Title: Lemon Mayonnaise
Categories: Diabetic, Dressings, Fruits
Yield: 12 servings

1 tb Cornstarch; 1/3 c Lemon juice; fresh
2 ts Dry mustard; 2 tb White vinegar;
1 1/2 ts Salt; Sugar substitute to 6 ts
1 c Water; Sugar;
2 md Eggs; beaten

For fruit, chicken, or seafood salads. Combine cornstarch, mustard,
and salt in the top of a double boiler. Combine water and beaten
eggs. Slowly add to cornstrch mixture, stirring constantly, until
smooth. Cook over simmering water for 5 minutes, stirring
constantly. Very slowly stir in the lemon and vinegar. Continue
cooking and stirring over simmering water for 10 more minutes.
Remove from heat. Add the sweetener; mix well. Pour into a pint jar,
cover, and store in frefrigerator. Stir well before each use.

Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED
“FREE” CAL: 20; CHO: 2g; PRO: 1g; FAT: 1g; SOD: 256; Low-sodium
diet: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought the you and yours via Nancy O’Brion and her
Meal Master

MMMMM

GRECIAN STUFFED TOMATOES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ethnic Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 lg Tomatoes
2 c Cooked rice
2 tb Chopped onion
2 tb Currants, plumped
3 Cloves garlic, minced
1/2 ts Salt
Black pepper
3/4 c Olive oil
—–CATEGORY 13, TOPIC 26 MESSAG—–

Chopped mint or basil (garnish)

Cut tops off tomatoes, scoop out flesh and combine with rice. Add
onion, currants, garlic, salt and pepper. Stuff tomatoes with
rice mixture and arrange in casserole. Pour olive oil over tomatoes.
Cover and bake at 350 F for 25-30 minutes. Garnish. Serves 12.

Contributed by Normal Pittman to “Cooking For Applause”

Food Wine RT [*]
Category 6, Topic 10
Message 41 Sat May 16, 1992
L.LEWIS13 [Lee] at 00:28 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005
THE.STEIGERS [Sylvia] at 23:15 EST

– – – – – – – – – – – – – – – – – –

Title: CHICKEN TONNATO D’ESTE
Categories: Italian, Poultry, Seafood
Yield: 6 servings

4 1/4 c Chicken stock
6 Chicken breast halves,
-skinned
1/2 c Mayonnaise
1/4 c Dry white wine
4 Flat Anchovy fillets
1 tb Oil from anchovies
1 cn Water packed tuna, (7 oz.),
-drained
2 tb Lemon juice
1/4 ts Oregano
Salt and pepper to taste
1 tb Capers, drained (garnish)
2 tb Chopped fresh parsley
-(garnish)
1 Lemon, sliced (garnish)

Keywords: For, April, Who, Don’t, Like, Mussels, Send,
Anchovy, To, Jim

Bring 4 cups chicken stock to boil in covered
saucepan. Poach chicken breasts 15 minutes and allow
to cool in stock.

For tonnato sauce, in blender or processor, combine
mayonnaise, wine, 1/2 cup stock, anchovies, oil from
anchovies, tuna, lemon juice amd oregano and process
until well blended. Season to taste with salt and
pepper.

Remove bones from chicken breasts and cut meat into
1/2″ thick slices. Layer on serving platter, so that
they overlap slightly. Pour tonnato sauce over all.
Sprinkle capers and parsley on top and garnish with
lemon slices. Serve cold or at room temperature.
Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp
Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle
3/93

—–

PINEAPPLE MUFFIN COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
1 1/2 c Sugar
1 Egg
1 c Crushed pineapple with juice
3 1/2 c Flour
1 t Baking soda
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Walnuts, chopped

A last minute substitute gave a new twist to an old
Amish recipe for raisin cookies. The cupboard was bare
so leftover pineapple was substituted for the raisins.
Everyone preferred the pineapple version. (Editor’s
Note: We called these Pineapple Muffins Cookies,
because they came out big and soft.)

Preheat oven to 350ø.

In a large mixing bowl, cream shortening, sugar and
egg. When light and fluffy, stir in crushed pineapple
with juice.

Sift flour, baking soda, salt and nutmeg together and
stir into batter. When the mixture is well blended,
stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking
sheets. Bake at 350ø for 8-10 minutes. Cool on wire
racks.

Yield: 5 dozen. Heather Hephner, Associate Editor,
Food Family Life, Better Home and Gardens, Des
Moines, IA.

Randy Shearer

– – – – – – – – – – – – – – – – – –

Title: HOT SAUCE B1
Categories: Sauces, Chinese, Vegetables, Main dish
Yield: 6 servings

3/4 c Ketchup
1/2 ts Bean sauce (found in
-chinese groceries)
1 dr Hot oil (may be doubled)
3 dr Sesame oil
1 ts Sugar (rounded)
Chopped garlic; to taste
Chopped ginger; to taste
Dry sherry; to taste
Salt pepper; to taste

Combine all ingredients and mix well.

Note: To make hot oil, place a handful of dried red
peppers in a bowl. Pour hot oil over let sit. This
will keep for several weeks. When needed, use the oil
not the peppers.

Garlic, ginger dry sherry are, to Chinese, what salt
pepper are to Americans. Add them, whenever!

