Title: Sue’s Simple Low Fat Quiche
Categories: Low fat, Main dish
Yield: 1 servings

Filling – tuna, pineapple, Onions, broccoli, spinach, Corn, etc
(whatever takes Your fancy)

L/F or F/F Cheese (optional) – approx 250 ml (1 cup)

Custard 150 ml milk (approx 1/4 pint) 2 eggs (I use 1 egg 1 egg
white) 30 ml (1 heaped tablespoon) flour (ordinary white/ww flour;
corn flour; potato flour, etc) pinch of mixed herbs black pepper to
taste

1) Heat oven to 180 C (350 F). Spray a quiche dish with non-stick
baking spray.

2) Place fillings in dish sprinkle cheese over.

3) Place custard ingredients in bowl (in order they are given above)
beat well to get rid of any lumps.

4) Pour custard mixture over fillings bake in oven until set
(approx 35 mins)

I normally cook mine in the microwave (50 to 70 % power for approx 15
mins) until custard is set – if necessary I brown it off in the oven
for approx 5 mins.

The above quantities are enough for a standard size quiche dish
(approx 25 cm in diameter). I normally double the ingredients and
put into a rectangular casserole dish.

Recipe by: Sue Winship Converted to MM by Donna Webster
donna@webster.demon.co.uk

MMMMM

Title: Reuben Burgers
Categories: Diabetic, Main dish, Sandwiches, Meats
Yield: 4 servings

1 lb Extra-lean ground beef; 4 sl Low-fat Swiss cheese;
1 sm Onion; minced 4 sl Rye bread;
1/2 ts Ground pepper; freshly 4 tb Russian Dressing;
4 tb To 8 tb sauerkraut; drained

Mix beef, onion, and ground pepper together and form 4 patties of
equal size about 3/4″ thick. Grill or broil, 4″ from souce of heat,
for 3 minutes on each side for medium-rear. Place 1 to 2 tb on the
center of each patty and top with one 1 oz slice of low-fat Swiss
cheese. Grill for 1 to 2 minutes, until the cheese melts. Serve each
patty open-face on a slice of toasted or grilled light rye bread.
Tope with each serving with 1 tb Russian Dressing.
Joslin Exchange per serving: 3 MEDIUM-FAT EXCHANGES + 1 BREAD/STARCH
EXCHANGE
CAL: 348; PRO: 28g; CAR: 18g;(CALORIES FROM FAT, 46%); FIB: 1g CHO:
72mg; SODIUM: 460mg* POTOSSIUM: 387mg;

Souce: Joslin Diabetes Gourmet Cookbook

*Not recommended for low-sodium diets unless raw shredded cabbage is
substituted for the sauerkraut.

MMMMM

NO-BAKE FRUITCAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Graham crackers rolled
-fine
1/2 ts Salt
1/2 ts Ground cloves
1/2 ts Allspice
1 1/2 c Chopped dates
1 c Mixed candied fruit
1/2 c Candied cherries
2 c Whipping cream (unwhipped)
1 t Cinnamon
1/2 ts Nutmeg
2 c Chopped nuts
1 c Glazed pineapple, chopped
1/2 c White raisins
2 c Miniature marshmallows

Put everything but cream and graham crackers in a
large mixing bowl. Stir together well. Whip the cream.
Add fruit mixture to the whipped cream. Add the
crumbs, gradually, mixing with hands. Put in a graham
cracker box lined with foil. Chill in refrigerator.

posted on cooking echo by Suzze Tiernan on 11-19-92

MM by Cathy Svitek

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Title: Peanut Soup
Categories: African, Soups, Ceideburg 2
Yield: 1 servings

1 pt Good stock (preferably made
-from chicken carcass with
-one onion
1 pt Shelled peanuts
1 c Milk

This is from an old, old book put out for British settlers in
Nyasaland in Africa. Not sure what that is today… The recipe is
simple and to the point and actually looks pretty good. I have some
other peanut soup recipes++Asian ones++that I’ll be posting for you
over the weekend.

Dry peanuts in the oven until the skin can be rubbed off and the nuts
are a deep biscuit in colour. Crush with a rolling pin, or mince, to
a very fine meal. Strain the stock and simmer with the nut meal for
1/2 hour or more. Season to taste. Before serving, stir in milk, or
even better, 1/2 small tin unsweetened condensed milk, add a little
butter and serve.

From “Nyasaland Cookery Book and Household Guide”. Compiled and
published by The Nyasaland Council of Women. P.O. Box 318, Limbe,
Nyasaland. No date given. [But it’s REAL old. S.C.]

Posted by Stephen Ceideburg; January 11 1991.

MMMMM

Title: SPICED BEETS
Categories: Diabetic, Vegetables, Side dish, Rice
Yield: 4 servings

1/2 c Wine vinegar;
(how about rice?)
1/4 c Water
1 Bay leaf;
1 Whole clove;
1 ts Black pepper;
3 tb Sugar Replacement
2 c Beets; sliced

Combine all ingredients except beets. Bring to a
boil. Add beets; simmer for 10 minutes, or until
tender. Micorwave: Combine all ingredients, except
beets. Cook on High for 2 minutes. Add beets. Cook
on Medium for 2 minutes. Food Exchange per serving: 1
VEGETABLE EXCHANGE; CAL: 36

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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Title: GREAT-SHAPE COOKIES
Categories: Cookies
Yield: 30 servings

1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 tb Milk

—————-KNEAD IN 1/4 C FLOUR LATER—————-
2 1/2 c All-purpose flour,save 1/4 c
2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/2 ts Almond

CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the
dough in the freezer to chill, if in a hurry, for 1-2
hours. Heat oven to 300 degrees. Grease cookie sheet
(only ONCE). No need to grease it each time.
Add ingredients together, saving out the 1/4 cup of
flour. Knead the 1/4 cup flour into the dough now,
chill. Roll out, using flour on surface, cutters and
rolling pin, generously. Try to get more flour on tiny
places.
This is a great recipe for the creased cookie
cutters, because it is delicious and dough does not
lose its shape. For this type of cutter, roll to about
1/4″ thickness, so dough is just thick enough to leave
the cutter imprints. Ordinarily, roll dough to 1/4″
thickness for best results. Any cookie will lose
detail and shape when it is too thick. This cookie is
good iced with thin royal icing. Cookie stays soft,
but is not terribly fragile. Source: Shared with me by
Mary Billersen of Cin. because I helped her replace
some favorite cookie cutters she’d lost. These cookies
have been a tradition in her family for generations.
Dolores McCann, Hamilton OH

Dolores McCann, Prodigy Food Wine Board

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Title: RED COOKED EGGS #2
Categories: Chinese, Appetizers, Eggs
Yield: 6 servings

8 Eggs
1/2 c Dark soy sauce
1/2 c Light soy sauce
1/2 c Dry sherry
3 tb Sugar
2 ts Whole cloves
3 Thin slices fresh gingerroot
2 ts Grated orange zest
2 Pieces (2 inches each)
-cinnamon stick

Place eggs in a medium saucepan; cover with cold
water. Heat over medium heat to boiling. Reduce heat
to low; simmer, uncovered, about 15 minutes. Remove
from heat; run cold water into pan until cool. Let
eggs cool in cold water. Drain. Lightly tap shells
all over with back of spoon; do not crack so hard that
shells actually come loose.

Return eggs to saucepan; add remaining ingredients.
Add cold water to cover egg; heat over medium heat to
boiling. Reduce heat to low; simmer, covered, about
1-1/2 hours.* Remove from heat. Let cool to room
temperature in cooking liquid.

Refrigerate eggs, in cooking liquid, until serving
time**. At serving time, drain eggs, discarding
liquid; shell eggs and leave whole or cut in half.

* Heat may be turned off at any time and cooking
resumed later

** The longer the eggs soak, at least several hours,
the better flavor they will have. They can be done
several days in advance.

From: Cuisine Aug./82 Shared By: Pat Stockett

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Basic Chocolate Fondue

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Cream
1 Pound Milk Chocolate (Bar Or Bulk)
3 Tablespoons Kirsch, Cointreau, Or Brandy — optional

Warm cream in saucepan over low heat. Stirring constantly, add the
chocolate, broken into small pieces. Continue stirring until chocolate is
melted and well blended. Add liquor or brandy, if desired. Serve in fondue
dish over candle or very low heat. Offer a choice or fruit to dunk.

– – – – – – – – – – – – – – – – – –

SUFGANIYOT (ISRAELI DOUGHNUTS)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads
Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Scant tablespoon (1 package)
Dry yeast
4 tablespoons Sugar
3/4 cup Lukewarm milk or warm
Water*
2 1/2 cups All-purpose flour
1 pinch salt
1 teaspoon ground cinnamon
2 eggs — separated
2 tablespoons butter or margarine (pareve) — softened
apricot or strawberry preserves — for filling
sugar
oil — for deep-frying

*Use butter and milk if Serving at a milk meal; and Water and pareve
Margarine for Meat meal.

Equipment Measuring spoons Measuring cups Mixing bowls Spoon Sifter
Clean dish towel Rolling pin Juice glass Deep fryer or heavy pot Slotted
spoon Paper towels Tiny spoon
Child: Mix together the yeast; 2 tablespoons of the sugar; and the
milk. Let sit to make sure it bubbles.

Child: Sift the flour and mix it with the remaining sugar; salt;
cinnamon; egg yolks; and the yeast mixture.

Adult with Child: Knead the dough until it forms a ball. Add the butter
or margarine. Knead some more; until the butter is well absorbed. Cover
with a towel and let rise overnight in the refrigerator.

Adult: Roll out the dough to a thickness of 1/8 inch.

Child: Cut out the dough into 24 rounds with a juice glass; or any
object about 2 inches in diameter. Take 1/2 teaspoon of preserves and
place in center of 12 rounds. Top with the other 12. Press down at
edges; sealing with egg whites. Crimping with the thumb and second
finger is best. Let rise for about 30 minutes.

Adult: Heat 2 inches of oil to about 375. Drop the doughnuts into the
hot oil; about 5 at a time. Turn to brown on both sides. Drain on paper
towels.

Child: Roll the doughnuts in sugar.

Makes about 12. Here are some holiday recipes for children. Obviously;
it is not the right time for the specific holiday but I am sure the food
will be received with glee just the same. These recipes are both enjoyed
to eat by children and the kids have fun helping to c
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing
List. Converted from text using MMCONV20.1.

=============== Reply 19 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM JEWISH
LIST R’S
To: BGMB90B ELAINE RADIS Date: 06/01 From:
BGMB90B ELAINE RADIS Time: 10:05 PM

– – – – – – – – – – – – – – – – – –

Title: Peanut Butter Cookies
Categories: Cookies
Yield: 48 servings

3/4 c Margarine or butter, 2/3 c Peanut butter
-softened (1 1/2 sticks) 1 Egg
2/3 c Plus 3 tb granulated sugar 1 ts Vanilla
-divided 1 2/3 c All-purpose flour
2/3 c Firmly packed brown sugar 1/2 ts Baking soda

Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing
bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing
until well-combined. Stir in flour and baking soda; mix well. Shape dough
into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place
2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10
to 12 minutes or until golden brown. Remove from baking sheets; make
crosshatch marks with fork; cool on wire racks.

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