Title: My Favorite Ice Box Cookies
Categories: Desserts Cookies Londontowne
Servings: 1

1 lb Dark brown sugar 1/2 lb Butter
1 ea Egg 1 t Vanilla
2 pk English walnuts,chopped fine 2 c Sifted flour

Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
well mixed. Add flour. Make into one or two rolls and refrigerate.

When ready to bake, cut in thin slices (size and thickness of half
dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend
to burn easily. Cool 30 seconds before removing from cookie sheet.

Mrs. Henry D. Chaplin

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Title: African Vegetarian Stew
Categories: Diabetic, Soups/stews, Vegetables, Vegetarian, Crockpot
Yield: 8 servings

4 sm Kohlrabies, peeled and cut (chick-peas) with liquid
Into chunks 1/2 c Couscous -or- Bulgar Wheat
1 lg Onion, chopped 1/4 c Raisins, dark or golden
2 Sweet Potatoes, peeled and 1 ts Ground Coriander
Cut into chunks 1/2 ts Ground Turmeric
2 Zucchini, sliced thick 1/2 ts Ground Cinnamon
5 Tomatoes, fresh -or- 1/2 ts Ground Ginger
16 oz Can Tomatoes 1/4 ts Ground Cumin
15 oz Can Garbanzo beans 3 c Water

Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.

Note: Serve the couscous separately, if desired. Parsnips may be
substituted for the kohlrabi.

One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2
Sodium: 22 Potassium: 658 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Posted from the Echo’s Library 04/29/94 by Frank Skelly

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PAM’S MALFUF (Middle Eastern Cabbage Rolls)

Recipe By : Pamela Creeden
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Course–Beef
Pam’s Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large head of cabbage
1 pound ground beef
1/2 cup onion — finely chopped
2 cloves garlic — minced
1 cup parsley — finely chopped
16 ounces canned tomatoes
1 teaspoon pepper
1 teaspoon seasoned salt
1 egg
1 cup regular or basmati rice — uncooked
1/4 cup oil
1 large can tomato juice (1-1 1/2 quarts)
4 tablespoons oil — extra
salt and pepper — to taste

Core cabbage sparingly and boil in a large pot of water over medium heat
until leaves begin to come apart. Remove leaves as they soften and separate.
When cool enough to handle, thin out center vein of each leave with a paring
knife. Drain tomatoes, reserving liquid, and dice. Mix the ground beef with
the, onions, garlic, parsley, tomatoes, seasoned salt, pepper, egg, rice and
1/4 cup oil. Spoon out mixture on each cabbage leaf, at the thicker edge, and
roll, either tucking sides in once or like a cigar–roll snugly but with
enough room for the rice to expand. Coarsely chop up the leftover cabbage
and place in the bottom of a large pot or Dutch oven (This will prevent the
cabbage rolls from scorching). Place cabbage rolls on top of chopped cabbage
Combine the reserved juice from the canned tomatoes with the large can of
tomato juice, 4 tablespoons oil and salt and pepper. Pour over the cabbage
rolls. The liquid should cover or nearly cover the rolls. Cook, covered,
over medium heat for 1 hour; reduce heat to medium-low and cook for a further
30 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : I was told that authentic Malfuf does not have tomatoes in the meat
mixture. My neighbor in Saudi, Phil Habib, of Lebanese heritage, taught me
to make these. For the most part, Arabic food is not highly seasoned, so I
have adjusted the seasoning to our taste.

Title: Doggie Biscuits
Categories: Misc, Pets
Yield: 1 Servings

1 1/2 c Flour
1 1/2 c Whole wheat flour
1 c Rye flour
1 c Oats
1 c Cornmeal
1/4 c Liver powder*
1 ts Salt
1 ts Garlic powder
1 Egg
1/2 c Vegetable oil
1 3/4 c Beef broth

*Liver powder available in health food stores.

