Title: Lemon Picnic cake x
Categories: Cakes
Yield: 16 Servings

Pat dwigans
4 lg Eggs seperated
2 c Sugar
1 c Butter,softened
3 c Flour
2 ts Baking powder
1 c Milk
2 ts Grated lemon peel
1 tb Lemon juice
1 tb Vanilla
–glaze–
1/3 c Sugar
1/3 c Lemon juice
1 tb Grated lemon peel
Fresh berries

Heat oven to 350. Beat egg whites at high speed,
scrapping bowl often, just until stiff peaks form, 2-3
minutes. Set aside

Combine the 2 cups sugar and the butter, beat at
medium speed until creamy. Add egg yolks, continue
beating until creamy.

mix together the flour and baking powder, reduce speed
to low, beat gradually adding flour mixture
alternatley with milk to butter mixture, until well
blended. Add lemon peel, lemon juice and vanilla.
Continue beating until well mixed. By hand gently
fold in the egg whites

Pour batter into greased and floured 12 cup bundt or
10 inch tube pan. Bake for 50-65 minutes or until
toothpick inserted in center comes out clean

glaze
IN 1 quart saucepan stir together all glaze
ingredients except berries. Cook over medium heat,
stirring occasionally, until sugar is dissolved about
3-4 minutes. with tooth pick poke holes in top of
cake; pour glaze over cake. Cool 15 minutes, remove
from pan. Serve with fresh berries.

Recipe from Land o Lakes published in the Franklin, In
Daily journal

—–

Prize Coffee Cake

Recipe By : Betty Crocker
Serving Size : 9 Preparation Time :0:00
Categories : Breads Cereals Breakfast Goodies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups sugar
1/4 cup margarine — softened
1 large egg
1/2 cup skim milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup brown sugar — see directions
1 1/2 teaspoons cinnamon — see directions

Mix together thoroughly sugar, margarine, egg. Add flour, baking powder
and salt. Add milk. Stir together and pour into 9-inch square pan. Make
topping by combining brown sugar and cinnamon. Sprinkle over cake
batter. Bake at 375 degrees F for 25 to 35 minutes.

– – – – – – – – – – – – – – – – – –

Title: Garlick Low-Cal Vinaigrette
Categories: Salad dres, Lighter
Yield: 4 servings

————————TIME LIFE:FRESH WAYS W/SALAD————————
1 Whole bulb of garlic;
Separated and peeled
1 T Red wine vinegar; mixed w/
1/4 t Honey
1 t Virgin olive oil
1 T Safflower oil
1/8 t Salt
Freshly ground pepper

——————————–PER SERVING——————————–
100 Cal
3 g Prot
mg Chol (zero)
5 g Fat
1 g Sat fat
150 mg Sodium

Put the garlic cloves into a small saucepan and pour enough water to cover
them. Bring to a boil and then reduce heat and simmer until garlic is quite
tender…about 15 minutes. Increase the heat and reduce liquid to about 2
T; 3 or 4 more minutes. Pour the contents into a small sieve over a bowl
and with a wooden spoon, mash the garlic through the sieve into the bowl.
Whisk the vinegar into the garlic mixture; incorporate the oils and
seasoning. Great tossed over Boston or Bibb lettuce. E. Radis

Cal 100; Pro 3g; Chol 0mg; total fat 5g; Sat fat 1 g; sod 150mg

FRESH WAYS WITH SALADS TIME LIFE BOOKS

—–

Title: Frankfurter Casserole (Hot Dog or Hotdog)
Categories: Diabetic, Meats, Main dish, Vegetables
Yield: 8 servings

1 1/4 c Condensed Bean bacon soup; 1 Green pepper; chopped
1 1/4 c Water; 1/2 c Celery; chopped finely
2 All-beef frankfurters; (or 2 tb Perpared mustard;
-chicken or turkey franks) 1 c Ready-mix biscuit mixture;
-cut into 1/2″ pieces -prepared as pk directs
1 Onion; chopped fine

Preheat oven to 375^F. Mix all ingredients except biscuits. Boil
gently 5 minutes. Put about 3/4 cup mixture each of 8 individual
baking dishes; top each with biscuit. (this seams to be a lot of
work, why not try one bakig dish) Bake until biscuit are dark golden
brown (about 20 minutes). Serve at once.
*Note 5 oz with shrinkage = 3 1/2 oz to 4 oz servings.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1/2 HIGH-FAT MEAT
EXCHANGE + 1/2 FAT EXCHANGE + 1/2 VEGETABLE EXCHANGE CAL: 150

Source: Recipes for Diabetics by Billie Little (1985 1972 versions)

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Title: HERB ROASTED RABBIT AND POTATOES
Categories: Game, Rabbit
Yield: 6 servings

4 lb Rabbit [cut into 8 pieces,
Rinsed patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tb Olive oil
4 oz Slab bacon, [rind removed
cut into 1″ cubes]
6 tb Fresh rosemary leaves OR
2 tb Dried rosemary
2 ts Coarsely ground black pepper
Coarse salt, to taste
(optional)
6 Sprigs rosemary, for garnish

1. Preheat the oven to 400 degrees 2. Place the potatoes and garlic
cloves in a large shallow roasting pan. Sprinkle with 1 tablespoon of
the olive oil, and toss to coat. Bake for 30 minutes.
3. While the potatoes and garlic are roasting, combine the bacon
and 2 tablespoons of the oil in a large skillet, and place over low
heat. Cook just until the bacon begins to wilt. Then remove the bacon
with a slotted spoon, and set it aside.
4. Saute the rabbit, in batches if necessary, in the skillet,
setting the pieces aside as they are browned. Reserve 2 tablespoons
of the pan drippings.
5. Remove the roasting pan from the oven, and reduce the heat to 350
degrees.
6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan
drippings, and remaining 3 tablespoons oil to the roasting pan with
the potatoes and garlic. Toss thoroughly, and return the pan to the
oven. Bake for 20 minutes.
7. Sprinkle the reserved bacon over the top, and bake until the
meat is tender and the vegetables are golden, another 20 minutes.
8. Arrange the mixture on a warmed platter, and garnish with the
rosemary sprigs.

