Title: Impossible Cherry-custard Pie
Categories: Fruits, Pies
Servings: 8

21 oz Cherry pie filling
1 1/2 c Milk
1/4 c Butter; softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Sugar
1/2 c Bisquick

Heat oven to 400. Grease 10″ pie plate. Drain pie filling, reserving
syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15
sec. in blender on high. Pour into plate. Spoon cherries evenly over top.
Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min.
Serve with warm reserved syrup and , if desired, sweetened whipped cream.
NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase
baking time to 35-40 min.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY

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Title: GYROS (MEAT)
Categories: Sandwiches, Ethnic, Lamb
Yield: 4 servings

1 1/2 lb Shoulder lamb*
1 lb Beef chuck*
1/4 c Dehydrated onions
1/3 c Water
1 tb Salt
1 ts Sugar
2 ts Oregano
2 ts Black pepper; coarsely groun
1 ts Cumin
1 ts Hot paprika
1/2 ts Cinnamon
2 Cloves garlic; pressed or mi
2 tb Vegetable oil
Butter

*including some fat 8 or more slices blanched bacon or fresh pork
belly slices, if available Grind lamb and beef together, using large
hole plate on meat grinder. Regrind using small hole plate. In small
bowl reconstitute onions in water. In another small bowl combine next
6 ingredients and mix thoroughly. In large bowl combine meat, onions
and spice mix. Add garlic and vegetable oil; mix thoroughly with
hands until spices are evenly distributed; refrigerate, covered,
several hours.
In a small skillet, fry a small amount of the meat mixture in a
little butter. Taste for seasoning and adjust, if desired.
Blanch bacon by simmering in hot water about 3 minutes. If pork
belly is used, blanching is not necessary. Drain on paper towels.
Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering
sides and bottom; pack gyros meat into pan, filling to the top of the
pan. Cover with remaining slices of bacon or pork. Place filled pan
in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake
at 375^F. for 20-30 minutes. Reduce heat to 325^ and continue baking
30 minutes longer. Remove pan from oven; remove loaf pan from hot
water bath and place on wire rack to cool. Cover with aluminum foil
and weigh with about 2 lbs weight to compress loaf. Cool to room
temperature; refrigerate meat, covered with weight 12 hours or
overnight to ripen and increase flavor. Meat will keep for up to 4
days refrigerated. Slice thin and serve in pita bread with sliced
onions, tomatoes and tzatziki sauce. (I don’t have a meat grinder and
usually call my butcher and request the grinding. I also prefer this
recipe with the elimination of the cinnamon. Sorry, I don’t frequent
this board very often so any ?s will have to be referred via e-mail.
I also have a recipe for the tzatziki sauce, but one is posted on
this board under Gyros. This recipe is every bit as good as those
served in Greektown (Detroit). FROM: GEORGINA PHILLIPS (DPBF70B)

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Title: PEPPER CRACKERS
Categories: Appetizer, Crackers, Posted-mm
Yield: 2 sheets

1 1/2 c Flour
1/2 t Salt
1/2 t Plus 1 tsp. or MORE to taste
Freshly ground BLACK PEPPER
*coarsley grd. not too fine
2 T Vegetable oil
7 T To 9 T. cold tap water

Source: “What to Cook:When you think there is nothing in the house to eat”
Author: Arthur Schwartz

“This is an unbelievably quick fix for a cocktail or soup accompaniment.”

Makes 2 approximately 12×8-inch sheets
==========================================================================
1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, stir together the flour, salt and pepper.

3. Add the oil and stir until mixture resembles fine meal.

4. With a fork, stir in the cold water, using just enough to make
the dough gather into a ball.

5. Divide the dough in half and, on a well-floured board, roll out each
half as thinly as possible into a rough rectangle that fits on a
baking sheet.

6. Place dough on baking sheet and if you want neat-looking crackers,
score it into squares or diamonds.

7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a
pale brown and snap, not bend.

8. Break into crackers or irregular pieces. Can be stored in a tin.

Variations: Instead of black pepper, season with hot red pepper flakes
or any other spice that seems appropriate to the crackers’ eventual use.
Or, after the dough has been transferred to a baking sheet, sprinkle with
coarse salt and press lightly into the top.

From the recipes file of suzy@gannett.infi.net

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2 cups drained garbanzos
2 cups cooked brown rice
2 cups diced grn. peppers
2 med. tomatoes, coarsely diced
1/2 cup red onion, diced
4 Tbs. wine vinegar
1/2 tsp. dillweed
salt and pepper, optional

Combine all ingredients. Toss well and refrigerate overnight. Toss several
times during refrigeration period and just before serving.

Hearty Chicken Noodle Soup

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stewing chicken (about 6 pounds) — cut up
2 quarts water
1 large onion — quartered
1 cup chopped fresh parsley
1 rib celery — sliced
5 cubes chicken bouillon
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
dash dried thyme
2 medium carrots — thinly sliced
Noodles:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk

In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce
heat; cover and simmer for 2 1/2 hours or until the chicken is tender.
Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain
broth and skim fat; return to kettle. Add chicken and carrots. For noodles,
mix flour and salt in a medium bowl. Make a well in the center. Beat egg
and milk; pour into the well. Stir together, forming a dough. Turn dough
ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in.
rectangle. Cut to 1/2-in. strips; cut the strips into 1-in. pieces. Bring
soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until
noodles are tender. Yield: 10-12 servings.

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NOTES : “I’m grateful that my mother taught me to make these wonderful
old-fashioned noodles, which were a big favorite of mine when I was growing
up. They give the chicken soup a delightful down-home flavor.” Submitted by
Cindy Renfrow, Sussex, New Jersey.

Hot Cocoa

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1/4 c Hershey’s Cocoa
ds Salt
1/3 c Hot water
4 c milk (1 quart)
3/4 ts Vanilla extract
Miniature marshmallows or
Sweetened whipped cream (optional)

In medium saucepan, stir together sugar, cocoa and salt; stir in
water. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil and stir 2 minutes. Add milk; stirring
constantly, heat to serving temperature. Do Not Boil. Remove from
heat; add vanilla. Beat with rotary beater or whisk until foamy.
Serve topped with marshmallows or whipped cream, if desired. Five
8-oz. servings.

Variations: Add one of the following with the vanilla extract:

Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground
nutmeg. Serve with cinnamon stick, if desired. Mint Cocoa: 1/2
teaspoon mint extract or 3 tablespoons crushed hard peppermint candy
or 2 to 3 tablespoons white creme de menthe. Serve with peppermint
candy stick, if desired. Citrus Cocoa: 1/2 teaspoon orange extract or
2 to 3 tablespoons orange liqueur. Swiss Mocha: 2 to 2-1/2 teaspoons
powdered instant coffee.

Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened
vanilla ice cream on top of each cup cocoa at serving time. Slim-Trim
Cocoa: Omit sugar. Combine cocoa, salt and water; substitute skim
milk. Proceed as above. With vanilla, stir in sugar substitute with
sweetening equivalence of 1/2 cup sugar. Canadian Cocoa: 1/2 teaspoon
maple extract.

Microwave Single Serving: In microwave-safe cup or mug, combine 1
heaping teaspoon Hershey’s Cocoa, 2 heaping teaspoons sugar and dash
salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with
milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir
to blend; serve.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Stuffed Shells

Recipe By : Mr. Food Cooks Like Mama
Serving Size : 6 Preparation Time 0:15
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Spaghetti Sauce— (my own recipe)
1 lb ground turkey — cooked
1 8 oz pkg mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 cloves garlic — minced
2 14.5 oz cans tomatoes — crushed
1 6 oz can tomato paste
1 tsp granulated sugar
3 tsps oregano
3 tsps basil
2 tsps salt
1 tsp black pepper
—Stuffing for Shells—
1 12 oz pkg jumbo pasta shells
1 24 oz pkg fat-free cottage cheese
3 c fat-free mozzarella cheese (I use Healthy Choice)
1/2 c fat-free Parmesan cheese (I use Weight Watchers)
2 egg whites
1 tbsp parsley
1 tsp salt
1/2 tsp black pepper

To prepare spaghetti sauce, saute’ mushrooms, onions, peppers, and garlic
until tender. Then, add meat and cook until no pink remains. Drain. Stir in
undrained tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper.
Bring to a boil; reduce heat. Cover; and simmer for 30 minutes. Then, set
aside. Preheat oven at 350. To prepare stuffing, bring water to a boil in a
large pot and add shells. Return to a boil, then continue cooking for 5 to
6 minutes more, or until shells are barely tender. Drain and set aside on
flat baking sheet (to prevent sticking). In a mixing bowl, combine cottage
cheese, 2 cups mozzarella cheese, Parmesan cheese, egg whites, parsley,
salt, and pepper. Pour 1 cup of spaghetti sauce onto bottom of a 13 x 9 x
2″ pan. Fill each shell generously with chesse mixture, about 1 tablespoon
in each shell. Place filled shells in pan. Pour remaining spaghetti sauce
over each shell, then top with remaining mozzarella cheese. Bake for 45
minutes or until golden.

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Title: Fish and Mushrooms
Categories: Diabetic, Fish, Main dish, Vegetables
Yield: 4 servings

1 lg Onion; thinly sliced ds Salt;
1 tb Oil ds Pepper;
1 1/2 c Mushrooms; sliced thinly 1 Stack celery; sliced thin
1 lb Fish fillets; (cod, halibut 1 tb Soy sauce;
-sole) cut into 1″ slices 1 tb Dry sherry;

Preheat skillet (non-stick) and saute onion in oil. Add mushrooms and
saute about 2 minutes, stirring constantly, until mushrooms wilt.
Spread half of fillet slices on mushrooms; sprinkle with salt and
pepper; and remaining fillet; sprinkle these with salt and pepper.
Add celery, soy sauce, and sherry; cook gently, covered, for ten
minutes.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE + 3 LEAN MEAT
EXCHANGES + 1 FAT EXCHANGE CAL: 200

Source: Recipes for Diabetics by Billie Little (1985 version)

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Title: Chocolate Soup
Categories: Diabetic, Chocolate, Side dishes, Soups/stews, Crockpot
Yield: 4 – 5 folks

1/2 c + 1 tb sugar;* (of course, we use low-fat)
-sugar sub may be used! 3 Slices bread;8
5 tb Flour; 1/4 c Stick butter;
2 tb Cocoa; -=OR=-
4 c Milk; 1/4 c Margarine;*

Combine sugar, flour and cocoa. Put under broiler and brown, stirring
frequently. Add a little milk until cramy. Heat the remainder of the
milk to boiling point. Slowly add a little until creamy. Heat the
remainder of the milk to boiling point. Slowly add the cold milk mix,
bring again to boiling point. Add vanilla and salt to taste (about
1/2 teaspoon vanilla and dash of salt). Cube the bread and fry
golden brown in the butter. Add the toasted bread at serving time.
Note: This is what you fix for your kids (even us big kids) on a cold
winter’s day. They (and we) love it for lunch.
(If the substitutions are made)
Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 FAT EXCHANGE

Source: The Ranch House Cookbook: Officers’ Wives’ Club Camp
Pendleton, Califorina

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Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup extra virgin olive oil
6 cloves garlic — thinly sliced
18 sundried tomato halves — thinly sliced
1/4 cup dry white wine
1 pound fresh Tagliatelle — preferably homemade
2 bunches rucola, stemmed, washed spun dry — to yield 4C

In a 12-inch saute pan, heat olive oil over medium heat. Add garlic and cook
until light golden brown. Add sundried tomato pieces and wine and remove
from heat. Drop tagliatelle into boiling water and cook until tender (about
1 minute). Drain pasta in colander and pour into pan with sundried tomatoes.
Return to heat and toss in the rucola, stir gently for about 30 seconds
until rucola is slightly wilted and serve immediately.

Yield: 4 servings

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