Title: DIPS INFO (8 OF 9)
Categories: Dips, Info/tips
Yield: 1 servings

1 x More information on DIPS fol
1 x (This is part 8 of 9)

MINIATURE POTATO PANCAKES
Rather at the opposite end of the spectrum from crisp
raw vegetables lies another kind of dipper. One that
at least began life in the vegetable kingdom
~-miniature potato pancakes. They’re delicious and
practical since they can be made weeks in advance and
reheated. 2 Cups Diced Raw Potato
2 Large Eggs, Beaten
1 1/2 Tsp Salt
1 ea Black Pepper To Taste
1 Tbls Grated Yellow Onion
1/4 Cup Vegetable Oil
Place the potato in a strainer and run under cold
water to remove the starch. Shake well. Place in a
food processor or blender and chop fine. Add the eggs
salt, pepper, and onion, blending well. In a 10-inch
skillet, heat vegetable oil until it crackles. Drop
the batter by Tablespoonful into the hot oil and fry
until golden brown (about 5 minutes per side). Drain
on paper towels. Once cooled, the pancakes may be
frozen. Place in a freezer-safe container making sure
that they don’t overlap and put a double thickness of
wax paper between each layer. Reheat on a cookie
sheet at 350 degrees F. until hot and crisp. Makes
about 50 pancakes or enough for about 2 cups of dip.
********* * FRUIT *
*********
Foolish consistency is the hobgoblin of a small dip
table, as they day, and man does not live by chips
alone. To experience the full spectrum of dipping,
one must savor the particular pleasure of cooping a
mouthful of cheesecake dip on a slice of melon or
plunging a strawberry into chocolate dipping sauce.
As with veggies, you can let your imagination run
amok, using the following suggestions merely as points
of departure. Here too, always wash fruit carefully,
dry, and chill. Use firm fruit. Some, as indicated
below, should be dunked in an acid bat, which will
keep the fruit from turning brown. To make the acid
bath, just add 2 tsps of lemon juice to 2 cups of
water. After dunking fruit in the bath, drain on
paper towels. APPLES: Peel, if desired, core and cut
into wedges. Requires the acid bath treatment.
APRICOTS: Remove the pits and quarter. Requires the
acid bath treatment.
BANANAS: Use firm bananas, free of bruises. Just
peel and cut on the diagonal into wedges. Requires
the acid bath treatment. COCONUTS: Remove the outer
shell and reserve the milk for other uses, if desired,
and cut the coconut meat into dipping strip sizes or
chunks. Rinse with cold water. FIGS: Remove the stem
end and quarter. GRAPEFRUIT: Remove the peel, then
break into segments. Carefully remove the seeds and
white pith. GUAVA: Remove the skin. Cut into wedges
and carefully remove the seeds.
KIWIS: Remove the skin from firm kiwis and quarter or
cut into circles.
MANGOES: Remove the skin. Cut top half of the fruit
away from the large oval pit. Turn over and cut away
the balance of the fruit, and discard the pit. Cut
the fruit into wedges across the grain. MELONS:
Cantaloupe, crenshaw and casaba melons, like most
fruit, complement sweeter dips, while honeydews are a
good accompaniment to salter or spicier dips. In any
case, cut off the outer skin, cut in half, scoop out
the seeds, and cut the pulp into dipping size slices,
chunks, or wedges. NECTARINES: Pit and quarter.
Requires the acid bath treatment. ORANGES: Peel and
separate into individual segments. Carefully remove
the seeds. PAPAYAS: Use ripe papayas. Remove the
rind, cut in half and scoop out the seeds. Cut into
thin strips. PEACHES: Remove the pit and cut into
wedges. Requires the acid bath treatment.
PEARAPPLES: Remove the core and cut into slices or
wedges. Requires the acid bath treatment. PEARS:
Peel, if desired, core and cut into dipping size
chunks. Requires the acid bath treatment. PINEAPPLES:
Remove the outer skin, cut out the eyes and remove the
center core, if desired. Cut into chunks or spears.
PLUMS: Cut in half, pit, and quarter firm plums.
PRICKLY PEARS OR CACTUS PEARS: Using a fork to hold
the fruit in place, remove the rind and cut into
slices or wedges. STAR FRUIT OR CARAMBOLA: White or
sweet yellow varieties. Cut the fruit horizontally
into stars. STRAWBERRIES: Serve whole.
TANGERINES: Peel and separate into individual
segments. Carefully remove the seeds.
Dried fruits not to be overlooked include apples,
apricots, banana chips, pitted dates, figs, pears, and
pineapples.

