Title: FUDGE-PECAN PIE
Categories: Chocolate, Desserts, Pies, Fruits/nuts
Yield: 8 servings

1 c Light corn syrup
3/4 c Sugar
3 oz Chocolate,usweetened,chopped
3 T Butter
3 Eggs, large
1 t Vanilla
1/4 t Salt
1 1/2 c Pecans, chopped
1 Pie shell, 9″ unbaked

Preheat oven to 350-degrees. Stir corn syrup and sugar in heavy medium
saucepan over medium heat until sugar dissolves and mixture boils. Remove
from heat. Add chocolate and butter and stir until melted and mixture is
smooth. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into
crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve
warm or at room temperature. Shared by Dottie Cross, Formatted by Liz
Jones (vxrf36b) May 1992…

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GAZPACHO SOUP (VEGAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Green Bell pepper — diced
1 md Red Bell pepper — diced
1 md Yellow Bell pepper — diced
4 Stalks celery — diced
2 Cucumbers — peeled and
Diced
28 cn Plum tomatoes — chopped
With liquid
6 tb Lemon juice
2 tb Olive oil
3 c Cold water
1/4 c Italian parsley — chopped
1/2 c Fresh basil — chopped
1/2 ts Salt
1/4 ts Pepper
1 tb Tabasco sauce

Combine all ingredients; mix well. Adjust seasonings.
Serve chilled

Recipe By : Vegetarian Times-Amanda Cushman 7/94
Issue

From: Conni Marais (X3648) On Fri, Aug

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6 slices white bread, cubed
1 cup cheddar, grated
1 pound sausage links
4 eggs
2 cup half and half (light cream)
1/4 tsp Worcestershire sauce
1/4 tsp dry mustard

Sauce:
1 can cream of mushroom soup – undiluted
4 oz can sliced mushrooms
1 sm jar choppeded pimentos

Brown sausage, drain, and cut each link into 5 or 6 pieces. In a
greased loaf pan, layer 1/2 of the bread cubes, cheese, and sausage.
Repeat layers. Combine eggs, cream, Worchestershire sauce, and mustard.
Pour over sausage-bread-cheese mixture.

Bake at 325 degrees for 50 minutes. Spoon onto plates and top with sauce.

For sauce, combine ingredients and heat carefully or in the top of a double

MEYER LEMON CURD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lemons — grated peel only
1/2 c Lemon juice
1/2 c Sugar
3 Egg yolks

GRATE THE LEMON CAREFULLY, avoiding the white area
under the skin, which has a bitter flavor. Beat the
egg yolks well and pour them through a strainer into a
small non-corrosive saucepan. Then add the lemon peel,
the lemon juice and the sugar. Cook over medium-low
heat, stirring constantly, until the mixture thickens.
Take care not to let it boil or the yolks will curdle.
Set the lemon curd in the refrigerator to cool. When
cooled, use immediately or cover with plastic wrap and
refrigerate. Makes 1 Pie

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Title: Smoked Salmon Quesadillas
Categories: Mexican, Fish, Jaw
Yield: 4 Servings

4 oz Soft fresh goat cheese
1 T Prepared horseradish
2 T Sour cream
2 t Chopped fresh dill
4 Flour tortillas
4 oz Thinly sliced smoked salmon
Additional chopped dill

Blend goat cheese, horseradish, sour cream and chopped fresh dill in
medium bowl. Season cheese mixture to taste with salt and pepper.
(Cheese mixture can be prepared 1 day ahead. Cover and refrigerate.)

Heat heavy large skillet over medium-high heat. Add 1 tortilla to
skillet and cook until brown spots appear on surface. Turn and heat
other side briefly. Remove and spread 1 tablespoon cheese mixture
over tortilla. Top with 1/4 of smoked salmon and sprinkle with
additional chopped dill. Repeat with remaining tortillas, cheese
mixture, smoked salmon and dill. Cut quesadillas and serve.

MMMMM

Title: ZUCCHINI SOUP (HESS)
Categories: Diabetic, Soups, Side dish, Casseroles
Yield: 4 servings

1 lb Small zucchini; cleaned
-sliced thinly
1 tb Margarine;
2 tb Onion; chopped finely
1 Clove garlic; crushed
2 tb Water
1/2 ts Curry powder;
1/2 ts Salt
1/2 c Skin milk;
1 3/4 c Chicken broth;

Set aside a few slices of zucchini for garnish. Heat
margarine in a heavy, deep skillet. Add onion, arlic,
remaining zucchini, and water. Cover and simmer gently
for 10 minutes; stir with a wooden spoon while cookin.
Remove from heat; add all remaining ingredients and
mix well. Turn into blender of food proccessor fitted
with stell blad and blend for 30 seconds. Serve hot or
well chilled. Garnish each bowl with thin slices of
zucchini.

Food Exchanges per serving; 1 VEGETABLE EXCHANGES
plus 1 FAT EXCHANGE

CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64 Low-sodium diets:
Omit salt. Substitute unsalted chicken broth.

