Persimmon Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Roberts Guest-Chef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Pureed persimmons (skinned)
2 teaspoons Baking soda
1/2 cup Butter — room temperature
1 1/2 cups Sugar
2 Eggs
1 tablespoon Lemon juice
1 tablespoon Rum
1 cup All-purpose flour
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 cup Chopped walnuts or pecans
1 cup Raisins

FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough water to come halfway up sides of mold. Place kettle over medium
heat and let water come to boil while you prepare pudding batter.
Mold must have lid or be snugly covered with foil while steaming (coffee
can with plastic lid will work). Place rack or Mason jar ring on bottom
of kettle so that water can circulate under mold while steaming. Grease
the mold. In small bowl, combine persimmon puree and baking soda. Set
aside while mixing other ingredients (persimmon mixture will become
quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon
juice and rum and beat well.
Add flour, cinnamon and salt and stir to blend. Add persimmon mixture
and beat until well mixed. Stir in nuts and raisins. Spoon batter into
mold, cover tightly and steam 2 hours. Remove mold from kettle and set
aside 5 minutes. Turn onto rack to cool completely or to cool just a
little and serve warm.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Title: CHOP SUEY
Categories: Chinese
Yield: 4 servings

2 T Cooking oil
3/4 c Finely chopped celery
1/2 c Finely chopped onion
1 lb Ground beef
19 oz Bean sprouts juice
10 oz Mushroom pieces with juice
1 T Soy sauce
1 t Sugar
1/2 t Salt
1 T Cornstarch
1 T Water

Put oil, celery, onion and meat in frying pan. Saut=E9 slowly until
meat is browned and vegetables are limp.

Empty bean sprouts and mushrooms into large saucepan. Stir in soy
sauce, sugar and salt. Bring to boil.

Stir cornstarch and water together in small cup. Pour into boiling
mixture stirring until boiling again. Add meat mixture. Ready to
serve or hold in casserole.

Source: Company’s Coming Casseroles – Jean Par=E9

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Oriental Dip

Recipe By : Wyler’s Bouillon (modified by R. Winters )
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup nonfat mayonnaise
1 cup nonfat sour cream
8 ounces can water chestnuts,
drained and finely chopped
2 tablespoons chopped pimentos
1 tablespoon chopped green onions — or to taste
1 teaspoon beef bouillon granules
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
dash cayenne pepper

Combine everything and mix well. Cover and chill. Stir before serving.
Any 2-cup combination of sour cream, mayonnaise, or drained yogurt may
be used.

Makes about 2 1/2 cups.

per 1/4 cup serving:
54 Kcal 1.0g fat (0g sat fat) 16% CFF 355mg Na
(1.2g PRO/1.0g FAT/10.5g CHO)

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NOTES : SODIUM
1. Skip the mayo and use 2 cups nonfat sour cream. The mayo is
contributing 56% of the total Na. Or even better, use 2 cups drained yogurt
(drained from 4 cups nonfat plain yogurt).
2. Omit or use low-sodium bouillon granules. The regular granules are
contributing 33% of the Na.
3. Without the bouillon granules and mayo (and using 2 cups of nonfat sour
cream), 1/4 cup dip would have only 69mg Na.
4. Without the bouillon and using 2 cups of drained yogurt, 1/4 cup dip
would have 51mg Na.
Nutr. Assoc. : 0 0 1586 0 1124 0 116 0 0 0

Lemon Curd No. 2651 Yields 1 Cup

3/4 Cup Granulated Sugar 1/3 Cup Lemon Juice
3 Tbls Cornstarch 1 tsp Lemon Rind, Grated
3/4 Cup Water 2 Tbls Butter
1 Egg, Lightly Beaten

Stir the sugar and cornstarch in the top portion of a double boiler.
Stir in the water.
Beat in the egg, lemon juice and lemon rind.
Cook over – not in – boiling water until the mixture thickens.
Remove from the heat.
Stir in the butter,
Cool.

Spiced Mocha Mix

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Non-dairy creamer
3/4 cup Sugar
1/2 cup Instant coffee granules
Or crystals
1/2 cup Unsweetened cocoa
1 1/2 teaspoons Cinnamon

Direction;
In a large bowl or container, combine all ingredients; mix
well store mix in tightly covered container.
To serve, spoon 3 Tablespoons mix into mug. Add 1 cup
boiling water, stir to blend. If desired garnish with
dollop of sour cream.

