Cappuccino Chocolate Cheesecake

Recipe By : COOKING RIGHT SHOW #CR9711
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups chocolate wafers — crushed*
1/8 Teaspoon ground cinnamon
1 Pkg light cream cheese — (8 ounces)
1 Cup sugar
1 Cup unsweetened cocoa powder
1/2 Cup nonfat egg substitute** (= to 2 eggs)
2 1/2 Cups nonfat sour cream substitute
2 Tablespoons coffee liqueur
1 tsp vanilla
–Garnish–
Cocoa powder for dusting

Preheat oven to 325° F.

Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch
springform pan. Beat cream cheese until light and fluffy. Beat in sugar and
cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute,
coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30
minutes, or until set..

Spread remaining 1/2 cup sour cream substitute evenly over top. Return to
oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly,
covered. Remove from springform pan. Just before serving, dust top with
cocoa powder in decorative pattern, if desired.

Yield:12-16 servings

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NOTES : * Approximately 20 wafers. **Thawed or frozen

Title: LEMON LIME MARMALADE
Categories: Toppings, Preserves
Yield: 1 servings

3 c Thinly Sliced Unpeeled Limes
1 c Thinly Sliced Lemons,
Unpeeled, Seeded
3 qt Water
9 c Sugar

Combine lime and lemon slices and water in large kettle. Bring to
boil and boil 20 minutes, or until peels are tender. Drain and
measure liquid. Add enough water to make 3 quarts liquid, then
combine liquid, fruit and sugar in kettle. Bring to boil and cook
rapidly until mixture sheets off spoon or to 221 degrees on candy
thermometer. Pour boiling hot into hot sterilized jars and seal.
Makes 6 to 8 half-pints. 1992 The Los Angeles Times

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Roasted Garlic Bread Spread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Whole bulb roasted garlic
2 lg Cloves of raw garlic
4 tb Virgin olive oil
2 tb Butter
1/2 ts Salt
1 t Paprika
1/2 ts White pepper
1 t Dried thyme (optional)
4 tb Locatelli Romano, grated

Remove the roasted cloves of garlic and place in a blender with the
remaining ingredients. Make sure the everything is at room
temperature. Process until smooth and creamy. Spread on Italian or
French bread. Top with grated cheese and broil until golden brown.

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Title: BOBBIE’S MUSHROOM SPINACH FAJITAS
Categories: Low fat, Vegan, Vegetables
Yield: 2 servings

2 T Olive Oil
2 Portabello Mushrooms, sliced
8-10 Button Mushrooms, sliced
1 green pepper, sliced in strips
3 green onions, chopped, green ends too
2 cloves garlic, minced
2 stalks celery, chopped
2 t. Chili powder
1 T. dried parsley, or fresh cilantro
Bunch of spinach, whole leaves if stems are tender, or rip leaf from stalks
Tortillas
Salsa, Guacamole, Sour Cream

In frying pan with lid, saute garlic, onion, celery in olive oil until
almost tender. Add
mushrooms, green pepper and saute a little longer. Add 2 T. water,
cover and cook a few minutes. Add chili powder, and parsley, or fresh
cilantro to taste if you have it. Add spinach, replace cover, and turn
off heat. While mixture is sitting. Warm tortillas. I warm tortillas
a couple at a time by placing them on a small plate covered with a
wet paper towel for 30 seconds in the microwave. Scoop mixture onto
warm tortilla. Add salsa, guacamole, sour cream, if you have them. I
used Salsa, trying to keep it as low-fat as possible. Eat and enjoy!

Created and posted by Bobbie Beers

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Egg Ribbon Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6603
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups chicken broth
4 eggs — lightly beaten
1/2 pound escarole — cut into chiffonade
–or fresh spinach
–or romaine lettuce
1/2 cup grated parmesan cheese

Bring broth to a boil. Add greens and bring back to a simmer

Right before serving, pour beaten eggs into soup; they should curdle into
ribbon shaped strands. Season to taste with salt and pepper and remove from
heat

Ladle into soup bowls and sprinkle Parmesan over top.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Title: Carpaccio and Artichoke Salad
Categories: Emeril, Salads, Meat/beef, Main dish
Yield: 4 servings

———————FOR THE CARPACCIO———————
4 oz Filet mignon; cut in 1 oz
-steaks
2 tb Olive oil
1 Lemon
Salt and pepper

——————–FOR ARTICHOKE SALAD——————–
1 c Artichoke hearts; julienne
3 tb Extra-virgin olive oil
1/2 ts Garlic; minced
Salt and pepper
4 c Arugula
3 tb Extra-virgin olive oil

————————–GARNISH————————–
3 oz Parmigiano_Reggiano cheese
2 tb Parsley; chopped
Black pepper

Pound the slices of filet between 2 sheets of plastic
wrap, with meat mallet.
For artichoke salad:
Combine all ingredients together in a small bowl, toss
well and season with salt and pepper. In another
mixing bowl toss the arugula with the extra-virgin
olive oil. Lay the carpaccio down on the plate.
Drizzle meat with olive oil and the juice of the
lemon. Season with salt and pepper. Mound the
arugula in the center of the meat. Sprinkle the
artichoke salad around the arugula. Garnish with
shaved Parmigianao-Reggiano cheese, black pepper and
parsley.

