Title: Baked Vidalia Onions
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

4 lg Vadalia onions 2 tb Margarine
2 tb Butter 1/4 c Garlic breadcrumbs
-=OR=-

Cut onion down to the root end in 8 wedges. Do not cut through the
root so onion stays together. Divide butter in 4 pats and place one
on top of each onion. Wrap each onion separately in foil. Sprinkle
with crumbs and salt and lots of freshly ground pepper to taste. Bake
at 350 degrees for 45 minutes or until onions are soft. Randy Rigg

Food Exchange per serving: 1 VEGETABLES EXCHANGE + 1 FAT EXCHANGE
(The fat exchange could and should be cut back even more)
NO! NOTES: MAKE IT WORK!!!

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Title: Confetti Vinaigrette Dressing
Categories: Salad dress, Low cal
Yield: 6 servings

1/2 oz Red bell pepper,diced
1/2 oz Yel.bell pepper,diced
1/4 c Sherry
2 pn Salt
1/4 c Water
1/2 oz Grn.bell pepper,diced
1/2 oz Shallots,diced
1/4 c Olive oil
1 pn Pepper

LOW-CAL 83 CAL PER 1 OZ SERVING combine all the above

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Every message to contain a recipe in meal-master format (unless a request)

Title: Hot Dippity Dogs
Categories: Snacks, Cheese, Kids
Servings: 6

4 Hot dogs
2 oz Velveeta cheese

From: Healthy Meals and More

toothpicks

Melt cheese. Slice hot dogs into bite size pieces. Put one piece of hot dog
on each toothpick. Let children dip hot dogs in cheese. HOT DIPPITY DOG!

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Title: Eggplant Lasagne
Categories: Main dish, Pasta, Vegetarian, Vegan
Yield: 6 servings

1 md Eggplant
1/2 Lemon; juiced
Salt
1/4 c Unbleached flour
1/4 c Cornmeal
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
2 tb Oil

MMMMM——————-RICOTTA-STYLE FILLING————————
1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil; -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt
1 Garlic clove
1 1/2 c Tomato sauce

Wash, peel and slice eggplant into 1/4″ pieces. Spread slices out on
racks or paper towels, then sprinkle with lemon juice and salt. Let
stand 5-10 min then wipe off with paper towels. While eggplant is
standing, mix flour, cornmeal, oregano, garlic powder and black
pepper together in a bowl. Preheat oven to 350. Dredge eggplant
slices in flour-cornmeal mix. Lay on cookie sheet spread with the
oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare
the tofu filling. Process the tofu, lemon juice, basil, honey, salt
and garlic in food processor to a fine grainy texture like ricotta
cheese.

Cover bottom of 8×8″ pan with 1/3 of the tomato sauce. Use half the
oven fried eggplant slices to cover the bottom of the pan. Then
spread the tofu filling over, reserving 1/2 cup for the top. Next,
cover the tofu filling with the rest of the eggplant slices, and pour
the remaining tomato sauce over the top. Arrange reserved tofu mix in
small dollops over the top. Bake about 45 min or until dollops are
slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g,
Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

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Swiss Mocha Mix

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup instant coffee
1/2 cup sugar
1 cup nonfat dry milk
2 tbsp cocoa

Stir ingredients together. Process in a blender until powdered. Use 2
Tablespoons for each 4 oz cup of hot water. Makes about 2 cups of mix.

– – – – – – – – – – – – – – – – – –

Title: MARBLED EGGS
Categories: Chinese, Eggs, Appetizers
Yield: 6 servings

6 Eggs
2 tb Indian tea leaves

Hard boil the eggs for 10 minutes, then slightly crack
the shells all round but do not remove the shell.
Boil tea leaves in 1/2 litre water for 5 minutes.
Immerse the cracked eggs in the tea for 45 minutes or
until cool. When you remove the shell where the cracks
where will be a dark line and make them look as if
they are made of marble.

—–

VANILLA GENOISE

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs — separated
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup hot water
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup all-purpose flour
Equipment:
11 x 17 x 1-inch baking tray,
the bottom lined with parchment paper

Preheat the oven to 350 degrees F.

In a bowl of an electric mixer, combine the egg yolks, 1 cup of the
sugar,
salt, and vanilla. Using the whisk attachment on high speed whip
until
thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot
water.
Scrape down the sides of the bowl. Increase to high speed and again
whip
until thick. Fold in the flour and then the melted butter. Set aside.

In a clean bowl of an electric mixer using the whisk attachment, whip
the
egg whites on medium speed until frothy. Increase to high speed and
slowly
add the remaining 1/2 cup sugar. Whip the egg whites until stiff and
then
fold them into the reserved batter. Gently spread the batter in the
prepared baking tray. Bake until the cake is golden brown and springs
back
lightly when touched, about 20 to 25 minutes.

Cool the cake in the pan. Remove the cake from the pan by running a
knife
along the inside edge of the pan and inverting it onto a work
surface.
Carefully peel off the parchment paper.

The genoise can be made a day or two in advance. Store wrapped in
plastic
wrap at room temperature. It also freezes well

– – – – – – – – – – – – – – – – – –

EGG DROP SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Cheese/eggs Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Hot water
3 1/2 oz Pk chicken noodle soup mix
(2 envelopes)
2 Eggs, well beaten
1 T Soy sauce (optional)
Chinese fried noodles

1. Pour water into a deep, 2-quart, heat-resistant, non-metallic
casserole and heat, covered, in Microwave Oven 10 minutes or
until boiling.
2. Add noodle soup mix and heat, covered, 4 minutes. Allow
to stand 4 to 5 minutes or until noodles and chicken are tender.
3. Pour beaten eggs in soup mixture gradually, stirring with a
fork and heat, uncovered, 2 to 3 minutes or until egg is cooked.
Stir frequently with a fork to make eeggs form thin strings.
4. If desired, stir in soy sauce. Garnish with fried noodles.

– – – – – – – – – – – – – – – – – –

Aaronson’s Turkey Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Poultry
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN AARONSON—–
Turkey carcass

I love turkey soup. Here’s what I do. Cut the carcass in half and put
it into a large stockpot. Add 1 huge onion; diced medium, 3 stalks
celery, chopped medium , 3 carrots, medium dice, 1 cup yellow and 1
cup green split peas and enough wat er to cover the ingredients by an
inch or two. Let this mixture come to a boil. Lower the -> flame to a
good simmer and cook for about 3/4 of an hour. Add 1 can chick peas, a
handful of small pasta (tubetti or tubbettini are my favorites) a nd
when the pasta is al dente, the soup is finished. Taste and adjust
seasoning with salt and pepper and eat! After the soup is chil led
remove the carcass pick off any pieces of turkey that remain. You
may want to add more water, as this does produce quite a thick
soup. Add as much as you need. The vegetables and peas will have
flavored the broth enough to withstand t he addition of more water. I
hope you enjoy this soup. SUSAN FROM: SUSAN AARONSON

– – – – – – – – – – – – – – – – – –

Title: Gingersnaps
Categories: Cookies
Yield: 3 servings

3/4 c Shortening
1 c Sugar
1/4 c Molasses
1 Egg
2 c Flour
1/4 ts Salt
2 ts Soda
1 ts Cinnamon
1 ts Ginger
1 ts Cloves

Cream shortening, sugar and egg. Add molasses and beat well. Add
sifted dry ingredients gradually. Mix well. Roll in small balls.
Roll balls in white granulated sugar and place about 2 inches apart
on a baking sheet. Bake at 350 degrees for 10 to 12 minutes.

Randy Rigg

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