Title: CHERRIED SWEET POTATO SCALLOP
Categories: Fruits
Yield: 6 servings

3 1/2 lb Sweet Potatoes (Plain Canned
-Or Fresh)
1 lb Tart Cherries, Drained (1
-Can)
1 tb Butter Or Regualar Margarine
2/3 c Brown Sugar, Firmly Packed
1/4 c Granulated Sugar
1 1/2 ts Salt
1 c Water
4 tb Butter Or Regular Margarine
1/2 c Orange Juice
1/2 lb Regular Marshmallows

Try this the next time you make Sweet Potatoes instead of Potatoes.

Yield: 8 to 10 servings.

If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch
thick. Place in a saucepan and add 1 cup of water and cook until tender.
If using canned, drain.

Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the
sweet potatoes and cherries.

Combine the remaining ingredients except the marshmallows in a saucepan and
cook until you have a thin syrup. Pour the syrup over the sweet potatoes
and cherries. Bake in a 350 degree F. oven for 30 minutes or until the
syrup is thick. Just before serving top with the marshmallows and return
to the oven to brown.

From The National Red Cherry Institute

—–

Cafe Au Mint Chocolate Pie (A Girl Scout Cookie Recipe)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (c

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press
into pie pan. Bake this for 10 minutes at 350 degrees.
Soften ice cream in refrigerator for four hours (or 1 hour room
temperature). Fill baked cool pie shell with ice cream and cover
with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread
over pie. Refreeze.
From: “Girl Scouts”

– – – – – – – – – – – – – – – – – –

Date: Fri, 10 Mar 95 09:25:46 CST
From: cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas)

Inspired by the sudden appearance of Obie’s cookies in my HFS, but finding
them way too sweet, I made my own reduced-fat cookies last night. If you
put in dried fruit instead of choc chips (bad me) they might almost be
‘fatfree’.

They are still sugar bombs, but I guess the essence of cookies is that the
sugar browns and makes them crispy, so I was afraid to reduce the amount too
much. This is adapted from my mom’s chocolate chip cookie recipe.

cookie dough

1 c. White Wave soy yogurt
1 c. applesauce (unsweetened)
2-3 c. turbinado sugar (I used 3 last night, down from 4, want to reduce more)
2 t. vanilla
1 c. rolled oats (whole)
2 c. rolled oats (process in food processor to coarse flour)

mix well

sift together
1 c. unbleached flour
1.5 T. baking powder
1.5 T. baking soda
1 t salt
2 T. ener-g egg replacer

and add to the first mixture. The baking soda should react somewhat, making
the mass fluffy and easy to stir. Add more flour until a cookie dough texture
is reached (I had to use ~ 2.75 c. total).

Add chips or fruit or whatever. Shape into balls and bake at 375 until
browned. They do brown, they don’t melt around the edges in that weird way
that bad cookies do, and were considered entirely successful.

PEACHES IN PRIMITIVO SYRUP

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 clove
2 cups sugar
2 cups Primitivo di Gioia, a dry red wine — from Puglia
4 peaches

In a medium saucepan, combine clove, sugar and red wine and heat until sugar
is dissolved, about 10 minutes. Cool and keep covered. Peel and slice
peaches and divide among 4 wine glasses. Pour 1/4 cup syrup over each peach
and serve immediately with biscotti.

Yield: 4 servings

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Title: WACKY CUPCAKES
Categories: Diabetic, Cakes, Desserts
Yield: 12 cupcakes

1 1/2 c Cake flour
1/4 c Sugar
1 ts Baking soda
1/2 ts Salt
1 c Water @ room temperature
Liquid sugar substiture
Equal to 1/2 cup sugar
1 tb Vinegar
2 ts Vanilla
1/2 c Vegetable oil

Place flour, sugar, cocoa, soda, and salt in mixer bowl and mix at low
speed to blend.
Beat together remaining ingredients with a fork to blend. Add all at
once to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with margarine and flour. Fill
muffin tins about 1/2 full and bake at 350 degrees for about 30
minutes, or until a cake tester comes out clean from the center of
the cupcake. Server 1 cupcake per serving.
Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGE; CAL:
158; CHO: 17gm; PRO: 2gm; FAT: 10gm

Source: From The New Diabetic Cookbook by Mabel Cavaiani

MMMMM

Title: Sabayone
Categories: Fruits, Desserts
Yield: 8 servings

6 lg Egg Yolks -Napoleon Liqueur
1/3 c Sugar 1/2 pt Whipping Cream, Whipped
1/3 c Dry White Wine 2 1/2 c Tart Red Cherries, Fresh Or
2 tb Grand Marnier Or Mandrin -Frozen

Try this one for a fancy dinner. Guests will never know that it is so easy
to make.

Yield 8 Servings

In the top of a double boilier, combine the egg yolks and sugar, beating
well. Add the wine to the egg mixture. Have the water inthe double
boilier, simmering and place the pan with the egg mixture on top. Whisk the
mixture constantly until it thickens into a fluffy custard, about 5
minutes. Remove the egg mixture from the heat and beat until cool. Fold
the stiffly beaten whipped cream into the cooled egg mixture and add the
liqueur. Spoon the mixture over the cherries and serve.

