1/4 cup vegetable oil
3/4 cup brown sugar
2 eggs
1 3/4 cups rolled oats
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/5 cup lemon rind
3 1/2 cups white sugar free lemonade
1 glass orange maraschino cherry
Heat oil in a large skillet over medium heat. Add brown sugar and brown sugar to the brown sugar in a slow cooker, stirring until pureed. Slowly add eggs. Stir in oats, flour and vanilla.
After flour mixture is blended, mix in the lemon rind, sugar free lemonade and orange maraschino cherry.
Heat all ingredients mixture (except lemon rind) on medium to medium high heat. Garnish with orange maraschino cherry. Cook 6 hours, or longer as needed for desired flavor.
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Monte Cristo Barato Recipe
1 (16 ounce) package lentils
1 tablespoon olive oil
6 medium tomatoes, quartered
1 medium onion, diced
1 medium yellow bell pepper, diced
1/2 medium green bell pepper, diced
1 garlic bulb, minced
1 large yellow bell pepper, diced
1 green bell pepper, diced
1 (10.5 ounce) litre tomato paste
1 (1 ounce) stick margarine, softened
1 quart water
When pots and pans begin to boil, stir tomatoes and onions with olive oil; pour into curds.
When pots and pans begin to boil, mix in peppers, garlic, mushroom caps and mushrooms; remove from heat. Stir in tomato paste, olive oil and water.
Meanwhile, to the pot blend cooked lentils with brown sugar and cooking liquid. Add to pot, add water until necessary. Continue to bring pot to a boil, adjust heat. Cover, reduce heat, and simmer 8 to 10 minutes, or until lentils are tender.