Title: Creamy Cranberry Sherbet
Categories: Fruits, Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 c Water 2 tb Unflavored gelatin (2 pkg)
2 c Cranberry juice cocktail 1 c Skim evaporated milk *
1 c Fresh cranberries, cleaned 2 Env. aspartame sweetener

* or add about 1/3 cup skim milk powder to half a cup of milk, stir
and fill the cup up to 1 cup mark.

Combine water, 1 cup of the cranberry juice cocktail, cranberries and
gelatin in a small saucepan. Stir to mix slightly. Allow to rest
for 5 minutes or until gelatin softens.

Cook and stir over medium heat until cranberries have completely
“popped.” Remove from heat. Stir in remaining cranberry juice
cocktail and evaporated milk. Add sweetener and stir thoroughly.

Pour into metal tray, pan or bowl. Place in freezer until mixture
forms crystals around the edge of the pan. Beat until creamy. Return
to pan and freeze; stir occasionally. Makes 8 servings.

(Note from ER: Plastic 3/4 cup size yogurt containers are good for
dividing frozen desserts in equal portions.)

1 serving: 1 fruit exchange, 42 calories

Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c.1985
Shared but not tested by Elizabeth Rodier Oct 93

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Title: Lamb Curry with Nuts and Coconut Milk
Categories: Main dish, Meats, Indian
Yield: 4 servings

1 c Coconut milk (400ml)
50 g Cashew nuts
2 Cloves garlic, chopped
1/2 ts Chilli powder
15 g Fresh ginger, grated
1/2 ts Ground coriander
1/2 ts Turmeric
Leaves from 1 sprig of
Coriander
1/2 ts Garam masala
1/2 ts Ground pepper
100 g Butter or ghee
1 sm Onion
1 kg Lamb, trimmed and cubed
1/4 ts Saffron
25 g Sultanas
50 g Almonds
Salt
6 Curry leaves

Grind, pound or blend in a liquidizer the cashew nuts, garlic,
chilli powder, ginger, ground coriander, turmeric, coriander leaves,
garam masala and pepper.

Heat the butter or ghee in a pan, add the onion and fry until
golden, then add the blended spices and fry for a further 5 minutes.

Add the meat, stir and fry for 5 minutes, then pour on the coconut
milk, add the saffron, sultanas, almonds and 1/2 tsp salt and cook,
covered over low heat for about 1 hour, until the meat is tender and
the sauce has thickened.

Sprinkle on the curry leaves
Compiled: Imran C.
From: Imran Chaudhary Date: 07/06/95

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Title: BUTTERSCOTCH ALMOND CHEESECAKE
Categories: Desserts, Cheesecakes, Cakes, Nuts
Yield: 12 servings

———————————–CRUST———————————–
1 c Unbleached flour
1/3 c Sugar
1/4 c Almonds; toasted
1/4 ts Salt
7 T Unsalted butter; chilled and
Cut into pieces
1 Egg yolk
1/4 ts Almond extract

———————————-FILLING———————————-
4 8oz packages cream cheese;
At room temperature
1 1/2 c Sugar
1/4 c Scotch whisky
1 T Vanilla extract
4 lg Eggs
2 c Sour cream

—————————-BUTTERSCOTCH TOPPING—————————-
2 c Sugar
2/3 c Plus 1 T scotch whisky
2/3 c Whipping cream
1/4 c Unsalted butter
3/4 c Toasted almonds; very
Coarsely chopped
Sweetened whipped cream

Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan
with 3-inch high sides, with foil. Butter and flour foil. Blend first 4
ingredients in processor until nuts are finely chopped. Add butter, yolk
and extract and blend until mixture begins to gather together. Press onto
bottom (not sides) of prepared pan. Bake until golden, about 25 minutes.
Transfer to rack, cool 10 minutes. Release cake pan sides from crust.
Gently turn out crust onto rack, peel off foil and cool. Place crust back
into pan and reattach pan sides. Maintain oven temperature.

Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch
and vanilla in a large bowl until well blended. Add eggs, one at a time,
beating just until combined. Pour into crust-lined pan. Bake cheesecake
until set at edges, but centre 3-inch area still moves slightly when pan is
shaken, about 50 minutes. Place on rack and cool 10 minutes.

Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over
cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10
minutes. Run small sharp knife around top edge of pan to loosen cake.
Chill overnight. (Can be made 2 days ahead)

Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium
heat until sugar dissolves. Increase heat and boil without stirring until
syrup turns golden, occasionally brushing down sides of pan with pastry
brush dipped in water and swirling pan. Add 2/3 cup cream and butter
(mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1
tablespoon Scotch. Let stand until cool, but still pourable, about 2
hours. Mix in 1/2 cup almonds

Spoon all but 1/2 cup butterscotch topping over cheesecake (remove
remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds.
Refrigerate up to 1 hour.

Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon
cream into pastry bag fitted with star tip. Pipe cream over top edge of
cake.
Bon Appetit Magazine May 1993

—–

Title: SOURDOUGH BISCUITS
Categories: Breads
Yield: 1 Servings

1 pk Yeast
2 c Buttermilk
1/4 c Sugar
4 ts Baking powder
1/4 ts Soda
1 c Warm water
3/4 c Corn oil
5 c Flour
1 1/2 ts Salt

Dissolve yeast in water. Add buttermilk, corn oil and sugar. Mix well.
Sift flour, baking powder, salt and soda together and add to mixture. Work
up dough and place in tight fitted covered bowl. Refrigerate. Pinch off
what you need on floured board and roll out as you would biscuits. Return
unused portion to refrigerator. This will keep as long as a week. Courtesy
Telephone Pioneers
: BillSpalding *P CRBR 38 A

—–

FRENCH COUNTRY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef shanks
2 cn Tomato sauce (small)
2 ts Sugar
1/4 ts Pepper
1 Med. onion, choppped
1 Wedge cabbage, 1"thick,chop
1 lb Cut green beans
2 qt Water
2 Beef bouillon cubes
1 t Salt
2 Whole cloves
3 Turnips, pared and diced OR>
1 Rutabaga,small
1 c Uncooked elbow macaroni

In dutch oven or kettle, combine beef, water,
onion, tomato sauce, cabbage, bouillon cubes, sugar,
salt, pepper and cloves. Bring to boil, simmer
covered for 2 hrs. Add turnips, macaroni and beans.
Simmer uncovered for 20 or 30 minutes more, or until
tender.

– – – – – – – – – – – – – – – – – –

NUTTY WILD RICE SAUSAGE STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Uncooked wild rice
1 1/4 c Uncooked long-grain rice
16 oz Bulk sausage
2 tb Butter or margarine
4 lg Celery ribs — sliced
5 oz Medium sized fresh mushrooms
– sliced
1 lg Onion — diced
Salt — to taste
Fresh ground black pepper
– to taste
1 c Chopped walnuts — toasted
-(see note)

Prepare wild rice and long-grain rice according to
package directions; toss together in large bowl; set
aside. In 12″ skillet over high heat, cook sausage,
stirring frequently until well browned. With slotted
spoon, remove sausage to bowl with rice. Add butter to
drippings remaining in skillet; melt over medium heat.
Add celery, mushrooms, onion and salt and pepper; cook
10 minutes, stirring occasionally until vegetables are
tender. Remove from heat; add vegetable mixture to
rice mixture in bowl along with walnuts; toss well to
mix. Makes 12 to 14 cups, just, enough to stuff 12 to
14 pound turkey. Note:To toast walnuts; In dry small
skillet over very low heat, toast walnuts 3 to 5
minutes, stirring frequently until golden brown. Cool
before adding to stuffing.

– – – – – – – – – – – – – – – – – –

SOURDOUGH STRAWBERRY CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-kyllikki fuller bhhj17b
1/2 ts -salt
2 c Flour
1/2 c Butter
3 ts Baking powder
2/3 c Sourdough starter — *
1/2 ts Nutmeg
1/2 c Heavy cream
3 tb Sugar
1 Egg
—–fruit topping—–
2 pt Strawberries — hulled
1/4 c Sugar
—–whipped topping—–
1 c Heavy cream
2 tb Amaretto
3 tb Sugar

Mix flour, baking powder, nutmeg, sugar and salt then
cut in butter till it resembles corse meal. Then beat
in starter, and 1/3 cup heavy cream and 1 egg together
till well blended. Pour all at once into dry
ingredients and mix together with fork until it holds
together in a loose ball. Pat lightly into a greased
and floured 9″ round or 8″ square pan. set aside to
rest while preheating oven to 450F. when oven is to
temp bake shortcake for 18 to 22 minutes until very
lightly browned. Cool in pan. Turn out while still
warm and slice in half horizontally. wash and hull
strwberries and crush enough to make 1 cup mix with
1/4 c sugar spread on bottom layer of shortcake. Top
with half of; 1 c heavy cream, whipped with 3 T sugar
and amaretto. Slice remaining berries and put about
1/3 of them on whipped cream. Top with remaining
shortcake and berries and remaining whipped cream. *If
you don’t do sourdough susstitute 2/3 c heavy cream
for cream and sourdough starter.

