Date: Mon, 02 May 94 12:01:27 EDT
From: mmk3@Lehigh.EDU (MARGARET M. KING)

Angel Food Cake with Strawberries and Raspberry Sauce.
(serves 6 with leftover cake, easily doubled, tripled…)

1 quart fresh strawberries sliced
1 Angel Food cake (from mix, scratch, or purchased)
Raspberry sauce (recipe to follow), room temp.

Simply place a slice of cake on a plate, add some berries, and
pour some sauce over top. Don’t add sugar to the berries, as
the sauce will do that. Very sweet, but fatfree!

Raspberry Sauce ( taken from _EATING WELL_ 9/92)
(suggested as a souffle sauce)
(can be made/stored in fridge for up to 2 days)

2 c. fresh/unsweetened frozen raspberries
2Tb. sugar
1Tb. cornstarch
3Tb. Chambord,optional
2Tb. water

In small heavy saucepan place raspberries and sugar, bringing to a boil
over medium heat. Mash berries during cooking. Dissolve cornstarch in
water, and add to mixture and stir until thickened (1min.)
Strain through sieve (I never do) to remove seeds.
Add Chambord if desired.
Makes 1.5 cups.
13 cal/TB.,0g protein, 0g fat, 3g carb, 0 mg sodium, 0mg cholesterol.
-Don’t know if this includes optional Chambord.

NOTE: This sauce is a snap to make, and would also be great over
warm plain ff brownies, or anything chocolate, I think:) I always use
frozen raspberries for this.
Let cool and serve either chilled or room temp.

Spaghetti Squash Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetables
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds spaghetti squash — halved lengthwise
1 cup nonfat ricotta cheese
10 ounces package frozen chopped spinach — thawed and
drained
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon Italian seasoning — crushed
1/4 teaspoon salt
2 tablespoons grated Parmesan cheese
1/2 cup nonfat mozzarella cheese — shredded
1 3/4 cups spaghetti sauce
1/2 cup part skim milk mozzarella cheese — shredded

1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook

squash 20 minutes or until fork-tender. Remove from water. Halve squash
lengthwise; remove seeds. MICROWAVE: Halve squash lengthwise. Scrape out

seeds. Place cut-side down on a microwave-safe dish and cook for about 20
minutes on HIGH or until fork-tender, turning over once and covering with
wax paper.
Cool squash slightly and with a fork separate into strands. Set
aside.

2. Meanwhile, in medium bowl, combine ricotta cheese, spinach, egg
beaters,
and seasonings; mix well. Spread evenly in a 13×9-inch baking dish coated
with cooking spray. Spread the Parmesan and nonfat mozzarella cheeses over

the spinach mixture.

3. In a large bowl, combine the squash and spaghetti sauce; toss to coat
well. Arrange squash mixture on spinach mixture; top with the part skim
milk mozzarella cheese. Cover with foil; bake at 375° F. for 30 minutes

or
until hot and bubbly. makes 6 servings.

per serving: 220 Kcal 5g fat (2g sat fat) 20% CFF 628mg Na 8mg
cholesterol
(17.3g PRO/5.3g FAT/30.2g CHO)

– – – – – – – – – – – – – – – – – –

NOTES : FAT: Substitute another 1/2 cup nonfat mozzarella cheese for the
part skim milk cheese. Add to the top of the dish during the last 5
minutes
of cooking. Remove from oven promptly when the cheese has melted.
per serving: 208 Kcal 4g fat (2g sat fat) 15% CFF 645mg Na 5mg
cholesterol
(17.7g PRO/3.8g FAT/ 30.6g CHO)

SODIUM: The spaghetti sauce is providing 39% of the Na. The salt is
providing 14%. Sodium from the combined cheeses is 23% of the total.
Using
all part skim milk mozzarella cheese will increase the fat per serving by
1.5g and decrease the sodium by 17mg.

Nutr. Assoc. : 0 0 3472 0 0 0 0 0 32866 921

Red Pepper Mayonnaise (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups mayonnaise
2 red bell peppers — roasted
6 tablespoons fresh basil — finely chopped
1 tablespoon lemon juice
Salt and pepper

In a food processor or blender, puree the mayonnaise, peppers, basil, and lemon
juice. Season to taste with salt and pepper. Makes 2-1/2 cups

– – – – – – – – – – – – – – – – – –

Old-fashioned Strawberry Shortcake

Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Strawberries

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

Pour a pint of whipping cream into a tall, narrow mixing bowl, then put the
beaters from an electric mixer in the bowl. Put everything in the freezer to
chill. Prepare biscuits using Bisquick and the recipe on the box. While
biscuits are baking, wash, hull and slice a quart of strawberries. Add 2
tablespoons or so of sugar and mash them slightly to bring on the juice. Take
the cream from the freezer and beat it with an electric mixer. Cool the baked
biscuits slightly, then split, fill and top with berries and whipping cream.

