Title: Dietetic Candy Suggestions
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

-Keywords: Brand/Mildred

Raisins dates, or half pecans or walnuts may be dipped in dietetic
chocolate coating, separated and placed on waxed paper and chilled
until firm. Clusters may be made by mixing the melted coatings with
raisins, nuts, or cereals. Place on waxed paper, chill until firm.
Strawberries may be partially or entirely dipped in coating. Serve
the same day as dipped. Source: Ideals Candy Cookbook by Mildred
Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Title: Brickle Peanut Butter Cookies
Categories: Favorite, Dessert, Cookies, Posted-mm, Suzy
Yield: 3 Dozen

1 1/4 c Firmly packed Lt.Brown Sugar
3/4 c Creamy peanut butter
1/2 c Crisco all-veg. shortening
3 tb Milk
1 tb Real vanilla extract
1 lg Egg
1 1/2 c All-purpose flour
3/4 ts Salt
3/4 ts Baking soda
1 c Heath Brand Bits O’ Brickle
Toffee Chips =OR
Crushed Heath Candy Bars

———————————–ICING———————————–
2 c Confectioners’ Sugar
1/4 c Butter Flavor Crisco
1/2 ts Real vanilla extract
Milk

———————————-TOPPING———————————-
1 1/2 c Heath Brand Bits O’ Brickle
Toffee Chips =OR
Crushed Heath Candy Bars

Preheat oven to 375 degrees F.

Combine brown sugar, peanut butter, shortening, milk and vanilla
extract in a large bowl. Beat at medium speed with an electric mixer until
well blended. Add egg, beating until just blended.

Combine flour, salt and baking soda. Add to creamed mixture at low
speed. Stir in toffee bits. mixing until just blended.

Drop dough by heaping teaspoonfuls 2″ apart onto an ungreased baking
sheet. Flatten slightly with hand or a floured bottom of a glass.

Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or
until set and just beginning to brown. DO NOT OVERBAKE. Cool on
baking sheet 2 minutes. Remove cookies to foil or racks to cool
completely.

ICING:
Combine confections’ sugar, shortening and vanilla extract in a
medium bowl. Beat at low speed. Add milk as needed to make good
spreading consistency. Spread icing in center tops of cooled cookies.

TOPPING:
Dip cookie in toffee bits and gently press them into the icing.
Allow icing to set before serving.

From the recipe files of suzy@gannett.infi.net

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GARDEN SQUASH AND NASTURTIUM BUTTER PASTA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Flowers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Nasturtiums
2 Shallots — diced small
1 t Finely chopped fresh savory
1 t Finely chopped fresh thyme
4 tb Sweet butter
Salt pepper
4 Tiny yellow squash w/flowers
4 Tiny green squash w/flowers
1/2 c Chicken stock
2 Servings of Tagliatelle
—–FOR GARNISH—–
Additional nasturtiums

Separate nasturtiums from stems and chop them. Blend flowers, shallots,
and herbs together with butter and season with salt and pepper. Slice
squash into thin rounds and squash blossoms into ribbons. Keep each
separate.
Gently saute squash alone in half the nasturtium butter for 2 to 3
minutes. Add chicken stock and squash blossoms and simmer while you cook
the pasta. Drain pasta and add it with remaining nasturtium butter to
squash; season and mix well. Serve garnished with additional nasturtium
blossoms.
Variation: Delicate vegetables that won’t overpower nasturtium butter –
for example, whole shallots, fava beans, peas, or leeks – can be added or
used in place of squash.

– – – – – – – – – – – – – – – – – –

Title: Vegetable Rice Pancakes
Categories: Vegetables, Side dish, Vegetarian, Ovo-lacto
Yield: 6 servings

3 c Cooked brown rice
1 c Grated carrots
1/2 c Finely chopped onions
1/4 c Snipped fresh parsley
1 Garlic clove; minced
1 ts Salt
1/4 ts Ground black pepper
2 Eggs; beaten
1/2 c Whole wheat flour
-OR- all-purpose flour
1/4 c Vegetable oil

Combine all ingredients except oil. Form into 12 thin patties, pressing
firmly with hands. In large skillet, cook patties in heated oil until
brown, turning once. Serve with dairy sour cream or yogurt, if desired.

