Fresh Fruit Medley

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

Amount Measure Ingredient — Preparation Method
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1 Small Apple — peeled and diced
2 Tablespoons Part-skin ricotta cheese:
12 Medium Size bananas — sliced
1/8 Teaspoon Ground ginger
1 Small Orange — sectioned
1/8 Teaspoon Ground cinnamon
1/2 Cup Seedless grapes
1/2 Teaspoon Pure vanilla extract
1 Tablespoon Frozen orange juice
1/2 Teaspoon Pure vanilla extract — concentrate;
1/4 Cup Low-fat yogurt

Place all fruit in a bowl and mix in frozen orange juice concentrate.
In a blender, combine yogurt, ricotta, ginger, cinnamon and vanilla.
Portion the friut into dessert bowls, top each with yogurt-ricotta sauce
and garnish with a walnut half.

Other fruits may be substituted, such as melon, kiwifruit,
strawberries, blueberries, pears, or pineapple. The fruit medley may
also be served without topping.

Food Exchange per serving: 1 FRUIT EXCHANGE + 1/2 FAT EXCHANGE; CAL:
87; CHO: 2mg; CAR: 17g; PRO: 2g; SOD: 20mg; FAT: 2g;
Source: Light Easy Diabetes Cuisine by Betty Marks Brought to you and
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Italian Poached Oranges

Recipe By : Cooking Live Show #CL8903
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 seedless oranges
1 1/2 cup sugar
3/4 cups water
1/4 cup orange liqueur — such as cointreau
— or grand marnier

Strip the zest from the oranges with a vegetable peeler, making sure
not to peel away any of the white pith. Cut the zest into 1/8-inch
shreds with a sharp knife. Place shredded zest in a small saucepan and
cover with water. Bring to a boil over low heat. Drain zest, discard
cooking water and place zest in a bowl; cover zest with cold water and
set aside.

Combine the sugar and the water in a medium saucepan, bring it to a
boil and cook the syrup until it thickens slightly about 3 minutes.

While the syrup is cooking, peel the oranges to expose the flesh.
Lower the heat on the syrup and cook the oranges 1 or 2 (they should
be submerged in the syrup–if not, switch to a smaller saucepan) at a
time for 3 to 4 minutes.

Remove the oranges from the syrup with a slotted spoon and place in a
serving bowl.

Add the shredded zest to the syrup and cook the zest for two minutes,
or until the zest is translucent. Remove the zest from the syrup and
scatter over the oranges.

Chill the oranges and sprinkle with orange liqueur just before
serving.

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Title: Oysters and Artichoke Casserole
Categories: Fish Main dish Londontowne
Servings: 10

2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in
butter
1 qt Large oysters 1/4 lb Butter
1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced
1/2 c Browned flour 1 x Dry white wine
2 T Lemon juice 1 ea Thinly sliced
unpeeled lemon
1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in a flat, buttered
casserole. Cover with sauteed mushrooms. Cook oysters in their liquid
until edges begin to curl. Drain thoroughly in collander, reserving
liquid. Melt butter and sautee onion until tender; add parsley and cook a
minute. Add flour, stirring until smooth. Add enough white wine to oyster
liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
slices over top; add a dash or two of paprika and bake at 350 degrees
about 10 minutes or until bubbling.

Mrs. Maynard C. Nicholl

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Spinach and Mushroom Enchiladas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — diced
6 cloves garlic — minced
1/2 a pound of fresh mushrooms — chopped
3 cups fresh spinach — washed
1 dash salt
1 cup Monterey Jack cheese — grated
corn tortillas

Saute everything in the order of appearance EXCEPT the cheese, adding the spina
ch at the last possible moment (you want it to be tender and bright green, but
not totally wilted and mushy).

Assemble the usual way, and place in a pan or casserole dish with a shallow lay
er of the green or red sauce of your choice already in the bottom. (You’ll nee
d about 3 cups, so you may want to buy more than one jar.) Cover with sauce and
bake (covered) for 30 – 45 minutes at 350º, or until bubbly hot all through.

NOTE: There was no info with this recipe about how many servings this yields or
how many corn tortillas to use.

Converted by MC_Buster.

