Title: FRENCH FUDGE
Categories: Diabetic, Candies, Desserts, Chocolate
Yield: 64 candies

13 oz (1) cn Skim evaporated milk;
2 tb Cornstarch;
1 tb Liquid sugar replacement;
1/2 c Chocolate chips;
3 oz Cream cheese; softened
1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand

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Title: Brenda’s Black Bean Soup
Categories: Soups, Ceideburg 2
Yield: 1 servings

3 c Dried black beans
2 Ham hocks
1 Bell pepper (chopped)
1 sm Onion (chopped)
1 Whole sour orange or
-tangerine
1 tb Vinegar (if you used a
-sweet orange or tangerine)
1 Stick oleo
2 tb Of flour
Salt and pepper to taste

Tried out the “White Trash Cookbook” last night and whipped up this
black bean soup. In spite of the fact that I forgot to finish it
with the browned flour and butter, it turned out pretty darn good, if
a tad bland. (I did cheat and use real butter instead of oleo.)
Here’s the recipe. Never having had black bean soup before, let alone
making it, I’m not sure what would be kosher to liven it up a bit.
Anyone have any tips? I served it with cornbread and a plate of
sliced homegrown tomatoes. BTW, the recipe is transcribed exactly as
it appears in the book to give a taste of Mickler’s writing style.
Pretty neat stuff, though I’m not sure if I’m ready for the cold
collard sandwich yet…

Put your beans in a soup pot and cover with water. Boil, take off
the fire and let sit til cool. Cook onions and bell peppers in 1/2
the oleo until limp. Add them and the ham hocks and orange to the
cooled beans; cover charitably with water. Simmer until beans is
soft (1 to 2 hours). Fish out the orange right now, before it gets
tore up. With the rest of the oleo, brown the flour in a black
frying pan, then stir it into the beans. Brenda says: “Make sure you
got a soup, now. If you need to add some more water, do it.”

From “White Trash Cooking”, Ernest Matthew Mickler. Ten Speed Press,
1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideberg; August 25 1992.

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Caesar Artichoke Swirls

Recipe By :
Serving Size : 96 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can (14oz) artichoke hearts
1 cup Crumbled feta cheese
1/4 cup Light — creamy-stye Caesar
Dressing or light mayonnaise
2 tablespoons Chopped parsley
1/4 teaspoon Pepper
16 slices Multigrain bread

Drain and chop artichoke hearts. Mix with feta cheese, dressing, parsley and
pepper. Trim crusts from bread. Spread 2T filling over each slice.

Roll up tightly. Cover with plastic wrap. Refrigerate for at least 30
minutes or overnight. Each roll makes 6 rounds.

Source: Chatelaine magazine, December 1993, page 103

– – – – – – – – – – – – – – – – – –

Crabmeat Dip

Recipe By : Nila Sweeney
Serving Size : 6 Preparation Time :0:25
Categories : Appetizers Ethnic
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 milliliters coconut cream
300 grams crab meat — fresh, frozen or can
1/4 teaspoon salt
2 spring onions — very finely chopped
2 tablespoons coriander — * see note
1 tablespoon lemon juice
1 green chile — seeded and chopped
white pepper — to taste

1. In a small saucepan simmer the coconut, crabmeatr and salt for 5 min.

2. Stire rest of ingredients and leave to cool.

Place dip in bowl and serve with vegetable sticks:
carrots, peppers, celery, cucumber, spring onions, etc.

– – – – – – – – – – – – – – – – – –

Serving Ideas : with two plates of vegetable sticks: carrots, pepper, on..

NOTES : * Use coriander or mint. Chop finely.

“There are two kinds of persimmons: Hachiyas and Fuyus. Hachiyas, shaped
like large acorn, have to be eaten soft-ripe. Until the skin is almost
translucent and the flesh is jelly-like, they are astringent and virtually
inedible. Fuyus, shaped like rather flat tomatoes, are ready to eat when the
flesh is firm or even crisp.

Other varieties {yes, they did just say there are TWO kinds of persimmons in
the paragraph above} include the astringent chocolate persimmons, with
dark-orange skin and brownish-orange flesh. Goshu persimmons, shaped like
plump Fuyus, are non-astringent and can be enjoyed soft or firm-ripe.

How to buy: Look for bright orange fruit that has no bruises. Usually, all
persimmons are sold firm. However, some stores sell soft-ripened Hachiyas,
which must be handled with great care.

How to store: Ripen persimmons at room temperature, then store in the
refrigerator for up to two weeks.

How to use: Hachiyas are best enjoyed by simply spooning the honey-sweet,
soft flesh out of the skin. Eat as is (sort of like a natural pudding cup)
or serve in a bowl with cream. The pureed flesh of Hachiyas is also
delicious for making steamed puddings or fruit bars. Frozen and then
defrosted, a firm Hachiya will miraculously acquire the desired soft texture.

Crisp, creamy-fleshed Fuyus can be eaten out of hand like an apple. Although
the peel is edible, it is tough, so you may want to remove it. Fuyus also
look and taste wonderful in a fall salad mixed with piquant greens and tossed
with a citrus vinaigrette.”

Title: BAKED CHILIES RELLENOS DGSV43A
Categories: Main dish, Low-cal, Tex-mex, Beef
Yield: 2 servings

-JUDITH LAUSCH (DGSV43A)
4 Anaheim chiles; (6 in)
2/3 c Ricotta cheese; (part skim)
2/3 c Corn; whole kernel
3 tb Green onion; chopped
1/4 ts Pepper; fresh ground
1 cl Garlic, minced divided
1/2 c Onion; finely chopped
1/2 ts Cumin; ground
1/4 ts Mexican oregano
1/8 ts Salt
1 cn Tomatoes; chopped; (14 oz)

1. Place chiles on a baking sheet. Broil 3 in. from
heat 15 min. or until blackened and charred, turning
once.

2. Place chiles in ice water, and chill 5 minutes.
Drain well; peel and discard skins. Cut a 4 in slit
in the side of each chile; discard seeds, and set
aside.

3. Combine ricotta cheese, corn, green onions,
pepper, and half of garlic; stir well. Put 1/3 c of
mixture into each chile. Arrange chiles in a small
baking dish. Bake at 350 degrees for 20 min. or until
thoroughly heated.

4. Coat a small saucepan with cooking spray; place
over med. heat until hot. Add remaining garlic and
chopped onion; saute 3 min. Add cumin and oregano;
saute 1 minute. Stir in salt and tomatoes.

5. Reduce heat and simmer, uncovered, for 10 minutes
more, stirring frequently. Pour sauce over chiles and
serve.
(About 262 calories per 2 filled chilies and 1/2 c
sauce. Chol: 26 mg). From Healthy Cooking, adapted and
formated for you by Judy Lausch, DGSV43A. Please enjoy.

—–

Date: Tue, 22 Nov 94 14:22:15
From: “Susan M. Brooks”
Subject: Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake (12 to 14 servings)
**************************

For the Apple Filling and Topping:

2 T cinnamon
5 T sugar
5 to 6 cups sliced apples (I used Granny Smiths)

For the cake:

2 c sugar
1 c applesauce
4 t vanilla
1/2 c orange juice
pinch salt
4 egg equivalents, lightly beaten
3 c unbleached all-purpose flour
1 T baking powder
1 t nutmeg

Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.

Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.

For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.

Spoon a little more than one third of the batter into prepared pan. Cover
with half of apple mixture, then spoon in remaining batter and apple
slices. Sprinkle top lightly with the reserved cinnamon-sugar.

Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.

Title: CHILI SHRIMP WITH BASIL
Categories: Chinese, Seafood, Appetizers
Yield: 4 servings

Karen Mintzias
1 lb Raw medium shrimp
Salt
1/2 Sweet red pepper
8 Chives
2 tb Unsalted roasted peanuts

—————————SAUCE—————————
2 tb Fish sauce
2 tb Lime juice
2 tb Water
2 ts Sugar
1 ts Chinese chili sauce
2 Garlic cloves
– finely minced
2 tb Chopped fresh basil

ADVANCE PREPARATION: Shell the shrimp, then devein by
cutting along the top of the curve, starting at the
tail and making a progressively deeper cut so the
knife nearly cuts through the shrimp at the thick end.
Rinse out the vein. Bring a large amount of lightly
salted water to a rapid boil and add the shrimp. Cook
until shrimp are done, between 1 and 2 minutes. To
test, cut a shrimp in half; it should be white in the
center. Transfer the shrimp immediately to a bowl of
ice water to cool. When chilled, drain and
refrigerate until ready to use.

Mince and place in separate containers the red pepper
and chives. Finely chop the peanuts in a food
processor and set aside. Combine the sauce
ingredients and mix well.

LAST-MINUTE PREPARATION: Toss the shrimp with the
sauce. Put in a decorative bowl and place the bowl in
crushed ice. Sprinkle the shrimp with the red pepper,
chives and peanuts. Serve at once.

Serves: 4 to 8 as an appetizer or 4 as a first course.

Source: Chopstix – by Hugh Carpenter and Teri Sandison
ISBN: 1-55670-133-0

Typed for you by Karen Mintzias.

—–

Date: Thu, 30 Sep 93 13:16:06 BST
From: Michael Traub

Red Lentil Lasagna
——————

1 large Onion, sliced finely
3 cloves Garlic, minced
1 Red chilli, deseeded
2 stalks Celery, chopped *very* finely (because my wife hates it)
1/2 cup water
1 lb Broccoli
1 small Courgette/Zucchini
1/2 lb Mushroom
1 pint Vegetable Stock (Vecon and water)
1 cup Red lentils
1 can Tomatoes
2 tsps Oregano
2 tsps Basil
1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Corn
2 tbsp Tomato Puree/Paste
12 sheets Spinach lasagna
1/4 cup water
2 tbsp Flour
1/2 cup Soya milk
1 clove Garlic
1/4 tsp Salt
1/4 tsp Pepper
3 tbsp Yeast flakes
1/4 tsp Turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five
minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli florets. Simmer till the lentils
are tender. Add the corn and the tomato puree. The resulting mixture
should be fairly sloppy still because it has to go into the oven for
20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a
paste is made. Put on the heat and slowly add the soya milk making
sure to avoid lumps. Add the crushed clove of garlic, some salt and
pepper, the yeast flakes and the turmeric. You should end up with a
pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach
lasagna) finishing with a layer of lasagna sheets. Cover with the
cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.

Title: PERSIMMON PUDDING
Categories: Desserts, Fruits, Personal
Yield: 6 servings

1 c Pureed persimmons (skinned)
2 ts Baking soda
1/2 c Butter; room temperature
1 1/2 c Sugar
2 Eggs
1 tb Lemon juice
1 tb Rum
1 c All-purpose flour
1 ts Ground cinnamon
1/2 ts Salt
1 c Chopped walnuts or pecans
1 c Raisins

FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
enough water to come halfway up sides of mold. Place kettle over
medium heat and let water come to boil while you prepare pudding
batter. Mold must have lid or be snugly covered with foil while
steaming (coffee can with plastic lid will work). Place rack or Mason
jar ring on bottom of kettle so that water can circulate under mold
while steaming. Grease the mold. In small bowl, combine persimmon
puree and baking soda. Set aside while mixing other ingredients
(persimmon mixture will become quite stiff). In mixing bowl, cream
butter and sugar. Add eggs, lemon juice and rum and beat well. Add
flour, cinnamon and salt and stir to blend. Add persimmon mixture and
beat until well mixed. Stir in nuts and raisins. Spoon batter into
mold, cover tightly and steam 2 hours. Remove mold from kettle and
set aside 5 minutes. Turn onto rack to cool completely or to cool
just a little and serve warm.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

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