Title: Chewy Oatmeal Spice Cookies
Categories: Cookies
Yield: 42 servings

3/4 c Firm packed brown sugar
1/2 c Granulated sugar
4 tb Margarine
3/4 c Apple butter*
-or apple sauce
2 Egg whites or 1 egg
2 tb Skim milk
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda

: l ts ground cinnamon
l/2 ts salt (optional)
1/4 ts ground nutmeg (optional)
3 c QUAKER Oats uncooked
-(quick or old fashioned)
: l c raisins/diced dried mixed fruit

Heat oven to 350 F. Lightly spray cookie sheet with
no-stick cooking spray. Beat together sugars and
margarine until well blended. Add apple butter, egg
whites, milk and vanilla; beat well. Add combined
flour, baking soda, cinnamon, salt and nutmeg; mix
well. Stir in oats and raisins; mix well. (Dough
will be moist.) Drop by rounded tablespoonfuls onto
prepared cookie sheet. Bake 10 to 12 minutes or until
edges are light golden brown. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely. Store in
tightly covered container.

* Apple butter is usually available in your
supermarket’s jam jelly section.

Convenient Bar Cookies: Spread dough onto bottom of
ungreased 9×13-inch baking pan. Bake 25 to 30 minutes
or until edges are light golden brown. Cool
completely; cut into bars. Store tightly covered. 32
BARS

Nutrition Information: l cookie Calories 9O, Calories
From Fat l5, Total Fat 2g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 19g,
Dietary Fiber 1g, Protein 2g

Note: For a no-fat-added cookie, omit margarine and
increase apple butter to l cup; and continue as
recipe directs.

Nutrition Information: 1 cookie (made without
margarine or butter) Calories 9O, Calories from Fat 5,
Total Fat 0g, Cholesterol 0mg, Sodium 30mg, Total
Carbohydrates 19g, Dietary Fiber 1g, Protein 2g

—–

FRUIT SOUP II

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Frozen raspberries,
In pouches
2 Chicken bouillon cubes or
2 pk Instant chicken broth
1 1/4 c Boiling water
1/2 c Pineapple juice
2 tb Sugar
1/2 c Commercial sour cream

1. To thaw raspberries, place pouches in Microwave
Oven and heat, uncovered, 1 minute. Allow to stand 1
minute and then heat an additional 1 minute. Allow to
stand 1 minute to distribute the heat. If not
completely thawed, heat an additional minute. 2. Pour
thawed berries and juice into the container of a
blender and blend until smooth. Berries may also be
pressed through a sieve or food mill.
3. In a large, heat-resistant, non-metallic bowl,
combine chicken bouillon, water, pineapple juice and
sugar; stir until dissolved. 4. Heat, uncovered, in
Microwave Oven 2 minutes. Stir in raspberries.
5. Chill several hours or overnight.
6. Serve garnished with a dollop of sour cream.

– – – – – – – – – – – – – – – – – –

Title: CANDIED GRAPEFRUIT PEEL
Categories: Candy
Yield: 1 servings

2 md Grapefruit (or 3), peels of
Water
3 c Sugar
Food coloring

DIRECTIONS: Cover peel with cold water. Bring to boil and cook until
tender, pouring off water and adding fresh cold water several times.
Drain. With spoon, remove white inner portion of peel. With knife or
tiny star cookie cutter, cut a few stars from peel, if desired. With
scissors or sharp knife, cut rest of peel in thin strips. Make syrup
by boiling 2 cups sugar with 1 cup water. Add a little red or green
food coloring. (A drop or two of yellow coloring with red improves
the finished color.) Add peel; cook over low heat until peel has a
clear, candied appearance. Remove peel, 2 or 3 pieces at a time,
allowing excess syrup to drain back into saucepan. Roll strips
separately into remaining 1 cup sugar until well coated. Place on
rack to cool. Store in tightly covered container in cool, dry place.
Keeps at least a month.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

MMMMM

Date: Wed, 19 Oct 94 17:31:58 MST
From: “Crosby!”

