Children’s White Frosting Mix

Recipe By : More Make-A-Mix Cookery by Eliason, Harward, and
Westover
Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar — sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening

In a medium bowl, combine powdered sugar and milk powder. Stir with a
wire wisk to blend. With a pastry blender, cut in shortening. Spoon
about 1/3 cup of mixture into each of 8 small containers or ziplock
bags. Seat tightly. Label with date and contents. Store in a cool dry
place. Use within 12 weeks. Makes 8 packages Childrens White Frosting
Mix.

To use:
1 package Children’s White Frosting Mix
3/4 teaspoon water

In a small bowl combine one package mix and water. Stir well with a
spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or
two of vanilla may be added if desired.

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Title: Green Red Tomato Salad
Categories: Salad/dress, Vegetables
Yield: 4 servings

3 lg Green tomatoes*
3 lg Red-ripe tomatoes
1 md Red onion
3 tb Fresh basil, chopped

MMMMM————————–DRESSING——————————-
1 lg Garlic clove, finely chopped
1/2 ts Salt
1/8 ts Freshly ground pepper
2 tb Lemon juice
3 tb Wine vinegar
1/2 c Olive oil
1/2 ts Ground cumin

*Pick the green tomatoes just before they begin to ripen red. Cube
green and red tomatoes. Cut onion into thin slices and separate into
rings. Combine tomatoes and onions in a salad bowl with the chopped
basil. Combine the dressing ingredients, mixing well. Add dressing
to salad and toss. Let set about 30 minutes to blend flavors.
Delicious with BBQ!

MMMMM

SUE SCHEFF’S PASTRY TWISTS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Store-bought puff pastry
Hazelnuts
Sugar

Sprinkle dough with hazelnuts and sugar. (Amounts are up to you. The
sweeter and nuttier you want it, the more you should add.) Fold and
roll the dough, and sprinkle again with the nut-sugar mixture. Repeat
this three times. Cut into strips about 1/4″ wide and 5″ long. Twist
each strip twice. Bake at 350’F. until golden brown, about 10
minutes. When cool, paint one side with melted semi-sweet or sweet
chocolate

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RAYMOND ANDERSON’S ORIGINAL OKRA SUPREME

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Okra — cut into 1/2″
Rounds
1 sm Onion — chopped
1 md Tomato — chopped
2 To 3 Ritz crackers —
Crushed
1 Egg
Bacon drippings
1/2 c Cheddar cheese — grated

Using med. heat, saute okra and onion in small amount
of bacon drippings until crisp-tender. Add chopped
tomato; stir, cooking, about 5 mins. Sprinkle on
crushed crackers. Blendlightly. Cook about 5 mins.

Reduce heat. Break egg onto the mixture. Blend
lightly until egg begins to
congeal. Shape into a flat mound. Sprinkle grated
cheese on top and slip under broiler until cheese
melts.

Source: Emma Anderson (Mrs. Raymond F) of Christ
Episcopal Church of New Bern, NC

Recipe By : Pass the Plate

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Pasta Ragout With Lobster Tails In Lemon Sauce

Recipe By : eva@RHI.HI.IS
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Pasta
1 Cup Fresh Mushrooms — halved
3/4 Lb. Lobster Tails
3/4 Pint Cream
1/2 Lemon
1 Dash Sherry
Salt And Pepper
Spice Salt — (picanta)
Msg — optional
Estragon
Garlic
Cornflour

Boil the pasta according to directions. Remove and run cold water over
it. Fry the mushrooms in butter, then add the cream and bring to the
boil. Thicken with cornflour. Season to taste. Add the pasta and lobster
tails and simmer for a few minutes. Finally, add lemon juice, a
little whipped cream and a dash of sherry. Serve with a selection of
wholemeal bread

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Title: Onion soup
Categories: Soups, Low-Fat, Vegetables, Mcdougall
Yield: 4 servings

4 c Water
–or vegetable stock
3 Onion; chopped
1/4 c Water
2 tb Tamari soy sauce, low sodium
1/2 ts Dry mustard; optional
1 ds Thyme; optional
1/4 ts Garlic powder; optional

Recipe by: McDougall Plan Saute onions in 1/4 cup water. Cook about 15
minutes until soft and tender. Add 4 cups water (or vegetable stock) and
bring to a boil. Reduce heat to low. Add tamari. Simmer covered for at
least 30 minutes before serving. The longer it cooks the more flavor it
will have.

HELPFUL HINTS: Double the recipe and freeze some for another day.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: French Dressing
Categories: Dressings, Salads
Servings: 2

1/2 c Salad Oil
2 tb Vinegar
2 tb Lemon Juice
2 ts Sugar
1/2 ts Salt
1/2 ts Dry Mustard
1/2 ts Paprika
1 ds Cayenne Pepper

Put all of the ingredients into a blender container and blend just until
combined. Chill and shake the dressing just before serving.

Makes 3/4 cup.

MMMMM

2 tblsp butter
seasoning to taste
2 1/2 tblsp butter or oil
1/2 cup basil (fresh if possible)
1/3 cup cheese (parmesean or romano)
2 cloves garlic
2-3 sliced roma tomatoes
1/4 cup white wine
1/2 cup sliced onion
1 can minced clams (or shrimp)

Remember: This is Italian food. You can be liberal with the
ingredients.

Take baguette of herbed bread. Slice into approx 1″ thick pieces.
Cover BOTH surfaces with butter (seasoned is best — we use basil,
oregano, garlic and pepper). Place slices on a baking pan.

In a small saucepan, combine wine, oil/butter, garlic (and clams) and
simmer for five minutes. Add basil (and parmesan or romano cheese) and
heat for about a minute and then remove from heat. Let stand until
thick.

Spoon pesto over the bread (don’t waste any 🙂 ) Put sliced tomatoes on
top and cover with slice of mozzarella.

Place baking pan in the oven and broil until the cheese starts to brown.

Title: Applesauce Cupcakes
Categories: Cakes, Diabetic
Yield: 12 servings

1/2 c Margarine 1 ts Cinnamon
1 Egg 1 1/2 ts Nutmeg
1/4 c Sugar 1 c Unsweetened applesauce
1 1/2 c Flour 1 ts Vanilla
1 ts Baking soda 1/4 c Chopped walnuts
1/4 ts Salt

Preheat oven to 375 F. Cream margarine until fluffy. Beat eggs and
sugar; add to margarine and blend.

Sift together dry ingredients. Add to margarine mixture alternately
with applesauce, mixing well after each addition. Stir in vanilla
and nuts.

Spoon into 12 cupcake pans sprayed with vegetable pan spray or use
paper baking cups. Bake 15-20 min.

1 cupcake – 177 calories, 1 1/2 Starch/bread exchange, 1 1/2 fat 2.7
gm protein, 9.8 gm fat, 19.8 gm carbohydrate, 207.6 mg sodium, 53.3 mg
potassium, 1 gm fiber, 23 mg cholesterol

Source: Am. Diabetes Assoc., Family Cookbook Vol 1 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

MMMMM

OVEN SHRIMPS AND CHEESE FONDUE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 sl White bread
5 Eggs
2 1/2 c Milk
2 tb Parsley
1 t Dry mustard
1 t Salt
2 c Shredded sharp cheese
3 tb Chopped onion
2 c Shrimp

Remove crusts from the bread; cut into cubes. Beat
eggs, milk and seasonings. Add bread cubes, onion,
cheese and shrimp. Pour into ungreased baking dish.
Bake at 350 degrees for 50 minutes, uncovered. Serve
immediately.

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