Title: DIABETIC CITRUS ICE
Categories: Desserts, Low-cal
Yield: 5 servings

1/4 c Granulated sugar replacement
1 c Ea unsweetened orange
Grapefruit juices
1 c Water
1 Env unflavored gelatin
1/4 c Lemon juice

Combine sugar replacement,water gelatin in a
saucepan.Bring to a boil, reduce heat and simmer for 5
minutes. Cool slightly and then add in the juices.
Transfer to freezer trays and freeze until mushy.
Scrape into mixing bowl and beat until just loosened.
Return to freezer tray.

Calories 41 per serving Exchange 1 fruit

source: diabetic dessert cookbook

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MARIE’S ULTIMATE “MEATLOAF”

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Burger ‘N’ Loaf (Midland
-Harvest Original All-
-Vegetable Protein)
1 lg Onion — chopped
1 Bell pepper — chopped
1/2 c Celery — chopped
1 lg Garlic clove — minced
1 t Dried sweet marjoram
1 tb Parsley — chopped
1/2 c Cream-style corn
1 cn Tomato sauce (8 oz size)
10 Saltine crackers — crushed

Mix ingredietns together and bake in a loaf pan
(spray with Pam first) in a 350-degree oven for 45
minutes.

This recipe was created by Marie Hill, a member of
the South Texas Vegetarian Society on the Gulf Coast
of Texas. She sereved it to the Sweeny, Texas,
Community Hospital staff at the Healthy Gourmet
Vegetarian Buffet, sponsored by STVS in December,
1993. The dish received rave reviews.

From DEEANNE’s recipe files

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Title: CHEZ MELANGE DIPPING SAUCE
Categories: Sauces, Appetizers
Yield: 1 servings

6 oz Anchovies
1/2 c Olive oil
1 lb Carrots; coarsely chopped
1 Onion; coarsely chopped
1 lb Celery; coarsely chopped
1 1/2 c Dry white wine
6 lb Whole tomatoes
– finely chopped
12 oz Crushed tomatoes
1/2 c Tomato paste
1 1/4 qt Chicken stock
1 1/2 Lemons, zested
1/3 c Worcestershire sauce
4 Beef bouillon cubes
1 1/2 ts Salt
1 1/4 ts Black pepper
1 1/4 ts Granulated garlic
3/4 ts Crushed red chiles
1 1/4 ts Ground basil
1 1/2 ts Ground thyme
1 1/2 c Light brown sugar

In a medium large saucepan place the anchovies and the
olive oil. Simmer them on medium low for 12 to 15
minutes, or until the anchovies have dissolved. In a
large saucepan place the dissolved anchovies and the
oil. Add the remainder of the ingredients and stir
them together. Simmer the mixture for 1 hour. It is
served in a bowl with freshly baked bread, and it’s
fantastic!"

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Title: Chinese Pigs’ Tail and Peanut Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 6 servings

1 lb Pigs’ tails
1 c Raw Virginia peanuts or
-blanched almonds
1 sl Fresh ginger root
1 tb Choong toy (salted,
-preserved turnip)
1 ts Salt
1/2 c Chopped green onions, with
-tops

Clean and parboil pigs’ tails according to Steps I and II in the basic
instructions; cut in 2-inch lengths. Return to the pot with 2 quarts
fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add
the green onions just before serving.

Serves 6 to 8.

All these recipes are from “Innards and Other Variety Meats”. Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

MMMMM

Title: CHICKEN POX PANCAKES
Categories: Kids, Holidays, Pancakes, Poultry
Yield: 1 servings

Strawberries
Pancake mix
Bananas
Powdered sugar

MMMMM—————————TOOLS——————————–
Knife
Cutting board
Mixing bowl
lg Flat skillet
Spatula
Plates

With an adult’s help, chop the berries into small chunks, allowing
one or two per pancake face. Set aside.

With an adult’s help, prepare the pancake mix according to package
directions. When the pancakes are done, place each serving in a stack
on a separate plate.

For every two stacks of pancakes, you need to peel one banana.
Carefully slice off the two ends and put one on top of each stack for
a nose. Then cut two thin slices from each endfor eyes. Then cut
banana in half for a long curved mouth.

Arrange the strawberry chunk chicken pox all around each face. Use
clean fingers to drop a pinch of powdered sugar on each pox for a
tasty bit of pus. Serves as many little polka dotted people as your
heart desires.

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0

MMMMM

Title: WHITE BEAN SOUP WITH SAGE
Categories: Soups, Low-cal, Beans
Yield: 4 servings

———————-PHILLY INQUIRER———————-
1 Onions; large
1 Garlic clove; crushed
1 Carrots; small
Sage leaves
1 tb Oil
2 Cans, Great northern beans

————————-15 OUNCE————————-
14 1/2 oz Can clear chicken broth
Salt; to taste
Ground pepper; to taste

Chop the onion;mince the garlic.Peel and shred the
carrot.Dice the tomato.Mince the sage to measure 1
tabls.( or subsitute 1 ts dried).
Heat oil in large saucepan until hot.Add
onion,garlic and carrot,and saute until onion is
tender.Stir in beans with liquid and chicken
broth.Stir in tomato and sage.Heat to boiling,stirring
occasionally.Simmer about 5 minutes,stirring,just to
blend flavors.Season to taste with the salt and
pepper.Serve hot.Makes 4 servings…

—–

REFRIES CHEESE BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
2/3 pk Yeast
1/8 ts Ginger
1/8 ts Sugar
2 c Better for Bread flour
1/3 c Wheat flour
1 1/3 tb Gluten
2/3 ts Chili powder
2/3 ts Salt
1/3 ts Garlic salt
2/3 c Refried beans — canned
2 2/3 oz Kraft “Mild Mexican”
Cheez Whiz
3/4 c Very warm water

Add all ingredients into the pan in the order listed Select white
bread andpush “Start” This bread can either accompany or replace the
Southwestem breakfast staple of refried beans topped with cheese or
wrapped in a flour tortilla – and leftover slices are great for
sandwiches. Shared by Barb Day

– – – – – – – – – – – – – – – – – –

Title: FILLING FOR FILLED COOKIES
Categories: Cookies, Filling
Yield: 6 servings

1/2 c Raisins
1/4 c Brown sugar
1 tb Flour
1 tb Lemon juice
2 tb Water

Combine raisins, sugar, flour, pinch of salt, lemon juice and
water.Cook over low heat, stirring constantly until thick. Cool and
use on cookies.

MMMMM

Title: CZECHOSLOVAKIA PASTRY BARS
Categories: Ethnic, Bars, Pastry
Yield: 42 servings

12 oz Butter or Margarine, soften
1 1/4 c Sugar
2 Eggs
1 ts Vanilla
1 ts Salt
3 3/4 c Flour, divided
1 c Chopped Walnuts
12 oz Raspberry Perserves or Jam

Cream butter and sugar until fluffy. Beat in eggs and vanilla, mix
well. Mix salt and 3/ cups flour together. Spread 3/4 of the batter
in a greased 11×17 jelly roll pan. Spread with jam, sprinkle nuts
over all. Combine remaining / cup of dough and crumble. Sprinkle over
the top. Bake in a preheated 350oF for 35 minutes. Cool and cut into
3/ dozen bars.

Source: “The Yankee Kitchen” 03-18-93 (#6) [Ileen]

MMMMM

Spicy Bean Soup With Corn

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 1/6/99
Serving Size : 1 Preparation Time :0:00
Categories : Beans And Legumes Soups And Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup dry sherry or apple juice
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup diced red bell peppers
1/3 cup diced canned or fresh tomatoes
1 cup frozen corn kernels
3 cups defatted stock
2 cups cooked white beans — rinsed and drained
2 teaspoons minced fresh parsley
1 teaspoon minced fresh garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper — or to taste
Salt — black pepper

This bean soup sports a colorful mixture of vegetables and rich spices
reminiscent of Mexican cuisine. It tastes even better after a night in the
refrigerator. Serve topped with crushed tortilla chips and low-fat sour
cream, if desired.

Heat sherry in large soup pot over medium-high heat until bubbling. Add
onion and cook, stirring, 3 minutes until soft but not browned. Add
celery, bell peppers, tomatoes and corn and cook 5 minutes.

Add stock, beans, parsley, garlic, cumin and coriander and bring to boil.
Lower heat to medium and cook 20 minutes. Add cayenne and salt and pepper
to taste. Makes 4 servings.

(c) Copyright 1999 Star Tribune. All rights reserved.

Converted by MC_Buster.

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