Title: Cherry-Cream-Cheese Cobbler
Categories: Desserts, Both
Yield: 9 servings

MMMMM———————–CHERRY FILLING—————————-
5 1/4 c Pie cherries
-pitted, drained
1/3 c Cherry juice
-from can
1/4 c Brown sugar
2 tb Tapioca
2 tb Kirsch
1 1/2 tb Butter -=OR=-
1 1/2 tb -margarine

MMMMM—————-CREAM-CHEESE SHORTCAKE CRUST———————
1 1/2 c Flour
2 ts Baking powder
3 1/2 tb Sugar
3 oz Cream cheese
-softened
1/4 c Butter -=OR=-
1/4 c -margarine, melted
3/4 c Milk
-Whipped cream
-flavored with kirsch

This recipe calls for red pie cherries enhanced with a little kirsch
and topped with a shortcake biscuit featuring cream cheese and
chopped pecans.

Preheat oven to 425^F Grease an 8-inch square baking pan or dish.
In a large mixing bowl, carefully spoon together cherries, juice,
brown sugar, tapioca and kirsch. Pour cherry filling into greased
baking pan or dish; drizzle melted butter or margarine on top and set
aside.

In another large bowl, combine crust ingredients. Stir vigorously
with a wooden spoon about 30 seconds until a stiff dough forms.
Spoon cream-cheese dough on top of cherry-kirsch filling to create a
cobblestone effect. Bake 20 to 25 minutes or until crust is golden
brown. Cool 30 minutes; then serve with kirsch-flavored whipped cream.

Makes 5 or 6 servings.

Source Cobbler Crusade

From The Cookie Lady’s Files —

-End Recipe Export-

MMMMM

Title: RICE PUDDING (HESS)
Categories: Diabetic, Grains, Desserts
Yield: 4 nice folks

2 c Skim milk;
2 md Eggs; beaten
2 tb Sugar;(or sugar sub equals
-2 tbs sugar
1/4 ts Salt;
1 ts Ground cinnamon;
1 ts Pure vanilla extract;
1 c Cooked rice, cold
2 tb Seedless raisins;

Preheat oven to 350 degrees. Prepare a 1-quart
casserole with vegetable pan-coating. Scald (heat)
milk in to top of a double boiler over simmering
water. Combine eggs, sugar salt, cinnamon, and
vanilla. Pour hot milk on top slowly, stirring to mix
well. Spread rice in the bottom of the casserole;
scatter raisins evenly over rice; pour milk mixture
carefully on top. Place casserole in pan of hot water
coming almost up to the top of the casserole. Bake
about 45 minutes or serole from water and chill in
refrigerator. This pudding may be served warm or
chilled. as you prefer.

Food Excahnge pre serving: 1 1/2 STARCH/BREAD EXCHANGE
+ 1 LEAN MEAT EXCHANGE. CAL: 159; CHO: 25g; PRO: 8g;
FAT: 3g; SOD: 221; CHO: 139; Low-sodium diets: Omit
salt when cooking rice omit salt from recipe.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess.,R.D.,M.S. and Katharine Middleton.

Brought to you and yours via Nancy O’Brion and her

—–

Chilled Pea Soup

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Cold Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds peas — fresh unshelled
1 bunch watercress
3 tablespoons butter — unsalted
1 small onion — chopped
1 white potatoes — unpeeled and sliced
1 tablespoon basil — fresh chopped
2 1/2 cups nonfat chicken broth
1/4 cup cream
3 slices bacon — fried crisp,crumbled
salt and pepper — to taste
sour cream and basil — garnish

Shell peas and steam or parboil until tender. Douse immediately in cold water t
o prevent overcooking, set aside to drain. (If frozen petite peas are substitut
ed, cook two 10 ounce packages) Refrigerate all but one cup. Trim base of water
cress stems and discard. Rinse bunch and pat dry.

Melt butter in a large saucepan and saute onion until transparent. Add potato s
lices, watercress, and basil. Pour in broth, and bring to a boil. Reduce heat,
cover and cook until potatoes are tender about 10 minutes. Add peas. Remove fro
m heat.

In a food processor, puree this mixture in batches until smooth. Return puree t
o saucepan and reheat slightly and season with salt and pepper to taste. Chill
thoroughly.

To serve, add cream, thinning soup to desired consistency. Stir in reserved pea
s. Pour soup into serving bowls and crumble bacon over each. Add a dollop of so
ur cream and top with a basil leaf.

