Title: FROSTY RICOTTA CHEESE PIE
Categories: Pies
Yield: 8 servings

1 cn 6 oz. frozen orange juice co
1 pt Vanilla ice cream or ice mil
1 c Ricotta cheese
2/3 c Raspberry jam
3 c Non dairy whipped topping,th
2 ea Ready made graham cracker pi
1/8 ts Orange food coloring,if desi

In a large mixing bowl,beat frozen orange juice
concentrate for about 45 seconds.Spoon in softened ice
cream and blend.Fold in whipped topping,Ricotta cheese
and food coloring,if desired. Blend until smooth.Place
bowl in the freezer for 15 to 20 minutes until mixture
will mound.Carefully,spread 1/3 cup raspberry jam over
bottom of each pie crust.Spoon Ricotta mixture into
crusts; do not over fill.Cover,loosely,with several
layers of plastic wrap and freeze until firm,at least
6 hours or overnight.Let stand for 20 to 30 minutes at
room temperature before serving.Garnish with peach
slices,raspberries and mint sprigs,if desired.

—–

Title: Swiss Musili
Categories: Barbara, Appetizers
Yield: 6 servings

1 c Oatmeal Orange juice
Yogurt Lemon juice
Milk Fruit
Sugar

Mix all ingredients together and refrigerate: I got this recipe from the
manager of a small family hotel in a remote village on Switzerland. It is
authentic.

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Maple Spice Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes From Scratch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 To 2.5-In. Cinnamon Stick — -or-
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Cardamom Seeds — (minus a pinch)
1/2 Teaspoon Allspice Seeds
12 Cloves
1 Teaspoon Ginger Root — freshly grated
3 3/4 Cups Cake Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Unsalted Butter — at room temperature
3/4 Cup Dark Brown Sugar
3 Egg Whites — * see note
3/4 Cup Buttermilk — or soy milk
3/4 Cup Maple Syrup — (real)
2 Tablespoons Grand Marnier

* or equivalent quantity of artificial egg substitute

Heat the oven to 350 degrees Fahrenheit.Use a tube cake pan or
something along those lines, if you can find something with a
removeable bottom. Butter (or margarine) it well, and lightly
flour it, then tap the excess flour off.

Combine all the spices except the ginger in an electric coffee
grinder, and whiz it around until it’s powder. Mix the spices with
the flour, baking powder soda, and salt (sift them together, or
else make sure they are thoroghly mixed up).

Mash up the margarine or butter with the sugar, beat in the egg
whites, then stir in the ginger. Add everything else to the bowl with
the butter and egg whites, and beat it for a long time until it’s
smooth (add a bit of stuff at a time, not everything all at once).

How long you cook it depends on your pan if you’re using a deep
one, it may take 50 or 60 minutes, but if you’re using normal cake
pans, it may only take a half hour. Anyway, keep an eye on it, and
it’s done when it starts to pull away from the sides, and a toothpick
poked into it comes out clean. Let it cool for 15 minutes or so before
you remove it from the pan.

Adapted by Ron Lunde, from:
The Greens Cook Book

My modifications to this recipe were to change 2 eggs into 3 egg
whites (or artificial egg substitute) and to change the rum into grand
marnier.

– – – – – – – – – – – – – – – – – –

Title: Fava Bean and Salt Cod Salad
Categories: Salads, Ceideburg 2
Yield: 4 servings

4 Ounces salt cod
2 To 2 1/2 pounds young fava
-beans, shelled, peeled
1/4 c Olive oil
2 tb Chopped fresh thyme or
-winter savory
1 ts Freshly ground black pepper
1/2 ts Salt (optional)
4 Ripe tomatoes, peeled,
-seeded and chopped (about
-1 cup)

Here, fava beans are paired with salt cod in a rich and filling
salad. To complement the rustic flavors of this dish, serve with
toasted garlic-rubbed baguette slices and a soft goat cheese.

Soak the salt cod overnight in a large bowl of cold water. The next
day, drain the cod, add fresh water and let soak for 2 hours. Drain,
add fresh water and let soak 2 hours longer. The amount of soaking
time needed to leach the salt from the fish will vary.

