Title: Mom’s Pumpkin Cookies
Categories: Cookies, Holiday
Yield: 10 servings

3 c Pumpkin
1 c Shortening
2 c White sugar
4 c Flour
2 ts Soda
2 ts Salt
2 ts Baking powder
2 ts Vanilla
2 Eggs
2 ts Cinnamon
1 lg Bag chocolate chips
1 Jar marichino cherries
-chopped

Cream together pumpkin, shortening, white sugar. Then
add and mix flour, soda, salt, baking powder. Then add
and mix vanilla, eggs, cinnamon. Then add and mix
chocolate chips, cherries, nuts. Drop by spoonful on
greased cooie sheets. 12 – 14 minutes at 375~

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Title: Cracked Wheat Carrot Loaf
Categories: Diabetic, Breads/bm
Yield: 12 servings

1/2 c Boiling water 1 ts Salt
1/4 c Cracked wheat; 1 c Carrot; shredded
1 Package active dry yeast; 1 Egg;
1/4 c Warm water 2 1/3 -2 2/3 cups all-purpose
1/3 c Skim milk; warm -flour
1/4 c Margarine 2/3 c Oat Bran Cereal
1/4 c Brown sugar; firmly packed

In small bowl pour boiling water over cracked wheat; let stand 15
minutes. Drain excess water; set aside. Dissolve yeast in warm
water. In lare bowl combine milk, margarine, brown sugar, salt,
carrot, and egg. Add dissolved yeast and cracked wheat. The
margarine may not melt completely. In small bowl, combine 1 cup of
the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add
enough remaining all-purpose flour to make a moderatelly stiff dough.
Turn out onto a lightly floured surface. Knead about 10 minutes or
until dough is smooth and elastic. Shape into ball. Grease large
bowl. Place dough ub bowl turning once to coat surface. Cover; let
rise in warm place about 1 1/2 hours or until nearly double in size.
Grease 9″ by 5″ loaf pan or coat with vegetable pan-coating. Punch
dough down; shape into loaf. Place in prepared pan. Cover; let rise
in warm place about 1 hour or until nearly double in size. Meanwhile
heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum
foil after 20 minutes of baking. Remove from pan; cool on wire rack.

Food Exchanges per serving: 2 STARCH EXCHANGES

CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146
Low-sodium diets: Omit salt. Substitute unsalted margarine.

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

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

NO MORE CHINESE TAKE-OUT

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 bunch scallions — cut in 1 inch pieces
1 tablespoon pre-minced garlic
1 package pre-cut chicken tenders
1 package pre-cut broccoli or carrots
3 tablespoons water
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon powder ginger or 1 tablespoon fresh ginger —
chopped
1/4 pound snow peas — fresh or frozen

Heat electric wok at medium high setting.
Add oil and stir in scallions and garlic.
Add chicken and toss to coat.
Cook for 2-3 minutes. Add broccoli or carrots and water.
Cover and steam for 4 minutes.
Stir in vinegar, soy sauce and ginger.
Simmer mixture for 2 minutes.
Add snow peas and toss to coat. Serve with rice.

Yield: Serves 2 college student

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NOTES : Show #

Title: Scrambled Eggs With Zucchini
Categories: Cheese Eggs Main dish Mexican Vegetables
Servings: 6

1 c Zucchini; Coarsely Chopped
2 tb Margarine Or Butter
6 ea Eggs; Large
1/4 c Milk
1/2 ts Chile Powder
1/4 ts Salt
1 ds Pepper
1/2 c Monterey Jack Cheese; *

* There should be 2 oz of shredded cheese.
————————————————————————–

In a medium skillet, cook the zucchini in the margarine for about 4 to 5
minutes or until almost tender. In a bowl, beat the eggs, milk, chile
powder, salt and pepper with a fork. Stir in half of the cheese. Pour
the egg mixture over the zucchini in the skillet. Cook, without stirring,
over low heat until eggs start to set on the bottom and sides of the
skillet. Lift and fold the eggs with a spatula so that the uncooked part
runs under the cooked part. Continue lifting and folding about 5 minutes
more or until the eggs are cooked through but still glossy and moist.
Sprinkle with the remaining cheese and serve hot.

—————————————————————————–

Scotch Broth (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds lamb neck — * see note
8 cups cold water
3/4 teaspoon salt — or to taste
1/2 cup pearl barley — picked over rinsed
1/2 cup split pease — picked over rinsed
2 medium leeks, white only — thinly sliced
1 large onion — coarsely chopped
2 large carrots, scrubbed or peeled — cut in 3-4 chunks
2 stalks celery — finely chopped
2 bay leaves
4 sprigs parsley (or 5)

serves 8

*cut lamb into 2″ pieces and trim of excess fat

Rinse the lamb and set it in the bottom of the cooker. Add the water and slowl
y bring to the boil. Skim off any solid white skum that forms on the surface.
Add the salt and skim again. Add the remaining ingredients. Lock the lid in
place and over high heat bring to high pressure. Adjust the heat to maintain h
igh pressure and cook for 20 minutes. Let the pressure drop naturally or use a
quick release method. Remove the lid, tilting it away from you to allow any e
xcess steam to escape. Remove the bay leaves and parsley. Add salt if desired
.

Author’s Notes: Try to prepare this soup a day in advance so that, before serv
ing, you can remove the fat that congeals on the surface.

Variations: some versions add chunks of rutabaga and chopped cabbage

– – – – – – – – – – – – – – – – – –

Title: Your Basic Burger
Categories: Hamburgers
Yield: 6 servings

2 lb Ground beef
Salt to taste
1 1/2 t Onion powder
1/4 t Pepper

Using a fork, gently mix meat, salt, onion powder and pepper. Shape
into 6 patties, handling meat as little as possible and taking care
not to press meat together tightly.

Broil, grill or pan-fry the patties. The length of cooking time will
depend upon whether you and your guests like your hamburgers rare,
medium or well done.

MMMMM

Title: Italian Pizzelles
Categories: Polkadot, Lisa, Cookies, Italian
Yield: 30 Cookies

3 Eggs
1/2 ts Anise seed or
-extract (optional)
2 ts Baking powder
1 ts Vanilla extract
1 3/4 c Flour (all purpose)
1/2 c Butter, margarine,
-or oil, melted (1/4 lb)
3/4 c Sugar

Beat eggs and sugar. Add cooled melted butter or margarine, and
vanilla and anise. Sift flour ad baking powder and add to egg
mixture. Batter will be stiff enough to be dropped by spoon. Batter
can be refrigerated to be used at a later time. Makes 30 pizelles.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

Basic Pizza Sauce

Recipe By : Evelyne Slomon – The Pizza Book
Serving Size : 4 Preparation Time :0:00
Categories : Pizza Sauces
Main Dishes Cheese
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Whole tomatoes (35 Ounce can)
1 Teaspoon Basil — Oregano, or
Marjoram
1 Clove Garlic, peeled — crushed and minced
2 Tablespoons Tomato paste — optional
Black pepper, freshly ground — to taste
Salt — to Taste

1. Pour the contents of the tomato can into a 2-quart, heavy =
non-aluminum saucepan and coarsely crush the tomatoes with a fork. 2. =
Add the herbs, garlic, tomato paste, salt, and pepper. 3. Bring to a=
bubble over medium heat, stiring to mix the seasonings. 4. As soon as=
the sauce begins to bubble, turn the heat to low and maintain the sauce=
at a gentle simmer. 5. Cook, uncovered, stiring from time to time, for a=
minimum of 15 minutes and a maximum of 1 hour.

— Rec.food.recipes is moderated; only recipes and recipe requests are=
accepted for posting. Please read the “Posting Guidelines” article. =
Recipes/requests go to recipes@rt66.com; questions/comments go to=
tfdpress@acpub.duke.edu. Please allow several days for your submission to=
appear.

– – – – – – – – – – – – – – – – – -=20

Mocha Rum Sauce

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Chocolate
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Unsalted butter
3 tablespoons Myer’s Dark Rum
1 1/3 cups Sugar
1/4 teaspoon Salt
1 1/3 cups Heavy cream
1 1/4 teaspoons Instant coffee
8 tablespoons Unsweetened cocoa — sifted
1 teaspoon Pure vanilla extract

Heat the butter in a 2 1/2-quart saucepan over medium heat. When melted, add
the sugar, heavy cream, sifted cocoa, 2 tablespoon rum, and salt. Stir with a
whisk to combine. Bring to a boil, then adjust the heat and allow to simmer for
5 minutes, stirring occasionally.
Remove the saucepan from the heat. Add the instant coffee, vanilla extract, and
the remaining tablespoon of rum, and stir until smooth. Allow to cool to room
temperature before serving. The brownie recipe is coming up next.

– – – – – – – – – – – – – – – – – –

Title: HOMEMADE PECTIN
Categories: Preserves
Yield: 1 servings

Underripe Granny Smiths,
Pippins, green apples;
Washed and cut into eighths
(do not core or peel)
2 c Water for each pound of
Apples

Place the apples and water in a large stockpot or soup
kettle, cover, and bring to a boil. Reduce heat and
simmer 20 minutes or until apples are tender. Remove
from heat and allow to cool slightly. Pour the pulp
and juice through a jelly bag or line a large bowl
with dampened cheesecloth, pour the pulp and juice
through, gather the corners of the cheesecloth, and
tie in a knot. Suspend from a cabinet knob or handle
and allow to drip into a bowl overnight. The next day,
measure the apple juice and pour into a large pot.
Bring to a boil voer high heat and cook until reduced
by half. Refrigerate and use within 4 days or pour
into containers and freeze for up to 6 months. An easy
way to determine reduction is to measure the depth of
the liquid in the pan with a plastic ruler before
boiling. Re-measure as liquid reduces. No need to pour
into measuring cup!

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