– – – – – – – – – – – – – – – – – –

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

Title: Pork Chop Suey
Categories: Ethnic, Meat/pork, Ethnic, Chinese
Yield: 5 servings

1 lb Lean pork; cut into 1/4-inch
-wide strips*
1 tb Bacon or pork fat
2 c Celery; diced
3 md Onions; sliced
3/4 ts Salt
1 c Boiling water
1 tb Molasses
1 tb Soy sauce
3 tb All-purpose flour
2 cn Chop suey vegetables (10oz)**
White rice and/or chow mein
-noodles

* pork should be cut into no more than 1/4 inch so it
will be well cooked, but do not cook longer that the
time given for the finest chop suey. ** original
recipoe called for a No 2 can which, in 1952 was 18-20
ounces

SAute pork for 5 minutes, until delicately browned in
the hot fat. Add celery and onions and cook 2-3
minutes longer until slightly softened. Add salt and
boiling water; cover and simmer 15-20 minutes. Add
molasses, soy sauce and flourthat has been blended
smooth with 1/2 cup water. Cook until mixture boils,
stirring constantly; then add drained chop suey
vegetables and continue cooking until thoroughly
heated. Serve with hot fluffy rice and/or chow mein
noodles and additional soy sauce if desired.

Nutritional info per serving: 249 cal; 14g pro, 26g
carb, 11g fat (37%)

Source:Modern Encyclopedia of Cooking by Meta Givens,
1952 Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96

—–

Date: 30 Aug 93 13:25:10 +0800
From: “Lynn Warble”

Alan’s garden salsa

Okay folks. My husband, Alan, has a very simple recipe for salsa
that we have been using on top of everything lately. Great way to
use our tomatoes and hot peppers out of the garden.

1 – 2 cups chopped fresh tomatoes (depending on how hot you like it)
1 chopped onion
1 halapenio pepper, chopped finly
1 hot banana pepper, chopped finely
Lots of fresh cilantro from garden
(Also can use the green coriander seeds from the cilantro plant)

This is garden salsa. Eat it over beans. Over rice. My personal
favorite is in big heaps on top of a baked pita. Enjoy.

OYSTER STEW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Oysters and liquor
2 c Milk, scalded
1 T Butter
1 x Salt pepper

Heat the oysters in their liquor about 5 minutes until the edges curl.
Skim off the top. Combine oysters and liquor with the scalded milk,
add the butter and the seasoning to taste. Serve immediately.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

Date: Fri, 01 Oct 93 08:16:38 CDT
From: zoe@palm.cray.com (Zoe Jobson)

Low fat fruit cake (possible eggs)

2 Egg whites (Or replacer – havn’t tried it with this yet)
2 cups wholewheat flour
1 tin crushed pinapple – complete with juice
1 mushy banana – any ripeness as long as it isn’t green
1 scoop dark raisins (about 2 cups I think)
2+ tablespoons mollasses. (Modify to your own taste)
spices – 2-3 or your favorite cake spices – I use nutmeg cinamon and ginger
2 spoons of baking powder.
I prepared 7-8 inch loose bottomed cake tin.

Heat oven to approx 400

Put the flour in a mixing bowl (Don’t add the baking powder yet) Add
the pinnapple and its juice (This is why don’t add the powder they
react too quickly and all the fiz gets mixed out of the cake and it
comes out a little flatter). Break the banana into chunks and add to
the flour and pinnaple mash the Banana roughly with your mixing spoon,
mix together, add egg whites and enough water to get a thick batter
(very thick or the fruit will sink), add the mollasses and spices,
when these are mixed in add the raisins. Then add the baking powder
and as soon as you have it mixed in pour it straight qinto the tin
smooth the surface and put in the oven. You have to be quick with the
baking powder and not mix too much – just enough to get it
distributed, if you spend too long, again you risk all the fizz
getting knocked out of the cake .

Bake for about 40 minutes – its done when a knife stuck into the cake
comes out looking clean. My only trouble with this cake is that it
tends to stick to my rather old and cheep bakeware. This makes a very
moist cake that has been kept for up to a week – it should last longer
but somehow ours never stays around long enough to find out.

Oriental Pork And Spinach Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Top Ramen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tbsp. margarine
1/4 Tsp. black pepper
1 Tbsp. soy sauce
2 Tbsp. cornstarch
1 Lb. fresh spinach — washed
4 Cloves finely minced garlic
1 Medium onion — minced
1 Pkg. Ramen noodles — (3 oz.)
3 C. chicken or pork broth
3/4 Lb. unseasoned ground pork

Saute garlic and onions in margarine in a heavy soup
kettle until golden. Add broth and bring to boil. Combine
ground pork, pepper, cornstarch and soy sauce in bowl and form
3/4-inch balls. Drop into boiling broth; cover and simmer 10
minutes until meatballs are no longer pink in center. Add
noodles and cook 2 minutes. Add spinach; cover and simmer 1
minute, until barely wilted. Serve.

– – – – – – – – – – – – – – – – – –

SHERRY TRIFLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg yolks
1 pt Double cream
1 oz Sugar
1 Level tsp cornflour
5 Trifle sponge cakes
2 oz Flaked almonds, lightly
-toasted
-Raspberry jam, use a very
-good quality one
2 fl Oz of sherry ( or more!)

8 oz frozen raspberries ( or fresh in season) 2 small
bananas

Break the sponge cakes into medium size pieces and
spread each piece with jam. Place in a large glass
bowl and sprinkle over the raspberries. Add the sherry
until the cakes are saturated.

Make the custard: Heat half the cream in a small
saucepan. Blend the egg yolks, sugar and cornflour
together in a basin and when the cream is hot pour
over the mixture , stirring constantly. Return to the
pan and reheat gently until thick, then allow to cool.

Slice the bananas, mix in with the raspberries, and
pour the custard over. Whip up the remaining cream and
spread over the custard. Decorate with the flaked
almonds. Cover and chill for 3 – 4 hours before
serving.

This is nice served with a good dessert wine, one of
the Australian or Californian Muscats would be great.
From: Sandee Eveland

– – – – – – – – – – – – – – – – – –