Title: IRMA’S MONK IN A NIGHTSHIRT
Categories: Desserts
Yield: 6 servings

2 oz Whole hazelnuts (1), roasted
— and chopped
4 oz Caster sugar
4 oz Butter
5 Eggs, separated
4 oz Chocolate, grated (use the
— best-quality chocolate
— you can find !!)
4 oz Whole hazelnuts (2), roasted
— ground finely but still
— crunchy

———————————DECORATION———————————
1/3 qt Double cream, lightly
— whipped

Butter a bowl and line with the roasted and chopped nuts (1). Mix caster
sugar and butter, add egg yolks slowly. Add grated chocolate and ground
nuts (2). Beat egg whites until stiff and gently fold into mixture. Turn
into the lined bowl. Cover with a double layer of greaseproof paper with a
folded pleat down the centre and tie firmly with string. A double strip of
kitchen foil laid under the bowl and projecting up the sides will make
lifting it out easier. Place bowl in a large saucepan 3/4 full of water and
steam for 2 hours. Carefully turn out on to a serving plate. Just before
serving, pour over some of the lightly whipped cream. Serve the remaining
cream separately.

—–

CREAM OF CRAB SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillion cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1 quart Milk
1 cup Butter
Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in
flour and seasonings. Add milk and bouillion gradually; cook until thick,
stirring constantly. Add crabmeat, heat. Garnish with parsley.

– – – – – – – – – – – – – – – – – –

Title: TUNA PILAF
Categories: Fish, Vegetables, Diabetic
Yield: 8 servings

2 Green onions, chopped
1 ts Reduced-calorie margarine,
-melted
2 1/2 c Water
1 c Long-grain rice, uncooked
1 pk (10 oz.) frozen mixed
-Oriental vegetables, thawed
1 cn (10 oz.) tuna in water,
-drained and broken into
-chunks
1 tb Reduced-sodium soy sauce

Saute’ onions in margarine in a large saucepan
until onions are tender.
Add water; bring to a boil. Stir in rice; cover,
reduce heat, and simmer 20 to 25 minutes or until rice
is tender and liquid is absorbed.
Add mixed vegetabes. Cook over low heat 5 minutes
or until vegetables are tender.
Add tuna and soy sauce; stir. Serve warm. Yield:
8 servings.

Nutritional information per 1/2 cup serving:
calories – 275, protein – 14 gm., fat – 1 gm.,
carbohydrates – 18 gm., cholesterol – 13 mg., sodium –
454 mg., fiber – 2 gm. Diabetic Food Exchanges:
Starch – 1, Lean Meat – 1, Vegetable – 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)

—–

THAI FRIED NOODLES (1)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fresh rice noodles
– cut into 1/2-inch slices,
-OR- flat dried rice noodles
1 c Fresh bean sprouts
1/3 c Oil
1 tb Minced garlic
4 tb Minced shallots
2 ts Shrimp paste (kapee)
1 tb Chopped dried shrimp (opt.)
10 md Shrimp, shelled, deveined
-OR- substitute pork
3 tb Fish sauce (nam pla)
1 tb Rice vinegar
2 tb Light brown sugar
2 tb Tomato ketchup
1/2 ts -TO
1 t Chili powder (optional)
2 Eggs — lightly beaten
—–GARNISHES—–
1/3 c Coarsely ground peanuts
— (unsalted)
1/2 ts Dried red chili flakes (opt)
2 Green onions — finely sliced
2 tb Chopped coriander leaves
2 Limes — cut into wedges
1 sm Cucumber — sliced

If using dried rice noodles, soak in hot water for 20 minutes before
cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3
minutes or until just tender to the bite, al dente. Drain. Rinse. Drain
for 30 minutes or until dry. In boiling water, blanch the bean sprouts for
30 seconds. Refresh under cold water. Drain.

Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and
dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish
sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar
dissolves. Add the beaten eggs and let them set slightly. Then stir to
scramble. Add the noodles and toss for about 2 minutes. Place the Pad
Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green
onions, and coriander. Arrange lime wedges around the edge of the platter.
Serve with a side dish of fresh bean sprouts and cucumbers.

(Yield: 3-4 serving)

Source: The Southeast Asia Cookbook, by Ruth Law From: stigle@cs.unca.edu
(Sue Stigleman)

– – – – – – – – – – – – – – – – – –

Buttermilk Spice Cake

Recipe By : Steve Hammond/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories : posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

2 1/2 c. all purpose flour
3/4 tsp. allspice
1 c. granulated sugar
1/2 tsp. cloves
3/4 c. brown sugar — packed
1/2 tsp. nutmeg
1 tsp. baking powder
1 1/3 c. buttermilk
1 tsp. soda
1/2 c. shortening
1 tsp. salt
3 eggs
3/4 tsp. cinnamon

Grease and flour 2 round layer pans 8 or 9 inch. Measure all ingredients into
large 1/2 minute on low speedmixer bowl. Blend scraping bowl occasionally.
Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden
toothpick inserted comes out clean. Cool 10 minutes and remove from pans. It
is wonderful with a lemon frosting or a rich chocolate frosting.]

From: hammond@niwot.scd.ucar.EDU (Steve Hammond)

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 2643 Calories; 119g Fat (40% calories
from fat); 27g Protein; 382g Carbohydrate; 561mg Cholesterol; 3069mg Sodium

Garlic Soup Provencal

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Heads of garlic
2 Leeks, thinly sliced
1 tb Olive oil
3 pt Chicken stock
2 c Quartered tomatoes
1 lg Peeled potato cut in 2-3
Chunks
1/8 ts Crumbled saffron
2 tb Minced fresh sage
2 ts Minced fresh thyme
2 Sprigs chopped fresh parsley

To peel the garlic, separate the cloves and drop them
into boiling water for 30 seconds, drain, rinse the
cloves in cold water, then peel them. Saute the sliced
leeks in the oil until tender, then put them and all
the rest of the ingredients into a soup pot and bring
the mixture to a boil. Reduce the heat and simmer for
35 to 45 minutes, or until the garlic is tender and
dissolving. Fish out the cooked potatoes, whip them
until smooth, then reserve them. Strain the soup
through a sieve, pressing to get all the garlicky
goodness into the strained soup. Add the reserved
potatoes, and whisk them in until smooth.

– – – – – – – – – – – – – – – – – –

Title: LOW CAL COCOA MIX
Categories: Diabetic, Beverages, Low-fat/cal
Yield: 32 servings

3/4 c Cocoa
1/2 ts Salt
1 qt Instant dried milk
Dry sugar substitute equal
To 1 1/2 c sugar

Mix ingredients well and store in an airtight
container in a moderately cool place. Use 2 tbsp mix
plus 6 ounces boiling water per serving of cocoa.
variations: Mexican Cocoa: Add 2-3 teaspoons of
cinnamon when mixing the total ingredients. or place a
scant 1/8 tsp in a cup of cocoa. Mocha: Add 1/3 cup
instant coffee when mixing the total ingredients; or
place 1/2 teaspoon instant coffe in a cup of the
cocoa. Nutritive values per serving: CAL 49; CHO 4 gm;
PRO 3 gm; FAT 3 gm; NA 113 mg; Food exchanges per
serving: 1/3 milk, 1/2 fat Low sodium diets: Omit salt
Source: The New Diabetic Cookbook

—–

Tiramisu

Recipe By : Bobb1744@aol.com
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Chocolate
Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups espresso — at room temperature
1/2 cup sugar
1/4 cup brandy
2 egg yolks
1 pound mascarpone cheese*
21 to 24 ladyfinder cookies
4 ounces semisweet chocolate — shaved
1 cup whipping cream
1/4 teaspoon vanilla
2 tablespoons confectioner’s sugar
cocoa powder — for dusting

Stir the espresso, sugar and brandy together until the sugar dissolves.
Remove 1/3 cup of the mixture and set the rest aside. Whis the egg yolks into
the 1/3 cup of coffee mixture. Add the mascarpone and whisk together until
smooth, do not overmix or it may separate. Line a 9 1/2×5 1/2″ loaf pan with
a large sheet of wax paper. Dip the ladyfinders into the reserved coffee
mixture, one at a time, briefly. Place them crosswise in the prepared pan.
|Continue until the bottom of the pan is lined. Spread on half of the cheese
mixture. Sprinkle with 2 oz. of the chocolate. Repeat for the next layer. Top
off with a final layer of ladyfingers. Fold the wax paper over the top and
cover tightly with plastic wrap. Refrigerate at least 6 hours.
Invert the chilled loaf onto a serving platter. Remove the wax paper. Place
the cream, vanilla and confectioner’s sugar in a bowl and whip until stiff.
Spread whipped cream all over loaf and decoratively with a pastry bag. Place
the cocoa in a fine strainer and dust the top. Slice and serve.

– – – – – – – – – – – – – – – – – –

NOTES : A great dessert recipe from Jeff Smith’s “Cook Italain” cookbook.
*Mascarpone cheese can be found in an Italian deli.

SWEET POTATO, OATMEAL, AND CASHEW LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cashews
1 1/2 c Rolled oats
1 1/2 c Sweet potato — grated
1/2 c Onion — finely chopped
1 c — water
2 tb Tamari
2 Garlic cloves — pressed
2 tb Nutritional yeast
1/2 c Tofu, soft

Grind the cashews in a blender.

Place the ground cashews in a large bowl. Add the
remaining ingredients and mix well.

Generously oil a loaf pan and sprinkle it with
additional rolled oats to keep the loaf from sticking.
Pack the loaf mixture into the pan.

Bake at 350 degrees for about 45 minutes, or until
firm and brown.

Serve with your favorite sauce a salad and a steamed
vegetable.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

PAD THAI (SAUTEED RICE NOODLES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Rice noodles
1/2 c Vegetable oil
5 Garlic cloves (or more)
— finely chopped
1 lb Medium shrimp
— shelled and deveined
2 Firm-style bean curd squares
— cut into 1/2 inch cubes
1/4 c Pickled turnips
— (coarsely chopped)
1/2 c White vinegar
1/8 c Fish sauce
1 tb Paprika
1/4 c Sugar
2 Eggs — beaten
1/4 lb Mung bean sprouts
3 Scallions
— cut into 1/2 inch pieces
1/2 c Ground unsalted peanuts
1 Fresh red chili pepper
— seeded coarsely chopped
1 Lemon — cut into wedges
Coriander leaves for garnish
1/4 c Crushed red pepper (opt.)

In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2
hours. Drain and cover with a damp towel to retain moisture.

In a wok or large frying pan, heat the oil and stir-fry the garlic until it
is light brown. Add the shrimp, bean curd and pickled turnips; stir in the
vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the
noodles. When the noodles are completely coated, spread them out to the
sides of the wok or frying pan, leaving a space in the middle. Add the
beaten eggs. As the eggs cook, fold the noodles over them and stir to
combine all of the ingredients evenly. Stir in half of the bean sprouts,
then add the scallions, ground peanuts and chopped chili pepper. Toss
several times to mix well.

Serve on a large platter with lemon wedges. Top with the remaining bean
sprouts and garnish with coriander leaves. Serve the crushed red pepper on
the side, for those who like it extra-spicy.

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –