Sweet Cream Base #3- Ben And Jerry’s-Adapted

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sugar Free Four Star
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Light cream
1 Cup Sweetened condensed milk
-COLD
Low-Fat No-Fat Adapted Recipe
1 Can Fat Free Condensed Skimmed Milk
2 Cups No-Fat Milk
1/2 Teaspoon Salt
1 Teaspoon Vanilla

This recipe makes a less creamy, less rich ice cream.
Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk
the light cream and the sweetened condensed milk together in a mixing bowl
until blended. Makes 1 quart.

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Corn Pudding

Recipe By : Twenty-One Federal/modified by tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 large ear of corn — fresh
1 1/2 cups heavy cream
1 teaspoon sugar
2 tablespoons flour
1 whole egg
1 egg yolk
2 tablespoons butter
dash salt

1. Shuck the corn and scrape 6 of the ears using a knife. Transfer the whole
kernels to a small saucepan. Add a cup of cream or a bit more if necessary, to
submerge them. Blend in the sugar and salt to taste. Bring to a boil, reduce
the heat and cook until the cream is slightly thickened, about five minutes.
Drain the corn, reserving the cream and set both aside.

2. Using a four sided hand grater, scrape the kernels off the remaining ears
of corn into a large mixing bowl. Add the flour, whole egg and egg yolk and
whisk until foamy. Fold in the reserved corn kernels. Blend in the reserved
cream.

3. Lightly butter an 8 x 8 inch glass baking dish. Pour in the corn mixture.
Cut the two tablespoons of butter into small bits and dot the top of the
pudding with it. Place the pan on the center rack of the oven and bake 30
minutes, or until just set. Transfer to a rack to cool slightly before
serving.

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Per serving: 358 Calories; 29g Fat (68% calories from fat); 6g Protein; 24g
Carbohydrate; 157mg Cholesterol; 86mg Sodium

Title: Gf Banana Bread
Categories: Allergy, Diabetic, Rice, Breads/bm
Yield: 18 servings

3/4 c White rice flour 1/3 c White sugar
1/3 c Potato starch flour 3 Egg yolks
1 1/2 ts Baking soda 1 ts Lemon peel
2 ts Baking powder (GF) 1 ts Vanilla
1/4 ts Salt 3/4 c Mashed banana
1 tb Unflavored gelatin (1 env) 1/4 c Plain yoghurt
1/3 c Margarine 3 Egg whites

This is a special recipe made without gluten.

Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour,
baking soda, baking powder, salt and unflavored gelatin together.
Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue
beating until mixture is light.

Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients.
Beat egg whites to stiff peaks but not so they are dry. Fold egg
whites into the mixture. Place in the greased loaf pan. Bake for 1
hour.

1/2″ slice – 1 starchy choice, 1 fat choice

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.

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Title: WHOLE WHEAT SOFT PRETZELS – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 tb Dry milk
1/2 ts Salt
1 tb Shortening
2 tb Molasses
5/8 c Water (5 fl.oz)
1 ts Dry yeast
TOPPINGS:
1 Egg; beaten
3/4 tb Black sesame seeds (optional)
1/4 c Coarse salt (optional)

1. Place first 5 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8
equal portions. Roll each portion on a lightly floured surface into a
ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the
palm of the hand, roll each unit on a lightly floured surface into a
rope of about 10 inches long. 4. Twist once where the dough overlaps.
5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a
greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50
minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake
in 375 deg. oven for 15 to 22 minutes.

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Title: CAESAR SALAD (BDGM08B)
Categories: Salads, Dressings, Favorite
Yield: 4 servings

1/2 Head romaine lettuce
4 oz Parmesan cheese

MMMMM————————–DRESSING——————————-
1 ts Grated lemon zest
3 tb Lemon juice; fresh
2 cl Garlic; minced
2/3 c Extra virgin olive oil
1 ts Coarsely ground black pepper
1/2 ts Salt
1 ts White wine vinegar; optional

Wash and dry lettuce. Tear into bite-sized pieces. For dressing,
combine the lemon zest, juice, garlic, and vinegar (if desired), salt
and pepper in blender and mix. With blender on, slowly add olive oil,
continuing to mix until well blended. Immediately before serving,
pour dressing over lettuce. Add grated Parmesan cheese and mix well.
From: “The New Basics Cookbook” by Julee Rosso and Sheila Lukins (The
Silver Palaters)

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Title: Red Lentil and Wild Rice Pilaf
Categories: Miamiherald, Beans, Grains
Yield: 8 Servings

6 c Light vegetable stock
1/2 c Extra fancy wild rice
Sea salt and black pepper
2 tb Virgin olive oil
2 cl Garlic; minced
1 sm Red onion; diced
1 tb Chopped fresh thyme leaf
1 c Long-grain white or brown
-rice
2 oz Dried red lentils
1/4 c Chopped parsley
1 bn Parsley or thyme for garnish

In a small saucepan, heat 2 cups of the stock to a
simmer over medium heat. Add the wild rice and season
the stock to taste, cooking until tender, about 35
minutes. Drain and reserve the rice. Preheat the oven
to 375 degrees F. Bring the remaining 4 cups of stock
to a boil. Meanwhile, in an ovenproof skillet or
saucepan with a tight fitting lid, heat 1 tablespoon
of the olive oil over medium-high heat. Add the
garlic, cooking until it is golden, about 3 minutes.
Add the onion, cooking until the edges are brown,
about 5 minutes. Add the thyme and white or brown
rice., cooking until rice is hot to the back of your
hand about 3 minutes. Remove from heat and add the
boiling stock. Stir in the lentils. return saucepan
to the heat and bring the contents to a simmer.
Season with salt and pepper to taste.
Cover the saucepan with heavy duty aluminum foil, and
bring the foil down to the surface of the liquid,
crimping the edges to seal well. Seal with the lid
and transfer the pan to the lower rack of the oven,
cooking until the liquid has been absorbed, 15 to 20
minutes. Transfer to a large bowl. Add the wild rice,
parsley and remaining tablespoon of olive oil.
Transfer to serving dish and garnish with sprigs of
herbs,

Per serving: 184 cal; 4g fat (19%)
Exchanges: 1 3/4 bread, 3/4 veg, 1/2 fat

Source: Miami Herald, 1/25/96
format by Lisa Crawford

—–

CHARCOALED SQUID – PLA MUK YANG *

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Whole Squid
2 tb Fish Sauce (Nam Pla)
1 tb Soy Sauce
—–SAUCE—–
6 Cloves Garlic, Minced
1 tb Chopped Cilantro Leaves
1 tb Chopped Onion
3 tb Fish Sauce (Nam Pla)
3 tb Lime Juice
1 tb Palm Sugar

The aroma of charcoal broiling squid to perfection attracts customers to
the street stalls of many of the cities and small towns in the southern
region of Thailand. The flavor would be enhanced by any number of dipping
sauces.
~————————————————————————-
Cut open the squid and remove the entrails, leaving the tentacles intact.
Remove the skin.

Place on a rack and charcoal-broil for 2 minutes on each side. Brush with
the combined fish sauce and soy sauce during broiling to add color and more
flavor.

Mix together the sauce ingredients and pour into a bowl. Cut the cooked
squid into 1 inch pieces and serve with the dipping sauce.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

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Chocolate-Pear Tart

Recipe By : California Cooking: Parties, Picnics Celebrations
Serving Size : 6 Preparation Time :2:00
Categories : Cake Fruit
Black Tie Menu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SHORTBREAD CRUST–
9 tablespoons unsalted butter
9 tablespoons confectioners’ sugar — sifted
1 1/2 cups all-purpose flour — sifted unbleached
CHOCOLATE LAYER–
6 ounces semisweet chocolate — or bittersweet
2 tablespoons unsalted butter
POACHED PEARS–
2 cups water
1 cup sugar
1 teaspoon vanilla extract
1 strip lemon peel — (3 inch)
1/2 cinnamon stick
Splash of Cognac
4 pears — Bosc
GLAZE–
1 jar apricot preserves — (12 ounce)
2 tablespoons curaçao — orange liqueur or
pear brandy
GARNISH–
1/4 cup sliced almonds — toasted

To make the shortbread crust, cream together the butter and sugar. Blend in
the flour to make a soft dough. Add 1 more tablespoon butter if the mixture
will not incorporate all the flour.

Preheat the oven to 350F. Pat the dough evenly by hand into the bottom and 1
1/2 to 2 inches up the sides of a 10-inch springform pan. Prick well with a
fork. Bake for 12 to 15 minutes, until golden brown. Let cool completely.

