Title: Mimosa Ice Cream Crepes with Buttered Honey
Categories: Desserts, Ice cream
Yield: 6 servings

6 Crepes 1/2 c Sugar (less 1 tablespoon)
Mimosa blossoms 2 Egg yolks
1/2 c Milk 1/2 c Light flower honey
1 1/2 c Whipping cream 1/4 c Sweet butter

POSTED BY: Jim Bodle 2/93 Place rice in a strainer and pour the boiling
water over rice. Drain well. steep 1 hr., or until all is thick and creamy.
Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm
or chilled, with whipped cream.

Jeff Smith, “The Frugal Gourmet on our Immigrant Ancestors” Contributed
to the echo by: Kathi Crockett Now, I’d better get a recipe in here before
the troups kick me out. Here’s a fun and very easy party recipe for candied
nuts: CARMELED PEANUTS Beat egg white and water until frothy – not stiff.
Add peanuts, stir until they are well coated. Combine sugar and salt then
pour this over the nuts eggwhite mixture. Bake at 225 on a greased,
tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour.

This makes a nice, big batch and is delicious. You can also use other nuts.
I first started doing this because I was always at a loss as to what to do
with the leftover nuts from Christmas and this certainly takes care of them
in short order. It’s one of those recipes where you can’t eat just one.
Contributed to the echo by: Pat Knox Fruit Buckle

Cream together shortening and sugar. Add 1 beaten egg, then sift flour,
baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup
milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top
and sprinkle with crumb topping.

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Tempeh Tahiti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan Low-Fat
Vegetarian Fat Free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Barbeque sauce
1 1/2 Cup Water
1 Teaspoon Minced ginger
1 Garlic clove — minced
1 Cup Pineapple chunks
1 md Red bell pepper
2 Celery stalks — sliced
1 Pound Tempeh — cubed
1 Cup Snow peas
3 Cup Cooked brown rice

In a large saucepan, combine barbecue sauce, 1-1/2 cups water, ginger, garlic,
pineapple, pepper and celery and simmer over moderate heat until pepper and
celery are tender but still crisp, about 5 minutes. Add tempeh and cook 10
minutes longer. Add snow peas and cook just until bright green, less than 5
minutes. Serve over cooked brown rice.

Serves 4 to 6=20

Calories per serving: 330 Grams of fat: 6.2 Percentage fat calories: 17%
Cholesterol: 0 mg.=20

Source: Delicious! Collection – compiled and edited by Sue Frederick Typed for
you by Karen Mintzias=20

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Spicy Tofu

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 2 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tofu (Bean Curd)
1 tablespoon soy sauce
1 tablespoon orange juice
1/2 orange rind — diced
1/2 teaspoon peppercorns
4 green onions — sliced into rings
1 teaspoon lemon juice — or to taste

Steam the tofu for 10 minutes. While curds are steaming, make the marinade:
in a sauce pan, mix the soy sauce, orange juice, rind, peppercorns, and half
the green onions. Add 1/2 cup water. Bring to boil and simmer for 5 minutes.
Cut each piece of tifu into 18 pieces. Gently mix in the marinade and soak
the tofu cubes. Cool thoroughly. Chill until ready to serve. Divide between
two plates. Sprinkle with lemon juice and remaining onion.

Calories 94

Exchnages 1 medium-fat meat
1 vegetable
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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Menudo by Patricia Hill

Recipe By : Patricia Hill
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds tripe
1 calf’s foot
1 pound posole — frozen
1 large onion — chopped
3 cloves garlic
Dried mild red chile
1/2 tsp oregano
salt — to taste
pepper — to taste

Cut the tripe into bite-sized pieces. Soften the chile in hot water.
Remove the stem and seeds (if desired) and mince. Throw everything into
the crock pot and cook all day.

Note: The calf’s foot is to add additional richness to the broth. The
calves’ feet I buy are big so I use only one. You can also use pig’s
feet or a marrow bone. Since all of these ingredients will not fit into
my crock pot I make this in two days. On the first day I cook the
bone/feet in water to cover. This makes the broth. I remove the
bone/feet and strain the broth. You could easily throw a carrot and a
few stalks of celery in for more flavor but this is not commonly done.

The second day I make the menudo. I like the tripe cut up into tiny
pieces (real men like big chunks.) Often tripe is pre-cooked to some
amount of doneness before you purchase it. It helps if you know how long
it was cooked. If you don’t know, cook it all day on the low setting.
You can use canned hominy if you wish.

I use a mild red chile and use a lot of it. It gives a nice color. Since
my husband does’t like seeds I must be carful about picking them out.
But many cooks just snap off the stem of the dried chile and grind the
pod in a mortar.

