Title: Diatetic Bark Candy
Categories: Diabetic, Chocolate, Candies
Yield: 1 servings

-Keywords: Brand/Mildred 1 c Crunchy cereal
1 lb Milkcote or whitecoat -Watermelon seeds or any
-chocolate -other crunchy food

In the top of a double boiler, melt coating over hot, not boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break
into pieces. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Title: Spiced-Glazed Apple Flan
Categories: Apples, Desserts
Yield: 10 servings

6 Golden Delicious apples,
-peeled, cored, and
-coarsely chopped
3/4 c Granulated sugar
1 t Powdered cinnamon
1/2 t Powdered nutmeg
1/4 t Powdered cloves
1 c Heavy cream
5 Eggs

From the Washington Apple Commission.

1. Cook apples over low heat in a large saucepan with 1/4 cup sugar
and 1/4 cup water for about 15 minutes or until soft.
2. Meanwhile, heat remaining sugar over medium heat in another
saucepan with 3 tablespoons water, plus cinnamon, nutmeg and cloves.
Stir constantly as sugar caramelizes, and when it has turned very
dark brown, pour it immediately into a 2-quart mold, quickly turning
the mold from side to side to coat all interior surfaces with the
sugar. Set aside to cool.
3. Scald the cream by bringing it to a quick boil, then removing
immediately from heat and setting aside to cool.
4. Preheat oven to 350’F.
5. When apples are cooked, puree them in a blender or food processor.
Beat the eggs, then slowly add scalded cream, stirring constantly.
Strain egg mixture into large bowl and add pureed apples. Mix
together well, then pour apples into mold.
6. Place mold in a large pan of room-temperature water, then place in
oven and bake for about 1-1/2 hours, or until a knife inserted into
middle of flan comes out clean.
7. Cool to room temperature before serving, then dip mold into warm
water to melt glaze slightly and unmold onto serving platter. May be
served with whipped cream, fresh strawberries or other fruit.

Serves 8 to 10. Each serving has 279 calories, 4.6 grams protein, 15
grams fat, 34.4 grams carbohydrate, 204 milligrams cholesterol, 2.6
grams fiber and 48 milligrams sodium.

MMMMM

Chicken and Roasted Pepper Soup

Recipe By : Taken from: Betty Crocker Soup, Stew, Chili #76 Jan.
199
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 whole chicken breasts without skin — , and boned
2 large red bell peppers — roasted
1 medium onion — chopped (1/2 cup)
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon cilantro — chopped fresh
1/2 teaspoon salt — optional
1/4 teaspoon pepper
2 cloves garlic — crushed
1 cup jicama — cubed

Directions:
Set oven control to broil. Place chicken on rack in broiler pan. Place
broiler pan so top of chicken is 5 to 7 inches from the heat. Broil
chicken 15 minutes, turning once, until done. Cut into 1/4 inch
strips.
Place peppers and onion in blender or food processor. Cover and blend
until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper and
garlic
to boiling in 2 quart saucepan; reduce heat. Simmer 15 minutes. Stir
in
chicken and jicama. Heat until hot.

Serves 4

– – – – – – – –

– – – – – – – – – – – – – – – – – –

NOTES : Calories 135, 17g Protein, 10g Carbohydrate, 3g Fat, 35mg
Cholesterol, 690mg Sodium, 430mg Potassium.

Title: APPETIZER EGG ROLLS
Categories: Appetizers, Cheese/eggs, Meats
Yield: 8 servings

1/2 lb Pork; Boneless, Cut Julienne
1 ea Onion; Small, Sliced
1 c Cabbage; Green Or Chinese *
2 T Vegetable Oil
1/2 c Mushrooms; Sliced
1/4 c Sprouts; Bean Or Alfalfa
1/4 c Currants
1/4 c Almonds; Slivered
1 t Cornstarch
2 T Sherry; Dry
1 T Soy Sauce
1/2 t Ginger
12 ea Egg Roll Wrappers; Abt 6″ Sq
1 x ;Oil For Deep Fat Frying

MMMMM——————–GINGER APRICOT SAUCE————————-
1/4 c Apricots; Dried (Abt. 10)
1/4 c Sugar
1 t Ginger
1/4 t Salt
1 T Lemon Juice

* Cabbage should be shredded.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Saute the pork, onion, and cabbage in hot oil
until lightly browned. Stir in the mushrooms, bean sprouts, currants,
and almonds and saute, stirring for 1 minute. Dissolve the
cornstarch in 2 T water, and combine with sherry, soy sauce, and
ginger; add to the pork mixture and bring to a boil, stirring. Remove
from heat and cool. Stack the egg roll wrappers and cut in half to
form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork
mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal. Egg roll may be prepared to this
point, then refrigerated for several hours or overnight or frozen for
several days before frying.
Adjust time for browining. If rolls are frozen, let them thaw before
cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or
5 at a time, until golden brown and crisp on all sides. Frying will
take about 4 to 5 minutes; turn rolls once. Drain on paper towels
and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine
the apricots, sugar, ginger, and salt with 3/4 cup water in a small
saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5
minutes. Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth. Serve warm.

