Title: PAROSA FROM ISRAEL (VIA GREECE)
Categories: Dairy, Casseroles, Jewish, Main dish
Yield: 4 servings

1 lb Creamed cottage cheese
2 ea Eggs (separated)
1/4 c Sugar
1/2 ts Cinnamon
1 ds Salt
1/4 c Plain yogurt
2 tb Butter or marg., melted
2 tb All-purpose flour

Blend thoroughly the cheese, egg yolks, sugar,
cinnamon and salt. Add the yogurt to make a thick
paste. Add the melted butter or margarine. Stir in the
flour. Beat the egg whites stiff and fold into the
mixture. Pour into a greased quart casserole. Set the
casserole into a shallow pan of water and bake
uncovered in a 350F Oven for 1 hour. chill. May be
served with more yogurt. Serves 4 – 6

/ / ara Kent

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Title: Reuben Burgers
Categories: Diabetic, Main dish, Sandwiches, Meats
Yield: 4 servings

1 lb Extra-lean ground beef; 4 sl Low-fat Swiss cheese;
1 sm Onion; minced 4 sl Rye bread;
1/2 ts Ground pepper; freshly 4 tb Russian Dressing;
4 tb To 8 tb sauerkraut; drained

Mix beef, onion, and ground pepper together and form 4 patties of
equal size about 3/4″ thick. Grill or broil, 4″ from souce of heat,
for 3 minutes on each side for medium-rear. Place 1 to 2 tb on the
center of each patty and top with one 1 oz slice of low-fat Swiss
cheese. Grill for 1 to 2 minutes, until the cheese melts. Serve each
patty open-face on a slice of toasted or grilled light rye bread.
Tope with each serving with 1 tb Russian Dressing.
Joslin Exchange per serving: 3 MEDIUM-FAT EXCHANGES + 1 BREAD/STARCH
EXCHANGE
CAL: 348; PRO: 28g; CAR: 18g;(CALORIES FROM FAT, 46%); FIB: 1g CHO:
72mg; SODIUM: 460mg* POTOSSIUM: 387mg;

Souce: Joslin Diabetes Gourmet Cookbook

*Not recommended for low-sodium diets unless raw shredded cabbage is
substituted for the sauerkraut.

MMMMM

Title: Cheest Tater Topper
Categories: Low-cal Side dishes Vegetables
Servings: 4

1 c Skim Milk 1 T Cornstarch
1/2 t Dry Mustard 1/8 t Pepper
3/4 c Shredded American Cheese 10 oz Pkg frozen mixed
vegetables*
4 x Med Baking Potatoes,baked **

* cooked and drained
** (6-8 oz each), baked
** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425
deg F oven for 40-60 minutes or till done. (or, prick skin of potatoes;
place in microwave oven. Cook on 100% power [high] for 14-17 minutes or
till done, rearranging once. Let stand for 5 minutes to finish cooking.)

In a small saucepan stir together the milk, cornstarch, mustard, and
pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till
melted. Stir in mixed vegetables and heat through. Serve warm over baked
potatoes.
*************************************************************
Per serving: 255 calories, 10 g protein, 39 g carbohydrates, 7 g fat, 22
mg cholesterol, 353 mg sodium, 748 mg potassium.

—————————————————————————–

Garbanzo Cassoulet

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Casseroles
Main Dish Sauces
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Beans—–
1 1/2 Cups Garbanzos — (dry)
7 Cups Water
1 Small Onion — peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 In. Slice Fresh Ginger
1 Cup Carrots — cubed
—–Sauce—–
2 Tablespoons Oil
1 Cup Chopped Onion
1 Tablespoon Garlic — minced
6 Medium Tomatoes
2 Cups Tomato Sauce
1 1/2 Cups Water
1 Teaspoon Dry Basil
1 Teaspoon Thyme
Salt And Pepper — to taste
—–Topping—–
2 Tablespoons Oil
1/2 Cup Parsley
2 Cups Bread Crumbs

Beans: Soak beans in water overnight. Drain, then add water to
cooking pot so beans are covered with 1-2 in. of water. Stick cloves
into peeled onion (left whole). Add to pot along with garlic and ginger.
Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots;
simmer, covered, for 20 more minutes until beans and carrots are
tender. Drain, reserving cooking liquid. Discard onions, garlic and
ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic
till onion is translucent. Stir in tomatoes. Add tomato sauce,
reserved bean cooking liquid (or water), basil and thyme. Bring to
boil; simmer, covered, for 45 minutes. Add salt and pepper to taste.
Set sauce aside.

Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute.
Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside.

Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a
deep casserole or baking dish. Sprinkle 1/3 of topping mixture on top.
Bake for 15 min, then push topping layer down with back of spoon and
sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure
and add remaining topping. Bake 10 min, then place under broiler for 5
min or until lightly browned on top.

– – – – – – – – – – – – – – – – – –

1 cup butter (no substitutions)
2/3 cup sugar
2 eggs
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
Topping:
1/2 cup butter
1 cup finely chopped almonds
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla
Butter Cream Filling:
1 cup butter
2 egg yolks
2 cups powdered sugar
2 teaspoons vanilla
1/2 cup raspberry jam
Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs,
one at a time; Beat until light and fluffy. Add sifted dry ingredients
alternately with milk. Spoon batter into a well greased 9″ springform
pan.

Topping: Melt butter; blend in chopped almonds, sugar, milk, and
vanilla. Bring to a boil. Remove from heat and cool slightly. Spread
carefully over batter. Bake at 375 ^ for 50 minutes. Remove from oven
and cool. Remove springform pan.
Prepare filling.

Filling: Soften butter. Beat in egg yolks, powdered sugar, and vanilla.
Split cake horizontally into two layers. Spread bottom layer with butter
cream filling. Top with raspberry jam, letting some drizzle down sides.
Very carefully replace top layer of cake. Cut into thin slices and serve.

Yes, it does have over a pound of butter. Yes, it is very rich. It is
also a most delicious cake, so do try it for special occasions.

1 cup juice from 3 medium oranges
1/2 cup sugar
1 1/4 cup sparkling wine
1 T lime juice

Whisk orange juice and sugar in large bowl until sugar dissolves.
Stir in wine and lime juice and pour mixture into 2 ice cube trays.
Freeze mixture until firm, at least 2 hours (can transfer frozen
cubes to zipper-lock plastic bags and freeze up to 1 week). Just
before serving, place single layer of frozen cubes in bowl of food
processor fitted with steel blade. Pulse 10 or 12 times or until no
large chunks of ice remain. Scoop crystals into individual bowls.
Repeat with remaining ice cubes and serve immediately.

From the May/June 1994 issue of Cook’s Illustrated

Title: TOFFEE APPLES/BANANAS WITH SESAME B1
Categories: Chinese, Fruits, Desserts
Yield: 4 servings

2 Eggs
4 tb Flour
4 c Peanut oil
6 Ripe but firm bananas;
-ea. cut into 4 or 5 chunks
3 md Firm apples; cored, peeled,
-and cut into 6 to 8 pieces
5 tb Sugar
5 tb Water
3 tb Vegetable oil
1 tb Sesame seeds

Beat the eggs and flour, blending into a smooth
batter. Dip apples and bananas into batter. Heat oil
until it is very hot. Add fruit six to eight pieces at
a time. Fry for 2 to 3 minutes, or until golden brown.
Drain on absorbent paper. Continue process until all
the fruit is cooked. Place sugar, water, and vegetable
oil in a large saucepan over moderate heat. Stir with
a wooden spoon until the mixture has thickened and
begins to turn golden brown. Stir in the sesame seeds.
Add fruit pieces to coat, remove and serve.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: MR. CHOW Comments: EAST 57TH STREET, MANHATTAN.

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Title: Zwei-Bohnenensuppe (Two Bean Soup)
Categories: German, Soups/stews, Beef, Beans
Yield: 4 servings

1 1/4 c White Beans; Dry 1 ea Potato; Peeled Diced
4 oz Ham; Cubed 1 tb Butter
1 c Cut Green Beans; * 2 tb Unbleached Flour
1/4 c Celery; Diced 3/4 c Beef Broth
1 ea Green Onion; Diced 1/2 ts Salt
1 ea Onion; Yellow, diced 1/4 ts Pepper

———————————-GARNISH———————————-
1 ea Parsley; Sprig

* Beans can be either fresh or frozen. Do not use canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cover white beans with cold water and soak overnight. Drain and place
beans in a 2-quart saucepan. Add ham and enough cold water to cover beans
by 1 inch. Bring water to a boil and simmer for about 1 hour or until
beans are tender. Add green beans, celery, onion and potato. Add enough
water to cover the vegetables; simmer for 20 minutes. In a frypan melt
butter and stir in flour. Cook, stirring until lightly browned. Remove
from heat and stir in heate beff broth. Cook mixture until smooth. Stir
mixture into the soup and simmer until soup is thickened and vegetables
are tender. Season woth salt and pepper. Garnish with chopped parsley
and serve immediately.

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TURKEY – VEGETABLE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter or Olive Oil
2 Onions, chopped
2 Crushed garlic cloves
20 oz Chicken broth
2 1/2 c Water, or
5 c Turkey stock
1/2 ts Poultry seasoning
1 c Small or medium egg noodles
1 kg Frozen mixed vegetables
2 c Leftover turkey, bite sized

: Melt butter in a large saucepan set over
medium heat. Add onions and garlic. Cook, stirring
often, for 5 min. Add chicken broth and water or
turkey stock, and poultry seasoning. Bring to a boil
over high heat. Stir in noodles. Return to a boil,
then reduce heat to medium. Boil gently, uncovered,
stirring often, for 10 min. Add frozen vegetables and
turkey. Cover and simmer just until hot, about 2 to 3
min.

– – – – – – – – – – – – – – – – – –

Title: FROZEN FRUITI YOGURT
Categories: Ice cream, Desserts
Yield: 5 servings

2 c Homemade yogurt
1 c Frozen or fresh fruit:
-banana, orange, strawberry,
-rasberries, or a combo.
1/4 c Honey

: If you are making a batch of creamy homemade
ygurt you will undoubtably have enough on hand to turn
into frozen fruit flavored yogurt pops.

Puree yogurt and fruit in a blender, adding honey once
the fruit is well blended.

Pour mixture into a container for the freezer: and
icecube tray, a shallow plastic container,or 9″ square
cake pan. Freeze for 30 minutes.

Spoon frozen mush into the blender container and whip
for 1 minute. Pour mixture into popsicle molds or
paper cus. Freeze for 10 more minutes and return to
freezer until firm.

Variations:
: Spices and other flavorings can be added as
you experiment with fruit and yogurt combinations.
For example, try 1/2 ts vanilla, 1/2 ts cinnamon, and
1/2 ts nutmeg whipped up with 1 banana.
: Ory try mixing 6 oz frozen juice concentrate
with 1 cup yogurt and 1 ts vanilla.

Yield: 20 oz

Source: Cheaper and Better Alternatives to
Storebought Goods By: Nancy Birnes

Found by Fran McGee

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