Silken (Tofu) Chocolate Pie

Recipe By : Susan Murie
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cartons firm silken (Japanese) tofu
6 ozs chocolate chips
2 tablespoons maple syrup
1 graham cracker crust

This is an easy chocolate pie made with tofu. Very mousse-like!

Beat tofu at high in mixer about 5 minutes or so until smooth. Melt
chocolate chips and beat into tofu mixture. Beat in maple syrup. Pour into
prepared crust. Chill at least 2 hours. I find overnight is even better.

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Title: Lobster Bisque *Taste*
Categories: Try it, Seafood, Soups
Yield: 8 Servings

MMMMM———————–TASTE #TS4865—————————-
1/4 c Butter
1/2 c Carrots; diced
1/2 c Celery; diced
1/3 c Onions, chopped; finely
2 Lobsters; 1-1/4 pound each,
Separated into tail, claws,
And chest pieces

MMMMM———————SIMMER SHELLS WITH————————–
1/4 c Cognac
2 c Wine, white
2 c Water
2 Garlic cloves, crushed
2 tb Tarragon, fresh; roughly
Chopped
1 Bay leaf
28 oz Tomatoes; drained
Salt
Pepper
1/3 c Rice, long grain white

MMMMM———————–LOBSTER BUTTER—————————-
1/2 c Butter

MMMMM——————-FINALLY, ADD AND HEAT————————
1 tb Cognac
1 c Cream, light
1 c Milk

Melt butter in a large saucepan. Add the carrots, celery and onions
and cook until soft, about 10 minutes. Add sections from lobsters to
pan and saute until shells turn red. Remove pieces from pan when cool
enough and remove meat from tails and claws and reserve it.

Chop shells into smaller pieces and add to pan. Add cognac and
ignite. Then add the white wine, water, garlic, tarragon and bay
leaf. Crush the drained tomatoes with hands and add to pot. Season
with salt and pepper.

Simmer over low heat for 45 minutes, but do not allow liquid to boil.
Remove as many pieces of shell as possible. Put soup through food
mill and return milled broth to pan. Add the reserved lobster meat
and rice. Simmer over low heat another 45 minutes, or until reduced
to 2 cups.

Pulse shells in a food processor until finely chopped. Melt butter in
a saute pan, add chopped shells and saute 5 minutes. Strain,
reserving butter and discarding shells.

Transfer reduced lobster-rice mixture to blender and puree. Strain the
puree through a sieve over a mixing bowl and return broth to pot. Add
the lobster butter and stir well.

Add cognac and heat for 5-7 minutes. Add the light cream and milk.
Heat through, but do not boil.

MMMMM

POPPY SEED SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Misc Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Half-and-half
1/2 c Poppy seed
2 c (16 ounces) vanilla yogurt
3 tb Honey
1/2 ts Ground honey
1/2 ts Ground nutmeg
1/4 ts Salt

Mix half-and-half and poppy seed. Let stand 15
minutes. Place poppy seed mixture in blender or food
processor. Add remaining ingredients. Cover and blend
on medium speed, or process, about 3 minutes or until
completely mixed. Cover and refrigerate at least 4
hours or until thoroughl chilled. 6 SERVINGS (ABOUT
1/2 CUP EACH); 225 CALORIES PER SERVING.

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Title: BLOND BROWNIES
Categories: Diabetic, Cakes, Desserts, Chocolate
Yield: 32 bars

8 oz (1)pkg white cake mix;
-NO-SUGAR
2 Eggs;
2 tb Granulated brown sugar;
-REPLACEMENT
2 tb Water
1/4 c Mints chocolate chips;
1/4 c Peanut butter chips;

Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing
bowl. Beat in medium speed until well blended and thickened. Fold in
chips. Pour batter into two, greased and papered 8-in pans. Bake at
375 degrees for 12 to 15 minutes or unitl brownies test done. Cut
into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2
FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master.

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Our special challah

Recipe By : Annice
Serving Size : 24 Preparation Time :0:00
Categories : Yeast Breads Jewish
****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages yeast — (or 1 Israeli)
4 cups white bread flour — approximately
4 cups whole-wheat flour
1 1/3 tablespoons salt
1/2 cup sugar
1 stick margarine — melted and cooled
5 large eggs
1 1/2 cups warm water
1 egg — beaten
sesame seeds

Dissolve yeast in warm water. Have remaining ingredients at room temperature.
To yeast mixture, add salt, sugar, margarine and 5 eg gs. Mix well.
Gradually add whole wheat flour, then enough bread flour so that the dough can
be kneaded. Knead well, adding bread flour as needed. Place in oiled bowl,
turning dough to oil the top. Cover with a damp towel, and let rise in a warm
place till doub led. Punch down, and let rise again. Form into braided or
spiral loaves (2 gigantic or 4 medium or 8 small or a combination of these ).
Place on baking sheets, which have been sprayed with vegetable oil cooking
spray. Let rise till almost doubled. Brush with beat en egg, and sprinkle
with sesame seeds. Bake in a preheated 350 oven for about 30 minutes. or
until loaves test done.

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NOTES : Two impressive shapes:

1) Divide the dough two-thirds/one-third. Divide the larger section into
three. Roll each of these smaller sections into ropes, and braid together.
Repeat the dividing and braiding with the smaller section of dough. Brush the
larger braid with egg, and center th e smaller braid on it, securing with
toothpicks. Remove the toothpicks after the rising period.

2) Divide the dough into thirds. Roll each piece into a very long, thin rope.
Braid these together. Form a spiral with the braid, starting at the center
and tucking the end under when done.

ALMOND COOLER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c -Boiling water
3 Almond herbal tea bags
1 pt Lemon sherbet — or orange
-sherbet

Pour the boiling water over tea bags. Let stand for 5
minutes. Remove tea bags; discard. Chill tea for at
least 2 hours. At serving time, spoon sherbet into 4
chilled glasses, pour in chilled tea.

MAKES: 4 – 8 oz servings Per serving: 129 cal., 1 g.
protein, 30 g. carbo., 1 g. fat, 10 mg. sodium

SOURCE: 1986 Best-Recipes Yearbook, Better Homes and
Gardens

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CROWN ROAST SAUSAGE-CORN STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Fresh pork sausage
1/4 c Chopped green onions
1/4 c Sausage drippings
1 (6 0z) pkg stuffing mix for
-pork
-yep– saucepan style!
1 3/4 c Water
1 (7oz) can whole-kernel corn,
-drain
1/4 c Chopped pimento
2 qt Saucepan
-Medium high for 15 min
-This makes about 2 1/2
-cups
4 oz Sausage
2 tb Chopped green onions
2 tb Sausage drippings
-Go with 1 1/4 cups of the
-crumbs and
2 tb Seasonings
3/4 c Water
1/3 c The corn, drained
2 tb Chopped pimento
1 qt Saucepan
-Medium high for 10 min.

Medium low for 6 min and Stand for 5 min on both
sizes. Directions: Combine the sausage and green
onion. Cook at Medium High as noted (brown sausage),
stir often. Drain but reserve drippings for use in
amount noted above. Not enough drippings?–> Add
melted butter or margarine!

Now, add the vegtable-seasong mix, the correct amount
of reserved drippings, and water. High heat to boil.
Reduce heat to Medium low and simmer for 6 min. as
noted. Add the crumbs from the mix in amount noted
above. Stir to moisten. Stir in corn and pimento.
Cover and let stand for 5 min as noted and fluff it
with a fork. Now– stuff that Crown Rib Roast and
remember to cover this mix with foil after 30 min
cooking time in oven!

Oops– got leftover stuffing? Well, pop it in a
casserole with that roast and bake for 30- 45 min of
your roasting time. Always nice to have some extra
stuffing!!

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LATE-SUMMER SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 lg Onion — chopped
3 c Water
2 Summer squashes — 12 oz
-chopped
2 lg Tomatoes — coarsely chopped
1 Red pepper — chopped
1 Yellow pepper — shoped
1 Zucchini — chopped
3 lg Cloves garlic — minced
1 1/2 ts Salt
1/2 ts Fennel seeds
1/4 ts Freshly ground pepper

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Title: CLAM CHOWDER FOR 60
Categories: Soups
Yield: 60 servings

30 cn Minced clams (6-1/2 oz each)
8 c Diced onions
1 1/2 lb Butter or margarine
2 c All-purpose flour
3 qt Milk
3 bn Celery, sliced
3 c Minced fresh parsley
12 lb Potatoes, peeled and cubed
3 lb Sharp cheddar cheese,
-shredded
Salt pepper to taste

Drain and rinse clams, reserving juice; set aside. In a large kettle,
saute onions in butter until tender. Add flour; stir to form a smooth
paste. Gradually add the milk, stirring constantly until slightly
thickened (do not boil). Add celery, parsley and potatoes and cook until
tender, about 45 minutes. Add the clams and cheese; cook until cheese is
melted and soup is heated through. Add reserved clam juice and salt and
pepper.

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Title: STRAWBERRY TART
Categories: Diabetic, Fruits, Desserts
Yield: 8 sweet ones

1 Graham Cracker pie shell;
2 c Low-fat milk;(2%)
1 1/8 oz (1 pkg) sugar-free vanilla
-instant pudding mix;
1 ts Orange rind; grated freshly
2 c Strawberries; cleaned
Hauled ( other berries maybe
-substituted

Use an 8- or 9-inch tart pan with removeable bottom.
Firmly pat gramham cracker pie shell into tart pan.
Set aside. Blend milk with instant pudding mix in
deep bowl using a whisk or an electric mixer. Continue
mixing at low speed for 1 minute or until pudding is
dissolved. Add grated orange rind. Let stand for 5
minutes and pour into pie shell. Let stand for 15
minutes or until set. Arrange strawberries or other
berries decoratively over pudding shortly before
serving. Ford Exchanges per serving: 1 STARCH
EXCHANGE + 1 FAT EXCHANGE; CAL: 134; CHO: 18g; PRO:
3g; FAT: 5g; SOD: 320mg; CHO: 1mg; LOW-SODIUM DIET;
This recipe is suitable for occasional use. Use
unsalted margarine in pie shell.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’brion and her

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