(makes 10 servings)
Ingredients: | |||
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1/3 cup vegetable oil |
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1/3 cup brown sugar |
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1 tablespoon water |
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4 cups dry, quick-cooking oatmeal |
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1 cup raisins |
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Directions: | |||
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1. | Stir oil, brown sugar and water together in a cool, large skillet. | ||
2. | Stir in oatmeal and mix until coated with sugar and oil. | ||
3. | Heat over medium heat. Stir until oatmeal is slightly brown. Stir in raisins. | ||
4. | Cool and store in a large jar with a tight fitting lid. |
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CRANBERRIES1 cup water1 cup granulated Splenda or equivalent liquid Sp
ALFREDO ZUCCHINI SPAGHETTI2 medium zucchini, julienned, about 10 ounce
ROASTED BABY CARROTS1 pound baby carrots1 tablespoon oil1/4-1/2 teaspo
YELLOW SQUASH PASTA2 pounds yellow squash, about 6 medium1 tablespoon
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