Title: Coconut Almond Balls
Categories: Candies, Chocolate, Microwave
Yield: 26 servings

4 c (8 1/2-oz) shredded coconut
-(fresh package!)
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate
-pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)

Tastes just like Almond Joy.

Line two large cookie sheets with waxed paper. Set large wire cooling
rack on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking
up.

Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2
quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until
mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting
excess chocolate drip down onto waxed paper. While chocolate coating
is still soft, lightly press whole almond on top of each. Let stand
to set or place in refrigerator. Store in a single layer in airtight
container. Keeps best if refrigerated. Makes 26.

From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]

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Title: Little Cup Puddings
Categories: Desserts
Yield: 6 servings

12 California dried figs
— stewed
1/2 c Shortening
3/4 c Sugar
1 Egg
2 tb Unsweetened cocoa
1 ts Vanilla
1/2 c Sifted all-purpose flour
1/2 ts Salt
1 ts Baking powder
1/2 c Milk
Marshmallows
Walnut halves
Top milk or whipped cream

Drain figs, cut off stems and cut into small bits. Cream shortening,
sugar and egg. Add figs and stir in cocoa and vanilla. Sift flour,
measure and sift again with salt and baking powder. Add with milk. Fill
well-buttered individual or large baking dish half-full. Bake in moderate
oven (350 F.) for about 20 minutes or until pudding is firm to touch and
lightly brown. While still warm, top with marshmallows and walnut halves.
Pass whipped cream or top milk, if desired.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Almond Creme
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

3/4 c (180 ml.) cold water
1 Envelope unflavored gelatin
1/2 c (125 ml.) sugar
3/4 c (180 ml.) boiling water
1 1/4 c (310 ml.) evaporated milk
1/2 ts (2 ml.) vanilla
1/2 ts (2 ml.) almond extract
2 Kiwi fruits, if desired
4 Fresh ripe strawberries, if
-desired.

1. Measure cold water into small bowl. Sprinkle gelatin over cold
water. Let stand for 1 minute.

2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour
boiling water into medium bowl. Stir in gelatin mixture.

3. Combine milk, vanilla and almond extract. Stir milk mixture into
gelatin mixture.

4. Divide mixture between four serving dishes. Refrigerate until
set, about 3 hours

5. Pare and slice kiwis. Arrange kiwi slices and strawberries over
each dessert.

Chinese Cooking Class Cookbook, by the editors of Consumers Guide.
Copyright 1980 by Publications International, Ltd, Skokie, Illinois.
ISBN 0-517-322455

Posted by Stephen Ceideberg; May 19 1992.

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FETTUCCINE WITH SHELLFISH, TOMATOES AND OLIVE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
2 lb Ripe romatoes, peeled,
– seeded, chopped
3 tb Drained capers
2 tb Chopped anchovies
1 tb Chopped garlic
3/4 lb Medium uncooked shrimp,
– peeled, deveined
1/2 lb Sea scallops, halved
– horizontally
2 tb Chopped pitted Kalamata
– Olives **
3/4 lb Fettuccine

Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes,
capers, anchovies and garlic and cook until tomatoes release their juices
and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp
and sea scallops and saute’ just until cooked through, about 2 minutes. Mix
in Kalamata olives.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm enough to bite, stirring occasionally to prevent
sticking. Drain. Transfer pasta to bowl. Toss with remaining 2
tablespoons olive oil.
Add pasta to seafood mixture and toss to heat through. Season to taste with
salt and pepper. Divide among plates and serve.
* Black, brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.

– – – – – – – – – – – – – – – – – –

Title: Cinnamon Apple Fruit Stix
Categories: Kids, Snacks
Servings: 6

24 oz Jar MOTTS Cinnamon Apple
-Sauce
2 ts Cinnamon
1/2 ts Food coloring, if desired

Heat oven to 250. Line jelly roll pan with plastic wrap, securing ends with
tape. In medium bowl, combine all ingredients. Pour into prepared pan;
spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in
oven 2 to 3 hours until dry. Cut into 8 squares carefully remove plastic
wrpa. Roll up jelly roll fashion. 8 snacks.

TIP: For ease in spreading, place another piece of plastic wrap on top of
apple sauce mixture; spread evenly with knife. Remove top piece of plastic
wrap before baking.

MMMMM

Title: Bankruptcy Stew
Categories: Diabetic, Soups/stews, Main dish, Meats, Vegetables
Yield: 8 servings

2 lb Lean beef round stk; 1 Rib celery; chopped
-boneless 1 Yellow onion; sliced thin
1/2 c Water; 3 Carrots; peeled and sliced
1/2 c Tomato sauce; 1 Sprig fresh parsley
4 lg Potatoes; peeled, cubed -=OR=-
1 Green bell pepper; 1 tb Dry parsley;
-slice thinly 1 Bay leaf

Cut round steak into 1-inch cubes. Brown beef cubes over high heat
in a nonstick skillet. Add the rest of the ingredients to the
skillet. Cover and simmer for 1 hour over medium heat until the meat
is tender. 8 servings

One serving = 345 calories, 3 low-fat protein + 1 starch + 1 vegetable
exchange 23 grams protein, 22 grams carbohydrate, 12 grams fat, 482 mg
sodium

Adapted from Quick Easy Diabetic Menus, Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Date: Tue, 18 May 93 10:15:35 PDT
From: “”Michelle R. Dick“”

From the McDougall Program.

MELTY CHEESE

1/4 cup cooked, peeled, and chopped potato
2 cups water
1 4 oz jar pimientos
1 t salt (optional)
1/2 t onion powder
1/4 cup nutritional yeast (they call for brewer’s, bleah)
3 T cornstarch
2 T lemon juice

Blend potatoes in blender with just enough water to cover. Blend at
low speed until smooth. Ad remaining ingredients and blend again
until smooth. Pour into a heavy saucepan and cook a medium-high heat,
stirring constantly, about 7 to 8 minutes. The mixture will thicken
to the consistency of nacho cheese. Serve immediately, for the
“cheese” will set upon cooling.

Title: CAKE MIX COOKIES
Categories: Cookies, Cakes, Round robin
Yield: 48 servings

1 pk Cake mix (any flavor)
2 Eggs
1/2 c Vegetable oil

——————ANY 1 OR 2 OF FOLLOWING——————
6 oz Mini chocolate chips
6 oz Butterscotch chips
6 oz Peanut butter chips
1/2 c Coconut
1/2 c Raisins
1 c Toffee chips
1 c Nuts chopped

Preheat oven to 350~F. Combine all ingredients and mix
well. Drop by rounded teaspoons onto ungreased cookie
sheet. Bake 9 – 12 minutes. Makes about 4 dozen
cookies.

—–

Sauerkraut Soup

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Soup Soups/Stews
Stew

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb sauerkraut — drained
1 large firm cabbage
3 tablespoons butter or bacon fat
1 large onion — thinly sliced
1 rib celery — finely chopped
2 cloves garlic
2 cups canned plum tomatoes
1 lbs beef short ribs
2 quarts beef broth
salt and pepper to taste
juice of one lemon
2 tablespoons sugar
2 tablespoons flour
1 tablespoon minced parsley
1 tablespoon dill weed
1 cup sour cream

Drain sauerkraut and rinse with cold water; squeeze dry. Put in large pot.
Shred cabbage and add to pot. Heat 2 T fat and cook onion, celery and
garlic till translucent. Add tomatoes, short ribs, stock, salt and pepper
and bring to a boil. Reduce heat and simmer two hours or until meat is
tender. Add lemon juice and sugar and cook for 10 minutes more. Cook the
flour in the remaining butter or bacon fat until golden in color. Stir
into the soup and cook 20 minutes longer. Serve garnished with a dollop of
sour cream and a sprinkling of parsley and dill.

– – – – – – – – – – – – – – – – – –

Cheddar Soup with Ham Jalapenos

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour
slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add
stock; slowly whisking while pouring. Simmer for about 25 minutes.
Remove soup from heat and whisk in cheese, a small amount at a time until
mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,=
beer and Parmesan cheese. Whisk until well blended. Add ham and
scallions. Season with salt and hot sauce. Note: For a thinner soup, add
more stock if desired.

Source: “Jack Daniel’s Hometown Celebration Cookbook Vol. II”, by Pat :
Mitchamore with recipes edited by Lynne Tolley, recipe submitted :
by Jayne Young, 1990. Rutledge Hill Press.

– – – – – – – – – – – – – – – – – –