Title: New England Sponge Cake
Categories: Cakes, 1941
Yield: 6 servings

3 Eggs
1 1/2 c Sugar
1 ts Orange or lemon juice
1 1/2 c Cake flour
1 tb Grated orange or lemon rind
1/2 c Boiling water
1/4 ts Salt
1 1/2 ts Baking powder

Beat egg yolks until thick, add sugar gradually, fruit juice, and
rind. Add hot water, stirring constantly. Sift flour, measure, and
sift with baking powder and salt. Fold into egg mixture. Fold in
stiffly whipped egg whites. Pour into well-oiled loaf pan and bake
in slow oven (350 F) about 40 minutes. Florence Taft Eaton, Concord,
MA.

MMMMM

GINGERED SHRIMP NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Soups
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1 Envelope noodle soup mix
-with real chicken broth
4 1/2 c Water
2 tb Rice wine vinegar
1/2 ts Ground ginger, or
1 1/2 ts Chopped fresh ginger
1 d Dried red pepper flakes
1 lb Medium uncooked shrimp,
-cleaned
8 oz Frozen sugar snap peas,
-partially thawed, or
1/2 lb Fresh sugar snap peas
2 oz Radishes, sliced (about 1/3
-cup)

In large saucepan, combine noodle soup mix, water,
vinegar, ginger and red pepper flakes. Cover and bring
to a boil, then simmer uncovered, stirring
occasionally, 1 minute. Stir in shrimp, sugar snap
peas and radishes. Simmer, stirring occasionally, 4
minutes or until shrimp are pink and vegetables are
tender-crisp.

Microwave directions: In 3-quart microwave-safe
casserole, combine water, vinegar, ginger and dried
red pepper flakes. Microwave covered on high for 10
minutes or until boiling. Stir in noodle soup mix,
shrimp, sugar snap peas and radishes. Microwave
covered 4 minutes or until shrimp turn pink. Stir,
then let stand covered 2 minutes.

Variation: Use 1 pound boneless chicken breasts, cut
into %- inch pieces. Increase 4-minute cooking time to
10 minutes.

Per 1 3/4-cup serving: 149 calories (61 percent from
protein, 27 percent from carbohydrate, 12 percent from
fat), 23 grams protein, 10 grams carbohydrate, 2 grams
fat, 176 milligrams cholesterol, 1,105 milligrams
sodium.

Exchanges: 1/2 vegetable, 1/2 bread, 2 meat.

From the Oregonian’s FOODday, 1/5/93.

Posted by Stephen Ceideburg

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Title: CAP’N’S COOKIES
Categories: Cookies
Servings: 36

1 c Firmly packed brown sugar
1/2 c Margarine or butter,
-softened
2 Eggs
1 t Vanilla
1 1/2 c All-purpose flour
1 t Baking powder
1/2 t Salt (opt)
2 c CAP’N CRUNCH Cereal, any
-flavor, coarsely crushed
1 c Raisins or semi-sweet
-chocolate pieces

Heat oven to 375’F. Lightly grease cookie sheet. Beat sugar and margarine
until fluffy. Blend in eggs and vanilla. Add combined flour, baking powder
and salt; mix well. Stir in cereal and raisins. Drop by rounded
teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until light
golden brown. Cool 2 minutes on cookie sheet; remove to wire rack. Cool
completely. Store tightly covered.

Makes about 3 dozen cookies.

MMMMM

Title: CRAB COMBINATION SOUP
Categories: Chinese, Seafood, Soups
Yield: 6 servings

1 oz Dried mushrooms
Boiling water
6 oz Fresh or thawed frozen
Crabmeat
4 oz Frozen sea scallops
1/2 c Drained whole or sliced
Bamboo shoots (1/2 of 8 oz
Can)
8 Green onions
1 ts Vegetable oil
1 Egg, slightly beaten
6 c Chicken broth
1/2 ts Grated pared fresh ginger
Root
3 tb Cornstarch
6 tb Water
1 1/2 tb Rice wine (or dry sherry)
4 ts Soy sauce
2 Egg whites

1. Place mushrooms in bowl and cover with boiling
water. Let stand 30 minutes. Drain. Remove and
discard stems. Cut caps into thin slices.

2. Flake crabmeat. Rinse scallops with water, drain
and cut into thin slices. Cut bamboo shoots into
thing strips. Chop green onions.

3. Heat oil in small omelet or crepe pan. Add eggs
and tilt pan so egg completely covers bottom. Cook
over medium-high heat until egg is set. Loosen edges
and turn omelet over to cook other side. Remove from
pan, roll up and cut into thing strips.

4. Pour broth into 3-quart saucepan. Cook over high
heat until broth boils. Stir in mushrooms, crabmeat,
scallops, bamboo shoots, onions, sliced egg, ginger
and pepper. Return soup to boil.

5. Combine cornstarch, 4 tablespoons of the water, the
wine and soy sauce.
Stir mixture into soup. Return soup to boil.

6. Beat egg whites and remaining 2 tablespoons water.
Drizzle egg whites slowly into soup while stirring
soup vigorously.

—–

Title: HASH BROWN POTATOES
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

4 md Size red or baking potatoes;
-about 1 lb;
2 ts Virgin olive oil
1 md Size green bell peppers;
-diced
1/4 ts Salt;
Black pepper to salt;
2 tb Chopped chives;

Scrub potatoes well and cut into 1/3″ cubes. In a
large non-stick, heat oil. Stir in potatoes, bell
pepper, salt and black pepper. Cover and cook over
medium heat, stirring occasionally, until potatoes are
cooked thorugh and crisp, 20 to 25 minutes. Stir in
chives. Food Exchange per serving: 1 STARCH/BREAD
EXCHANGE; CAL: 68; CHO: 0mg; CAR: 11g; PRO: 1g; SOD:
115mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

—–

RICE BATTER BREAD I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads No-gluten
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c AM Brown Rice Flour
1 t Sea salt (optional)
2 ts Non-alum baking powder
2 c Warm water or soymilk
2 tb Honey
1 tb AM Unrefined Vegetable Oil
1 tb Active yeast

Combine rice flour, salt and baking powder. In a
separate bowl, combine remaining ingredients and let
set until bubbly. Sprinkle water on the bottom of a
5″ x 9″ loaf pan and place a piece of wax paper so
that it sticks to the bottom, then oil and flour the
sides. Combine both mixtures and pour into pan. Bake
for one hour at 375 F. Loaf should be lightly brown
on top. Leave in pan until cool and cut with wax
paper still in place.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Florentine Triangle Jewels

Recipe By :
Serving Size : 68 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter
1/2 c Granulated Sugar
1/4 c Whipping cream
1/2 c Chopped red candied cherries
1/2 c Chopped green cand. cherries
1/2 c Chopped candied pineapple
1 c Sliced blanched almonds
2 tb Grated orange peel
1/2 c Semisweet chocolate pieces
—–BUTTERY CRUST—–
1 1/2 c Flour
1/2 c Powdered sugar
1/2 c Butter — cut into pieces
2 ts Vanilla extract
2 tb Whipping cream

Line a 15″ x 10″ jelly roll pan wtih foil. Prepare Buttery Crust. Press
crust mixture evenly into bottom of foil-lined pan. Refrigerate while
preparing topping. Preheat oven to 375 degrees. In a medium saucepan,
combine butter, granulated sugar and cream. Place over medium heat; cook
until mixture boils, stirring often. Boil 1 to 2 minutes, stirring
constantly. Stir in candied cherries, candied pineapple, almonds and
orange peel. Spread mixture evenly over chilled crust. Bake 15 to 20
minutes or until golden. Cool in pan. Meanwhile, melt chocolate pieces
and drizzle over baked cookie mixture while slightly warm. Allow
chocolate to set. Cut cooled cookies into 5 lengthwise strips. Cut each
strip into about 13 triangles. Store in refrigerator if desired.

Buttery Crust:
In food processor fitted with steel blade, combine flour, powdered sugar
and butter. Process until blended. With motor running, add vanilla and
cream through feed tube, processing until dough begins to cling together.

Source: Cookies by Natalie Hartanov Haughton. ISBN: 0-89586-254-9
Typed for you by Karen Mintzias

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Chocolate Oatmeal Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1/2 cup canned milk — (Carnation)
1 stick margarine
2 tablespoons cocoa
1/2 cup peanut butter
2 1/2 cups quick cooking oatmeal
1 tablespoon vanilla
1 extra lg. sheet of waxed paper

Combine sugar, milk, margarine and cocoa in large saucepan and boil for 2 minut
es. Remove from heat and add peanut butter, oatmeal, and vanilla. Mix thorough
ly and spoon onto waxed paper.
busted by sooz

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Title: Date and Nut Bread
Categories: Bread Osg1966
Servings: 1

1 c Dates; chopped
1 c Water; boiling
1 ts Soda
1 c Sugar
1 ea Egg; beaten
2 c Flour
1 ts Baking powder
1/2 c Nut meats; chopped

Add soda and boiling water to dates. Let stand and cool. Then mix with
remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf
bread pan.

Note: No exact temperatur give. Moderate oven is 350 – 400 F.
Source: Cora Van Allen, Bugby Grange, Astabula County, Oh
Mabel Purdy, Pleasent Grange, Knox County, OH
—–

Mocha-Raspberry Trifle

Recipe By : JANE S HERR
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Chocolate
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chocolate sponge cake
1/3 c Kahlua
1 lb Raspberries — fresh or frozen
3 1/2 oz Dark chocolate
1 1/3 c Whipping cream
COFFEE CUSTARD:
4 Egg yolks
1/4 c Cornstarch
3/4 c Sugar
1 1/2 c Milk
1 tb Instant coffee powder
1 tb Water — hot
2 ts Vanilla
1 1/3 c Whipping cream

Cut cake into 10-12 slices. Place half the slices in trifle bowl.
Sprinkle evenly with half of the Kahlua, top with half of the
raspberries, sprinkle with 1/3 of the chocolate, spread with half of
the custard. Repeat layers. Decorate with whipped cream, remaining
dark chocolate and extra raspberries. Coffee Custard: Whisk egg
yolks, cornstarch and sugar together in pan until smooth. Heat milk
in separate pan, gradually stir into egg yolk mixture. Cook, stirring
constantly until mixture boils and thickens. Add combined coffee,
water and vanilla; cover surface with plastic wrap to prevent skin
from forming, and cool to room temperature. Beat whipping cream until
soft peaks form and fold into custard.

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