Title: Lois’ Coconut Oatmeal Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Sugar
1/2 c Brown sugar
3/4 c Flour
1 c Oatmeal
1 c Coconut
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Baking powder
1/2 c Margarine
1 Egg
1 ts Vanilla

Recipe by: Lois Kosick
Preparation Time: 0:45
Cream margarine and sugars.
Beat in egg.
Add mixed dry ingredients.
Bake at 350* for 8 to 10 minutes.

—–

Title: BRANDIED FRIENDSHIP CAKE AND STARTER
Categories: Cakes
Yield: 1 servings

1 1/2 c Brandy
1 lb Peaches with juice; can
6 c Sugar, divided (to 7 1/2 cup
-)
1 lb Pineapple tidbits or chunks
– can, with juice
1 lb Fruit cocktail; can, with j
-ice
10 oz Maraschino cherries; jar
1 Box yellow cake mix
1/2 c Oil; to 3/4 cup
2 Eggs; to 4 eggs
1 Vanilla instant pudding (sma
-l package)
1 1/2 c Fruit; from starter
1 c Nuts; chopped

For starter: Mix thoroughly brandy, peaches with juice and 2 to 2 1/2
cups of the sugar. Put in glass jar loosely covered. Let stand 10
days at room temperature. Stir every day. On the 11th day, add 2 to 2
1/2 more cups sugar and pineapple with juice. Stir every day. On the
21st day add remaining 2 to 2 1/2 cups sugar, fruit cocktail with
juice and Maraschino cherries. Stir every day. On the 31st day, drain
juice; save for starter or give to a friend. Use fruit for cakes.
Makes enough for 3 to 5 cakes. Fruit can be frozen to keep or is
great over ice cream. Starter can be kept in refrigerator 4 weeks.
Cake: Mix together cake mix, oil, eggs, pudding mix, 1 1/2 cups fruit
from starter and nuts. Grease and flour Bundt or angle food cake pan.
Bake @ 350 degrees for 30 to 40 minutes, until golden brown. This
cake burns easily, so check it often.

MMMMM

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspooon salt
4 eggs
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups milk
1 cup whipping cream, whipped
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups
sliced fresh strawberries
Confectioners’ Sugar

In a saucepan over medium heat, bring water and butter to a boil. Add flour
and salt all at once; stir until a smooth ball forms. Remove from the heat;
let stand 5minutes. Add eggs, one at a time, beating well after each adition.
Beat until smooth. Cover a baking sheet with foil; grease foil. Tracea 12-in.
heart onto foil. Drop batter by rounded tablespoonfuls along the outside of
the heart (mounds should be almost touching). Bake at 400-deg. for 40-45
minutes or until golden. Lift foil and transfer to a wire rack. Immediately
cut a slit in each puff to allow steam to escape; cool. In a saucepamn, cook
pudding mix and milk according to package directions. Cool. Fold in cream and
vanilla. Place cream puffs on a serving plate; split puffs and remove soft
dough from the inside. Spoon filling into puffs; add strawberris. Replace
tops; dust with confectioners’ sugar. Chill until serving.

Makes: 14 to 16 servings.
Source: Feb/Mar 96 Issue of A , Edna Hoffman of Hebron, Indiana

Potato Broccoli Casserole

Recipe By : Patricia L. Leinheiser
Serving Size : 0 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz pkg frozen chopped broccoli
1 can condensed broccoli-cheese soup
or cream of broccoli soup
1/2 C milk
1/4 tsp pepper
5 medium potatoes

Preheat oven to 350*.

Thaw and drain broccoli. Combine broccoli, soup, milk, and pepper. Slice
potatoes thin. Add to soup mix. Toss to coat. Spoon into 2 quart greased
casserole. Cover and bake 1 hour. Uncover and bake 1 hour longer or till
potatoes are tender and top is brown.

