Title: MONKEY BREAD III
Categories: Breads, Cakes
Yield: 6 servings

1 Handful nuts, such as
-walnuts or pecans
3 5/8 oz Butterscotch pudding or pie
-filling (1 package)
*** Do not use instant ***
20 Frozen bread rolls
-(Bridgeford brand)
1/4 c Brown sugar
1 ts Cinnamon
1 ds Salt
1/4 lb Butter or margarine, melted

Spray a bundt pan with vegetable cooking spray (PAM). Put the nuts in the
bottom of the pan. Sprinkle the dry pudding mix over the nuts. Arrange the
frozen bread rolls evenly over the pudding. Mix the sugar, cinnamon, salt,
and butter together and pour over the top of the rolls. Cover and
refrigerate overnight or cover and place in a draft-free place until the
rolls thaw and rise to the top of the pan. Bake at 350 degrees for 25 to
30 minutes or until the top is a deep golden brown. Cool for 5 minutes.
Invert and serve.

[THE BALTIMORE SUN; February 13, 1991; Joyce Eiben]

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Brie Basil Croquettes

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cheese Side Dish
Bon Appetit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c (1/2 stick) unsalted butter
1/4 c All purpose flour
1 c Milk
9 oz Chilled Brie or Camembert
-cheese, rind removed
-cut into 1-inch chunks
1/4 c Finely chopped fresh
-basil
2 Large eggs
All purpose flour for
-coating
2 c Dry bread crumbs
2 T Olive oil

Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup
flour and stir until light golden, about 2 minutes. Remove from heat.
Gradually whisk in milk. Return pan to heat. Simmer gently until
very thick but still pourable, about 4 minutes. Add cheese and basil
and stir until cheese melts, about 2 minutes. Remove from heat.
Season with salt and pepper. Stir in 1 egg. Pour into 10-inch
diameter pie plate. Press plastic wrap onto surface of cheese
mixture to prevent skin from forming. Chill overnight.

With floured hands, form cheese mixture into walnut-size balls. Dust
cheese balls with flour. Chill until firm, about 1 hour. Press each
cheese ball into 3/4-inch-thick round. Place remaining egg in small
bowl and beat to blend. Place crumbs in medium bowl. Dip cheese
rounds into egg, then into crumbs, coating thoroughly. Heat oil in
heavy large skillet over medium-high heat. Working in batches, fry
cheese rounds just until brown, about 1 minute per side; do not
overcook. Drain on paper towels. Serve warm.

Bon Appetit/May 94

– – – – – – – – – – – – – – – – – –

Title: SNOW PEAS WATER CHESTNUTS
Categories: Diabetic, Side dish, Vegetables
Yield: 4 sweet ones

2 c Fresh snow peas;
1 cn (8oz) water chestnuts;
-(1 cup) sliced
2 ts Walnut oil;
ds Sesame oil;
Salt and pepper to taste;

Trim ends and strings off snow peas. Rince and drain
water chesnuts. Dry on paper towel. In a large
non-stick skillet or a wok, heat walnut oil and sesame
oil. Add snow peas and stir-fry about 2 minutes. Add
water chesnuts and stir-fry 2 minutes. Season with
salt and pepper. Food Exchange per serving: 2
VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE; CAL: 99; CHO:
0mg; CAR: 10g; PRO: 3g; SOD: 69mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

—–

POTATO AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion (fresh),
-chopped
2 tb Butter
2 c Water
1 t Salt
2 c Potatoes
-(about 2 pounds
-of raw potatoes)
1 t Worcestershire sauce
2 c Spinach (chopped),
-cooked (fresh or frozen)
13 oz Evaporated milk
-(one standard can)
1/2 lb Cheese, grated
-(Cheddar and Swiss
-work best, but any
-kind will do)

In a 3-quart saucepan, saute the onion in the butter
until the onion is translucent (about 3 minutes).

Add water, potatoes, spinach and salt. Cook until
potatoes are tender (about 20 minutes). Longer cooking
does not hurt, but turn down the heat to a simmer. Add
milk and Worcestershire sauce. Reheat to near boiling,
but do not boil. Stir in grated cheese. Serve
immediately.

NOTES:

* A rich cream-style potato and spinach soup for a
cold, winter day — This recipe is adapted from one
that the U.S. Department of Agriculture used to
distribute to potato growers in the 1930s. It is rich
and thick, almost a meal in itself, and is very easy
to make.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
:
: Kathy Wright
: Harris Computer Systems, Ft. Lauderdale, Florida

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Russian Potato and Mushroom Croquettes

Recipe By : Net
Serving Size : 5 Preparation Time :0:00
Categories : Low-Cal Low-Fat
Pesach Potatoes
Vegetables Burgers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lbs potatoes — peeled and chopped
5 cups water
1 onion — peeled and chopped
1/4 lb mushrooms
1 tsp oil
1 Tbsp water
salt/pepper to taste
1 cup matzo meal
1 teaspoon oil

Boil potatoes in water til tender. Drain and mash potatoes. In
a separate pan, saute onions and mushrooms in oil and water over
medium-high heat for three minutes. In a large bowl, mix mashed
potatoes, sauteed onions and mushrooms, seasonings and matzo
meal together in a large bowl. Form 10 croquettes. Heat oil in
a large non-stick frying pan over med-high heat and fry croquettes for 8
minutes on each side. Serving size is 2 croquettes per person

– – – – – – – – – – – – – – – – – –

Fruit Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. instant tapioca
2 1/2 C. water
1 Can frozen orange — (6 oz.)
juice (other juices may be substituted)
fresh mint
3 C. fresh fruit

(melons, oranges, nectarines,
peaches and bananas are good choices, but use
whatever is in season)

Combine tapioca and 1 cup of the water. Bring to a boil
and simmer 2 to 3 minutes. Add orange juice and mix until well
blended. Add remaining water. Cover and refrigerate until
thoroughly chilled. Cut fruit into bite-size pieces and add to
chilled soup. Serve in well chilled mugs. Garnish with fresh
mint if available. Makes 6 servings.

– – – – – – – – – – – – – – – – – –

Potato Sweet Biscuits

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Rolls/Bisc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium sweet potatoes — peeled and diced
4 cups all-purpose flour
1/2 cup light brown sugar — packed
5 teaspoons baking powder
1 teaspoon salt
10 Tablespoons margarine
1/3 cup milk

1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough
water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15
minutes until potatoes are fork tender. Drain the potatoes; mash and set
aside to cool.

2- Preheat oven to 425 degress F. In large bowl, combine flour, brown
sugar, baking powder, and salt. With pastry blender cut in margarine until
mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet
potatoes; mix until just combined.

3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut
dough in half. Cut each half into 10 equal pieces. Place biscuits,
2-inches apart, on 2 ungreased large cookie sheets.

4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes
until golden, rotating cookie sheets between upper and lower racks halfway
thruogh baking time.

Serve biscuits warm. Or cool on wire rack, store in tightly covered
container to use within 1 day or wrap in foil and freeze to use within 2
weeks.

NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.

– – – – – – – – – – – – – – – – – –

Title: Pumpkin Mozarella Lasagne
Categories:
Yield: 4 servings

1 md Onion
1 Clove of garlic, crushed
30 g Margarine, or oil
1 kg Pumpkin
2 tb Freshly chopped sage
Cracked black pepper
Lasagne sheets, instant
300 g Grated mozzarella cheese
40 g Grated parmesan cheese
300 ml Sour cream
2 tb Freshly chopped chives
2 tb Roasted flaked almonds

1/ Fry the thinly sliced onion and garlic in the margarine until
golden brown. Peel the pumpkin and cook until tender, drain well,
then mash.

2/ Mix together the pumpkin, onion mixture and sage. Add salt and
pepper to taste. Grease a 30cm * 20cm lasagne dish. Place a layer
of lasagne sheets in base of dish, top with a third of the pumpkin
mixture then a third of the combined cheeses. Repeat with the
remaining lasagne sheets, pumpkin and cheese.

3/ Mix the sour cream with the chives, spread cream over the top of
the dish.

4/ Bake in moderate oven for 35-40 minutes until lightly browned and
cooked through. Sprinkle with the almonds.

Enjoy!

MMMMM

Title: SESAME SEA SCALLOPS
Categories: Chinese, Seafood
Yield: 6 servings

1 1/2 lb large sea scallops
1 tb Salad oil
1 tb Soy sauce
2 tb Dry sherry/white wine
2 Egg whites/substitute
1/2 ts Ground ginger/five-spice
-powder
4 tb Bread crumbs
4 tb Sesame seeds

Gently stir scallops with oil, soy sauce, wine, egg
whites and ginger. MArinate for 1 hour. Combine bread
crumbs and sesame seeds, roll sea scallops in this
mixture or put crumbs and seeds in large plastic bag
and add scallops a few at a time; close bag tightly
and shake to coat scallops. Arrange coated scallops in
single layer on shallow non-stick baking pan, sprayed
with cooking spray. Bake uncovered in preheated, very
hot 475 degree oven for about 6-8 minutes.

—–

Title: DIPS INFO (8 OF 9)
Categories: Dips, Info/tips
Yield: 1 servings

1 x More information on DIPS fol
1 x (This is part 8 of 9)

MINIATURE POTATO PANCAKES
Rather at the opposite end of the spectrum from crisp
raw vegetables lies another kind of dipper. One that
at least began life in the vegetable kingdom
~-miniature potato pancakes. They’re delicious and
practical since they can be made weeks in advance and
reheated. 2 Cups Diced Raw Potato
2 Large Eggs, Beaten
1 1/2 Tsp Salt
1 ea Black Pepper To Taste
1 Tbls Grated Yellow Onion
1/4 Cup Vegetable Oil
Place the potato in a strainer and run under cold
water to remove the starch. Shake well. Place in a
food processor or blender and chop fine. Add the eggs
salt, pepper, and onion, blending well. In a 10-inch
skillet, heat vegetable oil until it crackles. Drop
the batter by Tablespoonful into the hot oil and fry
until golden brown (about 5 minutes per side). Drain
on paper towels. Once cooled, the pancakes may be
frozen. Place in a freezer-safe container making sure
that they don’t overlap and put a double thickness of
wax paper between each layer. Reheat on a cookie
sheet at 350 degrees F. until hot and crisp. Makes
about 50 pancakes or enough for about 2 cups of dip.
********* * FRUIT *
*********
Foolish consistency is the hobgoblin of a small dip
table, as they day, and man does not live by chips
alone. To experience the full spectrum of dipping,
one must savor the particular pleasure of cooping a
mouthful of cheesecake dip on a slice of melon or
plunging a strawberry into chocolate dipping sauce.
As with veggies, you can let your imagination run
amok, using the following suggestions merely as points
of departure. Here too, always wash fruit carefully,
dry, and chill. Use firm fruit. Some, as indicated
below, should be dunked in an acid bat, which will
keep the fruit from turning brown. To make the acid
bath, just add 2 tsps of lemon juice to 2 cups of
water. After dunking fruit in the bath, drain on
paper towels. APPLES: Peel, if desired, core and cut
into wedges. Requires the acid bath treatment.
APRICOTS: Remove the pits and quarter. Requires the
acid bath treatment.
BANANAS: Use firm bananas, free of bruises. Just
peel and cut on the diagonal into wedges. Requires
the acid bath treatment. COCONUTS: Remove the outer
shell and reserve the milk for other uses, if desired,
and cut the coconut meat into dipping strip sizes or
chunks. Rinse with cold water. FIGS: Remove the stem
end and quarter. GRAPEFRUIT: Remove the peel, then
break into segments. Carefully remove the seeds and
white pith. GUAVA: Remove the skin. Cut into wedges
and carefully remove the seeds.
KIWIS: Remove the skin from firm kiwis and quarter or
cut into circles.
MANGOES: Remove the skin. Cut top half of the fruit
away from the large oval pit. Turn over and cut away
the balance of the fruit, and discard the pit. Cut
the fruit into wedges across the grain. MELONS:
Cantaloupe, crenshaw and casaba melons, like most
fruit, complement sweeter dips, while honeydews are a
good accompaniment to salter or spicier dips. In any
case, cut off the outer skin, cut in half, scoop out
the seeds, and cut the pulp into dipping size slices,
chunks, or wedges. NECTARINES: Pit and quarter.
Requires the acid bath treatment. ORANGES: Peel and
separate into individual segments. Carefully remove
the seeds. PAPAYAS: Use ripe papayas. Remove the
rind, cut in half and scoop out the seeds. Cut into
thin strips. PEACHES: Remove the pit and cut into
wedges. Requires the acid bath treatment.
PEARAPPLES: Remove the core and cut into slices or
wedges. Requires the acid bath treatment. PEARS:
Peel, if desired, core and cut into dipping size
chunks. Requires the acid bath treatment. PINEAPPLES:
Remove the outer skin, cut out the eyes and remove the
center core, if desired. Cut into chunks or spears.
PLUMS: Cut in half, pit, and quarter firm plums.
PRICKLY PEARS OR CACTUS PEARS: Using a fork to hold
the fruit in place, remove the rind and cut into
slices or wedges. STAR FRUIT OR CARAMBOLA: White or
sweet yellow varieties. Cut the fruit horizontally
into stars. STRAWBERRIES: Serve whole.
TANGERINES: Peel and separate into individual
segments. Carefully remove the seeds.
Dried fruits not to be overlooked include apples,
apricots, banana chips, pitted dates, figs, pears, and
pineapples.

—–