MMMMM

Title: KUKN BARBEQUE SAUCE
Categories: Bar-b-q, Sauces
Yield: 1 servings

12 oz Chili sauce
2 c Brown sugar
Lemon juice; half
1 tb Worcestershire sauce
1 ts Dry mustard
1 ds Tobasco

Combine ingredients in sauce pan. Bring to boil, and
reduce to simmer for at least 1/2 hour. Tastes
great on chicken, pork, or sausages.

—–

CHUCK’S BARLEY-MUSHROOM WINTER BORSCHT (VEGAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils
1 tb Olive oil
6 c Water
2 tb Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and
Cubed (or 2 parsnips, or 2
Potatoes)
2 Carrots, sliced about 1/2″
Thick
1/2 To 3/4 pound mushrooms,
Sliced
3 Cloves garlic, minced
1/2 ts Pepper (or to taste)
2 ts Marjoram
1 t Rosemary
1/3 c Tamari
3 tb Unsalted butter (or magarine
For vegan)

Saute the garlic and onion in olive oil on medium heat
until the onions are translucent. Combine the barley,
lima beans, split peas, lentils, miso, and water with
the onion/garlic, and bring to a boil. Add the turnips
and carrots, reduce heat to medium-low, and simmer for
about 1 1/2 hours, stirring occasionally.

(“But grandma, where did they get miso in the
Ukraine?” “Shut up and eat your soup.”)

(If you have broccoli stems, peel and slice them and
add them at this point. I also snagged about 1 cup of
shredded/sliced cabbage from the main dish, and added
about 1/2 hour before the soup was done).

Add the mushrooms, spices and tamari and continue
cooking on a low heat for another hour. Add the
butter or margarine, let sit for a few minutes, and
serve. If cooking the night before, you might want to
add 1 cup of water and heat again just before serving;
the barley tends to absorb water, and if you omit this
extra water you end up with a tasty gruel.

The butter can be omitted, but it makes for a heartier
soup.

From: narad@nudibranch.asd.sgi.com (Chuck Narad).
rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted
by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

– – – – – – – – – – – – – – – – – –

Title: Shrimp Pasta Salad
Categories: Salads, Pasta, Seafood
Yield: 6 servings

1 ts Chicken Bouillon Granules
1 c Water
2 Bay Leaves
1 c Dry White Wine
1 sm Lemon Thinly Sliced
1 sm Onion Thinly Sliced
3 cl Garlic
1/4 ts Red Pepper Flakes
1 lb Medium Fresh Shrimp
2 tb Olive Oil
1 tb White Wine Vinegar
1 tb Dijon Mustard
6 oz Uncooked Seashell
Macaroni
1 lg Red Bell Pepper Chopped
1 c Frozen Peas Thawed
3/4 c Minced Fresh Basil
1/2 c Minced Purple Onion
1/4 c Minced Parsley
1/8 tb Red Pepper

Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic,
Bay Leaves Red Pepper Flakes. Bring To A Boil; Add Shrimp Cook 3
To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp
Under Cold Water. Chill. Peel Devein. Set Aside. Strain Broth
Mixture, Reserving 1/2 C. Liquid Garlic. Discard Lemon, Onion
Bay Leaves. Add Reserved Liquid Garlic, Oil, Vinegar Mustard To
Process. Blend Until Mixture Is Smooth. Cook Macaroni According
Package Directions. Drain. Rinse Under Cold Water Drain Again.
Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley
Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well
To Coat. Add Reserved Shrimp Toss Gently. Cover Chill
Thoroughly.
(Fat 11. Chol. 38.)

MMMMM

Title: 7 up cake
Categories: None
Yield: 1 servings

1 1/2 c Butter, softened
3 c Sugar
5 Eggs
3 c Flour
2 tb Lemon extract
3/4 c 7UP
Confectioner’s sugar

Cream butter and sugar until smooth. Add eggs, one at a time, beating
well after each addition. Add flour, lemon extract, and 7UP; mix
well. Pour into greased angel food (or bundt) pan. Bake 325F for 1
hour and 15 minutes or until done. Sprinkle with confectioner’s sugar.

—–

Lentil Loaf

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Elegant Apple Dumpling

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dough:
1 cup all purpose flour
1 tsp cinnamon
1/4 tsp salt
2 tbl butter
1 tbl shortening
1/4 cup apple juice or apple cider
filling:
4 tbl butter
1/4 cup brown sugar
1/2 cup crushed gingersnaps
1/4 cup ground pecans
1 tbl Grand Mariner
1 tsp cinnamon

Mix flour, cinnamon, salt, butter and shortening until a crumbly mixture forms.
Add in the juice slowly, until a smooth dough forms.
Melt butter, and mix the rest of the ingredients into it.

Putting it all together: Core 3/4 of an apple (preferably a Granny Smith)
making
sure that there is plenty of room for the filling. Roll out the dough, the
thinner the better. Wrap dough around the apple. Squeeze off the excess and
create leaves for the top of the apple with the extra. Bake at 350 degrees for
approximately 20 minutes until dough becomes a light to golden brown. It will
not get too dark so definitely keep checking on it.

The dough recipe should yield enough for two apples. To make a stem for the
apple use a small piece of cinnamon stick

– – – – – – – – – – – – – – – – – –

NOTES : This was served with the Creme Anglaise which follows.