Title: Brown Nugget Dessert
Categories: Desserts
Yield: 6 servings

1/2 c Butter
2 c Powdered sugar
3 tb Cocoa
1/4 ts Salt
2 Eggs; separated
1/2 ts Vanilla
3/4 c Chopped Calif. Dried Figs
9 sl Pound cake
1/2 c Heavy cream
Small chocolate candies

Cream butter and sugar; beat in cocoa and salt. Add egg yolks, one at a
time. Beat egg whites until stiff; fold into creamed mixture. Add
vanilla and California Dried Figs. On small tray or platter, place 3
slices of pound cake in a row (about 3 x 9 inches). Pour part of fig
mixture over cake. Make another layer of cake; then more filling. Top
with layer of cake. Frost sides with remaining fig mixture. Chill
several hours. Whip cream; spread on top of cake; garnish with candies.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Pecan Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Brown sugar — firmly packed
3/4 cup Butter or margarine — room
temperature
1/4 cup Milk
1 teaspoon Vanilla
1 Egg
2 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Pecans — coarsely chopped

In mixing bowl, cream brown sugar and butter until smooth. Blend in milk,
vanilla and egg. Stir flour, soda and aslt togehter. Add flour mix together to
creamed mix; blend to make a smooth dough. Add pecans.
Spoon by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375~ for
10-12 minutes or until lightly golden. Remove from cookie sheets immediately.
Cool on racks.

VARIATIONS:
Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips to dough along
with the pecans.
Coconut Butter Cookies: Add 2 cups flaked coconut instead of the pecans.

– – – – – – – – – – – – – – – – – –

Title: Peach Cream Pie
Categories: Pies, Desserts, Fruits
Yield: 6 Servings

3.00 ea Med. Fresh Peaches *
3.00 tb (level) Unbleached Flour
3.00 c Half Half or Coffee Cream
0.50 ts Cinnamon or To Taste

* Or enough to fill pie shell with peach halves.
~———————————————————————
~– Peel Peaches, cut in half and remove stones. Arrange halves cut
side down in an unbaked pieshell. Mix sugar, flour and cinnamon with
cream to make a paste. Pour over peaches. Place in hot oven 450
degree F. Bake 10 minutes or until shell begins to brown. Reduce
heat to moderate oven (350 degrees F.). Continue baking for 30
minutes or until peaches are done. Cool and serve cold.

MMMMM

Spinach, Corn and Quinoa Chicken Soup

Recipe By : Grain Power – Helen Taylor Jones
Serving Size : 4 Preparation Time :0:35
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups water
2 cans low-sodium chicken broth
1/2 cup quinoa — rinsed
2 cups cooked chicken — diced
4 cups spinach — chopped
1 cup whole kernel corn, frozen
1/2 cup scallions — chopped
salt and pepper
hot pepper sauce

In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over
high heat. Stir in quinoa and cooked chicken; simmer, covered, 15
minutes.

Add spinach, corn and scallions; return to boiling. Reduce heat; simmer
4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce.

– – – – – – – – – – – – – – – – – –

Title: SPICY PUMPKIN PIE
Categories: Pies, Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 Pastry shell, 9″
1 1/2 c Pumpkin; canned
2 Eggs; beaten
1 c Low-fat milk;
3 tb Liquid cal-free sweetener *
2 tb Brown sugar; packed
1 ts Ground cinnamon;
1/2 ts Ground nutmeg;
1/2 ts Ground ginger;
1/4 ts Salt
1 pn Ground cloves;
Light vanilla ice cream 7%bf

* The most common liquid sweetener in Canada is
SugarTwin. 3 tb. is the sweetness equivalent of 12 tb
sugar or 3/4 cup.

Prick pastry shell with a fork. Bake in 450 F oven
for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and
seasonings. Pour into partially baked pie shell.

Bake in 350 F oven for 50 min or until centre is
almost set. Cool slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tb. light
vanilla ice cream. Preparation 15 min, cook 50 min.

1/8 pie with 2 tb light vanilla ice cream, 173
calories 20 g carbohydrate, 5 g protein, 9 g fat, 1 g
fibre 1/2 starchy choice, 1/2 fruit vegetables
choice, 1 milk choice 2%, 1 1/2 Fats Oils choice

Compare with Pumpkin Chiffon Pudding if you want a
lighter dessert. 79 calories, 1/2 milk, 1 fat exchange

Source: Choice Menus, Marjorie Hollands Margaret
Howard 1993 Canadian Diabetes Assoc. ISBN
0-7715-9167-5 Shared but not tested by Elizabeth
Rodier Oct 93

—–

Quaker’s Best Oatmeal Cookies

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Margarine/butter, softened
3/4 c Firmly packed brown sugar
1/2 c Granulated sugar
1 Egg
1 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
1 ts Ground cinnamon
1/4 ts Ground nutmeg
3 c QUAKER oats uncooked (quick or old fashion

Heat oven to 375 F. Beat together margarine and
sugars until creamy. Add egg and vanilla; beat well.
Add combined flour, baking soda, salt and spices; mix
well. Stir in oats; mix well. Drop by rounded
tablespoonfuls onto ungreased cookie sheet. Bake 8 to
9 minutes for a chewy cookie or 10 to 11 minutes for a
crisp cookie. Cool 1 minute on cookie sheet; remove
to wire rack. Cool completely. Store in tightly
covered container. ABOUT 4-1/2 DOZEN

For Bar Cookies: Press dough onto bottom of ungreased
13×9-inch baking pan. Bake 25 to 30 minutes or until
light golden brown. Cool completely; cut into bars.
Store tightly covered. ABOUT 4 DOZEN

VARIATIONS: Stir in l cup raisins or chopped nuts –
stir in 1 cup semisweet chocolate, butterscotch or
peanut butter flavored pieces; omit spices.

