Grandma’s Peanut Butter No-Bakes

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1/2 cup margarine
3 cups uncooked oatmeal
1/2 cup peanut butter
1/2 cup chopped walnuts — (optional)

Combine sugar, cocoa, milk and oleo. Bring to a boil and boil gently for one f
ull minute. Remove from heat and stir in oats, peanut butter and nuts, if desi
red. Drop from a teaspoon onto waxed paper. Store in covered container in a c
ool place after cookies have set. 36 cookies.

Calories 108, fat 4.8 gm, calories from fat 38%, sodium 49.4 mg.

Community Relations

busted by sooz

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Baked Shrimp Creole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 Eggs,slightly beaten

1/4 c Water

2 c Shrimp,shelled/deveined

2 c Cornflake crumbs

Oil

Salt to taste

Pepper to taste

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Date: Wed, 09 Nov 94 13:26:39 +0200
From: Jody Bar-On

Carrot Cake

Your favorit replacer for 4 (four!) eggs
2 cups sugar
1 1/2 cups babyfood applesauce (Or 1 cup applesauce and 1/2 c. fat-free yogurt)
2 cups flour
2 tsp. baking soda
1 tsp. salt (optional)
1 T. cinnamon
3 jars baby food carrots (the small jars)

Frosting

About 12 ounces strained fat-free yogurt (strain 24 hours to get a
nice cream cheese consistancy)
Enough honey to get the right texture
A little vanilla
(sorry the amounts are vague – I’ve never measured, I just
put it all in a mixing bowl and play with it until it looks,
feels, and tastes right. It shouldn’t be too runny or it will
be hard to frost the cake. Mix the frosting with an electric
mixer)

For the cake:
Mix everything together and pour into a jelly-roll pan or
other large baking pan (10 by 12 inch I think)
Bake at 350 for about 35 minutes. Frost when completely cool.

Everyone loves this cake. I think I’ll go and make some
right now! It’s making me hungry just thinking about it!

Title: SALT-ROASTED CHICKEN WITH MARINADE
Categories: Chinese, Chicken, Ceideburg 2
Yield: 4 servings

1 Roasting chicken, 4 1/2 to
-5 lbs.
1 lg Piece caul fat or
-cheesecloth soaked in oil
5 lb To 6 lb coarse (kosher)
-salt or rock salt

————————-MARINADE————————-
3 sl Fresh ginger root
3 Whole garlic cloves,
-lightly crushed
3 Whole scallions, cut into
-3-inch sections
1 tb Peanut oil
1 tb Bean sauce
2 tb Thin soy sauce
1 tb Shaoxing wine or dry sherry
1 tb Sugar
1 Whole star anise
1 ts Whole Sichuan peppercorns,
-roasted
1/4 c Chicken broth
8 Whole stems Chinese parsley

Method: Salt-roasting

[This marinade can also be used on roasted duck. S.C.]

Fill the chicken with the marinade, skewer it shut,
and allow it to dry for 1 1/2 hours.

1. Wrap the chicken in a large piece of caul fat or
cheesecloth soaked in oil.

2. Heat the salt in a pot [heavy Dutch oven, big wok
or whatever can take the heat. S.C.] on top of the
stove over a low flame or in the oven at 350F for at
least 1 hour. Pour off some of the salt, leaving just
enough to cover the bottom of the pot. Lay the
chicken on top of the salt in the pot and cover it
with the remaining salt. Cover the pot and bake the
chicken for 1 1/2 hours.

3. Remove the chicken from the salt.

4. Pull off the salt that remains caked on the
chicken. Be careful, because the salt is hot.

5. With a paper towel, wipe away the remaining salt.
(The salt in the pot can be reused.)

6. Peel off the caul fat, drain the marinade, and cut
the chicken into bite-size pieces.

Serves 4 to 6 as a main course.

May be served hot or cold; if cold, the chicken may be
prepared up to a day in advance. (Do not reheat.)

Suggested beverage: Pinot Noir or Burgundy

From “Chinese Technique” by Ken Hom with Harvey
Steiman. Simon and Schuster, New York. 1981.

This is a good “guest” food. You can appear to have
mastered esoteric Oriental cooking techniques without
ever having actually prepared the dish before…
Unless you drop the pot on the kitchen floor and set
it on fire with the hot salt, it’s a pretty foolproof
cooking technique.

I’d serve this two recipe with hot mustard, a bowl of
hoisin sauce, Chinkiang vinegar, spiced salt and a
bowl of chopped green onions for dipping along with
some sweet Chinese pickles and lots of ice-cold
Oriental beer. Heaven! (And rice, of course.)

Posted by Stephen Ceideberg; August 12 1992.

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MISO SOUP WITH SHRIMP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lg Shrimp — cooked, peeled
3 c Dashi stock — **1
1/2 c Miso — light **2
2 Kamaboko — small cakes **3
-thinly sliced
1/2 ts Sugar
2 Scallions — chopped
1/2 Bean curd — fresh; cut into
— small cubes

Prepare the stock according to the instructions on the
package. Bring to a simmer and stir in the miso,
using a wire whisk. Add the sugar, kamaboko and fresh
bean curd. Divide into five bowls and add the
scallions and shrimp.

**1 Made from dried seaweed or dried tuna shavings; is
available in Japanese or Oriental markets.

**2 Fermented soybean paste; available in Japanese or
Oriental markets.

**3 Deep-fried fish paste cakes or can use deep-fried
bean curd cakes; available in Japanese or Oriental
markets . By Jeff Smith The Frugal Gourmet From the
01/30/1991 issue of The Springfield Union-News
$p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on
08//93, MM format

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Title: Popcorn Granola
Categories: Snacks
Servings: 11

3/4 c Honey
1/3 c Butter or margarine
1 ts Vanilla
3 c Unseasoned popped corn
6 c Quik-cooking rolled oats
1 c Sweet flaked dried coconut
1 c Bran cereal
1 c Cruched shredded wheat
1 c Raisins
1/2 c Sesame seed

1. In a 12×15″ roasting pan, combine honey, butter, and vanilla. Place in
oven and turn heat on to 350’F. Meanwhile, whirl corn in a blender or food
processor until finely ground. When butter is melted, in about 5 minutes,
add to pan the ground corn, oats, coconut, bran cereal, wheat cereal,
raisins, and sesame seed; mix well.

2. bake in a 350’F. oven, stirring often, until richly browned, 40-45
minutes. Cool; serve. If made ahead, store airtight at room temperature up
to 3 weeks. Makes 11 cups.

MMMMM

Rajas Con Jitomate (Chile Strips With Tomatoes)

Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN
0-06-012344-3
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
The Cuisines Of Mexico

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 chiles poblanos — roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions — thinly sliced
1 teaspoon salt
2 pounds tomatoes — peel, seed, chop

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too
picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft.

Add the chile strips, tomatoes and salt to the onions in the pan.
Cook uncovered, over a fairly high flame until the vegetables are
well seasoned and the liquid has evaporated–about 10 minutes.

This is excellent served like a thick sauce over Torta de Elote. It
also makes a very good accompaniment to plain broiled meat, fish, or
chicken.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Date: Thu, 25 Aug 94 13:49:28 EDT
From: Paula Hollis

Baked and Seasoned Tortilla Chips

2 packages of corn tortillas
Olive Oil Pam
salt, or cayanne pepper or taco seasoning or butter salt.

Remove the tortillas from the packageand make one tall stack
(one on top of the other). Lightly (!) spritz each top layer
of the tortilla with Pam. After each one is sprayed, sprinkle
on the salt or other seasoning according to individual taste.

Flip the whole stack over and repeat the process. Take a
sharp knife and slice the round tortilla stack into
quarters (eights work well, too)

Preheat oven to 350 degrees F. Place torilla wedges on a
cookie sheet (single layer) and bake for approximately
10-15 minutes. Keep an eye on these. They can turn from
a delicious golden brown to burnt brown very quickly!

Remove from oven and spread out to cool. Store in zip
lock bags.

Alternative to Using Pam for Baked Chips:

Instead of spraying each side of the tortilla with Pam and sprinkling
on the salt, I use a pastry brush and lightly “paint” on a mixture of
hot water and salt. It make it almost as salty as a brine. Then I
just take the pasty brush and lightly brush over the front and back
of the tortilla. Then sprinkle on the seasoning. The seasonings
adher to the tortilla when they are slightly moist.

Cut the tortillas as directed. They take a bit longer to bake
and they don’t crisp us as “crunchy” as when using the light
spray of Pam, but the payoff is that you have used no additional
fat at all. If you prefer not to add any salt, substitute your
favorite seasoning.

Cherry Macaroon Parfaits

Recipe By : Comstock® Makin’ It Easy Recipes
Serving Size : 6 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/8 ozs fat-free vanilla pudding
3 c skim milk
21 ozs cherry pie filling
1/4 tsp almond extract
6 Chocolate Coconut Macaroons — crumbled
8 ozs Cool Whip Lite®

Prepare vanilla pudding with milk according to package directions. Combine
cherry pie filling and almond extract. Alternate layers of pudding,
crumbled cookies, and filling in 6 dessert dishes. Then, garnish each
serving with whipped topping.

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Per serving: 293 Calories; 6g Fat (20% calories from fat); 6g Protein; 51g
Carbohydrate; 2mg Cholesterol; 160mg Sodium

Creamy Chocolate Ice

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
13 Oz Pkg. sugar-free instant
Chocolate pudding mix
1 Qt 2% low-fat milk

Combine pudding mix and milk in large bowl. With a
wire whisk, rotary beater, or electric mixer on low
speed, blend thoroughly. Pour into ice-cream maker.
Freeze as directed by manufacturer. Then serve
immediately or pack in freezer container for later use.

: Yield: 8 servings
: Exchange, 1 serving: 1 low-fat milk
: Calories, 1 serving: 82
: Carbohydrates, 1 serving: 12

Taken from Diabetic Snack Appetizer Cookbook
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