BASIL PUREE – GREAT CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Basil, washed, stemmed
3/4 c Oil, olive

Puree the basil with 1/2 cup of olive oil. Cover
with a bit of olive oil and refrigerate for up to two
weeks if desired. (The length of time the basil is in
oil helps to diffuse the flavor into the oil. On the
other hand, after two weeks, the fresh basil begins to
lose its bouquet, and taste to natural spoilage.

Discard after 6 weeks and start fresh.

Source: Great Chefs of San Francisco, Avon
Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court
Hotel,
: San Francisco, CA

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Title: Hermits
Categories: Cookies, Crisco.011, Walnuts, Raisins
Yield: 54 cookies

3/4 c Butter Flavor Crisco
1 1/2 c Brown Sugar, firmly packed
2 tb Milk
3 Eggs
2 1/2 c Flour, all purpose
1 ts Salt
3/4 ts Baking Soda
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Cloves, ground
1 c Raisins
3/4 c Walnuts, chopped
Confectioners Sugar

Preparation Time: 20 minutes Bake Time: 7 to 8 Minutes

1. Heat oven to 400 F.

2. Cream Butter Flavor Crisco, sugar and milk in large bowl at medium
speed of electric mixer until well blended. Add eggs, ONE AT A TIME.
Beat well after each addition.

3. Combine flour, salt, baking soda, cinnamon, nutmeg and cloves. Mix
into creamed mixture. Stir in raisins and nuts. Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.

4. Bake at 400 for 7 to 8 minutes. Remove to cooling rack. Sift
confectioners sugar over COOLED cookies.

Makes 4 1/2 to 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 15.
Shared by: David Knight

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Title: T.m.’s Gingerbread Cookies
Categories: Cookies
Yield: 30 servings

3 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 c Margarine; softened
1/2 c Light brown sugar; packed
1 Large egg
1/2 c Light molasses

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Sift flour with baking soda, salt, ginger and nutmeg.
2. In large bowl of electric mixer, beat margarine, sugar and egg at
medium speed until light and fluffy. At low speed, beat in molasses until
smooth.
3. Gradually add flour, beating until well-combined and smooth. Form
dough into a ball, wrap tightly and refrigerate overnight or at least 8
hours.
4. Divide dough into 4 parts and work with one part at a time,
refrigerating the rest.
5. On lightly floured surface, roll dough to 1/4-inch thickness. Use
small gingerbread cutters or other cookie cutters about 2-1/2 inches
around to cut out cookies. Use spatula to place cookies on lightly greased
cookie sheets. Very gently, press small bits of dried fruit on dough to
decorate.
6. Bake in preheated 375-degree oven for 10-12 minutes or until
browned. Do not overcook. Remove cookies to wire rack to cool. Continue
with rest of cookie dough in same manner, greasing cookie sheet each time.

Yield: About 30-36 cookies.

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Title: CRUNCHY CEREAL BAR
Categories: Diabetic, Snacks, Cookies
Yield: 18 servings

1/4 c Margarine
1/3 c Brown sugar, packed
1 lg Egg
2 c Crumbled shredded wheat bis.
1/2 c Chopped walnuts
1 c Raisins

In a microwave-safe dish, combine the margarine and
brown sugar. Microwave on high about 1 minute to melt
the margarine. Beat in the egg when the sugar mixture
has cooled, about 5 minutes.

Add the shredded wheat, walnuts, and raisins. Stir
until well mixed. Pat into the bottom of a 5 inch
square microwave safe dish. Microwave on High about
4-6 minutes. Let stand for at least 10 minutes before
cutting into bars.

To prepare in a conventional oven, preheat oven to 375
F. Cream together margarine and brown sugar. Beat in
egg and add the rest of ingredients. Pat mixture into
bottom of an 8 inch square pan. Bake for 15-18
minutes or until the top is browned. Let stand 5
minutes before cutting into 18 bars.

1 bar = 198 calories, 1 starch/bread, 1 fruit, 2 fat
exchanges 2 grams protein, 29 grams carbohydrate, 12
grams fat, 87 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993
Shared by Elizabeth Rodier April 1994.

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FRIED BEANCURD IN RED CHILE SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Korean red chile flakes
-(there is no substitute)
2 tb Tamari or soy sauce
1 tb Water
1 t Sesame oil
1 Garlic clove — minced
3 Scallions — sliced
1 Fresh chile (green or red)
— minced
1/2 ts Sugar (optional)
19 oz Tofu, preferably firm
Vegetable oil — for frying
1 t Crushed toasted sesame seeds

In a bowl, combine red chiles, tamari or soy sauce,
water, sesame oil, minced garlic, sliced scallions,
fresh chile and sugar (if using). Set aside until
tofu is fried.

