Date: Tue, 18 May 93 09:58:03 MDT
From: Sharon Dennis

Frozen yogurt substitute

My husband, who is vegan, makes his own “ice cream” with the following recipe:

2 cups vanilla or carob soy milk of your choice
1/2 c. date sugar
Heaping tablespoon of Wax Orchards peanut-butter fudge sauce (very little
fat: see note below)

Mix ingredients thoroughly in blender. Pour into ice cream maker and freeze
according to manufacturer’s directions.

Note on Wax Orchards fudge sauce: this stuff is a miracle. It is very
little fat for the peanut butter fudge and virtually NO fat for the fudge.
It is sweetened with fruit juices. You can find it in some health food
stores and/or “gourmet” stores, or mail order it from Wax Orchards —
(800) 634-6132. They make all kinds of other fruit-juice sweetened
sauces as well.

This recipe will basically be as low-fat as the soy milk that you choose
to use. Obviously, if you use a slightly higher-fat soy milk, a creamier
product will result. But, my husband has used WestSoy Lite (2 g of fat
per cup, I believe) with good results.

Rajas De Chile Poblano (Chile Poblano Strips)

Recipe By : The Cuisines of Mexico by Diana Kennedy ISBN
0-06-012344-3
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Vegetables
The Cuisines Of Mexico

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 chiles poblanos — roasted and peeled
6 tablespoons peanut oil
1 1/2 medium onions — thinly sliced
1/2 teaspoon salt

In the central and northern part of Mexico, where the chile poblano
is used a great deal, to ask for rajas most commonly means strips of
chile poblano cooked in this way. It makes an excellent accompaniment
for broiled meats.

Remove the seeds and veins from the chiles and cut them into strips
about 1 1/2 inhes long and 1/2 inch wide. If the chiles seem too
picante, soak them in salted water for about 30 minutes.

Heat the oil and fry the onions gently, without browning them, until
they are soft.

Add the chile strips and salt to the onions in the pan, cover, and
cook gently for about 8 minutes.

You can always prepare these ahead of time and they will keep in the
refriegerator for several days. They are inclined to get a bit soggy
if you freeze them.

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NOTES : Entered into MasterCook by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Sage Dressing for Chicken
Categories: Diabetic, Poultry, Dressings, Main dish
Yield: 6 servings

2 c Unseasoned dry bread cubes 1 Egg ( egg substitute)
1/2 c Chopped onion 1/2 c Low sodium chicken broth
1/2 c Chopped fresh parsley 1 Roasting chicken (3-4lb)
1 tb Rubbed dried sage Optional

In a large bowl, combine bread cubes, onion, parsley, sage and the
egg. Add enough broth until stuffing is moistened and holds together.
Stuff loosely into chicken. Fasten with skewers to close. Place
breast side up on a shallow rack in a roasting pan. Bake,uncovered,
at 375 degrees F for 1 3/4 to 2 1/4 hours or until juices run clear.
Baste several times with pan juices. DIABETIC EXCHANGE: One serving
(with skin removed after baking) equals 4 lean meat, 2 starch, 1
vegetable; also 359 calories, 128mg sodium, 85mg cholesterol, 26gm
carbohydrate, 42gm protein, 8gm fat.

MMMMM

TOMATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cn Condensed tomato soup
10.5 oz each
3 Soup cans water
Grated Parmesan cheese

1. In a heat-resistant, non-metallic soup tureen or a
deep, 3- quart, heat-resistant, non-metallic
casserole, combine condensed soup and water. 2. Heat,
covered, in Microwave Oven 8 to 10 minutes or until
heated through.
3. Soup can also be prepared in individual mugs.
Divide condensed soup and water evenly among mugs.
4. Heat, covered with clear plastic wrap, in Microwave
Oven according to the
following chart:
Quantity Total Cooking Time
2 to 3 mugs 3 to 4 minutes
4 to 6 mugs 6 to 8 minutes
5. Garnish soup with a sprinkling of grated Parmesan
cheese. Tip: By heating soup in mugs You can heat only
the amount of soup needed at one time.

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Title: Minty Lamb Burgers
Categories: Hamburgers
Yield: 4 servings

1 lb Ground lamb
1 sm Onion, coarsely grated
1 t Finely minced garlic
1/4 c Chopped fresh mint
Salt to taste
Freshly ground black pepper
-to taste
4 Toasted hamburger buns
4 sl Tomato (for garnish)
1/3 c Plain nonfat yogurt, drained
-(for garnish)

If you are tired of beef yet looking for a great-tasting burger,
here’s a splendid choice, easily mixed up with lots of fresh mint,
onion and garlic. The fresh mint is essential for an exciting burst
of flavor in these luscious patties. Chop the leaves coarsely with a
good, sharp knife so that they will stay nice and green. For a
garnish, nothing goes better than plain yogurt and ripe tomato
slices. Drain the yogurt through a strainer lined with cheesecloth
for one hour before serving.

1. Prepare hot coals for grilling.

2. Place the ground lamb in a bowl and mix well with onion, garlic and
chopped mint, being sure not to overmix. Season to taste with salt and
pepper. Gently form the mixture into 4 patties.

3. Grill the burgers over hot coals, 3″ from heat, for about 4
minutes per side for rare meat or 5 minutes per side for medium-rare.

4. Serve the lamb burgers immediately on buns topped with a tomato
slice and a dollop of yogurt, if desired.

Per serving (with tomato and yogurt garnishes): 363 calories, 18 grams
fat, 76 milligrams cholesterol.

MMMMM

Butterscotch Delights

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown sugar
1 cup shortening
2 teaspoons vanilla
1 cup sugar
2 eggs
2 tablespoons milk
2 cups flour — sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oats — uncooked

Cream together sugars and shortening. Blend in eggs, vanilla and milk. Sift to
gether flour, baking soda, baking powder and salt. Add all at once to egg mixt
ure. Beat until smooth. Add oats. Drop by teaspoon onto greased cookie sheet
. Bake at 350 degrees for 8 to 10 minutes.

From Mom’s Recipes

busted by sooz

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Title: Amaretti
Categories: Cookies
Yield: 48 servings

2 c Whole unblanched almonds
Toasted
1 1/4 c Sugar
2 1/2 tb Flour
1/4 ts Salt
4 Egg whites
2 ts Almond extract

Pre heat oven to 300 degrees. Line a cookie sheet with aluminum foil.
Butter flour it. Combine almonds, sugar, flour and salt in food
processor. Process till fine. Transfer to bowl. Stir in egg whites
and almond extract. Drop batter by teaspoonful onto sheet 1 1/2
inches apart. Bake 20 minutes or until dry. Let cool slightly on
sheet then transfer to rack. Cool completely. Store in airtight
container.

MMMMM

PEAR HALVES A LA MODE

Recipe By : DESSERT SHOW #DS3008
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint frozen vanilla yogurt
2 pear halves
Chocolate syrup

Place pear half in a dessert cup. Fill center with a scoop of frozen yogurt.
Drizzle chocolate syrup
on top and serve immediately.

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Lemon Drop Cookies

Recipe By : The Christmas Cookie Book
Serving Size : 45 Preparation Time :0:00
Categories : Cakes And Cookies Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1/2 cup sugar, confectioner’s
1 egg yolk
2 tablespoons lemon juice
1 lemon zest — grated
2 1/4 cups flour
sugar
***Glaze***
1/4 cup sugar, confectioner’s
1 tablespoon lemon juice
drop red food coloring — whisk together till

Preheat oven to 350*. Line cookies heets with parchment paper.
In a large bowl cream the butter and confectioners sugar with an electric
mixer, add the egg yolk, lemon juice, and zest and beat until smooth. Add
the flour and beat until well combined.

Form the dough into 1 inch balls and place them about 2 inches apart on the
prepared sheets. Flatten each ball with the bottom of a glass dipped into
granulated sugar to keep it from sticking to the dough. Bake the cookies in
the middle of the oven for about 13 minutes, or until barely golden.
Transfer to wire racks. As soon as they are cool enough to handle, dip the
top of each cookie in lemon glaze and allow to cool completely. store in
airtight containers for up to 1 week or in the freezer for up to 2 months.

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14-Carat Cake with Vanilla Cream Cheese Frosting

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Sugar
2 teaspoons Baking powder
1 1/2 cups Oil
1 1/2 teaspoons Baking soda
2 cups Raw carrots — grated
1 teaspoon Salt
1 can Crushed pineapple — drained
2 teaspoons Ground cinnamon
1/2 cup Chopped nuts
Eggs
—–VANILLA CREAM CHEESE FROSTIN—–
1/2 cup Butter
1 teaspoon Vanilla
1 package Cream cheese — softened
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs
and add sugar. Let stand until sugar dissolves, about 10 min. Stir in
oil, carrots, drained pineapple and nuts. Turn into 3 greased and floured
9″ round cake pans or 1 (13×9) pan and bake at 350F 35 to 40 min for layer
pans and about 55 min for rectangular pan, or until cake springs back when
lightly touched. Cool in pans about 10 min, then turn onto wire racks to
cool completely.
To make frosting combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar, gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, Top and sides of layer cake. Frost top and sides of sheet
cake.

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