Title: Cranapple Cake
Categories: Cakes, Fruits
Yield: 10 servings

2 1/2 c Unsifted all-purpose flour 1 c Light-brown sugar firm pack
1 1/2 ts Baking soda 2 Large eggs – whites
1 ts Cinnamon 1/2 c Vegetable oil
1/2 ts Baking powder 1 c Frozen cranberries, halved
1/4 ts Salt 1 c Red cooking apple shredded
1 1/4 c Unsweetened applesauce

———————————-FROSTING———————————-
2 tb Butter, softened 1/4 ts Vanilla
1 tb Milk 1 1/4 c Confectioners sugar

Heat oven to 325 grease and flour 10″ tube pan In small bowl, combine
flour, baking soda, cinnamon, baking powder and salt. In large bowl, with
electric mixer, beat applesauce, brown sugar, egg whites and oil until well
mixed. Beat in flour mixture until smooth. With rubber spatula, fold in
cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to
60 minutes or until cake tester inserted in center comes out clean. Cool
cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold
cake onto a wire rack; cool completely. Place cake on a serving plate.
Prepare icing and drizzle over cake. Icing: In small bowl beat butter with
milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups
confectioners sugar until icing is smooth and spoonable.

—–

Cheese Balls

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Dumplings
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound cottage cheese, 1/2% fat
2 eggs — separated
2 tablespoons sugar — optional
1/2 teaspoon salt — if no sugar
4 tablespoons matzo meal — or more
2 tablespoons butter — melted, optional

Beat egg whites till stiff. Mix cheese, yolks, and sugar or salt. Stir in
enough matzo meal to make a batter thick enough to work with your hands. Fold
in butter (if used) and egg whites. Let stand 1/2 hour.

Make small ballsm and drop into boiling water. When they rise to the top, they
are done. Serve with apple sauce, sugar-cinnamon or sour cream.

– – – – – – – – – – – – – – – – – –

SWEET COCONUT CURRY BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Electric Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Water
2 c Bread Flour
1 tb Nonfat Dried Milk
1 tb Sugar,Brown,Pressed Down
1 t Salt
1 tb Applesauce
1/3 c Raisins
1/3 c Coconut flakes
2 ts Curry powder
2 ts Yeast

– – – – – – – – – – – – – – – – – –

Title: Dry Rub for Barbequed Chicken
Categories: Rubs
Yield: 1 servings

1/2 c Paprika
1/4 c Brown sugar
1/8 c Salt
1/8 c Garlic powder
1/8 c Dried chipotles peppers
-ground
1 tb Celery salt
1 tb Onion powder
1 tb Pepper, black, fresh ground
1 tb Chimayo red chile, ground

Mix thoroughly. To me, the thing that makes this outstanding
is the chipotles. And note that these are not the canned ones
in adobo – they’re dried. This makes their smokiness a bit
more intense. You might have difficulty finding them. Look
for them in the Hispanic section of larger grocery stores.
Same with the Red pepper, use cayenne instead.

—–

CREAM OF SHALLOTS SAUCE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Masterchefs
Frisco

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Wine, white, dry
2 oz Juice, lemon
4 oz Cream, heavy
4 oz Butter
4 tb Shallots, chopped
Salt (to taste)
Pepper (to taste)
Oyster juice, from the
— shucked oysters

In a saucepan, cook the shallots, white wine, oyster juice and
lemon juice until all of the liquid has evaporated.

Add the cream and bring to a strong boil, whisking constantly.

Whip in the small pieces of butter until melted. Remove from
heat. Season to taste with salt and pepper.

Strain through fine sieve into another pan and keep warm.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

– – – – – – – – – – – – – – – – – –

GARLIC SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Water
3 Fresh garlic bulbs — peel
1/2 c Pearl barley
1/4 c Long grain wild rice
4 lg Onions — chopped
4 Russet potatoes — peeled/chun
4 lg Carrots — peeled sliced
3 Celery — sliced
1/4 c Tamari soy sauce
1 t Thyme
1/4 ts Ground rosemary
1 tb Spike
2 ts Vegit
2 tb Vegtable broth powder
1 c Sliced fresh mushrooms
2 ts Simply organic seasoning
1 tb Dried parsley flakes
2 ts Dried dill weed
1 t Salt
1 t Salt
4 Russet potatoes — in small ch

This recipe is called garlic soup because it has so
much garlic in it but it is actually a very hearty
soup with a very sweet garlic flavor. It is well worth
the time it takes to peel the garlic but you must use
fresh garlic do not replace with dried minced. Place 2
cups of the water in a large stock pot. Add the whole
garlic cloves and cook over medium heat for 15 min.
Remove the garlic cloves and mash them thoroughly
before processing. Blend in a food processor. Add the
remaining 2 1/2 qts water the barley and the wild
rice. Bring to a boil cover and simmer for 15 min.
Add the remaining ingredients bring to a boil turn
down to simmer and cook until tender about 30-45 min.
This soup tastes best if made a day or two in advance
to give the flavors a chance to blend. Nutrition (per
serving): 274 calories Total Fat 1 g (3% of calories)
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

– – – – – – – – – – – – – – – – – –

Title: Sloppy BBQ Joes
Categories: Hamburger
Yield: 4 servings

1 lb Ground beef
1 sm Green pepper, diced
1/2 c Ketchup
Salt and pepper to taste
1 md Onion, chopped
1/2 c Bottled BBQ sauce
2 tb Sweet chunky relish
4 x Hamburger buns,
Split and toasted

Cook beef in skillet until well browned. Add onion and green pepper, cook
until vegetables are tender. Drain off fat. Stir in BBQ sauce, ketchup,
relish, salt and pepper into meat mixture. Simmer a few minutes, stirring
often. Serve meat mixture spooned over toasted buns. SERVES 4.

—–

Title: CHEESE AND RICE CASSEROLE ADA
Categories: Cheese/eggs, Main dish, Low-cal
Yield: 4 servings

2 1/2 c Brown rice cooked
3 Green onions, chopped
1 c Lowfat cottage cheese
1 ts Dried dill
1/4 c Grated Parmesan cheese
1/2 c Lowfat milk

Combine all ingredients in a mixing bowl. Pour into a
lightly oiled casserole. Bake at 350 F for 15 to 20
minutes.

From the ADA Holiday Cookbook by Dr. Betty Wedman.

one serving = 2 bread exchanges + 1 lean meat + 1/2
milk exchange = 235 cal, 35 CHO, 14 PRO, 4 fat, 682
Na, 203 K, 10 Cholest

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

—–

Title: Almond Meltaways
Categories: Cookies
Yield: 1 servings

Meltaway Cookie Recipe

Make Meltaways except substitute 1 tsp. almond extract for vanilla.

MMMMM

Title: Browned Butter Cookies
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1/3 c Sugar
1 Egg
1 ts Vanilla extract
1/2 ts Baking powder

Put butter into heavy skillet and slowly heat until butter is browned
about 5 minutes. turn into mixing bowl. beat the butter with the
sugar,
egg, vanilla until light. Add flour and baking powder, stirring to make
a
stiff dough. Shape into little balls using about 1 level tablespoon
dough
for each. Place on cookie sheet. Press center down with thumb to make
and indentation. Bake at 350 for 10 to 12 minutes or until cookies are
firm but not overlybrowned.

—–