Title: PINEAPPLE AND BANANA DESSERT
Categories: Desserts
Yield: 8 servings

16 oz Chunk pineapple
1 c Sweet cream
1 c Sugar
1 tb Flour
1 Egg; well beaten
6 Bananas; sliced
1/2 lb Miniature marshmallows
1 c Nuts; chopped (opt.)

Drain pineapple, reserving juice. Place juice in saucepan; add cream,
sugar, flour and egg. Bring to a boil, stirring constantly. Pour hot
mixture over pineapple, bananas, marshmallows and nuts.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

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Title: FRENCH MEATBALL SOUP
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings

2 tb Rice;
2 oz Ground Beef round;
1 tb Egg; (raw beaten)
1 tb Onion; grated
1 ds Each garlic, parsley, nutmeg
2 tb Dry red wine;
1 1/4 c Beef broth;
Salt and pepper to taste;

Add rice to 1 c. water. Boil 5 minutes; drain well.
Blend rice, ground round, egg, onion, garlic, parsley,
and nutmeg; form into small meatballs. Add wine to
broth; bring to boil. Drop meatballs into hot broth,
one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add
rice to 1 c. salted water. Bring to a boil. Hold 5
minutes; drain well. Combine meatball ingredients as
above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil
again. Hold 10 minutes. Add salt and pepper. Food
Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD
EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours by Nancy O’Brion and

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SPRING ROLLS (makes 12)

12 spring roll wrappers (rice paper)
6 oz. firm tofu (not silken)
2 T. or more soy sauce, tamari, or Bragg’s liquid aminos
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)

You can get the spring roll wrappers at an oriental grocery store,
and they will keep on your shelf indefinitely. They are fragile; keep them
flat and handle them gently. Be sure they are made of rice. You CANNOT
substitute egg roll wrappers in this recipe. The round ones, about 8 1/2
inches in diameter, are the easiest to work with. I like the Flying Goose
brand, although the brand with a rose on the front works well, too.
Slice the tofu into 1/2 inch slices. Pat dry with paper towels.
Press it for an hour or so if you have time. Put the tofu slices on a
nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as
much as possible. Bake at 325 for about 45 minutes, turning occasionally
and adding more soy sauce if they look like they can absorb more. When
they are nice and brown and dry, cut them into strips, about the size of
French fries. You will need one strip per spring roll. (If you don’t have
time to bake the tofu, cut it into strips and fry it with the soy sauce on
a nonstick skillet for a few minutes, carefully turning each strip, trying
to crisp it up a little on each side.) Set aside.
Wash and dry the lettuce. Tear it into 3 or 4 inch pieces,
removing stems and crisp veins. Your lettuce needs to be on the limp side.
Any crisp pieces will tear the spring roll wrappers when you try to roll
them.
Wash and dry the mint. Remove all stems! Set aside. (If you can’t
get fresh mint, you can substitute fresh cilantro, but the spring rolls
will taste completely different, and my family would rather I not make them
if I don’t have mint.)
Shred or grate the carrots. Again, they need to be small enough
pieces that they are not crisp. You may prefer your spring rolls without
the carrots.
Throw the rice vermicelli into boiling water and cook until just
done, about 2 or 3 minutes. Pour into a colander, and rinse with cool
water. The noodles need to be well drained and cool enough to handle. Set
aside.
Put an inch or two of water in a pan that is big enough to hold the
spring rolls. (Cool water works fine). Separate the wrappers, and stack
them in the water, making sure each one is completely covered with water
before putting in the next one. Leave the wrappers in the water until they
are flexible (about 2 or 3 minutes). Remove the whole stack at once, and
place them on a clean wet kitchen towel, covering them with another damp
towel.
Now you are ready to assemble them. Carefully remove one wrapper
and put it on another surface (I use a bamboo sushi mat, but you could
easily use another damp towel. If you use a plate, dump off the excess
water between each spring roll.) Working quickly, put onto the wrapper 3
or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles,
one strip of tofu, and a few tablespoons of carrots if desired. Quickly
fold the bottom of the wrapper over the pile, fold in the sides, and
continue to roll up. After I’ve done four or five, I wrap each in plastic
wrap to keep them from drying out too much. If one of them is falling
apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap
cut and ready in case one is falling apart. (If you are serving them to
company, start over with a new wrapper on the ones that are falling apart.)
If a lot of them are falling apart, then something may not be drained well
enough, or you may be trying to fill them too full, or some of your
wrappers may be defective with too many tears and holes, or too thin.
Serve cold or room temperature with sauces of your choice. NOTE:
you do not EVER cook these spring rolls. When you finish rolling them up,
they are done! They will keep in the refrigerator for a day or two. They
travel well for lunches and outings. For an appetizer, serve one or two
per person. As a main course, count on at least three per person.
SAUCES: These are good with a peanut sauce, but that wouldn’t be
fatfree. They are also good with a plum sauce. If anyone has a good plum
sauce recipe, please send it to me. I serve them with the sweet sauce
below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by
Huy Fong Foods, Inc.)

SWEET SAUCE FOR SPRING ROLLS
(makes enough for about 3 dozen spring rolls)

4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
some. Simmer, stirring for 1 minute. Stir in garlic. Serve any
temperature.

Title: Potato Cream Filling (The Art of Fine Baking, 1961)
Categories: Cakes
Yield: 1 servings

1/2 c Butter
1 c Potatoes, mashed
1/4 c Cream cheese
1/3 c Sugar
1/4 c Sour cream
1 ts Orange rind, grated
3 Egg yolks
1 ts Lemon rind, grated
1 ts Vanilla

Servings: 1

Cream butter until soft. Beat in mashed potatoes and cream cheese.
Stir in remaining ingredients.

From “The Art of Fine Baking” by Paula Peck, copyright 1961

MMMMM

Title: Bacon-Onion Croutons
Categories: Blank
Yield: 12 Servings

5 sl Firm white bread
Or 6 slices French bread
2 tb Bacon drippings
2 tb Olive oil or vegetable oil
1/2 ts Onion powder
1 ts Poppy seeds

Cut crusts from 5 slices firm white bread or 6 slices French bread. Dice
bread into 1/2-inch cubes. In a large frying pan over medium heat, heat 2
tablespoons bacon drippings with onion powder and poppy seeds. Add bread
cubes, stirring well until coated with mixture. Transfer bread cubes to a
rimmed baking sheet and spread in a single layer. Bake in a 300° F oven
until lightly browned and crisp (25 to
30 minutes). Cool.

Makes about two cups.

Recipe By : the California Culinary Academy

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FIELD RIPENED TOMATOES WITH GREEN BEANS AND 100-YEAR

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red tomatoes
2 yellow tomatoes
1 tablespoon diced shallots
1 teaspoon extra virgin olive oil
Coarse fleur de sel salt to taste
White pepper to taste
1 tablespoon fresh basil, julienned
1 cup blanched green beans
1 cup mesclun greens
1 teaspoon 100 year old Balsamic vinegar

Slice the tomatoes 1/2-inch thick and place in a shallow dish. Add the
diced shallots, olive oil, salt and pepper. Add julienne of basil.
Marinate
for two hours. Serve chilled with green beans and mesclun greens to
garnish. Drizzle on a few drops of the Balsamic and serve.
Yield: 4 servings

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NOTES :

Chocolate-Covered Cherries

Recipe By : Leanda Goss
Serving Size : 60 Preparation Time :0:00
Categories : Candies Fruits
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nemeth-GNFK05B
60 Marachino cherries — w/stem
3 tablespoons Butter or margarine — softened
3 tablespoons Light corn syrup
1/4 teaspoon Salt
2 cups Confectioner’s sugar — sifted
1 1/2 pounds Dipping chocolate or white — chocolate ( for coat

Drain marachino cherries thoroughly, Place on paper toweling. Combine
butter or margarine, corn syrup and salt. Stir in sifted confectioner’s
sugar. Knead sugar mixture until smooth ( chill if mixture is too soft.)
Shape 1 teaspoon of the sugar mixture around each cherry. Place on a
waxed-paper-lined baking sheet, chill.
In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT
ADD ANY LIQUID! Holding cherries by stems, dip one at a time into
chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is
hardened.
Store candy in a covered container in a cool place.
Let candies ripen a week or two. makes 60 chocolate-covered cherries.

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Brandy Snaps

Recipe By : The Women’s Institute
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces golden syrup
3 1/2 ounces caster sugar
4 ounces butter
3 1/2 ounces flour — sifted
1 teaspoon ground ginger
grated rind of 1 lemon
1 teaspoon lemon juice or brandy

Put the syrup, sugar and butter into a heavy saucepan and warm,
stirring,
until the sugar has dissolved and the butter melted. Remove from the
heat
and tip in the flour, ginger and lemon rind. add the lemon juice or
brandy
and mix well.
Drop teaspoonful of the mixture 3 inches apart, on greased baking
sheets.
Bake in a pre-heated moderate oven (325F) for 10 minutes or until golden
brown.
Remove from the oven and roll around the graesed handle of a wooden
spoon
whilst hot. do not allow them to cool as the snaps will become hard and
impossible to roll.

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Title: Low-Fat Macaroni And Cheese
Categories: Corky, Cheese/eggs, Low-fat, Good
Yield: 4 servings

One box of your favorite
Packaged macaroni and cheese
(with dry cheese)
One can, 14 1/2 oz, stewed
Tomatoes
Or
One can, 10 3/4 oz,
Campbell’s Healthy Request
Cream of mushroom soup
And 1/2 cup skim milk.

Cook macaroni as directed on package. Drain and
return to pot. Add dry cheese and stewed tomatoes or
soup skim milk (do not use any margarine or butter).
Stir to combine. Pour into one quart baking dish and
sprinkle with dry bread crumbs. Bake 30 min. at 350
degrees or until bubbling around edges.

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Skillet Hamburger Pie

Recipe By : “Jessica A. Walton”
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Ground Beef
1/2 Cup Celery — coarsely chopped
1/2 Cup Chopped Onion
1 Teaspoon Worcestershire Sauce
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
16 Oz. Can Cut Green Beans — drained
10 3/4 Oz. Can Beef Gravy
6 Servings Instant Mashed Potato Granules
1/2 Cup Sour Cream — (dairy)
1 Tablespoon Chives — snipped
Paprika
1/3 Cup American Cheese — shredded

In skillet cook beef, celery, and onion till meat is browned and
vegetables crisp-tender. (Electric skillet 350 degrees). Stir in
Worcestershire, 1/4 teaspoon salt, pepper, beans, gravy, and 1/2 cup
water. Reduce heat (220 degrees) and simmer to blend flavors. Whip
potatoes and 2 cups boiling water; add sour cream, chives, and
remaining salt. Spoon in mounds over meat. Top with paprika and
cheese. Cover; heat till cheese melts. Serves 6.

This recipe was taken from a REALLY old cookbook by Better Homes and
Gardens “Easy Skillet Meals”. I use a little more pepper (prefer
white pepper) and some garlic salt and a little minced garlic if I
have it on hand. Enjoy!

– – – – – – – – – – – – – – – – – –

NOTES : Use fresh or frozen vegetables rather than canned. Use packet of Knorr
g
ravy. Try a variety of cheeses.