Mexican Salsa (2 cups)

2 – tomatoes – ripe and red
1/2 – onion
1 – clove garlic
1/4 – green bellpepper
2 – tablespoons cilantro
1 – jalepeno (or as many as you like)
salt to taste (try garlic salt, too)
juice of 1/2 lime (or 1/4 lemon)

Mix all of the above and try some fat free chips. Great on potatoes, rice
and anything else in the refrigerator.

Title: Strawberry Jelly
Categories: Diabetic, Fruits, Jam/jelly
Yield: 5 1/2 cups

2 Envelopes unflavored gelatin 4 c Strawberries; hulled washed
1/2 c Lemon juice; -and strained
ds Of salt; Non-nutritive sweetener
1 tb Arrowroot; -equivalent to 4 cups sugar

Mix gelatin, lemon juice, salt, and arrowroot; add strawberries.
Boil, stirring constantly, about 3 minutes. Remove from heat; stir in
sweetener. Fill and seal jars.
Food Exchange per serving: 1 TABLESPOON = TRACE FRUIT; CAL: 5

Source: Recipes for Diabetic by Billie Little

MMMMM

Title: Crystal Pink Cadillacs
Categories: Cookies
Yield: 1 servings

Brown Sugar Sweeties Recipe

Roll dough out; using 3″ car cutter. Bake 8-10 minutes. spread cooled
cookies with plain Royal Icing. Immediately sprinkle with pink sugar
crystals; decorate with small round candies black licorice strips.

MMMMM

Cream of Shrimp Soup

Recipe By : bjs
Serving Size : 6 Preparation Time :0:00
Categories : Food Processor Cooking Main Dishes
Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — finely chopped
1 medium potato — finely cubed
2 pounds shrimp — peeled and deveined
2 cups heavy cream
1 bay leaf — crumbled
1 tablespoon parsley — chopped
2 carrot — finely chopped
1 tablespoon Worcestershire sauce
1 cup dry white wine
1/2 tablespoon dried thyme
1 cup water
dash hot sauce
salt and pepper — to taste

In a large saucepan, melt the butter over medium heat. Add carrots, onion,
celery and potato and saute until the onion is translucent 2-3 minutes. Add
white wine, water, cream, thyme, bay leaf and all but a handful of shrimp.
Bring
to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small
batches, puiree in a food processor. Return soup to the pan and season with
salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into
small chunks and add to the soup. Simmer gently until cooked through, 2-3
minutes. Garnish with parsley.

– – – – – – – – – – – – – – – – – –

Title: SMALL CURD COTTAGE CHEESE
Categories: Dairy
Yield: 8 servings

Karen VISOCKY
1 Gal. milk, whole or skim
1/2 c Instant non-fat dry milk*
1 c Buttermilk
Salt

