Persimmon Pudding

Recipe By : John Ash
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Fresh ripe persimmon puree
(from 2 to 3 persimmons)
3/4 cup Sugar
1 large Egg — lightly beaten
2 tablespoons Unsalted butter — softened, plus
a tablespoon or two for buttering mold
1 cup All-purpose flour
1/2 teaspoon Cinnamon
2 teaspoons Baking soda
1/2 cup Milk
1/4 cup Golden raisins — plumped warm water,
— drained and chopped
Vanilla Sauce — see * Note

* Note: See the “Vanilla Sauce” recipe which is included in this
collection.

In a large bowl combine persimmon puree, sugar, egg and butter and
beat until smooth (an electric mixer really helps!). Sift flour,
cinnamon and baking soda together and stir into persimmon mixture along
with the milk and raisins. Turn batter into a well-buttered 1-quart
steamed pudding mold and cover tightly with a lid or heavy foil secured
with kitchen string.
Place mold on a rack in a kettle with a tight fitting lid. Pour hot
water into kettle to reach 2/3 of the way up the sides of the mold and
steam pudding covered for 2 hours over moderate heat. Remove pudding to
a rack for 15 minutes. Invert onto a serving plate and serve with
Vanilla Sauce.
This recipe yields 8 to 10 servings.

Recipe Source:
THE JOHN ASH SHOW with John Ash
From the TV FOOD NETWORK – (Show # JA-9774 broadcast 03-01-1997)
Downloaded from their Web-Site – http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey –
jpmd44a@prodigy.com

03-17-1997

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GRAND MARNIER CRANBERRY MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/4 c orange juice
1/4 c Grand Marnier liqueur
3/4 c canola oil
2 c chopped cranberries
2 1/2 c all-purpose flour
1 c whole wheat flour
1 1/2 c sugar
2 TB baking powder
1/2 ts salt
1 1/2 TB chopped orange zest
4 egg whites

Preheat oven to 400°. Combine the orange juice,
Grand Marnier, and the oil and set aside. In a large
bowl, combine the flours, sugar, baking powder, salt
and orange zest. In another large bowl, beat the egg
whites until frothy. Combine the juice mixture with
the beaten egg whites. Add the egg mixture and the
cranberries to the flour mixture, stirring just until
moist. Using a 1/4 cup measure, divide the batter
among 24 muffin cups that have been lined with paper
cups. Bake for 25 minutes or until golden brown and
puffed.

~ – – – – – – – – – – – – – – – – –

NOTES : MCformatting and posted by
bobbi744@sojourn.com Recipe By : Diane Mott Davidson,
Killer Pancakes

From: Date:

– – – – – – – – – – – – – – – – – –

Title: Peach Ice Tea
Categories: Diabetic, Beverages
Yield: 4 nice folks

4 Regular tea bags; -Torani
3 ts Peach syrup; such as Monin Sugar to taste
-=OR=- (sugar sub)
3 ts Mango syrup; DaVinci or

Brew tea. Let cool. Add flavoring. Add ice. Sweeten to taste.

Source: The San Diego Union Food Section, May 23. 1994

MMMMM

Gazpacho (Lf)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Tomato
1/2 small Onion
Cucumber
Green pepper
Celery stalk
2 teaspoons Fresh parsley — finely choppd
20 milliliters Garlic — minced or crushed
2 cups Tomato juice
3 tablespoons Red wine vinegar
1/2 cup White wine
2 tablespoons Basil
1 tablespoon Lemon juice
1 teaspoon Salt
1/2 teaspoon White pepper
1 teaspoon Worcestershire sauce

x Dash of Tabasco Sauce

– – – – – – – – – – – – – – – – – –

CHESTNUT RICE SAVOURY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion
1 tb Vegetable oil
1 sm Tomato
1 c Mushrooms
1/2 c Brown rice, cooked
2 oz Dried chestnuts
2 tb Water
1 t Yeast extract
1 t Tomato paste

Cover the chestnuts with boiling water and leave them to soak for several
hours, then cook them until tender. (If the chestnuts are soaked in warm
water in a wide-rimmed thermos flask, or in a warm cupboard, them may be
tender enough not to require more cooking.)

