Title: Daibetic, Crunchy Chocolate Raisin Fudge
Categories: Diabetic, Candies, Desserts, Rice
Yield: 40 servings

1/4 c Diet margarine 1/3 c Evaporated non-fat milk
1 1/3 c Non-fat dry milk 2 ts Vanilla
2/3 c Cocoa powder 1 c Rice Krispies
1 c Sugar (artificial equivalent) 1/4 c Raisins

Mix margarine and milk powder until crumbly. Add cocoa and
artificial sweetener. Mix until blended.
Add evaporated milk and vanilla. Mix until almost smooth and sticky.
Remove from bowl and mix in Rice Krispies with hands. Continue mixing
with hands until fudge is smooth and shiny. Shape into 2 10inch long
rolls. Wrap in clear plastic wrap. Chill until firm.
To serve, cut into 1/2 inch thick slices. Store in refrigerator. 1
serving = 1/5milk, 1/40th bread, and 1/20th fruit exchange. 30
calories.

MMMMM

Title: Potato Spice Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

2 c Sifted all-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
3 ts Baking powder
3/4 ts Salt
1/4 ts Each cloves,nutmeg,cinnamon
And allspice
3/4 c Shortening
1/2 c Milk
1 c Cold mashed potatoes
3 Eggs
1 1/2 ts Vanilla
1/4 ts Lemon extract
1/2 c Raisins
1/2 c Nuts

Sift together flour, sugar, cocoa, baking powder, salt
and spices. Cut shortening into flour mixture till
fine as cornmeal. Add all at once milk, pototoes,
unbeaten eggs and flavoring. Beat till smooth. Beat
in nuts and raisins. Pour into a large well-greased
angel cake pan. Bake at 350F for 70 minutes or till
done. Cool about 10 minutes. Remove from pan.
Source: Heritage Recipes ch.

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Title: Cobbler – Joan Elian
Categories: Desserts, Fruits
Servings: 8

1 cn Any unsweetened fruit
1 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Milk
1 c Sugar
1 Stick butter

Coat baking dish with butter. Put in fruit. Mix flour, b. powder,
salt,
milk and sugar. Pour over fruit. Melt butter and pour over top. Cook
350
35 minutes.

About 1/2 fills bowl and swells to fill all.

(variant) Of Kettles Chronicles (p. 64): 3/4 c milk and flour.
melt butter in baking dish in 350 oven. Make batter and pour over
butter. Don’t stir. Add fruit on top. Don’t stir. 350 1 hour.

MMMMM

BARBECUED SQUID

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Seafood
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Squid, cut into rings
Lemon-garlic butter [posted
-in another post. S.C.]

Serve this with a Thai sweet/hot chili sauce. Had it like that in
Bangkok and it was one of the best meals I had there.

This recipe sounds too easy to be true. It isn’t. As with any
grilled seafood, the fresher the ingredients and the simpler the
cooking, the better the end result. Barbecued squid and an anise
flavored aperitif like Pernod, ricard, ouzo or raki, make a wonderful
combination. Make a fire, preferably with firewood or Mexican
charcoal, started from paper and kindling. Skewer the squid. When
coals are red hot, barbecue the rings for 2 to 3 minutes per side, or
until they are brown.

Some recipes for grilled squid suggest marinating them. I omit this
procedure because it adds flavor at the expense of softening the
flesh. Serve hot with lemon-garlic butter.

NOTE: Commercial charcoal and lighter fluid are petroleum products.
They impart an oily flavor to food. Hardwood, or Mexican charcoal, a
commercial product, which is made by burning down mesquite, both give
a nice flavor and are certainly less toxic than petrochemicals.
Mexican charcoal is available in Northern California through Lazzari
Fuel Company, San Francisco.

