Title: Daibetic, Crunchy Chocolate Raisin Fudge
Categories: Diabetic, Candies, Desserts, Rice
Yield: 40 servings

1/4 c Diet margarine 1/3 c Evaporated non-fat milk
1 1/3 c Non-fat dry milk 2 ts Vanilla
2/3 c Cocoa powder 1 c Rice Krispies
1 c Sugar (artificial equivalent) 1/4 c Raisins

Mix margarine and milk powder until crumbly. Add cocoa and
artificial sweetener. Mix until blended.
Add evaporated milk and vanilla. Mix until almost smooth and sticky.
Remove from bowl and mix in Rice Krispies with hands. Continue mixing
with hands until fudge is smooth and shiny. Shape into 2 10inch long
rolls. Wrap in clear plastic wrap. Chill until firm.
To serve, cut into 1/2 inch thick slices. Store in refrigerator. 1
serving = 1/5milk, 1/40th bread, and 1/20th fruit exchange. 30
calories.

MMMMM

Title: Pumpkin Soup with Shrimp *
Categories: Soups, Seafood, Restaurant, German
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
2 tb Unsalted butter
1 lg Yellow onion; chopped
1 sm Leek; white part, slice
– thin
1 sm Carrot; chopped
1 cl Garlic; minced
1/2 Fresh jalapeno pepper; seed
– minced
5 c Beef broth
2 Whole allspice
1 1/2 ts Curry powder
1 lb Solid pack pumpkin
14 oz Unsweetened coconut milk *
1/2 c Heavy cream
2 tb Fresh lime juice
1 tb Light brown sugar; packed
1 tb White wine vinegar
1 1/4 lb Small shrimp; shell, devein
– cut into 1/2″ pieces

In heavy skillet melt butter over moderate heat and cook onion, leek,
carrot, garlic and jalapeno, stirring, 5 minutes. Reduce heat to very low
and cook, covered, stirring occasionally, for 45 minutes. While vegetables
are cooking, in a 6 quart heavy pan, bring broth to a boil with allspice
and curry powder, skimming froth. Stir in vegetables, pumpkin and coconut
milk and simmer, uncovered, stirring occasionally, until thickened, about
30 minutes. Discard allspice. In a blender puree soup in batches and return
to pan. Stir in remaining ingredients and salt to taste; simmer, uncovered,
stirring occasionally, untilshrimp are just cooked through, about 5
minutes.

* Available at Asian markets and many specialty shops – some supermarkets.

SOURCE: Gourmet Magazine, November 1995.
: Orangerie, Hotel Nassauer Hof, Wiesbaden, Germany.

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DROP BISCUITS (USING BISCUIT MIX)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Biscuit mix (see recipe)
1/3 c Water

8 biscuits 96 calories per biscuit

1. Preheat oven to 425øF (hot).

2. Lightly grease baking sheet.

3. Stir mix and water together. Mix well.

4. Drop dough by tablespoon onto baking sheet to form 8
biscuits.

5. Bake until lightly browned–about 12 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

– – – – – – – – – – – – – – – – – –

Title: SPICY GLAZED ORIENTAL WINGS
Categories: Chinese, Chicken, Wings
Yield: 1 servings

1 lb Chicken Wings
2 tb Oil
2 Garlic Cloves, chopped fine
2 tb Brown Sugar
1 1/2 ts Dried Mustard
Red Pepper Flakes to taste
1/4 c Beer
2 tb Low Salt Soy Sauce
1/2 ts Sesame Oil (opt)
Sesame Seeds (opt)

Lay wings in a single layer and brush with oil and
bake 1 hour in a preheated 375oF oven. In a lightly
greased skillet, add garlic, brown sugar, red pepper
flakes, dried mustard and soy sauce. Heat and add
beer. Add baked wings and raise heat and simmer hard
cook about 10 minutes until coated and well glazed.
Sprinkle with sesame oil and seeds.

Source: “The Yankee Kitchen” 04-08-93 [#4] Marion

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Ambrosia Waldorf Salad

Recipe By : , Aug/Sept ’94/Roberta Banghart
Serving Size : 14 Preparation Time :0:00
Categories : Apples Fruit
Nuts Pineapple
Salads Cranberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups miniature marshmallows
2 cups diced unpeeled apples
1 cup seedless green grapes — halved
3/4 cup chopped pecans
20 ounce can pineapple tidbits — drained
1 cup heavy cream — whipped
shredded or flaked coconut

Combine cranberries and sugar. In a large bowl, combine the marshmallows,
apples, grapes, pecans and pineapple. Add cranberriesand mix well. Fold in
whipped cream. Cover and chill. Sprinkle with coconut before serving. MC
formatting by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

WHOLE WHEAT ORANGE ANISE BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
2 tb Orange zest
1 1/2 ts Anise
1/2 c Orange juice
1/2 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.

– – – – – – – – – – – – – – – – – –

CARAWAY RYE

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JOYCE ALENSKIS (XMXX58B)
1 c Flour — better for bread
flou
1 c Flour — all purpose
1/2 c Rye flour
3/4 ts Salt
1 tb Caraway seeds
1 tb Butter
1 c Warm water
1 1/4 ts Yeast

Add in the order required for your BM It is on the sweet side. Really
our favorite. FROM: JOYCE ALENSKIS (XMXX58B)

– – – – – – – – – – – – – – – – – –

1-1/2 Tbsp nutritional yeast
3 tsp garlic powder
1/4 – 1/2 tsp cayenne
1/2 – 1 tsp salt
1 tsp oregano
2 tsp basil
1 tsp paprika
1 tsp sugar

Shake cut-up potatoes in bag with spices. Then place on a Pam-sprayed baking
sheet. Bake for 40 minutes at 400 degrees. Yum!

DENNY’S CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WALDINE VAN GEFFEN
VGHC42A—–
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft’s mayonnaise
1 Jar cheese Whiz — (8
Ounces)
1 cn Chicken broth — (14
Ounces)
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot – but
do not let it boil. Do not freeze because of the mayo.
Use within a week. Source: Gloria Pitzer’s Secret
Recipes Newsletter.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: Garden Pasta Sauce (Vegan)
Categories: Sauces, Vegetables, Prodigy, Dec.
Yield: 9 servings

2 c Chopped onions
2 Garlic cloves; finely choppe
32 oz Canned tomatoes; chopped, no
16 oz Canned canned tomato sauce –
6 oz Tomato paste
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Dried thyme
1/4 ts Paprika
1/4 ts Rosemary; dried and crumbled
1 ts Sugar
1/8 ts Pepper
Salt; to taste
16 oz Frozen mixed vegetables*

A simple package of frozen vegetables makes this one
of our favorite and most interesting pasta sauces.
This recipe makes a lot and you’ll be glad. *
Broccoli, cauliflower and carrots or whatever you
prefer. In a large nonstick saucepan over medium heat.
Add onions and garlic. Cook 5 min stirring frequently.
Add remaining ingredients, mixing well. Bring mixture
to a boil and reduce heat to low, cover and simmer 30
min or until vegetables are tender. Serve over your
favorite shape of pasta. Nutrition (per serving): 112
calories Total Fat 1 g (6% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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