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: Lemon sweet and sour sauce**DXDG05A
Categories: Sauces, Oriental, Appetizers, Chinese
Yield: 1 servings

1 x Jane Harris
1 t Lemon peel;grated
1 T Oil
2 T Sugar
2 ea Lemon juice;from 2 lemons
6 T Water
1 t Cornstarch

saute peel in oil add sugar juice of 2 lemons mix cornstarch with
water and add to mixture cook over medium heat till smooth and thick
this is excellent with chicken

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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

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Title: Filled Cookies
Categories: Cookies
Yield: 1 servings

1 c Lard
3 Eggs
1 ts Baking soda
2 c Brown sugar
4 c Flour
2 tb Water – cold
—-filling—-
1 c Raisins
1 c Sugar
1 c Water
1 tb Flour

Filling: Boil and cool. Put between cookies before baking.

Note: Combine ingredients for dough while filling is cooling. Roll
out, cut, spread with filling. Bake in moderate 350 F. oven.

Source: Mrs. Anna Long, Magnolia Grange, Stark County, OH Calories per
serving: Number of Servings: 1 Fat grams per serving:
Approx. Cook Time: Cholesterol per serving: Marks: P

Submitted By BILLY REEVES On MON, 10-11-93 (12:31)

—–

Title: GREEN BEANS DELUXE
Categories: Appetizers, Microwave, Beans
Yield: 6 servings

32 oz Canned cut green beans
10 1/2 oz Can cream of mushroom soup
8 oz Can French fried onion rings

1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole,
combine cut green beans and soup. Blend well. 2. Heat, uncovered, in
Microwave Oven 5 to 7 minutes. 3. Sprinkle top of bean mixture with
onion rings and heat, un- covered, in Microwave Oven an additional 3
minutes or until onions are heated through.

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Title: A Buche De Noel (French Yule Log Cake) – Part 1
Categories: Cakes, Desserts, France
Yield: 10 Servings

—————————-ALMOND SPONGE SHEET—————————-
3 ea Egg yolks
1/2 c Sugar, granulated
1 md Orange; grated rind juice
3/4 c Almonds; blanched ground
. with 3 Tbsp granulated
. sugar
1/4 ts Almond extract
1/2 c Flour, cake
3 ea Egg whites
3 tb Sugar, granulated
Confectioner’s sugar; in a
. sifter

——————————-MERINGUE BASE——————————-
3 lg Egg whites
pn Salt
1/4 ts Cream of tartar; scant
1 1/3 c Sugar, granulated

——————————–FILLING BASE——————————–
12 oz Semisweet baker’s chocolate
. melted with 1/3 cup
. strong coffee
1 tb Vanilla extract
3 tb Rum, dark, jamaican
4 tb Butter, unsalted, softened

———————————-FILLING———————————-
4 tb Butter, unsalted, softened

———————————DECORATION———————————
3 tb Unsweetened cocoa; in a tea
. strainer
Confectioner’s sugar; in a
. sifter

—————————–SPUN CARAMEL VEIL—————————–
1 c Sugar, granualted
3 tb Syrup, corn, white

SPECIAL EQUIPMENT SUGGESTED

A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for
the pan; an electric blender or food processor for the aImonds; a
table-model electric mixer for the meringue; a pastry bag with 3/8-inch
tube opening and a separate tube with l/8-inch opening, for the mushrooms;
a buttered and floured no-stick pas try sheet for the mushrooms; a serving
board to hold the log plenty of wax paper; an oiled broom handle suspended
between 2 chair backs and newspapers on the floor, for the caramel. ** For
the directions, please see part #2 **

—–

1 to 1 1/4 lbs fish fillets (I used mahi-mahi)
1 tsp oil
2 onions, thinly sliced
2 zucchini, thinly sliced
2 yellow squash, thinly sliced
1/3 cup lemon juice
1/2 tsp salt or to taste
1/4 tsp black pepper
3 Tbl fresh herbs

Makes 4 servings.

Preheat oven to 400 degrees F.

Spread oil in the bottom of a 9×12″ baking. Spread 1/2 of onions,
zucchini and squash in baking pan. Place fish on vegetables. Spread
on remaining vegetables. Sprinkle lemon juice over vegetables. Season
with salt and pepper. Cover with aluminum foil.

Bake for 45 minutes. Remove from oven and sprinkle with fresh herbs
and serve.

I used chives, tarragon, thyme and a few sage leaves. You could also
use parsley or dill. I would steer clear of too much sage or rosemary
since they can be overpowering. And, I wouldn’t replace them with
dried. The more subtle flavor of the fresh herbs is what makes the
dish.

Fat Free Cream Cheese Frosting

Recipe By : Secrets of Fat Free Baking, by S. Woodruff
Serving Size : 16 Preparation Time :0:00
Categories : Fat-Free Baking Fillings Frostings
Icings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup nonfat cream cheese
1 cup ricotta cheese, part skim milk
1/2 cup sugar, brown
1 teaspoon vanilla extract

Place all ingredients in a food processor and blend until smooth

– – – – – – – – – – – – – – – – – –

NOTES : Good on carrot cakes, spice cakes and pineapple cakes.

Title: Introduction To Sushi
Categories: Information, Ceideburg 2
Yield: 12 servings

1 Sushi Information

I wrote this for a lady in Rime Cuisine who is interested in
discovering the wonderful world of sushi. Thought it might be of
interest to some of the folks here (particularly timidly eating,
portly Portlanders… ;-} ).

Helen++you might try “tamago” which is a kind of sweetish egg
omelette on the rice. It’s very good and not at all “odd”. Also, I
highly recommend “toro” and “maguro” which are used to make both
sushi and sashimi. It’s raw tuna and has an indescribably clean and
refreshing taste. (Toro is lean and maguro is “fatty”.) Chances are
if you could taste it and not know what it was, you wouldn’t even
know it was fish. I *hated* tuna until the first time I tried it raw
in a Japanese restaurant. “Unagi” is grilled eel and is something
that almost everyone likes. “Kani” (cooked crab) and “Ebi” (cooked
shrimp) are quite good and not a taste stretch at all. “Ama ebi” is
raw shrimp and a bit more for the adventerous, but I think it’s
actually better than “Ebi”. Once again the taste is subtle and
refreshing.

I think you’ll actually be surprised at how subtle the tastes of sushi
really are. The thing that *will* get your attention is the wasabi.
Be very careful when you first try it as it’s quite easy to o.d. on.
It’ll be easier for you if you’re already a horseradish fan. I’d be
careful about stuff with “shiso”. It’s an herb somewhat like mint,
but it can be quite startling to the uninitiated, somewhat like
cilatro can be.

BTW, there’s an excellent book you might like to check out. It’s
called “Sushi”, by Mia Detrick. Paperback, 95 pages. Chronicle
Books, San Francisco. ISBN: 0-87701-238-5. No publication date
given (unless you can figure it out from the ISBN number). It’s
pretty recent though.

This is a guided tour of sushi eating++the food and the etiquette.
Not a cookbook as such, though it does have a short section on
preparing sushi at home. Primarily, it’s an introduction to the food
with explanations of the ingredients and the most popular types of
sushi. The illustrations are all color plates and the book is
gorgeous. Each type of sushi is illustrated and explained. Good
stuff!

Posted by Stephen Ceideberg; July 10 1991.

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