13 cups chicken stock
1/4 cup dry vermouth
1/4 cup butter
1 cup heavy cream

1/2 lb. medium egg noodles
3/4 cup flour
1 1/4 cups water
2 cups diced cooked chicken (use thighs only – breasts are too tough)
Salt and pepper to taste
Chopped parsley
Tarragon (1-2 tsp.) optional
Combine 1 cup of the stock, the vermouth and butter. Bring to a boil and boil
rapidly until mixture is reduced to about 1/4 cup. It should have a syrupy
consistency. Stir in the cream and set aside.

Meanwhile, heat remianing stock to a boil. Add noodles and cook just
until tender. Blend flour with water until smooth. Stir into noodles.
Stir until mixture boils 1 or 2 minutes. Add cream mixture and chicken.
Season with salt and pepper, parsley and tarragon.

Title: Ed Debevic’s Coconut Cream Pie
Categories: Pies
Yield: 8 Servings

2.00 Eggs
1.50 ts Vanilla
Sugar
1.50 ts Flour
2.00 tb Cornstarch
Milk
0.75 c Half half
3.00 tb Unsalted butter
1.75 c Coconut
1.00 Baked pie shell
Whipped cream
Toasted coconut

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup
sugar and whisk until smooth. Add flour and cornstarch. Whisk until
smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside.
Place 1-1/2 cups milk and half half in stainless steel saucepan.
Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire
surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil. Continue to whisk and cook 20
seconds. Pour into mixing bowl and whisk in butter until melted. Fold
in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover
pie crust completely>> with plastic wrap and refrigerate 2 to 3
hours. Peel off plastic and cut into wedges. Top with whipped cream
and toasted coconut.
As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy
it! FROM: PATRICIA STUART (BTFK39B)

MMMMM

Title: Rocky Road Carmel Corn Bars
Categories: Candies, Microwave
Yield: 6 servings

1/4 c (1/2 stick) margarine
10 1/2 oz Package minature
-marshmallows 1/2 cup
-semiswet chocolate chips
5 c Caramel corn (Can use Joel
-Murphy’s recipe for this) 1
-cup peanuts

From: Micky Kolar winner of Kraft’s “Search for America”s Best
Marshmallow Recipe" Grand Prize $5,000

Microwave margarine in a microwave safe bowl on high power 45
seconds, or until melted. Add 5 cups marshmallows and chocolate
chips. Toss to coat with margarine. Microwave 1 1/2 minutes or until
smooth when stirred, stirring after 45 seconds.

Combine caramel corn and peanuts in a large bowl. Pour melted
mixture over caramel corn and peanuts and toss to coat. Stir in
remaining marshmallows. Press into a greased 13 by 9 inch baking pan.
Cool and cut into squares.

Conventional cooking directions: Melt margarine in a saucepan over
low heat. Add 5 cups marshmallows and chocolate chips; stir until
melted and well blended. Continue as directed above.

MMMMM

BRAISED ENDIVE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Belgian endive — sliced in
-Rings
1 sm Red Delicious Apple, diced
2 tb Fresh lemon Juice
2 ts Walnut oil
Pinch salt
Pepper to taste
1/2 c Water
2 tb Apple cider vinegar
1 tb Fresh parsley — chopped

Place all ingredients except vinegar and parsley in a large skillet.
Remove cover, cook 2 minutes more until water evaporates. Continue
cooking over medium heat 5 minutes. Stir in vinegar. Garnish with
parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 50; CHO: 0mg; CAR: 7g; PRO: 1g; SOD: 44mg; FAT: 3g;

Source: Light Easy Diabetic Cuisine by Betty Marks.

