Title: CHINESE CASSEROLE
Categories: Casseroles, Ethnic, Chinese
Yield: 1 servings

1 1/2 lb Ground beef, browned
1 lg Onion, diced
2 c Celery, diced
1 cn Tomato soup
1 cn Cream of mushroom soup
1 cn Bean sprouts (drained)

Mix together and place in greased 2 quart casserole.
Cover top with chow mein noodles. Bake at 350 degrees
for 40 minutes.

—–

Diabetic Marmalade-Using gelatine

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :1:00
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Seville Oranges
2 Lemons
1 pint water
1/2 ounce powdered gelatin, for every 1/2 pint pulp
8 saccharin tablets

1. Cut the rind from the oranges and lemons (being careful to remove no
white pith with the rind) and chop it.
2. Cut up the pulp.
3. Place it in a preserving pan with the rind and 1 pint water.
4. Boil gently for about 30 minutes, test carefully.
5. Cook unitl the pulp and rind are tender.
6. Add sacharine.
7. Add the gelating dissolved in a little of the hot syrup.
8. Remove from heat.
9. Bottle while still hot.
10. Cover at once.

– – – – – – – – – – – – – – – – – –

NOTES : NOTE: DO NOT MAKE LARGE QUNATITIES AS THIS WILL NOT KEEP UNLESS
YOU STERILISE.

Title: Fresh Tomato Soup
Categories: German, Soups/stews
Yield: 4 servings

6 ea Tomatoes; medium size or 2 lb Italian plum tomatoes
1 ea Onion; chopped 1 ea Celery; stalk, chopped
2 c Chicken broth 1 tb Tomato paste
1/2 ts Basil; dried 1/4 ts Pepper; freshly ground
1/2 ts Salt 1/2 c Yogurt

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove
tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of
yogurt.

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SRI LANKA DATE CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----DATE CHUTNEY----- 100 g Dates 3 Garlic cloves 2 sl Ginger 1 t Mustard seeds 2 Cardamom 2 Clove 100 g Sugar 250 ml Vinegar 1/2 ts Chile powder 2 cg Cinnamon stick 25 g Sultanas 1/2 ts Salt ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Stone the dates and chop the flesh finely. Grind the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Place the sugar in a pan, pour on the vinegar and heat gently. When the sugar has dissolved, add the dates, chile powder, garlic, mustard, ginger, cardamoms, cloves and cinnamon stick and cook over a low heat until the liquid thickens but the dates are not pulpy. Add the sultanas and cook for a further 2 minutes, then discard the cinnamon stick, add salt and set aside to cool. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

Title: RAVIOLI IN ROASTED GARLIC BROTH
Categories: Pasta
Yield: 4 servings

MMMMM—————————BROTH——————————–
1 sm Whole head garlic
2 c Chicken or vegetable broth
1/2 c Fresh herb leaves, such as
-basil, oregano or sage

MMMMM———————–CRUMB TOPPING—————————-
1 tb Olive oil
2 md Cloves garlic, peeled and
-split in halves
1/2 c Fresh Italian or French
-bread crumbs

MMMMM————————–RAVIOLI——————————-
2 ts Olive oil
1 sm Red bell pepper
1 sm Yellow bell pepper
1 lb Ravioli (cheese, chicken
-or spinach)
1/3 c Frozen peas
2 tb Minced herb (as in broth)
2 tb Grated Parmesan cheese

To prepare the broth: Cut about 1/2 inch from the top of the head of
garlic; wrap in foil and bake 1 hour in an oven preheated to 350
degrees. Remove from the oven and set aside.

Combine the broth and herbs in a saucepan. Put over medium-low heat to
steep for 30 minutes. Strain. Squeeze the garlic into a small bowl and
whisk in a few tb of the broth. Stir back into the broth.

To prepare the crumb topping: Pour 1 1/2 tb olive oil into a nonstick
skillet, add the split cloves garlic and place over medium-low heat.
Slowly saute the garlic until golden. Remove the garlic from the pan
and add the bread crumbs, stirring well. Saute until golden. Transfer
to a plate and set aside.

Stem, seed, and finely chop bell peppers. Heat 2 ts oil in a large
nonstick skillet. Add the bell peppers and saute 5 minutes. Add the
roasted garlic broth and simmer 5 minutes.

Cook the ravioli according to package directions. Drain and add to the
broth with the peas; cook 3 minutes, stirring gently. Serve in
shallow soup bowls sprinkled with the crumb topping, minced herbs and
cheese.

Approximate nutritional analysis per serving: 401 calories, 14 g fat,
2 mg cholesterol and 1210 mg sodium.

The Dayton Ohio Daily News, April 10, 1996

MMMMM

Title: CHEESE INFO (3 OF 3)
Categories: Cheese, Info/tips
Yield: 1 servings

1 x Information on Cheeses follo
1 x (This is part 3 of 3)

MILK AND MILK PRODUCTS
Milk is used infrequently in cheesecakes. Other milk
products that appear more frequently in cheesecakes
are buttermilk, sweetened condensed milk, and Yogurt.
Buttermilk is made when special bacteria are added to
lowfat milk; therefore, an average eight-ounce serving
has about 100 calories. It is available in most
supermarkets, in 1-quart containers.
Sweetened condensed milk is evaporated milk to which
sugar has been added. It is very high in calories —
about 980 calories in a cup.
It is sold, unrefrigerated, in most supermarkets.
Yogurt is milk that has been allowed to ferment to a
semisolid consistency. It can be made from either
whole or skim milk. It is often used as a substitute
for sour cream, since it often achieves a similar
result.
If you do attempt to substitute yogurt for sour
cream, use whole milk yogurt if possible and drain
carefully of excess water. Yogurt has far fewer
calories as well — about 120 as opposed to sour
cream’s average of 475 per cup. Yogurt is sold in all
supermarkets in eight-ounce and larger containers.
You can also make it at home quite easily.
EGGS
Since the cheeses and creams used in cheesecakes have
such a high moisture content, it is necessary to have
an ingredient that can hold or absorb water. The most
popular and the most elegant solution to this problem
is the egg. Also since egg yolks and whites harden as
they bake, they add body and texture to the
cheesecake. Egg yolks in particular contain lecithin,
an emulsifier, which has the effect of congealing the
fats in the cheese. Generally a cheesecake recipe with
a high fat content will also call for relatively more
eggs.
EGG WHITES;
Many recipes require you to separate the eggs and to
beat the whites until they form stiff peaks with the
beaters of your mixer. As egg whites are beaten, the
albumen is spun out into a finer and finer web of
protein, the finer the structure, the more moisture
the batter can hold. If the whites are overbeaten or
overheated, however, the delicate structure collapses
and the result is a soggy cheesecake.
Since air is also encapsulated, the egg whites also
add lightness to the cake. Oddly enough, the freshest
eggs are not the best for cheesecakes; the whites of
eggs that are a few days old can be beaten to a larger
volume. Unless you have access to farm fresh eggs,
though, this isn’t likely to be a problem as most of
the store bought eggs are already at least several
days old.
When beating the egg whites, add a dash of cream of
tartar to make them more stable. To make the whites
stiffer 9 if this is desired) you can blend in some
confectioners’ sugar or a boiling sugar syrup once the
whites have reached the soft peak stage.
BUTTER AND SHORTENING
Except for a few special cheesecakes, butter is not
found among the ingredients in the fillings. However,
it is basic for most of the crusts. Please use sweet
butter rather than the salted.
FRUITS AND NUTS
Many of the cheesecake recipes use the grated rind of
a lemon or orange. For the best results use the fresh
peel rather than the dried because as the peels are
dried they lose much of their aromatic oils. The only
part of the peel that is used is the outermost,
colored layer, called the zest. The zest can be
removed with a zester or with any ordinary grater.
Many cheesecake recipes call for a small amount of
lemon juice.
Fresh is the best to use, but good results can be
obtained using reconstituted lemon juice. You may
wish to experiment, varying the amount to suit your
own taste and which kind to use.
Many times ground nuts are called for and it has been
found that lightly toasting them brings out a better
flavor in almonds and hazelnuts (filberts). They
retain more of their crunch when used in the batter.
To roast the nuts, spread them out on a baking pan and
bake for 10 minutes or so in a 350 degree F. oven,
stirring occasionally to ensure even browning. If you
use hazel nuts (filberts) that still have their
paperlike skins, the skins must be removed before use
— they acquire a burnt taste during the roasting.
The cost of nuts, especially walnuts, in small
quantities is outrageous, but you can save a bundle if
you buy them in the bulk and in the shell. Shelled
nuts turn rancid fairly quickly, though, store them in
the refrigerator or freezer, well wrapped.
SPICES AND FLAVORINGS
Spices such as cinnamon, cloves, ginger, nutmeg, and
cardamom will appear frequently in cheesecake recipes
because the contrast so well with the mildness of the
cheeses. Spices do deteriorate as they sit on your
rack, so be sure to always have fresh ones on hand for
your baking day. Cinnamon and ginger can be used
ground commercially, but you may want to grate your
own nutmeg and grind your own cloves or cardamom from
the whole spices. A coffee grinder is one of the best
ways to do this.
Certain flavorings such as vanilla extract or
instant-coffee powder are used in cheesecakes.
Rosewater is used in some and can be found in
specialty stores as well as the drugstore.
Chocolate is used in the mocha-flavored and
chocolate-flavored cheesecakes. Please use the real
chocolate, baking or semi-sweet

—–

HEART HEALTHY OAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Oat bran
1/4 c Brown sugar — firmly packed
2 ts Baking powder
1/2 ts Salt or substitute (opt)
1 t Nutmeg — heaping (opt)
1/2 c Skim or 1% milk
2 Egg whites — slightly beaten
1/4 c Honey
2 tb Vegetable or canola oil
1/2 ts Vanilla

Heat oven to 425 degrees. Coat muffin pan with
cooking spray or line with paper baking cups. Combine
oat bran, brown sugar, baking powder and salt and
nutmeg. Add milk, egg whites, honey and oil. Stir in
vanilla. Do not over mix. Bake 15-20 minutes, until
lightly browned. Variations: Add 1/2 c raisins, a
mashed banana, 1/2 c blueberries or raspberries or a
chopped apple tossed with 1 teaspoon cinnamon.

Nutritional info per serving: 105 cal; 4g pro, 21g
carb, 3g fat (23%) Exchanges: 1 bread, .1 meat, .5 fat

Source: Miami Herald 3/21/96

formatted 3/24/96 by Lisa Crawford

– – – – – – – – – – – – – – – – – –

KISSING IN THE CLOUDS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites, at room temp.
1/8 t Salt
3/4 c Sugar
1/2 t Almond extract
1 1/2 c Flaked coconut
2 c Popped popcorn, finely
-crushed in blender or food
-processor
1 T All-purpose flour
1 t Unsweetened dry cherry-
-flavor drink mix (opt)
16 Chocolate candy kisses

From Orville Redenbacher Popcorn.

Preheat oven to 300’F. Lightly grease a large baking sheet.

In medium bowl, beat egg whites with salt until soft peaks form.
Gradually add sugar, beating continuously, until stiff peaks form. By
hand, fold in remaining ingredients, except candy kisses, just until
all ingredients are moistened.

Drop by rounded tablespoons, 2″ apart, on baking sheet. Bake at
300’F. for 7 minutes or until set. Remove from oven and immediately
gently press a candy kiss in center of each cookie. Return to oven
and bake an additional 8 minutes or until golden brown. Cool on
cookie sheet for 1 minute, then remove to wire racks to cool. Makes
16 cookies.

Nutritional analysis per serving: 98.9 calories; 3.5 grams total fat;
(2.8 grams saturated fat); 1.2 grams protein; 2.9 grams
carbohydrates; 1.1 milligrams cholesterol; 44.5 milligrams sodium.

– – – – – – – – – – – – – – – – – –

Seed Cookies

Recipe By : Angela Bedaski (Metroteller)
Serving Size : 240 Preparation Time :0:00
Categories : *Pat’s Collection Cookies: Formed
*Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 1/3 tablespoons baking powder
2 rounded cups shortening
3/4 cup buttermilk
4 medium eggs
1 tablespoon vanilla
1/2 cup margarine
1 cup sesame seeds — about

Sift all of the dry ingredients in a large bowl. Work in the shortening like
pie crust. Add buttermilk, eggs, and vanilla. Mix well, mixture will look like
pie crust. Let margarine stand at room temperature until soft. Work into the
above mixture with your hands. Roll portions of dough to size desired. Cut and
roll in sesame seeds.
Bake at 350 for 15 minutes.
Makes about 20 dozen; 42 cookies per lb.
Input: 11/16/91

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 1368 0 0 0 0 0

Title: Cream Of Pea Soup
Categories: Main dish Soups Vegetables
Servings: 4

2 tb Butter
1 tb Onion; Chopped
2 c Fresh Or Frozen Peas
1/2 ts Sugar
2 c Water
1 c Milk Or Cream
1 x Salt; To Taste

Melt the butter in a saucepan and add the onion, cooking, stirring until
transparent. Add the peas, sugar, and water. Cover and cook until the
peas are tender. Put the pea mixture into a blender or food processor and
puree. Return the mixture to the saucepan and add the milk or cream and
the salt and reheat before serving.

—————————————————————————–