Title: Spicy Tomato Cocktail
Categories: Diabetic, Beverages, Vegetables
Yield: 8 servings

1 Cucumber; 1 ds Tabasco sauce;
6 c Tomato juice; canned 1 ts Worcestershire sauce;
3 Green onions; chopped 1 tb Prepared horseradish;
2 tb Lemon; juice

Peel and grate the cucumber. Z YOt to the tomato juice with the
remaining ingredients. Cover and refrigerate for 2 hours or
overnight. Strain before serving.

1 cup serving – 38 calories, 2 vegetable exchanges 9 grams
carbohydrate, 2 grams protein, 0 fat, 369 mg sodium, 447 mg
potassium, 0 cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier Nov 93

MMMMM

Title: CREME DE MENTHE PIE
Categories: Pies, Desserts, Microwave
Yield: 8 servings

1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 T Sugar
3 c Miniature marshmallows
1/2 c Milk or light cream
3 T White crŠme de cocoa
3 T Green crŠme de menthe
1 c Chilled heavy cream, whipped
Chocolate curls

1. In a 9-inch, heat-resistant, non-metallic pie pan, melt butter
in Microwave Oven 1 minute.
2. Combine cookie crumbs and sugar in a small bowl until well blended.
3. Stir cookie mixture into butter.
4. Press mixture onto bottom and sides of pie pan.
5. Heat, uncovered, in Microwave Oven 2 minutes or until crust
has a crunchy texture. Allow to cool while preparing filling.
6. In a large, heat-resistant, non-metallic bowl, combine marsh- mallows
and
milk.
7. Heat, uncovered, in Microwave Oven 2 minutes or until marshmallows begin
to puff. Stir to blend. If not completely melted, return to Microwave Oven
for an additional 10 to 15 seconds.
8. Stir in crŠme de cocoa and crŠme de menthe.
9. Chill until thickened but not set, about 20 minutes.
10. Fold in whipped cream.
11. Pour mixture into crust.
12. Refrigerate at least 4 hours.
13. Serve garnished with chocolate curls.

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QUINOA LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Quinoa
1 c -Water
1/8 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
1/8 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
1/8 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the
water and 1/2 teaspoon salt. Bring to a simmer and
cook, covered, until all the water has evaporated
(about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery,
fennel, onions, garlic, and bell pepper, along with
the salt, marjoram, and cardamom, for about 5 minutes.
Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini
to the sauteed vegetables. Blend the ingredients.

Mix the two flours together and blend into the
vegetable and quinoa mixture. Line a large loaf pan
with a baking sheet liner and lightly oil the liner.
(In lieu of the baking sheet liner, you could just oil
and flour the pan.) Press the mixture into the pan.
Bake at 400 degrees F for about 45 minutes. (The loaf
should reach an internal temperature of 180-200
degrees F.) Let the loaf cool, inverted, for 10
minutes before removing it from the pan. Serve the
loaf in slices, with your favorite tomato (or other)
sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Cheese Puff Muffins
Categories: Muffins
Yield: 1 servings

1 c Shortening *
2 c Boiling water
1 c Sifted flour
1 ts Baking powder **
1 ts Salt
1/8 ts Cayenne
=( i never use it)
1 c Grated cheese
= (it calls for american
=i use cheddar)
4 Eggs

* (I use margarine or butter) **request RUMFORD BAKING
POWDER)Heat shortening and water to boiling point. Sift
flour, baking powder, salt and cayenne together and pour
into liquid mixture. Stir vigorously until the mixture
clings together in a mass and leaves the sides of the pan.
Beat in the cheese. Drop in unbeaten eggs one at a time,
beating after each addition until mixture is smooth. Drop
by teaspoons onto a greased (or sprayed)baking sheet. Bake
in a moderate oven 375 – 35 minutes.JM.

After baking these many times I have found that they are
wonderful having been baked only 30 mins. They have a more
soft cheesey taste-but are wonderful browned also.
Wonderful with tomatoe or cheese soup.
IRA DENNIS (LVFG53A). These are from my Grandmother’s old
RUMFORD BAKING POWDER cookbook. They were called Cheese
Puff Muffins-but are really more of a cheese biscuit.

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Garlic Cloves Braised in Cream

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bulb garlic cloves — peeled
1 tablespoon butter
dash salt
1/2 cup heavy cream

Simmer a head of peeled garlic cloves in a small saucepan with a tablespoon of
butter and a sprinkling of salt and pepper for 10 to 15 minutes, until very
tender and colored no more than a buttery yellow. Pour in 1/2 cup of heavy
cream and simmer again over low heat for 5 minutes or so. Mash the garlic into
the cream with a fork, and use in mashed potatoes, sauces, and soups.

– – – – – – – – – – – – – – – – – –

Per serving: 515 Calories; 55g Fat (95% calories from fat); 3g Protein; 4g
Carbohydrate; 194mg Cholesterol; 161mg Sodium

NOTES : To peel lots of garlic cloves. Put cloves in boiling water for 30
seconds, then plunge into ice water. the skins will slid off

Title: TARTE TATIN
Categories: Desserts
Yield: 6 servings

————————–PASTRY————————–
1 c All-purpose flour
1 tb Sugar
1 Stick ( 8 tbsp ) cold,
-unsalted butter, cut into
-1″ pieces
3 tb Ice water

————————–FILLING————————–
2 tb Unsalted butter
1/2 c Sugar
2 lb Granny Smith apples, peeled,
-cored, and cut into 1/8ths

Pastry Dough

1. Make the pastry dough: in a food processor, pulse
the flour and sugar together to combine. Add the
butter and pulse until coarse crumbs form. Add the
water, 1 tbsp at a time, pulsing just until the dough
comes together. Transfer the dough to a lightly
floured surface and gather it into a ball. Pat into a
disk, wrap tightly in plastic wrap and refrigerate
until chilled, at least 20 minutes.

