Title: Chocolate Cream Mousse
Categories: Diabetic, Desserts, Chocolate
Yield: 1 servings

1 pk (1-oz) Low cal 1/2 ts Butter flavoring
-chocolate pudding 1 Egg white
1 1/2 c Skim milk 2 ts Fructose
1/2 ts Grand mariner

4 Tb Prepared low calorie topping
In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7
minutes, or until slightly thickened, stirring 2-3 times. Stir in
Grand Mariner and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and fructose. Whip
until egg whites form stiff peaks. Fold in pudding. Spoon in serving
dishes, chill. Serve with low-calorie whipped topping. From
“Microwaving on a Diet” by Barbara Methven.

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CLAY POT SHRIMP WITH BEAN THREAD NOODLES – GO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Bean Thread Noodles
2 tb Vegetable Oil
1/4 c Cilantro Pesto (See Recipe)
1 tb Fresh Ginger, Finely Chopped
1 lb Shrimp, Peeled Deveined
1/3 c Coarsely Chopped Green Onion
1/4 c Chicken Stock
2 tb Fish Sauce (Nam Pla)
1 tb Oyster Sauce
1 tb Chinese Rice Wine Or:
Dry Sherry
1 t Dark Soy Sauce
1 t Asian Sesame Oil
1 t Sugar
1/4 ts Salt
Handful Of Cilantro Leaves
—–CILANTRO PESTO—–
1 t Whole White Or Black
Peppercorns
2 tb Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tb Coarsely Chopped Garlic

CILANTRO PESTO: Using a mortor and pestle or a spice
grinder, crush or grind the peppercorns to a fine
powder. Combine the pepper, cilantro roots and
garlic; work the three inngredients innto a fairly
smooth paste in the mortor or in a small blender or
food processor. If you use a blender or food
processor, you may need to add a little vegetable oil
or water to ease the grinding. Make about 1/4 cup.
For an industrial strength batch use 1 tb peppercorns,
1/2 cup cilantro roots and 1/2 cup garlic. To store
the pesto for later use, put in a glass jar, pour a
little oil onto the surface to cover it and seal
tightly. It will keep nicely for about 1 week in the
refrigerator.

CLAY POT SHRIMP: Place the noodles in a large bowl
and add warm water to cover. Soak the noodles until
they become limp and white, about 15 minutes. Drain
and set aside. You should have about 5 cups softened
noodles. In a large clay pot or flameproof,
heavy-bottomed casserole, heat the oil over medium
heat until hot, about 1 minute. Add the pesto and
stir-fry until fragrant, about 1 minute, adding a
little more oil if it sticks or burns. Add the ginger
and shrimp and stir-fry for 1 minute. Toss in the
green onion, turning the mixture once more. Transfer
the shrimp
to a plate and set aside while you prepare the noodles
and sauce. In a small bowl, combine the chicken stock,
fish sauce (Nam Pla), oyster sauce, rice wine, soy
sauce, sesame oil, sugar and salt; stir to mix well.
Place the
soaked noodles in the clay pot in which you cooked the
shrimp mixture. Scrape the shrimp mixture over the
noodles and pour in the chicken stock mixture. Toss
the noodles and shrimp a little to combine them with
the sauce, then cover the pot tightly. Place the clay
pot over medium heat and cook until the noodles are
soft and clear and the shrimp is done, about 10
minutes. Sprinkle with the cilantro leaves and serve
at once.

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Title: Balsamic Vinegrette Dressing
Categories: Dressings
Yield: 24 servings

8 tb Water
2 c Balsamic vinegar
4 tb Dijon mustard; fat free
8 tb Lemon juice
4 cl Garlic; crushed
2 ts Salt
2 ts Oregano
Black pepper to taste
2 ts Sugar
2 tb Parsley; chopped

Mix all in a jar and shake vigorously.
0% cals from fat
From Food by Susan Powter

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Children’s White Frosting Mix

Recipe By : More Make-A-Mix Cookery by Eliason, Harward, and
Westover
Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar — sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening

In a medium bowl, combine powdered sugar and milk powder. Stir with a
wire wisk to blend. With a pastry blender, cut in shortening. Spoon
about 1/3 cup of mixture into each of 8 small containers or ziplock
bags. Seat tightly. Label with date and contents. Store in a cool dry
place. Use within 12 weeks. Makes 8 packages Childrens White Frosting
Mix.

To use:
1 package Children’s White Frosting Mix
3/4 teaspoon water

In a small bowl combine one package mix and water. Stir well with a
spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or
two of vanilla may be added if desired.

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Title: Green Red Tomato Salad
Categories: Salad/dress, Vegetables
Yield: 4 servings

3 lg Green tomatoes*
3 lg Red-ripe tomatoes
1 md Red onion
3 tb Fresh basil, chopped

MMMMM————————–DRESSING——————————-
1 lg Garlic clove, finely chopped
1/2 ts Salt
1/8 ts Freshly ground pepper
2 tb Lemon juice
3 tb Wine vinegar
1/2 c Olive oil
1/2 ts Ground cumin

*Pick the green tomatoes just before they begin to ripen red. Cube
green and red tomatoes. Cut onion into thin slices and separate into
rings. Combine tomatoes and onions in a salad bowl with the chopped
basil. Combine the dressing ingredients, mixing well. Add dressing
to salad and toss. Let set about 30 minutes to blend flavors.
Delicious with BBQ!

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SUE SCHEFF’S PASTRY TWISTS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Store-bought puff pastry
Hazelnuts
Sugar

Sprinkle dough with hazelnuts and sugar. (Amounts are up to you. The
sweeter and nuttier you want it, the more you should add.) Fold and
roll the dough, and sprinkle again with the nut-sugar mixture. Repeat
this three times. Cut into strips about 1/4″ wide and 5″ long. Twist
each strip twice. Bake at 350’F. until golden brown, about 10
minutes. When cool, paint one side with melted semi-sweet or sweet
chocolate

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Pasta Ragout With Lobster Tails In Lemon Sauce

Recipe By : eva@RHI.HI.IS
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Pasta
1 Cup Fresh Mushrooms — halved
3/4 Lb. Lobster Tails
3/4 Pint Cream
1/2 Lemon
1 Dash Sherry
Salt And Pepper
Spice Salt — (picanta)
Msg — optional
Estragon
Garlic
Cornflour

Boil the pasta according to directions. Remove and run cold water over
it. Fry the mushrooms in butter, then add the cream and bring to the
boil. Thicken with cornflour. Season to taste. Add the pasta and lobster
tails and simmer for a few minutes. Finally, add lemon juice, a
little whipped cream and a dash of sherry. Serve with a selection of
wholemeal bread

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Title: Onion soup
Categories: Soups, Low-Fat, Vegetables, Mcdougall
Yield: 4 servings

4 c Water
–or vegetable stock
3 Onion; chopped
1/4 c Water
2 tb Tamari soy sauce, low sodium
1/2 ts Dry mustard; optional
1 ds Thyme; optional
1/4 ts Garlic powder; optional

Recipe by: McDougall Plan Saute onions in 1/4 cup water. Cook about 15
minutes until soft and tender. Add 4 cups water (or vegetable stock) and
bring to a boil. Reduce heat to low. Add tamari. Simmer covered for at
least 30 minutes before serving. The longer it cooks the more flavor it
will have.

HELPFUL HINTS: Double the recipe and freeze some for another day.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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2 tblsp butter
seasoning to taste
2 1/2 tblsp butter or oil
1/2 cup basil (fresh if possible)
1/3 cup cheese (parmesean or romano)
2 cloves garlic
2-3 sliced roma tomatoes
1/4 cup white wine
1/2 cup sliced onion
1 can minced clams (or shrimp)

Remember: This is Italian food. You can be liberal with the
ingredients.

Take baguette of herbed bread. Slice into approx 1″ thick pieces.
Cover BOTH surfaces with butter (seasoned is best — we use basil,
oregano, garlic and pepper). Place slices on a baking pan.

In a small saucepan, combine wine, oil/butter, garlic (and clams) and
simmer for five minutes. Add basil (and parmesan or romano cheese) and
heat for about a minute and then remove from heat. Let stand until
thick.

Spoon pesto over the bread (don’t waste any 🙂 ) Put sliced tomatoes on
top and cover with slice of mozzarella.

Place baking pan in the oven and broil until the cheese starts to brown.

OVEN SHRIMPS AND CHEESE FONDUE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 sl White bread
5 Eggs
2 1/2 c Milk
2 tb Parsley
1 t Dry mustard
1 t Salt
2 c Shredded sharp cheese
3 tb Chopped onion
2 c Shrimp

Remove crusts from the bread; cut into cubes. Beat
eggs, milk and seasonings. Add bread cubes, onion,
cheese and shrimp. Pour into ungreased baking dish.
Bake at 350 degrees for 50 minutes, uncovered. Serve
immediately.

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