Title: CAULIFLOWER AND POTATO CURRY
Categories: Vegan
Yield: 4 servings

4 c Potatoes, peeled and
-quartered
1 sm Cauliflower, cut into
-florets
-a pinch
3/4 ts Ground turmeric
1/2 ts Chilli powder
1 1/2 ts Ground cumin
3/4 ts Salt
-big pinch
2 Tomatoes, chopped
1 1/4 c Water
1/2 ts Garam masala
1/2 c Wheat berries (optional)
-of asafetida
-of sugar

Add all ingredients to a crockpot and cook on low for
approximately six hours. If you’re adding wheat
berries, cook them on high with an additional cup of
water for an hour, then add remaining ingredients and
cook on low. With the wheat berries, if things start
drying out, add more water.

—–

Title: Low-Calorie Apple Dressing
Categories: Diabetic, Dressings, Low-fat/cal
Yield: 2 servings

1 Apple; chopped 1/2 ts Ground sage;
1 Celery stalk; chopped 1/4 ts Dried thyme;
1 Green onion; minced

Combine all ingredients in a bowl and toss. Spoon into a small baking
dish. Cover with aluminum foil and bake in 325 F oven for about 30
minutes. Or use to stuff a Cornish hen. Double the recipe to use as
a stuffing for a chicken.

1/2 recipe 58 calories, 1 fruit, 1 vegetable exchange 15 grams
carbohydrate, 1 gram protein, 0 fat 15 mg sodium, 172 mg potassium, 0
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: CHECKERBOARD COOKIES
Categories: Cookies
Yield: 48 servings

3/4 c PLUS
1 tb Butter or margarine,
-softened and divided
2 Egg yolks
1/2 ts Vanilla extract
1 pk DUNCAN HINES Moist Deluxe
-Fudge Marble Cake Mix
1 Egg, lightly beaten

1. Combine 3/4 cup butter, egg yolks and vanilla
extract in large bowl. Beat at low speed with electric
mixer until blended. Set aside cocoa packet from Mix.
Gradually add cake mix. Blend well.

2. Divide dough in half. Add cocoa packet and
remaining 1 tablespoon butter to half the dough. Knead
until well blended and chocolate colored.

3. Roll out yellow dough between two pieces of waxed
paper into a 6″ square. Repeat with chocolate dough.
Remove top pieces of waxed paper from yellow and
chocolate doughs. Cut each square into twelve 1/2″
wide strips.

4. To assemble, place one strip chocolate dough on
plastic wrap. Brush edge with beaten egg. PLace one
strip yellow dough next to chocolate dough. Brush edge
with egg. Repeat with a second chocolate strip, egg
and a second yellow strip to make first row. Brush top
of row with egg. Prepare second row by stacking strips
on first row, alternating yellow over chocolate
strips. Brush edge and top of each strip with egg.
Repeat for third row to complete one checkerboard bar.
Repeat with remaining strips to make second bar. Cover
with plastic wrap. Refrigerate 1 hour or until firm
enough to slice.

5. Preheat oven to 350’F. Grease baking sheets.

6. Cut checkerboard bars into 1/4″ slices. Place 2″
apart on greased baking sheets. Bake at 350’F. for 7-9
minutes or until edges are light golden brown. Cool 1
minute on baking sheets. Remove to cooling racks. Cool
completely. Store in airtight containers.

Makes 4 dozen cookies.

—–

SHAKER BEAN SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups/stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White navy beans
Water
1 Ham bone (or 2 ham hocks)
3 Celery stalks — diced
2 Carrots — shredded
1 Lg onion — chopped
Salt to taste
Pepper to taste
1/2 ts Thyme — dried
28 oz Tomatoes in puree
2 tb Brown sugar
1 1/2 c Spinach leaves — finely shred

Sort and rinse beans. Place in soup kettle or dutch oven. Cover with water
and bring to a boil. Boil 2 minutes. Remove from heat. Let stand 1 hour.
Drain beans and discard liquid. In the same kettle, place ham bone or
hocks, 3 quarts of water and beans. Bring to a boil; reduce heat and
simmer, covered, 1 1/2 hrs or until meat easily falls from the bone. Remove
bones from broth and, when cool enough to handle, trim meat. Discard bones.
Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer, covered, 1
hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10
minutes. Just before serving, add spinach.
Yield: 5 quarts. From Country Woman, Debrah Amrine

– – – – – – – – – – – – – – – – – –

ITALIAN BEAN SOUP

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups/stews Italian
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried Navy Beans
2 qt Water
1 c Chopped Onion
1 c Chopped Green Pepper
1 c Chopped Carrots
1 1/2 ts Dried Basil
1 t Salt
1 1/2 ts Oregano,
1/4 ts Dry Mustard
2 cl Garlic Minched
3 cn (8 Oz.) Tomato Sauce
1/2 c Uncooked Whole Wheat
Elbow Macaroni

Sort Wash Beans; Place in A Dutch Oven. Cover With
Water 2 Inches Above Beans. Bring To A Boil. Cook Over
High Heat 2 Min. Cover Let Stand 1 Hour. Drain Beans.
Add 2 Quarts Water All Ingredients Except
Macaroni. Cover Simmer 1 1/2 Hours OR Until Beans
Are Tender, Stirring Occasionally. Add Macaroni Cook
Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)

– – – – – – – – – – – – – – – – – –

Bread Machine Pumpkin Spice Bagels – Regular Size Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup water — lukewarm
1 tablespoon water — lukewarm
2 cups white bread flour
4 tablespoons brown sugar
3/4 teaspoon salt
1/3 cup canned pumpkin
1 teaspoon cinnamon
1/4 tablespoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon allspice
2 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –

CURRIED CREAM OF CAULIFLOWER APPLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken stock
1 1/2 tb Unsalted butter
1 c Onions, chopped
2 tb Curry powder
1/2 ts Saffron threads
-OR
2 pn Saffron powder
1 c Golden Delicious apple,
-peeled, split, cored and
-sliced
4 c Cauliflower (about 1 medium
-head), greens and stem
-discarded, head broken up
-into small florets

The following recipe is from “Cooking with Daniel
Boulud,” by noted New York chef Daniel Boulud (Random
House, 1993, $40), who notes in the introduction that
“this soup can be made into a more complete meal by
adding slices of cooked lobster or shrimp.”

Warm the chicken stock over medium heat. Melt the
butter in a cast-iron pot over medium-low heat. Add
the onions, curry powder and saffron and sweat for 2
minutes, stirring often. Add the sliced apple and
sweat for another 5 minutes, stirring often. Add the
cauliflower and warm chicken stock and bring to a
boil. Boil until the cauliflower is tender when
pierced with a knife, approximately 20 minutes. Add
the cream and cook for 3 more minutes. Salt and pepper
to taste.

Transfer the soup in batches to a blender or food
processor and puree at high speed until very smooth.
Keep warm until ready to serve or refrigerate when
cool and reheat just before serving.

– – – – – – – – – – – – – – – – – –

1/2 cup Matza Mea
1/2 tsp salt
3/4 tsp powdered instant broth (chicken or veggie)
2 Tbsp chopped parsley (optional)
dash onion powder
3 egg whites
3 Tbsp cold club soda

Stir the dry ingredients together

Stir egg whites, club soda, and parsley slightly with a fork and pour
over the dry ingredients. Mix well and refrigerate at least one hour.

Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of
boiling slated water or broth.

Reduce the heat and simmer, covered, for 30 minutes. Do not remove the
lid during the cooking period. Remove matza balls with a slotted
spoon and serve in soup.

Source:
The low-cholesterol Passover cookbook put out by the “International”
Havurah of Temple Emmanuel, Lexington, MA.

Notes:
I have not tried this recipe. In general, though, matza balls keep
well in the fridge, just warm them up before serving in soup.

Title: Chocolate Diamonds From Death By Chocolate
Categories: Chocolate, Cookies
Yield: 36 servings

***** chocolate
-cake — *****
1/2 lb Unsalted butter
(2 tblsps. melted)
6 1/2 oz Semisweet chocolate; chopped
9 Extra large egg yolks
1 c Granulated sugar
4 Extra large egg whites
***** chocolate
-ganache — *****
1 c Hazelnuts; toasted
3 1/2 c Heavy cream
4 tb Unsalted butter
1/4 c Granulated sugar
2 lb Semisweet chocolate; chopped
***** raspberry
-filling — *****
1/2 pt Red rasperries
2 tb Granulated sugar

Recipe by: Mimi Markofsky
Preparation Time: 4:30
Lightly coat the bottom and sides of 2 10×15″ baking sheets with the
melted butter. Line each sheet with parchment paper, then lightly coat
the parchment paper with more melted butter. Set aside.

Preheat the oven to 325 degrees.

In the top of a double boiler that is set over medium heat, place the
remainder of the 1/2 pound butter and the 6-1/2 oz. semisweet chocolate.
Tighly cover with plastic wrap and allow to heat for 10-12 minutes.
Remove from heat, uncover and stir until smooth. Hold at room
temperature.

Place the egg yolks and 1 cup sugar in the bowl of an electric mixer
fitted with a paddle attachment. Beat on high until the mixture is
lemon-colored and slightly thickened, about 4 minutes. Scrape down the
sides of the bowl and beat on high for another 2 minutes.

In another dry bowl,using the whip attachment, beat the egg whites until
they are stiff but not dry.

Using a rubber spatula, fold the chocolate mixture into the egg yolks.
Add 1/4 of the egg white mixture into the chocolate mixture stirring to
incorporate. Gently fold in the remaining egg whites until completely
incorporated, with no white streaks remaining.

Divide the mixture between the 2 prepared pans, smoothing the batter.
Bake on the top and middle shelves in the oven for 20-22 minutes, rotating

the sheets halfway through baking. Remove from oven and allow to cool for

30 minutes.

While the cakes are cooling, toast the hazelnuts on a baking sheet in the
350 degree oven for 10-15 minutes. (They will begin to give off a toasted

scent when ready. Watch carefully, as they can burn easily.) Place the
hot nuts in a large, clean kitchen towel and rub vigorously to skin.
Allow the nuts to cool, then place them in a food processor and chop them
to 1/8″ size pieces.

Invert 1 sheet of cake onto a large cutting board (larger than the pan).
Place in the refrigerator for 30 minutes. Hold the remaining cake at room

temperature until needed.

To prepare the ganache, heat the heavy cream, 4 Tblsps. butter and 1/4 cup

sugar in a medium sized, heavy saucepan, stirring to dissolve the sugar.
Bring the mixture to a boil. Place 2 pounds of chocolate in a medium
stainless steel bowl. Pour the boiling cream over the chocolate and allow

to stand 6-7 minutes. Stir until smooth.

Combine 3 cups ganache with the chopped hazelnuts. Hold this mixture at
room temperature to use for filling. Remove 1 more cup of ganache and
place it in a bowl in the refrigerator (to be used to decorate the
diamonds). Keep the remaining ganache at room temperature until needed.

To make the raspberry filling, puree the rasperries and 2 Tblsps. sugar in

a food processor for 12-15 seconds. Strain the puree in a fine mesh sieve

over a stainless steel bowl. Cover with plastic wrap and refrigerate
unitl needed.

ASSEMBLY:

Remove the cake from the refrigerator. Using a cake spatula, spread the
raspberry puree over the cake, to the edges.
Spread the hazelnut ganache over the raspberry filling, to the edges.
Invert the other cake layer on top of the ganache covered layer. Remove
the parchment paper from the second layer and press the layers together to

hold them. Place the entire cake in the freezer for 1 hour.

Remove the cake from the freezer. Using a very sharp serrated knife, cut
away the uneven edges of the cake so it will measure 9″ x 13-1/2“. Use a
serrated knife to cut the cake widthwise into 9 1-1/2″ strips. Trim a
1”, diagonally cut piece from each end of the strips, then cut the strip

—–

Date: Thu, 19 Aug 93 09:47:56 EDT
From: anich@cordmc.dnet.etn.com (Steve Anich, Eaton Corporation, Milwaukee)

From _Cooking Without Fat_ by George Mateljan

Raspberry Cheesecake

32 ounce carton of plain nonfat yogurt*
1 1/2 cups fat free cookies, ground into fine crumbs
1/2 cup honey
3/4 teaspoon vanilla
2 tablespoons and 1 teaspoon arrowroot
3 egg whites
1/4 cup + 1/4 cup fruit juice sweetened raspberry preserves

* Day before: Drain yogurt to make yogurt cheese.

1. Preheat oven to 325 F.
2. Moisten fingers with water and press cookie crumbs over bottom of 8
inch springform pan. Chill while preparing remaining ingredients.
3. Beat together yogurt cheese, honey, vanilla, and arrowroot.
4. Beat egg whites to soft peak stage. Fold egg whites into cheese
mixture and beat until well blended.
5. Pour half of filling into prepared pan. Spread 1/4 cup of jam on top;
pour remaining filling on top. With knife, cut through cheesecake to
form a swirl. Smooth top with spatula.
6. Bake at 325 F for 50 minutes, or until center is set and surface is
lightly browned. Remove cake from oven, cool to room temperature.
7. Spread remaining 1/4 cup of preserves over top of cheesecake,
refrigerate until thoroughly chilled.

Of course other jams can replace the raspberry flavor. Also I have found it
good to put fresh fruit on top instead of the jam.

Nutritional information:
Calories: 213
Fat: .2 gram
% of calories from fat: 1%
Cholesterol: 2 milligrams
Sodium: 151 milligrams
Dietary Fiber: 2 grams

This recipe makes 8 servings.