DEVIL’S FOOD DROP COOKIES**

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/2 c Butter, softened
1 t Vanilla
2 oz (2 squares) unsweetened
-chocolate,
Melted and cooled
1 Egg
2 c Flour
1/2 ts Baking soda
1/2 ts Salt
3/4 c Sour cream
1/2 c Chopped walnuts
MOCHA FROSTING:
1 1/2 c Powdered sugar
2 tb Unsweetened cocoa
1/4 c Butter, softened
1 To 2 tsp. instant coffee
-granules
1 1/2 ts Vanilla
2 To 3 Tbsp. milk

COOKIES:

Cookies:

Heat oven to 350 degrees. Grease cookie sheets. In large bowl, beat brown
sugar and 1/2 cup butter until light and fluffy. Add 1 tsp. vanilla,
chocolate and egg; blend well. Lightly spoon flour into measuring cup;
level off. In small bowl, combine flour, baking soda and salt. Add dry
ingredients and sour cream to chocolate mixture; mix well. Stir in walnuts.
Drop by heaping teaspoonfuls 2″ apart on greased cookie sheets. Bake at 350
for 10 to 14 minutes or until set. Cool 1 minute; remove from cookie
sheets. Cool completely.

Frosting:

In a small bowl, combine all frosting ingredients, adding enough milk for
desired spreading consistency; blend until smooth. Spread on cooled
cookies. Allow frosting to set before storing.

Makes: 3 dozen

Posted by: Debbie Carlson (D.CARLSON – GEnie)

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STEWED TOMATOES

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Vegetables
Soups/stews Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Water
1 1/2 lb Tomatoes — ripe cored
6 Scallions, chopped
(including tops)
1 Green peppers — chopped
1/8 c Fine corn meal
1/8 c Dillweed — chopped dill weed;
1/8 Basil — chopped fresh
1/2 tb Sunflower seed butter

Bring the water to a simmer in a saucepan. Add the tomatoes,
scallions, and peppers and allow the mixture to simmer, covered for
40 minutes. Stir in the corn meal, dillweed, basil, and sunflower
seed butter. Mix thoroughly to break up the softened tomatoes.
Cover. Simmer for another 10 minutes; serve hot. 1/10 if
recipe (about 1/2 cup) (was for 10 servings, but change to 5 servings)
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 57; CAR: 11g;
PRO: 2g; CHO: 0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM
FAT)

Source: Diabetes Forecast January 1994

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Almond Cream Crepes

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Sugar
3 tablespoons Flour
3 tablespoons Milk
1 Egg
1 Egg yolk
1 tablespoon Butter
1 teaspoon Vanilla
1/4 teaspoon Almond extract
1/4 cup Almonds — grind/toast
24 Mini crepes
sweet Chocolate squares — shaved

In small saucepan combine sugar and flour. Add milk and cook
and stir until thickened and bubbly, then cook 2 minutes
more. Beat egg and yolk together slightly; gradually stir
in 1/2 of the hot mixture into eggs. Return all to
saucepan. Cook and stir just to boiling.
Remove from heat, beat smooth.Stir in remaining ingredients
except chocolate; cool. Spread 1 tablespoon filling on
unbrowned side of 24 mini crepes; fold in quarters.
Place in ungreased pan and heat uncovered in 350 oven 10
minutes. Garnish with shaved chocolate

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Texas Caviar – The Big Texan Steak Ranch

Recipe By : “The Big Texan Steak Ranch” Amarillo, Texas
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Beans
Turkish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/4 ounces blackeyed peas — cooked, drained
2 1/8 tablespoons jalapeno — finely chopped
1/2 cup Italian salad dressing
1/2 ounce Pimiento — diced
1/2 cup green chiles — diced,drained
2 1/8 tablespoons onion — diced
3/4 teaspoon garlic — finely chopped
1/4 cup green onion — finely chopped
3/4 drop salt — to taste
3/4 drop tobasco sauce — to taste

Mix all ingredients and leave in refrigerator over night. Serve on
lettuce
leaves and serve with tortilla chips as a salad or appetizer.

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NOTES : A Favorite at this famous Texas Restaurant. Recipe given to me by the
late owner.

