Title: White Sour Milk Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

2 c Sifted all-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 c White sugar
2 Eggs (beaten well)
1/2 ts Vanilla
1 ts Baking soda
1 c Sour cream

Sift flour, baking powder and salt together. Cream
shortening and sugar, and well beaten eggs and vanilla
and mix well. Dissolve baking soda in mixture
alternately with sifted dry ingredients. Bake in
greased 8 inch layer cake pans 20 to 25 minutes at
350F. Source: Heritage Recipes ch.

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Title: Low-Fat Corn Lasagna
Categories: casserole, low-fat, vegetarian
Yield: 8 servings

1 c cheese, mozzarella
10 oz corn
15 oz cheese, ricotta
1 eggs
1 ts oregano leaves
1 ts salt
1/4 ts pepper, black
27 1/2 oz prego
9 lasagna noodles
1 c water
1/2 c cheese, mozzarella

Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325.
Spray 9"x13″ baking dish with nonstick vegetable spray. In mixing
bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and
pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of
noodles and top with half of cheese mixture. Repeat and pour
remaining sauce over top. Carefully pour water around edges and
sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour
and 15 minutes. Let rest 10-15 minutes before serving.

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Title: Chestnuts
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

Text

Still got those chestnuts sitting around? Here’s what Ken Hom has to
say about preparing fresh chestnuts or use in Chinese cooking, along
with a recipe for a braised dish in which they can be used. The
recipe doesn’t specify how many chestnuts to use so use your own
discretion.

"The Chinese use the same Western chestnut with its sweet flavor and
soft, mealy texture in stir fried dishes and stews like Chinese Beef
Stew and in stuffings. Shop for large, dark brown chestnuts in the
fall, when they are in season. Dried chestnuts, once soaked, can be
used like fresh chestnuts.

1. Boil the chestnuts for 30 minutes, shells on.

2. Peel the outer skin first.

3. Peel the inner skin, revealing the golden meat. Chestnuts are
usually used either whole or split in half.

Posted by Stephen Ceideburg December 18 1990.

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Title: Chewy Oatmeal Spice Cookies
Categories: Cookies
Yield: 42 servings

3/4 c Firm packed brown sugar
1/2 c Granulated sugar
4 tb Margarine
3/4 c Apple butter*
-or apple sauce
2 Egg whites or 1 egg
2 tb Skim milk
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking soda

: l ts ground cinnamon
l/2 ts salt (optional)
1/4 ts ground nutmeg (optional)
3 c QUAKER Oats uncooked
-(quick or old fashioned)
: l c raisins/diced dried mixed fruit

Heat oven to 350 F. Lightly spray cookie sheet with
no-stick cooking spray. Beat together sugars and
margarine until well blended. Add apple butter, egg
whites, milk and vanilla; beat well. Add combined
flour, baking soda, cinnamon, salt and nutmeg; mix
well. Stir in oats and raisins; mix well. (Dough
will be moist.) Drop by rounded tablespoonfuls onto
prepared cookie sheet. Bake 10 to 12 minutes or until
edges are light golden brown. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely. Store in
tightly covered container.

* Apple butter is usually available in your
supermarket’s jam jelly section.

Convenient Bar Cookies: Spread dough onto bottom of
ungreased 9×13-inch baking pan. Bake 25 to 30 minutes
or until edges are light golden brown. Cool
completely; cut into bars. Store tightly covered. 32
BARS

Nutrition Information: l cookie Calories 9O, Calories
From Fat l5, Total Fat 2g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 19g,
Dietary Fiber 1g, Protein 2g

Note: For a no-fat-added cookie, omit margarine and
increase apple butter to l cup; and continue as
recipe directs.