– – – – – – – – – – – – – – – – – –

Per serving: 374 Calories; 12g Fat (27% calories from fat); 21g Protein; 51g Ca
rbohydrate; 27mg Cholesterol; 279mg Sodium

_____

Title: Lobster American Sauce
Categories: Seafood, Emeril, Ethnic, Am/la
Yield: 1 cup

1 lb Whole lobster; steamed and
-shells removed
2 tb Olive oil
1 tb Butter
2 tb Shallots; minced
1 tb Garlic; minced
2 tb Tomato puree
1/2 c Brandy
1 c Shrimp or fish stock
1/2 c White wine
1 tb Parsley; chopped
1 c Heavy cream
3 tb Butter
Salt and pepper
pn Cayenne pepper

In a saute pan, heat the olive oil and butter. When
the pan is smoking hot, add the lobster shells. SAute
the shells for 2-3 minutes, or until bright res. add
the shallots and garlic and saute for 1 minute. Stir
in tomato puree. Flambe the brandy. Pour in the
shrimp stock and white wine. Season with parsley,
salt and pepper. Bring the liquid up to a boil.
Simmer 15 minutes. Remove from heat and strain
through a fine chinois into a sauce pot. Whisk in the
cream amd brign to a boil. Reduce to a simmer.
Simmer for 2-3 minutes. Mount in the 3 tablespoons
butter. Season with salt and cayenne.

Source: Essence of Emeril, #2329, TVFN
formatted by Lisa Crawford, 4/29/96

—–

Title: HALWAU-E AURD-E SUJEE (SEMOLINA SWEETMEAT)
Categories: Desserts
Yield: 1 servings

1 c Sugar
2 c Water
3/4 c Ghee
1 c Coarse semolina (farina)
1/4 c Blanched pistachio nuts
1/4 c Blanched, slivered almonds
1/2 ts Ground cardamom (or more)
1 ts Rose water (or more)
Add’l pistachios or almonds

Cooking time: 30-35 minutes
Combine sugar and water in a pan and stir occasionally until dissolved
over medium heat. Bring to the boil, and boil briskly for 5 minutes
without stirring. Remove from heat and leave aside in pan.
In a heavy deep pan heat ghee and add semolina. Stir over medium heat for
5 minutes. Semolina should not colour. Pour hot syrup over semolina,
stirring constantly. When smoothly blended, reduce heat a little and
leave to cook, uncovered, until liquid is absorbed. Mixture should be
thick, but still moist at this stage. Stir in nuts, and cardamom and rose
water to taste.
Cover rim of pan with a cloth or 2 paper towels, put lid on tightly and
leave on low heat for 5 minutes. Turn of heat and leave pan undisturbed
for 10 minutes.
Spread halwau on a flat, lightly oiled platter and decorate with nuts.
Serve warm or cold, cutting pieces into diamond shapes or squares.

—–

Title: HERB-OATMEAL BREAD (CLAY-POT)
Categories: Breads
Yield: 2 Loaves

2 pk Active dry yeast
3 tb Honey
1 1/2 tb Salt
2 c Water
3/4 c Oatmeal; not instant
2 tb Sour cream
3/4 c Whole wheat flour
1 ts Celery seeds
1 ts Poppy seeds
1 tb Sesame seeds
1 tb Fresh sage; chopped
1 tb Fresh basil; chopped
1/2 ts Dill; dried
1 Egg; beaten
2 tb Butter; melted
1/2 c Pine nuts
4 c All-purpose flour

Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water
and set aside. (Remember: if the water is too hot it will kill the
growing yeast.)

Heat 1 cup water to boiling, and add the oatmeal and sour cream.
Simmer, covered, for 10 minutes, then remove from the heat and cool
to lukewarm. Combine the whole-wheat flour, seeds, and herbs in a
large mixing bowl. Add the oatmeal and yeast mixtures and beat until
well blended. Add beaten egg and melted butter and beat several times
again. Add the pine nuts, then add 3 cups of the all-purpose flour,
one cup at a time, beating between each addition until a fairly stiff
dough is developed.

Spread the remaining all-purpose flour on a board and knead the dough
into it thoroughly, about a dozen times, then put the dough in a
large, well-greased bowl and cover with a damp cloth. Set to rise in
a warm place until double its original bulk (about 1 hour).

Just before the end of the rising time, presoak 2 clay pots, top and
bottom, in hot water for 15 minutes. (We use 2 pots in order to bake
each loaf separately.)

Place the risen dough on a floured board, divide, and shape into 2
loaves. Before putting the loaves in the presoaked pots, put a small
piece of aluminum foil, just large enough to cover the bottom of the
loaf, on the bottom of each pot. (This keeps the bread from sticking
to the pot.) Place the dough inside the pots, cover, and allow to
rise until almost doubled in bulk (about 45 minutes). (I wrapped the
pot in a wet towel to keep it from drying out too soon.)

Cover the pots and put them in a cold oven.

Set the oven temperature at 480 degrees. Bake for 40 minutes. If
necessary, remove lid for the last 5 minutes of baking to get a golden
brown crust.

Source: “The Clay-Pot Cookbook” by Georgia MacLeod Sales and Grover
Sales

NOTE: This is the best bread I’ve made in a long time. High loaf,
light, and with a very crisp crust and moist inside. Pine nuts don’t
add much to it and could be left out. Had a problem with it sticking
to the pot (my clay pot has a semi-glazed bottom which I greased very
lightly with shortening, and it still stuck in spots).

MMMMM

COFFEE CAKE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
1/2 c Pecans — finely chopped
1/3 c Light brown sugar — firmly
-packed
1 1/2 c Plus 1 tabl. flour
1 t Cinnamon
1/8 ts Nutmeg
1 tb Butter or margarine — melted
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Vegetable shortening
1/2 c Milk
1 Egg
12 Pecan halves — optional

Preheat oven to 375 degree F. Grease 12 muffin pan
cups; set aside. In a small bowl; mix together pecans,
brown sugar, 1 T flour, cinnamon, nutmeg, and butter;
set aside.

In a medium bowl, sift together 1 1/2 cups flour,
granulated sugar, baking powder and salt; cut in
shortening. In a small bowl, blend egg with milk.
Add to dry ingredients with half of the pecan mixture,
stirring until just blended. Spoon batter into muffin
cups; sprinkle with remaining pecan mixture. Garnish
each muffin with a pecan half. Bake 15 minutes or
until cake tester inserted in center comes out clean.
Remove muffins from pan to cool on wire rack.

Mixing muffin ingredients requires a special, but
easy-to-learn technique. The liquid ingredients
(milk, eggs, etc.) are beaten together and then added
all at once to the dry ingredients. Mixing is kept to
a minimum–just enough to moisten the dry ingredients.
The batter should be lumpy, not smooth. These muffins
freeze very well. Source: Woman’s World Magazine.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

– – – – – – – – – – – – – – – – – –

Title: Almost Pasta Primavera
Categories: Diabetic, Vegetables, Cheese/eggs
Yield: 6 servings

MMMMM————————INGREDIENTS—————————–
3 1/2 lb Spaghetti squash; 1 medium
1 c Broccoli flowerets; fresh
1 c Zucchini; small, sliced
1 c Mushrooms; fresh, sliced
1 c Carrot; sliced
1 Clove garlic; small, crushed
3/4 ts Reduced calorie margarine,
-melted
1 tb Skim milk;
1/2 c Part skim ricotta cheese;
1 tb Parmesan cheese;
1/2 ts Imitation butter flavoring;
1/4 ts Salt;
1/2 ts Italian seasoning;
1/8 ts Coarsely ground pepper;

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently. Food
Exchanges per serving: 1 food exchange + some free vegetables, 1/2
high-fat meat + 1/2 fat exchanges…. {I found this on the cooking
echo, it sounded sooo good! It may be worth trying out as soon as I
can convience “Bert” that squash is good for you and yours.;-) which
is the reason why I put it in my diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Source: “Southern Living: 1986 Annual Recipes” Oxmoor House, 1986.

Shared by: June Hoffman, 7/93

MMMMM

Title: Broccoli Stuffed Shells
Categories: Low, Fat
Yield: 1 servings

1/4 c Vegetable broth (I used
Hains Fat Free Vegetable
Broth)
1 c Chopped mushrooms
1/2 c Chopped onions
2 Cloves garlic, minced
1 T Minced fresh oregano
1 T Minced fresh basil
2 c Nonfat ricotta cheese
2 1/4 c Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked
Al dente and drained
2 c Tomato sauce
Fresh ground black pepper to
Taste

Place broth in skillet over medium heat. Add mushrooms, onions, and
garlic. Cook, stirring, for 5 minutes or until lightly browned.

Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg
whites.

Preheat oven to 350 degrees F.

Stuff drained shells with ricotta-broccoli mixture.

Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan.
Arrange shells over sauce. Top with remaining sauce.

Bake for 30 minutes or until shells are hot. Top with black pepper to
taste. A slightly modified recipe from Schlesinger’s _500 Fat-Free
Recipes_:

From: artemis@netcom.com (Michelle Dick)
converted to MM by Donna Webster Donna@webster.demon.co.uk

—–

STUFFED PRUNES (TLC)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
35 lg Prunes
Cold tea
2 tb Armagnac or brandy
1 Grated rind of 1 orange
Sugar syrup, optional

1. Soak prunes overnight in cold tea
2. Drain and stone them carefully. Keep 20 aside then
process 15 to make the stuffing.
3. In a bowl, add the brandy and orange rind to the 15
prunes and mix well.
4. Spoon the mixture into the prunes to make a smooth
fat shape 5. Put each prune in a sugar case and glaze
with sugar syrup

– – – – – – – – – – – – – – – – – –