Title: SPAM FETTUCCINI PRIMAVERA
Categories: Main dish
Yield: 8 servings

1 tb Butter or margarine
2 tb Flour
1 1/2 c Skim milk
1/2 c Lower sodium chicken broth
1 1/2 ts Dried basil
12 oz Fettuccini
1 cn SPAM Luncheon Meat, cut into
-julienne strips (12 oz)
1 pk Frozen broccoli, carrot and
-cauliflower combination,
-cooked and drained (16 oz)
2/3 c Grated Parmesan cheese

In small saucepan, melt butter. Stir in flour. Cook
and stir 1 minute. Stir in milk, chicken broth, and
basil. Bring to a boil, stirring constantly, until
thickened; keep warm. In 5-quart saucepan, cook
fettuccini according to package directions; drain and
return to saucepan. Stir in SPAM, vegetables, and
sauce. Cook and stir over medium-high heat until
thoroughly heated. Stir in Parmesan cheese.

—–

Title: CZECHOSLOVAKIAN CHEESECAKE
Categories: Cheesecakes, Cheese/eggs
Yield: 10 servings

MMMMM—————————CRUST——————————–
Sweet Yeast; See Recipe # 23

MMMMM————————-CHEESECAKE——————————
2 c Cottage Cheese
1 c Sugar; Granulated
1 tb Cornstarch
1 tb Rum; Dark
1/3 c Raisins
1/4 c Butter; No Margarine
2 Eggs; Large, Separated
3 tb Milk OR Heavy Cream
1/2 ts Lemon Rind; Grated

Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar,
and the egg yolks. Beat until foamy, then add the cornstarch, milk,
rum, cheese, lemon rind and raisins blending well. Beat the egg
whites until they from soft peaks, then gently fold them into the
cheese mixture. Pour the mixture into the prepared crust and bake for
50 minutes, or until the edges are golden brown. Cool and serve at
room temperature.

MMMMM

Rum Cake

Recipe By : Norma D. Hosken
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 Grams plain flour
25 Grams cocoa
2 Lvl Tsp baking powder
100 Milliliters corn oil
100 Milliliters milk
2 eggs — separated
150 Grams soft brown sugar
1/4 Tsp salt
100 GRAMS soft brown sugar
140 Milliliters water
40 Milliliters rum

1. Sift and mix together the 5 dry ingredients. Beat together the
corn oil, milk and egg yolks. Beat the two mixtures together, like a
batter.

2. Beat egg whites until stiff. Fold into batter mix.

3. Pour mixture into a greased 20 cm cake tin, and bake at 180 oC for
40 mins.

4. When cake is cold make topping by putting the sugar and water into
a saucepan and boiling slowly for 5 mins. Remove from heat, stir in
rum and pour over cake. If this is served as a pudding then serve with
whipped cream.

Difficulty : moderate.
Precision : measure ingredients.

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Title: CHOP SUEY
Categories: Main dish, Chinese, Ethnic
Yield: 1 servings

3 tb Cooking oil
1 1/2 lb Lean pork, cubed
1/2 lb Mushrooms, sliced
1 c Onions, sliced
2 c Celery, sliced
1 ts Salt
1/8 ts Pepper
1 ts Ginger
1 3/4 c Hot water, bouillon
Or meat stock
3 tb Soy sauce
1 c Bean sprouts
3 tb Corn starch

Heat cooking oil and add meat and mushrooms. Brown
evenly. Add onions, celery, seasonings and water.
Bring to boil, then simmer, cover, and cook for about
30 minutes until meat is tender. Add soy sauce, well
drained bean sprouts and more seasoning. Bring to a
boil. Thicken with corn starch which has been stirred
into a smooth paste with one-half cup of water. Cook
until thickened; then simmer for 10 more minutes.
Serve on hot cooked rice and add canned chow mein
noodles.

