Title: Lemon Butter Layers
Categories: Cakes
Yield: 8 servings

2 c Flour
2 1/4 ts Baking powder
1/2 ts Salt
1 c Butter
1 ts Lemon extract
1 1/4 c Sugar
6 Eggs, unbeaten

MMMMM——————–LEMON CREAM FILLING————————-
4 oz Lemon pudding and pie mix
2/3 c Sugar
2 c Water
3/4 c Butter

MMMMM————————-NUT CRUNCH——————————
1/2 c Sugar
3/4 c Walnuts or almonds

Sift together flour, baking powder and salt. Cream butter with
extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The
more you beat the better the cake). Blend in eggs, one at a time;
beat 1 minute after each.
Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch
tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until
cake springs back when touched lightly in center. DO NOT INVERT.
Cool. Cut cake horizontally to make 4 layers. Stack layers,
spreading Filling and sprinkling 2 tablespoons Nut Crunch on each
layer and on top.

LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using
sugar and water. Cool to lukewarm. Cream butter. Gradually add
filling, beating well. Cool thoroughly.

NUT CRUNCH: heat sugar in small skillet until sugar melts and is
golden brown. Stir in walnuts or almonds. Spread on greased cookie
sheet; cool.
Crush fine. (To crush nut mixture, place between sheets of waxed
paper and crush with hammer or rolling pin.)

MMMMM

BUCKWHEAT GROATS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables
Nuts Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Safflower oil
2 Shailots — chopped
1 cl Garlic — minced
1 Celery stalk — sliced
1/2 c Sliced mushrooms
1 Egg white
Pinch salt pepper
1 c Buckwheat groats — (kasha)
2 c Chicken broth
1 tb Pine nuts/sunflower seeds

In a non-stick saucepan, heat oil and add vegetables. Cook,
stirring, over medium heat about 5 minutes. In a small bowl, beat
egg white with salt and pepper. Stir into saucepan. Stir in groats,
then add broth and bring to a boil. Reduce heat, cover and cook 10
minutes until tender. When liquid is absorbed, add pine nuts and
fluff with a fork. Garnish with parsley. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g;
PRO: 3g; SOD: 64mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

– – – – – – – – – – – – – – – – – –

CINNAMON SUGARED PECANS

Recipe By : COOKING LIVE SHOW #CL8782
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
1 teaspoon salt
2 cups sugar
4 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 pound pecans

Preheat oven to 300 degrees.

Beat egg whites lightly with salt. Sift together sugar, cinnamon,
nutmeg,
ginger, cloves, and allspice and mix well. Add pecans to egg whites
and
coat completely. Transfer pecans from which excess egg whites have
dripped
off to cinnamon sugar mixture. Coat pecans completely and place on
parchment lined baking sheet, leaving space between nuts. Bake for 25
to 30
minutes, until sugar coating on nuts is crisp. Cool and serve or
store in
an airtight container.

Yield: about 1/2 poun

– – – – – – – – – – – – – – – – – –

Chicken Vegetable Soup With Matzo Balls

Recipe By : LSS Collection
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat For You, A Little
Soup…

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs
1 egg white
1/2 teaspoon salt
3/4 cup matzo meal
1 tablespoon oil — preferably canola
8 cups chicken broth — homemade
2 medium parsnips — peeled and chopped
1 large carrot — peeled and chopped
1 medium onion — chopped
1 cup broccoli flowerets
1 cup mushrooms — sliced
2 tablespoons chopped fresh dill — or parsley

In a mixing bowl, whisk together eggs, egg white and salt. Whisk in
matzo
meal, oil and 3 tablespoons cold water. Cover and chill the mixture at
least 1 hour or overnight.

In a large pot, bring chicken broth to a boil. Add parsnips, carrots
and
onions, REDUCE the heat to medium-low and cook for 5 minutes. Gently
roll
the chilled matzo dough by level spoonfuls into balls, dropping them
into
the simmering broth as you work.

Cook the matzo balls, covered, for 15 minutes. DO NOT LIFT THE LID; the
broth must simmer rapidly to allow the matzo balls to expand properly.

Uncover the pot, add broccoli and mushrooms and simmer until the
broccoli
is just tender, 2 to 3 minutes. Ladle into bowls, sprinkle with dill or
parsley and serve. Makes about 10 cups.

– – – – – – – – – – – – – – – – – –

NOTES : Allow time for chilling…

Boboli Type Pizza Crust

Recipe By : Marcia
Serving Size : 1 Preparation Time :0:00
Categories : Machine Bread Dough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
3 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons Red Star active dry yeast
1 teaspoon minced garlic
2 teaspoons parmesan cheese
1/2 teaspoon Italian seasoning
parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in
order listed by your manufacturer. It is a good idea to put the garlic
down inside the flour so it does not slow the yeast. Set breadmaker on
dough setting. When complete, form two crusts on pizza pans, sprinkle
with parmesan cheese, cover and let rise again. Bake 5-10 minutes at
about 450 F until light brown. Cool. Wrap tightly in foil and freeze
until you get the pizza urge. Great to have around for easy last minute
dinners. Good way for kids to make pizza too.

– – – – – – – – – – – – – – – – – –

NOTES : One of our favorite toppings is pizza sauce, Andoli sausage from
Costco, Artichoke hearts, dollops of pesto and grated mozarella cheese.
I micro the sausage so that it is not greasy when I put it on the pizza.
Dinner can be ready in minutes.

MARY ANNE’S CURRY SAUCE (FOR FONDUES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mayonaise
2 ts Milk-to desired consistency
1 pn Cayenne Pepper
1 1/2 tb Curry Powder

Mix all ingredients the night before your fondue and
refrigerate overnight. From the kitchen of Peggy and
Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

INDIAN TAMARIND CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ml Tamarind cake
3/4 c Boiling water
1/3 c Raisins
1 tb Sugar
1 t Roasted, ground cumin seeds
1 t Lemon juice
1/4 To 1/2 teaspoon powdered
-hot red chile pepper or
-cayenne
Salt to taste

Combine tamarind and boiling water; let soak for at
least 1 hour.

Soak the raisins in 1/3 cup hot water for 1 hour.
Puree the raisins in a blender and set aside.

Squeeze the tamarind with fingers to break it up; push
through a sieve held over a bowl, rubbing as much of
the pulp through as possible.

Scrape the back of the sieve to collect all the pulp
remaining there. Stir in the pureed raisins and all
the remaining ingredients. Blend the mixture well,
cover and let stand at room temperature for several
hours.

Serve with fried foods and savory pastries. It will
keep in the refrigerator several days.

Variation: Add thin slices of 1 banana and serve as a
relish.

SF Chron 4/89

Posted by Stephen Ceideburg; January 19 1991.

– – – – – – – – – – – – – – – – – –

Title: PIER HOUSE KEY LIME PIE
Categories: Pies
Yield: 8 servings

————————–FILLING————————–
4 ea Eggs,separated
14 oz Sweetened condensed milk
1/2 c Key lime or Persian lime jui
1/2 ts Cream of tartar
1 ea 9″ graham cracker crust

————————-MERINGUE————————-
4 ea Egg whites
4 tb Sugar

Preheat oven to 325 degrees.With an electric
mixer,beat the egg yolks on high speed until thick and
light in color.Turn off mixer and add the condensed
milk,Mix on low speed.Still on low speed,add half the
lime juice,cream of tartar and then the remaining lime
juice.Mix until blended.
Pour into prepared crust and bake for 10 to 15
minutes or until the center is firm and dry to the
touch.Freeze for at least 3 hours before topping with
meringue.
To make meringue,heat the egg whites and sugar in
the top of a double boiler,stirring frequently,to 110
degrees.Beat on high speed until stiff peaks are
formed.Top the frozen pie and return it to the freezer
until ready to serve.It keeps for several days.Serves
8 to 10.

—–

Title: HAM PHYLLO ROLLS
Categories: Appetizers, Crocker
Yield: 15 appetizers

4 oz Bean sprouts, chopped
1 c Chopped fully cooked
-smoked ham
1 sm Onion, chopped
1 tb Margarine or butter
2 c Bite-size pieces spinach
1/2 c Chopped water chestnuts
1 tb Finely chopped gingerroot
2 ts Cornstarch
2 ts Soy sauce
5 Frozen phyllo leaves, thawed
1 tb Margarine or butter, melted
2 tb Dry mustard
1 tb Plus 1 1/2 ts cold water

Rinse bean sprouts under running cold water; drain.
Cook and stir ham, onion and 1 tb margarine in 10-inch
skillet until onion is tender. Stir in bean sprouts,
spinach, water chestnuts and gingerroot; cook and stir
2 minutes. Stir in cornstarch and soy sauce.

Cut stack of phyllo leaves lengthwise into halves. Cut
each half crosswise into thirds to make 30 squares,
about 5 1/2 x 5 1/2 inches. Cover squares with waxed
paper, then with damp towel to prevent them from
drying out.

Heat oven to 350F. For each roll, use 2 phyllo
squares. Place about 2 tb ham mixture slightly below
center of square. Fold corner of square closest to
filling over filling, tucking point under filling.
Fold in and overlap the 2 opposite corners. Roll up;
place seam side down on greased cookie sheet. Repeat
with remaining phyllo squares. Brush roqls with 1 tb
margarine. Bake until golden brown, about 25 minutes.
Mix mustard and water until smooth; let stand 5
minutes. Serve with rolls. 15 appetizers; 75 calories
per appetizer.

Do-ahead Tip: Before baking, place rolls on greased
cookie sheet. Cover tightly with plastic wrap.
Refrigerate up to 24 hours. Brush rolls with
margarine. Bake in 350F oven until golden brown, about
25 minutes.

Source: Betty Crockers Cookbook, 6th Edition

—–

Title: African Vegetarian Stew
Categories: Meatless, Low cal
Yield: 8 servings

4 sm Kohlrabies, peeled, chunks**
1 lg Onion, chopped
2 Sweet potatoes, peeled,chunk
2 Zucchini, sliced thick
5 Fresh tomatoes (16 oz can)
15 oz Can garbanzo beans liquid*
1/2 c Couscous or bulgar wheat
1/4 c Raisins
1 ts Ground coriander
1/2 ts Ground turmeric
1/2 ts Ground cinnamon
1/2 ts Ground ginger
14 ts Ground cumin
3 c Water

** Parsnips may be substituted for the kohlrabi. * Chick-peas Serve
the couscous separately, if desired.

Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.

1/8 recipe – 241 calories, 2 bread, 2 vegetable exchanges 42 grams
carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM