Page 18 - Florida Sentinel 8-9-19

Recipes
"These light and tasty wraps are great for lunch, or slice them smaller and they make won- derful lunch or great little after-school snacks."
INGREDIENTS
•1 (8 ounce) package cream cheese with chives •2 tablespoons Dijon mustard
•6 (8 inch) whole wheat tortillas
•1 1/2 cups finely shredded iceberg lettuce
•12 slices thinly sliced deli turkey •3/4 cup shredded Swiss cheese •1 large tomato, seeded and diced • large avocado, sliced
•6 slices bacon, cooked and crumbled
DIRECTIONS
Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.
Breakfast:
Pancake Poppers
Lunch:
Turkey Wraps
These pancake poppers are light and airy and freeze well too. Try them with strawberry jam, dipped in syrup, or sprin- kled with powdered sugar. Perfect for kids on the go break- fast!
INGREDIENTS
•cooking spray •1 1/4 cups milk •1/4 cup vinegar •1/4 cup oil
•1 egg
•1 1/4 cups all-purpose flour •1/4 cup white sugar
•1 teaspoon baking powder •1 teaspoon baking soda •1/4 teaspoon salt
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Spray 2 mini muffin tins with cooking spray.
Mix milk and vinegar together in a bowl; let stand until milk curdles, about 5 minutes. Beat in oil and egg.
Combine flour, sugar, baking powder, baking soda, and salt in a bowl; stir into milk mixture until smooth. Spoon bat- ter into the prepared muffin tins with a tablespoon or a small batter scoop.
Bake in the preheated oven until batter is risen and still pale, about 8 minutes. Remove from muffin cups with a sili- cone scraper.
Snack:
Oatmeal Peanut Butter Cookies
"A nice change of pace from the usual peanut butter cookie.
INGREDIENTS
•1/2 cup shortening
•1/2 cup margarine, softened •1 cup packed brown sugar •3/4 cup white sugar
•1 cup peanut butter
•2 eggs
•1 1/2 cups all-purpose flour •2 teaspoons baking soda •1 teaspoon salt
•1 cup quick-cooking oats
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut
butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, bak- ing soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, AUGUST 9, 2019