Title: COUSCOUS PRIMAVERA
Categories: Vegan
Yield: 4 servings

3 tb Vegetable oil
1 md Yellow bell pepper, chopped
1 md Zucchini, sliced
1/2 c Thinly sliced Bermuda onion
8 ea Asparagus stalks
1 c Whole wheat couscous

In a medium skillet, heat 1 tablespoon oil over moderate heat. Add
pepper, zucchini, onion and asparagus and saute, stirring, for 5
minutes or until crisp-tender. In a medium saucepan, bring 1-1/4 cups
water to a boil. Add remaining oil and couscous. Cover, remove from
heat and let stand 5 minutes. Spoon couscous onto a serving platter
and arrange vegetables on top.

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Title: Marinated Vegetable Toss
Categories: Diabetic, Vegetables, Vegetarian, Side dishes, Salads
Yield: 8 servings

2 c Tomato Wedges; peeled 1/2 c Celery; cescents
1/2 c Radishes; sliced 1/2 c Cucumber; chunks
1/2 md Red onion; thinly sliced Dietetic Italian dressings;

Combin all vegetables in salad bowl; pour Italian dressing over.
Refrigerate overnight.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE CAL: 20 (EXCLUDING
DRESSING);

Source: Recipes for Diabetics by Billie Little (version 1985)

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Title: Cocoa Macaroons
Categories: Cookies
Yield: 30 servings

—–classic pillsbury
-cookbooks—–
—–cookies, bars and
-brownies—–
4 Egg whites
2/3 c Sugar
2 tb Flour
2 tb Unsweetened cocoa
1/4 ts Salt
1/2 ts Vanilla
4 c Coconut

Heat oven to 325 F. Grease and lightly flour cookie sheets. In medium
bowl, beat
egg whites until frothy.
Add sugar, flour, cocoa, salt and vanilla; blend well.
Stir in coconut. Drop by tablespoonsfuls 2 inches apart onto greased and
floured
cookie sheets.
Bake at 325 F for 11-16 minutes or until set. Cool 1-2 minutes; remove
from
cookie sheets. 2-1/2 dozen cookies.

—–

Title: Party Cake
Categories: Cakes, Desserts
Yield: 1 cake

1 pk Cake mix (2 layers)
– white, yellow or chocolate
1/4 c C and H Powdered Sugar
1/4 c Salad oil
1 c Water
4 Eggs

Combine cake mix, sugar, oil, water and eggs in mixing bowl. Mix at low
speed 30 seconds. Beat 3 to 4 minutes at medium speed until batter is
very smooth. Pour into one of any of these greased and floured pans.
Bake in 350 degree oven, as directed:

o 10-inch tube pan – bake 50 minutes
o Bundt pan – bake 50 minutes
o 13 x 9 x 2-inch pan – bake 45 minutes
o 2 layer pans (9 inch) – bake 30 minutes

Cool large cakes 15 minutes and cool layers 5 minutes before removing from
pan to cake rack. When thoroughly cooked, glaze or frost as desired.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Potato Cake

Recipe By : Sam Waring
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
1 c Butter
1 c Potatoes, mashed — hot
1 c Pecans — chopped
1/2 c Milk, sweet
2 c Flour
4 Egg — well beaten
5 ts Chocolate — melted
1 ts Cloves
1 ts Cinnamon
1 ts Nutmeg
4 ts Baking powder

Cream well the butter and sugar. Add the other ingredients, leaving
the eggs and baking powder till the last. Moisten the baking powder
with a tablespoon of water the fold it and the eggs in lightly. Bake
in layer pans about 40 minutes [in a 350 F. oven, until a toothpick
tests clean]. For filling, use cooked icing with a dozen marshmallows
beaten in while the icing is hot. If you desire, you may add nuts
and raisins to the icing.

Ola Cunningham
Comanche Study Club cookbook
Comanche, TX, 1927

– – – – – – – – – – – – – – – – – –

Jason’s broccoli lasagne

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans (10oz) Broccoli soup
1 package (10oz) Frozen chopped broc
4 tablespoons Cooking oil
3 Carrots — thinly sliced
1 Large onion — diced
3/4 pound Mushrooms — sliced
12 Lasagne noodles
1 pound Mozzarella — grated
15 ounces Ricotta
2 Eggs
1/2 cup Parmesan cheese

Heat soup with broccoli until broccoli is thawed. Cook carrots and onions in
1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water and
cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3 Tbsp
oil, cook mushrooms until moisture is gone. Stir in carrot mixture.
Mix cheeses and eggs. Set oven to 375F.
Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese mixture,=
all of carrot mixture, 1/2 remaining sauce, remaining noodles, cheese and
sauce. Cook for 45 minutes.

