Title: SNOW PUDDING
Categories: Desserts
Yield: 6 servings

1 tb Gelatin, soaked in
1/4 c Cold water
1 c Boiling water
1 c Sugar
1/4 c Lemon juice
3 Egg whites

Dissolve gelatin in boiling water. Add sugar and lemon juice. Set
aside in cool place. Occasionally stir mixture, and when it is thick
enough to hold mark of spoon, beat with wire spoon or whisk until
frothy. Add egg whites, beaten stiff, and continue beating until
stiff enough to hold its shape. Mold.

For a small family, chill half the recipe in a small mold and pile
the rest by spoonfuls in a bowl. Serve as a dessert for two meals,
one part with Soft Custard, the other with crushed fruit.

from Fannie Farmer Boston Cooking School Cook Book, Ninth Edition

MMMMM

QUICK EASY PASTA SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Tomato Puree (28 oz)
1 cn Tomato Sauce (16 oz)
2 tb Italian seasoning
2 ts Pepper
3 tb Garlic powder w/Parsley

Put all the ingredients in a saucepan and simmer for
15 minutes. Serve over your favorite pasta. By Anne
Morelli

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Title: Mixed Vegetable Salad (Lf)
Categories: Low-Fat, Mcdougall, Salads, Vegan, To Try
Yield: 6 servings

1 c Corn kernels; fresh or frozn
1 c Green beans; julienned
1 c Carrots; julienned
1 c Zucchini; julienned
1 c Yellow squash; julienned
1/2 c Onions; mild, thinly sliced
1 c Oil-free salad dressing;
x Pepper; black to taste

——————————–PER SERVING——————————–
79 x *cals
2 x *gm protein
1/8 x *gm fat
14 x *gm carbo
98 x *mg sodium
4 x *gm fiber

Bring a medium pot of water to a boil. Drop in corn, beans, and carrots;
cook for 3 minutes. Drain vegetables and plunge into cold water. Drain
again and place in a large bowl. Add remaining ingredietns and toss to mix
well. Refrigerate for 1 hour to blend flavors. Serves 6.

Author’s Note: Store-bought non-fat salad dressing makes this salad as
simple as can be. Crunchy vegetables make it tasty and low in fat.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Chocolate Soup
Categories: Diabetic, Chocolate, Side dishes, Soups/stews, Crockpot
Yield: 4 – 5 folks

1/2 c + 1 tb sugar;* (of course, we use low-fat)
-sugar sub may be used! 3 Slices bread;8
5 tb Flour; 1/4 c Stick butter;
2 tb Cocoa; -=OR=-
4 c Milk; 1/4 c Margarine;*

Combine sugar, flour and cocoa. Put under broiler and brown, stirring
frequently. Add a little milk until cramy. Heat the remainder of the
milk to boiling point. Slowly add a little until creamy. Heat the
remainder of the milk to boiling point. Slowly add the cold milk mix,
bring again to boiling point. Add vanilla and salt to taste (about
1/2 teaspoon vanilla and dash of salt). Cube the bread and fry
golden brown in the butter. Add the toasted bread at serving time.
Note: This is what you fix for your kids (even us big kids) on a cold
winter’s day. They (and we) love it for lunch.
(If the substitutions are made)
Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 FAT EXCHANGE

Source: The Ranch House Cookbook: Officers’ Wives’ Club Camp
Pendleton, Califorina

MMMMM

Title: SPINACH SALAD ORIENTALE
Categories: Salads
Yield: 6 servings

—————————SALAD—————————
3 Heads spinach, washed and
Drained
1 c Sliced water chestnuts
3 Eggs, hard boiled, chopped
1 c Fresh bean sprouts
4 Slices bacon, cooked and
Crumbled

————————-DRESSING————————-
1 c Sunflower oil
3/4 c Chopped onion
1 tb Worcestershire sauce
1/4 c Red wine vinegar
1/2 c Sugar
1 ts Salt
1/3 c Catsup

Mix all dressing ingredients together first, and
refrigerate. Mix salad together. Just before
serving, toss salad with dressing. Serve.

—–

Title: Molded Cheese Treats (Wilton)
Categories: Desserts, Holidays, Halloween, Kids
Yield: 1 servings

8 oz Natural cheddar cheese

Coarsely grate cheese. Place in micro-proof measuring cup. Microwave
on medium power until melted., approximately 2 minutes. Pour into
Wilton candy molds of your choice (halloween ones are awesome). Place
sticks in for lollipops if desired. Refrigerate for 15 to 20 minutes
until set. Remove from mold by flexing mold. Keep refrigerated until
served.

MMMMM

Title: Kahlua Fantasy Choc. Cheesecake (Meryl PDMK38B)
Categories: Cheesecakes, Chocolate, Desserts
Yield: 12 servings

CRUST
1 1/3 c choc. wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

FILLING
1 1/2 c semi-sweet choc chips
1/4 c kahlua
2 tb butter
2 ea large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9″ springform pan.
Prehat oven 350. In small saucepan melt choc. over medium heat
with kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in choc. mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.

—–

Title: LIMA BEANS DELUXE
Categories: Vegetables, Low-fat, Diabetic
Yield: 6 servings

1 pk (10 oz.) frozen lima beans
1 tb Reduced-calorie margarine
1 tb All-purpose flour
1 c Skim milk
1/2 ts Salt
1/8 ts Pepper
1/2 c (2 oz.) shredded reduced-fat
-Cheddar cheese
2 tb Reduced-calorie ketchup
2 (4 oz.) jars diced pimento
-drained
Vegetable cooking spray

Cook beans according to package directions,
ommitting salt and fat. Drain and set aside.
Melt margarine in a medium saucepan over low heat;
add flour, stirring until smooth. Cook, stirring
constantly, 1 minute. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Remove from heat.
Add beans, cheese, ketchup and pimento to sauce;
stir well. Spoon into a 1 1/2-quart casserole coated
with cooking spray. Bake at 375 degrees for 30 minutes
or until thoroughly heated. Yield: 6 servings.

Nutritional information per 1/2 cup serving:
calories – 115, protein – 7 gm., fat – 3 gm.,
carbohydrates – 16 gm., cholesterol – 6 mg., sodium –
450 mg., fiber – 3 gm. Diabetic Food Exchanges:
Starch – 1, Lean Meat – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

CALDILLO (NEW MEXICAN GREEN CHILI STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean beef round or pork
2 tb Oil
3 ea Medium potatoes, diced
1/2 c Onion, sliced
1 ea Large garlic clove, minced
2 ts Salt
6 ea Green chilies

Cube meat, sprinkle with salt and fry until brown in
oil. Add potatoes to browned meat together with onion,
garlic, salt, chili and enough water to cover.
Continue to add water if necessary. It will have a
soupy consistency.

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Clyde’s Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Oil — cooking
2 Onions
3 pounds Beef — coarse grind
2 tablespoons Worcestershire sauce
3 Garlic cloves
4 tablespoons Red chile,hot — ground
4 tablespoons Red chile,mild — ground
2 teaspoons Cumin
1 teaspoon Oregano,dried — pref. Mexican
2 teaspoons Salt
16 ounces Kidney beans
15 ounces Chili sauce

1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add
the onions and cook until they are translucent.~ 2. Add the beef to the pot
with the onions. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned. Add the Worcestershire sauce
and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin,
oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and
chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~

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