Title: HOLIDAY FIZZ
Categories: Beverages, Diabetic
Yield: 34 servings

Stephen Ceideburg
3 qt Seltzer water
2 c Whipping cream
2 1/3 c Torani raspberry syrup (see
-note)
3/4 c Torani orgeat (almond) syrup

This won an award for Marilee Syme of Portland in an
Automobile Club of Oregon Zero Proof MixOff contest.

Mix seltzer, cream and syrups. Serve over ice.

Note: The syrups can be found in specialty food stores
and some coffee stores.

Per serving: 135 calories (1 percent from protein, 65
percent from carbohydrate, 34 percent from fat), less
than 1 gram protein, 22 grams carbohydrate, 5 grams
fat, 19 milligrams cholesterol, 74 milligrams sodium.

Exchanges: 1 fruit, 1 fat.

Makes 34 1/2-cup servings

Posted by Stephen Ceideburg

—–

Title: PIZZA PLEASURE BREAD FOR ABM
Categories: Abm, Bread
Yield: 8 servings

MMMMM————————REGULAR LOAF—————————–
3/4 c Water
2 c White bread flour
1 tb Dry milk
1 tb Sugar
1 ts Salt
1 tb Butter
1/3 c Pepperoni, chopped
1/4 c Mozzarella, shredded
2 ts Parmesan, grated
1/4 c Mushrooms, canned drained
2 tb Onion flakes
1/2 ts Garlic powder
1/2 ts Oregano
1 ts Fast rise yeast **OR**
2 ts Active dry yeast

MMMMM————————-LARGE LOAF——————————
1 1/3 c Water
3 c White bread flour
2 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
2 tb Butter
1/2 c Pepperoni, chopped
1/3 c Mozzarella, shredded
1 tb Parmesan, grated
1/3 c Mushrooms, canned drained
1/4 c Onion flakes
3/4 ts Garlic powder
3/4 ts Oregano
1 1/2 ts Fast rise yeast **OR**
2 1/2 ts Active dry yeast

SUCCESS HINTS: Use stick pepperoni and dice into 1/4″ chunks As with
all cheese bread, loaf appearance will be unusual due to the moisture
of the cheese — a small price to pay for great taste! This bread can
be made with the regular and rapid bake cycles. CALORIES: 211
PROTEIN: 16% CHOLESTEROL: 11.7mg CARBOHYDRATES: 53% SODIUM: 501mg
FAT: 31% ~- from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
PO Box 240888, Anchorage, Alaska 99524-0888

MMMMM

Title: Salade D’Endives
Categories: Salads, Dressings, Masterchefs, Norleans, Lapro
Yield: 4 servings

12 ea Endive, Belgian, split
1 tb Mustard, Dijon
1/4 c Vinegar, wine, red
Salt (to taste)
Pepper (to taste)
1 tb Juice, lemon
3/4 c Oil, walnut
1/4 c Walnuts
2 md Tomatoes

Beat together the mustard, vinegar, salt, pepper and lemon juice.

Slowly drizzle in the oil, emulsifying the salad dressing.

Toss the endive with the dressing and add the walnuts and
tomatoes as garnish.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

MMMMM

Title: Lemon Meringue Pie
Categories: Pies
Yield: 8 servings

1 pk jello lemon flavored pudding
1 pie filling (4 serving size)
2/3 c sugar
2 1/4 c water
3 ea egg yolks
2 tb lemon juice
2 tb butter or margarine
1 ea baked 9 pie shell,cooled
3 ea egg whites
6 tb sugar

Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over
medium heat,until mixture comes to a full bubbling boil. Remove from
heat.Blend in lemon juice and butter.Cool 5 minutes, stirring
twice.Pour into pie shell.
Beat egg whites until foamy throughout.Gradually beat in 6
tablespoons sugar and continue beating until mixture will form shiny
peaks.Spread over pie filling.Bake @ 425 degrees for 5 to 10 minutes
or until meringue is delicately brown.Cool at least 4 hour before
cutting.

—–

Pasta with Winter Squash

Recipe By : Kitty Morse – 365 Ways to Cook Vegetarian
Serving Size : 4 Preparation Time :0:30
Categories : Entree Pasta
Stovetop Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lbs squash, butternut — cooked
3 tbsps vegetable broth
1 med onion — chopped
2 cloves garlic — minced
1/2 c vegetable broth
1/2 c 1% low-fat milk
1/2 c lf Monterey jack cheese — shredded
1/2 tsp salt
1/4 tsp pepper
1 tbsp sun-dried tomatoes — chopped
12 ozs ziti pasta — cooked al dente
2 tbsps parsley — chopped

Cut squash in half, place cut-side down in microwave dish with a little water.
Cover and cook on high 10-12 minutes, rotating once. When cool, scoop out flesh
and mash with a fork. In frying pan, saute onion and garlic in few tbsp broth
until translucent. Add cooked squash, broth, milk and cheese. Stir until cheese
melts and mixture thickens somewhat. Season with salt and pepper, turn off heat
and stir in sun-dried tomatoes. Pour sauce over cooked pasta and sprinle with
parsley.

