ANGUS BARN CHOCOLATE CHESS PIE – WHNP81A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Caroline McCall
1 1/3 Sticks butter
1 1/2 Sq. unsweetened chocolate
1 1/3 cups Sugar
3 Small eggs
1/3 teaspoon Salt
1 teaspoon Vanilla
1 9-in. pie crust — unbaked

Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and
vanilla; add to chocolate mixture. Pour into pie shell and bake at 375 deg. for
about 35 minutes.From: “North Carolina’s Historic Restaurants”

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Title: Betty’s Butter Herb Butter
Categories: Diabetic, Spreads
Yield: 32 servings

MMMMM———————–BETTY’S BUTTER—————————-
1 c Whipped butter; softened -seed, corn, vegetable,
1 c Polyunsaturated oil; such -walnut or a combination
-as safflower, sunflower

MMMMM————————HERB BUTTER—————————–
Blend with dill,mustard, -combine
-garlic, gingerroot, chives 1 tb Butter WITH
-or other herbs 1 tb Oil, melt in a saucepan
For a small amount, just

Place ingredients in a blender or a food processor fitted with the
metal blade. Process unitl mixed. Place in a plastic container;
store in freezer. Makes 2 cups.
Food Exchange per serving: 1 FAT EXCHANGE CAL: 34; CHO: 0g; PRO: 0g;
SOD: 14mg; FAT: 4g;

Source: Light and Easy Diabetes Cuisine by Betty Marks.

MMMMM

Title: Famous Oatmeal Cookies
Categories: Cookies
Yield: 60 cookies

3/4 c Vegetable shortening
1 c Brown sugar, firmly packed
1/2 c Granulated sugar
1 Egg
1/4 c Water
1 ts Vanilla
3 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c All-purpose flour
1 ts Salt (optional)
1/2 ts Baking soda

Heat oven to 350 F. Beat together shortening, sugars, eggs, water and
vanilla until creamy. Add combined dry ingedients; mix well. Drop by
rounded teaspoonfuls onto ungreased cookie sheet. Bake 12 to 15 minutes.
Remove to wire rack; cool completely. Store tightly covered.

Nutrition Information: (1 cookie, regular size):
* Calories 70
* Fat 3g
* Sodium 10g
* Dietary Fiber 0g

VARIATIONS:
===========
My Own Special Cookies: Stir in 1 cup (any combination of) raisins,
chopped nuts, semisweet chocolate pieces or flaked coconut.

Large Cookies: Drop by rounded tablespoonfuls. Bake 12 to 14 minutes at
375 F.

Source: Quaker Oats Favorite Cookies
Copyright 1994, The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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SUREFIRE STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Holiday
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 x Loaves Italian Bread*
1 c Pecan pieces (4 oz)
4 oz Unsalted butter
Large onion, finely chopped
2 x Celery ribs, peeled/minced
1/2 c Flat-leaf parsley, chopped
2 tb Fresh thyme, chopped**
1 t Salt
1 t Pepper, freshly ground
2 x Eggs
3/4 c Chicken stock***

* about 1 pound ** or 2 ts dried *** or canned broth
Cut off 1 inch from the loaves of bread and trim of
the bottom crusts. Cut the remaining bread into
1/2-inch cubes and spread out on a baking sheet. Let
dry overnight, uncovered. Preheat oven to 400 degrees.
Spread the pecans on a small cookie sheet and toast in
the oven, stirring once or twice, for about 7 minutes,
until fragrant. Let cool. In a large heavy skillet,
melt the butter over moderately high heat. Add the
onion and celery and cook, stirring occasionally,
until softened but not browned, about 10 minutes.
Place the dried bread cubes in a large bowl. Add the
contents of the skillet to the bread along with the
toasted pecans, parsley, thyme, salt, and pepper. Toss
well to combine. In a small bowl, lightly beat the
eggs with the chicken stock until blended. Pour the
egg mixture over the ingredients in the bowl and mix
until well blended. Let cool completely before using.

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Title: Lemon Bars
Categories: Desserts
Yield: 18 servings

2 c Vanilla wafers, crushed
2 T Butter, melted
1/2 c Reduced cholesterol liquid
-whole eggs (such as Simply
-Eggs substitute)
3/4 c Sugar
1 Grated lemon zest
1/4 c Lemon juice
ds Salt
2 T Flour

Combine wafer crumbs and butter. Set aside 1/4 cup crumbs for
topping. Pat remaining crumbs into 8″ square pan. Bake at 350’F. 4-5
minutes, just until lightly browned. Cool.

