Title: LEMON ICE-BOX PIE (FOR NON-WEIGHT WATCHERS)
Categories: Pies, Pastries
Yield: 1 servings

Crust—–
1 1/2 c Cookie crumbs — lemon
1/2 c Almonds — finely chopped
6 tb Butter
1/4 c Sugar
1/4 c Heavy Cream
Filling—–
1 c Powdered Sugar
6 oz Cream Cheese — softened
1/2 c Sour Cream
1/2 c Whipped Topping
3 1/2 oz Box lemon pie filling
1 3/4 c Milk
1 ts Lemon Juice
1 ts Lemon rind — grated
Topping—–
2 c Whipped Topping
1/4 c Lemon drop hard candies —
Finely crushed

For crust: Mix cookie crumbs, ground almonds, butter,
sugar and heavy cream together. Pat in bottom and up
sides of a nine-inch pie pan. Bake at 300 degrees for
15 minutes. Set aside to cool.

For filling: Mix powdered sugar, softened cream
cheese, sour cream and whipped topping until smooth
and creamy. Spread in bottom of cooled crust. Mix
lemon pudding and pie mix (according to package
directions), milk, lemon juice
and grated lemon rind. Spread over cream cheese layer
in crust. Refrigerate for one hour.

For topping: Spread whipped topping over top of pie
and sprinkle with crushed
lemon candies. Refrigerate.

~The Times-Picayune, June 24, 1993

Recipe By : christi@meaddata. com (Christi Wilson)

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Title: Prosiutto and Mushroom Ravioli with Fried Sage
Categories: Meat/pork, Emeril, Ethnic, Am/la
Yield: 4 servings

2 tb Olive oil
2 tb Shallots; minced
1/2 lb Prosciutto; julienned
2 c Wild mushrooms; sliced
2 ts Garlic; minced
2/3 c Parmigiano-Reggiano cheese
;grated plus 1/4c for
-garnish
2 Sheets fresh pasta (8×10)
1/4 c Cornmeal
Bottle of truffle oil
15 Sage leaves
Salt and pepper
Oil for frying

In a saute pan, heat the olive oil. When the oil is
hot, saute the shallots for 30 seconds. Add the
mushroom and saute for 2 minutes. Add the garlic and
prosciutto, saute for 1 minute. Season with salt and
pepper. Remove from heat and turn into mixing bowl.
Stir cheese into mushroom mixture and allow to cool.
Slice the sheets of pasta into thirds. Using a hand
ravioli molder place one sheet of pasta down. Spoon
in 2 tablespoons of the mushroom mixture in each
square. Place a sheet of pasta over the filling.
Press the 2 sheets together using a wooden bowl. The
pasta should be slightly mosit around the edges so the
ravioli will seal completely. Bring a pot od salted
water to a boil. Drop the ravioli into the boiling
water and cook for 3-4 minutes or until the pasta
floats for 1 minute. Remove the pasta and drain.
Turn in a bowl with truffle oil. Season with salt and
pepper. Fry the sage leaves for 30 seconds. Remove
from the fryer and drain on a paper-lined plate.
Season with salt and pepper. Place the ravioli in a
shallow bowl. Srizzle the truffle oil over the pasta.
Garnish with the sage leaves and the
Parmigiano-Reggiano cheese.

Source: Essence of Emeril, #2329, TVFN
formatted by Lisa Crawford, 4/29/96

—–

2 cups prepared strawberries
2 cups prepare rhubarb
1/4 cup lemon juice
5 1/2 cup sugar
1 box pectin

Hull strawberries,rinse and crush.
Finely chop rhubarb.
In a 8 qt. saucepan add fruit, lemon juice and pectin.
Measure sugar in a bowl and set aside.
Bring fruit mixture to a boil over high heat, stirring constantly.
Stir in sugar.
Return to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle into hot sterlized jars leaving 1/4″ head space.
Adjust caps.
Process 10 minutes in a boiling-water canner.
Let jam cool 12 -24 hours.

