Title: SWEET SOUR RED CABBAGE (LITTLE)
Categories: Diabetic, Side dish, Vegetables
Yield: 8 folks

1 sm Head red cabbage;
1/2 c Water;
2 ts Cornstarch;
1/2 c Cider vinegar;
3 tb Fructose;
1/4 ts Salt;
1/2 ts Caraway seeds;

Shred cabbage steam over rapidly boiling water 10
minutes, or until crisp-tender. Remove from heat
thoroughly. Dissolve cornstarch in water; add
remaining ingredients; cook over medium heat until
slightly thickened. Put this dish with either in large
mixing bowl; add sauce and mix well. Use this dish
with either hot or cold meat. NOTE: This recipe is
provided through the courtesy of Sweet Lite Fructose.
(However, I would and shall use my sugar sub.)

Food Exchange per servings: 1/2 FRUIT EXCHANGE + 1
VEGETABLE EXCHANGE Cal: 45

Source: Recipes for Diabetics by Billie Little. (1985
version)

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

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From: waring@ima.infomail.com (Sam Waring)
Date: Mon Jun 19 10:22:11 PDT 1995

Title: RHUBARB COOKIES
Categories: Cookies
Yield: 30 cookies

1/4 lb butter
1 c Sugar, brown, light
1 Egg
1 c Cooked rhubarb, drained **
2 c Flour
1/4 ts Salt
1 ts Baking soda
1 ts Nutmeg, grated
1 ts Cinnamon
1/2 ts Ground cloves
3 T crystallized ginger; finely
-chopped (opt)
1/2 c Walnuts; chopped
1 c raisins

** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in
1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar
1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together
and let steep overnight (you will be amazed at how much juice the
rhubarb gives off). Pour off 3/4 cup of the liquid and use for a
drink. Cook the rhubarb slices in the remaining until just tender
but still holding their shathe remaining until just tender
but still holding their shape, less than 5 minutes. The rhubarb is
ready to eat as is, to use in other recipes, or to freeze in
containers.

Cream the butter and sugar together. Add the egg and beat until
light, then stir in the rhubarb. Stir the flour, salt, baking soda, and
spices together and toss until thoroughly mixed. Stir the dry ingredients
into the rhubarb mixture until the two are blended, then fold in the
optional ginger, the walnuts, and the raisins. Drop the batter by the
tablespoonful onto greased baking sheets about 1 1/2 inches apart, and
bake in a preheated 350 F oven for 12 minutes, until lightly browned
at the edges.

[ The L. L. Bean Book of NEW New England Cookery ]
per Fred Peters

MMMMM

Title: Stir Fried Clams in Chile Garlic Black Bean S
Categories: Chinese, Fish
Yield: 6 servings

Stephen Ceideburg
2 lb Small cherrystone clams
-(about 24)
1 tb Chinese salted and fermented
-black beans
1 Inch lump fresh ginger,
-peeled, minced
2 Garlic cloves, chopped
2 tb Peanut or corn oil
2 To 3 fresh green chiles,
-sliced diagonally
2 Green onions, coarsely
-chopped
1 ts Sugar
White pepper to taste
2 tb Chinese Shaoxing rice wine
-or dry vermouth
1 tb Dark soy sauce
1/4 c Chicken stock
1 ts Cornstarch mixed with 1
-tablespoon water
1 ts Asian hot sesame oil

Scrub clams and rinse well with cold water. Discard
any that do not shut quickly or have broken shells.
Keep refrigerated in a bowl covered with a damp towel
until ready to cook. Soak the black beans in lukewarm
water to cover for 5 minutes. Rinse with fresh water
and transfer to a small bowl with the ginger and
garlic. Using the back of a fork, gently mash the
mixture into a coarse paste; set aside.

Place a wok over high heat. When hot, add the oil,
then the black bean paste, chiles and green onions;
stir rapidly until fragrant, about 15 seconds. Add
clams and stir-fry for 1 minute. Season with sugar and
white pepper. Splash in the rice wine and toss
together for a few seconds.

