Title: Rhubarb Fool
Categories: Desserts, Low fat
Yield: 1 servings

1 lb Fresh rhubarb Juice and rind of one Orange Sugar to taste 1
Sachet gelatine Cream substitute of some Sort: yogurt, fromage frais,
Evaporated milk, Whatever

Stew the rhubarb with the orange rind/juice, sugar, and as little
water as you can get away with. Melt in the gelatine (if you are
vegetarian or vegan, use another gelling agent), and then put through
food processor to make puree. Add the cream substitute – I would use
fromage frais, but yogurt is fine, or you might like whisked
evaporated milk, if you like the taste. Then refrigerate until set.

If, like me, the mere thought of rhubarb sets your teeth on edge
(it’s one of the very few things I really can’t eat!), then use a
different fruit – gooseberries, perhaps, or dried apricots.
Gooseberries are nicest if stewed with elderflowers, if you can get
them, and dried apricots don’t need any help. I’ve not quoted
quantities for the sugar, because it depends on your taste. Converted
to MM by Donna Webster donna@webster.demon.co.uk

MMMMM

Title: STRAWBERRY JAM SQUARES
Categories: Cookies, Christmas
Yield: 35 squares

1 c Butter
1 c Sugar
2 Egg yolks
2 c Unsifted flour
1 c Chopped walnuts
3/4 c Strawberry jam

1. In a medium bowl cream butter and sugar. Beat in
egg yolks. Gradually stir in the flour, then the nuts.
Form mix into a ball, and cut in half. 2. Wrap 1/2 of
the dough in plastic and chill in the freezer. Pat the
remaining half into an ungreased 8x8x2 pan. Spread on
the jam. Take the remaining half and roll between 2
pieces on plastic wrap. Then place on the covered half
in the pan. 3. Bake at 325F for 55-60 minutes, or
until lightly browned. NOTE: This is VERY sweet and
VERY rich!!

—–

Title: Turkish Sea Bass
Categories: Diabetic, Low-fat/cal, Main dish, Fish
Yield: 4 sweet ones

4 Cloves garlic; minced 2 ts Fresh grnd. black pepper
1 c Pitted black olives 1/4 c Olive oil
-chopped 2 lb Sea bass fillets
1 ts Crumbled dried oregano -(4 to 6 ea)
1 ts Crumbled dried basil 1/2 c Vegetable stock -OR-
2 tb Minced parsley – dry white wine
1 1/2 ts Salt

Combine garlic, olives, oregano, basil and parsley in small bowl.
Season to taste with salt and pepper. Heat oil in a large baking dish
at 425 degrees F. for 1 minute. Spread olive mixture evenly over
bottom of baking dish. Arrange sea bass, skin side up, on top. Pour
vegetable stock around fillets. Bake, basting occasionally with
juices, until done. To serve, arrange fillets olive mixture on
heated serving plates. Origin: Chef Hassan Emre, Topkapi Hotel,
Instanbul, Turkey

MMMMM

Title: Pizza Dippers
Categories: Kids, Appetizers
Yield: 16 Servings

1 10 oz. can refrigerated
-pizza crust
2 tb Margarine or butter, melted
1 ts Dried basil leaves
1/2 ts Dried oregano leaves
4 oz (1cup) shredded mozzarella
-cheese
1 8 oz. can prepared pizza
-sauce, heated

Heat oven to 350F. Grease 1 large or 2 small cookie
sheets. Unroll dough; cut rectangle in half crosswise
forming two 6 1/2 x 8 inch pieces. Cut each piece
into eight 1 inch strips. Place strips 1 inch apart
on greased cookie sheet. Brush each with margarine;
sprinkle evenly with basil and oregano leaves.

Bake at 350F for 11 to 17 minutes or until golden
brown. Remove from oven; sprinkle strips with cheese.
Bake an additional 1 to 2 minutes or until cheese is
melted. Serve immediately with heated pizza sauce.
Yield: 16 servings. Typed by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

—–

Spicy Tofu

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 2 Preparation Time :0:00
Categories : Appetizer Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tofu (Bean Curd)
1 tablespoon soy sauce
1 tablespoon orange juice
1/2 orange rind — diced
1/2 teaspoon peppercorns
4 green onions — sliced into rings
1 teaspoon lemon juice — or to taste

Steam the tofu for 10 minutes. While curds are steaming, make the marinade:
in a sauce pan, mix the soy sauce, orange juice, rind, peppercorns, and half
the green onions. Add 1/2 cup water. Bring to boil and simmer for 5 minutes.
Cut each piece of tifu into 18 pieces. Gently mix in the marinade and soak
the tofu cubes. Cool thoroughly. Chill until ready to serve. Divide between
two plates. Sprinkle with lemon juice and remaining onion.

