LASAGNA with TOFU

Recipe By : FF MailList: Houston Post,Tofu Cookery,Hagler (R.Simmons)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Italian
Vegan Tofu
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups spaghetti sauce — up to 4 cups
1 1/2 pounds firm tofu — (use Lowfat tofu)
1/4 cup lemon juice
2 teaspoons dried basil
2 teaspoons honey
1 teaspoon salt
1 clove garlic — up to 3; minced
1/2 pound lasagna noodles — cooked

Note:
It was a bit runny when I made it last night (but quite tasty), and the
next time, I think I’ll use half tofu and half LF cottage cheese or even
mashed potato. This is a lot of tofu, so look for a brand with the lowest
fat you can find (mine had 8g/lb).

Preheat oven to 350 deg F

In a food processor or blender, puree to a fine grainy ricotta-like
texture the tofu, lemon juice, basil, honey, salt, and garlic (or
garlic salt).

Start making layers in a 9″ x 13″ baking dish, starting with a thin
layer of spaghetti sauce, then a layer of cooked noodles, then a layer
of half of the tofu filling. Continue in the same order, using half the
remaining sauce, noodles, the remaining tofu filling, ending with the
remaining spaghetti sauce (I put one more layer of noodles on top of the
last of the filling, then the remaining spaghetti sauce; i.e., sauce,
noodles, filling, sauce, noodles, filling, noodles, sauce).

Bake for about 30 minutes.

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Per serving: 356 Calories; 13g Fat (32% calories from fat); 19g Protein;
45g Carbohydrate; 0mg Cholesterol; 821mg Sodium

Title: Blueberry Spread
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 32 servings

1 tb Unflavored gelatin (1 pkg); 2 tb Granulated sugar;
1/3 c Cold water; 4 ts Lemon juice;
3 c Blueberries; lightly crushed 1 ts Grated lemon rind;
1/2 ts Ground ginger;

In saucepan, sprinkle gelatin over water. Stir over low heat until
gelatin is completely dissolved.

Add blueberries, ginger, sugar, lemon juice and rind. Bring to a
boil. Cover and cook 5 min or until fruit is tender; stir
occasionally.

Spoon into sterilized jars; cool slightly. Refrigerate several hours
or until set.

Store in refrigerator for up to 1 month or for 1 year in the freezer.

Makes 2 cups. Preparation 10 min, cook about 5 min.

Strawberries – use orange rind, no ginger Peach 2 cups, pear 1 cup,
replace lemon rind with 1/2 tsp nutmeg

Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.

Source: Choice Menus by Marjorie Hollands Margaret Howard 1993
Canadian Diabetes Assoc. Shared Blueberry tested by Elizabeth
Rodier Aug 93.

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GERMAN SHENSEL CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour
1 t Baking powder
1/4 ts Salt
2/3 c Sugar
3/4 c Butter
Grated rind of 1 lemon
1 Egg
Milk
1/4 ts Almond extract
3 1/2 c Peeled apples, cut in thin
-wedges

There are many versions of this one. The following
has been a favorite for years. To be truly German, it
should be served warm with whipped cream on top.

Shensel topping (recipe follows) whipped cream

Combine the first 4 ingredients. Cut in the butter
until quite fine,then add lemon rind. Beat egg
lightly in a cup and add enough milk to make 1/2 cup
liquid. Add almond extract and pour over dry
ingredients,tossing with a fork until a ball of soft
dough is formed. If necessary,add a few drops of
milk. Place dough in bottom of an unbuttered 9x13x2
inch baking pan. Flour fingers and pat dough evenly to
cover bottom and halfway up sides of pan. Refrigerate
while preparing apples. Arrange apples over dough in
even, slightly overlapping rows. Cover with the
Shensel topping and bake in a 375 F oven for 30-40
minutes; Cut into squares and top with whipped cream.
Serves 10-12.

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Title: BAKED CUSTARD
Categories: Diabetic, Desserts
Yield: 4 servings

2 c Water
3 lg Eggs;
3/4 c Instant dry milk;
1 1/2 ts Vanilla;
1/4 ts Salt;
Dry sugar;sub equal to 1/4
Cup sugar;
Nutmeg;(optional)
Boiling water;

Heat 2 cups water to 110 degrees to 115 degrees.
Place eggs, dry milk, vanilla, salt and dry sugar
substitute in a bowl and mix well. Stir hot water into
egg mixture. Blend well, and pour a fourth of mixture
into each of 4 custard cups. Sprinkle custard lightly
with nutmeg, if desired, and place the cups in an 8″
or 9″ cake pan. Pour boiling water around the cups to
a depth of 1 1/2". Bake at 325 degrees for about 1
hour, or until a knife comes out clean from the center
of custard. Cool at room temperature. Serve warm or
chilled,

Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT
EXCHANGE CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;

Brought to you and yours via Nancy O’Brion and her

From the files of Al Rice, North Pole Alaska, Feb 1994

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Title: Irish Vegetables
Categories: Diabetic, Vegetables, Side dishes
Yield: 5 servings

1 Bay leaf; 1/2 c Cauliflowerets;
1 c Water 1/4 c Piniento; chopped
2 tb Wine vinegar; Salt to TASTE (very little
1/2 c Corn; -for me
1/2 c Broccoli flowerets; Fresh ground pepper;
1/2 c Carrot;

eCombine bay leaf, water, wine vinegar in medium saucepan. Bring to a
boil; add vegetables. Simmer (steam for me) until vegetables are
tender. If you MUST simmer, drain, remove bay leaf. Add salt and
pepper Food Exchange per serving: 1 VEGETABLE EXCHANGE (IN THE BOOK,
IT SAID 1 STARCH/BREAD EXCHANGE CAL: 51

The Complete Diabetic Cookbook by Mary Jane Finsand

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Title: Chinese-Style Apple Salad
Categories: Apples, Salads
Yield: 7 servings

1 Apple,cubed
1 c Sliced mushrooms
1 c Bean sprouts
1 c Chinese pea pods
1/4 c Diagonally sliced celery
1/4 c Red pepper,thinly sliced

MMMMM———————SOY SAUCE DRESSING————————–
3 T Vegetable oil
2 T Cider vinegar
1 T Soy sauce
1/4 t Salt
1/4 t Pepper

From the Washington Apple Commission.

Choose Golden Delicious, Granny Smith, Newtown Pippins, Rome Beauty or
Winesap apples for this salad.

Combine apples and vegetables; toss with Soy Sauce Dressing. (Note:
Shredded cooked chicken or small pink shrimp may be added.) Makes
about 7 1/2 cup servings

Soy Sauce Dressing: Combine vegetable oil, cider vinegar, soy sauce,
salt and pepper. Mix well. Makes about 1/2 cup.

Nutritional analysis per serving (without shrimp or chicken): 83.4
calories; 5.6 grams total fat (0.4 grams saturated fat); 1.3 grams
protein; 6.4 grams carbohydrates; trace of cholesterol; 209.7
milligrams sodium.

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Title: GINGER APPLE CRISP
Categories: Low-cal, Desserts, Fruits
Yield: 6 servings

1/3 c Cornflake crumbs
1/4 c Firmly packed brown sugar
3 tb Flour
2 tb Crystallized ginger, chopped
-or 1 tsp ginger
2 tb Margarine/butter melted
6 Rome or McIntosh apples,
-peeled, cored and thinly
-sliced (6 cups)
2 tb Sugar
2 ts Lemon juice
1 1/2 c Frozen vanilla nonfat yogurt
-or vanilla ice milk

Heat oven to 400F. Spray 8 inch square (1 1/2 quart)
baking disk with non stick spray. In a small bowl,
combine the cornflake crumbs, brown sugar, flour and
ginger; mix well. Add in melted margarine or butter
and mix well. Place apples in spray-coated dish. Add
sugar and lemon juice; toss to coat. Sprinkle apples
with crumb mixture; press gently. Bake for 25-30
minutes or until apples are tender and mixture is
bubbly. Cool slightly; serve with frozen vanilla
yogurt or ice milk.

