Title: Cherry Crisp
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 6 servings

16 oz (1)Cn red sour; TOPPING
-pitted cherries; 1/2 c Quick-cooking rolled oats;
1 1/2 tb Cornstarch; 2 tb Chopped walnuts;
4 ts Sugar; 1 tb Margarine; melted
1/4 ts Almond extract;

Drain cherries, reserving 3/4 cup juice. Combine small amount of
juice, cornstarch, and sugar in saucepan. Stir in remaining juice.
Cook over moderate heat, stirring constantly until thickened and
clear.

Remove from heat. Add cherries and extract. Spread in 8-inch pan.

TOPPING: Preheat oven to 375 F. Mix oats and walnuts in small bowl.
Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle
topping over cherries.

Bake for 20 minutes or until topping is browned. Serve warm or
chilled.

1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange
2.2 gm protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8
mg potassium, 1.5 gm fiber, 0 chol.

Source: Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: Bean Curd Skin Rolls
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 2 servings

MMMMM——————–BEAN CURD SKIN ROLLS————————-
4 Sheets fresh bean curd
-skin, approx. 20 cm x 20 cm

MMMMM—————————SAUCE——————————–
1 md Red chili pepper (minced)
1 ts Ginger (minced)
1 ts Shallot (chopped)
1 tb Vinegar
1 1/2 ts Light soy sauce
1 ts Dark soy sauce
1/2 ts Sugar
1/2 ts Sesame oil
1/2 tb Water

MMMMM————————–FILLING——————————-
4 Dried black Chinese
-mushrooms *
4 Pieces dried bean curd cake
1 Celery stalk
1/4 Whole carrot
1/2 ts Sesame oil
1/4 ts Salt
1/4 ts Sugar

* (or large fresh button mushrooms, approx. 40 g of either)

1. Mix sauce ingredients well.

2. Soak dried mushrooms for 20 to 30 minutes until soft, then shred
filling vegetables and blanch for 1 minute. Drain and add seasonings.

3. Spoon a quarter of the filling mixture onto each bean curd skin
sheet, rolling up and folding over the ends. Shallow-fry until crisp
and golden.

4. If necessary, slice the rolls into sections to fit in serving
dish. Pour sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

WILD GREEN SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Escarole leaves
-ÿÿCurly Endive Leaves
– (the inner white ones),
– small Spinach Leaves,
– Hearts of Romaine
– or a mixture
4 c Mixed greens — such as:
– tender Mustard Greens,
– Radish Leaves, Arugula
– Leaves, Watercress, Rock
– Cress or Field Cress,
– Nasturtium Leaves, tender
– Dandelion Leaves, Dill or
– Fennel Greens and Hyssop
– Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves
– torn or sliced
4 Scallions — chopped, -ÿÿ
-Newly-pulled Onions, sliced
1/4 c Sunflower seeds, toasted
—–DRESSING—–
2 tb Plain or herbal vinegar
– such as tarragon vinegar
Salt
5 tb Sunflower seed oil
-ÿþxtra-virgin olive oil
-ÿÿWalnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like,
and put them into a large bowl with the scallions and toasted sunflower
seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING:
Whisk everything together, taste, and adjust with more vinegar or oil as
needed. —

– – – – – – – – – – – – – – – – – –

Title: GEORGIA WALDORF SALAD
Categories: Salads
Yield: 6 servings

5 Apples,medium-sized
1 tb Lemon juice
1 c Celery,diced
1/2 c Peanuts,chopped
2/3 c Mayonnaise
1/4 c Peanut butter
1 ds Salt
Salad greens

Core and dice unpeeled apples. Toss with lemon juice. Add celery and
nuts. Blend a small amount of mayonnaise into peanut butter, then
blend mixture into remaining mayonnaise. Add salt and toss with first
mixture. Serve on greens.

MMMMM

Title: POLO LOCO MARINADE II
Categories: Chicken, Marinades, Wine, Mexican
Yield: 4 servings

1 c White vinegar
1 c Olive oil
1/2 c White wine ; or vermouth
Garlic; to taste
1 ts Salt
1 ts Oregano
1/2 ts Thyme
1/4 ts Tabasco
1 tb Parsley ; chopped or cilant
2 Chickens; halved

Combine ingredients, marinate chicken at least one
hour.

