Title: Melt-In-Your-Mouth Cookies
Categories: Cookies
Yield: 144 servings

2 c Margarine
1 c Sugar
5 c All-purpose flour
2 ts Vanilla extract
2 c Pecans; chopped
1/4 ts Salt
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. In a mixing bowl, cream the margarine (or butter) and sugar; add
flour, vanilla, pecans and salt. Mix well. Roll dough into 1-inch balls
and place on ungreased cookie sheets.
2. Bake in preheated 325-degree oven for 17-20 minutes or until
lightly browned.
3. Cool cookies slightly before rolling them in the confectioner’s
sugar.

Yield: About 12 dozen.

—–

TWO TEAS WITH SAFFRON

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Beverages Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–ARISTOCRATIC ICED
TEA——————-
8 c Boiling water (2 L)
1/2 ts Saffron Threads
Juice of 2 or 3 lemons
1 To 2 cups sugar (200 or
-400g)
Ice
—–BLACK SPICED TEA—–
12 Green cardamoms
8 ts Sugar
1/2 ts Saffron Threads
8 c Water (2L)
8 ts Black tea

Next time you get overwrought thinking of squid or
tofu, sit down to a nice steaming glass of the
following and compose yerself…

ARISTOCRATIC ICED TEA:

It is the color of Chartreuse (which is also tinted
with saffron). At least 4 hours prior to serving, pour
boiling water over threads.

Just before serving, add juice, sugar and ice cubes.
Threads may be left in or strained out.

Makes 40 servings.

BLACK SPICED TEA:

Chef Ashok Rajput of the Nataraja Restaurant (Palo
Alto, Ca.) made this tea for me while demonstrating
how to make Indian-style ice cream with cardamom,
pistachios, and saffron. I thought I had found heaven
between sipping the delicate, slightly sweet, aromatic
tea and tasting the custard of the freshly made kulfi.

This tea is called Qahwa in Kashmir where India’s
4,000 acres of saffron fields are. It is also served
in the Arab nations and Iran. I have seen recipes with
many other ingredients than the ones listed below, so
experiment also with green tea, rose water, fresh
ginger, almonds honey, cinnamon and milk.

Bring first four ingredients to a boil, then simmer
until liquid is reduced by half. Bring to a second
boil, add tea and steep to desired strength.

From “Wild About Saffron++A Contemporary Guide to an
Ancient Spice”, by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

Posted by Stephen Ceideberg; March 30 1993.

– – – – – – – – – – – – – – – – – –

Title: Low Calorie Lemon Bavarian From Kaitlin Young
Categories: Cyberealm, Mom’s best, Low-cal, Desserts
Yield: 4 servings

1 tb Unflavoured gelatin
4 tb Unsweetened concentrated
Apple juice, thawed
2 tb Lemon juice
1/4 tb Grated lemon rind
2/3 c Unsweetened pineapple juice
1 c Evaporated skim milk

1. In a bowl combine apple juice and gelatin. Let stand in a
container of hot water until dissolved.

2. Stir in lemon juice, rind, and pineapple juice, and chill until
partially set.

3. Meanwhile, pour the evaporated skim milk into a bowl, and place in
the freezer until crystals form. Once the gelatin mixture is set,
beat the evaporated milk until thick and fluffy. Beat the gelatin
mixture until light and frothy. Combine the two mixture together, and
pour into a mold. Chill until set.

MMMMM

ENGLISH PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz (1) Pkg frozen English peas
1/4 md Head lettuce
3 oz Fresh lettuce
3 oz Fresh spinach leaves
1/2 c Green onions — chopped
2 ts Bouillion granules
-chicken-flavored
1/8 ts Pepper
1 1/4 c Water
1/4 c Skim water

Comine English peas, lettuce, spinach, green onions, bouillion
granules, chervil and pepper in a large saucepan; stir in water.
Cover and bring to a boil; reduce heat, and simmer 20 minutes.
Process mixture to saucepan, and stir in milk. Cook over medium heat,
stirring frequently, until thoroughly heated.
Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 46; CHO: tr;
CAR: 8gm; SOD: 64mg:

Source: All New Cookbook for Diabetics and Their Families.

– – – – – – – – – – – – – – – – – –

Title: FISH AND LEEK CHOWDER
Categories: Fish, Soups, Appetizers
Yield: 6 servings

1 tb Margarine
1/2 c Onion; chopped
2 Carrots; medium, chopped
1 c Bell Pepper; chopped
1/2 c Anaheim Chili; chopped
2 c Tomatoes; Italian, chopped
4 md Potatoes; peeled and cut
-into 1/2″ cubes
1 c Fish Stock
4 Leeks; chopped, white only
2 Bay leaf
1 c White Wine; Sauvignon Blank
1 ts Black Pepper
1 ts Thyme; 2 fresh sprigs
2 tb Parsley; chopped
3/4 lb Shark; cut into 1/2″ cubes
1/4 lb Dried Cod; refreshed
1/4 lb Bay Scallops
1 cn Evaporated Skim Milk
-12 oz.