Bring 4 cups of water to a shimmering simmer in skillet just large
enough to hold the fish. Add the fish and poach until barely cooked
through (it should flake easily), about 5 minutes. Do not boil.
Remove fish and drain well, then flake it.

Cook the favas in 4 cups boiling water until just tender, about 10 to
15 minutes. Drain.

Combine the olive oil, thyme or savory, pepper and salt (if desired).
Toss with the favas.

Arrange equal portions of the dressed beans, flaked fish and chopped
tomatoes on individual salad plates.

Serves 4.

PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated),
37 mg cholesterol, 323 mg sodium, 4 g fiber.

From the San Francisco Chronicle, 4/21/93.

Posted by Stephen Ceideberg; May 11 1993.

MMMMM

Title: STAINED GLASS CANDY
Categories: Candies
Yield: 1 servings

3 3/4 c White sugar
1 1/2 c Lily white syrup (or Karo,
-must be colorless)
1 c Water
-food coloring
-oil based flavorings (I
-use Wilton’s)
-tin foil
10 c -icing sugar (can be used
-over and over)
-sharp pair of scissors
-candy thermometer

Mix the white sugar, white syrup, and water in a
medium sized pot. Add the food coloring you want
(green for spearmint, orange for orange) Bring to a
boil, and boil until candy thermometer reaches 300F
degrees. (Can take up to 20 minutes) Stir to mix all
the ingredients, but once it starts to boil, do not
touch. Pot must be big enough to allow for double, as
it rises as it boils

While the candy mixture is boiling, shape a large
piece of tin foil by folding up the sides and ends.
(I use the large foil about 3 feet long) to create a
large cookie sheet type shape. Put the icing sugar on
the foil to completely cover it, and bank up the sides
with icing sugar.

When the candy mixture has reached 300F, remove from
heat. Let sit about 10 seconds and stir to cool
slightly (heavy emphasis on SLIGHTLY) Then add about 1
to 1-1/2 tsp of the oil based flavorings depending on
how strong you want the flavor. Stir until mixed (may
boil a bit and DON’T stand over top of pot as flavor
with escape in the air and up your nose!! 8-} ) Once
flavoring is combined, pour mixture onto the icing
sugar and use rubber spatula to scrape all mixture out
of pot. Put pot,spatula and candy thermometer into
sinkful of hot soapy water. If you allow it to harden
you won’t be saying nice things about me at all!! 8-}
As candy is cooling, keep checking by trying to pull
up the edges. Once it gets to the consistency that you
can lift it a little, start cutting it FAST! I cut off
a chunk and then cut it up into bite-sized pieces. The
outside will cool first so you have to watch it. If
it hardens to quickly you will end up with a good size
lollipop that you won’t be able to cut. It will
shatter like glass. Continue working your way around
until all is cut. Then I take all the candy and put it
in a strainer that is sitting over a bowl. Shake some
of the excess icing sugar off candy and allow to cool
thoroughly. Pack in airtight containers. I find
Zip-Loc Freezer bags pretty good. This recipe makes
about 2 lbs candy. Once I have done all the flavors
that I want, then I set up all the bags and put about
10 of each flavor into a smaller zip-loc and seal.
They make great Christmas gifts for family and all the
various people you give to….mailman, garbage man,
paperboy, school teachers, your kids friends..etc. I
figure if the kids have to help me cut, they get some
to give to their friends.. Besides.. makes a good
bribe to get them to help!!

Origin: ME! Sharon Stevens Shared by: ME! Sharon
Stevens

From: Sharon Stevens Date: 08-23-93

—–

CHICK PEA LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chick peas
2 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, chopped
2 ea Celery stalks, chopped
2 ea Carrots, finely chopped
1/4 c Tamari
1 t Cumin powder
1 ea Salt to taste
1/4 ts Turmeric
3 tb Tahini

Place soaked chick peas in a pot cook for 50 minutes
to 1 hour, till soft. Drain, save the stock mash
well.

Heat ol in large skillet saute garlic onions for 5
minutes. Add celery, carrot, tamari, 2 tsp parsley,
cumin, salt turmeric. Saute till vegetables are
tender. Add to the mashed chick peas mix well. Add
the tahini mix well.

Place in a large baking pan or two small loaf pans
bake at 375F for 45 minutes.

Serve with a salad /or vegetables on the side.

“The Cookbook For People Who Love Animals”

– – – – – – – – – – – – – – – – – –

LOW-CALORIE EGGNOG

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Beverages Low-Cal
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 1/2 Eggs, separated
15 c Skim milk
3 3/4 ts Vanilla extract
22 1/2 ts Equal sweetener (3 pkg)
1 7/8 ts Brandy or rum flavoring
Ground nutmeg

Combine the egg yolks and milk in a saucepan. Cook over medium heat until
the mixture coats a metal spoon. Cool.

Beat the egg whites until soft peaks form. Add to the egg custard mixture
with the vanilla, sweetener, and flavoring. Mix lightly. Cover and chill.
Pour into serving cups and sprinkle with nutmeg.

1/2 cup serving – 70 calories, 1/2 med-fat meat Exchange + 1/2 Milk exch. 6
grams carbohydrate, 6 grams protein, 3 grams fat, 80 mg sodium, 207 mg
potassium, 74 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
but not tested by Elizabeth Rodier Nov 93

– – – – – – – – – – – – – – – – – –

D-zerta Final Mix

Recipe By : Bobb1744@aol.com
Serving Size : 1 Preparation Time :0:10
Categories : Desserts Healthwise
Frosting/Filling

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1 teaspoon vanilla
128 tablespoons d-zerta whipped topping mix
OR TWO ENVELOPES……

1. Combine in a deep narrow-bottom bowl, all ingredients.

2. Whip with rotary beater or electric mixer at high speed, 2 to 3 minutes,
or until topping is thick and fluffy. Makes 4 cups with 2 envelopes.

Store prepared whipping topping, covered, in a refrigerator. Before serving,
beat until fluffy, adding 1 tablespoon water, if desired.

Recipe from the side of a box of “d-zerta” whipping mix.

– – – – – – – – – – – – – – – – – –

CREAMY TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Potatoes — peeled
— diced and cooked
1 tb EDEN Olive Oil
1/4 c Onion, diced
1/3 c Celery, diced
1 c Mushrooms, diced
1 c Water
2 c EDEN CrUShed Tomatoes
2 tb EDEN Shoyu Soy Sauce
1 tb EDEN Barley malt
1 c EDENSOY, Original
2 tb Dried basil
Salt and pepper to taste

Puree potatoes in 1 cup of cooking liquid, vegetable stock or water.
Set aside. Heat oil and saute onions, celery and mushrooms until onions
are transparent. Add water and simmer until onions are tender. Add
pureed potatoes, crushed tomatoes, shoyu, barley malt, EDENSOY, basil,
salt and pepper. Simmer for 10 minutes. Do not boil. Turn off heat and
allow to cool slightly before serving.

Prep Time: 20 minutes
Cooking Time: 10 minutes
Yield: 4 servings

Copyright 1994 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –

Steamed Raspberry Pudding

Recipe By : uf409@freenet.victoria.bc.ca (Norma Lois Crabbe)
Serving Size : 6 Preparation Time :1:30
Categories : Desserts Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour — presifted
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 tablespoons butter
1 egg
2/3 cup milk
2 cups raspberries — fresh

1. Grease well and flour 2 quart mold with tight cover.

2. Onto piece of waxed paper, sift together flour, soda, baking powder and
salt.

3. In mixing bowl, beat sugar, butter, egg and milk. Stir in flour mixture;
beat until smooth. Stir in berries. Pour into mold. Cover.

4. Place mold in large saucepan; add boiling water to saucepan to come half
way up side of mold. Cover saucepan; steam for 1 hour.

– – – – – – – – – – – – – – – – – –

NOTES : Entered by Gayle Albert (StampMad@AOL.COM)