Title: ALMOND PRALINE CHEESECAKE
Categories: Cheesecakes
Yield: 1 servings

—–crust—–
3/4 c Graham cracker crumbs
1/2 c Slivered almonds; toasted
1/4 c Brown sugar; firmly packed
1/4 c Unsalted butter; melted
—–cake—–
24 oz Cream cheese; softened
14 oz Condensed milk
3 Eggs
1 ts Almond extract
—–topping—–
1/3 c Dark brown sugar; firmly pac
1/3 c Whipping cream
1/2 c Slivered almonds; chopped

Preheat oven to 425. Combine crumbs, nuts, sugar, and butter; press firmly
on bottom of 9-inch springform pan. In a large mixer bowl, beat cream
cheese until fluffy. Gradually beat in condensed milk until smooth. Add
eggs and extract. Pour into pan. Bake at 425 for 10 minutes, then at 300
for one hour. Top with Almond Praline Topping and chill.

Almond Praline Topping: In a small saucepan, combine sugar and cream. Cook
and stir until sugar dissolves. Simmer 5 minutes or until thickened. Remove
from heat; stir in almonds.

—–

SWEET SOUR PUFF BATTER SAUCE***

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– G. Granaroli XBRG76A
1 1/2 c Flour
2 tb Baking powder
1/2 ts Salt
1 c Milk
1/2 c Veg oil
Sweet and Sour Sauce:
1 Carrot sliced thin
2 Scallions 1 " pieces
1 c Pinapple chunks
1/2 c Sugar
1/2 c Pinaple juice
1/2 Green pepper diced
2 tb Cornstarch
1/2 c Cold water

Dip chunks of chicken or fish in batter and fry in hot
oil until golden. Drain and set aside. For the sauce
combine all ingredients except peppers, cornstarch and
water. Bring to a boil, lower heat and simmer 10 min.
Add green pepper and simmer 2 more min. Combine water
and cornstarch and thicken mixture stirring well. Pour
over chicken or fish. Serve with rice.

– – – – – – – – – – – – – – – – – –

Chocolate Mousse Supreme

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Chocolate
Mousse

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounce Bittersweet chocolate — chop
2 Tablespoon Brandy -OR- Cognac
6 Tablespoon Water
2 Tablespoon Unsalted butter — room temp
3 lg Egg yolks
2 Tablespoon Sugar
1 1/4 Cup Whipping cream — well chilled

Combine chocolate, brandy and 2 tbls water in medium bowl and set over nearly
simmering water. Stir until smooth. Remove from water. Stir in butter until
blended. Let cool. Whisk egg yolks with sugar and remaining 4 tbls water in
small metal bowl. Set bowl in pan of nearly simmering water. Heat, whisking
constantly, until mixture reaches 160~ on instant-read or candy thermometer,
about l minute. Immediately remove from water and whisk until cool. Stir into
chocolate mixture. Whip cream in large, chilled bowl until nearly stiff.
Gently fold into chocolate mixture. Divide mousse among 6 or 7 ramekins or
dessert glasses. Cover and refrigerate 3 hours before serving.

– – – – – – – – – – – – – – – – – –

BEEF SOUP WITH LIVER BALLS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Meats
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
2 lb Short ribs or chuck with
-bone in 1 – 4 pieces
2 lg Onions, sliced
3 To 4 stalks celery, sliced
4 ts Salt
3/4 ts Pepper
2 qt Water
2 Carrots, halved, pared
3 Tomatoes, chopped
4 Sprigs parsley
—–LIVER BALLS—–
1 c Ground liver (1/2 lb)
1 c Dried bread crumbs
3 tb Flour, all-purpose
2 Eggs
1/4 Parsley, snipped
1 t Salt
1/8 ts Dried marjoram
1/8 ts Mace
1 cl Garlic, minced

SOUP: Wash meat; place in large kettle; add onions and
celery (include tops), salt, pepper and water. Cover;
bring to a boil; then skim off scum. Reduce heat so
meat just simmers; then cook 1 1/2 hours. Add carrots,
tomatoes, and parsley; cook 1 hour or until meat is
tender. Meanwhile, make liver balls. LIVER BALLS:
Combine liver with bread crumbs, flour, eggs, parsley,
salt, pepper, marjoram, mace and garlic. Let stand
until soup is done; then shape into balls about the
size of golf balls. Remove tender meat, bone, and
carrots from soup; cut meat and carrots into
bite-sized pieces; return to soup. Then bring soup to
a boil; drop in liver balls, cover; cook 10 minutes.
Serve.

