Peanut Butter Pie

Recipe By : Nancy Field Beverley Perry Murfin
Serving Size : 6 Preparation Time :0:20
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces cream cheese, fat free
12 ounces Cool Whip Lite®
1 cup peanut butter, unsalted
1/4 cup confectioner’s sugar
3/4 cup sugar substitute
1 9 inch pie crust, chocolate wafer — * see note

Bake pie crust as directed. Beat cream cheese until fluffy. Add all
other ingredients and beat well. Place in pie crust and chill.

NOTE: Vanilla wafer, graham or regular crust may
also be used.

VERSION 2: Use regular cream cheese, whipped topping, peanut butter.
Use 1 Cup Confectioner’s sugar to replace sugar and sugar substitute
above.

– – – – – – – – – – – – – – – – – –

NOTES : Low cal version. Higher calorie version also noted.

POPPY SEED MUFFINS *** (HWGP25A)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Poppy seeds
1 2/3 c Milk
2/3 c Honey
2/3 c Sunflower oil
2 ea Eggs
2 c Whole wheat pastry flour
1 c Unbleached white flour
1/2 ts Salt
4 ts Baking powder

Preheat oven to 375. Heat poppy seeds and 1 1/3 cup
milk, bring it to a boil (I use the microwave to heat
it). Let it cool 20 minutes. Combine cooled poppy seed
mixture with the other liquids, including the
remaining milk, and the eggs. In a large bowl,
combine the flours, salt, and baking powder. Add
liquids to dry ingredients. Stir until they are just
moist. Fill buttered muffin tins 2/3 full. Bake 20
minutes. FROM: KATHLEEN SHAW (HWGP25A)

– – – – – – – – – – – – – – – – – –

Title: Regina’s Cheddar Biscuits
Categories: Biscuits, Ceideburg 2
Yield: 1 servings

1 1/2 lb Flour
1/4 c Baking powder
1/2 ts Salt
1/4 c Sugar
1/4 lb Butter
3/4 lb Margarine
1 1/2 c Grated Cheddar cheese
1 1/2 c Buttermilk

Mix together the flour, baking powder, salt and sugar in a large
stainless-steel or glass bowl. Cut butter and margarine into large
cubes and, using your hands, work into flour mixture until size of
large peas. Then add cheese and buttermilk to make a soft dough. On a
well floured surface, roll out dough to 3/4-inch thickness; cut with
a 2-inch biscuit cutter. (Will keep for up to 24 hours in the
refrigerator before baking.) Bake at 350F until golden brown. Makes
about 30 biscuits. PER BISCUIT: 165 calories, 3 g protein, 8 g
carbohydrate, 14 g fat (5 g saturated), 15 mg cholesterol, 348 mg
sodium, 0 g fiber. From the San Francisco Chronicle, 6/29/92. Posted
by Stephen Ceideberg; February 24 1993.

MMMMM

GHIRARDELLI BITTERSWEET CHOCOLATE CHEESECAKE

Recipe By :
Serving Size : 46 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mari Bugar-TKMS83E
—–CRUST—–
1/4 cup Butter
1 package Oreos
—–CHEESECAKE—–
2 1/2 cup Sugar
43 ounce Cream cheese (Yes — 43!)
5 Eggs
32 ounce Ghirardelli bittersweet
chocolate (NOT SEMISWEET!)
20 ounce Sour cream
1 tablespoon Vanilla
2 tablespoon Bailey’s Irish Cream
2 tablespoon Ghirardelli ground chocolate
If unavailable — use cocoa

CRUST: Mix in food processor. Press into 13 inch springform pan.Set aside.
CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set aside.

Beat cream cheese with hand mixer until smooth.

Gradually add sugar. Beat until smooth. Add one egg at a time, beating after
each egg. Fold in sour cream, melted chocolate, ground chocolate, vanilla and
Bailey’s. Stir until even consistency. Pour into crust.

Bake at 350 F until set, approximately 2 hours for 13". chill thoroughly.

Serves 46 This is ungodly rich. Serve in very small wedges.

Even heavy eaters can’t eat much at once, and I have seen a lot of this get
thrown away because the person couldn’t finish.

Don’t substitute semi-sweet chocolate or milk chocolate for the bittersweet.

– – – – – – – – – – – – – – – – – –

Baby Food Doggie Cookies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pet Treats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Jars Baby Food — beef or carrots
1/4 C Cream Of Wheat
Chicken
1/4 C Dry milk powder

Combine ingredients in bowl and mix well. Roll into small balls and place
on well-greased cookie sheet. Flatten slightly with a fork. Bake in
preheated 350 degree oven for 15 minutes until brown. Cool on wire racks
and STORE IN REFRIGERATOR. Also freezes well. Another Prodigy member made
these substituing cream of wheat for wheat germ and then used tablespoon
to make cookie sized drops on plate. Microwaved for 4 minutes on Medium
High.
Suggested keeping an eye on them in microwave and perhaps start out for
only 3 1/2 minutes. They do come out soft. Also suggested using
Beef/Vegetable Dinner Baby Dinner insted of Beef or Chicken. This recipe
was originally posted on *P.

