Title: MINT JULEP SYRUP
Categories: Condiments
Yield: 6 servings

1 lb Sugar granulated
6 c Soda water
1 1/4 oz Pure lime juice concentrate
8 1/2 oz Lemonade concentrate
3/4 c Creme de Menthe topping

Combine sugar and water in a 3-quart sauce pan. Stir until sugar is
dissolved. Stir in lime and lemonade concentrate. Add Creme de Menthe
topping and mix well. Stir well and bring to just below the boiling
point [210 degrees F]. DO NOT BOIL. Remove from heat and chill. Add
at ratio of 1 part syrup to 5 parts chilled water.

Yield: 2 quarts.

MMMMM

BROILED MARINATED VEGETABLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Mixed baby squash (zucchini,
Yellow squash, patty pan,
Crookneck), split
Lengthwise
4 Baby japanese eggplant,
Sliced into thirds
Lengthwise
1/4 c Olive oil
1 c Light soy sauce
1 c Lime juice
2 T Fresh minced ginger
6 Cloves garlic, minced
2 T Ground cumin seed

Mix it all together and marinate the vegetables for 1-2 hours. Spread them
out in a flat casserole dish, cover with the marinade, and broil for about
10 minutes. Scoop out of the dish and serve.

Note: any part that is not covered with marinade will burn. The leftover
marinade make a good stir-fry sauce or gravy over rice etc.

You can also marinate overnight, then grill the veggies on a BBQ in a
grilling basket.

From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Title: SWEET PINK PASTA WITH WHITE CHOCOLATE SAUCE
Categories: Pasta, Desserts
Yield: 4 servings

1 c Plain flour
2 tb Icing sugar
1 Egg, lightly beaten
Red food coloring
White Chocolate Sauce:
1/2 c Milk
1/2 c Cream
250 g White chocolate, grated
2 ts Kahlua
1 pn Ground nutmeg

Servings: 4

Combine sifted flour and icing sugar with egg and a
tiny drop of colouring in food processor. Process
until mixture forms a ball. Knead dough on lightly
floured surface until smooth and evenly coloured;
knead in more colouring if desired.

Roll dough through pasta machine on thickest setting;
fold in half, repeat several times. Roll dough until
1 mm thick using pasta machine. Cut into 1 cm strips
using fettucine attachment on machine.

Add pasta to large pan of boiling water, boil,
uncovered for about 5 minutes or until just tender;
drain. Serve with warm pasta with warm sauce. White
Chocolate Sauce: Heat milk and cream in pan, do not
boil. Remove from heat, add chocolate, stir until
melted, stir in liqueur and nutmeg.

posted by Linda Davis Source: Australian Woman’s
Weekly, Pasta Cookbook

—–

CARROT AND BRAN MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Raw bran
1/4 c Wheat germ
1 c Whole wheat flour
1 t Baking powder
1 t Baking soda
1/2 ts Lite salt or less
1 c Shredded carrots
1 c Mixed dried fruit*
1/2 c Chopped walnuts or almonds
2 ea Egg whites
3/4 c Skim milk
1/2 c Molasses
3 tb Canola oil

Preheat oven to 400 degrees. In bowl mix the first 6
ingredients (top three each side). Add carrots, fruit
and nuts, and distribute evenly. Make a well in the
center. In another bowl beat egg whites lightly and
mix in milk, molasses and oil. Pour all at once into
dry ingredients and stir just to moisten. Pour into
lightly oiled or paper lined muffin tins about 3/4
full. Bake for 15-20 minutes. Makes 18 muffins.
~——————————————————
~————- ~– 1 Muffin calories 133,protein 3.6
gm,carb. 21.4 gm,total fat 5.1 gm,CSI Units 0.7,
dietary fiber 4.0 gm,sodium 102 mg,potassium 329
mg,calcium 68 mg,iron 2.1 mg
~——————————————————
~————- ~– The New American Diet by Connor
Connor

– – – – – – – – – – – – – – – – – –

Title: Kangaroo Escalopes with Spinach and Anchovy Butter
Categories: Australian, Kangaroo, Ceideburg 2
Yield: 4 servings

600 g Kangaroo fillet, trimmed
2 bn Of English spinach
12 Anchovy fillets
200 g Unsalted butter
1 ts Lemon juice
1 ts Black pepper freshly ground
1 ts Sea salt
Olive oil

“Skippy” isn’t something you make peanut sauce with in Oz. It’s an
Ozzie term for kangaroo… Naturally the first thing a non-Ozzie
(and probably more than one Ozzie) eater will ask about kangaroo
is++“What does it taste like?” This blurb from the accompanying
article gives a hint. And it don’t taste like chicken…

“Most people won’t have ever tasted kangaroo. It is a sweet,
strong-tasting meat, it’s texture and taste described as somewhere
between venison and liver…To eat kangaroo, you have to like game;
you have to like offal and you have to be a red meat eater…It’s a
very big, very strong-tasting meat.”

Slice the kangaroo fillet into thin slices, three per serve. Brush
with olive oil and sprinkle lightly with black pepper. Remove stalks
from spinach and wash leaves thoroughly. Plunge into rapidly boiling
water for 30 seconds. Strain and immerse immediately in iced water
to stop the cooking process and maintain the green colour. When
cold, remove leaves from water and squeeze out as much liquid as
possible.

