1 can (6oz) frozen Orange Juice (Thawed)
1 can (1# 13oz) crushed Pineapple in own juice.
3/4 cup sugar Note: This can easily be reduced!!!
2 large Bananas – Sliced and quartered
1 10 oz package frozen raspberries. Fast frozen – not in syrup.
1 12 oz can diet 7-Up.
Combine all ingredients and mix well. Freeze overnight. Thaw to slush stage
and serve with ice cream scoop. Serves 8.

7 Can Soup

Recipe By : Dorothy Tapping
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 3/4 ounces tomato soup, condensed
14 1/2 ounces Rotel tomatoes — diced
14 1/2 ounces tomato sauce with celery,onion, peppers
15 ounces chili with no beans
15 ounces chili with beans
1 15 1/4 ounce kernal corn — drained
15 ounces mixed vegetables — drained
1 pound ground beef
1 tablespoon sugar

Brown ground beef. Mix all ingredients together and simmer.

– – – – – – – – – – – – – – – – – –

Hot Pepper Scoville Scale-Ch

Recipe By : Chili-heads
Serving Size : 1 Preparation Time :0:00
Categories : Misc. Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
The Chile Pepper Magazine:
Arbol 15-30 f
Ancho 1-1.5 f
Aji Rojo 30-50 f
Cayenne 30-50 f
Cherry .1 -.5 f
Chipotle 50-100 f
De Arboll 15-30 f
Guajillo 2.5-5 f
Habanero 100-300 f
Red Savina Hab 350-577 f
New Mexico .5-1 f
Tam Jalapeno 2.5-5 f
Pasilla 1-1.5 f
Poblano 1-1.5 f
Pequin 30-50 f
Pepperoncini .1-.5 f
Rocotillo 1.5-2.5 f
Rocoto 30-50 f
Serrano 5-23 f
Tabasco 30-50 f
Thai 50-100 f
Yellow Wax 5-15 f

FROM: THE PEPPER GARDEN:

Ancho/Poblano 1,000 to 1,500
Bell 100 to 600
Cayanne 30,000 to 50,000
Cherry 0 to 3,500
Cuban 0 to 500
De Arbol 15,000 to 30,000
Thai Hot 30,000 to 100,000
Jalapeno 2,500 to 10,000
Mirasol 2,500 to 5,000
New mexican 500 to 2,500
ornamental 0 to 50,000
Paprika 0 to 2,500
Pasilla 1,000 to 1,500
Pimiento 0
Piquin 50,000 to 100,000
Serrano 10,000 to 20,000
Squash no information
Wax 0 to 40,000
Aji 30,000 to 50,000
Habenaro 80,000 to 150,000+
Tobasco 30,000 to 50,000
Rocoto 30,000 to 60,000

FROM: RED HOT PEPPERS (heat ratings 0 to 10)

Hungarian Wax sweet=0/hot=5
Bell Pepper sweet=0/MexiBell=3 to 5
Cascabel hot=4
Cayanne hot to very hot=7 to 8
Cherry sweet or hot=0 to 4
Chiltepin very hot=8 to 9
Cubanelle sweet=0
Datil very hot to very very hot=10
De Arbol hot=7
Floral Gem hot=6 to 7
Fresno hot=5 to7
Mirasol hot=4 to 5
Habenaro very very hot=10+
Jalapeno hot to very hot=1 to 5+
New Mex mild to hot=1 to 4
Pasilla medium to hot=3 to4
Pepperoncini sweet to mild=0 to 1
Pimento sweet=0
Poblano mild to hot=3 to 4 (included mulato ancho)
Rocoto undeterminded but very very very hot=10+ (really what it
says!)
Santa Fe Grand medium hot to very hot=6
Scotch bonnet very very hot=10+
Serrano hot to very hot=6 to 8
Tabasco very hot=8 to 9
Tomato sweet=0

– – – – – – – – – – – – – – – – – –

Title: Gingered Chinese Noodle Soup
Categories: Soups/stews, Pasta, Chinese
Yield: 3 servings

3 oz Cellophane noodles 1 c Shredded watercress leaves
2 tb Vegetable oil 1/2 c Thinly sliced mushrooms
1 ea Medium onion, sliced 1 c Snow peas
2 ea Thin carrots sliced diagonal 1 ts Oriental sesame oil
1 ts Minced fresh ginger 1 ts Rice vinegar
3 c Chicken stock 2 ea Green onions thinly sliced
1 1/2 c Water 1 tb Soy sauce
1 c Ham cut into julienne

Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet
over medium high heat. Add onion and carrots and stir fry 3 minutes. Add
garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce.
Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles.
Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow
peas, cover and let steep until vegetables are crisp tender about 3
minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust
seasoning. Serve in deep bowls, sprinkle with green onions.

—–

Title: Apricot Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 servings

2 Eggs 1 1/4 ts Baking powder
1 c Apricot 100% fruit spread 1/4 ts Salt
1/2 c Butter; melted 3/4 ts Cinnamon, ground
2 ts Vanilla extract 1/4 ts Allspice, ground
1 c Flour 1/8 ts Mace, ground
2/3 c Oats

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread,
butter, and vanilla. Add flour, oats, baking powder, salt, and
spices; mix well. Spread dough into greased 12“x8″ baking dish. Bake
18 minutes, until golden brown and firm to touch.

Cool completely on wire rack. Cut into 18 bars. Store in tightly
covered container.

Nutrition information per bar: 130 calories, 2 gm protein, 17 gm
carbohydrate, 6 gm fat, 37 mg cholesterol, 119 mg sodium, 2/3
diabetic starch/bread exchange, 1 diabetic fat exchange, 1/2 diabetic
fruit exchange.

