Title: Ice-Creamy Blueberry Yoghurt
Categories: Desserts, Ceideburg 2
Yield: 10 servings

Text Only

Seems that blueberries only got to Oz in the early 70’s and are only
now becoming affordable.

This is one of Gabriel Gate’s excellent. low-fat recipes. It was
first published in his book Smart Food (Anne O’Donovan, 1989) for the
Anti-Cancer Council.

Blend 500 g blueberries to a puree with the juice of 2 oranges and 1
lemon.

Strain the mixture. Stir in 1/4 cup sugar. Beat together 1 cup
low-fat yoghurt and 2 tablespoons low-fat milk for about 5 minutes to
lighten them.

Add 1/4 cup of sugar and beat for a further minute. Gently combine
the fruit preparation with the milk and yoghurt mixture. Either
freeze in an ice cream maker or put the mixture in the freezer in a
bowl and as the mixture hardens, whisk it two or three times. When
it is too firm to whisk any more, it is ready.

Makes 10 servings.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

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Title: Marinated Cucumbers
Categories: Diabetic, Vegetables, Salads, Side dishes
Yield: 6 servings

6 lg Cucumbers, sliced 1/2 t Seasoned salt;
1 lg Onion; chopped 2 tb Olive Oil;
3/4 c Rice vinegar; 1/8 tb Pepper; coarsly ground

Combine all ingredients together in large bowl. Mix well.
Cover. Refrigerate four to six hours. Serve with salad, or
by itself.

Source: Our daughter created this recipe….like them cucumbers.

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Exported from MasterCook *

HEAVENLY TOPPING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
4 oz Unsweetened chocolate
3 c Sugar
1 cn Pet milk

Melt butter and chocolate in top of double boiler. Stir in sugar
gradually about 4 tbsp. at a time. Add milk slowly. Cook until smooth and
satiny. Heat as need to pour over ice cream, pound cake, etc. Stores well
in refrigerator for a long period of time.

– – – – – – – – – – – – – – – – – –

PLUM JAM MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Breads
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Whole Wheat Flour
2 tb Sugar
2 1/2 ts Baking Powder
3/4 ts Salt
1 ea Egg — Lg, Beaten
3/4 c Skim Milk
1/3 c Vegetable Oil
1/4 c Plum Jam

Combine the flour, sugar, baking powder and salt in a
large bowl. Make a well in the center of the mixture.
Combine the egg, milk and oil then add the mixture to
the dry ingredients. Stir until just moistened and no
flour streaks remain. Spoon into muffin tins, that
have been coated with a non-stick spray, filling each
cup 2/3rds full. Spoon 1 ts of the plum jam into the
center of each filled muffin cup. Bake at 375 degrees
F. for 20 minutes or until golden brown. Serve warm.

– – – – – – – – – – – – – – – – – –

BROWN-RICE SOUP WITH ASPARAGUS – DALEY

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Rice Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Brown rice
12 oz Asparagus
2/3 c Celery — chopped fine
1/3 c Onion — chopped fine
1/3 c Carrot — chopped fine
1/2 ts Thyme
5 c Chicken broth, defatted
2 tb Green onions — minced
1 tb Parsley — chopped fresh
1 tb Soy sauce, low sodium
1/2 ts Hot pepper sauce
Fresh ground pepper
Parsley sprigs — for
Garnish

1. Combine rice with 1 1/3 cups water in medium
saucepan. Bring to boil, reduce heat and simmer until
rice is tender and water is absorbed, 45 minutes.

2. Meanwhile, trim woody ends off asparagus; discard
ends. Bring large pot of water to boil. Add
asparagus and cook until tender-crisp, 2 minutes.
Drain and rinse under cold water. Cut into 1-inch
pieces, reserving 1/4 cup
tips for garnish. Set asparagus aside.

3. Coat bottom of large pot or Dutch oven with
vegetable cooking spray. Add
celery, onion, carrot, and thyme; cover and cook,
stirring occasionally, over
low heat, until tender, 10 minutes. Add broth and
rice; bring to boil and simmer 10 minutes.

4. Transfer to blender in small batches and carefully
blend until smooth. Return soup to pot. Stir in
asparagus, green onions, parsley, soy sauce, pepper
sauce, and pepper to taste; return to simmer. Ladle
into bowls and garnish with reserved asparagus tips
and parsely springs. Makes 7 cups.