– – – – – – – – – – – – – – – – – –

Title: GLASS-NOODLE SALAD WITH CHICKEN
Categories: Salads, Oriental, Poultry
Yield: 4 servings

4 oz Mung bean noodles
6 oz Med shrimp
– shelled and deveined –
1 tb Vegetable oil
1 Whole chicken breast
– boned, skinned, chopped
Salt
Fresh ground black pepper
1 Red fresh serrano chile
– chopped
1 Green fresh serrano chile
– chopped
3 tb Lime juice
2 tb Nam pla (Thai fish sauce)
1 ts Sugar
3 Shallots
– peeled and thinly sliced
1/4 c Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots (opt.)
– for garnish

COVER NOODLES WITH WATER until soft and pliable, about
15 minutes. Drain. Add noodles to a large pot of
boiling water. Reduce to medium heat and cook until
noodles are plump and glass-like (2 minutes). For a
crunchy texture, just dip them in boiling water for 5
to 10 seconds. Drain and rinse with cold water. Chill.
In a large pot of water blanch the shrimp for 5
seconds until they curl and turn pink. Remove and
cool. Add oil to a wok or skillet. Add chicken; saute
until it loses its pink color. Break into small
morsels. Season with salt and pepper to taste. Cool.
Mix together chiles, lime juice, nam pla, sugar,
shallots and coriander. Add chicken, shrimp and
chilled noodles; mix well. Serve over a bed of
shredded lettuce. Garnish with crisp fried shallots.

—–

Title: SORBET AU SAUTERNE (SAUTERNE SHERBET)
Categories: Desserts, White wine
Yield: 9 servings

2 ts Unflavored gelatin
1 c Water
1 c Dry white wine
1 c Water
1/8 ts Cream of tartar
1/2 c Sugar
1/8 ts Salt
2 tb Lemon juice
1/2 c Water
2 Egg whites

Mix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup
water and the salt. Heat to boiling, stirring constantly. Boil and
stir 5 minutes. Remove from heat. Stir in wine and lemon juice. Cool
to room temperature. Pour into ice cube tray. Freeze until mushy and
partially frozen, about 1 hour 20 minutes.
Heat 1 cup sugar, 1/2 cup water and the cream of tartar to boiling in
1 1/2-quart saucepan over medium heat, stirring constantly. Boil,
without stirring, to 240′ on candy thermometer. Beat egg whites in
small mixer bowl until soft peaks form. Continue beating while
pouring hot syrup in thin stream into egg whites. Beat until mixture
is cool, about 8 minutes.
Sppon partially frozen mixture into chilled large mixer bowl. Beat
with rotary beater until fluffy; fold in egg white mixture. Pour into
ungreased baking pan, 9x9x2 inches. Freeze until firm, about 3 hours.
Serve in chilled sherbet glasses.

MMMMM

Title: Chocolate Pudding (using pudding mix)
Categories: Desserts
Yield: 2 servings

1/2 c Pudding mix (see recipe)
1 1/2 tb Cocoa
1/2 tb Sugar
3/4 c Water
1 ts Margarine
1/2 ts Vanilla

2 servings of about 1/2 cup each 60 calories per serving

1. Stir mix, cocoa, and sugar together in saucepan. Add
water and mix well.

2. Cook over medium heat, stirring constantly, until
mixture just begins to boil–about 5 minutes. Remove
from heat.

3. Stir in margarine and vanilla.

4. Pour pudding into bowl. Place wax paper directly on
surface of pudding.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

CHAYOTES WITH CORN AND CHILES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped red onion
1 tb Olive oil
2 Chayotes
2 Fresh Anaheim or poblano
-chiles, charred, peeled,
-diced
1 c Frozen or fresh corn kernels
-(cut from 2 ears of corn)
1/2 ts Salt
Pepper to taste
1/2 c Evaporated milk
1/4 c Grated Parmesan cheese
1/4 c Grated sharp cheddar cheese
1/2 ts Red chile powder, for
-garnish

In this dish, each vegetable beautifully complements the other. Serve as a
vegetarian entree or as an accompaniment to grilled meats.

Saute the onion in olive oil in a 2-quart saucepan.

Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to
peel with a swivel-blade peeler), then cut each in half, scoop out and
discard the seed, and dice the flesh. Add to the saucepan, along with the
diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for
about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook
a few seconds until the sauce thickens.

Transfer to a serving bowl and sprinkle with cheddar cheese and chile
powder.

Serves 4.

PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g
saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle. 6/2/93.

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Title: INDIAN SQUASH
Categories: Vegetables, Diabetic, Low-cal
Yield: 4 servings

2 c Acorn squash (cubed)
2 ts Margarine
1 ts Orange rind
1/4 c Orange juice
2 tb Sugar replacement

Cook squash in small amount of boiling water until
crisp-tender; drain. Melt margarine in saucepan. Add
orange rind, juice and sugar replacement. Cook over
low heat until sugar is dissolved. Add squash; cover.
Continue cooking until squash is tender. 1 serving = 1
bread, 1/2 fat calories = 60

—–