GERMAN SHENSEL CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour
1 t Baking powder
1/4 ts Salt
2/3 c Sugar
3/4 c Butter
Grated rind of 1 lemon
1 Egg
Milk
1/4 ts Almond extract
3 1/2 c Peeled apples, cut in thin
-wedges

There are many versions of this one. The following
has been a favorite for years. To be truly German, it
should be served warm with whipped cream on top.

Shensel topping (recipe follows) whipped cream

Combine the first 4 ingredients. Cut in the butter
until quite fine,then add lemon rind. Beat egg
lightly in a cup and add enough milk to make 1/2 cup
liquid. Add almond extract and pour over dry
ingredients,tossing with a fork until a ball of soft
dough is formed. If necessary,add a few drops of
milk. Place dough in bottom of an unbuttered 9x13x2
inch baking pan. Flour fingers and pat dough evenly to
cover bottom and halfway up sides of pan. Refrigerate
while preparing apples. Arrange apples over dough in
even, slightly overlapping rows. Cover with the
Shensel topping and bake in a 375 F oven for 30-40
minutes; Cut into squares and top with whipped cream.
Serves 10-12.

– – – – – – – – – – – – – – – – – –

Title: BAKED CUSTARD
Categories: Diabetic, Desserts
Yield: 4 servings

2 c Water
3 lg Eggs;
3/4 c Instant dry milk;
1 1/2 ts Vanilla;
1/4 ts Salt;
Dry sugar;sub equal to 1/4
Cup sugar;
Nutmeg;(optional)
Boiling water;

Heat 2 cups water to 110 degrees to 115 degrees.
Place eggs, dry milk, vanilla, salt and dry sugar
substitute in a bowl and mix well. Stir hot water into
egg mixture. Blend well, and pour a fourth of mixture
into each of 4 custard cups. Sprinkle custard lightly
with nutmeg, if desired, and place the cups in an 8″
or 9″ cake pan. Pour boiling water around the cups to
a depth of 1 1/2". Bake at 325 degrees for about 1
hour, or until a knife comes out clean from the center
of custard. Cool at room temperature. Serve warm or
chilled,

Food Exchange per serving: 2/3 MILK EXCHANGE + 1 FAT
EXCHANGE CHO: 8g; PRO: 9g; FAT: 5g; CAL: 101;

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

From the files of Al Rice, North Pole Alaska, Feb 1994

—–

Title: Irish Vegetables
Categories: Diabetic, Vegetables, Side dishes
Yield: 5 servings

1 Bay leaf; 1/2 c Cauliflowerets;
1 c Water 1/4 c Piniento; chopped
2 tb Wine vinegar; Salt to TASTE (very little
1/2 c Corn; -for me
1/2 c Broccoli flowerets; Fresh ground pepper;
1/2 c Carrot;

eCombine bay leaf, water, wine vinegar in medium saucepan. Bring to a
boil; add vegetables. Simmer (steam for me) until vegetables are
tender. If you MUST simmer, drain, remove bay leaf. Add salt and
pepper Food Exchange per serving: 1 VEGETABLE EXCHANGE (IN THE BOOK,
IT SAID 1 STARCH/BREAD EXCHANGE CAL: 51

The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Title: Chinese-Style Apple Salad
Categories: Apples, Salads
Yield: 7 servings

1 Apple,cubed
1 c Sliced mushrooms
1 c Bean sprouts
1 c Chinese pea pods
1/4 c Diagonally sliced celery
1/4 c Red pepper,thinly sliced

MMMMM———————SOY SAUCE DRESSING————————–
3 T Vegetable oil
2 T Cider vinegar
1 T Soy sauce
1/4 t Salt
1/4 t Pepper

From the Washington Apple Commission.

Choose Golden Delicious, Granny Smith, Newtown Pippins, Rome Beauty or
Winesap apples for this salad.

Combine apples and vegetables; toss with Soy Sauce Dressing. (Note:
Shredded cooked chicken or small pink shrimp may be added.) Makes
about 7 1/2 cup servings

Soy Sauce Dressing: Combine vegetable oil, cider vinegar, soy sauce,
salt and pepper. Mix well. Makes about 1/2 cup.

Nutritional analysis per serving (without shrimp or chicken): 83.4
calories; 5.6 grams total fat (0.4 grams saturated fat); 1.3 grams
protein; 6.4 grams carbohydrates; trace of cholesterol; 209.7
milligrams sodium.