Recipe By : Rosie Daley

– – – – – – – – – – – – – – – – – –

Title: Soup-Er Snack Mix
Categories: Snacks
Yield: 8 servings

——————————FROM LOIS
FLACK——————————

————————-CYBEREALM BBS
315-786-1120————————-
– – – – – – – – – – – – – – 3 tb Light Corn Syrup
1/3 c Popcorn (unpopped) 1/4 ts Baking Soda
3/4 c Brown Sugar 1/4 ts Vanilla
1/3 c Butter 2 c Pecans

1. Pop the corn, removing the unpopped kernels.

2. Butter a large baking pan and spread the popcorn in the pan.

3. Sprinkle the nuts over the popcorn.

4. Put butter in a large saucepan and melt over low heat so butter
coats
pan.

5. Add brown sugar and corn syrup and cook to boiling for 4-5
minutes.

6. Remove pan from heat and stir in baking soda and vanilla.

7. Pour over popcorn and nuts, stirring to coat.

8. Bake at 300F8F for 10 minutes, stir and bake 10 minutes more.

9. Cool completely.

Source: Family magazine – Jan. 1994

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

—–

Leek and Potato Soup

Recipe By : Trade Secrets from a 3 Star Chef p 41
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large Idaho potatoes — peeled and cut into
— Med sized pieces
3 medium leeks, white only — cut into rounds
1 qts water
1 1/2 cubes Chicken Base
Fresh ground pepper
2 tablespoons fresh minced chives

Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot.
Bring to a boil, season with pepper, reduce heat and simmer until the
potatoes and leeks are soft. About 25 min.
In a food processor puree the soup in batches and return it to the
original pot. Taste and adjust the seasoning. Reheat very slowly, serve
with fresh minced chives sprinkled on top.

– – – – – – – – – – – – – – – – – –

NOTES : This is a classic base of most French Soups.
Variations:
Watercress: Add 2 small bunches cleaned and stemmed and puree along with
the leeks and potatoes
Broccoli: Add 2 cups cleaned florets and tenderest stems and puree with
the other ingredients.
Cream of Broccoli: Do above then add heavy cream until the soup lightens
in color.
Asparagus: Add several cut up stalks and puree with other ingredients.

Experiment and have fun with this base or eat it alone.

Title: Traditional Southern Buttermilk Biscuits
Categories: Breads, Mom’s best
Yield: 12 Biscuits

2 c Flour
1 tb Baking powder
3/4 ts Salt
1/2 ts Baking soda
5 tb Solid vegetable shortening
-chilled
1 c Buttermilk

1. Preheat oven to 425F. In a large bowl, sift together flour, salt,
soda, and powder. Using a pastry blender or two knives, cut the
shortening into the flour mixture until coarse crumbs form.

2. Add the buttermilk, tossing with a fork until a dough forms.

3. Turn the dough onto a lightly floured surface. Gather into a disk.
Knead lightly a few times until smooth. (The dough may be made up to
two hours ahead, wrapped in plastic wrap, and refrigerated until
ready to use.)

4. Pat the dough to 3/4 inch thick. Using a biscuit cutter or a glass
dipped in flour, cut out the biscuits. Place them, two inches apart,
onto an ungreased baking sheet. Gather dough trimmings, pat to 3/4
inch thick, and cut out more biscuits.

5. Bake until golden brown, about 12-15 minutes. Serve hot.

Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net
Watertown, New York 315-786-1120

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LEMON CURD FILLING

Recipe By : BAKERS’ DOZEN (FLO BRAKER) SHOW #BD1A15
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs
3 egg yolks
1/2 cup sugar
6 tablespoons strained lemon juice — (2 lemons)
1 tablespoon finely grated lemon zest
3 ounces unsalted butter — (6 tablespoons)
chilled and cut into 6 pieces

In a 1 1/2 quart heavybottomed saucepan, whisk briefly to combine the eggs,
egg yolks, sugar,
lemon juice, and lemon zest. Add the pieces of butter, and place the
saucepan over medium
heat, stirring constantly over the entire bottom. Cook the mixture without
boiling until it begins to
developbody and thicken. Remove from heat and pour through a stainless steel
sieve into a
bowl. Cover the surface with plastic wrap, poke a few small slits in the
plastic with the tip of a
paring blade allowing steam to escape while cooling. Refrigerate (curd will
thicken).

– – – – – – – – – – – – – – – – – –

Title: Orange and Radish Salad
Categories: Salads
Yield: 1 servings

1 Long white radish, about
1 lb in weight, or red ones
3 Navel oranges
Juice of 1/2 lemon
1 tb Olive oil
1/4 ts Salt or to taste
1 ts Powdered sugar
2 tb Orange flower water,
Optional

Peel and grate the white radish or trim and thinly slice the red ones.
Remove the orange peel, including white membrane, with a sharp knife
and cut the fruit into 1-inch pieces, saving any juice. Gently mix the
radishes, oranges, orange and lemon juice, olive oil, salt, sugar and
orange flower water, if using.

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