Title: LEMON ICE
Categories: Desserts, Pasta, Frozen
Yield: 6 servings

1 c Sugar
2 c Water
1 tb Lemon peel; grated fresh
2/3 c Lemon juice; fresh

Makes about 3 cups or 6 servings In saucepan boil sugar and water 5
minutes; cool. Pour into large bowl of mixer and stir in lemon peel
and juice. Freeze until mushy. Beat until smooth. Freeze again, then
beat again. Spread in chilled shallow 8″ X 8″ metal pan or 2 ice
trays. Freeze until firm. Cover airtight Nice n’
easy…time-wise…I don’t remember how long it took.

MMMMM

Nearly Brownie Cookies

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996 Family Dinner
Serving Size : 60 Preparation Time :1:20
Categories : Dupree Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces semisweet chocolate
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate bits
2 1/2 cups pecans — chopped coarse

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or
aluminum foil. Melt the semisweet chocolate and the butter in a small pan over
low heat, stirring until smooth, or in the microwave. Sift together the flour,
baking powder, and salt. In a bowl beat the eggs, sugar, and vanilla at high
speed until well combined. Slowly beat in the cooled chocolate, then the dry
ingredients, until just blended but smooth. Stir in the chocolate bits and the
nuts. Drop by heaping teaspoonfuls, 1 inch apart, onto prepared cookie sheets.
Bake 10 to 12 minutes, taking care to not overbake. Remove from oven and cool
on a rack. May be made ahead several days or frozen. Yield: 50 to 60 cookies

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Coal Flower

Recipe By : from the files of pb Bauman
Serving Size : 1 Preparation Time :0:00
Categories : Miscelaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
None

This is from the files of my maternal grandmother, Wilma Stahley. She was born
in a sod house on the Nebraska prairie when it was still a territory.

Place lump of coal in quart size fish bowl, pour 1/4 cup table salt over coal.
Add about 1/4 cup water, being careful not to wash salt off the coal. Add 3 d
rops each of red, yellow, blue and green food coloring on top of salt.

When salt begins to “grow” the colors blend together, making a colorful water g
arden. Add a tablespoon of water each day —carefully avoid washing away the
salt formations.

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California Mincemeat

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Meats
Anderson

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

2 lg Yellow onions; peeled and

– coarsely chopped

4 md Garlic cloves

– peeled minced

1 md Sweet green pepper; cored,

– seeded coarsely chopped

2 tb Olive oil

1/2 ts Crumbled leaf marjoram

1/2 ts Crumbled leaf thyme

1/2 ts Ground cumin

1 pn Ground cinnamon

1 lb Ground beef chuck

1 lb Ground pork shoulder

2 tb Ruby port, sweet Madeira OR

– sherry

1/4 c Well-drained capers

3/4 c Chopped olives w/pimento

1/2 c Seedless raisins

8 oz Tomato sauce

1/4 ts Freshly ground black pepper

1 c Toasted slivered almonds

IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and

green pepper in the olive oil for about 5 minutes, until the vegetables are

limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over

moderate heat for 1 to 2 minutes. Add the beef and pork. Fry the meat,

breaking up any large chunks, just until the redness disappears; do not

brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes,

until it evaporates. Mix in the remaining ingredients except the almonds,

bring the mincemeat to a simmer and adjust the heat so that it simmers very

gently. Cover the skillet and cook the mincemeat for 45 minutes, until the

flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to

5 minutes, stirring often, until they are heated through. Ladle the

mincemeat over rice, or slices of sourdough or French bread. Or, spoon the

meat into pita pockets or taco shells.

Makes 6 to 8 servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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Title: GLACEED SWEET POTATOES B1
Categories: Chinese, Vegetables, Side dish
Yield: 6 servings

2 md Sweet potatoes
1 pt Corn oil
1/2 c Sugar
Bowl of ice water

————————–BATTER————————–
1 c Flour
1/2 c Cornstarch
1 Egg
1/2 ts Baking powder
1 tb Corn oil
Water

Peel potatoes. Dice in 1-inch squares. Preheat wok.
Pour in oil, reserving 2 tbs. Heat to 350 F. Dip
potatoes in batter. Deep fry 3 minutes. Preheat
second wok or frying pan. Heat remaining 2 tb oil.
Stir in sugar, continuously whipping until sugar turns
to light brown syrup. Put fried potatoes in syrup to
coat. Remove coated potatoes, dip in ice water and
place on hot, greased platter. Serve immediately.