Refrigerate until ready to use.

Soften 100 g unsalted butter and blend in food processor with the
anchovies, lemon juice and a pinch of sea salt and pepper until
smooth.

Scrape out onto a piece of foil and form into a sausage shape.
Refrigerate until firm Heat a large, heavy-base, cast-iron fry pan or
grill plate until hot. Toss in the oiled meat slices and quickly
sear on each side. Do not turn until the first side is properly
sealed++this does not take very long++and don’t overcook. Remove
meat and rest in a warm place until all the meat slices are cooked.
In another pan, over medium heat, melt the remaining butter, add the
squeezed spinach and the salt and pepper, and stir until the spinach
is hot. Divide the spinach into four portions, spoon onto the centre
of the plate, top with three escalopes. Slice the anchovy butter so
it begins to melt over the hot meat. Serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

MMMMM

SOUR CREAM MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Diet margarine
3/4 c Imitation sour cream
-or sour half half
1 1/3 c All purpose flour
Non nutritive sweetener to
-equal 1/2 cup sugar
1/2 ts Baking soda
1/4 ts Salt
ds Nutmeg
1 Egg beaten

Preheat oven to 450 degrees F. Cream margarine;
add sour cream; mix well. Sift dry ingredients. Add
alternately with egg to first mixture. Spoon into
greased muffin tins; bake for 15 minutes.

PER SERVING: 1 muffin ñ Bread, 2 Fat Calories:151

– – – – – – – – – – – – – – – – – –

Title: CARIBBEAN FREEZE
Categories: Low-cal, Desserts, Beans
Yield: 6 servings

MMMMM—————-CHEF FREDDY’S LITE DESSERTS———————
2/3 c Sugar
3 tb HERSHEY’S Cocoa
1 3/4 c Water
3 tb Pineapple juice concentrate
1 tb Golden Rum *or*
1/2 ts Rum extract

In a med. saucepan stir together the sugar and the cocoa, then
stir in the water… Cook over med. heat stirring occasionally, until
the mixture comes to a boil… Reduce heat and simmer for 3 min.,
stirring occasionally…Cool completly… Stir the concentrate and
the rum [or rum extract] into the chocolate mixture, cover and
refrigerate until cold, about 6 hrs…
Pour into a 1 qt icecream freezer container and freeze according to
manufacturer’s directions… Garnish as desired before serving…

NUTRITIONAL INFO…[PER SERVING]: 150 Calories 0 mg cholesterol 1 gm
Protein 5 mg Sodium 36 gm Carbohydrates 10 mg Calcium 0 mg
Fat …SO PIG OUT !!!

from the HERSHEY’S Luscious Desserts cookbook and Fred Goslin on
CYBEREALM BBS in Watertown NY (315)-786-1120

MMMMM

Caribbean Papaya-Orange Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 ml Cold chicken broth
250 ml Fresh orange juice
1 Envelope plain gelantine
1 Egg white
1 Papaya
pn Salt
pn Ground cumin
Almonds, chopped
Coconut, grated

Pour cold broth into a pot, sprinkle gelatin over top,
and set aside to soften for a few minutes. Beat the
egg white until frothy. Add egg white to soup mixture
and bring to simmer, whisking constantly until gelatin
is fully dissolved and soup is frothy. Allow to cool
down for about 10 minutes. Meanwhile seed and mash
the papaya. Then put into a food processor, adding
the soup mixture and the orange juice and process to a
puree. Season to taste. Refrigate few hours or better
overnight. Adjust seasonigs before serving. Garnish
with almonds and coconut.

Ronjon M. Sarcar ronjon@postfach.uni-bielefeld.de
rmsarcar@post.uni-bielefeld.de

– – – – – – – – – – – – – – – – – –

Title: SAUTEED SNOW PEAS B1
Categories: Chinese, Vegetables, Side dish
Yield: 6 servings

1 lb Snow peas
1 tb Corn oil
2 Green onions; split and cut
-in 2 inch strips
1 ts White wine
1/2 c Chicken broth
1 ts (level) salt
1 tb Cornstarch
3 tb Water
1 ts Sesame oil

String snow peas. Blanch in salted, boiling water for
20 seconds. Drain. Preheat wok. Put in corn oil. Heat.
Add green onions, and stir-fry. Add wine, broth, snow
peas and salt. Bring to boil. Mix cornstarch with
water. Thicken broth to mixture. Add sesame oil.
Serve at once.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS
Comments: WINE: WARM SAKI

—–

OATMEAL-BANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Fruits
Nuts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Whole Wheat Flour
3/4 c Rolled Oats
1 tb Baking Powder
1/2 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1 tb Sugar
1 Egg
2 tb Vegetable Oil
1 1/2 c Lowfat Milk
1 sm Banana, cubed
1/4 c Sunflower Seeds, toasted

Combine the flour, oats, baking powder, cinnamon,
nutmeg and sugar in a bowl. Add the remaining
ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake in a 375-degree oven for 15 to 20 minutes.

Makes 12

One Muffin üalories: 180 Carbohydrates: 29 Protein:
5 Fat: 5 Sodium: 91 Potassium: 221 Cholesterol: 23

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange +
1 Fat Exchange

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

– – – – – – – – – – – – – – – – – –