HAM AND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, sliced
1 lg Can cream style corn
1/2 ts Salt
Croutons, or oyster crackers
1/2 c Butter or oleo, melted
1/2 c Half half
1 c Ham, chopped
1/8 ts Pepper

Saute onion in butter until tender. Add remaining
ingreds. to pot and cook over low heat until
thoroughly heated. Garnish with croutons or crackers.
Makes 6-8 servings.

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Title: CAROB BROWNIES
Categories: Mcdougall, Desserts, Low fat, Vegetarian, Not tried
Yield: 16 servings

2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In
a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry
ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.
Bake at 350 for 35 minutes.
Makes 16 brownies.

Per brownie: 84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.

From May 1990 Vegetarian Times magazine page 38 Article by Mary Mcdougall
Formatted to MM by J.Duckett1 (Kat)
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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MOCHA JAVA BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Marie Frainier *DGCP02C*
3/4 c Water
1 3/4 c Bread Flour
1 tb Nonfat Dried Milk
1 t Salt
1 1/2 tb Applesauce
1/4 c Rye flour
1 1/2 tb Brown sugar
1 Egg Beaters
1 tb Instant mocha sugar free
Coffee mix
1/4 c Chopped pecans
2 ts Yeast

1 POUND LOAF

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Title: Figs in Cabernet Sauvignon with Almond Ice Cream
Categories: Desserts, Wines, Masterchefs, Frisco, Tmr
Yield: 2 servings

——————————-CREME ANGLAISE——————————-
1 qt Milk — whites
1/2 lb Sugar Paste, vanilla bean
12 lg Egg yolks, reserve the

————————————FIGS————————————
2 ea Figs, ripe Sugar
6 oz Cabernet Sauvignon

———————————-ASSEMBLY———————————-
1 c Almonds, sliced, blanched 2 oz Paste, pistachio

1. In a saucepan, bring milk to a boil. Place the sugar and egg
yolks in a mixer or bowl and whip well, then add vanilla bean paste.
Add milk to the sugar and eggs, while whipping. Put this mixture into
a large metal bowl and heat slowly. Using a wooden spatula, move egg
yolks around so they will not cook. When puffed and mixed, cool by
placing the bowl in ice water.

2. Peel the figs, cut in half and sprinkle tops with sugar.
Place them in a flat bowl with the wine (Cabernet Sauvignon or Port)
and marinate overnight (at least 2 – 3 hours). Reserve marinade and
figs.

3. Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of
the almonds and pistachio paste, then process in an ice cream machine.

4. To serve, put the figs on a plate. Shape the chilled Creme
Anglaise into quenelles and add to the plates. Pour marinade over the
figs, add whipped cream mixed with sugar. Sprinkle with almonds
(chopped) and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

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FIDDLEHEAD AND HAM CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish
Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
4 tb Flour
2 c Milk
1/2 ts Salt
1 tb Parsley, chopped
1 t Chives, chopped
1 1/2 c Ham, cooked and diced
3 c Fiddlehead Ferns, cooked
Buttered Crumbs

Make a white sauce of butter, flour, milk and salt.
Add parsley and chives to sauce. In a casserole,
alternate layers of ham, cooked fiddleheads, and white
sauce until dish is filled, ending with a layer of
sauce.

Cover top of casserole with buttered crumbs; bake at
350oF until sauce bubbles and crumbs are browned
(about 30 minutes).

From “The Wild Flavor” by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Posted by Cathy Harned.

Submitted By CATHY HARNED On 07-15-94 (1440)

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OATMEAL SUNFLOWER BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Water
1 tb Apple Juice,Concentrate
2 tb Honey
1/4 ts Salt
1/2 ts Baking Soda
1/3 c Sunflower Seeds,Dry,Hulled
1/2 c Oats
1 1/2 tb Gluten
1 1/2 c Whole-Wheat Flour
1 t Yeast

NOTES : 1 oz slice ö4.1 calories, .7g fat, 2.8 g protein, 12.4 g
carbohydrates

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Title: Heavenly Sauce
Categories: Sauces, Desserts
Yield: 6 servings

2 Egg yolks
1 c Powdered sugar
1 c Heavy cream; whipped
1/3 c Slivered toasted almonds
2/3 c Chopped Calif. dried figs
1/2 ts Minced candied ginger

Beat egg yolks with powdered sugar until smooth and thick; fold into
whipped cream. Gently fold in nuts, dried figs and ginger. Spoon over
ice cream, chiffon cake or fruits.

