Date: Mon, 02 Jan 95 17:33:23 EST
From: KPSMARTI@EKU.ACS.EKU.EDU

And now, a recipe…Oatmeal Raisin Cookies…really good and chewy, but
will break your teeth if they are cold! I usually eat them, with a piece of
fruit on the way home from work (45 minute highway drive), but in the winter
I put them on the defroster to warm until they are chewy enough.

3/4 cup light corn syrup
1/4 cup water
1 tsp vanilla extract
2 egg whites (or appropriate vegan substitute)
1/2 cup brown sugar
1/2 cup granulated sugar
2 cups rolled oats
2 cups oat bran
1 cup all purpose flour (I use 50:50 unbleached white:whole wheat)
1/2 tsp baking soda
1/2 cup raisins

Preheat oven to 350 degrees. Mix all moist ingredients and sugars in a large
bowl and then gradually blend in the dry ingredients. Fold in raisins…dough
is fairly stiff, and gets more so as it sits. Drop by spoonfuls (I use a
soup spoon) onto a cookie sheet lightly sprayed with Baker’s Joy. Bake 15-17
minutes, or until the edges are browned. Store in an airtight container…I
don’t know how long they’ll keep…they’re always gone before they can go bad.
Even my 6 year old daughter loves them!

Title: FRUIT DIP 2
Categories: Dips
Yield: 2 cups

7 oz Jar marshmallow topping
1 T Lemon juice
8 oz Pkg. cream cheese

Blend together. Use to dip strawberries, pineapple, blueberries, etc.

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Title: CLOTTED CREAM
Categories: Dairy
Yield: 8 servings

20 fl Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area. Choose a
wide-mouthed bowl or stainless steel bowl with sloping sides. Fill it
with milk, leaving a deep enough rim free to avoid spillage. Add 20
fl double cream. Leave in the refrigerator for at least several
hours, and preferably overnight. Set the bowl over a pan of water
kept at 82 degrees C (180 F) and leave until the top of the milk is
crusted with a nubbly yellowish-cream surface. This will take at
least 1 1/2 hours, but it is prudent to allow much longer. Take the
bowl from the pan and cool it rapidly in a bowl of ice water, then
store in the refrigerator until very cold. Take the crust off with a
skimmer, and put it into another bowl with a certain amount of the
creamy liquid underneath; it is surprising how much the clotted part
firms up — it needs the liquid. You can now put the milk back over
the heat for a second crust to form, and add that in its turn to the
first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

MMMMM

Frozen Plum Yogurt

Recipe By : Woman’s World Magazine
Serving Size : 10 Preparation Time :5:15
Categories : Desserts Food Processor
Fruit Vegetarian
Fatfree Blender

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs Plums — pitted chopped
3/4 C Sugar — or substitute
1 Cinnamon Stick
32 Oz Nonfat Yogurt — vanilla

In saucepan combine plums, sugar, cinnamon stick and 1/2 C water. Bring
to boiling over high heat. Reduce heat to low; cover and simmer 10 min.
until plums are tender, stirring occas. Remove from heat; discard
cinnamon stick.

In food processor or blender process plum mixture until smooth. Press
plum puree with back of spoon thru sieve set over bowl. Discard skin and
pulp. Stir yogurt into plum puree. Freeze in ice cream maker according
to manufacturer’s directions. Or pour plum-yogurt mixture into 9″ sq.
metal baking pan. Cover and freeze for 2 hours until firm.

In food processor process frozen plum-yogurt mixture until smooth. Place
in same baking pan; freeze 2-3 hrs. more until firm. Let stand 10 min.
before scooping.

NOTE: Depending on the sweetness of the plums you might need to adjust
the amount of sugar or substitute you are using.

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NOTES : Prep: 5 min.
Cook: 10 min.
Freeze: 5 hrs.
Makes: 2 1/2 qts
Serves: 10 – 15

Cal 119
Fat 0.3 g
Carbs 24.7 g
Protein 5.3 g
Sodium 70 mg
Dietary Fiber 0.9 g
CFF 2.1%

VANILLA-INFUSED OIL

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 vanilla beans, — split
4 cups light olive oil

In a small saucepan top vanilla beans with oil. Slowly heat until hot and
vanilla is aromatic. Cool,
strain and store refrigerated

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Title: Ginger Creams (Ginger Bread Boys)
Categories: Cookies
Yield: 48 servings

1 c Margarine
1 1/4 c Sugar
1 Egg
1 c Molasses
1 c Hot coffee
1 tb Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
1 ts Salt
5 1/2 c Flour

Recipe by: Edith Anderson
Cream margarine and sugar together until smooth, then add ingredients
in order. Chill thoroughly before rolling out; cut with cookie
cutters (gingerbread men preferred!). Bake at 375 for 12 minutes.

—–

“HOT DOGS”

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetarian Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Chickpeas (1 lb)
3 Slices white bread — trimmed
Egg replacer equal to 2 eggs
1/2 ts Garlic — minced
1/4 ts Ground red peppers — diced
1 1/4 ts Salt
1/4 ts Pepper
Oil for deep frying

In blender grind chick peas and bread together. Mix
in egg substitute, garlic, red peppers, salt and
pepper.
Shape into finger length rolls and chill 1 hour. Heat
the oil to 370 deg in deep fryer and carefully drop
the “hot dogs” into it. Fry until browned; drain.
Serve with mustard or hot chili sauce. Makes about 20.

From DEEANNE’s recipe files

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MARINATED VEGETABLE TOSS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Vegetables
Vegetarian Side Dish
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Tomato Wedges — peeled
1/2 c Radishes — sliced
1/2 md Red onion — thinly sliced
1/2 c Celery — cescents
1/2 c Cucumber — chunks
Dietetic Italian dressings

Combin all vegetables in salad bowl; pour Italian
dressing over. Refrigerate overnight.

Food Exchange per serving: 1 VEGETABLE EXCAHNGE CAL:
20 (EXCLUDING DRESSING);

Source: Recipes for Diabetics by Billie Little
(version 1985)

Brought to you and yours via Nancy O’brion and her

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Title: Scotch Shortbread
Categories: Bread Osg1966
Servings: 1

1 1/2 c Brown sugar
1 c Lard
1 c Butter
6 c Flour
Nutmeg; pinch

Knead dough thoroughly. Bake 1/2 hour at low temperature, 350 F.

Source: Nellie Hays, Fairhaven Grange, Preble County, OH
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TURNIP PUREE WITH CHEESE AND PEARS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Turnips
— peeled and cut in half
1 lb Pears — peeled and cored
1/3 c Shallots — minced
2 tb Butter or margarine — melted
1/4 c Gorgonzola cheese (1 oz.)
— shredded
Salt and pepper — to taste
1 d Nutmeg

Place turnips in a vegetable steamer over boiling
water. Cover and steam 15 to 20 minutes or until
turnips are tender. Set turnips aside. Place pears
in steamer over boiling water. Cover; steam 5 to 10
minutes or until pears are tender.

Saute shallots in butter in a small skillet until
tender. Transfer shallot mixture to container of an
electric blender or food processor. Add half the
turnips, half the pears and 2 tb cheese; cover and
process until smooth. Transfer mixture to a serving
bowl.

Repeat procedure with turnips, pears and cheese.
Sprinkle turnip mixture with salt, pepper and nutmeg;
stir well. Serve hot or chilled.

Yield: 6 to 8 servings.

From _Academic Apron_ by The Middlesex School/Concord,
MA. In _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pg. 319. ISBN 0-8487-0765-6. Electronic format
by Cathy Harned.

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