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.

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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.

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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).

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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.

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EGGPLANT AND PASTA IN TOMATO-WINE SAUCE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Eggplant Pasta
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups pasta shells
1/3 cup water
1/4 cup vinegar
1 large eggplant — peeled and cubed
1 small red onion — chopped
1/2 cup mushrooms — chopped – or more
1 green pepper — chopped
1/2 cup chives — chopped
2 TBLS garlic — minced
1 med tomato — chopped
10 oz tomato sauce
3 TBLSP oregano
1/2 tsp salt — (or less)
ground pepper
1/4 cup red wine

Cook pasta shells. While cooking pasta heat a large skillet with the
water and vinegar. When getting hot add the cubed eggplant, onion,
chives, garlic, green peppers, and mushrooms. Saute till soft
When done add to the pasta along with the tomato sauce, oregano, salt,
pepper and red wine. Stir and heat gently (on low).

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Title: COUNTRY CORK IRISH STEW
Categories: Main dish, Soups
Yield: 4 servings

8 ea Samll lamb chops, thawed
1 ea Salt and pepper
1 T Vegetable oil
1 x Parsley, bay leaves
1 x Peppercorns, thyme, rosemary
1 lb Potatoes, 3 to 4 medium
2 c Finely shredded cabbage
1 ea Medium onion, chopped
1 ea Large leek white thin sliced
12 ea Small white onions
1 1/2 c Celery stalks, diced
1 1/2 c Peas
1 x Chopped fresh parsley

Season chops with salt and pepper. heat oil in saucepan wide enough
to hold all chops in a single layer. Brown on both sides. Spoon off
any melted fat and add enough water to cover chops. Bring to a boil
and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in
cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and
shape into bite sized rounds. Chop trimmings from potatoes into
small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
leek, white onions and celery to chops and liquid. Simmer 20 minutes
then add peas. Add a little more water if needed during cooking.
Simmer 10 minutes more or until potatoes are tender. Correct
seasoning. Garnish with parsley and serve.

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Title: BULGAR WHEAT WITH RAISINS CINNAMON
Categories: Diabetic, Grains, Side dish, Fruits
Yield: 6 servings

1 tb Margarine;
1/2 c Onion; chopped
1/2 c Celery; chopped
1 c Buglar wheat;
2 c Chicken broth;
1/2 ts Garlic; or to taste
1/4 ts Grd white pepper;
1/2 c Raisins;
1/2 ts Grd cinnamon;
1/2 ts Salt;

In a nonstick 2-quart pot melt margarine; saute onion
and celery until tender, stirring often. Stir in
buglur wheat and contine cooking until bulgar wheat is
coated and turns a golden brown. Blend in broth,
garlic, pepper, and tarragon. Add raisins, cinnamon,
and salt, and mix well. Cover and continue cooking
15-17 minutes or until all liquid has been absorbed.
Serve hot as cereal or as a grain side dish.

Food Exchange per servings: 2 STRARCH EXCHANGES CHO:
35g; PRO: 5g, FAT: 3g; CAL: 179

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

Brought to you and yours by Nancy O’Brion via her

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Title: Randy Red Salsa Dip
Categories: Appetizers, Dips, Vegetables
Yield: 4 servings

2 c Fresh Tomatoes; Diced
1/4 c Onion; Coarsely Chopped
1 1/2 t Garlic; Minced
1/8 t Salt
1/4 t Oregano; Dried
3/4 t Lime Juice
1 tb Jalapeno Pepper, Coarse Chop
1 tb Fresh Cilantro; Chopped

Mix the tomatoes and onion, blending well. Add all the other
ingredients, blending well. Let stand for 1 hour before serving for
the flavors to meld. May be served at room temperature or chilled.
Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green
Bell Pepper Wedges, Oysters, Mushroom Caps

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Title: Creamy Dill Meatballs
Categories: Microwave, Fast, Meats, Everyday
Servings: 4

1 lb Hamburger
1 Egg
1/4 c Onion; chopped
1/4 c Breadcrumbs; dry
1/2 ts Salt
1/2 ts Dry mustard
1/4 ts Garlic powder
Pepper

———————————–SAUCE———————————–
1 c Milk
2 tb Butter
2 tb Flour
1/2 ts Dill; dried
1/2 ts Paprika
1/4 ts -Salt

Fat grams per serving: Approx. Cook Time: :15
Combine all meatball ingredients in medium bowl. Shape mixture into 20
meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8 to 10 minutes.
Stir gently 3-4 times, rearranging meatballs. Drain, cover and set aside.
In 4 cups measure or small bowl, cook butter at HIGH (100%) 45-1 minute or
till melted. Stir in flour, dill, 1/4 tsp of paprika, salt and pepper.
Blend in milk. Cook at HIGH (100%) 3-5 minutes or till thickened and
bubbly, stirring after every minute. Pour sauce over meatballs and sprinkle
with remaining paprika. Serve over hot buttered noodles.
posted by Anne MacLellan

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Title: Fig Chess Tarts
Categories: Desserts
Yield: 24 tarts

MMMMM————————TART SHELLS—————————–
2 1/2 c Flour
1 c Butter; cold
— cut into 1 inch pieces
1/4 c Sugar
3 tb Water
2 Egg yolks
1 ts Vanilla
1 ts Grated lemon peel

MMMMM————————–FILLING——————————-
1/2 c Butter
2 c Brown sugar
4 Egg yolks
1 c Milk
2 tb Flour
1 ts Cinnamon
1/2 ts Nutmeg
1 c California dried figs
— (finely chopped)
1/2 c Finely chopped walnuts

For tart shells, combine flour, butter and sugar in food processor
with blade. Process until crumbly (of, if by hand, cut in butter
until crumbly). Add remaining ingredients; process until dough forms
a ball. Roll out between sheets of plastic wrap; cut into pieces to
fit tart pans (or muffin cups). Fit into pan, flute edges if
desired; prick with fork. Bake in 400 F. oven until lightly browned,
about 10 minutes.

For filling, in processor or mixer bowl, cream together the butter and
sugar. Add egg yolks, then milk, beating well. Stir together flour,
cinnamon and nutmeg — add to bowl and blend. Stir in figs and
walnuts (if processor is used, figs and nuts may be added whole and
processed until finely chopped). Spoon into tart shells. Bake in a
325 F. oven for about 30 minutes, depending on size of tart pans,
until filling is bubbly.

Makes about 2 dozen tarts of muffin-cup size.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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