Title: Pineapple Snow Custard Sauce
Categories: Diabetic, Desserts, Sauces, Low-fat/cal
Yield: 8 servings

1 tb Unflavored gelatin (1 pkg) CUSTARD SAUCE, optional
2 tb Sugar 2 Eggs, slightly beaten
1/8 ts Salt 2 tb Sugar
1/2 c Water 1/4 ts Salt
1 1/2 c Unsweetened pineapple juice 1 1/2 c Skim milk
2 Egg whites 1 ts Vanilla

Combine gelatin, sugar and salt in saucepan. Add water. Place over
low heat, stirring constantly until gelatin is dissolved. Remove
from heat.

Stir in pineapple juice. Chill until mixture begins to thicken. Add
egg whites and beat with electric beater until mixture begins to hold
its shape.

Spoon into dessert dishes. Chill until firm. Serve plain or with
soft Custard Sauce. Yield 6 cups.

3/4 cup serving Pineapple Snow without sauce: 45 cal, 1/2 fruit
exchange 1.7 gm protein, 0 fat, 9.5 gm carbohydrate, 45.9 mg sodium,
96.4 mg potassium, 0 fiber, 0 cholesterol

SOFT CUSTARD SAUCE Combine all sauce ingredients except vanilla. Cook
in double boiler over hot, not boiling, water. Stir constantly. When
custard coats a silver spoon, remove from heat. Cool at once by
placing pan in a bowl of ice water. Stir in vanilla. Serve over fruit
or gelatin. Yield 2 cups.

1/4 cup serving – 47 calories, 1/2 skim milk exchange 3.1 gm protein,
1.5 gm fat, 5.4 gm carbohydrate, 107.5 mg sodium, 92.4 mg potassium,
0 fiber, 69 mg cholesterol.

MY NOTE: If you just want to use 2 egg yolks from the Pineapple
Snow, try a half quantity of the sauce ingredients.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93.

MMMMM

Title: Corn Souffle
Categories: Corn Eggs Main dish Mexican Sauces
Servings: 6

3 tb Margarine Or Butter
3 tb Unbleached Flour
1/4 ts Sugar
1/4 ts Cumin; Ground
1/4 ts Nutmeg; Ground
1/4 ts Red Pepper; Ground
1 c Milk
3 ea Eggs; Large, Separated
2 tb Onion; Finely Chopped
2 tb Green Chiles; Finely Chopped
8 3/4 oz Whole KernelCorn;Drained,1cn
————————–GREEN CHILE CHEESE SAUCE————————–
1/2 c Cheddar Cheese; Shredded,2oz
1/4 c Green Chiles; Finely Chopped
1/3 c Half Half
1 tb Onion; Finely Chopped
1 ts Cumin; Ground
1/4 ts Salt

Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or
casserole. Heat the margarine in a 2-quart saucepan over low heat until
melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook
over low heat, stirring constantly, until the mixture is smooth and
bubbly. Stir in the milk, heat to boiling, stirring constantly. Boil and
stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at
least half of the hot mixture gradually into the egg yolks. Stir the hot
mixture back into the saucepan. Boil and stir for 1 minute. Remove from
the heat and stir in the onion, chiles, and corn. Beat the egg whites in
another medium bowl on high speed, on an electric mixer, until stiff.
Stir about 1/4 of the egg whites into the corn mixture. Fold the corn
mixture into the remaining egg whites. Carefully pour the mixture into
the souffle dish. Bake uncovered until a knife inserted in the center
comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce.
Serve the souffle with the sauce when souffle is done.

GREEN CHILE CHEESE SAUCE:

Heat all the ingredients over low heat, stirring constantly, until the
cheese is melted.

—————————————————————————–

Title: Texas/ontario Picante Sauce
Categories: Sauces
Yield: 20 pints

16 c Ontario Fresh Tomatoes
2 1/2 c White vinegar
1 c Sugar
2/3 c Salt
1 ts Alum
2 ts Cumin
1 c Onions
3 tb Garlic
2 tb Chili Powder
1 ts Black Pepper
1 c Jalepeno pepers

Put all ingredients in food processor and chop ( note less chopped-
thicker , more chopped-thinner ); Pour into a large pot and bring to
a boil. Let cool enough to pour into pint jars, then place jars in
canning bracket and immerse in water to about 1 inch below cap. Boil
jars for 20 minutes. Let cool, Serve as condiment for all sorts of
dishes, perfect with Mexican food.

MMMMM

Cool Strawberry Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Brunch Entertaining
Fruit Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Strawberries — hulled
1/3 cup white grape juice
1/2 cup fresh orange juice
1 tablespoon cornstarch
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup plain low-fat yogurt

In a food processor, puree strawberries. Turn into a medium-sized
saucepan. Shake together grape juice, orange juice, and cornstarch in a
jar. Add to strawberries. Stir in honey and cinnamon and cook over
medium heat, stirring constantly until thickened 5 to 10 minutes.
Remove from heat and mix in vanilla. Cool then whisk in yogurt just
until blended. Chill before serving. (94 calories per serving)

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Rainbow Raditore with Chicken, Broccoli, Red Peppers

Recipe By : Mendicino Pasta Co.
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Salads
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Mendicino Rainbow Pasta (corkscrew pasta)
1 Tablespoon olive oil
1/4 Cup mayonnaise
1/4 Cup sour cream
1/2 Cup marinated artichokes
1/4 Cup parmesan cheese
1 lemon — juiced
1 clove garlic
1/2 Cup chicken — cubed
1/2 Cup broccoli florets
1/4 Cup red bell pepper
2 Tablespoons sliced olives
2 Tablespoons fresh basil — chopped
salt and pepper — to taste

Boil pasta until tender (4-6 minutes), rinse immediately with cold water
and
add 1 T olive oil. In a blender combine mayonnaise, sour cream, artichoke
,
parmesan, lemon, garlic. Blend until smooth. In large bowl combine pasta
and
the last 5 ingredients. Toss together with dressing.

