Title: Harvest Pumpkin Drop Cookies
Categories: Dessert, Cookies, Posted-mm
Yield: 36 Servings

2 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground allspice
1 c Butter, softened
1 c Sugar
1 c Canned pumpkin
1 lg Egg
1 ts Vanilla extract
1 c Chopped pecans
1 c Dried cranberries (optional)
36 Pecan halves + or –

PREHEAT oven to 375°F. Combine flour, baking powder,
cinnamon, baking soda, salt and allspice in medium
bowl.

BEAT butter and sugar in large bowl with electric
mixer at medium speed until light and fluffy. Beat in
pumpkin, egg and vanilla. Gradually add flour mixture.
Beat at low speed until well blended. Stir in chopped
pecans and cranberries with spoon.

DROP heaping tablespoonfuls of dough 2 inches apart
onto ungreased cookie sheets. Flatten slightly with
back of spoon. Press one pecan half into center of
each cookie.

BAKE 10 to 12 minutes or until golden brown.

Let cookies stand on cookie sheets 1 minute; transfer
to wire racks to cool completely. Store tightly
covered at room temperature or freeze up to 3 months.

Makes about 36 cookies

Note: If dried cranberries are not available,
substitute raisins or currants.

From the recipe files of suzy@gannett.infi.net

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Title: Deep Fried Tofu with Plum Sauce
Categories: Appetizers, Vegetables, Sauces
Yield: 16 servings

1 lb Firm tofu
1/2 c Sesame seeds
2 tb Cornstarch
3 tb Whole-wheat flour
1/4 c Vegetable oil
1 1/2 lb Red plums, pitted, peeled
— chopped
3/4 c Sugar
1 tb Soy sauce
1 tb Teriyaki sauce
2 ea Garlic cloves, chopped
Water to cover

Cut tofu into 1″ squares. Mix together sesame seeds, cornstarch
flour. Roll tofu in sesame mixture till well coated. Heat oil in
skillet till hot. Fry squares till well browned. Drain on paper
towels set aside.

Place the rest of the ingredients in a pot. Add just enough water to
cover by 1/2“. Bring to a boil then simmer for 20 minutes. Blend
till smooth. Pour into a serving bowl.

To serve, place toothpicks in tofu cubes. Arrange on a platter
serve warm with the sauce.

Jack Santa Maria, ”Chinese Vegetarian Cookery"

MMMMM

DIABETIC BLUEBERRY MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Bisquick
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/4 c Artificial sweetener
-(equivalent to 6 tb sugar)
1 c Commercial sour cream
1 Egg
1 c Fresh blueberries
2 ts Grated lemon peel

Preheat oven to 425 F (210 C) and grease 12-cup
muffin pan. Combine Bisquick and 1/4 cup artificial
sweetener. Make a well in centre of mixture and add
sour cream and egg all at once. Beat with a fork until
all ingredients are well combined. Gently fold in
fresh blueberries.
Put 1/4 cup of batter into each muffin cup. In a
small bowl, combine lemon peel and 2 tablespoons
artificial sweetener. 8. Sprinkle peel and sweetener
mix over batter in each muffin cup. Bake on centre
shelf for 20 to 25 minutes, or until golden brown.
These muffins are best served hot. Exchange per
serving: 1 bread, 1 fat 1 serving equals 119 calories
Makes 12 muffins Source: The Muffin Baker’s Guide By
Bruce Koffler

From: Jeffrey Dean Date: 11-18-93

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Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Greek
Vegetables Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 large Zucchini blossoms
1 cup Long-grain white rice
3 tablespoons Minced fresh Italian parsley
3 tablespoons Finely chopped fresh mint
1 small Onion — finely chopped
1/3 cup Olive oil
1 large Ripe tomato, peeled, seeded — – coarsely chopped
Salt
Freshly ground black pepper
3/4 cup Warm water

Wash the zucchini blossoms gently and drain them. In a small bowl, combine the
rice, parsley, mint, and onion. Add the oil, tomato, and salt and pepper and
mix well. Using a small teaspoon, stuff the blossoms with the rice mixture.
Arrange them one next to the other in a shallow saucepan, add warm water, and
cover. Bring to a boil and simmer over low heat until the rice is cooked,
about 30 minutes.
Serve warm.

