Title: Cherry or Peach Cobbler
Categories: Desserts
Yield: 6 servings

5 c Cherries or Peaches
-fresh or canned
2 1/2 tb Lemon Juice
1/3 c Granulated Sugar
1/3 c Brown Sugar; packed
2 1/2 tb Cornstarch
1 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1 tb Vanilla
*If Using Cherries Add
1 ts Almond Extract

———————————-TOPPING———————————-
1 c All-Purpose Flour
1 tb Granulated Sugar
1 ts Baking Powder
1/4 ts Salt
2 tb Butter or Margarine
1/3 c To 1/2 cup Milk

Preheat oven to 450 degrees F.

Drain cherries or peaches, reserving 1/4 cup juice. Discard the
remaining juice. Combine fruit and lemon juice and set aside. In a
saucepan, combine sugars, cornstarch, cinnamon and nutmeg; stir in
reserved fruit juice. Bring to a boil, stirring frequently about 2
minutes. Remove from heat and add fruit and vanilla. If using
cherries, stir in almond extract instead of the vanilla. Pour into an
ungreased 8 inch square baking pan.

For topping, combine flour, sugar, baking powder and salt; cut in
butter until crumbly. Stir in enough milk to moisten. Drop by
tablespoonfuls over fruit mixture. Bake at 450 for 10 to 13 minutes
or until golden brown.

* We like doubling the dough recipe. If you do, bake at 400 degrees F.
for 20 to 25 minutes

From the personal MM recipe database of Sandy Gamble

—–

Title: Souper Salad (Lf)
Categories: Low-Fat, Salads, Mcdougall, Vegan, To Try
Yield: 8 servings

46 oz Tomato juice; canned
1 sm Red onion; finely chopped
1 cl Garlic; minced
1/4 c ;water
1/2 c Corn kernels; fresh or frozn
15 oz Black beans; rinsed draind
Cucumber; seeded and finely
-chopped
Red bell pepper; seeded
-finely chopped
Green bell pepper; seeded
-finely chopped
Zucchini; finely chopped
Celery stalk; finely chopped
4 x Scallions; finely chopped
4 oz Diced green chilies; canned
1 c Jicama; finely chopped
1/4 c Fresh cilantro; or parsley
-chopped
2 tb Red wine vinegar;
2 tb Lime juice;
x Hot pepper sauce; to taste
1 ts Prepared horseradish;
x Pepper; black to taste
16 x Melba rounds; for garnish

——————————–PER SERVING——————————–
143 x *cals
6 x *gm protein
1/3 x *gm fat
28 x *gm carbo
774 x *mg sodium
6 x *gm fiber

Pour tomato juice into a large bowl. Set aside.
Place onion, garlic and water in a small saucepan.
Cook and stir for 1 to 2 minutes, until onion softens slightly. Add
onion-garlic mixture and remaining ingredients except melba rounds to
tomato juice. Stir well. Cover and refrigerate several hours to allow
flavors to blend. Stir well and pour into soup bowls.
Serve with melba rounds. Serves 8.

Author’s Note: This chilled soup is resplendent with crunchy vegetables.
Don’t let the long list of ingredients fool you: It’s really a simple dish
to prepare. It keeps for several days in the refrigerator.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Aspic Jelly – Great Chefs
Categories: Basics, Jellies, Masterchefs, Frisco, LeC
Servings: 2 cups

2 qt Water
1 lb Beef shin, ground
1 lb Bones, beef, gelatinous
1 ea Carrot, finely chopped
1 ea Celery, stalk, finely
— chopped
1 ea Parsley, sprig
3 ea Shallots, finely chopped
1/2 md Onion, not peeled
2 ea Bay leaves
1 pn Thyme
1 pn Rosemary
Salt (to taste)
Pepper (to taste)
2 oz Cognac
2 oz Port

Put the water, bones, beef, vegetables and spices in a pot and
simmer for 2 hours. Skim the fat off the surface and strain the
liquid through a chinois. Add the port and cognac.

Check the consistency of the aspic by pouring 1/2 ounce on a
plate and refrigerating for 10 minutes. If the aspic is not hard
enough, add 2-3 tablespoons of unflavored gelatin.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

—–

Beef Pita, Greek Style

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef Casseroles
Greek Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Ground Beef
1 Med Onion — chopped
4 Cloves Garlic — minced
1/2 Pound Mushrooms — fresh,sliced
1 Each Bay Leaf
1 1/4 Teaspoons Salt
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
8 Ounces Tomato Sauce
1/3 Cup Burgundy Or Rose Wine
1 Large Egg
8 Ounces Cream Cheese — softened
1 Cup Cottage Cheese — creamed
1/2 Cup Feta Cheese — crumbled
1/2 Cup Butter — unsalted
8 Ounces Phyllo Dough
1/4 Cup Bread Crumbs — dried
1 Sprig Parsley
12 Each Cherry Tomatoes
Fruit Kabobs — fresh

* Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
gree
k pastry and they should be defrosted.

