BROWNIE PECAN PIE DNSR31A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Sugar
1/8 teaspoon Salt
1 cup Light corn syrup
4 ounces Sweet cooking chocolate
3 tablespoons Butter
3 Eggs — beaten
1 teaspoon Vanilla
1 cup Pecans
1 Unbaked pie shell

Combine sugar, salt and cyrup in saucepan. Bring to a boil. Boil 2 minutes,
stirring constantly. Remove from heat. Stir in chocolate and butter and stir
until melted and smooth. Cool. Gradually beat chocolate mixture into beaten
eggs, stirring constantly. Mix well. Add vanilla and pecans. Pour into pie
shell.Bake at 350 degrees for 50 minutes.Cool. May serve with ice cream.

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Date: Thu, 18 Aug 94 15:47:18 EDT
From: Lucinda Rasmussen

Well, when I was in college my roommate’s grandparents often sent her
back to school on Sunday evening with a fresh supply of Hungarian
foods. Most of these are now off limits, but I adapted one of my
favorites to fit the guidelines of this list.

Cabbage Noodles
—————

8 oz fine noodles or angel hair pasta cut up into 2 inch lengths
4 cups finely shredded green cabbage
1/2 cup vegetable broth for sauteeing
salt/pepper/garlic powder to taste
1/2 cup ff sour cream or plain yogurt

Cook noodles according to package directions. Drain.

Meanwhile, saute the cabbage in vegetable broth until tender (about
10 minutes). Add cooked noodles and mix well. Add salt, pepper and
garlic powder to taste. Take the pan off the heat and add the
ff sour cream or yogurt. Serve.

Title: MUSTARD SAUCE 2
Categories: Diabetic, Sauces, Low-fat
Yield: 8 servings

2 Egg Yolks;
3 tb White Vinegar;
1 tb Prepared Mustard;
Artificial Sweetener; *
1/2 ts Mustard; dry
3 tb Skim Milk;
1 tb Lemon Juice;

* Enough Artificial Sweetener to substitute for 1 t
of Sugar
=======================================================
============== === Beat egg yolks with dry mustard in
the top of a double boiler until blended. Add vinegar
gradually, beating after each addition. Cook over
simmering water, stirring constantly until thick and
smooth. Add milk gradually, beating in with a fork or
wire whip. Cook 5 more minutes over simmering water.
Remove from heat. Let cool 10 minutes. Add remaining
ingredients, blend well. This is delicious served
with Ham, Pork, or Canadian-style bacon.

Makes 8 servings of 1 Tablespoons each. Nutritive
Values Per Serving: CHO 1 gm; PRO 1 gm; FAT 1 gm;
Calories 18 Sodium 28 mg Food Exchange Per Serving: Up
to 1 Tablespoon may be considered “Free”. If you use 3
Tablespoons count as 1 Fat Exchange. Low-sodium Diets:
This recipe is suitable, but should be used with fresh
pork, not ham or Canadian style bacon.

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Title: MUSTARD AND BOURBON MARINADE
Categories: Sauces
Yield: 4 servings

1/2 c Sugar, brown
1/2 c Dijon mustard
1/4 c Bourbon
2 tb Bourbon
1/4 c Soy sauce
2 ts Worcestershire sauce
1/3 c Onions, green, chopped

In bowl, stir together brown sugar, mustard, bourbon,
soy sauce, Worcestershire sauce, and green onion. Use
marinade to marinate shrimp or scallops, covered, at
room temperature for 1 hour, or beef, chicken, or
pork, covered and chilled overnight. Baste shellfish
or meat with marinade as it is grilled.

Posted on GEnie by H.STANDO [Henry/NY], Apr 09, 1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005, Internet sylvia.steiger@lunatic.com

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Title: Cherry Pie and Whipped Topping-Diabetic
Categories: Diabetic, Fruits, Pies
Yield: 1 servings

-Bridget Benjamin-PHFC09A

MMMMM—————————-PIE———————————
PREBAKED SINGLE PIE CRUST 1 tb CORNSTARCH
2 cn 16 OZ UNSWEETNED RED CHERRYS 1/4 ts ALMOND FLAVORING
1 c LIQUID FROM THE CHERRIES 1 c SUGAR SUBSTITUTE

MMMMM———————-WHIPPED TOPPING—————————
1/2 c INSTANT DRY MILK 2 tb SUGAR
1/2 c COLD WATER 1/4 c DRY SUGAR SUBSTITUTE (OPT)
2 tb LEMON JUICE 1/2 ts VANILLA

Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside
and combine 1 cup liquid and cornstarch. Cook and stir over moderate
heat until thickened and transparent and the starchy taste is gone.
Remove from heat and add sugar substitute, almond flavoring and
cherries. Taste and add more sweetner, if desired. Cool to room
temperature. Spread filling evenly in crust. Let set at least 15
minutes.
Topping: Combine dry milk and water and refrigerate for 30 minutes.
Beat at high speed for 4 minutes. Add lemon juice to whipped milk and
beat at high speed for 4 minutes. Stir in the sugar and sugar
substitute while it is being beaten. Add vanilla to whipped topping
and refrigerate until use. From “The New Diabetic Cookbook” by Mabel
Cavaiani,R.D.

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Date: Fri, 09 Sep 94 10:50:13 EDT
From: jayne@ejv.com (Jayne Spielman)

Hot Cocoa Recipe (Non-Dairy)

Just the other day I was thinking about how nice hot cocoa
would be and I decided to play around with a can of some soy
product that I bought at the health food store. It was near
the mixes and baking products. (I’m trying to remember the
name, something like “Better than milk” anyway, it’s either a
dried tofu powder or dried soy milk or something like that)

Dry cocoa
sugar
2 TBSP powdered milk substitute
dash salt (optional, but livens up chocolate flavor)

Stir together dry ingredients in mug.
Add a few tablespoons of tap water and stir to dissolve.
Add boiling water and stir.

This wasn’t quite as rich and creamy as hot cocoa made with
milk but I was pretty happy with it.

Coffee Roasted Fruit With Cinnamon Twists

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups Strong Coffee
2 1/2 Cups Dark-Brown Sugar
Zest And Juice Of 2 Large Oranges
3 Tablespoons Chopped Fresh Ginger
1 3-Inch Cinnamon Stick
4 Small Apples, Cortland, Peeled, Cored And Left W
4 Bananas, Firm And Ripe, — cut in 2-inch pcs
3/4 Teaspoon Cornstarch Or Arrowroot
1/4 C Orange Juice
–Garnish–
Fresh Orange Segments
Mint Sprigs
Cinnamon Twists, Recipe Follows

In a large, wide nonreactive saucepan, combine the coffee, brown sugar, zest
and juice of the oranges, ginger, and cinnamon stick and bring to a boil.
Lower the heat and simmer for 4 minutes. Add the apples and return to the
simmer. Gently simmer until the apples is cooked through and tender, testing
the fruit with a toothpick. Add the bananas for a minute or so jut to heat
through. The cooking time will vary greatly depending on the type
and size of fruit used. When tender, remove from the heat. Scoop 1 cup of
the poaching liquid into a small saucepan. Leave the fruit in their liquid
while making the sauce.

Dissolve the cornstarch in the orange juice and add to the small saucepan
containing the cup of poaching liquid. Bring to a simmer and cook for 3
minutes until lightly thickened. Remove from the heat and set aside to cool.

Serve the fruit sliced in shallow bowls or on plates. Spoon some of the
sauce over and around the slices; garnish with 2 or 3 orange segments and
mint sprigs. Serve the Cinnamon Twists on the side.

Yield: 8 servings

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Title: Broccoli Garden Soup
Categories: Soups/stews, Vegetables
Yield: 11 servings

3 c Broccoli, chopped 1 tb Olive Oil
6 c Yams, peeled and chopped 1 c Celery Tops, chopped
6 c Defatted Chicken Broth,divid 1/4 ts Ground Allspice (opt)
2 ea Medium Onions, chopped 2 c Watercress, chopped
4 ea Cloves Garlic, minced 1 x Ground Pepper to taste

Simmer the yams, covered, in two cups chicken broth 10 minutes or until
soft; puree in food mill or processor. Set aside. In large pot with cover,
saute the onions and garlic in oil until the onions are translucent and
starting to brown. Add celery. Saute a few minutes, Add broccoli and
remaining chicken broth. Simmer, covered, eight minutes or
until tender-crisp. Stir in puree; add seasonings. Serve immediately or
serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11
one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams
sodium, .4 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991

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Title: BLACK BEAN DIP WITH GARLIC
Categories: Dips, Beans, Garlic
Yield: 1 recipe

1 cn (19-oz) black beans, drained
– rinsed
2 lg Garlic cloves, coarsely
-chopped
2 tb Coarsely chopped onion
2 tb Coarsely chopped fresh
Cilantro, plus additional
-sprigs for garnish
1 tb Fresh lime juice
1 sm Fresh chili pepper (your
-choice, pick your pain
-threshold)
1/4 ts Ground cumin
1/4 ts Thyme
Salt and freshly ground
-pepper

In a food processor, combine all the ingredients except cilantro
sprigs. Add 2T water and process until smooth. Transfer the dip to a
serving bowl, garnish with cilantro sprigs, and serve with your
favorite fat-free tortilla chips.

(adapted from December 1993 _Food Wine_)

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Title: Scottish Scones
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 16 sweet ones

1 c Unbleached a-p flour;* 4 tb Whipped butter;
-*a-p=all-purpose flour -(not me!! not
on your life)
1 c Whole-wheat flour; 1 c Buttermilk;
1 ts Baking powder; 1/2 c Golden raisins;
1/2 ts Salt;

Preheat oven to 400 degrees. Coat a baking sheet with non-stick
cooking spray. In a medium-size bowl, sift dry ingredients together.
Add butter, mixing into flour with your fingers. Add buttermilk and
knead to a soft dough. Knead in raisins. On a floured board, roll
out dough to 1/2″ thick. Cut in 16 rounds. Place on a baking sheet
and bake 15 to 20 minutes, until golden. Makes 16 scones.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
would be to pooped to pop)

Source: Light Easy Diabetes Cuisine by Betty Marks

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