Title: Frankly Fake Fudge
Categories: Diabetic, Candies, Low-fat/cal
Yield: 8 servings

1 c 2% milk 1 c Water
3/4 c Unsweetened cocoa powder 1/2 c Sweetener equiv. to sugar**
5 tb Unflavored gelatin (5 pkg) 1 ts Artificial brandy extract

Preparation 10 min, standing time 4 hours.

In small saucepan, combine milk and cocoa. Whisk until there are no
lumps of cocoa. Cook over medium heat, stirring for about 5 min or
until thickened. (This cooks out the raw cocoa taste.)

In another small saucepan, sprinkle gelatin over water; let stand for
5 min to soften.

Heat over low heat, stirring, until gelatin dissolves. Stir into
cocoa mixture.

Stir in sweetener (artificial sweetener like SugarTwin equivalent to
1/2 cup sugar) and brandy extract. Remove from heat.

Pour into 8 inch square baking dish. Let stand at room temperature 4
hours or until firm.

To remove from pan, cut around edges with a sharp knife. Place dish
in shallow pan of hot water for about 30 seconds just to slightly
soften bottom. Loosen one corner, then quickly flip gel out onto
clean cutting surface.

With sharp knife, cut evenly in 10 one way and 10 the other way.
Place in container, cover and refrigerate. Will keep up to 1 week in
refrigerator. Makes 100 squares.

3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories

14 squares (about 1/8 recipe) 1 milk choice, 59 calories 7 g
carbohydrate, 7 g protein, 2 g fat

Source: Choice Desserts by Kay Spicer 1986 Shared but not tested by
Elizabeth Rodier Sept 93

MMMMM

Title: Poultry Seasoning
Categories: Diabetic, Master mix
Yield: 1 master mix

Use 1/2 tsp for 3 tb total 2 Dried marjoram
Use 1/8 tsp for 1 recipe amt 2 Dried savory
7 Ground white pepper or less? 2 Powdered ginger
3 Dried sage 1 Ground allspice
2 Dried thyme 1 Grated nutmeg

Combine all ingredients (or those of your choice) and store in an
airtight jar. Yield about 3 tbsp. (My note: cautious with white
pepper! – my dressing tastes good with just 1/2 the quantity of sage
as the recipe amount of poultry seasoning and a generous grinding of
black pepper.)

Keep a note of the contents of your own poultry seasoning so you can
duplicate a good one next time you want it.

Source: Cut Your Bills in Half – Rodale Press Shared but not tested
by Elizabeth Rodier Oct 93

MMMMM

Rhubarb Slush

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 C. rhubarb
8 C. water
3 C. sugar
1/2 C. lemon juice

Cook all this together and strain. Then add 1 small package
strawberry Jello and 2 cups vodka. Makes about one 5 quart ice
cream pail. “Freeze.” Scoop into glasses and add 7-Up or Sprite.

– – – – – – – – – – – – – – – – – –

Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

2 onions 1/3 c. brown rice
2 carrots 1 cup red lentils
2 potatoes 1 tomato
10 cups water 1 tsp. dried mint
Salt pepper to taste
Put finely chopped onions in a pan with your favorite sauteing liquid and
stir for 4-5 minutes on medium heat. Add chopped carrots and 2 cups of hot
water and bring to a boil. Add chopped potatoes and another 2 cups of hot
water. Add the rice and lentils with 2 cups of hot water and stir steadily.
Add chopped tomato, salt and black pepper, and the remaining water. Cover
and cook over low heat for approximately 30 minutes until tender. Stir
occasionaly. Before removing from the heat, add mint.
Cal. 113; Protein: 5.71 g; Carb: 20.88 g; Fat: 1.17 g – 9% cff (calculated
with 2 tsp olive oil); Sodium: 14.68 mg; Dietary Fiber: 1/2 g; Soluble
Fiber: .39 g; Insoluble Fiber: 2.45g.

Praline Sauce

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Butter or margarine

2 c Pecan halves

1 c Heavy cream

1 c Brown sugar,dark,firm packed

1/4 c Louisiana coffee w/chicory

2 tb Bourbon

1. Melt butter in medium saucepan over low heat; add pecans and cook 5

minutes.

2. Stir in cream, sugar and coffee; slowly bring to a boil, then simmer 5

minutes.

3. Serve warm over ice cream, baked bananas or pound cake.

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Scotch Shortbread

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
3/4 cup C and H Powdered Sugar — – unsifted
1/2 teaspoon Almond extract
2 1/2 cups All-purpose flour
1/4 teaspoon Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Round Steak Supreme

Recipe By : =

Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Round steak
cut in serving-size pieces
1 cup Fresh mushrooms
1 can Cream of chicken soup
1 can Beefy mushroom soup
1/2 cup Undiluted evaporated milk

Brown meat and place in crock pot. Combine remaining ingredients and pour
over meat. Cook on low heat 8 to 10 hours. Serve with mashed potatoes or rice.

– – – – – – – – – – – – – – – – – – =

Linguine Stir-Fry With Green Beans Garlic

Recipe By : Woman’s Day Low Fat Meals
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound linguine — spaghetti, or thin
spaghetti
2 teaspoons vegetable oil — divided
1 pound skinless boneless chicken breast — slivered
1 pound green beans — trimmed and halved
2 red bell peppers — seeded — diced
4 cloves garlic — minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare Pasta according to package directions; drain.
In large nonstick wok or skillet over high heat, heat 1 teaspoon
vegetable oil. Add chicken and stir-fry about 4 minutes until firm and
opaque. Remove chicken and set aside.
Add the remaining teaspoon oil to the pan. Add green beans; reduce heat
to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir
well and cook an additional 5 minutes. Add garlic and stir-fry 30
seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer;
toss with chicken and pasta. Serve immediately.

– – – – – – – – – – – – – – – – – –

NOTES : This is one of my very favorite favorities….
*posted to eat-l and eat-lf lists 10-4-96

BOILED CUSTARD EGGNOG

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sugar
1/4 c Flour
1/8 ts Salt
8 Egg yolks
6 c Milk
2 c Light cream
1 t Vanilla extract
1/8 ts Nutmeg
1 1/2 c Whiskey (optional)

Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix
well. Using wire whisk, stir egg mixture and slowly pour in milk and
cream. Cook over low heat, stirring constantly, until custard is thickened
and just coats the back of a wooden spoon. Remove from heat and let cool.
The custard will thicken as it cools. When cold, stir in vanilla, nutmeg,
and whiskey.

– – – – – – – – – – – – – – – – – –

Title: #980752 Ox Tail Soup
Categories: Soups
Yield: 6 Servings

3 lb Ox tails, cut up
2 ts Salt
4 md Onions, peeled
2 Parsley sprigs
6 Black peppercorns
2 White turnips or 1/2 head of
-cabbage
1/2 c Sherry
2 tb Butter
3 lg Carrots, pared
2 Stalks celery, cut up
1 ts Thyme leaves
1 Bay leaf
1 cn (10 1/2 oz)condensed beef
-broth or 4 bouillon cubes
-in 2 c. water

In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour. Add 3
quarts water and bring slowly to a boil. Skim foam from surface several
times. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat.
Remove ox tails and cut meat off bones. Next cut carrots and turnips (or
cabbage) into strips 2″ long. Cut celery in 2″ pieces and in half
lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer
until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5
more minutes. Garnish with parsley.

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