Sofi Lazarides Konstantinides, “Sofi’s Aegean Kitchen” Posted by Karen
Mintzias

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RED LOBSTER CHEESE GARLIC BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick baking mix
2/3 c Milk
1/2 c Shredded cheddar cheese —
(2 oz.)
1/4 c Margarine or butter —
Melted
1/4 ts Garlic powder

Mix Bisquick thru cheese until soft dough forms; beat
vigorously for 30 seconds. Drop dough by spoonful
into ungreased cookie sheet. Bake 8-10 minutes or
until golden. Mix melted butter or margarine and
garlic powder; brush over warm biscuits before
removing from cookie sheet. Serve warm. Makes 10-12
biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton

Title: Limeade
Categories: Diabetic, Beverages
Yield: 6 sweet ones

1 1/2 c Freshley Squeezed Lime Juice -the better)
-(About 6 limes) *** 1 1/2 c NutraSweet (r)
Spoonful ™
4 c Cold Water (The colder

Ice Cubes 6 Lime Slice Twists 6 Mint Sprigs

Mix first three ingredents together and refrigerate untill chilled
and you are ready to serve. You may freeze it in ice cube trays and
use in place of the Ice Cubes when serving as well, Or as a
“Popsicle” Limeade ice cubes may be “processed” in an ice crusher,
blender or food processor to make a Lime Slush as well.

To serve, either make a slush as described above or serve over ice.
Optional garnash of Lime slice and/or mint sprigs.

Makes 6 servings of about 8 ounces each

Nutritional Information

Serving size 8 oz

Calories ———— 45 Saturated Fat ——— 0g Protein
~———– <1g Cholesterol --------- 0g Carbohydrates ~------ 12g Fiber --------- Trace Total Fat ------- 0g Sodium --------- 5mg Diabetic Food Exchange 1 fruit From: John Davis MMMMM

Title: Transylvanian Nosh
Categories: Ethnic, Sandwiches, Cheese
Yield: 16 Slices

1 sm Loaf country white bread
11 Paper-thin slices Hungarian
-salami
1/4 c Butter
4 Hard-boiled eggs; sliced
-lengthwise
1/4 lb Russian-style feta cheese,
-cut into 2-inch pieces
8 Tiny dill pickles or
-gherkins, cut into halves
-lengthwise
16 lg Kalamata olives; halved
-lengthwise
1/4 lb Jarlsberg cheese; shredded

Cut bread into 1/2-inch-thick slices, then cut each
slice in half to get 16 slices.
Cut each salami slice into thirds. Butter bread.
Arrange 2 pieces salami on each slice bread. Add 1
egg slice to cente of sandwich, then 1 piece feta
cheese, 1 half pickle and 2 halves olives. Sprinkle
jarlsberg cheese over toppings. Arrange on platter.
Makes about 16 slices or 8 servings.
From the Denver Post Food Section 10/2/96

Formatted for MM by Pegg Seevers 10/2/96

—–

Title: Nanaimo Bars I
Categories: Desserts, Canadian, Usenet
Yield: 24 bars

1/2 c Butter (or margarine)
1/4 c Sugar, white
1 Egg
4 T Cocoa
2 c Graham wafer crumbs
1 c Coconut
1/2 c Nuts, chopped
1/4 c Butter
3 T Milk
2 T Vanilla custard powder
-(or pudding powder)
2 c Icing sugar, sifted
4 Chocolate squares
-(semisweet)
1 t Butter

Mix the 1/2 cup butter, white sugar, egg and cocoa. Set over boiling water
and stir until mixture resembles a custard. Combine crumbs, coconut and
nuts. Combine with the butter/sugar mixture, blending well. Spread and
press tightly into a 9 x 9 inch pan.

