Title: Sweet Potato Pie
Categories: Diabetic, Vegetables
Yield: 8 servings

3 tb Margarine 1/4 ts Cinnamon
1/4 c Sugar 3 lg Sweet potatoes, cooked,
mash
1/4 ts Salt 1 c Skim milk
1 Egg yolk 3 Egg whites, beaten stiff
3 tb Lemon juice 1 9-inch unbaked pie shell
1 ts Lemon peel

Use about 1 1/2 pounds sweet potatoes.

Heat oven to 350 F. Beat together margarine, sugar, and salt. Add
egg yolk, lemon juice, lemon peel and cinnamon. Stir in sweet
potatoes and milk. Mix well.

Fold in egg whites; pour into pie shell. Bake for 40 to 50 minutes or
until knife inserted in center comes out clean. To reduce saturated
fat, use a homemade pie shell made with vegetable oil.

1/8 wedge – 263 calories, 2 starch exchanges, 2 fat 6 grams protein,
13 grams fat, 32 grams carbohydrate, 3 grams fiber 296 mg sodium, 524
mg potassium, 34 mg cholesterol

Adapted from The American Diabetes Assoc. Family Cookbook Vol. III
Shared but not tested by Elizabeth Rodier, Jan 94

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Title: FAVORITE EGG NOG
Categories: Beverages, Eggs, Alcohol
Yield: 30 servings

24 Eggs, separated
2 c Sugar
1 qt Bourbon
2 c Brandy
1 qt Heavy cream
2 qt Milk
1 qt Vanilla ice cream
Nutmeg

Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir
thoroughly. (The liquor “cooks” the eggs.) Add cream and milk and continue
whipping. Break up the ice cream and add. Beat egg whites until stiff and
fold in. Refrigerate for at least 30 minutes before serving. Sprinkle
lightly with nutmeg. NOTE1: This is fairly potent and deceptively smooth,
so you might wish to
cut back on the Bourbon and Brandy a little. NOTE2: If you can get
it where you are, then the only ice cream to use in
this recipe is on of the following BLUE BELL CREAMERY flavors –
Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3:
Any good bourbon or sour mash will do, but Old Forester seems to add
a special something to the taste. As for the brandy, don’t waste the
VSOP, but don’t use that buck-fifty-a-liter varnish remover that you
picked up on that last trip to Tijuana, either.

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Title: Chocolate Fruit Balls
Categories: Candies, Chocolate, Gift
Yield: 25 servings

125 g Dried apricots, chopped
1/3 c Raisins, chopped
1/3 c Sultanas, chopped
2 ts Grated orange rind
60 g Dark chocolate, grated
180 g Dark chocolate, extra
60 g Butter

Combine apricots, raisins, sultanas, rind and grated dark chocolate
in a small bowl. Roll teaspoons of mixture into balls, refrigerate
overnight.

Break extra chocolate into pieces, place in top of a double saucepan
with butter over simmering water. Stir until smooth or microwave on
HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly
coated. Place balls on foil-covered trays; allow to set in a cool
place. Store balls in airtight container in refrigerator.

Makes about 25

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Title: COCONUT CREAMY BON BONS
Categories: Candies
Yield: 20 servings

1/2 lb Butter or margerine
15 oz Eagle-brand milk (1 can)
8 c Powdered sugar
14 oz Flaked coconut
1 1/2 ts Vanilla
6 oz Semi-sweet dipping chocolate

Mix all but chocolate together and shape into balls about the size
of a hickory nut. Refrigerate several hours or overnight. Melt
dipping chocolate in top of double boiler with hot water in the
bottom pan. This may require more than 6 oz of chocolate. Dip
balls into chocolate and turn out onto wax paper-covered cookie
sheet. Store in a cool dry place. Makes enough to fill a 1-pound tin.
Source: Newspaper, Newsletter July’89

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WILTED SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Bacon
1/4 c Cider Vinegar
2 ts Sugar
1/4 ts Salt
1/8 ts Pepper
1/8 ts Dried Tarragon — Crushed
1/2 c Celery — Sliced
1 sm Red Onion — Thinly Sliced
1 pk Fresh Spinach — Torn, About
-8 Cups
2 md Oranges — Peeled And Sliced
-OR
11 oz Mandarin Oranges — 1 Can
1/3 c Cashews — Coarsely Broken

In a 3 quart casserole, snip the bacon into 1-inch pieces. Cover with a
paper towel and micro cook on HIGH (100 %) for 2 to 3 minutes or until
crisp. With a slotted spoon, place the bacon on a paper towel to drain.
Add the vinegar, sugar, salt, pepper, and tarragon. Micro cook on HIGH
(100 %) for 2 to 3 minutes or until the mixture boils. Remove from the
oven and stir in the celery and onion. Gradually add the torn spinach and
toss lightly to coat each piece. Add the cooked bacon, orange segments and
cashews. Toss lightly to coat, then serve immediately.

