Title: Cumberland Sauce II
Categories: Other sauce, Bbq sauces
Yield: 1 servings

1 c Red currant jelly
2/3 c Orange juice
1/4 c Lemon juice
2 ts Cornstarch
1 c Port or Madiera wine
1 tb Grated orange peel (zest)
2 tb Grand Marnier

Combine first three ingredients in saucepan. Bring to a boil
over low flame. Mix cornstarch and 1/4 cup wine until smooth;
slowly add to jelly mixture, stirring constantly. Cook and
stir until mixture starts to thicken slightly, stir in
remaining wine and orange peel. Stir in the Grand Marnier
just before serving. Yield: About 3 cups.

Works excellently as a baste or sauce on duck, goose, ham or
spareribs.

Source: Barbequing the Weber ™ Covered Way.
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Title: Garlic Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 nice folks

4 lg Pink potatoes 6 tb Margarine;
6 tb Butter; 3 cl Garlic
-=OR=- Salt pepper to taste

Peel potatoes. Gently boil salted water until barly tender. Drain.
Put drained potatoes back into pan and shake over heat until they
appear to have flours on the outside. Cool and thinly slice. Melt
butter in large skillet. Add garlic through press. Season with salt
and pepper. Add potatoes to skillet. Turn them about in the butter
then press together to form a large flat cake. Cover slow heat.
Turn the whole mass with a spatula fairly frequently until a nice
brown crust has formed. Serve hot. Makes 6 servings.
Food Exchanges per servings: 1 STARCH/BREAD EXCHANCE + 1 FAT EXCHANGE
(If you make the potatoes medium which would about 1/2 cup for
Starch/bread exchange cut back on the oil by using a pan spray and
use 1 fat exchange per serving. This is really a dish that Bert would
enjoy).

Vegetable Cookbook by Paul Mayer and Nitty Gritty Productions

MMMMM

Persimmon Pudding

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Roberts Guest-Chef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Pureed persimmons (skinned)
2 teaspoons Baking soda
1/2 cup Butter — room temperature
1 1/2 cups Sugar
2 Eggs
1 tablespoon Lemon juice
1 tablespoon Rum
1 cup All-purpose flour
1 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 cup Chopped walnuts or pecans
1 cup Raisins

FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough water to come halfway up sides of mold. Place kettle over medium
heat and let water come to boil while you prepare pudding batter.
Mold must have lid or be snugly covered with foil while steaming (coffee
can with plastic lid will work). Place rack or Mason jar ring on bottom
of kettle so that water can circulate under mold while steaming. Grease
the mold. In small bowl, combine persimmon puree and baking soda. Set
aside while mixing other ingredients (persimmon mixture will become
quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon
juice and rum and beat well.
Add flour, cinnamon and salt and stir to blend. Add persimmon mixture
and beat until well mixed. Stir in nuts and raisins. Spoon batter into
mold, cover tightly and steam 2 hours. Remove mold from kettle and set
aside 5 minutes. Turn onto rack to cool completely or to cool just a
little and serve warm.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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Title: CHOP SUEY
Categories: Chinese
Yield: 4 servings

2 T Cooking oil
3/4 c Finely chopped celery
1/2 c Finely chopped onion
1 lb Ground beef
19 oz Bean sprouts juice
10 oz Mushroom pieces with juice
1 T Soy sauce
1 t Sugar
1/2 t Salt
1 T Cornstarch
1 T Water

Put oil, celery, onion and meat in frying pan. Saut=E9 slowly until
meat is browned and vegetables are limp.

Empty bean sprouts and mushrooms into large saucepan. Stir in soy
sauce, sugar and salt. Bring to boil.

Stir cornstarch and water together in small cup. Pour into boiling
mixture stirring until boiling again. Add meat mixture. Ready to
serve or hold in casserole.

Source: Company’s Coming Casseroles – Jean Par=E9

MMMMM

Oriental Dip

Recipe By : Wyler’s Bouillon (modified by R. Winters )
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup nonfat mayonnaise
1 cup nonfat sour cream
8 ounces can water chestnuts,
drained and finely chopped
2 tablespoons chopped pimentos
1 tablespoon chopped green onions — or to taste
1 teaspoon beef bouillon granules
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
dash cayenne pepper

Combine everything and mix well. Cover and chill. Stir before serving.
Any 2-cup combination of sour cream, mayonnaise, or drained yogurt may
be used.

