Title: BAKED APPLE MICROWAVE
Categories: Desserts, Diabetic, Microwave, Fruit, Lo/no-fat
Yield: 1 servings

1 Apple, about 8 oz
— cored and peeled
2 tb Orange or apple juice
— (unsweetened)
1/8 ts Ground cinnamon
1 pn Grated nutmeg
2 tb Raisins

Core and peel each apple. Place each apple in individual glass
casserole, fill center with raisins, pour juice over raisins.
Sprinkle with cinnamon and nutmeg. Cover (wax paper) and bake in
microwave on high about 2 min (CHECK – your apples could be
different) until tender. Serve warm.

Estimated cost per serving about 63 cents, allowing 50 cents for the
apple.

From: ELIZABETH RODIER

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Title: Curried bean sandwich spread
Categories: Beans, Low-Fat, Main Dish, Mcdougall
Yield: 8 servings

3/4 c Water
1 Onion; finely chopped
1 c Diced celery
1 Green bell pepper; diced
1/2 c Diced carrot
2 Cl Garlic; minced
2 1/2 ts Curry powder
1/2 ts Ground cumin
1 tb Soy sauce
3 c Cooked white beans

Recipe by: The New McDougall Cookbook Preparation Time: 0:20 Place the
water in a saucepan and add all of the vegetables and the garlic. Cook,
stirring occasionally, for 15 minutes. Stir in the curry powder, cumin, and
soy sauce, and mix well. Remove from the heat. Add the beans; mix well.
Place the mixture in a food processor or blender and process briefly until
chopped but not pureed. Chill.
112 calories, 0.5 grams fat per 1/2 cup serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: Raisin Brown Bread
Categories: Breads, Heirloom
Yield: 1 Servings

2 c Whole wheat flour
1 1/2 c Sifted all-purpose flour
1 ts Salt
1/2 c Molasses
2 c Buttermilk or sour milk
2 ts Baking soda
1 c Raisins

Mix the flours and salt in a bowl. Combine molasses,
baking soda and sour milk or buttermilk and add to the
mixture. After beating it until smooth add the
raisins. Bake in a greased loaf pan for 1 hour at
350F. Serve with baked beans. Source: Heritage
Collection ch.

—–

Title: Mint Macaroons
Categories: Cookies
Yield: 48 servings

3 Egg whites
1/4 ts Cream of tartar
1/8 ts Salt
3/4 c Sugar
1/4 ts Peppermint extract
2 c Flaked coconut
1 pk Semisweet; (6 ozs)
Chocolate chips; reserving
3 1/2 To
4 Chocolate chips

Recipe by: Betty Crocker’s Cookbook
Heat oven to 300 degrees. Grease cookie sheet lightly. beat egg whites,
cream of tartar and salt in medium bowl until foamy. Beat in sugar, 1
tablespoon at a time. Continue beating until stiff and glossy. Do not
underbeat. Fold in peppermint extract, coconut and chocolate chips.
Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place a
chocolate chip on each cookie. Bake 20 to 25 minutes or just until edges
are light brown. Cool 10 minutes; remove from cookie sheet. 3-1/2 TO 4
DOZEN COOKIES; 55 CALORIES PER COOKIE.

—–

Basilgarlic Vinaigrette (Gc)

Recipe By : GRILLING’ CHILLIN’ SHOW #GR3609
Serving Size : 1 Preparation Time :0:00
Categories : Dressings-sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups basil leaves — tightly packed
2 teaspoons red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon minced garlic
1 tablespoon chopped red onion
1 tablespoon honey
1/2 cup olive oil
salt and freshly ground pepper

Combine the basil leaves, vinegar, lime juice, garlic, onion, and honey in
a blender and puree. With the motor running slowly add the oil until
emulsified. Season to taste with salt and freshly ground pepper. May be
prepared up to 1 day ahead and refrigerated. Bring up to room temperature
before serving.

Yield: 1 cup

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Recipe By : Bon Appétit June 1993
Serving Size : 8 Preparation Time :0:00
Categories : Mc Grains
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad
4 1/2 cups water
3 cups couscous — (2 10-ounce boxes)
1 cup dried currants
1 3 pound roasted chicken — skinned, boned, cut
into bite-size pieces
1 1/2 cups diced drained roasted red bell peppers
(from jar)
1 can chick-peas (garbanzo beans) — (15 1/2 ounce)
rinsed, drained
1 cup chopped pitted Kalamata olives*
1 bunch green onions — chopped
1/2 cup chopped fresh cilantro
Dressing
3/4 cup orange juice
3 tablespoons balsamic vinegar or red wine vinegar
3 tablespoons grated orange peel
1 tablespoon ground cumin
1/2 cup olive oil
Greens
Romaine lettuce leaves