Each serving provides:
* 243 calories
* 5.7 g. protein
* 11.6 g. fat
* 29.6 g. carbohydrate
* 390 mg. sodium
* 91 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is
used for calculation.

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Asparagus and Acorn Squash Rings

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ea Asparagus stalks
2 x Small or medium acorn squash
1 x Scauce:………………..
1/4 c Clarified butter (see note)
2 tb Sugar
1/2 c Chopped walnuts
1/4 c Fresh lemon juice
2 tb Cider vinegar
6 tb Apple cider

Trim thick asparagus ends; cut squash in half
crosswise. Scoop out
and discard squash seeds; slice squash into 1/4-inch rings.
In kettle,
carefully cook squash rings, then asparagus in boiling,
salted water
until
tender. Don’t overcook. Drain each vegetable as soon as
it’s tender.
Heat butter in medium skillet. Add sugar and walnuts.
Stir over medium
heat until sugar is light brown. Deglaze pan with lemon
juice, vingar
and
cider. Cook, stirring constantly, to reduce by half.
To serve, layer 3 acorn squash rings on each of 4
plates; put 4
asparagus spears thru acorn squash. Spoon sauce over.
NOTE: To make clarified butter, slowly melt stick of butter
over very
low
heat. Let solids settle to bottom; use oil-clarified
butter- on top

– – – – – – – – – – – – – – – – – –

Chhole (chickpeas) with sundried tomatoes: yum!

Last night I wanted to make Indian chickpea stuff (chhole) but I didn’t have
any real tomatoes. But I did have a package of sun dried tomatoes, so I
used them instead, and got a thick, rich sauce that compensated well for the
lack of the 6 T. of oil that I would have used last time I made this stuff
(yuck, can’t believe I ate that!). This looks kind of complicated, because
I am not good at making recipes appear simple, but it really takes only about
1/2 hr starting from cooked chickpeas.

2 c. dried chickpeas, soaked and cooked until tender.

5 medium onions, minced or (if you want to save time) pureed.

reserve about 1/4 c. onion, then saute (or reduce) onion in a wok or deep
frying pan.

Add: 3 oz. sun dried tomatoes plus several dried red chilies, rehydrated
and pureed. Cook for about 5 min. You should have a thick, somewhat dry
paste.

Add:

2 T. cumin (or more if you like)
2 T. ground coriander seed

stir for a minute or so and then add

1 c. chickpea water,
1/2 t. turmeric
2 t. (or more) garam masala
enough cayenne pepper to make you happy with the hotness
salt to taste

stir and add chickpeas. Simmer until the sauce reduces to a dry stuff that
clings to the chickpeas.

Coat with a mixture of:

reserved chopped onion
juice of 2 lemons
one or more fresh green chilies, minced
grated fresh ginger (start with a 1″ piece)
2 t. salt if desired

serve over rice or bulgur

GLYNNE’S LEMON MERINGUE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shortcrust Pastry—–
8 oz Self Raising Flour
4 oz Margarine
Grated Rind Of 1 Orange
1 Egg — beaten
2 oz Caster Sugar
Enough Water To Form A Ball
Dough
Filling—–
Juice And Grated Rind Of Two
Lemons
4 tb Cornflour — (approximately)
2 Eggs
2 oz Caster Sugar
Water

* This is enough for two bases I normally make a pear
custard tart with the second base)

Rub the margarine into the flour until it’s like bread
crumbs add the orange rind caster sugar and mix well.
Add the beaten egg and mix well . Add
enough water
( give it a chance to soak in ) a tablespoon at a time
to make a ball. Cover
with clingfilm and refrigerate for at least 1/2 hour.

Put the juice and rind of the lemons into a measuring
jug and make up to just less than half a pint with
some water. Put the cornflour into a cup and mix with
a couple of tablespoons of the lemon mixture until it
is smooth
. Pour the cornflour mixture and the rest of the lemon
and water into a saucepan. Heat over a medium heat
stirring continuously until the mixture is
thick ( it does turn out very thick but don’t worry )
and the cornflour is cooked out. Allow to cool
stirring occasionally .