2. On a lightly floured surface, roll out the dough
into a 10", circle, about 1/4″ thick. Transfer the
dough to a lightly floured baking sheet, cover and
refrigerate.

3. Preheat the oven to 400 degrees. Melt the butter in
a 9″ cast-iron skillet. Add the sugar and cook over
moderately high heat, stirring, until a rich brown
caramel forms, about 5 minutes. Remove from the heat.
Pack the apple pieces in the skillet, rounded sides
down but slightly leaning, in concentric circles.

4. Lay the pastry round on top of the apples, pressing
gently to fit it in the pan. Bake the tart for about
35 minutes, or until the pastry is golden brown. Let
cool slightly, then carefully invert the pan on a warm
serving plate. Serve the tart warm or at least room
temperature accompanied by the Cinnamon Ice Cream.

—–

SCOTTISH OATEN BREAD – WITH COKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 c Rolled oats, old-fashioned
1/2 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1 t Salt
1 lg Egg
3 tb Oil, or shortening, melted
1/2 ts Vanilla extract
1 c COCA-COLA
1 c Prunes, very well drained
– and coarsely chopped, OR
– 1/2 c dried prunes
1/2 c Walnuts, chopped
Prune halves, optional

Lightly spoon the flour into a measuring cup, level
off. . In a large bowl, stir together the flour,
rolled oats, sugar, baking powder, baking soda, and
salt. In another bowl, beat with a fork, the egg, oil,
and vanilla extract until well blended. Add to the
flour mixture. Add the Coca-Cola, prunes, and nuts,
blend thoroughly with a spoon. Turn into a
well-greased, lightly floured, 9 x 5 x 3-inch loaf
pan. Garnish with prune halves, if desired. Bake in a
preheated, 350 F oven for about 1 hour or until a
wooden toothpick inserted in the centre comes out
cleans. Cool on a rack for 20 minutes before removing
the bread from the pan. Store in foil overnight
before slicing.

– – – – – – – – – – – – – – – – – –

Date: Wed, 09 Jun 93 10:37:49 PDT
From: rfelix@netcom.com (Robbie Felix)

White beans and Pasta

2 c. brocolli
1 can cooked white beans
1 bunch chopped scallions
1 cup rice milk
1 tblsp cornstarch
1 Tblsp dried parsley ( or fresh is best)
1 Tblsp “chicken-flavor” vegetarian broth powder
2 Tblsp. nutritional yeast
Garlic to taste ( I use “crushed garlic”, I use about 1/2 tsp)

“Saute” scallions and brocolli in non stick skillet. Add some carrots
if you like, too. When browned a bit, add beans.

Mix all the other stuff together and pour over all to form a thick
sauce, stir until thick and creamy.

I ate this over corn pasta ( boy, is it great!). Ilove it!

Title: Popeye’s Fried Chicken
Categories: Poultry, Meats, Cakes
Yield: 1 Servings

WALDINE VAN GEFFEN
VGHC42A—–
3 c Self-rising flour
1 c Cornstarch
3 tb Seasoned salt
2 tb Paprika
1 ts Baking soda
1 pk Italian Salad Dressing Mix
Powder
1 pk Onion Soup Mix — (1 1/2
Ounces)
1 pk Spaghetti sauce mix — (1/2
Ounce)
3 tb Sugar
3 c Corn flakes — crush
Slightly
2 Eggs — well beaten
1/4 c Cold water
4 lb Chicken — cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1″ deep. Get it HOT! Grease a
9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into
egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back
into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don’t crowd pieces during frying. Place in prepared pan in single
layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side
loose fro steam to escape. Bake at 350~ for 35-40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months. Source: Gloria Pitzer

Recipe By :

MMMMM

Title: ROSEMARY’S ROOT BEER TONIC
Categories: Beverages, Vegetarian
Yield: 4 servings

3 oz Sassafras Bark, dried
2 oz Sarsaparilla, dried
1 oz Dandelion Root, dried
1 oz Burdock Root, dried
1/2 oz Ground Ginger
1/2 oz Ground Cinnamon
1/4 oz Orange Peel, dried

This sweet, bracing drink from Rosemary Gladstar Slick
is reminiscent of old-fashioned root beer, due to the
sassafras. It has a cleansing, revivifying effect
from the dandelion, burdock and sarsaparilla.

Mix together all ingredients and store in a tightly
closed container. In a large pot combine 1 quart of
water and 4 tablespoons of dry mixture. Bring to a
boil, cover and simmer for 15 to 20 minutes. Strain
and sweeten with honey or stevia (also called “sweet
herb”) if desired.

Makes about 4 cups

Variation: For iced tea, chill the simmered mixture,
then dilute it with 1 quart of sparkling water. Serve
over ice with a twist of orange peel.

Source: Vegetarian Times, April 1993

Shared by: Norman R. Brown From: Bob Emert

—–