Title: Baked Cheese Toastwishes
Categories: Diabetic, Sandwiches, Cheese, Main dish
Yield: 2 humans

4 sl Bread; your choise 1/4 ts Salt;
1 Egg; beaten with fork 2 ds Paprika;
2 tb Skim milk; 4 sl (1-oz each) American
Cheese;

Preheat oven to 400 degrees. Prepare shallow pan with vegetables
pan-coating. Toast bread on one side only. Combine beaten egg, milk,
salt, and paprika; mix well and pour into a pie plate. Dip bread in
this mixture quickly until all is absorbed. Place 2 slices bread
toasted side down in preapared pan and cover each with 1 slice
cheese. Place remaining 2 slices bread toasted side p on top, then
cover with remaining 2 slices cheese. Bake 10-12 minutes.

Food Exchange per serving: 2 STARCH EXCHANGES + 2 HIGH-FAT EXCHANGES
+ 1/2 FAT EXCHANGE. Low-sodium diets. Omit salt. Substitue
Low-sodium cheese.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought to you and yours via Nancy O’brion and her

MMMMM

GULYASLEVES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large onion
1 Red bell pepper
4 oz Lard (oil)
1 lb Beef cut in small cubes
1/2 ts Salt
1/2 ts Ground pepper
2 ts Paprika powder
1/2 ts Caraway seeds
2 Large potato
1 Large tomato
1 Bay leaf
1 tb Chopped parsley
-For csipetke:
1 Egg
1/4 ts Salt
3 tb Flour
1 t Oil

Chop onion, bell pepper. Brown them in the lard. Add:
paprika powder, diced beef. On high heat brown them
for 5 minutes until sizzles. Add: cut up tomato, salt
pepper, caraway, bay leaf and 6 cups of hot water.
Reduce the heat to medium-low, cover it and cook it
for 1 hour. Add the peeled diced potato, cook it until
potato is ready. You can add CSIPETKE when done, and
cook it for 5 more minutes. CSIPETKE: with one egg, 3
T flour, 1/4 t salt, 1 t oil (NO WATER!) make a dough,
hard enough to stand on the kneading board as a bulk
without changing its shape. Pinch pea-size pieces from
the dough, and drop them into the slowly boiling soup.
Before serving sprinkle chopped parsley in it.

Recipe courtesy of: Denise Bradshaw, 21 Feb 93
12:03:01

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CRANBERRY PINEAPPLE CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Pkg fresh Cranberries
1/2 Pineapple (Fresh) -OR-
1 sm Can of canned Pineapple
1 1″ long piece of fresh
-Ginger Root
1 sm Hot Chili Pepper
1 md Lemon
2 Whole Cloves (opt)
2 Allspice Berries -OR-
1/8 ts Ground Allspice
1 Stick Cinnamon -OR-
1/2 ts Ground Cinnamon
1/4 c Raisins
1/2 c Dark Brown Sugar
1/2 c Raspberry Vinegar
1 pn Salt

1. Rinse and pick over Cranberries, discarding stems
or blemished berries. Peel, core and finely chop the
Pineapple. Peel and grate or mince the Ginger. Seed
and mince the Chili. Remove two strips of zest from
the lemon with a vegetable peeler and extract the
juice from the fruit. Tie the Lemon zest and spices
(if using whole spices) in a piece of cheesecloth, or
just add them to the pot.

2. Combine all ingredients in a saucepan. Because of
the Cranberry’s high acidity, they should not be
placed in an aluminum or cast iron pan. Bring to a
boil. Reduce heat and simmer the chutney for 8-10
minutes, or until the Cranberries begin to pop.
Correct the seasonings, adding more sugar, vinegar and
lemon juice as needed; the Chutney should be a little
sweet a little sour and a little spicy. Refrigerate
at least 2 hours, preferably overnight. Remove the
cheesecloth bundle. Submitted By RHOMMEL
On SAT, 25 NOV 1995 164645
~0500

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Title: BARBECUED CONFETTI VEGETABLES
Categories: Bar-b-q, Harned 1994, Herb/spice, Side dish, Vegetables
Yield: 4 servings

8 To 10 cherry tomatoes
— halved
1 1/2 c Corn cut from cob
1 Sweet red pepper; julienned
1/2 md Green pepper; julienned
1 sm Onion; sliced
1 tb Fresh basil leaves; chopped
1/4 ts Grated lemon rind
Salt and pepper; to taste
1 tb + 1 tsp. unsalted butter or
-margarine; cut in pieces

Combine all ingredients except butter in a large bowl;
toss gently to mix well. Divide vegetable mixture in
half. Place each half in center of a 12 x 12″ piece
of heavy-duty aluminum foil. Dot vegetables with
butter. Bring corners of foil together to form a
pyramid; twist to seal. Grill foil packets over
medium hot coals for 15 to 20 minutes, or until
vegetables are tender. Serve immediately.

From _Delicious Decisions_ by The Junior League/San
Diego, CA in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pg. 320. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

—–

Title: HERBS DE PROVENCE SPICE MIX
Categories: Spices, Condiments
Yield: 34 servings

3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4
cup. Use to season chicken, vegetables or meat.

—–

Title: More Ginger Snaps
Categories: Cookies
Yield: 1 servings

3/4 c Shortening
1 c Brown sugar
1/4 c Molasses
1/4 c Water
2 ts Baking soda
1 ts Cinnamon
1 ts Ginger
1/2 ts Salt
2 1/2 c Flour

Beat shortening for 30 seconds. Add sugar beat till light
fluffy. Add molasses water. Mix well. Add the baking soda,
cinnamon, ginger salt. Mix. Finally fold in flour. Mix well. Form
into 1 inch balls. Place on a greased cookie sheet 2 inches apart.
Flatten slightly bake at 375F for 8 to 10 minutes. Cool on a wire
rack.

Makes 36.

Posted by Mark Satterly in Intercook

—–

Double Corn Tortilla Cassarole

Recipe By : BH G Cooking For Today, Vegetarian Recipes
Serving Size : 4 Preparation Time :45:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tortillas, Corn
1 1/2 Cups Monterey Jack Cheese — Shredded
1 Cup Frozen Corn Kernels
4 Green Onions — Sliced
2 Eggs
1 Cup Buttermilk
1 4 Oz Can Chili Peppers — Diced

Grease a 2 quart square baking dish. Tear tortillas into bite size pieces.
Arrange half the tortillas in the baking dish. Top with half of the cheese,
half of the corn, and half of the Green onions. Repeat layering with the
remaining tortillas, cheese, corn, and onions.

Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla
mixture. Bake, uncovered in a 325 degree oven about 30 minutes or until a
knife inserted near the center comes out clean. Serve warms.

Makes 4 servings.

– – – – – – – – – – – – – – – – – –

NOTES : The double dose of corn comes from the corn tortillas and whole kernal
corn. Serve this tangy home-style dish with your favorite salsa or picante
sauce.

Typed into Mastercook 3 by samih@ix.netcom.com

Mom Stern’s Noodle Kugel

Recipe By : From stern@tilt.FUN –hal stern, princeton university comput
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs
280 G sugar
15 Ml baking powder
15 Ml vanilla
100 G raisins (1 small box)
4 apples
450 G wide egg noodles (one box)
100 G butter (1 stick)
cinammon (for top)

1. Peel the apples and and slice them into small wedges.

2. Beat the eggs until they are foamy, add the sugar gradually and beat well.

3. Cook the noodles according to package directions. Drain.

4. Melt the butter in a .AB 9×13 20cmx30cm metal baking pan. Swirl it around
to coat the pan, and then pour the excess butter into the egg mixture.

5. Add baking powder and vanilla to egg mixture, mix well, and then slowly
add drained noodles, apples and raisins. Mix thoroughly until all the noodles
have been coated and look gooey.

6. Pour the egg/noodle mixture into the metal pan, top with cinammon if you
desire, and bake at 220 øC for about 45 minutes to an hour, or until the top
looks a little brown and crispy. The kugel should feel springy to the touch
and not be “wet”.

7. Let cool, cut into squares, and serve.

Author’s Notes:
I use Muller’s egg noodles. This feeds about 12 very hungry people
(knoshers, as we call them) or 16 normal ones. What you don’t eat right
away you can wrap in aluminum foil and freeze for a month or two. If
it’s too sweet for your taste, you can use peaches or other fruit instead
of the raisins. Warning: this stuff sits very heavy in the ol’ stomach,
so don’t try to eat more than 2 pieces in a 24-hour period. Don’t thank
me, thank my mom.

Difficulty : easy to moderate.
Precision : measure the ingredients.

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Title: Farmhouse Vegetable Soup (English)
Categories: Soup/stews, English
Yield: 4 servings

2 lb Potatoes
1 lb Carrots
1 lb Onions
1 Leek
2 Sticks of celery
2 oz Butter
1 pt Lamb stock
Bouquet garni
Salt and pepper

Peel and coarsely chop the carrots, onions, leek and celery. Melt
the butter in a large saucepan and add the chopped vegetables. Saute
for 10 minutes, stirring occasionally, until the vegetables are
soft. Peel the potatoes and cut into small chunks. Put the potatoes,
bouguet garni, stock, and salt and pepper into the saucepan with
enough water to cover the vegetables. Bring to the boil and simmer
for 45 minutes. Remove th~ bouduet garni and serve. The potatoes
thicken the soup and may disappear into the liquid. The vegetables
may be diced or finely chopped, using a food processor, ii
preferred.

—–

Tartufo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate
Freezer Alcohol
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
2/3 cup Cocoa
2 teaspoons Instant expresso or coffee
1/3 cup Water
4 Egg yolks
10 Maraschino cherries
1 cup Heavy cream
2 tablespoons Rum
2/3 cup Chocolate — coarse chop

Soak cherries in rum. Sift sugar; cocoa, and instant coffee together and place
in a heavy sauce pan. Add the water and mix well. Bring to a boil and cook
until everything is well mixed. While syrup is cooking, whip the egg yolks
until light and fluffy. Reduce the speed of the beaters to the lowest level and
add the hot syrup in a continuous fine stream. Continue beating until the
mixture is thick and forms a ribbon pattern when the beater is pulled away.
Chill well. Whip the cream with the 2 tablespoons of rum until stiff. Fold into
the chocolate mixture. Fold in the chopped chocolate. Arrange foil lined paper
cups in a muffin pan. Fill each cup 1/3 of the way full. Place a cherry in each
cup then fill the rest of the way. Freeze at least 4 hrs. Before serving pipe
whipping cream on top if desired. It will keep in the freezer for about a
month.

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