CHOCOLATE DESSERT FONDUE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Butter or margarine
1 c Miniature marshmallows
1/3 c Whipping cream
6 oz Chocolate candy with almonds
2 tb Milk

Break candy into pieces. Rub crock wall with butter.
Place candy, marshmallows and milk in crock pot.
Cover and heat, stirring every 15 minutes, until
melted and smooth. Gradually add whipping cream.
Cover and continue heating 30 minutes, Serve with
bite-sized pieces of pound cake, marshmallows or fruit.

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Title: Carrot, Zucchini and Potato Shreds
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 servings

2 Baking potatoes; peeled 2 tb Margarine;
2 sm Carrots; peeled 1 ts Dried basil;
2 md Zucchini; Salt
2 tb Butter; Black Pepper; freshly
ground
-=OR=-

Grate the potatoes. Rinse with cold water, drain well and pat dry.
Grate the carrots and zucchini and combine with the potatoes, Melt
the butter in a large skillet on medium-high heat. When sizzling, add
the vegetables and saute for 2 minutes. Add the basil, lower the heat
to medium, cover and simmer for 7 to 10 minutes, or until the
vegetables are tender. Season with salt and pepper.
Source: Fast Fresh by Lucy Waverman
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE (YEA! RIGHT! You know me by now, CUT BACK ON
THE FAT.) (right at this monent I think zuccini is a freeby. I am
very excited to try this one and SOON)

From the collection of Karen Deck

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Title: Hot Artichoke Spread
Categories: Snacks, Spreads
Servings: 6

1 c Mayonnaise
2 cn (14 ounces each) artichoke
-hearts (water packed not
-marinated),

From: Mr. Food Cookbook; Ooh! It’s So GOOD! Posted in FidoNet Cooking Echo
by Sonya Whitaker-Quandt 1/92

“You’re ready to invite the gang over for a last-minute party any time as
long as you can pull this favorite from the freezer and pop it in the oven.
Watch them go crazy! (Warning: habit forming!)”

drained, or 2 packages (9 ounces each) frozen artichoke hearts, thawed 1
drop hot pepper sauce 1 small garlic clove, minced 1 tsp lemon juice 1 cup
grated Parmesan cheese

Preheat oven to 350 degrees. Place all the ingredients in a food processor
and blend until smooth. (If using a blender instead of a food processor,
stop the machine frequently and scrape down the sides of the container with
a rubber spatula. First be sure the blades have stopped completely. Blend
just until mixture is smooth.) Coat a 1-1/2 quart baking dish with a
nonstick vegetable spray and pour in mixture. Bake for 30 minutes, until
lightly browned. Serve on party rye bread.

Note: You can also bake this spread in several small baking dishes. After
they cool, cover each one with plastic wrap and freeze them for later use.
When ready to use, thaw, then remove plastic wrap, and rewarm in the oven
or microwave.

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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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