Title: MORT’S FRENCH TOAST W/ CREAM CHEESE *** BGMB9
Categories: Brunch, Breads
Yield: 4 servings

-ELAINE RADIS BGMB90B
8 Bread; challa is best
4 oz Cream cheese
4 Eggs; large
1/2 c Half and half; or milk*
1/3 c Marmelade; or jam of choice

*Sometimes more… Howard made this just last month in
honer of his Dad at JAKE’S in Londonderry, VT. It is
truly ‘baaad’and Mort promised he would eat it only at
the restaruant.

TAke all the ingredients except the bread and put
through the blender or FP. Spray with Pam (at this
point, who cares) or butter a 8″ square pan. Pour a
bit of the batter in the bottom of the pan and put 4
slices down and pour about half the batter over the
bread. Then 4 more slices and the rest of the batter.

Sprinkle with cinnamon and bake at 350 degrees for
about 3/4 hour. Pour the batter at least 1 hour before
baking and as much as overnight. Please refigerate.
Howard stuffed the bread with extra chuncks of cream
cheese….but why not fruit like apples or banana
slices???? You could add some brown sugar to the
batter and a dash of vanilla. We didn’t, but served
with VERMONT MAPLE SYRUP. Converted by MMCONV vers.
1.00

—–

Title: Basic White Sauce Cheese Sauce
Categories: Diabetic, Cheese, Sauces
Yield: 4 servings

MMMMM————————WHITE SAUCE—————————–
1 tb Betty’s Butter; 1/8 ts Salt
1 tb Arrowroot; 1/8 ts White pepper
1 c Evaporated Milk;

MMMMM————————CHEESE SAUCE—————————–
1/4 c Low-fat Cheese sauce -Shredded

Heat butter in a small non-stick skillet, then in arrowroot.
Gradually add milk, cook stirring until sauce thickens. Stir in salt
pepper. VARIATIONS: THICKER SAUCE…Add more butter and more
arrowroot for each cup of milk.

CHEESE SAUCE: Add 1/4 cup shredded low-fat cheese to hot sauce; cook,
stirring, until melted.

White Sauce Food Exchanges Food Values: Food Exchange per serving:
1 MILK EXCHAGE + 1/2 FAT EXCAHNGE CAL: 108; CHO: 5mg; CAR: 9g; PRO:
137; SOD: 137mg; FAT: 3g;

Cheese Sauce Food Exchanges Food Values: Food Exchange per serving:
1 MILK EXCHANGE + 1/2 FAT EXCAHNGE CAL: 108 CHO: 11mg; CAR: 10g;
PRO: 7g; SOD: 291; FAT: 5g;

Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: Coleslaw (Lf)
Categories: Low-Fat, Mcdougall, Vegan, Side Dish, To Try
Yield: 8 servings

———————————-DRESSING———————————-
2 tb Balsamic vinegar;
6 tb Cider vinegar;
2 tb Dijon mustard;
1 tb Low-sodium soy sauce;
2 ts Honey;
1/2 ts Celery seed;
1/2 ts Caraway seed;
1/4 ts Pepper; black

———————————–SALAD———————————–
2 c Green cabbage; shredded
2 c Red cabbage; shredded
Carrot; julienned
Red pepper; julienned
Green pepper; julienned
Yellow pepper; julieened
1/4 c Scallions; finely chopped
1/4 c Fresh parsley; minced

——————————–PER SERVING——————————–
38 x *cals
*gm protein
13/16 x *gm fat
6 x *gm carbo
130 x *mg sodium
*gm fiber

Dressing: Mix dressing ingredients together in a small jar. Set aside.
Salad: Combine vegetables in a large bowl. Pour dressing over vegetables
and toss to coat. Refrigerate at least 1 hour to blend flavors.
Serves 8.

Author’s Note: Here’s a tasty, mayonnaise-free version of a favorite
American salad.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Quick and Simple Skillet Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Vegetables
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Red beans
2 cans Tomato sauce (8 oz. ea)
1 teaspoon Garlic salt
1 teaspoon Chili powder — or to taste
1 1/2 pounds Ground chuck — lean
1 can Mushrooms — chopped
1 Green pepper — chopped
1 teaspoon Sugar

Saute onion and green pepper in butter until onion is soft. Add ground chuck
and brown. Add tomato sauce, mushrooms and seasonings, cover and simmer about
30 minutes. Add beans and continue cooking until heated through.

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Jamocha Rum ‘n Butter Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Alcohol
Frostings Cakes
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Devils food cake mix — with pudding
1 tablespoon Instant coffee
1/2 cup Water
1/2 cup Sugar
2 tablespoons Butter
1/2 cup Rum
—–FROSTING—–
1 package Chocolate fudge — frosting mix
1 tablespoon Instant coffee powder
2 cups Whipping cream
1 Large Hershey bar

Add coffee powder to cake mix, and bake according to directions on package in
13×9″ pan. While cake bakes, combine water, sugar, butter and rum in a small
pan.
Heat until sugar is dissolved and buttermelted. Spoon over hot cake until all
liquid is absorbed. Cool cake completely before frosting.
Combine frosting mix, coffee powder, and whipping cream in mixing bowl. Chill
15″ in refrigerator. Beat until thickened. Top cake with mixture and garnish
with shaved Hershey bar.

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PEKING BEEF (Mongolian Beef) *** Crouch

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Main Dish
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Flank steak — shredded
1 Egg white
1/2 teaspoon Salt
1 teaspoon Cornstarch
2 cup Oil — for deep frying
1/2 cup Bamboo shoots — shredded
1 cup Green onion — green part onl
Sauce
1 tablespoon Sherry
2 tablespoon Hoisin sauce
2 tablespoon Dark soy sauce
2 tablespoon Chicken stock
1/2 teaspoon Sugar
1 teaspoon Cornstarch
1/2 teaspoon Chili paste — w/ garlic (opt

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil
to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir
fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl,
add to vegetables. Bring to boil.

Add beef. Stir fry quickly until heated through. Also known as Mongolian
Beef–Mike FROM: MIKE CROUCH (NNBB09A)

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BEET-ORANGE-APPLE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh Beets With Greens
(About 1 Bunch)
1 lg Orange
2 Unpeeled Granny Smith
Apples Thinly Sliced
1 tb Olive Oil
1 tb Raspberry Vinegar
1/2 ts Sugar
1/4 ts Salt
1 cl Garlic Minced
2 tb Unsalted Sunflower Seeds
Toasted

Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root 1 Inch
Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With
A Brush Set Aside. Place Beets in A Small Saucepan Add Water To Cover
Bring To A Boil. Cover, Reduce Heat Simmer 20 Min. OR Until Tender.
Drain Let Cool. Trim Off Beet Stems Roots Rub Off Skins. Cut Each
Beet Into 8 Wedges. Set Aside.
Peel Section Orange Over A Medium Bowl, Reserving Juice Membranes;
Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard
Membranes. Add Orange Sections, Beets Apples. Toss Gently Set Aside.
Combine Oil, Vinegar, Sugar, Salt Garlic in A Jar. Cover Pour Over
Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4
Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve
At Room Temperature OR Chilled.
(Fat 6, Chol. 0)

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Oyster Stew

Recipe By : Cajun Country Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Gumbos Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup cooking oil
3 Tablespoons margarine
1 Large onion — chopped
1/2 bell pepper — chopped
1 Tablespoon parsley — minced
2 Tablespoons green onion — chopped
2 Cloves garlic — minced
1 Cup hot water
1/2 cup oyster liquid
2 tablespoons Worcestershire sauce
1/4 teaspoon Kitchen Bouquet
1/4 teaspoon hot sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
2 dozen oysters
3 cups rice or noodles — cooked

Lightly brown onion and bell pepper in oil and margarine. Add 1/4 cup water,
cook for 5 minutes. Stir in parsley and green onion. Add hot water, oyster
liquid, Worcestershire sauce, Kitchen Bouquet and hot sauce. Cook over
medium heat for 15 minutes. Stir in oysters and garlic. Season with salt and
pepper. Simmer 15 minutes. Serve over cooked rice or noodles. Festival:
Louisiana Oyster Festival; July 14-16, 1995.

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Title: CHOCOLATE VELVET ICE CREAM
Categories: Dairy, Desserts
Yield: 1 quart

2/3 c Sugar
1/3 c Cocoa
3 Egg yolks
2 2/3 c Cream
1/3 c Semi-sweet chocolate

“Also reminiscent of frozen mousse is this decadently rich chocolate ice
cream. The addition of grated chocolate provides extra bursts of flavor,
but
you may omit it if you prefer smoother, unbroken texture. For a triple
chocolate treat, leave in the extra chocolate and splash each serving with
creme de cacao.”
Stir together sugar and cocoa. Beat in egg yolks. Gradually beat in cream.
Chill and stir freeze. Grate and stir in semi-sweet chocolate.
Makes: 1 quart

—–

Peanut Butter Cookies with Variations

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine — softened
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons sugar

Heat oven to 375°. In large bowl, combine sugar, brown sugar and
margarine; beat until light and fluffy. Add peanut butter, vanilla and
egg; blend well. Lightly spoon flour into measuring cup; level off.
Add flour, baking soda and salt; mix well. Shape dough into 1 inch
balls. Place 2 inches apart on ungreased cookie sheets. With fork
dipped in sugar, flatten balls in crisscross pattern. Bake at 375° for
6 to 9 minutes or until golden brown and set. Immediately remove from
cookie sheets. Yield 4 dozen cookies.

Variations: Chocolate Peanut Butter Crunch Bars: Prepare dough as
directed. (Omit 4 t. sugar). Stir 1/2 cup crisp rice cereal into
dough. Press in ungreased 15 x 10 inch baking pan. Bake at 350° for 12
to 17 minutes or until golden brown. Cool 15 minutes. Meanwhile, melt
1 cup semi-sweet chocolate chips and 1/2 cup peanut butter in medium
saucepan over low heat. Stir in 1 – 1/2 cups crisp rice cereal. Spoon
mixture evenly over slightly cooled bars; gently spread. Cool
completely. Cut in bars. 48 bars.

Giant Peanut Butter Candy Cookies: Prepare dough as directed. Stir in
1 cup candy-coated chocolate pieces. Using 1/4 cup dough per cookie,
place cookies 4 inches apart on ungreased cookie sheets. Flatten to 4
inch diameter. (Omit 4 t. sugar.) Bake at 350° for 8 to 12 minutes or
until golden brown. Cool 1 minute; remove from cookie sheets. 14
cookies.

Oatmeal Peanut Butter Cookies: Prepare dough as directed, decreasing
flour to 3/4 cup and adding 3/4 cup rolled oats. Cover dough with
plastic wrap; refrigerate 2 hours for easier handling. Shape and
flatten balls as directed. Bake at 375° for 6 to 10 minutes or until
golden brown. 4 dozen cookies.

Peanut Butter and Jelly Thumbprints: Prepare dough and shape into balls
as directed. Increase 4 t. sugar to 1/4 cup; roll balls in sugar.
Place 1 inch apart on ungreased cookie sheets. With thumb, make deep
imprint in center of each cookie. Bake as directed. Cool completely.
Spoon 1/2 t. jelly, jam or preserves into imprint in each cookie. 4
dozen cookies.
Source: Pillsbury: Cookies, Bars, Brownies #163

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