Cherry Yogurt Frosting

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Frostings
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg white
2 Tablespoons Cherry Yogurt

Beat egg white in soft peaks; gradually add the yogurt. Beat to stiff
peaks. Spread on 8 X 9″ cake.
Serve immediately. Yield: Frost sides and tops of any size cake. Food
Exchange per serving: 1 serving NEGLIGIBLE; CAL: 1 serving NEGLIGIBLE
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
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—
Martha
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Careful planning will never replace dumb luck.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jalapeno Apricot Jelly

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dips Spreads Canning, Preserves, Etc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Jalapenos
— stems and seeds removed
1 lg Red bell pepper
— stems and seeds removed
2 c Cider vinegar
1 1/2 c Chopped dried apricots
6 c Sugar
3 oz Liquid pectin
3 To 4 dr red food coloring*
— (I omitted)

*My note: Although the recipe calls for food coloring, the apricots,
jalapenos and red pepper combine to make a beautiful orange color on
their own, and I didn’t add any food coloring. I think it would
spoil the effect.

Put jalapenos, bell pepper and vinegar in blender. Puree until
coarsely ground and small chunks remain.

Combine apricots, sugar and chili mixture in large saucepan. Bring
to a boil. Boil rapidly for 5 minutes. Remove from heat and skim
off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin and food
coloring, if using.

Pour into sterilized jars, seal and cool. (I processed in a boiling
water bath for 10 minutes.)

Yield: 3 pints. (I got 7 half pints.)

Gerlach writes: “This recipe calls for apricots, but peaches,
nectarines and pears work equally well. Any fresh green chile can
also be substituted depending on your heat preference. Serranos will
make it hotter; roasted, peeled New Mexican chiles will tame it down.”

From Nancy Gerlach’s “Fiery Fruits” article in “Chile Pepper: The
Magazine of Spicy Foods,” May/June 1990. Vol. IV, No. 3. Pp. 30-31.
Electronic format by Cathy Harned.

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Per serving: 5324 Calories; 1g Fat (0% calories from fat); 11g Protein; 1385g
Carbohydrate; 0mg Cholesterol; 45mg Sodium

SEAFOOD BAKED IN A PACKAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Swordfish OR halibut, cut
-into serving pieces 1/2″
-thick
Salt and pepper
1/3 c Butter, room temperature
1 1/2 ts Garlic puree
1 tb Lemon juice
1 t Dried tarragon
3/4 lb Uncooked small or medium
-shrimp, shelled and
-deveined
1/4 c Dry white wine
1/4 c Whipping cream
2 tb Chopped fresh parsley
-(garnish)

Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix
butter, garlic, lemon juice and tarragon until well blended. Using half of
butter mixture, coat one side of fish and place buttered side down on half
a sheet of heavy-duty aluminum foil that measures 48 inches in length.

Place shrimp on top of fish and dot with remaining butter mixture. Pour
wine over. Fold other half of sheet over fish; seal and crimp foil.

Bake 25-30 minutes in upper part of oven.

Remove fish and shrimp and keep warm on a heated serving platter loosely
covered with aluminum foil.

Pour off juices into a small skillet. Add cream and reduce to 3/4 to 1 cup.
Pour over fish, sprinkle with parsley and serve at once. Serves 6 to 8.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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Caesar Salad

Recipe By : Michael A. Even of O’Malley’s on the Green, Anchorage,
AK
Serving Size : 12 Preparation Time :0:20
Categories : Salads And Dressings American Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic — chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
1 quart olive oil
1 teaspoon black pepper
salt — to taste
12 cups Romaine lettuce
croutons — seasonings in recipe

STEP ONE: Prepare Croutons (Optional)–
Cut a loaf of stale bread into 1/4-inch cubes. Season with melted
butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until
crisp.

STEP TWO: Prepare Caesar Salad Dressing–
In a large bowl, grind anchovies to a paste-like consistency. Stir in
all remaining ingredients except Romaine lettuce.

STEP THREE:
Tear Romaine lettuce into large pieces and place in large bowl. Pour
salad dressing over lettuce and toss salad. Serve immediately.

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Nutr. Assoc. : 0 0 620 532 0 0 1034 0 895 0 1280 0

Title: Sweet Hot Mustard
Categories: Toppings, Spreads, Hot
Yield: 1 servings

1/2 c Dry mustard
1 c Malt vinegar
3 Eggs
1 c Sugar

Mix the dry mustard and the malt vinegar together and
let sit in fridge 8 hours or overnight. (The longer it
sits, the hotter it gets) In top of double boiler, mix
the 3 eggs, 1 cup of sugar, and the mustard mixture
together. Cook over boiling water until thickened.
Store in fridge. Makes 1-1/2 to 2 cups.

