Title: Sugared Almond Sticks
Categories: Cookies
Yield: 36 servings

1/2 c Blanched almonds
2 tb Sugar
1 c All purpose flour; sifted
1/3 c Sugar
1/4 ts Salt
1/2 c Butter or margarine
1 Egg yolk
1/4 ts Almond extract
1 Slightly beaten egg white

Recipe by: From the book Butterfingers
Grind almonds in blender. Mix 2 tbs almonds with 2 tbs
sugar and set aside. Combine remaining almonds, flour, 1/3
cup sugar and salt. Cut in butter until mixture resembles
coarse crumbs. Add eg gyolk and almond extract; mix well.
Divide dough into six portions on lightly floured surface.
With floured hands, roll each portion into a rope 12″ long.
Brush tops generously with egg white. Sprinkle with
reserved almond-sugar mixture. Cut each strip into cookies
2 inches long. Place on-inch apart on ungreased cookie
sheet. Bake at 350 for 14-15 minutes. Cool 5 minutes
before removing. Makes 3 dozen sticks. JM

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Title: ORIENTAL CHICKEN SALAD
Categories: Salads, Poultry, Oriental
Yield: 8 servings

1 (4 1/2 Lb. ) Fryer
1 c Sliced Gingerroot
3 Stalks Celery, Diagonally
Sliced
4 oz Uncooked Rice Noodles
2 tb Vegetable Oil
1 1/2 tb Low Sodium Soy Sauce
1 tb Lime Juice
1 cl Garlic Minced
6 Green Onions Sliced
1/2 c Sliced Radishes
3 Carrots Diagonally Sliced

Remove Giblets Neck Fromm Chicken. Rinse Chicken;
Pat Dry. Make Several Slits in Skin Of The Chicken
Insert Gingerroot Slices. Place Chicken in A Dutch
Oven Cover With Water. Bring To A Boil, Reduce Heat
Simmer 50 Min. OR Until Chicken Is Tender. Remove
Chicken From Broth, Reserving Broth; Let Chicken Cool.
Discard Gingerroot Slices. Skin Bone Chicken Cut
Into 1/2 Inch Pieces. Set Asode. Bring Reserved
Chicken Broth To A Boil; Add Celery Carrots Cook
Over High Heat 45 Seconds. Drain Vegetables Well
Rinse Immediately Under Cold Water. Drain Well Again.
Cook Rice Noodles According To Package Directions.
Drain Well.

Combine Oil, Soysauce, Lime Juice, Garlic. Add To
Reserved Chicken, Celery, Carrots, Green Onions
Radishes, Tossing Gently.
Spoon Rice Noodles Onto A Serving Platter. Arrange
Chicken Mixture in Center. Chill Until Ready To Serve.
About 245 Cal. Per 1 C. Chicken Mixture 1/4 C.
Rice Noodles. (Fat 8.9. Chol. 57.)

—–

CABBAGE BEAN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——MEALS WITHOUT MEAT,
TVFN—————–
3 tb Olive oil
3 Leeks, chpd
1 Onion, chpd
2 Carrots, chpd
2 Ribs celery, chpd
2 cl Garlic, minced
2 c Veg broth
1/2 lb Green beans
3 c Italian plum tomatoes, chpd
1 lb Green cabbage, shredded
3 c Cooked cannellini beans
1 c Water
Salt and pepper
1 Loaf dry French bread, slice
Olive oil
Parmesan

In hot oil, cook leeks, onion, carrot, celery, and
garlic. Add broth. Simmer 10-15 mins. Add green beans,
tomatoes, cabbage. Heat. Add beans, water, salt and
pepper. Cover, simmer until cooked (no time given).
Place a slice of bread in individual bowls; drizzle
with olive oil; sprinkle with Parmesan and ladle soup
on top.

– – – – – – – – – – – – – – – – – –

Title: Fruit Cocktail Cake
Categories: Cakes
Yield: 8 servings

2 c Unbleached Flour 2 ts Baking Soda
1 1/2 c Sugar 2 ea Large Eggs
2 c Fruit Cocktail 1 x Pinch Salt

Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees
F. for about 40 minutes.

—–

Title: BLACK CAKE
Categories: Cakes, Jamaican, Fruits
Yield: 24 servings

1 lb Raisins; minced
1 lb Prunes, pitted; minced
1 lb Currants, dried; minced
1 lb Cherries, glaceed; minced
6 oz Lemon peel, glaceed; minced
6 oz Orange peel, glaceed; minced
3/4 l Passover wine
3/4 l Rum, dark
2 lb Sugar, dark brown
4 1/4 c Flour, cake
4 ts Baking powder
1/2 ts Nutmeg, grated
1/2 ts Cinnamon
2 c Butter, sweet; softened
10 lg Egg
1 T Vanilla
1 1/2 c Almond paste; if desired

MMMMM—————————ICING——————————–
2 lb Sugar, confectioners; sifted
6 lg Egg white; room temp
2 T Lemon juice
Dragees; for decoration

In a large bowl, mix all the fruits thoroughly with the wine and the
rum; let the fruit macerate, covered, at room temperature for at
least two weeks.

In a heavy skillet combine one pound of the brown sugar and 1 cup water.
Bring to a boil over moderate heat, stirring until the sugar is dis-
solved, and gently boil the syrup, swirling the skillet occasionally,
for a few minutes, or until it is reduced to 1 3/4 cups. Let the syrup
cool; reserve.

