Title: California Quesadillas
Categories: Appetizers, Vegetarian
Yield: 4 servings

4 ea 8-inch flour tortillas
Butter; melted
1 Pear, firm, ripe
— (peeled, cored and diced)
8 oz Brie
— shredded or thinly sliced
1/4 c Chopped Calif. dried figs

Brush one side of tortilla lightly with butter. Place buttered side down
on baking sheet. Place diced pear, Brie and figs on bottom half of each
tortilla. Fold in half. Bake at 350 degrees for 10 minutes, until cheese
is melted, or heat on medium-hot griddle until golden brown. Cut each
quesadilla into three wedges.

Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Vegetable Stuffed Chayote

Recipe By : BH G Cooking For Today, Vegetarian Recipes
Serving Size : 4 Preparation Time :60:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Medium Chayote Fruit — (8 Oz Each)
1 Cup Mushrooms, Fresh — Sliced
1/2 Cup Sweet Red Pepper — Chopped
1 Clove Garlic — Minced
1 Tablespoon Margarine
1 1/2 Cups Whole Grain Bread Crumbs — Toasted*
1/2 Cup Parmesan Cheese — Shredded
1 Egg — Beaten
2 Tablespoons Cilantro — Snipped
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Instant Vegetable Bouillon Granules
1/4 Cup Water

Halve Chayote lengthwise. Place halves in enough cold salted water to cover.
Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until
tender. Drain.

When cool enough to handle, remove seed. Scoop out and reserve pulp to within
1/4 inch of skin. Invert shells; set aside to drain. Chop pulp, drain. If
necessary, squeeze pulp between paper towels to remove excess liquid. Set
aside.

Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper,
onion and garlic in hot margarine till tender but not brown. Remove from heat.
Stir in Chayote pulp, toasted bread crumbs, 1/3 cup of the parmesan cheese,
eggs, cilantro, salt and papper. Dissolve the bouillon granules in the water;
stir into stuffing. Spoon stuffing into Chayote shells.

Place shells in a 2 quart square baking dish. Cover and bake in a 350 degree
oven about 25 minutes or till heated through. Sprinkle with remaining parmesan
cheese. Bake for 3 to 5 minutes more till cheese melts. Makes 4 servings.

* To toast bread crumbs, spread them in a single layer in a shallow baking
pan. Bake in a 350 degree oven about 8 minutes or till toasted.

– – – – – – – – – – – – – – – – – –

NOTES : Chayote (chaw-YOTE-ee) is a pear shaped squash with a moist pulp that
tasts like a cross between an apple and a cucumber. Look for small, firm,
unblemished chayotes and store them in a plastic bag in your refrigerator for
up to 2 weeks.

1/4 cup cold water
1 packet unflavored gelatin
3/4 cup boiling water
1/3 cup non fat dry milk
1 tsp vanilla
1 tbsp unsweetened cocoa
2 – 3 packets sweet ^Ñn low or equal
2 ice cubes
6 frozen strawberries

While boiling the water, arrange all the other items in the order listed near
your blender or food processor. (blender is better choice). Put the cold
water in the blender and start on the lowest speed and keep it on. Put cover
on but remove the part of the cap so that ingredients can be added without
starting and stopping the blender. then, one by one in the order listed add
the ingredients. You can increase the speed after putting in all the items
so that the ice cubes and strawberries are completely chopped.

After the items are completely blended and smooth, put in a container,
refrigerate for at least 30 minutes.

Other modifications, could be to replace the strawberries with 4 more ice
cubes. You could also add a tsp of instant coffee for a mocha flavor. Other
frozen fruit could be added instead of strawberries.

Cabbage Soup with Paprika, Kielbasa and Raisins

Recipe By :TASTE SHOW #TS4615
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, — diced
1 onion, — halved and thinly sliced
4 garlic cloves, — minced
3 pounds cabbage, cored, cut into — 1-inch-wide strips
1/2 teaspoon sweet paprika
8 cups chicken or pork stock
1 28-ounce can whole, peeled tomatoes
1 cup raisins
1 1/2 pounds kielbasa, cut in — 1/3-inch slices
Chopped parsley, for garnish

In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5 minutes,
or until most of fat is rendered. Add onions and garlic; sautJ 5 minutes
until onion is tender. Add cabbage and paprika, stirring to mix well, and
sautJ 5 minutes. Add stock and bring to a boil, stirring. Using your hand,
squeeze most of juice from tomatoes, cut into coarse chunks and add to pot.
When mixture comes to a boil, lower heat to simmering and cook 15 minutes.
Add raisins and cook 10 minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup among 4 soup bowls
and sprinkle with parsley.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Cranberry and Raisin Chutney

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1 cup Raisins
1 1/2 cups Sugar
2 tablespoons White wine vinegar
1 cup Orange juice
2 tablespoons Matchstick-size orange peel
2 tablespoons Matchstick-size ginger
2 12 oz. pkges cranberries
2 small Pears, peeled, cored — chopped
1 cup Toasted slivered almonds

Bring 2 cups water to boil in heavy large saucepan.
Add raisins. Remove from heat and let stand 15 minutes. Drain, reserve 1/2
cup water.