—–

Cream of Shittake Mushroom Soup

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound shiitake mushrooms — sliced thin
1/2 medium oinion — minced
1/4 pound butter
1 quart chicken stock
1 quart beef stock
2 tablespoons toasted sesame seeds — crushe in blender
1/2 teaspoon seasoned salt
1 cup heavy cream
1 tablespoon chives — minced

In small saute pan, saute mushrooms and onions in half of the butter for 5
mins. Combine the stocks in a 3 qt. pot on medium heat. Add cooked mushrooms
and onion. Melt remaining butter in saucepan and add crushed sesame seeds.
Gradually add 1/4 cup of stock to the sesame seeds while stirring
continuously. Add sesame mixture to the warming stock. Add salt. Cook over
low heat for 10 mins. Cool broth prior to adding cream so as not to curdle
cream or (*see my note above to “hurry” the process). After adding cream,
stir until well blended. Heat throughly but DO NOT BOIL as separation will
occur. Serve in cups and garnish with chives.

– – – – – – – – – – – – – – – – – –

Per serving: 260 Calories; 20g Fat (65% calories from fat); 5g Protein; 19g
Carbohydrate; 57mg Cholesterol; 948mg Sodium

NOTES : *Hint to avoid curdling cream when adding to hot broth: place cream
in separate medium sized bowl or pan away from heat source. Slowly and
gradually add one ladel at a time of hot stock to the cream while stirring
during each addition. This will bring the cream up to the temperature of the
heating stock gradually and avoid separation when placed back into the heating
stock pot. (1 – 2 ladel additions should accomplish this depending on the
temperature of the stock and cream at time of combining.) Place the now
warmed cream back into the main stock pot, stirring as you add, then continue
with recipe below.

Total Grams- 27.6; Grams/serving- 2.8

Chicken And Pasta Primavera

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole Chicken Breasts — 12 oz. each
4 Cups Water
1 Small Sprig Fresh Basil
1 Thick Slice Of Onion
1 Stalk Celery With Leaves
1 Bay Leaf
Salt
12 Oz Thin Spaghetti
1 Cup Fresh Green Beans
2 Cups Broccoli Flowerets
1/2 Cup Fresh Peas
1/2 Cup Unsalted Butter
1 Clove Garlic — crushed
1 Tbls Fresh Basil — chopped
2 Tbls Parmesan Cheese
Freshly Ground Pepper
1 Cup Carrots — sliced

Arrange chicken breasts in single layer in heavy skillet; add 4 cups water,
basil sprig, onion, celery, bay leaf, one teaspoon salt. Heat uncovered on
medium heat until water begins to boil; reduce heat to low. Simmer breasts
covered 5 minutes.
Remove skillet from heat. Uncover. Turn breasts over in hot broth.
Recover. Let stand off heat for 5 minutes. Uncover again. Let chicken
stand in broth for 10 minutes.
Remove breasts to plate with slotted spoon. Remove skin and bones. Pull
into 1″ wide strips. Set meat aside covered. Pour broth into 4 cup glass
measure. Return 1 cup of broth to skillet, reserve remainder for other
use.
Cook spaghetti in boiling water for 8-10 minutes. While pasta is cooking,
add carrots to chicken broth in skillet; heat to simmering over medium low
heat. Simmer carrots partially covered for 5 minutes. Add green beans,
broccoli and peas; simmer still partially uncovered, until tender 5-8
minutes. Remove from heat, drain vegetables, reserving broth for other
use. Wipe skillet dry. Melt butter in skillet over medium heat. When
foam subsides stir in garlic, saute for 2 minutes. Add vegetables, chicken
and spaghetti. Toss in butter until coated. Add more butter and salt to
taste. Sprinkle with basil, and parmesan cheese.

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Title: Cinnamon Spread
Categories: Spreads, Diabetic, Low-fat/cal
Yield: 12 servings

4 oz Soft margarine at room temp 1/4 c Granulated sugar substitute
1 ts Ground cinnamon

Combine ingredients and mix well Return to container and refrigerate
except when it is being used. 1 tsp/serving.

