Title: CHOCOLATE WALNUT CREAMS
Categories: Desserts, Candies
Yield: 20 servings

2 1/4 c Sugar
1/2 c Light corn syrup
2 c Heavy cream, or non-dairy
Liquid coffee cream
1 lb Semisweet chocolate,
Melted (about 3 1/2 cups)
2 c Marshmallow creme
1 c Water Fondant
1 t Vanilla
2 c English or black walnuts

This is especially good with black walnuts- giving an old-fashioned flavor
to the fudge. Combine sugar, corn syrup, and heavy cream and cook to 244
degrees F. Remove from heat and add semisweet chocolate, marshmallow,
Fondant, and vanilla. Beat by hand or in a mixer until thick and creamy.
Add walnuts. Spread in a 9×13-inch pan. Cut into squares when mixture holds
its shape. Makes about 80 pieces.

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Title: GLUTEN-FREE SHORTBREAD
Categories: Cakes, Cookies
Yield: 4 servings

0.50 c Cornstarch 0.50 c Icing [confectioner’s]
Sugar 1.00 c Rice flour
175.00 g Butter

1. Sift cornstarch, sugar and rice flour together.

2. Add butter. Mix with hands until soft dough forms. Refrigerate one
hour.

3. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased
cookie sheet; flatten with lightly floured fork. Bake at 150 xC for 20-25
minutes or until edges are lightly browned. .SH “Variations”

1. Form balls as above. Roll in finely crushed corn flakes or crushed
nuts. Press top of ball with thumb. Add a dab of jelly.

2. Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts.
Flatten with lightly floured fork.

Difficulty : easy. Precision
: measure ingredients.

Recipe By : Eileen Kupstas kupstas@cs.unc.edu

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Title: Christmas Ginger Cookies
Categories: Cookies, Holiday
Yield: 36 servings

6 c Flour
1 tb Baking soda
1 tb Ginger
1 ts Cloves
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Salt
1 c Solid shortening, crisco
1 c Molasses
1 c Brown sugar, packed
1/2 c Water
1 Large egg
1 ts Vanilla

Mix flour, soda, spices and salt. Beat shortening, molasses, sugar,
water, egg and vanilla until well blended. Gradually beat in flour
mixture. Will be soft. Divide into fourths. Pat each 1/4 into 1″ thick
round. Wrap in plastic and refrigerate at least 3 hours or up to 1 week.
Roll on lightly floured surface to 1/8″ thick, cut with ginermen cutters
and bake at 350 degrees for 10-12 minutes. Cool slightly on cookie
sheet, then transfer to wire racks to cool completely. Decorate with
Royal Icing (see seperate recipe). Posted by: Debbie Carlson PHHW01A
Reformatted for MM by CLM, HCPM52C

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KASHA

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Kasha
4 c Water
2 tb Oil
5 lg Onions, diced
2 ea Carrots, diced
2 ea Celery stalks, diced
3 ea Galric cloves, chopped
1/2 c Tamari
1/2 ts Parsley
1/2 ts Garlic powder
1/2 ts Basil
1/4 ts Salt
1/8 ts Cayenne
3 tb Tahini

In a large pot, bring water to a boil add kasha:
cook for 15 to 20 minutes, till soft.
Heat oil in a skillet add the chopped vegetables.
Saute for 7 minutes till soft. Mix kasha add to
the vegetables. Add seasonings, using more if
necesary. Add tahini cook for 8 to 10 minutes.

– – – – – – – – – – – – – – – – – –

1 Tbsp olive oil
1 onion, chopped
4 celery stalks, sliced
6 oz smoked sausage ( such as kielbasa), coarsely chopped
4 cups chicken or vegetable stock
4 cups water
2 cups green lentils
1 strip (3 inches long) orange rind
1 tsp crumbled dried marjoram
1 tsp crumbled dried savory
3 carrots, peeled and sliced
2 potatoes, peeled and diced
salt and pepper

In large heavy saucepan, heat oil over medium heat; add onion and
cook for 5 minutes, stirring occasionally. Add celery and sausage;
cook for 5 minutes, stirring occasionally.
Add stock, water, lentils, orange rind, marjoram and savory; bring to
boil. Reduce heat, cover partially and simmer for 30 minutes.
Add carrots and potatoes; cover partially and simmer, stirring
occasionally, for 35 minutes or until lentils are tender. Discard
orange rind. Season with salt and pepper to taste.

