Title: Frankly Fake Fudge
Categories: Diabetic, Candies, Low-fat/cal
Yield: 8 servings

1 c 2% milk 1 c Water
3/4 c Unsweetened cocoa powder 1/2 c Sweetener equiv. to sugar**
5 tb Unflavored gelatin (5 pkg) 1 ts Artificial brandy extract

Preparation 10 min, standing time 4 hours.

In small saucepan, combine milk and cocoa. Whisk until there are no
lumps of cocoa. Cook over medium heat, stirring for about 5 min or
until thickened. (This cooks out the raw cocoa taste.)

In another small saucepan, sprinkle gelatin over water; let stand for
5 min to soften.

Heat over low heat, stirring, until gelatin dissolves. Stir into
cocoa mixture.

Stir in sweetener (artificial sweetener like SugarTwin equivalent to
1/2 cup sugar) and brandy extract. Remove from heat.

Pour into 8 inch square baking dish. Let stand at room temperature 4
hours or until firm.

To remove from pan, cut around edges with a sharp knife. Place dish
in shallow pan of hot water for about 30 seconds just to slightly
soften bottom. Loosen one corner, then quickly flip gel out onto
clean cutting surface.

With sharp knife, cut evenly in 10 one way and 10 the other way.
Place in container, cover and refrigerate. Will keep up to 1 week in
refrigerator. Makes 100 squares.

3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories

14 squares (about 1/8 recipe) 1 milk choice, 59 calories 7 g
carbohydrate, 7 g protein, 2 g fat

Source: Choice Desserts by Kay Spicer 1986 Shared but not tested by
Elizabeth Rodier Sept 93

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Title: Rocky Road Cookies
Categories: Kids!, Cookies
Yield: 1 servings

1/2 c Margarine or butter
1 c Semisweet chocolate chips
1 1/2 c Gold Medal all-purpose flour
1 c Sugar
1 c Chopped nuts
1/2 ts Baking powder
1/2 ts Vanilla
1/4 ts Salt
2 ea Eggs
48 ea Miniature marshmallows

Heat oven to 400 degrees. Heat margarine and 1/2 cup of the chocolate
chips in 1 qt. saucepan over low heat, stirring frequently, until
melted; remove from heat and cool. Mix remaining chocolate chips, the
melted chocolate mixture and remaining ingredients except
marshmallows. Drop dough by rounded teaspoonfuls about 2 inches apart
onto ungreased cookie sheet. Press 1 marshmallow in center of each
Bake about 8 minutes or until almost no indentation remains when
touched. Immediately remove from cookie sheet. Cook on wire rack.
Makes about 4 dozen cookies.

Gold Medal Cookies and Bars cookbook

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Title: BUSH’S BATCH
Categories: Cookies, Chocolate
Yield: 36 servings

1 c Plus 2 T all-purpose flour
1 Egg
1/3 c Granulated sugar
1/2 ts Salt
1 1/2 ts Very hot water
1/2 ts Baking soda
1/2 c Butter, softened
1/2 ts Vanilla
1/3 c Firmly packed brown sugar
1 c Semisweet chocolate chips

Preheat oven to 375F. Sift together flour, baking soda and salt onto
waxed paper. Beat butter, brown sugar, sugar and egg in large bowl
with electric mixer until fluffy, about 3 minutes. Beat in hot water
and vanilla. Gradually beat in flour mixture until blended and
smooth. Stir in chocolate chips. Drop dough by well-rounded
teaspoonfuls onto large greased baking sheet Bake in preheated 375F
oven for 10 minutes or until golden. Cool on sheet on wire rack 1
minute. Remove to wire rack to cool completely. TO: AMY
SIEMENS (MHPT78A) FROM: JOAN MADDEN (RHSV61B) SUBJECT: CHOCOLATE
DECADENCE

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TABLE DECORATING IDEAS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

NEW YEAR’S Tablecloth: Shiny black fabric /or Silver
mylar covered with shredded foil /or children’s stars,
sparkle confetti Napkins: Black Dinnerware: Black,
with crystal serving pieces/Crystal Flatware: Silver
Centrepieces: goblets filled crystal marbles and white
votive candles clocks bunches of red grapes dipped in
wine and dusted with -powdered sugar

TROPICAL (for midwinter) Tablecloth: Peach Napkins:
Peach Dinnerware: White /or Green /or Blue Flatware:
gold Centrepiece: potted ferns scatter shells or gold
chocolate coins on tablecloth child’s bucket and pail

FIESTA Tablecloth: brightly coloured drapery fabric
Dinnerware: Heavy beige ironstone/ Orange Napkins:
Orange/ bright blue with straw napkin rings Flatware:
gold Centrepiece: rattan tray filled with rocks tiny
clay pots of cactus Bird of Paradise flowers

VALENTINE’S DAY Tablecloth: Red white strips/ or
Red, covered with white eyelet Dinnerware: Red /or
White / can use pink serving pieces Napkins: Red / or
White / or Red white striped Flatware: Silver
Centrepiece: White cupids White dish filled with red
cinnamon hearts /or chocolate -hearts Heart shaped
boxes scatter red construction hearts on tablecloth

This table can be used for Canada Day (without the
hearts) with the addition of mini Canadian flags stuck
in a vase for a centrepiece

For July 4th, Independence Day, Add blue in the
tablecloth and or serving pieces add mini American
flags, a blue bowl of strawberries sprinkled with
powdered sugar

For either an old quilt (covered with protective
plastic) can be used as a tablecloth

EASTER/SPRINGTIME Tablecloth: Pink /or Yellow / or
flowered bed sheet /or Eyelet lace over pastel
coloured tablecloth Napkins: Pink / or Cream /flowered
print/ flowered handkerchiefs / use Napkin rings with
flowers Dinnerware: Pink/ or Green/ or Flower
patterned Flatware: Gold Centrepiece: Bowl or basket
filled with jellybeans or dyed Easter eggs or foil
covered eggs Bunny or goose figurines set in green
“grass” vase or pitcher of Daffodils or Forsythia clay
pots filled with flowering plants or herbs a woman’s
straw hat, decorated with fresh flowers for Mother’s
Day a box filled with old cards, white gloves, a
string of pearls, set on a silk scarf brass
candlesticks with pastel coloured tapers

SPRING 2 Tablecloth Napkins: pale lavender /or Pink
Dinnerware: Purple /or Black Flatware
: Gold Centrepiece: Violets /or Pink roses in black
vase

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Title: Red Cabbage with Diced Apples
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 6 sweet ones

4 c Cabbage; thinly sliced 1 Chicken-flavor
bouillon cube
1 Green apple; peeled cored 1/8 ts Allspice;
-diced 1 ds Pepper
1/4 c Onion; diced 3/4 c Water;
2 tb Lemon juice; 2 pk Sweet ‘N Low

Combine all ingredients except water and Sweet ‘N Low in large
saucepan. Add water. Cover and simmer 20 minutes, or until cabbage
is tender. Stir in Sweet ‘N Low.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE?

Serving size (1/2 cup): Cal: 35; Protein 1gm; Car: 8gm; Fat: trace
Protein: 1gm; Sod: 175mg;
Cooking for the Health Of It by Carl Becker, R.D.

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Bean Curd Szechwan Style

Recipe By : adapted from Madame Wong’s Long-Life Chinese Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Tofu
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons oil
1 slice fresh ginger — chopped fine
1/2 scallion — chopped fine
4 ounces pork — minced
2 tablespoons soy sauce — dark
1 tablespoon sherry
4 pieces tofu (from block 1/2″ thick) — cubed
1 teaspoon chili paste with garlic
1/8 teaspoon sugar (or equilvalent sweetener)
1 1/2 teaspoons cornstarch
1 clove garlic — chopped fine

1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in
port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute.
Remove mixture to plate.

2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past
and sugar/sweetener.

3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add
dissolved cornstarch to thicken (optional). Add garlic. Stir gently into
sauce.