Title: ORANGE FREEZE PIE
Categories: Pies
Yield: 8 servings

1 ea Deep dish pie crust shell,ba
3 oz Pkg. orange flavor gelatin
2/3 c Boiling orange juice
1 c Vanilla ice cream,softened
11 oz Can mandarin oranges,drained
1 c Whipped topping,thawed

Dissolve gelatin in boiling orange juice.Add ice
cream by spoonfuls, blending until dissolved.Chill
until slightly thickened.Stir in mandarin oranges.Fold
in whipped topping.Pour into pie shell.Freeze until
firm, about 2 hours.Remove from freezer 15 minutes
before serving.Serves 8.

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Title: ZESTY ZUCCHINI RELISH
Categories: Relishes
Yield: 6 servings

4 1/4 lb Zucchini, quartered 14 med.
1 1/2 lb Onions, quartered, 5 medium
1 lg Sweet green pepper
2 lg Sweet red peppers
1/3 c Pickling salt
2 1/2 c Sugar
1 tb Ground nutmeg
1 tb Ground tumeric
2 1/2 c White vinegar
4 tb Prepared horseradish
1 lg Hot pepper w/seeds chopped

Good with hot dogs.

Fit food processor with metal blade. Chop zucchini to
yield 12 cups and onions 4 cups. Place in a large
glass, stainless steel or enamel bowl. Remove seeds
and membrane from sweet green and red peppers. Finely
chop green pepper; cut red pepper into 1/4 inch cubes;
add both to zucchini. Stir in pickling salt. Let
stand overnight.

PRESERVING DAY Drain vegetables; rinse with cold
running water and drain into cheesecloth-lined
colander, twisting cheesecloth to remove excess
moisture.

Fill boiling water canner with water. Place 6 clean
pint mason jars in canner over high heat.

Place vegetables in a large stainless steel or enamel
saucepan. Stir in remaining ingredients and bring to
a boil. Reduce heat and simmer 45 minutes until thick.

Place snap lids in boiling water; boil 5 minutes to
soften sealing compound.

Ladle relish into a hot jar to within 1/2 inch of top
rim. Remove air bubbles by sliding rubber spatula
between glass and food; readjust head space to 1/2
inch. Wipe jar rim removing any stickiness. Center
snap lid on jar; apply screw band just until fingertip
tight. Place jar in canner.
Repeat for remaining relish.

Cover canner; return water to a boil; process 15 min
at altitudes up to 1000 feet. Remove jars. Cool 24
hours. Check jar seals (sealed lids curve downward.)
Remove screw bands (if desired). Wipe jars, label and
store in a cool, dark place.

Source: Bernardin Guide to Home Preserving $5
Canadian cheque or money order, Bernardin of Canada
Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5

Shared but not tested by Elizabeth Rodier Aug 93

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Fresh Berry Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pint Berries — * see below
2 Teaspoons Fresh Lemon Juice
2 Teaspoons Sugar — or to taste

Use strawberries, raspberries, blackberries or boysenberries (or a
combination of berries) for this incredibly easy sauce that can be
poured over fresh berries or low-fat cake at a picnic or sorbet or
frozen yogurt at home.

1. Wash and drain the berries. Place them in a food processor or
blender and process until smooth.

2. Add the lemon juice and sugar and process until well combined,
pulsing on and off and tasting for sweetness.

3. Pour the sauce over a mixture of fresh berries or low-fat pound
cake and serve with fresh mint sprigs on the side.

Yield: 1 cup

Accompaniments:

Mixed fresh berries and low-fat pound cake
Garnish: Mint sprigs

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Rhubarb-Peach Jam (Mw)

Recipe By :
Serving Size : 20 Preparation Time :0:40
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups rhubarb — diced
1 Large Can peaches with juice
1 1/2 Cups sugar
2 Tablespoons orange peel — grated

See note about microwave times!!

Chop the peaches and combine all ingredients in a microwave safe bowl. Cover
the surface of the mixture with waxed paper. Microwave on high for 7-10
minutes, until it comes to a full bowl. Remove the waxed paper and cook on
high for 15-25 minutes, unti l very syrupy, checking frequently in the last
10 minutes. Store in jam jars… freezes well too.

– – – – – – – – – – – – – – – – – –

NOTES : My microwave is only 500 watts, so cooking time will be shorter if
you have a “real” microwave. You may want more sugar if you don’t want this
jam to be as tart as
rhubarb can be.

CHILI-CORN SAUCE – MASTER CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Basics Sauces
Masterchefs New york
Aap

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, top and bottom cut
— off and reserved
1 Pepper, red bell, top and
— bottom cut off and re-
— served
1 Pepper, green bell, top
— and bottom cut off and
— reserved
2 Corn, ears
2 tb Oil, vegetable or more
12 oz Beef, stew meat, (shin,
— chuck, or round) cut
— into 1-inch cubes
1 tb Garlic, finely chopped
2 1/2 tb Chili, powder
1 pn Pepper, red, ground
1 pn Pepper, black, ground
1/2 c Vermouth, dry OR
1/2 c Wine, white, dry
4 c Stock, veal *
3 c Cream, whipping

* Recipe for VEAL STOCK follows in another recipe
file.

For Chili-Corn Sauce:
ÿÿÿÿÿÿÿ

Coarsely chop the reserved trimmings from your
onions and peppers; set aside.

Cut the whole onion and peppers into a neat fine
dice; set aside.

With a small paring knife remove the corn kernels
from the cob, reserving the cobs, and combine kernels
with the diced vegetable mixture.

In a large heave saucepan heat 2 tablespoons of
oil until very hot but not smoking. Add the meat
cubes and stir over high heat, shaking the pan, until
the meat is nicely browned (about 7 minutes.)

Add the chopped vegetable trimmings to the meat
and toss 4 to 5 minutes.

Add the garlic to the mixture and toss 2 minutes.

Add the chili powder, ground red pepper and black
pepper to the mixture and stir for 2 minutes.

Add the vermouth and reduce the mixture for 2
minutes.

Add the Veal Stock and reserved corncobs and
bring the mixture to a boil, stirring.

Boil mixture gently, skimming any fat from the
surface frequently, until the stock has reduced to a
light syrupy consistency (20 minutes or more.)

Add the cream and continue to boil gently,
skimming, until liquid is reduced and coats the back
of a spoon (about 8 minutes or longer.)

Remove and discard corncobs.

Strain half of the mixture into a clean saucepan,
add corn and vegetable mixture to strained liquid,
boil for 2 minutes, and set aside.

(Combine unstrained half and solids from strained
half and reserve as a stew for another meal. Further
cooking may be necessary.)
Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Larry Forgione, An American Place
Restaurant, New York

– – – – – – – – – – – – – – – – – –

Title: Green Beans with Mushrooms
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

2 lb Green beans, fresh; 1"pieces 1 ts Sugar
3 c Water, salted; boiling 3 oz Mushrooms, sliced canned
1 ts Salt 1/2 c Butter; melted

Place beans in saucepan containing boiling walted water. Add salt and
sugare. Cover and simmer for 30 minutes; drain. Saute mushrooms in
butter and add to beans.
Nancy O’Brion NOTE:
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(Nancy O’S note: 1/2 Cup of butter I sure would use margarine and
would, for sure, cut back on it even though I switched to margarine
MAKE IT WORK. I find it is really important to fix them veggies that
are taste for the diet…..)

NANCY C’S NOTE: Yes, the recipe DOES call for 1/2 cup butter. This
seems excessive to me so I’ll probably just use a tablespoon or two.
(Sorry Nancy C. not me!!! It will be 1 to 2 tablespoon margarine for
me)

SOURCE: Southern Living Magazine, sometime in 1973.
Typed for you by Nancy Coleman.

MMMMM

BREAD DOSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bakery Breads
Breakfast Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bread crumbs
1/4 c Rice
1/4 c Moong dal
1 md Onion, minced
2 ea Green chiles, minced
1 sm Piece of ginger, minced
1 ea Handful of cilantro leaves
1/2 ts Cumin seeds
Salt, to taste

In a bowl, cover the rice and dal with plenty of water
and let soak for several hours. Drain, then grind to
a fine paste. Add milk or water to make a thick
batter. Stir in remaining ingredients.

For each dosa, cook 2 tablespoons batter on hot
greased skillet or griddle, spreading batter into thin
circles and turning dosa once to brown both sides.
Serve hot with chutney.

Adapted by Karen Mintzias from “Tasty Dishes from
Waste Items” by Aroona Reejhsinghani

– – – – – – – – – – – – – – – – – –