From The National Red Cherry Institute

—–

Title: Gratin of Strawberries
Categories: Desserts, Fruits, Masterchefs, Frisco, E
Yield: 10 servings

Creme Anglaise ** 8 md Egg whites
Genoise ** 10 oz Cream, pastry ***
1 c Strawberries, fresh, large 1/3 oz Gelatin
4 oz Sugar Puree, strawberry
5 oz Water

** See recipe for Creme Anglaise, and Genoise.

*** Pastry cream is made by combining 5 ounces of regular cream plus 5
ounces of cream mixed with 2 ounces of fresh squeezed lemon juice.

Remove the stems from the strawberries and slice them in half. Slice
the genoise into very thin pieces to fit in the bottom of 10 molds, 3-4
inches in diameter. (For molds, use plastic pipe cut into 2-inch strips.)

Line the molds with sliced strawberries, cut side facing outward.

In a saucepan, heat the sugar and water to a 250-degree softball.
Meanwhile, place the egg whites in the bowl of a mixer and whip them to
medium peaks.

In a metal bowl, whip together the pastry creams over boiling water.
When the cream is quite hot, take it off the hat, slowly dissolve the
powdered gelatin in the cream.

When the softball of sugar is formed, add to the egg whites while
still whipping on mixer. Continue whipping until firm. (As the sugar
cools, a meringue will form.)

Add this cream to the pastry creams then spoon the mixture into the
center of the molds. Chill at least one hour.

To serve, unmold and sprinkle tops of molds with a tiny bit of sugar.
Glaze under broiler and unmold on serving plates.

Serve with creme anglaise and strawberry puree.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Jacky Robert, Ernie’s, San Francisco, CA

—–

Title: VEGETABLE CURRY
Categories: Main dish, Vegetables
Yield: 5 servings

4 c Hot cooked Brown Rice
1 c Cauliflower florets
2 x Carrots, sliced
1 c Broccoli florets
1 x Sweet red pepper,coarse chop
1 x Onion, cut into wedges
1 c Peas
2 x Tomatoes, cut into wedges

—————————SAUCE—————————
2 tb Safflower oil
2 tb Curry powder (to taste)
2 tb Minced Gingerroot
3 x Cloves garlic, minced
1 x Sm hot chili pepper *
1/2 c Vegetable stock
2 tb Lime juice

* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander
leaves, or roasted unsalted peanuts, optional.
Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until
crisp/tender, about 6-8 minutes. Add red pepper,
onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to
heat. Meanwhile, in a small saucepan, heat oil for the
sauce. Add curry powder, ginger, and chili pepper.
Saute for 3-5 minutes. Add vegetable stock and boil,
uncovered, for about 3 minutes to reduce and thicken
slightly. Stir in lime juice. Toss steamed vegetables
gently with sauce. Top with garnish. Serves 4-6
VARIATIONS: – add 1 coarsely chopped apple
~ add tofu cubes or serve on slices of lightly sauteed
tofu. – subst. or add other veggies, such as sauteed
mushrooms or steamed potatoes
~ leftovers are delicious in omelets
~ serve on buckwheat noodles or other pasta

—–

CANNING PEPPERS (HOT OR SWEET)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Hot or sweet, including chiles, jalapeno, and pimnto

Quantity: An average of 9 pounds is needed per canner
load of 9 pints. A bushel weighs 25 pounds and yields
20 to 30 pints–an average of 1 pound per pint.

Quality: Select firm yellow, green, or red peppers. Do
not use soft or diseased peppers.

Procedure: Select your favorite pepper (s). Caution: If
you choose hot peppers, wear plastic gloves while
handling them or wash hands thoroughly with soap and
water before touching your face. Small peppers may be
left whole. Large peppers may be quartered. Remove
cores and seeds. Slash two or four slits in each
pepper, and either blanch in boiling water or blister
using one of the following methods:

Oven or broiler method: Place peppers in a hot oven
(400 degrees F) or broiler for 6-8 minutes until skins
blister.

Range-top method: Cover hot burner, either gas or
electric, with heavy wire mesh. Place peppers on
burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a
damp cloth. This will make peeling the peppers easier.
After several minutes, peel each pepper. Flatten whole
peppers. Add 1/2 teaspoon of salt to each pint jar, if
desired. Fill jars loosely with peppers and add fresh
boiled water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Peppers in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 35 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Peppers in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time: 35 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Cheesy Chicken Rolls

Recipe By : (Reggie Dwork)
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Camping, Backpack,
Trail Food
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup lowfat mozzarella cheese — shredded
1 jar Sliced mushrooms — (2 1/2 oz) drained
1/4 cup Plain low-fat Yogurt
1 tablespoon Chives — Snipped
1 tablespoon Parsley — Snipped
1 tablespoon Pimiento — chopped
4 medium Skinless Boneless Chicken Breast Halves
— about 12 oz total
1 tablespoon Dry bread crumbs — fine
1/8 teaspoon Paprika
1 tablespoon Plain low-fat Yogurt

For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt,
chives, parsley, and pimento. Place 1 chicken breast half, boned side up,
between 2 pieces of clear plastic wrap. Working from the center to the edges,
pound lightly with a meat mallet to 1/8″ thickness. Remove plastic wrap.
Repeat with remaining chicken. Sprinkle lightly with salt and pepper. Spread
some of the filling on each chicken breast half. Fold in the sides and roll
up. Arrange rolls seam side down in a 10x6x2″ baking dish. Combine bread
crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb
mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender
and no longer pink.

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 157.6 Calories, 4.3 g. fat, 25.2% of calories from fat,
60 mg. cholesterol.