– – – – – – – – – – – – – – – – – –

Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g
Carbohydrate; 15mg Cholesterol; 427mg Sodium

NOTES : May be prepared in advance through step 1, or frozen after step 4.
Reheat prior to serving. [Nutritional values are off due to ingredient list.
LC apprx. 8.5 gr per serving.]

Title: MOCHA PECAN PIE
Categories: Pies
Yield: 8 servings

6 oz Chocolate,
-semi-sweet
1/4 c Coffee liqueur
1 tb Instant coffee,dry
1/2 c Brown sugar
-packed
1 c Corn syrup
3 Eggs, beaten
1/4 c Butter, melted
2 ts Vanilla
1/4 ts Salt
1 c Pecans
-coarsly chopped
1 9”pie-shell
-unbaked
1 c Pecan halves

Directions: In heatproof bowl set over simmering water, melt chocolate with
coffee liqueur and instant coffee granules. Stir until smooth. Remove from
heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs,
butter, vanilla, salt and chopped pecans. Pour filling into pie
shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50
minutes, or until edges feel set but centre still jiggles slightly. Let
cool on wire rack before serving. Calories: you don’t want to know.

—–

Title: Celery Slaw
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

3 c Celery; thinly sliced 2 tb Sugar (used sugar
substitute)
1/2 c Carrots; grated 1/2 ts Salt;
1 Apple; unpeeled, cored, and 2 tb Vinegar;
-diced 1/2 c Walnuts; coarsely chopped
1/2 c Mayonnaise;(low-cal) -(optional)

Combine celery, carrots, and apples. Thoroughly blend remaining
ingredients and fold into celery mixture. If desired, fold in
walnuts or sprinkle over top as a gamish. Chill at least 30 minutes
before serving in lettuce-lined bowl. Delightly crunchy!
Food Exchange per serving: 1 FAT EXCHANGE + 1/4 FRUIT EXCHANGE (IF YOU
USED THE BIGGEST APPLE EVER). I would cut this recipe down to make
this be 1 fat exchange for me and use sugar substitute. Could be used
as a side dish for the vegetarian.

Source: Women’s Circle for Cooks on the Go by WHOM

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RED GREEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Head chicory
1/2 ea Head curly endive
1 ea Head finocchio
1 sm Head radicchio
8 ea Radishes
5 tb Olive oil
2 tb Red wine vinegar
Salt pepper

Slice the chicory across in thin rings. Divide the endive into
leaves arrange in a salad bowl. Cut the fennel into quarters
then slice each quarter thinly. Mix the fennel chicory arrange
on the endive leaves.
Tear the radicchio into small pieces place in the bowl. Slice the
radishes thinly sprinkle on top of the salad. Mix together the oil
vinegar. Season well pour over the salad. Toss well serve at
once.

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SWEET PEA SOUP WITH LEMON-PEPPER CREAM

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SOUP:
3 tablespoons unsalted butter
1 (10-oz) russet potato, peeled and cut in — 1/4
inch dices
1 (10-oz) firm-ripe pear, peeled, cored, — chopped
1 large onion, — chopped
4 cups chicken broth
1 teaspoon fresh thyme leaves, chopped or 1/2 tsp — dried
1 package (10-oz) frozen peas
1 bunch watercress, rinsed, coarse stems discarded
8 sprigs watercress for garnish
1 teaspoon salt
freshly ground pepper
LEMON-PEPPER CREAM:
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper

SOUP:
In 4-quart Dutch oven, melt butter. Add potato, pear and onion; cook
covered, over low heat, stirring often, 20 minutes, until potato is
tender. Add chicken broth and thyme; bring to a boil. Reduce heat to
low, cover; simmer 8 minutes. Add peas and watercress; bring to boil.
Reduce heat; simmer 3 minutes. In blender, puree in batches. Add salt
and pepper.
LEMON-PEPPER CREAM;
Whisk together ingredients.
To serve: Ladle 1 cup soup into each of 8 bowls. Serve hot, at room
temperature or chilled. Drizzle with Lemon-Pepper Cream. Garnish with
watercress.

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