Calories 94

Exchnages 1 medium-fat meat
1 vegetable
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

– – – – – – – – – – – – – – – – – –

Title: Microwave Doggie Biscuits
Categories: Dog biscuit, Microwave
Servings: 1

1 c Whole wheat flour
3/4 c Dry milk
1/4 c Cornmeal
1/3 c Shortening
1 tb Bouillon granules
1/2 c Plain flour
1/2 c Quick cooking oats
1 ts Sugar
1 Egg, slightly beaten
1/2 c Hot water

Combine flour, cornmeal, milk, oats and sugar. Cut in shortening, add egg,
bullion, and hot water. Knead 5 mins. and roll in 1/2″ thick and cut out
to favorite shapes. Micro at 1/2 power for 5 to 10 mins, rotating plate.
Makes 5 1/2 small shapes. These last hardly at all so make a bunch! This
was posted by C.Harold Quinn (FPHK52A)

MMMMM

Tomato Bisque

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 300 g pkg. soft tofu — drained
1 20 oz can tomatoes
1 1/2 tbsps oil
1 onion — thinly sliced
3 cloves garlic — pressed
1 tsp salt
1 tbsp cornstarch
2 c water
1 large tomato — chopped
1 celery stalk — finely chopped
parsley — for garnish

1) Blend tofu canned tomatoes in blender or food processor until smooth.

2) In a saucepan, saute onion garlic in oil until onion begins to brown. Add
salt. Remove from heat.

3) Dissolve cornstarch in 1 c of cold water pour into sauteed onion garlic
mixture. Stir constantly to avoid lumps. Bring to a boil over medium heat,
stirring occasionally. Reduce heat let simmer for 5 minutes.

4) Add tofu mixture, chopped fresh tomato, celery the remaining water. Heat
on medium for 10 minutes. Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: MAPLE WALNUT SQUARES #2
Categories: Cookies, Desserts
Yield: 24 servings

1 1/2 c Flour
1/4 c Brown sugar
1/2 c Butter
1 c Maple syrup
2/3 c (1/3 maple 1/3 brown) sugar
2 Eggs (beaten)
2 tb Flour
1/4 ts Salt
1/2 ts Vanilla
1 c Walnuts (chopped)

Combine flour, 1/4 C sugar and butter in bowl. With fork, mix until
consistency of fine corn meal. Press mix into greased 9 x 13″ pan. Bake at
350ø for 15 minutes. Combine 2/3 C sugar and syrup in small saucepan.
Simmer 5 minutes. Pour over beaten eggs, stirring constantly. Stir in
remaining ingredients, except nuts. Pour mix over baked crust. Sprinkle
with nuts and bake at 350ø for 20 – 25 minutes. Cool in pan and cut in
bars.

—–

Title: ANISE COOKIES #2
Categories: Cookies, Dessert, Italian
Yield: 3 dozen

2 c Flour
2 ts Ground anise seed (or 1 ts
-anise extract)
1/2 ts Baking powder
1/8 ts Salt
1 lg Lemon
2/3 c Sugar
1/2 c Vegetable shortening
5 3/16 tb Unsalted butter
1 Egg yolk
1 ts Vanilla extract
1 tb Sugar (for decoration)
1 ts Ground cinnamon (for decor.)

Thoroughly stir together flour, anise, baking powder, and slat and set
aside. Using a small sharp knife peel a thin layer of zest (without
white membrane) from the entire lemon. Combine lemon zest and sugar
in a food processor fitted with a steel blade. Process until zest is
very finely minced. Add shortening and butter to the processor and
process for one minute. Add egg yolk and vanilla and process 20
seconds longer. Add dry ingredients and continue processing just
until they are blended. Divide dough in half and place each portion
between large sheets of waxed paper and roll out to 1/8 inch thick.
Check the underside of the dough to check for any creases. Slide
dough onto a large tray or baking sheet and refrigerate for 15
minutes, or until the dough is chilled and slightly firm. Preheat
oven to 375 degrees F. Lightly grease several baking sheets. Work one
half of the dough at at time. Turn the dough over and peel the sheet
of wax paper off of the dough and replace the paper loosely. Then
turn the dough right side up. Peel off and discard the top sheet of
paper. Using assorted 2 1/4 to 3″ cookie cutters cut out cookies.
Place in the oven and bake for 8-10 minutes or until just brown ant
the edges. Remove from the oven and let stand for 3 minutes. Transfer
to wire racks and let stand until cooled completely. Sprinkle cookies
with the decoration mixture.

MMMMM

Creole Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 Eggs

1 c Brown sugar,dark,firm packed

1 c Corn syrup,dark

1 c Pecans,broken

1 ts Vanilla

1/2 ts Salt

1 Pie shell,9",unbaked

1. Beat eggs and sugar together until thick.

2. Add corn syrup, pecans, vanilla and salt.

3. Mix well and pour into pie shell.

4. Bake in preheated 300’F. oven about 1 hour, or until filling is firm.

– – – – – – – – – – – – – – – – – –