Title: Frankly Fake Fudge
Categories: Diabetic, Candies, Low-fat/cal
Yield: 8 servings

1 c 2% milk 1 c Water
3/4 c Unsweetened cocoa powder 1/2 c Sweetener equiv. to sugar**
5 tb Unflavored gelatin (5 pkg) 1 ts Artificial brandy extract

Preparation 10 min, standing time 4 hours.

In small saucepan, combine milk and cocoa. Whisk until there are no
lumps of cocoa. Cook over medium heat, stirring for about 5 min or
until thickened. (This cooks out the raw cocoa taste.)

In another small saucepan, sprinkle gelatin over water; let stand for
5 min to soften.

Heat over low heat, stirring, until gelatin dissolves. Stir into
cocoa mixture.

Stir in sweetener (artificial sweetener like SugarTwin equivalent to
1/2 cup sugar) and brandy extract. Remove from heat.

Pour into 8 inch square baking dish. Let stand at room temperature 4
hours or until firm.

To remove from pan, cut around edges with a sharp knife. Place dish
in shallow pan of hot water for about 30 seconds just to slightly
soften bottom. Loosen one corner, then quickly flip gel out onto
clean cutting surface.

With sharp knife, cut evenly in 10 one way and 10 the other way.
Place in container, cover and refrigerate. Will keep up to 1 week in
refrigerator. Makes 100 squares.

3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories

14 squares (about 1/8 recipe) 1 milk choice, 59 calories 7 g
carbohydrate, 7 g protein, 2 g fat

Source: Choice Desserts by Kay Spicer 1986 Shared but not tested by
Elizabeth Rodier Sept 93

MMMMM

COSSACK CHICKEN MUSHROOMS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ukrainian Ethnic
Poultry Maindish
East-euro

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Chicken boneless skinless
5 tb Butter
1 ea Garlic clove minced
1 ea Onion lg.
1/2 ts Nutmeg ground fine
1/2 c Swiss cheese grated
1/2 c Feta cheese crumbled
3 tb Sour cream or plain yogurt
1/2 lb Mushrooms, fresh, washed
-coarsely chopped

Cook the onion mushrooms together in 4 T of the
butter. Mince the onion/mushroom mixture and the
chicken together. Add the garlic the
chicken-mushroom mixture and cook for 5 minutes adding
salt pepper to taste. Remove from heat and stirin
the yogurt and nutmeg. Preheat the oven to 400 degrees
F. Pour the chicken mixture into a baking dish and
sprinkle with grated cheese. Bake for 15 minutes.

– – – – – – – – – – – – – – – – – –

VEGETABLE SOUP (MCDOUGALL)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Water
2 lg Potato — cut in chunks
1/4 c Tamari soy sauce, low sodium
1 t Basil
1 t Thyme
2 Carrots — sliced
2 Onion — sliced
2 Zucchini — chopped meduim
3 Tomato — chopped
2 Garlic cloves — crushed
1/2 ts Onion powder
1 c String beans — cut in 1″ piec
1 t Oregano
1/2 ts Cumin
1/2 ts Dill weed
1 tb Parsley

Recipe by: McDougall Place 10 cups water in a large
pot. Add chopped vegetables. Bring to boil. Add
seasonings. Simmer over medium-low heat about 45
minutes. Variations: use 2 cups tomato juice in place
of 2 cups water. About 15 minutes before end of
cooking time, add cooked grains or spaghetti noodles
to pot, such as: cooked brown rice, 1 cup; barley, 1
cup; or 1 cup broken whole wheat spaghetti.

HELPFUL HINTS: Other vegetables also may be used in
addition to or in place of the ones listed above. Try
1/2 cup fresh or frozen peas; 1/2 cup fresh or frozen
corn; 1 green pepper, chopped; sliced leeks; sliced
mushrooms; or some chopped spinach added for the last
5 minutes of cooking time. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –

Title: MUSTARD PORK CHOP IN FOIL
Categories: Meats, Diabetic
Yield: 1 servings

Stephen Ceideburg
1/4 ts Vegetable or olive oil
1 Thick slice onion
5 oz Boneless pork chop
1 ts Prepared mustard
Salt and pepper to taste
Sprig of rosemary or
1/4 ts Dried rosemary, optional

Hands on time: 5 minutes. Baking time: 20 to 30
minutes.

Preheat oven to 350 degrees.

