Date: Wed, 15 Feb 95 08:00:15 PST
From: “Rob Ryerson”

Brownie Oatmeal Cookies

Serves 24

Preparation :15 Cook :10 Stand :10 Total :35

Originally from The Mormon Diet Cookbook

2/3 cup whole wheat flour
1/3 cup sugar
1 cup quick cooking rolled oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt, (optional)
1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS
water)
1/3 cup corn syrup, ,light or dark (or substitute honey)
1 teaspoon vanilla

Mix egg replacer, vanilla and syrup. In separate bowl, mix dry
ingredients, make a well, add liquid and stir till moistened. On
a spritzed baking sheet, form approx. 2 dozen cookies. Bake at
350F for about 10 minutes Cool on sheet/wire rack for 5/5
minutes.

Nutrition (per serving): 57 calories

Saturated fat 0 g
Total Fat 1 g (8% of calories)
Protein 1 g (9% of calories)
Carbohydrates 12 g (83% of calories)

Cholesterol 0 mg Sodium 56 mg
Fiber 0 g Iron 1 mg
Vitamin A 4 IU Vitamin C 0 mg
Alcohol 0 g

Source: The Mormon Diet Cookbook
Page (s): 343
Date Published: 1992
ISBN: 1-55517-090-0

Title: Pasta with Asparagus
Categories: Diabetic, Vegetables, Side dishes, Pasta
Yield: 4 – 6 folks

5 cl Garlic, minced -salt to taste
1 ts Dried red pepper flakes 1/4 ts Pepper
2 ds To 3 dashes hot pepper sauce 1/4 c Shredded Parmesan cheese
1/4 c Olive oil 1/2 lb Mostaccioli, cooked drained
1 tb Butter or margaine -=OR=-
1 lb Fresh asparagus, 1/2 lb Elbow macaroni, cooked
-cut to 1 1/2″ pieces – and drained

In a skillet, cook garlic, red pepper flakes and hot pepper sauce in
oil and butter for 2-3 minutes. Add asparagus, salt and pepper;
saute until asparagus is crisp-tender, about 8-10 minutes. Add
Parmesan cheese; mix well. Pour over hot pasta and toss to coat.
Serve immediately. This would work for the diabetic as side dish.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE (I always try to make my diet work around
the fat, not the fat work around me). (The cheese is so close to know
how to call it).

Serves: 4-6
From:
Posted by: Debbie Carlson

MMMMM

RICE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Ghee
1 c Mixed vegetables, diced*
2 Garlic cloves
2 c Cooked rice
3 c Water
1/2 ts Sage
1 t Rosemary
1 t Parsley
1 tb Soy sauce
Salt pepper

Heat ghee in a large soup pot. Saute the diced
vegetables garlic for 15 minutes. Pour over water,
bring to a boil simmer until the vegetables are
almost tender. While the vegetables are simmering, add
the herbs in order. About 5 minutes before the end of
the cooking time, add the cooked rice. Add more water
if necessary.

“Tasajara Cooking”

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Title: Chocolate Creme de Mints
Categories: Candies, Chocolate, Mint
Yield: 12 servings

2 c Milk Chocolate Chips;Nestles
1/4 c Sour Cream
2 1/2 tb Mint Flavored Liqueur

Melt over hot (not boiling) water, milk chocolate chips; stir until
smooth. Remove from heat. Blend in sour cream. Stir in mint
flavored liqueur. Transfer to a small bowl. Chill until thickened,
about 30 minutes. Fill pastry bag fitted with decorative tip; pipe
1-inch candies onto foil-lined cookie sheets. Chill until ready to
serve.

MMMMM

1 cup azuki beans, washed
1 strip kombu, 4-6 inches long, soaked and diced (this is
a sea vegetable)
1/4 cup raisins
1/8-1/4 tsp. sea salt
barley malt
Pressure cook the beans together with the kombu and raisins
for about 50 minutes. Remove from flame, allow pressure to
come down and place on a low flame. Add sea salt and barley
malt. Cook for another ten minutes or so. Mash the beans
with a wooden pestle or grind in a suribachi (Japanese mortar
and pestle arrangement), until they become a thick, fairly
smooth paste.