Add soy sauce and chicken stock, cover, reduce heat to
medium-high and simmer for 3 to 5 minutes, or until
clams open.

Pour cornstarch mixture into the center of the wok.
Stir continuously until sauce thickens to a creamy
glaze. Drizzle in the sesame oil.

Serve with steamed rice.

Serves 6 with other dishes.

PER SERVING: 100 calories, 7 g protein, 4 g
carbohydrate, 6 g fat (1 g saturated), 76 mg
cholesterol, 190 mg sodium, 0 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 9/1/93.

—–

STEAK AND SAUSAGE PUDDING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PASTRY—–
8 oz Self-raising flour
1 pn Salt
4 oz Suet
– finely shredded or chopped
1/4 pt Cold water (approximately)
—–FILLING—–
1 lb Shin of beef
— cut into 1-inch cubes
1 oz Flour
— seasoned w/Salt Pepper
8 oz Pork sausagemeat
2 md Onions
3 ts Marmite
1/4 pt -Hot water, plus
4 tb -Hot water

1. To make pastry, sift flour and salt into a bowl. Stir in suet and mix
to a fairly soft dough with cold water. Turn out on to a floured surface.
Knead lightly until smooth.

2. Roll out two-thirds of pastry into a round and use to line a
well-greased 2-pint pudding basin.

3. Coat beef with seasoned flour. Shape sausagemeat into small balls.
Slice onions and separate into rings.

4. Fill pastry-lined pudding basin with alternate layers of beef,
sausagemeat balls and onion rings.

5. Mix Marmite and water well together. Pour into pudding over meat
mixture.

6. Moisten edges of pastry with water. Cover with lid, rolled from rest of
pastry. Press edges well together to seal.

7. Cover securely with greased greaseproof paper or aluminium foil. Steam
steadily for 3-1/2 hours.

8. If water in saucepan or steamer starts boiling away, replenish with more
boiling water.

STEAK AND KIDNEY PUDDING: Make in exactly the same way as the Steak and
Sausage Pudding but use 8 ounces chopped ox kidney instead of the
sausagemeat.

From: The Marmite Guide to better cooking – by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Kahlua Fantasy Choc. Cheesecake (Meryl PDMK38B)
Categories: Cheesecakes, Chocolate, Desserts
Yield: 12 servings

————————————-C————————————-
1 1/3 c choc. wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

————————————-C————————————-
1 1/2 c semi-sweet choc chips
1/4 c kahlua
2 tb butter
2 ea large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9″ springform pan.
Prehat oven 350. In small saucepan melt choc. over medium heat
with kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in choc. mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.

—–

THE BASIC I-HATE-TO-COOK MUFFINS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Muffins

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

1 C Beer 2 C Buttermilk Baking Mix Mix it so it’s
barely a batter but no more….don’t beat it. Pour it
into 8 or 12 greased muffin tins or cups. Bake at 400′
for about 12 minutes. There will be a few ounces of
beer left in the can, but I’m sure you can think of
something to do with it!

Serve hot with butter and jam…..

– – – – – – – – – – – – – – – – – –

LEMON-STRAWBERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 c Flour, all-purpose
2 tb Sugar, granulated
1/2 ts Salt
1/3 c Oil, vegetable
3 tb Milk, whole
—–LEMON FILLING—–
1 c Sugar, granulated
2 tb Flour, all-purpose
2 ts Lemon peel — grated
1/4 c Lemon juice
1 tb Butter — melted
1 c Milk, whole
3 lg Eggs — seperated, room temp
1 pt Strawberries — reserve 5,
-slice remaining
1/2 c Strawberry jam, seedless
-melted

