Title: OATMEAL EXTRAVAGANZAS
Categories: Cookies
Servings: 36

1 c All-purpose flour
1 1/2 t Baking powder
1/2 t Salt
1 c Firmly packed brown sugar
3/4 c Butter, softened
1 t Vanilla extract
1 Egg
2 t Water
2 c Quick oats, uncooked
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)

Preheat oven to 375’F. In small bowl, combine flour, baking powder and
salt; set aside.

In large mixer bowl, beat brown sugar, butter and vanilla extract until
creamy. Beat in egg. Gradually blend in flour mixture, then water. Stir in
oats and Nestle Toll House semi-sweet chocolate morsels. Spread in greased
9″ square pan.

Bake 30-35 minutes. Cool; cut into 1 1/2″ squares.

Makes 3 dozen squares.

MMMMM

Naked Tuna Salad

Recipe By : The Tuna Fish Gourmet
Serving Size : 4 Preparation Time :0:10
Categories : Tuna

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs tuna in water — drained and flaked
1/2 c fat-free mayonnaise
4 egg whites
hard cooked and sliced
1/4 tsp black pepper

In a mixing bowl, combine tuna, mayonnaise, and black pepper.

– – – – – – – – – – – – – – – – – –

Per serving: 136 Calories; 1g Fat (5% calories from fat); 25g Protein; 4g
Carbohydrate; 26mg Cholesterol; 593mg Sodium

NOTES : Enough for 1 recipe. Use with recipes Tuna Club and Tuna Melt With
Bacon And Swiss Cheese.

VENETIAN STUFFING WITH CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Rice
Cheese Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
3 Green onions, minced
2/3 c Chopped walnuts
1 cl Garlic, minced
1 oz Pancetta, minced
1/2 ts Dried rosemary
1/4 ts Dried savory
1/8 ts Dried thyme
1 lb Part-skim ricotta cheese
3/4 lb Fresh Swiss Chard or
-spinach, cooked, squeezed
-dry, and finely chopped
1 c Cooked rice
2 oz Freshly grated Parmesan
1 1/2 oz Fontina or Jarlsberg cheese,
-shredded
Salt and fresh ground pepper

1. Melt butter in large skillet over medium heat.
Add onion; cook 2 minutes. 2. Stir in walnuts, garlic,
pancetta and herbs and continue cooking about 2
minutes, being careful not to burn herbs. Remove from
heat and cool. 3. Transfer to mixing bowl, add
remaining ingredients and blend well. Taste and adjust
seasoning as desired. Ahead: Stuffing can be prepared
up to 2 days ahead. Cover and refrigerate.

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Title: Mushroom Pita Pizza
Categories: Diabetic, Main dish, Vegetables, Cheese
Yield: 4 servings

MMMMM——————–MUSHROOM PITA PIZZA————————-
1 ts Olive oil; -sliced
1/2 c Onion; diced 8 sm Basil leaves; small fresh
1/2 c Mushrooms; 2 ts Fresh oregano; chopped OR
(chanterelles, crepes, or 1/2 ts Crushed dried basil;
(shiitake or cultivated ) 1 oz Fresh low-fat goat cheese;
1 6″ whole-wheat pita bread; -crumbled
2 Plum Tomatoes, fresh thinly

MMMMM———————ZUCCHINI VARITION————————–
1/2 c Zucchini; thinly sliced 3 tb Parmesan Cheese

Preheat oven or toaster oven to 400 degrees. In a heavy skillet over
medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes
until the onion and mushrooms are tender.
Meanwhile, split pita bread in half horizontally. Place pita halves
directly on oven rack and bake for 5 minutes or until lightly toasted.
Arrange tomato slices and basil leaves on bread. Scatter cooked
onions and mushrooms over top. Sprinkle with oregrano and goat
cheese. Bake 3 to 8 minutes or until begins to brown around edges.
Remove from oven and cut each pita half in 4 wedges.

NOTE: Substitute zuccihini for the mushooms and Parmesan for goat
cheese. Proceed as directed. ( I will keep the mushrooms and use
Parmesan Cheese).

Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES CAL: 66;
PRO: 2g; CAR: 9g; FAT: 2g (CALORIES FROM FAT 27%); CHO: 5mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and
Frances Towner Giedt

MMMMM

CREOLE LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
2 qt Boiling water
1 1/2 ts Salt
1 ea Onion, chopped
1 ea Celery stalk, chopped
1 sm Green bell pepper, chopped
1 sm Red bell pepper, chopped
3 tb Vegetable oil
1 t Vegetable broth powder
1 t Brown sugar
1 ea Bay leaf
4 tb Tomato paste
2 tb All purpose flour
Pepper

Douse the lentils in the boiling water, add the salt
let them stand, covered, for an hour.
Heat the oil in a pot and add to the vegetable broth
powder. Add the diced vegetables, brown sugar, and a
bay leaf, and saute for a few minutes before adding it
all to the lentils. Cook over a low heat for about 1
1/2 hours. Mix together the flour and the or tomato
puree. Add a little of the hot soup, stirring well,
then return it all to the pot. Grind in some black
pepper, heat through, and serve.

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Orange Coffee Cake with rosemary Streusel Topping

Recipe By : Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
TOPPING

1/2 Ounce Nugget-type Cereal
2 Tablespoons Granulated Sugar
1 Tablespoon Fresh Rosemary Leaves
2 tsp Unsalted Butter

CAKE

1/4 Cup Granulated Sugar
1/4 Cup Unsweetened Applesauce
2 Egg Whites
2 Tablespoons Olive Oil
2 tsp Olive Oil
1 Tablespoon Orange Juice, From Frozen Concentrate — Thawed
1 Cup Flour — Sifted
1 tsp Baking Powder
1/8 tsp Cinnamon
Pinch Salt
1 1/2 Cups Mandarin Oranges — drained segments

Preheat oven to 350°, spray 8″ round baking pan with nonstick cooking

spray.

To prepare topping, in small bowl, combine cereal, sugar, rosemary and
butter, blend with fingertips until mixture forms coarse crumbs. Set
aside.

To prepare cake, in large bowl, whisk together sugar, applesauce, egg
whites, oil, 1 T water and the juice concentrate until well blended.
Holding sifter over bowl, sift the flour, baking powder, cinnamon salt
onto mixture, fold lightly until just blended. Gently stir in orange
segments.

Spread batter evenly into prepared pan; sprinkle evenly with topping
bake until lightly browned toothpick inserted in center comes out clean,
30-35 minutes.

– – – – – – – – – – – – – – – – – –

Classic Hamburger Casserole

Recipe By : Quick Easy Casseroles
Serving Size : 8 Preparation Time :0:10
Categories : Ground Turkey Breast Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb ground turkey breast — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 2/3 c frozen mixed vegetables — thawed
10 3/4 ozs low-fat cream of mushroom soup
1/4 c water
1 tsp salt
1/2 tsp black pepper
2 c mashed potatoes
1 c fat-free cheddar cheese — grated

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray;
set aside. In a skillet, cook turkey, onions, and bell peppers until no
pink remains in turkey and vegetables are tender. Stir in mixed vegetables,
soup, water, salt, and black pepper. Pour into prepared pan. Spoon mashed
potatoes in mounds around edge of casserole. Bake, uncovered, for 25
minutes or until heated through. Top with cheddar cheese and bake 5 minutes
longer.

– – – – – – – – – – – – – – – – – –

Per serving: 177 Calories; 6g Fat (29% calories from fat); 14g Protein; 17g
Carbohydrate; 46mg Cholesterol; 603mg Sodium

Nutr. Assoc. : 694 0 0 0 0 0 0 0 0 0

Title: Tiramisu Btvc62a
Categories: Desserts, Italian
Yield: 8 servings

Rita Taule
6 Egg yolks
6 tb Sugar
6 tb Dry Marsala
1 lb Mascarpone room temp.
2/3 c Chilled whipping cream
1/3 c Freshly brewed Espresso coff
1/4 c Dark rum
3 tb Sugar
1 ts Vanilla extract
1 12x6x1 layer sponge cake cut
3 tb Shaved bittersweet chocolate
3 tb Finely ground Espresso coffe

