Almond Shortbread

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups Pillsbury’s Best All Purpose Flour* — sifted
3/4 cup confectioners’ sugar — sifted
1/4 teaspoon salt
1 cup butter
1 teaspoon French’s Almond Extract
1 cup Funsten’s Blanched Almonds — ground/finely choppe

BAKE at 325 degrees for 20 to 25 minutes. MAKES about 2 dozen.
Sift together flour, confectioners’ sugar, and salt. Cream butter. Blend in
the dry ingredients; mix thoroughly. Stir in almond extract and ground or
finely chopped blanched almonds. If desired, chill for easier handling.
Shape dough into balls, using rounded teaspoonful for each. Place on
ungreased baking sheets; flatten into circles about 1/2 inch thick. Flute
edges to form scallops. Bake in slow oven (325 degrees) 20 to 25 minutes
until light golden brown. Remove from baking sheets immediately; cool.
*For use with Pillsbury’s Best Self-Rising Flour, omit salt.

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NOTES : “Developed by Ann Pillsbury”

Date: Thu, 09 Dec 93 09:20:57 EST
From: Michele Faison

I saw this recipe in a column by Laurel Flinders (Laurel’s
Kitchen) which formerly ran in the WASHINGTON POST. I think
this appeared about 9 years ago in response to a question
about how to enjoy a red wine which a reader had been given.
It has remained one of my favorite dishes through the years.
From the beginning, we adaped it to remove all added f*t.

Beans Bourgignon

1 large onion, chopped
1 large carrot, cut in half rounds
1 large potato, cubed
3 tbsp tomato paste
1 tsp dried thyme (use at least 1 tbsp if fresh)
2 bay leaves
1 1/2 c hearty red wine (more if using to saute)
(don’t skimp on quality here…I have, and it makes a
big difference…don’t use anything you wouldn’t drink)
4 cups cooked pinto beans
2 cloves of garlic, pressed
1/2 lb. mushrooms, sliced
2 + cups of water or hearty veggie broth (we flavor with dried
veggie broth and in the days prior to McD, with bovril or
another m**t broth)
salt and pepper to taste

Water-, veggie broth- or wine-saute the onions until translucent.
Add potatoes and carrots. Saute (soften) briefly before adding
water or broth, tomato paste, thyme and bay leaves.

Bring to a boil. Simmer until potato and carrot are cooked,
about 20 minutes, adding extra liquid as needed to keep
the vegs covered. Toward the end of cooking, add wine, beans,
garlic and salt to taste. Bring to a boil again and simmer 5
minutes.

Saute mushrooms and in your choice of liq, combine with bean
mixture and serve.

Great with crusty wheat bread and a salad. We also like this
over brown rice, and I have enjoyed it as a baked potato
topping.. BTW, it is better the second (and subsequent) day.

Title: Teriyaki Potatoes (Microwave)
Categories: Diabetic, Vegetables, Side dishes
Yield: 5 servings

1 1/2 lb Tiny new potatoes (about 10) 1/4 ts Garlic salt
-or med. red potatoes (5) 1/4 ts Italian seasoning; crushed
1 tb Margarine or butter; cut ds Ground black pepper
-into pieces ds Ground red pepper
1 tb Teriyaki sauce Fresh snipped
rosemary (opt)

Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new
potatoes into quarters or the med. potatoes into 1″ pieces. Place
potatoes in 1.1/2-qt. microwave safe casserole. Add margarine/butter,
teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to
combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14
to 16 mins. for low-wattage ovens) or till potatoes are tender,
stirring twice during cooking. Stir before serving. Garnish with
rosemary and serve with sour cream, if desired. Makes 5 side dish
servings. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH G (2/94)
:: MM by Sue Woodward

MMMMM

Classic Mushroom Bisque

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — unsalted
3 cups mushroom — sliced
4 tablespoons flour
1/4 teaspoon dry mustard
1 teaspoon salt
2 1/2 cups nonfat chicken broth
2 cups cream
1/4 cup chives — chopped
1/4 cup sherry
sour cream flat-leaf parsley — garnish

Melt butter in large saucepan over medium heat. Add mushrooms and saute until j
ust tender. Add flour, mustard and salt, stirring constantly for one minute or
less. Flour should not brown or burn. Add broth and cook uncovered until mixtur
e thickens. Stir in cream gradually and add chives. Heat thoroughly but do not
boil. Add sherry just before serving.

Garnish with sour cream and top with a sprig of parsley.