Source: found floating in Cyberspace and formatted to MM format by
Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
786-1120

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2 cups cooked garbanzos
1-1/2 tsp coriander powder
1 tsp curry powder, mild
1 tsp sea salt
1/2 tsp turmeric

Preheat oven to 350 degrees. Combine all ingredients and spread on a =
nonstick (or lightly Pammed) cookie sheet. Slow cook for 30 minutes or =
until garbanzos are crisp on the outside, slightly tender on the inside.

Source: The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai
Makes: 2 cups.

7-up Salad

Recipe By : Ethel Clarke
Serving Size : 1 Preparation Time :0:00
Categories : Gelatine Salads Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces crushed pineapple — drained
1 cup applesauce
1 cup nuts — chopped
1 orange — peel dice
1 3 oz raspberry gelatin powder
1 small 7-Up=AE

Heat applesauce and crushed pineapple. Mix in gelatine. Add 7-up, oranges,=
and nuts. Stir several times wheile thickening so that it won’t separate.

– – – – – – – – – – – – – – – – – -=20

Title: Spirited Chocolates
Categories: Candies, Chocolate, Entertain, Gift
Yield: 6 servings

*Ingredients:*
2 tb Butter or margarine,
-softened
2 tb Plus 1 tsp Kirsch or
-Chambord
2 1/2 To 3 cups powdered sugar,
-sifted
2 pk Semisweet chocolate morsels
-(12-oz pkgs)

Combine butter and liqueur; blend well. Stir in enough powdered sugar
to make mixture the consistency of craft dough, kneading as
necessary. Shape mixture into 4 dozen balls. Chill.

Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts. Let chocolate stand
over hot water as you mold chocolates.

Spoon about 1/2 teaspoon melted chocolate into each plastic mold
intended for chocolate-covered cherries. spread chocolate to cover
sides of mold using the back of a smll spoon. Freeze about 10 minutes
or until firm. Place one fondant ball in each mold; spoon in
additional chocolate to fill molds. Chill until firm.

Invert plastic molds, and gently tap to release candy. Store in the
refrigerator.

Yields 4 dozen.

NOTE: Candy mixture may also be dropped in melted chocolate if
chocolate-covered cherry molds are unavailable.

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

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Lima Bean Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cans (14 1/2 oz. each) chicken broth
2 cans (15 oz. each) lima beans — rinsed and drained
3 medium carrots — thinly sliced
2 medium potatoes — peeled and diced
2 small sweet red peppers — chopped
2 small onions — chopped
2 ribs celery — thinly sliced
1/4 cup butter or margarine
1 1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 cup half and half cream
3 strips bacon — cooked and crumbled

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a
boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or
until vegetables are tender. Add cream; heat through but do not boil.
Sprinkle with bacon just before serving. Yield 10-12 servings. (3 quarts).

– – – – – – – – – – – – – – – – – –

Title: YOGURT-HERB-EGGPLANT SPREAD
Categories: Appetizers, Dips, Madison
Yield: 6 servings

1/2 c Plain yogurt
1 Garlic clove; minced
1 ts Finely chopped oregano; -OR-
1/4 ts -Dried oregano
1/2 ts Chopped thyme leaves; -=OR=-
1 pn -Dried Thyme
Freshly ground pepper

MMMMM————————THE EGGPLANT—————————–
1/2 lb Japanese eggplants; -=OR=-
1 md -Firm shiny eggplant
1 lg Garlic clove; thinly sliced
1 Bay leaf
Thyme branches, if available
1 tb Extra-virgin olive oil
– or more to taste
Lemon juice
-=OR=- Red Wine Vinegar
Salt
Coarsely ground pepper
Fresh herbs for garnish

PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and
set aside. Cut 5-or-6 long slits in the eggplant (fewer if you’re
using Japanese eggplants) and place a slice of garlic into each slit.
Wrap the eggplant, together with the bay leaf and thyme branches,
tightly in foil and bake until completely soft all over–45
minutes-to-1 1/2 hours, depending on the size of the eggplant. If
you’re using the large eggplant, turn it over after 45 minutes and
continue baking until soft to the touch and tender at the stem end.
When done, remove eggplant from the oven, open the package and let
sit for 5 minutes or so. Discard any liquid. When the eggplant is
cool enough to handle, scrape the flesh away from the skin, put it
into a food processor and add the yogurt mixture and the olive oil.
Process until smooth, but leave a little texture. Stir in the lemon
juice or vinegar to taste and season with salt. Turn the puree into a
serving bowl and season with pepper and fresh herbs, such as thyme
leaves and blossoms, marjoram or oregano. If those herbs aren’t
available, use some chopped parsley or scallions. Serve the spread at
room temperature with crackers, pita bread or bread toasted and
brushed with olive oil.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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