CILANTRO HONEY VINAIGRETTE

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 small Serrano chiles
1 1/2 tablespoons honey
1/2 cup cilantro leaves
1 tablespoon Dijon mustard
3/4 cup canola oil
Salt and pepper to taste.

Blend all together and slowly add oil. A little ice water may be needed.

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Title: Oven-Baked Herb Potatoes
Categories: Diabetic, Vegetables
Yield: 4 servings

2 md Baking potatoes 1/2 ts Dried thyme
1 tb Vegetable oil 1/2 ts Dried oregano

Slice the potatoes about 1/4 inch thick. Brush the slices with the
vegetable oil. Place in baking pan. Sprinkle with thyme and
oregano. Bake in 400 F oven for 15 to 20 minutes, or until tender.

1/4 recipe – 102 calories, 1 bread, 1 fat exchange 17 grams
carbohydrate, 2 grams protein, 4 grams fat 3 mg sodium, 396 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared by Elizabeth Rodier, similar recipe tested Nov 93

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Title: Death By Chocolate
Categories: Desserts, Chocolate, Brownies
Yield: 24 servings

1 pk Fudge brownie mix
3 pk Instant chocolate mousse
8 Chocolate covered toffee bar
12 oz Cool Whip topping; thawed

* each mousse makes 4 1/2cup servings.
* chocolate bars are 1.4 oz size either Skor or Heath bars.
Preheat oven according to brownie package directions. Bake brownies
according to package directions; let cool. Meanwhile, prepare
chocolate mousse according to package directions. Break candy bars
into small pieces in food processor or by gently tapping the wrapped
bars with a hammer. Break up half the brownies into small pieces and
place in the bottom of a large glass bowl or trifle dish. Cover with
half the mousse, than half the candy, and then half the whipped
topping. Repeat layers with the remaining ingredients. Yield: feeds
up to 24 (OR: 1 serious Chocoholic!)

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Pralines and Cream Ice Cream

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chopped pecans
2 tablespoons butter or margarine — melted
2 cups sugar — divided
6 eggs — beaten
1 12oz can evaporated milk
1 5oz can evaporated milk
1 1/3 cups milk
1 14oz can sweetened condensed milk
1 tablespoon vanilla extract
2 cups whipping cream — whipped

Sauté pecans in butter, stirring constantly, about 5 minutes
or until toasted. Set aside to cool.

Combine 1 cup sugar, eggs, evaporated milk, and milk in a
large saucepan. Cook over medium heat, stirring constantly,
20 minutes or until mixture reaches 160 degrees (do not
boil). Remove from heat; let cool. Stir in sweetened
condensed milk and vanilla. Cover and chill at least 1 hour.
Fold in whipped cream.

Place remaining 1 cup sugar in a small saucepan; cook over
medium heat, stirring mixture constantly, until sugar
dissolves and forms a smooth liquid. Stir in the sauteed
pecans. (Mixture may form lumps.)

Stir pecan mixture into custard; break apart pecan lumps.

Pour into freezer can of a 5-quart hand-turned or electric
freezer. Freeze according to manufacturer’s instructions.
Let ripen at least 1 hour.

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Yellow Split Pea Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Yellow Split Peas
8 Cups Water
2 Tablespoons Unsalted Butter
6 Large Garlic Cloves — crushed
2 Teaspoons Cumin
2 Teaspoons Mustard Seeds
1 1/2 Teaspoons Turmeric
1 Teaspoon Cinnamon
1 Teaspoon Salt — or to taste
Black Pepper — -and/or-
Cayenne Pepper

Place split peas in a saucepan with the water. Cover and bring to a
boil. Lower heat and simmer very slowly, partially covered, until soft
(2 to 2 1/2 hours)

Melt butter in a large skillet. Add garlic, cumin, mustard seeds,
turmeric, and cinnamon. Cook, stirring, over medium heat 3 to 5 minutes.
Add to cooked peas and stir until everything is well mixed. Add salt and
peppers.

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Title: Cranberry Cookies with Orange Glaze
Categories: Cookies, Chocolate, Christmas, Snacks
Yield: 5 servings

1 c Granulated sugar
3/4 c Packed brown sugar
1/2 c Butter, softened
1/4 c Milk
2 tb Orange juice
1 Egg
3 c Flour
1 ts Baking soda
1/2 ts Salt
1/4 ts Baking soda
2 1/2 c Coarsely chopped
-cranberries
1 c Chopped nuts
–orange glaze–
1/2 c Butter
2 c Powdered sugar
1/2 ts Grated orange peel
2 To 4 tb orange juice

Heat oven to 375. Lightly grease cookie sheet. Mix sugars and butter
in large bowl. Stir in milk, orange juice and egg. Stir in flour,
baking powder, salt and baking soda. Stir in cranberries and nuts. Drop
by rounded teaspoonfuls onto cookie sheet. Bake 10 to 15 minutes or
until light brown around the edges. Immediately remove from cookie
sheet; cool. Drizzle with Orange Glaze. Orange Glaze: Heat
butter in 2-quart saucepan until melted. Stir in powdered sugar and
orange peel. Stir in orange juice, 1 tbsp. at a time, until thin enough
to drizzle. Recipe from Betty Crocker.

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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.

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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

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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.

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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

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