From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

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Lemon-Bourbon Sauce

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Creole Desserts
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/3 c Sugar

1 tb Cornstarch

3/4 c Water

2 tb Butter or margarine

1/4 c Bourbon

3/4 ts Lemon rind,grated

4 ts Lemon juice

1. Combine sugar and cornstarch in small saucepan; stir in water.

2. Cook, stirring constantly, until mixture boils and thickens.

3. Remove from heat; stir in butter untuil melted.

4. Add bourbon, lemon rind and juice; mix well.

until fish flakes easily.

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ALMOND COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Chinese Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SAWYER (RJHV41A)
3 cups Sifted flour
1 cup Shortening
4 tablespoons Corn syrup; or molasses — honey
1 Egg — beaten
3 tablespoons Almond extract
1 1/2 teaspoons Baking soda
1 cup Blanched almonds

Here’s an easy recipe that will make about four dozen cookies. They may be
wrapped in foil and frozen, if you wish…

Cream the shortening and sugar together and add the beaten egg. Slowly add
the flour, baking soda, almond extract, and syrup to the mixture and mix
until smooth.

Take a small piece of the dough and roll into a ball.
Continue until all the dough has been used. Flatten each ball into a thick
cookie and place an almond on the top of each, pressing it in a little.

Bake on a greased cookie sheet in a 375 degree oven for about 20 minutes.

This would be a good recipe for the member who asked about cooking a
Chinese Dinner for eight since the cookies can be made several days ahead.
ENJOY!
Formatted by Elaine Radis BGMB90B; October, 1993 Posted November. 1991

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CREAMY TATER SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-fat Lunch
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Defatted chicken broth
1 c Chopped onion
3 c Chopped celery, including
– leaves
2 ea Small potatoes, peeled
– cubed
1/2 ts Salt
1 d Cayenne pepper
1 c Low-fat milk

1. In large saucepan, combine all ingredients except
milk. Cook until vegetables are very tender, about 10
minutes. Cool slightly. 2. Transfer to blender and
blend until smooth. Stir in milk. 3. At this point,
may be stored in refrigerator up to 1-week. 4. Heat
before serving.

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Title: Sweet Cream Buns
Categories: Breads
Yield: 48 Servings

1 ts Sugar
1/4 c Lukewarm water
1 Envelope dry yeast
4 Eggs
1 c Tablecream
1/2 c Corn syrup
3 ts Salt
2 c Hot water
10 c All-purpose flour
Melted butter
1/3 c Cereal cream
2 tb Sugar

Dissolve sugar in lukewarm water, add yeast and let
stand 10 minutes. Beat eggs until foamy and add cream,
syrup and salt. Stir in hot water. When mixture is
lukewarm add yeast and 1/3 of the flour. Beat 2
minutes with an electric mixer. Add remaining flour
and knead until smooth. Place in a buttered bowl and
grease the top with butter. Cover and let rise 1 hour
in a warm place. Mix down and let rise again 1/2
hour. Punch down an cut dough into 48 pieces. Form
into buns and place well apart on greased cooky sheets
or shallow bake pans. Brush tops with melted butter.
Let rise 1 hour. Bake for 12 – 15 minutes or until
light brown at 375F. Meanwhile, mix cereal cream and
sugar together. Brush tops with this mixture and
return to the oven for 5 minutes. Buns may be cooled
and frozen. Reheat to serve. Makes: 4 dozen.
Chatelaine Anniversary Recipe Collection.ch

—–

Title: Five Spice Powder-Walt
Categories: Spices
Yield: 1 servings

1 tb Cinnamon
1 tb Ginger
1 tb Anise
1 tb Fennel
1 tb Clove
pn Black pepper, optional

Blend together.

From The Frugal Gourmet – Three Ancient Cuisines Chins/Greece/Rome

MMMMM

Carribean Blue Jell-O (Alcoholic)

Recipe By : “C. Baden”
Serving Size : 1 Preparation Time :0:00
Categories : Alcohol Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Box Berry Blue Jell-O
2 Cups Boiling Water
1/2 Cup Rum — * see note
1 1/2 Cups Cold Water

* I used Coruba dark rum, from Barbados

Mix in the usual way.

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