Create a gift, by filling 1/2 pint jar.Add an attractive
bow, and attach label with directions.

submitted by marina source holiday cooking by pillsbury

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Title: Balsamic Vinaigrette
Categories: Diabetic, Salads, Dressings
Yield: 12 servings

1 tb Dijon-style mustard; 1 cl Garlic; minced
1/4 c Balsamic vinegar; 2 tb Safflower oil;
2 tb Water; 2 tb Virgin olive oil;
2 tb Fresh lemon juice Salt pepper to taste;
1/4 ts Dried leaf tarragon;

In a jar, combine the mustard, vinegar, water, lemon juice, tarragon
and garlic. Shake well to combine. Add oils and shake again.
Season with salt and pepper. Chili before serving. Makes about 3/4
cup. 12 servings (1-tb each).
Food Exchange per serving: 1 FAT EXCHANGE; CAL: 44; CHO: 0mg; CAR: 1g;
PRO: 0g; SOD: 36mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Quick Shrimp Gumbo

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Gumbos Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Cooking oil
2 Tablespoons Flour
1 Cup Okra
1 Can Chicken soup w/rice
1 Can Chicken gumbo soup
Salt pepper to taste
2 Cans Shrimp (4 1/2 oz.)
Hot sauce to taste

Make roux with cooking oil and flour. Brown until dark brown color. Add
okra, salt and pepper. Add soup and carefully rinsed shrimp. Simmer until
hot. Serve over rice.

If more vegetables are desired, add chopped bell pepper, minced garlic and
green onion blades.

– – – – – – – – – – – – – – – – – -=20

Easy Fruit And Nut Rolls

Recipe By : Cookworks V
Serving Size : 12
Preparation Time: 0:00
Categories : Dessert

Amount Measure Ingredient — Prep
——– ——————– ——————
1 loaf frozen bread dough — or crescents
1/4 cup butter — softened
2 tablespoons cinnamon
2 tablespoons honey
1 apple — chopped
1 cup raisins
1/2 cup nuts — chopped

Preheat oven to 350F. Lightly grease a cookie sheet. Thaw bread dough. On a
piece of wax paper, use a rolling pin or a sturdy plastic glass to roll out the
thawed bread dough into a rectangle about 9″ x 12″ long. In a small mixing
bowl, combine the softened butter, cinnamon, and honey. Spread the butter
mixture over the rectangle of dough. Carefully wash, core, and chop the apple
into very small pieces. Spread the chopped apple over the dough. Sprinkle the
raisins and then the nuts over the dough. Starting with the long side, roll the
dough into a long log. Carefully cut the dough log into about 12 pieces. Place
pieces on the greased cookie sheet, cover with a clean cloth and let the dough
rise until it has about doubled its size. Bake for about 30 minutes or until
rolls are golden brown. Yield: 12 rolls.

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Peter’s Cream Of Pumpkin Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T Safflower oil
1 Lb Pumpkin, fresh
-cut in chunks,
-=OR=- Canned Pumpkin
1 Yellow onion
– peeled and chopped
1 Sm Garlic clove
– peeled and crushed
2 Celery stalks — chopped
1 Stalk fresh thyme — -=OR=-
1/2 Ts -Dried thyme
1/2 Bay leaf
5 C Chicken broth
1 1/2 Tb Low-fat white cheese
-Such as cottage cheese,
– farmer’s cheese,
– cream cheese or ricotta
1 Tb Non-fat powdered milk
1/2 C Parsley, chervil and chives
– (minced)

This Thanksgiving soup has but 65 calories per serving.

IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables
(including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes. Stir
occasionally to keep the vegetables from browning. Add the broth and the
pumpkin, if using canned; bring to a boil, reduce heat, and simmer,
uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned
pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a
fine strainer back into saucepan and return to boil. If it seems too thick,
thin with a little hot broth or water. (Can be made to this point up to 2
days in advance and refrigerated, loosely covered.) Before serving, reheat
soup to boiling. Pour back into the blender and add the cottage cheese and
powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4
heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over
each. Serve immediately.

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Title: Pineapple Cooler
Categories: Beverages
Yield: 2 quarts

46 oz Unsweetened pineapple juice
2 tb Lemon juice
6 oz Orange juice concentrate
— frozen
10 oz Club soda; chilled
Mint sprigs; as desired

Mix juices and frozen orange juice concentrate. Chill.

Add chilled club soda immediately before serving.

Serve over ice in tall glasses with straws. Garnish each serving
with a sprig of mint, if desired.

Calories per 8-ounce cup: About 140

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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