MMMMM

Title: GINGER APPLE CRISP
Categories: Low-cal, Desserts, Fruits
Yield: 6 servings

1/3 c Cornflake crumbs
1/4 c Firmly packed brown sugar
3 tb Flour
2 tb Crystallized ginger, chopped
-or 1 tsp ginger
2 tb Margarine/butter melted
6 Rome or McIntosh apples,
-peeled, cored and thinly
-sliced (6 cups)
2 tb Sugar
2 ts Lemon juice
1 1/2 c Frozen vanilla nonfat yogurt
-or vanilla ice milk

Heat oven to 400F. Spray 8 inch square (1 1/2 quart)
baking disk with non stick spray. In a small bowl,
combine the cornflake crumbs, brown sugar, flour and
ginger; mix well. Add in melted margarine or butter
and mix well. Place apples in spray-coated dish. Add
sugar and lemon juice; toss to coat. Sprinkle apples
with crumb mixture; press gently. Bake for 25-30
minutes or until apples are tender and mixture is
bubbly. Cool slightly; serve with frozen vanilla
yogurt or ice milk.

—–

PAD THAI STIR-FRIED RICE RIBBON NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
6 oz Dried flat rice noodles (see
-note)
4 tb Vegetable oil
1/4 lb Medium shrimp, shelled and
-deveined
1 Boneless chicken breast
-half, skinned, thinly
-sliced
3 Garlic cloves, minced
3 tb Yellow bean sauce
3 tb Tomato paste
2 tb Fish sauce
1 To 2 tablespoons distilled
-vinegar
2 tb Sugar
3 Eggs
2 tb Chopped preserved radish,
-soaked in warm water for
10 Minutes, drained (optional)
1 tb Small dried shrimp
-(optional)
1 Inch cubes fried tofu, cut
-into 1/2-inch slices
-(optional)
Big pinch chile flakes
2 Handfuls bean sprouts,
-tailed
2 To 4 tablespoons chicken
-broth or water, as needed
4 Green onions, trimmed, cut
-into 2-inch lengths
GARNISHES:
2 tb Coarsely chopped roasted
-peanuts
Chile flakes
2 tb Coarsely chopped fresh
-coriander leaves
2 Limes, cut into wedges

Place noodles in a bowl and cover with warm water; let soak about 15
minutes, or until soft and pliable. Drain; set aside.

Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil.
Add shrimp and chicken; stir-fry until shrimp turns bright orange and
chicken turns white, about 30 seconds. Set aside.

Reheat wok over medium heat. Add the remaining oil and the garlic; brown
gently (about 20 seconds). Increase heat to medium- high. Add the bean
sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar
dissolves.

Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4
times. Let cook until egg is slightly set but still moist, about 20
seconds. Repeat with second and third egg. There should be tiny flecks of
egg peeking through.

Add the optional radish, dried shrimp and tofu, the chile flakes, softened
noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles
until tender and no longer stiff, about 3 or 4 minutes.

Add the chicken broth 2 tablespoons at a time if noodles seem dry, the
green onions and the reserved shrimp/chicken mixture; toss for 30 seconds
to reheat. The sauce is not a wet sauce; it should “dry-coat” the noodles.

Transfer to a platter and serve with a sprinkling of chopped peanuts, chile
flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts
and lime wedges around noodles. (Squeeze lime over noodles before eating.)
Serve warm or at room temperature.

Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like
rice-flour noodles, labeled “Chantaboon rice sticks.”

PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g
saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93.

– – – – – – – – – – – – – – – – – –

FRIED CORN CAKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Appetizers
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sweet corn kernels
1 Egg
1 tb Yellow curry paste
2 To 3 tablespoons rice flour
2 tb Light soy sauce
1 t Salt
3 tb Wheat flour
2 c Vegetable oil
—–SAUCE—–
4 tb Vinegar
4 tb Water
1/4 c Sugar
1 t Salt
1/2 Chili, crushed
1/4 c Peanuts
1/4 c Cucumber, thinly sliced
—–YELLOW CURRY PASTE—–
1 t Cumin seeds
1 t Coriander seeds
8 Dried chilies
1/2 ts Ground cinnamon
1 t Salt
1/2 ts Ground cloves
1 tb Chopped lemon grass
2 tb Chopped shallots
1 tb Chopped garlic
1 tb Yellow curry powder

Mix together the corn, egg, curry paste, rice flour,
soy sauce and 1 teaspoon salt. Shape the mixture with
your hands to form circular cakes about 1 inch in
diameter.

