Title: English Parsley Sauce
Categories: Sauces
Yield: 1 servings

1/2 c Butter 2 ea Egss (hard boiled)
2 T Flour Salt and white pepper
2 c Milk Nutmeg
1/4 c Chopped parsley

Melt butter in sauce pan, blend in flour, add milk. Stir until smooth and
cook until it thickens. Salt and pepper to taste. Just before serving,
add chopped parsley and finely chopped hard boiled eggs. Sprinkle on a
little nutmeg.

This is especially good on salmon, chicken, new boiled potatoes,
vegetables, etc.

—–

1 oz semisweet chocolate
4 oz. marizpan
1 egg white
peppermint extract
Melt semisweet chocolate in a bowl or top of a double boiler set over a
pan of shimmering water. Gradually add chocolate to marzipan and knead
well. If marzipan becomes dry, add 1 to 2 teaspoons of egg white.
Flavor with a few drops of peppermint extract. (Note: I use Creme de
Cocoa instead)

Source: The Book of Chocolates and Petits Fours by Beverly Sutherland Smith.

MASHED WINTER SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 lb Winter squash
1/2 ts Vegetable oil
1 1/2 tb Margarine — cut into pieces;
Ground cinnamon for garnish
-(optional)

Preheat oven to 350 degrees Cut each squash into lengthwise quarter;
scoop out seeds and discard. Score yellow meaty part of each quarter
with a knife. Brush bottom of a shallow baking pan with the
vegetable oil. Place squash pieces in pan with remove skin from
squash and put squash pulp into a bowl; beat until fluffy; add
margarine and beat it in well. If desired, garnish with sprinkle of
cinnamon.

Food Exchange per serving: 1/2 FAT EXCHANGE + 1 STARCH EXCHANGE;
Low-sodium diets: This recipe is excellent.

Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S and Katharine Middleton

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Lemon Doodles

Recipe By : Land O Lakes Cookie Collection
Serving Size : 48 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup coconut flakes
1 cup butter — softened
2 eggs
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon peel — grated

Preheat oven to 400 degrees. In a large mixer bowl,
combine all ingredients. Beat at low speed, scraping the
bowl often, for 2 to 4 minutes until well mixed. Drop
rounded teaspoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Bake for 7 to 10 minutes, or until the edges
are lightly browned. Remove from the pans immediately.

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Amelia Island Mud Pie *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate
Ice Cream Alcohol
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CRUST—–
1 1/2 cups Oreo cookie crumbs
2 tablespoons Butter — melted
—–FILLING—–
1 pint Chocolate ice cream — soften
1 tablespoon Coffee
2 tablespoons Brandy
2 tablespoons Kahlua
2 tablespoons Whipped cream
Fudge topping

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip ice cream
with coffee, brandy and kahlua. Fold in whipped cream. Pour into pie shell.
Freeze. Top with fudge topping and freeze again. Serve with whipped cream and
maraschino cherries.

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Title: Potato Cake
Categories: Cakes, Desserts
Yield: 12 servings

1 3/4 c C and H Granulated Sugar
3/4 c Butter or margarine
2 Eggs
1 c Cold mashed potatoes
2 oz Unsweetened chocolate
— grated
1 c Chopped walnuts
2 c All-purpose flour
2 ts Baking powder
2 ts Cinnamon
2 ts Nutmeg
1/2 c Milk

Cream together sugar and butter. Add eggs one at a time beating well
after each addition. Add mashed potatoes, chocolate and nuts. Stir until
well blended. Combine flour, baking powder and spices. Add alternately
with milk to creamed mixture. Spoon thick batter into greased and floured
13 x 9-inch pan. Bake in 350 F degree oven 45 minutes or until cake tests
done. Cool. Sprinkle with C H Powdered Sugar or dollop with sweetened
whipped cream. 1 cake. 12 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: CHRISTMAS SAVOURY STRUDEL
Categories: Main dish, Vegetarian
Yield: 1 studel

3 tb Olive oil
2 Onions; chopped
2 Garlic cloves (or more)
— crushed
28 oz Canned tomatoes in juice
1 ts Dried basil
3 fl Red wine
8 oz Buttom mushrooms
— washed sliced
Salt
Freshly ground black pepper
10 oz Filo pastry
4 oz Butter; melted
3 1/2 oz Roasted cashew nuts
— roughly chopped

Heat the oil in a fairly large saucepan, add the
onions and cook them, with the lid on the pan, for
about 10 minutes, until they are tender but not
browned. Add the garlic, the tomatoes together with
their liquid, the basil and the wine. Let the mixture
simmer gently without a lid on the pan, stirring from
time to time, until the liquid has disappeared and it
is quite thick – this will take about 20 minutes. Add
the mushrooms and cook for a further 5 minutes or so,
or until the mushrooms are tender and any liquid which
they make has boiled away. Remove from the heat and
season to taste.

When the filling mixture has cooled, you can assemble
the strudel, which can then be cooked straight away,
or kept in the fridge for a few hours until you’re
ready, or in the freezer for at least a month. I find
it easiest to assemble the studel directly on to a
large baking sheet, which means you don’t have to lift
it later.

Set the oven to 200 C/400 F/Gas Mark 6.

If you have the type of filo pastry which is long and
narrow — about 30 x 20 cm (12 x 8 inches) — lay two
sheets side by side, overlapping them slightly where
they join. If you have the type which is quite large
~- about 30 cm (12 inches) or so square — lay out one
sheet. Either way, brush the surface with a little
melted butter and then sprinkle with a third of the
nuts. Put another layer of filo pastry on top, brush
with butter, and scatter with nuts. Repeat with
another layer, then a final layer of filo pastry,
which you just brush with butter. Now tip the tomato
filling mixture on top and spread it to about 2.5 cm
(1 inch) of the edges. Fold the edges over, to enclose
the edge of the filling then, starting from one of the
widest edges, roll the whole thing up like a Swiss
Roll, trying not to let it break (although it’s not
the end of the world if it does). Brush with melted
butter and garnish with some shreds or shapes of filo
pastry.

Put the strudel into the oven and bake for 30 minutes,
or until golden brown. Transfer carefully to a
serving dish with the aid of two fish slices.

Source: Rose Elliot’s Vegetarian Christmas Typed for
you by Karen Mintzias

—–

Title: Swedish Ginger Cookies (Pepparkakor)
Categories: Cookies Christmas
Servings: 10

1/2 c Molasses 1/2 c Sugar
1/2 c Butter 1 ea Egg, well beaten
2 1/2 c Sifted all-purpose flour 1/4 t Salt
1/4 t Baking soda 1/2 t Ginger
1/2 t Cinnamon

Heat molasses in small saucepan to boiling point. The boil 1 minute. Add
sugar and butter and stir until butter is melted. Cool. Beat in egg.

Sift together flour, salt, soda and spices. Add to first mixture and mix
thoroughly.

Cover bowl tightly and chill overnight. Roll out a portion of the dough
at a time on lightly floured pastry cloth. Roll out thin. Cut into
desired shapes.

Bake in a moderate oven (350) 6 to 8 minutes.

Yield: 10 dozen cookies

Note: The dough may be shaped into a roll and wrapped in waxed paper.
Chill thoroughly overnight or longer. Slice thin and bake in moderate
oven (350). These should be stored in an air-tight container – allow
flavor to “ripen”.

—————————————————————————–

Title: Braised Beef And Musrooms (English)
Categories: Caserole, English
Yield: 4 servings

1 lb Chuck steak cut
Into 2 inch pieces
1 1/2 oz Butter
1/2 lb Small onions
1/2 lb Flat mushrooms
1/2 ts Mixed herbs
1 Bay leaf
1 tb Flour
2 Wineglasses of port wine
1/2 pt Beef stock or water
Salt and pepper

Set oven to 350/F or Mark 4. Using a flameproof casserole
dish, melt 1 oz. of the butter and brown the meat on all sides.
Remove from the dish and set aside. Peel the onions melt the
remaining butter in the casserole and cook the onions for a few
minutes. Stir in the flour, blend in the stock and continue stirring
until boiling. Return the steak to the pan and add the port wine,
herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on
the casserole and cook in the oven for l 1/2 hours or until the meat
is tender. Slice the mushrooms and add to the casserole; cover again
and cook for a further 1/2 hour. Serves 4.

—–

GREAT GLUTEN TURKEY

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Yard, cheesecloth
2 tb Poultry flavoring mix
1 1/2 c — water
1 tb Soy margarine or oil
2 tb White wine or gluten stock
2 Sheets,bean curd sheet–
-aka yuba
2 c Dressing of choice
—–GLUTEN—–
5 oz (fl) Vital wheat guluten flr
1 oz (fl) whole wheat pastry flor
1 tb Poultry flavoring mix
5 oz — water

Mix the flours, water and flavor mix. Dough should be
firm, add more flour if it is not. Roll the gluten out
into a rectangle, place on the spread-out cheesecloth
and loosely fold edges over it to meet in the middle
(this is to keep it from getting glued to itself
during cooking). Then roll it up lengthwise (loosely
to allow for expansion).

Tie the ends and and around the middle with string.
Make sure you allow for expansion to 2-3 times its
original size.

Place this in a pot with the water and seasoning and
bring to a boil, then lower to simmering for 1 1/2
hours. Turn at least once during cooking. This can be
done two days in advance.

Prepare your dressing and remove the gluten from the
stock (which will be used for gravy). Unroll the
gluten and fill with the dressing or mound the
dressing on the baking pan and tuck the gluten around
it.

Reconstitute the bean curd sheets by soaking for 5
minutes in hot water. They’ll turn white and pliable
but will be fragile. Cover the cooked gluten roll with
2 or 3 layers of this. Brush the “turkey” with the oil
or melted soy margarine between layers and on top. Mix
the wine or stock with the remaining oil ormargarine
and use this to baste thile baking. Two T seasoning
mix may be added to the stock for more flavor.

Place in a pre-heated 350 degree oven and bake for 45
min to 1 hour, basting every 15 minutes. If it begins
to brown toomuch, cover loosely with aluminum foil.

Carve and serve with stuffing.

Originally posted by Amanita (HURN) on Dec. 12,
1992/formatted for MM by DEEANNE

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