NUT ROAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Hazel nuts
3 oz Breadcrumbs
1 Carrot — grated
1 Onion — grated
1 Apple — grated
1 tb Tomato puree
1 t Marmite
1 t Olive oil
Garlic to taste

Put vegetables in water, boil a few minutes, reserve
water. Mix all, roll into shape, cover with
breadcrumbs, bake 40 minutes at Mark 6 Serve with
gravy made with tomato puree garlic and reserved
water. OH- forgot essential detail – must roast the
hazel nuts at about 300 until skins blacken and then
remove the skins – roasting hazelnuts makes all the
difference (don’t eat them all separately-)

– – – – – – – – – – – – – – – – – –

Title: Rhubarb-Strawberry Cobbler
Categories: Desserts 999
Servings: 8

———————————-FILLING———————————-
1 1/4 c Sugar
3 T Flour, all purpose
1 1/2 t Cinnamon
1 1/2 t Orange Rind
6 c Rhubarb, coarsely chopped
3 c Strawberries, sliced
———————————-TOPPING———————————-
1 1/2 c Flour, all purpose
3 T Sugar
1 1/2 t Baking Powder
1/2 t Baking Soda
1/4 t Salt
3 T Margarine, chilled
1 c Buttermilk

FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in.
(3.5 L) baking dish. Bake in 400F (200C) oven 10 minutes.

TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda
and salt. Using fingers or two knives, cut in margarine until mixture
resembles small peas. With fork, stir in buttermilk just until soft dough
forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
Bake in 400F (200C) oven 25 minutes or until topping is golden brown and
has risen.

—————————————————————————–

Title: CRANBERRY APPLE PIE
Categories: Pies, Desserts, Fruits
Yield: 8 servings

1 Pie shell, 9″ 2-crust
-unbaked
4 Apple, Granny Smith
2 c Cranberries
1 c Sugar
2 tb Flour
1 ts Nutmeg

Preheat oven to 450 F. Peel, core, and slice apples
1/8″ thick. Roll pie crust out on lightly floured
board to 1/8″ thick. Cut out two 11″ rounds. Fit one
round into a 9″ tart pan. Combine cranberries,
apples, sugar, flour, and nutmeg. Spoon into a pie
plate. Cover with the second round. Seal the edges;
crimp decoratively. Make slits in the top to allow
steam vents. Bake 10 minutes; then reduce heat to 375
F., and bake 35 to 40 minutes more. Serve warm or
chilled.

—–

Title: Chips Ahoy Ice Cream Cake
Categories: Cakes, Chocolate, Ice cream
Yield: 12 servings

32 Chips Ahoy chocolate chip
-cookies
1/4 c Margarine, melted
1 c Chocolate fudge topping
2 qt Ice cream, any combination
-of flavors

prepared whipped topping for garnish strawberries or maraschino
cherries, for garnish

Finely roll 20 cookies. Combine cookie crumbs and margarine. Press
onto bottom of 9-inch springform pan or pie plate; stand remaining
cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping
over prepared crust. Freeze about 15 minutes.

Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over
fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into
balls; arrange over ice cream layer. Freeze until firm, about 4 hours
overnight. To serve, garnish with whipped topping, remaining fudge
topping, strawberries or maraschino cherries. Serve immediately.
Makes 12 servings.

MMMMM

Chicken Corn Chowder

Recipe By : Eat-L
Serving Size : 6 Preparation Time :0:00
Categories : Soups and Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Salted water
2 large Potatoes — peeled cubed
4 Carrots — diced
1/2 cup Celery — diced
1 small Onion — chopped
1/4 cup Butter or margarine
1/4 cup Flour
2 cups Milk
3/4 cup Sharp cheddar cheese — shredded
1 can cream corn — (8 oz)
1 1/2 cups Diced cooked chicken
Salt — to taste
white pepper — to taste
Tabasco sauce — to taste
Croutons — for garnish
chives or parsley — for garnish

Put water in saucepan and add potatoes, carrots, celery and onion; bring to a
boil, cover, reduce heat and simmer 10 minutes. Melt butter in a small kettle
and blend in flour without browning; gradually stir in milk and cook, stirring
until smooth and thickened. Add cheese and stir until it melts; add vegetables
with their liquid, corn and chicken; heat through and season to taste. Ladle
into warm bowls, topping with croutons and chives.