—–

Buffalo Chip Cookies

Recipe By :
Serving Size : 48 Preparation Time :1:00
Categories : Cookies To/From Eat-L

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Margarine
1 c Brown sugar
1 c Granulated sugar
2 – Eggs, beaten
1 tsp Vanilla
1 c Oatmeal
2 c Flour
1 tsp Baking powder
1 pkg Chocolate chips
1 c Nuts, chopped
1 c Cornflakes

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.

– – – – – – – – – – – – – – – – – –

THE STAR’S SCOTTISH SHORTBREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter — softened
1 2/3 c Flour — all purpose
1/3 c Rice flour
1/4 c Sugar, granulated
1/4 c Brown sugar — packed

Grease 8″ round cake pan. Line bottom with wax paper.
In bowl, cream butter until fluffy. Mix in all
purpose and rice flours, and white and brown sugar
with electric beater until dough is crumbly but clumps
together when pressed. Pat evenly into prepared pan.
Bake in preheated 352F oven 45 minutes. Remove from
oven briefly, with sharp knife, score into 12 wedges,
cutting about halfway through dough. Price
decoratively with fork. Return to oven; bake about 15
minutes longer or until just lightly browned at edges.
Cool in pan on rack 30 minutes. Loosen sides;invert
again on cooling rack so cookie is right side up. Cool
completely. MAKES: 12 large wedges

– – – – – – – – – – – – – – – – – –

Chick-Pea and Red-Pepper Dip

Recipe By : Woman’s Day 12/20/94
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can chickpeas — rinsed and drained
– 16 oz. can
1 jar roasted red peppers — rinsed and drained
– 7 oz. jar
1/2 cup plain nonfat yogurt
1 small garlic clove — chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Process all ingredients in a food processor or blender until
smooth. Makes 2 cups. Per 2 tablespoon serving: 26 calories, 0.2 g. fat.

– – – – – – – – – – – – – – – – – –

YANKEE FIDDLEHEAD PIE (OR QUICHE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
1 c Milk
1 c Fiddleheads, cooked —
Chopped
2 tb Leeks — chopped,cooked
1 tb Parsley, chopped — or 2
1 c Cheddar cheese, mild —
Shredded
Salt
1 Pie crust , partially baked
9 Or 10″
8 Whole cooked fiddleheads

Beat the eggs with lthe milk until blended. Fold in
the chopped fiddleheads,
leeks, and parsley, and half of the grated cheese.
Season with salt to taste. Turn into the partially
baked shell and sprinkle on the remaining cheese.
Decorate the edge with whole fiddleheads. Bake in a
preheated 350^
oven for 40 minutes, or until set. Let rest 10
minutes before serving.

Recipe By : L.L. Bean Book of New England Cookery

– – – – – – – – – – – – – – – – – –

Title: PLUM CONSERVE
Categories: Fruits, Jams/jellys, Malgieri
Yield: 6 servings

3 lb Plums
1/2 c Water
1/2 c Sugar
1/4 c Lemon juice
1/2 ts Cinnamon

RINSE, HALVE AND PIT the plums. Combine with the water in a 5- or
6-quart non-aluminum pan with a cover. Bring to a boil, uncovered.
Lower heat, cover and simmer for about 15 minutes, uncovering and
stirring occasionally to prevent sticking. Add the remaining
ingredients and continue to simmer the conserve, stirring often,
until it is thick, about 30 minutes longer. Leave the conserve as it
is or cool and puree in the food processor. Pack the boiling conserve
(pureed or not) into 6 hot, sterilized 1/2-pint Mason jars, filling
them to within 1/2-inch of the top. Wipe the rims of the jars with a
clean, damp cloth and immerse the caps in boiling water. Place the
caps on the jars with tongs, place ring over the caps and screw rings
down immediately. Cool the jars with plenty of space between at room
temperature. If you do not wish to keep the conserve a long time,
cool it and fill plastic containers with tight-fitting covers. Store
the conserve in the refrigerator up to 1 month.

Makes about 6 (1/2-Pint) Jars

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

MMMMM