Pour 1/2 cup raisin water into same saucepan. Add sugar and white wine
vinegar and stir over med-low heat until sugar dissolves. Increase heat and
boil without stirring until syrup turns golden brown, brushing down sides of
pan with wet pastry brush.
Remove from heat. Mix in orange juice, orange peel and fresh ginger. Add
cranberries and cook until they pop, about 5 minutes. Stir in raisins,
chopped pears and toasted almonds and cook 1 minute. Cover and refrigerate
chutney until well chilled. Can be made 2 days ahead of time; keep
refrigerated.

Source: Bon Appetit Dec. 1991

– – – – – – – – – – – – – – – – – –

Title: WACKY CUPCAKES- DIABETIC
Categories: Cakes, Diabetic
Yield: 12 servings

1 1/2 c CAKE FLOUR
1/4 c SUGAR
1/4 c COCOA
1 ts BAKING SODA
1/2 ts SALT
1 c WATER,ROOM TEMPERATURE
1/2 c LIQUID SUGAR SUBSTITUTE
1 tb VINEGAR
2 ts VANILLA
1/2 c VEGETABLE OIL

PLACE FLOUR, SUGAR, COCOA AND SALT IN MIXER BOWL AND
MIX AT LOW SPEED TO BLEND. BEAT TOGETHER REMAINING
INGREDIENTS WITH A FORK TO BLEND. ADD ALL AT ONCE TO
DRY INGREDIENTS AND BEAT AT MEDIUM SPEED UNTIL SMOOTH.
PAPER-LINE 12 MUFFINS TINS OR GREASE WITH MARGARINE
AND FLOUR. FILL MUFFIN TINS ABOUT 1/2 FULL AND BAKE AT
350 F FOR ABOUT 30 MINUTES, OR UNTIL A CAKE TESTER
COMES OUT CLEAM FROM THE CENTER OF THE CUPCAKE. FROM
“THE NEW DIABETIC COOKBOOK” BY MABEL CAVAIANI, GIVEN
BY BRIDGET BENJAMIN (PHFC09A) ON *PRODIGY’S HEALTHY
EATING- FOOD AND WINE BULLETIN BOARD.

—–

Title: John Wayne’s Cheese Casserole
Categories: Cheese/eggs, Casseroles
Yield: 6 servings

2 cn Diced green chiles
1 lb Jack cheese; coarsely grated
1 tb Flour
1 cn Evaporated milk; small
1 lb Cheddar cheese;coarsely grtd
1 cn Stewed tomatoes
Salt/pepper to taste
4 Eggs
6 sl To 8 sl fresh tomatoes; OR

Separate egg yolks from egg whites. Beat evaporated milk and flour
in with egg yolk. Season with salt and pepper. Add stiffly beaten
egg whites, folding them in gently. In a deep, well-buttered,
casserole dish, mix the shredded cheese with the diced green chiles.
Pour the egg mixture over the cheese and “ooze” it through with a
fork. Place casserole in a preheated 325F degree oven and bake for 30
minutes. Remove casserole and arrange the tomato slices on top of the
casserole. Return to oven and bake an additional 30 minutes or until a
knife inserted in the middle comes out clean.

MMMMM

Title: Date Bread
Categories: Bread Osg1966
Servings: 1

1 tb Butter
1 c Sugar
1 ea Egg
1/2 c Nut meats
2 c Flour
1/2 ts Salt
1 ts Baking soda
1 c Dates
1 c Water; boiling

Dissolve soda in boing water. Pour over cup of diced dates. Add butter
and sugar, creamed. Add some flour, eggs beaten, then salt and balance
of flour with nuts. Bake 35 to 40 minutes at 375 F.

Source: Mrs. Nellie Ragen, Selden Grange, Fayette County, OH
Mrs. Ruth Overturf, Selden Grange, Fayette County, OH
—–

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.