– – – – – – – – – – – – – – – – – –

Per serving: 240 Calories; 15g Fat (56% calories from fat); 8g Protein; 19g
Carbohydrate; 46mg Cholesterol; 321mg Sodium

Title: FREEZER MIX ENCHILADA CASSEROLE
Categories: Hamburger, Beef
Yield: 5 servings

1 pk Beef-Tomato Freezer Mix
1/4 c Water
1 cn Split ripe olives (2 1/4oz)
2 ts Chili powder
6 Corn tortillas
1 1/2 c Shredded Cheddar cheese
1 1/2 c Shredded Monterey Jack

Dip container of frozen mix into hot water just to
loosen. In 2-quart saucepan, heat frozen mix, water,
olives and chili powder to boiling. Reduce heat; cover
and simmer, stirring frequently, until mix is thawed,
about 20 minutes.

Heat oven to 375′. Layer half each of the tortillas,
meat mixture and cheese in ungreased baking dish, 11
3/4×7 1/2×1 3/4 inches; repeat. Bake uncovered until
bubbly, 30 to 40 minutes.

—–

GINGERED BEET SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Beets — scrubbed
1 t Olive oil
1 1/2 ts Fresh ginger, minced
2 tb Mellow miso
1 tb Sesame seeds
1 tb Lemon juice

Boil beets in a large, heavy saucepan until tender.
Remove cooked beets to a bowl of cold water. When
cool enough to handle, slip off skins and discard.
Slice or chop beets. In a small skillet or saucepan
over medium heat, cook ginger and sesame seeds in oil,
stirring constantly, for 1 minute. Remove pan from
heat and stir in miso and 1/4 cup beet cooking liquid.
Cool dressing mixture slightly before adding lemon
juice. Toss dressing with beets until well coated.

– – – – – – – – – – – – – – – – – –

from the Susan Powter recipe book

Morning Rice

2 c. cooked brown rice
1/2 c. soy milk
2 tsp. honey
1 apple, chopped
1 tsp. cinnamon
2 Tbl. raisins

Mix all ingredients together in a medium bowl. Jam could be used in place of
honey, and any fruit you like.

I also added 1/4 cup crushed pineapple with some of it’s natural juice. I
microwaved it for approx. 30 seconds, just to take the chill off.

POUND CAKE, FAMOUS PEACH

Recipe By : The Tennessean, Monday, June 30, 1997
Serving Size : 14 Preparation Time :0:30
Categories : Desserts – Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter — softened
3 cups sugar
6 whole eggs — at room temperature
3 cups all-purpose flour — sifted after measuri
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh peaches — peeled
— finely chopped
— well drained
1 teaspoon vanilla
1/2 teaspoon almond extract — optional

Preheat oven to 350.

Lightly grease and flour a 10-inch tube pan and set aside.

In the bowl of an electric mixer set on medium speed, cream butter and
sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition.

In a separate smaller bowl, combine sifted flour, soda and salt. Set aside.

Combine sour cream and chopped peaches in another small bowl.

Fold dry ingredients into creamed mixture alternately with sour cream and
peaches, beginning and ending with dry ingredients. Stir in vanilla and
almond extracts, if desired.

Pour batter into prepared pan and bake on middle oven rack for 65-75
minutes or until cake tests done. If should just release itself from the
edge of the pan, be golden brown and spring back in the center when lightly
touched.

Let cake cool in pan 10 minutes, then turn out onto rack to finish cooling.

– – – – – – – – – – – – – – – – – –

Title: Pesto Pizza
Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
Yield: 4 servings

MMMMM—————————DOUGH——————————–
1 tb Active dry yeast; 1/4 c Olive oil;
1 c Warm water 1 c White flour;
1 ts Salt; 3 c Whole wheat flour;
2 tb Sweetener;

MMMMM———————–PESTO TOPPING—————————-
2 c Basil; densely packed fresh Zest from 1 lemon
1/4 c Pine nuts; 1/3 c Olive oil;
2 Garlic cloves; large

MMMMM———————VEGETABLE TOPPING————————–
12 oz Marinated artichoke hearts; 1 c Zucchini; thinly sliced
3 lg Tomatoes; sliced thinly 1/4 c Pine nuts;

DOUGH: Combine yeast, sweetener warm water. Whisk in salt oil
let sit for 10 minutes. Add flours, 1/2 c at a time knead for 10
minutes, adding more flour as necessary. Let rise for an hour.
Deflate by punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic zest in food
processor till smooth. With blender running, drizzle in the oil to
form a thick paste.

TO ASSEMBLE: Sprinkle 10″ X 15″ baking sheet with cornmeal. Place
dough in centre press out from the centre till the baking sheet is
covered with dough. Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices zucchini evenly over the pizza. Dot
with more pesto sprinkle with pine nuts. Bake at 375F for 20
minutes or till the crust is well cooked browned.

“The Big Carrot Vegetarian Cookbook”

MMMMM