Hi Scott, hi Stacy! Know you love desserts, so I thought I’d share this
fabulous recipe from Bon Appetit with you. Granted, it is a bit
time-consuming, but should keep you busy – and…it is so worth the wait.
Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to blend.
Set bowl over saucepan of simmering water (do not allow water to touch
bottom of bowl). Using portable electric mixer beat until mixture triples
in volume about 5 minutes. Cover zabaglione and refrigerate until well
chilled. (Can be prepared 2 days ahead). Place mascarpone in large bowl.
Using electric mixer whip cream with 2 tablespoons sugar in medium bowl to
soft peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate
until well chilled about 3 hours. Combine espresso coffee, rum, 3
tablespoons sugar, and vanilla in small bowl. Brush over both sides of cake
pieces. Place generous tablespoon mascarpone mixture in bottom of each of
8 balloon-shaped wineglasses. Set cake square or wedge into each at angle.
Top with remaining mascarpone mixture. Combine shaved chocolate and ground
coffee beans. Sprinkle over desserts. Refrigerate until chilled at least
30 minutes and up to 3 hours.
NOTE: Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may
use a 9 round sponge cake cut into 8 wedges. Take all the time you need to
enjoy this scrumptious recipe! Rita in ever so sunny and beautiful
Scottsdale….02/22/92

—–

Title: BUTTER TARTS
Categories: Desserts
Yield: 12 tarts

1 c Sugar, brown
1/4 c Butter; room temp
1/2 c Maple syrup
2 Eggs; beaten
1 T Vinegar, white
1/2 c Walnuts; chopped (opt)
1/2 c Raisins
12 Tart shell, 3"; unbaked

Preheat oven to 375 F. In a bowl, beat together sugar, butter, maple
syrup, eggs and vinegar. Divide walnuts ind raisins among tart
shells. Fill three-quarters full with syrup mixture. Bake 25 minutes
or until mixture bubbles and tart shells are golden.

Calgary Sun, Monday, November 5, 1990
Cinda Chavich, Food Editor
From Learning with Lucy, by Lucy Waverman
per Fred Towner
Fidonet COOKING echo
MMMMM

Title: PRESERVED DUCK EGGS (THOUSAND YEAR OLD EGGS)
Categories: Eggs, Chinese
Yield: 12 servings

2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime*
12 Duck egg, fresh

*Available in garden stores and nurseries.

Combine tea, salt, ashes and lime. Using about 1/2 cup
per egg, thickly coat each egg completely with this
clay-like mixture. Line a large crock with garden soil
and carefully lay coated eggs on top. Cover with more
soil and place crock in a cool dark place. Allow to
cure for 100 days. To remove coating, scrape eggs and
rinse under running water to clean thoroughly. Crack
lightly and remove shells. The white of the egg will
appear a grayish, translucent color and have a
gelatinous texture. The yolk, when sliced, will be a
grayish-green color.

To serve, cut into wedges and serve with:

Sweet pickled scallions or any sweet pickled vegetable

Sauce of 2 tablespoons each vinegar, soy sauce and
rice wine and 1 tablespoon minced ginger root.

Preserved Ancient Eggs

These are often called thousand-year eggs, even
though the preserving process lasts only 100 days.
They may be purchased individually in Oriental markets.

The description of the whites turning grayish
isn’t quite accurate from the ones I’ve seen. They’re
more a dark blackish amber color– quite attractive
actually.

From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

Incidentally, this is an excellent book. It’s
written by Maggie Gin of commercial Chinese sauce
fame. If you can find an early edition, get it. The
later editions have been integrated into her marketing
strategies and may not be as complete as this one is.
They also call for whatever the sauce ingredients are
or “Maggie Gin’s Such and Such Sauce”.
per Stephen Ceideburg
Submitted By SAM WARING
On MON, 20
NOV 1995 145845 GMT

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