Title: Lemon Cake (English)
Categories: Cakes, English
Yield: 4 servings

6 oz SR flour
6 oz Margarine
6 oz Sugar (caster or soft brown)
2 lg Eggs
Rind of 1 lemon,grated
Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
tin. Cream the margarine and sugar in a bowl until soft. Beat the
eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in
the tin and bake for 30 to 40 minutes until springy to the touch.
For the topping, mix the caster sugar and lemon juice together, and
while the sponge is still hot pour the mixture over the top of the
cake. Leave to cool in the tin and cut into slices.

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WHITE CHICKEN SPAGHETTI

Recipe By : Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles One Dish Meals Main Course–Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large chicken — cut-up
1 large onion — chopped
1 cup celery — chopped
1 small bell pepper — chopped
3 quarts water
1 package spaghetti
3/4 pound Velveeta cheese — cubed
1 can condensed cream of mushroom soup — (10 3/4 oz.)
1/2 cup milk
salt and pepper — to taste, OR
Tony Chachere’s Creole Seasoning — to taste
1 box frozen chopped broccoli — thawed

Boil chicken, onions, celery, and bell pepper in water until chicken is
tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining
stock, boil spaghetti until tender. During last 3 minutes of boiling, add
chicken. Drain.

Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook on
low until cheese is melted. Salt and pepper to taste. Mix broccoli,
chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F
degrees for 30 minutes or until bubbly.

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Springtime Pasta Salad

Recipe By : National Pasta Association
Serving Size : 8 Preparation Time :0:10
Categories : Vegetable Pasta, Rice, Couscous
Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ozs spaghetti, thin — cooked
1 1/2 c frozen broccoli cuts — thawed and cooked
1/2 c onions — chopped
2 cloves garlic — chopped fine
2 c frozen green peas — thawed
1/2 c bell peppers — chopped
8 ozs mushrooms — sliced
1/4 c parsley
—-Dressing—-
3 tbsps white vinegar
3 tbsps lemon juice
1 tbsp prepared mustard
1 tsp olive oil
2 tsps salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp black pepper
1/8 tsp cayenne pepper

Prepare spaghetti according to package directions; drain. In a large pot,
cook broccoli in boiling water until crisp yet tender, about 4 minutes.
Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms,
and parsley to pasta. To prepare dressing, combine vinegar, lemon juice,
mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper
in a mixing bowl. Pour dressing over pasta mixture and toss gently until
well mixed.

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Per serving: 276 Calories; 2g Fat (7% calories from fat); 11g Protein; 53g
Carbohydrate; 0mg Cholesterol; 660mg Sodium

MUSHROOM, ANCHOVY ROSEMARY FOCACCIA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1 md Portobello mushroom
1 Plain focaccia or
Pizza crust
6 Anchovy strips
1/4 ts Fresh shredded mozzarella
Or provolone cheese

Heat oil in medium skillet. Cut mushroom into 1/4-inch-thick slices.
Saute in hot oil until lightly browned, about 5 minutes. Place on
focaccia. Arrange anchovy strips on top. Sprinkle with rosemary.
Sprinkle on cheese.
Place on baking sheet. Bake at 400 degrees until cheese melts and bread
is hot, 6 to 10 minutes. Serve hot.

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SPINACH-RICOTTA STUFFED SHELLS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable Cooking Spray
1 c Chopped Onion
6 c Chopped Fresh Spinach
1 1/4 c Minced Cabbage
2 tb Chablis OR Dry White Wine
2/3 c Part-Skim Ricotta
2 tb Minced Fresh Parsley
1/4 ts Pepper Divided
15 Cooked Jumbo Macaroni
Shells
1 cn (10 1/2 Oz.) Chicken Broth
1 cn (6 Oz.) Tomato Paste
1/4 ts Salt
1/4 ts Ground Nutmeg

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add
Chopped Onion Saute Until Tender. Add Spinach, Cabbage Wine. Saute 4
Min. Stir in Ricotta Cheese, Parsley 1/8 t., Pepper. Saute 2 Min. Stuff
Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish
Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth,
Tomato Paste, Salt Nutmegin A Small Bowl. Spoon Over Shells. Cover Bake
At 350 For 30 Min. OR Until Heated Thoroughly.
Yields 5 Servings (About 193 Cal. Per 3 Shells 1/3 C. Sauce) (Fat 3.8
Grams. Per Serving, 194 Calories.)