Source: ”Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Title: SWEET POTATOES A L’ORANGE
Categories: Vegetables, Fruits, Diabetic, Holidays
Yield: 4 servings

2 lb Sweet Potatoes, cooked -or-
2 lb Vacuum-Packed Sweet Potatoes 2 tb Margarine,
melted 1/2 ts Ground Cinnamon 16 Apricot Halves, dried
Orange Slices, fresh

Arrange the sweet potatoes in a shallow baking dish.
Combine the margarine and cinnamon. Pour over the
potatoes. Arrange the apricot halves on top. Cover
the dish and bake in a 425-degree oven for about 15
minutes. Add the orange slices and serve.

—–

Title: Old Fashioned Apple Cider Pie
Categories: Desserts Fruits Pies
Servings: 6

1 x Pastry For 9″ Pie; 2 Crust
6 c Apples; *
1 c Apple Cider Or Juice
2/3 c Sugar
1 x Apple Cider Or Juice
2 tb Cornstarch
2 tb Water
1/2 ts Cinnamon; Ground
1 tb Butter Or Regular Margarine

* Use cooking apples like Macs or Granny Smith’s. Core and peel then
thinly slice them.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Divide the pastry almost in half and roll out the larger half on a lightly
floured surface to a 13-inch circle. Line a 9-inch pie tin with the
pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine
the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and
cook, over high heat, until the mixture comes to a boil. Reduce the heat
to low and simmer for 8 minutes or until the apples are tender. Drain the
apples, reserving the syrup. Add enough additional apple cider to the
syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan.
Combine the cornstarch and water in a small bowl and stir until well
blended. Stir the cornstarch mixture and the cinnamon into the apple
mixture. Cook over medium heat, stirring constantly, until the mixture
comes to a boil. Remove from the heat and stir in the butter, then pour
the mixture into the pastry lined pie tin. Roll out the remaining pastry
to an 11-inch circle. Fold the pastry gently, so as not to tear it, into
quarters and cut slits in the folds. Gently unfold the pastry on to the
top of the filling and trim the edge to 1-inch beyond the rim of the pie
tin. Fold the top crust under the lower crust and form a ridge by fluting
the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or
until golden brown. Cool on a wire rack until slightly warm before
cutting and serving.

NOTE:

This is the perfect pie to serve with the rich cheddar sauce in this file.

—————————————————————————–

FEHER PARADICSOMLEVES (WHITE TOMATO SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chicken broth, strong
8 md Tomatoes — peeled
1/2 ts Salt

Combine the broth and peeled whole tomatoes (they
should be VERY ripe). Add salt.
Simmer gently for 1 hour. Remove the tomato pulp and
strain the broth. The soup should remain clear. Adjust
salt if necessary. Serve in cups.

Notes: If you have transparent cups (glass or
crystal), this is the perfect soup to show them off.

MM conversion, upload by DonW1948@aol.com / COH

– – – – – – – – – – – – – – – – – –

PACIFIC RIM BROCHETTES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Extra firm tofu, drained
1 ea Stalk fresh lemon grass
1/2 bn Fresh mint, chopped
6 ea Garlic cloves
1 ea Serrano pepper, seeded
— minced
2 tb Cilantro stems, chopped
2 tb Fresh ginger, chopped
3 ea Green onions, chopped
1 t Peanut butter, optional
2 tb Brown sugar
1 tb Coconut milk, optional
Juice of 1 lime
1/4 c Liquid tamarind
2 tb Soy sauce
————Brochettes
6 ea Green onions
2 md Tomatoes, cut into eighths
6 sm Jalapeno peppers, optional
1/4 lb Snow peas
1/4 lb Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2″ X 1″ X 1/2". Cut each chunk crosswise set aside. Slice
discard all but bottom 3″ of lemon grass. With a wooden mallet, pound the
base to release the aromatic oils. In a food processor, combine lemon
grass with mint, ginger, garlic, pepper, cilantro gren onions. Process in
short bursts for 30 seconds. Add remaining ingredients process for 1
minute. Transfer to glass container add tofu pieces. Cover marinate
for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2″ pieces. Place
vegetables tofu on sqewers, alternating for colour. (Group snow peas i
threes so they don’t cook too quickly). Place skewers on hot grill brush
with remaining marinade. Grill, turning once till vegetables are tender.
Should take 5 minutes or so. Garnish with cilantro serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.;
5g Fiber.

VT July, 1993

– – – – – – – – – – – – – – – – – –

Title: SHERRY TORTONI
Categories: Desserts, Microwave
Yield: 6 servings

——————————FROM LOIS FLACK——————————

————————CYBEREALM BBS (315)786-1120————————
* * * * * * * * * * * * * *
2 c Marshmallows
1/4 c Cream Sherry
1 c Whipping Cream
2 ts Chopped,toasted Almonds
Slivered Almonds, toasted

1. In a 1-quart casserole combine marshmallows and sherry. Cook
uncovered, on 100% power (high) for 1 or 2 minutes or till
marshmallows are melted, stirring the mixture once.

2. In a large chilled mixer bowl beat whipping cream till soft peaks
form. Fold marshmallow mixture into whipped cream. Fold in
chopped, toasted almonds. Spoon the mixture into 6 muffin cups
lined with paper baking cups. Cover and freeze about 4 hours or
till firm.

3. Remove from muffin cups and top each tortoni with toasted,
slivered almonds just before serving.

Serves 6

NUTRITION ANALYSIS:

Calories………………..223 Protein……………..2 g
Fat……………………16 g Sodium……………..22 mg

Source: Better Homes and Gardens Microwave Cooking Card Library

Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.

—–