– – – – – – – – – – – – – – – – – –

Golden Onion Quiche

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Family Meals Luncheon
Main Course Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8″ prebaked quiche shell
7 tbsps unsalted butter
2 lbs sliced onions
2 tbsps safflower oil
2 tbsps flour
3 lg eggs
1 c heavy cream
3 ozs Gruyere cheese — freshly grated

Preheat the oven to 375°. Dice 3 T butter and refrigerate. In a large
saute pan, cook the onions in the remaining butter and oil, starting over
medium heat and gradually reducing to low heat, for about 1 hour, until the
onions are very tender, golden, and reduced considerably in size. Stir
continuously for the last 15 min and be very careful not to let them burn.
They will be extraordinarily sweet and delectable. Discard any burned
parts. Sprinkle the onions w/the flour, using a strainer or sifter, and
saute another 2 or 3 minutes.
Beat the eggs and cream in a bowl with a third of the cheese. Stir in the
onions, then pour the mixture into the quiche shell. Sprinkle with
remaining cheese and dot with the diced butter. Bake 25-30 minutes or
until browned and set.

– – – – – – – – – – – – – – – – – –

Per serving: 402 Calories; 40g Fat (89% calories from fat); 8g Protein; 3g
Carbohydrate; 199mg Cholesterol; 91mg Sodium

Title: Special Cake Toppings
Categories: Cakes, Desserts, Misc
Yield: 1 servings

Baked-On-Meringue
=================
Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar, then
gradually beat in 1 cup packed C H Golden Brown Sugar. Continue to beat
until stiff. Spread over _unbaked_ cake batter in pan. Sprinkle with 1/4
cup finely chopped walnuts. Bake with cake as directed. Enough to cover
one 13 x 9-inch cake.

Lazy Daisy Frosting
===================
Heat 1/4 cup (1/2 stick) butter or margarine with 1/4 cup C H Golden Brown
Sugar, 1 cup flaked coconut, and 1/2 cup chopped walnuts. Spread evenly
over hot _baked_ cake in pan. Broil slowly until lightly browned and
bubbly. Frosts 13 x 9-inch cake.

Creamy Filling and Topping
==========================
Beat 1 small (3 oz.) package cream cheese until fluffy. Add 1 teaspoon
vanilla and dash of salt. Gradually beat in 1/2 cup packed C H Golden
Brown Sugar. Whip 1 cup of heavy cream; fold into cheese mixture. Heap
on slices of angel food or pound cake, or use as filling and frosting for
two cake layers. For an extra treat, top with banana slices. Refrigerate
until served.

Coffee Cake Topping
===================
Mix 1 cup dairy sour cream with 1 cup packed C H Golden Brown Sugar and
dash of salt. Spread over _unbaked_ coffee cake dough in pan, either
yeast or quick type. Bake coffee cake as your recipe directs. Enough to
top one 13 x 9-inch cake.

Pancake and Waffle Syrup
========================
Heat 3/4 cup water to boiling. Lower heat; add 2 cups packed C H Golden
or Dark Brown Sugar. Stir over low heat until sugar is dissolved. Add
maple flavoring if desired. Pour into pitcher or storage jar. Makes
about 1 pint of rich-flavored syrup.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

CRANBERRY CORNBREAD STUFFING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Fruits/nuts Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cranberries,fresh or frozen,
-thawed if frozen
1 c Water
1/2 c Sugar
1 lb Sausage meat
8 c Crumbled cornbread,homemade
-or store-bought
2 lg Red delicious apples,pared,
-cored and diced,about 3
-cups
2 md Celery stalks,diced,about
-1/2 cup
1 md Onion,finely chopped,about
-1/3 cup
1/4 c Chopped parsley
2 ts Leaf thyme,crumbled
2 ts Leaf marjoram,crumbled
1/2 ts Salt
1/4 ts Pepper

Combine the cranberries, water and sugar in a
medium-size sauce pan. Bring to boiling over medium
heat. Lower the heat and simmer for 10 minutes. Drain
well. Transfer to a large bowl. Saute the sausage in a
medium-size skillet for about 5 minutes, breaking it
into small pieces with a wooden spoon, until lightly
browned and no longer pink. Drain the excess fat.
Combine with the cranberries in the bowl. Add the
cornbread, apples, celery, onion, parsley, thyme,
marjoram, salt and pepper to cranberry-sausage
mixture. Toss gently to mix. Stuff the turkey and
roast it according to your favorite recipe. Or spoon
the stuffing into a greased, shallow, 4 1/2-quart
baking dish. bake, covered, in a preheated 350’F. oven
for 45 minutes, until heated through. Uncover for a
crusty top.