Each serving 1 fat exchange, 34 calories 4 gm fat, 47 mg sodium

Source: The New Diabetic Cookbook by Mabel Cavaiani, Contemporary
Books Shared but not tested by Elizabeth Rodier Oct 93

MMMMM

Chicken Corn Soup

Recipe By :
Serving Size : 8 Preparation Time :2:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Chicken — cut up
2 teaspoons salt
1/4 teaspoon saffron
2 cups corn
2 cups noodles
1 tablespoon parsley — fresh
1/8 teaspoon pepper
2 eggs — hard-cooked

Cover the chicken with 3 quarts of water and bring to a boil. Skim, turn
down the heat to low, add the salt and saffron and steep until the chicken
is tender. Remove the chicken and strain the stock. Take the chicken meat
from the bone and return to the stock. Add the corn and bring to a boil.
Add the noodles and cook for 15 minutes or until the noodles are tender.
Add the parsley, eggs and pepper and serve

– – – – – – – – – – – – – – – – – –

Per serving: 375 Calories; 14g Fat (34% calories from fat); 44g Protein;
17g Carbohydrate; 178mg Cholesterol; 676mg Sodium

SPINACH-FETA ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SPINACH-FETA
FILLING——————-
1 1/4 lb Spinach — fresh, stemmed and
–washed
1 tb Olive oil
3 bn Scallions, trimmed and
–chopped (1-1/2 c)
1/4 c Feta cheese — crumbled
2 tb Parmesan cheese, freshly
–grated
2 tb Dill — fresh, chopped
1 tb Lemon juice
Salt pepper, to taste
2 lg Egg whites
—–PHYLLO PASTRY—–
8 Phyllo dough sheets (14×18“)
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 t Poppy or sesame seeds, or a
–combination

To make filling: Put spinach with water still
clinging to the leaves in a large pot. Cover and cook
over medium heat until the spinach is wilted, about 5
minutes. Drain and refresh with cold water. Squeeze
the spinach quite dry and chop. In nonstick skillet,
heat oil over medium heat. Add scallions and saute
until softened, 2 to 3 minutes. Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan,
dill and lemon juice. Season with salt and pepper.
Beat egg whites lightly with a fork and stir into the
spinach mixture.

To form phyllo rolls: Set oven rack on the upper
level; preheat to 350 degrees F. Coat a baking sheet
lightly with nonstick cooking spray or line with
parchment paper. In a small bowl, whisk together egg
white, oil and salt. Lay one sheet of phyllo on a work
surface with a short side toward you. Brush lower half
of the sheet with the egg-white mixture. Repeat this
step with a second sheet of phyllo and set on top of
the first. Spoon one-quarter of the spinach filling
along one long edge. Tuck in the side edges and roll
up, jelly-roll fashion. Place on the prepared baking
sheet. Repeat with the remaining phyllo, egg-white
mixture and filling, making 4 rolls in all. Brush tops
of the rolls lightly with the egg-mixture and sprinkle
with seeds, if desired. Bake for 25 to 30 minutes.
With a serrated knife, cut each roll diagonally into 9
pieces and serve hot.

The rolls may be prepared, baked and sliced up to 2
days in advance. Reheat in a 350 degree F oven for 10
to 12 minutes, or until heated through. Makes 36
appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g
carbohydrate; 77 mg sodium; 1 mg cholesterol.

**”Inspired by the Greek appetizer spanakopitakia,
these rolls are easy to make for a crowd."
–From Eating Well, May/June 1993.

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Coffee Almond Ice Cream Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Chocolate wafer crumbs (abou — 30 cookies)
1/4 cup Unsalted butter — melted
1 1/2 pints Coffee ice cream — slightly
softened
1 1/2 cups Heavy cream — well chilled
1 teaspoon Vanilla
1 1/2 cups Amaretti — crushed
1/2 cup Almonds; sliced — toasted
Dark chocolate sauce

In a bowl with a fork, stir together the crumbs and butter until the mixture is
well combined. Pat the mixture onto the bottom and 1″ up the sides of a lightly
oiled 8", 2-1/2″ deep springform pan. Freeze crust for 30 minutes or until
firm. Spread ice cream evenly on the crust and return to freezer for 30
minutes or until ice cream is firm. In a bowl with an electric mixer, beat
cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and
spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze
cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic
wrap and foil, overnight. Just before serving, wrap a warm damp towel around
the side of the pan, remove side of pan, and transfer cake to a serving plate.
Cut into wedges with a knife dipped in hot water and serve it with the Dark
Chocolate Sauce.

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