Title: Glutenberger Roast
Categories: Vegetarian
Yield: 6 servings

2 c TVP®
2 c Boiling water
3 Eggs, beaten
1/3 c Minced onion
1 c Bread or cracker crumbs
1/2 t Sage
Salt/pepper to taste
4 T Soy sauce

Preheat 350 F oven. Pour boiling water over dry ground TVP®. When
water is absorbed add remaining ingredients. Pour mixture into a
greased baking dish and bake about 40 minutes or until solid on top.
Remove by running a spatula around side gently lifting. Invert on
large platter and slice to serve. May be served with brown gravy.
Serve at once. From Dottie Theriault’s collection.

MMMMM

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Classic Cole Slaw
Categories: Salads
Yield: 4 servings

1 c Mayonnaise, Lt w/o Cholester
2 tb Sugar
6 c Cabbage-shredded
1/2 c Green pepper-thin sliced OPT
3 tb Lemon juice
1 ts Salt
1 c Carrots-shredded

Comdine first 4 ingredients. Stir remaining ingredients. Cover; chill.
Makes 6 cups.

MMMMM

Title: Sky-High Lemon Pie
Categories: Pies
Yield: 1 servings

2 1/4 c Sugar
4 T Cornstarch
4 T Flour
1/4 t Salt
2 c Water
4 Eggs, separated
1 T Grated lemon rind
6 T Lemon juice
2 T Lemon extract
4 oz Can toasted coconut chips
1 Recipe plain pastry for 1 9
-inch crust

Prepare pastry recipe. Roll out to a 12 “ round on a lightly floured
pastry cloth or board; fit into a 9″ pie plate. Trim overhang to
1/2”; turn under flush with rim flute to make a stand-up edge;
prick well all over with a fork.

Bake in hot oven, 425, for 15 minutes or until golden; cool
completely on a wire rack

Mix 1-3/4 cups of the sugar, cornstarch, flour, and salt in a
medium-size bowl.

Heat water to boiling in a medium-size saucepan. Lower heat to
medium; slowly add sugar mixture, stirring gently but constantly.
Cook, stirring constantly, 5 to 7 minutes or until mixture holds a
line when cut with a spoon; remove from heat at once. Do not let
mixture boil.

Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly
stir back into mixture in saucepan. Cook, stirring constantly over
medium heat, for 3 minutes or until mixture thickens. Remove from
heat.

Stir in lemon rind, juice, butter or margarine until blended. Pour
into cool pastry shell.

Beat egg whites with lemon extract until foamy, white and double in
volume in bowl. Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time,
beating all the time until sugar dissolves and meringue stands in
firm peaks.

Pile onto hot filling, spreading to edge of crust. This keeps
meringue from shrinking. Sprinkle with coconut chips, or place them
in a pretty pattern on top.

Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of
meringue are a golden brown. Cool completely on a wire rack before
cutting

From: A Collection of the Very Finest Recipes (Ever assembled into one
Cookbook)

Shared By: Pat Stockett

MMMMM

Title: STRAWBERRIES ROMANOFF
Categories: Diabetic, Desserts
Yield: 1 servings

————————PER SERVING————————
1/4 c Lowfat yogurt; put in
-custard cup
4 pk Equal sweetner; up to 5
4 Strawberries; fresh or
-thawed frozen
ds Nutmeg;

For each serving, mix yogurt with Equal and a dash of
nutmeg. Then add strawberries and stir. Serves 1.

Nutrients per serving: Calories 57, fat 1g,
cholesterol 0mg, carbohydrate 5g, sodium 40mg.

Exchanges: Milk 1/2, fruit 1/3.

Source: “There IS Life after Lettuce” by Pepper
Durcholz, Alberta Gentry, Carolyn Williamson, M.S.

—–

Title: Savory Popcorn
Categories: Snacks, Diabetic, Low-fat/cal
Yield: 2 servings

2 ts Margarine 1/8 ts Garlic salt
3 c Hot-air popped popcorn dry 1/8 ts Ground red pepper
(cayenne?)
1/4 ts Paprika

Melt margarine. Drizzle melted margarine over hot popcorn; toss to
coat.

Stir together paprika, garlic salt and ground red pepper. Sprinkle
popcorn with the spice mixture and toss again. Makes 2 servings.

1 1/2 cup serving, 73 calories 2 g protein, 8 g carbohydrate, 4 g
total fat, 1 g sat. fat, 151 mg sodium, 11 mg potassium 1/2 bread
exchange, 1/2 fat exchange (My note 1 ts marg. is 1 fat exch.)