Combine ground beef, onion and garlic in a large frying-pan; cook, stirring
freq
uently until beef loses pink color. Pour off drippings. Add mushrooms, bay
lea
f, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently,
un
til mushrooms
are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10
mi
nutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese
fill
ing. Combine egg and cream cheese in medium bowl, beat with electric mixer
unti
l smooth. Sti
r in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with
melt
ed butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan.
(Pastry will come up over edges of pan.) Brush pastry with butter. Layer with
3 more pastry
sheets, brushing each with butter. Sprinkle bread crumbs evenly over top.
Spoon
1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over
mea
t. Place 1 pastry sheet over cheese filling, crinkling to fit inside
dimensions
of pan; brush
with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings.
Repe
at with 3 more pastry sheets, crinkling each, brushing with butter and topping
w
ith fillings. Turn bottom pastry ends up over filling. Place remaining 8
past
ry sheets smoo
thly over top, brushing each with butter. Using spatula, tuck top pastry sheets
around inside edges of pan. With sharp knife, score top lightly in half
lengthw
ise and sixths crosswise. (Do not cut through) Bake in moderate oven (350
degre
es F.) 1 hour
or until top is golden brown.
Cool at least 10 minutes before cutting along scored lines. Place a cherry
toma
to on each of 12 small wooden picks and insert pick in center of each serving.
Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if
d
esired. FRESH
FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple,
canta
loupe, whole strwberries or other fruits in season on small wooden skewers.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1285 0 0 0 0 0 0 0 0 0 0

Title: Strawberry Ice Lo Cal
Categories: Diabetic, Desserts, Snacks, Kids, Low-fat/cal
Yield: 4 servings

1/4 c Granulated suagr replacement 1 c Strawberries pureed
1 c Water 1 tb Lemon juice
1 ts Cornstarch Red food color (optional)

Combine water,replacement and cornstarch in a saucepan. Bring to a
boil and reduce to a simmer. Simmer for 5 minutes and stir in the
puree and lemon juice with the food color. Pour into freezer
trays,cpover with wax paper and freeze. For a fluffy texture freeze
until mushy.Scrape into a mixing bowl and beat unil just loosened.
Return to tray and freeze.
receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit

source diabetice dessert cookbook

MMMMM

TUNA STUFFED MANICOTTI

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 manicotti, — Cooked
2 cans tuna in water — drained
1/2 cup cottage cheese, 1/2% fat
1 tablespoon Dried parsley
1/4 cup Diced onion
1 teaspoon Lemon juice
1/4 teaspoon Dill weed
—–SAUCE—–
1/2 cup cottage cheese, 1/2% fat — blended smooth
1/2 cup nonfat yogurt
1/4 teaspoon Dill weed
1/8 teaspoon Garlic powder
—–TOPPING—–
2 tablespoons Grated Parmesan cheese

Cook manicotti according to package directions. Drain and cool.
Combine tuna, cottage cheese, parsley, onion, lemon juice and dill weed in a
bowl. Stuff manicotti shells with tuna mixture and place
seam side down in an 11×7″ baking disk sprayed with non-stick cooking spray.
Combine ingredients for sauce and spoon over manicotti.
Sprinkle with Parmesan. Bake at 350’F. for 30 minutes. Serves 4, two shells
each.

– – – – – – – – – – – – – – – – – –

Title: BASMATI RICE PILAF
Categories: Grains, Indian, Usenet
Yield: 4 servings

1 c Basmati rice (from 2 Cloves
-Indian grocery or 4 Black peppercorns
-gourmet shop) 1/4 t Cumin seeds
1 sm Onion 1 T Light vegetable oil
3 md Carrots 2 T Butter
1 Bay leaf 1 T Kosher salt (or to taste)

Wash the rice in cool water, squeezing gently with your fingers, until the
water runs clear. Put the rice in about 2 cups of cool water to soak for
20 minutes. Strain soak water into saucepan and heat. Leave rice to dry in
strainer. Preheat oven to 350 degrees F.