Beat liquid whole eggs until thick and light in color. Gradually beat
in sugar until very thick and light. Stir in lemon zest and juice,
salt and flour. Pour over baked crust. Sprinkle remaining crumbs over
the top.

Bake at 350’F. about 20 minutes or until center is set. Let cool to
room temperature. Cut into bars or desired shapes.

Makes 18 bars.

MMMMM

Remoulade sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Mayonnaise
1 cup Ketchup
1 each 10 oz bottle durkee’s sauce
2 tablespoons Wine vinegar
2 tablespoons Lea perrins
1/4 cup Olive oil
1 cup Creole or poupon mustard
2 teaspoons Louisiana hot sauce
1/2 cup Prepared horseradish
Salt if needed

Mix mayonnaise and Durkee’s Famous Sauce. Pour in olive oil gradually. Beat
as
if you are making mayonnaise. Add creole or poupon mustard, beat some more.
Add horseradish, ketchup, wine vinegar, Lea Perrins, and louisiana hot sauce,
beating after each ingredient. Pour over shrimp on salad or use as a sandwich
sauce.
“Some of my friends say they even like this over some desserts, but I don’t
believe then, no.” From Justin Wilson’s “Outdoor cooking With Inside Help”

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Title: Apple Sweet Potatoes
Categories: Diabetic, Side dishes, Fruits, Vegetables
Yield: 4 sweet ones

4 md Size sweet potatoes; Pepper to taste;
1 tb Whipped butter;(not me!!!) 1 md -size apple; peeled diced
2 tb Frozen apple juice; 6 Whole cloves;
-concentrate Ground nutmeg;
Salt to taste;

Place sweet potatoes in a saucepan and cover with water. Bring to a
boil and cook 30 to 40 minutes or until tender. Remove from water,
peel and mash. Add butter, apple juice, salt and pepper. Stir in
apple, cloves and dash of nutmeg. Place in an ovenproof serving dish
and warm in 350 degrees oven to minutes before serving.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FRUIT
EXCHANGE CAL: 116, CHO: 6mg; CAR: 24g; PRO: 1g; SOD: 80mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Classic Cassoulet

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb dried navy beans
Bouquet Garni * see below
4 carrots
3 medium onions
2 whole cloves
1 small head plus 5
1 cloves garlic
1 piece (4 oz) pork rind,
rolled, tied (optional)
1 duck (about 5 lb) cut into
8 pieces with giblets
Salt and freshly ground
Pepper to taste
1 8 oz thick sliced bacon, cut
into 1 inch squares
1 can (28 oz) whole tomatoes,
drained, coarsely chopped
liquid reserved
1/4 teaspoon dried thyme, crumbled
1 1/2 lb garlic sausage, such
as Kielbasa
1/2 cup fresh bread crumbs