Cream the 1/4 cup butter, milk, custard powder and icing sugar. Spread
over mixture in pan. Melt the chocolate over hot water; add butter and
blend well. Spread over the icing. Let set. Chill and keep refrigerated.

NOTES:

* A Favorite Canadian sweet — This comes from a page in an obscure
magazine called something like "Canadian Homemaker_, by way of a Canadian
friend, Steve Deering. This is a traditional Canadian sweet, much loved and
admired. The origin of the recipe seems to be lost in the mists of time,
though everyone seems to agree that it comes from the town of Nanaimo, in
British Columbia.

: Difficulty: easy.
: Time: 20 minutes preparation, several hours chilling.
: Precision: measure the ingredients.

: Barry Hayes
: Stanford University, Stanford, California, USA
: bhayes@glacier.stanford.edu decwrl!glacier.stanford.edu!bhayes

: Copyright (C) 1986 USENET Community Trust

—–

Chicken Scampi w/Linguini

Recipe By:

Serving Size: 1
Preparation Time: 0:00
Categories: Main Dishes Pasta, Rice Grains Poultry

Amount Measure Ingredient Preparation Method
1 pound boneless skinless chicken breast halves

1 egg beaten
1 cup bread crumbs

1/2 teaspoon salt or to taste
1/4 teaspoon pepper

1/2 cup olive oil

1/4 cup butter or margarine

3 cloves garlic minced
1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound linguini cooked al dente
2 tablespoons butter or margarine

1/2 cup fresh parsley chopped
lemon wedges

Rinse chicken and pat dry. Cut into 1/2″ pieces. Dip chicken in egg.

Roll in mixture of bread crumbs, 1/2 teaspoon salt and 1/4 teaspoon

pepper. Heat oil in large frying pan; saute chicken in oil in skillet

until bread crumbs are golden brown. Remove chicken to a warm

platter.

Wipe skillet out with a paper towel. Melt butter or margarine in

skillet. Add garlic, lemon juice, 1/2 teaspoon each salt and pepper;

mix well. Toss chicken in sauce to coat. Spoon chicken and sauce

over linguini that has been tossed with 2 tablespoons of butter or

margarine. Sprinkle with parsley. Garnish with lemon wedges.
=8B=8B=8B=8B=8B

I hope that at least some of these have your taste buds dancing!

Ilene
Evanston IL

Chicken Fajitas #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Poultry
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Boneless whole chicken
Breasts, split in half
Skin removed (8 to 10 oz ea)
1 c Taquila marinade — divided
(recipe follows)
1 med Green pepper
Sliced into thin rings
1 med Onion, thinly sliced
Rings separated
4 Flour tortillas (8 inch)

In a large food-storage bag, combine chicken and 3/4 cup taquila marinade.
Chill remaining marinade. Secure bag. Chill at least 2 hours, turning bag over
once or twice. Prepare grill for low direct heat. In 8-inch square baking dish,
arrange chicken breast with meaty portions toward outside edges. Pour marinade
over chicken. Cover with wax paper. Microwave at High for 4 to 6 minutes, or
until exterior of meat is no longer pink, rearranging chicken breasts once.
Place on cooking grid. Grill, uncovered, for 8 to 12 minutes, or until chicken
is no longer pink and juices run clear, turning once. Wrap grilled chicken in
foil to keep warm. Set aside.
In a 1-quart casserole, combine remaining 1/4 c marinade, pepper and onion.
Cover. Microwave at High for 5 to 7 minutes, or until pepper and onion are
tender crisp, stirring once or twice. Set aside. Place tortillas between 2
dampened paper towels. Microwave at High for 45 seconds to 1 minute or until
tortillas are warm to the touch. Cut each chicken breast half into thin strips.
Place strips in warm tortilla. Top with 1/4 of pepper and onion mixture. Fold
up from bottom. Fold in sides and secure with wooden pick, leaving top open.
Top with salsa, sour cream, and guacamole, if desired.

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