Title: BOURBON PECAN PIE-NY TIMES
Categories: Desserts, Pies, Alcohol
Yield: 8 servings

—————————WENDY CERACCHE DBCP84B—————————

———————————THE CRUST———————————
1 1/4 c Flour;all purpose
1 ts Salt
4 tb Butter;sweet,cold cut up
3 tb Shortening; cold
3 tb Water; ice

——————————–THE FILLING——————————–
3 Eggs; beaten
1 c Sugar
1/2 c Light corn syrup
1/2 c Dark corn syrup
1/3 c Butter; melted unsalted
2 tb Bourbon
1/2 ts Salt
1 c Pecans; chopped

>>> Continued to next message — þ SLMR 2.1a þ Very funny, Scotty. Now
beam up my clothes, too.
~– WM v3.10/93-1203
===========================================================================
BBS: Ned’s Opus Date: 03-16-94 (09:29) Number: 224 From: JR BYERS Refer#:
NONE To: RACHEL HUXLEY Recvd: NO Subj: Pecan Pie 4/4 Conf: (6) Intercoo

—–

MARY ANNE’S FLUFFY HORSERADISH SAUCE (FOR FON

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sour Cream
1/4 c Prepared Horse Radish Sauce,
(drained)
1 tb Lemon Juice
1 tb Sugar
1 tb Minced Chives

Mix all ingredients together the night before your
fondue and refrigerate overnight. Stir before serving.

Typed for you by Peggy and Bruce Travers, Cyberealm
BBS Watertown NY 315-786-1120

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Title: Quick and Tasty Chicken Soup
Categories: Diabetic, Soups/stews, Main dish, Poultry, Crockpot
Yield: 4 cups

1 1/2 c Chicken; cooked diced. 1/4 c Celery; diced fine
1 1/2 c Chicken broth; 1/2 ts Thyme;
1 c Water 1/2 tb Arrowroot;
2 tb Onion; chopped fine 1 tb Water;

Simmer first seven ingredients for about 10 minutes. Make paste of
arrowroot and 1 tb water, add to soup. Cook until clear and smooth
(takes just a few seconds.

Food Exchange per serving: 2 3/4 LEAN MEAT EXCHANGES CAL: 185
THAT’S ALL!!

Source: Recipes for Diabetics by Billie Little
(2 almost 2 1/2 years ago I was diagnosis as Diabetic, this was one
of the first of servral books I prechased, then I found a EARLY
version at the thrift store. Both are so different.)

MMMMM

Mock Potato Salad

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium rutabaga
1 pot boiling water
1/2 packet sugar substitute
1 tablespoon lemon juice
1/2 cup scallions — finely chopped
1 medium dill pickle — chopped
1 cup celery stalks with leaves — chopped
1 1/2 teaspoons salt
dash paprika
3/4 cup mayonnaise
4 eggs, hard-boiled — chopped

Pare rutabaga and cut into 4 pieces. Cook in boiling water until tender, about
30 mins. Drain well and cool. After rutabaga has cooled, dice (apprx. 2 1/2
cups). Place diced vegetable in salad bowl, sprinkle with sweetener and lemon
juice. Add scallions, pickle, celery paprika and mayo. Toss all well. Fold
in eggs. Chill well before serving.

– – – – – – – – – – – – – – – – – –

Per serving: 189 Calories; 19g Fat (88% calories from fat); 3g Protein; 3g
Carbohydrate; 102mg Cholesterol; 548mg Sodium

NOTES : Total Grams- 69.4; Grams/serving 8.7 (1/2 cup serving size)

Carbonara

Recipe By : adapted from Bonnie Stern, CKFM Cookbook
Serving Size : 2 Preparation Time :0:20
Categories : Cornellier Classics Pasta
Quick And Easy Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — diced
1 clove garlic — chopped
1 tablespoon olive oil
1/4 teaspoon chili pepper — flakes
1 egg
1/4 cup grated parmesan cheese
6 ounces spaghetti

Place the bacon and chopped garlic in a large skillet with the olive oil. Add
t
he hot peppers. Cook on low heat for 12 to 15 minutes until all fat is
rendered
and the bacon is browned.

Beat the eggs in a bowl with the cheese.

Cook the spaghetti in boiling salted water for about 12 minutes. Drain and
place
in a serving bowl. Quickly spoon over the bacon mixture. Toss. Quickly
stir
in the eggs and cheese. Add some salt, lots of pepper and toss well. Serve
imme
diately.

Serves four.

From: Bonnie Stern’s CKFM Cookbook

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Pasta with Roasted Eggplant and Tomato Sauce

Recipe By : Eat More, Weigh Less
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg eggplant
1 lb penne or rigatoni
2 c tomato sauce
6 cloves garlic — minced
3 tbsps capers — rinsed and chopped
pinch red pepper flakes
3 tsps dried oregano or basil
salt and pepper

Preheat oven to 450¡F. Prick eggplant, place on baking sheet and roast about 45
minutes, turning occasionally, until eggplant is tender but not falling apart.
When cool enough to handle, peel and dice pulp. Place in colander to drain any
bitter juices; discard skin. Cook pasta. Warm tomato sauce in large saute pan.
Add eggplant and remaining ingredients and warm through. Season to taste; toss
pasta with sauce to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 67 Calories; 0g Fat (5% calories from fat); 3g Protein; 16g
Carbohydrate; 0mg Cholesterol; 803mg Sodium

NOTES : May add two diced roasted red or green peppers.

