Peche Alla Piemontese

Recipe By : Cooking Live Show #CL8903
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ripe peaches
1/3 cup sugar
8 italian macaroons — crushed (see
— recipe below)
1 egg yolk
4 tablespoons butter
heavy cream — optional

Preheat the oven to 350 degrees.

Rinse, halve and stone the peaches. Puree 2 of the peaches in a food
processor. Place the puree in a bowl add the sugar, crushed macaroons
and the egg yolk. Cover each peach halve with this filling and place
the peach halves in a buttered baking dish. Sprinkle the remaining
butter over the peaches and bake for about 45 minutes. Serve hot or
cold, with or without heavy cream.

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Wonderslim “Homemade” Version

Recipe By : BRRB11A@prodigy.com (MRS ROSE L GEIGER)
Serving Size : 30 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
3 C Water
12 Oz Prunes
3 Tbsp Lecithin — unbleached
1/4 Tsp Citric Acid

Here’s my “Homemade” version of WONDERSLIM…I think it works MUCH
better than plain applesauce for a fat substitute. I use it in our
whole grain breads, waffles, pancakes, muffins, and cookies.

1. Cover prunes with water and bring to a boil. Cool.
2. Blend prunes, water, lecithin, and citric acid in blender ’til
smooth. 3. Pour in clean quart jar and refrigerate. Should keep up
to 30 days.

Can be frozen.

Use as a fat and egg substitute for cooking, baking and salad
dressings. According to the directions on the jar of the commercial
Wonderslim, 1/4 C of WonderSlim replaces 1/2 C of butter, oil or
margarine. Personally, I use whatever seems to make my recipe look
and/or “feel” right

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RICE POBLANO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Poblano peppers, roasted
— peeled and seeded
1 md Onion — coarsely chopped
1 Garlic clove
7 c Chicken stock — divided
1 tb Vegetable oil
1 c Uncooked rice*
1 t Salt
2 c Cooked shredded chicken
1 c Heavy cream
8 oz Monterey Jack cheese — cubed

Combine peppers, onion and garlic with 1/2 cup chicken
stock in blender; process until smooth. Heat oil in
4-quart Dutch oven over medium-high heat until hot.
Pour poblano mixture into hot oil and cook sauce for 5
minutes, stirring constantly. Add remaining chicken
stock, rice, and salt. Bring to a boil. Reduce heat
and simmer 15 to 20 minutes or until rice is tender.
Add chicken and cream; heat thoroughly. Place heaping
tablespoon cubed cheese in bottom of each bowl. Ladle
soup over cheese and serve immediately.

*Recipe based on regular-milled long grain white rice.
If using other types of rice refer to rice cooking
chart.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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CHEESELESS CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs — separated
1 teaspoon Lemon peel
1 1/2 cup Sweetened condensed milk
1/3 cup Lemon juice
1/2 teaspoon Nutmeg
2/3 cup Zweiback crumbs
1 teaspoon Vanilla
2 tablespoon Butter — melted

Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla
and nutmeg. Blend well.

Fold in stiffly beaten egg whites. Set aside. Combine melted butter and
zweiback crumbs. Sprinkle butter 8-inch square or 9-inch round cake pan with
half the crumbs. Pour in reserved filling mixture and sprinkle with remaining
crumbs. Bake at 325 F ofr 30 minutes.

Turn off heat;let cool for one hour in oven with door closed. Makes 8
servings.

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Title: Kale Sandwich
Categories: Vegetarian, Vegan, Mcdougall, Sandwiches
Yield: 1 servings

3 lg Whole kale leaves, washed
-and trimmed
Dash lemon juice
Dash garlic powder
2 tb Dijon or spicy brown mustard
1 Whole wheat pita bread

Steam the kale for 2 minutes and drain off any liquid. Do not chop–keep
the leaves in large pieces. Sprinkle with lemon juice and garlic powder and
chill. When ready to serve, cut the pita bread in half, spread each pocket
with mustard, and then stuff with the cold seasoned kale.

From _The McDougall Program: 12 Days to Dynamic Health_ by John McDougall

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Joan’s Chutney
Categories: Diabetic, Fruits, Sauces
Yield: 1 1/2 pints

3/4 c White rasins; -2 cups sugar
1/4 c Bell peppers; 1/2 ts Ginger;
-chopped fine 1/4 ts Allspice;
1 c White vinegar; 1/4 ts Cloves;
4 Pears; cored,pared, chopped 1/4 ts Salt;
Non-nutritive equivalent to

Combine all ingredients in large pan; bring to boil. Reduce heat to
medium, cook unitl pears are tender and mixture is slighty thick
(about an hour). Spoon into three clear 1/2 pint jares and seal
inmediately.

Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING

Source: Recipes of Diabetics by Billi Little (1985 version)

MMMMM

Title: GREEK PORK PITA POCKETS
Categories: Sandwiches
Yield: 4 servings

1 lb Boneless pork loin
4 tb Olive oil
4 tb Lemon juice
1 tb Prepared mustard
2 Minced garlic cloves
1 ts Dried oregano
1 c Plain yogurt
1 Chopped peeled cucumber
1/2 ts Crushed garlic
1/2 ts Dill weed
4 Pita pockets

1. Cut pork loin into thin strips. Combine olive oil, lemon juice,
mustard, garlic, and oregano.
2. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt,
cucumber, garlic and dill weed. Cover and refrigerate.
3. Remove pork from marinade. Stir-fry in non-stick pan over medium
heat for 2-3 minutes. Halve two pita loaves and open to form a
pocket.
4. Fill with pork. Top with cucumber mixture. Garnish with chopped red
onion.

MMMMM

Title: BASIL CARROTS
Categories: Diabetic, Vegetables, Side dish
Yield: 6 sweet ones

6 md Carrots;
1 tb Butter; melted
-=OR=-
1 tb Margarine; melted
1/4 ts Salt;
1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until
tender, about 10 to 15 minutes; drain. Combine remain
ingredients, toss with carrots. Food Exchanges per
serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s
Cookbook by WHOM Brought to you and yours via Nancy

—–

Title: KUNG PAO CHICKEN
Categories: Poultry
Yield: 8 servings

1 ea Chicken Breast
2 ts Dry Sherry
1 tb Vegetable Oil
3 tb Soy Sauce
2 tb Red Rice Vinegar
1/2 ts Cornstarch Paste
8 ea Water Chestnuts, in 1/4s
2 ea Green Onions (white part)
1/4 ts Sesame Oil
1/4 c Roasted Peanuts
2 ts Soy Sauce
1 ts Cornstarch
1 x Vegetable Oil for blanching
1 tb Dry Sherry
1 ts Sugar
10 ea Dried Chili Pods
1/4 c Bamboo Shoots, diced
1 ea Garlic Clove, minced
1 ts Hot Chili Oil

=*=——————————-MARINADE————-
~——————
=*=——————————SEASONINGS————
~——————
=*=——————————VEGETABLES————
~—————— Bone chicken, remove skin and cut
meat into 3/4 inch cubes. Combine with marinade
ingredients in the order listed. Set aside. To
oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 300 degrees. Add chicken,
stirring to separate pieces. Remove and drain. Combine
seasonings thoroughly and set aside. To stir-fry,
remove all but 2 tablespoons oil from wok. Reheat,
swirling pan to coat sides. Add chili pods, breaking
only one in half. Stir for about 45 seconds or until
browned (but not burned). Return chicken and cook for
1 – 2 minutes until browned. Add vegetables,
stir-frying for 1 minutes. Add seasonings, mixing
thoroughly, and cook until thickened. Sprinkle with
sesame and hot chili oils and finally with roasted
peanuts to serve. You can also try this with squid.
Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1

—–

Kahlua Coffee Liqueur

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liquor bottle w/top
2 cups 80 proof Vodka
2 cups Water
1 1/4 cups Granulated sugar
1 1/2 tablespoons Vanilla extract
1 1/2 tablespoons Instant coffee

Combine all of the ingredients in a saucepan. Cover and cook
over medium heat, tirring occasionally, until the sugar has
completely dissolved. Remove the mixture from the heat and
let it cool. BE Sure to keep it covered. Store in any empty
750 ml liquor bottle with a screw top or another bottle
with a resealable lid. It is very important that you use a
covered saucepan when making this drink. The alcohol will
boil away if the solution is not covered when it gets hot.
Also the longer this drink is bottled and stored in a dark,
cool, place the better it will taste. For the bet flavor,
store it for at least 30 days before drinking. Probably the
hardest part of making this simple receipe is not drinking
it before it matures.

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