Title: Ganache Hearts With Raspberry Sauce
Categories: Desserts
Yield: 1 servings

1/2 c Whipping cream
8 oz Chopped semisweet chocolate
1/4 c Butter
1/4 c Confectioner’s sugar
1 Pack (12 oz) frozen
Unsweetened raspberries
1/4 c Sugar
1 tb Cornstarch
2 tb Cold water
1 ts Lemon juice

To make ganache: place cream in pan heat until it just starts to
boil. Stir in chocolate butter until smooth melted. Stir in
confectioners sugar. Refrigerate until slightly firm, about 30
minutes. Using pastry bag fitted with a star tip, pipe ganache onto
baking sheet lined with wax paper. Or mixture can be spooned out
smoothed into heart shapes. Refrigerate or freeze until firm.
Meanwhile, place berries sugar in a 1 quart bowl. Cook until
mixture starts to boil. Combine cornstarch water, stir into berries
with lemon juice. Cook until slightly thick. Strain; discard seeds.
Refrigerate until chilled. Before serving, thin with a little water
to desired consistency. To serve, pour a thin layer of sauce onto
small plate. Carefully place ganache in center.

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Cream Cheese-Lemon Pound Cake

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :1:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 yellow cake mix
8 ounces cream cheese
4 eggs
3 ounces lemon gelatin powder
3/4 cup milk
1/2 teaspoon lemon extract
2 tablespoons lemon zest

* Use regular size cake mix, non-pudding type. Grate lemon peel for zest,
careful not to include any of the white part of the peel.

1. Place the cream cheese in large bowl. Beat at medium speed with
electric mixer until cream cheese is light and fluffy. Add eggs, one at a
time, beating well after each addition.
2. Blend together the gelatin and cake mix; add alternately with the
milk, in two or three additions, to the cream cheese mixture. Beat just
until smooth, do not overmix. Stir in the extract and lemon zest.
3. Grease and flour a tube or bundt pan. Pour in the mix and bake in a
preheated 350-degree oven for 50-55 minutes, checking after 50 minutes.
Serve this alone, or, if you prefer, make a thin glaze to pour over top from
confectioner’s sugar and lemon juice.

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Nutkins

Recipe By : COOKING RIGHT SHOW #CR9713
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
1 Cup confectioners’ sugar — sifted
1 Cup pecans — finely chopped
1/2 Teaspoon vanilla

Beat egg whites until they form stiff wet, not dry peaks. Fold in sugar and
nuts. Add vanilla. Drop by teaspoonful onto a well-greased cookie sheet.

Bake at 325 degrees for 15 to 20 minutes. Remove from oven and allow to set
for 10 minutes before lifting from cookie sheet with spatula.

Yield: approximately 20 cookies

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Title: Raisin Buglur Pilaf
Categories: Diabetic, Nuts/grains, Vegetarian, Side dishes
Yield: 4 nice folks

2/3 c Bulgur 1/8 ts Salt;
2/3 c Boiling water; 1/8 ts Ground cumin;
2 tb Golden pr dark raisins;

Place bulgur in a medium-size bowl and cover with boiling water. Add
remaining ingredients and stir to combine. Let stand 30 minutes until
water is absorbed. Fluff and serve warm.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO: 0mg;
CAR; 3g; SOD: 57mg; FAT: 0g;

Source: Light Easy Diabetic Cusisine by Betty Marks

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Title: Soup Palermo Style
Categories: Italian, Soups, Beans
Yield: 4 Servings

1/2 lb Dried kidney or lentil beans
1 ea Stalk celery, diced
1 c Uncooked rice, rinsed
1/2 lb Dried chestnuts, shelled
1 sm Onion, chopped
4 T Olive oil
Salt/pepper

Soak beans and chestnuts overnight, drain. Place in large kettle with
3 quarts of cold water. Add celery and onions. Simmer until beans and
chestnuts are soft (about 1 1/2 hours). Add rice, oil, and seasonings.
Stir constantly with wooden spoon, until rice is tender (about 20
minutes). If necessary, add more water as it is absorbed by the rice.
Serve immediately.

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Title: SOUTHWESTERN ALASKA COD CHOWDER
Categories: Soups, Seafood, Diabetic, Ceideburg
Yield: 4 servings

Stephen Ceideburg
3 sl Bacon, cut into 1/4″ pieces
3/4 c Chopped onion
1 Clove garlic, minced
3/4 ts Ground cumin
1/4 ts Dried red pepper flakes
2 tb All-purpose flour
29 oz Low-sodium chicken broth
14 1/2 oz Whole peeled tomatoes
1/2 c White wine
1/2 Green bell pepper *
1/2 sm Sweet potato **
1/2 lb Whitefish fillets ***
3/4 c Frozen corn kernels
1 1/2 ts Lime juice
Pepper to taste
Chopped fresh cilantro

* seeded and chopped ** peeled and cut into 1/2-inch
cubes *** cod or pollock, cut into 2-inch chunks

Saute bacon in a large saucepan over medium-high heat
until crisp. Stir in onions, garlic, cumin and pepper
flakes. Saute 5 minutes, or until onions are soft.
Remove from heat and stir in flour. Cook 1 minute,
stirring constantly, then gradually whisk in chicken
broth.

Stir in tomatoes, wine, bell pepper and sweet potato.
Bring to a boil, reduce heat and simmer 10 minutes, or
until sweet potatoes are soft. Add whitefish and corn;
simmer 2 to 3 minutes, or until whitefish flakes with
a fork. Season with lime juice and pepper. Spoon into
soup bowls and garnish with cilantro.

Per serving: 201 calories (32 percent from protein, 50
percent from carbohydrate, 18 percent from fat), 17
grams protein, 21 grams carbohydrate, 4 grams fat, 25
milligrams cholesterol, 917 milligrams sodium.

Exchanges: 1 1/2 vegetable, 1 bread, 2 meat, 1/2 fat.

From the Oregonian’s FOODday, 1/5/93.

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Garden Vegetable Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c cabbage — shredded
1 c carrots — thinly sliced
1 c zucchini — chopped
1 c green beans
1 c fresh corn kernels
1/2 c green pepper — chopped
1/2 c onion — chopped
3 tbsps margarine
3 c milk
1/4 c flour
1 tbsp bouilion
1 tomato — chopped
1 tbsp fresh basil — minced
1 tsp salt

Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and
microwave on high 9-10 min or until veggies are tender, stirring once. Stir in
milk, flour, bouilion, tomato, basil, and salt. Microwave high, uncovered,
9-10 min or until mixture boils and thickens, stirring twice.

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Rhubarb Frozen Yogurt

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Stewed rhubarb
1/2 Cup Plain low fat yogurt
3 Tablespoons Granulated sugar
2 Tablespoons Orange juice

In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar
and orange juice. Freeze in icecream maker or cover and freeze in shallow
metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process
in food processor in batches if necessary until smooth. Freeze in airtight
container for 1 hour or until firm.

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PASTA CHIMAYO-CAFE PIERRE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Ancho chilies — diced *
1 c Water — boiling
1 tb Rice vinegar
2 sm Garlic cloves
1/2 ts Dried oregano — crumbled
1/4 ts Salt
3 tb Butter
1/2 lb Medium shrimp — peel, devein
1/4 c Tequila
1 1/2 c Heavy cream
1/2 lb Penne pasta
1/4 c Fresh cilantro — minced

*Stem, seed and slightly crumble dried ancho chilies.
*******************************************************
****************** Place chilies in medium bowl. Add 1 cup boiling
water and let stand 30 minutes. Drain. Transfer chilies to blender.
Add vinegar, garlic, oregano and salt. Blend until smooth. (Chili
paste can be prepared 1 day ahead. Transfer to bowl. Cover tightly
and refrigerate.) Melt butter in heavy large skillet over medium
heat. Add shrimp and saute until just pink, about 3 minutes. Remove
skillet from heat. Add tequila. Ignite with match. Return to heat and
cook until flames subside. Transfer shrimp to bowl using slotted
spoon. Cover with foil to keep warm. Increase heat to high./ Boil
tequila until reduced to 1 Tbsp. Add cream to skillet and boil until
reduced to sauce consistency, about 5 minutes. Add 2 Tbsp. chili
paste and stir until smooth. Season with salt and pepper. Return
shrimp to sauce. Meanwhile, cook pasta in large pot of boiling salted
water until just tender but still firm to bite, stirring
occasionally. Drain. Transfer to large bowl. Pour sauce over pasta,
tossing to coat. Divide among plates. Sprinkle with cilantro and
serve.

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Title: APPLE-SCALLOP RAMEKINS
Categories: Casseroles, Fish, Seafood
Yield: 4 servings

4 tb Butter or margarine
1/2 c Onion,minced
1 lb Bay scallops
2 Apples,Granny Smith,med-size
1 cn Mushrooms,sliced,drained (3oz
1 ts Lemon juice
1 ts Parsley,minced
1/2 ts Basil,dried
1/2 ts Salt
2 tb Flour
1 c Milk
2 tb Bread crumbs,plain,dry

1. Melt 1 tablespoon butter in large skillet.
2. Add onion; saute until tender.
3. Add scallops, apples, mushrooms, lemon juice,
parsley, basil and salt; cook over medium heat, 5
minutes, stirring occasionally.
4. Meanwhile, melt 2 tablespoons butter in a small
saucepan; blend in flour.
5. Remove from heat; stir in milk.
6. Return to medium heat; cook, stirring constantly,
until thickened.
7. Add sauce to scallop mixture in skillet; mix well.
8. Spoon into 4 buttered ramekins.
9. Combine remaining butter with bread crumbs;
sprinkle over scallops.
10. Place under broiler; broil 3 to 4 minutes, or
until crumbs are golden.

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