Vanilla-Frosted Fudge Cookies

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 48 Preparation Time :0:00
Categories : Chocolate Cookies
Desserts Recipes From Mysteries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup canola oil
1 cup sugar
1 1/2 teaspoons vanilla extract
4 egg whites — unbeaten
2 cups confectioner’s sugar
2 to 3 Tbsp. skim milk — approx.
unsweetened cocoa powder — for dusting

Preheat oven to 350°. Spray a large nonstick cookie sheet with vegetable oil
spray.
Sift the flour, cocoa, baking powder and salt together. Set aside. Mix
together the oil, sugar, 1 tsp. vanilla and the egg whites until well
combined. Stir in the flour mixture. Chill for one hour. Using a 1/2 Tbsp.
measure, scoop the dough onto the cookie sheet, leaving 2 inches between
cookies. Bake for 8-10 minutes or until the cookies are puffed and cooked
through. Do not overcook.
Transfer the cookies to a rack and cool completely. Mix together the
confectioners’ sugar, skim milk and remaining 1/2 tsp. vanilla unsil pasty.
Add skim milk if necessary. Spread a small amount of vanilla frosting on
each cookie. Put the cookies back on the rack, dust lightly with cocoa
powder and allow the frosting to dry.

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NOTES : MCformatting and posted by bobbi744@sojourn.com

LOUANN’S MINESTRONE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Pulses And
Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
3 Cloves Garlic — minced
1/4 c Dry Sherry
4 c Vegetable Stock
28 oz Can Roma Tomatoes-undrained,
-chopped
15 oz Can Kidney Beans-drained
-and rinsed
1 1/2 tb Tomato Paste — or more to
Taste
2 md Zucchini — cut in small
Pieces
1/2 lb Green Beans — (fresh)
Sliced
1 t Salt
1 Splash Tabasco Sauce-or
-to taste
1/2 ts Fresh Ground Black Pepper
2 ts Dried Basil
2 ts Dried Oregano
1/2 c Macaroni — small shell

In a large pot, saut the onion and garlic in the
sherry until the onion is translucent, adding more
sherry if needed. Add everything else, and bring it to
a boil over medium-high heat. Reduce heat, cover, and
simmer for 30 minutes, stirring occasionally.

Adapted by Ron Lunde, from:
A newspaper clipping from The Oregonian

My only modifications to this recipe were to add the
garlic, and change the chicken stock into vegetable
stock.

Recipe By :

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PUMPKIN COGNAC CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–IRWIN E.SOLOMON JJGF65A—–
—–PHILLY.INQUIRER—–
—–MARILYNN MARTER—–
—–FOR THE CRUST—–
1 1/2 cup Finely crushed graham
Cracker crumbs
1/4 cup Almonds — ground
2 tablespoon Sugar
1/2 teaspoon Ginger — ground
1/2 teaspoon Cinnamon
6 tablespoon Unsalted butter — melted
—–FOR THE FILLING—–
2 pound Cream cheese — softened
1 1/4 cup Sugar
3 tablespoon Cognac
3 tablespoon Maple syrup
1 teaspoon Ground ginger
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
4 lg Eggs — at room temperature
1/4 cup Heavy cream
1 cup Canned pumpkin
—–FOR THE TOPPING—–
1 1/2 cup Sour cream
3 tablespoon Sugar
1 tablespoon Cognac
1 tablespoon Maple syrup
1/2 cup Sliced almonds — toasted for
Garnish

Generously grease a 10″ springform pan with vegetable shortening..

To prepare the crust,thoroughly combine crumbs,ground almonds,sugar,
ginger,cinnamon,and melted butter..Press firmly into bottom of the greased
springform pan.Set aside.Heat oven to 250 deg..

To prepare filling,beat softened cream cheese smooth in mixer.Gradually add
the sugar,beating until light and fluffy.Add cognac,maple
syrup,ginger,cinnamon and nut meg.Blend well.Add eggs one at a time.Beat well
after each addition.Add cream and pumpkin.Mix well.Pour filling into unbaked
crust,and smooth the top.Bake for two hours,until soft but firm.Shake pan
slightly.Cake should not wiggle.Remove and let cool on a rack for 30
minutes.After 20 minutes,heat oven to 350 deg.

To prepare topping.combine sour cream,sugar,cognac and maple syrup.Mix
thoroughly.Spread topping on cooled cheesecake.Return assembled cheesecake to
oven for 7 minutes.Remove and let cheesecake cool on a rack for at least 4
hours at room temperature before removing sides of springform pan. Garnish
outer edge of cake with toasted almond slices.To serve,slice cheesecake with
warm knife.Makes 12 or more servings….. Your Link To The Philly.Inquirer
Irwin

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Shark Hors d’Oeuvres

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/4 c Lemon or lime juice

1/4 c Dry white wine

2 Cloves garlic,crushed

2 lb Shark meat,2″ chunks

1 c Flour,all-purpose,seasoned

Salt to taste

Pepper to taste

2 Eggs,beaten

1 c Bread crumbs

Vegetable oil

Creole mustard/tartar sauce

1. Mix lemon juice, wine and garlic; add shark and marinate in refrigerator

for 1 hour or longer.

2. Dip each fish chunk in seasoned flour, sprinkle with salt and pepper,

then coat with beaten eggs and bread crumbs.

3. Heat oil; deep-fry fish until golden brown.

4. Drain on paper towels, then serve with Creole mustard or tartar sauce.

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