Heat oven to 325. Have a 9-inch pie plate ready.
Crust: Mix flour, sugar and salt in a large bowl.
Add oil and milk. Stir with a fork until well blended.
(Mixture will be crumbly.) Scatter evenly in ungreased
pie plate. Press over bottom and up sides. Press
edges into a plain rim.
Lemon Filling: Mix sugar, flour and lemon peel in a
large bowl. Whisk in lemon juice, butter, milk and egg
yolks until blended. Beat egg whites in a large bowl
with electric mixer until stiff peaks form when
beaters are lifted. Stir gently (fold) into lemon
mixture. Pour into crust.
Bake 35 to 40 minutes until a pick inserted near
center comes out clean and top is golden.
Cool completely on wire rack. Cover and refrigerate
up to 2 days.
UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries
on pie beginning at outer edge and leaving a 2 1/2
inch circle empty in center. Fill circle with reserved
whole berries. Brush sliced and whole berries with
melted jam. Refrigerate until serving.

– – – – – – – – – – – – – – – – – –

Title: Figs in Cabernet Sauvignon with Almond Ice Cream
Categories: Desserts, Wines, Masterchefs, Frisco, Tmr
Yield: 2 servings

——————————-CREME ANGLAISE——————————-
1 qt Milk — whites
1/2 lb Sugar Paste, vanilla bean
12 lg Egg yolks, reserve the

————————————FIGS————————————
2 ea Figs, ripe Sugar
6 oz Cabernet Sauvignon

———————————-ASSEMBLY———————————-
1 c Almonds, sliced, blanched 2 oz Paste, pistachio

1. In a saucepan, bring milk to a boil. Place the sugar and egg
yolks in a mixer or bowl and whip well, then add vanilla bean paste.
Add milk to the sugar and eggs, while whipping. Put this mixture into
a large metal bowl and heat slowly. Using a wooden spatula, move egg
yolks around so they will not cook. When puffed and mixed, cool by
placing the bowl in ice water.

2. Peel the figs, cut in half and sprinkle tops with sugar.
Place them in a flat bowl with the wine (Cabernet Sauvignon or Port)
and marinate overnight (at least 2 – 3 hours). Reserve marinade and
figs.

3. Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of
the almonds and pistachio paste, then process in an ice cream machine.

4. To serve, put the figs on a plate. Shape the chilled Creme
Anglaise into quenelles and add to the plates. Pour marinade over the
figs, add whipped cream mixed with sugar. Sprinkle with almonds
(chopped) and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

—–

Date: Tue, 01 Nov 94 07:09:00 PST
From: sally charette

VT’s VLF vegan pastry crust

From Nov.’94 _Vegetarian Times_, “Full of Flavor, Low in Fat Pies,” recipes by
Bryanna Clark Grogan and Jane Weston Wilson.

Pastry for “free form pies” (you wrap the big piece of pastry up over the top)

1/2 cup warm soymilk
3 Tbs. leftover mashed potatoes or 3 Tbs. instant mashed potato flakes mixed wi
with 2 1/2 Tbs. hot water
1 Tbs. maple syrup or honey
1 tsp. regular dry yeast or 1/2 tsp. instant yeast
1/4 cup whole wheat flour (not pastry flour)
1/2 tsp. salt
2 Tbs frozen apple juice
1 cup unbleached flour

Mix together soymilk, potatoes, syrup or honey, and yeast in a medium bowl or
a food processor bowl. Let stand 5 minutes. Add salt and flours. If using a
food processor, process 30 seconds. Otherwise, mix and knead mixture on a
lightly floured surface 5 minutes.

(It says here to place in oiled bowl and oil top lightly, but I think we can
figure out alternatives.) Cover and let rise until doubled, about an hour.
Dough can also be allowed to rise in the ‘fridge 2-24 hours.

Snickers Pie

Recipe By : Bonnie Perry from Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart nonfat frozen vanilla yogurt,sugar free — softened
1 package chocolate pudding mix, sugar free
1/4 cup peanut butter, creamy whipped
4 ounces Cool Whip Lite® — softened

Combine softened yogurt with pudding mix and peanut butter. Fold in whipped
topping. Put in sprayed pie plate and freeze.

– – – – – – – – – – – – – – – – – –