Title: Chocolate Yogurt Ice
Categories: Desserts, Diabetic, Low fat
Yield: 4 servings

: 3 c crushed ice
: 8 oz plain nonfat yogurt
: 2 oz baking chocolate, melted
: 3 tb granulated sugar
replacement
: 4 tb nondairy whipped topping

Combine all ingredients in food processor or blender. Whip until
thoroughly blended but not melted. Pour into 4 tall glasses. Place in
freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15
ml.) nondairy whipped topping and serve.

Exchange; 1 serving:4/5 full-fat milk Calories; 1 serving:134 From:
Fleurette Delisle

MMMMM

COCONUT AND PINEAPPLE UPSIDE-DOWN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 ts pineapple preserves
1/4 c firmly packed brown sugar
1/4 c vegetable oil
1 lg egg white
1/2 c milk
1 c all-purpose flour
1 1/2 ts double-acting baking powder
1/2 ts cinnamon
1/4 ts salt
3/4 c sweetened flaked coconut —
: toasted lightly

Drop 1 heaping teaspoon of the preserves into each of
6 well-buttered 1/3 to 1/2 cup muffin tins. In a bowl
whisk together the brown sugar, the oil, and the egg
white until the mixture is smooth and whisk in the
milk. In another bowl whisk together the flour, the
baking powder, the cinnamon, the salt , and the
coconut, add the milk mixture, and stir the batter
until it is just combined. Divide the batter among the
tins and bake the muffins in the middle of a preheated
400oF oven for 20 minutes, or until a tester comes out
clean. Let the muffins cool for 3 minutes, run a knife
around each muffin, and lift each muffin out with a
fork, inverting it onto a rack. Jody Prival Makes 6
muffins.

Recipe By : Jody Priva

From: Johnnye Tamaru

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SUN-DRIED TOMATO-NOODLE PUDDING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Cheese/Eggs
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sun-dried tomatoes
2 c Whipping cream
2 c Milk
4 oz Egg noodles
2 tb Olive oil, any kind
8 Eggs
1/2 ts Salt
1/4 ts Freshly ground pepper
1/2 lb Grated Cheddar cheese
1/2 lb Mozzarella cheese
– in 1/2-in pieces

IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on
paper towels. If dried tomatoes are not packed in oil, combine them with 1
cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving
cream for later. Roughly chop dried tomatoes and place in a medium mixing
bowl. Meanwhile, bring a pot of water to a boil on the stove over high
heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain,
place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil.
Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven
to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup
milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses
to the noodles and mix. Add the cream mixture and pour into baking dish.
Cover baking dish with aluminum foil and place in a larger pan filled with
boiling water and place in oven until the pudding is set, about 35 minutes.
The pudding is done when it has puffed slightly and a knife inserted in the
center comes out clean. Remove from water bath and let rest for 5 minutes
before serving.

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SHRIMP AND SEA SCALLOP STIR-FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Vegetable oil
8 oz Shrimp, peeled and deveined
8 oz Sea scallops
3 Carrots — julienned
4 Celery stalks
– cut into 1″ pieces
– (at an angle)
2 Red bell pepppers
– seeded and julienned
2 Yellow bell pepper
– seeded and julienned
2 Green bell peppers
– seeded and julienned
12 Mushrooms — sliced
3 ts Garlic, minced
1 bn Cilantro — chopped
1 bn Scallions
– cut into 1″ pieces
– (at an angle)
2 Limes, juiced
1 t Dried red pepper flakes
– (or to taste)
1/4 c Sherry
1/4 c Soy sauce
1 lb Soba noodles
– cooked al dente

In a large, heated wok (or saut‚ pan) place the oil and heat it on high
until it just begins to smoke. Add the shrimp and scallops, and stir-fry
them for 3 minutes. Add the carrots, celery, bell peppers, mushrooms, and
garlic. Stir-fry them for 3 minutes. Add the cilantro and scallions, and
toss them in. Add the lime juice, dried red pepper flakes, and sherry. Mix
the ingredients together and cook them for 1 minute, or until the liquid is
reduced by 1/2. Add the soy sauce and mix it in. Add soba noodles and toss
them in.

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Title: GINGER TEA
Categories: Chinese, Beverages
Yield: 1 servings

2 Thin slices of fresh ginger
1 c Boiling water
Sugar to taste

A refreshing addition to any Chinese dinner.

Steep fresh ginger slices in boiling hot water for 10
minutes. Add approximately one teaspoon of sugar per
cup of water.

—–

Date: Tue, 7 Dec 1993 09:26:44 -0800
From: Valerie Schultheiss

This recipe is from a cookbook called _The Georgian Feast_, by Darra
Goldstein (New York : Harper Collins, 1993). (That’s Georgia as in
Republic of Georgia, part of the former Soviet Union.) This recipe
is the “variation” printed after the traditional recipe. The traditional
recipe calls for an ingredient called tkemali, which is a plum sauce; this
“variation” substitutes other ingredients to achieve a similar effect. I
think these beans are wonderful, and I normally don’t like kidney beans!