Chop the onion and saute it in the oil in a saucepan for about 3 minutes.

Skin and chop the tomato. Slice the mushrooms. Add them to the pan and
cook for a further 3 minutes or so.

Add the rice and chestnuts to the pan and stir well. Then add the water,
yeast extract and tomato paste. Mix together very thoroughly as it heats
up so that the yeast extract is amalgamated evenly into the mixture.
Continue cooking over a gentle heat until all the ingredients are well
heated.

* Source: The Single Vegan – by Leah Leneman (ISBN: 0 7225 1454 9) * Typed
for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: CHILLED LEEK AND POTATO SOUP
Categories: Vegetarian, Soups
Yield: 2 servings

12 1/2 g Butter
1 1/2 lg Leeks, sliced
112 1/2 g Potatoes, diced/peeled
300 ml Vegetable stock
112 1/2 g Greek yoghurt
Seasoning
1 tb Fresh chives

1. Melt the butter in a pan, then add the leeks and fry gently for about
5 minutes without browning. Add the potatoes, stock and seasoning.
Bring to the boil, cover and simmer for about 20 minutes or until
tender.

2. Allow the soup to cool slighlty, then sieve or whizz in a food
processor until smooth/ Trangfer to a large bowl,cover and
chill thoroughly.

3. To serve, stir most of the yoghurt into the soup. Adjust the
seasoning, spoon a dollop of the remaining yoghurt into each
bowl and sprinkle with the chives.

Per serving: 130 calories High fat High saturated fat Medium protein High
fibre High sodium

—–

Walsh Family Barbecue Pork

Recipe By : Molly Walsh
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Family
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 pound pork shoulder roast — boneless
2 -3 cloves garlic — minced
2 large onions — sliced in rings*
2 cups barbecue sauce
1 cup ginger ale
sandwich buns

*use sweet onions like Maui or Texas Sweet.

Place half of the onion rings in crockpot. Add the roast and then the
rest of onions. Pour in 1 cup of ginger ale. Cover and cook on LOW for
8-10 hours, or until pork can be easily shredded. Remove pork from pot
and shred. Remove onions and add to shredded pork in a bowl. Discard
juice in pot. Return onions and pork to pot, add barbecue sauce and mix.
Continue to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.

Freeze leftovers in ice cube trays. When frozen, remove to zip bags.
Thaw 2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork
pasta.

– – – – – – – – – – – – – – – – – –

Title: Pumpkin Light Pie
Categories: Pies, Diabetic, Low-fat/cal
Yield: 8 servings

3 tb Butter or margarine 1/4 ts Nutmeg
3/4 c Graham wafer crumbs 3/4 ts Cinnamon
1 tb Plain gelatin 1 pkg 1/2 ts Ginger
1/2 c Cold water 1/2 ts Allspice
3 Eggs, separated 1/2 c Granulated artificial
sweet.
1/2 c Skim milk OR 2 tb. liquid SugarTwin
1 1/4 c Canned pumpkin (or cooked) 2 tb Sugar
1/2 ts Salt

Leftover pie may be frozen.

Melt butter or margarine in a 9 inch pie plate at High for 30 to 40
sec. Add graham wafer crumbs to pie plate and combine well with a
fork. Spread evenly over bottom of pie plate. Microwave at High for
3 to 5 min, watching carefully to prevent scorching. Allow to cool
before filling.

Dissolve gelatin in cold water and set aside. Beat egg yolks in a 2
quart measure or mixing bowl. Stir in milk, pumpkin, salt and
spices. Mix well. Microwave at Medium Low 50% for 30 second intervals
until thick and smooth, stirring after each interval. Add gelatin
and sweetener. Stir until completely dissolved. Refrigerate until
the thickness of unbeaten egg whites.

Beat egg whites until soft peaks form. Gradually add sugar and
continue beating until stiff and shiny. Fold into pumpkin mixture,
being careful to combine thoroughly. Pour into prepared pie shell.
Chill overnight.

