Chilled Orange Marmalade Cream Cheese Pie

Recipe By : Fat Free Ultra LowFat Recipes – Doris Cross
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
=09
8 Graham Cracker Squares — Ground
2 Tablespoons Sugar
1 1/2 Tablespoons Light Cream Cheese
=09
FILLING
=09
2/3 Cup Orange Marmalade
1/2 Cup Light Sour Cream
8 Ounces Light Cream Cheese
1/2 Cup Skim Milk
1/2 Cup Boiling Water
1 Package Gelatin Powder — Unflavored
1/4 Cup Sugar
1/2 tsp Vanilla
1/4 tsp Salt

Mix gelatin in boiling water and stir until completely dissolved. Set
aside to cool.

In food processor, combine ground graham crackers and sugar and mix.
Add 1 1/2 T light cream cheese and process. Spray 9″ pie plate with
non-stick cooking spray. Pour crust mixture into pie plate and press
gently to sides and bottom to form crust. Chill.

In food processor, combine all ingredients for filling except
marmalade. Process until smooth. Add gelatin water and marmalade and
mix. Very genlty pour filling into chilled crust. Chill pie for 3-4
hours before serving.

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COLESLAW (CARTER FAMILY FAVORITES)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Green cabbage heads,fresh*
2 ea Apples,crisp,peeled/cored
6 ea Crisp celery stalks
6 ea Carrots,scraped/washed
1 T Celery seed
1 t Salt
1 pt Mayonnaise

* – don’t bother if the cabbage is the white limp variety – your slaw won’t
be worth the makings.

1. Cut the cabbage in quarters, place in a large bowl of well-salted cold
water, and let stand for at least 1 hour. This is to make sure any possible
“critters” emerge – nothing spoils good slaw like a many-footed friend.
Once soaked, drain and place the cabbage on a large chopping board and chop
away like mad. The cabbage must be very finely shredded. Dump into a big
bowl and shred the apples, celery, and carrots. Add to cabbage, stir in
celery seed, salt, and mayonnaise, and blend well. 2. Refrigerate at least
2 hours before serving to allow flavors to mellow. If slaw is to be
transported to fish fry site, keep very cold – mayonnaise mixture can be
deadly if allowed to stand too long at room temperature.

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Title: Minted Peas
Categories: Veg-cook, August, Lacto
Yield: 6 servings

3 T Clarified butter
1 T Chopped fresh mint
1 Cup (approximately) whole
Mint leaves
4 c Shelled fresh peas (or
Thawed frozen petite peas)
1/4 c Chopped scallions
x Salt + pepper to taste

Heat butter in medium-sized pan over low heat. When melted, remove from
heat and add chopped mint. Steep for about 15 minutes, keeping warm.

Place peas in top half of steamer. Cover with scallions and whole mint
leaves. Place over rapidly boiling water and steam for 4 minutes or until
peas are just tender. Remove from heat and discard whole mint leaves. Toss
peas with mint butter, add salt and pepper, and serve immediately.

This recipe is from _The Rediscovered Bean_ by Judith Choate, published by
Doubleday Canada in 1992, ISBN 0-385-25307-9.

Serves 6.

From: bible@iastate.edu (Anthony E Bible). the recipe to minimize
confusion. Since I amFormatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Rhubarb And Cream Cheese Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
*** Good Eats Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups rhubarb in 1″ pieces — or chopped fine
1 Cup sugar
4 Tbsp. cornstarch
1/2 Tsp. Salt
1 Pkg. Cream cheese — (8 oz.)
1/2 Cup sugar
1 Large egg

Cook rhubarb, sugar, cornstarch and salt until thick. Pour into unbaked
pie shell. Bake 425F 10 minutes.
Mix cream cheese, sugar and eggs until creamy. Pour on top of rhubarb.
Filling will puff up as it bakes – if it completely fills the crust it will
spill over. Instead of a decorative pie shell edge I pinch it every couple
of inches to make it stand up.
Bake at 350F for 30 minutes.
If you bake it until the filling is lightly browned and the center looks
done it will be over-cooked.

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CONSOMME MADRILENE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Large tomatoes
2 Green bell peppers *
1 Leek — trimmed,cut in
chunks
4 Egg whites — lightly beaten
8 c Rich chicken stock
Salt, pepper
1 Sm bunch chives — chopped
2 oz Chopped pimiento

*Note: Green bell peppers should be cored, seeded and
quartered. Peel, core and dice 4 tomatoes. Place in
large saucepan and add green peppers, leek and egg
whites, mixing well. Add chicken stock and season to
taste with salt and pepper. Place over medium low heat
and slowly bring to boil. Boil 5 to 10 minutes. Strain
through sieve or strainer lined with linen towel or
cheesecloth. Discard vegetables and refrigerateyy
consomme until serving time. Just before serving,
peel, core and seed remaining 2 tomatoes and dice
fine. Mix with chives and pimiento and place 1 or 2
tablespoons of mixture in bottom of each soup bowl.
Pour chilled consomme over vegetables and serve at
once. Consomme should be thick and syrupy but not set.