—–

Title: Bagels (Breadmaker)
Categories: Breads, Machine
Yield: 12 servings

MMMMM————————–SMALL (8——————————-
2/3 c Water
1 tb Honey
1 ts Salt
2/3 c Whole wheat flour
1 1/3 c Bread flour
1 ts Yeast

MMMMM————————-MEDIUM (12——————————
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Whole wheat flour
2 c Bread flour
1 1/2 ts Yeast

MMMMM————————-LARGE (16——————————
1 1/3 c Water
2 tb Honey
2 ts Salt
1 1/3 c Whole wheat flour
2 2/3 c Bread flour
2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then
let the dough rise for only 20 minutes in the machine. Even if your
cycle runs longer, simply remove dough after 20 minutes and turn off
the machine. Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle,
pressing the ends together. You may find it necessary to wet one end
slightly to help seal the ends together. Place these on a well
greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a “nonaluminum pan”, (Donna
German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking
for about 30 seconds on each side. Remove bagels, drain on a towel,
sprinkle with poppy seeds, sesame seeds or dried onion bits if
desired and place on the greased baking sheet. Bake in a preheated
550 degree oven for 8 minutes. This recipe is from Donna German’s
first Breadmachine Cookbook, pages 160- 161.

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Howard’s Delicious Apple Pie

Recipe By : Dec/Jan 94
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons water
4 teaspoons cornstarch
1 egg — beaten
3/4 cup light cream
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 medium Red Delicious apples — peeled and
Pastry for double-crust pie
2 tablespoons butter
1 tablespoon milk
1 tablespoon cinnamon-sugar

In a small bowl, mix water and cornstarch until dissolved; add egg, cream,
sugar, cinnamon and nutmeg; place apples in a large bowl; pour cream mixture
over and stir to coat; line a 9-inch pie pan with the bottom pastry; pour
apple mixture into crust; dot with butter; top with remaining pastry; flute
edges and cut slits in top; brush with milk and sprinkle with
cinnamon-sugar; bake at 350~F for 55 minutes or until golden brown.

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CINNAMON-NUT-RAISIN CRESCENTS (RUGELACH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREAM CHEESE DOUGH—–
8 ounces Cream cheese (bar-type — not soft type)
1 cup (2 sticks) cold — unsalted
butter
2 cups All-purpose flour
1/4 teaspoon Salt
1/3 cup Sour cream
1 teaspoon Water — if needed
—–FILLING—–
1/2 cup Sugar
1 tablespoon Ground cinnamon
1 cup Walnuts — finely chopped
1/2 cup Dark raisins — chopped

Cut cream cheese into tablespoon-size pieces and let soften at room
temperature. Cut butter into small pieces of about 1/2 tbsp. and keep
cold until ready to use.
In a food processor, combine flour, salt and butter.
Process with on/off turns until mixture resembles coarse meal. Add cream
cheese and sour cream, distributing them fairly evenly over mixture.
Process with on/off turns until dough just holds together.
Add 1 teaspoon water if necessary.
Wrap dough, press into a ball, and flatten to a disc. Refrigerate 4
hours or up to 2 days. Lightly butter 2 or 3 baking sheets. Mix sugar
and for filling.
Divide dough into 4 pieces. Press 1/4 of dough to a round, then flatten
it. Roll it to a 9-inch circle about 1/8-thick. Sprinkle 1/4 of
sugar-cinnamon mixture (about 2 tbsp.) all over circle, then sprinkle
1/4 of nuts and 1/4 of raisins around outer edge of circle. Press with
rolling pin so they adhere to dough.
Using a heavy knife, cut circle in 12 wedges, making each cut with a
sharp movement of heel of knife. Roll up dough tightly from wide end to
point; be sure filling is enclosed, since raisins can burn if exposed.
Repeat process with other 3 piece of dough.
Put cookies on baking sheets, with points of triangles facing down,
spacing them about 1 inch apart. Refrigerate while shaping more
cookies.
Refrigerate all at least 20 minutes before baking.
(unbaked cookies can be frozen).
Preheat oven to 350 degrees. Bake cookies 22 to 25 minutes, or until
light golden. Cool on racks.
Yields: 48 small cookies Source: Faye Levy’s International Jewish
Cookbook, Warner Books, calls for walnuts. Pecans may be substituted.
MM formatted by Mary Wilson, BWVB02B.

– – – – – – – – – – – – – – – – – –

Title: Kay’s Favorite Meat Loaf
Categories: Diabetic, Meats, Main dish
Yield: 6 servings

1 Beef bouillion; 1/2 c Onion; chopped finely
1/2 c Boiling water 1/4 c Celery; chopped finely
2 sl Bread; crumbled fine 2 ts Worcestershire sauce;
1 1/2 lb 85% lean ground beef; 1 tb Catup
2 md Eggs; beaten slightly

Preheat oven to 350 f degree. Line a shallow 8-inch baking pan with
foil. Dissolve beef bouillion cube in boiling water in a large bowl.
Add all other ingrediets except the catsup and blend well with a
fork. Turn onto foil in pan and, with hands, shape quickly into a 6
by 4 1/2 inch by 2 inch loaf. With the dull edge of a knife make a
crisscross pattern across the top, spread with catup across the top.
Cover loaf with a tent of foil that does not touch the top. Bake 45
minutes. Remove foil; bake, uncovered, another 45 minutes. Remove
from oven and cool in pan for 2-3 minutes before serving. Using this
molded metheod instead of loaf pan allows the fat to drain from the
loaf, whereas a loaf pan retains fat.

