Title: DIABETIC CITRUS ICE
Categories: Desserts, Low-cal
Yield: 5 servings

1/4 c Granulated sugar replacement
1 c Ea unsweetened orange
Grapefruit juices
1 c Water
1 Env unflavored gelatin
1/4 c Lemon juice

Combine sugar replacement,water gelatin in a
saucepan.Bring to a boil, reduce heat and simmer for 5
minutes. Cool slightly and then add in the juices.
Transfer to freezer trays and freeze until mushy.
Scrape into mixing bowl and beat until just loosened.
Return to freezer tray.

Calories 41 per serving Exchange 1 fruit

source: diabetic dessert cookbook

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MARIE’S ULTIMATE “MEATLOAF”

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Burger ‘N’ Loaf (Midland
-Harvest Original All-
-Vegetable Protein)
1 lg Onion — chopped
1 Bell pepper — chopped
1/2 c Celery — chopped
1 lg Garlic clove — minced
1 t Dried sweet marjoram
1 tb Parsley — chopped
1/2 c Cream-style corn
1 cn Tomato sauce (8 oz size)
10 Saltine crackers — crushed

Mix ingredietns together and bake in a loaf pan
(spray with Pam first) in a 350-degree oven for 45
minutes.

This recipe was created by Marie Hill, a member of
the South Texas Vegetarian Society on the Gulf Coast
of Texas. She sereved it to the Sweeny, Texas,
Community Hospital staff at the Healthy Gourmet
Vegetarian Buffet, sponsored by STVS in December,
1993. The dish received rave reviews.

From DEEANNE’s recipe files

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Title: Chinese Pigs’ Tail and Peanut Soup
Categories: Chinese, Soups, Ceideburg 2
Yield: 6 servings

1 lb Pigs’ tails
1 c Raw Virginia peanuts or
-blanched almonds
1 sl Fresh ginger root
1 tb Choong toy (salted,
-preserved turnip)
1 ts Salt
1/2 c Chopped green onions, with
-tops

Clean and parboil pigs’ tails according to Steps I and II in the basic
instructions; cut in 2-inch lengths. Return to the pot with 2 quarts
fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add
the green onions just before serving.

Serves 6 to 8.

All these recipes are from “Innards and Other Variety Meats”. Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

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Title: CHICKEN POX PANCAKES
Categories: Kids, Holidays, Pancakes, Poultry
Yield: 1 servings

Strawberries
Pancake mix
Bananas
Powdered sugar

MMMMM—————————TOOLS——————————–
Knife
Cutting board
Mixing bowl
lg Flat skillet
Spatula
Plates

With an adult’s help, chop the berries into small chunks, allowing
one or two per pancake face. Set aside.

With an adult’s help, prepare the pancake mix according to package
directions. When the pancakes are done, place each serving in a stack
on a separate plate.

For every two stacks of pancakes, you need to peel one banana.
Carefully slice off the two ends and put one on top of each stack for
a nose. Then cut two thin slices from each endfor eyes. Then cut
banana in half for a long curved mouth.

Arrange the strawberry chunk chicken pox all around each face. Use
clean fingers to drop a pinch of powdered sugar on each pox for a
tasty bit of pus. Serves as many little polka dotted people as your
heart desires.

From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0

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Title: WHITE BEAN SOUP WITH SAGE
Categories: Soups, Low-cal, Beans
Yield: 4 servings

———————-PHILLY INQUIRER———————-
1 Onions; large
1 Garlic clove; crushed
1 Carrots; small
Sage leaves
1 tb Oil
2 Cans, Great northern beans

————————-15 OUNCE————————-
14 1/2 oz Can clear chicken broth
Salt; to taste
Ground pepper; to taste

Chop the onion;mince the garlic.Peel and shred the
carrot.Dice the tomato.Mince the sage to measure 1
tabls.( or subsitute 1 ts dried).
Heat oil in large saucepan until hot.Add
onion,garlic and carrot,and saute until onion is
tender.Stir in beans with liquid and chicken
broth.Stir in tomato and sage.Heat to boiling,stirring
occasionally.Simmer about 5 minutes,stirring,just to
blend flavors.Season to taste with the salt and
pepper.Serve hot.Makes 4 servings…

