Title: Whipped Topping
Categories: Diabetic, Desserts
Yield: 16 servings

1/2 c Instant nonfat dry milk 2 ts Sugar
1/2 c Ice water 1/2 ts Vanilla

Chill small bowl and beaters. Combine milk powder with ice water in
bowl. Beat until stiff, adding sugar gradually. Add vanilla. Serve
immediately. Makes about 2 cups.

2 tb. serving – 10 calories, free food .8 gm protein, 0 fat, 1.6 gm
carbohydrate, 11.9 mg sodium, 37.1 mg potassium.

Source: Am. Diabetes Assoc. Family Cookbook, Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93

COMPARE: Packaged whipped topping 20 calories per 2 tbsp (double), 1
gm fat, 1.8 gm carbohydrate.

3 cups (approx) freezable whipped topping (ER’s favorite) may be made
with 2 tb. icing or confectioner’s sugar. This is from another file
called Mock Whipped Cream. 10 calories/2 tb, 1.48 gm carbohydrate
estimated. Mix with fruit and freeze, or serve on top of slightly
thawed fruit – it takes about a cup of home-made whipped topping to
make the calories or carbohydrates of a milk exchange.

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Moist ‘N Creamy Coconut Cake

Recipe By : Baker’s Angel Flake Coconut Ad
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Cakes (Frostings)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Package Yellow Cake Mix — (2 layer size) -OR-
1 Package Yellow Cake Mix — with pudding in mix
1 1/2 Cups Milk
1/2 Cup Sugar
2 Cups Baker’s Angel Flake Coconut
8 Ounces Cool Whip® — thawed (3 1/2 cups)

Prepare cake mix as directed on package in a 9x 13 pan. Cool 15 minutes,
then poke holes in cake with utility fork. Meanwhile, combine milk, sugar
and 1/2 cup of the coconut flakes in saucepan. Bring to a boil, reduce
heat and simmer 1 minutes. Spoon evenly over warm cake. Cool completely.
Fold 1/2 cup of the coconut into whipped topping and spread over cake.
Sprinkle with remaining coconut. Chill overnight.

Store leftover cake in refrigerator.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 2737 0

ALMOND MERINGUE – MASTER CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Masterchefs
New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg whites, at room temp.
2 1/2 tb Sugar
2 1/2 c Sugar, powdered, sifted,
— plus more as needed
3/4 c Almonds, ground, blanched

Preheat the oven to 325 F. Cut out three 10-inch
parchment paper circles and one 10-inch cardboard
circle. Set the parchment circles on baking sheets.

Beat egg whites to soft peaks and gradually add 2
1/2 tablespoons of sugar and continue beating until
stiff. Combine 2 1/2 cups of powdered sugar and
ground almonds; fold into egg whites.

This mixture can now be used to form layers, or
designs or whatever your choose. Simply spoon mixture
into a pastry bag fitted with the tip of your choice,
and pipe your designs onto parchment paper covered
baking sheets.

Dust lightly with powdered sugar (optional.) Then
bake the your meringue until crisp and very lightly
golden (for designs about a half inch thick, it takes
25 to 30 minutes.)

Cool on the finished baked meringue on racks.

Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Jean-Jacques Rachou, La Cote Basque
Restaurant, New York

– – – – – – – – – – – – – – – – – –

Title: GUACAMOLE DE LA MIXTECA
Categories: Vegetables, Appetizers, Condiments, Mexican
Yield: 3 servings

4 lg California avocados,
-purchased ahead of time
To allow for ripening, if
-necessary
Salt to taste
1 c White onion, minced
4 Chiles serranos, minced
1/2 c Cilantro, finely chopped
For the garnish:
1/2 Tomato, diced
1/4 c White onion, minced
4 To 6 sprigs cilantro, with
-leaves and a bit of stem

From the Oaxaca-Mixteca region

For the guacamole:

Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to
taste. Add onion, chile, and cilantro. Continue mashing until guacamole
is thick and lumpy.

Garnish with tomato, onion, and cilantro. Serve with corn tortillas or
totopos (crisply fried tortilla wedges). Serve immediately.

Makes about 3 cups.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori Chang,
New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
Echo, 3/93

—–

Title: DOUBLE-CINNAMON FRENCH TOAST
Categories: Breakfast
Yield: 2 Servings

1 c Pure maple syrup
3 tb Unsalted butter
2 ts Ground cinnamon
3 lg Eggs
1 c Whipping cream or half and
-half
2 ts Vanilla extract
4 sl (3/4-to 1-inch-thick)
-cinnamon bread or egg bread

Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy
medium saucepan. Boil 2 minutes.

Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining
1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour
egg mixture over; turn to coat. Pierce bread in several places with fork.
Let stand 5 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add
bread and cook until brown, about 3 minutes. Add 1 tablespoon butter to
skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to
plates. Serve with remaining syrup.

Bon Appétit December 1993

—–

ESCARGOTS EN CERCUEILS ( SNAILS IN PUFF PASTRY SHELLS )

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 Snails — undrained
1/2 c Chardonnay or dry white wine
1 Medium onion — minced
1 Shallot — minced
2 Garlic cloves — minced
Salt freshly ground pepper
Freshly grated nutmeg
1 lb Puff pastry, pref. homemade
1 Egg yolk (blended w/ milk)
3 tb Milk (to blend with yolk)
3/4 c Butter — well-chilled*
1/3 c Chopped toasted hazelnuts
3 tb Minced fresh parsley

*Note: Butter should be cut into 12 pieces.

Drain snail juices into small saucepan. Place snails in bowl. Add wine,
onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to
boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24
hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out
on lightly floured surface to thickness of 1/4". Cut out 36 circles using
2-inch floured cutter. Arrange circles on prepared sheets. Using knife
tip, trace lid on each circle 3/4-inch from edge; do not cut through dough.
Brush with glaze. Bake pastry until puffed and golden brown, about 10
minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard
any soft dough inside shells. Reduce oven to 375 degrees.

Strain marinade into large saucepan, pressing down on vegetables to extract
all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk
in 2 pieces of butter. Set pan over low heat and whisk in remaining butter
1 piece at a time. Mix in snails, hazelnuts and parsley.

Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top
with lid. Bake until heated through. Serve immediately.

Bon Appetit magazine, Dec. ’84.

– – – – – – – – – – – – – – – – – –

Title: Honey-Peanut Butter Cup Cookies
Categories: Cookies
Yield: 60 servings

1 c Butter or margarine,
-softened
3/4 c Peanut butter
3/4 c Sue Bee Honey
3/4 c Brown sugar
1 t Vanilla
2 Eggs
1/3 c Unsweetened cocoa
1 t Baking soda
1/2 t Salt
2 1/3 c Flour
10 oz Peanut butter cups, cut up
1 c Semisweet chocolate chips

Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and
eggs until smooth and creamy. Add dry ingredients until mixed. Dough
will not be stiff. Mix in cut-up peanut butter cups and chips.
Refrigerate dough 2 hours. Preheat oven to 325’F. Drop by heaping
teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes.

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Title: CHICKEN SZECHWAN-STYLE WITH SESAME PASTE
Categories: Chinese, Chicken
Yield: 6 servings

2 Whole chicken beasts,
-skinned and boned
2 tb Szechwan peppercorns
4 tb Sesame paste
3 tb Green tea
2 tb Wine vinegar
2 1/2 ts Soy sauce
3 tb Peanut oil
2 ts Crushed red pepper *
3 sl Fresh ginger, minced
1 Scallion (white part only),
-chopped
1 Clove garlic, minced fine
1 1/2 tb Dry sherry or Shaoshing wine
1/2 ts Cayenne pepper

* or you substitute 2 whole chili peppers, crushed.

In a pot, poach the chicken breasts in a little
boiling water for 10 minutes until white and opaque.

In a dry frying pan, toast the Szechwan peppercorns
over moderate heat, then crust or grind them; set
aside.

Remove the chicken breasts from the pot, drain and
cool them. Slice them, then shred the slices into
julienne pieces.

In a mixing bowl, combine the sesame paste and green
tea (or the peanut butter and sesame oil — See NOTE).
Add the vinegar and soy sauce; blend well. Add the
peanut oil, red pepper, ginger, scallion, garlic,
sherry, cayenne pepper, and the peppercorns. Mix all
ingredients very well.

Toss the chicken strips in this sauce, to coat.
Refrigerate until 20 minutes before serving. Pass the
chicken and the lettuce leaves separately, and let
each guest place a small portion of the chicken in the
middle of a lettuce leaf and roll it up like an egg
roll to eat using fingers. Makes 6 appetizer servings.

NOTE: The authentic recipe calls for green tea to
thin the sesame seed paste, but you may substitute
chicken broth, or simply water, if you prefer.

Another substitution you may make if you wish is
peanut butter for the sesame seed paste along with
sesame oil instead of green tea.

This dish is served cold or at room temperature and
can be made a day ahead.

Recipe: “Chinese Appetizers” by Verdi Published by
Irene Chalmers Cookbooks, 1981

—–

SPLIT PEA SOUP WITH SAUSAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Split peas — rinsed
6 c Water
1 t Salt
1/2 ts Ground cumin, or to taste
1 lb Pork sausage

Soak split peas in water 2 hours. Place peas with
soaking water, salt and cumin to taste in medium
saucepan. Simmer, covered, about 1 1/2 hours or until
smooth and soft, stirring occasionally. Add more
water if needed for soupy consistency. Adjust
seasonings to taste.
Just before serving, pan-fry chopped sausage until
done. Serve soup in individual bowls. Sprinkle
cooked sausage over soup. Makes 6 servings.
Each serving contains about: 515 calories; 918 mg
sodium; 43 mg cholesterol; 24 grams fat; 51 grams
carbohydrates; 26 grams protein; 2.47 grams fiber.

– – – – – – – – – – – – – – – – – –

Title: Camp Hash
Categories: Camping
Yield: 6 Servings

4.00 c Shredded Dried Hash Brown
Potatoes (Get At Costco)
2.00 pk Onion Soup Mix
1.50 lb Ground Meat Or Sausage
Assorted Seasonings To
Taste
1.00 lg Pot With A Lid
1.00 lg Spoon
6.00 c Water

Brown the meat in the bottom of the pan. Break up the meat as it
cooks assuring that all the pink (raw) meat is cooked. Add the water
and soup mix stiring to mix. Heat to boiling and simmer a few
minutes. Add the dry potatoes and stir to mix. Cover the pot and
move to the edge of the fire for about 10 minutes to allow the
potatoes to swell up with thewater. Move the pot back on the heat and
stir while cooking the potatoes. cook about 5-10 minutes. Serve hot.
Seasonings may be added with the potatoes to the cooks taste. Hot
peppers, chili powder, basil, italian seasonings are good. The meat
may be hamburger, sausage, italian sausage, etc. Different meats do
provide a different flavor. This hashcan be either a evening or
breakfast meal.

Note that a package of Golden Grill Hash Brown dried potatoes
provides for three recipes of Camp Hash.

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