Title: Coconut Dream Pie
Categories: Pies, Desserts
Yield: 1 Servings

2.00 ea Envelopes dream whip
2.75 c Cold milk
1.33 c Flaked coconut
1.00 ts Vanilla
2.00 pk Small pk jello instant
-pudding (vanilla)
1.00 ea Pie shell (cooked)

Prepare whip topping with 1 cup milk and vanilla. Add remaining 1
3/4 cup milk and pudding mix. Blend then beat at high speed for 2
minutes. Stir in coconut. Spoon in pie shell and chill 4 hours.
Garnish as desired

MMMMM

SNOWPEAS WITH RED BELL PEPPER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
1 clove garlic — minced
1/2 red bell pepper — seeded and sliced
1/3 pound snow peas — trimmed and washed
3 tablespoons water

In a skillet melt butter over medium heat.
Stir in garlic and red bell pepper and cook for 1 minute.
Stir in snowpeas and toss to mix.
Add water and cover.
Cook for 3 minutes or until the snowpeas are just tender.

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NOTES : Show #BW8353

Title: MEAT LOAF (LITTLE)
Categories: Diabetic, Meats, Main dish
Yield: 6 neat folks

1 Egg;
2 c Lean grd round; 15% fat
2 sl Bread; cubed fine
1/4 c Catup
1/3 c Onion; chopped fine
2 tb Green pepper; chopped fine
1 ts Salt;
1/2 ts Dry mustard;
1 tb Prepared horseradish; if
-desired

Preheat oven to 400 degrees f. Mix all ingredients
well. Form into a loaf. Place in foil-lined 5 x 9
pan; bake until done (15-20 minutes)

Food Exchanges per serving: 1/2 STRACH/BREAD EXCHANGE
+ 3 LEAN MEAT EXCHANGES + 1 1/2 FAT EXCHANGE CAL:
258

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

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

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Pasta Fagioli (Pasta with Beans)

Recipe By : Pat Minotti
Serving Size : 10 Preparation Time :0:00
Categories : Beans/Legumes Italian
Soups Veg: Tomatoes
*Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces ditalini — uncooked
28 ounces crushed tomatoes — large can
30 ounces cannellini beans — 2 15 oz cans
15 ounces butter beans — 1 can
15 ounces garbanzo beans, canned — 1 can
1/4 cup parsley
1/2 teaspoon ground black pepper
2 cloves garlic — finely chopped
1 medium onion

Cook macaroni, al dente (it will cook further in soup), drain, reserve water.
In heavy guage sauce pot or Dutch oven, cook onion and garlic until
transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to
a boil over medium heat. Lower heat, add macaroni, simmer and stir frequently
for about 20 minutes. Use reserved macaroni water, if necessary, to prevent
sticking if too thick. Serve with grated Parmesan or Romano cheese.
Sometimes I like mine with shredded cheddar.

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Nutr. Assoc. : 4363 5305 0 0 0 0 0 0 0

RALPH’S RETCH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crs Kids
Hlween Gross

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Box strawberry jello
40 Ice cubes
2 cn (12 oz) strawberry soda
—–TOOLS—–
Mixing bowl
Shallow 9×12 pan
Butter knife
Blender
Spoon
Tall glasses
Iced tea spoons

Prepare jello according to package directions. Pour
into shallow pan and chill until firm, about 3 hours.

Using a dull knife, make as many cuts as possible
across the length and width, forming tiny cubes.

With an adult’s help, grind ice cubes in a blender.

Spoon alternating layers of crushed ice and gelatin
pieces into tall glasses, filling them about 2″ away
from tops. Slowly pour soda into each glass unti
lfull, then stir gently. Serve retch with ice tea
spoons, so your guests can get at every chilly glob

Sicko serving suggestion: Almost any cooked food can
look like puke if you grind it for a few seconds in a
blender. And it makes for a tasty sandwich spread!)

From the Book: Gross Grub by Cheryl Porter Random
House ISBN 0-679-86693-0

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Title: Decorator Frosting
Categories: Frosting, Cakes, Easter
Yield: 1 servings

1 Stick margarine
2/3 c Shortening
1 lb Confectioners’ sugar
1 t Vanilla extract
1/2 t Almond extract

Cream margarine and shortening with electric mixer. Add confectioners’
sugar and mix well. Add vanilla and almond extract and continue to
beat for several minutes until almost white. When ready to pipe
through pastry tube, thin slightly with water or milk, added a
tablespoon at a time. Mix in tint, as desired.

