Title: APRICOT-HONEY BUTTER
Categories: Dairy, Fruits
Yield: 2 cups

3 c Dried apricots (2 lbs)
2 tb Grated lemon zest
1/2 c Fresh lemon juice
1/2 c Honey
3 tb Finely chopped crystallized
Ginger

In a heavy saucepan, combine apricots, lemon zest, 1/4
cup lemon juice and 2 cups water. Bring to a boil.
Reduce heat to low and simmer, uncovered, for 45
minutes to 1 hour, or until the apricots are soft.
Transfer the apricots and the cooking liquid to a food
processor and puree until smooth. Return to the
saucepan, along with honey and the remaining 1/4 cup
lemon juice. Simmer, stirring often, until very thick,
about 1 hour. Stir in crystallized ginger and let
cool. (The butter can be stored, covered, in the
refrigerator for up to 2 weeks or in the freezer for
up to 6 months.) Source: Eating Well Magazine
: November/December 1992
: Pg.68

From the collection of K. Deck

—–

MASHED WINTER SQUASH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Side dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 lb Winter squash
1/2 ts Vegetable oil
1 1/2 tb Margarine — cut into pieces;
Ground cinnamon for garnish
-(optional)

Preheat oven to 350 degrees Cut each squash into lengthwise quarter;
scoop out seeds and discard. Score yellow meaty part of each quarter
with a knife. Brush bottom of a shallow baking pan with the
vegetable oil. Place squash pieces in pan with remove skin from
squash and put squash pulp into a bowl; beat until fluffy; add
margarine and beat it in well. If desired, garnish with sprinkle of
cinnamon.

Food Exchange per serving: 1/2 FAT EXCHANGE + 1 STARCH EXCHANGE;
Low-sodium diets: This recipe is excellent.

Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S and Katharine Middleton

– – – – – – – – – – – – – – – – – –

Title: TRIFLE
Categories: Desserts, Irish
Yield: 6 servings

1 Sponge cake; leftover
1 c Raspberry Jam
1/4 c Almonds, slivered
1/4 c Brandy:*
3/4 c Sherry
1 1/2 c Milk
1 c Cream, heavy
1 Vanilla pod
1 ts Cornstarch
3 T Sugar
5 Eggs
2 c Cream, heavy; whipped
8 sl Citron; *
6 Strawberries; -OR-
6 Crystallized violets

* Anne’s note; I would use 1 cup sherry and not bother with the brandy

* Citron is larger than a lemon. The fruit is not eaten but the rind
is used as a decoration. Can be found in speciality stores, omit if
you can’t find it.

“Trifle, a favorite Victorian recipe, is the perfect party recipe.
Make it well ahead of time of time, so that the sherry and brandy
have enough time to seep into the cake. The charm of Trifle is its
different textures. Since these also look interesting, Trifle should
be served in a glass bowl so that the effect can be seen to full
advantage. As an alternative serve it in individual glass dishes.”

Cut the cake into very thick slices and spread each piece with a
generous amount of raspberry jam. Arrange the slices on the bottom of
a large glass bowl. If you prefer to use individual dishes, divide
the cake equally among the dishes. Sprinkle the almonds over the cake
slices, pour on the brandy and sherry and allow it it to soak for
about 40 minutes (but not longer as the cake will becomes soggy.
*Anne’s note, I like it soggy, and left the cake to soak overnight.)
Bring the milk and cream with vanilla pod to a boil in a double
boiler. Remove from heat and discard the vanilla pod.

Mix the cornstarch with the sugar and eggs and gradually pour in
the milk and cream. Transfer the mixture back to the double boiler
and stir until the custard becomes thick and creamy; do not allow to
boil.

Let the custard cool a little and then pour it over the cake. Let
the cake set and when it fully cooled, spread any remaining jam on
top, then cover with whipped cream.

Decorate the trifle with citron slices and crystallized violets or
strawberry slices. Refrigerate until ready to serve.

SERVES:6-8

SOURCE: _Great British Cooking: A Well Kept Secret_
posted by Anne MacLellan

MMMMM

Title: Creole Sauce
Categories: Diabetic, Sauces
Yield: 2 c of 1/3 c

Ingredients 1 1/2 c Tomato juice;
Vegetable cooking spray 2 tb Water
1/2 c Green peppers; chopped 1 ts Cornstarch;
3 tb Onion; chopped 1/4 ts Dried whole thyme;
3/4 c Fresh mushrooms; sliced

Coat a medium skillet with cooking spray; place over low heat until
hot. Add green pepper and onion; saute 2 to 3 mins or until tender.
Remove from heat, and add mushrooms and tomato juice. Combine
remaining ingredients, stirring to blend; add to skillet, and bring
to a boil. Boil sauce, stirring constantly, 1 min or until thickened
and bubbly. Serve hot.

From: All New Cookbook For Diabetics and Their Families

Yield (sauce only): 2 cups; Each serving amount: 1/3 cup Exchanges: 1
Vegetable; Chol: 0 mg; Calories: 26 Carbo: 5 gm; Protein: 1 gm; Fat:
Tr.; Fiber: Tr.; Sodium: 161mg

(From Jungle.Boy via GEnie)

MMMMM

Ginger Snaps

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A06
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups unsalted butter
2 cups light brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups unbleached allpurpose flour
4 teaspoons ground ginger
4 teaspoons baking soda
1 teaspoon salt
3 tablespoons fresh ginger — grated
1 cup candied ginger — finely chopped

Preheat oven to 350 degrees. Cream butter and brown sugar until
fluffy. Add molasses and eggs and mix well. Combine flour, ground
ginger, baking soda and salt, and add to butter mixture. Blend in
fresh and candied ginger. Drop by teaspoonful onto parchment covered
baking sheet, about 2 inches apart. Bake about 10 minutes, or until
lightly golden. Cool.

Yield: 8 dozen Ginger Snaps

– – – – – – – – – – – – – – – – – –

Cerveny Kapusta

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Rendered pork fat — (trimmed from
or roast)
Finely chopped onions
Paprika
1 medium Head red cabbage
Salt
1/2 teaspoon Paprika
Fresh ground black pepper
1 large Apple — grated
2 tablespoons White [sic] vinegar
1 tablespoon White sugar
1/2 teaspoon Caraway seeds

Render pork fat very slowly; remove “cracklings”, add enough finely chopped
onion for taste and flavor. Cook until golden. Add paprika slowly, DON’T let
it burn or smoke. Let cool, and store, covered in refrigerator – will keep for
a long time.

Wash the cabbage in cold water, quarter it chop finely, salting as you go.
Discard the core. Heat about 3 cups of the pork-fat/onion mixture, add about
1/2 teasp. paprika – don’t let it burn. Add the wet, salty cabbage stir
until it’s coated with fat. Add pepper to taste, grated apple, stir in; add
about 2-3 tsps wine [sic] vinegar, 1 tbsp sugar. Rub about 1 1/2 tsp caraway
seeds between palms, add to cabbage.

This totally “handed-down-through-the-Wincenc-family” recipe will come out
differently each time – until you arrive at the taste you like best. Taste as
you go along! But the true test will be on the 2nd or 3rd day when reheating
the left-overs. I always loved it best then!!
Carol Wincenc
From: Michael Loo

– – – – – – – – – – – – – – – – – –

Mormon Split Pea Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetable
Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Butter
1 Cup Onion — chopped
2 Cups Dried Split Peas — washed
3 Quarts Water
3 Medium Potatoes — peeled grated
1/2 Teaspoon Marjoram
2 Teaspoons Salt
1/4 Teaspoon Pepper
1/2 Cup Celery — chopped

In a heavy 5 to 6 quart casserole, melt butter over medium heat. Add onions
and celery. Cook 5 minutes until soft, not brown. Stir in split peas and
water. Bring to a boil. Skim off any scum that may form.
Add potatoes, marjoram, salt and pepper.
Cook about 1 1/2 hours.

