SPICY APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, all-purpose
1/2 c Sugar, granulated
1 1/2 ts Cinnamon, ground
2 ts Baking powder
1/2 ts Allspice, ground
2 c Apple, unpeeled, grated
1/2 c Apple juice concentrate,
Undiluted
1/2 c Raisins, optional
1 Egg, whole OR 2 egg whites
3 tb Oil, vegetable

In bowl mix flour, (can use 1 1/2 cups flour and 1/2
cup unprocessed bran), sugar, cinnamon, baking powder
and allspice; set aside. In another bowl combine
apples, apple juice concentrate, raisins, egg or egg
whites and oil. Make a well in center of dry
ingredients and add apple mixture. Mix until dry
ingredients are just moistened. Line muffin tins with
paper liners. Spoon batter into paper-lined muffin
cups. Bake in preheated 350 degree oven 20 to 25
minutes.

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Date: Sat, 23 Apr 94 17:27:59 EDT
From: muriel kranowski

WHITE BEANS WITH BREAD CRUMBS AND SPINACH

1 lb small white beans
1 cup soft home-made bread crumbs (see below)
lots of garlic – I used 4 big cloves
1 box frozen spinach
salt, pepper, and herbs (see below)

(The night before, I put the frozen spinach in the fridge to thaw.)

Soak and cook the beans in your standard manner, adding a bay leaf
to flavor them as they cook. This batch took about 1-3/4 hours to
get real tender after a 2-hour soaking following a 2-minute boiling.
When they’re done, mostly drain them — the recipe said
to leave them almost covered with their cooking liquid, which I
thought was too wet. Your call. I saved the cooking liquid when I
drained it so I could add some of it back after adding everything else
if it seemed dry, which indeed it did.

I made the bread crumbs by tearing up two thick slices of (previously
unsliced) white bread — next time I will try whole wheat — and
whirling them in the Cuisinart. After a few whirls, I added in the
cloves of garlic and pulsed them until the bread was in crumbs.
(What a wonderful aroma from the combined bread and garlic!)
I put the crumb/garlic mix in a bowl.

I put the spinach in a pan (my new Circulon wok, I love it! thanks
to y’all who mentioned it and inspired me to buy it!!) and heated it
up uncovered for a couple of minutes — didn’t try to get it “cooked”,
just “hot”. I added salt (about 3/4 tsp), white pepper, oregano and
thyme, mixed it up, then pureed it in the Cuisinart — this was the
olive-oil substitution so I made it as flavorful as possible.

Finally, I added the crumbs and 1/3 cup of the spinach puree to
the beans (in a large bowl), mixed well, added back some of the
reserved bean-cooking liquid, and tried not to “taste” too much
of it — it was really tasty. I refrigerated it overnight.

Before serving it I warmed it up gently — you could serve it cold
but I think warming it brings out more of the flavors. It was
well received and I will do it again. It also looked real nice
with the white beans and the green spinach. And since it was (as
usual) the only fatfree item at the lunch, I was glad there was
lots of it!

BEST PINTO BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dry Rose brand Pinto Beans
2 Ham hocks or 2 slices ham
1 c Diced onions
1 c Diced celery
1 cn Tomato sauce
1 cn Tomato soup

Salt pepper and vegetable salt to taste

Cooks beans with ham (diced) or ham hocks. When
almost done, add diced onions, celery, tomato sauce
and soup. Add water as needed to make a medium thick
soup.

Posted by Donna Ransdell. Courtesy of Fred Peters.

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Hawiian Delight Cake

Recipe By : Linda Doss
Serving Size : 12 Preparation Time :1:30
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 whole eggs
2 cups sugar
2 teaspoons baking soda
1 cup walnuts
1 cup coconut
1 can crushed pineapple — 20 oz can, undrained
*FROSTING*
1/2 cup butter
4 ounces cream cheese
2 cups powdered sugar
1 teaspoon vanilla

Grease and flour a 9 X 13 cake pan. combine cake ingredients until moist. It
will be thick. Pour into pan. Bake at 300 for 45-55 mins. Cool.

Combine frosting ingredients. Spread on top of cooled cake.

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Title: Alfredo Sauce over Fettuccine FF
Categories: Pasta, Sauces, Low fat
Yield: 6 servings

12 oz Fettucine; uncooked, FF
-or 16 ozs fresh, FF
Dry white wine
3 lg Garlic cloves; minced
1/4 c Red bell pepper; fine chop
1/4 c Green onions; slice
1/4 c Parsley; fresh, chop, or-
-1 tb dry
1 tb Flour
12 oz Evaporated skim milk
1/2 ts Basil leaves
1/4 ts Oregano leaves
1/4 c Nutritional yeast; parmesan

Recipe by: Fast and Healthy, Sep/Oct 1994 Cook fettuccine to desired
doneness as directed on the package. Drain; keep warm. Meanwhile,
saute garlic in wine ; cook for 1 minute. Add bell pepper, onions,
parsley and flour; cook and stir for 1 minute. Gradually stir in milk
until blended. Bring to a boil, stirring constantly. Cook for 3 to 5
minutes, or until sauce boils and thickens, stirring frequently.
Remove from heat; stir in basil and oregano. Add cooked fettuccini;
toss gently to coat. Sprinkle with nutritional yeast.

Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g
dietary fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary
Exchanges: 3 1/2 Starch, 1 Fat.

MMMMM

Title: California Fig Coconut Balls
Categories: Candies, Desserts, Fruits
Yield: 1 batch

3/4 c California dried figs
3/4 c Shredded coconut
1/2 c Nut meats
1 ts Grated lemon rind
1 ts Lemon juice

Steam figs. With scissors, clip off stems, and grind or chop fine. Grind
coconut and nut meats, then combine all ingredients and work to a paste.
Add more lemon juice if necessary. Shape mixture into little balls about
3/4 inch in diameter, and roll in finely chopped coconut.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: PEACHY BREAD
Categories: Breads, Desserts
Yield: 2 servings

2 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1/4 ts Ground cloves
1 c Brown sugar
-packed
2 c Mixed candied fruit/peels
1/2 c Raisins
1/2 c Dates
-chopped
1 c Walnuts
-chopped
14 oz Sweetened condensed milk
1 c Prepared mincemeat
16 oz Sliced peaches
1/4 c Apricot nectar

In large bowl, combine flour, baking soda, cinnamon,
cloves, and brown sugar. Stir in candied fruit,
raisins, dates, and walnuts.
Add sweetened condensed milk, mincemeat, peaches, and
nectar.
Combine well. Pour into 2 greased and floured 9 x 5
inch loaf

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LASAGNE VERDI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Spinach — cooked, drained
2 Eggs — slightly beaten
2 1/2 c Flour — up to 3 cups
6 qt -Water
-Salt
4 tb Olive oil
3 c Mother’s Tomato Sauce
3 c Cheese Sauce
1/2 c Parmesan cheese — freshly
-grated

Green Lasagna To quote the author, “Many years ago, I invited some friends
to try mu kosher green lasagne. At first they declined my invitation (being
strictly orthodox, they seldom accepted invitations to eat in other
people’s homes). But when I insisted that I would buy everything new -from
pots and pans to tablecloth and dishes – they accepted. They came early, so
I prepared everything with their help. We had a lot of fun, and they liked
my lasagna so much that they asked to stay for supper to eat the leftovers.
Of course, I was very flattered and delighted that they stayed.” Squeeze
most of the liquid of the spinach. Chop very fine to the consistency of a
smooth paste. Make dough with spinach, eggs and flour as needed, following
the directions for pasta – homemade. Roll it thin, sprinkling often with
flour to avoid sticking . Cut into strips about 5X8 inches. Bring 6 quarts
of water to a boil with 3 Tbsp salt. Cook a few strips at a time for 2
minutes, uncovered. Remove from boiling water with a slotted spoon and drop
into a basin of cold water. Drain and spread over a slightly damp cloth.
Coat the bottom of a lasagna baking dish with 2 Tbsp oil and 1/4 cup tomato
sauce. Place in it one layer; lightly cover it with tomato sauce and
dollops of cheese sauce. Sprinkle with some Parmesan cheese and continue to
make layers until you have used up all the pasta and the sauces. Sprinkle
top with remaining oil and bake in a 400F oven for approximately 20
minutes. Serve with remaining Parmesan cheese in a separate dish. SERVES: 6

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Pickled Ginger (simplified)

I thinly slice up some fresh mature ginger root, put it in any tightly
sealed jar and fill with a solution of 1/4 vinegar (any kind), 1/4
sugar and the rest water. I use no salt. Refrigerate a couple of days
and eat. Lasts indefinitely (I found a jar hidden behind something
that was nearly a year old and it was still perfect).

Title: Fruit Cookies #3
Categories: Cookies, Diabetic
Yield: 60 Servings

1/2 c (60 mL) margarine
4 ts (20 mL) granulated sugar
Replacement
2 Eggs
2 c (500 mL) flour (sifted)
1/2 ts (2 mL) baking soda
1/4 ts (1 mL) salt
1/2 ts (2 mL) nutmeg
1/4 c (60 mL) hot apple juice
1/4 c (60 mL) raisins (chopped)
1/4 c (60 mL) currants

Cream together margarine and sugar replacement. Add
eggs; beat until fluffy. Combine flour, baking soda,
salt and nutmeg in sifter; add alternately with hot
apple juice to creamed mixture. Fold in raisins and
currants. Allow to rest 15 minutes. Drop by
teaspoonfuls onto lightly greased cookie sheet, 2 to 3
in. (5 to 7cm) apart. Bake at 350 degrees F (170 C)
for 12 to 15 minutes.

Exchange 1 cookie: 1/2 fruit Calories 1 cookie: 27

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