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Pizzelle Alle Nocciole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Eggs
1/4 cup Cocoa powder
1 cup Granulated sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 tablespoon Baking powder
1/2 cup Unsalted butter
3/4 cup Ground hazelnuts
2 cups All-purpose flour

WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir
in. Sift together all the remaining ingredients except the hazelnuts and fold
in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of
batter on each imprint. Close iron and bake 30 seconds. Cool on racks.

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Title: FRAGRANT COCONUT RICE
Categories: Vegetarian, Rice, Chinese
Yield: 4 servings

2 tb Peanut oil
1/2 lb Finely chopped onion
2 c Long-grain rice, cooked
1 ts Tumeric
2 ts Salt
2 c Fresh or canned coconut milk
2/3 c Stock (chicken or vegetable)
2 Whole cloves
1 Whole cinnamon stick
-OR- Chinese cinnamon bark
2 Bay leaves

Heat the oil in a large casserole until moderately
hot. Add the onion and stir-fry for 2 minutes. Put
in the rice, tumeric, and salt, and continue to cook
for 2 minutes.

Add the coconut milk and stock and bring the mixture
to a boil. Stir in the whole cloves, cinnamon, and
bay leaves. Turn the heat as low as possible and let
the rice cook undisturbed for 20 minutes. It is ready
to serve when the rice is cooked.

Source: Asian Vegetarian Feast – by Ken Hom William
Morrow and Company, Inc. – New York ISBN:
0-688-07753-6 Typed for you by Karen Mintzias

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Title: Peanut Sesame Sauce
Categories: Sauces, Chinese
Yield: 1 cup

2 T Tahini
1 t Ginger, minced
2 T Soy sauce
2 t Brown sugar
1 T Sesame oil
1 T Peanut butter
1/2 t Chilli pepper oil
1 T Vinegar
1/2 t Black pepper, ground

Combine in a small bowl.

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Title: FROZEN MAPLE WALNUT MOUSSE PIE
Categories: Pies
Yield: 8 servings

3 ea Eggs,separated
1/8 t Salt
3/4 c Maple syrup
2 c Kool Whip
1 c Walnut meats,chopped
2 T Semi-sweet chocolate,shaved
1 ea Chocolate crumb pie shell

Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in
top of double boiler until yolk mixture thickens.Cool. Beat egg
whites until stiff.Combine maple mixture,egg whites, and 2/3 of the
Kool Whip,using a folding motion.Fold in 3/4 cup of the nut
meats.Scrape into baked pie shell.Cover with remaining whipped
topping.Sprinkle with remaining nut meats and chocolate
shavings.Freeze for a minimum of four hours. GRAND PRIZE WINNING

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Title: Low Cal Strawberry Chiffon Pie
Categories: Diabetic, Pies, Desserts, Fruits, Low-fat/cal
Yield: 1 pie

1 c Water Ing
1 Env knox unflavored gelatine 2 tb Instant dry milk
1 .20 oz kool aid unsweetened 9 Inch graham cracker crust
Drink mix (strawberry flav.) (see diabetic recipe)
8 1 g packets equal sugar sub 9 Fresh strawberries
1 Recipe low cal whipped topp- (optional)

Combine water and gelatin. Let set for 5 minutes and then heat until
gelatin is melted. Add Kool aid mix and sweetener to gelatin. Mix
well and refrigerate until slightly thickened. Prepare whipped
topping while gelatin is thickening. Refrigerate until needed. Add
dry milk to thickened gelatin and whip at high speed until creamy and
stiff. Remove beater and gently fold in whipped topping into whipped
gelatin. Spread filling evenly into graham cracker crust. Garnish
eack serving with a fresh strawberry, placing a fresh strawberry in
the center of the pie. Refrigerate until firm. Cut into 8 equal
pieces. Per serving (1/8 of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT 7
gm; NA 122 mg; Food exchanges per serving: 1 bread, 1 fat Source: The
New Diabetic Cookbook

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