Makes 4 cups.

Texturing: Use knife to make swirls, fork to make lines, or pastry bag
with basketweave tip. If desired, pipe rosettes around base of cake
for a finished look. For Easter basket “grass,” tint shredded coconut
green with liquid food color mixed with water. Scatter jelly beans
around the basket or decorate with brightly dyed eggs.

MMMMM

SPICE CAKE (12% CFF)

Recipe By : Have Your Cake and Eat It, Too
Serving Size : 10 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Butter-flavor no stick cooking spray
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1 cup granulated sugar — divided
2 tablespoons canola or safflower oil
1/3 cup dark corn syrup
1/2 cup apple or orange juice
1/2 cup unsweetened applesauce
1 1/2 teaspoons vanilla extract
3 large egg whites — at room temperature
Pinch of cream of tartar
Confectioners’ sugar or Vanilla Icing
Glaze

1. Position a rack in the center of the oven and preheat it to 350F. Coat a
9-inch (6-cup) Bundt or plain tube pan (preferably nonstick) with cooking
spray. Dust with flour, being sure to coat the tube and tap out excess flour.

2. Sift together the flour, cornstarch, baking powder, baking soda, salt,
and spices into a large bowl. Stir in 3/4 cup of the sugar.

3. In a small saucepan, combine the oil, corn syrup, and fruit juice, and
stir over medium heat just until well blended. Remove from the heat.

4. Make a well in the center of the flour mixture, and pour in the warmed
corn syrup mixture. Whisk to combine, then beat in the applesauce and
vanilla extract.

5. In a grease-free bowl, combine the egg whites and cream of tartar, and
whip with an electric beater on medium speed until foamy. Gradually add the
remaining 1/4 cup sugar, and whip until the whites are stiff but not dry.
Stir about 1 cup of the whipped whites into the spice batter to lighten it.
Then gently fold in the remaining whites.

6. Spoon the batter into the prepared pan, and smooth the top. Bake for
about 35 minutes, or until the top feels springy to the touch and a cake
tester inserted in the center comes out clean. Do not overbake.
7. Cool the cake in the pan on a wire rack, for about 10 minutes, then top
with another rack, invert, and remove the pan. Allow the cake to cool
completely. Serve it plain, or sift on a little confectioners’ sugar or top
with Vanilla Glaze.

YIELD: 10 servings

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NOTES : Cake keeps for several days at room temperature, well wraped. It can
be wrapped airtight and frozen.

Nutritional Analysis per serving:
225 calories
3 g protein
3 g fat
0.2 g satfat
47 g carbohydrate
152 mg sodium
0 mg cholesterol

MUSHROOM BARLEY MISO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
1 lg Onion, chopped
1 t Thyme
12 oz Mushrooms, chopped
1 tb Pot barley, washed
1 1/2 pt Water
1 t Miso
1 sm Garlic clove, crushed
1 t Salt
Soy sauce to taste
Parsley, chopped

Heat oil in a large pot saute the onions thyme.
After 5 minutes, add the mushrooms cook for another
2 minutes. Add the barley water bring to a boil.
Reduce heat, cover simmer for 1 to 1 1/2 hours.
Blend 1/4 pint of the soup in a blender with the miso,
garlic, salt soy sauce. Pour the blended soup back
into the soup pot, mix well, reheat serve garnished
with lots of chopped parsley.

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Title: Scotch Shortbread 2
Categories: Cookies
Yield: 35 servings

1 c Butter
3/4 c Powdered sugar (c h)
1/2 ts Almond extract
2 1/2 c All-purpose flour
1/4 ts Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

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Oatmeal Chippers

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — beaten
1/2 cup milk
2 teaspoons vanilla
6 ounces chocolate chips
1/2 cup nuts — chopped
6 cups Oatmeal cookie mix

Stir eggs, milk and vanilla into cookie mix; add chocolate chips and
nuts. Drop by teaspoons about 2″ apart onto baking sheets. Bake in 350
degrees overn 12 to 15 minutes. Makes 4 dozen.

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