High Altitude Adjustments: Add an additional l/4 cup
all-purpose flour and bake as directed.

Nutrition Information 1 cookie Calories 90, Calories
From Fat 45, Total Fat 5g, Saturated Fat 1g,
Cholesterol 5mg, Sodium 70mg, Total Carbohydrates 11g,
Dietary Fiber 0g, Protein 1g

– – – – – – – – – – – – – – – – – –

BEEF STEW: EISENHOWER’S RECIPE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stewing beef (prime round)
1 lb Small Irish potatoes
1 bn Small carrots
1/4 lb Small onions
2 Fresh tomatoes
Assorted spces (thyme, bay
Leaves, garlic, etc.,) in
Cheesecloth bag
2 1/2 pt Beef stock
Salt, to taste
Pepper, to taste
Accent – MSG

Stew meat until tender, add vegetables and spices. Cook until vegetables
are done, strain off one cup of stock from stew, thicken slightly with
beef roux mixture. Pour back into stew and let simmer until ready to
serve (about 1/2 hour.) Remove cloth bag of spices.
Makes 6 servings.

– – – – – – – – – – – – – – – – – –

Title: Cantonese Casserole
Categories: Chinese, Pork
Yield: 4 servings

10 oz Frozen french style green
-beans
1 tb Canola oil
1 tb Flour
3/4 c Skim milk
2 tb Lite Soy sauce
1 c Lite dairy sour cream *
2 c Diced cooked ham
1 Flat can water chestnuts
1/2 c Bread crumbs
1 Paprika
1 Vegetable spray

* Or use yogurt cheese mixed with 1 tablespoon
cornstarch and a little lemon juice.

Thaw green beans, drain well. Melt butter, blend in
flour, add milk, and soy sauce. Cook over medium
heat, stirring, until thickened. Add sour cream, ham
and thinly sliced water chestnuts. Pour into sprayed
baking dish. Sprinkle top with bread crumbs. Dash
generously with paprika. Bake at 350 F for 30 minutes.

From the recipe files of Sheila Exner – September 1991

—–

Fegato Alla Veneziana

Recipe By : Molto Mario MB1D11
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons olive oil — lus 4 T
6 Spanish onions — in 1/8″ dice
2 Tablespoons balsamic vinegar — plus 4 T
12 Thin Rounds pancetta
1 1/2 Pounds young calf’s liver — sliced 1/2″ thick
and soaked in milk overnight
1/2 Cup seasoned flour
1 Bunch Italian parsley — chopped

Preheat oven to 425 degrees F.

In a 12 to 14-inch saute pan, heat oil over medium heat and add onions.
Slowly cook the onions until they are soft and starting to turn light
golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue
cooking for 20 minutes until very soft and tan, that is, caramelized.
Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and
bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate
with paper towels to drain.

Place a 12 to 14-inch saute pan over high heat. Remove liver from milk, pat
dry and dredge in seasoned flour. Pour remaining olive oil in pan and add
liver, 3 pieces at a time, and quickly cook until dark golden brown, about
2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all
liver is done. When last liver is out, add caramelized onions to liver pan
and splash with remaining vinegar. Replace liver in pan and cook until hot.
Add parsley and put on a plate, placing pancetta over top.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Date: Fri, 14 May 93 15:59:08 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Quick Scallion Seitan Saute over Soba Noodles (makes 2 large servings)
———————————————
1 package of soba noodles (whatever flavor you prefer) – about 8 oz.
1 bunch of scallions
5-6 fresh large button mushrooms (use more if they’re small)
10 cloves of garlic, or more if you prefer.
1 cup seitan, chopped
1 Tbsp. miso (or whatever size dollop you usually use)
1/4-1/2 cup water to saute

Cut up scallions into 1/2 inch pieces, using as much of the crispy
tops as you can. Mince the garlic, or press (if your press actually
works, mine never has). Slice the mushrooms into thinish slices. Cut
up the seitan. In a medium fry pan, cook all the ingredients together
in the water, adding more as you need it. Cook the soba according to
directions at the same time (you won’t need very much water for it to
cook… just enough to cover). When it’s cooked to your liking, turn
off heat, and serve over drained (and rinsed) soba noodles. Try and
leave the seitan/scallion mixture saucy. The more gooey it is, the
more sauce to mix in with the soba noodles. It took me 1/2 hour to
get it out of the fridge and into my stomach, if not less.