CHEESELESS CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs — separated
1 teaspoon Lemon peel
1 1/2 cup Sweetened condensed milk
1/3 cup Lemon juice
1/2 teaspoon Nutmeg
2/3 cup Zweiback crumbs
1 teaspoon Vanilla
2 tablespoon Butter — melted

Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla
and nutmeg. Blend well.

Fold in stiffly beaten egg whites. Set aside. Combine melted butter and
zweiback crumbs. Sprinkle butter 8-inch square or 9-inch round cake pan with
half the crumbs. Pour in reserved filling mixture and sprinkle with remaining
crumbs. Bake at 325 F ofr 30 minutes.

Turn off heat;let cool for one hour in oven with door closed. Makes 8
servings.

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Title: Kale Sandwich
Categories: Vegetarian, Vegan, Mcdougall, Sandwiches
Yield: 1 servings

3 lg Whole kale leaves, washed
-and trimmed
Dash lemon juice
Dash garlic powder
2 tb Dijon or spicy brown mustard
1 Whole wheat pita bread

Steam the kale for 2 minutes and drain off any liquid. Do not chop–keep
the leaves in large pieces. Sprinkle with lemon juice and garlic powder and
chill. When ready to serve, cut the pita bread in half, spread each pocket
with mustard, and then stuff with the cold seasoned kale.

From _The McDougall Program: 12 Days to Dynamic Health_ by John McDougall

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: Joan’s Chutney
Categories: Diabetic, Fruits, Sauces
Yield: 1 1/2 pints

3/4 c White rasins; -2 cups sugar
1/4 c Bell peppers; 1/2 ts Ginger;
-chopped fine 1/4 ts Allspice;
1 c White vinegar; 1/4 ts Cloves;
4 Pears; cored,pared, chopped 1/4 ts Salt;
Non-nutritive equivalent to

Combine all ingredients in large pan; bring to boil. Reduce heat to
medium, cook unitl pears are tender and mixture is slighty thick
(about an hour). Spoon into three clear 1/2 pint jares and seal
inmediately.

Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING

Source: Recipes of Diabetics by Billi Little (1985 version)

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Title: GREEK PORK PITA POCKETS
Categories: Sandwiches
Yield: 4 servings

1 lb Boneless pork loin
4 tb Olive oil
4 tb Lemon juice
1 tb Prepared mustard
2 Minced garlic cloves
1 ts Dried oregano
1 c Plain yogurt
1 Chopped peeled cucumber
1/2 ts Crushed garlic
1/2 ts Dill weed
4 Pita pockets

1. Cut pork loin into thin strips. Combine olive oil, lemon juice,
mustard, garlic, and oregano.
2. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt,
cucumber, garlic and dill weed. Cover and refrigerate.
3. Remove pork from marinade. Stir-fry in non-stick pan over medium
heat for 2-3 minutes. Halve two pita loaves and open to form a
pocket.
4. Fill with pork. Top with cucumber mixture. Garnish with chopped red
onion.

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Title: BASIL CARROTS
Categories: Diabetic, Vegetables, Side dish
Yield: 6 sweet ones

6 md Carrots;
1 tb Butter; melted
-=OR=-
1 tb Margarine; melted
1/4 ts Salt;
1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until
tender, about 10 to 15 minutes; drain. Combine remain
ingredients, toss with carrots. Food Exchanges per
serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s
Cookbook by WHOM Brought to you and yours via Nancy

—–

Title: KUNG PAO CHICKEN
Categories: Poultry
Yield: 8 servings

1 ea Chicken Breast
2 ts Dry Sherry
1 tb Vegetable Oil
3 tb Soy Sauce
2 tb Red Rice Vinegar
1/2 ts Cornstarch Paste
8 ea Water Chestnuts, in 1/4s
2 ea Green Onions (white part)
1/4 ts Sesame Oil
1/4 c Roasted Peanuts
2 ts Soy Sauce
1 ts Cornstarch
1 x Vegetable Oil for blanching
1 tb Dry Sherry
1 ts Sugar
10 ea Dried Chili Pods
1/4 c Bamboo Shoots, diced
1 ea Garlic Clove, minced
1 ts Hot Chili Oil

=*=——————————-MARINADE————-
~——————
=*=——————————SEASONINGS————
~——————
=*=——————————VEGETABLES————
~—————— Bone chicken, remove skin and cut
meat into 3/4 inch cubes. Combine with marinade
ingredients in the order listed. Set aside. To
oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 300 degrees. Add chicken,
stirring to separate pieces. Remove and drain. Combine
seasonings thoroughly and set aside. To stir-fry,
remove all but 2 tablespoons oil from wok. Reheat,
swirling pan to coat sides. Add chili pods, breaking
only one in half. Stir for about 45 seconds or until
browned (but not burned). Return chicken and cook for
1 – 2 minutes until browned. Add vegetables,
stir-frying for 1 minutes. Add seasonings, mixing
thoroughly, and cook until thickened. Sprinkle with
sesame and hot chili oils and finally with roasted
peanuts to serve. You can also try this with squid.
Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1

—–

Kahlua Coffee Liqueur

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 liquor bottle w/top
2 cups 80 proof Vodka
2 cups Water
1 1/4 cups Granulated sugar
1 1/2 tablespoons Vanilla extract
1 1/2 tablespoons Instant coffee

Combine all of the ingredients in a saucepan. Cover and cook
over medium heat, tirring occasionally, until the sugar has
completely dissolved. Remove the mixture from the heat and
let it cool. BE Sure to keep it covered. Store in any empty
750 ml liquor bottle with a screw top or another bottle
with a resealable lid. It is very important that you use a
covered saucepan when making this drink. The alcohol will
boil away if the solution is not covered when it gets hot.
Also the longer this drink is bottled and stored in a dark,
cool, place the better it will taste. For the bet flavor,
store it for at least 30 days before drinking. Probably the
hardest part of making this simple receipe is not drinking
it before it matures.

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Title: Quick Conversion Guide for Ozzie Measurements (Part 2)
Categories: Info/tips, Ceideburg 2
Yield: 1 servings

1 Text Only

HELPFUL MEASURES – LENGTH
Metric…………………………………………………….Imp
rial 3
mm………………………………………………………….1
8″ 6
mm………………………………………………………….1
4″ 1
cm………………………………………………………….1
2″ 2
cm………………………………………………………….3
4″ 2.5
cm………………………………………………………….1
5
cm…………………………………………………………..
2″ 6
cm………………………………………………………..2-1
2″ 8
cm…………………………………………………………..
3″ 10
cm…………………………………………………………..
“ 13
cm…………………………………………………………..
” 15
cm…………………………………………………………..
“ 18
cm…………………………………………………………..
” 20
cm…………………………………………………………..
“ 23
cm…………………………………………………………..
” 25
cm………………………………………………………….1
“ 28
cm………………………………………………………….1
” 30
cm…………………………………………………….12"(1
ft)

When using the graduated metric measuring cups, it is important to
shake the dry ingredients loosely into the required cup. Do not tap
the cup on the bench, or pack the ingredients into the cup unless
otherwise directed. Level top of cup with knife. When using
graduated metric measuring spoons, level top of spoon with knife.
When measuring liquids in the jug, place jug on flat surface, check
for accuracy at eye level.

OVEN
TEMPERATURES…………………………………………………

These oven temperatures are only a guide; we’ve given you the lower
degree of heat. Always check the manufacturer’s manual.

………………………………..C.(Celsius)..F.(Fahrenheit)..Gas
Mark Very
slow…………………………..120…………..250………1…
Slow……………………………….150…………..300………
… Moderately
slow……………………..160…………..325………3…
Moderate……………………………180…………..350………
… Moderately
hot………………………190…………..375………5…
Hot………………………………..200…………..400………
… Very
hot……………………………230…………..450………7…

APPROXIMATE CUP AND SPOON CONVERSION
CHART………………………….. Australian
……………………………………….American British 1
cup……………………………………………………1-1/4
cups 3/4
cup………………………………………………………1
cup 2/3
cup…………………………………………………….3/4
cup 1/2
cup…………………………………………………….2/3
cup 1/3
cup…………………………………………………….1/2
cup 1/4
cup…………………………………………………….1/3
cup 2
tablespoons……………………………………………….1/4
cup 1 tablespoon…………………………………………….3
teaspoons

These equivalents are from various books in the Australian Women’s
Weekly series of cookbooks.

Posted by Stephen Ceideberg; August 9 1993.

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CHERRY OR BLUEBERRY TOPPED ICE BOX CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cakes
Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Whole graham crackers
2 c Cold milk
1 pk Vanilla or Chocolate Instant
Pudding/Pie Filling
1 3/4 c Thawed non dairy whipped
Topping
2 cn (21 oz each) cherry or blue
Berry pie filling

Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if
necessary. Pour cold milk into bowl. Add pudding mix. With electric
mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5 min,
then blend in non dairy whipped topping. Spread half of the pudding mixture
over crackers. Add another layer of crackers. Top with remaining pudding
mixture and remaining crackers.

Spread pie filling over crackers. Chill about 3 hours.
Source: Jello Co Submitted: Dale/Gail Shipp

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Date: Wed, 29 Sep 93 18:03:29 CDT
From: simmons@Texaco.COM (Robert L. Simmons)

Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.