Title: OYSTER BEEF
Categories: Chinese, Beef
Yield: 4 servings

1 lb Beef flank steak,
-sliced thin across
-the grain
1 tb Light soy sauce
1 tb Dry sherry
1 pn Sugar
Black pepper, freshly
-ground, to taste
2 tb Oyster sauce
3 tb Peanut oil
1/2 ts Sesame oil
2 ea Green onions, slice
-Chinese style
1/2 ea Head iceberg lettuce
-shredded
1/8 c Chicken stock

Marinate the beef in the soy sauce, wine, sugar, black
pepper, and oyster sauce for 15 minutes. Heat a wok
and add 1 1/2 T of the peanut oil. Chow the meat
quickly on high heat, about 3 minutes. Remove from
the pan to a serving bowl. Heat the wok again and add
another 1 1/2 T peanut oil. Add the sesame oil and
green onions, and chow for a moment. Add the lettuce
and return the meat to the wok. Add the chicken stock
and cook for a moment while a sauce forms.

—–

FRUIT FREEZE

2 c mashed very ripe banana 2 T lemon juice
2 c orange juce 10 strawberries (opt)
1 c crushed pineapple in juice

Blend everything together. Pour into a 9″ square pan and freeze about
an hour. Beat and refreeze.
12 servings

PENUCHE FROSTING

Recipe By : BH G
Serving Size : 1 Preparation Time :0:00
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
3 1/2 cups sifted powdered sugar

In saucepan melt butter; stir in brown sugar. Cook and stir till bubbly.
Remove from the heat. Add milk; beat vigorously till smooth. Add powdered
sugar; beat by hand till of spreading consistency. Immediately frost tops of
two 8 or 9″ cake layers or top of one 13 X 9″ cake.

– – – – – – – – – – – – – – – – – –

CRANBERRY-BRAN MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Vegetarian
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Low-Fat Milk, at room
-temperature
1 1/2 c All-Bran Cereal
1 Egg
1/4 c Unsulphured Molasses
1/4 c Canola or Olive Oil
1/4 c Pure Maple Syrup
1 c Whole Wheat Pastry Flour*
1/2 c Cake Flour (not self-rising)
1/2 c Wheat Germ
1 tb Baking Powder
1/4 ts Salt
1/2 c Walnuts, coarsely chopped
1 c Cranberries, finely chopped

Preheat the oven to 450 F. Spray 12 3-inch muffin
cups with cooking spray.

In a small bowl pour the milk over the bran cereal and
let it soften.

In a large bowl beat the egg well. Add the molasses,
olive or canola oils and maple syrup, and mix
thoroughly.

In another bowl combine the wheat pastry and cake
flours, wheat germ, baking powder and salt and stir to
blend. Add the walnuts and cranberries and mix well.

Fold the milk-soaked bran into the egg mixture, mixing
well. Pour the bran mixture over the dry ingredients,
and blend thoroughly. Spoon the batter into the
muffin cups, filling each one to the top, and bake for
20 to 25 minutes.

Yields: 1 dozen 3-inch muffins

* Available in health food stores

One Serving: üalories: 184 Dietary Fiber: 5.10 grams
Cholesterol: 18.8 milligrams Sodium: 168 milligrams
Fat: 8.56 grams

Source: Yankee, April 1993; Created by: John Carafoli

Shared by: Norman R. Brown

– – – – – – – – – – – – – – – – – –

Title: Wine Fruit Cup
Categories: Appetizers, Fruits
Yield: 6 servings

1 1/2 c White Wine; Dry
1 T Lemon Juice
1/4 t Salt
1/2 c Raisins; Golden Seedless
2 ea Nectarines, Sliced
1/2 c Sugar
1 1/2 t Anise Seed
1 ea Cinnamon Stick; Small
4 ea Purple Plums; Sliced

In an enameled or stainless steel saucepan, combine the wine, sugar,
lemon juice, anise seed, salt and sinnamon stick and bring to a boil.
Turn off heat and cool to room temperature. Combine the raisins,
plums, and peaches in a bowl and strain the cooled wine syrup over
them. Cover and refrigerate for several hours, stirring
occasionally. NOTE: This fruit cup can be served as a dessert also.