– – – – – – – – – – – – – – – – – –

Everyone Wants This Recipe Casserole

Recipe By : Prodigy Food Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon
4 stalks green onions, — sliced thin
1 pound fresh mushrooms, — sliced
salt and pepper — to taste
1/4 teaspoon celery salt
2 1/2 cups shredded Monterey jack cheese
8 large eggs, — well beaten
1 cup milk

Cook bacon crisp; drain and crumble. Reserve bacon drippings to saute onions,
then mushrooms. In a large mixing bowl, combine bacon, onions, mushrooms,
seasonings, cheese, eggs and milk. Pour into a greased 2 quart casserole.
Bake, uncovered, at 350°F for 45 to 50 minutes.

– – – – – – – – – – – – – – – – – –

Title: SLOPPY AL’S TOFU (JUST FOR YOU, AL)
Categories: Chinese, Vegetarian
Yield: 6 servings

1 1/2 lb Regular tofu, frozen, thawed
-and squeezed
3 tb Oil
1 lg Onion, diced
2 md Green peppers, seeded and
-diced
30 oz Spanish style tomato sauce
1 1/2 tb Chili powder
1 ts Salt
1/8 ts Pepper
1/2 ts Dried oregano
1 tb Soy sauce
1 tb Prepared mustard
1 tb Sugar
2 tb Worcestershire sauce
3 tb Oil

Prepare tofu and set aside. In a large skillet, saute
the onion and peppers in 3 tablespoons oil until just
tender. Add tomato sauce, chili powder, salt, pepper,
oregano, soy sauce, mustard and sugar. Stir and simmer
for 20 ~25 minutes. Heat the other 3 tablespoons oil
in a heavy skillet and add tofu and worcestershire
sauce. Stir until tofu is nicely browned and
worcestershire sauce is absorbed. Add tomato sauce
mixture and simmer another 5 minutes. Serve over
sandwich buns with plenty of green salad.

Hope you enjoy this, Al. It makes PLENTY so there will
be gobs of leftovers for you.

—–

Title: Apricot Cream Cheese Drops
Categories: Cookies, Crisco.002
Yield: 18 cookies

1/2 c Butter Flavor Crisco
1 pk Cream Cheese, ( 3 oz )
– Softened
1 tb Milk
1/4 c Brown sugar, firmly packed
1/2 c Apricot preserves
1 1/4 c All-purpose flour
1 1/2 ts Baking Powder
1 1/2 ts Cinnamon
1/4 ts Salt
1/2 c Pecans, coarsely chopped OR
– Flake Coconut

MMMMM————————–FROSTING——————————-
1 c Confectioners Sugar
1/4 c Apricot Preserves
1 tb Butter Flavor Crisco
Finely Chopped Pecans -=OR=-
– Flake Coconut ( optional )

Preparation Time: 25 Minutes Bake Time: 14 Minutes

1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 1/2 cup Butter Flavor Crisco, cream cheese and milk in
medium bowl at medium speed of electric mixer until well blended.
Beat in brown sugar. Beat in 1/2 cup preserves.

3. Combine flour, baking powder, cinnamon and salt. Mix into creamed
mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls
of dough into a mound to form each cookie. Place 2 inches apart on
cookie sheet.

4. Bake at 350 for 14 minutes. Cool on baking sheet one minute.
Remove to cooling rack. Cool completely before frosting.

5. For Frosting: Combine confectioners sugar, 1/4 cup preserves and 1
tablespoon Butter Flavor Crisco in small mixing bowl. Beat with
electric mixer until well blended. Frost cooled cookies. Sprinkle
finely chopped pecans over frosting, if desired.

VARIATIONS: Try peach or pineapple preserves in place of apricot.

Source: Butter Flavor Crisco Cookie Collection, Page 4.
Shared by: David Knight

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