FRESH PEACH COBBLER WITH CHEESE BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cobblers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COBBLER—–
2 qt Fresh Peach slices
1 1/2 c Sugar
2 tb Cornstarch
1/2 ts Salt
2 tb Lemon juice
1/2 ts Almond extract
3 tb Butter
—–CHEESE BISCUITS—–
2 c All-purpose biscuit mix
1 c Grated cheese
4 tb Butter, melted
2/3 c Milk

COBBLER:
Place peaches in greased 13x9x2-inch baking dish.
Mix sugar, cornstarch and salt; sprinkle evenly over
peaches. Sprinkle on lemon juice and almond extract.
Dot with butter.
Place in preheated, hot oven (400 degrees) until hot
and bubbly, about 15 minutes.

CHEESE BISCUITS:
Measure mix into small bowl. Stir in grated cheese.
Add melted butter and enough milk to make soft dough.
Stir with fork until well blended.
Remove peach mixture from oven. Stir to mix sugar.
Drop dough onto hot peaches making 12 biscuits.
Replace in hot oven (400 degrees) until golden brown,
about 20 minutes.

NOTE:
This recipe is excellent with fresh apples using
cinnamon instead of almond extract.

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Title: Tiramisu–Italian Dessert
Categories: Italian, Desserts
Yield: 1 dessert

1 ea Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 T Brandy
6 ea Egg ; separated
6 T Sugar
2 lb Mascarpone cheese ; or
1 1/2 lb Cream cheese ; mixed with
1/2 c Heavy cream;- and
1/4 c Sour cream
4 T Cocoa ; unsweetened powder

1.Spread ladyfingers on a large baking sheet. In small bowl combine the
coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.
2.In medium bowl, beat egg yolks and sugar with electric mixer until thick
and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed
until combined. 3.In a large bowl, beat egg whites, until soft peaks form,
2 to 3 minutes. Using a spatula, fold whites into mascarpone mixture. Line
the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread
half the mascarpone mixture on the ladyfingers and sift 2 tablespoons of
cocoa over the surface. Repeat layers, ending with the cocoa.

Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon
onto serving plate.

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Title: OATMEAL CRACKERS
Categories: Breakfast, Breads, Kids
Yield: 6 servings

1 c Lard
1 c Sugar
1 Egg
1 ts Vanilla flavoring
1/2 ts Lemon flavoring
3 c Quick rolled oats
2 ts Milk
1 1/2 c Flour
1 ts Salt
1 ts Soda

From: Kitchen Klatter Cookbook Posted by: Donna Ransdell

Cream shortening and sugar together well, and then add the egg and
flavorings. Stir in the oats and milk. Sift together the flour, salt
and soda and add to the creamed mixture. (You probably will have to
use your hands to work in the dry ingredients thoroughly!) Shape into
rolls, wrap in waxed paper or foil, and store in the refrigerator.
When ready to bake, slice thinly and bake on a greased cooky sheet at
375 degrees until lightly browned.

Courtesy of Shareware RECIPE CLIPPER 1.2

MMMMM

Garden Spaghetti Salad

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into 2-inch pieces
1 tablespoon olive or vegetable oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded and chopped
3/4 cup green onions — thinly sliced
1/3 cup minced fresh parsley
6 strips bacon, divided — cooked crumbled
Dressing:
1/3 cup olive or vegetable oil
3 tablespoons cider or red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
dash pepper

Cook spaghetti according to package directions; rinse in cold water and
drain. Place in a large bowl; toss with oil. Add the next five ingredients;
stir in three-fourths of the bacon. In a small bowl, whisk all dressing
ingredients. Pour over spaghetti mixture; toss gently. Garnish with
remaining bacon. Serve immediately or chill. Yield: 10-12 servings.

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NOTES : “This refreshing salad is very popular with my family, especially in
summer when crisp sweet corn is fresh. It is particularly good alongside a
grilled meat entree.” Submitted by Gloria O’Bryan, Boulder, Colorado.

Lentil And Rice One-Pot Supper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Digest Mar95

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils
1/2 cup Rice
2 cups Sliced carrots
3 cups Water
1 package Vegetable broth
1 teaspoon Garlic
1 teaspoon Dried basil
1 tablespoon Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and carrots.
Add remaining ingredients. Bring to a boil. Reduce heat, cover and cook until
rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995
GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]
Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias,
km@salata.com.

1.80á

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Title: Pot Roast of Beef
Categories: Crockpot
Yield: 6 servings

3 lb Roast
2 Onions; sliced
3 Potatoes, sliced
1/2 c Water or beef broth
3 Carrots, thinly sliced

Salt and pepper

(Melt in your mouth tender, and s-u-c-h flavor!) Put vegetables in
bottom of CROCK-POT. Salt and pepper meat, then put in pot. Add
liquid. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours).
Remove meat and vegetables with spatula. From Rival Crock-pot
cookbook, date unknown

ROAST BEEF VARIATIONS German Style: Add 3 to 4 medium dill pickles
and 1 teaspoon dill weed to above recipe.

Italian: Add 1 8-ounce can tomato sauce, 1 teaspoon oregano and 1
teaspoon basil to basic roast beef recipe. Delete water. Without
Vegetables: Season roast with salt, pepper and any other favorite
seasonings. Add no liquid. Cook as directed.

To keep tops of meat and vegetables moist when cooking smaller
amounts, rub 1 tablespoon of butter or oil directly on top of meat.
From Rival Crock-pot cookbook, date unknown

MMMMM

Title: Duck Webs in Oyster Sauce
Categories: Chinese, Meats
Yield: 6 servings

Stephen Ceideburg
5 To 6 duck webs
1/2 lb Broccoli
2 To 3 Chinese dried
-mushrooms, soaked
2 sl Ginger root, peeled
2 Scallions (spring onions)
2 tb Rice wine (or sherry)
1 ts Soy sauce
1/2 tb Sugar
1 ts Salt
1 Star anise
2 tb Oyster sauce
1 ts Sesame seed oil
1 tb Cornstarch (corn flour)
4 tb Oil

Remove the outer skin of the duck webs; wash and clean
well. Crush the ginger root and onions.
Heat up 2 tablespoons (30ml) oil; toss in the crushed
ginger root and onions followed by the duck webs; stir
a few times; add rice wine or sherry and soy sauce.
After 5 minutes or so, transfer the entire contents to
a sand-pot or casserole. Add sugar, a little salt,
star anise and a little stock or water. Simmer gently
for 3 hours. Just before serving, stir-fry the
broccoli or greens with the Chinese dried mushrooms, a
little salt and sugar. Place them on a serving dish,
then arrange the duck webs on top of that. Meanwhile
heat a little oil in a saucepan, add oyster sauce and
sesame seed oil. Thicken with cornstarch (corn flour)
mixed with a little cold water; when it is smooth,
pour it over the duck webs and serve. The oyster sauce
enriches the subtle taste of the duck webs

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Creamy Carrot Soup

Recipe By : THE BALTIMORE SUN
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Low-Cal Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups carrots — Peeled, sliced
1 1/2 cups chicken broth
1 medium Onion — coarsely chopped
2 tablespoons rice
1 pinch Grated nutmeg
salt and pepper
grated lemon peel

Place all of the soup ingredients in a medium saucepan. Bring to a boil,
cover, reduce the heat and simmer until the vegetables and rice are tender,
about 20 minutes.
Cool slightly and puree the mixture until smooth. Just before serving,
adjust the seasonings. Reheat the soup, garnish as desired and serve hot.

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Blueberry Shortbread Tart

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Desserts Fruits
Pies, Tarts, Cobblers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1/2 cup confectioner’s sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
FILLING AND TOPPING
1/2 cup ricotta cheese
1/4 cup confectioner’s sugar
2 tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract
2 cups fresh blueberries

1. Beat butter and confectioners’ sugar at medium speed until light and
fluffy. Beat in vanilla.

2. At low speed, beat in flour, 1/2 cup at a time, until dough forms.
Shape dough into a disk, wrap in plastic wrap, and chill for 30 min.

3. Preheat oven to 350deg. Divide dough in half. On a floured surface,
using a floured rolling pin, roll each dough half into an 8 in. round.
Place 1 round on an ungreased baking sheet.

4. Cut remaining round into 8 equal wedges. Place wedges on baking
sheet.

5. Bake shortbread until just set, 15 to 20 min. Transfer baking sheet
to a wire rack to cool slightly. Transfer shortbread to rack to cool
completely.

6. To prepare filling, mix together ricotta cheese, 1/4 cup
confectioners’ sugar, and vanilla.

7. To assemble, place shortbread round on a plate. Spoon filling over
shortbread; sprinkle with 1 1/2 cups blueberries. Dust wedges with
remaining confectioners’ sugar. Arrange wedges and remaining berries
over filling.

WATCH BAKING TIME CAREFULLY; SHORTBREAD MUST NOT BROWN.

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NOTES : A rich and unusual dessert, this is marvelous for teatime.

Title: LEMON CREAM PIE (DIABETIC)
Categories: Pies, Low-cal
Yield: 8 servings

—————————CRUST—————————
1 c Flour, all purpose
1/4 c Diet margarine
3 tb -Cold water

———————–LEMON CUSTARD———————–
3 Egg yolks
1 tb Cornstarch
1 Unflavored gelatin;envelope
3/4 c Lemon juice
3/4 c -Boiling water
1 tb Lemon rind;grated
1 tb Diet margarine
Sugar substitute;*
-Equivalent to 1/2 cup sugar

————————–TOPPING————————–
2 Egg whites
1 Low calorie whipped topping;
– 1 packet
1/2 c Skim milk
1 Lemon; thinly sliced

* 1/2 cup sugar = 12 packets MOST sugar substitute,
where 1 packet = 2 tsp sugar.
“Bulk” sugar substitute usually is 1 tsp = 1 tsp
sugar, most liquid sugar substitute are sweeter; with
1/2 tsp = 1 tsp sugar CHECK THE PACKAGE LABEL BEFORE
MEASURING: CRUST: In food processor , combine flour
and margarine; process with on-off motion till coarse
crumbs. Add water and blend until mixture forms a
ball. Roll out on a floured surface to 12 inch circle,
line 9 inch pie plate. Trim edges. Cover pastry with 9
inch circle of waxed paper; prick holes through paper
and pastry with fork. Weigh down with dried beans or
rice; bake in 350F oven 10 minutes. Remove beans and
paper; bake 15 to 20 minutes or until lightly browned.
Let cool. CUSTARD: In food processor or blender, blend
egg yolks, cornstarch, gelatin and lemon juice; add
boiling water and blend thoroughly. Blend in lemon
rind and margarine. Pour in small pan and heat to
boiling, stirring constantly, until thickened. Let
cool; slightly; stir in sweetener. Pour in pie crust.
Chill for 2 hours. TOPPING: In bowl, beat egg whites
until stiff, but not dry, peaks forms. Prepare whipped
topping according to package directions, substituting
milk for water. Gently fold in egg whites. Spread over
chilled custard. Garnish with lemon slices. Serve
immediately. SERVES: 8
FOOD CHOICE VALUE PER SERVING (CANADIAN DIABETES
ASSOCIATION) Each serving 1/9 of recipe
1/2 Protein choice
1 Starchy choice
1/2 Fruits Vegetables Choice
1 1/2 Fats Oils Choice

19 g carbohydrate
5 g protein
8 g total fat
172 calories

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