Title: Farina and Fruit
Categories: Diabetic, Breakfast, Nuts/grains
Yield: 3 servings

Ingredients 1/4 ts Vanilla extract;
1 c Skin milk; 1 ts Margarine; reduced-calorie
2 Pitted dates; chopped Sugar Substitute to
1/8 ts Salt; -equal 2 tb sugar
2 tb Uncooked farina; 1/8 ts Grd cinnamon

Combine milk, dates, and salt in a small saucepan; bring to a boil.
Gradually stir in farina and vanilla. Reduce and simmer, stirring
constantly, 2-3 mins or until thickened. Remove from heat; add
margarine and sugar substitute, stirring until margarine melts. Spoon
mixture into a hot serving bowl, and sprinkle with cinnamon. Serve
hot.

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1/2 cup

Exchanges: 1 Starch; Chol: 1 mg; Calories: 71; Carbo: 12 gm Protein:
3 gm; Fat: 1 gm; Fiber: Tr.; Sodium: 112 mg

(From Jungle.Boy via GEnie)

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Title: CHOCOLATE AND CHESTNUT LOAF
Categories: Desserts, Cakes
Yield: 10 servings

15 1/2 oz Can unsweetened chestnut
Puree
6 oz Unsalted (sweet) butter
4 oz Castor sugar (v. fine grain)
8 oz Darkest plain chocolate
2 tb Brandy
Piped cream (optional)
Maron glace (optional)

Recommended to make 1 day ahead.

Melt Chocolate (this should be at least 55% cocoa –
75% is great!).

Put better in bowl. Beat until pale and creamy. Add
sugar and beat until fluffy andf light. Add chestnut
puree and beat until thoroughly blended and smooth. (a
mixer is so much easier!!! I didn’t have one and found
the best way to make sure it wasn’t lumpy was to press
the puree through a sieve first – interesting
texture!).

Add melted chocolate, brandy and 1 tb of water. Mix
thoroughly.

Brush a 2lb bread tin lightly with oil and line with
greaseproof paper and brush LIGHTLY with oil.

Put mixture into tin – flatten top and place lightly
oiled greaseproof paper on top. Cover tin with foil
and refigerate for at least 8 hours.

Serve straight from fridge optionally decorated with
piped cream and/or maron glace.

Note: This is a VERY rich desert; a 3/4 inch slice is
usually enough!

Time: about an hour (+8 hours cooling)
Source: My sister

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EGGS BENE-LOX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/eggs Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1 Slice toast OR
1/2 English muffin, toasted
Sour cream
1 tb Hollandaise sauce (#25)
1 sl Lox
Kosher caviar

Soak toast in sour cream and place in ramekin or small
baking dish. Cover toast with lox and break egg on
top. Bake in 350 F. oven for abt. 12 to 15 min., or
until egg is set. Remove from baking dish. Add
Hollandaise Sauce and sprinkle with caviar. Serve
immediately.

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A Cuban friend gave me this recipe and I adapted it to a pressure
cooker (I also removed all references to olive oil).

CUBAN BLACK BEANS

2 cups black beans
5 cups water

Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil
beans for 2 minutes; turn heat off, cover beans and let sit for 1
hours.

Add the following ingredients:

1 or 2 bell peppers, chopped
l large onion, chopped
4 cloves garlic, minced
1/2 tsp pepper
salt or to taste
1 tsp oregano
1 bay leaf
2 tbsp sugar

Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the
indicator has dropped down.

Remove about 1/2 to 1 cup of the beans and mash; return to pot and add
the following ingredients:

2 tbsp vinegar
2 tbsp red wine (cooking wine ok)

Bring to a boil and simmer for about 20 min.

Serve over white rice.

700-800 grams moosemeat (leg)
3 Tbs. fresh thyme
2 Tsp. butter
salt
pepper

Sauce:
2 shallots
30 grams dried or 200 grams fresh forest mushrooms
4 Tbs. olive oil
0.4 litre red wine
0.8 litre stock
1 Tbs. parsley
1 Tbs. chives
40 grams butter

Part the meat into steaks – 180-200 grams each. Chop thyme, and
put on steaks with salt and pepper. Fry the steaks on both sides in
butter for 2-3 minutes. They should by now have a pink centre.
Let the steaks rest before serving.Sauce: Chop onions and fry in
olive oil with (coarsely chopped) mushrooms. Pour red wine over,
and let reduce until about 25% is left. Add stock and reduce until
about half is left. Whip in butter, and add salt and pepper to taste.
Chop parsley and chives, and add right before serving. Serve with
butter-steamed root vegetables. The rich red wine and mushroom
sauce should go perfectly with the moosemeat.