SOURCE: Good Housekeeping Around the World Cookbook
: The Hearst Corporation 1958

Posted in FIDO Cooking by Bob Emert/Frank Skelly
09/03/93

– – – – – – – – – – – – – – – – – –

Title: Pizza Stew
Categories: Diabetic, Main dish, Soups/stews, Crockpot
Yield: 6 servings

6 oz Canadian Bacon;* -pitted and chopped
9 c Tomato sauce; 6 tb Celery; chopped
1 1/2 c Water; 6 tb Green pepper; chopped
12 tb Onion; chopped 6 ds Each oregono, garlic
powder;
6 tb Mushrooms pieces; Salt to taste;
6 tb Black olives; 3 c Elbow macaroni; cooked

* Makes 2 1/2 cups of soup. Gee! there isn’t any for BERT!!!!

Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce
and at water to a boil. Add bacon, vegetables, and seasonings. Cook
until vegetables are tender. Add Macaroni: reheat
Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE
+ 1 FAT EXCHANGE CAL: 275

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

This was 1 servings and I changed it to 6

MMMMM

LIME AND HOT PEPPER SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Soy sauce
1/2 tablespoon Lime peel — grated
1 tablespoon Lime juice
1/2 tablespoon Hot pepper sauce
4 Chicken Breasts Without Skin —
1/3 cup Vegetable oil
4 cups Lettuce — shredded

Combine soy sauce lime peel, juice, pepper sauce. Pour 2 Tbl
over chicken in a large plastic bag. Press air out of bag;
close top securely; turn bag over to coat.
Refrigerate 30 minutes; turn bag over occasionally.
Meanwhile, blend remaining sauce mixture with oil in small
bowl with fork. Line platter with lettuce.
Remove chicken from marinade and broil 7 minutes or each
side; Arrange over lettuce. Serve with remaining dressing.

– – – – – – – – – – – – – – – – – –

Title: WALDORF STYLE SALAD-WW
Categories: Fruit
Yield: 4 servings

2 T Lemon juice
2 ea Apples; sml Red Delicious
1 c Celery; diced
1/4 c Raisins; dark
2 1/2 T Mayonnaise; reduced cal.
4 ea Romaine lettuce leaves
1 1/2 T Sunflower seeds

In small mixing bowl sprinkle lemon juice over apples which have been
cored and diced. Toss lightly to combine and add celery, raisins,
and mayo. Mix until thoroughly coated. Cover with plaxtic wrap and
refrigerate for at least 30 minutes. To serve, line 4 salad plates
with lettuce leaf; top each with an equal amount of apple mixture and
sprinkle each with 1 t. sunflower seeds.

MMMMM

HAM JADE WITH OYSTER-FLAVORED SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Chinese
Ethnic Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
2 T Oyster sauce
1 t Sugar
2 T Rice wine or sherry
1 T Rice vinegar
1 T Soy sauce, reduced sodium
1 T Ketchsup
1 Clove garlic, crushed in a
Press
—–HAM AND JADE—–
4 oz Lean ham, cut into thin-
Strips
1 T Peanut or Canola oil
1 md Onion, peeled sliced into
Thin strips (1 to 1 1/2 c)
1/4 t Sugar
1 1/2 t Ginger, minced
2 c Broccoli florets
1 Carrot, peel slice diag.
2 T Walnuts, coarsely chopped