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Per serving: 935 Calories; 82g Fat (75% calories from fat); 36g Protein;
24g Carbohydrate; 138mg Cholesterol; 794mg Sodium

2 pkgs. active dry yeast (I use rapid-rise)
1 tsp. salt
5-1/2 to 6 c. bread flour
2 c. warm water
1 Tbsp. honey
1 Tbsp. cornstarch
2-1/2 tsp. water

In large mixing bowl, combine yeast, salt, and 5 cups flour. On low speed,
mix until blended. Add honey and 2 cups of warm water. With flat beater,
mix approximately 2-3 minutes until mixture becomes thick. Change to dough
hook, and continue kneading for approximately 7 minutes, adding remaining
flour in 1/2-cup increments during first 4 minutes of kneading. Place dough
in greased bowl; turn greased side up. Cover and let rise in warm place
until doubled, about 1 hour. Punch down; cover and let rise 15-20 minutes
more.

Divide dough into 16 equal parts. Shape each part into oblong, about 5
inches long. pinch ends to form points. Place on greased baking sheets.
Make slash about 3 inches long and 1/2-inch deep the length of the roll.
Cover and let rise until doubled, 40-60 minutes. Preheat the oven to 375
degrees Fahrenheit.

Mix together cornstarch and 2-1/2 tsp. water; brush gently on rolls. Bake
until rolls are golden brown, about 35-40 minutes. Serve warm.

NOTE: these rolls freeze very well.
Makes: 16 rolls.

Mrs. Cawley’s Persimmon Pudding

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Granulated sugar
2 Eggs
1 cup Brown sugar — packed
2 cups Persimmon pulp
1 cup Milk
1 1/2 cups Soft bread crumbs
1/2 cup Sifted flour
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Vanilla
1 cup Chopped nuts
1 cup Raisins

Combine all ingredients. Bake in a buttered loaf pan till it shrinks
from sides (about 1-1/2 hr at 325).
Serve warm with hard sauce. Batter should be thin, however, if TOO thin
add more bread crumbs or flour.
If you get hard persimmons, put them in a brown paper bag closed
securely and under a bed and they will riped beautifully. Kathy Adams

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Meatless Cholent

Recipe By : Hannah
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — Sliced
1 Teaspoon Garlic — chopped
1 cup or can Beans — soaked
1 cup Barley
1-2 cups Green Giant Harvest fake meat for recipes
1 can Diced tomatoes
2 carrot — sliced
3 potato — cubed
taco seasoning
water
1 tablespoon brown sugar

1. Spray pot with cooking spray or use oil to saute onion. Add garlic when
onion is almost browned.

2. Add remaining ingredients except tomatoes and enough water cover
ingredients plus about 2 to cups more.

3. Bring to boil, lower heat and cook for about an hour.

4. Add the canned tomatoes and position the pot on blech over low flame and
let simmer until shabbos lunch.

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Title: Strawberry Sorbet – Whnp81a
Categories: Desserts, Low-cal
Servings: 6

1 c Water
3/4 c Sugar
2 c Fresh strawberries
1/2 c Orange juice

In a small saucepan, combine water and sugar. Stir over low heat until
sugar dissolves; bring to a boil. Boil gently 5 minutes without stirring;
set aside to cool. Wash strawberries; remove and discard caps. Puree
strawberries in blender or food processor fitted with metal blade. In a
medium bowl, combine pureed strawberries, cooled syrup and orange juice.
Pour into ice-cream canister. Freeze in ice-cream maker according to
manufacturer’s directions. Makes about 1 quart. Per Serving: 90 calories –
0 prot. – 23 g. carb. – 0 fat – 0 chol. – 7 mg. calcium.

WARM BITTERSWEET CHOCOLATE TARTLETS WITH SPICED ALMONDS

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces unsweetened chocolate — chopped
6 tablespoons (3/4 stick) unsalted butter
3 large eggs
1/8 teaspoon salt
1/2 cup granulated sugar
1 tablespoon light corn syrup
2 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon cognac or rum
1/3 cup chocolate chips
6 prebaked 4-inch tartlet shells (recipe fol
4 1/2 cups Spiced Almonds (recipe follows)
3 cups Whipped Cream (recipe follows)

Preheat the oven to 325 degrees F.

Melt the chocolate and butter together in a double boiler over
simmering
water, making sure that the water does not touch the bottom of the
pan
holding the chocolate. Whisk until smooth.

In a mixing bowl, whisk together the eggs, salt, and sugar. Add the
corn
syrup and then the milk, vanilla extract, and cognac or rum. Mix
until
smooth. Stir in the melted chocolate mixture.

Divide the chocolate chips among the 6 tartlets, placing them in the
bottom
of each shell. Pour the chocolate mixture over the chocolate chips,
filling
each tartlet.

Bake the tartlets until almost completely set, 20 to 25 minutes.

Serve the tartlets warm with a dollop of the whipped cream and a
sprinkling
of the spiced almonds. Serve extra whipped cream and spiced almonds
on the
side.

The tartlets are best served the day they are baked. They can be
reheated.
Store them at room temperature.

Yield: 6 serving

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