Kidney Beans with Plum Sauce (Lobio Tkemali) (variation)

1 cup dried kidney beans
2 garlic cloves, peeled, 1 cut in half, 1 minced
1/2 teaspoon crushed hot red pepper flakes (or to taste)
3/4 teaspoon salt
1 bay leaf
1/4 cup red wine vinegar
1/3 cup plum jam
2 teaspoons minced cilantro
Freshly ground black pepper

Soak the beans overnight in water to cover. The next day, drain and
rinse them. Place in a large pot, cover with fresh water and bring to a
boil with the halved garlic, 1/4 teaspoon of the red pepper flakes, 1/4
teaspoon of the salt, the bay leaf, and 2 tablespoons of the vinegar.
Simmer just until tender, about 1 hour. Drain.

While the beans are still warm, stir in the minced garlic, 1/4 teaspoon
red pepper flakes, 1/2 teaspoon salt, and 2 tablespoons vinegar, along
with the plum jam, cilantro, and black pepper to taste. Serve at room
temperature.

Almond Paste Macaroons

Recipe By : Mary M McBride’s Encyclopedia of Cooking
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Almond paste:
2 cups blanched almonds
1 1/2 cups powdered sugar — sifted
1/4 cup egg whites — unbeaten
2 teaspoons almond extract
Cookies:
1 recipe almond paste — above
2 cups sugar
1/4 teaspoon salt
4 tablespoons cake flour — sifted
2/3 cup powdered sugar — sifted
2/3 cup egg whites — unbeaten

For the Almond Paste, grind the almonds through the
finest blade of a food chopper. Then grind twice again.
Mix in the powdered sugar. Blend in the egg whites and
almond extract. Mold into a ball. Place in a tightly
covered container and refrigerate for at least 4 days to
age. Makes 1 pound.
Preheat oven to 325 degrees. Soften the almond paste
with your hands and work in the sugar, salt, flour, powdered
sugar and egg whites. Drop by teaspoonfuls 2 inches apart
onto ungreased wrapping paper placed on cookie sheets. Pat
the tops lightly with fingers dipped in cold water. Bake
for 18 to 20 minutes, or until set and delicately browned.
Remove from the paper.

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Title: Party Rye Pizza (Gerry Bender)
Categories: Appetizers, Great, Marie
Yield: 12 servings

1 pk Party rye
1 lb Mild sausage
1/2 lb Velveeta, cut in chunks
1/2 lb Mozzarella, shredded
1 tb Oregano
1 tb Minced onion
1 Green pepper, fine dice
12 oz Tomato paste
Romano, grated

Brown the meat, drain. Add the spices. Cover with the cheese.
Cover with
lid. On low heat, heat until the cheese melts.

Spread the bread slices with a small amount of tomato paste to
cover. Put
enough meat mixture on top to cover the bread. Sprinkle the
tops with
green pepper and then romano.

Freeze. When thoroughly frozen, place in plastic bags and keep
until
needed.

When ready to serve, take the frozen pizzas and place on a flat
sheet. Bake
at 350~ for 8 – 10 minutes.

—–

VEGETABLE SOUP (ZUPPA DI VERDURE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Extra-virgin olive oil
1 lg Onion, coarsely chopped
2 Stalks celery, trimmed and
-coarsely chopped
2 Carrots, peeled and coarsely
-chopped
1 lb Savoy cabbage, shredded
Salt and pepper
2 c Shredded romaine or escarole
-letuce
1 lb Potatoes (3 small), peeled
-and cubed
3/4 lb Tomatoes (2 medium), peeled,
-seeded, and
Coarsely chopped
1 qt Meat broth
1 c Peas
1/3 c Minced frewh parsley
2 Cloves garlic, minced
6 To 8 slices Italian bread,
-toasted
Freshly grated Parmesan
-cheese

Heat the olive oil and cook the onion, celery and carrots until the
vegetables are softened. Add the cabbage, salt and pepper and cook,
stirring often, until the cabbage is wilted. Add the lettuce, season, and
cook for 3 minutes. Add the broth and bring to a boil. Reduce the heat,
cover the pan, and simmer for 30 minutes. Add the peas and cook for 5
minutes. Mix the parsley and garlic together and stir into the pot. Cook
for 5 minutes.

Place a piece of toasted Italian bread in each soup bowl. Ladle on the hot
soup and sprinkle with Parmesan cheese. Serve immediately.

Serves 6 to 8.

NOTES: This hearty vegetable soup will benefit from sitting. Do not cut
the vegetables too small since the finished soup ahould have a chunky look.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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Golden Lentil Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound red lentils
1 large onion — peeled and sliced
cooking spray
1 quart vegetable broth
2 teaspoons lemon juice
salt
fresh ground pepper

Saut‚ the onion in the cooking spray in a saucepan until soft, but not browned.
Add the lentils and stir for 1-2 minutes, then add the liquid. Bring to a boil,
then half-cover the pan and let simmer gently for 20 minutes, until the lentil
s are very tender and pale-colored. Puree the soup either by beating with a spo
on, or by using a blender or food processor. Add the lemon juice, and salt and
pepper to taste.

scanned by sooz

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