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Title: TOMATO BRUSCHETTA~ LO CAL
Categories: Appetizers, Low cal
Yield: 4 servings

8 ea Bread slices; french or ita
2 ea Garlic cloves; halved
1 ts Oil; olive
2 tb Onion; minced
1 ea Tomato; diced
1 pn Oregano; dried
1 pn Pepper
2 ts Parmesan cheese; optional

Toast bread. Rub one side of hot toast with cut side of garlic. Heat
oil in nonstick skillet over medium-high heat; add onion and cook,
stirring until tender. Add tomato, oregano and pepper, stir. Spoon
tomato mixture over garlic side of hot toast and serve immediately.
Alternatively, sprinkle with Parmesan and broil for 1 minute. Per
serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

MMMMM

Title: FREEZER PICKLES
Categories: Pickles
Yield: 8 servings

3 qt Sliced cucumbers
3 c Chopped celery
1 lg Onion, sliced
2 Green peppers, cut in strips
1 Head cauliflower, cut in
-bite sized pieces
6 md Carrots, sliced
1/4 c Salt
4 c Sugar
6 c Vinegar

Mix together all ingredients except for sugar and
vinegar; let stand overnight. Drain. Boil sugar and
vinegar. Cool. Pour over vegetables. Freeze in
plastic containers and thaw at room temperature to
use. These pickles are ready to use immediately.
Makes about 8 quarts.

Origin: Homestyle, Canadian Classics Shared by:
Sharon Stevens

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Title: MINDERBINDER
Categories: Usenet
Yield: 1 batch

50 Cotton balls, plain
OR
Cotton wool, 3 by 6 feet
2 lb Bittersweet chocolate
1/2 c Liqueur, any favorite
-[optional]

If starting from cotton wool, divide it into about 50 pieces, making sure
they are well formed, round, and the rough edges have been worked back into
the mass to make a smooth surface.

Melt the chocolate in a double boiler being careful not to get any water in
the chocolate.

In batches of about ten put the balls of cotton on a fine rack or grate.
Sprinkle with the liqueur if you’re using it. [Be careful! Too much will
overpower the other flavors.]

Slowly pour enough chocolate over each ball of cotton to coat it
thoroughly, letting excess drip off. Allow the chocolate coating to cool
before taking the chocolate covered cotton from the rack.

Keep stored in a closed container in a cool place away from light.
Munitions boxes work well for this.

NOTES:

* Chocolate covered cotton — This is a recipe I invented after I had
cornered the cotton market and couldn’t get rid of the stuff.

While good orlon can be substituted for the cotton, the resulting product
won’t have the same flavor or texture as the real thing. Your friends will
be able to tell that you’ve been skimping. Egyptian cotton works best.
Yield: About fifty servings.

* As a special cold-weather treat, use wool instead of cotton.

: Difficulty: moderate.
: Time: 2 hours.
: Precision: no need to measure.

: Milo Minderbinder
: M M Enterprises
: milo@glacier

: Copyright (C) 1986 USENET Community Trust

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Title: WHITE CHOCOLATE LASAGNA WITH PEANUT ICE CREAM
Categories: Chocolate, Desserts, Ice cream
Yield: 4 servings

3 1/2 c Half half
8 Egg yolks
1 3/4 c Sugar
2 ts Vanilla
1/2 c Smooth peanut butter
1/2 c Heavy cream
1 c Unsalted dry-roasted
-peanuts, coarsely chopped
-(about 5 oz)
3 oz Bars white chocolate, broken
-in half widthwise
16 oz Bittersweet chocolate
8 oz Unsalted butter
1 c Evaporated milk

Servings: 4

Mint sprigs for garnish

In medium saucepan, scald the half half over medium
heat, set aside. In medium bowl, whisk together the
egg yolks, 3/4 cup sugar, a pinch of salt, and 1 tsp
of the vanilla. Gradually whisk in the half half
and transfer to the saucepan. Cook this mixture over
moderate heat, stirring constantly, until just thick
enough to coat the back of a spoon (165 on a candy
thermometer). This will take 10-15 minutes. DO NOT
bring to a boil or you’ll have a curdled mess on your
hands. Remove from heat and whisk in the peanut
butter, then add the cream. Strain this custard into
a bowl and refrigerate, stirring occasionally, until
well chilled. In the meantime, line a 10-by-15 inch
jelly roll pan with wax paper. Transfer custard to a
Donvier or other ice cream freezer and freeze until
thickened but still pourable. Add peanuts. Pour
mixture into the jelly roll pan, spread evenly, cover,
and freeze overnight.

Prepare sugar syrup by mixing the remaining 1 cup of
sugar with 1 cup of water. Bring to a boil to
dissolve the sugar, then remove from heat and set
aside ’til later.

Preheat oven on lowest setting for 5 minutes, then
turn it off. Place the 6 pieces of white chocolate on
a large baking sheet lined with wax paper. Place in
the warm oven until soft enough to yield when pressed
by a finger, about 6 minutes. Using a metal spatula,
transfer a piece of softened chocolate to an
individual piece of wax paper (at least 12 inches
long) and cover with a second sheet of paper. Using a
large heavy rolling pin, gently roll the chocolate
between the paper to form a thin sheet of chocolate,
about 11 by 4 inches. Set each sheet of chocolate
aside while you repeat this with the rest of the
chocolate. Line 3 baking sheets with wax paper. When
the white chocolate is cooled and firm, remove the top
piece of paper from each chocolate sheet. Using a
pizza wheel or long sharp knife, trim the edges of
each sheet to make a neat 3-by-10-inch rectangle, then
cut each rectangle crosswise to form two 3-by-5-inch
pieces. Transfer 4 rectangles to each of the prepared
baking sheets. Keep cool.

