Title: TURKISH ORANGE CAKE WITH FRESH TAYBERRIES OR
Categories: Cakes
Yield: 4 servings

Karen Mintzias
1 lg Orange
4 oz Almonds, ground
1/2 c Caster sugar
1 ts Baking powder
3 dr Almond extract
3 lg Eggs
2 oz Pine kernals

————————-TO SERVE————————-
1 lb Tayberries or loganberries
Icing sugar
2 Oranges

Put one whole orange in a small saucepan, cover with
water and simmer for 2 hours. Pour away the water and
leave to cool.

Preheat the oven to 180 C/350 F/Gas 4.

Grease a 23 cm/9in shallow cake tin and line with
greaseproof (waxed) paper.

Chop the cooked orange roughly, discard the pips and
liquidize, including the skin.

Mix together the ground almonds, sugar, baking powder
and almond extract in a bowl. Beat the eggs with a
fork, beat in the liquidized orange, then pour into
the bowl containing the other ingredients and mix
well. Pour this mixture into the prepared tin and
sprinkle the top with pine kernals. Bake in the middle
of the oven for 35 minutes, or until a skewer comes
out clean. Leave to cool slightly, then turn out on
to a wire rack.

Just before serving, peel off the paper and sprinkle
the top of the cake with a little icing sugar. Serve
in wedges with slices of orange and fresh tayberries
or loganberries.

Source: A Basket of Berries, by Val Archer Typed for
you by Karen Mintzias

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CREOLE MUSTARD SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mayonnaise
1/4 c Creole-style mustard
OR
1/4 c Dijon mustard
1 T Yellow mustard
1 T Horseradish
1/2 t Cider vinegar
1 Dash Worcestershire
Sauce
1 t Red wine vinegar
1 t Water
1/2 t Cayenne pepper
1/2 t Salt
1 T Green onions, sliced into
1 T Crushed garlic packed in oil
1 t Finely chopped green pepper
1 t Finely chopped celery
1 t Finely chopped onion

Mix all ingredients together. Serve with Planet Hollywood Chicken.
(From
the Miami Herald)

Golden Onion and Zucchini Lasagne (Gourmet Mag 2/94)

Recipe By : Elizabeth Stevens
Serving Size : 4 Preparation Time :0:00
Categories : Main Courses, Vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds thinly sliced onions — about 6 cups
1/2 teaspoon dried thyme
OR
1 1/2 teaspoons fresh thyme
7 tablespoons unsalted butter — divided 2+1+1+3
1/2 cup dry white wine
1 pound zucchini — sliced 1/4″ thick
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste
salt and freshly ground pepper to taste
3 7″ squares (no-boil) lasagne
1 1/2 cups freshly grated Parmesan — about 5oz.

In a large heavy skillet, melt 2T butter.
Cook onions with dried thyme (if using dry), salt and pepper, covered, over
moderately low heat, stirring occasionally, 30 minutes, or until tender and
pale golden. [I think this was no more than 15 minutes.]
Cook uncovered, stirring, 15 minutes. [5 min enough.]
Add wine and simmer until most of wine has evaporated.
Stir in fresh thyme (if using fresh) and transfer to a bowl.

Preheat oven to 375F.
Butter an 8″ square baking dish.

In the cleaned skillet, melt 1T butter.
Cook half of zucchini slices in one layer over moderate heat until tender,
about 2 min on each side. Transfer to another bowl.
Cook remaining zucchini in 1T butter in the same manner.

In small heavy saucepan, melt remaining 3T butter over moderately low heat.
Add flour and cook roux, whisking, 3 minutes.
Add milk in a stream, whisking, and bring to a boil, whisking.
Add nutmeg, salt and pepper to taste and simmer sauce, whisking, until
thickened, about 2 minutes.
[I think they’re trying to tell you something about whisking.]

Spread a few tablespoons sauce on bottom of prepared dish.
Layer over this, in order bottom to top:
– 1 square lasagne
– 1/2 onions
– 1/2 zucchini
– 1/3 sauce
– 1/3 Parmesan

– 1 square lasagne
– 1/2 onions
– 1/2 zucchini
– 1/3 sauce
– 1/3 Parmesan

– 1 square lasagne
– 1/3 sauce
– 1/3 Parmesan

Bake lasagne in middle of oven 25-30 min, or until golden. Let stand 10
minutes before serving.

Serves 6-8 as a first course or side dish.