*Optional, but does add a little extra body. Pour the
milk into a 6 quart, heavy pot. Add the dry milk if
you are using it. Set the 6 quart pot into a larger
pot, double boiler fashion, filling the larger pot
with enough water to come up the side of the smaller
pot about 1/2 – 2/3 of the way. To get the milk to 86
deg., turn the heat on under the larger pot for 2 – 3
mins. Stirring the milk slowly. Then turn off the
heat, not stirring and wait a few minutes. Check the
temp., and if it is not warm enough repeat the
procedure. This is where a floating dairy therm. is
very useful. It will be very accurate as well as not
need to be removed from the milk and will not cool it
when put back in. If you start with relatively warm
water in the lower pan, it should not take more than
one or two times of heating the pan to reach the
desired temp. At 86 deg., add the buttermilk to the
milk. Stir it in well, then leave the therm. in the
milk. By covering the pot and checking the temp. a few
times, hold the temp. at 86 deg. for 12 hours. This
allows the curd to form. The curd should be a bit
firm, or custard like. Cut the curd into 1/2″ pieces.
Allow the cut curd to set for about 30 mins. after
cutting to allow more of the whey to seperate, keeping
the temp. at 86 deg. Then slowly begin to cook the
curd until the temp. reaches 100 – 104 deg. F. Use the
same method of heating as before. Don’t hurry the
process.Allow about 30 mins. to reach 100 – 104 deg.
If hurried, it will cause the curd to shrink on the
outside and harden and be mushy inside. Stir gently
once in awhile for even heating and to prevent the
curd from sticking together. This will also allow you
to cutup any oversize curd. As the temp. rises, it
will require more frequent stirring as it firms and
separates from the whey. Remove curds from the heat as
soon as they firm and reach the desired temp. Line a
large colander with 2 – 3 layers of clean cheese
cloth. Using a measuring cup, scoop out the curd into
the colander. Allow to drain for several mins, then
rinse curd by immersing the cheese cloth curd in
lukewarm water. Allow to drain for several more mins.
Place drained curd into a large bowl. Sprinkle with 1
Tab. plain salt and mix with hands or spoon to blend
evenly. Put into a covered container and chill. When
cool, taste for salt and add if needed. Then add a few
tblespoons of heavy cream or sour cream, if desired.
Yield is about 1 1/2 pounds. This is very different
from “store bought” with a much better texture and
flavor. Once you start making this, you may never buy
it from a grocery again. From Karen Visocky DDVD62B.

—–

Rice Pudding

Recipe By : Julie
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthy And Hearty
Low Fat Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dry milk
3 cups water
1 cup rice
3 cups water
2/3 cup sugar
1 1/2 tablespoons butter
1 teaspoon vanilla

Mix together the dry milk and three cups water, set aside. Heat remaining
three cups water to boiling and add rice. Return to a boil and cook,
covered for 25 minutes stirring occasionally. Add milk mixture, sugar and
butter. Cook at medium heat 30 minutes stirring often. Add vanilla.
Pudding may be soupy. Pour into bowl and sprinkle with cinnamon and
nutmeg. Let cool to serving temperature. Pudding should be served warm.

– – – – – – – – – – – – – – – – – –

I should have added the following notes: Add raisins if desired near the
end of the cooking time about 1/2
to one cup. I usually double this recipe. Use a very large dutch oven if
you double. The nutmeg is
important to me but I liked the idea of using cardamon – I may try that next
time.
Sojourn Systems Ltd.

Blades’s Black Beans

Recipe By : Rueben Blades recipe/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dried
6 cups chicken stock
4 tablespoons oilive oil
1 cup yellow onion — minced
1 plum tomatoes — chopped
1/2 cup green bell pepper — minced
1/4 cup cilantro — chopped
1 tablespoon balsamic vinegar
1 tablespoon sugar
2 teaspoons soy sauce
1 1/2 teaspoons oregano
1/8 teaspoon lemon pepper seasoning
1 clove garlic — minced
1/4 pound ham — in 1/2″ pieces
salt to taste
sour cream and cilantro sprigs, for
garnish

1. Soak the beans overnight in cold water. Drain.

2. Place the beans in a large, heavy pot,cover with water and simmer for four
hours, adding some stock to cover the beans as the liquid is reduced.

3. Meanwhile, heat the oil in a skillet over medium high heat. Saute the onion
until golden, then add the remaining ingredients except the ham, salt and
garnishes. Simmer for three minutes, stirring.

4. Stir the ham and the contents of the skillet into the beans. Simmer,
covered, for two hours, stirring and adding more stock to cover the beans as
necessary.

5. Season with salt and serve with sour cream and sprigs of cilantro.

– – – – – – – – – – – – – – – – – –

Per serving: 271 Calories; 4g Fat (12% calories from fat); 19g Protein; 42g
Carbohydrate; 8mg Cholesterol; 845mg Sodium

Serving Ideas : A Note: Remember not to salt beans before they are cooked.

NOTES : This is the recipe of the actor Ruben Blades.