In a double boiler, melt the bittersweet chocolate
with the butter, stirring until smooth. Transfer to a
bowl. Whisk in 1 cup of the reserved sugar syrup.
Stir in the evaporated milk and 1 tsp. vanilla. Set
aside, covered. Note: this sauce can be made up to 1
week in advance and kept, covered, in the fridge.

With a pizza cutter or thin sharp knife, cut the ice
cream into ten 3 by-5-inch rectangles. There will be
a little left over; do what you will with it. 😉
With a spatula, place a piece of the ice cream on each
of the 4 pieces of white chocolate. Top each with
another piece of chocolate, then another layer of ice
cream, then another piece of chocolate. Freeze for 3
to 4 hours.

To serve, remove the assembled lasagnas from the
freezer and allow to soften slightly at room
temperature for a few minutes. Gently reheat the
fudge sauce in the top of a double boiler or in the
microwave. Place each of the portions to serving
plates, spoon fudge sauce over, garnish with mint, and
serve immediately.

From Food Drink Magazine, March 1990 (special
CHOCOLATE issue), recipe originally from The
Rattlesnake Club, Detroit. ^^^^^^^^^

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Title: PASSOVER FARFEL MUFFINS
Categories: Passover, Brunch, Pesach brds
Yield: 8 servings

-HENRY EDELBERG (HPCM50A)
1 1/2 c Farfel
4 Eggs
-Salt Pepper to taste
1 tb Schmaltz; more or less

Put farfel in colander with bowl underneath and pour
boiling water over – let stand till soggy about 5
minutes. Drain well and add eggs and seasonings and
schmaltz. Put dab of schmaltz in bottom of muffin tin
~ heat pan in oven then take out and fill with
mixture. Bake at 400 for 30 mins. I usually double
recipe.

They come out all big and puffy and as they cool they
flop. Also be careful; the bottom of the oven gets
covered with schmaltz. I usually make these till the
oven starts to smoke – but never have enough. They’re
yummy.

Roz Edelberg Formatted by Elaine Radis; 3/92

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Title: POT STICKERS FILLING
Categories: Chinese, Pork, Appetizers
Yield: 1 servings

1/2 lb Ground pork
1/2 sm Head Chinese (napa) cabbage,
Cored and chopped
1 Green onion, coarsely
Chopped
2 Thumb-size slices fresh
-ginger
2 Water chestnuts, chopped
1 ts Salt
1/2 ts Granulated sugar
Pinch white pepper
1 ts Oriental sesame oil
5 tb Vegetable oil, divided
1 c Water

Combine pork, cabbage, green onion, ginger, water
chestnuts, salt, sugar, white pepper and sesame oil,
and refrigerate until read to use.

Fill pot stickers by spooning 1 level tablespoon of
filling into center of each pancake. Fold dough over
to make half-circle and pleat edges firmly together.
Pinch shut to seal, then decoratively mark with the
point of a dinner knife.

To pan-fry, heat cast-iron or wok or other
heavy-bottom skillet over moderate heat. Add 3
tablespoons vegetable oil, swirling to coat bottom.
When oil is hot, place pot stickers, seam side up in
skillet and agitate (shake) for 30 seconds. (You may
need to do this in two batches.)

Pour in 1 cup water, cover, and gently boil over
moderate heat for 7 to 8 minutes. When oil and water
start to sizzle, add remaining 2 tablespoons oil, if
needed. Tip skillet to distribute oil evenly; watch
carefully (uncovered) to prevent sticking. When
bottoms are brown, remove from heat and carefully lift
out pot stickers with spatula.

To serve, turn pot stickers over (dark side up) and
arrange on serving platter. Serve with dipping sauce.

TIPS: When cutting into these in recipe testing, we
discovered the pork filling appeared pink in some,
even though the meat was done.

You can freeze uncooked pot stickers for later use but
remember to squeeze out the water from cabbage during
preparation (in a colander or cheesecloth). Freeze
pot stickers separately on cookie sheets until firm,
then put them in plastic bags.

When rolling out the pancakes, leave the centers
slightly thicker that the edges. A thicker center
will hold up better during the browning.

If you prefer, steam pot stickers for about 12 minutes
over boiling water instead of pan-frying.

PER POT STICKER: 57 calories (20% from protein, 60
percent from carbohydrate, 20 percent from fat), 3
grams protein, 6 milligrams cholesterol, 95 grams
sodium. Exchanges 1/2 bread.

SOURCE: Adapted from “Chef Chu’s Distinctive Cuisine
of China” – presented in the Oregonian’s FOODday, July
1992.

Shared by Cate vanicek

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