1-2 oz. can anchovies
2 cloves garlic
1 t. dry mustard
few dashes Tabasco
juice of 1 lemon
1/3 c. olive oil
1/2 c. Parmesan
In a wooden bowl with a wooden spoon, rub the drained anchovies into
the sides of the bowl until pasty. Add the garlic and rub it into the
anchovies. Add the Tabasco, lemon juice and mustard. Blend into the
sides. Add the olive oil and blend well. Add the Parmesan and mix
well. Now add 1 head of torn up Romaine lettuce. Toss. Add croutons
and toss again. Serve immediately.

Title: BANANAS FOSTER
Categories: Fruits, Desserts
Yield: 1 Serving

1 Banana; sliced
4 ds Cinnamon
2 tb Butter
1 1/2 oz Banana-flavored liqueur
1 1/2 tb Brown sugar
1/2 c Vanilla ice cream

Sprinkle banana slices with cinnamon and saute in butter over low
heat until butter melts. Add liqueur and and carefully ignite (being
sure to keep face, hands and clothing away from flame). When flames
die out, add brown sugar and stir until sauce is of caramel
consistency. Spoon over two scoops ice cream.

Makes 1 serving.

Source: Los Angeles Times, December 7, 1995

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CHINESE CRAB CORN SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Seafood Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (16 Oz.) Pkg. Frozen Whole
Corn
1 tb Cornstarch
1/4 c Water
3 cn (10 1/4 Oz.) Chicken
Broth
1 t Gingerroot
1/2 lb Fresh Crabmeat
1/3 c Minced Green Onions
1/2 ts Salt
1/8 ts White Pepper
1 t Rice Vinegar

Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely
Chopped. Add Remaining Corn. Stir Well Set Aside.
Combine Cornstarch Water in A Small Bowl; Stir Well Set Aside. Combine
Chicken Broth Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn,
Cornstarch Mixture, Creabmeat, Green Onions, Pepper Rice Vinegar. Bring
To A Boil. Reduce Heat Simmer Uncovered 3 Min.
(Fat 0.6. Chol. 32.)

– – – – – – – – – – – – – – – – – –

Title: Fudgey Peanut Butter Chip Muffins
Categories: Muffins, Chocolate
Yield: 1 servings

1/2 c Applesauce
1/2 c Quick-cooking rolled oats
1/4 c Butter or margarine;
-softened
1/2 c Granulated sugar
1/2 c Packed light brown sugar
1 Egg
1/2 ts Vanilla extract
3/4 c All-purpose flour
1/4 c Hershey’s european style
-cocoa
Or hershey’s cocoa
1/2 ts Baking soda
1/4 ts Ground cinnamon
1 c Reese’s peanut butter chips
Powdered sugar (optional)

Recipe by:
Heat oven to 350 F. Line muffin cups (2-1/2 inches in
diameter) with paper bake cups. In small bowl, stir
together applesauce and oats; set aside. In large mixer
bowl, beat butter, granulated sugar, brown sugar, egg and
vanilla until well blended. Add applesauce mixture; blend
well. Stir together flour, cocoa, baking soda and cinnamon,
if desired. Add to butter mixture, blending well. Stir in
peanut butter chips. Fill muffin cups 3/4 full with batter.
Bake 22 to 26 minutes or until wooden pick inserted in
center comes out almost clean. Cool slightly in pan on wire
rack. Sprinkle muffin tops with powdered sugar, if desired.
Serve warm. 12 to 15 muffins.

VARIATION:
FUDGEY CHOCOLATE CHIP MUFFINS: Omit Peanut Butter Chips.
Add 1 cup HERHSEY’S Semi-Sweet Chocolate Chips.

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

—–

Title: Turkey Soup Continental
Categories: Soups/stews, Poultry
Yield: 8 servings

1/4 c Butter or margarine 2 tb Finely chopped onions
1 c Cooked turkey 2 c Diced raw potatoes
1 c Diced celery 2 c Turkey broth
1 c Creamed style corn 2 c Half and half cream
1 ts Salt 1/4 ts Paprika
1/4 ts Ginger 1/8 ts Pepper
2 tb Chopped parsley

In a large soup pot, saute onions in melted butter. Add turkey, potatoes,
celery and broth. Simmer until vegetables are tender-crisp.
Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally.
Garnish with parsley and serve with crustly rolls.

—–

Title: Glutenberger Roast
Categories: Vegetarian
Yield: 6 servings

2 c TVP®
2 c Boiling water
3 Eggs, beaten
1/3 c Minced onion
1 c Bread or cracker crumbs
1/2 t Sage
Salt/pepper to taste
4 T Soy sauce

Preheat 350 F oven. Pour boiling water over dry ground TVP®. When
water is absorbed add remaining ingredients. Pour mixture into a
greased baking dish and bake about 40 minutes or until solid on top.
Remove by running a spatula around side gently lifting. Invert on
large platter and slice to serve. May be served with brown gravy.
Serve at once. From Dottie Theriault’s collection.

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Classic Cole Slaw
Categories: Salads
Yield: 4 servings

1 c Mayonnaise, Lt w/o Cholester
2 tb Sugar
6 c Cabbage-shredded
1/2 c Green pepper-thin sliced OPT
3 tb Lemon juice
1 ts Salt
1 c Carrots-shredded

Comdine first 4 ingredients. Stir remaining ingredients. Cover; chill.
Makes 6 cups.

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Title: Sky-High Lemon Pie
Categories: Pies
Yield: 1 servings

2 1/4 c Sugar
4 T Cornstarch
4 T Flour
1/4 t Salt
2 c Water
4 Eggs, separated
1 T Grated lemon rind
6 T Lemon juice
2 T Lemon extract
4 oz Can toasted coconut chips
1 Recipe plain pastry for 1 9
-inch crust

Prepare pastry recipe. Roll out to a 12 “ round on a lightly floured
pastry cloth or board; fit into a 9″ pie plate. Trim overhang to
1/2”; turn under flush with rim flute to make a stand-up edge;
prick well all over with a fork.

Bake in hot oven, 425, for 15 minutes or until golden; cool
completely on a wire rack

Mix 1-3/4 cups of the sugar, cornstarch, flour, and salt in a
medium-size bowl.

Heat water to boiling in a medium-size saucepan. Lower heat to
medium; slowly add sugar mixture, stirring gently but constantly.
Cook, stirring constantly, 5 to 7 minutes or until mixture holds a
line when cut with a spoon; remove from heat at once. Do not let
mixture boil.

Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly
stir back into mixture in saucepan. Cook, stirring constantly over
medium heat, for 3 minutes or until mixture thickens. Remove from
heat.

Stir in lemon rind, juice, butter or margarine until blended. Pour
into cool pastry shell.

Beat egg whites with lemon extract until foamy, white and double in
volume in bowl. Sprinkle in 1/2 cup sugar, 1 Tbsp. at a time,
beating all the time until sugar dissolves and meringue stands in
firm peaks.

Pile onto hot filling, spreading to edge of crust. This keeps
meringue from shrinking. Sprinkle with coconut chips, or place them
in a pretty pattern on top.

Bake in moderate oven, 350 F degrees, 12 minutes, or until peaks of
meringue are a golden brown. Cool completely on a wire rack before
cutting

From: A Collection of the Very Finest Recipes (Ever assembled into one
Cookbook)

Shared By: Pat Stockett

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Title: STRAWBERRIES ROMANOFF
Categories: Diabetic, Desserts
Yield: 1 servings

————————PER SERVING————————
1/4 c Lowfat yogurt; put in
-custard cup
4 pk Equal sweetner; up to 5
4 Strawberries; fresh or
-thawed frozen
ds Nutmeg;

For each serving, mix yogurt with Equal and a dash of
nutmeg. Then add strawberries and stir. Serves 1.

Nutrients per serving: Calories 57, fat 1g,
cholesterol 0mg, carbohydrate 5g, sodium 40mg.

Exchanges: Milk 1/2, fruit 1/3.

Source: “There IS Life after Lettuce” by Pepper
Durcholz, Alberta Gentry, Carolyn Williamson, M.S.

—–

Title: Savory Popcorn
Categories: Snacks, Diabetic, Low-fat/cal
Yield: 2 servings

2 ts Margarine 1/8 ts Garlic salt
3 c Hot-air popped popcorn dry 1/8 ts Ground red pepper
(cayenne?)
1/4 ts Paprika

Melt margarine. Drizzle melted margarine over hot popcorn; toss to
coat.

Stir together paprika, garlic salt and ground red pepper. Sprinkle
popcorn with the spice mixture and toss again. Makes 2 servings.

1 1/2 cup serving, 73 calories 2 g protein, 8 g carbohydrate, 4 g
total fat, 1 g sat. fat, 151 mg sodium, 11 mg potassium 1/2 bread
exchange, 1/2 fat exchange (My note 1 ts marg. is 1 fat exch.)

Source: Diabetic Cook Book, Better Homes Gardens c. 1992 Shared
but not tested by Elizabeth Rodier Oct 93

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