Title: Apple or cherry doughnuts
Categories: Cyberealm, Cakes
Yield: 15 servings

3 oz Butter
2 oz Sugar
1 ts Vanilla
1/2 tb Cinnamon
2 Eggyolks
9 oz Flour
1/2 c Milk
2 ts Baking Powder
2 tb Cherry Brandy
2 Egg Whites
9 oz Sour Cherries or
9 oz Apple Slices

1.Cream butter, sugar, vanilla, cinnamon and egg yolks until creamy. 2.Mix
bakingpowder under flour and mix, alternating with the milk and the brandy
under the butter mix. 3.Beat the egg whites until stiff and fold into dough
mix. 4.Add the drained cherries or apple slices to all. 5.Heat oil in deep
fryer and put tablespoons full of the dough into the very hot oil and bake
until they are golden brown. 6.Drain on papertowl and sprinkle with sugar.
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

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CHOCOLATE LOVER’S DREAM

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon instant coffee granules
1 cup boiling water
1 1/2 cups sugar
2 1/2 cups semisweet chocolate chips
1 1/2 cups melted butter
6 large eggs
Shortening or butter
1 teaspoon vanilla extract
Glaze:
8 ounces coarsely chopped bittersweet chocolate
1 cup heavy cream
1 1/2 tablespoons butter

Preheat oven to 225 degrees. Coat bottom of 9-inch springform pan with
shortening or butter.
Line pan with wax paper and coat with shortening or butter. Dissolve coffee
and sugar in boiling
water, add chocolate and melt until smooth, being careful not to overheat.
Stir constantly and
remove from heat. In bowl, use electric mixer to mix butter, eggs and
vanilla. Add chocolate
mixture and mix well. Pour into prepared pan. Bake 2 1/2 hours, then cool
and remove.
Glaze: Melt 2/3 of the bittersweet chocolate in a double boiler. Stir over
low heat until chocolate
melts, add cream and stir well. Remove from heat and stir in remaining
chocolate. Cool glaze,
and pour over torte.

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Title: Mashed Potato Casserole
Categories: Potato cass, Restaurants, Mash
Yield: 7 servings

10 md Potatoes, peeled
Salt and pepper to taste
1 c Sour cream
8 oz Cream cheese
Onion, chpd
Butter, melted
Paprika

In a large soup pot boil the potatoes. Drain, season
and mash the potatoes. Add the sour cream, cream
cheese and onion and mix throughly. Place in a 2 quart
casserole dish andallow to cool. Cover and refrigerate
for 24 hours. Top with melted butter and sprinkle with
paprika. Bake in a 350 oven for 30 minutes. Source:
Babi’s Bed and Breakfast

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Title: Chicken Barley Soup
Categories: Soups
Yield:

1-2 lb chicken; cut up
2 qt water
1 1/2 c carrots; diced
1 c celery; diced
1/2 c barley
1/2 c onion; chopped
1 ?? chicken bouillon; optional
1 ts salt; optional
1 ea bay leaf
1/2 ts poultry seasoning
1/2 ts pepper
1/2 ts dried sage

In large kettle, cook chicken in water until tender. Cool broth and skim
off fat. Bone chicken and cut into bite-size pieces; return to kettle
along with remaining ingredients. Simmer, covered, for at least 1 hour or
until vegetables and barley are tender. Remove bayleaf.
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FETTUCINI ROMANO ALA FRATELLI

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
3 Cloves garlic, crushed
1/2 c White wine
3/4 c Half-and-half
1 c Romano cheese, grated
2 x Servings spinach fettucini,
Cooked
Chopped parsley for garnish

Add the olive oil to a hot 10″ pan. Add the garlic, and saute over high
heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add
the half-and-half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.

To serve: Add the pasta to the pan and toss until coated. Portion onto
two plates, and garnish with some chopped parsley.

Bob Denhart

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CHERRY BLOSSOM MUFFINS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Fruits
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Egg substitute
2/3 c Orange juice
2 tb Sugar
2 tb Oil
2 c Low-fat buttermilk baking
-mix
1/2 c Chopped pecans
1/2 c Sugar-free cherry fruit
-spread

In a bowl, combine egg substitute, orange juice, sugar
and oil. Add baking mix; stir for 30 seconds. Fold in
pecans. Coat muffin cups with nonstick spray or use
paper liners; fill cups one-third full. Top each with
2 teaspoons fruit spread; cover with remaining batter.
Bake at 400ø for 20-25 minutes or until muffins test
done. Cool in pan 10 minutes before removing to wire
rack. Yield: 9 muffins. Diabetic Exchange: one muffin
equals 2 starch, 2 fat. Also, 241 calories, 330 mg
sodium, trace cholesterol, 36 gm carbohydrate, 4 gm
protein, 10 gm fat.