Nutritive values per serving ( large slice 4 1/2 by 2 by 1 inch, 1/6
of loaf):

Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 267;

Lou-sodium diets: Substitute a low-sodium cube.
======================================================================
=== Nurititive values per serving: (1 medium slice 4 4/2 by 2 by 3/4,
1/8 of loaf):

Food Exchanges per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189;
Low-sodium a low-sodium bouillion cube.
======================================================================
===

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O’Brion and her Meal Master

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Light Family Fruit Square (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR Flour
6 oz Butter or Margarine
6 oz Caster Sugar
3 Eggs
Pinch of Salt
2 tb Milk
3 oz Dried Fruit
Grated Zest of 1 Orange

: Set oven to 150F/Gas 4. Line a 8 inch square
cake tin with buttered greaseproof paper. Cream
together the butter or margarine and sugar into a
bowl. Add the eggs one at a time, beating each well
into the mixture. Sift the flour and salt and fould in
gradully with the milk. Add the fruit and the orange
zest, ensuring it is evenly mixed in. Spoon the
mixture into the tin and bake for 40-45 minutes until
a skewer inserted into the cake comes out clean. Turn
on to a wire rack to cool and then cut into squares.

:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

– – – – – – – – – – – – – – – – – –

Title: Mock Rice Pilaf
Categories: Diabetic, Rice, Side dishes
Yield: 4 servings

1 Rice recipe*

* most is simply 1 cup rice to 2 cups liquid To which you use chicken
or beef bouillion in the place of water to cook rice. Tasty and a real
complement to the main course.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 70

Source: Sugar Free…That’s Me By Judith S. Majors

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Title: BLUEBERRY SAUCE
Categories: Desserts, Sauces
Yield: 1

10 oz Blueberries, fresh or frozen
1/2 c Water
1/2 c Granulated sugar
1 T Cornstarch
1 T Lemon juice

Combine all ingredients together in saucepan. Stir well. Heat and
stir over medium heat until boiling. Simmer gently for about 5
minutes until berries release their juices. Serve warm or cold.

Source: Company’s Coming Desserts – Jean Paré

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FALSE FISH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 oz Short Grain Rice
7 oz Red Lentils
1 Garlic, Clove, Chopped
1 Onion, Chopped
3 tb Herbs of your choice
Salt
1 Egg, Beaten
4 oz Fresh Breadcrumbs
Oil for Frying

False fish has no more to do with fish than Mock Goose
with goose, but it is a wondefully inventive dish that
resembles fried fish steaks.

Method: Boil the rice until cooked – about 20 minutes.
Meanwhile, cook the lentils, garlic and onion together
in as little water as possible. As soon as the rice
and lentils are just cooked, drain them, then stir
them together adding the herbs and salt. Press the
mixture into a 2 pint (1.2 litre) pudding basin. Fit a
Saucer into the basin on top of the mixture, weight it
down – a couple of tins will do nicely – and leave it
overnight. The following day, remove the mixture and
cut into slices. Coat the slices with egg, then
breadcrumbs and fry until golden. Serve with fresh
vegetables and parsley sauce.

– – – – – – – – – – – – – – – – – –

Title: Cornbread-Stuffed Meatloaf
Categories: Beef, Casseroles
Yield: 4 Servings

1 tb Vegetable oil
1 md Onion; finely chopped
2 c Fresh cornbread crumbs
1 c Zucchini; coarsely shredded
2 lb Ground beef
1/2 c Packaged bread crumbs
2 lg Eggs whites
1 ts Salt
1 ts Dried basil
1/4 ts Crushed red pepper
3/4 c Parsley leaves (loosely pack
1/3 c Tomato sauce

In large ckillet, heat oilt; add onion and saute until
tender. Remove from heat; stir in cornbread crumbs and
zucchini until well combined. Set aside to cool. In
large bowl, combine beef, bread crumbs, egg whites,
salt, basil and red pepper. Place beef mixture on
greased sheet of aluminum foil; pat to 10″ square.
Heat oven to 350~. Spread 1/2 cup parsely leaves over
center third of meat square. Gather and lightly press
cornbread mixture into a 10″ log. Place over
parsely-covered center of meat square. Using foil,
bring ends of meat together and seal meat to enclose
cornbread mixture. Press loaf firmly and place, seam
side down and still on foil, in shallow baking pan.
Cover top with foil. Bake 1 hour. Uncover loaf, spread
ketchup on top and sides and bake 15 minutes longer.
This is also good cold.

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