– – – – – – – – – – – – – – – – – –

CHICKEN STUFFING PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
8 oz Pkg herbed stuffing mix
3/4 c Chicken broth
1/2 c Butter or margarine melted
—–FILLING—–
4 oz Can mushrooms, drained and
-liquid reserved
2 tb Flour
1/2 c Chopped onion
1 tb Margarine
10 oz Jar chicken gravy
1 t Worchestershire sauce
1/2 ts Thyme
2 tb Diced pimento
1 tb Parsley flakes
3 c Cooked chicken, cubed
1 c Fresh or frozen peas
1 c Thinly sliced celery
4 oz Sliced colby or
-american cheese

Mix crust ingredients well in medium bowl; press into
greased 12 inch pie pan. Set aside. Combine mushroom
liquid with flour and set aside.

In a saucepan on top of stove, saute mushrooms and
onions in butter or margarine. Stir in all remaining
ingredients, including mushroom liquid/flour mixture,
and except the cheese. Heat thoroughly.

Turn into crust and bake at 375 for 20 minutes.

Cut each slice of cheese into strips. Place on top of
pie in lattice fashion and bake 5 more minutes.

Posted By C585HUC@semovm.semo.edu (“G. H.”) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –

Title: Sloppy Joes -s
Categories: Main dish, Low-fat, Vegetarian, Low-cost, Sandwiches
Yield: 4 Servings

—————SAUTE IN PAN ‘TIL TRANSLUCNT—————
1 md Onion; minced
1/2 md Green pepper; minced
1 ts Sesame oil

——————ADD SIMMER 15 MINUTES——————
8 oz Seitan; cubed or ground
;about 2 cups
2 c Tomato sauce

Serve on whole wheat buns with baked beans and cole
slaw, or as a sauce over brown rice.

Per serving: Calories: 117, Protein: 21 gm.,
Carbohydrates: 11 gm., Fat: 1.5 gm.

Cooking with Gluten Seitan, Dorothy Bates, The Book
Publishing Co., 1993 ISBN: 0-913990-95-7 Typed for
Meal Master by Susan Grabowski 9-94 Added to Dottie
Theriault’s collection

From:dottie Theriault Date:dec-11-95
7:13pm

—–

Title: Lentil and Spinach Soup, Adas Bi Sabaanikh (V
Categories: Soups, Prodigy, Dec.
Yield: 6 servings

1 1/2 c Dried lentils
8 c Water
1 lg Onion; chopped
3 Garlic cloves; crushed
6 oz Tomato paste
2 bn Spinach; cleaned chopped
1/2 c Fresh parsley
1/4 ts Freshly ground pepper
1/8 ts Crushed red hot pepper flake
1/4 c Fresh lemon juice

This is a Middle Eastern soup, typical of the simple
foods served in the desert regions. Serve with pita
bread and a grain or vegetable dish for a simple meal.
This soup is also food served cold, stuffed into a
pita bread. Place the lentils and water in a large
pot. Bring to a boil, cover, and cook for 30 minutes
over medium low heat. Add the onion , tomato paste and
garlic and cook an additional 30 minutes. Add the
spinach, parsley, and peppers. Mix well and cook for
another 10 minutes. Add the lemon juice just before
serving. Mix in well and serve at once. I added a bit
of fresh ground nutmeg salt to taste. Note: I have
found that balsamic vinegar in place of lemon juice is
wonderful with lentils and imparts a slightly sweet
taste… Nutrition (per serving): 251 calories Total
Fat 1 g (4% of calories) Source: The New McDougall
Cookbook, Page (s): 161, Date Published: 1993
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

MM: Lentil Rice Burgers (Vegan)

Title: Fruit Cocktail Whip
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

1 ts Unflavored gelatin 3 Saccharin tablets, (1/4
2 tb Water, cold -grain each)
1 c Water, boiling 1/2 c Fruit Cocktail, drained
1 tb Lemon Juice -(DP)

Sprinkle gelatin over cold water; let stand 5 minutes. Add boiling
water; stir until dissolved. Add lemon juice and saccharin. Chill
until mixture begins to set. Beat until fluffy with rotary beater;
fold in fruit cocktail. Chill until firm. NOTE: Other
dietetic-packed Fruit may be substituted for fruit cocktail.
Liquid drained from fruit may be brought to boil and substituted
for boiling water.
For jellied Fruit Salad, omit beating, if preferred.

