Title: Penny Sous * Part 1 of 2
Categories: Desserts, Chocolate
Yield: 24 servings

MMMMM——————-KAREN PHILLIPS CBTX40A————————
24 Whole Virginia peanuts
-unsalted, shelled
1/2 c Heavy cream
6 T Creamy peanut butter
14 oz Semi-sweet chocolate;
-broken into 1/2 oz pieces

Equipment: 3 baking sheets with sides, film wrap,
instant-read test thermometer, cake spatula, 1
1/2-inch round cookie cutter, parchment paper, pastry
bag, medium straight tip

Preheat the oven to 325 degrees. Toast the peanuts on
a baking sheet in the preheated oven until golden
brown, about 6 to 7 minutes. Remove the peanuts from
the oven and set aside until needed.

Heat the heavy cream and the peanut butter in a 1
1/2-qt saucepan over medium-high heat. Stir with a
whisk to combine thoroughly. Bring the mixture to a
boil. Place 6 ounces of semi-sweet chocolate in a
stainless steel bowl. Pour the boiling cream and
peanut butter mixture over the chocolate, and allow to
stand at room temperature for 5 minutes. Stir until
smooth. Refrigerate the peanut butter ganache for 30
minutes.

Cover the bottom of a baking sheet with film wrap.
Heat 1 inch of water in the bottom half of a double
boiler over medium heat. Place the remaining 8 ounces
of semi-sweet chocolate in the top half. Heat the
chocolate uncovered, while stirring constantly, until
it has melted, about 4 to 5 minutes. Transfer the
melted chocolate to a stainless steel bowl, and
continue to stir until the temperature of the
chocolate is reduced to 90 degrees, about 5 minutes.

Continued >>>

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White Gazpacho

Recipe By: The Goldbecks Short-Order Cookbook
Serving Size: 4
Preparation Time: 5:00
Categories: Soups

Amount Measure Ingredient Preparation Method
2 cups cucumber peeled and diced
1 small clove garlic minced
1/2 cup parsley
1/2 teaspoon salt
2 tablespoons white vinegar
2 cups yogurt
1/2 cup sour cream

Combine cucumber, garlic, parseiy, salt and vinegar in a blender or food
processor and blend until smooth. Blend in yogurt and sour cream until
evenly mixed. Chill before serving.
—–
Notes: Tastes good with nonfat yogurt and nonfat sour cream

Serving Ideas: Top with croutons.

Terri Machett
TLMVC@aol.com

Title: Pecan Corn Bread Stuffing
Categories: Diabetic, Breads/bm
Yield: 8 servings

2 c Corn bread crumbs 1 tb Dried parsley flakes
1/2 c Finely chopped onion 1/2 ts Dried thyme
1/2 c Chopped celery 1/4 c Water or chicken broth

Suggestion: Use a cornbread recipe made just with cornmeal or using
rice flour for a no gluten recipe.

Mix all the ingredients together in a bowl. Stuff into poultry or
transfer to a lightly oiled casserole. Bake in 350 F oven for 15
minutes if not used as a stuffing. Stuff 2 Cornish hens or 3 pound
chicken.

1/8 recipe – 168 calories, 1 bread, 1 vegetable, 1 fat exchange 22
grams carbohydrate, 3 grams protein, 6 grams fat 202 mg sodium, 110
mg potassium, 23 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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GROUNDNUT STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped onions
2 tb Peanut oil
1/2 ts Cayenne
1 t Garlic cloves, pressed
2 c Chopped cabbage
3 c Cubed sweet potatoes
3 c Tomato juice
1 c Apple juice
1 t Salt
1 t Grated fresh ginger
1 tb Cilantro, chopped
2 ea Chopped tomatoes
1 1/2 c Chopped okra
1/2 c Peanut butter

Saute the onions in the oil for 10 minutes. Stir in the cayenne garlic
saute for a couple more minutes. Add cabbage sweet potatoes. Cover
saute for a few more minutes. Mix in the juices, salt, ginger, cilantro
tomatoes. Cover simmer for about 15 minutes, until the sweet potatoes
are tender. Add the okra simmer for another 5 minutes. Stir in the
peanut butter. Place the pot on a heat diffuser simmer gently till ready
to serve. Add more juice if the stew is too thick.

“Sundays at Moosewood Restaurant”

– – – – – – – – – – – – – – – – – –

Vegetarian Cassoulet

Recipe By : Sun-Sentinel (2-8-96)
Serving Size : 4 Preparation Time :0:00
Categories : Beans Casseroles
Stews Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Oz Dried Mushrooms, Shitake Or Other Type
1 Lb White Mushrooms
2 1/2 Tbsp Olive Oil
3 Lg Cloves Garlic — chopped
1 Lb Ripe Tomatoes, Peeled Seeded, Diced
Or
1 Can (14 1/2-Oz.) Diced Tomatoes — drained
2 Tbsp Water
1 tsp Dried Thyme — crumbled
2 tbsp Fresh Basil — chopped
1 pkg (10-Oz.) Frozen Baby Onions
Salt And Pepper — to taste
2 can (15 -Oz.) Great Northern Beans — drained
Or Other White Bean
1/4 C Unseasoned Dried Bread Crumbs

Place the dried mushrooms in a bowl and pour in enough boiling water to
cover. Push any floating mushrooms to the bottom. Allow to soak for 5
minutes. Remove the mushrooms from the water and cut into small pieces.
Discard the stems. The white mushrooms should be halved.
Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over medium
heat. Stir in the garlic and saute for 10 seconds. Then add the tomatoes and
cook 1 minute over high heat. Add 2 tablespoons water, the dried mushrooms
that soaked and the herbs. Stir and bring to a slow boil.
Add the baby onions, white mushrooms and season with salt and pepper. Stir
the mixture and return to a boil. Cover and simmer, stirring occasionally,
about 10 minutes or until mushrooms are tender.
Gently mix in the beans and heat through on low heat. Taste and adjust the
seasonings.
Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle
with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil
about 1 minute or until the crumbs brown.
WATCH CAREFULLY SO THIS DOES NOT BURN.