Makes about 2 1/2 cups.

per 1/4 cup serving:
54 Kcal 1.0g fat (0g sat fat) 16% CFF 355mg Na
(1.2g PRO/1.0g FAT/10.5g CHO)

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NOTES : SODIUM
1. Skip the mayo and use 2 cups nonfat sour cream. The mayo is
contributing 56% of the total Na. Or even better, use 2 cups drained yogurt
(drained from 4 cups nonfat plain yogurt).
2. Omit or use low-sodium bouillon granules. The regular granules are
contributing 33% of the Na.
3. Without the bouillon granules and mayo (and using 2 cups of nonfat sour
cream), 1/4 cup dip would have only 69mg Na.
4. Without the bouillon and using 2 cups of drained yogurt, 1/4 cup dip
would have 51mg Na.
Nutr. Assoc. : 0 0 1586 0 1124 0 116 0 0 0

Lemon Curd No. 2651 Yields 1 Cup

3/4 Cup Granulated Sugar 1/3 Cup Lemon Juice
3 Tbls Cornstarch 1 tsp Lemon Rind, Grated
3/4 Cup Water 2 Tbls Butter
1 Egg, Lightly Beaten

Stir the sugar and cornstarch in the top portion of a double boiler.
Stir in the water.
Beat in the egg, lemon juice and lemon rind.
Cook over – not in – boiling water until the mixture thickens.
Remove from the heat.
Stir in the butter,
Cool.

Spiced Mocha Mix

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Non-dairy creamer
3/4 cup Sugar
1/2 cup Instant coffee granules
Or crystals
1/2 cup Unsweetened cocoa
1 1/2 teaspoons Cinnamon

Direction;
In a large bowl or container, combine all ingredients; mix
well store mix in tightly covered container.
To serve, spoon 3 Tablespoons mix into mug. Add 1 cup
boiling water, stir to blend. If desired garnish with
dollop of sour cream.

Create a gift, by filling 1/2 pint jar.Add an attractive
bow, and attach label with directions.

submitted by marina source holiday cooking by pillsbury

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Title: Balsamic Vinaigrette
Categories: Diabetic, Salads, Dressings
Yield: 12 servings

1 tb Dijon-style mustard; 1 cl Garlic; minced
1/4 c Balsamic vinegar; 2 tb Safflower oil;
2 tb Water; 2 tb Virgin olive oil;
2 tb Fresh lemon juice Salt pepper to taste;
1/4 ts Dried leaf tarragon;

In a jar, combine the mustard, vinegar, water, lemon juice, tarragon
and garlic. Shake well to combine. Add oils and shake again.
Season with salt and pepper. Chili before serving. Makes about 3/4
cup. 12 servings (1-tb each).
Food Exchange per serving: 1 FAT EXCHANGE; CAL: 44; CHO: 0mg; CAR: 1g;
PRO: 0g; SOD: 36mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Quick Shrimp Gumbo

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Gumbos Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Cooking oil
2 Tablespoons Flour
1 Cup Okra
1 Can Chicken soup w/rice
1 Can Chicken gumbo soup
Salt pepper to taste
2 Cans Shrimp (4 1/2 oz.)
Hot sauce to taste

Make roux with cooking oil and flour. Brown until dark brown color. Add
okra, salt and pepper. Add soup and carefully rinsed shrimp. Simmer until
hot. Serve over rice.

If more vegetables are desired, add chopped bell pepper, minced garlic and
green onion blades.

– – – – – – – – – – – – – – – – – -=20

Easy Fruit And Nut Rolls

Recipe By : Cookworks V
Serving Size : 12
Preparation Time: 0:00
Categories : Dessert

Amount Measure Ingredient — Prep
——– ——————– ——————
1 loaf frozen bread dough — or crescents
1/4 cup butter — softened
2 tablespoons cinnamon
2 tablespoons honey
1 apple — chopped
1 cup raisins
1/2 cup nuts — chopped

Preheat oven to 350F. Lightly grease a cookie sheet. Thaw bread dough. On a
piece of wax paper, use a rolling pin or a sturdy plastic glass to roll out the
thawed bread dough into a rectangle about 9″ x 12″ long. In a small mixing
bowl, combine the softened butter, cinnamon, and honey. Spread the butter
mixture over the rectangle of dough. Carefully wash, core, and chop the apple
into very small pieces. Spread the chopped apple over the dough. Sprinkle the
raisins and then the nuts over the dough. Starting with the long side, roll the
dough into a long log. Carefully cut the dough log into about 12 pieces. Place
pieces on the greased cookie sheet, cover with a clean cloth and let the dough
rise until it has about doubled its size. Bake for about 30 minutes or until
rolls are golden brown. Yield: 12 rolls.

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