DAIQUIRI CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Alcoholic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 package Graham crackers — crushed
6 Butter — melted
1/3 cup Sugar
—–FILLING—–
24 ounce Cream cheese — softened
5 Jumbo eggs — separated
2/3 cup Sugar
2 Env. knox gelatin
1/2 cup Light rum
2/3 cup Fresh lime juice
1 1/2 teaspoon Fresh grated lime peel
1 1/2 teaspoon Fresh grated lemon peel
1 pint Whipping cream
1/2 cup Powdered sugar

Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for
10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir egg
yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and
cook over med. heat . stirring constantly until mixture thickens and bubbles.
Cool.

Beat cheese in large bowl until light and fluffy.

Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks
form. Add powdered sugar and continue beating until stiff peaks form. Fold
into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust
and refrigerated several hours or overnight.

– – – – – – – – – – – – – – – – – –

QUICK BEEF MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground beef
16 oz Frozen Italian mixed
Vegetables
2 cn Water
2 c Shredded cabbage
Grated Parmesan cheese
1 cn Condenced tomato soup
1 t Dried basil
1/2 c Uncooked elbow macaroni

In a soup pot, cook beef until well browned. Drain off
fat. Stir in frozen vegetables, undiluted soup, water
and basil. Heat to boiling, stirring occasionally.
Simmer 15 minutes. Stir in cabbage and elbow macaroni.
Cook until tender. Sprinkle with grated cheese. SERVES
6.

– – – – – – – – – – – – – – – – – –

Pasta with Light Clam Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Low Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil (or less)
3/4 cup Green onions — finely sliced
2 Garlic cloves, minced — or
three cloves
1 1/2 cups Chopped clams, canned — juice
drained and reserved (2 — 6.5 oz. cans)
1 cup Undiluted Lite evaporated — skimmed milk, divide
1/4 teaspoon Salt (optional)
1/8 teaspoon Ground white pepper
2 teaspoons Cornstarch
6 ounces Dry pasta — cooked and
(linguini, spiral — etc.)
1 cup Tomato — chopped
2 tablespoons Fresh basil — chopped
Fresh basil leaves for — garnish

In 10-inch non-stick skillet, heat oil; saute onions and garlic until
tender. Add reserved clam juice, 1/2 c evaporated skimmed milk, salt and
pepper. Cook uncovered over medium heat for 5 minutes, stirring
occasionally. In small bowl, gradually stir remaining 1/2 cup evaporated
skimmed milk into cornstarch. Add to skillet, stirring constantly, until
sauce thickens.
Add clams; heat. DO NOT BOIL. Toss hot pasta with tomatoes, basil and sauce.=
Garnish with basil leaves if desired.

– – – – – – – – – – – – – – – – – –

CHESAPEAKE OYSTER BISQUE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save
liquid. Oysters may be chopped or left whole as
desired. Add water to oyster liquid to make 1 qt. In
stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from
heat; allow to cool for about 1 hour, strain, and set
aside. In butter, saute remaining onion and celery;
cook for about 5 minutes or till pale in color. Add
flour and stir well, but DO NOT BROWN. Add some
strained oyster stock: stir well tp prevent lumps from
forming. Add remaining stock and heat till hot and
thickened (about 10-15 minutes). Add oysters and
cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.

– – – – – – – – – – – – – – – – – –

Title: Citrus Chiffon Pie
Categories: Desserts, Pies
Yield: 6 servings

1 Envelope unflavored gelatin
Dash salt
1/2 c Lemon juice
1/4 c Water
1/2 ts Orange peel, grated
1/3 c Sugar
1/2 c Sugar
4 Egg yolks
1/2 c Orange juice
1/2 ts Lemon peel, grated
4 Egg whites
1 9-in baked pastry shell

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin
mixture. Cook and stir over medium heat just till mixture comes to
boiling. Remove from heat; stir in peels. Chill, stirring
occasionally, till mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
beating to stiff peaks; fold in gelatin mixture. Pile into cooled
baked pastry shell. Chill till firm. Trim with whipped cream and
thin orange slices cut in fourths. Source: Better Homes Gardens
Dessert Cookbook.

MMMMM

Title: Banana Bread #2
Categories: Breads
Yield: 1 loaf

1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground allspice
1/4 ts Grated nutmeg
1 ts Grated lemon peel (optional)
1/4 c Ground almonds (optional)
1/2 c Butter or margarine
3/4 c Sugar
2 Eggs
1 1/2 c Mashed banana (4 medium
-bananas)

1. Preheat oven to 350 F. Grease 9 x 5 inch loaf pan. 2. Sift
flour,baking powder, baking soda, salt, ginger,
allspice and nutmeg together in bowl. Add lemon peel and almonds.
Stir until combined. Set aside. 3. Beat butter in large mixing
bowl until soft amd creamy.
Beat in sugar until light and fluffy. Add eggs and beat until
thoroughly blended. Beat in flour mixture alternately with
bananas until mixture is well blended. Pour into prepared pan. 4.
Bake in center of oven 1 hour to 1 hour 5 minutes, or until
toothpick inserted in center comes out clean. 5. Cool in pan on
wire rack 10 minutes. Invert from pan and cool completely on
rack.

Variation: Banana-walnut or -pecan bread: Omit almonds. Add 3/4 cup
coarsely chopped walnuts or pecans with bananas.

MMMMM

SAUTE FLORENTINE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Sunflower flour
2 ts Onions — minced
1/3 ts Thyme
1/3 ts Oregano
1/2 ts Salt
1/2 ts Soy sauce
2 tb Sunflower oil
3 oz Spinach — coarsely chopped
3 oz Artichoke hearts, marinated
-chopped into bite-size
-pieces
3 oz Celery — chopped into bite-
-size pieces
3 oz Brown rice — cooked

Combine flour with onion, thyme, oregano, salt, soy
sauce, and oil. Mix well. Saute flour mixture with
vegetables and sunflower oil in skillet or wok. Add
rice and saute for 7 minutes.

From the files of DEEANN#E

– – – – – – – – – – – – – – – – – –

Creole Coffee Ice Cream Punch

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Beverages

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

6 Eggs

1/2 c Sugar

3 c Louisiana coffee w/chicory

1/4 c Bourbon

1/2 pt Vanilla ice cream

1/2 pt Coffee ice cream

1. In large bowl, beat eggs at high speed until slightly thickened.

2. Gradually add sugar, beating until mixture is smooth and very thick.

3. Add coffee and bourbon; mix thoroughly.

4. Pour mixture into punch bowl or large pitcher.

5. Spoon in ice cream; stir well. Allow ice cream to melt slightly to

flavor punch, then serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Five-Grain Soda Bread
Categories: Diabetic, Breads/bm
Yield: 16 servings

1 c All-purpose flour (see note) 1/2 ts Salt
3/4 c Whole-wheat flour 3 tb Soft margarine or veg. oil
3/4 c Rye flour 3/4 c Raisins (optional)
3/4 c Graham flour 1 3/4 c Buttermilk
3/4 c Rolled oats OR 1 3/4 tb lemon juice
2 tb Granulated sugar OR 1 3/4 tb vinegar
1 tb Baking powder Plus milk to make 1 3/4 cup
1 ts Baking soda

Mix vinegar or lemon juice with milk for sour milk and set aside. If
using powdered skim milk, use almost 2/3 cup powder and enough water
to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough
water to make the 1 3/4 cup measure.

If you do not have all the different kinds of flour, use what you do
have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
all-purpose flour. Make a note of the ingredients and a note of the
result.

Sugar could possibly be left out, especially if 2 tbsp. or more of
raisins (or finely chopped dates) are used.

Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in
raisins (if using) and add buttermilk or sour milk to make a soft
dough.

Knead lightly on a floured surface until smooth. Place on a greased
baking sheet and flatten into a circle about 2 1/2 inches thick. Cut
large X about 1/4 inch deep on top. OR make 2 smaller loaves.

Bake at 350 F for about 1 hour or until toothpick inserted in the
center comes out clean.

1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4
grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol

Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart
Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94

MMMMM

TARO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Taro corms
1/4 c Chard, chopped (optional)
2 Garlic cloves, crushed (opt)
Oyster or other dip sauce (o

Other names for taro are dasheen, elephant’s ear, nampi, arum lily,
cocoyam, yautia, malagna, eddo and kolokassi. Asiatic people steam,
boil or stew taro. Hawaiians make poi from it and also stew the
leaves.

Peel the taro. Soak in cold water until ready to cook. Boil in water
to cover, or steam in a bamboo steamer. Serve plain as you would
boiled potato.

To season taro, drain and cut into cubes while still hot. Combine
with chard and garlic. Heat a wok or skillet with just enough
vegetable oil to coat the bottom. Stir-fry taro mixture for 1
minute. Serve hot or cold with dipping sauce if desired.

1/2 cup without any optional ingredients – 92 calories, 1 1/2 starch
exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg
potassium

Adapted from Diabetic Cooking from Around the World by V. Chantiles
1989 Shared but not tested by Elizabeth Rodier Jan 94.

– – – – – – – – – – – – – – – – – –