For Salad: Bring 4 1/2 cups water to boil in large saucepan. Add couscous
and currants. Cover, remove from heat and let stand 5 minutes. Fluff with
fork. Transfer to large bowl and cool.
Mix all remaining salad ingredients into cooled couscous.
For Dressing: Mix first 4 ingredients in bowl. Gradually mix in oil.
Pour dressing over salad and toss. Season with salt and pepper. (Can be made
1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.
*Black brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.
8 Servings
Bon Appétit June 1993

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NOTES : Currants, roasted peppers, chick-peas, olives, green onions and
cilantro add color and flavor to this portable salad. To start, dip wedges
of pita bread into store-bought hummus (a creamy puree of chick-peas and
sesame paste, available at Middle Eastern markets). A slightly chilled
Beaujolais or lemonade is a refreshing beverage choice.

Title: DIP IN SOUR DOUGH
Categories: Dips
Yield: 8 servings

1 pk Leek or vegetable soupmix
1 pk Chopped spinach, frozen
2 c Sour cream
1 c Mayonnaise
1 lg Garlic clove, minced
1 cn Water chestnuts, chopped
1 lg Sour dough loaf, round

Combine all ingredients, except bread, together.
Carefully scoop out a large hollow through the top of
the sourdough and fill with the dip mixture. Cover
loaf with aluminum foil and refrigerate at least 2
hours. Cube the bread taken from the centre of the
loaf and serve with the dip.

—–

WALNUT ORANGE SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Oranges (navel)
1 t Honey
1/2 ts Cinnamon
1 lb Mixed fresh greens (half
Spinach and half romaine
Works best)
1/2 c Thin sliced purple onion
1 c Thin sliced radishes
1 c Toasted walnut halves chop
Into smaller pieces if you
Wish
3 tb Quality olive oil
Salt and pepper to taste

At least 1 1/2 hours before serving, peel and section the oranges. With a
serrated knife or citrus knife, remove the membrane lining from each orange
segment. Place oranges in a bowl and squeeze all excess juice from the
remaining lining over the oranges. Discard any membrane and pick out seeds,
if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and
let stand at room temperature for at least 1 hour. Clean greens and pat
dry. Break into bite size pieces and toss well with onions, radishes and
nuts in a large bowl. Drizzle olive oil over salad and toss to distribute.
Season to taste with salt and freshly ground pepper. Just before serving,
add the oranges and all their liquid. Mix well.

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Title: Conejo Guisado Con Coconut (Rabbit Stew with Coconut Crea
Categories: Colombia, Game, Rabbit, Ceideburg 2
Yield: 4 servings

Text Only

This recipe comes from Colombia in South America. Rabbit meat is
very low in fat and can be dry tasting, so it marries well with
coconut cream. It is best to cook the rabbit gently till it is
falling off the bone.

Chop a rabbit into serving pieces. Chop finely one large onion and 2
cloves of garlic. Seed and slice a large green capsicum, half a
large red capsicum and finely slice 3 birdseye chillies (decrease the
quantity and discard the seeds if you can’t cope with too much chilli
heat). Peel and chop a large tomato and have ready 400 ml strong
veal or chicken stock and 150 ml coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.
Transfer them to a large saucepan. In the remaining oil in the
frying pan, saute the onions, capsicums and chillies. Add to the
saucepan with the tomato, salt and pepper to taste, and the stock.
Bring just to simmering point, cover and cook very gently for about 2
hours or even more. Lift the rabbit pieces out onto a dish and turn
the heat up high under the saucepan. Reduce the liquid in the
saucepan by about half.

Lower the heat and stir in the coconut cream. Return the rabbit
pieces and cook gently, stirring, for a few minutes. Serve with rice.

(Serves 4)

Posted by Stephen Ceideberg; October 29 1992.

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Peanut Blossoms

Recipe By : Sue Klapper
Serving Size : 46 Preparation Time :0:12
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
sugar
48 chocolate kisses

Heat oven to 375 F. Lightly spoon flour into measuring cup; level off.
In large bowl, blend flour, 1/2 cup sugar, brown sugar, baking soda,
salt, shortening, peanut butter, milk, vanilla and egg at low speed
until stiff dough forms. Shape into 1 inch balls; roll in sugar. Place
2 inches apart on ungreased cookie sheets. Bake at 375 F. for 10 to 12
minutes or until golden brown. Immediately top each cookie with a candy
kiss, pressing down firmly so cookie cracks around edge; remove from
cookie sheets. Source: The Pillsbury Bake Off Cookbook. Calories/ 1
cookie = 100

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