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Title: Pesto with Jalapeno
Categories: Main dish, Pasta, Sauces
Yield: 1 cup

1/4 c Pine nuts
5 ea Garlic cloves, peeled
1 sm Jalapeno, halved seeded
1 c Parsley
2 c Basil leaves
1/2 c Olive oil

Put nuts, garlic and jalapeno in food processor; process 30 seconds.
Add parsley, basil and oil; pulse a few times to mix greens into oil.
Process about 30 seconds, until mixture is finely pureed.

Yield: About 1 cup.

Adapted from Jacques Pepin, “The (Louisville, KY) Courier-Journal”.
July 22, 1990.

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Title: EASY CHEESE SAUCE
Categories: Sauces, Microwave, Cheese/eggs
Yield: 1 servings

1/2 lb Velveeta, cubed
1/4 c Milk

Contributed to the echo by: Merrilyn Vaughan EASY CHEESE SAUCE Melt
together. About 2 + 1/2 minutes to 4 minutes on HIGH in ‘nuker.

Use with pasta, veggies, or fish.

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Title: ROAST PORK LO MEIN
Categories: Pasta, Pork
Yield: 4 servings

1/2 lb Noodles, fresh
-boil til soft;drain rinse
1/2 lb Roasted pork; shredded
1 c Shredded chinese cabbage
1 c Bean sprouts; wash
1/2 c Sliced waterchestnuts,option
1/2 ts Salt
2 ts Sherry
1/4 c Chicken broth, College Inn
2 tb Oil; for stir frying

————————-SAUCE MIX————————-
6 tb Oyster sauce
– can add more as per taste
1/2 ts Sugar
1 ds Pepper, heavy dash

Note: Dried Noodles …. 5 cups cooked = 1 lb
Fresh Noodles …. 2 1/2 cups cooked = 1 lb
Preparation: – Heat Wok – Add oil and let heat
– Add salt; stir
– Add pork sherry; stir fry quickly
– Add cabbage, bean sprouts, waterchestnuts;
stir fry [45] Sec.
– Add stock; place noodles on top
– Cover cook; [1] Min.
– Uncover stir
– Add “sauce mix”; stir until evenly seasoned
– Serve!

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Title: Chocolate Munchies
Categories: Desserts Cookies
Servings: 48

1 c Semi-sweet chocolate chips
8 ea Marshmallows
1 T Water
3/4 c Sifted flour
1/2 c Sugar
3/4 t Salt
1/2 t Baking sodaa
1/2 c Softened butter
1/3 c Packed brown sugar
1 ea Egg
2 t Almond extract
1/2 t Vanilla
1 1/4 c Quick cooking oats
1 c Chopped pecans

1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in
top of double boiler over hot water. Add marshmallows and water. Stir
until melted. Remove from heat and set aside.

2. Sift together already sifted flour, sugar, salt and baking soda.
Slowly blend butter, brown sugar, egg, almond extract and vanilla into
sifted ingredients. Mix well. Stir oats, pecans and melted chocolate
into batter. Blend thoroughly.

3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
Bake 12-15 minutes. Remove from cookie sheet immediately and cool an
rack.
shake off excess Bits ‘o Brickle.from: _Cookiemania_
from: _Cookiemania_

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HERBED VEGETABLE STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 t Crushed basil leaves
2 t Crushed parsley flakes
1 t Dried tarragon leaves
1 t Onion powder
1 t Salt
1/2 t Garlic powder
1/4 t Black pepper
2 c Minature carrot halves
1 c Fresh green beans, cut into
-2 inch pieces
1/3 c Water
2 c Cauliflower
2 c Broccoli florets
1/2 c White zinfandel wine
1 c Sliced fresh nushrooms
1 c Sliced fresh zucchini
1 c Sliced fresh yellow squash
1 c Sliced fresh pattypan squash
1 Red bell pepper, sliced into
-strips
1 c Fresh or frozen peas
1/4 c Olive oil
1 c Radish halves

In a small cup combine basil, parsley, tarragon, salt, onion and garlic
powders and black pepper; set aside.
In a 3 quart microwaveable casserole combine carrots, green beans and
water. Cover with vented plastic wrap and microwave on high for 6 minutes.
Add cauliflower and broccoli, cover and microwave on high 6 minutes more.
Drain vegetables, add wine and reserved seasonings. Stir, cover and set
aside.
In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan
squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover
and microwave on high 4 minutes, or until vegetables are tender-crisp.
Stir mushroom mixture into carrot mixture. Add radishes, cover and
microwave on high 4 minutes, or until steaming hot.

Source: Houston Chronicle

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