– – – – – – – – – – – – – – – – – –

Per serving: 380 Calories; 36g Fat (84% calories from fat); 5g Protein; 10g Car
bohydrate; 111mg Cholesterol; 689mg Sodium

_____

Shrimp Diane

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Butter,unsalted

2 lb Shrimp,medium,shelled

1/4 c Green onion,minced

3/4 ts Salt

1/2 ts Garlic,minced

1/2 ts Cayenne pepper

1/4 ts White pepper

1/4 ts Black pepper

1/4 ts Basil

1/4 ts Thyme

1/8 ts Oregano

1/2 lb Mushrooms,1/4″ slices

1/4 c Fish stock

1/4 c Clam broth

3 tb Parsley,fresh,chopped

French bread

Pasta

Rice

1. Heat 1/2 cup butter in large skillet over high heat.

2. When butter is almost melted, add green onion, salt, garlic, ground

peppers, basil, thyme and oregano; stir well.

3. Add shrimp and saute until they turn pink, about 1 minute, shaking the

pan instead of stirring.

4. Add msuhrooms and stock; add remaining 1/2 cup butter in chunks,

continuing to shake skillet, cooking until butter sauce is creamy and

smooth.

5. Garnish with parsley and serve immediately with French bread, or over

pasta or rice.

NOTE: This recipe is a version of the Shrimp Diane served at Orleans

Restaurant of Los Angeles.

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Winter Vegetable Cobbler

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Veggies
Vegan Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 turnip, peeled, cut into bite-size wedges
1 potato (russet or baking) — peeled diced
1 celery root — peeled diced
1 onion — coarsely chopped
3 carrots — peeled sliced
1/2 cup chopped parsley
1 cup vegetable broth
2 tablespoons cornstarch
1 teaspoon salt
freshly ground pepper
4 tablespoons butter or margarine
COBBLER DOUGH:
1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine, chilled, cut — into small pieces
3/4 cup cream (or use half half or fat free
evap. milk or soy milk)

Put the turnip, potato, celery root, onion, carrots, and parsley in a 2-in
ch deep 8-cup ovenproof baking dish (there should be about 6 cups of vegetables
). In a small mixing bowl, blend the broth with the cornstarch, pour over the
vegetables, and mix well. Add salt and pepper to taste and mix to blend. Dot
the top of the vegetables with the butter. Preheat oven to 350 degrees F.
Make the cobbler dough: Mix flour, baking powder, and salt in a large mix
ing bowl and stir with a fork to blend. Drop the pieces of chilled butter into
the flour mixture and rub quickly with your fingertips until the mixture resem
bles coarse crumbs. Using a fork, slowly stir in the cream until roughly mixed
. Gather the dough into a shaggy mass and knead five or six times. Roll the d
ough on a lightly floured board to the size of the top of the baking dish. The
dough should be about 1/4-inch thick. Place the dough on top of the vegetable
s. Bake for 45-55 minutes until vegetables are cooked through and crust is bro
wned. Test vegetables for doneness with a knife tip or skewer. Remove from ov
en and let sit about 10 minutes.

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Couscous Salad with Apricots, Pine Nuts, and Ginger

Recipe By : Fields of Greens by Annie Sommerville
Serving Size : 4 Preparation Time :0:25
Categories : Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c instant couscous
1/2 c water
1 c fresh orange juice
1/4 c light olive oil
champagne vinegar
8 dried apricots — thinly sliced
1 Tbsp dried currants
1 Tbsp golden raisins
2 tsp fresh ginger — grated
salt
2 Tbsp pine nuts — toasted (see note)

Pour the couscous grains into a small mixing bowl. Combine the water,
orange juice, ollive oil, and 2 Tbsp. vinegar in a medium-size saucepan.
Bring the liquid just to a boil and stir in the dried fruit, ginger, and 1/2
tsp. salt; pour immediately over the couscous. Cover the bowl and let it
sit for 20 minutes.
When the couscous is ready, gently fluff it with a fork and toss with the
pine nuts. Add salt to season and an additional splash of vinegar to
brighten the flavor.

– – – – – – – – – – – – – – – – – –

NOTES : 1. This is a modified version of the original recipe. It included
1/4 of a boiled onion diced, and flavored with vinegar.
2. Toast pine nuts in dry skillet over low heat for about 5 minutes. They
burn too quickly if toasted in the oven.

Date: Fri, 04 Jun 93 13:11:19 CDT
From: Lu Bozinovich
Subject: “Cheesecake” Recipe, Non-vegan

This is my own no cheese chessecake recipe, it follows the Ornish
guidelines to my best knowledge (except for oiling the pan).

