Title: Super French Toast
Categories: Diabetic, Breakfast, Breads/bm
Yield: 8 slices

2 Eggs; 1/4 c Ground pecans;
1/4 c Orange juice; 3 tb Margarine;
1/4 ts Salt; 8 sl Whole wheat bread;
1/2 c Cornflakes; crushed -=OR=-
1/4 c Wheat germ; 8 sl French bread;

Beat the eggs, orange juice, and salt in a flat bowl with a fork or
whisk until blended. Mix the cornflakes, wheat germ, and nuts in a
pie pan or cake pan.
Heat the margarine in a large skillet. Dip bread slices into egg
mixture and then into cornflake mixture, coating both sides. Place
in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
batches may be needed).
Cook until brown on both sides, turning slices carefully with wide
spatula. Keep finished toast warm if cooking more batches.

Yield: 8 slices

Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat
exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
by Dar Rains

MMMMM

Bialys

Recipe By : Barbara Pollack
Serving Size : 12 Preparation Time :3:00
Categories : Breads Jewish
Pareve

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——–Yeast Preparation———-
1/2 cup water — warmed
1 teaspoon sugar
1 teaspoon yeast
——–Dough——-
1 1/2 cups whole-grain wheat flour — unsifted
1 1/2 cups bread flour — unsifted
2 teaspoons salt
1 teaspoon sugar
1 cup water — or more
———-Topping———-
1/4 cup dried onions — soak and drain
1 teaspoon vegetable oil
1/2 teaspoon poppy seeds
pinch salt
egg yolk — optional

Get the yeast started in warm water and sugar.

Place remaining dry ingredients in a bread machine or food processor. Add
the yeast mixture and then add enough of the water to start the dough.
Keep mixing and adding water until you have the incorporateded as much of
the water as possible while keeping the dough workable. You probably won’t
be able to use all the water.

Let the dough rise twice, covered. One rising will do in a pinch but
three generally results in too soft a dough which seems to take an
inordinate amount of flour to reach a workable stage.

Shape into flat patties and allow to rise, covered, while preparing the
topping. Spread the topping over the centers and then indent the centers,
leaving about an inch all around unindented. (You could indent and then
top but I think it’s more work that way–and sometimes the topping falss
off after baking.) Let them continue to rise–but flatten the centers a
bit if they rise so much that the topping could slide. Optional: brush
with egg wash (egg yolk beaten with a small amount of water) before
baking.

Bake at 4500F for 12-15 minutes. I use a perforated baking sheet but you
could use a baking stone or even a cookie sheet prepared with corn meal or
flour.

Option: my family loves these so much that I save time by making “bialy
bread” which resembles foccaccia. Since it doesn’t require as much
handling it can take the full amount of water . Bake in a greased pan with
sides.. Baking times depend on pan shape and size.

– – – – – – – – – – – – – – – – – –

NOTES : This recipe calls for 150% of the amount of water usually used for
this amount of flour. As such, it produces a very slack dough that
requires a great deal of kneading to make it workable. I wouldn’t try it
without a machine to do the kneading.

SPLIT PEA SOUP WITH SPARERIBS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Spareribs
8 c Water
1 lb Yellow or green split peas
2 Celery stalks — cut in chunks
3 Carrots — cut in chunks
4 Leeks — trimmed and diced
1 t Hickory smoked salt
1 t Salt
1/4 ts Ground thyme
2 Bay leaves
10 Parsley sprigs
10 Black peppercorns

Combine spareribs and water in large kettle. Bring to
boil. Rinse and drain peas and add to ribs along with
celery, carrots, leeks, smoked salt, salt and thyme.
Tie bay leaves, parsley and peppercorns in small
square of cheesecloth and drop into soup. Cover,
reduce heat and simmer 3 to 4 hours or until soup is
consistency of thin porridge. Add hot water from time
to time if needed. Remove ribs from soup, strip meat
off bones and return meat to soup. Adjust seasonings,
if needed. Reheat if needed, remove bundle of herbs
and ladle soup into hot bowls.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

Bamberger Krautbraten (Bamberger Meat Cabbage C

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cabbage — Head, Small
1 tb Vegetable Oil
2 Onions — Medium, Chopped
1/2 lb Pork — Lean, Cubed
1 lb Ground Beef — Lean
1 t Caraway Seed
1/2 t Salt
1/2 t Pepper
1/2 c White Wine — Dry
1 t Vegetable Oil
3 Bacon — Strips, Thick Sliced

Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.

– – – – – – – – – – – – – – – – – –

Date: Wed, 22 Dec 93 08:54:40 EST
From: fry26@cas.org (Fred Yaeger ph=3556)

Here is the recipe that my SO and I have used for the past 3+ years.
We have made it at least 10-15 times with good, consistent results.
It makes a fairly dense, chewy style of cookie – just what we like.

Gingerbread cookies

1/4 cup applesauce
1/2 cup brown sugar
1 1/2 cups dark molasses (blackstrap gives a tart taste is FULL of
IRON – if you use it, dont use more than
1/3 cup of blackstrap)
1/2 cup cold water
3 cups white flour
3 cups whole wheat flour
2 t allspice
2 t ginger
2 t cloves
2 t cinnamon
2 t vanilla
2 t baking soda
1/2 t salt
1 T cold water

Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/2
cup cold water and vanilla.

Mix together dry ingredients. Add to the dough. Add 1 T cold water. Mix
well.

Cover bowl and chill dough (for at least one hour.)

Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small glass
(1-2 inch diameter). Place on lightly oiled (sprayed) cookie sheet.

Bake about 10 minutes (until no imprint remains when touched lightly with
finger).

Notes:
This recipe is from Sonja and William Conner’s The New American Diet (pp.
365).

Title: CHOCOLATE MADELEINES
Categories: Cookies, Personal
Yield: 24 servings

2 Eggs
1/2 c Sugar
1 ts Grated lemon rind; OR
2 ts Grated orange rind
1 ts Vanilla extract
1/4 ts Salt
2/3 c All-purpose flour
1/3 c Unsweetened cocoa
8 tb Butter; melted
-cooled slightly, plus
4 tb Butter; softened

PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the
inside of each madeleine form. Be sure to completely cover with
butter–don’t leave spots. Combine the eggs, sugar and lemon or
orange rind in a large mixing bowl, and stir them together. Set in a
pan of simmering water and stir until the egg mixture is very warm to
your finger. Remove from the heat and beat with a mixer at high speed
until fluffy, pale yellow, and tripled in volume, about 3 minutes.
Add the vanilla and salt. Dump the flour and cocoa into a sifter or
strainer. Sift once, return to sifter or strainer and sprinkle half
of it over the egg mixture, and fold it in. Pour in 8 tablespoons of
butter and sprinkle on the remaining flour, and fold gently just
until the batter is mixed. Spoon a generous tablespoon of batter into
each prepared mold; do not spread it evenly; it will level itself in
the oven. Bake for about 10 minutes, until the edges of the cakes are
golden and they lift easily from the molds. (If you have only 1 pan,
and can bake only 12 at a time, let the mold cool, wipe it out,
grease with butter, then refill with batter and bake again.) Remove
from the oven, slipping the tines of a table fork under each cookie
to free it, and transfer the madeleines to a rack to cool. Serve
within a few hours, or wrap airtight and freeze. Serve plain, or
sprinkle the ribbed side with confectioners’ sugar.