1/8 pie – 168 calories 16 g carbohydrate, 5 g protein, 8 g fat 1
starch, 1 protein, 1 fat oils choice

Source: More Choice, the Canadian Diabetic Micro. Cookbook 1991 Catha
McMaster Charlotte Empringham

Shared but not tested by Elizabeth Rodier, Oct 93

MMMMM

CHICKEN ENCHILADAS VERDES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Chicken
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh poblano peppers (4
-medium)
1 lb Skinned, boneless cooked
-chicken, at room
-temperature or warm
1/2 c Lightly packed cilantro
-leaves
Salt, to taste
1 1/2 lb Fresh tomatillos, husks
-removed and rinsed (OR
-drained and rinsed canned
-tomatillos)
2 c Chicken stock, divided
1 1/2 c Vegetable oil, divided
12 Corn tortillas (6-inch
-diameter)
2 oz Chihuahua or Muenster
-cheese, chilled
1 md Tomato, peeled and seeded
1/2 c Sour cream (about)

Char, peel, and seed the poblano peppers and set them
aside. Shred the chicken by pulling it apart with your
fingers or by processing it with a medium (4-mm) food
processor slicing disk. There should be 3 to 4 cups.
Set aside.

To make the green salsa, mince the cilantro in a dry
food processor fitted with the metal blade. Add the
roasted poblano peppers and 1/4 teaspoon of salt;
process until minced. Add the tomatillos and process
until the mixture is pureed, slowly adding 1 cup of
the stock. Process until smooth.

Transfer the salsa to a nonreactive skillet large
enough to hold a flat tortilla. Add 2 tablespoons of
the oil and 3/4 cup of the remaining stock. Simmer
until the sauce thickens slightly, about 15 minutes.
Adjust the seaonings, adding 1/4 teaspoon of salt or
more, as needed. Set the sauce aside in the skillet.
(The sauce can be covered and refrigerated in a bowl
for 48 hours.)

Heat the remaining oil in a large, heavy skilet to 325
degrees. Layer paper towels on a baking sheet with
additional toweling nearby. To seal each tortilla,
slip it into the hot oil for 15 to 20 seconds, turning
it once. Ust tongs to transfer the tortillas to the
paper towels and blot to remove any excess oil.
Repeat with the remaining tortillas.

Preheat the oven to 350 F and adjust the oven rack to
the middle position. To assemble the casseerole, work
on the tortillas one at a time as follows: warm the
sauce and dip a sealed tortilla into the sauce,
coating each side. Rest the tortilla in a
15-by-10-by-3-inch baking dish (use glass, porcelain,
enamel, or earthenware,as the sauce is acidic). Put a
generous half cup of the shredded chicken on each
tirtilla, roll it up, and put it seam-side down in the
dish, starting aty one end. Place the rolled tortillas
snugly side by side in the dish and work on top of the
rolled tortillas as the dish fills up so that no sauce
is lost.

Shred the cheese. Stir the remaining broth into the
remaining sauce, and heat it simmering–the sauce will
thicken slightly. Adjust the seasoning and spread all
of the remaining sauce over the enchiladas (rolled
tortillas). Sprinkle with the cheese. Cover the dish
with aluminum foil. Bake until a sharp knife inserted
into the enchiladas is withdrawn hot, about 18 to 20
minutes.

Coarsely chop the tomato. Serve the enchiladas by
spooning them out of the baking dish. Garnish each
portion with a generous spoonful of sour cream and
some chopped tomato.

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Lentils and Cabbage with
Vinegar Dijon Dressing

1/2 Cup lentils (green), uncooked and soaked
1 Cup water or stock, for cooking lentils
4 Cups cabbage, shredded

Dressing:

4 cloves garlic, finely minced (or more)
3 Tbsp red wine vinegar (good quality)
1-2 Tbsp Dijon mustard (good quality)
1 tsp salt
1/2 tsp ground pepper

Place lentils on saucepan with 1 Cup of water or stock. Bring to
a boil, reduce heat ad simmer until tender, 30 or 40 minutes.
(If using a salty stock, omit salt from dressing) While lentils
are cooking, mix together dressing ingredients. Steam or
microwave cabbage just long enough to make it tender. Mix cooked
cabbage and lentils and toss with dressing. Serve immediately.
Makes 2 substantial servings.