BATTER: Mix all ingredients, except water. Gradually
add water til mixture is consistency of pancake batter.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

—–

Title: Meatballs with Caraway Seeds
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 8 servings

2 c Lean Grd round; (15% fat) 1 tb Parsley flakes; dried
1 Onion; minced fine 8 oz Raw potato; coarsely grated
1 Egg 2 1/2 c Water
1 ts Lemon peel; grated fine 4 Beef bouillion cubes;
1/4 ts Pepper; 1 ts Caraway seeds;
1/2 ts Salt; 1 tb Water;

Mix first egiht ingredients; form into 16 meatballs. Bring water to
boil; dissolve bouillon cubes in water. Add meatballs; cover
tightly. Gently boil about 30 minutes. Remove meatballs from broth;
stir arrowroot and caraway seeds into 1 tb water; stir into garish
with parsley with parsley, if desired. (Stove remain gravy in
tightly covered in refrigerator for later use)

Food Exchange per serving: 1/4 STARCH/BREAD EXCHANGE + 2 LEAN MEAT
EXCHANGES + 1 FAT EXCHANGE CAL: 182

Source: Recipes for Diabetics by Billie Little ( 1985 version)

MMMMM

Title: Raisin Buglur Pilaf
Categories: Diabetic, Nuts/grains, Vegetarian, Side dishes
Yield: 4 nice folks

2/3 c Bulgur 1/8 ts Salt;
2/3 c Boiling water; 1/8 ts Ground cumin;
2 tb Golden pr dark raisins;

Place bulgur in a medium-size bowl and cover with boiling water. Add
remaining ingredients and stir to combine. Let stand 30 minutes until
water is absorbed. Fluff and serve warm.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO: 0mg;
CAR; 3g; SOD: 57mg; FAT: 0g;

Source: Light Easy Diabetic Cusisine by Betty Marks

MMMMM

Title: Macaroni Hot Dish
Categories: Easy
Yield: 6 Servings

3 c Cooked macaroni
1 lb Lean ground beef
1 md Onion, chopped
1 cn Cream of chicken soup
1 cn Cream of mushroom soup

Brown ground beef and onion; drain off fat. Combine
hamburger, macaroni and soups in 1 1/2 quart
casserole. Cover; bake at 325 F for 30 minutes or
until heated through. Makes 4-6 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Six Ingredients
or Less

—–

Title: Drop Molasses Cookies
Categories: Cookies
Yield: 100 servings

Bradshaw bdgm08b
1 c Molasses (light)
1 c Brown sugar
3/4 c Shortening
1 Egg
1 ts Ginger
1 ts Cinnamon
2 ts Baking soda
1 c Buttermilk
4 1/4 c Flour (approx.)

MIx all ingredients together, adding just enough flour to make a stiff
dough. Let stand all night. Bake @375 about 15 minutes. From Chappells’
“The Happy Cooker”

—–

PEANUT BUTTER MUFFINS **** SALLIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
1/3 c Sugar
1 t Salt
2 ea Egg
1/4 c Peanut butter
1/2 c Water
2 tb Butter — melted

Sift together flour, baking powder, salt and sugar.
Beat eggs; add peanut butter, milk, water and
butter; beat well. Add peanut butter mixture to flour
mixture, beat only until blended. Grease muffin tins
and fill 2/3 full. Bake in 400 degree oven for about
20 minutes. Serve with butter and grape
jelly!!!!Friend who gave this to me says they’re
great. I wonder if they’d be like chocolate peanut
butter cups if you serve it with chocolate syrup on
top………oh I’m just fantasizing!!!
This uses the real water, not the dehydrated kind.
Sallie ……………. * /__
. |/
/00 ÿÿÿÿ……………. / FROM:
SALLIE KRATZ (NXMB21A)

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