PALOUSE LENTIL SOUP

Recipe By : Marty Boucher/Jubail, Saudi Arabia
Serving Size : 6 Preparation Time :0:00
Categories : Soups, Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ounces pepper bacon or smoked bacon — diced
1 cup yellow onion — finely diced
1 cup celery — finely diced
1 cup carrot — finely diced
2 cloves garlic — minced
1 teaspoon dried marjoram
1 1/4 cups dried lentils
7 cups chicken stock
1 bay leaf
salt and pepper — to taste

In a large, heavy saucepan or Dutch oven, saute the bacon over moderate heat
until crisp and brown. Remove the bacon from the pan and set aside. Add
onion, celery, carrot, garlic and marjoram and cook for about 5 minutes, or
until the onion is translucent.
Add the lentils, chicken stock and bay leaf, and bring just to a boil.
Reduce heat to low and simmer until the lentils are tender. About 30
minutes. Taste and adjust the seasoning. If the soup becomes too thick
during cooking, add more chicken stock.
Garnish with bacon.

– – – – – – – – – – – – – – – – – –

NOTES : Marty was one of my neighbors in Saudi Arabia–I have not yet made
this recipe of hers but I have made others and they were delicious!
Especially her Hot German Potato Salad.

Title: REAL GINGER BEEF
Categories: Chinese, Beef
Yield: 6 servings

1 lb Flank steak, sliced as
-thinly as possible across
-the grain
1 tb Corn starch
1 tb Dark soy sauce
1 tb Sesame oil
1/2 ts White pepper
1 c Peeled, finely shredded
-fresh ginger
1 1/2 ts Salt, to taste
1 ts Sugar
3 tb Shao hsing (rice wine) or
-domestic dry sherry
1/2 c Vegetable oil
2 c Fresh cilantro leaves,
-lightly chopped

Marinate beef in corn starch, soy sauce, sesame oil,
and pepper for 30 minutes, refrigerated.

Meanwhile, in a bowl, toss ginger with salt and set
aside for 20 minutes. Then squeeze shreds to extract
most of the moisture. Set aside. Combine sugar and
wine and set aside.

Heat oil in skillet or wok to warm-hot temperature.
Add meat, stirring to separate pieces. When pieces
change color, remove them to a colander and drain.
Some of meat may still be pink. Remove all but 3 Tb
of oil from pan.

Heat remaining oil; when hot, add ginger and stir
rapidly for 15 seconds. Stir in cilantro and wine;
cook just until dish is heated through.

—–

AKA MISO (SUMMER MISO SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Ichiban dashi (recipe)
1/2 c Aka miso (red soybean paste)
Aji-no-moto (msg)

Place the ichiban dashi in a 2 quart saucepan and
set a sieve over the pan. With the back of a large
spoon, rub the miso through the sieve, moistening it
from time to time with some of the dashi to help force
it through more easily.
Bring the soup to a simmer over moderate heat. Then
remove from the heat and stir in a small pinch of MSG.
Pour the soup into bowls, add misoshiru no-me (miso
soup garnish – see recipes) and serve at once. If the
soup seems to be seperating, stir to recombine it.
Miso soups are sweeter than other Japanese soups and
usually are served toward the end of a formal Japanese
meal.
From: Time/Life Foods of the World – Japanese
CompuChef conversion by Rick Weissgerber, reposted by
DonW1948@aol.com

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Title: Ultimate Chocolate Chunk Cookies
Categories: Chocolate, Cookies, Pickles
Yield: 1 servings

2 c Flour
1 ts Vanilla
1 ts Baking soda
1 Egg
1 c Softened butter
12 oz Semi sweet chocolate
1/2 c Gran. sugar chunks
3/4 c Packed brown sugar

Preheat oven to 375. Mix dry ingredients in small bowl (except chips).
In
large bowl mix moist ingredients, then add dry ingredients. When blended
ad
d

chips. Drop by teaspoonfuls onto UNgreased cookie sheets 2 inches apart.
Ba
ke

8 to 10 minutes. Makes

36 to 48 really good cookies.

—–

Sweet Tomato Chutney

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 whole head of garlic, peeled — coarsely chopped
1 pc fresh ginger root — peeled and chopped
12 ozs red wine vinegar
2 14 oz cans whole tomatoes
3/4 lb granulated sugar
1 1/2 tsps salt
1/2 tsp cayenne pepper
2 tbsps golden raisins
2 tbsps blanched almonds — slivered

Put the chopped garlic, ginger and 4 oz. of the vinegar into an electric
blender and blend at high speed until smooth.

In a 3 qt. heavy, non-reactive pot, place the tomatoes and juice from the can,
remaining vinegar, sugar, salt and cayenne pepper; bring to a boil. Add puree
from the blender. Lower heat and simmer gently, uncovered, for about 1 1/2-2
hours or until thick. Stir occasionally at first, and more frequently as it
thickens. You should end up with about 1 pint of chutney.

Add the almonds and raisins. Simmer, stirring another 5 min. Turn heat off
and allow to cool. Bottle and keep refrigerated.

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