Title: Carrot Salad #3
Categories: Salads
Yield: 6 Servings

1/3 c Heavy cream
3 c Carrots; shredded
1/3 c Raisins
1/2 c Pinapple chunks; halved
3 tb Sugar
1 ts Cinnamon
1/3 c Mayonnaise

Whip cream and set aside. Combine remaining ingredients in a bowl,
tossing to blend. Fold in whipping cream. Let chill, covered, in
refrigerator for 10 min before serving. Refrigerate any unused
portion.

Source: Top of the World, Contemporary Resort Cooking With Mickey
Around Our World

Formatted: 10-2-94 LFC

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Fatfree Root Beer Floats

2 scoops fatfree frozen vanilla yogurt or ice milk
16 or larger bottle Diet A W Root Beer

Pour 1/2 c or so in the bottom of a large glass, add the frozen yogurt,
let the carbonation settle down and slowly add rootbeer until the glass
is full. For those who are near a Crate and Barrel, our local store
had large thick glass beer mugs for about $2.75 that I got wet and put
in the freezer for about 30 minutes before making the floats. Be sure
the root beer is very ice cold before using.

Title: CURRIED CHICKEN PLATTER
Categories: Indonesian, Chicken
Yield: 6 servings

3 lb Fryer, cut up
2 tb Cooking oil
Salt
Pepper
1 c Orange Juice
1/3 c Currants or raisine
3 tb Chopped Chutney
2 tb Curry powder
1/2 ts Grounnd cinnamon
1/2 ts Ground red pepper
4 Med sweet potatoes*
1 tb Cold water
2 ts Cornstarch
11 oz Can Mandarin Oranges
2 Bannanas
1/2 c Toasted slivered almonds

* Peeled and sliced crosswise into 1 inch thick pieces Brown chicken in oil
on all sides, drain, return to skillet and sprinkle with Salt and Pepper.
Mix Oraage juice, Currants, Chutney, Curry, Groound cinnamon and Red pepper
in a bowl. Add Sweet potato to GÃ ŸéAòog6our in Juice mixture to cover
all
items. Bring to a boil and reduce heat. Simmer, covered for 30-40 min
(until chicken and potatoes are tender). Remove from heat and arrange on
platter, skim fat from pan juices. Measure pan juices and add water to make
1 1/2 cups. Combine cold water and cornstarch and add to Juices. Stir and
cook till thick and bubbly. Add drained oranges and bannas. Pour entire
mixture over chicken and potatoes. Serve over rice.

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Title: Navy Bean Soup (Vegan)
Categories: Soups/stews
Yield: 1 Servings

2 c Navy beans
8 c Water
4 Carrots, sliced
3 tb Balsamic vinegar, red wine
-vinegar or veggie stock
2 Onions, chopped
5 cl Garlic, minced
1 c Celery leaves and tender
-inner stalks chopped fine
1 Bell pepper, chopped
2 Bay leaves
15 oz Can tomato sauce
1/4 ts Ground cloves
1/2 ts Powdered mustard
1/2 ts Chili powder
1/2 ts Black pepper
1/2 ts Thyme
1 tb Parsely flakes
1/2 ts Salt
1 ds Tobasco sauce
2 tb Barley miso, optional

Wash and pick over beans. Cover with water and soak overnight, or
quick soak.

Discard soaking water, rinse beans and put in a large soup pot. Add
the 8c of water and bring to a boil. Cover tightly and reduce heat
to a low simmer. Add carrots.

In a nonstick pan saute onion in balsamic vinegar until it carmelizes
(this takes a while on low heat). Add garlic, celery leaves, and
bell pepper. Continue sauteeing, adding more liquid as necessary.
When the mixture has cooked down somewhat, add it to the beans.

Add the remaining ingredients except the miso. Simmer *very* slowly
for 2 hours, stirring occasionally. Stir in the miso and simmer from
1 to 2 more hours, until beans are as tender as desired. Remove bay
leaves and serve with hard bread and salad.

Recipe from Veggie Pages recipe archive Submitted by Robert Simmons
(simmons@Texaco.COM) Posted by Lisa Greenwood

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BRAN MUFFINS — BEST EVER!

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C. sugar
2 eggs, beaten
2 1/2 C. flour
1 1/2 C. corn oil
2 C. buttermilk

4-5 C. cheap Miller’s bran ($.29/#) 1 tsp. cinnamon
2 1/2 tsp. baking soda 1 C. raisins, apricots
(dried) or blueberries 1 C. walnuts

Mix all ingredients together. Bake @ 400° for 15-20
minutes.

– – – – – – – – – – – – – – – – – –

CANDY RAINBOW BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
1 pk Yeast
3 c Better for Bread flour
1/4 c Instant nonfat dry milk
3 tb Sugar
1 tb Butter Buds
1 t Salt
2 Eggs — or 1/2 c Egg Beaters
2 tb Butter — or margarine
1 1/2 ts Vanilla
1/2 c Very warm water — + 1 Tb
1/2 c Dec-a-Cake Sequins*

* Multi-colored (Durkee-French) or’Color Shots Decors’
(McCormick/Schilling) Add all the ingredients into the pan in the
order listed, select sweet bread and push “Start.” Add the candy at
the “beep,” 88 minutes into the cycle.(33 minutes with Dak Turbo II
Pretty enough to frame and hang on the wall, this Funtastically
delicious bread brightens any special occasion. Shared by Barb Day

– – – – – – – – – – – – – – – – – –

Title: Greg’s Egg Rolls
Categories: Oriental, Appetizers
Yield: 50 won tons

1/2 lb Ground Beef and Pork mix
1/2 c Onion – finely chopped
1/2 lb Cabbage – shredded
1 cn Bean Sprouts – well drained
1/2 ts Salt
1/2 ts Soy Sauce
1 tb Peanut Butter (more to taste)
1 ts Sugar

Mix ingredients well.

Spoon into egg roll wrappers (for fullsize egg rolls)
or won ton skins
(for smaller appetizers) following package directions.
Deep fat fry in
enough peanut oil to cover in batches until golden
brown.

I prefer more peanut butter (chunky) and to use the
smaller won ton skins as they are easier to wrap and
faster to cook.

These do NOT have a pronounced peanut butter flavor
but taste similar
to Cashews which are commonly used in oriental cooking.

developed by Greg Smith – Cleveland, Ohio

—–

GINGERBREAD-BISQUICK

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Madeline Whalley BWPG01A
1 c Bisquick — mix
1/4 ts Cinnamon
1/4 ts Cloves
1/4 ts Ginger
2 tb Sugar
1 Yolk — or half egg
1/4 c Molasses
1/4 c -water

Stir in sugar and spices into mix. Add water, egg, and
Molasses. Stir half into mix beat 2 minutes. Add
remainer and beat 1 minute. Bake in a 4 X 6 inch pan
that has been greased and floured at 350 for about 40
minutes. Or bake in a waffle Iron for gingerbread
waffles top waffles with whipped cream and chopped
bananas for something special. formatted by Diana Lewis

– – – – – – – – – – – – – – – – – –

Title: BUTTER PECAN CRUNCH
Categories: Chocolate, Desserts
Yield: 6 servings

2 c Graham cracker crumbs
1/2 c Butter or margarine; melted
2 pk Instant pudding mix; vanilla
– 3.4 oz. each
2 c Milk
1 qt Butter pecan ice cream; soft
8 oz Frozen whipped topping; thaw
2 Heath candy bars; crushed
– 1.4 oz. each

“Elegant but easy.” In a bowl, combine crumbs and
butter. Pat into the bottom of an ungreased 13x9x2″ pan. Chill. In a
mixing bowl, beat pudding mixes and milk until well blended, about 1
minute. Fold in the ice cream and whipped topping. Spoon over crust.
Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before
serving.

From: , October/November

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Title: Raisin Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 16 servings

1 c Raisins; 1/4 ts Ground nutmeg;
1/2 c Unsweetened apple juice; 1/4 ts Ground cloves;
1 c Whole wheat flour; 1 Egg;
1/2 ts Baking soda; 2 tb Vegetable oil;
1 ts Baking powder; Grated orange rind;
1 ts Ground cinnamon;

In a saucepan, combine the raisins and apple juice. Bring to a boil
and cool.

Meanwhile, mix the flour, baking soda, baking powder, spices, egg and
vegetable oil together. Add the raisin mixture and blend thoroughly.
Spread the mixture into a lightly oiled 8 inch square pan. Sprinkle
on the grated orange rind.

Bake in 350 F oven for 30 to 40 minutes. Cool in the pan on a wire
rack and cut into bars.

1/16 recipe – 76 calories, 1 bread exchange 14 grams carbohydrate, 2
grams protein, 2 grams fat 47 mg sodium, 109 mg potassium, 17 mg
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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