FRUIT-AND-NUT BALLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Fruits
Chocolate Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dates, pitted
1/2 c Raisins, dark or golden
2 tb Cocoa -or- Carob Powder
1/2 c Walnuts
1/2 c Sunflower Seeds
Walnuts, ground

Grind together dates, raisins, cocoa (or carob powder), walnuts and
sunflower seeds in a food processor or meat grinder.

Press the mixture into 24 small balls. Roll in the ground nuts.
Store in an airtight container.

Serves 12

Two Balls üalories: Carbohydrates: 10 Protein: 2 Fat: 6 Sodium: 2
Potassium: 104 Cholesterol: 0

Exchange Value: 1 Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

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Southwest Skillet Supper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Low Cal Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium Onion — cut into 1/2“wedges
10 milliliters Garlic — minced
1 tablespoon Butter or margarine
2 cups Chicken or turkey — cooked
diced.
2 cups Zucchini — cut into 1/2”cubes
1 medium Red or green pepper — cut in
1×1/4″ strips
1 teaspoon Ground cumin
1/2 teaspoon Salt
1/2 cup Salsa

Cookm onion and garlic in butter until onion is tender. Add chicken,=
zucchini and pepper; sprinkle with cumin and salt. Pour salsa over chicken=
mixture; mix well. Cook over medium-high heat, stirring frequently, until=
vegetables are crisp-tender and most of liquid has evaporated, about 3-4=
minutes. Nutrition Analysis per serving: 181 cal; 23gm pro; 6gm carb; 7gm=
fat; 378mg sod; 67mg chol.

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CHERRY DELIGHT

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Margarine
1 c Sugar
4 Eggs
1 t Vanilla
2 c Flour
1/2 ts Baking powder
1 1/2 cn Cherry Pie Filling or 1 lg
TOPPING:
2 tb Margarine
1/4 c Sugar
1/4 c Flour

Cream margarine and sugar, and beat until light. Add eggs, one at a time,
beating after each until well blended. Add vanilla, 2 c. flour, and baking
powder. Beat until light and fluffy. Spread dough evenly on lightly greased
11×17 UTILITY or CAKE PAN–***MUST HAVE SIDES**. (Note: I also use a small
8″ cake pan with this) Spread top with cherry pie filling. Sprinkle topping
made by cutting and blending the margarine, sugar and flour.
Bake at 350 about 25 mins or until edges are light brown. This is also
good with blueberry pie filling, or black raspberry. *Variation is to use
fresh cherries, drained and dried. Then press cherries about an inch apart
in the dough. ****WARNING—do not use my mother’s variation. She used a
cookie sheet. Stuff went over sides into oven and caused a FIRE. Oven was
fine but dessert was not. Was rushed and dumped in front yard. It burned a
spot out of the lawn and its identity resembled everything from burned
bacon to um, dog deposits!.

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Title: Honey Carrot Cookies
Categories: Polkadot, Lisa, Cookies, Vegetables
Yield: 3 Dozen

1 c Sugar
1/2 c Butter
2 Eggs
3 tb Honey
1 ts Vanilla
2 1/4 c All-purpose flour
2 ts Baking soda
1/2 ts Nutmeg
1/4 ts Salt
1/2 c Shredded carrot (about 1
-medium)

Preheat oven to 325F.

In large mixer bowl, combine sugar and butter. Beat well. Add eggs,
honey and vanilla. Beat until well mixed.

Combine flour, baking soda, nutmeg and salt. Stir dry ingredients
into butter mixture; mix well. Stir in carrot.

Using well-floured hands, shape rounded teaspoonfuls of dough into
1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake
13 to 18 minutes or until edges are lightly browned. Remove
immediately to wire racks to cool.

Makes about 3 dozen cookies.

From “Favorite Brand Name Cookie Collection”

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

MMMMM

HARVEST STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion, chopped
1/2 c Butter
1 t Poultry seasoning
1/2 ts Salt
1/4 ts Cinnamon
1/8 ts Pepper
8 c Dry bread cubes
2 c Apple
1/2 c Walnuts, chopped
1/4 c Wheat germ
3/4 c Chicken broth

In a skillet, cook onion in butter until tender but
not brown. Stir in sage or poultry seasoning, salt,
cinnamon and pepper. In a large mixing bowl combine
bread cubes, peeled chopped apple, walnuts and wheat
germ. Add cooked onions. Drizzle with enough chicken
broth to moisten, tossing lightly. Use to stuff 10
lb. turkey.

Source: unknown From the recipe files of Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Artichokes Cooked in Marinade

Recipe By : Kathy Oldenburg
Serving Size : 1 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 whole artichokes
4 tablespoons red wine vinegar
4 teaspoons olive oil
2 garlic cloves — cut in half
8 peppercorns
1 dash salt

Trim artichoke stems flat and pull off any bruised outer leaves. Cut off top
third of artichoke and trim ends of remaining leaves.
Place in pot just large enough to hold artichokes side by side. Pour 1 tbsp.
winegar and 1 teaspoon olive oil over top of each artichoke.
Add boiling water to cover, garlic, peppercorns and salt. If artichokes
float,
place a heavy heatproof plate on top to hold them down. Cover pot with a
tight
lid, and cook about 30 minutes, until tender. Let artichokes cool in liquid.
Drain artichokes and cut in half lenghtwise. Scoop out choke. Serve warm, at
room temperature or chilled.
This is the 1st message I’ve ever sent so I’m sorry about any mistakes I’ve
made!
Kathy

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Title: Gaspacho
Categories: Soups/stews, Spanish
Yield: 4 servings

1 tb Chives, fresh
1 tb Chervil, fresh
1 tb Parsley, fresh
1 tb Basil, fresh
1 tb Marjoram, fresh
1 Garlic clove
1 Pepper, bell
2 Tomato; peeled seeded
4 oz Olive oil
Juice of one lemon
1 Onion, mild; slice paperthin
1 c Cucumber; diced
Salt
Pepper
1/2 c Bread crumbs

Chop the herbs and mash thoroughly with the garlic, pepper, and
tomatoes, adding the oil very slowly, and the lemon juice. Add about
three glasses of cold water [I still say this is the *correct*
liquid. But often I use good meat or fish stock.] or as much as you
wish. Put in the onion and the cucumber, season, sprinkle with bread
crumbs, and ice for at least four hours before serving.

How to Cook a Wolf
M.F.K. Fisher

MMMMM

Title: Meatless Loaf
Categories: Rice/grains, Vegetarian
Yield: 6 servings

1 c Cooked brown rice 2 c Crushed peanuts
1 ea Egg 2 c Cottage cheese
2 tb Chopped onions 2 tb Olive oil
1 ts Salt 1/2 ts Pepper

Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.
From: Theresa Bryant

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Title: Caesar Salad
Categories: Salads
Yield: 4 portions

1 Garlic clove, sliced
1/2 c Olive Oil
1 c French Bread, cubed
2 bn Romaine
1 1/2 ts Salt
1/4 ts Dry Mustard
Black Pepper
5 Anchovy, mashed
3 dr Worcestershire Sauce
3 tb Wine vinegar
1 Egg
1 Lemon, juiced
3 tb Parmesan Cheese

Steep garlic in 1/2 cup olive oil for 24 hours.

Saute French Bread cubes in 2 tablespoons of garlic oil from above.

Wash and dry Romaine and break into 2 inch lengths. Place the
romaine in a salad bowl and sprinkle over it the salt, dry mustard,
generous grating of black pepper. Add anchovy paste, and a few drops
of Worcestershire Sauce.

Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop
the egg from the shell onto the ingredients in bowl. Squeeze lemon
juice over salad and toss. Add Parmesan cheese and serve.

SOURCE: The Joy of Cooking c 1975

MMMMM

Title: Floating Island
Categories: Desserts
Yield: 4 servings

1 Egg, separated
1/8 ts Cream of tartar
2 tb Sugar
1 3/4 c Milk
3 Eggs
1/4 c Sugar
1/4 ts Salt
1 tb Orange juice concentrate
-(optional)
1/2 ts Vanilla or lemon extract

In small mixing bowl, beat egg white and cream of
tartar until foamy. Add 2 T. sugar, 2 T. at a time,
beating constantly, until sugar is dissolved (rub a
bit of meringue between thumb and forefinger to feel
if sugar is dissolved) and white is glossy and stands
in peaks. In 8-inch skillet or saucepan, heat milk
over low heat until simmering. Drop 4 meringues, using
about 1/3 C. each, onto milk. Simmer, uncovered,
until meringues are firm, about 5 minutes. Using
slotted spoon, lift meringues from milk onto paper
toweling to drain. Reserve milk for custard.

Chill meringues while preparing custard. In same or
medium saucepan, beat eggs and egg yolk with 1/4 C.
sugar and salt. Gradually pour reserved warm milk
into egg mixture, stirring until blended. Cook and
stir over low heat until mixture thickens slightly and
just coats a metal spoon. Remove from heat. Stir in
orange juice concentrate and vanilla. Pour into
one-quart shallow serving dish or 9-inch pie plate.
Top with meringues. Serve warm or chilled. Makes 4
servings. (A small amount of nutmeg could be sprinkled
on each meringue just before serving.)

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