Title: Ginger Creams (Ginger Bread Boys)
Categories: Cookies
Yield: 48 servings

1 c Margarine
1 1/4 c Sugar
1 Egg
1 c Molasses
1 c Hot coffee
1 tb Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
1 ts Salt
5 1/2 c Flour

Recipe by: Edith Anderson
Cream margarine and sugar together until smooth, then add ingredients
in order. Chill thoroughly before rolling out; cut with cookie
cutters (gingerbread men preferred!). Bake at 375 for 12 minutes.

—–

“HOT DOGS”

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetarian Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Chickpeas (1 lb)
3 Slices white bread — trimmed
Egg replacer equal to 2 eggs
1/2 ts Garlic — minced
1/4 ts Ground red peppers — diced
1 1/4 ts Salt
1/4 ts Pepper
Oil for deep frying

In blender grind chick peas and bread together. Mix
in egg substitute, garlic, red peppers, salt and
pepper.
Shape into finger length rolls and chill 1 hour. Heat
the oil to 370 deg in deep fryer and carefully drop
the “hot dogs” into it. Fry until browned; drain.
Serve with mustard or hot chili sauce. Makes about 20.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

MARINATED VEGETABLE TOSS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Vegetables
Vegetarian Side Dish
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Tomato Wedges — peeled
1/2 c Radishes — sliced
1/2 md Red onion — thinly sliced
1/2 c Celery — cescents
1/2 c Cucumber — chunks
Dietetic Italian dressings

Combin all vegetables in salad bowl; pour Italian
dressing over. Refrigerate overnight.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE CAL:
20 (EXCLUDING DRESSING);

Source: Recipes for Diabetics by Billie Little
(version 1985)

Brought to you and yours via Nancy O’brion and her

– – – – – – – – – – – – – – – – – –

Title: Scotch Shortbread
Categories: Bread Osg1966
Servings: 1

1 1/2 c Brown sugar
1 c Lard
1 c Butter
6 c Flour
Nutmeg; pinch

Knead dough thoroughly. Bake 1/2 hour at low temperature, 350 F.

Source: Nellie Hays, Fairhaven Grange, Preble County, OH
—–

TURNIP PUREE WITH CHEESE AND PEARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Turnips
— peeled and cut in half
1 lb Pears — peeled and cored
1/3 c Shallots — minced
2 tb Butter or margarine — melted
1/4 c Gorgonzola cheese (1 oz.)
— shredded
Salt and pepper — to taste
1 d Nutmeg

Place turnips in a vegetable steamer over boiling
water. Cover and steam 15 to 20 minutes or until
turnips are tender. Set turnips aside. Place pears
in steamer over boiling water. Cover; steam 5 to 10
minutes or until pears are tender.

Saute shallots in butter in a small skillet until
tender. Transfer shallot mixture to container of an
electric blender or food processor. Add half the
turnips, half the pears and 2 tb cheese; cover and
process until smooth. Transfer mixture to a serving
bowl.

Repeat procedure with turnips, pears and cheese.
Sprinkle turnip mixture with salt, pepper and nutmeg;
stir well. Serve hot or chilled.

Yield: 6 to 8 servings.

From _Academic Apron_ by The Middlesex School/Concord,
MA. In _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pg. 319. ISBN 0-8487-0765-6. Electronic format
by Cathy Harned.

– – – – – – – – – – – – – – – – – –

French Silk Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked 10 " pie shell
1 pound Butter — (no substitutes)
to room — temperature
2 cups Granulated sugar
4 Eggs
4 Squares bitter chocolate — melted and
cooled to

1 teaspoon Vanilla

Cream butter (20 mins). Add sugar, cream 20 mins more. Add eggs,
one at a time, beating 5 minutes after each addition. Add melted
chocolate, beat 5 minutes. Add vanilla, beat 5 mins. pour into
baked pie shell. chill overnite for filling to firm and flavours
to mellow. top, if desired, with unsweetened whipped cream and
chocolate curls. (rather like gilding the lily!)
1/2 recipe –> 1 8″ pie shell

– – – – – – – – – – – – – – – – – –

Raspberry Gratin2

Recipe By : Cooking Live Show #CL8903
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
raspberry layer:
4 baskets fresh raspberries — picked over, but
— not washed
1/4 cup sugar
1 tablespoon framboise (raspberry eau de vie)
batter:
6 egg whites
1 pinch salt
1/4 cup sugar
5 egg yolks
2 tablespoons flour

Preheat the oven to 450 degrees and set rack on lower third. Butter a
2-quart gratin or other baking dish.

