Title: APPLE PIZZA DESSERT
Categories: Desserts, Breads, Fruits
Yield: 12 servings

8 oz Frozen bread dough; thawed
-one-half frozen loaf
8 oz Cream cheese; softened
1/4 c Sugar
1 Egg
1 ts Vanilla
4 c Apples; peel thinly sliced
2/3 c Sugar
1/4 c Flour
1 ts Cinnamon

———————————-TOPPING———————————-
1/3 c Flour
1/3 c Brown sugar
2 tb Margarine; softened
1/2 c Slivered almonds

Place bread dough on greased 12 inch deep dish pizza pan. When thawed
completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15
minutes.

Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread
over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup flour and
cinnamon. Arrange evenly over cream cheese mixture.

In a small mixing bowl, combine 1/3 cup flour and brown sugar. Cut in
margarine until mixture is crumbly. Add almonds. Sprinkle evenly over
apples.

Bake at 350F for about 40 minutes, or until golden brown.

Serve warm or cold, with whipping cream, whipped topping or ice cream.

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Title: Peach Melba
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

1/2 c Part-skim ricotta cheese; -=OR=-
2 ts Sweetneer (equiv); 1 md Ripe peach; peel+slice
1 ts Vanilla 2 ts Reduced cal raspberryjam;
1/2 c Sliced peaches;(canned)

In a small bowl, combine ricotta cheese, sweetner and vanilla. Mix
well with frok or spoon. Spoon peaches over cheese. Spoon raspberry
spread over peaches. From *Prodigy’s Food and Wine Bulletin Board

MMMMM

Title: PERFECT CHRISTMAS PUDDING
Categories: Desserts
Yield: 8 servings

24 California dried figs
1 1/2 c Milk
1 c Shortening
2 c Soft bread crumbs,
— lightly packed down
3/4 c Granulated sugar
3 tb Quick-cooking tapioca
1 1/2 c Sifted all-purpose flour
2 1/2 ts Baking powder
1 ts Baking soda
1 ts Powdered allspice
1 ts Powdered cinnamon
1 ts Powdered cloves
1/2 ts Salt
1/3 c Light molasses
1 c Chopped, walnut meats
— (toasted)
3 Egg whites

With scissors, snip stems from figs. Then snip figs into small pieces.
Heat them in milk in top of double boiler until figs are soft (about 20
minutes). Remove from heat, stir figs thoroughly until mashed. Add
shortening, bread crumbs, sugar and tapioca. Sift and measure flour, and
sift again with other dry ingredients. Add with molasses and chopped
walnuts. Fold in stiffly whipped egg whites. Turn into generously
buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a
rack in hot water that must come half-way up side of mold. Or steam in
individual molds. Serve piping hot, with burning red candle on top. Deck
with holly, and be generous with the hard sauce! Serves 8-10.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Angu (Cornmeal Mush)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cereal Brazil

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
1 tbsp Oil
2 Clove garlic — minced (2 tsp)
1 sm Onion — finely chopped (abou
cup)
2 c Cold water (to 3 cups)
Salt fresh ground black — pepper
1/2 c Fine (stone ground) cornmeal

Servings: 6 to 8 Notes: Angu (pronounced “aing goo”) is a sort of polenta,
one of the many cooked starch pastes one finds in Brazil. For best
results, use a fine, stone ground cornmeal.

DIRECTIONS: Heat the oil in a large saucepan. Cook the garlic and onion
over medium heat for 2 to 3 minutes or until soft but not brown. Add 2
cups water and bring to a rapid boil.

Add the cornmeal in a thin stream through your fingers, stirring
vigorously to prevent lumps. The mixture should be the consistency of
choux pastry or soft ice cream. If too thick, make a hole in the angu with
a wooden spoon and stir in a little cold water. Reduce the heat to low and
gently simmer for 3 to 4 minutes. Correct the seasoning and serve at once.

Note: For a prettier presentation, the angu can be spooned into a thickly
buttered tube pan and unmolded onto a platter. (Picture in magazine shows
that a fluted tube pan was used, and the center of the unmolded angu was
filled with flat leaf parsley- or cilantro?
Source: Yankee magazine, April 1991, recipe from Belita de Castro-
Brazilian cook, cookbook author.