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

SZECHUAN STYLE STIR FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Slow cooker Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Tofu, cubed
1/2 lb Snow peas
1/3 c Teriyaki sauce
3 tb Szechuan spicy stirfry
-sauce
2 ts Cornstarch
1 Onion, chopped
3 c Chopped bok choy
23 tb Cooking oil
1 c Broccoli florets
1 Red bell pepper
1 7oz can straw mushrooms
1 14oz can baby corn

Combine teriyaki, stirfry sauce and cornstarch; set
aside. Cut bell pepper in strips. Cut snow peas and
baby corn in half. In wok stirfry onion bok choy in
1 T. oil for 2 minutes. Add broccoli bell pepper;
stirfry 2 minutes. Remove from w Stirfry cubed tofu
in 1 T. oil for 2 minutes; add more oil if necessary.
Stir sauce mixture and add to tofu; cook until bubbly.
Add all vegetables; heat through. Serve over hot rice.
Shared by Richard Darsie (made meatless) Source:
Better Homes and Gardens (May 1991)

– – – – – – – – – – – – – – – – – –

Vodka Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — chopped
1 Large Garlic Clove — minced
1/4 Pound Prosciutto
1 28 Oz Can Tomato Puree
Salt And Pepper To Taste
1 Ounce Vodka
1/4 Cup Cream

Saute’ chopped onion (1 medium) and garlic (1 large clove). Put
in chopped prosciutto (about 1/4 pound) and cook for 3 minutes. Put tomato
puree (28 ounce can) and cook for 20 minutes. Put salt,
pepper and basil to taste. After sauce cooks, pour 1 ounce vodka
and cook another 20 minutes. Pour in 1/4 cup cream and mix. Put
over any pasta.

– – – – – – – – – – – – – – – – – –

Title: IMPOSSIBLE CUSTARD PIE
Categories: Pies, Pastries
Yield: 1 servings

In Blender, Combine—–
2 c Milk
1/2 c Flour
1/4 ts Baking Powder
1 pn Salt
3 tb Unsalted Butter — softened
4 lg Eggs
1/2 c Sugar
1 ts Vanilla
Garnish—–
Coconut Flakes

Preheat oven to 400.

Blend for about a minute. Place in buttered 9 inch
pie plate. Sprinkle with flaked or shredded coconut.
Bake until knife inserted 1 inch from edge comes out
clean (about 30 minutes)

Recipe By :

—–

Swiss Chard Empanadas

Recipe By : Too Hot Tamale/tpogue@idsonline.com
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 bunches swiss chard — cut in small pieces
stems cut in 1"dice
1 large white onions — diced
3/4 cup Cotija cheese (or aged Romano or Parmesan — grated
1/4 cup melting cheese such as Jack, or Asadero — grated
1 egg — beaten
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper — freshly ground
squeeze of lime
Dough
2 cups flour
1/2 teaspoon salt
1/2 cup lard — chilled
1 1/2 tablespoons unsalted butter — chilled
1/3 cup ice water

To make dough: In a large bowl combine flour, salt, lard, and butter. Mix
lightly with your fingers until the dough forms pea-sized
pieces. Stir in iced water and lightly knead until dough forms a ball. Wrap
in plastic wrap and refrigerate for 1-2 hours or
overnight.

To make filling: Heat olive oil in a frying pan and add diced onion, salt
and pepper. Cook over moderate heat until onions are soft
and begin to turn lightly golden. Add chard stems and cook a minute or two
then add the chard leaves and cook until tender, about
3-4 minutes. Remove from heat and cool. Mix cooled cooked chard with grated
cheeses and taste, adjust seasoning.:

To assemble empanadas: On a lightly floured board, roll the dough out to
1/8 inch thickness and cut 6 circles about 5 inches each
or 12 smaller circles. Place filling onto half of circle of dough leaving a
border and wet the edges of the dough with the egg wash,
then fold the dough over to enclose the filling. Seal the edges by pressing
the top to the bottom with the tines of a fork. Chill at
least 30 minutes before baking.

Preheat oven to 350 degrees. Place empanadas on a baking sheet and brush
tops with egg wash and sprinkle with freshly cracked
pepper. With a sharp knife, cut small slits in the top of each empanada to
allow steam to escape. Bake 30 minutes or until dough is
golden. Transfer to a cooling rack to cool slightly. Serve warm or at room
temperature.

Yield: 12-4 inch Empanadas

– – – – – – – – – – – – – – – – – –

Per serving: 150 Calories; 9g Fat (55% calories from fat); 2g Protein; 14g
Carbohydrate; 21mg Cholesterol; 125mg Sodium