– – – – – – – – – – – – – – – – – –

Title: Gingered Bananas
Categories: Desserts
Yield: 3 Servings

1/4 c Butter
3 Firm ripe bananas, peeled
-and cut in 2″ sections
1 tb Fresh ginger, grated
3 tb Brown sugar
1/4 c Rum
2 tb Sweetened coconut, grated

Heat butter over medium high heat i skillet until
foamy. Add bananas and ginger and saute for 2-3
minutes or until golden. Remove bananas to serving
plates. Add sugar and rum, quickly stirring into
butter for 20-30 seconds or until a sauce forms.

Place hot sauce over bananas and sprinkle with coconut.
*As an option, stir chopped stem ginger into ice cream
and serve over bananas. Source: Cityline Club
CITY-TV Toronto, Ont. Typed in MMFormat by
cjhartlin@msn.com Recipe by: Lucy Waverman

—–

“Fig-Newtons”

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
5 tbsp Unsalted butter
2 tbsp Sour cream
2/3 c dark brown sugar — firmly packed
2 Eggs — at room temperature
1 tsp Vanilla extract
2 c All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Ground cinnamon
1/2 tsp Salt
—–FILLING—–
2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 tsp lemon rind — grated
1/4 tsp Salt

In a small bowl, cream butter and sugar, beating until mixture is very light
thick. Add eggs one at a time; beat in vanilla 2) Sift together, flour, baking
pwdr., soda, cinnamon and salt. Add to creamed mixture, beating on low speed or
by hand. Mix well and turn out on sheet of floured plastic; wrap, then
refrigerate for at least 2 hrs. 3) Cut heavy stems off of figs. Combine figs
and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is
soft. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
Press mixture thru food mill and cool. 4) Preheat oven to 350 F. Cover lge.
baking sheet with parchment or spray with food release. 5) Divide the chilled
dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured
surface to form rectangle abt. 5 x 11". 6) Spread 1 third of fig filling
slightly to one side of center, along the length of the dough, leaving 1/2″
margin around edges. Mound filling slightly in center along whole length.
Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and
fold over filling. Press 2 halves together to seal. Trim edges and shape roll
into a neat, half-cylinder form abt. 11″ long and 2-2 1/2″ wide. Place on
prepared baking sheet. 7) Repeat until all filling dough is used, then bake
for 25 min, or until they are slightly browned. 8) Cool rolls somewhat on rack,
then trim off the ends and, with a sharp serrated knife, cut each one into
slices abt 1 1/2″ wide. Replace slices on rack. When bars are completely cool,
store airtight.

– – – – – – – – – – – – – – – – – –

Strawberry Ginger Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups strawberry juice — *see notes
1 Tablespoon ginger juice
1 banana
1 Cup champagne
4 Tablespoons yogurt
1/2 c blueberries
1/2 c raspberries
Mint sprigs for garnish

* 3 pints strawberries

Combine juices and banana in a blender (or use an immersion blender) and
blend until smooth. Add sparkling cider and ladle into chilled soup
bowls. Serve with a dollop of yogurt, a scattering of fresh berries and a
mint sprig or two.

– – – – – – – – – – – – – – – – – –

Per serving: 93 Calories; 1g Fat (12% calories from fat); 1g Protein; 11g
Carbohydrate; 2mg Cholesterol; 8mg Sodium

NOTES :