Mix flours and all other dry ingredients in a large
bowl. Add egg,oil and beef broth. Mix the dough,
adding enough additional flour to make a dough that
can be rolled. On a floured surface, roll to 1/2″
thickness, then cut with cookie cutter into desired
shapes. Prick with a fork halfway through each biscuit
and bake on foil-covered cookie sheets for 2 hours at
300. Turn the heat off,but keep the biscuits in the
oven until hardened. Store up to 3 months in plastic
bag in refrigerator.

—–

Title: Hershey Bar Pie
Categories: Pies, April96, Internet
Yield: 8 servings

7 oz Hershey’s Milk Chocolate
Bar, broken into pieces
1/3 c Milk
1 1/2 c Miniature marshmallows or
15 lg Marshmallows
1 c Cold whipping cream (1/2 pt)
Sweetened whipped cream
-optional)
Cherry pie filling,
Chilled (optional)
1 Baked 9-inch pie crust,
-cooled, OR
Chocolate Petal Crust

————————-CHOCOLATE PETALCRUST————————-
1/2 c Butter or margarine,
-softened (1 stick
1 c Sugar
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
1/2 c Hershey’s Cocoa
3/4 ts Baking soda
1/4 ts Salt

Prepare CHOCOLATE PETAL CRUST. In top of double boiler over hot, not
boiling, water, melt chocolate bar pieces with milk, stirring
frequently. Add marshmallows, stirring until melted; remove from over
top of hot water. Cool to room temperature. In small mixer bowl, beat
whipping cream until stiff; carefully fold into chocolate mixture.
Spoon into prepared crust. Cover; refrigerate until firm, about 4
hours. Garnish with whipped cream or cherry pie filling, if desired.
Cover; refrigerate leftover pie. 8 servings.

Chocolate Petal Crust
Heat oven to 375 degrees Fahrenheit. Grease 9-inch pie plate. In large
mixer bowl, beat butter, sugar, egg and vanilla until light and
fluffy. Stir together flour, cocoa, baking soda and salt; add to
butter mixture. Shape soft dough into two rolls, 1-1/2 inches in
diameter. Cut one roll into 1/8-inch slices; arrange slices, edges
touching, on bottom and up side of prepared pie plate. (Small spaces
in crust will not affect pie.) Bake 8 to 10 minutes. Cool completely.
Enough dough for 2 crusts.

Note: Remaining roll of dough may be frozen for later use.

Meal Mastered by Roberta Thompson The Outlaw BBS 502-358-3087
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Copyright (c) 1995 Hershey Foods Corporation

—–

Title: MILLET-CAULIFLOWER SOUP
Categories: Soups, Vegetarian
Yield: 16 servings

2 tb Oil, plus oil for sauteing
1/2 c Millet
1 1/2 c Water
3 Celery stalks; chopped
1 Green pepper; chopped
1 sm Onion; chopped
2 Garlic cloves; chopped
1 lg Carrot; grated or chopped
6 c Water
1 md Head of cauliflower
— very coarsely chopped
1 Bay leaf
2 tb Dry vegetable soup base
1/2 ts Basil
1/2 ts Mint
1/2 ts Chervil
1/2 ts Thyme
1/2 ts Ground celery seed
2 tb White miso
3/4 c Raw cashews
1 c Water
1/2 c Nutritional yeast
Salt; to taste

Heat 2 tablespoons oil in a soup pot and toast millet
until golden brown and beginning to pop. Remove from
heat, add 1-1/2 cups water, bring to a boil, and
simmer for 20 minutes. In a medium skillet, heat oil
and saute celery, green pepper, onion, garlic, and
carrot until onion is translucent. To millet pot add 6
cups water (for thick soup), cauliflower, bay leaf,
sauteed mixture, soup base, and herbs and celery seed.
Simmer for 20 minutes. In a blender, process miso,
cashews, 1 cup water, and yeast. Add to soup and
simmer 10 minutes. Taste for salt and adjust
consistency with more water if you like.

