Title: Indian Summer Squash Quiche
Categories: Appetizers
Yield: 6 servings

MMMMM——————SACO BUTTERMILK PAMPHLET———————–
1 Pie crust; unbaked
1 Onions; chopped
1 tb Butter
1 c Summer squash, sliced
1/2 c Cheese, shredded
2 Egg yolks
2 Eggs
3/4 c Water
1/4 c Buttermilk, powdered
1/4 ts Oregano leaves
1/2 ts Salt

Swiss cheese is recommended.

Saute onion in butter until tender. Simmer or steam squash in
a small amount of water until just tender. Drain on paper
towels, removing as much moisture as possible.

Preheat oven to 375. Put onions in pastry shell, arrange
squash on top. Cover with cheese. In separate bowl, beat egg
yolks, whole eggs, water, buttermilk powder, oregano and salt.
Pour into crust. Bake 35 minutes, until custard is set. If
crust becomes too brown, cover top with foil strips.

Cut into thin wedges to make 12-16 appetizer pieces, or cut
into 6-8 wedges for side dish or entree servings.

Notes: Other herbs may be substituted. If using fresh herbs,
increase quantity to 3/4 teaspoon. Other vegetables may be
substituted also; lightly cooked carrots, asparagus,
cauliflower, or broccoli would work well.

Posted on GEnie Food Wine RT Nov 28, 1992 by L.SHOGREN1
[NorCal Linda]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Title: Baba Ganoush
Categories: Appetizers, Dips, Vegetarian, Vegan
Yield: 1 batch

1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
— (optional: substitute
— yogurt or sour cream)
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes). Remove from oven, halve
and scoop out the flesh. Blend in a food processor with the lemon
juice until smooth. Mash the salt and garlic together and combine
with the eggplant, along with the tahini. Cool and stir in the
parsley and pine nuts. Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.

(Adapted from The Victory Garden Cookbook)
From: The Cook’s Garden catalog, Spring/Summer 1993 (page 20)

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ALWAYS READY BRAN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Unprocessed wheat bran
1 c — Water, boiling
1 c Sugar
1/2 c Margarine
2 Eggs
2 1/2 c Flour, unbleached
2 1/2 ts Baking soda
1 t Salt
2 c Buttermilk
Raisins (opt.)
Pecans (opt.)

* I use whole wheat flour and add water to the
recipe.

Put 1 c of the wheat bran in a small bowl. Add the
boiling water, stir once and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat
the eggs slightly and add to the margarine mixture,
mixing well.

Combine the flour soda and salt in a mixing bowl.
Combine the wheat bran, the softened bran, and the
flour mixture, and then combine with the
egg/margarine/sugar mixture alternately with the
buttermilk. Stir until thoroughly mixed.

Pour into a plastic container with a tight lid. Store
in the refrigerator for a minimum of 12 hours and a
maximum of 6 weeks. Makes 2 dozen.

These muffins are made, stored in the refrigerator,
and baked whenever they are wanted. About 25 minutes
before serving, preheat the oven to 400 degrees F.
Spoon the batter into teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and
serve.

I like to add rasins and pecans to the muffin tins
before cooking.

– – – – – – – – – – – – – – – – – –

Title: CLAM BISQUE
Categories: Seafood, Soups
Yield: 3 servings

1 cn 10 oz baby clams *
1 c Light cream
1/2 ts Worcestershire sauce
4 ds Tabasco sauce
1/8 ts Pepper
Salt to taste
Chopped chives
Paprika

* add juice from the can. Put clams and juice in a blender; cover. Blend on
high speed until smooth. Add cream, Worcestershire sauce, Tabasco sauce,
pepper and salt. Serve chilled; sprinkle with chives and paprika. A little
milk can also be added if you prefer a thinner bisque; but must be added
during the blender process.

—–

GIRL SCOUT MINT COOKIE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DENISE BRADSHAW BDGM08B
16 Girl Scout thin mint cookies
3 Egg whites
1/8 teaspoon Salt
3/4 cup Sugar
1/2 cup Chopped nuts
1/2 teaspoon Vanilla
1 cup Heavy cream — whipped
Shaved chocolate — opt.

Preheat oven to 325. Roll cookies between two sheets of wax paper to make fine
crumbs (can freeze cookies a few minutes for easy rolling). Beat egg whites and
salt until stiff and glossy. Fold in crumbs; nuts and vanilla. Spread in
buttered 8 inch pie plate. Bake for 35 minutes. Cool and refrigerate 3 hours.
Cover w/whipped cream and shaved chocolate. Denise Bradshaw

– – – – – – – – – – – – – – – – – –

RED LOBSTER BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Grated cheddar cheese
1/4 c Butter — melted
1/4 ts Garlic salt
ds Italian seasoning — generous

Combine first 3 ingredients. It will be sticky. Spoon
into 12 well-greased muffin tins. Do not use paper
liners. Combine last 3 ingredients and spread evenly
over the raw batter. Bake for about 10-15 minutes at
450 until nicely browned.

– – – – – – – – – – – – – – – – – –

Title: HOMEMADE OREO COOKIES
Categories: Cookies, Chocolate
Yield: 50 cookies

1 pk Devils food cake mix
2 Eggs
2 tb Vegetable oil
2 tb ;Water
1/2 c Chocolate drink powder
1 pk Gelatin, unflavored
1 c Vegetable shortening
4 1/2 c Sugar, confectioners
1 ts Vanilla

Blend cake mix, eggs, water, oil and chocolate drink
powder and shape into a ball. Let stand 20 min. Form
dough into 1/2″ balls and place on greased cookie
sheets. Flatten each with the smooth bottom of a
drinking glass, greased once and dipped into the
chocolate drink powder each time. Bake at 400 degrees
for eight minutes. Remove cookies at once and
immediately flatten with the back of a spatula. Let
cool 20 min. Makes 100 halves.

For filling, place gelatin in a heatproof cup. Add
1/4 cup cold water, stir well and place in pan of hot
water until mix clears and gelatin is softened. Beat
shortening until fluffy. Add sugar gradually and beat
for 10 minutes. Mix in vanilla, beat in cooled gelatin
mix. Spread about 1 teaspoon filling between two
cookies. Press gently together so that filling comes
to the edges of cookies. Chill until set.

—–

Title: Fluffy Frosting
Categories: Diabetic, Cake
Yield: 1 servings

1/2 c Sugar
2 t Water
2 Packets Sweet Low
2 Larger egg whites
1/4 t Cream of tartar
1/2 t Vanilla

Combine sugar, water, Sweet’n Low, egg whites, and cream of tartar in
top of a double boiler and beat at high speed for 1 minute. Set over
simmering water in the bottom of the double boiler. Continue to beat
at high speed for 4-5 minutes or until soft peaks form. Remove from
heat. Add vanilla to frosting and continue beating at high speed 1/2
minutes or until thick enough to spread on a cooled cake. Use about
2 1/2 tablespoons per portion if frosting individually; or use this
amount to frost a 2-layer cake or a 9-inch square cake, both of which
would then be cut in 16 equal servings.
Food Exchange per serving: 1 VEGETABLE (1-1 1/2 TABLESPOONS MAY BE
USED AS A TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN
EXCHANGE) CAL: 23; CHO 6gm; PRO: negl; FAT: negl;
LOW-SODIUM DIETS: May be used as written.

From: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

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Date: Fri, 23 Apr 93 20:02:48 PDT
From: “”Michelle R. Dick“”

Here is one of Mary McDougall’s recipes from the May issue of
Vegetarian Times. I did not follow the recipe exactly, my
substitutions are denoted by <>.

Mushrooms with Wild Rice

1 cup wild rice
3 cups water
1 Tbs low-sodium soy sauce
1/4 cup minced scallions

1 medium yellow onion, chopped
2 stalks celery, chopped
1/4 cup water <1/2 cup water>
1/2 lb white button mushrooms, sliced
8 fresh shiitake mushrooms <6 huge ones, discard the stems>
2/3 cup chopped oyster mushrooms

1/4 cup trimmed enoki mushrooms
12 snow peas, quartered
1/2 red bell pepper, diced
2 Tbs low-sodium soy sauce
1/2 tsp dried sage
1/4 tsp poultry seasoning
Freshly ground black pepper to taste

Place rice, water, soysauce, and scallions in a saucepan with a
tight-fitting lid. Bring to a boil, reduce heat, cover and cook over
medium heat until liquid has evaporated and rice is tender, about 1
hour . Set aside.