SWEET HEART’S CAKE

Recipe By : DESSERT SHOW #DS3050
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Sweet heart cake:
1 2/3 cups vanilla buttercream frosting
Red food coloring
1 1/3 cups flaked coconut
1 8 inch cooled square cake
1 8 inch cooled round layer cake
2 large red gumdrops
1 large white gumdrop
Chewy fruit snack roll cut into strips for
bow

Vanilla buttercream frosting: Beat 1 (16 ounces) package powdered sugar, 1/2
cup butter, 3
tablespoons milk, and 2 teaspoons vanilla with a mixer on low until well
blended and smooth.
Sweet heart cake: Tint buttercream frosting pink using red food coloring.
Tint coconut pink using
red food coloring. Leave square cake whole. Cut round cake in half. Using a
small amount of
frosting to hold pieces together, arrange cake on serving tray with one half
round cake on one
flat side of square cake, repeating process, at right angles of square cake
thus making a heart.
Frost cake over all with remaining frosting. Sprinkle with coconut. Flatten
red and white
gumdrops with rolling pin. Cut into 2-inch heart shapes with a small cookie
cutter or knife.
Decorate center of cake with heart cut-outs. Cut fruit snack roll, flattened
out, into strips. Make a
bow and place with hearts in center of cake.
– – – – – – – – – – – – – – – – – –

Arizona Chuck Wagon Beans

Recipe By : Debbie Holland
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Chuck steak — cubed
1 lb Dried navy or pinto beans
1 1/2 tsp Salt
6 c Water
1/2 tsp Oregano — crumbled
1/4 lb Salt pork — diced
1/4 tsp Red pepper
1 lg Onion — chopped
1/4 tsp Ground cumin
10 ml Garlic — minced
8 oz Tomato sauce
1 lg Green pepper — chopped

1. Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and
let stand 1 hour then pour into slow cooker. 2. Brown salt pork in a large
skillet; remove with a slowtted spoon to cooker; saute onion, garlic and
green pepper in pan drippings; remove with slotted spoon to cooker. Brown
beef, a few pieces at a time in pan drippings; remove to cooker with
slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce.
Add more water, if necessary to bring liquid level above beans. 3. Cook on
low for 10 hours or on hig for 6 hours, or until beans are tender.
Source:Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POTMEALS

– – – – – – – – – – – – – – – – – –

Title: Glazed Gammon Steaks with Nutty Apples
Categories: Meats
Yield: 4 servings

4 6 to 8 oz Gammon Steaks
2 tb Clear Honey
1 ts Ground Ginger
4 Apples, cored
1 oz Butter
1/2 oz Hazelnuts or almonds,
-Chopped
1 oz Wholemeal Breadcrumbs
1 Egg Yolk
Salt and Pepper

MMMMM————————–TO SERVE——————————-
Vegetables

Snip fat around edge of gammon. Place steaks on a grill rack. Warm
honey and stir in ginger. Baste steaks with honey glaze. Cook under a
medium grill for about 8 minutes each side, basting occasionally with
glaze.

Score apples around the centre. Melt butter, and saute seeds and
nuts. Stir in crumbs, yolk and seasoning, then pack into apples.
Microwave on HIGH for 2 minutes. Serve steaks with apples and
vegetables.

Source: CHAT Magazine

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Title: OLD FASHIONED CARAMELS
Categories: Penndutch, Candies
Yield: 1 servings

2 1/2 T Butter
2 c Brown sugar
2 T Molasses
1/2 c Milk, condensed
4 ea Chocolate, unsweetened, squa
1 t Vanilla
1 c Nuts, chopped

Melt the butter, add the sugar, molasses and the milk and bring to a
boil. Cut the chocolate in small pieces and add, stirring constantly
until the chocolate is melted. Boil until the caramel forms a soft
ball when dropped in cold water. Add the extract and the nuts and pour
into a greased pan. Cool a little and when fairly firm, cut in
squares.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

—–

BASIL OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Handful? basil, fresh
-bruised
1 c Olive oil

Combine basil and oil in a tightly-sealed bottle.
Leave to infuse for two weeks; the leaves can be used
normally, and the oil kept to flavor salads, soups, or
marinades.

Recipe By : A Sprig of Basil

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