MMMMM

GRASSHOPPER PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
JOYCE ALENSKIS XMXX58B
—–CRUST—–
1 1/2 cups Chocolate cookie crumbs
1/4 cup Sugar
1/4 cup Oleo — melted
—–FILLING—–
1 1/2 teaspoons Plain gelatin
1/3 cup Cream
4 Egg yolks
1/4 cup Sugar
1/4 cup Creme de menthe
1/4 cup Creme de cacoa
1/2 cup Whipping cream

Mix the crumbs, 1/4 c sugar and melted oleo. Line pie plate and bake at 450′
for 5 mins. Cool. Soften gelatin in cream over hot water. Cool. Beat sugar into
yolks. Add liquors, Add gelatin and mix well. Refrigerate for 15 mins until
slightly thickened. Whip cream and fold into thickened gelatin mixture. Pour
into cooled cookie crust and chill until firm. Crushed mint flavored chocolate
may be sprinkled on top. (I know about the salmonella problem in uncooked eggs,
but….it’s sooo good).I’ve used just Creme de menthe because I had no Creme
d’cacoa,on hand. From the Sharp Hospital, San diego,CA Christmas Recipe
booklet, 1st edition. Circa 1960

– – – – – – – – – – – – – – – – – –

Title: Impossible Chocolate Pie
Categories: Easy, Pies
Servings: 8

2 Eggs
1 c Milk
1/4 c Butter
1 ts Vanilla
2 oz Melted chocolate
1 c Brown sugar
1/2 c Bisquick

Preheat oven to 350. Put everything in blender for 1 min. pour into pie
plate. Bake for 30 minutes until tests done with knife. Cool completly
and top with whipped cream.

—–

Title: Christopher’s Snickerdoodles
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
3/4 c Sugar
1 x Egg
1 1/2 c Flour (scant)
1 ts Cream of tartar
1/2 ts Baking soda
1/8 ts Salt
2 tb Sugar
2 ts Cinnamon

Heat oven to 400. Mix shortening, sugar egg thoroughly. Sift flour,
cream of tartar, baking soda salt. Add to shortening mixture stir
well. Form into balls the size of walnuts roll in the mixture of 2
Tbls. sugar 2 tsp. cinnamon. Place about 2″ apart on ungreased
cookie sheet. Bake 8-10 minutes.

MMMMM

I just got off the phone with the lifestyles editor of my local paper.
Seems a recipe I submitted to the annual recipe contest was selected
as a finalist! Hurray! And, get this, it is a fat-free recipe!
Well, at least I think it is. I still don’t know if black bean paste
has no fat added to it.

The cookoff is next Thursday (Oct 21). I cannot remember if I ever
posted this recipe before, but it is really good so I’ll post it
again:

Green Beans in Black Bean Sauce

1 lb fresh green beans
2 Tbsp black bean paste
2 Tbsp low sodium soy sauce or tamari
1/4 cup cold water
1 Tbsp corn starch

Wash green beans and trim into bite sized pieces. Steam or microwave
with a little water until just tender-crisp. Drain and rinse with cold
water to stop cooking.

Mix together the black bean paste, soy sauce, water and corn starch until
very smooth.

Heat a wok or large saucepan to medium high. Add some water and the cooked
beans. When beans are heated (about 2 minutes) add the sauce. Stir
constantly to coat the beans (sauce will get very thick). Serve immediately
over hot cooked rice.

This sauce and cooking process can be used with just about any vegetable
you like. My hubby loves this recipe when made with asparagus, but last
time I checked asparagus was $3.99/lb (OUCH!).

Title: Etta’s Oatmeal Cookies
Categories: Cookies
Yield: 24 Servings

———ingredients—
1/2 c Margarine; (1 stick)
1/4 c Sugar
1/4 c Brown sugar
Dry sugar substitute equal
To 1/4 cup of sugar
1/4 c Egg; whites
1 ts Vanilla
1/2 ts Black walnut flavoring
1/4 c Water; at room temperature
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c Black or english walnuts
-chopped

Cream margarine, sugars and dry sugar substitute together at medium
speed until light and fluffy. Add egg whites, flavorings, and water,
and mix at medium speed for 30 seconds, scraping down the bowl before
and after adding egg whites, flavorings, and water. Stir flour,
baking powder, salt, oatmeal and walnuts together to blend, and add
to creamy mixture. Mix to blend. Drop dough by 1 1/2 T onto cookie
sheets that have been sprayed with pan spray or lined with aluminum
foil. Press each cookie down lightly with the back of a tablespoon
dipped in color water. Bake at 350 for 12 to 14 minutes, or until
cookies are lightly browned. Remove them to a wire rack and cool to
room to temperture. Yield: 24 Food exchanges per serving: 1
STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 122 Fat: 6g, CHO:
15g, PRO: 3g, NA 120 mg, Cholesterol: 0 Source:

Desserts for Diabetics by Mabel Cavaiani, R.D. Brought to you and