Title: Coconut Cocoa Drops
Categories: Cookies
Yield: 48 cookies

1 c C and H Powdered Sugar
— unsifted
1/2 c Butter
1 Egg
1 ts Vanilla
1/2 ts Brandy or mint extract
2 c All-purpose flour
1/4 c Cocoa
1/4 ts Salt
1/2 ts Baking powder
1/2 c Sour cream
1 c Shredded coconut

Cream together sugar, butter, egg, vanilla and brandy extract until
smooth. Combine flour, cocoa, salt and baking powder. Add dry
ingredients alternately with sour cream. Stir in coconut. Drop by
teaspoonfuls on greased cookie sheet. Bake in 350-degree oven 12 to 15
minutes. Cool on rack.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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No Bake Oatmeal Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1/4 pound margarine
1/2 cup cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups quick oatmeal

Combine first 5 ingredients and cook for 4 minutes. Remove from stove and ad t
he vanilla and oatmeal. Drop on waxed paper by teaspoon.

busted by sooz

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Title: Apple Pie (No Sugar)
Categories: Pies/pastry, Diabetic
Yield: 4 servings

4 c Apple
1/2 c Frozen apple juice
Concentrate, undiluted
2 ts Tapioca or cornstarch
1/2 To 1 tsp. cinnamon

Mix apples and all ingredients until well coated; pour into pastry
shell and top with pastry. Bake at 425 degrees for 40 to 45 minutes.

Recipe By :

MMMMM

Title: Oatmeal-Raisin Cookies – Ww
Categories: Cookies, Weightwatch
Yield: 12 servings

1 c Flour, all purpose plus
2 tb Flour, all purpose
4 1/2 oz Oats, uncooked quick or
Old-fashioned
1 ts Salt
1/2 ts Baking soda
1/4 ts Cinnamon, ground
1/2 c Sugar, dark brown, firmly
Packed
1/2 c Apple juice, thawed frozen
Concentrate (no sugar added)
1/4 c Oil, vegetable
1 ts Vanilla extract
3/4 c Raisins, dark
2 Egg whites (at room temp)
1/8 ts Cream of tartar

In medium mixing bowl combine flour, oats, salt, baking soda, and
cinnamon; set aside. Using electric mixer, in small mixing bowl beat
together sugar, juice, oil, and vanilla; add to oat mixture and mix
well.
Stir in raisins and set aside.
Preheat oven to 375 degreesF. Using clean beaters in separate medium
mixing bowl beat egg whites at low speed until foamy; add cream of
tartar
and continue beating until soft peaks form. Fold beaten whites into
oatmeal mixture.
Spray nonstick cookie sheet with non-stick cooking spray; drop batter
by heaping teaspoonfuls onto sprayed sheet, forming 12 equal cookies and
leaving a space of about 2 inches between each. Bake until edges of
cookies are lightly browned, 10 to 12 minutes; using a spatula, remove
cookies to wire rack to cool. Repeat procedure 2 more times, spraying
cookie sheet with nonstick cooking spray each time and making 24 more
cookies.

Makes 12 servings, 3 cookies each.

Each serving provides: 1 Bread Exchange; 1 Fat Exchange; 1 Fruit
Exchange; 45 calories Optional Exchange

Per serving: 209 calories; 4 g protein; 5 g fat; 37 g carbohydrate; 24
mg
calcium; 233 mg sodium; 0 mg cholesterol

From Weight Watchers Favorite Recipes

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CAJUN BLACK BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Dry black beans
1 1/2 lb Smoked ham hock
1 1/2 qt Water
1/4 c Dried minced onion
2 tb Paprika
1/2 ts Cayenne pepper
1/4 c Minced green bell pepper
2 tb Chili powder
1 t Salt
1/2 ts Ground cumin

In large kettle, combine beans, ham hock and water.
Heat to boiling, reduce heat and simmer covered for 2
to 2 1/2 hours. Stir frequently and add more water if
necessary to cover beans. To test for doneness, remove
a few beans from kettle with a slotted spoon and blow
on them. Skins will pop open when beans are cooked.
Remove ham hock. Chop meat from bones, discarding fat
and bones. Add meat to soup. Stir in minced onion,
paprika, cayenne pepper, green pepper, chili powder,
salt and cumin. cover and simmer for 1 hour. Remove
3/4 of soup and puree in blender or processor. Stir
puree back into remaining beans. If necessary, add
water or chicken broth to obtain desired thickness.
Serve with shredded Monterey Jack cheese, sour cream,
minced chives or chopped eggs.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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Asparagus Salad With Raspberry Vinegrette

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Fresh asparagus — washed well
cut into 1″ pieces
1 Red pepper — seeded and cut
in 1″ pcs.
1 Red onion — chopped
1/2 cup Raspberry vinegar
1/2 cup Water
1 tablespoon Sugar or honey
1 teaspoon Parsley

Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop
cooking. Drain.

Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend
vinegar, water, sugar (honey) and parsley in a separate bowl and then pour
over vegetables. Adjust seasonings if desired (may want to add more
sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every
so often.

Serve cold as a side salad.

– – – – – – – – – – – – – – – – – –

Title: Curried Pumpkin Soup
Categories: Food day, Soups ste
Yield: 6 servings

1/4 c butter
1 lg onion — chopped
3/4 c scallions — sliced
4 c pumpkin puree
4 c chicken broth
1 bay leaf
1 ts brown sugar
1/2 ts curry powder
1/8 ts nutmeg
1 ts parsley — finely chopped
2 c half and half
: salt and pepper — to taste
: roasted pumpkin seeds OR
2 TB chives — finely chopped
1 c sour cream — optional

In a medium-large saucepan, saute the onions and
scallions in butter until golden brown. Stir in the
pumpkin. Add the chicken broth, bay leaf, brown
sugar, curry powder, nutmeg, and parsley and simmer,
uncovered, for 15 minutes. Transfer the soup to a food
processor and puree with the half-and-half or chicken
stock to reach the desired consistency, creamy with
medium density. Add salt and pepper to taste. Serve
with a handful of roasted pumpkin seeds or chopped
chives. A small dollop of sour cream or creme fraiche
may also be used to garnish. How to Cook Your Pumpkin:
One 3-pound pumpkin Preheat the oven to 350 degrees.
Cut the pumpkin in half vertically and discard the
seeds and stringy pulp. Place the pumpkin, cut-sides
down, in a shallow baking dish and add water about a
1/2 inch high. Bake for about 1 hour or until tender.
The pumpkin is ready when it is easily pierced with a
fork. Cut each half into wedges and peel. A 3-pound
pumpkin yields about 3 pounds cooked.

Recipe By : “Thyme in a Bottle”, by Ingrid Croce

From: Rooby

EASY KARO PECAN PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Eggs,slightly beaten
1 c Karo light or dark corn syru
1 c Sugar
2 tb Margarine,melted
1 t Vanilla
1 1/2 c Pecan halves
1 ea 9″ unbaked pie shell

In a large bowl,stir first 5 ingredients until well
blended. Stir in pecans.Pour into pie shell.Bake in
350 degree oven 50 to 55 minutes or until knife
inserted halfway between center and edge comes out
clean.Cool.

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Title: CRAKERJACK
Categories: Appetizers
Yield: 1 servings

6 qt Unseasoned popped popcorn
2 c Brown sugar
1/2 c Light corn syrup
2 Sticks butter
1 ts Salt
1/4 ts Cream of tartar
1 ts Baking soda

Preheat over to 200 deg.F Divide the ppcorn between 2
large bowls. Oil 2 lipped cookie sheets very well and
set aside. In a deep saucepan, comb8ine the brown
sugar, corn syrup, butter, salt and cream of tartar.
Insert candy thermometer. Bring to a boil and cook the
mixture over medium heat for about 5 min, stirring
occasionally, until the therm. registers 260
degF.(hard ball stage). Remove from the heat and
quickly stir in te baking soda. The mixture foams up.
Pour the syrup mixture over the opocorn, half into
each bowl. Work quckly to coat all the popcorn with
the caramel.
Spread popcorn evenly on the cookie sheets and bake
for 1 hour, stirring 3 times. Remove from the oven
and spread popcorn on wax paper to cool, breaking up
the larger pieces, if necessary. Store in airtight
container. **Storing it would never be a problem in my
house, eat it up to fast!!!

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Title: FRIED SALT COD
Categories: Seafood
Yield: 6 servings

1 1/2 lb Dried salt cod
1 1/4 c All-purpose flour
2/3 c Cold water
1 pn Salt
1/4 ts Baking powder
Vegetable oil for frying

Cut the cod into 4-inch sections. Place in a glass or earthenware bowl,
cover with cold water, and soak overnight. The next day, drain and discard
the water. Put the cod in a pot and cover with cold water. Bring to a boil,
then remove from the heat and lift out the cod with a slotted spoon. Remove
the bones and the black skin.

In a medium bowl, combine the flour, water, salt, and baking powder to make
a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch
deep) on both sides, then lower heat and cook until tender, turning once
again. Serve hot, with skordalia, which is cold or room temperature.

Note: If the cod is excessively salty, change water 2 or 3 times during the
soaking period.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

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