Title: Southwest Cactus Candy
Categories: Candies
Yield: 6 servings

3 c Sugar
2 tb Orange juice
1 c Water
1 tb Lemon juice
Syrup

Select prickly pear cactus (or small barrel cactus if you own one
since it is illegal to remove it from the desert,) and remove spines
and outside layer with large knife. Cut pulp across in slices 1 inch
thick. Soak overnight in cold water; cut in 1 inch cubes and cook in
boiling water until tender. Drain. Cook slowly in the following syrup
until nearly all the syrup is absorbed. Do not scorch.

Heat all ingredients until sugar is dissolved. Add cactus. Remove
cactus from syrup, drain and roll in granulated or powdered sugar.
For colored cactus candy, any vegetable coloring may be added to
syrup.

From: Recipes and Remembrances Shared By: Pat Stockett

MMMMM

Title: Fried ice cream
Categories: Desserts, Mexican, Ethnic
Yield: 4 servings

1 1/2 c Unbleached All-Purpose Flour
1 tb Sugar
1 ts Salt
1 tb Vegetable Oil
2 lg Egg Yolks; Lightly Beaten
3/4 c Flat Beer
8 Balls Ice Cream; Any Flavor,
-About 1 Quart
2 c Cornflakes; Slightly Crushed
1 qt Peanut Oil
2 lg Egg Whites

The day before serving, make the batter. Mix the flour, sugar, salt, oil
and egg yolks in a mixing bowl. Gradually stir in the beer. Refrigerate
overnight. Also, the day before serving, coat the ice cream balls
thoroughly with the crushed cornflakes. Place the ice cream balls in the
coldest part of the freezer and freeze overnight. When ready to serve,
heat the peanut oil, in a deep fat fryer or deep pot, to 375 Degrees F.
Beat the egg whites until stiff and fold into the batter. Coat 2 or three
of the ice cream balls completely and heavily with the batter and add to
the hot oil. Turn up the heat to maintain a temperature of 375 Degrees F.
Fry the ice cream until golden brown. Remove with a slotted spoon to paper
towels, draining briefly. Serve immediately. Repeat with the remaining
ice cream balls.

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Title: GARY’S CHOCOLATE CREAM PIE
Categories: Desserts, Pies, Chocolate
Yield: 8 servings

1 Pie shell, 9″ or 10″
2 Chocolate Pudding (double
-recipe)
1 pt Whipping Cream
1 ts Vanilla extract
3 tb Confectioner’s Sugar
Chocolate shavings (semi-sw)

Make a double batch of Gary’s Chocolate Pudding increasing the cornstarch
to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding
will be extremely thick. Make or purchase your favorite pie shell. I
personally like the good old fashioned, plain pie shell. My family seems to
prefer a cookie type of shell. If you make your own, you must pre-bake it
as this pie requires NO BAKING. Whip cream with confectioner’s sugar and
vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and
add to the chocolate pudding. Because the pudding is so thick, you will
probably want to use an electric mixer for this task. Mix until all of the
whipped cream is thoroughly incorporated. Fill pie shell with the
pudding-whipped cream mixture. Place remaining whipped cream into a piping
bag and pipe onto top of pie. Shave bittersweet chocolate on top as
garnish. Cover pie and place into refrigerator for 2-3 hours to allow the
cornstarch that is in the confectioner’s sugar to set.

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Title: Cream Biscuits
Categories: Breads, Londontowne
Yield: 1 servings

4 c Flour 1 1/2 ts Baking soda
1 ts Salt 1/4 c Butter
3 ts Cream of tartar 2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.
Mrs. William C. Edmonston

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DEDE’S BUTTERMILK BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Buttermilk or
4 tb Dry buttermilk powder and
1 1/8 c Water
(for Welbilt/Dak machines
Add 2 T more buttermilk)
3 c Bread flour
1 1/2 ts Salt
1 tb Butter or margarine
3 tb Honey
1/4 ts Baking soda*
1 1/2 ts Red Star active dry yeast

* Prodigy “research” has shown that if using powdered buttermilk we
should omit the baking soda.

Place all ingredients in bread pan, select Light Crust setting, and
pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.

– – – – – – – – – – – – – – – – – –

Title: CUCUMBER DIP-ADA
Categories: Appetizers, Greek, Low-cal, Diabetic
Yield: 1 servings

1 Cucumber (thinly sliced)
1 Onion, small (thinly sliced)
1 ts Salt
1/2 ts Garlic powder
1 ts Lemon juice
1/2 ts Marjoram
8 oz Lo-cal yogurt

Peel and thinly slice cucumber and onion. Sprinkle
with salt. Allow to r Combine garlic powder, lemon
juice, marjoram, and yogurt; mix thoroughly. Fold in
sliced cucumber and onion. Chill. Yield: 2 Cups 1
serving = 1 milk calories: 100

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BLINTZES WITH RASPBERRY SAUCE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast

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

16 oz container low-fat cottage
: cheese —
1 % milkfat
3 TB Egg Beaters® 99% egg
: substitute
1/2 ts sugar
10 prepared Crepes
: CREPES:
1 c flour
1 c skim milk
1/2 c Egg Beaters® 99% egg
: substitute
1 TB maragarine — melted

For Crepes: In medium bowl, blend flour, milk, Egg
beaters and margarine;let stand 30 minutes.

Heat lightly greased 8-inch non-stick skillet or crepe
pan over medium-high heat. Pour in scant 1/4 cup
batter, tilting pan to cover bottom. Cook 1 to 2
minutes;turn crepe and cook 30 seconds to 1 minute
more. Place on waxed paper, Stir batter and repeat to
make a total of 10 crepes.

In small bowl, combine cottage cheese, egg beaters and
sugar; spread about 2 tablespoonfuls mixture down
center of each crepe. Fold crepes into thirds; fold
top and bottom of each crepe to meet in center forming
blintzes. In lightly greased nonstick skillet, over
medium heat,place blintzes seam-side down; cook for 4
minutes or until golden brown. Turn over and cook 4
more minutes or until golden brown. Top with Raspberry
Sauce….

RASPBERRY SAUCE: In blender or food processor;puree 1
(16oz.) package thawed frozen raspberries; strain.
Stir in 2 tablespoons sugar.

~ – – – – – – – – – – – – – – – – –

NOTES : Serving 1 blintz Calories 161 each Fat 2 grams

Recipe By : Diet Delights Cookbook—Feb.1993

From: Ctlindab@usa.Nai.Net

– – – – – – – – – – – – – – – – – –

PEANUT BUTTER COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MARGE NEMETH (GNFK05B)
3 cup Whole wheat flour
1/2 cup Soy flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Applesauce
1/2 cup Water
3/4 cup Honey
3/4 cup Peanut butter

In a medium size bowl, mix flours, baking powder and soda. In a large bowl, mix
applesauce, water, honey and peanut butter until smooth. Add flour mixture to
peanut butter mixture and mix well. drop by tablespoons onto cookie sheet.
Flatten with fork dipped in flour. Bake at 300 F for 15 minutes.
FromMcDoughall Cookbook,Vol.II. From *Prodigy’s Healthy Eating Bulletin Board.

– – – – – – – – – – – – – – – – – –

Title: ORANGE LEMON FROSTING
Categories: Cakes
Yield: 1 servings

2 ts Orange rind; grated 4 c Conf. sugar; sifted
1/2 ts Lemon rind; grated 1 ts Orange juice; approx.
3 tb Butter 1 ts Lemon juice; approx.
2 Egg whites; unbeaten Orange food coloring
1 ds Salt

ADd orange and lemon rinds to butter and cream well.
Add egg whites and salt and blemns. Add sugar, alternately with
fruit juices, beating until smooth and of right consistency to
spread. Add coloring.
Makes frosting to cover top of 1 8x8x2″ layer and sides of 2 layers.

MMMMM

Title: DOW SAH BOW/ CHA SIU BOW
Categories: Chinese, Breads
Yield: 6 servings

1 Cake of fresh compressed
-yeast
1 3/4 c Of warm water
3/4 c Of sugar
1 ts Baking powder
6 1/2 c Unsifted all purpose flour

First you need to make the dough. This dough is good
for steamed or baked ‘bows’ (buns). It will yield 2
dozen buns:

For the dough, you need:

Dissolve 1/2 yeast cake with sugar in warm water.
Immediately add baking powder and then the flour. The
dough will be firm and fairly dry. Knead on board for
20 minutes until dough is elastic and smooth. Place in
a mixing bowl, cover with a damp cloth and leave in a
dry warm draft-free place until dough doubles in bulk.
(about 2 1/2 – 3 hours). Punch down the dough and
knead 5 minutes more and it’s ready to be stuffed.

If you want Cha Siu Bow, you’ll need:

4 cups of finely diced barbecued pork 1/2 cup
dehydrated onion flakes

For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce
2 tsp Sherry 4 tsp Oyster Sauce 2 tsp Ketchup 1 tsp
Sugar 1 1/2 tb Cornstarch 1 1/2 cup Chicken Stock

Soak the onion flakes in a cup with enough water to
cover flakes. Mix sauce ingredients in a small sauce
pan. Cook over medium high heat until sauce thickens.
Stir in diced pork and onion flakes. Chill for 3 – 4
hours.

If you want Dow Sah Bows, use a can of sweet red bean
paste.

Divide the filling (pork mixture or sweet bean paste)
into 24 portions. Divide dough into 24 balls. Slightly
flatten each ball then roll out into 4 inch discs,
leaving the center twice as thick as the side. Place 1
portion of the filling in the centre. Gather up the
sides around the filling, twist dough to seal. Place
on a 2 inch square piece of wax paper, twist side
down. Allow buns to rise in draft-free place for
another hour.

You can cook them by steaming them 15 minutes. This
will give you a white bun.

You can also bake these. Preheat oven to 350. Brush
with a mixture of 1 beaten egg white, 1 tsp and 1/4
tsp sugar. Bake 20 – 25 minutes until golden brown.
Brush with melted butter. From “Dim Sum” by Rhoda Yee.

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