Source: California Dried Figs – Recipes…Serving Ideas
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Hershey’s 50% Reduced Fat Forgotten Chips Cookies

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Reduced Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites
1/8 ts Cream of tartar
1/8 ts Salt
2/3 c Sugar
1 c HERSHEY’S 50% Reduced Fat Semi-Sweet Bakin
1 ts Vanilla extract

Heat oven to 375F. Lightly spray cookie sheet with non-stick vegetable
cooking spray. In small mixer bowl, beat egg whites with cream of
tartar and salt until soft peaks form; gradually add sugar, beating
until stiff peaks form. Carefully fold in chips and vanilla. Drop by
teaspoons onto prepared cookie sheet. Place cookie sheet in preheated
oven; immediately turn off oven and allow cookies to remain 6 hours
or overnight, withut opening door. Remove cookies from cookie sheet.
Store in airtight container in cool, dry place.

about 2-1/2 dozen cookies.

Nutrition facts: Serv size: 2 cookies (21g),1g, Not a significant
source of cholesterol, dietary fiber, vitamin A, vitamin C, calcium,
or iorn. Percent Daily Values (DV) are based on a 2,000 calorie diet.
*contains 2.5g of Salatrim per serving, only 55% of which is used by
the body. Therefore this recipe provides 1.5g of available fat per
serving vs 3.5g in the regular Forgotten Chips Cookies recipe
Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Title: Vegetable Soup
Categories: Soups/stews, Ethnic
Yield: 8 servings

8 c Chicken broth (see recipe) 1 ea Potato, peeled, chopped
1/3 c Olive oil 2 ea Zucchini, finely chopped
1/4 c Chopped parsley 1 ea Large tomato, chopped
4 ea Garlic cloves 1/4 lb Mushrooms, finely chopped
1/4 lb Pancetta or unsmoked bacon 1/4 lb String beans finely chopped
3 c Shredded cabbage 4 ea Pieces prosciutto rind
1 ea Medium onion, finely chopped 1 x Salt, to taste
2 ea Carrots, finely chopped 1 x Pepper, to taste
1 ea Celery stalk, finely chopped 1/2 c Grated Parmesan cheese

There are as many versions of vegetable soup in Italy as there
there are cooks.
Pancetta – Pancetta is the same cut of pork as bacon. It is cured
with salt and is not smoked. It comes rolled up like a large
salami. Widely used in Italian cooking, especially in Emilia-Romagna,
it is vital to many dishes. If available, buy a large quantity.
Cut into several pieces and freeze it. You can substitute domestic
bacon for pancetta. It must be blanched in boiling water for two
three minutes to reduce the smoky flavour. Fresh side pork can also
be used. I’ll be posting several recipes over the next while that
call for pancetta, so if you can find some, it won’t go to waste.
Prepare chicken broth (see my previously posted recipe). Heat oil
in a large saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta. Saute until
lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes.
Add remaining vegetables to saucepan. Cover and cook about 5
minutes. Add broth and water, if using, and prosciutto rind or ham
shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove
half the vegetables with a slotted spoon. Place in a blender or
food processor and process until smooth. Return to saucepan.
Season with salt and pepper. Serve hot with Parmesan cheese
sprinkled over top. Makes 8 to 10 servings.
VARIATION:
Toast about 20 thick slices of Italian bread. Place 2 slices
in each soup bowl and sprinkle generously with Parmesan cheese.
Ladle soup into bowls. Serve with additional Parmesan cheese.

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Title: Jiffy Fruit Cobbler
Categories: Diabetic, Desserts
Yield: 6 servings

1 Canned peaches; apricots; Cinnamon; to taste
Or fruit cocktail;..in 1 c Biscuit mix;
Fruit juice 1/3 c Milk;
2 ts Tapioca; minute

Preheat oven to 350 degrees. Combine fruit and juice, tapioca and
cinnamon in a 9 inch pie plate, set aside. Stir together biscuit mix
and milk in a small bowl. Top fruit mixture with 6 equal sized
‘mounds’ of biscuit dough.

Place fruit mixture with the biscuits on top of the oven. Bake 25-30
minutes.

Serve warm with fruit dished on top of biscuit.

1 serving = 170 cal. 1 brd, 3/4 fruit, 1 fat. Carbs = 27, pro = 3, f
= 5

Approved by the Diabetes Assoc.

MMMMM