NO-BAKE FUDGE CLUSTERS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Cocoa
1 1/2 c Sugar
1/2 ts Salt
1/2 c Milk
1/4 c Light corn syrup
1/4 c Butter or margarine
1 t Vanilla
2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Flaked or shredded coconut

Combine cocoa, sugar and salt in medium-sized
saucepan. Stir in milk and syrup. Cook over medium
heat, stirring until sugar is dissolved. Continue
cooking, stirring occasionally, to soft ball stage
(236 degrees F.) or until syrup dropped into cold
water forms a soft ball.

Remove from heat; add butter and vanilla; stir until
butter is melted. Stir in oats and coconut. Drop by
teaspoonfuls onto waxed paper. Chill.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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CREOLE STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 g Butter
1 md Onion, finely chopped
1 kg Pork and veal mince
8 sl Stale white bread
Milk
1 Bay leaf, crumbled
1 t Oregano
1 tb Parsley, finely chopped
2 Hard boiled eggs, chopped
3 tb Pitted Greek olives, chopped
300 g Mango flesh, peeled and
-chopped
Salt and pepper
3 Eggs, tightly beaten.

Next time I’m confronted with a hollow turkey it gets
filled up with this one. This unusual combination of
flavours comes from Argentina. The original recipe
includes fresh peaches but substituting ripe mango is
an improvement.

Melt the butter and cook the onion gently until it is
transparent. Add the minced meat and cook until it
changes colour, breaking up lumps with a fork. Take
off the stove.

Soak the bread in milk, squeeze out and break up. Mix
with the onion-meat mixture. Then add the herbs,
eggs, olives, peaches, seasonings and eggs. Blend well.

From “Raw Materials” by Meryl Constance, Sydney
Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

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Pina Colada Party Cake

Recipe By : The Pillsbury Company
Serving Size : 12 Preparation Time :0:00
Categories : Cake Mix/White

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Batter:
18 1/4 ozs reduced fat white cake mix
1/2 c coconut — toasted
3/4 c water
1 tbsp olive oil
1/2 c pineapple juice, canned
1 tsp rum extract
4 whole egg whites — slightly beaten
1/2 c pineapple juice, canned
1/2 c granulated sugar
Frosting:
16 ozs reduced fat vanilla frosting
1/2 tsp rum extract
1/4 c coconut — toasted

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. To prepare batter, combine cake mix, 1/2 cup coconut, water,
oil, 1/2 cup pineapple juice, 1 teaspoon rum extract, and egg whites. Mix
well. Pour into prepared pan. Bake for 30 minutes or until lightly browned
on top. Meanwhile, combine remaining pineapple juice and sugar in a
saucepan. Bring to a boil. Using a fork, prick cooled cake at 1/2″
intervals. Pour hot pineapple mixture over cake. Cool completely. To
prepare frosting, combine frosting and remaining rum extract. Mix well.
Frost cake with mixture and sprinkle with remaining coconut.

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Per serving: 439 Calories; 9g Fat (18% calories from fat); 4g Protein; 85g
Carbohydrate; 0mg Cholesterol; 372mg Sodium

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Title: Spinach
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

2 lb Fresh spinach; 2 cl Garlic; minced
1 ts Seasame oil; 1 tb Toasted seasame seeds;

Rinse spinach leaves well and trim large stems. In a large non-stick,
heat sesame oil and saute garlic. Add wet spinach leaves and cook
until wilted, about 5 minutes. Drain; stir in sesame seeds. Serve
warm or at room temperature.
Food Exchanges per serving: 1 VEGETABLE EXHANGE + 1/2 FAT EXCHANGE;
CAL: 51; CHO: Omg; CAR: 5g; PRO: 4g; SOD: 80mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Carrot with Fennel

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil — or canola oil
1 Spanish onion — coarsely chopped
2 pounds carrots — peeled and sliced
8 cups chicken broth — or vegetable stock
1 teaspoon dried fennel seed

Directions:
1. Heat oil over low flame in a 3-quart soup pot. Add onion and carrots and
cook, covered, until vegetables are tender, 15 to 20 minutes.

2. Add stock and fennel and bring to a boil. Reduce heat to low and simmer for
20 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth.

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NOTES : 8-10 cups “One of the first soups served at the Harvard Street store; I
have a special affection for it. It is an unusual and subtle flavor.”

IMPOSSIBLE BANANA CREAM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1/3 c Margarine, melted
1 t Vanilla
3 Eggs
1 1/2 c Sugar
1/2 c Bisquick
2 Bananas, sliced
1 c Whipping cream, chilled
2 tb Sugar, confectionary

Heat oven to 350 deg. Grease 9 in. pie plate. Place
milk, margarine, vanilla, eggs, sugar and Bisquick in
blender and blend for 30 seconds. Pour into plate.

Bake about 30 min. Arrange bananas on pie. Beat
whipping cream and powdered sugar until stiff. Spread
over top of pie, covering bananas. Suggestion: Slice
bananas after pie is baked and just before covering
with whipped cream.)

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Cream Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon Salt
1 tablespoon Flour
1 teaspoon Dry mustard
1 tablespoon Sugar
2 tablespoons Butter
2 Egg yolks
3/4 cup Cream
1/4 cup Vinegar

Mix flour, salt, mustard and sugar in the top of a double boiler. Add
butter and stir til mixed. While beating, add the egg yolks; stir well.
Add the cream and lastly the vinegar.cook over hot water until it
thickens. Strain if necessary. chill and serve cold.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Banana Malt

1 – 2 frozen very ripe bananas
1 – 2 Tbs Malt powder
~1 C Rice Milk (maybe more?)
1 tsp vanilla (optional)

Break or slice the banana into small chunks and put in a blender. Add
malt powder. Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks
to puree, then blend for another minute or two before adding the rest
of the rice milk and optional vanilla.

If you try to blend all the ingredients at once you’re likely to
end up with un-blended banana chunks.

This recipe is a good way to use over-ripe bananas, which we peel and
freeze when they’ve been on the counter for a bit too long.

Funnel Cakes from Bidemika

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
3 cups flour — (3 to 4)
2 cups milk
1/2 tsp salt
1/4 cup sugar
2 tsp baking powder

Beat eggs, sugar, and milk. Sift half the flour, the salt, baking
powder together, then add to the milk and egg mixture. Beat the batter
smooth and add only as much more flour as needed. Batter should be
thin enough to run thru a funnel. Keeping funnel bottom covered w/your
finger fill the funnel. Drop batter from funnel into coils or other
intricate shapes into hot oil ( 375). Serve hot with molasses, jam. or
sprinkle w/powdered sugar.

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Title: QUICK VEGETABLE STOCK
Categories: Soups, Vegetables
Yield: 1 servings

3 ea Carrots, large
1 ea Turnip, large
2 ea Stalks celery
2 ea Onions. large
2 tb Butter
3 qt Water
2 ts Salt
6 ea Large sprig parsley
1/2 ea Bay leaf
1 ts Thyme leaves

Scrub and coarsley chop carrots, turnip, celery, peel and chop
onions. Melt butter in 8-quart pan over medium heat. Add chopped
vegetables and cook, stirring occasionally, until vegetables turn
golden (about 15 minutes). Add water, salt, parsley, bay leaf, and
thyme leaves. Cover and bring to a boil. Reduce heat and simmer for
1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts
stock. You can adjust the seasoning to suit your taste by adding 2
cloves, peeled garlic, several peppercorns, or your favorite herbs.
You can freeze extra stock for future use.

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