– – – – – – – – – – – – – – – – – –

Title: Gingerand Spice Cookies
Categories: Cookies
Yield: 36 servings

2 c Unbleached flour
1 1/4 c Brown sugar; packed
2 ts Ginger
2 ts Cinnamon
1 ts Allspice
1 ts Baking soda
1/4 ts Salt
1 Egg white; whipped
3/4 c Margarine; softened
1/4 c Molasses

Recipe by: Anita A. Matejka
Preparation Time: 0:15
Preheat oven at 350. In a mixing bowl, combine flour, brown sugar, ginger,
cinnamon, allspice, baking soda,and salt. In another mixing bowl, combine
egg white, margarine, and molasses. Mix dry ingredients with wet
ingredients just until moistened. Cover and chill dough for 1 hour. Then,
roll dough into 1″ balls and place 2″ apart on unprepared baking sheet.
Bake for 12 minutes or until golden brown.

—–

Korean Barbecue – Bulgogi

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Lean Beef Tenderloin
1/2 cup Light Soy Sauce
1/4 cup Dark Soy Sauce
1/2 cup Water
3 tablespoons Finely Chopped Green Onion
3 teaspoons Crushed Garlic
2 teaspoons Finely Minced Fresh Ginger
1/2 teaspoon Black Pepper
1 tablespoon Sugar
2 tablespoons White Sesame Seeds — Toasted
And Ground
1 tablespoon Sesame Oil

Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs
respectively, exemplify an age-old tradition of cooking on a curved iron
hotplate – a tradition that is matched in northern China and neighboring
Mongolia as introduced by the Manchurians. Today this has been streamlined
for table service, with specially built cone-shaped hotplates fitted over
tabletop burners, to provide an enjoyable and intimate eating experience.
Meats of all kinds, including mutton, pork and poultry, offal and seafood,
are cooked in this way, being first marinated in a spicy mixture
encompassing the characteristic seasonings: soy sauce, sesame oil, garlic,
ginger, pepper or chili, toasted sesame seeds and green onions. The meat is
marinated well in advance so that the flavor is intense. Cooking time is
minimal – just enough to cook through and seal the surface. Serve Bulgogi
with white rice and yangnyum kanjang sauce, together with a selection of
accompaniments such as kim chee (chili pickled cabbage) and jeot khal
(spiced whitefish). ~——————————————————
cut into narrow strips. In a glass or stainless steel dish mix all
remaining ingredients together. Add the beef and stir thoroughly. Cover and
let marinate for at least 3 hours.

Preheat a tabletop broiler (griller), protecting the tabletop with an
asbestos mat or other suitable heat shield.

Each diner, or the host/hostess, places a portion of meat on the broiler
(griller) and cooks it quickly on both sides. The meat is dipped into the
sauce before eating. Use wooden chopsticks or small forks/fondue forks.

– – – – – – – – – – – – – – – – – –

Date: Thu, 16 Dec 93 11:28:31 EST
From: jf_adams@unhe.unh.edu (Jon Adams – Grad School)

Lasagna, my own creation:

1 Box lasagna (I just use the basic type)
1 large can tomatoe sauce
3 medium tomatoes
2 med-large Green Peppers
1/2 cup chopped chives
3 TBLS finely chopped garlic (yes I LOVE garlic)
1 Large red onion, chopped
1/2 cup mushrooms (basic store variety)
1 large (16 oz) container of FAT FREE Cottage Cheese *
1/3 cup (approx) Bread Crumbs
1/4 cup egg substitute
1 cup fat-free mozzerella (optional)
Onion, garlic powder, paprika
1 tsp each of oregeon, thyme and basil
Fresh ground pepper, vary to taste

Cook the lasagna according to package. Mix the whole container of cottage
cheese with the bread crumbs, chives, egg-substitute, herbs and spices (except
paprika!). Take a large baking dish and coat bottom with a thin layer of
tomatoe sauce. Then a layer of lasagna. On top of this spread a layer of the
cottage cheese mixture. ON thop of this a layer of chopped peppers and onions.
Then slice tomatoes in whole circular slices and place a layer on top of the
other ingrediants. Then a layer of tomatoe sauce. Repeat one more time.
On the top add the mozzerella, if desired, and sprinkle that with about
1/2 tsp of paprika. Bake at roughly 350-375 for about 45 minutes. I have made
this alot and even my SAD friends swear by it.