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CORN DROP BISCUITS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Corn kernels, fresh (3 ears)
Or frozen
2 Eggs
1/2 c Buttermilk
1/4 c Oil
1 tb Honey
1 tb Ground dried red peppers
1 c Cornmeal
1 c Flour
1 t Baking powder
1/2 ts Baking soda
1 t Salt

Preheat oven to 425.

In large mixing bowl, beat eggs, add buttermilk, oil,
honey, hot red pepper, corn. Stir to blend.

In smaller bowl, sift cornmeal, flour, baking powder,
baking soda and salt. Add dry to wet ingredients and
stir to blend.

Drop little mounds of batter (about 2 tbsp each) onto
baking sheet, leaving 1/4″ between.

Bake for 20 min. til golden brown. Let rest for a
minute before removing from sheet.

Recipe By : Country Gourmet

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Title: Hardee’s Cinnamon Biscuits
Categories: Breads, Copycat
Yield: 1 servings

Patdwigans fwds07a
MIXTURE
1 oz Box Bran Flakes
1 tb Cinnamon
2 tb Brown sugar; packed
2 tb Butter; melted
BISCUIT DOUGH
2 1/2 c Bisquick
2 tb Sugar
1/2 c Dark raisins
1/3 c Buttermilk
1/2 c carbonated water
1/2 ts Vanilla

MIXTURE-Empty the box of cereal into blender. Dump in
cinnamon and brown sugar and use high speed, on-off,
for about 3 seconds or till crumbled, but not
powdered. Empty into small bowl. Stir in melted butter
with fork till mixture is completely softened. Set
aside. BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir
biscuick together with sugar and raisins. Put
buttermilk, water and vanilla into measuring
cup, without stirring and pour into Bisquick mixture.
Use fork to mix until all of the liquid is absorbed.
Then knead in the bowl with hands, dipping into
additional Bisquick, to make dough smooth and no
longer stick. Break dough up into 4 or 5 portions in
the bowl – sprinkling the mixture over the
dough and then working it into your hands till most of
it is pretty well evenly distributed throughout the
dough. Divide dough into 12 equal parts
and shape each into 1/2″ thick patty, arranging close
together in Pam sprayed 2 8″ round layer cake pans. Bake at
400 degrees for 25 minutes or until evenly golden. Remove pan
to wire rack and wipe tops with icing at once using
the following recipe or your favorite cream cheese recipe.

ICING-
In small bowl with electric mixer on high speed, beat 2
tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons
sour cream, dash of salt and 1-1/2
cups powdered sugar until smooth.Place a rounded tablespoon
of icing top each biscuit right out of the oven,
letting the icing stand on the warm biscuits half a
minute before spreading it. Refrigerate any leftover
icing in covered container to use within 2 weeks or
freeze to use in 6 months. Source: Copy cat recipes

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Oklahoma Style Brisket Sandwiches

Recipe By : Holiday Celebrations
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 pound beef brisket — trimmed
1 large onion — sliced
2 bay leaves
1 cup catsup
2 tablespoons Worcestershire sauce
4 teaspoons brown sugar
2 teaspoons instant coffee granules
8 to 10 rolls, buns, etc.

Place brisket in a Dutch oven. Add onion, bay leaves, 1/2 teaspoon salt, 1/4
teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce
heat and simmer, covered, for 3 1/2 hours or until tender. Drain, discarding
cooking liquid. Place brisket and onion in a 2 quart rectangular baking
dish.

For suace, stir together catsup, Worcestershire sauce, brown sugar, coffee
granules and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a
350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or
rolls. Place remaining sauce in a gravy boat for people to help themselves!
Makes 8 to 10.

Serve with “Salad Ole w/Chili Vinaigrette.”

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Date: Tue, 08 Feb 94 21:57:09 PST
From: juliafr@lclark.edu (R. Julia F. Rudden)

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Chocolate Sunrise

Recipe By : John McCarthy
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz unsweetened pineapple slices
1/4 cup water
1 cup all purpose flour
1/4 cup granulated sugar
1 egg
1/8 cup margarine
1/4 cup corn syrup
1/2 Tsp baking powder
3 Tablespoons cocoa powder

Preheat oven to 425 degrees F. Strain the pineapple juice from the
slices, and save. Cut the pineapple slices into quarters. In a large
bowl, mix the flour, baking powder, sugar. Add pineapple juice and egg,
and mix until you get a smooth batter. Slowly add the cocoa powder and
corn syrup mixing through. Add margarine and beat until mixed through
the entire batter.

On a greased cookie sheet, drop mixture into balls approximately 1/2 inch
apart. Top each cookie with one pineapple quarter, pressing firmly into
place. Bake for 15 minutes.

This is a recipe that I created a few months ago that I think should go
over well in the newsgroup. The reason for creating it is that living
with a diabetic, I’ve had to often modify my recipes so that he doesn’t
have too much of a sugar intake.

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