Title: FRENCH FRIED POTATO SALAD
Categories: Salads
Yield: 6 Servings

3 Double order of french fries
-from your favorite fast
-food restaurant
1/4 c Onion; finely chopped
3 tb Parsley; chopped
1 md Clove garlic; mashed
1 tb White wine vinegar
1/2 c Mayonnaise
Pepper to taste

Place french fries in a large bowl immediately, to prevent them from
becoming limp. Set aside. In another large bowl, combine onion,
parsley and garlic. Add vinegar. Add pepper, if desired. Mix
thoroughly. Let stand for at least 1 hour, stirring occasionally.
When ready to serve, add mayonnaise to onion mixture. Mix well. Add
french fries. Serve immediately.

Source: “The Unique Potato Salad Cookbook” by Vera Klein

MMMMM

Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Frijoles Con Queso Casserole

Recipe By : Cindy Brinkman (Sports Trek)
Serving Size : 8 Preparation Time :0:45
Categories : Casseroles Mexican
Bean Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 C Pinto Beans — heated
4 Oz Nonfat Cream Cheese
1 C Nonfat Yogurt
1/2 C Monterey Jack Cheese — grated packed
1 Tbsp Water
1 1/2 C Onion — chopped
3 Lg Cloves Garlic — minced
3/4 Tsp Salt
1/2 Tsp Cumin
1/2 Tsp Basil
Lots Of Black Pepper
Lots Of Cayenne Pepper
1 Med Zucchini — cut in chunks
2 Med Tomatoes — chopped
Dash Oregano, Basil, Salt And Pepper
Cornbread Topping:
1 C Yellow Cornmeal
1/2 C Flour
1/2 Tsp Salt
1 Tsp Baking Powder
1/2 C Nonfat Yogurt
1 Lg Egg Substitute, Liquid

Add cream cheese, yogurt and monterey jack cheese to hot beans and mix well.
Saute onion, garlic and spices in water 5-8 min. and add to bean mixture.
Mix and transfer to greased 2 qt. casserole.
Saute zucchini 3 min and add tomato and spices; cool. Spread on top of bean
mixture.
Mix together dry ingredients for cornbread topping. Beat together yogurt and
egg and add to dry ingredients. Spread on top of beans and vegetables.
Cook at 375° for 40 min.

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Nutr. Assoc. : 0 4232 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Title: Balsamic Vinegrette Dressing
Categories: Dressings
Yield: 24 servings

8 tb Water
2 c Balsamic vinegar
4 tb Dijon mustard; fat free
8 tb Lemon juice
4 cl Garlic; crushed
2 ts Salt
2 ts Oregano
Black pepper to taste
2 ts Sugar
2 tb Parsley; chopped

Mix all in a jar and shake vigorously.
0% cals from fat
From Food by Susan Powter

MMMMM

Title: Heavenly Sauce
Categories: Sauces, Desserts
Yield: 6 servings

2 Egg yolks
1 c Powdered sugar
1 c Heavy cream; whipped
1/3 c Slivered toasted almonds
2/3 c Chopped Calif. dried figs
1/2 ts Minced candied ginger

Beat egg yolks with powdered sugar until smooth and thick; fold into
whipped cream. Gently fold in nuts, dried figs and ginger. Spoon over
ice cream, chiffon cake or fruits.

Source: California Dried Figs – Recipes…Serving Ideas
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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NO BAKE RUM BALLS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SOLOMON
—–PHILLY.INQUIRER—–
1 3/4 cups Fine vanilla wafer crumbs
1 cup Pecans — Finely grounds
1 cup Unsifted confectioner’s
Sugar
1/4 cup Cocoa
3 tablespoons Light corn syrup
1/4 cup Light rum — or bourbon
1/3 cup Sifted confectioner’s sugar — For dredging
—–IRWIN E.SOLOMON—–

Place all but the last ingrdient in a bowl and mix well,using hands.Roll
mixture
into 1″ balls and dredge in confectioner’s sugar.These cookies will keep up to
10 days when stored in airtight canisters.

From the New Doubleday Cookbook….

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Double Whammy Oatmeal Chews

Recipe By : Unknown Cookbook
Serving Size : 60 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter or margarine
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 cup semisweet chocolate pieces
1 cup butterscotch pieces

1. In a large mixing bowl, beat butter with an electric mixer on medium to
high speed about 30 seconds or until softened. Add sugar and brown sugar.
Beat until combined. Beat in the eggs and vanilla. Beat in flour, baking
soda, and salt. Stir in the oats. Stir in the chocolate and butterscotch
pieces.

2. Drop dough from rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in a 375 oven for 8 to 10 minutes or until golden. Cool on the
cookie sheet for 1 minute. Remove cookies fromcookie sheet and cool on a
wire rack. Store in an airtight container or plastic bag at room temperature
for up to 3 days. Makes about 60.

Variations:
Prepare Double Whammy Oatmeal Chews as directed, except substitute your
favorite combination of candy-coated milk chocolate pieces, raisins, dried
chopped fuit, chopped nuts, or peanut butter flavored or other flavored
pieces for the 1 cup semisweet chocolate pieces and 1 cup butterscotch
pieces.

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Title: SPINACH DIP (CROCKER)
Categories: Appetizers, Crocker
Yield: 1 servings

20 oz Frozen chopped spinach,
-thawed and drained
8 oz Water chestnuts, drained and
-finely chopped
1 c Dairy sour cream
1 c Plain yogurt
1 c Finely chopped green onions
-(with tops)
1 ts Salt
1/2 ts Dried tarragon leaves,
-crushed
1/2 ts Dry mustard
1/4 ts Pepper
1 Clove garlic, crushed

Mix all ingredients. Cover and refrigerate 1 hour.
Serve with rye or rice crackers or raw vegetables if
desired. About 4 1/2 cups dip;10 calories per tb.

Source: Betty Crockers Cookbook, 6th Edition

—–

Here’s an idea that worked and a new product recommendation.

* Exported MasterCook *

Baked Portabella Mushroom Mozzarella

Recipe By : Hanneman
Serving Size : 2 Preparation Time :0:30
Categories : 4Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 ounces Portabella mushroom slices
2 tablespoons extra virgin olive oil — or less
1 tablespoon toasted wheat germ
2 2/3 ounces Pasta Zesta®
water to cook pasta
1 cup chunky tomato sauce
with onion, celery, green bell pepper
1/2 teaspoon garlic
1/4 teaspoon basil
1/2 teaspoon oregano
1 pinch red pepper flakes
3 ounces mozzarella cheese, part skim milk
(healthy choice)
chopped parsley — garnish

The idea = substitute portabella mushroom for the meat in a favorite
Italian recipe.
This served 2 easily and would have served 3. Pre-warm/cook
everything, assemble it in a casserole, top with mozzarella and bake it
about 15 minutes.
PastaZesta is a new product for us. It’s a spaghetti, homemade, dried,
flat like soba, made of durum wheat, flavored with various – we chose tomato
and basil. No eggs! Very light and flavorful. Cooks in 3 minutes. It
comes in a tan 8-oz box and was near the bottled sauces. We recommend it.
Made in Canada.

STEP #1 Using a micro-wave proof dish, like a pyrex measure, combine the
tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for
about 2 minutes (700 watts). Stir and let stand.

MEANWHILE prepare the pasta.

STEP #2 Heat oil in skillet. Press some (what you can) wheat germ into the
slices of mushroom and saute over medium-high heat, turning once, about 1
1/2 to 2 minutes per side. Remove from heat.

STEP #3 Set oven temperature to 375oF. Place drained pasta in a shallow
casserole. Pour half the sauce on top and spread. Season with pepper (a
little salt). Sprinkle on remaining wheat germ, especially along the outer
edge where it will catch the sauce. Layer the mushroom slices on top of
that. Pour on the remaining sauce. Top with cheese. Top with parsley.
Bake about 15 minutes until cheese is melted and beginning to brown.

Nice served with asparagus.

– – – – – – – – – – – – – – – – – –
NOTES : from ‘PatH’ phannema@wizard.ucr.edu

CRANBERRY WALDORF SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cranberries — chopped
2 tb Sugar
2 lg Apples — peeled, cored
1 tb Fresh lemon juice
3 Celery ribs — thinly sliced
1/2 c Walnuts — chopped
1/4 c Mayonnaise

Toss the cranberries with the sugar to mix. Sprinkle the chopped apples
with the lemon juice to prevent browning. Mix the cranberries and apples
with the remaining ingredients. Cover and chill several hours before
serving.

Nutritional info per serving: 272 cal; 4.5g pro, 23g carb, 20g fat (63%)

Source: Miami Herald 12/21/95

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