Cut tofu into serving portions or largish chunks, and
pat dry with paper towels. Heat 1 or 2 inches of
vegetable oil in a skillet or wok set over moderately
high heat. Fry tofu pieces until golden brown on all
sides, turning as necessary. Remove tofu from oil and
place in a deep serving dish or shallow bowl. Pour
chile mixture over tofu, turning pieces to coat
evenly. Sprinkle with crushed toasted sesame seeds and
serve warm with hot steamed rice, and assorted
vegetable relishes or dressed salad greens.

Leftovers can be coarsely chopped and mixed with some
corn kernels or other veggies for a yummy (cold or
hot) filling in flour tortillas.

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Title: Almost Fat-Free Ginger Cookies
Categories: Polkadot, Lisa, Cookie:drop, Low-fat/cal
Yield: 4 Dozen

2 c All-purpose flour
1 tb Ground ginger
2 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Salt
3/4 c Prune Butter *
1/2 c Sugar
1 Egg
1/4 c Molasses
Sugar for rolling

Preheat oven to 350F. Into a medium bowl, sift together flour,
ginger, baking soda, cinnamon, cloves, and salt.

In a large bowl with electric mixer, beat Prune Butter and sugar until
well-blended. Beat in egg and molasses until well-blended. Stir in
flour mixture until completely mixed.

Place a little sugar in a medium bowl. Scoop out heaping
teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls
and drop into the sugar. Roll to cover the surface completely; then
place balls 2 inches apart on ungreased baking sheets.

Bake until cookies are slightly rounded and tops appear lightly
browned and crackles. Remove baking sheets to wire racks to cool
slightly. The, using a metal pancake turner or palette knife, remove
cookies to wire racks to cool completely. Repeat with remaining
cookie dough and sugar. Store in airtight containers.

* Prune butter is from “Secrets of Fat Free Baking” by Sandra
Woodruff. To make one cup, combine 8 oz prunes and 6 tb water or
fruit juice in food processor. (I used apple juice for the batch for
this recipe.)

Source: Lisa Clarke, based on Cookie Jar Gingersnaps in “The Complete
Cookie Book” by Elizabeth Wolf Cohen

Notes: The cookies have 39.5 calores (3.6% from fat) and 0.2g fat
each. They also have more dietary fiber, potassiumn and calcium than
the originals, and less cholesterol. They were delicious, but
rolling them into balls was a nightmare. They stuck to everything.
They may need more flour. They also didn’t flaten out as much as the
originals. They kept their ball shape, for the most part.

The Chef’s Comments:
“Yesterday i took a cookie recipe that I wanted to try, and I made
exactly according to the recipe (it was great!) and then I made
another batch, using the Prune Butter technique. For cookies, the
book suggests replacing all of the fat with Prune Butter, and removing
as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep
sweetness consistent witht he original recipe. The low-fat recipe was
a difficult texture to work with, and they didn’t spread out nicely
when cooking. They remained little clumps. But they did taste very
good. I have a hard time telling the difference between the two,
believe it or not. Who would have thought substituting prunes for
crisco was a wise choice??” – Lisa

From: Lisa
Date: 09-08-96 (12:38)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

MMMMM

CAJUN OYSTER PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Oysters in their own juice
(shucked)
1/2 c Chopped green Bell pepper
1/2 c Chopped celery
1 t Tabasco sauce
1/4 t File’ powder
4 T Butter (real not margerine)
5 T Flour
2 c Hot milk
(evaporated is better)
1 t Salt
1 t Fresh ground black pepper
2 T Chopped pimiento

Simmer oysters in thier own juice for approx. 5-7 minutes, or until the
edges begin to curl. Saute’ peppers celery in butter until tender. Blend
in the flour, add the milk cook stirring until the sauce thickens. Add
the oysters, pimientos, the seasonings and stir them all together gently.
Pour this into a buttered casserole, top with pie pastry bake in 450
degree F pre-heated oven for 20 minutes or until the crust is brown.

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Chocolate Dream Drops

Recipe By :
Serving Size : 60 Preparation Time :0:15
Categories : Chocolate Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
1/2 cup crisco
3 ounces cream cheese
1 1/2 cups sugar
1 egg
2 tablespoons milk
1/2 teaspoon vanilla
2 squares unsweetened baking chocolate — melted and
cooled
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup walnuts — chopped

Preheat oven to 350 degrees.