– – – – – – – – – – – – – – – – – –

Pecan Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Pecans,shelled

1/4 c Butter,unsalted

1/2 Juice of lemon

1 ts Worcestershire sauce

1. Spread pecans on cookie sheet and roast in preheated 350’F. oven 10

minutes.

2. Coarsely chop half the roasted pecans and reserve for garnish.

3. Put remaining pecans in blender or food processor container.

4. Add butter, lemon juice and Worcestershire sauce; blend until very

smooth.

– – – – – – – – – – – – – – – – – –

Miss Piggy’s White Gravy

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9
Serving Size : 4 Preparation Time :0:00
Categories : Gravies Sauces
Texas Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup meat grease*
1 1/2 cups flour
garlic salt
pepper
1 8 oz can evaporated milk
1 cup water

* Chicken fried pour-off with goodies left in is best.

Heat grease until smokey hot, stirring constantly, and add enough flour until
heavy. Add garlic
salt and pepper to taste (sparingly). Brown sauce then turn to lower heat and
add evaporated milk
and water, continuing to stir constantly to get rid of the lumps.

Cook to desired thickness.

– – – – – – – – – – – – – – – – – –

NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cooking Website

Title: Marinated Whole Mushrooms
Categories: Canning, Preserving
Yield: 9 half-pints

7 lb Small whole mushrooms
1/2 c Bottled lemon juice
2 c Olive or salad oil
2 1/2 c White vinegar (5 percent)
1 tb Oregano leaves
1 tb Dried basil leaves
1 tb Canning or pickling salt
1/2 c Finely chopped onions
1/4 c Diced pimento
2 Garlic cloves
— cut in quarters
25 Black peppercorns

Yield: About 9 half-pints

Procedure: Select very fresh unopened mushrooms with caps less than
1-1/4 inch in diameter. Wash. Cut stems, leaving 1/4 inch attached to
cap. Add lemon juice and water to cover. Bring to boil. Simmer 5
minutes. Drain mushrooms. Mix olive oil, vinegar, oregano, basil, and
salt in a saucepan. Stir in onions and pimento and heat to boiling.
Place 1/4 garlic clove and 2-3 peppercorns in a half-pint jar. Fill jars
with mushrooms and hot, well-mixed oil/vinegar solution, leaving
1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Marinated Whole Mushrooms in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: CORN CREPES WITH GOAT CHEESE STUFFING IN MOLE POBLANO
Categories: Vegetarian
Yield: 8 Servings

MMMMM————————–FILLING——————————-
1 lb Goat cheese, fresh, white
3 Eggs
1 2/3 c Corn kernels, fresh
1 2/3 c Nopalitos; diced/cooked *
1/2 c Golden raisins
1/2 c Pine nuts; lightly toasted
2 tb Green chilis; diced
Salt to taste
Melted butter

MMMMM————————TO ASSEMBLE—————————–
18 Corn crepes
1 qt Mole Poblano Sauce; approx

MMMMM————————-GARNISHES——————————
Sour cream
Cilantro sprigs

* if nopalitos can’t be found, use diced small zucchini, lightly
sauteed in a little butter and a drop of lemon juice

Soften the goat cheese with a fork. Lightly beat the eggs and stir
them thoroughly into the cheese.

Scald the corn kernels for about a minute, then drain them completely.

Stir together the cheese mixture, the corn kernels, and all the
remaining ingredients except the melted butter. Taste, and add salt
only if it is really needed.

To assemble and serve the crepes: Lightly butter a large baking sheet.
Take one pliable crepe at a time and mound 2 rounded tablespoons of
filling down the center of it, leaving plenty of room all around.
Roll the crepe over the filling, folding in the sides envelope-style
as you finish rolling it up. Fill and fold all the crepes this way.
Arrange the crepes, seam side down, close together on the prepared
baking sheet. Brush their tops lightly with melted butter. Bake the
crepes for about 25 minutes at 350 degrees–they will be slightly
puffed and golden brown.

Meanwhile, heat the mole to a simmer. Spoon about 1/2 cup of mole onto
each plate, place one or two of the hot stuffed crepes on top of the
mole, and garnish with a little dollop of sour cream and a few
cilantro sprigs. Serve at once.

Serve 8-10 as a main course, 18-20 as little dish in a series of
courses.

Source: “The New Vegetarian Epicure” by Anna Thomas

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