Title: Chef Freddy’s Simply Peachy Apple Pie
Categories: Desserts, Pies
Yield: 8 Slices

MMMMM———————–FOR THE CRUST—————————-
2.00 Pie crusts [10″ unbaked]

MMMMM———————-FOR THE FILLING—————————
1.25 c Sugar
0.50 c Flour
1.50 ts Apple pie spice
4.00 lg Peaches [fresh][peeled
Pitted finely sliced]
5.00 lg Apples [Granny Smith]
[cored, peeled, finely
Sliced]
2.00 tb Butter

MMMMM———————-FOR THE TOPPING—————————
1.00 tb Butter
2.00 tb Sugar
0.50 ts Apple pie spice

1) Pre-heat oven to 425=F8… 2) Combine the sugar, flour, and the
spice in a small bowl and mix well, then add the sliced fruit,
tossing to coat all of the slices… 3) Spoon the filling into the
bottom pie crust in a deep dish pie pan, with the deepest part in the
middle. Pat the 2 tb of butter and arrange them on top of the apples.
Moisten the edges of the bottom crust with water and put the top
crust on sealing the edges. put strips of aluminum foil around the
edges of the pie to prevent scoarching… 4) Combine the 1 tb butter
[melted] and the =AB ts spice and brush the top of the crust, bake @
425=F8 for 15 min. then reduce heat to 400=F8 and bake for 40 min… 5)
Let stand to desired serving temp. and serve with french vanilla ice
cream topped with a sprinkle of cinnamon…

Source: Chef Freddy’s kitchen, somewhere in a basement corner of
Cyberealm Bbs. Home of Kooknet. in Watertown NY at (315) 786-1120…

MMMMM

GINGERED VEGETABLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Day twelve Dinner
Mcdougall Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow onion, sliced
1 Stalk celery, sliced
1 Green pepper, sliced
1/4 ts Crushed garlic
2 ts Grated fresh ginger root
1/2 c Water
4 c Addtional water
1 cn Low-sod tomato sauce (8 oz)
2 White potatoes, cubed
1 t Dried basil
1 t Paprika
1/3 ts Ground black pepper
1 Zucchini, cut in half
Lengthwise, then sliced
2 c Fresh or frozen corn kernels

Preparation time: 15 minutes Cooking time: 50
minutes

Saute the onion, celery, green pepper, garlic, and
giner root in the 1/2 cup water for 5 minutes. Add
the 4 cups water, tomato sauce, potatoes, and
seasonings and cook over low heat for 30 minutes. Add
the zucchini and corn and cook an additional 15
minutes, or until all vegetables are tender.

Source: The McDougall Program: 12 Days to Dynamic
Health/MM by DEEANNE From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –

Title: DOUBLE CHOCOLATE MINT CHIP COOKIES
Categories: Chocolate, Cookies, Desserts
Yield: 6 servings

1 1/2 c Mint-Chocolate Chips; *
1 1/4 c Flour; Unbleached
3/4 t Baking Soda
1/2 t Salt
1/2 c Butter; Softened
1/2 c Brown Sugar; Firmly Packed
1/4 c Sugar; Granulated
1/2 t Vanilla Extract
1 ea Egg; Large
1/2 c Nuts; Chopped

* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in
half for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup
of the mint-chocolate chips; stir until smooth. Remove from heat; cool to
room temperature. In a small bowl, combine flour, baking soda and salt;
set aside. In a large bowl, combine butter, brown sugar, sugar, and
vanilla extract; beat until creamy. Add melted chips and egg; beat well.
Gradually blend in the flour mixture. Stir in remaining 3/4 cup of
mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto
ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes.
Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely
on wire racks.

—–

Southwestern Potato Salad

Recipe By : GRILLIN’ AND CHILLIN’ SHOW #GR3606
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise — * see note
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
1 medium tomato — chopped
2 tablespoons cilantro — chopped
1/2 bunch jalapeno — finely diced
2 scallions, white and green parts — chopped
1/2 medium red onion — thinly sliced
1/2 teaspoon cayenne
1 small garlic clove — minced
salt
freshly ground pepper
16 (about 2 lb) new potatoes, cooked — drained *see note

With a spatula, combine the mayonnaise and mustard with the remaining
ingredients, except the potatoes, and mix well. Season to taste and pour
over the warm potatoes.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

NOTES : Can use reduced-calorie mayonnaise instead of regular mayonnaise.
Potatoes need to be sliced 1/2 inch thick

Chili Soup Jarlsberg

Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 6 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef round beef steak — diced
2 tablespoons vegetable oil
29 ounces beef broth
15 ounces dark red kidney beans
14 1/2 ounces tomatoes — chopped
— undrained
1 medium green bell pepper — chopped
1 medium red bell pepper — chopped
1 large onions — chopped
1 large clov garlic — minced
3 1/4 teaspoons chili powder — divided
1/4 teaspoon ground cumin
1 1/2 cups shredded jarlsberg cheese — divided
1/4 cup butter or margarine — softened
1 small clov garlic — minced
12 kavli norwegian crispbreads

Brown beef in hot oil in large, deep saucepan over medium heat. Add broth. Br
ing to a boil over high heat. Reduce heat to low. Cover and simmer 1 hour. A
dd beans, tomatoes, peppers, onion, garlic, 3 teaspoons chili powder and cumin.
Simmer, covered, 30 minutes. Gradually blend in 1/2c Jarlsberg cheese. Heat
just until cheese melts.

Blend butter, small garlic clove and remaining 1/4t chili powder in small bowl.
Spread on crispbreads; arrange on cookie sheet. Bake in preheated 375ø F
oven
several minutes or until butter is melted. Sprinkle with 1/2 cup of the Jarls
berg. Bake just until cheese is melted.

