1 : /2 tb Lime juice
1 : ts Oil
1 : ts Kelp
4 : tb Water
1/2 : c Sesame seeds
3/4 : c Plain dried bread crumbs
1 : /4 ts Salt
1/2 : ts Pepper, and dried thyme
1 : lg Egg
4 : Skinned chicken breasts,
Boneless, : Boneless, cut in strips
**dipping : **dipping sauce**
3/4 : c Apricot preserves
1/3 : c Reduced fat sour cream
Homemade : Homemade Tamales
2 : Green onions
2 : Sweet pickles
1 : Dill pickle
1/2 : c Pimento olives
1 : Clove garlic
1/2 : Lemon; juiced
2 : c Mayonnaise
1 : ds Worcestershire
1 : ds Tobasco
1 : c Brown Sugar
1 : c Soy Sauce
1 : c Sake -- * see note
Fresh : Fresh Ginger Root -- grated
Garlic : Garlic Cloves --
0: Preheat oven to 350
1: Spray cookie sheet with nonstick vegetable cooking spray
2: Cream honey, applesauce and margarine in large bowl with electric mixer until smooth
3: Beat in egg whites, one at a time, then add vanilla
4: Combine flour, oats, baking powder, baking soda and salt in medium bowl; mix well
5: Add dry ingredients to honey mixture; mix thoroughly
6: Stir in chocolate chips and nuts
7: Heap teaspoonfuls of the mixture onto cookie sheet
8: Place cookie sheet above center of oven; bake 12-16 minutes or until lightly browned
9: Let cookies stand 1 minute, then remove and place on wire racks to cool
10: Makes 5 dozen cookies
11: Recipe by: Low Fat * No Fat Posted to MC-Recipe Digest V1 #683 by L979@aol
12: com on Jul 21, 1997