Nutritional Analysis:
Calories 408
Total fat 12 g (24% calories)
Sat. fat 3 g
Fibre 9 g
Protein 25 g
CHO 52 g
Cholesterol 19 mg
Sodium 871

Makes: 6 main-course servings- about 1 1/4 cups each

Title: Cathedral Windows
Categories: Candies
Yield: 10 servings

2 tb Margarine
1 c Chocolate chips
1 Egg, beaten
1 c Powdered sugar
3 c Colored marshmallows

Melt the margarine and chocolate chips in a saucepan over the
lowest heat setting. Remove from heat when melted.

Add the egg and powdered sugar. Mix well.

Add marshmallows. Stir until coated.

Turn out onto wax paper and form a roll. When hardened, slices into
30 pieces approx. 1/2 inch in size.

Freezes well.

Enjoy! – Jeff Duke

MMMMM

Title: Mexican Corn
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1/4 c Butter (or marg.); melted 1 ts Salt
2 c Corn, fresh; cut from cob 1 c Onions, French-fried;
canned
1/4 c Pepper, green; chopped 1 c Tomatoes, fresh; cubes
1/4 c Pepper, red; chopped 1/4 ts Oregano

Combine first 5 ingredients in a heavy skillet. Cover and cook over
medium heat 7 minutes, sitrring occasionally. Stir in French-fried
onions, tomatoes, and oregano. Cook, uncovered, 2 minutes or until
tomatoes are thoroughly heated.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
Nancy O’S Note: Maybe for the diabetci

MMMMM

PUMP HOUSE PEACHES IN FLAME

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1/2 c Port wine
1/2 c Tart cherry jelly
1/4 ts Cinnamon
ds Salt
1 tb Lime juice
3 1/2 c Peach halves — drained
1/4 c Brandy — heated
1 qt Lemon ice cream

Combine sugar, port wine, cherry jelly, cinnamon, salt and lime juice in a
blazer pan or chafing dish. Heat and stir until smoothly blended. Add peach
halves, cut side down, and prick rounded surfaces with a fork. Simmer 5
minutes, basting peach halves frequently with sauce. Add 1/4 cup heated
brandy, set aflame and toss gently with silver fork and spoon until the
flame dies. To serve, spoon peaches and sauce over individual servings of
lemon ice cream.

– – – – – – – – – – – – – – – – – –

Title: Coronado Casserole
Categories: Main dish, Microwave, Casserole
Yield: 6 servings

1 c Chopped onion
14 oz Canned chopped green chiles
— drained
1/2 ts Ground cumin
1/2 ts Oregano
15 oz Tomato sauce
1/2 c Chicken broth
2 c Cooked chicken breast chunks
3 c Cooked rice
1 c Dairy sour cream
8 oz Cheddar cheese, shredded
— (divided)
1 1/2 c Crushed corn chips

Combine onions, chiles, oregano, tomato sauce, and broth in 1-1/2-quart
microproof baking dish. Cover and cook on HIGH (maximum power) 10
minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine
rice and sour cream in shallow greased 2-1/2-quart microproof baking dish.
Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top
with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.

Each serving provides:
* 499 calories
* 23.9 g. protein
* 28.8 g. fat
* 37.3 g. carbohydrate
* 1012 mg. sodium
* 82 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: LEMON LAYER CAKE
Categories: Cakes, Frostings
Yield: 1 servings

2 1/2 c Cake flour; sifted
2 ts Baking Powder
1/4 ts Salt
1 tb Lemon rind; grated
2/3 c Butter; or shortening
1 1/2 c Sugar
3 Eggs; unbeaten
6 tb Lemon juice
3 tb Water

Sift flour once, measure, add baking powder and salt and sift.
together three times. Add lemon rind to butter. and cream thoroughly;
add sugar gradually and cream together until light and flfy. Add
eggs, one at a time beating thoroughly after each. Add flour,
alternately with combined lemon juice and water, a small amount at a
time beating after each addition until smooth. Bake in two greased
9-inch layer pans in moderate oven (375 degrees F.) 20 minutes, or
until done. Spread Luscious Lemon Frosting (see recipe) between
layers and on top and sides of cake.

MMMMM