Bubble Solution

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Dish soap or baby shampoo
1 1/4 c Water
2 tsp Sugar
1 Food coloring

Servings: 1
Combine ingredients and pour into an unbreakable bottle. To blow bubbles,
experiment using plastic straws, pipe cleaners formed into loops,
strawberry baskets from grocery store, spoons with holes in them and other
items you think of.

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FRUITY KOHL-SLAW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Kohlrabi bulbs, peeled
— grated
1 c Cabbage, shredded
1 sm Red onion, diced
1 ea Red Delicious apple, cored
— diced
1/2 c Currants
1/2 c Seedless grapes
2 ts Olive oil
1/4 c Apple cider

Combine the first 6 ingredients in a large bowl. Lightly drizzle the
oil cider over the top. Gently toss refrigerate for several
hours to let the flavours mellow. Toss serve.

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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]

—–

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

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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

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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

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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.

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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.

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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