Scatter the raspberries evenly in the dish and sprinkle with the sugar
and the eau de vie.

For the batter, whip the whites with salt until they hold a very soft
peak. Beat in the sugar very slowly until the whites hold a firm peak.
Whisk the yolks until liquid and fold into the whites with the flour.

Spoon the batter over the raspberries in 8 to 10 separate mounds. Bake
about 10 minutes, until well risen and golden brown. Sprinkle with
confectioners sugar and serve immediately.

– – – – – – – – – – – – – – – – – –

Title: HOT FUDGE SAUCE I
Categories: Sauces, Desserts
Yield: 1 servings

1 1/2 c Sugar
2 tb Flour
3/4 c Cold water *
– *for a richer sauce,
– use evaporated milk
3 oz Unsweetened chocolate
3 tb Butter or margarine
1 ts Vanilla

MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and heat,
stirring constantly, over moderate heat until boiling and thickened. Reduce
the heat to low, add the chocolate and cook and stir until the chocolate
melts. Beat in the butter and vanilla. Cool slightly, beating now and then.
Serve warm. And here’s something else you might try. Simply begin your
favorite fudge recipe, but cook the syrup only to about 220F or 225F. Take
it off the heat, cool maybe 10 minutes, then drop in the butter, add the
vanilla and heat until satiny. You couldn’t get a more authentic hot fudge
sauce than this! Makes 1 1/4 Cups

—–

ROASTED GARLIC POTATO SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Whole Garlic Heads
2 Bacon slices — diced
1 c Onion — diced
1 c Carrot — diced
2 Garlic cloves — minced
6 c Baking Potato — diced
-above aprox 2 pounds
4 c Chicken broth — low salt
1/2 ts Salt
1/4 ts Pepper
1 Bay Leaf
1 c 2% low-fat milk
1/4 c Parsley — fresh chopped

Notes: Thickened by mashed potatoes, this rich soup
gets its hearty, smoky flavor from the addition of
bacon and garlic.
Remove white papery skin from each garlic head (do
not peel or separate cloves). Wrap each head
separately in aluminum foil. Bake at 350F degrees for
1 hour; let cool for 10 minutes. Separate cloves, and
squeeze to extract 1/4 cup of garlic pulp; discard the
skins.
Cook bacon in a large saucepan over medium-high
heat until crisp. Add onion, carrot, and minced
garlic, and saute 5 minutes. Add potato, broth, salt,
pepper, and bay leaf; bring to a boil. Cover, reduce
heat, and simmer 20 minutes or until potato is tender;
remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a
blender or food processor and process until smooth.
Return puree to pan; stir in milk, and cook over low
heat until thoroughly heated. Remove from heat and
stir in chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: Rice Salad Ole’
Categories: Salads, Vegetarian
Yield: 2 servings

1 c Cooked rice; cooled
– (cooked in chicken broth)
1/2 c Chopped fresh tomatoes
2 Jalapeno peppers; minced
2 tb Red wine vinegar
1 tb Vegetable oil
1 ts Snipped fresh cilantro
-OR- parsley
1 Garlic clove; minced
1/2 ts Basil
1/4 ts Crushed thyme

Combine rice, tomatoes and peppers in medium bowl. Whisk remaining
ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours so
flavors will blend. Stir before serving.

Each serving provides:
* 164 calories
* 2.6 g. protein
* 6.8 g. fat
* 23.5 g. carbohydrate
* 392 mg. sodium
* 1 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–