Title: Brown Sugar Marshmallow Icing
Categories: Cakes, And, Cookies
Yield: 1 servings

12 lg Marshmallows — cut in sm.
Cubes
2 c Brown Sugar
1/2 c Milk
1/4 c Butter
Cream
1/2 c Chopped Nuts — (optional)

Stir brown sugar and milk over low heat until dissolved:

Cover the syrup for about 3 min. or until the steam has washed down
any crystals which may have formed on the sides of the pan. Uncover
and cook without stirring to 238 degrees. Remove from the heat and
add marshmallows and butter.

When these ingredients are melted and the ising has cooled to 110
degrees, beat until it is a good consistency for spreading. If too
heavy, thin with a little cream.

Pour the cream a few drops at a time. Add chopped nuts if desired

About 1 1/2 cups

(Joy of Cooking)

Recipe By : VANTILBURG@LIB.IS.TCU.EDU

Canadian Cheese Soup

Recipe By : The Elsah Landing Restaurant
Serving Size : 6 Preparation Time :1:00
Categories : Cheese/Eggs Main Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1/2 cup onion — diced
1/2 cup flour
2 cups Carnation evaporated milk
plus 2 cups water — 0R 4 cups milk
4 cups fresh chicken stock
1/2 cup carrots — peeled, finely diced
1/2 cup celery — finely diced
1 cup American cheese — grated
4 to
6 tablepoons sharp cheddar cheese spread
dash salt
dash paprika
dash nutmeg
paprika, if desired — for garnish

Saute onion in butter in medium saucepan for 5 minutes or until onion is
translucent. Blend in flour and stir over low heat for 5 minutes. Do not
brown.

Stir in evaporated milk and water (or milk) over low heat for 5 minutes,
or until mixture is smooth and thick.

Combine carrots and celery with chicken stock in medium pot. Cover and
simmer for 10 to 15 minutes, or until vegetables are tender. Add to milk
mixture. Stir until well blended. Add cheeses, salt, and paprika. Stir
until well blended. Cook and stir for 10 minutes, or until mixture comes
to a boil and thickens. Add nutmeg.

Garnish each serving with additional paprika, if desired.

– – – – – – – – – – – – – – – – – –

HOMEMADE YOGURT

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk
4 tablespoons commercial plain yogurt
Sugar or honey, — to sweeten
1 pint raspberries, — for serving

There are several yogurt-making devices, but you can easily make it at home in
a large thermos
bottle using a candy thermometer. Sterilize all equipment in boiling water
before using. Bring milk to
a boil, then cool to 100 degrees F. In a small bowl blend yogurt with 1/4 cup
of warm milk. Whisk
it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in
a warm place for 7
hours. Turn yogurt out into a bowl set in a bowl of ice water, stirring to
quicken cooling. Cover and
refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and
serve with raspberries.
Yogurt will keep for 4 to 5 days, covered and refrigerated.

Yield: About 1 quar

– – – – – – – – – – – – – – – – – –

Title: Snack Mixes
Categories: Snacks
Yield: 7 cups

MMMMM———————–SNACK MIX BASE—————————-
5 c Cereal*
1 1/2 c Chow mein noodles OR
-pretzels
1/3 c Butter or margarine;
-melted
Snack Mix Ingredients

MMMMM————————–TROPICAL——————————-
1 c Cashews OR Macadamia nuts
1 c Coconut chips
1 tb Soy sauce
1/2 ts Garlic powder
1/2 ts Ground ginger

MMMMM————————–BARBECUE——————————-
1 c Peanuts
1 tb Worcestershire sauce
1 ts Barbecue spice
ds Garlic powder

MMMMM———————–HOT AND SPICY—————————-
1 c Peanuts
2 ts Chili powder
1 ts Garlic powder
1 ts Bottled hot pepper sauce

MMMMM————————HERBED PECAN—————————–
1 c Pecans; broken
1 tb Dried parsley flakes
1 ts Dried thyme; crushed
1/2 ts Celery salt
1/2 ts Onion powder

MMMMM—————————CURRY——————————–
1 c Peanuts
2 ts Curry powder
1/2 ts Crushed red pepper
1/4 ts Onion salt

MMMMM————————TRADITIONAL—————————–
1 c Mixed nuts
1 tb Worcestershire sauce
1/2 ts Seasoned salt
ds Garlic powder

*Bite-size wheat, rice or corn squares or shredded wheat cereal; round
toasted oat cereal (Cheerios); crispy corn and rice cereal bites
(Crispix)

Combine desired cereal and chow mein noodles or pretzels in a
13x9x2-inch baking pan. Stir together melted butter or margarine and
desired Snack Mix Ingredients. Pour over cereal mixture, tossing
gently till well coated. Bake in a 325F oven about 25 minutes,
stirring once or twice. Spread in a large shallow pan or on foil to
cool. Makes about 7 1/2 cups.

Sour Cream Potato Salad

Recipe By : The Junior League of New Orleans, La.
Serving Size : 10 Preparation Time :0:00
Categories : Salads, Dressings, And Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 hard-boiled eggs
2/3 cup mayonnaise
3/4 cup sour cream
1 1/2 teaspoons prepared mustard
(with horseradish)
1/2 pound cooked bacon — crumbled
1/3 cup green onions — chopped
1 cup celery — chopped
7 cups cooked potatoes — cubed
1/3 cup Italian salad dressing
salt — to taste

Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend with
mayonnaise, sour cream, and mustard. In a separate bowl, chop egg whites.
Combine with bacon, onion, celery, potatoes, and salad dressing. Fold in
mayonnaise mixture and season with salt. Serves 8 to 10. Source: Jambalaya;
The Junior League of New Orleans, La. Formatted By: Joe Lynda Beaugez,
HSNX53A; Metairie, La.

– – – – – – – – – – – – – – – – – –

Here is a recipe for “Energy Balls” by Joseph Bank. I found it in the March
issue of Bicycling magazine.

Ingredients

24 Dried Figs 1/3 cup Honey
4 tbsp Orange Juice 2 tbsp Lemon Juice
1 tsp Lemon Juice 2 1/2 cups unbleacher flour
1/2 tsp Baking Soda 1/4 tsp Baking Powder
1 tbsp Applesauce 1/2 cup Dark Corn Syrup
2 Egg Whites 1 cup Oat Bran

Directions

Add figs, honey, orange juice, and 2 tbsp lemon juice to food
processor and mix on “chop” until fig bits are finely cut. Set aside.
Put all other ingredients (except oat bran) in mixing bowl. Beat
with an electric mixer 3 – 4 minutes at medium speed. Add fig mixture and
beat until everything blends. Roll 20 – 24 balls and coat with oat bran
poured on a plate. Place balls on a pan and bake at 350 deg. for 10 minutes,
or until they are warm and a bit puffy. Place in a refrigerator to harden.
For a crunchier texture, bake 2 – 5 minutes longer, or until dough is
thoroughly cooked.

Title: Dovi (peanut butter stew)
Categories: African, Stews
Yield: 4 Servings

Stephen Ceideburg
2 tb Butter
2 md Onions, finely chopped
2 Garlic cloves, finely sliced
-an crushed
1 ts Salt
1/2 ts Pepper
1 Chile pepper, seeded, minced
1 Chicken, cut in serving
-pieces
2 Green bell peppers, cored,
-seeded, chopped
3 To 4 tomatoes, cored,
-coarser chopped
2 c Water
6 tb Smooth peanut butter
1/2 lb Spinach

Melt butter in a large stew pot over moderate heat; add onions, saute
until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry
2 or 3 minutes; add chicken and bell peppers. Fry stirring
occasionally, until chicken browns on all sides.

Mash tomatoes with a fork an mix them into the stew, along with the
water. Reduce heat, cover, and simmer 10 minutes.

Thin the peanut butter with a few tablespoons of hot broth from the
pot. Add half of the peanut paste to the stew; continue simmering
until chicken is well done

Wash spinach. Place in a pot, cover, and steam (the water clinging to
the leaves is sufficient for steaming) until tender. Drain and
combine with remaining peanut paste. Serve greens with the stew.

Serves 4 to 6.

PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat
(8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber.

From an article by Karola Saekel in the San Francisco Chronicle,
8/18/93.

MMMMM

Marguerites

Recipe By : Jane Johnson
Serving Size : 36 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 egg white — whipped
1 tsp vanilla
1 c unbleached flour
3/4 c brown sugar — packed
1/4 tsp baking powder
1/8 tsp baking soda
1 c rolled oats
1 c nuts — chopped
decorations — * see note

Preheat oven to 375. Prepare 36 mini-muffin pans with cooking spray and
flour; set aside. In a mixing bowl, combine margarine, egg white, and
vanilla. In another mixing bowl, combine flour, sugar, baking powder,
baking soda, oats, and nuts. Pour mixture into prepared mini-muffin tins.
Bake for 15 to 20 minutes. While hot, tap muffin tin to get muffins out of
pan.

– – – – – – – – – – – – – – – – – –

Per serving: 101 Calories; 7g Fat (64% calories from fat); 2g Protein; 8g
Carbohydrate; 0mg Cholesterol; 69mg Sodium

NOTES : *Topped with green frosting resembling greenery and with cinnamon
candies resembling holly berries.

Title: FIVE CUP SALAD
Categories: Salads
Yield: 1 servings

1 c Cream cheese
1 c Coconut
1 c Mandarin oranges
1 c Pineapple, crushed drained
1 c Miniature marshmallows

Soften cheese and mix all ingredients. Chill until ready to use. Randy
Rigg

—–

Title: Whipped Summer Squash
Categories: Diabetic, Side dishes, Vegetables
Yield: 3 servings

3 c Summer squash; 2 ts Butter (I used Margarine)
1/4 c Evaporated milk; Salt pepper to taste

Peel and cut squash into small pieces. Place in sauce pan with small
amount of water. Bring to a boil; reduce heat and simmer until
squash is crisp-tender. Drain. Beat squash with rotary beater; add
evaporated milk and butter. Beat until light and fluffy. Add salt
and pepper. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 68

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM