Title: MAPLE WALNUT CAKE (GATEAU A L’ERABLE ET NOIX)
Categories: Cakes, Desserts
Yield: 12 servings

————————————CAKE————————————
1/2 c Unsalted butter; room temp.
1/2 c Light brown sugar (packed)
2 Eggs; beaten to blend,
— room temperature
2 1/2 c Cake flour
2 ts Baking powder
1/2 ts Baking soda
1 c Maple syrup
1/2 c Hot water

—————————-MAPLE WALNUT PRALINE—————————-
1 c Maple syrup
1 c Chopped walnuts

—————————-MAPLE WHIPPED CREAM—————————-
2 c Whipping cream
6 tb Powdered sugar
1 ts Maple extract; or…
— up to double this amount

FOR CAKE: Preheat oven to 350 degrees F. Grease two 8- to 9-inch round
cake pans. Using electric mixer, cream butter and brown sugar. Beat in
eggs in thin stream. Combine flour, baking powder and baking soda in
another bowl. Alternate adding dry ingredients, syrup and hot water to
butter mixture, blending until smooth. Bake until tester inserted in
center comes out clean, about 30 minutes. Cool completely. Wrap; chill
thoroughly.
FOR PRALINE: Lightly grease baking sheet. Boil syrup in heavy small
saucepan until candy thermometer registers 300 degrees F (hard-crack
stage). Remove from heat. Stir in walnuts. Pour onto prepared sheet.
Cool until set. Transfer to processor and mix to fine powder.
FOR WHIPPED CREAM: Beat cream with sugar and extract to stiff peaks.
TO ASSEMBLE: Cut off top crusts from cake layers. Set 1 layer on platter.
Spread lightly with whipped cream. Sprinkle lightly with praline. Top
with second cake layer. Spread top and sides lightly with whipped cream.
Spoon remaining whipped cream into pastry bag fitted with star tip. Pipe
lattice design atop cake; pipe border around bottom edge of cake. Press
praline onto sides; sprinkle any remainder on top. Serve Maple Walnut
Cake chilled or at room temperature.

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Grilled Shellfish Ceviche (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3619
Serving Size : 6 Preparation Time :0:00
Categories : Seafood-Ss Soup-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pounds medium shrimp — shelled and
— deveined
3/4 pounds sea scallops
3/4 pounds salmon fillet
1 cup diced tomatoes — 1/2inch dice
1 cup diced mango — 1/2inch dice
2 grapefruits — peeled and
— segmented
3 oranges — peeled and
— segmented
4 limes — peeled and
— segmented
1/2 cup diced red onion — 1/2inch dice
2 jalapenos — minced
4 cups fresh lime juice
1 cup chopped cilantro
2 tablespoons sugar
salt and freshly ground pepper

In a large nonreactive bowl, combine the scallops, salmon, shrimp,
tomatoes, mango, onion, jalapeno and lime juice. Marinate, refrigerated,
for 3 hours.

Remove from marinade and grill fish and shellfish, just long enough to get
grill marks 3060 seconds. Cut all fish in a 1/2-inch dice. Just before
serving drain off as much lime juice as possible from the fruit, add the
cilantro, sugar, shellfish and salmon. Gently mix being careful not to
break up the fruit and fish.

Yield: 6 to 8 servings

Busted by by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

– – – – – – – – – – – – – – – – – –

DRUNKEN CRAB BISQUE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Crab meat
1/4 c Butter
1 c Whipping cream
1/4 c Scotch whiskey
1 qt Milk
1/4 ts Salt
1/8 ts White pepper
Finely chopped parsley

Flake crab meat, picking over to remove any cartilage.
Set the crab meat aside.

Melt 1/4 cup butter in a large saucepan. Stir in
flaked crab meat, cream and whiskey. Over medium
heat, stir until heated but do not boil.

Stir in milk and season with salt and pepper. Cook
until very hot, but do not boil. Pour into a tureen
or serve in individual bowls. Garnish with chopped
parsley.

– – – – – – – – – – – – – – – – – –

LENTIL TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
2 lg Onions, chopped
1 sm Garlic clove, crushed
1 t Rosemary
1 3/4 c Stock
8 oz Lentils, cooked
1 lg Carrot, diced
1 ea Celery stick, chopped
14 oz Canned tomatoes, chopped
1 pn Arame seaweed
1 t Miso
1/2 ts Cumin
Salt, to taste

Heat the oil in a soup pot saute the onions, garlic
rosemary for 5 minutes. Add the stock, lentils,
carrot, celery, tomatoes seaweed. Bring to a boil,
reduce heat, cover simmer for 20 minutes. Blend the
contents till smooth with the miso, cumin salt.
Reheat serve hot.

David Scott Claire Golding, “The Vegan Diet”

– – – – – – – – – – – – – – – – – –

Hoisin Beef Scallion Rolls

Recipe By : Fine Cooking april 96
Serving Size : 10 Preparation Time :0:00
Categories : Meat Appetizers – Can Be Frozen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger — chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions

In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and some
pepper. Add the beef and marinate overnight in the refrigerator, turning once.

Heat the broiler. Pat the marinated meat dry and broil the steak, about 4
inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and
then slice very think on the bias, across the grain of the meat. Trim the
slices to form approximately 2 x 4 inch strips.

Brush a thin layer of hoisin sauce on each strip of beef. Lay a small bundle of
scallion julienne at one end and roll up securely. Arrange on trays, seam side
down, cover tightly with plastic wrap (make sure the plastic is in close
contact with the beef), and refridgerate until time to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 77 Calories; 4g Fat (42% calories from fat); 4g Protein; 7g
Carbohydrate; 9mg Cholesterol; 676mg Sodium

Serving Ideas : cocktail party

Title: NIFTY HAMBURGERS ON A BUN
Categories: Hamburger, Breads, Meats, Main dish
Yield: 4 servings

8 ea Hamburger Buns; *
1 x Prepared Mustard Or Catsup
1 lb Lean Ground Beef
1/4 c Onion; Chopped, 1 small
1 ts Salt
1/4 ts Pepper

* Hamburger buns should be the small ones or use 6
slices of bread.
~——————————————————
~—————– Heat oven to 500 degrees F. Spread
cut sides of hamburgers buns or one side of each bread
slice with mustard. Mix meat, onion, salt and pepper.
Spread mixture over the mustard, being careful to
bring it to the edges of the buns. Place meat sides
up on an ungreased baking sheet. Bake until desired
doneness is reached, about 5 minutes. NOTE:
If you like, you can have these burgers ready and
waiting in the freezer for last-minute cooking. After
spreading the meat mixture over the buns, wrap each
securely in heavy-duty or double thickness of regular
aluminum foil and label; freeze no longer than 2
months. To serve, unwrap desired number of hamburgers
and bake about 10 minutes.

—–

COLD TURKEY REUBEN SANDWICH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Sandwiches
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COLD TURKEY REUBEN SANDWISH—–
4 ts Plain Low-fat yogurt
8 sl Rye Bread
8 oz Turkey — breast thinly sliced
-and of course cooked
1 1/3 c Sweet Sour Red Cabbage
-drained (recipe to follow)
—–SWEET SOUR RED CABBAGE—–
1 lb Red cabbage — shredded
1/2 c Cider vinegar
1/2 c Water
2 tb Margarine
1/2 ts Salt
Sugar equivalent to a 2 tbs
Sugar

SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
Divide the sliced turkey among tops of the bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.

Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES

CHO: 31g; FRO: 22g; FAT: 5g; CAL: 254;
Low-sodium diets: Omit salt from Sweet and Sour Red Cabbage

SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine,
and salt in a deep cooking pot. Cover and cook about 15 minutes or
until crisp-tender, lifting and turnig with a large kitchen fork two
or three times. Remove from heat. Add sweetener to cabbage
gradually, lifting and mixing well with a fork. Drain off any liqiud

Food Exchange per serving: 1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE

CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42;
Low-sodium diets: Omit salt. Use unsalted margarine.

Source: The Art of Cooking for the Daibetic by Mary Abbott
Hess,R.D.,M.S.

After is all is said and done, I think I would double the recipe for
the SWEET AND SOUR CABBAGE only I would use both green and red. What
the hay, do IT my way!!!! Cabbage is my thing!

– – – – – – – – – – – – – – – – – –

Moon Cookies

Recipe By : frm. Harvest Cafe Bakery
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup oil, pref. canola
3/4 cup organic peanut butter
1/3 cup soy milk
1 cup turbo (unprocessed sugar/“blonde”)
1/2 teaspoon vanilla (+)
2 cups pastry flour
1 cup oats, whole, raw, organic
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
6 ounces chocolate, sweet/semi-sweet — use quality/Belgian

Cream wet ingredients together.

Sift dry ingredients, adding in oats.

Mix dry into wet; add chocolate.

Portion cookies, place on parchment-lined baking sheet, and press down to
1/4 inch thickness.

Bake at 350-deg. F for 15 minutes, approximately.

– – – – – – – – – – – – – – – – – –

MUFFINS USING QUICK BREAD MIX

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Crushed pineapple — * see
Note
1/2 c Milk — (about)
1 Egg — beaten
1 3/4 c Quick Bread Mix
3 tb Sugar
1 1/2 ts Orange peel — grated
8 1/2 oz Can of crushed pineapple
-undrained.

Drain pineapple, reserving juice. Add milk to juice
to equal 3/4 cup. Add egg to milk mixture; set
aside. Combine Quick Bread Mix, sugar, and
orange rind in a medium bowl; make a well in center of
mixture. Add milk mixture and pineapple to dry
ingredients, stirring just until moistened. Spoon
batter into greased muffin pans, filling
two-thirds full. Bake at 400 F. for 25 minutes.
Yield: 1 dozen

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: Cheeze Sause Substitue
Categories: Veg-cook, August
Yield: 1 servings

2 T Oil
2 3 tablespoons flour
1 c Skim milk or soy milk
1 T Nutritional yeast
x Salt, pepper
x Mustard

Cook and stir to a paste. At this point I add skim milk, about a cup. A cup
of soy milk, or a cup of a mixture of nut butter and water coould be
substituted. Add a tablespoon or so of nutritional yeast. Flavor to taste,
I use salt, pepper, and a little good mustard. I am assuming you know how
to work up a fat/flour mixture with added liquid to make a thickened sauce.
My version isn’t vegan but has the advantage of being relatively low-fat.

From: jpnan@prairienet.org (Jean P Nance). rfvc Digest V94 Issue #164,
August 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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