FORTUNE COOKIES

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg whites
1/2 c Sugar
1/8 ts Salt
1/4 ts Vanilla
1 c All-purpose flour
1 t Instant tea
2 tb Water
1/2 c Margarine, melted
Fortunes on slips of paper

Mix egg whites, sugar and salt thoroughly with spoon.
Mix in remaining ingredients, except fortunes. Cover
bowl with plastic wrap and chill for 30 minutes.

Preheat oven to 350 F. Grease baking sheet. Have
clean white cotton gloves ready to use when folding
and shaping the hot cookies. If gloves are not
available, use two pieces of paper towelling folded to
several thicknesses to protect fingers from the hot
cookies. Also have some clean muffin tins ready to
hold baked cookies while they cool.

Shape and bake 2 cookies at a time. For each cookie,
drop 1 teaspoon batter onto a baking sheet. Spread
the batter with back of spoon to make a 3-inch circle.

Bake at 350F for 3 to 5 minutes, or until edges turn
light brown.

WORK VERY QUICKLY. Remove one cookie with wide
spatula to counter top. Place a fortune paper across
center of cookie. Using gloves or paper towelling,
fold edge of cookie over to make a semicircle. Hold
cookie on the ends and place the middle of folded edge
over top of muffin pan; bend ends down. Place folded
cookie carefully in a muffin cup to cool. Repeat
process. Makes 36 cookies.

Serving of 2 cookies: 80 calories, 1/2 starch/bread,
1 fat exchange 2 grams protein, 6 grams fat, 6 grams
carbohydrate 84 mg sodium, 0 cholesterol

Source: The Complete Diabetic Cookbook, P.J. Palumbo,
M.D., and Joyce Margie with recipes by young cooks by
Paul Margie, 1987 Mayo Foundation

Shared but not tested by Elizabeth Rodier, Dec 93

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Title: Citrus Sunset
Categories: Desserts
Yield: 8 servings

1 pk JELL-O Brand Gelatin, any
-red flavor
1 pk Sugar-Free JELL-O Orange
-Flavor Gelatin

Prepare JELL-O red gelatin as directed. Pour into 8 dessert glasses.
Refrigerate about 1 hour or until set but not firm. Meanwhile, prepare
JELL-O Orange Flavor Gelatin as directed. Refrigerate about 30
minutes or until slightly thickened. Spoon evenly over red gelatin in
each glass. Refrigerate about 2 hours or until firm. Garnish with an
orange twist.

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Diaper Dump Porridge^

Recipe By : Gross Grub, Cheryl Porter
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (10 oz) beef broth
1 Tube refrigerated biscuits
1 can (10 oz) chicken broth
—–TOOLS—–
2 small Saucepans
Knife
Slotted spoon
Soup ladle
4 Soup bowls

Pour the beef froth into a saucepan. Set aside and don’t add any water.

Remove the biscuits from the tube, seperate them and carefully cut each
one in half. Then, using clean hands, sculpt the biscuit pieces into
“dump” shapes.

Add the dumps to the beef broth. With an adult’s help, place the dumps and
broth over medium heat and cook until the mixture comes to a boil. Turn the
heat to low, cover the pan with a lid and simmer for 15-20 minutes. Carefully
check the broth level often.

Pour the chicken broth (diaper fluid) and one can water into the second
saucepan. With a slotted spoon, carefully transfer the cooked dumps from the
beef broth and place in the chicken broth pan. Heat chicken broth according to
the directions on the can.

Sicko serving suggestion: When you’re done eating, place a container of baby
wipes on the table for guests to clean up with!

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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MADELINE’S MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Quick Mix (msg #120121)
4 tb Sugar
1 Egg, beaten
1 c Milk or water
Butter and honey, if desired

Preheat oven 425F (220C). Generously butter muffin
pans. Place Quick Mix in a medium bowl. Add sugar and
mix well. In a small bowl, combine egg and milk or
water. Add all at once to dry ingredients. Stir until
just blended. Fill prepared muffin pans 2/3 full. Bake
15 to 20 minutes, until golden brown. Serve hot with
butter and honey, if desired.

Variationss: Raisin, Date or Nut Muffins: Add 1/2 cup
finely choped raisins, dates or nuts to dry
ingredients before adding liquid ingredients. Before
baking, sprinkle generously with mixture of cinnamon
and sugar.