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

NOTES : may use any sweet yellow winter squash

Mango Relish

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Salsas
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe mango (peeled) — pitted and diced
2 tablespoons red bell pepper (peeled) — finely diced
3 tablespoons jicama — diced
1 tablespoon fresh cilantro — chopped
1 tablespoon serrano chile — minced
juice of 1 lime
1/2 teaspoon salt

In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with
Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.

Chef’s Notes: This recipe is included in chef Stephan Pyles cookbook, __The
New Texas Cuisine__, Morrow, 1993, ($35.00).

– – – – – – – – – – – – – – – – – –

NOTES : Serve this relish with Black Bean-Goat Cheese Enchiladas or grilled
meats or poultry.

Title: Chicken or Turkey Casserole
Categories: Poultry Main dish Londontowne
Servings: 1

1 x Cubed chicken or turkey 2 c Pepperidge Farm Snd
Stuffing
1 pk String beans, french cut 2 1/2 T Blanched slivered almonds
1 cn Cream of mushroom soup 1/2 c Milk
2 T Butter, melted

Use as much sliced or cubed chicken or turkey as desired. Partially cook
frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green
beans, and almonds in layers in greased, shallow casserole. Pour over all
1-1/2 c gravy or 1 can condensed cream of mushroom soup blended with 1/2 c
milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter.
Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or
until hot and bubbly.

Mrs. Bernard Mahon

—————————————————————————–

Title: PRESSURE COOKER BLACK BEAN SOUP
Categories: Soups
Yield: 6 Servings

—–laurie morris ptjk30a–
16.00 oz Black beans; dry
4.00 c Beef stock; preferably
-homemade
3.50 c Water
1.00 lb Smoked ham hocks
1.00 md Onion; chopped
1.00 md Leek; chopped
1.00 md Celery rib; chopped
4.00 tb Dry sherry
—–spices—–
0.50 ts Pepper; freshly ground
0.25 ts Thyme
1.00 Bay leaf
0.50 ts Salt

Place draining basket in pressure cooker. Rinse beans. Place them in
basket, with all remaining ingredients except sherry. Cover cooker,
lock lid and bring to pressure then cook 45 minutes. Lift basket and
allow solids to drain. Remove pork knuckles. Puree remaining solids
in two batches with metal blade of food processor. Return puree to
stock and stir ro combine. Add sherry to taste. Cut meat from ham
hocks into small pieces and add to soup. Serve with sourdough rolls.
From “Cuisinart Quiet Pressure Cooker Recipes”

MMMMM

Title: Oriental Rice Salad
Categories: Chinese, Rice
Yield: 6 servings

1 cn Chicken Broth
1/2 c Vegetable Oil
1/2 ts Salt
2 c Diced Cooked Poultry or Pork
1/4 lb Fresh Mushrooms
2 oz Jar Pimento, sliced or diced
1 c Rice, raw
2 tb Soy Sauce
2 tb Toasted Sesame Seeds
1/4 lb Fresh Bean Sprouts
4 Green Onions with tops

Slice mushrooms and onions. Drain pimento. Add
enough water to broth to make 2 1/2 cups. Bring to a
boil in a medium saucepan. Stir in rice. Cover
tightly and simmer for 20 minutes. Remove from heat
and let stand, covered, until all liquid is absorbed;
about 5 minutes. Transfer rice to large bowl.
Combine oil, soy sauce, salt and sesame seeds
(optional); mix well. Stir into hot, cooked rice.
Cover and chill. Stir in remaining ingredients before
serving.

—–

Title: Shredded Pork Delight
Categories: Pork, Oriental, Meats, Wok
Yield: 6 servings

2 c Lean pork, finely shredded
-(about 3/4 lb)
1 tb Soya sauce
1 tb Wine
Salt
Black pepper
6 tb Water
2 c Frozen peas
1 c Finely shredded bamboo
-shoots
1 c Sliced mushrooms, fresh or
-canned
3 tb Oil

1. Shred pork into fine narrow strips. Marinate in soya sauce, wine,
salt, and pepper. Shred bamboo shoots, slice mushrooms, assemble other
ingredients.

2. Heat oil up in wok until smoking slightly. Quickly stir-fry pork
shreds in it. Cook 5 minutes until all pork is browned. Cover and
cook under medium heat a further 3 minutes.

3. Uncover wok, add peas, bamboo shoots, 6 tablespoons water. Cover
and cook 2 minutes. Uncover, add mushrooms, cook a further 3 minutes.
Place on platter.

NOTE: Chicken can be substituted for pork.

MMMMM