Source: Essence of Emeril, #2326, TVFN
formatted 4/28/96 by Lisa Crawford

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Title: Beefy Rice Casserole
Categories: Easy, Meats
Yield: 6 Servings

1 1/2 lb Lean ground beef
1/2 c Chopped onion
1 1/2 c Uncooked long grain rice
1 cn Cream of mushroom soup
1 cn Cream of celery soup
2 Soups cans water

Brown ground beef and onion; drain off fat. Put in
greased 2 quart casserole. Add rice. Combine soups
in mixing bowl; gradually stir in water until blended
and smooth. Pour over rice. Bake at 350 degrees for
1 hour and 15 minutes or unti liquid has been absorbed
and rice is tender. Makes 6 – 8 servings. Typed by
cjhartlin@msn.com Source: Six Ingredients or Less.

—–

Title: PICKLED SWEET PEPPERS
Categories: Canning
Yield: 8 pints

4 qt Sweet Peppers — Red,
-green or yellow
1 1/2 c Pickling Salt
2 Cloves Garlic
2 tb Prepared Horseradish
10 c Cider Vinegar
2 c Water
1/4 c Sugar

Cut two small slits in each pepper. Wear rubber gloves
for hot peppers to preven buring hands. Dissolve salt
in 4 quarts water. Pour over peppers and let stand 12
to 18 hours in a cool place. Drain; rinse and drain
thoroughly. Combine remaining ingredients; simmer 15
minutes. Remove garlic. Pack peppers into hot Ball
jars, leaving 1/4 inch headspace. Pour boiling hot
pickling liquid over peppers, leaving 1/4 inch
headspace. Adjust caps. Process half-pints and pints
10 minutes in boiling-water bath. Yields: about 8
pints.

—–

Spring Rolls (Chinese Egg Rolls) No. 2291 Yields 12 Rolls

1/2 Lb Uncooked Shrimp, In 1 Tbls Sherry
Their Shells 1/2 tsp Salt
1/2 Lb Uncooked Lean Pork 1 Tbls Cornstarch
2 Tbls Cooking Oil 2 Tbls Water
1/2 Cup Celery, Chopped 12 Egg Roll Skins
1/2 Cup Bean Sprouts – Hoisin Sauce
4 Medium Mushrooms, Chopped – Hot Chinese Mustard
1 Tbls Soy Sauce

Preheat the deep fryer.
Shell and clean the shrimp.
Chop the shrimp and the pork very fine.
Heat the oil in a skillet or wok.
Add the shrimp, pork and celery.
Stir fry for several minutes.
Add the bean sprouts, mushrooms, soy sauce, sherry and salt.
Heat to boiling.
Dissolve the cornstarch in the water.
Add to the meat mixture.
Cook over low heat, stirring constantly, until thick and translucent.
Set aside.
Place 2 tablespoons of the mixture diagonally across the bottom of each egg
roll skin.
Fold the bottom corner up over the filling.
Fold the side corners in towards the center.
Roll up.
Brush the edges with water.
Press the edges to seal.
Fry one or two rolls at a time until crisp and golden (1 1/2-2 minutes).
Serve hot with Hoisin sauce or hot Chinese mustard.

Crisp Red Cabbage

Recipe By : http://www.diabetes.org/ada/rcptoday.html
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic American Diabetes Association
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups shredded red cabbage
2 apples — cored and cut into
— wedges
1/4 cup red wine vinegar
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg

Place cabbage, apples, vinegar, and brown sugar in saucepan over medium heat.
Mix well. Cover and simmer about 10 minutes until cabbage is tender-crisp. Ad
d salt and nutmeg. Mix well. Serve warm.

6 servings/Serving size: 1/2 cup

Exchanges: All dinner menus this week have about 550 calories and include:

2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable servings
1 Fruit serving 1-2 Fat servings

Total Fat: 20g Total Carbohydrate: 45g Protein: 33 g

Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1 Fruit ser
ving.

Recipe for Friday, 8/28/98

All recipes this week are part of a complete dinner from the cookbook Magic Men
us for People with Diabetes, featuring more than 200 low-fat, calorie-controlle
d meals to help you create thousands of delicious and well-balanced daily menus
.

You can order a copy of this and many other cookbooks from our online bookstore
or call 1-800-ADA-ORDER (1-800-232-6733).

Dinner: 1 baked medium pork chop or 2 small lamb chops 1/2 cup noodles 1 whole-
wheat dinner roll with 2 tsp margarine 1 serving Crisp Red Cabbage 1/2 cup fres
h fruit salad

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g SNT on 8/30/98

Converted by MC_Buster.

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