Lu’s no cheese Cheesecake
————————-
4 egg whites (large eggs)
1/4 cup white sugar
14 oz nonfat yogurt (if you use Dannon, it is the 16 oz less about 3 tbs)
3/8 tsp baking soda (NOT baking powder)
1/4 cup unbleached flour
2 1/2 tbs frozen limeaid
(I’ve never tried fresh lime, but I would quess same quantity and
since the limeaid has sugar in it, you will have to add sugar, I
guess 1/2 tbs) I cannot guarantee results on modifications since
most modifications that I’ve tried (ie, more limeaid, no bkg soda)
did not come out satisfactorily. I have been experimenting on
reducing the sugar, and plan to try natural fruit juices instead.

Optional Crust
2 tbs unbleached flour
1 tbs white sugar
1 tbs berry juice or water

In a medium size bowl:
Whip egg whites until stiff but not dry. Add 1/4 cup sugar as you
are whipping them. Set aside.

In a separate bowl (large size bowl):
Strain yougurt if necessary, so that you do not include the watery
liquid part. But don’t take more than a few minutes to strain.
(I just pour off the liquid part by tipping the container
or spooning the solid part out. If you use a better brand like
Alta Dena, you may not even have to do this.)
Add 3/8 tsp baking soda, and stir. Add 1/4 cup unbleached white flour
and stir. Add the limeaid. This may also be blended together with
the whipping blades. Stir well.

Stir a little bit of the egg whites into the yogurt mixture, until
well stirred in. Then fold the remaining egg white mixture into the
yogurt mixture, blending well but not stirring roughly so as not to
decrease the fluff in the mixture. Do not worry too much about this,
since the baking soda will help the mixture rise.

Prepare cheesecake (springform) pan with 1 tsp oil by rubbing the oil
in with your fingers along the bottom, bottom edges and sides.
Pour mixture into pan.

If optional crust is desired, this goes on top:
Mix the sugar, flour, and juice until well blended and moist enough to
be pourable with help of a spoon. Spoon this mixture around the outer
edges of the cheesecake mixture, so that it forms a 1/2 inch band
about 1/4 inch away from the side of the pan. This does not have to
be perfect, but the thinner you spread this mixture, the finer the
“crust”. And the baking process will form a sort of a crust anyway,
but the crispness will differ. Gaps in this “band” are okay.

Prepare oven to 400 degrees Fahrenheit. Bake approx 25 minutes.
My oven may not be accurate, so you may have to check it after
15 minutes to see if it is browning. If you shake it and it
jiggles, it’s probably done. If the crust is a nice brown,
take it out anyway, because this cake is prone to burning on
the top. If it is too liquidy, but brown, then you may have to
turn your oven down a bit (but I wouldn’t risk burning the crust
because thats half of it’s goodness).

Serve within minutes of removing from oven, since then it will
be at its tallest. If you refridgerate it overnight, it will
be flatter but very tasty, and IMO, that is when it tastes the
most like a nice delicate cheesecake. (Serves about 6 slices).

Delicious Apple Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
*Haven’t tried it yet Black Walnuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups granulated white sugar
1 cup oil
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
2 cups unpeeled Delicious apples – finely chopped
1 cup chopped black walnuts

Beat sugar, oil, and eggs together well. Add vanilla. Sift flour, salt, baki
ng soda, and
nutmeg together. Add chopped apples to sugar mixture and beat well. Stir in
flour
mixture and nuts. Pour batter into greased and floured 2-pound coffee can. P
lace in slow
cooker; cover top of can with 4 to 6 paper towels. Cover and cook on high abo
ut 3 1/2
hours. Cooker lid should be slightly raised to allow excess moisture to escap
e. Add no
water, and don’t peek until last hour.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 3028 Calories; 232g Fat (69% calories fr
om fat); 37g Protein; 198g Carbohydrate; 362mg Cholesterol; 3504mg Sodium

NOTES : This recipe needs a slow cooker and a 2-3 pound coffe can or mold.

Title: CHOCOLATE TRUFFLES
Categories: Desserts, Candies
Yield: 16 servings

6 oz Semisweet chocolate *
4 tb Unsalted butter **
1/2 t Vanilla extract
2 Egg yolks; lightly beaten
4 tb Unsweetened cocoa powder

*Note: Semisweet chocolate should be coarsely chopped.
** Unsalted butter should be cut into small pieces.
In a double boiler, melt the chocolate and butter over simmering water.
Remove from the heat and stir in the vanilla. In a small bowl, gradually
whisk the warm chocolate mixture into the egg yolks. Cover and
refrigerate until firm, about 1 hour.
Shape level tablespoons of the chocolate mixture into balls and then roll
them in the cocoa. Refrigerate the truffles.

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