Melt the chocolate and butter in a double boiler over simmering water. Spread
on the bottom and up the side a little to hide the ‘seam’ of the the tart
shell and let cool until the chocolate hardens.

To Prepare Pears: peel, stem, halve, and core the pears. (Photo tells me that
the pears were peeled by slicing; the roundness is sharpened into an 8-sided
geometry that is quite attractive.)

Bring the water and sugar to a boil over medium heat in a large saucepan,
stirring only until the sugar is dissolved. Add the vanilla, lemon peel,
cinnamon and Cognac and cook for 5 minutes. Add the pears and poach for 10 to
15 minutes, until they can be easily pierces with a sharp paring knife. Let
cool in the syrup.

For the glaze, put the apricot preserves in a food processor fitted with the
steel blade and process until smooth. Strain and add the liqueur.

To assemble, drain the pears well, pat them dry, cut crosswise into l/4-inch
slices (as evenly as possible across all pears) and arrange carefully in the
tart shell, stem ends at the center. (Photo shows 7-halves — not all 8 — in
the wheel.) Brush the pears with some of the apricot glaze and sprinkle with
the toasted almonds.

Use a warm or heated sharp knife to cut wedges.

(c) 1986 by Los Angeles County Museum of Art. NY: Clarkson N. Potter, Inc.
[mc-recipe: patH Sep 96]

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NOTES : Menu “Black Tie Dinner in Beverly Hills” A dramatic dessert, suitable
for any special occasion, combines two of our true loves — fresh fruit and
chocolate. Makes one 10-inch tart. By using a springform pan, the shortbread
crust can stand on its own — serving on a silvered platter is ‘tres elegante’

Title: RICE AND CHEESE CASSEROLE
Categories: Low-cal, Main dish, Vegetarian
Yield: 1 servings

—————–FORMATTED BY S.GRABOWSKI—————–
2 1/2 c Cooked rice
3 Chopped green onion
1 c Low fat cottage cheese
1 ts Dill weed
1/4 c Fresh grated Parmesean
1/2 c Low fat milk
1/2 ts Dijon mustard
Non-stick vegetable spray

Combine all but the last ingredient in a mixing bowl.
Pour into a casserole dish coated with nonstick
vegetable spray. Bake in a preheated 350 degree oven
for 15 to 20 minutes. Author unknown Typed for Meal
Master by Susan Grabowski 3-14-92 Prodigy: TRGS55A
Internet: susan.grabowski@bnb.com FIDO: 1:107/928

—–

Title: Braised Duck with Orange-And-Lime Sauce (Zanzibar)
Categories: African, Poultry, Ceideburg 2
Yield: 1 servings

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chili *
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell
-pepper, preferably red
1/4 ts Salt

Orange wedges or slices studded with whole cloves for garnish

* about 1 1/2 to 2inches long, stemmed and seeded [The typical
cautions about being careful with the things. S.C.]

Preheat the oven to 350F. Pat the duck completely dry inside and out
with paper towels, and remove the large chunks of fat from the
cavity. Cut off the loose neck skin and truss the bird securely, then
prick the surface around the thighs, the back and the lower part of
the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat
until a light haze forms above it. Add the duck and, turning it
frequently with a slotted spoon or tongs, cook for about 15 minutes,
or until it browns richly on all sides. Transfer the duck to a plate
and discard the fat remaining in the casserole. Pour in 1 cup of the
chicken stock and bring to a boil over high heat, meanwhile scraping
in any brown particles that cling to the bottom and sides of the pan.
Stir in the cloves and chill, then return the duck and the liquids
that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour. Remove
the duck to a plate, and with a large spoon skim as much fat as
possible from the surface of the cooking liquid. Discard the cloves
and chili.

Add the remaining cup of stock to the casserole and, stirring and
scraping in the brown bits that cling to the pan, bring to a boil
over high heat. Mix in the orange juice, lime juice, sweet bell
pepper and salt. Return the duck to the casserole and baste it with
the simmering sauce. Cover tightly and return the duck to the oven
for about 15 minutes. To test for doneness, pierce the thigh of the
bird with the point of a small, sharp knife. The juice should trickle
out a clear yellow; if it is slightly pink, cook the bird for another
5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it.
Garnish the platter with the orange wedges or slices and serve at
once.

From “African Cooking”, Foods of the World Series, Time-Life Books,
N.Y., 1970.

Posted by Stephen Ceideberg; November 20 1992.

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