CUMBERLAND SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Orange Peel — 1-Inch Square
3/4 c Orange Juice
1/2 c Currant Jelly
2 tb Claret Wine
1/4 ts Ground Ginger
4 ts Cornstarch
1 tb Lemon Juice

Put all of the ingredients in a blender container and blend until the
ingredients are combined and the orange peel is finely chopped. Pour into
a saucepan and cook, stirring constantly, until the mixture is thickened
and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold,
with meat or poultry.
Makes 1 1/2 cups.

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Date: Mon, 23 May 94 20:45:27 EDT
From: Licorice1@aol.com

“Shake N Bake”

1/2 corn flake crumbs
1 teaspoon light seasoned salt
1/2 teaspoon each: paprika, sage, onion powder
1/4 teaspoon each: garlic powder, thyme, pepper

Since the only thing time consuming here is getting out the spices and
measuring them out, I line up baggies on my counter and measure the
ingredients out once, then I have 3-4 bags in my cabinet, ready to use!! 😀

KIELBASA AND BOW TIE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Beef
Soups Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–5 IN 10 PASTA NOODLE
CKBK—————-
2 tb Italian parsley, minced
1/4 lb Smoked kielbasa, cut 1/4"pcs
1 cn Chicken broth
15 oz Cn pasta-ready tomatoes
-w/juice
1 1/2 c Bow tie pasta

Cook sausage until lightly browned. Add broth and
tomatoes; cover, bring to boil over high heat.
Uncover, add pasta, cook to al dente, 8-9 mins. Spoon
into bowls and sprinkle with parsley.

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Date: Mon, 13 Feb 95 22:02:22
From: “Natalie Frankel”

Here is one from “Baking Without Fat” (the very cookbook that Kelly Roddy, I
think it was, was giving away one day! Too bad I was at work and missed the
lottery!)

CARROT RAISIN CAKE

2 1/2 C +2TB whole wheat pastry flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 1/2 C honey (I think this could be cut in half)
1/3 C frozen pineapple juice concentrate, defrosted
2 tsp vanilla
2 egg whites, unbeaten (or egg replacer to equal)
1 1/2 C grated, peeled carrots
2 4 oz. jars carrot baby food puree
1 C raisins
2 egg whites, lightly beaten (or egg replacer to equal)

Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking
soda, cream of tartar, cinnamon and nutmeg. Set aside.

In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white
mixture and carrots. Stir into flour mixture and mix until just blended.
Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not
overmix!

Spoon batter into two 9″ round nonstick baking pans. Bake at 325 degrees
for 40-45 mins or until toothpick comes out clean. Cool on wire racks for
20-30 mins and remove from pans.

This is a delicious cake! Can be sprinkled with powdered sugar or frosted
with melted fruit preserves if you don’t have a lowfat frosting recipe.

Title: DEBBIE’S PEACH BARBECUE SAUCE
Categories: Sauces
Yield: 16 servings

32 oz Peaches, canned
1 1/2 c Vinegar
1 c Oil
1/2 ts Garlic cloves, crushed
2 tb Dijon mustard
1 ts Cinnamon
3 tb Lemon juice
1 tb Worcestershire sauce
1/4 ts Ginger, ground
1/2 ts Black pepper
3/4 c Maple syrup
1 c Brown sugar
2 tb Cornstarch

Corn syrup may be substituted for the maple syrup.

Puree peaches. Mix cornstarch with a little water. Combine
all ingredients in large saucepan and heat to low boil,
stirring occasionally. Continue to simmer 30 minutes, stirring
frequently. Sauce may be thin, so at end of cooking time, if
necessary, add sufficient water/cornstarch mixture to give
sauce consistency of commercial barbecue sauce.

Posted by THE.LARK [:) or 🙁 ?]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253

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FANCHIE-DOFU

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tofu
5 tb Oil
1 t Salt
2 Tomatoes, cut into 8 wedges
1 Garlic clove, minced
1 t Sake
3 tb Water
1/2 Leek or onion, diced
1 tb Cornstarch dissolved in 3 tb
— water
1 c Green peas, parboiled

Cut tofu lengthwise into half, then crosswise into
1/2-inch thick pieces. In a small pot, bring 3 cups of
water to a boil. Drop in the tofu return to a boil.
Then quickly empty the tofu into a colander to drain.

Heat a wok coat with 4 tb oil the salt. Add
tomatoes saute till soft. Add tofu, garlic sake.
Saute for 2 or 3 minutes. Add water leek. Reduce
heat simmer for 4 to 5 minutes. Stir in dissolved
cornstarch remaining oil. Simmer for 1 more minute
until thick. Add peas just before serving.

Shurtleff Aoyagi, “The Book of Tofu”

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Title: Black Bean Soup
Categories: Diabetic, Main dish, Soups/stews, Crockpot, Beans
Yield: 6 servings

1 sl Bacon; 2 1/2 c Water
1/2 c Onion; chopped 1/2 ts Cumin
1 c Celery; 1/2 ts Salt
2 1/2 c Black beans; cooked, drained 1/2 ts Ground pepper, freshly

Fry bacon over medium heat in small heavy in small heavy frying pan;
crumble bacon and set aside. Heat bacon drippings over medium heat;
saute onion and celery until tender, stirring occasionally. Puree
beans in blender or food processor fitted with steel blade stir into
vegetables. Mix in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Soup will thicken as it stands and
can be thinned with additional water. Serve hot.
Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE CHO:
18g; PRO: 6g; FAT: 3g; CAL: 124; Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.

MMMMM

CARAWAY RYE

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JOYCE ALENSKIS (XMXX58B)
1 c Flour — better for bread
flou
1 c Flour — all purpose
1/2 c Rye flour
3/4 ts Salt
1 tb Caraway seeds
1 tb Butter
1 c Warm water
1 1/4 ts Yeast

Add in the order required for your BM It is on the sweet side. Really
our favorite. FROM: JOYCE ALENSKIS (XMXX58B)

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NECTARINE GINGER CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Fresh ginger — peeled and
Minced
6 c Granulated sugar
3 c Cider vinegar
6 Cloves garlic — peeled and
Mashed
8 lb Nectarines (about 24 medium)
Pitted and cubed
2 md Onions — chopped
1 1/2 c Lemon juice
1 c Golden raisins
1 c Raisins

Cover ginger with water in a saucepan and bring to a
boil, turn down heat and simmer until tender, 35-40
minutes. In a large non-aluminum pot, mix ginger
water, ginger, sugar, vinegar, and garlic. Bring to a
boil and add remaining ingredients. Cook until thick,
about 1 1/2 hours.

Recipe By : U15297@uicvm.uic.edu (Shyamala
Parameswaran)

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OATMEAL RAISIN COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1/2 cup shortening
1 cup firmly packed light brown sugar
1/2 cup sugar
2 egg
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup raisins

Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla;
beat well. Combine flour baking soda and salt; add to creamed mixture. Beat
well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased
baking sheet. Bake at 350F degrees for 15 minutes. Cool slightly before
removing to cooling racks.

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NOTES : I have these cookies baking in the oven right now–my house smells
wonderful! My husband gave them a definite Thumb’s Up!