MMMMM

Cream of Shittake Mushroom Soup

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound shiitake mushrooms — sliced thin
1/2 medium oinion — minced
1/4 pound butter
1 quart chicken stock
1 quart beef stock
2 tablespoons toasted sesame seeds — crushe in blender
1/2 teaspoon seasoned salt
1 cup heavy cream
1 tablespoon chives — minced

In small saute pan, saute mushrooms and onions in half of the butter for 5
mins. Combine the stocks in a 3 qt. pot on medium heat. Add cooked mushrooms
and onion. Melt remaining butter in saucepan and add crushed sesame seeds.
Gradually add 1/4 cup of stock to the sesame seeds while stirring
continuously. Add sesame mixture to the warming stock. Add salt. Cook over
low heat for 10 mins. Cool broth prior to adding cream so as not to curdle
cream or (*see my note above to “hurry” the process). After adding cream,
stir until well blended. Heat throughly but DO NOT BOIL as separation will
occur. Serve in cups and garnish with chives.

– – – – – – – – – – – – – – – – – –

Per serving: 260 Calories; 20g Fat (65% calories from fat); 5g Protein; 19g
Carbohydrate; 57mg Cholesterol; 948mg Sodium

NOTES : *Hint to avoid curdling cream when adding to hot broth: place cream
in separate medium sized bowl or pan away from heat source. Slowly and
gradually add one ladel at a time of hot stock to the cream while stirring
during each addition. This will bring the cream up to the temperature of the
heating stock gradually and avoid separation when placed back into the heating
stock pot. (1 – 2 ladel additions should accomplish this depending on the
temperature of the stock and cream at time of combining.) Place the now
warmed cream back into the main stock pot, stirring as you add, then continue
with recipe below.

Total Grams- 27.6; Grams/serving- 2.8

Artichoke Sauce with Mushrooms and Greens

Recipe By : Mollie Katzen/The Enchanted Broccoli Forest
Serving Size : 5 Preparation Time :0:00
Categories : Healthy And Hearty Main Dishes
Pasta Sauces
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 cup onion — minced
3/4 pound mushroom — sliced
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 pound kale or collard greens — stemmed and chopped
4 large clove garlic — minced
4 tablespoons vegetable broth or water
or for a zippier taste, white wine
1 tablespoon unbleached white flour
2 6 oz. jars marinated artichoke hearts or crowns
freshly ground black pepper — to taste
6 leaves fresh basil
3 tablespoons milk or cream — optional

Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and s
aute for about 2 minutes over medium heat. Add the mushrooms, 1/2 tsp. salt, t
hyme and sage. Stir and cook over medium heat for about 5 minutes, then add th
e greens, garlic, and remaining salt. Stir, cover, and cook another 5 minutes
over medium heat.

Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flou
r, stirring as you sprinkle. Cook uncovered for another minute or two, stiring
constantly. The liquid will thicken.

Cut the artichokes into bite sized pieces. Add these to the skillet, along wit
h all the liquid from the jars. Grind in some black pepper, stir in the basil,
and if desired, stir in the milk or cream. Remove from heat and serve.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 57 Calories; 3g Fat (44% calories from f
at); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 644mg Sodium

NOTES : serve this luxurious sauce over pasta, plain cooked rice, or baked pota
toes. Note: Use any kind of leafy green in addition to (or in place of) kale o
r collard greens. (Try spinach, escarole or chard.)

_____