Date: Tue, 08 Feb 94 21:57:09 PST
From: juliafr@lclark.edu (R. Julia F. Rudden)

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Chocolate Sunrise

Recipe By : John McCarthy
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz unsweetened pineapple slices
1/4 cup water
1 cup all purpose flour
1/4 cup granulated sugar
1 egg
1/8 cup margarine
1/4 cup corn syrup
1/2 Tsp baking powder
3 Tablespoons cocoa powder

Preheat oven to 425 degrees F. Strain the pineapple juice from the
slices, and save. Cut the pineapple slices into quarters. In a large
bowl, mix the flour, baking powder, sugar. Add pineapple juice and egg,
and mix until you get a smooth batter. Slowly add the cocoa powder and
corn syrup mixing through. Add margarine and beat until mixed through
the entire batter.

On a greased cookie sheet, drop mixture into balls approximately 1/2 inch
apart. Top each cookie with one pineapple quarter, pressing firmly into
place. Bake for 15 minutes.

This is a recipe that I created a few months ago that I think should go
over well in the newsgroup. The reason for creating it is that living
with a diabetic, I’ve had to often modify my recipes so that he doesn’t
have too much of a sugar intake.

– – – – – – – – – – – – – – – – – –

Title: Cranapple Relish
Categories: Diabetic, Fruits, Relishes, Low-fat/cal
Yield: 6 servings

1 Apple; 1/2 ts Ground coriander;
1 Navel orange; peeled 2 pk Equal sweetener (4 tsp);
2 c Fresh or frozen cranberries;

Shred the apple in a food processor or with a hand grater. Quarter
the orange and combine with the cranberries in a food processor or
food grinder. Process until coarsely chopped. Blend the apples,
cranberry mixture, coriander, and sweetener together. Cover and
refrigerate until ready to serve.

1/2 cup serving – 39 calories, 1/2 fruit exchange 10 grams
carbohydrate, 0 pro, 0 fat, 0 sodium, 88 potassium, 0 cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Chocolate Lava Cakes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE LAVA FILLING—–
3 ounces Bittersweet or Semisweet — Chocolate; finely ch
6 tablespoons Whipping cream
1 tablespoon Light corn syrup
1 teaspoon Vanilla
—–CAKES—–
8 ounces Bittersweet or Semisweet — Chocolate; finely ch
1/4 cup Hot coffee or water
1 1/2 teaspoons Vanilla
3/4 cup All-purpose flour
1/8 teaspoon Salt
1/2 cup Unsalted butter — softened
1/2 cup Sugar
3 large Eggs — separated
—–TOPPINGS—–
Cocoa powder for the tops
Ice cream =OR= custard sauce — for serving

These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They’re best served just out
of the oven. For the filling, line a plastic ice cube tray with a large piece
of plastic wrap. With your fingers, gently poke the plastic down into eight of
the cubes so they are fully lined with plastic. Melt the chocolate with the
cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool
until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at
least 4 hours, or cover and freeze up to a month. For the cakes, place rack in
center of oven and heat to 425~. Generously butter eight 4-ounce souffle dishes
or ramekins. Place them on a jelly roll pan. Melt the chocolate with the
coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter
with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes.
Add the egg yolks, one at a time, mixing well after each addition. Stop the
mixer and stir in the chocolate mixture. Fold in the flour and salt with a
spatula.
Beat the egg whites with a clean mixer until they hold soft peaks. Add the
remaining sugar, one tablespoon at a time, mixing well after each addition.
Continue beating until thick and glossy. Thoroughly mix one quarter of the
beaten egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently bury
a frozen chocolate cube in the center of each; add remaining batter, filling
cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.
Gently loosen from the sides of the dishes and invert onto serving plates. Sift
cocoa over

=============== Reply 38 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

– – – – – – – – – – – – – – – – – –

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

Title: CANDY SHOP PIZZA
Categories: Cookies, Pizza, Chocolate
Yield: 12 servings

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as
-bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS

Preheat oven to 375’F. In small bowl, combine flour, baking soda and
salt; set aside.

In large mixer bowl, beat butter, granulated sugar and brown sugar
until creamy. Beat in egg and vanilla extract. Gradually beat in
flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate
morsels. Spread batter in lightly greased 12″ to 14″ pizza pan or 15
1/2×10 1/2″ jelly-roll pan. Bake 20-24 minutes or until lightly
browned.

Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over
crust; drop peanut butter by spoonfuls onto morsels. Let stand 5
minutes or until soft and shiny. Gently spread chocolate and peanut
butter over crust. Top with fruit and candy. Cut into wedges. Serve
warm.

Makes about 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