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Persimmon Pudding

Recipe By : John Ash
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Fresh ripe persimmon puree
(from 2 to 3 persimmons)
3/4 cup Sugar
1 large Egg — lightly beaten
2 tablespoons Unsalted butter — softened, plus
a tablespoon or two for buttering mold
1 cup All-purpose flour
1/2 teaspoon Cinnamon
2 teaspoons Baking soda
1/2 cup Milk
1/4 cup Golden raisins — plumped warm water,
— drained and chopped
Vanilla Sauce — see * Note

* Note: See the “Vanilla Sauce” recipe which is included in this
collection.

In a large bowl combine persimmon puree, sugar, egg and butter and
beat until smooth (an electric mixer really helps!). Sift flour,
cinnamon and baking soda together and stir into persimmon mixture along
with the milk and raisins. Turn batter into a well-buttered 1-quart
steamed pudding mold and cover tightly with a lid or heavy foil secured
with kitchen string.
Place mold on a rack in a kettle with a tight fitting lid. Pour hot
water into kettle to reach 2/3 of the way up the sides of the mold and
steam pudding covered for 2 hours over moderate heat. Remove pudding to
a rack for 15 minutes. Invert onto a serving plate and serve with
Vanilla Sauce.
This recipe yields 8 to 10 servings.

Recipe Source:
THE JOHN ASH SHOW with John Ash
From the TV FOOD NETWORK – (Show # JA-9774 broadcast 03-01-1997)
Downloaded from their Web-Site – http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey –
jpmd44a@prodigy.com

03-17-1997

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GRAND MARNIER CRANBERRY MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

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

1 1/4 c orange juice
1/4 c Grand Marnier liqueur
3/4 c canola oil
2 c chopped cranberries
2 1/2 c all-purpose flour
1 c whole wheat flour
1 1/2 c sugar
2 TB baking powder
1/2 ts salt
1 1/2 TB chopped orange zest
4 egg whites

Preheat oven to 400°. Combine the orange juice,
Grand Marnier, and the oil and set aside. In a large
bowl, combine the flours, sugar, baking powder, salt
and orange zest. In another large bowl, beat the egg
whites until frothy. Combine the juice mixture with
the beaten egg whites. Add the egg mixture and the
cranberries to the flour mixture, stirring just until
moist. Using a 1/4 cup measure, divide the batter
among 24 muffin cups that have been lined with paper
cups. Bake for 25 minutes or until golden brown and
puffed.

~ – – – – – – – – – – – – – – – – –

NOTES : MCformatting and posted by
bobbi744@sojourn.com Recipe By : Diane Mott Davidson,
Killer Pancakes

From: Date:

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Title: Peach Ice Tea
Categories: Diabetic, Beverages
Yield: 4 nice folks

4 Regular tea bags; -Torani
3 ts Peach syrup; such as Monin Sugar to taste
-=OR=- (sugar sub)
3 ts Mango syrup; DaVinci or

Brew tea. Let cool. Add flavoring. Add ice. Sweeten to taste.

Source: The San Diego Union Food Section, May 23. 1994

MMMMM

Gazpacho (Lf)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Tomato
1/2 small Onion
Cucumber
Green pepper
Celery stalk
2 teaspoons Fresh parsley — finely choppd
20 milliliters Garlic — minced or crushed
2 cups Tomato juice
3 tablespoons Red wine vinegar
1/2 cup White wine
2 tablespoons Basil
1 tablespoon Lemon juice
1 teaspoon Salt
1/2 teaspoon White pepper
1 teaspoon Worcestershire sauce

x Dash of Tabasco Sauce

– – – – – – – – – – – – – – – – – –

CHESTNUT RICE SAVOURY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion
1 tb Vegetable oil
1 sm Tomato
1 c Mushrooms
1/2 c Brown rice, cooked
2 oz Dried chestnuts
2 tb Water
1 t Yeast extract
1 t Tomato paste

Cover the chestnuts with boiling water and leave them to soak for several
hours, then cook them until tender. (If the chestnuts are soaked in warm
water in a wide-rimmed thermos flask, or in a warm cupboard, them may be
tender enough not to require more cooking.)

Chop the onion and saute it in the oil in a saucepan for about 3 minutes.

Skin and chop the tomato. Slice the mushrooms. Add them to the pan and
cook for a further 3 minutes or so.

Add the rice and chestnuts to the pan and stir well. Then add the water,
yeast extract and tomato paste. Mix together very thoroughly as it heats
up so that the yeast extract is amalgamated evenly into the mixture.
Continue cooking over a gentle heat until all the ingredients are well
heated.

* Source: The Single Vegan – by Leah Leneman (ISBN: 0 7225 1454 9) * Typed
for you by Karen Mintzias

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