Blueberry Muffins: Add 1 cup well-drained blueberries
to dry ingredients before adding liquid ingredients.

Oatmeal or Bran Muffins: Reduce Quick Mix to 1 3/4
cups. Add 3/4 cup quick rolled oats or all-bran cereal
to dry ingredients before adding liquid ingredients.

Apple Muffins: Add 1 cup grated rqw apple to dry
ingredients before adding liquid ingredients and
increase baking time to 20 to 25 minutes.

Orange Muffins: Add 1 tablespoon fresh orange peel or
1 1/2 teaspoons dehydrated orange peel to dry
ingredients before adding liquid ingredients.

Cranberry Muffins: Add 2/3 cup chopped cranberries to
dry ingredients before adding liquid ingredients.

Taken from “The Complete Make-a-Mix Cookbook” by
Karine Eliason, Nevada Harward, and Madeline Westover

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Title: Meat Cakes
Categories: Diabetic, Meats, Main dish, Fruits, Breads/bm
Yield: 18 meat loave

1 1/2 lb Lean ground beef 2 ts Worcestershire sauce
1/2 lb Bulk Italian sausage 1/2 ts Dried sage
1/2 c Minced onion 1 c Unsweetened applesauce
1 ts Italian seasoning 1/2 c Whole wheat bread crumbs
1 ts Salt 1/2 c Unprocessed bran

Preheat oven to 350 degrees F.
Mix all ingredients together well.
Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups.
Bake at 350F. until done, about 1 hour. Remove from muffin tins.
Serve hot or cold. Note: Nice for a picnic.
Yield: 16 meat cakes Nutrient analysis of
1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges;
150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium;
41 mg cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly
Margie, MS

Posted by Dar Rains Reposted by John Davis

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Title: EMPANADILLAS FILLED WITH RABBIT AND OLIVES
Categories: Main dish
Yield: 4 servings

——————————–INGREDIENTS——————————–
1 Rabbit, cut up
3 tb Oil, olive
1/4 c Fennel, fresh; sliced
2 tb Garlic; chopped
1 c Onions, Sweet; sliced
2 tb Tomato Paste
1/2 c Wine, White dry
1/2 c Stock, chicken
1 c Tomatoes; diced
9 oz Olives, Green, pitted
-sliced (jar)
3 tb Parsley, fresh; chopped
————————
1 c Flour
1 1/2 ts Baking flour
1/2 tb Sugar
1/2 ts Salt
2 tb Thyme, dried
2 tb Butter
1/2 c Milk
1 Egg; beaten with
1 ts -water

Brown rabbit in heated olive oil. Add the garlic, sweet onions,
and fennel. Saute until onions are translucent. Add the wine and
tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives.
Simmer in a 350 degree over for 1 1/2 hours. Add more stock to
the sauce as needed.
Cool the rabbit and remove the meat from the bones. Dice into chunks
and add fresh parsley. Season with salt and pepper. Keep chilled.
=============================> Dough <================================ In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and milk into the dough. Form into a ball and let rest for 20 minutes. Roll out the dough 1/8 inch think and cut 4 inch circles. Spoon rabbit mixture into the middle of each circle and fold over. Seal sides and top with egg wash. Bake at 450 degrees until golden. -----

Plains Tribes Venision and Wild Rice Stew

Recipe By : LIHA’s Family Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Meat Dishes Main Dishes
Soups Stews Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds shoulder of venision — cut in 2″ squares
2 quarts water
2 yellow onions — peeled and cubed
2 teaspoons salt
1/8 teaspoon black pepper
1 1/2 cups wild rice — washed

Place the Venision, water and onions in a large, heavy kettle and simmer,
uncovered for 3 hours or until venision is tender. Mix in the salt, pepper
and wild rice; cover and wimmer for 20 minutes. Stir the mixture, then simmer,
uncovered for about 20 minutes more or until rice is tender and most the
liquid is absorbed.

– – – – – – – – – – – – – – – – – –

Per serving: 926 Calories; 3g Fat (3% calories from fat); 37g Protein; 195g
Carbohydrate; 0mg Cholesterol; 4343mg Sodium

BASIC RECIPE FOR A TEA SMOKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Info

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ENOUGH SMOKE FOR 4 —-
—- CHICKEN BREAST ——
2 tb Raw brown rice
1 tb Brown sugar
4 Whole cloves
Tea leaves from 2 earl Grey
– tea bags, removed from
– packets
1/4 ts Olive oil
2 6oz boneless skinless
– chicken breasts

Take 3 sheets of heavy-duty aluminum foil 15 inches
square and start rolling the edges under to from a
circle that fits in the bottom of your Dutch oven —
in our case, a foil saucer approximately 5 inches in
diamerter. When the edge is rolled to about 1 inch
high, stop and flatten it. Then, depress the center to
hold the smoke ingredients.

In the depression of the aluminum foil saucer first
sprinkle the rice, then the sugar, cloves and the
contents of the tea bags. The order of ingredients is
very important. Place the foil dish in Dutch oven,
cover tightly and cook over high heat until
ingredients in the foil start smoking ~- about 5
minutes.

Brush a steamer platform with the olive oil. Place
the chicken on platform, skinned side up. Put into
Dutch oven over the smoke ingredients, cover and
continue smoking over high heat until done — about 11
minutes.

Graham Kerrs Mini-Max cookbook, page 74 > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95;
0609

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Title: Diet Cream Soup Base
Categories: Diabetic, Allergy, Soups/stews, Crockpot, Low-fat/cal
Yield: 2 servings

WHITE SAUCE 8 oz Can tomato sauce
3 1/2 tb Instant milk powder 3 tb Chopped onion
1 1/2 tb Cornstarch 1 pn Dry rosemary, crumbled
1 1/4 c Cold water 1 pn Fresh ground pepper
TOMATO 1 pn Cayenne pepper

This recipe is suitable for anyone who needs to know the exact
contents of soup.
OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2 Tb
flour per cup of milk for a medium white sauce.

5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch

1 cup soy milk plus 1 Tb corn starch

1 cup skim milk plus 1 Tb vegetable oil plus 1 Tb corn starch

Put ingredients in a blender and process at high speed until well
blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.

Stir constantly in the top of a double boiler until the sauce
thickens and simmers, then cook ten minutes. A medium saucepan set
in a larger saucepan of simmering water works, too.

Fresh tomatoes may be cooked with onion and seasoning, allowed to
cool and pureed in a blender to make the sauce. If the tomato
mixture is colder, add a little of the hot white sauce to bring it to
the same temperature. This prevents curdling when the red mixture is
gradually added back into the pot with the white sauce.

Heat soup until it is hot enough to serve but do not allow it to boil.

The same method may be used with 3/4 to 1 cup of cooked diced (or
pureed) vegetables with cooking liquid used to make the sauce. Makes
about 2 cups. Suggested vegetables: potato with a little onion,
carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom,
broccoli. Season to taste.

Tested Dec 93 using powdered milk, and (thawed) canned tomato by
Elizabeth Rodier. This was a successful experiment based on a
combination of recipes from several different books.

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Southwestern Garbanzos

Recipe By : Cooking Without Fat by George Mateljan
Serving Size : 4 Preparation Time :0:00
Categories : Entree Stovetop
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c onion — chopped
2 cloves garlic — chopped
1 tbsp ginger — finely chopped
1 c tomatoes — chopped
2/3 c water
1 1/2 tsps ground cumin
1 tsp ground coriander
1/8 tsp cayenne
2 c cooked garbanzo beans
1 tbsp honey
1/4 c chopped dates
1 tbsp lime juice
cilantro and lime wedges — for garnish

In a medium skillet, combine onion, garlic, ginger, tomato and 2 tablespoons
water. Saute over medium high heat until tomato and onion soften and all
liquid has cooked off, about 5-8 minutes. Add seasonings and cook briefly to
blend flavors. Add beans, 2/3 cup water, honey and dates. Bring to boil,
cover, reduce heat and simmer 10-15 minutes. Stir in lime juice. Garnish with
cilantro and lime wedges.

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Per serving: 208 Calories; 3g Fat (11% calories from fat); 9g Protein; 41g
Carbohydrate; 0mg Cholesterol; 161mg Sodium

Serving Ideas : Serve over rice or with tortillas.