Tear heavy-duty foil to make a 12-inch square; smear
foil with oil. Place onion slice on half of foil. Trim
fat from chop, spread both sides with mustard, place
on onion, sprinkle with salt and pepper, top with
rosemary if desired. Close foil to form triangle, roll
edges and crimp firmly to seal, turning sealed edges
upward. (A surprising amount of juices are generated
during cooking.) Place in baking pan (lest those
juices leak) and bake 20 to 30 minutes, depending on
thickness of chop, or until chop is no longer pink in
center.

Transfer packet to dinner plate, open and turn chop
with onion and juices onto plate. Serve, if desired,
with potato or sweet potato baked in same oven.

Per serving: 219 calories (41 percent from protein, 5
percent from carbohydrate, 54 percent from fat), 22
grams protein, 3 grams carbohydrate, 13 grams fat, 74
milligrams cholesterol, 325 milligrams sodium.

Exchanges: 1/2 vegetable, 3 1/2 meat.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

—–

Title: Fun Fruity Complexion Masks
Categories: Household, Hints/info
Yield: 1 Servings

MMMMM———————CHEAPER AND BETTER————————–

MMMMM——————-PEACH TIGHTENING MASK————————
1 Peach, ripe, peeled, pitted
1 Egg white

MMMMM——————STRAWBERRY DRAWING MASK———————–
1/2 c Strawberries, very ripe
1/4 c Cornstarch

MMMMM—————–APPLE MASK FOR NORMAL SKIN———————-
1 Apple, cored, quartered
2 tb Honey
1/2 ts Sage

MMMMM—————-CUCUMBER MASK FOR OILY SKIN———————
1/2 Cucumber
1 Egg white
1 tb Lemon juice
1 ts Mint

MMMMM——————–BLEMISHED SKIN MASK————————-
1 Tomato, ripe, chpd
1 ts Lemon juice
1 tb Instant style oatmeal or old
-fashioned rolled oats

MMMMM———————–FOLLOW UP WITH—————————-
FACIAL RINSING LOTIONS or
FRESH FACIAL CREAM

** After using a mask, it’s a good idea to follow up with either
FACIAL RINSING LOTIONS or FRESH FACIAL CREAM. 1. Peach Tightening
Mask: Whip peach and egg white together in a blender until smooth.
Gently pat mixture all over your face, relax 30 mins, then rinse off
with cool water. 2. Strawberry Drawing Mask: Mix strawberries and
cornstarch together to make a paste and apply to face, avoiding the
delicate area around your eyes. Leave on for 30 mins and rinse off
with cool water. 3. Apple Mask for Normal Skin: Srop apple into food
processor and chp. Add honey and sage and refrigerate 10 mins. Pat
mixture onto your face with a light tapping motion, tapping until
honey feels tacky. Leave on for 30 mins, rinse. 4. Cucumber Mask for
Oily Skin: Puree all and refrigerate 10 mins. Apply mixture to your
face and leave on 15 mins. Rinse with hot, then cool water. 5.
Blemished Skin Mask: Blend all until just combined. Apply to skin,
making sure the mixture is thick enough to stay on blemished areas:
cheeks, forehead, or chin. Add a bit more oatmeal to thicken the
mask, if necessary. Leave on 10 mins, then scrub off with a clean
washcloth dipped in warm water.

MMMMM

3 cups sugar
1 cup water
1 cup light corn syrup
4 tablespoons (1/2 stick) butter
1-1/2 teaspoons vanilla or mint flavoring, or a few drops oil of mint or rum
or brandy extract
Combine the sugar, water, corn syrup, and salt in a 4-quart saucepan. Stir
until boiling, and wash down any undissolved sugar from the sides of the pan
with a pastry brush dipped in water. Add the butter and continue boiling
without stirring until the candy thermometer registers 256 to 264 degrees.
The lower temperature will give a chewier taffy, and the higher heat a more
brittle product. Turn out on a marble slab or large platter or pan that has
been oiled well with vegetable oil. If using a large marbles slab, turn out
the hot batch into two pools. A few drops of food coloring can also be added
to the top of the candy now. Or you may wait until it is being pulled and
add several colors.

The edge of the taffy will cool fairly quickly, and when it can be
comfortably touched with well-buttered or oiled fingers, turn it inward to
form a mass. Taffy is ready to pull as soon as it can be handled, which is
usually sooner than expected. Have the palms and fingers well greased.
You’ll probably like the flavor of butter for this, although margarine or
vegetable oil can be used. Take the warm, flowing candy up with the
fingertips and pull out about 12 inches at first. Quickly turn the candy
back from the fingertips of one hand to the other hand, then catch the
center and again pull, always with the fingertips. This incorporates air in
the mixture and gives its typical texture.

If adding a food coloring at this point, pause briefly and put a drop or two
of color along the taffy and flop the mixture over on the color, and
continue pulling until the color is mixed evenly.

When the taffy is very hard to pull and will hold its shape if laid out on
the marble slab or pan, it is ready to break off into pieces, but preferably
it should be cut with greased scissors. If making several colors of taffy,
you may pull each out until thin and then twist them together. For a
completely round candy, like a peppermint candystick or cane, roll this
twisted mixture on the marble slab to make it even. Store taffy in airtight
containers, such as cookie tins, between sheets of wax paper or foil, for
any moisture in the air will make it quite sticky. It is for this reason
that taffy is generally sold with the pieces individually wrapped.
To make Salt Water Taffy add 1 to 1-1/2 teaspoons of salt to the recipe for
Taffy.

Title: Chicken Macaroni Stew
Categories: Main dish, Poultry
Yield: 2 servings

1/2 cn Tomatoes (16-ounce can)
-(about 1 cup)
1 c Frozen mixed vegetables
1/3 c Elbow macaroni, uncooked
1/4 c Onion, chopped
1/4 ts Oregano leaves
1/4 ts Salt
1/8 ts Garlic powder
1 ds Pepper
1 Bay leaf
1 c Chicken stock
-(from Stewed Chicken)
3/4 c Chicken, cooked, diced
-(from Stewed Chicken)

2 servings of about 1-1/4 cups each 286 calories per serving

1. Break up large pieces of tomatoes. Place all
ingredients except chicken into saucepan.

2. Bring to a boil. Reduce heat and boil gently,
uncovered, until macaroni is tender–about 15 minutes.
Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

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

—–

Title: Fried Eels with Creamed Potatoes
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Eels
Eggs
Salt
Bread crumbs
Flour
Butter

(Stegt Aal med stuvede Kartofler)

Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle
with salt and leave for an hour. Rinse and dry thoroughly, dip in
beaten egg, roll in bread crumbs and fry in plenty of butter. Serve
with the browned butter and creamed potatoes.

CREAMED POTAYOES: Melt a tablespoonful of butter, add 1 1/2
tablespoons flour and a little milk. Stir over a low flame until
thickened; season with salt and a little sugar. Cut boiled potatoes
in small pieces and add to this sauce. Serve garnished with chopped
parsley and butter.

When Danish anglers meet to have fried eel, they try to eat so many
that the backbones form a ring around each plate.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Skaker Gingerade

Recipe By : The Best of Shaker Cooking p. 410
Serving Size : 8 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces ginger root — or 3 oz powdered gin
4 whole lemons
2 qt water — boiling
simple syrup — to taste

If using ginger root, cut into small pieces. Cut the lemon rinds into paper
thin strips and add to ginger root or powdered ginger. Pour boiling water
over this mixture and let steep for 5 minutes. Strain and when perfectly
cold, add two cups lemon juice amd simple syrup to taste. Dilute with very
cold water and chips of ice. In hot weather, sprigs of mint inserted in the
glasses add interest to this beverage.

– – – – – – – – – – – – – – – – – –

Title: Mama’s Potato Soup
Categories: Soups
Yield: 4 Servings

-JUDI M. PHELPS
2 tb Oil
4 Cloves garlic; minced
1 c Onions; finely chopped
3 md Tomatoes; peeled and chopped
1/2 c Green chilies; chopped
1 tb Flour
2 qt Chicken broth; hot
2 1/2 c Raw potatoes; peeled and
-cut into small cubes
2 ts ;salt or to taste
1 ts Black pepper
2 md Sized carrots; peeled and
-thinly sliced
1 md Sized zucchini; thinly
-sliced
2 c Monterey Jack cheese; cut
-into small cubes

Heat oil in 3-quart saucepan and add garlic, onions,
tomatoes and green chilies; saute for 3 minutes. Stir
in flour and cook for 2 more minutes. Continue
stirring as you pour in the hot broth. Add potatoes,
salt and pepper. Cover pan and simmer over low heat
for 20 minutes. Add carrots and zucchini and cook for
15 minutes longer or until potatoes are tender. Just
before serving add the cubed cheese. Makes 4 to 6
servings. Source: The Garlic Lovers Cookbook.

Shared and MM by Judi M. Phelps. jphelps@slip.net or
jphelps@best.com

—–