Cream together margarine, crisco, cream cheese and sugar. Add
egg, vanilla and milk. Stir in chocolate and dry ingredients. Stir in
nuts. Drop by spoonfuls on cookie sheet and bake for 8 minutes.

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ROASTED VEGETABLE SOUP

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stock:
4 carrots — washed
3 ribs celery — cut in half
2 tomatoes — quartered
2 turnips, cleaned, — trimmed quartered
2 large onions — peeled quartered
1 leek — trimmed quartered
3 garlic cloves — peeled
2 teaspoons dried thyme
1/4 cup olive oil
1 bay leaf
8 cups water
SOUP
2 tablespoons olive oil
1 cup onion — chopped
1 cup celery — chopped
1 cup carrots — peeled and chopped
1 Idaho potato peeled and diced
1 cup zucchini — chopped
1 cup chopped canned tomatoes
6 cups roasted vegetable stock — (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

Preheat oven to 400 degrees.
Spread all the vegetables out on a baking
sheet. Sprinkle with the thyme and drizzle with oil.
Roast for 1 hour or until well browned.
Transfer vegetables to a large pot, cover with water
and add bay leaf.
Bring to a simmer and cook for 45 minutes. Cool and strain.

Heat oil in large heavy pot. Add onion and celery and cook
until tender.
Stir in carrots and potatoes and toss to coat. Stir in zucchini.
Add chopped tomatoes and stock and bring to a boil.
Reduce heat so that soup simmers until the potatoes
and carrots are tender about 15 – 20 minutes.

Stir in pasta and peas and simmer for 5 minutes. Serve hot.

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NOTES : Show #BW8303

CHEESECAKE SUPREME AND VARIATIONS

Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecake Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, — melted
3 packages (8-oz) cream cheese, — softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel, — optional
2 eggs
1 egg yolk
1/4 cup milk

For crust: In a medium mixing bowl stir together crushed graham crackers,
walnuts and cinnamon. Stir in butter. If desired, reserve 1/4 cup for
topping. Press remaining crumb mixture onto the bottom and about 2
inches up sides of an 8- or 9-inch springform pan. Set pan aside.
For filling: In a large mixing bowl combine cream cheese, sugar, flour,
vanilla and lemon peel (if using); beat with an electric mixer on medium
speed till combined. Add eggs and egg yolk all at once, beating on low
speed just till combined (do not overbeat). Stir in milk. Pour filling
into crust-lined pan. If desired, top with reserved crumbs. Place on a
shallow baking pan. Bake in a 375 oven for 45 to 50 minutes for 8 inch
pan or 35 to 40 minutes for 9 inch pan, or till center appears nearly set
when shaken gently. Cool in the pan on a wire rack for 15 minutes. Use
a sharp, thin bladed knife to loosen the crust from the sides of the pan;
cool for 30 minutes more. Remove the sides of the pan. Cool cheesecake
completely. Cover and chill at least 4 hours before serving. Makes 12
t0 16 servings.

VARIATIONS:

LOW-FAT BERRY MARBLE CHEESECAKE: Prepare crust as above, except reduce
crushed graham crackers to 1/3 cup; omit walnuts and butter. Sprinkle
onto bottom side of a well greased 8- or 9-inch springform pan. For
filling, substitute three 8-ounce packages nonfat cream cheese for the
regular cream cheese; add 1/2 cup refrigerated or frozen egg products
(thawed) for the eggs and egg yolk. Prepare as directed. If desired,
top with nonfat sour cream; spoon on seedless red raspberry preserves and
swirl with a spoon.

SOUR CREAM CHEESECAKE:
Prepare Cheesecake Supreme as directed, except reduce cream cheese to 2
packages and omit milk. Add three 8 ounce cartons dairy sour cream with
eggs. Bake about 10 minutes longer than Cheesecake Supreme.

CHOCOLATE CHEESECAKE:
Prepare Cheesecake Supreme as directed, omiting lemon peel. Melt 4
ounces semisweet chocolate. Beat melted chocolate into filling mixture
just before adding eggs.

CHOCOLATE SWIRL CHEESECAKE:
Prepare Cheesecake Supreme as directed, omiting lemon peel. Melt 2
ounces semisweet chocolate. Stir melted chocolate into half the filling
mixture. Pour chocolate mixture into crust; pour plain filling into
crust. Gently swirl fillings with a spatula.

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