Scotch Shortbread

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
3/4 cup C and H Powdered Sugar — – unsifted
1/2 teaspoon Almond extract
2 1/2 cups All-purpose flour
1/4 teaspoon Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Bara Brith (Currant Bread) Welsh
Categories: Breads
Servings: 16

1/4 lb Dried fruit 4 oz Candied peel
1 pt Warm water 1/2 t Mixed spice
2 lb Plain flour 2 t Salt
6 oz Lard 1 oz Fresh yeast
1/2 lb Demerara sugar 2 ea Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough.

Sift the flour and salt and rub in the lard; cream the yeast with the
sugar and a little of the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a firm, yet elastic
dough.

Knead well, leave to rise and knock back; blend in the drained fruit and
knead again.

Shape the dough into loaves and set into greased 1 lb tins in a warm place
to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh
currants or blackberries.

Bara Brith is often served as part of the traditional Welsh tea. It can
also be purchased at many of the small bakeries found throughout Wales.

British Cookery (BTA/BFPC)

—————————————————————————–

Title: MCDONALD’S BIG MAC SAUCE
Categories: Sauces, Beef
Yield: 2 Cups

1 c Miracle Whip
1/3 c sweet relish 1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion

Mix Ingredients Well.

MMMMM

EEL LIVORNESE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds eel, from sea or river, peeled and gutted
2 cups basic tomato sauce
1 cup dry red wine
12 caper berries
12 Gaeta olives
1 tablespoon hot chili flakes
1/8 cup chopped fennel fronds

Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 F.

In an oven and stove-proof earthenware pot, place tomato sauce, red
wine,
caper berries, olives and chilies over medium heat and bring to a
boil.
Season eel pieces with salt and pepper and place into boiling sauce.
Put
eel into oven and bake until cooked through, about 20 minutes. Remove
from
oven, sprinkle with chopped fennel and serve immediately.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

EGGNOG BREAD PUDDING WITH RUM SAUCE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BREAD PUDDING—–
2 c Skim milk
1 t Vanilla
1 c Sugar
1 t Nutmeg
2 Eggs
10 c 12 oz French bread cubes 1″
2/3 c Raisins
—–RUM SAUCE—–
1 c Firmly packed brown sugar
1/2 c Light corn syrup
2 T Rum
2 T Margarine or butter
1/2 t Vanilla

1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with
non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding
ingredients except bread and raisins. Blend until smooth with a wire whisk.
Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for
40-45 minutes or until knife inserted in center comes out clean. 3.
Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook
over medium heat until mixture comes to a boil, stirring constantly. Boil 1
minute. Remove from heat. Cool slightly. Serve over warm bread pudding.

– – – – – – – – – – – – – – – – – –

Dump Cake #2

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : *Haven’t tried it yet Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can cherry pie filling
1 can crushed pineapple
1 yellow cake mix
1/2 cup nuts — chopped
1 cube butter — sliced

Dump cherry pie filling, crushed pineapple in a 9 x 13-inch pan. Do not
stir. Sprinkle cake mix evenly over fruit. Dot with butter. Top with
nuts. Bake at 375 degrees F for 1 hour. Serve warm with vanilla ice
cream, whipped cream or plain cream poured over top.

This cake is so rich! I rarely make it but it is soooo goood!

Mary

– – – – – – – – – – – – – – – – – –

Per serving: 301 Calories; 9g Fat (27% calories from fat); 3g Protein;
53g Carbohydrate; 3mg Cholesterol; 298mg Sodium

Here is one of my current favorite recipes, quick and delicious.
It freezes well also. Serves about 4 as a main dish.

Lentils Ole (originally from the Jane Brody Good Food Gourmet, modified)

1c lentils
3c water
1/2c chopped scallions (green white parts), or onion (either is good)
1/2c green peppers, diced
1/2c red peppers, diced
1 TBSP chili powder (adjust to taste, esp. if you use spicy chili powder)
1/2 tsp cumin seeds, crushed (what I use) or 1 tsp ground cumin
4 cloves minced garlic
1-2 TBSP red wine vinegar
1 8oz can tomato sauce
1 TBSP molasses

Bring the lentils and water to a boil, then cover simmer for about 25 – 30
minutes until soft but not mushy. While the lentils cook, saute the scallions,
pepppers, garlic, chili powder and cumin in 1 TBSP vinegar til the vegetables
are limp (about 2 mins). (NB: I do use a nonstick pan for this step.)
Add tomato sauce and molasses, cook for 1 minute (scrape the stuck pieces
off the pan), taste and add more vinegar if needed (I usually add another
TBSP). Add mixture to lentils and cook until heated through.

Great over rice, or maybe as a burrito or taco filling (recommend using less
than 3c. water then, since this comes out very sauce-y).

Round Steak Supreme

Recipe By : =

Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Beef
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Round steak
cut in serving-size pieces
1 cup Fresh mushrooms
1 can Cream of chicken soup
1 can Beefy mushroom soup
1/2 cup Undiluted evaporated milk

Brown meat and place in crock pot. Combine remaining ingredients and pour
over meat. Cook on low heat 8 to 10 hours. Serve with mashed potatoes or rice.

– – – – – – – – – – – – – – – – – – =

Title: Prune-Coconut Bars
Categories: Diabetic, Cooky/bars
Yield: 16 servings

2 c Chopped pitted prunes 1 c Whole wheat flour
1 tb Grated orange rind 1/3 c Wheat germ
1/2 c Water 1/2 c Coconut, flaked or shredded
1 c Rolled oats 1/2 c Vegetable oil

Cook the prunes, orange rind, and water in a saucepan until the
mixture is soft and smooth.

Meanwhile, combine the oats, flour, wheat germ, coconut and oil in a
bowl. Stir to blend. Bress half the mixture in the bottom of an 8
inch square baking pan. Pour the prune mixture on top and spread
evenly. Top with the remaining oat mixture and press evenly over the
top.

Bake in 350 F oven for about 30 minutes or until the topping is
lightly browned. Cool in the pan before cutting into bars.

1/16 recipe – 141 calories, 1 bread, 1 1/2 fat exchange 16 grams
carbohydrate, 3 grams protein, 8 grams fat 17 mg sodium, 145 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Spaghetti Squash Zucchini Casserole`

Recipe By : ak412@freenet.carleton.ca (Dr. Neal Pinckney)
Serving Size : 6 Preparation Time :0:35
Categories : Casseroles Vegetarian
Fatfree Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Spaghetti Squash
1 Med Zucchini — grated
1 C Tomato Sauce
1 Tsp Dried Basil — finely chopped
1 Tsp Dried Oregano — crushed
1 Tsp Garlic Powder — or 2 cloves fresh
1/4 Tsp Black Pepper
1/4 Tsp Salt — optional

(This dish requires 20 minutes of baking, but the first part of the
preparation of the spaghetti squash can be done stovetop or microwave.

Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but
do not cut into the body of the squash. While the squash is cooking you
can prepare the other ingredients.

Stovetop: place half squash cut side down in a pot with 2″ (5 cm) water,
cover and boil for 20 minutes.
Microwave: place half squash in a dish with 1/4 cup water, cover with
plastic wrap and cook at high (>600 watts) for 7 minutes.

Squash is half cooked. With fork, scrape out squash to produce
spaghetti-like strands. A thin, hard shell will be left.

In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and
spices. Mix well and spoon into squash shell (or casserole dish), top with
nutritional yeast, a little more garlic powder (and, if desired, non-fat
grated parmesan cheese).

Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

Serves 6. Each 8 oz (.25 l.) serving has 66 cal, less than 0.25 g fat.

(This recipe was adapted from a sticker attached to a spaghetti squash by
Linden Associated Growers, Linden, CA.)

I served it with brown rice and fresh non-fat French Bread. It would be
an ideal filling for a pita pocket or tortilla.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

– – – – – – – – – – – – – – – – – –

NOTES : Cal 24
Fat 0.2g
Carbs 5.4g
Dietary Fiber 0.9g
Protein 1.1g
Sodium 340mg
CFF 7.7%