Typed by Roberta Thompson Source: Country Woman
Magazine May/June 1995

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Title: Diatetic Bark Candy
Categories: Diabetic, Chocolate, Candies
Yield: 1 servings

-Keywords: Brand/Mildred 1 c Crunchy cereal
1 lb Milkcote or whitecoat -Watermelon seeds or any
-chocolate -other crunchy food

In the top of a double boiler, melt coating over hot, not boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break
into pieces. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

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Couscous Des Legumes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — coarsely chopped
4 Garlic cloves — chopped
2 To 3 tablespoons olive oil
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Curry powder
1/2 teaspoon Coriander
1/4 teaspoon Cinnamon
1/4 teaspoon Turmeric
1/4 teaspoon Powdered cloves
1/4 teaspoon Ground coriander
1/4 teaspoon Ground dried ginger
3 Tomatoes — chopped (canned
-OK)
6 cup Broth of choice
1 sm Sweet potato, peeled — cut
-into 1 or 2-inch chunks
1 sm Carrot, peeled — cut into
1/2 -inch slices
1 md Or 2 smallish new potatoes
-cut in chunks
1 sm To medium turnip, peeled
-cut into 1-inch chunks
1/2 Head green cabbage — cut
-into chunks
-Handful green beans
-trimmed — cut into 2-inch
-lengths — or 1/2 cup
-frozen green beans
2 Zucchini, trimmed — cut into
3/4 -inch slices or chunks
1 Green pepper, stemmed
-seeded — cut into strips
1 cup Cooked — drained chick-peas
-(canned OK)
2 cup Couscous grains
2/3 cup Raisins
3 tablespoon Butter
1 To 2 tablespoons orange
-flower or rose water

Saute onion and garlic in olive oil until softened, then stir in spices and
cook a few moments to bring out the flavors. Add tomatoes, broth, sweet
potato, carrot and potatoes. Simmer for 15 minutes, then add remaining
vegetables and simmer another 15 minutes, or until vegetables are tender.
Add chick-peas and remove from heat.

Combine couscous and raisins in a large bowl or saucepan.

Remove 2 cups of the broth from the vegetable stew and bring to a boil,
pour it over the couscous and raisins, cover, and let stand for 10 minutes.
Add butter and fluff with a fork.

To serve: Mound couscous on a platter, then sprinkle with orange flower or
rose water, and ladle on vegetables and broth. Serve immediately.

Serves 6.
Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

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DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Ethnic
Appetizers Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp
2 Slices, thin ginger, fresh
1 cl Garlic
1 Stalk, good-sized celery,
Very crisp and fresh
1 t Light soy sauce
1 tb Oyster sauce
1 tb Vodka
3 tb Chicken broth
1 tb Cornstarch
1 t Salt
1 tb Cornstarch
2 c Oil, for deep-frying
Lettuce leaves

Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince
the ginger and garlic; keep them separate. Peel the tough strings from the
celery stock; slice it at angle into pieces about 1/4-inch thick.

In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
and 1 tablespoon of the cornstarch. Reserve this mixture.

In another mixing bowl, combine the shrimp with half of the minced ginger
and half of the minced garlic; add the salt and the remaining tablespoon of
cornstarch. Mix well, and with lightly moistened hands form this mixture
into balls about 1-inch in diameter.

Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the
hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
and garlic until it turns golden; add the celery and stir-fry quickly for
about for about a half a minute. Add the reserved sauce mixture and stir
until it thickens.

On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
appetizer servings. Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

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Title: Impossible Taco Pie
Categories: Diabetic, Meats, Bisquick, Main dish, Cheese/eggs
Yield: 6 servings

1 lb Ground beef 3 Eggs
1/2 c Onion; chopped 1 c Cheddar cheese; shredded
2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded
3/4 c Bisquick 1 Tomatoe; diced
1 1/4 c Milk 1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or square baking
dish, 8×8”. Cook and stir the gr. beef and onion in 10″ skillet
until beef is brown; drain. Stir in seasoning mix; spoon into pie
plate. Beat baking mix, milk and eggs about 1 min with wire whisk or
hand beater or til almost smooth. Pour into pie plate. Bake about
25 min. or til knife inserted in center comes out clean. Sprinkle
with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5
min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1
qt square or round casserole. Decrease baking mix to 1/2 c., milk to
3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease
beat time to 10 sec. in blender or 30 sec. with wire whisk or hand
beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only
use 1 1/2 qt round or 1 qt. square casserole. no other adj.
necessary. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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