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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CAJUN SPICE MIXTURE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Paprika
1 1/2 tb Garlic powder
1 t Ground cumin
1/2 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Celery salt
1/2 ts Gumbo file, optional
1/2 ts Ground red pepper
1/2 ts White pepper
1/2 ts Black pepper
1/2 ts Salt
1/8 ts Ground mace

Combine all ingredients. Rub mixture into meat. If
grilling, let meat stand 30 minutes. This works well
when smoking brisket. Rub mixture on meaty side of 2
briskets. Do not trim fat from fat side. Place meaty
sides together, roll, and retie. Place in smoker for
8 to 10 hours depending on size of brisketss. Use
meat thermometer to determine doneness.
For ribs, rub mixture all over ribs and cook as you
alwaaaays do. This amount will be enough for 6 to 8
pork chops. On you can use it on hamburger patties

– – – – – – – – – – – – – – – – – –

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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Title: Daddy’s Dark Pumpernickel Bread
Categories: Breads, Machine
Yield: 6 Servings

1 1/4 c Bread Flour
2 ts Brown sugar
3/4 c Rye Flour
2/3 ts Instant Coffee granules
1/2 c Whole Wheat Flour
2 ts Caraway seeds (opt)
1 tb Dry Milk
1 1/2 tb Cocoa powder
1 ts Salt
2 tb Molasses, dark
1 tb Butter
7 1/2 oz Water
3 tb Cornmeal
1 ts Yeast

Add ingredients to your bread machine in recommended order. In the
Panasonic, add the dry ingredients first, then the liquids. If using
Fleishmans yeast, increase amount!

This will make a 1 lb. loaf. (Tested and created by Robert Birr,
using a composite of the Panasonic manual–some people do read
manuals!–, Donna German’s receipe and probably more of his
imagination than he gives himself credit for!)

Posted by: J.MAGUIRE – GEnie Reposted by: Debbie Carlson – Cooking
Echo

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Here’s a salad dressing that works well.
It’s from Mateljan, “Cooking without Fat.”

Italian Dressing

2 Tbs apple cider vinegar
1 Tbs chopped onion
1/4 C water
2 Tbs frozen apple juice concentrate
1 clove garlic, cut in half
1 tsp honey
1/2 tsp crushed dried basil
1/2 tsp crushed dried oregano
pinch white pepper
2 canned artichoke hearts (packed in water),
rinsed and drained (about 1/2 C)

Combine all ingredients in blender or food processor
and puree until smooth.

Chill at least 15 minutes before serving.

Yields: 1 cup