Origin: Nancy Kirk (my birth mother) Shared by: Sharon
Stevens

—–

Title: ROSE LEVY BERNBAUM’S TANDOORI MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR POULTRY, LAMB, SEAFOOD—————-
2 tb Lemon juice
2 tb Lime juice
2 ts Salt
1/2 c Plain yogurt
2 Medium garlic cloves; qtrd.
1 ts Ginger root; minced
1/2 ts Cumin seeds
1/2 ts Coriander; ground
1/4 ts Turmeric
1/2 ts Cayenne pepper
1/4 ts Freshly ground pepper
1/8 ts Ground cinnamon
1 pn Ground cloves

Sprinkle the food to be marinated with lemon and lime
juice. Combine the remaining ingredients in the
container of a food processor. Process until smooth.
Makes about 3/4 cup

—–

Title: MANDARIN CHICKEN CREPES
Categories: Chinese, Chicken
Yield: 6 servings

3/4 c All purpose flour
1/8 ts Salt
2 Eggs
3/4 c Milk
1 tb + 1 teaspoon vegetable oil
-divided
1 1/4 lb Boneless chicken breasts cut
-into 1/2 inch pieces
1 Chopped onion
1 Cut in half garlic clove
1 ts Minced ginger root
1 tb Cornstarch
Water
2 tb Firm packed light brown
-sugar
1/4 c Cider vinegar
1 tb Lite soy sauce
1/8 ts Pepper
1 cn (11-oz) mandarin oranges
-drained and juice reserved
1 cn (8-oz) sliced drained water
-chestnuts
1 tb Chopped parsley

In large bowl, combine flour and salt. In small dish,
whisk together eggs, milk and 1 tablespoon of oil;
pour into flour mixture. In 6 inch skillet or crepe
pan, heat 1/4 teaspoon oil over medium heat. Pour 2
tablespoon batter in pan; swirl into thin layer. Cook
until bottom is golden brown, then flip and cook
second side 10 seconds. Repeat with remaining batter,
layering crepes between wax paper; set aside. In large
skillet, over high heat, saute chicken in remaining 1
teaspoon oil until browned; remove to bowl. Reduce
heat to medium; saute onion, garlic and ginger root
until soft; remove garlic. In large dish, combine
cornstarch, 2 tablespoon water, the brown sugar,
vinegar, soy sauce and pepper. Add water to mandarin
juice to equal 1 cup; stir into cornstarch mixture and
add to skillet. Reduce heat to low; simmer, uncovered
5 minutes, stirring occasionally. Set aside 1/4 cup
sauce; reserve a few oranges. Add chicken, water
chestnuts and remaining oranges to skillet; simmer,
uncovered, 3 minutes. To fill crepes, place 1/2 cup
filling in center of crepe; fold edges over middle,
using sauce to seal. Spoon small amount of sauce and
oranges over each crepe; sprinkle with parsley.

—–

Title: SACRAMENTO FRUIT BOWL
Categories: Salads, Fruits, Salli’s
Yield: 12 servings

2 c Water
1 1/2 c Sugar
3 tb Lemon juice
2 tb Anise seeds
1/2 ts Salt
1 sm Pineapple
1 sm Honeydew melon
1 sm Cantalope
2 sm Oranges
2 lg Nectarines
2 lg Purple plums
1/2 lb Grapes, seedless
2 Kiwi fruit

In 2-quart saucepan over medium heat, cook water,
sugar, lemon juice, anise seeds and salt 15 mins, or
until mixture becomes light syrup. Refrigerate until
syrup cools. Meanwhile, remove peel from pineapple,
honeydew melon, cantalope. Cut pulp from pineapple and
melons into bite-size chunks. Peel and section
oranges. Slice nectarines and plums into wedges; do
not peel.Slice grapes in half. In large bowl, combine
fruits. Pour chilled syrup through strainer over the
fruit. Cover and refrigerate until well chilled,
stirring occasionally. TO SERVE: Peel and slice kiwi.
Gently stir into the fruit mixture.

—–

Orange Cinnamon Chicken

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Chicken Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Pounds Chicken pieces
1 Cup Chicken broth
1 Cup Raisins or sultanas
1 Tablespoon Flour
1/4 Pound Butter
2 Cups Orange juice
1/4 Teaspoon Cinnamon
Salt and pepper to — taste

Heat butter in a large skillet, and brown chicken. Remove chicken to cooker
as the brown. Combine all other ingredients, except flour, in skillet. Mix
well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or
until chicken is tender. Remove one cup of sauce from pot and combine with
flour, mixing well. Return sauce flour mixture to the pot. Turn pot on HIGH
and cook and additional half hour.

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Tiramisu #2

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pan di Spagna — baked and cooled
—–ESPRESSO SYRUP—–
1/4 cup Water
1/3 cup Sugar
1/2 cup Very strong brewed espresso
1/4 cup Italian brandy
—–FILLING—–
3 Egg yolks
1/3 cup Sugar
1/3 cup Sweet Marsala
1/2 pound Mascarpone — room temperature
1 cup Heavy cream
—–FINISHING—–
1 cup Heavy cream
2 tablespoons Sugar
Cinnamon
Coffee grounds

FOR THE SYRUP: Combine the sugar and water in a saucepan and bring to a boil.
Cool and stir in the coffee and brandy. FOR THE FILLING: Whisk the yolks in the
bowl of an electric mixer and whisk in the sugar and Marsala. Whisk over a pan
of simmering water until thickened. Remove and beat by machine until cold.
Smash the Mascarpone smooth in a bowl with a rubber spatula. Fold in the
filling. Whip the cream and fold it in. Cut the Pan di Spagna into thin,
vertical slices. Place a layer of the slices in the bottom of a gratin dish and
soak with the syrup, using a brush.
Spread with half the filling. Repeat with the Pan di Spagna, syrup and filling.
Place a last layer of Pan di Spagna on the top and soak with the remaining
syrup. Whip the cream with the sugar and spread it on the surface of the
dessert. Decorate with the cinnamon and coffee grounds. Refrigerate several
hours before serving.

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