Get the pastry from the fridge and roll out and line
an 8 in flan case/ pie dish , I’m not sure what you
call it , and prick the base with a fork. Bake the
pastry blind , lined with foil baking beans, for 15
mins in a hot oven ( 180-200 C) so that it doesn’t
rise too much but is golden.

Remove the base from the oven.

Separate the two eggs , retain the whites , and beat
the yolks into the lemon mixture until smooth . Beat
the sugar into the lemon mixture until smooth . Fill
the pastry case with the lemon mixture . Add a
tablespoon of sugar to the egg whites and whisk until
it forms peaks fold in the rest of the caster sugar
and pile on top of the pie. Bake in the oven until the
meringue is nicely brown . Serve hot or cold.

I have also tried this with oranges ( made up to 1/2
pint with orange juice rather than water) and lemon
zest in the pastry.

Recipe By :

– – – – – – – – – – – – – – – – – –

MIGHTY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 c Whole bran cereal
1 c Skim milk
1 Egg, beaten
1/3 c Molasses
1/4 c Butter or margarine, melted
1/2 c All-purpose flour
1/2 c Whole-wheat flour
2 tb Toasted wheat germ
2 ts Baking powder
1/2 ts Baking soda
1/2 c Raisins
1/2 c Chopped nuts

In a small mixing bowl combine bran and milk; let
stand for 3 minutes. Stir in egg, molasses, and butter
or margarine; set aside.

In a medium mixing bowl combine all-purpose flour,
whole wheat flour, wheat germ, baking powder, and
baking soda. Make a well in the center. Add bran
mixture; stir til moistened. Fold in raisins and nuts.

Grease muffin cups or line with paper bake cups; fill
two-thirds full. Bake in a 400 F oven for 20 to 25
minutes or til muffins are done. Cool. Cover and
chill to store.

Per muffin: 159 cal., 5 g pro., 21 g carbo., 8 g fat,
33 mg chol., 227 mg sodium. USRDA: 11% vit. A, 10%
vit. C, 9% iron.

Source: Better Homes and Gardens 1986 Best-Recipes
Yearbook Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

BBQ RUB, LARRY’S BEST

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Rub Bbq
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/8 cup GRD BLACK PEPPER
1/4 cup CAYENNE (OPTIONAL)
3/4 cup MILD CHILI POWDER
3/4 cup CUMIN
3/4 cup DARK BROWN SUGAR
3/8 cup WHITE SUGAR
2 tablespoons GRD OREGANO
1 1/2 cups PAPRIKA
3/4 cup SALT
3/8 cup GRD WHITE PEPPER
1 1/8 cups CELERY SALT
1 1/8 cups GARLIC POWDER

– – – – – – – – – – – – – – – – – –

Cottage Cheese Biscuits

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads, Biscuits And Scones Breads, Tea Loaf

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c all-purpose flour
1 tsp salt
1 tbsp sugar
5 tsp baking powder
1/4 c butter or margarine
2 eggs
Cottage cheese ( 1 1/2 to 2 1/4 c ) — see note

Sift together the flour, salt, sugar, and baking powder. Cut in butter or marg
arine until
like coarse crumbs.

Make a well in centre of the dry ingredients and place in it the eggs and 1 1/2
cups of
cottage cheese. Work the whole together, just enough to bind, using more cotta
ge
cheese if necessary. Turn onto a lightly floured board and knead very gently a
few times.
Pat to a 1 inch thickness.

Cut into biscuit shapes and place on a greased baking sheet, or divide dough in
half and
pat each half into a greased 8 inch round cake pan. Bake at 450 F for 12 to 16
minutes
or until browned. Makes 18 to 20 biscuits 2 inches in diameter.

Note:
You can use any kind of creamed cottage cheese but the amount will depend on th
e
moisture content of the cheese. It will vary from about 1 1/2 cups to 2 1/4 cu
ps or even
slightly more to make a dough that will hold together.

Formatted for MasterCook by Mardi Desjardins.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 2904