Title: Cocoa Rice Pudding
Categories: Diabetic, Desserts, Rice
Yield: 8 sweet ones

1 1/2 c Cooked rice; 2 Eggs; separated
1/4 c Cocoa; 1/8 ts Salt;
3 tb Granulated sugar replacement 1/4 ts Cream of tartar;
1 ts Vanilla extract;

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks
in mixing bowl. Stir to blend completely. Beat egg whites with salt
and cream of tartar into stiff peaks. Gently fold eggs whites into
cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350
degrees for 15 or 20 minutes or until pudding is set.

Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2 FAT EXCHANGE;
CAL: 67 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master.

MMMMM

Title: Granola
Categories: Snacks
Servings: 14

6 c Rolled oats
1/2 c Wheat germ
1/4 c Honey
1/4 c Vegetable oil
1 c Raisins

MMMMM————————-VARIATIONS, ADD——————————
1/4 c Coarsely chopped almonds,
-OR cashews, peanuts,walnuts
1/4 c Bran
1/4 c Unsweetened shredded coconut
1/4 c Sesame or sunflower seeds
1/4 c Nonfat milk

Preheat oven to 300F. Grease 3 large baking sheets with rims. In a large
bowl mix oats together with wheat germ.

In small saucepan heat honey and oil until honey is thin and runny. Add
mixture to oats and blend well.

Spread granola thinly and evenly on baking sheets and bake about 15 min, or
until lightly browned. Cool. Spoon into a large bowl, add raisins, and
mix thoroughly. Store in a tightly covered container and keep in a cool
dry place.

From: “Rodale’s Basic Natural Foods Cookbook.”

Posted by Theresa Merkling

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CHOCOLATE AND PEAR TARTLETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BELLE BESTOR DFPF73A
5 ounces Semisweet chocolate
2 Pears — ripe about 1 1/2 lbs
2 tablespoons Sugar — for sprinkling 1-2 T
—–PASTRY DOUGH—–
1 1/2 cups Flour
6 tablespoons Butter — extra for molds
1/3 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
3 Egg yolks
—–CUSTARD—–
1 Egg
1/2 cup Light cream
1 tablespoon Kirsch
—–RASPBERRY COULIS—–
2 cups Raspberries — 1 pint
1 tablespoon Kirsch — 1-2T (optional)
2 tablespoons Confectioner sugar — 2-3 T

Sift flour. Put butter between 2 sheets wax papaer and pound with roling pin
soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in
well.Add butter and with fingertips, work the ingredients until thoroughly
mixed. Add yolks to well and work into ingredients in well. Draw in flour with
metal spatula. With your fingers, work flour into the ingredients until coarse
curmbs form. Press into a ball. Sprinkle work surface lighty with flour, then
blend dough by pushing ball away from you with heel of your hand. Gather up and
continue to blend until very smooth and peels away from work surface in one
piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about
30 minutes. Brush tartlet molds with melted butter. Place 4 together edges
nearly touching. Divide dough in half and roll out to 1/8".Roll loosely around
rolling pin and drape over molds to cover. Tear off piece of dough from edge,
form into a ball, dip in flour, and use it to push dough into the molds. Roll
rolling pin over tops to cut excess dough off. With fingers, press into flutes
of each mold. Repeat with other 4. Heat oven 400 F. Heat baking sheet. Fine
chop chocolate. Sprinkle into each shell. Whisk egg, cream and kirsch together
until thorougly mixed. Spoon about 2-3 T over chocolate.Peel pears, cut in half
and remove cores. Cut each into very thin slices. Arrange in flower-petal
design on custard so they overlap. Press down lightly into custard, then
sprinkle evenly with sugar. Put on heated sheet near bottom of heated oven.
Bake 10 minutes, then reduce heat to 350 and bake til pastry is golden and
custard is set, 15-20 minutes longer.COULIS: Pick over berries, then puree them
in processor. Add kirch, if using,

=============== Reply 14 of Note 1 =================

Board: FOOD BB Topic: FOOD SOFTWARE Subject: R MCII CHOC PIES
To: AXRY50A JERRY GILBERT Date: 05/24
From: AXRY50A JERRY GILBERT Time: 10:28 AM

