1 cup whole wheat flour
3/4 cup raisins (I used 1/2 cup)
2/3 cup all-purpose flour
1/2 cup rye flour
1/2 cup yellow corn meal
1/2 cup brown sugar (scant)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups sour milk (2 cups skim milk plus 2 tsp. vinegar)
1/2 cup dark molasses

Preheat oven to 350°F (325°F if using glass loaf pans). Lightly spray two 8
1/2 x 4 1/2 x 2 1/2-inch loaf pans. Combine dry ingredients in large bowl.
Whisk sour milk and molasses in small bowl. Mix into dry ingredients.
Divide batter between prepared pans. Bake until tester inserted into center
comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn
out loaves onto racks and cool. Can be made one day ahead. Makes 2 loaves
(9 slices each).

CRANBERRY WALDORF SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cranberries — chopped
2 tb Sugar
2 lg Apples — peeled, cored
1 tb Fresh lemon juice
3 Celery ribs — thinly sliced
1/2 c Walnuts — chopped
1/4 c Mayonnaise

Toss the cranberries with the sugar to mix. Sprinkle the chopped apples
with the lemon juice to prevent browning. Mix the cranberries and apples
with the remaining ingredients. Cover and chill several hours before
serving.

Nutritional info per serving: 272 cal; 4.5g pro, 23g carb, 20g fat (63%)

Source: Miami Herald 12/21/95

– – – – – – – – – – – – – – – – – –

Title: Cherry Cheese Pie
Categories: Cheese Desserts Fruits Pies
Servings: 6

————————-BROWN SUGAR GRAHAM CRUST————————-
1 1/2 c Graham Cracker Crumbs; *
1/4 c Brown Sugar; Firmly Packed
1/3 c Butter or Margarine; Melted
———————————-FILLING———————————-
8 oz Cream Cheese; Softened, PLUS
3 oz Cream Cheese; Softened
1/2 c Sugar
1/2 ts Vanilla
2 ea Egg Whites; Stiffly Beaten
16 oz Cherries; Pie, In Water
1 x Red Food Coloring
1/4 c Sugar
1 tb Cornstarch

* 20 Graham crackers, crushed, should give you this amount of crumbs.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

CRUST:

Combine the cracker crumbs, the brown sugar and butter in a small bowl,
blending well. Press into the bottom and up the sides of a 9-inch pie
plate.

FILLING:

Beat the two packages of cream cheese in a bowl using an electric mixer
set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the
vanilla, blending well. Gently fold the stiffly beaten egg whites into
the cream cheese mixture. Pour into the brown sugar pie crust. Bake at
325 degrees F. for 25 minutes or until the filling is set. Cool on a wire
rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the
reserved juice with a few drops of red food coloring, 1/4 cup of sugar,
and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring
constantly, until the mixture boils and thickens. Remove from the heat
and cool slightly. Arrange the cherries over the cheese filling, then
spoon the glaze over the cherries. Cover and chill for at least 1 hour in
the refrigerator or until the glaze is set. Serve cold.

—————————————————————————–

Abadoo’s Banana Bread

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1/3 cup shortening
2 teaspoons baking powder
2/3 cup sugar
1/4 teaspoon baking soda
3 eggs
3/4 teaspoon salt
1 cup banana

Combine flour, baking powder, baking soda and salt and set aside. In a large
mixing bowls add shortening, sugar and bananas; mix well. Add flour mixture
1/2 cup a t a time until well blended. Beat eggs in a separate bowl; then fold
into the mixture. Bake at 350°F. for 50 minutes in an 8 x 4 x 2 1/2 greased
pan. Makes 1 loaf.

– – – – – – – – – – – – – – – – – –

Title: Wild Rice-Stuffed Squash
Categories: Diabetic, Vegetables, Vegetarian, Rice
Yield: 4 servings

2 md Acorn Squash;
1/2 c Wild Rice; cooked
1 ts Orange Rind; grated
1/2 c Walnuts; chopped
1 tb To 2 tb Frozen Orange Juice;
Concentrate

Cut the squash in half and remove the seeds. Combine the remaining
ingredients and fill the squash with the mixture. Place in a baking
pan. Cover with aluminum foil or a lid and bake in a 400-degree oven
for about 35 minutes, or until the squash is fork-tender. Extra
orange juice concentrate can be drizzled over the squash just before
serving.

One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10
Sodium: 20 Potassium: 610 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

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Butter Nut Chewies

Recipe By : Crisco
Serving Size : 24 Preparation Time :0:25
Categories : Squares And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter Flavor Crisco
2 egg
2 cups firmly packed brown sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons salt
1 cup finely chopped nuts

Preheat oven to 350F. Grease 13x9x2-inch pan with butter flavor Crisco.
Beat eggs until light and foamy in large bowl of electric mixer. Beat in
sugar, vanilla and Crisco until creamy.
Combine flour with baking powder and salt. Add to egg mixture. Mix at low
speed until blended. Stir in nuts at low speed. (Mixture will be stiff.)
Spread evenly in prepared pan. Bake at 350F for 30 minutes or until top is
light brown. Cool 10 to 15 minutes. Cut into bars.

– – – – – – – – – – – – – – – – – –

Title: Alphabet Soup
Categories: Restaurants, Pasta, Veget soup
Yield: 6 servings

——————-MICKEY’S GOURMET CKBK——————-
1/4 c Carrots, diced
1/4 c Rutabaga, diced
1/4 c Celery, diced
1/4 c Onion, diced
1 c Crushed tomatoes
1/4 c Peas
1/4 c Froz green beans
2 T Pearl barley, cooked, cooled
1/4 c Alphabet pasta, cooked, cool
3 c Water
2 Chicken bouillon cubes
2 Beef bouillon cubes
2 T Cornstarch dissolved in
1/4 c Water

50’s Prime Time Cafe, Disney-MGM Studios Theme Park
In soup pot, add water and bouillon. Bring to boil;
simmer, covered, 15 mins.
Add carrots, rutabaga, celery, and onions; simmer 15
mins or until tender but not mushy.
Separately cook, rinse, drain, and cool barley and
alphabet pasta; set aside.
After vegs are tender, add tomatoes, peas, and green
beans. Simmer an additional 5 mins; stir in cornstarch
and water. Allow soup to thicken slightly and add
barley and pasta. Heat only long enough to warm all
ingreds.

—–

Yogurt Cheese Dressing Make the yogurt cheese by draining
yogurt in cheesecloth until it’s
1 c yogurt or buttermilk thick enough to call cheese. Mix
1 1/2 c yogurt cheese with other ingredients + refrigerate.
2-3 T vinegar Be sure to use only yogurt that
2-3 garlic cloves, minced doesn’t contain gelatin because
1 t dried dill weed yogurt cheese doesn’t work as well when
salt and pepper to taste the yogurt contains gelatin.

Lime Pickles

Recipe By : Eric Larsen
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Limes
1/4 Cup Coarse Sea Salt
1 Tbs Fenugreek Seeds
1 Tbs Mustard Seeds
2 Tbs Chile Powder
1 Tbs Ground Turmeric
1 Cup Vegetable Oil
Cilantro — for garnish

1. Cut each lime lengthwise into 8 slim wedges- place in a large bowl
– sprinkle with salt and set aside.

2. Put fenugreek and mustard into a skillet and dry-roast over medium
heat about 1 to 2 minutes, until they begin to pop. Put into a mortar
and grind to a fine powder with a pestle.

3. Add chili and turmeric and mix well. Sprinkle the spice mixture
over the limes and stir gently. Pour the oil over the limes and cover
with a dry cloth.

4. Leave the bowl in a sunny place 10 to 12 days, until the limes have
softened. Pack in jars , seal them, and store in a cool, dark place.

I found this recipe in ‘The Hot and Spicy Cookbook’ by Crescent Books.

I have yet to try these out, but the sound interesting.

– – – – – – – – – – – – – – – – – –

Title: Pasta with Light Lemon Wine Sauce
Categories: Italian
Yield: 6 servings

MMMMM———————-FROM LOIS FLACK—————————

MMMMM—————-CYBEREALM BBS (315)786-1120———————
* * * * *
1 1/2 lb Your favorite shaped pasta
3 tb Margarine
1/2 sm Onion, chopped
4 tb All-purpose Flour
2 c Dry White Wine
2 c Unsalted Chicken Broth
1/2 ts Grated Lemon Zest
1 tb Fresh Thyme, chopped, or
– 1/2 ts. dried
1 tb Fresh Dill, chopped, or
– 1 ts. dried
3 tb Dijon Mustard
Salt, to taste

Prepare pasta according to package directions; drain.

Warm the margarine in a large saucepan over medium-low heat. Add
the onion and saute until lightly brown and very soft. Add the
flour and reduce heat to low. Stir until completely blended. Very
gradually whisk in the white wine and chicken broth. Bring the sauce
to a boil and then let simmer for 10 minutes. Stir in the lemon
zest, thyme, dill and mustard and season to taste with salt.

Serve sauce over the warm pasta.

Calories per serving……….. 302 Fat……………… 7.41 g
Cholesterol……………….. 0 mg Sodium…………… 417 mg

Source: “Military Lifestyle” magazine

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

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