Title: PEACH MELBA (PRODIGY)
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

1/2 c Part-skim ricotta cheese;
2 ts Sweetneer (equiv);
1 ts Vanilla
1/2 c Sliced peaches;(canned)
-=OR=-
1 md Ripe peach; peel+slice
2 ts Reduced cal raspberryjam;

In a small bowl, combine ricotta cheese, sweetner and
vanilla. Mix well with frok or spoon. Spoon peaches
over cheese. Spoon raspberry spread over peaches. From
*Prodigy’s Food and Wine Bulletin Board

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Title: HAMBURGER HASH
Categories: Meats, Casseroles
Yield: 4 Servings

1.50 lb Ground beef
6.00 md Potatoes
1.00 md Onion
Salt and pepper

Brown ground beef in saucepan. Pour off excess grease. Add potatoes
that have been cubed. Add enough water to cover potatoes and meat.
Put onion in whole so that it may be lifted out when pototes cook
done. Salt and pepper to taste. Randy Rigg

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Sweet Yogurt Dressing (Lf)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Dressings
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Plain, nonfat yogurt
1/4 cup Raisins — (golden are nice)
1/4 cup Chopped nuts; (walnuts — pecans, or other)
1 1/2 tablespoons Honey
—–PER 2 TBLSPOONS—–
*cals
*gm dietary fiber
*gm fat
*mg sodium

Mix all ingredients, and chill overnight. Serve cold.
Makes about 1.5 cups. Author’s Note: Fresh chopped fruit becomes a special
salad or a light dessert with this dressing.

– – – – – – – – – – – – – – – – – –

Stuffed Zucchini

Recipe By : , 95/06-07
Serving Size : 8 Preparation Time :0:45
Categories : Beef (Hamburger)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds lean ground beef
1 large onion — chopped
1 large green pepper — chopped
1 jalapeno pepper — chopped
1 jalapeno pepper — minced
1 1/4 cups soft bread crumbs
1 egg — beaten
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans tomato sauce — divided, 8 ounce
2 medium tomatoes — coarsely chopped
4 medium zucchini
2 cups mozzarella cheese — shredded

In a large bowl, combine the first 11 ingredients and one can of tomato
sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop
out seeds. Fill with meat mixture; place into two 9 x 13 baking dishes.
Spoon remaining tomato sauce over each. Bake uncovered at 375 for 45
minutes or until the zucchini is tender. Sprinkle with the cheese
during the last few minutes of baking.
MCII by SUSAN KLAPPER (KCXJ08A) (D/l from Prodigy FOOD SOFTWARE on
06/01/95)

– – – – – – – – – – – – – – – – – –

Here is a rice cooker recipe I can throw together when I get home, and it’s
ready by the time I finish my workout. Besides being delicious, it freezes
well, adapts to a slow cooker or saucepan, and makes a good brown bag
lunch.

Lentils and Eggplant with Brown Rice

3 TBS sherry (or water or stock)
1 medium onion, chopped
1 clove garlic, chopped
1 cup chopped up mushrooms (make 1/4"-1/2″ pieces) — optional
1 medium carrot, chopped
1 small (~1 lb) eggplant, peeled and cubed
1 cup lentils
1 cup texmati brown rice (or shortgrain)
1 8 or 10 oz can tomato sauce
2 cups vegie stock
2 c water
1 tsp dried basil
1 tsp dried oregano

chopped parsley to taste – 2 tsp at least; I like about 1/3 cup.

Rice Cooker:
Put the onion into the rice cooker with the sherry or stock, and
turn on the machine. Let the onion saute, as you chop and add the garlic,
mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each
vegie. Add water if the vegetables start to stick, Let the eggplant cook
about a minute or so, then add the lentils, rice, liquids, basil, and
oregano. Cover, let it cook, and allow to stand about 10 minutes when the
cooker shuts off. Stir in the parsley and serve.

Slow Cooker:
Saute the vegies lightly, then add everything but parsley to the crockpot.
Cook on low if you want to ignore it all day, or 3-4 hours on high. Add
parsley and serve.

Stovetop:
Saute the vegies, add everything but the parsley, cover and bring to a
boil. Reduce heat and simmer about 40-45 minutes, or until liquid is
absorbed. Stir in parsley.

(Adapted from the guide that comes with Farberware Rice Cookers.)