Nutrition Information: 1 cookie (made without
margarine or butter) Calories 9O, Calories from Fat 5,
Total Fat 0g, Cholesterol 0mg, Sodium 30mg, Total
Carbohydrates 19g, Dietary Fiber 1g, Protein 2g

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FRUIT SOUP II

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Frozen raspberries,
In pouches
2 Chicken bouillon cubes or
2 pk Instant chicken broth
1 1/4 c Boiling water
1/2 c Pineapple juice
2 tb Sugar
1/2 c Commercial sour cream

1. To thaw raspberries, place pouches in Microwave
Oven and heat, uncovered, 1 minute. Allow to stand 1
minute and then heat an additional 1 minute. Allow to
stand 1 minute to distribute the heat. If not
completely thawed, heat an additional minute. 2. Pour
thawed berries and juice into the container of a
blender and blend until smooth. Berries may also be
pressed through a sieve or food mill.
3. In a large, heat-resistant, non-metallic bowl,
combine chicken bouillon, water, pineapple juice and
sugar; stir until dissolved. 4. Heat, uncovered, in
Microwave Oven 2 minutes. Stir in raspberries.
5. Chill several hours or overnight.
6. Serve garnished with a dollop of sour cream.

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Title: CANDIED GRAPEFRUIT PEEL
Categories: Candy
Yield: 1 servings

2 md Grapefruit (or 3), peels of
Water
3 c Sugar
Food coloring

DIRECTIONS: Cover peel with cold water. Bring to boil and cook until
tender, pouring off water and adding fresh cold water several times.
Drain. With spoon, remove white inner portion of peel. With knife or
tiny star cookie cutter, cut a few stars from peel, if desired. With
scissors or sharp knife, cut rest of peel in thin strips. Make syrup
by boiling 2 cups sugar with 1 cup water. Add a little red or green
food coloring. (A drop or two of yellow coloring with red improves
the finished color.) Add peel; cook over low heat until peel has a
clear, candied appearance. Remove peel, 2 or 3 pieces at a time,
allowing excess syrup to drain back into saucepan. Roll strips
separately into remaining 1 cup sugar until well coated. Place on
rack to cool. Store in tightly covered container in cool, dry place.
Keeps at least a month.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

MMMMM

Date: Wed, 19 Oct 94 17:31:58 MST
From: “Crosby!”

Mexican Salsa (2 cups)

2 – tomatoes – ripe and red
1/2 – onion
1 – clove garlic
1/4 – green bellpepper
2 – tablespoons cilantro
1 – jalepeno (or as many as you like)
salt to taste (try garlic salt, too)
juice of 1/2 lime (or 1/4 lemon)

Mix all of the above and try some fat free chips. Great on potatoes, rice
and anything else in the refrigerator.

Title: Strawberry Jelly
Categories: Diabetic, Fruits, Jam/jelly
Yield: 5 1/2 cups

2 Envelopes unflavored gelatin 4 c Strawberries; hulled washed
1/2 c Lemon juice; -and strained
ds Of salt; Non-nutritive sweetener
1 tb Arrowroot; -equivalent to 4 cups sugar

Mix gelatin, lemon juice, salt, and arrowroot; add strawberries.
Boil, stirring constantly, about 3 minutes. Remove from heat; stir in
sweetener. Fill and seal jars.
Food Exchange per serving: 1 TABLESPOON = TRACE FRUIT; CAL: 5

Source: Recipes for Diabetic by Billie Little

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Title: Crystal Pink Cadillacs
Categories: Cookies
Yield: 1 servings

Brown Sugar Sweeties Recipe

Roll dough out; using 3″ car cutter. Bake 8-10 minutes. spread cooled
cookies with plain Royal Icing. Immediately sprinkle with pink sugar
crystals; decorate with small round candies black licorice strips.

MMMMM

Cream of Shrimp Soup

Recipe By : bjs
Serving Size : 6 Preparation Time :0:00
Categories : Food Processor Cooking Main Dishes
Seafood Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — finely chopped
1 medium potato — finely cubed
2 pounds shrimp — peeled and deveined
2 cups heavy cream
1 bay leaf — crumbled
1 tablespoon parsley — chopped
2 carrot — finely chopped
1 tablespoon Worcestershire sauce
1 cup dry white wine
1/2 tablespoon dried thyme
1 cup water
dash hot sauce
salt and pepper — to taste

In a large saucepan, melt the butter over medium heat. Add carrots, onion,
celery and potato and saute until the onion is translucent 2-3 minutes. Add
white wine, water, cream, thyme, bay leaf and all but a handful of shrimp.
Bring
to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small
batches, puiree in a food processor. Return soup to the pan and season with
salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into
small chunks and add to the soup. Simmer gently until cooked through, 2-3
minutes. Garnish with parsley.

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