Ladle soup into bowls. Garnish with remaining 1/2 cup Jarlsberg cheese. Serve
with crispbreads.

Busted by Gail Shermeyer 4paws@netrax.net

Busted by Christopher E. Eaves by Gail Shermeyer <4paws@ne trax.net> on Apr 13, 1998.

– – – – – – – – – – – – – – – – – –

Title: Pumpkin Soup
Categories: Soups/stews, Beef
Yield: 6 servings

1/4 lb Split Peas 1 x Salt
4 c Chicken Stock or Water 1 x Freshly Ground Black Pepper
1 lb Fresh chopped Pumpkin 1 x Mixed Fresh or Dried Herbs
1 ea Onion, chopped 1 x Fresh Thyme
1 x Strip of Beef or Bacon 1 x Fresh Parsley, chopped

Rinse split peas in cold water then add to stock in a large, heavy pot.
Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer
gently, partly covered, until peas and pumpkin are tender. Season to taste
with salt and pepper and serve hot, trimmed with parsley. 6 servings.
By Lloyd Tull, Le Caribec, From The Gazette, 91/02/27.

—–

Title: Sweet Fried Rice with Almonds and Cinnamon
Categories: Chinese, Rice, Ceideburg 2
Yield: 4 servings

1 c Mixed dried fruit, diced
1 1/4 c Water
2 ts Of vanilla
1 tb Peanut oil
1/2 c Whole almonds
4 tb Butter
1/3 c Thinly sliced onion
1/3 c Sugar
1 1/2 ts Cinnamon
3 c Cooked rice
pn Salt
1/8 ts Ground cloves

Here’s an unusual use of the wok. I don’t usually think of fried
rice and fruit going together…

Soak the dried fruit in the water with 1 teaspoon of the vanilla for
40 minutes.

Heat the oil in a wok; add almonds and stir-fry until toasted, about 1
minute. Remove with a slotted spoon.

Reduce the heat to moderate and add 2 tablespoons of the butter.

Add the onions and stir-fry until lightly browned.

Add 1/4 cup of the sugar and continue to stir-fry until the sugar is
melted and lightly caramelized.

Add 1/2 teaspoon of the cinnamon and the dried fruit mixture. Stir-
fry for 1 minute. Remove to a bowl.

Melt remaining 2 tablespoons butter in the wok; add rice, remaining
vanilla, sugar and the salt. Stir-fry until rice is in separate
grains and some grains have toasted lightly.

Push the rice up the sides of the wok and pour the fruit in the
center. Mix in the rice.

Turn out onto a platter and decorate with the toasted almonds.

Sprinkle with the remaining cinnamon mixed with cloves.

Serves 4.

San Francisco Chronicle, 2/6/91.

Posted by Stephen Ceideburg; February 13 1991.

MMMMM

Chili Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Main Dish
Soups Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pinto beans
1 teaspoon Garlic salt
1/4 teaspoon Thyme
10 1/2 ounces Can beef broth
1 package Chili seasoning mix
8 cups Boiling water
1 teaspoon Onion salt
1/4 teaspoon Marjoram
16 ounces Tomatoes — 1 cn
1 cup Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large pot;
add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer
until beans are tender, about 3 hours. (Don’t let beans boil dry;add hot water
as needed.) Spoon out 3 cups of cooked beans to use another day in another way.
Mash remaining beans with their liquid. Add remaining ingredients. Heat 10
minutes to blend flavors.

– – – – – – – – – – – – – – – – – –

POLPETTE DI POLLO IN BRODO (CHICKEN BALLS IN SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Chicken broth
—–CHICKEN BALLS—–
1 lb Raw lean ground chicken
2 sl Whole grain bread — crumbled
3 tb Parmesan cheese — grated
2 tb Fresh parsley
1 Egg — lightly beaten
1 t Garlic — minced
1 t Lemon rind — grated
1/4 ts Nutmeg — grated
Salt and pepper to taste
—–GARNISH—–
Freshly grated Parmesan
Chopped fresh parsley

1. In a mixing bowl combine the chicken ball ingredients and mix
together with your hands until well-combined. Form into balls the
size of walnuts.

2. Bring the broth to a full boil, carefully drop in the balls,
cover, reduce heat, and simmer for 6 to 7 minutes, or until just
tender but not overcooked.

3. Serve the soup hot, garnished with a light sprinkling of Parmesan
cheese and freshly chopped parsley.

Lean turkey can be substituted for the chicken.

– – – – – – – – – – – – – – – – – –

Title: Crunchy Cereal Bar
Categories: Diabetic, Snacks, Cooky/bars
Yield: 18 servings

1/4 c Margarine 2 c Crumbled shredded wheat
bis.
1/3 c Brown sugar, packed 1/2 c Chopped walnuts
1 lg Egg 1 c Raisins

In a microwave-safe dish, combine the margarine and brown sugar.
Microwave on high about 1 minute to melt the margarine. Beat in the
egg when the sugar mixture has cooled, about 5 minutes.

Add the shredded wheat, walnuts, and raisins. Stir until well mixed.
Pat into the bottom of a 5 inch square microwave safe dish. Microwave
on High about 4-6 minutes. Let stand for at least 10 minutes before
cutting into bars.

To prepare in a conventional oven, preheat oven to 375 F. Cream
together margarine and brown sugar. Beat in egg and add the rest of
ingredients. Pat mixture into bottom of an 8 inch square pan. Bake
for 15-18 minutes or until the top is browned. Let stand 5 minutes
before cutting into 18 bars.

1 bar = 198 calories, 1 starch/bread, 1 fruit, 2 fat exchanges 2 grams
protein, 29 grams carbohydrate, 12 grams fat, 87 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth
Rodier April 1994.

MMMMM