Temperature (s): HOT Effort: EASY Time: 00:05 Source:
MING’S Comments: YORK ROAD; BALTIMORE Comments: TO BE
USED IN MING SHRIMP

—–

Title: Cherry Cookie Pizza
Categories: Cookies
Yield: 12 servings

—-crust—-; * see note
1 1/3 c Margarine; softened
2 Egg whites; whipped
2 tb Skim milk
2 ts Vanilla
4 c Unbleached flour
1 1/2 c Granulated sugar
2 ts Baking powder
—-topping—-
16 oz Fat-free cream cheese;
-softened
1/4 c Powdered sugar; sifted
21 oz Cherry pie filling; chilled

Recipe by: Comstock® Makin’ It Easy Recipes
Preparation Time: 0:15
Preheat oven to 350. Prepare a 12″ pizza pan with cooking spray and flour;
set aside. To prepare crust, combine margarine, egg white, milk, and
vanilla in a mixing bowl. In another mixing bowl, combine flour,
granulated
sugar, and baking powder. Mix wet ingredients with dry ingredients just
until moistened. On a lighty, floured surface, roll dough into a 12″
circle. Press into prepared pizza pan. Bake for 7 minutes or until golden
brown. Cool. Meanwhile, to prepare topping, combine powdered sugar and
cream cheese. Spread over cooled cookie crust to within 1/2″ of edge.
Spoon
cherry pie filling over cream cheese layer.

—–

CHRISTMAS KEDGEREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Holiday
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
2 c Cooked rice
2 c Smoked yellowfish
3/4 c Heavy cream
1 t Curry powder
Salt to taste
4 Hard boiled eggs
3 tb Chopped parsley

CHRISTMAS EVE PREPERATION (20 MINUTES) 1. Prepare
hard boiled eggs. Cook rice, fluff gently and
refrigerate. 2. Prepare fish. You can use any fish or
shell fish but I use thick
slabs of smoked yellowfish, or thick slabs of
smoked haddock. Thin
fillets tend to break up into pieces too small.
Place fish in pan,
cover with water, and heat gently until just
before boiling point.
Drain and refrigerate. Allowing fish to boil will
turn it into mush
during final cooking. CHRISTMAS MORNING
PREPERATION (15 MINUTES) 1. In a microwave dish or
double boiler, melt butter and heat cream
(reserving 3 T for moisture adjustment). Add
cooked rice and mix well. 2. Gently break cold fish
into bite size pieces and add to mixture.
Chop hard boiled eggs and add to mixture. 3.
Adjust moisture before heating mixture. Microwave
mixture should be
moist but not damp. If using doubleboiler to heat
mixture, add reserved
cream until mixture is slightly sloppy or it will
dry out during
heating. 4. Heat mixture in microwave on high,
stirring every minute until hot.
Garnish with chopped parsley and serve.

– – – – – – – – – – – – – – – – – –

SOUR CREAM WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Whole wheat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Sour Cream
2 tb Apple Juice,Bottle Or Can
1 1/2 Egg Beaters
1 1/2 tb Sugar
1/3 ts Salt
1/3 ts Baking Soda
1 1/2 tb Gluten
3 c Whole-Wheat Flour
2 ts Yeast

NOTES : Sandwich bread. Rises moderately high. 86 cal/oz D. German IV
page 24 – medium

– – – – – – – – – – – – – – – – – –

Title: Grits Casserole
Categories: Vegetables Londontowne
Servings: 6

4 c Milk 1 c Hominy grits
1/2 c Butter or margarine 1 ea Roll garlic cheese
2 ea Eggs, well beaten 1/2 c Cheese, grated

Bring 3-1/2 c milk to boiling in medium saucepan. Gradually stir in grits.
Gook over medium heat , stirring constantly, until thick (about 10
minutes). Remove from heat. Add butter and garlic cheese; stir until
melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake
in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated
cheese over top. Bake 15 minutes longer.

Mrs. Harold T. Cook

—————————————————————————–

QUICK GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

7 md Tomatoes (about 1 3/4 lb)
3 sl Italian bread (3/4-inch
-thick)
1 md Garlic clove
2 tb Red wine vinegar
1/3 c Olive oil
4 c Tomato juice, chilled
2 c Canned beef broth, chilled
2 tb Fresh basil leaves, minced
-(or 2 tsp dried)
1 lg Green bell pepper
1 md Onion
1 md Cucumber
2 ts Worchestershire sauce
1/2 ts Hot rep pepper sauce
1/4 ts Salt
1/4 ts Freshly ground black pepper

PREPARATION: Core and seed the tomatoes. Tear the
bread into small pieces. Peel the garlic and put into
the workbowl of a food processor along with the
tomatoes and bread. Pulse three times until blended.
With the motor running, pour the vinegar and oil
through the feed tube and process until smoothly
pureed. Mix the tomato puree, tomato juice, beef
broth, and basil together in a large bowl and
refrigerate until chilled. Stem, quarter, and seed the
bell pepper. Peel and quarter the onion. Peel and
halve cucumber lengthwise, remove the seeds with a
spoon, and cut pieces in half. Place all the
vegetables in the food processor and pulse until
coarsely chopped. Stir the vegetables,
Worchestershire sauce, hot red pepper sauce, salt an
pepper into the soup. Served chilled.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –