CHOCOLATE CHIP NUT MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Desserts
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chocolate Chips
2 1/3 c Whole Wheat Flour
2 ts Baking Powder
3/4 ts Salt
3/4 c Sugar
1 ea Egg — Lg, Slightly Beaten
3/4 c Skim Milk
1/2 c Orange Juice
3/4 c Walnuts — Chopped
2 ts Orange Peel — Grated

Chop the chocolate chips into small chips, (Or use the
mini-chips). Combine the flour, baking powder, salt
and sugar. Beat the egg with the milk and orange
juice. Add the mixture to the dry ingredients and
continue to beat by hand for 1 minute. Stir in the
chocolate chips, walnuts and orange peel. Spoon into
muffin tins that have been sprayed with a non-stick
coating, filling 2/3rds full. Bake at 35o degrees for
15 to 20 minutes or until golden brown. Remove from
the tins and cool on a rack. Spread with a
combination of 1/4 cup of chocolate chips, 1 tb of
margarine and 1 ts of corn syrup that has been heated
until the chips have melted and the mixture is well
blended.

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Cinnabon Rolls

Recipe By : Bette Leland (CGVH43B)
Serving Size : 20 Preparation Time :0:00
Categories : Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
ROLLS
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
1 3 1/2 ounce vanilla pudding mix
mix
1/2 cup margarine — melted
2 eggs
1 teaspoon salt
6 cups flour
CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner’s sugar
1 tablespoon milk

In a small bowl combine water, yeast and sugar. Stir until dissolved.
Set aside. In large bowl, take pudding mix and prepare according to
package directions. Add margarine, eggs and salt. Mix well. Then add
yeast mixture. Blend. Gradually add flour; knead until smooth. Place in
a large greased bowl. Cover and let rise until doubled. Punch down
dough and let rise again. Then roll out on floured board to 34 x
21-inch size. Take 1 cup soft butter and spread over surface. In small
bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over
top. Roll up very tightly. With knife, put a notch ever 2-inches. Cut
with thread or knife. Place on lightly greased cookie sheet 2-inches
apart. Take hand an lightly press down on each roll. Cover and let rise
until double again. Bake at 350 degrees for 15-20 minutes. Take out
when they start to turn golden. DON’T OVER BAKE. Frost warm rolls with
Cream Cheese Frosting CREAM CHEESE FROSTING Combine all ingredients
and mix until smooth. Makes about 20 very large rolls.

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Curried Squash Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds butternut squash — cooked
1 tablespoon sherry
2 cloves garlic — minced
1 onion — finely chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne — optional
salt and pepper — to taste
3 cups chicken broth

1. In a large saucepan saute onions and garlic in sherry for about 2
minutes.
2. Add curry powder, cumin, salt and pepper and cook another 3-5 minutes
or until onions are soft.
3. Add in cooked squash in pieces, and stir to coat.
4. Pour in chicken broth and bring to a boil; reduce heat and simmer 15-20
minutes.
5. Remove from heat and allow to cool about 15 minutes.
6. Pour soup into blender, food processor or large bowl and use a hand
blender. Puree until smooth (will be thick).
7. Return to heat and slowly reheat.

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Spaghetti Torte

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces spaghetti
1/2 cup Parmesan cheese — grated
1/2 cup ricotta cheese (light, nonfat, or regular)
1 tablespoon Italian seasoning
4 egg whites or 1/2 cup Egg Beaters or — egg substitute
1/4 cup fresh basil, chopped or 2 tsp. dried
2 medium tomatoes — coarsely chopped
4 slices provolone cheese (1 oz. each) — cut into fourths
spaghetti sauce, if desired

Heat oven to 350. Spray a 9×3″ springform pan with nonstick cooking spray
. Cook spaghetti according to package directions, rinse with cold water, and d
rain.
While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Itali
an seasoning, and egg whites (or substitute). Toss with cooked spaghetti until
spaghetti is well-coated.
Press half the spaghetti mixture in bottom of pan. Sprinkle with half the
basil. Top layer with half the tomatoes and half the provolone cheese slices.
Press remaining spaghetti mixture on top, sprinkle with remaining basil, and
top with remaining tomatoes and then provolone cheese.
Bake 30 minutes. Let stand about 15 minutes, remove side of pan, place on
serving platter. Cut into wedges to serve. Serve with spaghetti sauce, if de
sired.

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SCOTCH BROTH

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef bones, meaty
2 qt -water
6 Peppercorns
1 1/2 ts Salt
1 c Carrots, chopped
1 c Celery, chopped
1 c Turnips, chopped
1/2 c Onion, chopped
1/4 c Pearl barley, med.

In a large kettle, combine soup bones, water, salt
and peppercorns. Cover an simmer for 2« hours or until
the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim
off fat. Remove meat from bones; dice and return to
broth along with the remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer for
about 1 hour or until the vegetables are barley are
tender. 6-8 servings (2 quarts).

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Golden Zucchini, Etc. Balti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Indian
Vegetarian Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow zucchini/courgette
1 Onion
1 Yellow or Orange Pepper
2 Small Red or Yellow Tomatoes
1 Clove Garlic
1/4 t Turmeric
1/4 t Chopped chilies (dried)
1 Small Cayenne chili
1 c Balti Sauce
1/2 c White wine, or
1/2 c Vegetable stock
Vegetable oil for frying

Scrub all vegetables and dry. Heat oil in karahi. Saute onions until
transparent: add turmeric, garlic and chopped dried chilies, and saute
for another minute (be careful not to let the garlic scorch), then remove
onions and garlic and set aside. Reheat oil slightly. Slice half the
zucchini/courgette into rounds: chop the rest into “matchsticks”. Slice
and roughly chop the tomatoes: seed and chop the peppers and chili.
Quickly stirfry all these vegetables for about two minutes or until
partially cooked: add the onions and garlic again, then the balti sauce.
Cook for about 5-10 more minutes until you like the consistency. If you
like, add white wine or vegetable stock and cook a little longer until
sauce reduces thick again. Serve in karahi with naan bread, or (if you’re
feeling pedestrian) on a plate, with rice.

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TORTILLA DUMPLING SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Casera Sauce — *
4 c Chicken Broth
1/2 c Instant Corn Tortilla Mix
1/2 ts Baking Powder
1/2 ts Red Chiles — Ground
1/4 ts Salt
2 tb Onion — Chopped
1 tb Parsley — Snipped
1 ea Egg — Large
2 tb Milk

* See Shrimp soup or Sowest2 for Casera Sauce Recipe.
~——————————————————
~—————– Heat Casera Sauce and broth to
boiling in a 3-quart saucepan. Mix remining
ingredents except milk; stir in milk. Shape dough by
teaspoonfuls into small balls; add to broth mixture.
Cover and cook over medium heat 15 minutes. Sprinkle
with chopped green onion, if desired.

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LAMB, LENTIL, AND ROSEMARY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 tb Butter
3 cl Garlic, minced
2 Onions, chopped
2 Carrots, cut into small
Cubes
1 t Salt
1 t Pepper
6 c Lamb stock
2 c Chopped very ripe tomatoes
Or canned tomatoes
1 Bay leaf
1 Bone from a roast leg of
Lamb
1 c Cubed cooked lamb
Tabasco or other liquid hot
Pepper sauce

1. In a large soup pot, heat the olive oil and
butter over moderately low heat. Add the garlic,
onions, carrots, half the rosemary, the thyme, and
salt and pepper to taste. Simmer, Add the lamb stock,
tomatoes, lentils, bay leaf, and the lamb bone from
the roast if you still have it and bring the soup to a
boil. Reduce the heat and simmer, partially covered,
for about 40 to 50 minutes, or until the lentils are
tender. Taste for seasoning.

2. To serve, place a small handful of cooked lamb
in the bottom of each soup bowl and ladle the hot soup
over it. Garnish with the remaining fresh rosemary.
Serve with a bottle of Tabasco on the side.

Serves 4 to 6.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New
York.
Shared by: Karin Brewer, Cooking Echo, 2/93

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Title: CHICKEN GIBLET VEGETABLE SOUP
Categories: Diabetic, Poultry, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

Uncooked giblets; of 1 or 2
-chickens
6 3/4 c Cold water;
1 1/2 ts Salt or to taste
3/16 ts Fresh ground pepper;
3/4 c Carrot; finely diced
3/4 c Onion; chopped
3/4 c Celery; finely chopped even
-the leaves.
9 oz (1 cn) tomato juice
1 1/2 tb Parsley flakes; OR
3 tb Fresh parsley; minced
3/8 ts Paprika
3 tb Quick-cooking oatmeal;

Wash giblets and discard all fat pieces. Place in a
large cooking pot with water, and if you must, salt.
Bring to a boil and simmer about 25 minutes. Add all
other ingredients except the oatmeal; simmer soup
gently about 30 minutes more. Remove giblets and chop
into small pieces. Return giblets to soup; add
oatmeal, stir, and simmer 5 minutes. This was 4
servings, but was change to 6 serving.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2
LEAN MEAT EXCHANGE Low-sodium diets: Omit salt.
Substitute unsalted tomato juice. CHO: 7g; PRO: 5g;
FAT: 1g; CAL: 56

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her

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AUTUMN FRUITS WITH SHERRY SABAYON SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
3 ea Egg yolks
2 tb Sugar
2/3 c Sherry
2/3 c Whipping cream
1 t Orange peel, grated
—–FRUIT—–
1 ea Cantaloupe
8 ea Figs, fresh -OR-
2 pt Strawberries
2 c Green grapes
1/2 c Almonds, sliced

Seed cantaloupe; cut into thin slices and peel. Cut figs into wedges or
halve strawberries.

Whisk yolks and sugar to blend in top of stainless steel double boiler.
Gradually whisk in half of sherry. Set over simmering water and whisk until
mixture holds shape for 3 seconds when drizzled from whisk, about 5
minutes. Remove from over water and refrigerate until cool, whisking
occasionally. Beat cream until soft peaks form. Fold into sabayon with
remaining sherry and orange peel. Can be prepared 6 hours ahead and
chilled.

To serve, arrange cantaloupe slices around center of plates. Combine figs
or strawberries and grapes and mound in center. Spoon sauce over and
sprinkle with toasted almonds.

from _Bon Appetit_, October 1987.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

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