Title: Sunny Cocoa Drop Cookies
Categories: Cookies, Christmas, Snacks
Yield: 48 servings

1/2 c (1 stick) light corn oil
Spread
2/3 c Granulated sugar
2/3 c Low-fat sour cream
1 ts Vanilla extract
1 Egg white
1/4 ts Freshly grated orange peel
1 3/4 c All-purpose flour
3 tb Cocoa
1 ts Baking soda
1/2 ts Baking powder
Cocoa glaze
Mmmmm—————
———-cocoa — ¥
Glaze————–
—————-
1 tb Light corn oil spread
2 tb Water
1/2 ts Vanilla extract
1 tb Cocoa
1/2 c Powdered sugar

Here’s a fairly low-fat cookie recipe from the Tampa Tribune: Heat
oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking
spray. In large mixer bowl, beat corn oil spread and granulated sugar
on medium speed of electric mixer until light and fluffy. Add sour
cream, vanilla, egg white and orange peel; beat until well blended. Drop
dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12
minutes or until set. Remove from cookie sheet to wire rack. Cool
completely. Drizzle glaze (below) over cookies. Makes about 4 dozen
cookies. (2 cookies with glaze is a serving.) Calories: 100
Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg
Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat,
melt spread. Stir in water and cocoa. Cook, stirring constantly, until
thick. Do not boil. Remove from heat; gradually add powdered sugar and
vanilla, beating until of drizzling consistency. Another low-fat recipe
from the Tampa Tribune:

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Title: Hangover Soup
Categories: Soups/stews, Ethnic
Yield: 6 Servings

-AGNUS HANNO PVMP45B
1/2 lb Polish sausage; thinly slice
2 Slices bacon
1 Onion; chopped
1 Green pepper; chopped
4 c Beef broth
1 cn 16-ounce sauerkraut; rinsed;
1 c Sliced fresh mushrooms
2 Stalks celery; sliced
2 Tomatoes; chopped
2 ts Paprika
1 ts Caraway seed
1/2 c Sour cream
2 tb Flour

In Dutch oven; cook sausage and bacon until sausage is brown and bacon is
crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble
bacon. To drippings add onion and green pepper; cook until tender but not
brown. Drain off fat. Stir in cooked sausage and bacon, beff broth,
sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to
boiling; reduce heat. Cover and simmer 45 mins. Meanwhile, combine sour
cream and flour. Gradually stir about 1 cup of the hot soup into sour cream
mixture. Return all to Dutch oven. Cook and stir until thickened and
bubbly. Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B

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Title: DUTCH APPLE PIE (DIABETIC)
Categories: Pies, Diabetic
Yield: 12 servings

1/4 c Flour
1/2 c Quick cooking oats
1/2 ts Cinnamon
5 c Sliced baking apples
Sweetener equal to 1/2 c
-sugar
1/2 c Unsweetened frozen apple
-juice concentrate
Pie crust for 1 crust pie

————————–TOPPING————————–
1/4 c Flour
1/2 c Quick cooking oats
Sweetener =to 1/2 c brown
-sugar
1 ts Cinnamon
1 pk Sugarfree instant vanilla
-pudding mix
1/2 c Butter or margarine

Mix flour, oats, cinnamon, and sweetener with a fork.
Pour over sliced apples and mix well. Pour apple juice
over top of apples and mix well again. Put apple
mixture in pie crust; set aside. For topping: mix dry
ingredients with fork. Add butter and cut into dry
ingredients with a pastry blender or 2 knives until it
resembles coarse crumbs, Pour mixture over pie filling
and press down evenly over apples. Bake at 400 degrees
for 45-55 minutes.

2 bread, 3 fat, and 1 fruit exchange. 251 calories, 12
grams of fat, 283 mg. sodium, 5 mg. cholesterol per
serving. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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Title: Salmon Patties with Creamed Peas
Categories: Diabetic, Fish, Main dish, Vegetables, Low-fat/cal
Yield: 6 sweet ones

1 lb (1) can red salmon
2 lg Eggs whites
1 tb Onion; finely chopped
1/4 ts Salt;
1 c White soda crackers; crushed
-=OR=-
1 c Saltines; crushed
1 c Fat-free chicken broth;
1 tb Cornstarch;
1 tb Margarine;
1 1/2 c Peas; drained canned

Drain salmon and place the juice in a mixing bowl. Remove bones and
dark skin from salmon and set aside. Add egg whites, onions, salt,
and paper to salmon juice and mix together with fork. Crush the
crackers with your hands. Do not use crackers crumbs. Add to the
egg white mixture along with the salmon. Mix well with a fork to
blend. (The cracker pieces and small chunks of salmon should still be
visible.) Shape into patties on a small cookie sheet that has greased
with margarine. Bake at 450 degrees for 35 to 40 minutes until firm
and lightly browned. Stir broth and cornstarch together until smooth.
Cook and stir over moderate heat in a small saucepan until thickened
and smooth. Continue to cook and stir for another minute. Add
margarine and peas to sauce and mix lightly. Reheat to serving
temperature. Serve 1 patty with 1/6 of the sauce ( about 1/3 c.) per
serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 LEAN MEAT
EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm; LOW-SODIUM DIETS: Omit
salt. Use salt-free margarine, low-sodium crackers, and fresh or
frozen peas. Discard salmon juice and substitute an equal amount of
water.

Source: The New Diabetic Cookbook by Mabel Cavaiani; R.D. Brought to
From: Jj Judkins Date: Dec-27-95 12:57pm

MMMMM

Title: Giant Raisin Oat Cookies
Categories: Cookies
Yield: 12 servings

3/4 c Sugar
1/3 c Corn syrup, light
1/3 tb Margarine; softened
2 Egg whites
1/2 ts Orange peel; grated,
-optional
1 1/4 c Quaker oat bran hot cereal
— uncooked
1 c Flour, all-purpose
1 c Oats, rolled (cooked);
-quick/ old fashioned
1/2 ts Baking soda
1/2 c Raisins

Recipe by: Quaker Oat Bran Cookbook – ISBN: 0-88176-706-9
Preparation Time: 0:35
2. Beat sugar, corn syrup, and margarine until light and fluffy.
3. Add egg whites and orange peel and beat until will blended.
4. Gradually add combined oat bran, flour, oats, and baking soda, mixing
well.
5. Stir in raisins.
6. Drop by scant 1/4 cups onto ungreased cookie sheet; gently press into
3-inch circles.
7. Bake 14-16 minutes or until light golden brown. Cool 1 min. on cookie
sheet.
**Can be frozen: thaw in microwave on high for about 30 seconds.

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Chocolate Mousse

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Envelopes Unflavored Gelatin
1 Cup Sugar
1/4 Teaspoon Salt
2 1/2 Cups Milk
12 Ounces Semisweet Chocolate Pieces
2 Teaspoons Vanilla Extract
2 Cups Heavy Cream — whipped

In a 2-1/2 quart saucepan, mix gelatin, sugar, and salt. Stir in milk and
chocolate. Stir over medium heat until gelatin is dissolved and chocolate
melted. Remove from heat,
and beat with rotary beater until chocolate is blended. Stir
in vanilla. Chill in saucepan in bowl of ice water, stirring occasionally,
until slightly thickened. Fold in cream. Turn into a 10-cup mold or 12
individual molds. Chill until firm.
Unmold. Wis/Gramma

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Title: Peach Crisp
Categories: Desserts, Fruits
Yield: 6 servings

2 c Cooked brown rice
1 2/3 c Fresh peach chunks*
2/3 c Brown sugar, firmly packed
— divided
3/4 c Whole wheat flour
-OR- all-purpose flour
1/2 ts Cinnamon
1/8 ts Ground nutmeg
1/4 c Butter or margarine
1/2 c Chopped walnuts OR pecans

Combine rice, peaches, and 1/3 cup sugar in buttered shallow 1-1/2-quart
baking dish. Mix flour, remaining 1/3 cup sugar, cinnamon, and nutmeg.
Cut in butter until mixture is crumbly. Sprinkle over rice. Sprinkle
nuts over flour mixture. Bake at 350 degrees 20 to 25 minutes. Serve warm
with whipped cream or ice cream, if desired.

*Frozen unsweetened peach slices or 1 can (6 ounces) sliced peaches in
fruit juice, drained, may be substituted.

MIcrowave Oven Instructions: Prepare as directed using microproof baking
dish. Cook uncovered on HIGH (maximum power) 5 to 6 minutes, rotating
dish once during cooking time. Let stand 5 minutes.

Each serving provides:
* 354 calories
* 5.1 g. protein
* 14.5 g. fat
* 54.3 g. carbohydrate
* 89 mg. sodium
* 21 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Thumb Print Cookies

2/3 cup butter
1/3 cup sugar
2 egg yolks (retain whites, slightly beaten)
1 tsp vanilla
1/2 tsp. salt
1 1/2 cups sifted flour
3/4 cups finely chopped nuts (optional)

Cream butter and sugar together until fluffy. Add egg yolks, vanilla
and salt and beat well. Gradually add flour, mixing well.

Shape into 3/4-inch balls, dip in egg whites and roll in nuts. Place
1 inch apart on greased cookie sheet. Press down center of each with
your thumb.

Bake at 350F for 15 to 17 minutes. Cool slightly, then remove from pan
and cool completely on rack. Before serving, fill centers of cookies
with your favorite jam.

Spicy Squid In Wine, Cyprus Style

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Seafood
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Small squid
1/4 cup Olive oil or corn oil
3 Onions; peeled — sliced
1/4 cup Vinegar
1/2 cup Dry red wine
2 Cinnamon sticks
4 Whole cloves
1 Bay leaf
Salt freshly ground pepper

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small sand
bag
and ink. Rub salt on the outer sacs and rinse them inside and out with cold
water. Rinse head and tentacles thoroughly.

Heat the oil in a pan, add the squid, including the tentacles, and onions, and
cook slowly until the onions are translucent. Pour the vinegar and wine over
the squid and onions, then add the remaining ingredients and enough water to
almost cover the squid, if necessary. Cook, uncovered, over low heat until the
squid are tender and all the wine has been absorbed, approximately 1 to 1 1/4
hours. Remove the spices and bay leaf.
Cut the squid into bite-sized pieces and serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

WHITE CHOCOLATE-COCONUT TRUFFLES

Recipe By : dave prelip
Serving Size : 30 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb (1/2 stick) unsalted butter
8 oz White chocolate — finely chopped
1 c Shredded sweetened coconut — divided
1 Large egg yolk — room temp.
2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not simmering,
water. Add the white chocolate and melt, stirring occasionally, just
until smooth. Remove from the heat and whisk in 1/4 cup of the
coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together. Cover tightly
with plastic wrap and refrigerate until firm, at least 3 hours or
overnight. Using a melon baller, scoop up the mixture and roll into
1-inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The
truffles can be prepared up to 3 days ahead, tightly covered, and
refrigerated, or frozen for up to 1 month. Makes about 30 truffles.
Source: “An Edible Christmas” cookbook by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C

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