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Cookies to keep on hand

Dear Jeanne: These are wonderful cookies to have in the freezer when you want some homemade cookies, but I am concerned about both the fat and sugar content. Can you help? _ Joanne Sandlin, Taft, Calif.

Dear Joanne: You are right; these are great cookies to have on hand and they are also easy to make and very tasty. I have reduced both the fat and sugar as you requested, and also eliminated the cholesterol in the process. My revised cookies are a little smaller and not quite as crisp because of the decreased fat, but they are still delicious.

Patina's pancakes

I recently attended a press luncheon in Los Angeles held to announce the collaboration of the James Beard Foundation-award-winning chef/restaurateur Joachim Splichal with the Canyon Ranch, recently voted America's Best Spa by Conde Nast Traveler magazine's Reader's Choice Awards.

Held at Splichal's fabulous restaurant, Patina, the menu featured spa dishes presented with attention to textural excitement and visual appeal _ both signatures of Joachim's success in the food world.

My own favorite dish at this luncheon was chef Splichal's Scalloped Pancakes with Chinese Greens and Vegetable Salad, which I share with you.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. Send your recipe for revision to: Cook It Light, St. Petersburg Times, P.O. Box 1212, La Jolla, Calif. 92038.

Oatmeal Krispies

1 cup each shortening, brown sugar and white sugar

1 teaspoon salt

2 eggs

1 cup chopped nuts

1 teaspoon vanilla

1{ cups flour

2 cups quick oats; raisins (optional)

Combine all ingredients and mix well. Divide dough in half and roll each half in wax paper. Chill overnight in the freezer, then slice and bake 10 to 15 minutes in a preheated 350-degree oven. Makes about 4 dozen cookies.

Oatmeal Chewies

cup stick-type corn-oil margarine, softened

} cup packed brown sugar

} cup granulated sugar

\ teaspoon salt

{ cup liquid egg substitute

{ cup walnuts, chopped and

toasted 10 minutes at 350 degrees

\ cup raisins (optional)

1{ teaspoons vanilla

1{ cups unbleached all-purpose flour

2 cups old-fashioned oats

Combine all ingredients in a large mixing bowl. Divide into two portions and roll each in wax paper into two 12-inch-long cylinders. Chill overnight in the freezer. Slice into {-inch slices and bake until edges are slightly browned, 18 to 23 minutes, in a preheated 350 oven. Makes 4 dozen cookies.

Each serving of two cookies contains approximately: Original Recipe: 235 calories; 18 mg cholesterol; 13 gm fat; 107 mg sodium. Revised Recipe: 170 calories; negligible cholesterol; 7 gm fat; 97 mg sodium.

Scallop Pancakes With Chinese Greens

and Vegetable Salad

Soya Scallion Sauce:

1 teaspoon horseradish

1 medium green onion, chopped

1 tablespoon diced shallots

1 small tomato diced

\ teaspoon minced ginger root

1{ teaspoons rice vinegar

1 tablespoon low-sodium soy sauce

2 tablespoons vegetable stock

\ teaspoon lemon juice


1 pound chopped scallops

2 tablespoons diced shallots

2 tablespoons diced chives

1 tablespoon rice flour

Greens and Salad:

1 tablespoon olive oil

1{ cups mustard greens

2 medium green onions, coarsely chopped

1{ cups tightly packed washed and deveined spinach

\ cup enoki mushrooms

{ cup sugar snap peas (about \ pound)

Combine ingredients for Soya Scallion Sauce in a small bowl and set aside.

Combine scallops, shallots, chives and rice flour. Divide mixture into 16 equal portions and shape into pancakes. Cook the pancakes over medium heat in a non-stick skillet sprayed with non-stick vegetable coating until golden brown, about 3 minutes. Set aside and keep warm.

In the same skillet, heat olive oil and cook vegetables over medium heat just long enough to wilt greens. Add Soya Scallion Sauce and mix well. Divide vegetables among 8 plates and top with 2 scallop pancakes. Makes 8 servings.

Each serving contains approximately 135 calories; 19 mg cholesterol; 3 gm fat; 182 mg sodium.