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SPICY BLACK EYED PEA SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–ROBBIE SHELTON – XXXJ77A—–
5 Bacon slices — small pieces
2 tablespoons Jalapenos — finely chopped
1 Garlic Clove — minced
1 pinch Black Pepper — freshly ground
2 Beef Bouillon Cubes
3 cups Swiss or Cheddar Chs — grated
1 cup Onion — chopped
2 cups Tomatoes — chopped
1 pinch Salt
3 cups Water
4 cans Black-eyed Peas* — drained

*Use 15.8 ounce cans of black-eyed peas.
Saute bacon in large saucepan until lightly browned.
Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon
drippings; saute 5 minutes. Add water and bouillon, dissolving the cubes
in the mixture. Add peas to bouillon mixture. Add cheese and simmer
gently until cheese is melted.

Source: The Black-Eyed Pea restaurant in Houston, Texas.

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DEEP DISH APPLE TAPIOCA

Recipe From : Public domain recipes converted from Meal Master format
Serving Size : 6
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup tapioca — quick-cooking
1/4 teaspoon salt
1/4 cup molasses
2 1/2 cups hot water
3 tart apples — thinly sliced
1 cup raisins
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons butter

Combine tapioca, salt, molasses, and water. Cook over hot water until
tapioca is clear. Stir frequently. Place apples in well-oiled baking dish.
Add raisins. Sprinkle with sugar and spices. Dot with butter. Cover with
tapioca mixture. Bake in moderate oven (350 F) 1 hour, or until apples are
tender. Serve hot with lemon sauce.

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Here’s what Maida has to say about rescuing fudge batches:

If you’re fudge turned to sugar, or if it is stiffened in the saucepan,
or if it crumbled when you cut portions (because you beat it too long),
add 2 tablespoons of cream and stir over very low heat (cutting up the
fudge with a wooden spatula while you stir). Cook and stir only until
warm and slightly softened but not until hot or thin. Remove from heat,
beat again until smooth and thick, and them turn it out of the saucepan
again. (Some cooks think that this twice cooked fudge is creamier and
more smooth than otherwise.)

If you have the opposite problem of fudge that did not set, you didn’t
cook it long enough or you poured it too soon. If you think that you did
not cook it long enough, add 1/4 cup milk or cream, then cook and stir
constantly until it reaches 236 degrees again. Cool as above, and beat
again. But if you think that you cooked it enough and simply poured it
too soon, transfer the mixture to a marble, tile, or formica countertop.
Then squeeze it between your hands and knead it as though it were bread
dough until it is firm enough to hold a shape. Then roll it into a
sausage shape, or form it into a square about 1 inch thick. Let stand for
just a few moments and them slice the sausage shape or cut the square
into portions.

Unless someone wants to lick the pan, the fudge that remains can be
scraped out, kneaded with your hands until it’s smooth and creamy, and
rolled into marble size balls

Title: GATEAUX JOS LOUIS (JOE LOUIS CAKES)
Categories: Cakes, Kids, French can, Armstrong
Yield: 1 servings

————————————CAKE————————————
1/2 c Butter
1/2 c Sugar, granulated
2 Eggs;beaten
1 c Milk
1 tb White vinegar
1 ts Baking soda
2 c Flour;all purpose
1 ts Baking powder
1/4 c Cocoa powder;unsweetened
1/2 ts -Salt
1 1/2 ts Vanilla

——————————VANILLA FILLING——————————
2 Egg whites
1/2 c Sugar, granulated
1 pn -Salt
2 tb -Water
1 ts Vanilla

——————————CHOCOLATE ICING——————————
2 tb Butter
2 tb Cocoa powder;unsweetened
2 tb Light cream; up to 3 T
1/2 ts Vanilla
1/2 c Icing (Confectioner’s) sugar
-approximate

Gateaux Jos. Louis

Home-made versions of this best selling commercial snacking cake turn
up in recipe collections throughout the Beauce. A product of the
giant Vachon bakery at St. Marie, it was launched by founder-bakers
Arcade and Rose-Anna Vachon who named it for their eldest two sons
Joseph and Louis and not, as some believe , after the heavyweight
boxing champion, Joe Louis. Home recipes use a drop-cookie method and
~sometimes- a marshmallow filling. The baking cake is made
automatically with a diameter of 3 1/2 inches (9 cm). To achieve a
symmetrical look and a light texture, I adapted a recipe belonging to
Mariette Scully Bourque of Notre Dame des Pins to the muffin tin.

CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl,
cream butter and sugar together until fluffy. Measure milk into a 1
cup measure and stir in vinegar, then baking soda. In another bowl,
sift or mix together flour, baking powder, cocoa powder and salt.
Combine dry ingredients with butter mixture with milk; stir in
vanilla. Fill prepared muffin tins half full of batter. Bake in a
preheated 350F oven for about 10 minutes or until a tester inserted
in centre comes out clean. Cool for 10 minutes in pan. Turn out onto
rack and cool completely.

VANILLA FILLING: In top of a double boiler, set over boiling water,
combine egg whites, granulated sugar, salt and water. With an
electric mixer, beat until stiff and fluffy, about 3 to 4 minutes.
Remove from heat and beat in vanilla.

CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream
and vanilla. Stir in sifted icing (confectioner’s) sugar until icing
is of spreading consistency.

Slice cakes in half horizontally. Fill with Vanilla Filling and
spread tops and sides with Chocolate Icing.

MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste
of Quebec_ by Julian Armstrong

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Grape Harvester’s Soup

Recipe By : Pampille’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Beef French
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cloves garlic — slivered lengthwise
3 lb stewing beef (boneless chuck) — whole
cold water
1/4 lb carrots — sliced
2 med onions — sliced
1 savor cabbage — sliced
1 tbsp olive oil
2 ribs celery — chopped
2 leeks, white pale green only — chopped
2 med white turnips — chopped
2 tbsp all-purpose flour — flour
1 lb plum tomatoes — seeded, chopped
salt and pepper
1 bouquet garni:
sprigs parsley
fresh thyme
bay leaf
garlic, optional

Insert slivers of garlic into the meat. Place in a large pot and add
water to cover and bring to a boil.

Skim and add carrots, onions, and cabbage. Simmer.

In the meantime, brown the celery, leeks and turnips in the olive oil in a
pan over moderate heat.

Sprinkle with the flour and stir well. Add to the pot.

Place the tomatoes in a separate saucepan, crush them and cook over
moderate heat. Season them well with salt and pepper and a bouquet
garni.

After 20 minutes, rub them through a food mill into the pot with the meat
and vegetables.

Simmer for another 2 hours before serving. Taste for tenderness and cook
longer if necessary.

Shared by Sherilyn Schamber

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NOTES : Eat this soup in the middle of the vineyards after a riotous
morning’s work in the fresh air of the Gironde river. This soup
is worth more than any of the fancy dishes on menus at refined
restaurants.

Title: MAPLE PECAN PIE BY JUNE CLARK
Categories: Pies
Yield: 1 servings

1 x Pastry for one crust
3/4 c Sugar
1 c Dark maple syrup
2 ea Eggs, slightly beaten
4 T Butter or margarine
1 t Vanilla
1 c Pecans – coarsely broken

Line pie plate with pastry. Boil sugar and syrup for about 2 minutes.
Pour slowly over beaten eggs, stirring vigorously. Add butter (or
margarine), vanilla and nutmeats. Pour into unbaked pastry lined pie
plate. Bake at 400ø for about 30 minutes.
From Maple Dessert Recipes by Massachusetts Maple Syrup

—–

BEEF SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Beef shank
1/3 c Diced carrots
1 tb Minced onion
1/4 ts Celery salt
1/8 ts Pepper
3 qt Cold water
1/3 c Diced turnips
1 Bay leaf
1 t Salt
2 tb Cooking fat

Wipe beef shank. Cut meat in small pieces. Crush
bone. Brown meat in hot cooking fat. combine meat,
bone, bay leaf, celery salt, water, salt, and pepper.
Cover. Simmer slowly 4-5 hours. Skim as necessary.
Brown vegetables in hot cooking fat. Add to meat
broth. Simmer until vegetables are tender. 6 servings.

The Household Searchlight

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