– – – – – – – – – – – – – – – – – –

Title: Meat Loaf
Categories: Diabetic, Meats, Main dish
Yield: 6 neat folks

1 Egg; 2 tb Green pepper; chopped fine
2 c Lean grd round; 15% fat 1 ts Salt;
2 sl Bread; cubed fine 1/2 ts Dry mustard;
1/4 c Catup 1 tb Prepared horseradish; if
1/3 c Onion; chopped fine -desired

Preheat oven to 400 degrees f. Mix all ingredients well. Form into a
loaf. Place in foil-lined 5 x 9 pan; bake until done (15-20 minutes)

Food Exchanges per serving: 1/2 STRACH/BREAD EXCHANGE + 3 LEAN MEAT
EXCHANGES + 1 1/2 FAT EXCHANGE CAL: 258

Source: Recipes for Diabetics by Billie Little (version 1985)

MMMMM

Title: Buffalo Chip Cookies
Categories: Cookies
Yield: 48 servings

1 c Margarine
1 c Brown sugar
1 c Granulated sugar
2 – eggs, beaten
1 ts Vanilla
1 c Oatmeal
2 c Flour
1 ts Baking powder
1 pk Chocolate chips
1 c Nuts, chopped
1 c Cornflakes

Preparation Time: 1:00
Preheat oven to 350 deg. F.

Mix all ingredients and place spoonsful on cookie sheet.

Bake 12 to 14 minutes.

Makes 4 dozen cookies. These freeze well.

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Date: Sat, 25 Jun 94 14:22:10 PDT
From: Barbara Zimmerman

SPANISH RICE by Helen Levashoff@genie.geis.com

4 cups rice, cooked as usual
.
SAUCE:

1 onion chopped
4 cloves garlic, minced
1 stalk celery
1 bell pepper
1 zucchini, chopped
2 cans tomato sauce
1 16 oz can chopped tomatoes
2 teaspoons southwest seasoning mix (recipe follows)

Saute onion, garlic, celery, bell pepper, zucchini in a little water or
veggie broth. When tender add the tomato sauce, tomatoes and spices and
simmer for about 20 mins. or while the rice is cooking.

When rice and sauce are finished cooking combine the two. If you have any
cilantro in the house, you could add some chopped to the finished product.

SOUTHWEST SEASONING MIX

2 T’s chili powder
2 T’s paprika
1 t T ground coriander
1 T garlic powder
1 T salt
2 t’s ground cumin
1 t cayenne pepper
1 t crushed red pepper flakes
1 t black pepper
1 t dried oregano

Combine and store in an airtight jar or container.

Oatcakes (Scottish)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Fine (Pinhead) Oatmeal
1/2 ts Barcarbonate of Soda
Pinch of Salt
2 tb Bacon fat or Melted Butter
1/4 pt Hot Water
Extra Oatmeal for rolling

: To test the correct heat of the gridle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it sould take a few secounds to
turn colour.
: Set the oven to 375F/Gas 5 or heat a gridle or
heavy frying-pan. Mix the oatmeal, the bicarbonated of
soda and salt together in a bowl. Add the melted fat
and the hot water. Stir well until it makes a soft
paste. Sprinkle some oatmeal on a board. From the
dough into a round and roll it out as thinly as
possible, adding oatmeal to the serface as necessary,
to prevent sticking. Brush off the excess oatmeal. Cut
the dough into 4 or 6 pieces. To oven bake; place on a
large ungreased baking sheet. Bake for 15-20 minutes.
To gridle bake; bake on a hot gridle or frying-pan
until the edges begin to curl. Turn over and cook the
other side. Do not let the oatcakes brown; they should
be a pale fawn colour. Put on a wire rack to cool.
They are delicious served with cheese. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Cream Of Carrot Soup
Categories: soups, vegetables
Yield: 1 servings

5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tb curry powder
1 ts minced fresh ginger root
1 salt and pepper to taste

In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.

—–

HALLOWEEN SPIDERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Holidays
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Peanut butter
2 tb Powdered sugar
2 tb Graham cracker crumbs
2 tb Coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form
a ball. Divide the ball into 2 parts to form 2 balls,
1 slightly smaller than the other. Roll balls in
coconut and place smaller ball on top of larger one.
The smaller ball with be the head and the larger 1,
the abdomen. Add 8 licorice legs and 8 raisin eyes.
Makes 1 scary spider.

– – – – – – – – – – – – – – – – – –

Title: KRISPIE COOKIES BY FRANCES
Categories: Cookies
Yield: 12 servings

1/2 c Shortening (can)
1 c Brown Sugar
2 Eggs
2 c All-Purpose Flour
1 ts Cream of Tartar
4 c Rice Krispies
Chocolate chips (if desired)
1/2 c Butter
1 c White Sugar
1 ts Vanilla
1 ts Baking Soda
1 ts Salt
Nuts (if desired)

Cream shortening, margarine with sugars. Add eggs and vanilla. Sift
dry ingredients together, add to the above, then add cereal and blend
in gently. Drop on un-greased cookie sheet, by teaspoon. Bake at 350
degrees for 12 to 15 minutes

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