SAUCE: Combine all the ingredients for the sauce in measuring bowl. Stir
well to blend; set aside.
HAM AND JADE: Lightly precook the broccoli by placing the damp florets in a
microwave-safe container. Cook on high (100%) power for 3 minutes, stiring
after one minute. Remove and allow to cool. Lightly precook the carrot
slices in the microwave for 1 minute on high. Allow to cool.
Assemble all ingredients near the wok. Heat the oil in the wok or large
non-stick skillet over high heat. When hot, add the onion slices, Cook,
stiring constantly for about 4 minutes, until onions are soft and lightly
brown. Sprinkle with sugar and ginger and cook for 1 minute longer. Add the
broccoli, carrots and ham and cook, stirring constantly for 2-3 min. until
broccoli is tender, but still has some crunchiness.
Stir in the sauce and walnuts and bring mixture to a boil. Cook for 1 min.
longer, until fragrant. Remove from heat. Serve immediately over Gingered
Rice.

– – – – – – – – – – – – – – – – – –

OYSTER FRITTERS CAJUN-STYLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 ea Shucked oysters w/liquid
6 ea Eggs, beaten
4 T Baking powder
1/4 ts Oregano flakes
1 t Black pepper
1/2 ts White pepper
1 1/2 ts Tabasco sauce
2 c Flour, all-purpose is best
1 c Milk or Half Half
1 t Salt
1/4 lb Butter
1/2 c Peanut or corn oil

Melt the butter in pan at approx. 300 degrees F. Saute the oysters in the
melted butter for 2-3 minutes. Remove from the pan quarter. Mix all other
ingredients in bowl, including the oyster liquid. Control the thickness of
the fritter batter by the amount of oyster liquid that you add. Mix in the
oysters. Drop a tablespoon full of the batter into the pre-heated oil and
fry until golden brown. ORIGIN: Aunt Lisle DuPree, Houma, La., circa 1966

– – – – – – – – – – – – – – – – – –

Lemon Icebox Pie (Lowfat Version)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Container Nonfat Plain Yogurt — (8 oz)
6 Whole Graham Crackers
1 Tbsp. Canola Oil
1/2 Cup Honey
1/4 Cup Cornstarch
2 Containers Low-Fat Vanilia Yogurt — (8 oz. each)
1/2 Cup Fat-Free Egg Substitute
1/2 Cup Lemon Juice
1/2 Tsp. Lemon Extract
1/2 Tsp. Almond Extract
3 Egg Whites
1/2 Tsp. Cream Of Tartar
1 Tbsp. Honey
1 Tsp. Vanilia Extract

Place a coffee filter in a medium strainer. Spoon the plain yogurt into
the filter and set the strainer over a deep bowl. Cover, refrigerate and
allow to drain for 8 hours or overnight. Discard the drained-off whey.
Refrigerate yogurt until needed.

Crumble the graham crackers into the work bowl of a foodprocessor. Process
with on/off turns to make crumbs. Add the canola oil and process to combine.

Coat a 10-inch pie plate with nostick spray. Press the crumbs into the pan
to make a crust. Chill.

In a 2-quart saucepan, whisk together 1/2 cup honey and the cornstarch.
Whisk in the vanilla yogurt and drained plain yogurt. Cook over medium heat,
stirring constantly until the mixture thickens and boils.

Remove from heat. Pour some of the hot mixture into the egg substitute.
Stir. Very slowly whisk that mixture back into the remaining hot mixture.
Reduce heat to low. Cook, stirring constantly, for 2 minutes. Remove from
heat and whisk in lemon juice, lemon extract and almond extract. Spoon into
the prepared crust. In a medium bowl, beat egg whites and cream of tartar at
medium speed until foamy. Add 1 tablespoon honey and the vanilla. Beat at
high speed until stiff peaks form. Spread over pie filling, avoiding gaps
where the meringue topping meets the crust.

Bake at 325 degrees for 10 to 15 minutes, until meringue is golden. Chill.

– – – – – – – – – – – – – – – – – –