Some people add coriander. Many people add some green chile

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NOTES : Serves 6-8

Title: Homemade Slice Bake Gingersnap Cookies
Categories: Cookies, Mixes
Yield: 4 servings

2 c Vegetable shortening
3 c Sugar
3 Eggs
3/4 c Molasses
6 c Unbleached flour
2 tb Baking soda
1 ts Salt
2 tb Ground ginger
1 tb Ground cinnamon

Recipe by: _Make-A-Mix_ by Eliason, Harward Westover
Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream shortening and sugar. Beat in eggs and molasses; set
asid e. In a bowl, combine flour, baking soda, salt, ginger and cinnamon.
Sti r flour mixture into egg and butter mixture; blend well.
Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll.
W rap rolls in waxed paper. Place the rolls in a rectangular freezer
contain er with a tight fitting lid, or into a large freezer zip-lock bag,
or wrap
well in a piece of heavy duty aluminum foil. Label with date and
contents. Store in freezer. Use within 6 months.
To prepare cookies: Slightly thaw one roll of gingersnap cookie dough.
Pl ace some granulated sugar in a bowl. Preheat oven to 350°. Cut the
doug h into 1 1/3″ thick slices; cut each slice into a ball and roll the
balls
i n granulated sugar. Arrange balls on ungreased cookie sheets, placing
abo ut 1 1/2″ apart to allow for spreading. Bake for about 8-10 minutes, or
un til set around the edges and cracked on tops. Remove from oven and cool.
Makes about 30-36 cookies.

Makes 4 rolls of cookie dough, or enough for up to 12 dozen cookies.

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Title: CAVIAR MOUSSE
Categories: Dips
Yield: 1 servings

7 Hard-Boiled Eggs
2 tb Lemon Juice
2 tb Water
1 sm Package Unflavored Gelatin
6 Anchovy Fillets
1 ts Worcestershire Sauce
1 c Mayonnaise
1 pn Onion Powder
Pepper To Taste
3 1/2 oz Caviar

Combine all ingredients and refrigerate until ready to
serve.

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Apple Streusel Muffins (TDN)

Recipe By : Detroit News
Serving Size : 12 Preparation Time :0:00
Categories : Fruits, Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Topping
4.00 tb Finely chopped pecans
0.25 c Brown sugar
0.25 c All-purpose flour
0.25 ts Mace
2.00 tb Chilled butter
Muffins
1.75 c All-purpose flour
0.75 ts Salt
0.25 c Sugar
2.00 ts Baking powder
0.50 ts Cinnamon
2.00 Eggs
0.75 c Milk
4.00 tb Melted butter
0.50 c Chopped apple

Grease 12-muffin cups or line with paper.
For topping, combine all ingredients and rub together with
fingertips until completely blended. Set aside.
For muffin mix, combine dry ingredients in a bowl or on wax paper
and stir to combine. Beat eggs in a medium bowl. Beat in milk and
butter. Add dry ingredients and give 10 or so vigorous strokes. Add
apple pieces and stir a few more times.
Put a spoonful of batter into each muffin cup, divide half the
topping among the muffins, spoon on remaining batter, then sprinkle with
remaining topping. Bake at 400 degrees for 25 minutes or until lightly
browned.

Assorted recipes from the Detroit News, entered by Diane Pahl
– – – – – – – – – – – – – – – – – –

Title: Gingerbread Men
Categories: Cookies
Yield: 60 servings

1 c Shortening
1 c Sugar
1/2 ts Salt
1 Egg
1 c Molasses
2 tb Vinegar
5 c Sifted flour
1 1/2 ts Soda
1 tb Ginger
1 ts Cinnamon
1 ts Cloves; ground
1 x Raisins

Thoroughly cream shortening, sugar and salt. Stir in egg, molasses and
vinegar. Beat well. Sift dry ingredients; stir into molasses mixture.
Chill about 2 hrs. On lightly floured surface roll to 1/8″ thickness. Cut
with cookie cutter. Place 1″ apart on greased cookie sheet. Make eyes and
buttons with raisins. Bake in moderate (375 deg.) oven for about 6
minutes. Cool slightly and remove from sheet. Allow to finish cooling on
wire racks. Store in tightly covered tin. Keeps well for 3-4 weeks. NOTE:
I use a 4-in. cutter. For smaller men, you may need to reduce the baking
time by a minute or so.

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Title: Smoky Corn Salad
Categories: Corn, Salads
Yield: 4 servings

2 c Fresh corn kernels
1 c Cubed cooked chicken or
-turkey
1 c Diced or coarsely shredded
-smoked cheese (Vermont
-cheddar or Gouda)
1/2 c Sliced ripe olives
1/4 c Chopped sweet red onion
1/4 c Diced red bell pepper
1/2 c Light mayonnaise
1/2 c Light sour cream
Salt to taste
Freshly ground black pepper
-to taste

This one’s especially good stuffed into pita pockets or scooped-out
ripe tomatoes.

Steam kernels until tender-crisp. Cool. Mix with chicken, cheese,
olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt
and pepper. Fold into corn mixture. Chill several hours to combine
flavors.

MMMMM

Title: Pasta Nicoise
Categories: Salads, Pasta, Side dish, Mark’s
Yield: 4 servings

8 oz Small pasta shells
4 lg Tomatoes, quartered
1 ea Red bell pepper, sliced
4 oz Green beans, steamed
8 ea Black olives
1 ts Capers
4 tb Olive oil
2 tb White vinegar
2 ea Garlic cloves, chopped
Salt pepper

Cook the pasta in boiling, slightly salted water until al dente, 10
to 12 minutes. Drain well rinse under cold water. Set aside.

In a large bowl, mix together the pasta, bell pepper, tomatoes,
beans; add the olives capers. Mix the oil, vinegar, garlic, salt

pepper pour over the pasta. Toss well just before serving.

Recipe by Mark Satterly

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