Stuffed Shells

Recipe By : Mr. Food Cooks Like Mama
Serving Size : 6 Preparation Time 0:15
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Spaghetti Sauce— (my own recipe)
1 lb ground turkey — cooked
1 8 oz pkg mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 cloves garlic — minced
2 14.5 oz cans tomatoes — crushed
1 6 oz can tomato paste
1 tsp granulated sugar
3 tsps oregano
3 tsps basil
2 tsps salt
1 tsp black pepper
—Stuffing for Shells—
1 12 oz pkg jumbo pasta shells
1 24 oz pkg fat-free cottage cheese
3 c fat-free mozzarella cheese (I use Healthy Choice)
1/2 c fat-free Parmesan cheese (I use Weight Watchers)
2 egg whites
1 tbsp parsley
1 tsp salt
1/2 tsp black pepper

To prepare spaghetti sauce, saute’ mushrooms, onions, peppers, and garlic
until tender. Then, add meat and cook until no pink remains. Drain. Stir in
undrained tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper.
Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set
aside. Preheat oven at 350. To prepare stuffing, bring water to a boil in a
large pot and add shells. Return to a boil, then continue cooking for 5 to
6 minutes more, or until shells are barely tender. Drain and set aside on
flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage
cheese, 2 cups mozzarella cheese, Parmesan cheese, egg whites, parsley,
salt, and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x
2″ pan. Fill each shell generously with chesse mixture, about 1 tablespoon
in each shell. Place filled shells in pan. Pour remaining spaghetti sauce
over each shell, then top with remaining mozzarella cheese. Bake for 45
minutes or until golden.

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Title: Fish and Mushrooms
Categories: Diabetic, Fish, Main dish, Vegetables
Yield: 4 servings

1 lg Onion; thinly sliced ds Salt;
1 tb Oil ds Pepper;
1 1/2 c Mushrooms; sliced thinly 1 Stack celery; sliced thin
1 lb Fish fillets; (cod, halibut 1 tb Soy sauce;
-sole) cut into 1″ slices 1 tb Dry sherry;

Preheat skillet (non-stick) and saute onion in oil. Add mushrooms and
saute about 2 minutes, stirring constantly, until mushrooms wilt.
Spread half of fillet slices on mushrooms; sprinkle with salt and
pepper; and remaining fillet; sprinkle these with salt and pepper.
Add celery, soy sauce, and sherry; cook gently, covered, for ten
minutes.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE + 3 LEAN MEAT
EXCHANGES + 1 FAT EXCHANGE CAL: 200

Source: Recipes for Diabetics by Billie Little (1985 version)

MMMMM

Title: KOLACHE COOKIES
Categories: Cookies, Ethnic
Yield: 6 servings

2 c Flour
8 oz Cream cheese
1/2 lb Butter
1 Egg
2 ts Sugar
Nut Filling
1/2 lb Ground walnuts
1 Egg white, beaten
1 c Sugar or honey
1/2 ts Almond extract
1/2 ts Vanilla extract

Sift the flour and sugar together. Work in the butter,
cream cheese and egg. Knead together. And easy way to
do this is to put the dough inside a plastic bag –
much less messy! Let the dough stand in the
refrigerator overnight. About a half hour before
you’re ready to start making the cookies, put the
dough into the freezer.

For the filling, mix all of the above ingredients
together. You can also used canned poppy seed filling
(Solo brand) or an apricot or prune filling.

Spread flour and powdered sugar onto the surface where
you will be rolling the dough. Roll the dough out
thin. Cut into squares about 2 inches on each side.
It’s easiest to cut if you use a pizza cutter. Spread
a small amount of filling (1/2 to 1 tsp) from one
corner to the opposite corner. Don’t fill them too
much, or the filling will spill out when it is
cooking. Fold the two remaining corners to the center,
partially covering the filling. Wet your fingertip in
a small bowl of water, and seal the edge, or it may
open up during the cooking.

Bake in a 375 degree oven for about 13 minutes.

Makes 6 dozen small cookies.

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Title: SWEETENERS FOR VEGANS
Categories: Info/tips, Vegetarian
Yield: 1 servings

—————————ALTERNATIVE SWEETENERS—————————
Amazake
-(Rice culture sweetener)
Maple Syrup
Maple sugar
Brown date sugar
Molasses
Fructose
Date spread
Fruit sugar (unrefined)
Fruit butter
Fruit juice
Fruit concentrate
Fruit juice concentrate
Honeyleaf (setvia)
Natural raw Sugar (SUCANAT)tm
Sorghum
Barley malt powder syrup
Natural Granular sugar
(FRUITSOURCE tm)
Natural Liquid sweetener
(FRUITSOURCE tm)
Rice syrup

“SWEETENERS

The amount of sweetener called for in a recipe may be altered to suit
your own taste. if you like less sweetener, add less. A recipe can be made
sweetener by reducing the amount of flour by about 1/4-1/2 cup and adding
the same amount of granulated or powdered sweetener. Maple syrup or other
sweetener may be substituted for honey in most recipes from other books.
Fruit concentrates may be used in place of honey or maple syrup, in about
equal proportions.
Regular fruit juice may be used as a sole sweetening agent in some
recipes, with small variations in flavour. For example, if a recipe calls
for 2 cups maple syrup and 1 1/2 cups nut milk, use 3 1/2 cups of a thick
variety of peach or pear juice (other fruit juices are not sweet or as
light coloured.) There will be a slight change in flavour. If a recipe
using only fruit juice is not sweet enough, substitute 1/2 cup or so of one
of the recipe’s dry ingredients (like flour) with the same amount of
natural powdered or granulated sweetener.
When a recipe calls for a liquid sweetener, it is best to use maple
syrup, fruit concentrate or natural liquid sweetener for the best flavour.
if any other liquid sweeteners are used, the amount of sweetening must be
increased. Some sweeteners, like molasses or sorghum, can greatly change
the flavour of the recipe and must be experimented with.”

SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne Maclellan

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Royal Icing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kid Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
2 teaspoons water
1/8 teaspoon cream of tartar
3 cups confectioners’ sugar

Using an electric mixer on high, beat the egg whites, water and cream of
tartar until frothy. Gradually add the sugar and continue beating until the
mixture is of spreading consistency. You may need to add more sugar. The
icing should be firm enough to hold a soft peak. Cover with a damp towel to
prevent from drying out. May be stored in an airtight container for later
use.

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MARYETTA’S ITALIAN SAUSAGE BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Italian sausage, sweet
1 1/4 c Water — lukewarm
1 t Salt
1 pk Dry active yeast
1 pn Saffron
1 tb Fennel seeds
4 c All-purpose flour — sifted
5 ts Olive oil
Cornmeal

If you think your sausage has too much fat, simmer in
shallow water in a frying pan, pricking the sausage
with a sharp knife to allow the fat to escape.

Combine the lukewarm water, salt, yeast, saffron, and
fennel seeds in a metal cup and maintain a lukewarm
temperature to keep the yeast active. Sift the flour
into a large bowl, and make a well in the center of
it. Pour in the yeast mixture and mix well (you will
have to use your hands). Knead the dough until smooth
and elastic (about 10 minutes), then pour the oil over
the dough and knead until no longer sticky (about 5
minutes). Place in a large bowl, cover with a towel,
and put in a warm place until it doubles in size.
(Press the dough with your fingertips; if they leave a
stubborn imprint, it has risen enough.)

When the rising time is almost over, presoak a clay
pot, top and bottom, for 15 minutes.

Roll the dough out to a thickness of 1/4 inch. Place
the sausages (about 5) on top of the dough, wrap each
in its own pocket, and pinch the ends closed. Place
each pocket side by side to form one loaf. Trim a
piece of aluminum foil, cover the bottom of the bottom
of the presoaked pot and sprinkle with cornmeal. Add
the dough to the pot and put lid on, then put the
covered pot in a warm place and let the dough rise
until doubled in size (about 60 minutes).

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees F.

Bake for 45 minutes, then check the bread and let it
continue baking, uncovered, in the oven to brown for
an additional 15 minutes (total cooking time about 60
minutes). The bread will be done when a finger thump
on the loaf’s surface sounds hollow.

Allow the bread to sit for 15 to 20 minutes before
serving.

NOTE: This recipe can be safely doubled, but use 2
pots for cooking.

Source: “The Clay-Pot Cookbook” by Georgia MacLeod
Sales and Grover Sales

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CHEF FREDDY’S STRAWBERRY-GLAZED FRUIT TART

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Strawberrys [cleaned
halved]
1 cn Pineapple chunks [drained]
16 oz (jar) Strawberry glaze
1 9″ shortbread pie shell
1 tb Cinnamon/sugar

1) Prepare the pie shell according to the
directions, for baking… and sprinkle with « tb of
the cinnamon sugar before baking.

2) In a large bowl toss together the fruit slices
and chunks, and chill while the pie shell cools, then
fold in the glaze…

3) Add the fruit mix to the pie shell being
carefull not to over fill it then sprinkle the
additional cinnamon/sugar over the top…

4) Chill for at least 1 hour and preferably
overnight, top with whipped cream or your other
desired topping and serve cold…

Source: loosly adapted from a recipe found in
Cyber-space Formatted to MM format by Fred Goslin in
Chef Freddy’s Kitchen @ Cyberealm Bbs, home of
KookNet, in Watertown NY @ (315) 786-1120

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Title: GREEN TOMATO SALSA 1
Categories: Salsa
Yield: 1 Servings

3 md Green tomatoes, chopped
2 ea Jalapeno peppers; seed/mince
1 ea Garlic clove; finely chopped
1/4 c Cilantro leaves; chopped
1/4 c Parsley leaves; chopped
1/2 ea Red bell pepper; seeded
-and coarsely chopped
3 tb Lime juice
1 1/2 ts Sugar
1/2 ts Salt

Place the green tomatoes, jalapeno peppers, garlic, cilantro and
parsley in a food processor or blender. Blend to a coarse puree.

Add bell pepper, lime juice, sugar and salt. Blend until well
blended. If using immediately add a tablespoon of water if the salsa
seems too thick. If refrigerating until ready to use, do not add
water. The vegetables will give off liquid as the salsa sits.

Makes about 1 1/2 cups.

Pittsburgh Post-Gazette, September 22, 1993

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Title: Impossible Beef And Tomato Pie
Categories: Meats, Main dish
Servings: 8

3 c Beef; cooked; cut bite-size
1 c Onion; chopped
1 c Celery; thinly sliced
3 Tomatoes; coarsely chopped
1 1/2 c Swiss cheese; shredded
2 1/4 c Milk
1/4 c Butter; melted
5 Eggs
1 1/4 c Bisquick
1/2 ts Garlic salt

Heat oven to 350. Grease a 13x9x2″ baking dish.
Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining
ingred. til smooth, 15 sec. in blender on high or 1 min. with electric
mixer on high.
Pour into dish. Bake until knife insertted in center comes out clean,
40-50 minutes. Cool 5 minutes.
Garnish with parsley sprigs if desired. Serves: 8-10.
High Alt.- Bake 70-75 minutes.

From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
Lawrence Kellie
Conf: (1010) F-COOKING

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Annie Mae Jones’ Sweet Potato Biscuits

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Flour — all-purpose
3 Teaspoons Baking powder
1 Teaspoon Salt
2 Tablespoons Shortening
1 Cup Sweet potatoes — mashed
1/2 Cup Milk

1. Preheat oven to 400’F.

2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.
Add potatoes and mix thoroughly, then add enough milk to make a soft dough.
Turn out onto a lightly floured board and roll out to about 1/2″ in
thickness. Cut into squares.

3. Place squares not touching on ungreased baking sheet bake in preheated
oven for 12-15 mimutes.

4. Serve warm, split, and spread with room-temperature butter.

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