2 egg whites
2 Tbsp. water
1/2 tsp. vanilla
dash of salt
1/2 c. sugar
4 Tbsp. melted butter
2/3 c. flour
Heat oven to 350. Grease 2 cookie sheets. Put egg whites and sugar in
medium sized bowl. Add water, butter and vanilla and mix. Add flour and
salt; stir. Drop teaspoonfuls of batter onto greased cookie sheets.
Swirl the batter around with the back of a spoon until cookies are
spread very thinly and are almost transparent. Bake 5-7 min.
until lightly browned at edges. Remove cookie sheets. Remove 1 cookie.
Return sheet to oven to prevent other cookies from sticking. Place
fortune in center of each cookie. Fold cookie in half and bend slightly
in the middle to make a half-moon shape. Makes about 24 cookies.
Repeat procedure with other cookies.

Title: FREEZER STRAWBERRY JAM
Categories: Jams, Condiments, Fruits
Yield: 1 servings

1 qt Ripe strawberries
4 c Sugar
2 tb Lemon juice
1/2 Bottle of liquid pectin

Crush berries thoroughly. Place in a large bowl. Add
sugar, mix well let stand. Mix lemon juice add
certo. Stir until all sugar crystals are dissolved.
Ladle quickly into jars leave to set, it may take 24
hours. Store in freezer. Will keep in the fridge for
3 weeks.

“The Settlement Cookbook”

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1/2 lb (1 cup) butter (room temp)
1/4 lb (1/2 cup) fruit sugar
1/2 cup rice flour
1 1/2 plus 1/4 cup all purpose flour
Measure out all ingredients. With hands, mix butter and fruit sugar, then
rice flour, then 1 1/2 cups flour. Add 1/4 cup flour, in gradual amounts,
until
dough cracks. Roll out on floured surface, 1/2″ thick. Cut with small cutter
or glass (approx. 3″ diameter works best).
Bake 250 degrees F on ungreased baking sheet for 30 min.
Cookies are done when centre springs back to touch. DO NOT BROWN!!!

Title: PEANUT BUTTER BUCKEYES
Categories: Candies, Desserts
Yield: 1 servings

1 c BUTTER
1 pk 16oz powdered sugar
1 12oz crunchy peanut butter
1 Block (4oz) paraffin
1 pk 12oz semi-sweet chocolate ch

Combine butter, sugar and peanut butter in a medium bowl;blend till
smooth. Roll into 1 inch balls. chill. Place paraffin and chocolate
chips into top of a double boiler and melt over hot (not Boiling)
water. Coat balls by dropping one at a time. Place on waxed paper to
cool makes 5 dozen

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RICE FLOUR PUDDING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
dr Rose Water
1 oz Almonds
1/2 oz Pistachio nuts

1. Blanch (opt) and shred nuts.
2. Mix rice flour into the milk and mix till smooth.
3. Cook over medium heat till of creamy consistency
(20-30 minute.??) 4. Simmer and add sugar and stir for
2-3 minutes more. 5. Cool (in refrigerator 30 minute)
add the rose water, almonds and pistachios (maybe
before it cools). 6. Pour into individual dishes and
serve.

Recipe By : Somesh Rao

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PEACH PECAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Granulated sugar
2 ts Baking powder
1 t Cinnamon
1/4 ts Salt
1/2 c Butter, melted
1/4 c Milk
1 Egg
2 Med peaches, peeled diced
1/2 c Pecans, chopped

Combine all the dry ingredients. Combine all the wet
ingredients. Stir the two together just til moistened.
Fold in peaches pecans. Spoon into muffin cups.
Sprinkle with additional cinnamon sugar if desired.
Bake at 400 for 20-25 min. *you can use frozen or
canned peaches for this too, just whir ’em in a food
processor to break ’em up a little- make sure you have
a cup of pulp.

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Title: TURNIP AND APPLE WHIP
Categories: Vegetables, Fruits/nuts
Yield: 3 servings

1 1/2 c Diced turnips
– frozen or fresh
2 Granny Smith apples
– peeled, cored
– and roughly chopped
1 lg Onion
– peeled and roughly chopped
1 tb Unsalted butter
1/2 ts Salt; or as desired
1/4 ts Ground white pepper

PREHEAT OVEN TO 350F. Peel and quarter fresh turnips.
Do not bother to defrost frozen ones. Combine all
ingredients in a baking dish with a cover. Cover and
place in the oven for 35 minutes. Remove from oven,
transfer contents of the baking dish to a food
processor and puree until smooth. Spoon the puree into
a serving dish. Serve immediately.

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BRAN OR RAISIN BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Milk
1/2 Stick melted unsalted butter
1 pk Bran muffin mix (see MM#:33)
1/4 c Raisins (optional)

In lge. mixing bowl, beat eggs milk, then whisk in
melted butter. Stir in mix just until it is
moistened; don’t over-mix. Stir in raisins if desired.

Divide among muffin cups and bake in preheated 425 F.
oven for 20 min., or until muffins are firm and shrink
back from sides of cups slightly.

Serve immediately.

Leftovers may be stored in plastic bags in ‘fridge for
later rewarming in moderate oven or mircowave.

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Title: Szechuan Bean Curd (Tofu)
Categories: Diabetic, Tofu, Vegetables, Meats, Main dish
Yield: 4 servings

4 oz 85% lean ground beef 1 ts Sesame oil
1 c Green onions w/tops chopped 1/4 ts Hot oil*
1 Clove garlic minced 1/4 ts Red pepper flakes
3/4 c Chicken broth 2 tb Corn starch
2 tb Light soy sauce 2 tb Cold water
1 tb Chili sauce 1 c Bean curd (tofu) 1/2″ cubes

Place ground beef, green onions, garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
cold water. Add to the skillet. Cook stirring continously, until
sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
over medium heat for 3 minutes. * Sesame oil hot oil may be found
in Asian markets and in cooking specialty stores. Nuitritive values
per serving: Carbohydrates 9 gm Protein 15 gm Fat 7 gm Calories 149
Fiber .9 gm Sodium 518 mg Cholesterol 18 mg Food Exchange per
Serving: 2 Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, by-Hess Middleton,
Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA

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FENNEL RISOTTO WITH PISTACHIOS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth, combined with
1 cup water
1 tb Butter or margarine
2 tb Olive oil
1 c Finely chopped onion
1 md Fennel bulb, coarsely
Chopped
1 md Red bell pepper, coarsely
Chopped
2 md Cloves garlic, minced
1 1/2 c Arborio rice
1/3 c Shelled pistachios, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Grated Parmesan cheese

1. Heat the broth-water combination over medium-low
heat. Keep warm. 2. In a large skillet, preferably
nonstick, or large pot, heat the butter and oil over
medium heat until hot. Add the onion, fennel and red
pepper; saute 5 minutes. Add the garlic and saute an
additional minute. 3. Stir in the rice and cook,
stirring 2 minutes. Slowly start to add the liquid,
about a ladleful at a time. Cook, covered, over
medium-low heat, 10 minutes, stirring occasionally.
Add the liquid slowly and stir often. Wait until the
liquid has been absorbed each time before adding the
next ladleful. Repeat the cooking process, covered,
10 minutes. 4. Uncover and continue adding the liquid
and stirring often. The risotto should cook about 30
minutes. The finished risotto should be creamy, with
a little chewiness at the center of the rice. 5. Add
the pistachios, pepper and Parmesan to the finished
risotto, stirring until blended.

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