Title: CREME CARAMEL
Categories: Desserts, Low-cal
Yield: 4 servings

4 c 2% milk
2 Rosemary sprigs
1 Orange;zested in strips
1 T Vanilla
1 c Liquid egg substitute
4 T Sugar;super fine
3 c -Hot water
4 ts Maple syrup;pure

———————————-GARNISH———————————-
4 Rosemary sprigs

“Creme caramel is a great favorite in many restaurants. It is basically a
super rich baked egg custard made with added heavy cream. It looks small
and innocent, but packs a devastating amount of ”shadow energy" (many
calories with few nutrients). Our substitutions are indeed radical …but
they are delicious and reduce the fat significantly.

Nutritional Profile:
PER SERVING CLASSIC MINIMAX
Calories 759 220
Fat (gm) 63 5
Saturated fat (gm) 37 3
Calories from fat 74% 19%
Cholesterol (mg) 523 18
Sodium (mg) 67 232
Fiber (gm) 0 0

Time Estimate: Hands on, 30 minutes; Unsupervised, 2 hours
Cost Estimate: Low

Preheat the oven to 300F. In a large saucepan, heat the milk, rosemary and
orange peel until just about to boil. Strain into a large bowl and stir in
the vanilla, egg substitute and sugar. Pour the custard into 4 individual
souffle dishes.
Place a 9 inch X 9 inch baking dish on the oven rack. Place the filled
souffle in the dish and pour in the hot water – the souffle dishes should
be about three quarters submerged. Cover the baking dish loosely with foil
and bake for 1 hour – the custard should be well set. Take the souffle
dishes out of the water and let them cool a bit -a bout 1 hour.
To serve: Loosen the custard from the souffle dish with a knife. Invert
the dish over an individual serving plate and shake the custard out. Spoon
1 Tsp of the maple syrup over the top. Garnish with a sprig of
rosemary..voila! You can serve Creme Caramel at room temperature or cold.
Serves: 4

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GINGERED CABBAGE-BEET SALAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Salads
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Red onion, diced
1/3 c Red wine vinegar
1/4 c Safflower oil
1/4 c Parsley, minced
1/4 c Crystallized ginger, minced
15 oz Pickled beets, drained
— diced
2 c Sweet red cherries, pitted
6 c Red cabbage, shredded
Parsley sprigs

Combine all ingredients except parsley sprigs. Cover refrigerate
overnight or up to 2 days. Garnish with the parsley sprigs serve.

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ASPARAGUS SALAD WITH ORANGE VINAIGRETTE

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7095
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup red wine vinegar
1/4 cup orange juice
2 tablespoons grated orange peel, — no white attached
2 garlic cloves, — chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon
1 teaspoon finely chopped lemon balm, lemon thyme, — or
lemon verb
1 cup olive oil
Salt, freshly ground black pepper sugar
3 pounds asparagus

In a medium bowl, whisk together the red wine vinegar, orange juice, orange
peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in
the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the
asparagus if larger than a pencil. Cut off any woody ends. Place in a large
frying pan of boiling water, being sure that the water covers. (Cook in
batches if necessary and bring the water back to the boil with each batch.)
Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point.
Pour salad dressing over asparagus and serve hot or cold.

Yield: 10 to 12 servings

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Lemony Garbanzo Bean Cake I

2 C canned chick-peas, drained and rinsed, any loose skins discarded
Equivalent of 4 eggs
1 C. Sugar
1/2 t baking powder
Grated zest of 1 lemon
Juice of 1 lemon
Confectioners sugar

place drained beans in the work bowl of a food processor and puree.

Add the eggs, sugar, baking powder, and lemon zest to the puree, and
pulse processor a few times just to combine ingredients well.

Preheat oven to 350.

Pam a 9″ cake pan. Cut a round of wax paper to fit bottom of pan, place in
bottom, and spray top of paper. Pour in batter.

Bake on center rack of oven for 45 minutes or until a knife inserted in
the center comes out dry.

Set on wire rack to cool for 15 minutes, then remove cake from pan and
allow to cool to room temp.

Before serving, squeeze lemon juice over cake, and sprinkle generously
with confectioners sugar.

Title: Never Fail Divinity (Candy)
Categories: Candies
Yield: 1 Servings

2 c Sugar
1/2 c White syrup
1/2 c Hot water
1/4 t Salt
2 ea Egg whites
1 t Vanilla

Mix sugar, syrup, water, and salt. Boil till sugar melts, then cook
without stirring tohard ball or 250 degrees on thermometer. Beat 2
egg whites till stiff. Pour sugar mixture into egg. Add 1 teaspoon
vanilla and beat till it holds shape. Add nuts if desired. Pour
into greased 9×13 pan.

