Title: Raspberry Marshmallow Bread
Categories: Breadmaker
Yield: 1 Loaf

-Barb Day GWHP32A
1 pk Yeast
2 3/4 c Better for Bread flour
2 tb Gluten
1 ts Salt
1/8 ts Baking soda
1/2 c Miniature marshmallows
1/4 c Egg Beaters
2 tb Canola oil
2/3 c Water; + ->
1/2 c Raspberry liquid, heated
10 oz Red raspberries;frozen in
-heavy syrup, defrost and
-drain and reserve before
-using berries

Place the first 9 ingredients into the pan in the order listed, set
darkness control at 11 o’clock. Selectwhite bread and push “Start.”
Add the reserved, well-drained raspberries (2/3cup) when the
breadmaker “beeps,” 88 minutes into the cycle. (33 minutes with Dak
Turbo II) Shared by Barb Day Delightful with fruit salad, or for a
cholesterol-free fiber-flled breakfastreat, spread toasted slices
with Kaplan’s Better than Butter.

MMMMM

Title: Almost Pasta Primavera
Categories: Diabetic, Vegetables, Cheese, Main dish
Yield: 6 servings

MMMMM————————INGREDIENTS:—————————–
3 1/2 lb Spaghetti squash; 1 medium 1 tb Skim milk;
1 c Broccoli flowerets; fresh 1/2 c Part skim ricotta cheese;
1 c Zucchini; small, sliced 1 tb Parmesan cheese;
1 c Mushrooms; fresh, sliced 1/2 ts Imitation butter flavoring;
1 c Carrot; sliced 1/4 ts Salt;
1 Clove garlic; small, crushed 1/2 ts Italian seasoning;
3/4 ts Reduced calorie margarine, 1/8 ts Coarsely ground pepper;
-melted

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.
Food Exchanges per serving: 1 food exchange + some free vegetables,
1/2 high-fat meat + 1/2 fat exchanges….
{I found this on the cooking echo, it sounded sooo good! It may be
worth trying out as soon as I can convience “Bert” that squash is
good for you and yours.;-) which is the reason why I put it in my
diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

MMMMM

Title: Basic White Bread – Pan-1
Categories: Breadmaker, Breads
Yield: 1 servings

2 1/4 c Bread flour (10 1/2 oz)
1 tb Dry milk (1/5 oz)
1 ts Salt (1/5 oz)
1 tb Butter (2/5 oz)
2 tb Sugar (3/5 oz)
7/8 c Water (7 fl.oz)
1 ts Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. Press start.

(Of course, follow the directions for your own bread machine for the
order of adding ingredients. Some machines require all the dry
ingredients on the bottom and you add the wet ingredients on top.)

From Don Fifield

—–

Title: CH’AO MING HSIA P’IEN B1
Categories: Chinese, Fish, Main dish
Yield: 6 servings

1 lb Prawns or large shrimp,
-uncooked
6 Dried chinese mushrooms
1 cn (15-oz) baby sweet corn
1 c Peanut or other salad oil
-plus
1 tb Peanut or other salad oil
1 Scallion; chopped
1/2 c Sliced water chestnuts
1/4 lb Snow peas (chinese peas)

————————-MARINADE————————-
1 tb Cornstarch
1 ts Salt
1 tb Dry sherry
1 ds White pepper

———————-SEASONING SAUCE———————-
1/4 c Chicken broth
1/4 c Mushroom juice
— (from soaked mushrooms)
3/4 ts Salt
1 1/4 ts Cornstarch
1 tb Dry sherry

Shell de-vein prawns. Wash dry with paper towels.
Slice each prawn into halves lengthwise Add prawns to
Marinade, tossing to coat. Cover, marinate at least
1/2 hr. in refrigerator. Soak mushrooms in hot water
20 minutes. Reserve juice for sauce, discard stems
cut caps in halves. Cut baby sweet corn in halves
lengthwise. Set aside. Heat 1 cup oil in wok or
skillet on high heat. Add prawns;stir-fry 15 sec.
Remove, drain off oil.(Reserve oil for stir-frying
other seafoods). Heat 1 cup oil in wok or skillet on
high heat. Add scallion, mushrooms, water chestnuts,
snow peas baby sweet corn. Stir-fry 1 minutes. Stir
in Seasoning Sauce. Cook, stirring constantly until
sauce thickens. Add prawns, mix well. Serve
immediately.

Marinade: Combine ingredients in mixing bowl mix
well.

Seasoning Sauce: Combine ingredients in a small bowl.

Temperature (s): HOT Effort: AVERAGE Time: 01:15
Source: ANNA KAO’S Comments: PITTSBURGH, ASP[NWALL

—–

Title: Marinated Fresh Mushrooms
Categories: Appetizers
Yield: 6 servings

-JUDI M. PHELPS
1 lb Firm medium-sized mushrooms
8 Cloves garlic; crushed
-(4 tsp)
3/4 c Olive oil
6 T Lemon juice
1 ts Salt
1/2 ts Freshly ground black pepper
1 ts Dijon mustard
3 T Fresh tarragon; finely
-chopped
Or
1 T Dried tarragon

Remove the stems of the mushrooms. Wipe mushrooms with a damp paper
towel. In a medium-sized bowl, combine the remaining ingredients.
Beat well with a wire whisk. Add the mushrooms and stir to coat
them with the marinade. Let stand at room temperature for 3 hours
or cover and refrigerate for 1 of 2 days. When ready to serve,
bring the mushrooms to room temperature, drain off the marinade, and
put a toothpick into each mushroom. Serve on a platter with a
cluster of cherry tomatoes and pitted ripe olives in the center.
Makes about 6 servings. Source: Just for Starters Cookbook by
Gloria Edwinn.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

MMMMM

Title: Egg Yolk
Categories: Baby food, Eggs
Servings: 6

1 Egg

From “Baby’s First Helpings” by Chris Casson Madden ISBN: 0-385-19143-X

This is a good way to introduce eggs to your baby (if the pediatrician says
you are ready to). Eggs contain all 22 of the amino acids-the building
blocks of protein-that we need for new tissues, clotting of blood, and
formation of antibodies.

Cold water Mother’s milk or formula

Place egg in a small saucepan and cover with water. Bring to a boil and
simmer very gently for 15 minutes. Remove and immediately fill pan with
running cold water. Let sit in cold water until shell is cool. Crack
open, discard the white and mash the yellow yolk with a fork and add a few
drops breast milk or formula. Go easy (small amounts of egg for baby) at
first to see if any allergies develop.

MMMMM

BRITTANY MIXED FISH SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Mixed fish, cleaned *
2 x Lge Onions, peeled **
Lge clove Garlic, crushed
3 tb Butter or margarine
6 x Med potatoes, peeled,in 1/4s
10 c Water
2 x Med. Bay Leaves
1 t Dried Thyme
1/2 ts Dried Marjorin
4 x Sprigs Parsley
2 ts Salt
1/2 ts Pepper

Slices of crusty French bread
* Flounder, mackerel, cod, or haddock
** Sliced thin
””””””””””””””””””””””””’
Cut fish into chunks of equal size. Saute onions and
garlic in heated butter or margarine in a large kettle
until tender. Add potatoes, water, bay leaves, thyme
marjoram, parsley, salt and pepper. Bring to a boil.
Add prepared fish and lower heat to moderate. Cook,
covered, about 25 minutes, until fish and potatoes are
tender. Remove and discard bay leaves. Put slices of
bread in wide soup plates. Ladle broth over bread.
Serve fish and potatoes separately on a platter.
Serves 6 to 8.

– – – – – – – – – – – – – – – – – –

Barley Soup

Recipe By : Senior Girl Scout Troop #120
Serving Size : 8 Preparation Time :2:15
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds hamburger
3 quarts hot water
12 beef bouillon cubes
2 cups onion — diced
3 cups carrots — thinly sliced
1 quart tomatoes — * see note
1 cup barley

Brown hamburger, drain; add remaining ingredients and simmer 2 hours.

– – – – – – – – – – – – – – – – – –

NOTES : Can use 1 quart of tomato juice instead of tomatoes

MATAMBRE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Flank Steak

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Flank steak — butterflied
1/4 cup Red wine vinegar
1 teaspoon Garlic — finely chopped
1/2 teaspoon Thyme — dried
1 bn Spinach
2 Carrots, peeled — cut in
lengthwise
2 Eggs, hard-cooked — cut in
lengthwise
1 medium Onion — thin sliced and
into rings
2 tablespoons Parsley — finely chopped
1/2 teaspoon Red pepper flakes
1 teaspoon Sea salt
2 tablespoons Vegetable oil
2 cups To 3 c beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme.
Pour over the meat and let marinate for 1 or 2 hours at room temperature.
Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across
the grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the
parsley, red pepper flakes and salt over all. Carefully roll up the meat
with the grain, jellyroll fashion. Secure with toothpicks and lace up with
string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides.
Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the
cooking broth.
To serve cold: In Argentina, the matambre is poached, then removed from the
pot and pressed under weights until the juices drain off. It is
refrigerated until chilled, then served as a hors d’oeuvre, cut into thin
slices.

– – – – – – – – – – – – – – – – – –

Creamy Chicken

Recipe By :
Serving Size : 8 Preparation Time :0:50
Categories : Casseroles Main Dishes
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 each chicken breast halves without skin
1 cup herb-seasoned stuffing mix
8 each 4 x 4’" slices Swiss cheese
1/4 cup white wine
1/4 cup melted butter
1 each Cream of Chicken soup

Arrange chicken in a 9 x 13 baking dish; top with cheese slices.
Combine the so up and wine and spoon over chicken breast.

Sprinkle with crushed stuffing mix. Pour butter over crumbs. Bake at
350 degre es for 40 – 45 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : I have served spiced pickled pears with this.