooking spray, or oil lightly. Cut eggplant into half-inch slices. Layer in prepared dish; top with tomatoes. In small bowl, combine remaining ingredients except cheeses. Spread over vegetables; sprinkle evenly with mozzarella cheese, then with Parmesan cheese. Bake 35-40 minutes or until deep golden brown.
COPYRIGHT 1985 Saturday Evening Post Society
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Simon, Allen
Publication:Saturday Evening Post
Date:Sep 1, 1985
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