Title: CHICKEN AND CASHEWS
Categories: Chinese, Chicken
Yield: 6 servings

1 ts Chicken bouillon granules
3/4 c Hot water 3/4 c. carrots,
-cut diagonally
1 tb Cornstarch 1/2 onion, cut
-into 1 inch pieces
1 tb Soy sauce 1 6 oz. package
-frozen peapods
1/4 c Cold water 1 jar sliced
-mushrooms
2 tb Oil 1/3 c. whole cashews
2 Whole chicken breasts, boned
-and cubed
Hot cooked rice

Dissolve granules in hot water. Stir cornstarch and
soy sauce into cold water; set both mixtures aside.
Stir fry chicken in oil till opaque. Add carrots and
onion, stir fry 1 minute. Add bouillon, cover.
Simmer over medium heat 3-4 minutes. Add pea pods,
mushrooms and soy sauce mixture. Stir fry till it
thickens. Stir in cashews. Serve over hot rice.

—–

Title: Chocolate Candy Squares
Categories: Candies, Chocolate
Yield: 24 servings

1/2 c Margarine (melted)
2 c Vanilla wafer crumbs
1 c Chopped walnuts
6 oz Pkg. chocolate chips
1 1/2 c Flaked coconut
2/3 c Evaporated milk
1 c Brown sugar (firmly packed)

Contributed to the echo by: Laurie Gill Pour melted butter in bottom
of 13×9″ baking pan. Sprinkle vanilla wafer crumbs evenly over butter.
Sprinkle walnuts over crumbs, chocolate chips over walnuts and
coconut over chocolate. Combine evaporated milk with brown sugar.
Stir until smooth. Pour evenly over layers. Bake at 350 degrees for
25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares.

MMMMM

Title: CUP CHEESE
Categories: Misc, Dairy
Yield: 1 servings

Thick milk **
pn Salt
1 ts Baking soda
1 c Cream
1/2 lb Butter
Egg

** Thick milk is soured milk.

Scald thick milk by baking it at 350-F for a few
minutes; allow to remain long enough to bake the
curds. Drain off the water, put curds in an earthen
vessel and keep at a moderately warm temperature
(about 75-F). Each day for a week, add new baked
curds. At the end of a week, pour the curds into a
heated pan and let simmer very slowly; bring to a slow
boil without any stirring. Add a pinch of salt, 1 tsp
of baking soda dissolved in 1 cup of fresh sweet cream
and 1/2 pound of butter. Stir the mixture; continue
boiling for 15 minutes. Add 2 or 3 beaten eggs and
pour mixture into small cheese cups.

Source: Pennsylvania Dutch Cook Book – Fine Old
Recipes, Culinary Arts Press, 1936.

—–

Moo Goo Gai Pan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Whole chicken breast
1 teaspoon Instant chicken granules
skinned
1 can (8 oz) water chestnuts
halved lengthwise — and
drained
boned
1 cup Fresh pea pods (Snow Peas)
3/4 cup Water
1/2 cup Fresh mushrooms
3 tablespoon Soy sauce
4 green onions — (4 to 6)
2 tablespoon Dry sherry
Ginger root
4 teaspoon Cornstarch
2 tablespoon Cooking oil
1 tablespoon Honey

Partially freze chicken; thinly slice into bite-sized strips. In small mixing
bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and
instant chicken bouillon granules; mix well. Slice the drained water
chestnuts; set aside. Halve the pea pods crosswise; set aside. Slice the
mushrooms and the green onion; set aside. Grate 2 teaspoon gingerroot; set
aside.

Heat the oil in wok over high heat. Add the chicken to wok and stir-fry 3 to
4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry water
chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
Return chicken to wok. Stir the bouillon mixture and stir into chicken. Cook
and stir until thickened and bubbly. Cover and cook 2 minutes more or until
heated through. This ought to serve 4 to 6.

From The Cookie Lady’s Files Posted on GEnie’s Food Wine RT by COOKIE-LADY
[Cookie] on 9/20/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)

– – – – – – – – – – – – – – – – – –

Title: Pineapple Sponge
Categories: Cakes, 1941
Yield: 8 servings

1 tb Gelatin
4 Egg whites
3/4 c Sugar
1 Banana, diced
1/4 ts Salt
1 Orange, peeled and diced
1/2 c Crushed pineapple
3/4 c Chopped nuts
1/4 c Cold water
2 tb Lemon juice

Soften gelatin in cold water. Dissolve over boiling water. Beat egg
whites until stiff. Fold in sugar and salt. Carefully add fruits,
nuts, and lemon juice. Add gelatin, stirring constantly. Pour into
molds. Chill. 8 servings.

Mrs. F.C., Elgin, IA.

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