Date: Wed, 13 Jul 94 15:25:24 PDT
From: Rick Bronstein

Angel Food Cake

(from “Controlling your Fat Tooth” by Jospeh Piscatella)

1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice

Combine egg whites, cream of tartar and salt. Beat to very soft peaks.
Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time.
Then add flour, 1 tsp. at a time. Do no overmix.

Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick
angel food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes
or until cake is golden and cracks on top feel dry.

Invert pan and let cool. Remove onto serving platter.

TO MAKE CHOCOLATE ANGEL FOOD CAKE:
LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER.

According to the recipe, plain cake is 148 cal. (12 servings), with a
trace of fat.
Chocolate is 158 cal. with 1 gram.

Title: SUGAR FREE CHOCOLATE BANANA CREAM PIE
Categories: Diabetic, Desserts, Pies
Yield: 1 servings

———————————-FILLING———————————-
1 pk Sugar free chocolate pudding
2 Bananas
2 1/4 c Milk

———————————–CRUST———————————–
6 tb Peanut butter
1 tb Honey
2 c Rice crispies

———————————-TOPPING———————————-
1 Cool whip light

Mix peanut butter with honey. Then mix in rice crispies. Press in pie
plate with metal spoon,build up edge. Slice banana over crust. Then
mix pudding with milk and spread over bananas. Top with Cool Whip.

Use Sugar free instant chocolate pudding mix.

Posted by MARGE NEMETH, Prodigy ID# GNFK05B.

Posted from the Echo’s Library 05/09/94 by Frank Skelly

—–

Title: Lemon Pie
Categories: Penndutch, Pies
Yield: 1 servings

2 c Water, boiling
2 tb Cornstarch
1 c Sugar
1/2 Lemon, grated rind of
1 Lemon, juice of
2 Egg, separated
1 tb Butter
*pastry
3 tb Powdered sugar

Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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MILLET PUREE (MOCK MASHED POTATOES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil — (unrefined)
1 Cauliflower — cut in small pi
1 1/2 c Millet
7 c Water
1/2 ts Sea salt

Heat a large saucepan. Add the oil and the
cauliflower and saute until golden. Add the millet
and saute until lightly browned. Add water and salt
and bring to a boil. Reduce heat and simmer 1 hour.

Put the mixture through a food mill.

Serve with bechamel sauce or thick tamari sauce.

Serves 4

Note: For those who don’t eat potatoes, this puree
makes a wonderful substitute.

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Frank’s Place Crawfish Etouffee

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Soups
Gumbos

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/4 c Butter or margarine

3 tb Flour,all-purpose

1 1/2 c Minced onions

1/2 c Chopped green onion

1/2 c Chopped celery

2 Cloves garlic,minced

1 ts Tomato paste

2 c Fish stock (see note)

1 c Chopped tomatoes

2 c Crayfish meat

1/4 c Chopped parsley

1 ts Salt

1/2 ts Black pepper

1/2 ts Cayenne pepper

2 c Hot cooked rice

1. Melt butter in large saucepan over low heat; remove from heat and stir

in flour until smooth.

2. Return to heat and cook, stirring, for 10 minutes, until roux is dark

brown.

3. Stir in chopped white and green onions, celery and garlic; cook about 10

minutes.

4. Add tomato paste to fish stock; stir into onion mixture.

5. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20

minutes.

6. Serve over hot rice.

NOTE: Make fish stock from heads and tails of fish and/or crawfish.

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Meatless Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Soybeans
1 cup Pinto beans
1/2 cup Whole wheat berries
10 milliliters Garlic — minced
2 medium Onions — chopped
2 tablespoons Oil
1 cup Tofu — cubed
2 teaspoons Chili powder
1/2 teaspoon Powdered oregano
1 Bell pepper — chopped
1 1/4 cups Tomato sauce
tomatoes — choppped
— water

Cook beans and wheat until tender (usually 3-4 hours or about 35 minutes in a
pressure cooker). Saute the garlic and onions in the oil. Add the tofu and cook
lightly. Stir in spices and peppers, then add the sauce and tomatoes. If this
is too thick (it should be the consistency of a sauce), thin with more tomato
sauce. Simmer for about 20 minutes to allow the tofu to absorb the flavors.
Stir the sauce into the cooked beans; then add water until the proper
consistency is reached. Simmer gently an additional hour or so. If possible,
improve the flavor by letting the chili stand before serving and then
reheating. 6-8 servings

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Title: Zucchini and Walnut Cake
Categories: Cakes
Yield: 8 servings

1 1/2 c Walnut pieces
2 md Zucchini, unpeeled, ends
-trimmed
1/4 c Cornstarch
1/4 c Brown rice flour
1 ts Baking powder
1 pn Salt
3 lg Eggs
3/4 c Sugar
2 tb Diced candied lemon peel,
-finely minced

Powdered sugar

Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan,
line the base with a circle of baking parchment and butter the
parchment. Using a nut mill, grind walnuts to flour and set aside.
Using the same nut mill, grind zucchini into fine shreds. There
should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and
press out the liquid. Combine cornstarch, rice flour, baking powder
and salt; set aside.

Beat eggs with sugar until lemon-colored and very thick. A lifted
beater should leave a slowly dissolving trail of batter. Using a
large rubber spatula, lightly fold in grated walnuts and minced lemon
peel, as though mixing a souffle. Fluff up zucchini shreds and fold
in. Sift cornstarch-flour mixture over batter and quickly fold in,
retaining as much volume as possible.

Pour into prepared pan (the batter will be loose) and bake for 40
minutes, until a tester comes out dry. Let cool in pan for 10
minutes before unmolding onto a rack. Peel off paper, reverse onto
rack right side up, and let cool completely.

Dust with powdered sugar before serving.

Serves 8.

PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat (2 g
saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.

From an article by Jacquiline Mallorca, San Francisco Chronicle,
2/24/93.

Posted by Steven Ceideburg. Reposted by Fred Peters.

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Chili #4

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground round
1 small Chopped onion
1/2 teaspoon Chili powder
3/4 cup Water
1/4 cup Catsup
Salt and pepper to taste

Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours,
stirring often until done. A condiment for hot dogs or hamburgers.

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Title: Coleslaw
Categories: Salad
Yield: 8 Servings

8 c Cabbage; chopped very fine
1/4 c Carrot; shredded (1 md car.)
1/3 c Granulated sugar
1/2 ts Salt
1/8 ts Pepper
1/4 c Milk
1/2 c Mayonnaise
1/4 c Buttermilk
1 1/2 tb White vinegar
2 1/2 tb Lemon juice

Be sure that the cabbage and carrots are chopped up into very fine
pieces, about the size of rice kernels. Combine the sugar, salt,
pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and
beat until smooth.

Add the cabbage and carrots. Mix well. Cover and refrigerate for at
least 2 hours before serving. (recipe credit: Maribeth Matthews)

Makes 8-10 servings.

Grayson Mathews Graduate Admissions Officer Graduate Division

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MUSHROOM BISQUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 lb Mushrooms
— very finely chopped
3 tb Onions, very finely chopped
2 tb Flour
4 c Chicken stock
3/4 c White wine
1 Bay leaf
1 pn Nutmeg, freshly grated
3 tb Cornstarch — dissolved in:
3 tb -Water
1 c Heavy cream — warmed
Salt — to taste
White pepper — to taste
1 tb Fresh parsley, chopped

In a medium large saucepan place the butter and heat
in on medium until it has melted. Add the mushrooms
and onionsm and saute them for 3 to 5 minutes, or
until they are tender. Sprinkle in the flour and stir
it for 2 to 3 minutes, making certain that no lumps
are formed. Add the chicken stock, white wine, bay
leaf, and nutmeg. Bring the mixture to a boil and
then simmer it for 15 minutes. Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well.
Simmer the soup for another 10 minutes. Add the warmed
heavy cream and stir it in. Season the soup with the
salt and white pepper. Garnish the soup with the
chopped parsley.

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