Title: Cinnamon Kuchen
Categories: Bread Osg1966
Servings: 1

1 ea Egg; beaten in cup – milk t
-o finish filling cup
3 tb Sugar
1 1/2 c Flour
2 1/2 ts Baking powder
2 ea Apples; sliced
Topping;——————-
———————–
1 tb Butter
1 1/2 tb Flour
1/2 tb Cinnamon

Mix together, pour into greased pan, top with topping. (Apples may be
omitted.)

Note: No time or temperature given. Assume moderate oven 350 – 400 F.
Source: Mrs. Glenn Hoelzer, Pain Township Grange, Wayne County, OH
—–

BLACK-EYED PEAS WITH SPINACH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
Vegetable broth for
Sauteeing
10 oz Fresh spinach, rinsed,
Stemmed and coarsely chopped
(I think frozen
Would be fine)
3 c Drained black-eyed peas (two
16 oz Cans)
Ground black pepper to
Taste
pn Cayenne or crushed red
Pepper flakes (optional)

In a large skillet, saute the onions in the broth for
a few minutes, until soft. Add the spinach to the
skillet. Stir for a minute or two until it wilts.
Add the black-eyed peas, black pepper, and cayenne if
desired. Bring to a simmer on medium heat. Serve right
away, or cover and keep warm on low heat.

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Spinach Artichoke Dip

Recipe By : Sherrie Sculley
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — thawed and drained
1 tablespoon butter or margarine
1/4 cup chopped onion
1 can (14 oz) artichoke hearts — chopped and drained
1 cup Parmesan cheese
1 clove garlic — minced
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon curry powder — (optional)

Saute onion in the butter or margarine. Drain the spinach and press out all
of the excess moisture. Spoon the mixture into a lightly greased 1 quart
casserole. Bake in a 350 degree oven for 20 minutes or until bubbly. Serve
with tortilla chips. Yield: 2 cups.

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Baked Swedish Brown Beans

Recipe By : Springfield Union-News
Serving Size : 8 Preparation Time :0:00
Categories : Frugal Gourmet Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Brown beans — dried **
1/2 Cup White Distilled Vinegar
1/2 Cup Corn syrup — dark
3 Tablespoons Brown sugar — packed
2 Tablespoons Butter — melted
1 Each Cinnamon stick — small
1 1/2 Teaspoons Salt
6 Cups Water

Pick over and rinse the beans. Add the water and soak the
beans at least 12 hours. Bring the beans and soaking water to a boil. Cover
the pan and simmer for 1 1/2 hours. Add the salt, vinegar, syrup, brown sugar
,
butter and cinnamon stick. Stir to mix. Simmer, uncovered, for 1 hour, or until
the beans are tender. The liquid should be as thick as a sauce at the end of
the cooking period. If the liquid is not thickened, turn up the heat for 10
minutes, or until the
liquid is reduced. Remove the cinnamon stick. Serve hot. ** The beans used i
n
this dish are imported from Sweden and
can be found in specialty food shops or Scandinavian markets. By Jeff Smith
The Frugal Gourmet

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Chinese Noodle Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup vinegar (Brand: Zhen Jiang Chen Cu)
2/3 cup soy sauce (Brand: Lao Chou)
sesame oil — a few drops
4 cloves garlic — mashed
Hot chili Sauce — to taste

Put all the ingredients into a bowl and mix well
See recipe for Hot chili paste, better that store bought.
Quantities can vary per your own taste

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Per serving (excluding unknown items): 16 Calories; less than one gram Fat
(2% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg
Sodium

Title: Hot Bean Dip
Categories: Appetizers, Diabetic, Microwave, Vegetarian, Lacto
Yield: 16 servings

17 oz Refried Beans
1/2 c Red Salsa Sauce
1/3 c Reduced-Calorie Sour Cream
2 tb Dried Onion Flakes
1/8 ts Cayenne Pepper
1/3 c Sharp Cheddar Cheese
— (shredded)

Combine refried beans, salsa sauce, sour cream and
dried onion flakes in a 1-1/2 or 2 quart (1-1/2 or 2
L) microwave bowl.

With the microwave on MEDIUM, cook for 5 to 7 minutes,
stirring the mixture and turning the bowl every 2
minutes.

Next, stir in cayenne pepper and sprinkle with
shredded cheese.

Return to the microwave and cook on MEDIUM 1 to 2
minutes longer or until the cheese is melted and hot.
One Serving: Calories: 33 (spread only) Carbohydrates:
5 (spread only)

Exchange: 1/2 bread (spread only) Source: Diabetic
Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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Hot Dog Onion Sauce

Recipe By : Record Oct. 1995
Serving Size : 6 Preparation Time :0:00
Categories : Sauces/Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
2 medium onions–cut into 1/4-inch slices
1/4 cup ketchup
pinch ground cinnamon
1/8 teaspoon chili powder
dash hot pepper sauce
dash salt
1/2 cup water

In a medium sized skillet, heat the vegetable oil over
medium heat; add onion slices and saute for about 7 minutes,
until golden and limp. Mix in the ketchup. Then add the
cinnamon, chili powder, hot pepper sauce and salt. Pour in
the water; stir. Bring to a boil, reduce heat and simmer,
uncovered for about 10 minutes..

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Date: Thu, 14 Apr 94 20:34:35 EDT
From: dhs6@po.CWRU.Edu (Daniel H. Steinberg)

Adapted from a recipe from a “Fast and Healthy” article by Maureen
Fischer

2 15 oz cans black beans, 1/2 cup water
1/4 cup finely chopped onion, 2 garlic cloves minced
1/4 teaspoon ground red pepper (we used more pepper)
1/8 teaspoon of cumin, 1/4 cup nonfat plain yogurt,
1/4 cup chopped tomato.

In food processor combine 1 can undrained beans and water…blend at
high speed til smooth.

Spray medium nonstick saucepan with Pam and add onion and garlic…
when they are crisp tender add pureed bean mixture remaining can of drained
beans, red pepper and cumin. When it boils serve it topped with yogurt and
tomato.

EASY BORSCHT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Beets red,cooked,cubed
2 tb Butter
1 lg Onion,finely chopped
6 oz Cabbage,cut fine in strips
2 tb Wine Vinegar, red
2 Tomatoes,peeled,cubed
1 t Sugar
4 Parsley twigs,tied together
1 Bay Leaf
1 1/8 qt Vegetable broth
Salt
Pepper
1/2 c Sour Cream
1 bn Dill, chopped

1. Saute the onion in the butter;add the beets and the
cabbage and saute. 2. Add the rest of the ingridients,
cover and simmer until all is soft;
stir often. 3. Taste again and seson, if needed;
remove parsley and bayleaf. 4. Put soup in plates or
mugs and add i dollop of sour cream in the middle
and sprinkle with dill. Serve hot. Translated by
Brigitte Sealing
Cyberealm BBS Watertown NY 315-785-8098

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Easy Layered Buckeyes

Recipe By : Home Cooking Magazine- Sept. 1998
Serving Size : 20 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup creamy peanut butter
1 package (16 oz.) powdered sugar
1 package (12 oz.) chocolate chips

Melt butter. Add peanut butter. Stir. Remove from heat. Add powdered sugar
a little at a time, stirring in until smooth. Press into 8 x 8 inch pan. Melt
chocolate chips in microwave oven on high, stirring after 1 minute and checkin
g every 30 seconds thereafter. Stir well and spread on top of peanut butter mi
xture. Let stand to cool or chill. Cut into squares. Makes 20.

– – – – – – – – – – – – – – – – – –

NOTES : Cut before chocolate is set or it will be very difficult to remove from
pan.