1. Place beans in large Dutch oven and add water to cover by 3 inch Heat
over medium heat to boiling. 2. Meanwhile, prepare bouquet garni. Scrub 1
carrot and trim ends. Peel 1 onion and stick it with the cloves. Add
bouquet garni, onion, 1 head garlic, pork rind (if using) and duck giblets
(but not he liver) to beans. Reduce heat to low and simmer covered, adding
water if necessary, until tender, 1 and 1/2 hours. 3. Drain beans reserving
liquid. Discard herbs and vegetables. Chop giblets and pork rind; mix with
beans in large bowl. Add salt and pepper. 4. Meanwhile, fry bacon in large
heavy saucepan over medium heat until golden, about 5 to 7 minutes. Drain
on paper
towels, then stir into beans. Discard fat. 5. Trim fat from duck and prick
skin thoroughly with fork. Brown duck on all sides in same saucepan over
medium high heat, about 10 minutes. Drain on paper towels. Pour off duck
fat and reserve. 6. Pare and thickly slice remaining carrots; coarsely chop
remaining onions. Add to the same saucepan; cook stirring occasionally,
over medium heat until softened about 5 minutes. Mince 5 cloves garlic, add
to pan, and cook 2 minutes. Stir in tomatoes; cook 3 minutes. Add 1 cup
bean liquid and scrape brown bits from bottom of pan. 7. Return duck to
saucepan; sprinkle with thyme. Add enough bean liquid to partially cover
duck. Simmer covered over low heat until duck is tender, about 1 and 1/4
hours. Remove duck. Spoon off as much fat as possible from the broth. 8.
Meanwhile, add sausage to large pan of simmering water; simmer 5 – 7
minutes. Drain and cool slightly. Peel and cut into 1/4 inch thick slices.
9. Heat oven to 325°. 10. Halve remaining clove garlic and rub over inside
of large Dutch oven, then
coat with2 tablespoons reserved duck fat. 11. Sprinkling each layer with
pepper, add ingredients to pot as follows; one fourth the beans; half the
sausage, one fourth the beans; one third the duck broth with the
vegetables, the duck pieces, one third the broth, one fourth the beans,
then remaining sausage, broth, and beans. Add bean liquid if necessary to
come to the top of the beans without covering them. Sprinkle with remaining
1/4 cup bread crumbs and drizzle with 2 tablespoons duck fat. 12. Bake
covered 35 minutes. Remove cover and bake 45 minutes longer, breaking crust
and turning top crust under with large spoon 2 or 3 times. 13. Inrease heat
to 400°. Add some tomato liquid if cassoulet seems dry. Sprinkle with
remaining 1/4 cup bread crumbs and drizzle with 2 tablespoons duck fat.
Bake until top is crusty and golden, about 20 minutes longer. Serve hot
from Dutch oven.

SUBLIME!

*Tip for bouquet garni, tie 1 bay leaf, i leek, 1 rib celery, 3 sprigs
parsely, and 1 pinch dried thyme in cheesecloth. (or purchase)

Serve with a Cotes du Rhone

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RISOTTO WITH WILD MUSHROOMS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Italian
Rice Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Dried porcini mushrooms
1 c Cold water
4 c Vegetable or other stock
1 tb Olive oil
1/4 c Shallots, chopped
1 c Arborio rice
1 ea Portobello mushroom, sliced
1 1/4 ts Salt
3/4 ts Pepper
1/2 c White wine

1. Soak the porcini in the cold water for 30 minutes.
Lift the mushrooms from the soaking water, squeezing
them over the water to return any liquid to the cup;
dice the mushrooms. Strain the porcini water through a
fine-mesh sieve and add it to the stock.

2. Heat the stock until it reaches a low simmer, then
adjust the heat so that it stays just at the simmering
point.

3. Heat the olive oil over low heat in a wide heavy
pot. Add the shallots saut‚ until they begin to
soften, 3-4 minutes. Add the rice and stir well to
coat the grains. Add the porcini and portobello
mushrooms and saut‚ for 2 minutes.

4. Add a ladle of stock (about « cup). Stir until the
liquid is absorbed. Add the salt and pepper. Keep the
heat under the rice at medium and the liquid always
simmering.

5. After adding 3 or 4 ladles of stock, add the wine.
Continue to stir frequently and to add a ladle of
stock at a time. When the rice is almost cooked
through, in about 20-25 minutes, reduce the amount of
stock added each time. As soon as the rice is cooked,
remove it from the heat and serve hot.

“The Occasional Vegetarian” by Karen Lee. Posted by
Diane Lazarus

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Title: Tomato Sauce with Green Beans
Categories: Main dish, Pasta, Mark’s
Yield: 4 servings

1/8 c Olive oil
6 ea Garlic cloves
1/2 c Green bell pepper, diced
1 c Green beans, fresh or frozen
2 lg Ripe tomatoes, chopped
1/2 c Fresh basil, chopped
1 tb Parsley
Salt pepper
Stock, as necessary
Spaghetti

Heat oil gently in a large pot. Add the garlic saute for 30
seconds. Add the green bell pepper continue to saute gently for 1
minute or so. Add the green beans stir well. Add the tomatoes,
stir simmer for 10 minutes. Add the basil, parsley, salt pepper.
Continue to cook until the tomatoes are rendered into a sauce. You
may wish to add some stock, but do not add too much or the sauce will
become very watery. Check seasonings.

Serve hot sauce tossed over cooked spaghetti with lots of home-made
garlic bread on the side.

Recipe by Mark Satterly

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