Date: Sun, 17 Jul 94 15:11:39 PDT
From: Heather Brown

Fat Free Pineapple Upside Down Cake (from the back of the
cornstarch box)

Topping: 1/4 cup brown sugar
2 tablespoons light Karo corn syrup
1 tablespoon lemon juice
7 pineapple rings (packed in juice)
7 maraschino cherries (optional)
Cake: 1 cup flour
1/4 cup corn starch
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup skim milk
2 egg whites
1/3 cup Karo light
1 teaspoon vanilla

Preheat your oven to 350. Spray a 9″ pan with non-stick
spray. Add the first three topping ingredients to the bottom
of the pan, stir and then put them in the heated oven for
3 minutes. Add the pineapple rings in the configuration of
your choice (I put one in the middle of each side of the pan,
one in the middle, and then cut the last two in half and put
them around the corners). Add cherries to the center of the
rings.

Combine first four cake ingredients and stir. In another bowl,
whisk together the sugar and milk for one minute, and then
blend in the other liquid ingredients. Stir in the dry ingredients.
Pour by spoonfuls into the pan on top of your fruit configuration.
Bake 35-40 minutes. Loosen immediately and invert. 12 servings.
200 calories, 0 grams fat.
—————
Notes: you need to add the cake batter very gingerly, since otherwise
the batter gets under the pineapple layer. I had this happen and
half the cake stuck to the pan (should have used a non stick rather
than glass!). I covered the error with a thin layer of the fatfree
frosting I was using for the fatful cake (one of the frostings with
sugar, egg white, cream of tartar and a lot of beating).

Cucumber Yogurt Soup With Fresh Mint

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumber — * see note
3 Tablespoons Fresh Mint — chopped
2 Large Scallions — ** see note
1 1/2 Tablespoons Dill — freshly snipped
1 Clove Garlic — crushed
2 Cups Low-Fat Yogurt — (or non-fat)
Salt And Freshly Ground White Pepper — to taste
—–Garnishes—–
Cucumbers — sliced
Radishes — sliced
Scallions — chopped
Hard-Boiled Egg — grated (optional)

* “European” hothouse cucumber, split and coarsely chopped,
or 2 medium cucumbers, peeled, seeded, and coarsely chopped

** green and white parts included.

1. In a food processor or blender process the cucumber, mint,
scallions, dill, and garlic until well-combined but not smooth.
Add the yogurt and continue to puree until smooth.

2. Chill for 4-6 hours or overnight.

3. Adjust seasonings and serve the soup with the accompanying
garnishes of cucumbers, radishes, scallions and egg.

Serves: 4

This light soup uses low-fat yogurt as the base in place of the more
traditional sour cream. Not much salt is needed since the flavor of
the soup is enhanced naturally with the fresh herbs.

Cooking Notes:

Fresh mint is much more pungent than dried. However, bunches of fresh
mint can be wrapped in foil and frozen. Just cut off what you need and
chop.

Cucumbers should be stored separately from fruits and vegetables which
produce ripening ethylene gas, such as tomatoes, pears and peaches.

Cucumbers, a relative of melons, are very high in water, giving them
refreshing properties that no doubt prompted the description “cool as
a cucumber.”

If you are fortunate enough to pick up the little pickling cucumbers,
they are crisper, have less water, and can be substituted
successfully. You can use 5 small ones in place of the large European
cucumber. They similarly don’t need peeling since they are unlikely to
have wax on them.

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Title: Denise’s Diet Soup
Categories: Soups/stews, Vegetables
Yield: 8 servings

1 Clove garlic, minced
1 Onion, chopped
1 Leek, white part only sliced
1 Red or green pepper, chopped
1 Zucchini, sliced
8 oz Mushrooms, sliced
1 pk Frozen chopped spinach
14 oz Can stewed tomatoes
16 oz Chicken bouillion
12 oz V-8 juice
1 tb Chili powder
1 ts Paprika
5 1/2 ts Oregano
2 Bay leaves
Cayenne pepper, to taste
4 oz Blue cheese, crumbled

Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini,
pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in
microwave until soft, add to vegetables. Add remaining ingredients
except blue cheese, bring to a boil, then reduce heat and simmer
about 20 minutes. Add about 1 tb of crumbled blue cheese to each
serving. Choice of vegetables can vary, depending on availability and
personal preferences.

MMMMM

Bowl of the Wife of Kit Carson

Recipe By : Dudley Cable-Larche of The Fort, near Denver, CO
Serving Size : 1 Preparation Time :0:10
Categories : Soups Southwestern Cuisine
American Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cooked chicken or turkey meat — in
piece
1/4 cup rice — cooked
1 cup rich chicken broth
1/4 cup garbanzo beans — cooked
1 pinch leaf oregano
1/4 whole chipotle pepper — chopped
1/4 whole avocado — sliced
1/4 cup Monterey Jack or Muenster Cheese — cubed

Heat broth to boiling and add chicken (or turkey), garbanzos, chipotle pepper,
rice and oregano. Serve in large individual bowls, and add cheese pieces and
avocado just prior to serving.

CHEF’S NOTE: The proper name of this soup is Caldo Tlalpeno. The chipotle
pepper called for is a special smoked chile pepper, properly called the
chile chipotle adobado, available from specialty shelves in the grocery store
in cans.

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Nutr. Assoc. : 2805 1258 327 618 3390 0 62 916 0

Garlic Ice Cream

Recipe By : “Michelle M. Davis”
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Whole Milk
1/4 Tea Garlic — freshly chopped
1 Vanilla Bean — split in half
1 C Heavy Cream
1 1/2 Cups Granulated Sugar
9 Egg Yolks

1. Put milk, garlic and vailla in a saucepan. Bring to a boil and
remove from heat.

2. In mixing bowl, blend cram, sugar egg yolks.

3. Strain the scalded milk mixture into the egg and sugar mixture,
stirring constantly.

4. Return the combined mixture to the pan and stir continuously over
moderate heat until it coats the back of a spoon, about 10-15 minutes.

5. Cook in an ice bath. Add Cream mixture. Freeze until firm.

>From the Cuisine section of the “Weekly Planet” Tampa Bay area, Florida
Mar 16-22, 1995 issue

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NOTES : O.K. garlic lovers, I just found this recipe in a weekly newpaper. I
have not tried it. First one to make it needs to report on findings.

Serves 4-5.

PEG JENNING’S WHISKEY-FLAVORED CRAB SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–EPICUREAN DELIGHT: BEARD—–
—–SOUP—–
1 lb Crab meat
1/2 c Milk
2 tb Butter
—–CREAM SAUCE—–
3 tb Butter
3 tb Flour
2 c Milk
1 1/2 c Cream, heavy
4 tb Scotch whiskey

Heat crabmeat in milk and butter. Make cream sauce by cooking butter and
flour together slowly for 2 minutes, then whisking in milk, and salt and
pepper to taste. Bring to boil and whisk until smooth. Add cream; stir in
crabmeat as soon as it simmers. When it is just at boiling point, stir in
whiskey. Serve in heated cups with a sprinkling of parsley.

No good cook is above profiting by another’s mistakes. When his friend
Mrs. Jennings added a splash of Scotch instead of using sherry in the crab
soup she made for him, Beard didn’t object to the flavor but did add her
recipe to his lifetime collection.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
and Luscious echoes

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Title: Honey Mustard Sauce 2
Categories: Mustard, Sauces
Yield: 4 servings

3/4 cup Dijon mustard 2 tbs cider vinegar 2 tbs honey 1 1/2 tsp hot
pepper sauce Directions: In a small bowl, whisk together the
ingredients until they are thouroughly combined. If desired, the
mustard can be made hotter by adding cayenne.

___

MMMMM

New England Clam Chowder

Recipe By : Pillsbury Kitchens’ Cookbook
Serving Size : 5 Preparation Time :0:00
Categories : Soups Darlene’s

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Slices Bacon
1 Large Potato — peeled and cubed
1 Medium Celery Stalk — chopped
1 Small Onion — chopped
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Thyme
2 Cans Minced Clams — 6 1/2 oz.
Reserved Liquor
1/4 Cup Flour
3 Cups Milk

In large saucepan,fry bacon until crisp; drain on paper towel. To drippings
add potato, celery, onion, salt, pepper, thyme and liquor from clams. Heat
to boiling and cook covered, about 10 minutes or until vegetables are tender.
Combine flour and milk, add to vegetable mixture. Heat over medium heat
until mixture thickens, stirring occasionally. Stir in clams. Heat through,
but do not boil. Garnish with crumbled bacon.

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Title: Christmas Tree Coffee Cake
Categories: Breads, Cakes, Yeast
Yield: 2 cakes

1 Cake compressed yeast; or…
1 pk -Dry yeast
3/4 c Milk; scalded
1/4 c Sugar
1 ts Salt
1/3 c Butter or margarine
3 c Sifted all-purpose flour
— (plus more as necessary)
2 Eggs; beaten
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 c Diced mixed candied fruits

Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour
scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1
cup flour and eggs. Add softened yeast and oats. Combine 1/4 cup flour
and candied fruits; stir to coat fruits evenly with flour. Add to dough;
mix well. Stir in enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and
satiny, about 10 minutes. Round dough into ball; place in greased bowl;
brush lightly wtih melted shortening. Cover and let rise in warm place
until double in size, about 1 hour.

Punch dough down; cover; let rest 10 minutes. Divide dough in half. From
one half, pinch off 17 pieces of dough; shape to form balls. Arrange
balls in the shape of a Christmas tree on greased cooky sheet. Brush
lightly with melted butter. Repeat with other half of dough. Cover; let
rise in warm place until nearly double in size, about 1 hour.

Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with
confectioners’ sugar frosting and candied citron.

*——————*
l () l
l ()() l Source: Our Favorites for family and friends
l ()()() l Reprinted with permission from The Quaker Oats Co.
l ()()()() l Electronic format courtesy of Karen Mintzias
l ()()()()() l
l ()() l
*——————*

—–

GREEK SPINACH, PASTA AND TOASTED ALMONDS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Ziti or penne pasta
8 oz Mushrooms, cleaned sliced
1 tb Olive oil
5 c Loosely packed fresh
-spinach, cleaned and
-coarsely chopped
2 Garlic cloves, minced
1 c Defatted chicken stock
-or vegetable stock
1 cn Pitted sliced olives (4 oz)
-OR
1/4 c Diced Kalamata olives,
-pitted
—–GARNISH—–
1/2 c Feta cheese
1/4 c Toasted sliced almonds

In a large pot, bring 4 quarts of water to a boil. Add the pasta and
cook according to package directions.

Meanwhile, heat a large skillet over medium-high heat. Spray with
nonostick vegetable coating. When the skillet gets very hot, add the
mushrooms, spreading out thinly.

Cook for 1-2 minutes to brown. Toss and cook for 2 minutes more. You
want them to brown and not get watery. Turn off the heat and reserve
until the pasta is cooked.

When the pasta is al dente, drain in a colander and return to the
cooking pot. Toss with the olive oil. Add the spinach, garlic, stock,
olives, and the mushrooms. Toss well to mix.

Place on individual plates or a serving platter and top with feta
cheese and the almonds.

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