Title: Stained Glass Candies
Categories: Candy, Christmas, Heritage
Yield: 1 servings

4 oz Chocolate; semisweet (4 squ
1 c Sugar; icing
1 Egg; beaten
3 c Marshmallows; coloured mini
1/2 c Walnuts
2 ts Butter

Melt chocolate, add sugar and egg, pour over nuts and
marshmallows. Form into rolls, wrap in wax paper and refrigerate.
When cool, slice into round candies.
one of mom’s Christmas recipes, originally from a neighbour

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PUMPKIN CHOCOLATE CHIP MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular or 48 miniature
-muffins
Make one or two days ahead
-for best flavor.
1/2 c (1 1/4 ounces) sliced
-unblanched
Almonds
1 2/3 c All-purpose flour
1 c Granulated sugar
1 tb Pumpkin pie spice
1 t Baking soda
1/4 ts Baking powder
1/4 ts Salt
2 lg Eggs
1 c Plain pumpkin (half of a
1 lb Can)
1/2 c (1 stick) butter, melted
1 c (6 ounces) chocolate chips

Heat oven to 350 F. Put almonds on a baking sheet pr
pie pan and bake about 5 minutes, just until lightly
browned; watch carefully so almonds don’t burn. (You
can also toast them in a toaster oven.) Slide almonds
off the baking sheet so they cool quickly.

Grease muffin cups, or use foil or paper baking cups.

Thoroughly mix flour, sugar, pie spice, baking soda,
baking powder, and salt in a large bowl.

Break eggs into another bowl. Add pumpkin and butter,
and whisk until well blended. Stir in chocolate chips
and almonds. Pour over dry ingredients and fold in
with a rubber spatula just until dry ingredients are
moistened.

Scoop batter evenly into muffin cups. Bake 20 to 25
minutes, or until puffed and springy to the touch in
the center. Turn out onto a rack to cool. Wrap in a
plastic bag and keep for 1 or 2 days. Reheat before
serving.

Source: Muffins By Elizabeth Alston

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TYROPITTA ROUMELIOTIKI (CHEESE PIE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Feta cheese, crumbled
10 ea Eggs, lightly beaten
1 1/4 lb Phylo pastry
1/2 c Melted butter for brushing

Crumble feta cheese and mix with beaten eggs.
Butter a baking pan the size of the phyllo pastry.
Put four sheets of phyllo into the pan, brushing each
one with melted butter. Spoon in some of the cheese
mixture; top with 2 more phyllo sheets, brushing them
with butter. Continue in this manner until all cheese
mixture is used up, saving 4 sheets of phyllo for top
of pie.

Score lightly in long strips. Bake in preheated
300 F. oven for about 45 min. Cut scored strips into
2-inch pcs. and serve hot. Serves 6-8.

– – – – – – – – – – – – – – – – – –

Title: Sugar Cookies
Categories: Polkadot, Faylen, Cookies
Yield: 1 Servings

3 c Flour
1 1/2 c Sugar
2 ts Baking powder
1 pn Salt
1 c Butter
2 lg Eggs, beaten
1 ts Vanilla

Preheat oven to 350 degrees. Sift dry ingredients together. Work
butter into the dry mixture with a pastry cutter until it becomes
coarse grains. Add eggs and vanilla and mix until blended. You can
use an electric mixer at this point, but it’s better if done by hand.
Roll out dough to about 1/8 inch thick and cut with cookie cutter.
Space cookies 2 inches apart on baking sheets. Bake 8-10 minutes and
cool on racks. Cool completely before frosting.

These are the Christmas cookies that my family’s sworn by for three
generations. You can fool around with them by adding different
extracts – I’ve done well with mint extract and almond extract.

Recipe By: Beth Shoot

* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN

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Title: ORANGE TANGERINE MIMOSA
Categories: Diabetic, Beverages, Fruits
Yield: 2 servings

1 Orange
2 Tangerines
1/3 c Chilled sparkling mineral
-water, seltzer or club
-soda – about 1/3 cup

SOURCE: The Joslin Diabetes Gourmet Cookbook by
Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt,
ISBN #0-553-08760-6. Formatted into MM by Ursula R.
Taylor.

Juice the fruits using a hand or electric juicer;
blend together. Divide the juice between 2 goblets.
Fill with mineral water. Makes 2 servings.

Per serving: calories – 37, protein – 1 g,
carbohydrate – 9 g, fat – trace, calories from fat –
less than 1%, dietary fiber – trace, cholesterol ~ 0
mg, sodium – 1 mg, potassium – 107 mg. Joslin
Exchanges: 1/2 fruit

Posted to rec.food.recipes, 6/22/95 by Judi M. Phelps.
Submitted By JUDI MAE PHELPS
On FRI, 23 JUN 1995
143559 GMT

—–

Title: VEGETABLE CHOP SUEY (MICROWAVE)
Categories: Chinese, Vegetables, Microwave
Yield: 6 servings

2 c Sliced celery
1 c Chopped onion
8 oz Sliced fresh mushrooms
2 tb Butter/margarine
1/2 c Water
1 1/2 tb Soy sauce
2 tb Cornstarch
1 ts Instant beef bouillon
1 ts Sugar
28 oz Can chinese vegetables
1/8 ts Pepper

Mix celery, onion, mushrooms and butter in 2 quart
casserole, cover. Microwave on high 6-8 minutes, or
until tender-crisp. Set aside. In 2 cup measure,
combine water, soy sauce, cornstarch, bouillon and
sugar. Microwave on high 2 minutes or until thickened,
stirring twice during cooking.

Mix sauce and remaining ingredients with celery
mixture. Microwave at high 4 6 minutes or until
thoroughly heated, stirring after half the time. Serve
over rice or chow mein noodles.

—–

GARBANZO PARSNIP GNOCCHI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 tb Olive oil
2 c Coarsely chopped parsnips
3/4 c Finely diced onions
1 tb Minced garlic
1/2 c Garbanzo flour
1/4 c Gluten flour
2 ts Nut yeast
1 t Salt
1/4 ts White pepper
Peanut oil — for frying

Saute vegs in oil until onions are translucent and
parsnips are soft. Process until a smooth paste is
formed. Add all remaining ingredients except peanut
oil and blend until well mixed. Heat oil in a 3″ deep
skillet to 375. Fill the bowl of a tablespoon
w/batter and use a second spoon to scoop it into the
oil. It may help to oil the spoon, but I haven’t had
any problems. Don’t fry more than four at a time
because they get done in less than a minute and if you
leave them longer they’ll burn and the fat content
will skyrocket. Drain and serve.

For the tomato sauce I recomend your basic homemade
tomato sauce w/o any bay leaf but some extra red wine.
Figger it out for yourself. If you can’t make your
own tomato sauce you’ve already read too far;-)

(also from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

– – – – – – – – – – – – – – – – – –

Title: Chocolate Cream Mousse
Categories: Diabetic, Desserts, Chocolate
Yield: 1 servings

1 pk (1-oz) Low cal 1/2 ts Butter flavoring
-chocolate pudding 1 Egg white
1 1/2 c Skim milk 2 ts Fructose
1/2 ts Grand mariner

4 Tb Prepared low calorie topping
In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7
minutes, or until slightly thickened, stirring 2-3 times. Stir in
Grand Mariner and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and fructose. Whip
until egg whites form stiff peaks. Fold in pudding. Spoon in serving
dishes, chill. Serve with low-calorie whipped topping. From
“Microwaving on a Diet” by Barbara Methven.

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CLAY POT SHRIMP WITH BEAN THREAD NOODLES – GO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Bean Thread Noodles
2 tb Vegetable Oil
1/4 c Cilantro Pesto (See Recipe)
1 tb Fresh Ginger, Finely Chopped
1 lb Shrimp, Peeled Deveined
1/3 c Coarsely Chopped Green Onion
1/4 c Chicken Stock
2 tb Fish Sauce (Nam Pla)
1 tb Oyster Sauce
1 tb Chinese Rice Wine Or:
Dry Sherry
1 t Dark Soy Sauce
1 t Asian Sesame Oil
1 t Sugar
1/4 ts Salt
Handful Of Cilantro Leaves
—–CILANTRO PESTO—–
1 t Whole White Or Black
Peppercorns
2 tb Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tb Coarsely Chopped Garlic

CILANTRO PESTO: Using a mortor and pestle or a spice
grinder, crush or grind the peppercorns to a fine
powder. Combine the pepper, cilantro roots and
garlic; work the three inngredients innto a fairly
smooth paste in the mortor or in a small blender or
food processor. If you use a blender or food
processor, you may need to add a little vegetable oil
or water to ease the grinding. Make about 1/4 cup.
For an industrial strength batch use 1 tb peppercorns,
1/2 cup cilantro roots and 1/2 cup garlic. To store
the pesto for later use, put in a glass jar, pour a
little oil onto the surface to cover it and seal
tightly. It will keep nicely for about 1 week in the
refrigerator.

CLAY POT SHRIMP: Place the noodles in a large bowl
and add warm water to cover. Soak the noodles until
they become limp and white, about 15 minutes. Drain
and set aside. You should have about 5 cups softened
noodles. In a large clay pot or flameproof,
heavy-bottomed casserole, heat the oil over medium
heat until hot, about 1 minute. Add the pesto and
stir-fry until fragrant, about 1 minute, adding a
little more oil if it sticks or burns. Add the ginger
and shrimp and stir-fry for 1 minute. Toss in the
green onion, turning the mixture once more. Transfer
the shrimp
to a plate and set aside while you prepare the noodles
and sauce. In a small bowl, combine the chicken stock,
fish sauce (Nam Pla), oyster sauce, rice wine, soy
sauce, sesame oil, sugar and salt; stir to mix well.
Place the
soaked noodles in the clay pot in which you cooked the
shrimp mixture. Scrape the shrimp mixture over the
noodles and pour in the chicken stock mixture. Toss
the noodles and shrimp a little to combine them with
the sauce, then cover the pot tightly. Place the clay
pot over medium heat and cook until the noodles are
soft and clear and the shrimp is done, about 10
minutes. Sprinkle with the cilantro leaves and serve
at once.

– – – – – – – – – – – – – – – – – –

Title: Balsamic Vinegrette Dressing
Categories: Dressings
Yield: 24 servings

8 tb Water
2 c Balsamic vinegar
4 tb Dijon mustard; fat free
8 tb Lemon juice
4 cl Garlic; crushed
2 ts Salt
2 ts Oregano
Black pepper to taste
2 ts Sugar
2 tb Parsley; chopped

Mix all in a jar and shake vigorously.
0% cals from fat
From Food by Susan Powter

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