Sift the flour, baking powder, cinnamon and nutmeg together into a bowl.
In the large bowl of an electric mixer cream together the remaining
brown sugar and the butter until it is fluffy; then beat in the eggs,
one at a time, beating well after each addition. Beat in the vanilla,
the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving
the remaining syrup for another use. In another large bowl, combine
well the flour mixture and the fruit mixture and divide the batter
between two buttered and floured 10″ springform pans. Bake the cakes in
the middle of a preheated 350 F. oven for two hours, or until a tooth-
pick inserted in the centers comes out with some crumbs adhering to it.
(The centers of these cakes will be quite moist.) Let the cakes cool in
the pans on a rack, remove the sides and bottoms of the pans, and wrap
the cakes in foil or wax paper. Let the cakes stand at room temperature
for a week.

Roll out half the almond paste between sheets of plastic wrap to form a
10″ round and remove the top sheet of plastic wrap. Fit the almond
paste layer over one cake, trimming the edge if necessary, and remove
the other sheet of plastic wrap. Roll out and fit the remaining almond
paste onto the remaining cake in the same manner.

Icing: Using an electric mixer, beat 4 cups of the confectioners’ sugar
with the egg whites and lemon juice until the mixture will hold a soft
peak. Beat in the remaining sugar, and beat the icing until it will
hold a stiff peak. Transfer two cups of the icing to a pastry bag
fitted with a decorative tip, spread the remaining icing on the tops and
sides of the cakes with a long metal spatula, and pipe the icing in the
pastry bag decoratively onto the cakes. Arrange the dragees on the
cakes.

Makes two cakes.

Laurie Colwin
Gourmet magazine, November 1988

MMMMM

CREAMY ZUCCHINI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Zucchini — peel/slice/steam
1 c Sour cream
1 t Cumin seeds — toasted/ground
1/2 ts Salt

Blend all the ingredients. Serve the soup chilled.

Source: “Cold Soups” by Linda Ziedrich

– – – – – – – – – – – – – – – – – –

Title: ASPARAGUS WRAP
Categories: Appetizers, Diabetic, Microwave, Meats
Yield: 10 servings

10 Asparagus Spears
2 tb Dijon Mustard
1 tb Reduced-Calorie Mayonnaise
10 sl Bologna (large)

Trim the bottom end of the asparagus and blanch with
boiling water.

Blend the mustard and mayonnaise in a small bowl.
Divide and spread the mustard mixture evenly on the
large bologna slices. Wrap one asparagus spear in
each bologna slice. Place the slices in a single
layer on a round microwave platter or plate. Cover
lightly with paper towels.

With the microwave on MEDIUM, cook for 1 minute or
until hot; rotate the plate one-half turn after 30
seconds.

One Serving: Calories: 86 Carbohydrates: 2

Exchange: 1 high-fat meat

Source: Diabetic Microwave Cookbook, by Mary Jane
Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

—–

Title: GATEAU NANCY
Categories: Desserts, Masterchefs, Frisco, Let
Yield: 24 servings

Creme Anglaise **
14 oz Chocolate, semi-sweet,
— crumbled
7 oz Butter, sweet
2 tb Grand Marnier
1 ts Extract, vanilla
1 tb Almond, powder
10 md Egg yolks
10 md Egg whites
1 1/2 c Sugar

** A recipe for this ingredient can be found elsewhere in this packet.

In a bowl, put the chocolate, butter, Grand Marnier, vanilla extract,
and almond powder together and mix. Melt the ingredients over a double
boiler. Remove the mixture from the heat as soon as it’s melted and whip
lightly.

In another bowl, whip the egg yolks with 3/4 cup sugar until a white
ribbon is formed, about 5-7 minutes. Blend this sugar/yolk mixture gently
into the chocolate mixture with a spatula.

In another bowl, whip the egg whites vigorously. Slowly add 3/4 cup
of sugar, whipping the mixture until lightly firm. Fold the egg
whites/sugar mixture into the chocolate mixture blending lightly as for a
souffle.

Butter and flour two molds 10 inches in diameter and 2 inches deep.
Place a sheet of parchment on the bottom of each mold. Put half of the
mixture in each of the molds and bake at 275 F for 1 hour and 20 minutes.

Unmold and cool the gateau on a rack. To serve, sprinkle with
powdered sugar and serve with Creme Anglaise.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Rene Verdon, Le Trianon, San Francisco, CA

—–

Title: Low Fat Gravy
Categories: Gravy, Low fat, S.powter, Diabetic, Sauces
Yield: 4 servings

1 3/4 c Defatted chicken broth
4 tb Cornstarch
1 ts Onion powder
1/2 ts Garlic powder
1 ts Seasoning salt
1 Chicken or vegetable flavor
Bouillon cube
Salt and pepper to taste

Mix well in saucepan. Cook over medium heat, stirring until smooth. 5
% Fat

From: The Susan Powter Show – Jan. 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson

MMMMM

Green Bean Curry (aka Country Curry or Jungle Curry)

1 lb fresh green beans [if necessary, you may substitute whole frozen ones]
2 T Thai Curry Paste (I like to use the “Key” brand packets of either
“Country Curry” or “Red Curry”; but they are all flavorful.
Mae Ploy and Tommy Tang are other good brands.
2 T vegetable oil
Bamboo shoots (optional; I like to use a large can of bamboo tips because
they are tender and I can cut them into 1/4 inch thick round slices.
You can also use a couple of the small cans of sliced bamboo shoots,
but they will not absorb the flavor as well. I think carrots cut into
coins would also be good, if you like those. I tried potatoes once,
but they just disintegrated.)
6 c chicken broth

Clean and pick green bean tips. In a dutch oven (or equivalent size vessel),
heat oil. Add curry paste and “fry” until fragrant, about 1 minute. Add
broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid
boil and cook like that for about 15-20 minutes (watching that liquid doesn’t
reduce too much; add water as necessary). Reduce heat to a hard simmer and
continue cooking until green beans are VERY done and have absorbed the
flavor of the curry broth. Serve in bowls over rice.