– – – – – – – – – – – – – – – – – –

Emerald Vichyssoise

Recipe By : Mrs. John C. Thomas
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp Butter
1 1/2 C Green Onions And Tops — chopped
1 10 Oz. Pkg. Frozen Chopped Spinach — thawed
2 Cans Frozen Potato Soup — thawed
1 C Light Cream Or Cream Substitute
2 1/2 C Chicken Broth — boiling
2 Tbsp Lemon Juice
1/2 Tsp Salt — or to taste
1/4 tsp Pepper
Chives — for garnish

Melt butter in double boiler until frothy. Sauté onions in butter 2 to 3
minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and
stir for 15 minutes. Purée in blender, andding lemon juice, salt and
pepper. Chill several hours or overnight. Serve with sprinkle of chives
on top. May be thinned with milk, if desired.

Makes about 2½ quarts.

Source: “Mmountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

– – – – – – – – – – – – – – – – – –

Title: CUCUMBER AND SESAME SEED SALAD
Categories: Oriental, Salads, Ethnic
Yield: 4 servings

1 lg Cucumber
1/2 c Cider vinegar; -OR-
1/2 c -White wine
1 tb Sesame seeds
1 tb Sesame oil
1 Onion; chopped finely
2 Garlic cloves;sliced finely
1 ts Tumeric
1 ts Sugar;up to 2 ts
-Salt

First peel the cucumber cut into 2 inch pieces. Cut
these again into lengthwise sticks. Now put them into
a pan with the vinegar and salt; add a little water to
cover, heat and simmer for a few minutes until the
cucumber is slightly tender and transparent. Drain,
keeping the liquid, and let cool. Set aside. Now toast
the sesame seeds in a pan with a little oil until they
begin to jump turn golden. Then let them cool. After
this, heat 1 Tbsp of the oil in a pan and cook the
onion and the garlic without burning until they are
golden brown. Remove them from the pan and let cool.
Now pour the remaining oil, tumeric, sugar and half
the drained vinegar liquid. Stir this over a gentle
heat until the sugar is dissolved. Add the onion and
garlic and heat them through. Arrange the cucumber
pieces in a salad bowl and pour over the dressing. Mix
well and then scatter the sesame seeds on top. Serve
warm or cold.

SERVES:4-6 SOURCE: _The New Internationalist Food
Book_ by Troth Wells posted by Anne MacLellan

—–

Title: DELICATE LACE NUT COOKIES
Categories: Cookies
Servings: 48

2 pk PLANTERS Nut Topping (2 oz)
1/2 c Firmly packed light brown
-sugar
1/3 c BLUE BONNET Margarine
3 T All-purpose flour
1 T Milk
1 t Vanilla extract

Line baking sheets with foil; grease foil. In medium saucepan, combine nut
topping, brown sugar, margarine, flour and milk. Cook over low heat,
stiring until margarine is melted and mixture is blended. Stir in vanilla;
keep warm over low heat. Drop mixture by slightly rounded teaspoonfuls
onto prepared baking sheets, about 2 1/2″ apart.

Bake at 375’F. for 4-5 minutes or until golden brown. Cool on sheets on
wire racks. Carefully peel cooled cookies off foil. Store in airtight
containers.

Makes about 4 dozen cookies.

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TOMATO BISQUE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Canned Tomatoes (fresh, 4
-med peeled, and water)
1 t Soda 2 Tbsp Flour (sub 1
-Tbsp Cornstarch)
1 pt Sweet warm milk Salt
-Pepper
Butter

FROM THE KITCHEN OF: Gary Margie Hartford [Eugene
OR]

Warm milk and mix flour into it, until well blended.
Bring tomatoes (if fresh chop them up), to a boil and
add soda. This will foam. Immediately add the milk
with salt and pepper, and as much butter as you like.

From Kromborg Kitchen Kapers 1975

– – – – – – – – – – – – – – – – – –

Title: HOT COLD SALAD SAMPLER
Categories: Salads
Yield: 4 servings

1 lb Frozen potato wedges
— with skins
— (about 4 cups)
1/4 c Light sour cream
1/4 c Prepared Italian dressing
— (reduced calorie)
8 Lettuce leaves
12 oz Deli roast beef
-OR ham OR turkey
— thinly sliced
2 md Tomatoes; cut into wedges
1 sm Cucumber; sliced
1 sm Red onion; sliced
1 cn (14 ounces) artichoke hearts
— drained and halved

Heat oven to 450 degrees. Arrange potatoes on baking sheet; bake
until lightly browned and crisp, 20 to 25 minutes, as package
directs. Meanwhile, in small bowl mix sour cream and dressing to
blend thoroughly; set aside. Line four serving plates with lettuce.
Arrange beef, tomato, cucumber, onion and artichokes on lettuce,
dividing equally. Add hot potatoes to plates just before serving.
Accompany each serving with a small dish of sour cream mixture for
dipping and dressing.

Menu: Tomato Soup, Instant Vanilla Pudding with Toasted Sliced
Almonds

Nutritional Information Per Serving: 490 calories; 19 g fat; 90 mg
cholesterol; 330 mg sodium; 45 g carbohydrate; 7 g fiber; 34 g
protein.

Source: The Potato Board

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