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REFRIES CHEESE BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breadmaker Dairy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARB DAY GWHP32A
2/3 pk Yeast
1/8 ts Ginger
1/8 ts Sugar
2 c Better for Bread flour
1/3 c Wheat flour
1 1/3 tb Gluten
2/3 ts Chili powder
2/3 ts Salt
1/3 ts Garlic salt
2/3 c Refried beans — canned
2 2/3 oz Kraft “Mild Mexican”
Cheez Whiz
3/4 c Very warm water

Add all ingredients into the pan in the order listed Select white
bread andpush “Start” This bread can either accompany or replace the
Southwestem breakfast staple of refried beans topped with cheese or
wrapped in a flour tortilla – and leftover slices are great for
sandwiches. Shared by Barb Day

– – – – – – – – – – – – – – – – – –

Title: FILLING FOR FILLED COOKIES
Categories: Cookies, Filling
Yield: 6 servings

1/2 c Raisins
1/4 c Brown sugar
1 tb Flour
1 tb Lemon juice
2 tb Water

Combine raisins, sugar, flour, pinch of salt, lemon juice and
water.Cook over low heat, stirring constantly until thick. Cool and
use on cookies.

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CREME PEA SOUP FRANCAISE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Frozen green peas
1 tb Rice
1 c Beef bouillon
2 1/4 c Milk
4 1/4 c Beef stock or bouillon
1/2 ts Sugar
2 Egg yolks
1/3 c Heavy cream
Salt and pepper to taste
Shredded lettuce

Put peas, rice and salt in 1 cup bouillon, cover, bring to boil and
cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their
green color. Drain. Reserve broth. Puree heavier part of mixture in a
blender, 1/2 cup at a time, adding 1 T. of broth with each half cup. Put
puree, milk and 4 cups of stock or bouillon in saucepan and heat to
boiling point. Add sugar and stir and cook for 10 minutes or until soup
has thickened slightly. Blend egg yolks with cream and mix with the
soup. Season to taste and garnish with shredded lettuce cooked 1 minute
in remaining 1/4 cup of bouillon or stock. Serves 8 and makes them feel
a lot better. Taken from the Martin County Guide. Marilee
Schabo

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE TOFFEE
Categories: Candies
Yield: 64 servings

1 c Sugar
2/3 c Light corn syrup
1 1/2 c Half-and-half
1 1/2 oz Unsweetened chocolate
– melted
1 1/2 ts Vanilla
1 pn Salt

COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large saucepan set
over moderate heat. Stir the mixture until the sugar dissolves completely.
Insert a candy thermometer, reduce the heat to low, and cook the syrup,
stirring frequently, until the thermometer registers 238F. Blend in another
1/2 cup of the cream, which will cause the temperature to drop, and
continue to cook and stir until the thermometer reaches 236F or until a bit
of the hot toffee dropped into a little cold water forms a soft, pliable
ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the
toffee, stirring constantly, lest it scorch. Cook toffee until the mixture
becomes quite thick: A drop of it should firm up quickly in cold water.
(NOTE: Even though the temperature of the toffee may not exceed 230F, if it
firms in cold water, remove the pan from the heat at once.) Quickly mix in
the vanilla and salt, then pour the toffee into a well-buttered
8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch
squares. Wrap each one in waxed paper or plastic wrap.

—–

Title: Eggplant Spread
Categories: Low-fat, Vegetables, Appetizers
Yield: 2 servings

1 Eggplant; 1 to 1 1/2 pounds
2 tb Fresh parsley; minced
2 tb Fresh cilantro; minced
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Garlic powder
1/4 ts Salt; optional
ds Tabasco sauce

Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat
the oven to 350 degrees.
Cut the stem off the eggplant and prick it all over with a fork.
Place it directly on the oven rack and bake for about 1 hour, or
until the eggplant is soft and the skin is wrinkled. Remove from the
oven and allow to cool.
When it is cool enough top handle, peel and chop. Place in a
blender or food processor with the parsley and cilantro. Process
until smooth. Place in a saucepan and add the remaining ingredients.
Cook, stirring, until the mixture thickens slightly, about 10 minutes.
75 calories, 0.9 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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