Source: The Art of Cooking for the Diabetic by Mary
Abbot Hess, R.D., M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her
Meal Master

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Easy Chilled Cream Of Potato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. sliced green onions
2 Tbsp. vegetable oil
1 Can undiluted — (10 1/2 oz.)
condensed chicken broth
1 C. instant mashed potato flakes
1 Can evaporated milk — (13 oz.)
chopped green onion for garnish

In medium size saucepan over medium heat saute sliced
onions in oil until wilted. Add broth; bring to full rolling
boil. Remove from heat; whisk in potato flakes, evaporated
milk and pepper. Cover and chill or return to saucepan and
heat through. Garnish with chopped green onion. Makes 4
servings.
Note: For smoother chilled soup, puree chilled base in
blender or food processor; thinning it with small amounts of
chicken broth or water.

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Title: MANDARIN CORNISH HENS
Categories: Poultry, Chinese
Yield: 4 servings

2 (3 Lb.) Cornish Hens
1/2 c Water
2 tb Frozen Orange Juice,
Thawed Undiluted
1 ts Fines Herbes
1/2 ts Chicken Bouillon Granules
2 ts Reduced Sodium Soy Sauce

Remove Giblets From Hens Discard; Rinse Hens. Split
Hens Lengthwiseusing Poultry Shears. Place in A 13 X
9 X 2 Inch Glass Baking Pan.
Combine Water, Orange Juice, Herbs, Bouillon Granules
Soy Sauce in A Small Saucepan. Bring To A Boil,
Reduce Heat Simmer 10 Min. Pourover Hens. Cover
Chill About 8 Hours. Remove Hens From Orange Juice
Marinade, Reserving Marinade. Grill Over Medium Coals
15 Min. On Each Side OR Until Done, Basting Frequently
With Reserved Marinade.
Serve With Grilled Vegetable Kabobs Carrot
Vichyssoise (Fat 2.8. Chol. 48.)

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BACON RICE STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked long grain rice*
2 c Chopped celery
1/4 c Chopped fresh parsley — -OR-
1/8 c -Dried parsley
1/3 c Butter — melted
1/4 c White wine or chicken broth
1 md Onion — chopped
1 lb Bacon — crisply cooked
– cut into 1″ pieces
1/4 ts Salt
1/4 ts Pepper

In a large bowl, stir together all ingredients. Use
to stuff a 12 to 14 lb. turkey. Or, prepare HALF the
recipe for a 4 to 5 lb. chicken, duck, goose or 3 game
hens. *Cooked wild rice can be substituted for all or
part of the long grain
rice. To Prepare Cornish Hens: Prepare HALF the above
recipe. Clean and stuff 2 or 3 hens with the stuffing.
Melt about 1/2 cube butter. Put the hens in a small
roasting pan or baking dish. Preheat the oven to 375
degrees. Pour butter over top of hens. Bake for 1 to
1 1/4 hours at 375 degrees, or until done to your
liking, basting frequently with butter/juices. Serve
hot with fresh green vegetables.

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CUCIDATI

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 c Dried figs
1/4 c Yellow raisins
1/4 c Currants or dark raisins
1/4 c Candied orange peel
1/4 c Toasted, sliced almonds
1/4 c Toasted pine nuts
2 oz Bittersweet chocolate
– chopped
1/3 c Apricot preserves
1/4 c Dark rum
1 t Instant espresso coffee
1/2 ts Cinnamon
1/4 ts Ground cloves
—–DOUGH—–
3 1/3 c Flour
1 c Sugar
1 t Baking powder
12 tb Lard or butter
2 Eggs
1/3 c Milk
—–EGG WASH FOR ASSEMBLING—–
1 Egg
1 pn Salt
Confectioners’ sugar

The name of these filled pastries is Cucidati, which is Sicilian for
Buccellati, or “little bracelets.” FOR THE FILLING: Stem the figs and
quarter them. Place in a bowl and cover with boiling water; steep 10
minutes. Drain and chop coarsely in the food processor. Combine with
remaining ingredients. To prepare in advance, cover tightly with plastic
wrap and keep at a cool room temperature or in the refrigerator up to 3
days. FOR THE DOUGH: Combine the flour, sugar and baking powder in a bowl
and stir to mix. Rub in the lard or butter finely, leaving the mixture
powdery. Beat the eggs and milk to combine in a small bowl and stir into
the flour mixture to form a dough. Turn the dough out on a lightly floured
surface and knead lightly a few times. Wrap the dough in plastic and chill.
Divide the dough into 12 pieces and roll each into a cylinder about 12
inches long. Flour the surface and the dough lightly and roll it into a
rectangle about 14 inches long and 3 inches wide. Place a line of the
filling down the center of each rectangle, using 1/12 of the filling for
each piece of dough. Bring up the dough around the filling and pinch to
seal. Turn the filled sausage of dough over so that the seam is on the
bottom and cut it into 3 1/2- to 4-inch lengths. Using a sharp paring knife
or single-edge razor blade, make a series of diagonal slashes in the top of
each little sausage. Pull and twist gently, holding the sausage at each end
to open the slashes. Transfer the Cucidati as they are formed to paper-
lined cookie sheets, curving them into wide horseshoe shapes. Make an egg
wash by beating the egg and salt together with a fork until it is loose.
Paint each shape with the egg wash. Bake the Cucidati in a preheated 350F
oven about 20 minutes, or until they are a light golden color. Cool, dust
with confectioners’ sugar and store the Cucidati in tins, between layers of
wax paper.

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