Melt the margarine in a large soup kettle. Add the onion and cook over
moderate heat until soft, 3 minutes. Add the carrots, cook for several
minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3
minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and
parsley. Bring to a low boil, reduce the heat and simmer, covered, until
the potatoes are almost done, 10 to 20 minutes.
This is the point to do ahead have ready to add the fish, on the day it is
to be served.
Bring the Chowder base to a simmer and add the fish and scallops and
simmer, covered until the fish is just done, 5 to 15 minutes (don’t
overcook). Add the evaporated milk and stir gently. Serve at once.
Garnish with washed parsley leaves, and hot pepper sauce.

—–

Foolproof Fat-Free Gravy

Recipe By : Fat-Free Holiday Recipes
Serving Size : 24 Preparation Time :0:15
Categories : Thanksgiving

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c turkey drippings — defated * see note
1/8 tsp white pepper
1/4 tsp poultry seasoning
1 tsp chicken bouillon granules
1/4 c unbleached flour
1 tbsp unbleached flour
1/2 c skim milk — at room temperature

Combine the fat-free drippings, white pepper, poultry seasoning, and
bouillon granules in a 1-quart saucepan, and simmer over low heat for 5
minutes. While gravy is heating, combine flour and milk in a jar with a
tight fitting lid, and shake until smooth. Slowly add the milk mixture to
the simmering broth, stirring constantly with a wire whisk. Continue to
cook and stir until gravy is thick and bubbly.

– – – – – – – – – – – – – – – – – –

Per serving: 32 Calories; 1g Fat (36% calories from fat); 4g Protein; 1g
Carbohydrate; 11mg Cholesterol; 62mg Sodium

NOTES : * Defat the pan drippings by placing them in a fat separator cup.
Servings per tablespoon.

Nutr. Assoc. : 5332 0 0 2570 0 0 0

CURRIED COCONUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sm. onion, chopped (1/4 cup)
1 t Curry powder
1/4 c Water
3 c Milk
1 c Flaked coconut
2 Whole cloves
1/2 ts Salt
2 Beaten egg yolks
Toasted coconut (optional)

In 2-quart saucepan cook onion and curry powder in
water till onion is tender. Stir in milk, coconut,
cloves, and salt. Simmer, covered, for 15 minutes.
Strain mixture through a sieve.Stir about 1 cup of the
hot milk mixture into the egg yolks. Return to
remaining milk mixture in saucepan. Cook and stir
about 2 minutes or till mixture thickens slightly.
Remove from heat; cover and chill. Garnish each
serving with toasted coconut if desired. Makes 4 to 6
servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

– – – – – – – – – – – – – – – – – –

Title: CHICKEN FLORENTINE
Categories: Chicken, Cheese
Yield: 6 servings

20 oz Spinach, frozen chopped;
-thawed drained
1 1/2 c Rice, raw
10 3/4 oz Cream of chicken soup
1/4 ts Black pepper
6 Chicken breast half; boned,
-cut into strips
1/4 ts Garlic powder
1 c Swiss; grated

Mix together spinach, rice, soup and 1/8 tsp of the black pepper
Spread in a greased 13 x 9″ baking dish. Layer chicken pieces on top
of spinach. Season with garlic powder and remaining black pepper.
Sprinkle cheese over chicken. Bake @ 350 degrees for 25 minutes or
until hot and bubbly.

MMMMM

2 egg whites
2 Tbsp. water
1/2 tsp. vanilla
dash of salt
1/2 c. sugar
4 Tbsp. melted butter
2/3 c. flour
Heat oven to 350. Grease 2 cookie sheets. Put egg whites and sugar in
medium sized bowl. Add water, butter and vanilla and mix. Add flour and
salt; stir. Drop teaspoonfuls of batter onto greased cookie sheets.
Swirl the batter around with the back of a spoon until cookies are
spread very thinly and are almost transparent. Bake 5-7 min.
until lightly browned at edges. Remove cookie sheets. Remove 1 cookie.
Return sheet to oven to prevent other cookies from sticking. Place
fortune in center of each cookie. Fold cookie in half and bend slightly
in the middle to make a half-moon shape. Makes about 24 cookies.
Repeat procedure with other cookies.

from Victoria Moran’s Get the Fat Out.

EASY BEAN BAKE

1 can (16 oz) each: butter beans, great northern beans, garbanzos,
black beans, pinto beans, and kidney beans
2 cups tomato sauce
1 onion, chopped and water-sauteed
2 Tbsp prepared mustard
1 Tbsp barbecue sauce
1 tsp dry mustard
1/4 to 1/2 cup brown sugar or to taste

Preheat oven to 350 degrees. Drain beans and pour them into a
very large mixing bowl. Mix other ingredients and carefully
stir this sauce into the beans. Pour into a large, oblong
baking dish and bake for 1 hour. Serve hot or cold. (This
recipe works with just one kind of beans, of course, or
whatever variety you have in the pantry.)