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

MMMMM

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.

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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

MMMMM

CIDER BEEF STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper
1 pound Beef stew meat — cubed
2 tablespoons Oil
1 cup Apple cider
1/2 cup Water
1 tablespoon Vinegar
1/2 teaspoon Thyme
2 large Carrots — cut into pieces
1 Celery rib — cut in pieces
1 large Potato; peeled — cubed
1 medium Onion — sliced

Recipe by: Sue Klapper Preparation Time: 2:00 In a bowl or bag, combine flour,
salt, and pepper; add beef and toss to coat. In a large saucepan, brown beef in
oil. Add cider, water, vinegar and thyme; bring a boil. Reduce heat; cover and
simmer for 1 hour and 45 minutes or until the meat is tender. Add carrots,
celery, potato and oni0on; return to a boil. Reduce heat; cover and simmer for
45 minutes or until vegetables are tender.

Source: ; Feb./March 1995.

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Pumpkin-Squash Bisque – Country Living Holidays

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Holidays Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sm Sugar pumpkins or small
-Golden Debut squashes
2 13 3/4 or 14 1/2 oz cans
-chicken broth, all surface
-fat removed
1 c Sliced fresh or frozen
-cauliflower
1 md Onion, chopped
2 c Milk
1/3 c Unsifted all-purposeflour
1/2 t Salt
1/8 t Ground white pepper
1/4 c Half-and-half
4 c Mashed cooked sugar pumpkin
-or winter squash (use any
-dry textured, orange
-fleshed winter squash such
-as butternut, Golden Debut,
-or Hubbard)

1. If using pumpkins for serving bowls, heat oven to 350’F. Rinse
pumpkins; pat dry. Cut a wide circle around the stem of each pumpkin
making a lid. Remove lid and with spoon, scrape out seeds and stringy
portion from pumpkins. Place pumpkins and their lids in large shallow
roasting or baking pan. Cover pan with aluminum foil.

2. Bake pumpkins 30 to 50 minutes or just until flesh is fork-tender.
Test lids for doneness after 30 minutes; if tender, remove and set
aside. (Do not overbake or the pumpkins will collapse.) To microwave,
place 3 or 4 pumpkins with their lids inserted on top in microwave
ovens. Cook 15 to 20 minutes, rotating them every 5 minutes, or until
tender. Repeat until all of the pumpkins have been microwaved.

3. In 4-quart saucepan, heat broth and cauliflower to boiling over
high heat. Reduce heat to low; cover and simmer fresh cauliflower
until tender-about 10 minutes. If using frozen cauliflower, cook
about 5 minutes. With slotted spoon, remove cauliflower to blender or
food processor, leaving broth in saucepan.

4. Add onion to broth remaining in saucepan; cover and heat to
boiling. Cook until tender-about 5 minutes. Meanwhile, in cup,
combine 1/2 C milk, the flour, salt, and pepper until smooth. Stir
flour mixture into onion and broth. Cook mixture, or sauce, stirring
constantly, until it thickens and boils. Remove from heat.

5. In blender, puree cauliflower with 1/2 C sauce and the
half-and-half Pour cauliflower soup into small saucepan and keep warm
over very low heat.

6. In same blender (no need to wash), blend remaining sauce until
smooth; return to saucepan; set aside. Add half the mashed pumpkin
and 3/4 C milk to blender; blend until smooth; pour into saucepan
with sauce. Repeat to puree remaining mashed pumpkin with remaining
milk. Heat pumpkin mixture, or bisque, over low heat just until hot,
stirring constantly. (Do not allow to boil.)

7. To serve, ladle pumpkin bisque into baked pumpkin “bowls” or
serving bowls and place on serving plates. Drizzle cauliflower soup
on top of each serving.

Country Living Holidays/92 Scanned fixed by Di Pahl

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RISOTTO WITH SHRIMP TOMATOES SUN-DRIED TOMA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Plum tomatoes, cored
4 c Chicken broth combined with
2 cups water
2 tb Butter
1 tb Olive oil
1/2 md Onion, peeled and finely
Chopped
1 md Clove garlic, peeled and
Minced
2 c Arborio rice
1/4 c Tomato pesto (see note)
1/4 ts Salt
Freshly ground black pepper
To taste
SHRIMP:
1 tb Olive oil
1 md Clove garlic, peeled and
Minced
2/3 lb Medium shrimp, peeled and
Deveined
1/3 c Dry white wine
1/4 c Chopped parley
10 Basil leaves, slivered
1/8 ts Salt
Freshly ground black pepper
To taste

1. To prepare the risotto: Bring a pan of water to the
boil, add the tomatoes and time 1 minute. Drain and
rinse briefly with cold water. Peel, seed and coarsely
chop.

2. Heat the broth-water combination in a saucepan on
low heat. Keep warm.

3. In a large skillet or pot, preferably nonstick,
heat the butter and olive oil over medium heat. Add
the onion and garlic; saute 5 minutes. Add the
tomatoes and cook 5 minutes, until softened and
starting to break down. Stir in the rice, cooking for
2 minutes.

4. Slowly start to add the liquid, about a ladleful at
a time. Cook over low heat, stirring frequently.
Wait until the liquid has been absorbed each time
before adding the next ladleful. The risotto should
cook in about 35 minutes. (The finished risotto
should be creamy, with a little bite at the center of
the rice.) Stir in the sun-dried pesto during the
last 10 minutes of cooking time. Stir in the salt and
pepper.

5. When the risotto is almost done, start the shrimp.
Heat the olive oil over medium heat. When hot, add
the garlic and cook 30 seconds. Cook the shrimp until
pink, curled and cooked through. Remove the shrimp
with a slotted spoon to a plate. Add the wine and
boil until thickened to about 2 tablespoons. Put the
shrimp back into the pan, stirring to coat. Stir in
the parsley, basil, salt and pepper.

6. Spoon the shrimp over the risotto and serve.

Note: The Cibo brand of sun-dried pesto used in this
recipe can be found in the refrigerator section of
major supermarkets.

Data per serving: Calories…..353
Carbohydrates…..47g Monounsaturated fat….7g
Protein……14g Sodium……….683mg Polyunsaturated
fat….1g Fat……….12g Saturated fat……4g
Cholesterol……….67mg

(From “Cucina del Mare” by Evan Kleiman)
Submitted By CHERYL On SUN, 4
JUN 1995 184615 ~0700 (PDT)

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