HIDDEN-FROSTING CARROT ZUCCHINI CAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Cream cheese, softened
2/3 c Sugar
3 Eggs
1 1/3 c Packaged biscuit mix
2 ts Pumpkin pie spice
1/2 c Carrot — shredded
1/2 c Zucchini — shredded
1/4 c Cooking oil
1 t Vanilla
Powdered sugar

Grease and lightly flour a 8 x 8 x 2″ baking pan; set
aside. For filling, in a small mixer bowl, combine
cream cheese and 1/3 cup of the sugar. Beat with
electric mixer on medium speed until fluffy. Add 1 egg
and beat mixture until smooth; set aside. In a large
mixer bowl, stir together biscuit mix, 1/3 cup sugar
and spice. Add carrot, zucchini, oil, 2 eggs and
vanilla. Beat on low speed for 30 seconds. Beat on
medium speed for 2 minutes. Pour half the batter into
prepared pan. Spoon filling atop. Spoon remaining
batter over filling. Bake in a 350 degree oven for 35
to 40 minutes or until done. Cool on wire rack. To
serve, sift powdered sugar over cake, if desired. Cut
into squares.

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Title: Mini Corndogs
Categories: Snacks, Kids
Servings: 6

1 c Flour
1/2 c Cornmeal
1 tb Sugar
1 1/2 ts Salt
2 tb Vegetable shortening
1 Egg, beaten slightly
3/4 c Milk
Oil
8 Frankfurters, cut into
-thirds

Mini Corndogs

Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
With a pastry blender, cut vegetable shortening into flour mixture until
there are fine crumbs. Add egg and milk and blend well. Pour vegetable oil
to a 2 inch depth in a deep fryer or large saucepan. Heat to 375 degrees.
Pat frankfurter dry with paper towels. Insert a toothpick into the center
of each frankfurter. Dip each frankfurter into batter and then into hot oil
until golden brown. Drain on paper

MMMMM

Eggplant, Lamb And Rice Casserole

Recipe By : The Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Greek
Lamb Rice
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Eggplants
1/2 Pound Ground Lamb — lean
2 Teaspoons Olive Oil
2 Each Onions — chopped
1 Each Red Bell Pepper — seeded and chopped
2 Cloves Garlic — minced
14 1/2 Ounces Tomatoes, Canned — undrained
2 Teaspoons Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1 Cup White Rice
14 1/2 Ounces Beef Broth — defatted
2 Ounces Feta Cheese — crumbled
Salt And Pepper — to taste

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant
halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch.
Ba
ke until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400
de
grees.

While the eggplant is roasting, heat a large nonstick skillet over medium-high
h
eat. Add ground lamb and saute, breaking up the meat with a wooden spoon,
until
browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions and cook until golden,
ab
out 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir
in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer,
break
ing up the tom
atoes with a wooden spoon, until the mixture has thickened slightly, 3-5
minutes
.

Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped
eggp
lant and the reserved lamb into the tomato mixture; bring to a simmer. Cover
th
e pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice
is
tender and th
e liquid has been absorbed. Season with salt and pepper. Dot with feta and
ser
ve.

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Serving Ideas : serve with cucumber salad and warm bread

Title: Impossible Vegetable Pie
Categories: Main dish, Pies, Vegetables, Vegetarian
Servings: 6

2 c Fresh broccoli or caulif.*
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 c Cheddar cheese; shredded
1 1/2 c Milk
3/4 c Bisquick
3 Eggs
1 ts Salt
1/4 ts Pepper

*Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of
either one can be used in the recipe in place of fresh, thawed and drained,
but do not cook first! Heat oven to 400. Lightly grease l0″ pie plate. Heat
1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli.
Cover and heat to boiling. Cook until almost thender, about 5 minutes;
drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie
plate. Beat remaining ingred. til smooth, 15 sec. in blender on high
speed. Pour into pie plate. Bake until golden brown and knife inserted
halfway between center and edge comes out clean, 35-40 min. Let stand 5
min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh
broccoli or cauliflower about 7 min.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

*Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of
either one can be used in the recipe in place of fresh, thawed and
drained, but do not cook first! Heat oven to 400. Lightly grease l0″ pie
plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling.
Add broccoli. Cover and heat to boiling. Cook until almost thender, about
5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese
in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on
high speed.

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ENGLISH ORANGE TRIFLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Pillsbury Date or Cranberry
-Quick Bread Mix
—–TRIFLE MIXTURE—–
1/4 To 1/2 cup orange-flavored
-liqueur or orange juice
1 pk (3.5 oz) vanilla pudding
-pie filling (Not instant)
2 c Milk
1 tb Grated orange peel
1 c Whipping cream, whipped
1 Jar (12 oz) (1 1/2 cups)
-orange marmalade or peach
-preserves
—–FROSTING—–
1 c Whipping cream
1 tb Powdered sugar

1. Heat oven to 350F. Grease and flour bottom only of
8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread
mix according to direc- tions and cool completely.

2. Cut bread into 1 inch squares; place in a shallow
baking dish, and drizzle with orange liqueur or orange
juice. Cover; let stand for about 2 hours. Meanwhile,
in a medium saucepan, combing the pud- ding, milk and
orange peel. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute, remove from heat.
Cover surface with plastic wrap, and cool 1 hour. Fold
whipped cream into cooled pudding.

