Title: Sunny Citrus Cubes
Categories: Diabetic, Desserts, Candies
Yield: 16 servings

4 tb Unflavoured gelatine 1 ts Orange extract
3/4 c Unsweetened grapefruit juice 2 tb Sugar
2 c Unsweetened orange juice 1/4 c Walnuts, chopped (optional)
— boiling

Soften gelatine in grapefruit juice. Add orange juice, orange
extract and sugar. Stir until dissolved. Pour into 8″ square pan.
Chill until partially set. Sprinkle with walnuts if you wish. Tield:
16 pieces, 2 inch x 2 inch

1 serving without nuts contains 24 Calories – 1/2 fruit and vegetable
choice. 1 serving with nuts contains 33 Calories – 1/2 fruit and
vegetable choice 1/2 fats and oils choice.

From Enjoy B.C. Fruit the Diabetic way (1982)

(*) From The Kitchen of Gwynne and Jim Bodle (*)

MMMMM

Holiday Cookies

Recipe By : Linda McCullough
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. shortening
3 1/2 t. baking powder
1 c. brown sugar
1 t. soda
1 c. white sugar
1/2 t. salt
2 eggs
2 cups rolled oats
1 t. vanilla
2 c. corn flakes
2 c. sifted flour
1 c. peanuts and/or chocolate chips
Grated rind of one orange

Cream shortening and sugar. Add unbeaten eggs and beat well. Add
vanilla. Sift together dry ingredients and and add to creamed mixture.

Stir in rolled coats, cornflakes and peanuts/choc. chips. Drop by
teaspoons on greased cookie sheet. Bake at 375 degrees for 12-15
minutes. 8 dozen cookies.

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CHOCOLATE PIE WITH MERINGUE – WHNP81A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Caroline McCall
2 ounces Unsweetened chocolate *
2 cups Milk — scalded
1/3 cup Sifted flour
1 cup Sugar
1/4 teaspoon Salt
3 Egg yolks — slightly beaten
2 tablespoons Butter
1/2 teaspoon Vanilla
1 9-in. pie crust — baked
3 Egg whites — stiffly beaten
6 tablespoons Sugar
1/4 teaspoon Cream of tartar

* NOTE: If using Hershey’s chocolate, increase sugar to at least 1 1/4 cups.
Melt chocolate in scalded milk. Mix flour, sugar and salt; gradually add milk
and chocolate. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Cook 2 minutes; remove from heat.Add small amount of
chocolate/milk mixture to egg yolks; stir into remaining hot mixture; cook 1
minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into
baked pastry shell. Cool.Cover with meringue. Bake in moderate oven, 350 deg.,
for 12 – 15 min.

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JELLO LEMON DESSERT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lemon jello pie filling
1/2 pt Whipping cream
1/2 pk Glazed cherries
1/2 pk Lady fingers

Make up the lemon jello pie filling and let cool. Whip the cream and cut
the cherries in two. Add the pie filling to the whipped cream and add the
cherries. Line a spring form pan with the lady fingers and pour the jello
mixture in, decorate with dabs of whipped cream and cherries if you wish.

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Title: Layered Dinner
Categories: Main Dish, Mcdougall
Yield: 8 servings

6 Potatoes; sliced
1 Onion; large, sliced
2 Carrots; sliced
1 Green pepper; sliced
1 Zucchini; sliced
1 c Corn; frozen or fresh
1 c Green peas; frozen or fresh
Sauce:
3 c Tomato sauce
1/4 c Low sodium tamari
1 ts Ground thyme
1 ts Dry mustard
1 ts Basil
2 ts Chili powder blend
1/2 ts Cinnamon
1/8 ts Oregano
1/8 ts Salt
2 tb Parsley flakes

Optional vegetables: mushrooms, broccoli, green beans, etc. Layer
vegetables in large casserole in order given. Use optional vegetables as
desired. Mix ingredients of sauce together. Pour over vegetables. Bake,
covered in a 350 degree oven for about 1 1/2 hours.

HELPFUL HINTS: Other vegetables may be used, according to your preference.
This dish is easy to prepare ahead and hold in oven for a company dinner.
Serve with whole grains or bread and a green salad.

The McDougall Plan, p. 309

Converted by MMCONV vers. 1.40 —

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

SOUTH INDIA CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chutneys

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Finely chopped onion
2 tb Grated radish
1/3 c Finely chopped green pepper
1/2 ts Salt
1/8 ts Ginger
1 tb Lemon juice
1/2 c Flaked coconut

1. Combine all ingredients, tossing to mix well. 2.
Serve with meat dishes or any curry. MAKES 1 1/3 CUPS

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DELUXE CHEESECAKE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LIZ JONES—–
—–PASTRY—–
1 1/4 cup Flour — all-purpose
3/4 cup Butter — softened-1 1/2 stick
1/4 cup Sugar
1 Egg yolk — large
Grated peel of 1 sm lemon
—–FILLING—–
5 package Cream cheese;softened — ea 8oz
1 3/4 cup Sugar
5 Eggs — large
1/4 cup Milk
3 tablespoon Flour — all-purpose
2 Egg yolks — large
Grated peel of 1 sm lemon

1. First prepare pastry dough: In large bowl, with mixer at low speed, beat
flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape
dough into ball; wrap with plastic wrap and refrigerate 1 hour.

2. Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10″ x 2 1/2″
springform pan; keep remaining dough refrigerated.

3. Bake crust 8 minutes ot until golden; cool in pan on wire rack. Turn oven
control to 475-degrees.

4. While crust is cooling, prepare filling: In large bowl, with mixer at
medium speed, beat cream cheese just until smooth; slowly beat in sugar,
scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks amd
lemon peel; beat 5 minutes, occasionally scraping bowl.

5. Press remaining dough around sides of pan to within 1-inch of top. Pour
cream cheese mixture into crust.

6. Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35
minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.

7. Remove cheesecake from oven; cool completelty in pan on wire rack. Cover
and refrigerate at least 4 hours or intil well chilled.

8. When cheesecake is firm, with spatula, loosen pan side from cheesecake and
remove loosen cake from pan bottom; slide onto serving plate… Adapted from
March 1992, Good Housekeeping…

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Next Day Broccoli and Scrambled Eggs

Recipe By :COOKING MONDAY TO FRIDAY SHOW #6607
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 slices toast
cooked leftover broccoli (reheat in microwave or double
2 tablespoons butter
2 eggs, — lightly beaten
salt and Tabasco sauce

Set toast in bottom of a deep bowl. Reheat broccoli in microwave or in a
double boiler. Heat butter in a skillet until golden. Scramble the eggs and
cook them until almost scrambled but not quite cooked. Remove eggs from
heat and continue to stir until heat of eggs cooks remaining ones; season
to taste with salt and Tabasco sauce. Spoon eggs over toast; center
broccoli in middle and dig in!

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Title: CHOCOLATE MINT PINWHEELS
Categories: Cookies
Servings: 42

1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
-3/4 oz; 1 1/2 cups)
3/4 c Butter, softened
1/3 c Sugar
1/2 t Salt
1 Egg
1 t Vanilla extract
2 1/4 c All-purpose flour

Over hot (not boiling) water, melt 1/2 cup Nestle Toll House mint flavored
semi-sweet chocolate morsels, stirring until smooth. Cool to room
temperature; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Beat in egg
and vanilla extract (mixture may look curdled). Gradually add flour.

Place 1 cup dough in medium bowl; blend in reserved melted morsels. Shape
each dough into a ball; flatten and cover with plastic wrap. Refrigerate
until firm, about 1 1/2 hours.

Preheat oven to 375’F. Between sheets of waxed paper, roll each ball of
dough into a 13×9″ rectangle. Remove top layers of waxed paper. Invert
chocolate dough onto plain dough. Peel off remaining waxed paper. Starting
with a long side, roll up, jelly-roll style. Cut into 1/4″ slices; place
on ungreased cookie sheets.

Bake 7-10 minutes. Let stand on cookie sheets 2 minutes. Remove from
cookie sheets; cool completely.

Over hot (not boiling) water, melt remaining 1 cup mint flavored
semi-sweet chocolate morsels, stirring until smooth. Spread flat side of
each cookie wiht slightly rounded 1/2 teaspoonful melted chocolate.
Refrigerate 10 minutes to set chocolate.

Makes 3 1/2 dozen cookies.

MMMMM

WILD MUSHROOM SOUP (MINESTRA DI FUNGHI SELVAT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 oz Dried porcini mushrooms (8
-large pieces)
3 md Potatoes
2 sm Carrots
1 md Onion
1 sm Shallot
2 lb Wild or cultivated fresh
-mushrooms
2 Bacon slices (2 oz)
10 tb Olive oil
2 1/2 qt Basic Broth (or canned
-chicken broth)
1 t Salt
1/4 c Minced fresh flat-leaf
-parsley
Freshly-ground black pepper

PREPARATION: Put dried porcini mushrooms in a small
bowl with 1/2 cup hot water. Let stand until
softened, about 20 minutes. Remove mushrooms and
strain liquid through a fine sieve. Return mushrooms
and liquid to the bowl; discard the sediment. Peel
and coarsely shred the potatoes and carrots. Peel and
coarsely chop the onion. Peel and mince the shallot.
Thinly slice the fresh mushrooms. Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart
soup kettle. Add the bacon and onions and saute over
medium heat until the onions soften and the bacon is
translucent, about 2 minutes. Bring broth to a boil
in a large saucepan. Add the boiling broth to the
soup kettle along with the potatoes, carrots, porcini
mushrooms, and reserved mushroom liquid. Return to a
boil and simmer until vegetables are tender, about 10
minutes. Heat remaining oil in a large skillet. Add
the fresh mushrooms and salt and saute over medium
until mushroom liquid has evaporated, about 10
minutes. Add mushrooms to the soup kettle and simmer
for 30 minutes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with
parsley and ground black pepper. Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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