Title: SAVOURY AUBERGINE (EGGPLANT) ON TOAST
Categories: Vegetarian, Vegan
Yield: 1 serving

1/2 sm Eggplant
1 sm Onion
1 tb Olive oil
Sea salt
Freshly ground black pepper
Whole wheat toast

Put the halved aubergine (eggplant) cut side down on a baking dish
(the remaining half should be immediately wrapped and refrigerated)
and bake at 400 degrees F (200 C / Gas Mark 6) for about half an
hour, by which time it should be soft. Leave to cool.

Slice the onion thinly. Fry the sliced onion in the olive oil in a
frying pan (skillet) until lightly browned.

Scrape the aubergine (eggplant) flesh from the skin and discard the
skin. Chop the flesh coarsely. Add it to the frying pan (skillet),
and continue cooking for a couple of minutes longer. Season to taste
and serve immediately over hot toast.

* Source: The Single Vegan – by Leah Leneman * Typed for you by Karen
Mintzias

MMMMM

Title: Orzo Pignoli (Pasta Pine Nuts)
Categories: Diabetic, Pasta
Yield: 6 servings

8 oz Orzo or other sm pasta; 1 tb Dried leaf basil;
-such as mini shells Salt to taste;
1 tb Virgin olive oil; Pepper to taste;
3 tb Pine nuts; pignoli

Bring a large kettle of water to a boil and cook orzo until al dente;
3 minutes. Drain in a colander. Meanwhile, in a small, non-stick
skillet, heat oil and stir in pine nuts. Cook until golden, about 5
minutes. Add basil. Toss with orzo, season with salt and pepper to
taste. Heat through and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE
CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;

Source: Light and Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: FROZEN CITRUS PIE
Categories: Pies
Yield: 8 servings

6 oz Lemonade frozen concentrate
1 pt Vanilla ice cream,softened
3 1/2 c Thawed whipped topping
1 ea Ready crust graham cracker p
1 x Yellow food coloring,if desi

Place concentrate in large mixing bowl and beat
about 30 seconds.
Gradually,spoon in ice cream and blend.Fold in
whipped topping and add food coloring,whipping until
smooth.Freeze,if necessary,until mixture will
mound.Spoon in pie crust.Freeze until firm,at least 4
hours.Store any leftover pie in freezer.

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COOKIE: CRISPIE TREATS (NO BAKE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Minature marshmallows
1/4 c Margarine
1/2 c Peanut Butter
1/8 ts Salt
4 c Crisp Rice Cereal
1 1/2 c M M’s Plain or Peanut Candy

Melt together marshmallows, margarine, peanut butter
and salt in heavy saucepan over low heat, stirring
occasionally, until smooth. Pour over combined cereal
and candies, tossing lightly until thoroughly coated.
With greased fingers, gently shake into 1-1/2-inch
balls. Place on waxed paper; cool at room temperature
until set.

Makes about 3 dozen cookies.

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Title: Breakfast Cake
Categories: Bread Osg1966
Servings: 1

3 c Flour
1/2 ts Salt
4 tb Sugar
3 ts Baking powder
3 tb Shortening; melted
1 c Milk
1 ea Egg; slightly beaten

Sift dry ingredients together. Add shortening, milk, and egg. Spread
1/2-inch think in greased pan. Add this top mixture: 2 T flour, 1 T
cinnamon, 5 T sugar mixed together and 3 T. butter rubbed in. Bake
about 30 minutes in moderate oven.

NOTE: Exact temperature not give. Moderate oven 350 – 400 F.
Source: Mrs. Raymond Iden, Dan Emmett Grange, Knox County, OH
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Title: REESE’S PEANUT BUTTER CUPS
Categories: Chocolate, Candies
Yield: 6 servings

8 oz Chocolate
12 oz Peanut butter

Melt 1/2 the peanut butter and half the chocolate together. Spread the
melted mixture in 24 small paper or foil candy cups. Let set. Melt peanut
butter and divide equally into the 24 cups. Melt the chocolate and divide
equally into 24 cups and use as a lid to seal the peanut butter in.