Dip the cakes in the wheat flour and then fry
immediately in the very hot oil. (Do not fry more
than 6 to 8 cakes at a time or they will not cook
properly.)

To make the sauce, bring to a boil the vinegar, water
sugar, salt and chili. Let it cool.

Pound the peanuts and add to the cooled mixture.
Lastly, add the cucumber.

From “Discover Thai Cooking”. Pierre Chaslin, Piyatep
Canungmai, Luca Invernizzi Tettoni Times Editions,
Singapore, 1987.

NOTE: These little guys are tasty! Scoop up some of
the sauce on each one and wolf ’em down. I’ve used
plain curry powder instead of the yellow curry paste
with good results, but here’s the recipe for the paste
if you want to go to the effort:

Place the cumin and coriander seeds in a pan without
adding any oil. Dry fry them, stirring, over medium
heat for 1 to 2 minutes until they are slightly
browned, and give off a roasted aroma.

Coarsely chop the chilies and soak in water for 10
minutes. Drain. Pound all the ingredients together to
produce a fine paste which goes well with beef and
pork.

From the same book. You can work out your
frustrations pounding the spice mix in a mortar and
pestle or you can use a food processor if you’re
feeling particularly harmonious… Make a lot of the
paste and save it for use in other curries.

Posted by Stephen Ceideburg April 1 1990.

– – – – – – – – – – – – – – – – – –

Title: SARAZENER (SARACEN)
Categories: Meats, German
Yield: 4 servings

600 g Liver from European elk or
-from deer, cut into small
-pieces
3 1/2 tb Fat
1 Onion, finely chopped
1 tb Flour
1 tb Vinegar
4 To 6 cups meat broth

salt and pepper to taste spaetzle

Roast the onions in the fat until golden, then add the liver and saute it.
Add the spices. Stirring constantly, dust liver with flour and then add a
little of the broth. Add the remainder of the broth and the spaetzle, and
briefly bring once more to a boil. Stir in vinegar to taste.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

—–

Title: Susan and Michael’s Paint Brush Cookies
Categories: Kids, Cookies
Yield: 1 servings

Shortening (part butter)
Sugar
Eggs
Vanilla
Gold medal flour
Baking powder
Salt
Water

Mix well with spoon in a large bowl, 3/4 cup shortening, 1 cup
sugar, 2 eggs, 1 teaspoon vanilla, 2 1/2 cups Gold Medal flour, 1
teaspoon baking powder, and 1 teaspoon salt. Cover dough and chill
for 1 hour. Heat oven to 400 degrees. Mix with fork in small bowl,
1 egg yolk and 1/4 teaspoon water. Divide mixture among custard
cups. Add a few drops of food coloring to each cup to make red,
green, blue, yellow and orange paint. Roll chilled dough 1/8 inch
thick on lightly floured cloth-covered board. Cut with cookie
cutters or make your own shapes. Place on ungreased baking sheet.
Paint the cookies. Bake 6 to 8 minutes or until light brown on
edges. Cool. Makes 4 dozen cookies.

—–

POTATO AND RICE SOUP (PATATA E RISI)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Carrots
2 md Boiling potatoes
1/4 lb Parmesan cheese
6 tb Olive oil
2 tb Tomato paste
2 md Celery stalks
3 qt Basic Broth (or canned
-chicken broth)
2 Bay leaves
1 c Arborio rice (or long-grain
-rice) (7 oz)
Salt
Freshly-ground black pepper

PREPARATION: Peel and coarsely shred the carrots.
Peel and cut the potatoes into 1/2-inch dice. Grate
the cheese (1 cup).

COOKING: Heat the oil in a 6-quart soup kettle. Add
the potatoes and saute until lightly browned, about 5
minutes. Add carrots and tomato paste and cook until
carrots soften, about 3 minutes. Cut celery stalks in
half and add to the kettle along with the broth and
bay leaves. Bring to a boil, cover and simmer for 45
minutes, skimmimg occasionally. Add rice and simmer
until tender, 18 to 20 minutes longer. Discard celery
and bay leaves. Season with salt, if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with
ground black pepper and cheese.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –