Title: FESTIVE CHEESE BALL
Categories: Appetizers
Yield: 1 servings

1 pk (3-oz) softened cream
Cheese
1/2 lb Shredded process sharp
American cheese (2 cups)
2 tb Toasted sesame seeds
3 tb Worcestershire
Sauce
Coarsely chopped pecans/
Slivered almonds lightly
Toasted
Celery stalks

Beat cheeses with electric mixer until creamy; blend in sesame seeds and
worcestershire sauce. Shape into a ball; chill several hours. Roll ball in
nuts just before serving. Serve with celery or crackers.

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Title: SLOPPY JOES (HESS)
Categories: Diabetic, Meats, Main dish, Kids, Vegetables
Yield: 6 sweet ones

1 ts Salt;
1 lb 85% lean beef; ground twice;
1/4 c Onion; finely chopped
3/4 c Celery with leaves; finely
-chopped
1/4 c Green pepper; chopped
1/2 ts Lemon rind; grated
1/4 c Catup;
3/4 c Beef broth;
1/2 ts Dry mustard;
1 ts Worcestershire sauce;

Add salt to meat. Turn into a large dry, cold frying
pan. Stir over medium heat with a large kitchen fork
(not a spoon) until meat changes color all over,
pouring off any liquid fat as it collects. Add onion,
celery, and green pepper. Stir and cook 1-2 minutes.
Combine all remaining ingredients; add to meat and mix
well. Bring to a boil, cover, reduce heat to low, and
let simmer gently for 15-20 minutes, stirring
fredquently, until cooked and well mixed.

Food Exchanges per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE. When served on WHOLE
HAMBURGER BUN, ADD 2 STARCH EXCHANGES; CAL: 165; CHO:
4g; PRO: 15g; FAT: 9g; SOD: 589; CHO: 47mg; Low-sodium
diets: Omit salt. Use low-sodium catup and unsalted
beef broth,

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S, and Katharine Middleton Brought

—–

Title: RED WINE APPLE PIE
Categories: Desserts, Red wine
Yield: 6 servings

5 c Tart apples,cored/thin slice
1/4 c Sweet red wine
1/4 c All-purpose flour
1/8 ts Salt
2 c All-purpose flour (see NOTE1)
1 ts Salt
2 tb Shortening
5 tb Cold water
3/4 c Sugar
1 tb Lemon juice
2 tb Sugar
3 tb Butter or margarine
1 c Shredded Cheddar cheese
2/3 c Shortening
2/3 c Lard

Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart
saucepan. Cover and cook over medium heat, stirring occasionally,
until apples are just tender, 7 to 8 minutes.
Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir
into apple mixture. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Remove from heat. Stir in butter. Cool to room
temperature.
Heat oven to 425′. Measure 2 cups flour, the cheese and 1 teaspoon
salt into bowl; cut in shortening or lard. Sprinkle in water, 1
tablespoon at a time, mixing until all flour is moistened and pastry
almost cleans side of bowl (1 to 2 teaspoons water can be added if
necessary.)
Gather pastry into ball; divide in half and shape into 2 flattened
rounds on lightly floured cloth-covered board. Roll one round 2
inches larger than inverted 8-inch pie plate with floured
stockinet-covered rolling pin. Fold pastry into quarters; place in
pie plate. Unfold and ease into pie plate.
Turn apple mixture into pastry-lined pie plate. Trim overhanging edge
of pastry 1/2 inch from rim of pie plate. Roll second round of
pastry. Fold into quarters; cut slits so steam can escape. Place over
filling and unfold. Trim overhanging edge of pastry 1 inch from rim
of pie plate. Fold and roll top edge under lower edge, pressing on
rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum
foil to prevent excess browning. Bake 25 to 30 minutes; remove foil.
Bake 15 minutes.
NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts
made with self-rising flour difer in flavor and texture from those
made with plain flour.
NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can
be substituted for the pastry.

MMMMM

Six Layer Coffee Torte

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups Flour
2 cups Sugar
1 cup Butter or margarine — soft
1 cup Buttermilk
3/4 cup Ground cocoa
2 teaspoons Baking soda
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Salt
2 large Eggs
Instant coffee granules
10 (1.4 oz) Heath Bars
2 cups Whipping cream
3 tablespoons Light brown sugar

Preheat oven to 350~F. Grease and flour 3 8-inch round cake pans. In a large
bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients
until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant
coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer
speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour
batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10
minutes. Remove from pans and cool completely. While cake is cooling, finely
chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water;
cool. With serrated knife, cut each cake layer in half to make 6 thin layers.
In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks
form.
To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the
whipped cream mixture.
Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of
the remaining Heath Bars.
Repeat layering 4 more times. Top with remaining cake layer. Thinly spread
remaining whipped cream mixture over side and top of cake. Gently press
reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to
serve. Serves 20.

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Title: CRANBERRY-ORANGE TART
Categories: Desserts, Fruits/nuts
Yield: 6 servings

1 c Slivered almonds
1/2 c Butter; cut up
Brown sugar
1 1/2 c Flour
1 Egg
1/4 c Orange juice
1 Envelope unflavored gelatin
1 c Orange marmalade
4 1/2 c Fresh or frozen cranberries

In food processor, chop almonds until ground. Add butter, 3 tablespoons
packed brown sugar, 1 cup flour and egg. Cover and process until mixture
forms ball. Add remaining flour. Cover and process again until mixture
forms ball. Press dough into 9-inch springform pan, forming 2-inch-high
crust on all sides. Chill crust 20 minutes. Bake at 350F 20 to 25 minutes
or until edges are golden. Cool. In saucepan combine orange juice and
gelatin. Let stand 5 minutes to soften, then stir over low heat until
gelatin is completely dissolved. Stir in 2/3 cup marmalade and 1/2 to 3/4
cup packed brown sugar. Bring mixture to boil. Stir in cranberries. Reduce
heat to simmer. Cover and simmer 10 minutes. Remove from heat and skim off
foam. Pour mixture into cooled crust. Chill tart several hours or
overnight. To serve, remove sides of springform pan and place tart on
serving platter. Melt remaining marmalade and brush over tart. Makes 1
(9-inch) tart

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Date: Wed, 07 Dec 94 12:59:53 PST
From: Michelle Dick

Asparagus and Mushrooms with Black Bean Sauce

Ingredients
1 lb asparagus, stiff ends peeled
1/4 lb brown button mushrooms (or mixed mushrooms)
2 garlic cloves
1 T fermented black soybeans
1.5 T rice vinegar
1 T tamari (or soy sauce)
1 t potato starch (or cornstarch)
1 t brown sugar
1 T sake or other rice wine

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans
together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the asparagus and
stir fry for 10 minutes (or until asparagus is just shy of being
crisp-done), again adding water just as needed. Add mushrooms and
stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a
last stir to make sure starch is well mixed), stir until evenly coated
and sauce thickens. Serve immediately.

Comments:

Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.

NESSELRODE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg whites
1/4 c Granulated sugar
3/4 c Coarsely chopped blanched
Almonds, toasted
1/3 c Maraschino cherries, cut
In fourths
2 tb Maraschino-cherry
Syrup
1 t Vanilla
1/3 c Sifted confectioners’ sugar
1 1/2 c Heavy cream, whipped
. . .
1 Recipe Vanilla-wafer Crust

Has a frozen confection filling with a Christmas garden of cherry
poinssttias and gumdrop holly atop

Beat the egg whites till foamy, add the granulated sugar gradually and beat
till stiff. Fold in the almonds cherries, cherry syrup, and vanilla. Fold
confectioners’ sugar into whipped cream; fold into the first mixture. Pour
into Vanilla-wafer Crust and freeze firm. Garnish top with cherry
poinsettias and gumdrop holly leaves.

Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs and 1/3
cup melted butter or margarine. Press into buttered 9-inch pieplate; chill
till firm, about 45 minutes.

Cherry poinsettias: The stem mark of maraschino cherry will be the center
of flower. Holding cherry at stem end, use sharp scissors to snip it in
sixths from opposite end not quite through. Spread “petals” out around stem
mark.

Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8 inch on
a little sugar between sheets of waxed paper. Snip out holly-leaf shapes.

– – – – – – – – – – – – – – – – – –

ONION SOUP, LA FITTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
5 Med. onions, sliced thin
6 c Pareve bouillon
1/2 ts Salt
1/2 c Sauterne wine
1/8 ts Cayenne pepper
1/8 ts Black pepper
Toast rounds
1/4 c Grated Swiss or Meunster ch.

Melt butter in lge. saucepan. Add onions and cook,
stirring frequently, until golden brown. Add wine and
cook additional 5 min. Add bouillon, salt cayenne and
black pepper and bring to a boil. Cover and simmer
for 15 min. Pour into 6 soup bowls and place toast
round in each. Sprinkle with grated cheese and serve.

– – – – – – – – – – – – – – – – – –

BORANI ESFANAJ (SPINACH-YOGURT SALAD OR DIP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, chopped
4 Cloves garlic, chopped
1 To 2 tbsp butter
1/2 To 1 tsp tumeric
1/2 To 1 tsp cayenne pepper (or
-a generous dash tabasco
-sauce)
1/2 ts Curry powder
1 t Cumin
1/4 ts Cinnamon
1 pk Frozen chopped spinach,
-defrosted, or 2 bunches
-fresh spinach,
Cooked and chopped.
1 c Plain yogurt

This spinach and yogurt dish is Persian in origin, The yogurt is redolent
with both musky and sweet spices complementing the slightly tart taste of
the spinach. Borani Esfanah is enjoyed as an appetizer, side dish, or dip
to spread on bread. Though untraditional, the hot pepper flavoring adds
zip. Accompany with French bread, or pita; or, for a more tactile
experience, tear off pieces of warm, soft flour tortillas and scoop up the
savory mixture.

salt

1. Saute onion and garlic in butter until soft. Add spices and cook a few
minutes to rid them of any rawness

2. Mix in spinach, yogurt, and salt to taste.

RECOMMENDED WINE:

Drink a slightly sweet Gewutztraminer or California riesling (German
rieslings fade at the spicy assertion of this dish).

– – – – – – – – – – – – – – – – – –

Pear Jelly

Recipe By : Verla Furniss
Serving Size : 1 Preparation Time :0:00
Categories : Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Prepared Pears
1 Whole Orange — Chopped
1 8-oz Can Crushed Pineapple — Drained
1/4 Cup Marschino Cherries
1/4 Cup Lemon Juice
1 Package Sur-Jell
5 Cups Sugar

Peel, core and chop pears. Measure into large saucepan. Stir in orange,
pineapple, cherrie and lemon juice. Add pectin; mix well. Bring to a full,
rolling boil over high heat stirring constantly. At once, stir in sugar.
Return to a full rolling boil; boil hard for heat; Skim and stir by turns for
5 minutes. Ladle into hot jars. Seal by bringing pressure up to 13 pounds
and turn off heat.

– – – – – – – – – – – – – – – – – –