MMMMM

Title: Brunch Enchiladas
Categories: Breakfast, Jaw, Cheese/eggs
Yield: 8 Servings

2 c Shredded sharp cheddar
1/4 lb Boiled ham, chopped
1/3 c Sliced green onions
1/3 c Red bell pepper, chopped
8 Corn tortillas
4 Eggs
1 1/2 c Milk
1/4 c Salsa
1 T Flour
Sliced ripe olives, optional

In small bowl, combine 1 cup cheese, ham, onion, and bell pepper.
Soften tortillas according to package directions. Divide cheese
mixture evenly among tortillas; roll up and place seamed side down in
greased 11 x 7 baking dish. In medium bowl, beat together eggs, milk,
salsa and flour. Pour over tortillas; refrigerate overnight. Cover
and bake at 350 degrees for 45 minutes or until set. Remove cover and
sprinkle with remaining cheese and olives, if desired.

typed by jessann 🙂

MMMMM

Stewed Celery in Cream

Recipe By : Yankee, 11/95
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups celery, cut in 1″ pcs.
1/2 cup stock
4 teaspoons flour
2 tablespoons butter
1/2 cup light cream
3 -4 gratings of fresh nutmeg, + to taste

Simmer celery in stock until just tender, about 12-15 min. Remove from
heat, drain, reserve stock (about 2/3 cup.) In a heavy saucepan,
melt the butter and stir in flour, using a whisk to blend well. Cook
until it bubbles. Combine the cream stock, pour into butter flour
mixture. Simmer until thickened, about 3 min. Add nutmeg. Put
celery back into the sauce warm it thru before serving.

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Seven Minute Frosting

Recipe By : Nan Blanchard/Bobb1744@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Frosting/Filling
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tbsp instant espresso coffee powder
1/4 cup hot water
3 egg whites, slightly below — room temperature
1 1/2 cups light brown sugar — packed
1 tsp cream of tartar
1 tsp vanilla

Dissolve espresso powder in hot water. Combine egg whites, brown
sugar,
coffee mixture and cream of tartar in top of double boiler placed over very
gently simmering water. Beat with mixture until frosting forms stiff peaks, 5
to 7 minutes. Remove from heat. Beat in vanilla.

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NOTES : Here’s a nonfat cake frosting from the Simply Healthful cookbook
series – Cake cookbook. Makes about 5 cups.

Title: CHICKEN-AND-VEGETABLE SOUP
Categories: Soups, Poultry
Yield: 8 servings

2 Boiling chickens, 4 lbs ea.
– cut in quarters
10 c Cold water
4 md Carrots; thinly sliced
2 md Yellow onions
– peeled, finely diced
1 sm Head celery; thinly sliced
2 lg Leeks; green tops and white
– bottoms separated
1/2 tb Whole black peppercorns
6 Bay leaves
4 Sprigs fresh thyme; -=OR=-
1 1/2 ts -Fresh thyme leaves, -=OR=-
1/2 ts -Dried thyme
1 tb Salt
1 tb Unsalted butter

COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil
over high heat. Reduce heat to low and skim off the scum that accumulates
on the surface. Remove chicken breast quarters and set aside. Add 2 cups
carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay
leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover,
replace the chicken breasts and continue to cook for another 25 minutes.
Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash
well to remove any sand. You should have about 1 cup. Melt the butter in a
medium saucepan over medium heat and add the leeks and the remaining
carrots, onions and celery. Cover and cook gently until vegetables are
soft, about 5 minutes. Remove the chicken from the liquid and place on a
platter. Strain the liquid through a fine strainer into a large plastic
container and discard the herbs, spices and the cooked soup vegetables.
Skim and discard any fat from the surface of the broth. Remove and discard
chicken skin. Remove the meat from the bones, dice it and set aside. Place
bones in an airtight freezer container and save for making stock.
Immediately prior to serving, transfer broth to a pot and heat, covered,
over high heat. Heat chicken and vegetables, covered, in 350F oven until
hot. Decorate each soup bowl with some heated diced vegetables and chicken.
Pour the hot broth into a pitcher or soup tureen and pour the soup into the
garnished bowls at the table.

—–

OATMEAL BLUEBERRY MUFFINS *** (TDDB08B)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Oatmeal
1 1/4 c Flour
1/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1 c Milk
1/4 c Vegetable oil
1 Egg — beaten to blend
3/4 c Blueberries
2 tb Sugar
2 ts Cinnamon

Preheat oven to 425. Lightly grease 12 muffin cups, or
use paper liners. Combine first five ingredients in
large bowl. Mix milk, oil and egg in another bowl. Add
to the oatmeal mixture and stir just until moistened.
Fold in blueberries. Divide batter among muffin cups.
Combine 2 Tbsp sugar and 2 tsp. Cinnamon. Sprinkle
over muffins. Bake until tester inserted in center
comes out clean. About 15 minutes. Remover from cups.
(These can be prepared 1 day ahead. Store in an
airtight container). Serve warm or at room temp. Shall
we dip these in chocolate??? Happy Day CAThie in CA ..
/ FROM: CATHIE COPPOLINO (TDDB08B) Reformatted by
Elaine Radis

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