Title: Citrus Vinaigrette
Categories: Dressings
Yield: 6 servings

1 lg Orange
1/4 md Grapefruit
1/2 md Lime
1/2 md Lemon
1/2 c Extra virgin olive oil
2 tb Champagne or white vinegar
3 tb Soy sauce
1/2 t Hot chili sauce or red
-pepper sauce
20 Pink peppercorns
1 t Finely chopped fresh ginger
5 tb Fresh cilantro leaves
1 t Salt (opt)

Peel orange, grapefruit, lime and lemon. Cut each into segments over a
large stainless steel bowl to catch excess juices. Carefully dice
segments, cutting not crushing them. Add oil, vinegar, soy sauce and
chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns,
ginger, cilantro, diced fruit and salt; stir to combine. Makes about
1 1/4 cups.

MMMMM

Title: WHEAT GERM ZUCCHINI CAKE
Categories: Cakes
Yield: 1 servings

2 c Zucchini (shredded)
2 Eggs
1 ts Vanilla
3/4 c Oil
1/2 c Milk
1 c Sugar
1/2 c Semisweet chocolate pieces
3/4 c Wheat germ
2 c Flour
1/4 c Cocoa
3 ts Baking powder
3/4 ts Salt
1/2 ts Cinnamon
1/4 ts Cloves

Contributed to the echo by: Janice Norman Originally from: “The
Mayor’s Cookbook” Wheat Germ Zucchini Cake Beat milk, eggs, sugar,
vanilla, and oil together in one bowl. In another bowl, combine wheat
germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ
mixture into milk mixture. Fold in zucchini and chocolate pieces.
Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70
minutes, or until done. Cool 15 minutes and invert onto a wire rack.

(Mayor D. Rosenberg, Davis, California)

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Creole Garlic and Shrimp Appetizer

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

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

1/2 c Butter or margarine,softened

2 tb Minced fresh parsley

1 tb Minced shallots (heaping)

4 Cloves garlic,minced

1/4 ts Paprika

1/8 ts Cayenne pepper

1/8 ts Salt

2 ts Pernod

1/2 ts Lemon juice

1 1/2 lb Shrimp,shelled and deveined

Flour

Olive oil

1/2 Juice of lemon

3/4 c Dry white wine

1. Cream butter with wooden spoon for several minutes.

2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon

juice; mix well and set aside.

3. Coat shrimp with flour.

4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp

to skillet.

5. Saute shrimp very quickly, about 3 minutes; when they start to turn

pink, cook them on other side.

6. Drain oil from skillet.

7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat,

about 1 minute.

8. Add reserved garlic butter and toss shrimp quickly with wooden spoon.

9. When butter is melted, serve shrimp immediately.

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Title: Grilled Squab Vietnamese-Style
Categories: Ethnic, Fowl
Yield: 4 servings

Stephen Ceideburg
4 Squab, about 1 lb. each,
-washed, dried and trimmed
-of fat
1/4 c Fish sauce or Chinese light
-soy sauce
2 tb Minced shallots
2 Cloves garlic, minced
2 ts Sugar
2 ts Olive oil
1 ts Toasted sesame oil
1/2 ts Freshly ground black pepper

Slightly sweet, slightly sally, this Asian marinade caramelizes on the
grill. Two Cornish game hens may be substituted for squab. Grill the
split hens for 7 to 8 minutes per side.

Place each squab on its back on a cutting board. With a sharp knife or
poultry shears, split the bird in half through the breast bone. Cut
out the backbone.

In a shallow, non aluminum dish, mix remaining ingredients. Add the
squab, turn to coat evenly, cover and marinate in the refrigerator
for 2 hours or over night. Drain the squab and reserve the marinade.
Prepare a charcoal or gas grill and grill the squab for about 6
minutes. Baste once with reserved marinade; discard marinade. Turn
and cook for about 6 minutes longer, or until the juices run clear
when pierced with a fork.

170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G
CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.

From “Eating Well”, Jan/Feb, 1992.

MMMMM

HOT JAPANESE SPINACH SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach
— washed and drained
1/2 lb Fresh bean sprouts
— washed and drained
1 tb Sugar
2 ts Distilled white vinegar
1 tb Kikkoman Soy Sauce
2 ts Sesame seed — toasted

Place spinach and bean sprouts in 2-quart microwave-safe baking dish.
Cover; microwave on High 2 minutes. Toss vegetables; cover and microwave
on High 3 minutes. Meanwhile, combine sugar, vinegar, soy sauce and
sesame seed, stirring until sugar dissolves; pour over vegetables and toss
to combine.

Source: MICROWAVE MAGIC with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Title: Miso Soup
Categories: Soups/stews, Ethnic
Yield: 2 servings

1 Onion, diced 4 ts (heaping) miso (soybean
1/3 c Carrot, minced Paste
1 Cabbage leaf, minced 4 c Water
2 ts Oil 2 ts Tahini

Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and
tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes.

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