3. Line 2 or 2.5 quart bowl with plastic wrap. Spread
1 cup of the pudding mixture in the bottom of the
bowl. Add 1/3 of the bread squares; spread with 1/3 of
the marmalade mixture and 1 cup of the pudding
mixture. Starting with the bread squares, repeat
layers 2 more times. Cover with plastic wrap and
refrigerate at least 4 hours or preferably overnight.

4. Unmold trifle onto a serving plate. In a small
bowl, beat 1 cup whipping cream until soft peaks form.
Add the powdered sugar. Beat until stiff peaks form.
Frost trifle. Garnish as desired. Refrigerate.

(Typist’s note: To reduce the calories, you could use
low calorie instant pudding, low calorie nonfat
nondairy whipped topping, low calorie marmalade, and
use orange juice and not liqueur.)

Source: Better Homes and Gardens Magazine, Nov/Dec
1993 Typed for you by: Linda Fields, Cyberealm BBS,
Watertown NY 1993 315-785-8098 or 786-1120

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Title: MOCHA MOOSE CAKE BY WILLIAM BLAYLOCK
Categories: Desserts
Yield: 16 pieces

1 qt REAL dairy cream
1 pk Yogurt starter
1 oz DARK UNSWETENED chocolate
1/4 c UNDUTCHED coco
1 pk Unflavored knox geletain
2 c Brown sugar
2 ea Pie crust (chocolate pref)

heat cream to 180 degrees and hold for 5 mins. add chocolate, coco
and geletain. cool to 110 degrees. add yogurt starter, and stir well
(but not enough to solidify the cream). culture for 8 hours at 70 to
100 degrees. chill for 8 hours. if you are in a hurry or lazy (like
I usually am) reheat to about 80 degrees and add the brown sugar.
whip to stiff peaks and pour into two pie crusts. freeze for at
least 1 hour before serving.

—–

PUMPKIN SPICE CAKE IN JARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Seedless raisins
1 cup Walnuts
2 cups All-purpose flour
2 teaspoons Baking soda
1/4 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoons Ground cloves
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
4 large Eggs
2 cups Granulated sugar
1 cup Salad oil — (use fresh oil only)
16 ounces Cn pumpkin (not pie filling)

Preheat oven to 325-degrees.

Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids
and rings by boiling them for 15 minutes. Remove the jars and allow them to
air-dry on your countertop; leave the lids and rings in the water until you’re
ready to use them. Once the jars are cool enough to handle, grease the insides
with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret).

Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and
did them in batches.

Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon
and
ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set
aside.

In another large bowl, beat eggs at high speed until thick and yellow (2-3
minutes). Gradually beat in the sugar until thick and light. At low speed, beat
in the oil and pumpkin; blend well. Gradually stir in the flour mixture until
well blended. Divide batter among the 8 canning jars (should be slightly less
than 1/2 full). Wipe the sides of the jar off in case you slop or it’ll burn
(mine did — didn’t wipe them down). Place jars on a cookie sheet or they’ll
tip
over.

Bake in preheated 325-degree oven for about 40 minutes or until toothpick
inserted into center of cakes (deep) and comes out clean. Move the jars around
in the oven while they’re baking so they bake evenly.

When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a
HOT lid, then a ring on and screw down tightly. Place jars onto your countertop
to cool completely.

Linda/BDT Burbank, CA (USA) Posted in COOKING by: Sandee Eveland 8/31/93

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Title: Winter Squash with Cranberries
Categories: Vegetables, Diabetic, Low-fat/cal
Yield: 4 servings

1 1/2 c Cooked squash (12 oz frozen) 1 ds Pepper
1 Egg, beaten 1 tb Margarine, melted
1/2 c Coarsely chopped cranberries 1 ds Nutmeg
1/2 ts Salt

Preheat oven to 400 F. Thaw winter squash if frozen. Combine with
egg.

Stir in cranberries, salt and pepper. Turn into 1 1/2 quart
casserole. Drizzle melted margarine over top. Sprinkle with nutmeg.

Bake 35 to 40 min.

1/2 cup serving: 82 cal, 1/2 starch, 1 fat exchange Source: Am.
Diabetes Assoc. Family Cookbook, Vol 1, 1987

Shared but not tested by Elizabeth Rodier, Nov 93

(ER Note) Made with pumpkin, this recipe would have about 64
calories/serving, 5 gm carbohydrate, 2 gm protein, 4.3 gm fat or
about 1 vegetable and 1 fat exchange.

MMMMM

Title: RASPBERRY VINEGAR
Categories: Penndutch, Salads
Yield: 1 servings

4 lb Raspberries
2 c Vinegar
1 x Sugar

Mash the berries and add the vinegar and let stand for 4 days. To
each cup of liquid add one cup of sugar. Bring to a boil and cook for
20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book –
Fine Old Recipes, Culinary Arts Press, 1936.

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Linguini with Limas and Mustard

Recipe By : Beyond Alfalfa Sprouts and Cheese
Serving Size : 6 Preparation Time :0:00
Categories : Entree Pasta
Stovetop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 plum tomatoes — seeded
1 1/2 c vegetable stock
2 c baby lima beans, frozen — thawed
3 scallion — thinly sliced
3 tbsps grainy mustard
1 lb linguini — cooked

Simmer limas, scallions and mustard in vegetable broth about 7 minutes while
pasta is cooking. Add tomatoes and remove from heat. Toss cooked pasta in
sauce.

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Per serving: 421 Calories; 3g Fat (6% calories from fat); 16g Protein; 83g
Carbohydrate; 1mg Cholesterol; 458mg Sodium