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FRIED CORN CAKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Appetizers
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sweet corn kernels
1 Egg
1 tb Yellow curry paste
2 To 3 tablespoons rice flour
2 tb Light soy sauce
1 t Salt
3 tb Wheat flour
2 c Vegetable oil
—–SAUCE—–
4 tb Vinegar
4 tb Water
1/4 c Sugar
1 t Salt
1/2 Chili, crushed
1/4 c Peanuts
1/4 c Cucumber, thinly sliced
—–YELLOW CURRY PASTE—–
1 t Cumin seeds
1 t Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 t Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Yellow curry powder

Mix together the corn, egg, curry paste, rice flour,
soy sauce and 1 teaspoon salt. Shape the mixture with
your hands to form circular cakes about 1 inch in
diameter.

Dip the cakes in the wheat flour and then fry
immediately in the very hot oil. (Do not fry more
than 6 to 8 cakes at a time or they will not cook
properly.)

To make the sauce, bring to a boil the vinegar, water
sugar, salt and chili. Let it cool.

Pound the peanuts and add to the cooled mixture.
Lastly, add the cucumber.

From “Discover Thai Cooking”. Pierre Chaslin, Piyatep
Canungmai, Luca Invernizzi Tettoni Times Editions,
Singapore, 1987.

NOTE: These little guys are tasty! Scoop up some of
the sauce on each one and wolf ’em down. I’ve used
plain curry powder instead of the yellow curry paste
with good results, but here’s the recipe for the paste
if you want to go to the effort:

Place the cumin and coriander seeds in a pan without
adding any oil. Dry fry them, stirring, over medium
heat for 1 to 2 minutes until they are slightly
browned, and give off a roasted aroma.

Coarsely chop the chilies and soak in water for 10
minutes. Drain. Pound all the ingredients together to
produce a fine paste which goes well with beef and
pork.

From the same book. You can work out your
frustrations pounding the spice mix in a mortar and
pestle or you can use a food processor if you’re
feeling particularly harmonious… Make a lot of the
paste and save it for use in other curries.

Posted by Stephen Ceideburg April 1 1990.

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Title: SARAZENER (SARACEN)
Categories: Meats, German
Yield: 4 servings

600 g Liver from European elk or
-from deer, cut into small
-pieces
3 1/2 tb Fat
1 Onion, finely chopped
1 tb Flour
1 tb Vinegar
4 To 6 cups meat broth

salt and pepper to taste spaetzle

Roast the onions in the fat until golden, then add the liver and saute it.
Add the spices. Stirring constantly, dust liver with flour and then add a
little of the broth. Add the remainder of the broth and the spaetzle, and
briefly bring once more to a boil. Stir in vinegar to taste.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

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Title: Susan and Michael’s Paint Brush Cookies
Categories: Kids, Cookies
Yield: 1 servings

Shortening (part butter)
Sugar
Eggs
Vanilla
Gold medal flour
Baking powder
Salt
Water

Mix well with spoon in a large bowl, 3/4 cup shortening, 1 cup
sugar, 2 eggs, 1 teaspoon vanilla, 2 1/2 cups Gold Medal flour, 1
teaspoon baking powder, and 1 teaspoon salt. Cover dough and chill
for 1 hour. Heat oven to 400 degrees. Mix with fork in small bowl,
1 egg yolk and 1/4 teaspoon water. Divide mixture among custard
cups. Add a few drops of food coloring to each cup to make red,
green, blue, yellow and orange paint. Roll chilled dough 1/8 inch
thick on lightly floured cloth-covered board. Cut with cookie
cutters or make your own shapes. Place on ungreased baking sheet.
Paint the cookies. Bake 6 to 8 minutes or until light brown on
edges. Cool. Makes 4 dozen cookies.

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