While rice is drying, chop onion finely and set aside. Dice carrots and
set aside. Measure spices.

When rice is dry, heat oil over medium-high flame in heavy, oven-proof
skillet or casserole dish. Add spices. When spices become fragrant, add
butter and onions. Cook until onions are tender and light golden brown. Add
carrots and cook for 3-5 minutes.

Add rice and cook, stirring very gently for 5 minutes. Add salt and heated
soak water, bring to boil. Reduce heat and simmer until water on top of
rice has boiled off. Cover tightly and cook for 20 minutes at 350 degrees
F. Remove from oven, let rest for 10 minutes, then serve.

NOTES:

* Basmati Rice with Carrots — This is a delicate, fragrant rice dish, one
of our favorites. I got the recipe from an Indian cooking class. It’s a bit
of work, but well worth it.

* It is important to handle the rice gently so that the grains are not
broken. It’s also important to use whole spices; ground spices would
overpower the rice.

* This dish can be re-heated in the oven.

: Difficulty: easy.
: Time: 30 minutes preparation, 30 minutes cooking and cooling.
: Precision: measure the ingredients.

: Nancy Mintz
: AT T-Information Systems, UNIX System Development Lab, Summit, NJ
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust

—–

Chicken Chilaquiles Casserole

Recipe By : FOODWINE (Listserv@CMUVM.CSV.CMICH.EDU)
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup vegetable oil
10 6 or 7″ flour or corn tortillas — cut in 1/2″ strips
2 cups cooked chicken or turkey — shredded
(about 1 lb. boneless chicken)
2 cups Chihuahus or mozzarella cheese — shredded
New Mexico green sauce (below)

New Mexico Green Sauce
2 tablespoons vegetable oil
1 large onion (about 1 cup) — finely chopped
4 poblano chilies, roasted*, peeled, seeded, — finely
chopped
1 jalapeno, seeded — finely chopped
1 garlic clove — finely chopped
1/2 cup whipping cream
1/4 teaspoon salt

For green sauce: Heat oil in a 10″ skillet over medium heat. Cook onion,
roasted* poblano chilies, jalapeno chili and garlic in oil for about 8
minutes, stirring occasionally, until onioin is tender. Stir in whipping
cream and salt. Set aside.

For casserole: heat oil in a 10″ nonstick skillet until hot. Cook tortillas
strips in oil for 30 to 60 seconds or until light golden brown; drain. Heat
oven to 350. Grease a 2-qt. casserole dish. Layer half of the tortilla
strips in the bottom of casserole. Top with chicken, half of the New Mexico
Green Sauce (about 2/3 cup) and 1 cup of the cheese. Gently press layers
down into casserole. Repeat with remaining tortilla strips, sauce and
cheese. Bake uncovered about 30 minutes or until cheese is melted and golden
brown.

* To roast chilies, set oven to broil. Broil whole chilies with tops about
5″ from the heat for 5 to 7 minutes, turning occasionally, until skin is
blistered and evenly browned (not burned). Remove chilies to a plastic bag
and closetightly; let stand for 20 minutes, then peel.

– – – – – – – – – – – – – – – – – –

CARNE SECA (ANOTHER JERKY RECIPE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Ingredients:
2 1/2 -3 lb raw jerky meat
2 ts Ground oregano
2 ts Salt
3/4 c Vinegar
-Directions:
2 lg Onions,finely chopped
2 Cloves garlic, mashed
1/2 ts Course black pepper
1 t Liquid Smoke

Mix all ingredients to make marinade and soak meat in
marinade 24 hours. Remove meat from marinade and place
in oven or smoker for from 7-8 hours at about 150- 200
degrees. It’s done when meat has turned brown, feels
hard and is dry to the touch.

– – – – – – – – – – – – – – – – – –

From: “”Michelle R. Dick“”

From the McDougall Program.

MELTY CHEESE

1/4 cup cooked, peeled, and chopped potato
2 cups water
1 4 oz jar pimientos
1 t salt (optional)
1/2 t onion powder
1/4 cup nutritional yeast (they call for brewer’s, bleah)
3 T cornstarch
2 T lemon juice

Blend potatoes in blender with just enough water to cover. Blend at
low speed until smooth. Ad remaining ingredients and blend again
until smooth. Pour into a heavy saucepan and cook a medium-high heat,
stirring constantly, about 7 to 8 minutes. The mixture will thicken
to the consistency of nacho cheese. Serve immediately, for the
“cheese” will set upon cooling.