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.

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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.