Source: Diabetic Cook Book, Better Homes Gardens c. 1992 Shared
but not tested by Elizabeth Rodier Oct 93

MMMMM

Title: MAPLE WALNUT CAKE (GATEAU A L’ERABLE ET NOIX)
Categories: Cakes, Desserts
Yield: 12 servings

————————————CAKE————————————
1/2 c Unsalted butter; room temp.
1/2 c Light brown sugar (packed)
2 Eggs; beaten to blend,
— room temperature
2 1/2 c Cake flour
2 ts Baking powder
1/2 ts Baking soda
1 c Maple syrup
1/2 c Hot water

—————————-MAPLE WALNUT PRALINE—————————-
1 c Maple syrup
1 c Chopped walnuts

—————————-MAPLE WHIPPED CREAM—————————-
2 c Whipping cream
6 tb Powdered sugar
1 ts Maple extract; or…
— up to double this amount

FOR CAKE: Preheat oven to 350 degrees F. Grease two 8- to 9-inch round
cake pans. Using electric mixer, cream butter and brown sugar. Beat in
eggs in thin stream. Combine flour, baking powder and baking soda in
another bowl. Alternate adding dry ingredients, syrup and hot water to
butter mixture, blending until smooth. Bake until tester inserted in
center comes out clean, about 30 minutes. Cool completely. Wrap; chill
thoroughly.
FOR PRALINE: Lightly grease baking sheet. Boil syrup in heavy small
saucepan until candy thermometer registers 300 degrees F (hard-crack
stage). Remove from heat. Stir in walnuts. Pour onto prepared sheet.
Cool until set. Transfer to processor and mix to fine powder.
FOR WHIPPED CREAM: Beat cream with sugar and extract to stiff peaks.
TO ASSEMBLE: Cut off top crusts from cake layers. Set 1 layer on platter.
Spread lightly with whipped cream. Sprinkle lightly with praline. Top
with second cake layer. Spread top and sides lightly with whipped cream.
Spoon remaining whipped cream into pastry bag fitted with star tip. Pipe
lattice design atop cake; pipe border around bottom edge of cake. Press
praline onto sides; sprinkle any remainder on top. Serve Maple Walnut
Cake chilled or at room temperature.

—–

Grilled Shellfish Ceviche (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3619
Serving Size : 6 Preparation Time :0:00
Categories : Seafood-Ss Soup-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pounds medium shrimp — shelled and
— deveined
3/4 pounds sea scallops
3/4 pounds salmon fillet
1 cup diced tomatoes — 1/2inch dice
1 cup diced mango — 1/2inch dice
2 grapefruits — peeled and
— segmented
3 oranges — peeled and
— segmented
4 limes — peeled and
— segmented
1/2 cup diced red onion — 1/2inch dice
2 jalapenos — minced
4 cups fresh lime juice
1 cup chopped cilantro
2 tablespoons sugar
salt and freshly ground pepper

In a large nonreactive bowl, combine the scallops, salmon, shrimp,
tomatoes, mango, onion, jalapeno and lime juice. Marinate, refrigerated,
for 3 hours.

Remove from marinade and grill fish and shellfish, just long enough to get
grill marks 3060 seconds. Cut all fish in a 1/2-inch dice. Just before
serving drain off as much lime juice as possible from the fruit, add the
cilantro, sugar, shellfish and salmon. Gently mix being careful not to
break up the fruit and fish.

Yield: 6 to 8 servings

Busted by by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

– – – – – – – – – – – – – – – – – –

DRUNKEN CRAB BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Crab meat
1/4 c Butter
1 c Whipping cream
1/4 c Scotch whiskey
1 qt Milk
1/4 ts Salt
1/8 ts White pepper
Finely chopped parsley

Flake crab meat, picking over to remove any cartilage.
Set the crab meat aside.

Melt 1/4 cup butter in a large saucepan. Stir in
flaked crab meat, cream and whiskey. Over medium
heat, stir until heated but do not boil.

Stir in milk and season with salt and pepper. Cook
until very hot, but do not boil. Pour into a tureen
or serve in individual bowls. Garnish with chopped
parsley.

– – – – – – – – – – – – – – – – – –

LENTIL TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
2 lg Onions, chopped
1 sm Garlic clove, crushed
1 t Rosemary
1 3/4 c Stock
8 oz Lentils, cooked
1 lg Carrot, diced
1 ea Celery stick, chopped
14 oz Canned tomatoes, chopped
1 pn Arame seaweed
1 t Miso
1/2 ts Cumin
Salt, to taste

Heat the oil in a soup pot saute the onions, garlic
rosemary for 5 minutes. Add the stock, lentils,
carrot, celery, tomatoes seaweed. Bring to a boil,
reduce heat, cover simmer for 20 minutes. Blend the
contents till smooth with the miso, cumin salt.
Reheat serve hot.

David Scott Claire Golding, “The Vegan Diet”

– – – – – – – – – – – – – – – – – –

Hoisin Beef Scallion Rolls

Recipe By : Fine Cooking april 96
Serving Size : 10 Preparation Time :0:00
Categories : Meat Appetizers – Can Be Frozen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger — chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some
pepper. Add the beef and marinate overnight in the refrigerator, turning once.

Heat the broiler. Pat the marinated meat dry and broil the steak, about 4
inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and
then slice very think on the bias, across the grain of the meat. Trim the
slices to form approximately 2 x 4 inch strips.

Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of
scallion julienne at one end and roll up securely. Arrange on trays, seam side
down, cover tightly with plastic wrap (make sure the plastic is in close
contact with the beef), and refridgerate until time to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 77 Calories; 4g Fat (42% calories from fat); 4g Protein; 7g
Carbohydrate; 9mg Cholesterol; 676mg Sodium

Serving Ideas : cocktail party