Origin: George Young (my birth father) Shared by: Sharon Stevens

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Title: Cream Cheese Snickers Candy Bar Pie
Categories: Pie, Cake
Yield: 10 Servings

1 9″ pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers Bars,
– cut into pieces
1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 ts Cocoa
3 tb Evaporated milk
1 ts Vanilla
1/2 ts Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream

Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan
and let stand until softened, about 4 minutes; dissolve over very low heat,
stirring. Melt candy bars in top of double boiler over simmering water; add
peanut butter and blend with a wooden spoon until smooth; cool. Beat cream
cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating
well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the
dissolved gelatin; mix all well. Chill until partially thickened, stirring
one or two times. Stifly beat the room temp egg whites with the salt; fold
into chilled mix, then fold in the whipped heavy cream; turn into cooled
pastry shell and chill until firm. Decorate with chopped peanuts and
additional whipped cream if desired.

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Title: APPLE SORBET
Categories: Ice cream, Desserts, Apples
Yield: 4 servings

5 lg Tart apples; peeled,
-cored and diced
-(Gravensteins, Jonathans,
-Spartans are all great)
1 Lemon; juice
1/2 c Sugar
1 1/2 c Apple cider
2 tb Apple brandy or Calvados
-(optional)

Process apples with lemon juice in a food processor using the steel
blade. When the mixture is smooth, add sugar, apple cider and/or the
liquor. Process until everything is well blended. Freeze in an ice
cream maker.

MMMMM

HALLOWEEN CRISP CANDY CORN TREATS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Mixture of candy corn
-and Indian candy corn
3/4 c Miniature chocolate chips
Candy pumpkins
Orange food coloring (can be
-bought at cake decorating
-suppliers

Melt butter and marshmallows; stir until smooth. In a
large bowl, mix rice cereal, candy corn and miniature
chips together. Add orange food coloring to
marshmallow mixture, or squirt over cereal in bowl.
Add marshmallow mixture to cereal mixture; stir
quickly to combine. Spread on a large buttered jelly
roll pan; press with buttered hands. While warm, press
on candy pumpkins spaced 1 to 1/2-2 inches apart.
Refrigerate and cut into squares.

Note: these are great for school treats for the
class’s halloween party.

Source: Home Cooking, 9110 Article: Halloween Treats
Submitted by Lisa Hayden, OH

Posted on GEnie’s Food Wine RT by C.SVITEK [cathy]
on 10/8/93

MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie;
72772,2247/CIS; SWOODWARD/NVN)

– – – – – – – – – – – – – – – – – –

Title: Raspberry Napoleon
Categories: Desserts, Fruit
Yield: 4 servings

6 tb Cold Butter 2 tb Sugar
3/4 c Flour 1/2 ts Vanilla Extract
1/4 ts Salt 1 c Fresh Raspberries
1/2 c Sour Cream 1 tb Powdered Sugar
1 c Heavy Cream

Cut the butter into pieces. In the bowl of a food processor, combine
the
flour, salt and butter and pulse until the mixture resembles coarse
meal.
Add the sour cream and process until the dough just holds together.
Press
into a disc, wrap and refrigerate at least 2 hours. Flour the dough
and
roll out between 2 sheets of waxed paper to 1/8″ thick, about an 11 x
11″
square. Transfer the dough to a baking sheet and prick all over with a
fork. Refrigerate 30 minutes. Preheat the oven to 375=F8F. Bake the
dough
until lightly browned, 15-20 minutes. Let cool completely. Trim pastry
to
an 8 x 8″ square and cut it into eight 2 x 4″ rectangles.

Beat the heavy cream with the sugar and vanilla until it holds firm
peaks.
Put the whipped cream in a pastry bag fitted with a star tip and pipe
half
of it onto for of the rectangles. Arrange the raspberries on top of
the
cream, then pipe a second layer of cream over the raspberries. Top the
cream with the remaining pastry rectangles, flat side up. Cover and
refrigerate until serving. Before serving, dust each Napoleon with
powdered
sugar.

Per Serving: 522 calories, 5 g protein, 43 g fat, 168 g sodium, 32 g
carbohydrate.

Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV
Stinson Beach, CA

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