Source: Diet for a Small Planet, by Frances Moore
Lappe. Typed for you by Karen Mintzias

—–

HEALTHY OAT GRANOLA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 c Quaker Oat Bran hot cereal,
-uncooked
1 c Quaker Oats (quick or old
-fashioned)
1/3 c Instant nonfat dry milk
-solids
1/4 c Honey
1/4 c Hulled sunflower seeds
2 tb Vegetable oil
2 tb Water
1 t Grated orange peel
1/2 ts Vanilla
3/4 c Dried banana chips
1/2 c Raisins

Healthy Oat Granola

Heat oven to 350 degrees. Combine oat bran, oats, dried milk, honey,
sunflower seeds, oil, water, orange peel, and vanilla; mix well. Spread in
a 13 x 9-inch baking pan. Bake 20 to 25 minutes or until golden brown,
stirring once afetr 10 minutes. Stir in banana chips and raisins. Cool
completely. Store tightly cocvered up to 1 week. Serve cold or hbot with
skim milk or as a topping over fruit, low fat yogurt or ice milk, if
desired. (about 430 calories per serving)

*To heat* To heat 1 serving hot cereal, place 1 cup granola in a 2-cup
microwavable bowl. Add 1/2 cup skim milk. Microwave on HIGH about 1 minute
30 seconds or until heated through; stir.

Recipe from Quaker Oat Bran Cookbook

– – – – – – – – – – – – – – – – – –

Swiss Cheese Fondue

Recipe By : anne@CYPRESS.CRAY.COM Tue Oct 9 10:52:08 1990
Serving Size : 0 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Gruyere cheese (from Switzerland)
1/2 pound Appenzeller cheese (from Switzerland)
1/2 pound Tilsit cheese (from Denmark) or Vacherin (
3 1/2 cloves garlic (or as much as you want)
1 1/2 cups dry white wine
3 tablespoons Kirsch
Potato starch mixed with water — as thickener
Freshly grated black pepper

Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
kirsch (on the stove). Stir often. Add more wine if the cheese seems too
dry as it’s melting. When cheese is melted, add a little
potato-starch-water mixture to thicken. Add pepper to taste. Transfer
fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
dunked (stir with the bread), to prevent cheese from clumping.

She adds that one should not drink cold beverages with cheese fondue, or
your stomach will be sorry. She says white wine or tea is best, and
warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
fondue. (She was quite firm on this last point.)

– – – – – – – – – – – – – – – – – –

Title: Zucchini bread
Categories: Breads, Low-Fat, Mcdougall
Yield: 10 servings

1/4 c Mashed bananas; about 1 medi
1 c Grated fresh zucchini
1/4 c Frozen grape juice concentra
1 tb Fresh lemon juice
1 ts Vanilla extract
2 c Whole-wheat pastry flour
1/2 ts Baking soda
2 ts Baking powder
1 ts Grated lemon zest
2 ts Ground cinnamon
1/2 c Raisins

Recipe by: The New McDougall Cookbook Preparation Time: 0:25
Preheat the oven to 350 degrees.
In a large bowl, combine the banana, zucchini, juices, and vanilla.
Blend well. In a separate large bowl, combine the remaining ingredients.
Pour the wet ingredients into the dry and mix thoroughly. Pour into a
nonstick 8×4″ loaf pan and bake for about 1 1/4 hours, or until a toothpick
inserted in the center comes out clean. Let cool in the pan for 10
minutes, then loosen the sides gently with a spatula, invert, and remove
from the pan. Cool completely on a rack.
117 calories, 0.6 grams fat per 1/10 loaf serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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Kartoffelsuppe (Potato Soup)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Potatoes — Medium
1 Bay Leaf — Small
1 Onion — Medium Size
1/2 teaspoon Salt
4 Celery Leaves — Stalks
2 tablespoon Butter
2 tablespoon Vegetable Oil
2 cup Milk — Up to 3 Cups Maybe U
Boiling Water
—–GARNISH—–
Parsley — Chopped

Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in
hot vegetable oil. In a large pot, add all of the vegetables and cover with
with just enough boiling water to cover. Place bay leaf and salt in pot and
boil vegetables until tender. Drain vegetables and reserve liquid.
Mash vegetables into vegetable stock; add butter. Thin soup with milk as
desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle
with chopped parsley.

– – – – – – – – – – – – – – – – – –