HEATH BAR COOKIES

Recipe By : found online
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sticks oleo
2 tsp. vanilla
1 tsp. soda
6 Heath bars (frozen), broken
into small pieces
1/2 c. nuts
1 1/2 c. sugar
3 c. all-purpose flour
pinch of salt

Cream oleo; add sugar and cream well. Add vanilla. Add
dry ingredients to creamed mixture. Add nuts. Then fold in
Heath bar pieces. Do not overmix at this stage. Make into 4
rolls. Chill 2 hours. Slice and bake at 375 degrees for 8 minutes.
Very crisp and browned around edges.

Fennel, Zucchini, And Tomato Soup

Recipe By : Twelve Months of Monastary Soups. p. 135
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Onion — Chopped
1/3 Cup Olive Oil
4 Cloves Garlic — Minced
2 Bulbs Fennel — Thinly Sliced
2 Medium Zucchini — Diced
6 Tomatoes, Peeled, Seeded — Chopped
8 Fresh Basil Leaves — Finely Chopped
6 Cups Vegetable Broth, Or Chicken Broth — Or Water
1 Cup White Wine
Salt And Pepper — To Taste
Fresh Basil Leaf — For Garnish

1. Saute the onion in olive oil until it becomes soft. Add the garlic and
continue sauteing for another minute over medium heat.

2. Add the fennel, zucchinis, tomatoes, and fresh basil. Stir well,
reduce the heat to low-medium, and continue to saute for 2 or 3 minutes,
watching that it does not stick to the bottom of the pot.

3. Pour the stock or water into the vegetable mixture. Add the wine and
bring the soup to a boil. Stir well. Cover the pot and cook slowly for
30 minutes. Add the salt and pepper, stir again, and simmer the soup for
10 minutes more. Serve the soup hot. Garnish the top of each serving with
fresh basil, finely chopped.

– – – – – – – – – – – – – – – – – –

Date: Sat, 26 Feb 94 20:56:50 EST
From: Patricia Thorp

Lemony Garbanzo Bean Cake I

2 C canned chick-peas, drained and rinsed, any loose skins discarded
Equivalent of 4 eggs
1 C. Sugar
1/2 t baking powder
Grated zest of 1 lemon
Juice of 1 lemon
Confectioners sugar

place drained beans in the work bowl of a food processor and puree.

Add the eggs, sugar, baking powder, and lemon zest to the puree, and
pulse processor a few times just to combine ingredients well.

Preheat oven to 350.

Pam a 9″ cake pan. Cut a round of wax paper to fit bottom of pan, place in
bottom, and spray top of paper. Pour in batter.

Bake on center rack of oven for 45 minutes or until a knife inserted in
the center comes out dry.

Set on wire rack to cool for 15 minutes, then remove cake from pan and
allow to cool to room temp.

Before serving, squeeze lemon juice over cake, and sprinkle generously
with confectioners sugar.

Silky Bean Curd Soup with Greens

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 cups water
1 teaspoon soy sauce
2 tablespoons miso paste
4 ounces silky soft bean curd, — cut into 1/2-inch dice
8 ounces spinach, — stemmed and leaves washed
Garnish crushed red pepper flakes; toasted sesame seeds

Bring chicken broth and water to simmer with soy sauce. Whisk a few
tablespoonfuls of the hot broth into the miso paste and reserve. Add bean
curd and spinach and cook over low heat for a minute to wilt. Return miso
paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust
the seasoning. Garnish and ladle out.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

Texas-Style Chile Con Queso

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Spice
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Velveeta cheese
1 can Rotel tomatoes
And green chiles

Cube Velveeta and place in a saucepan. Pour in tomatoes, and stir well.
Heat (or nuke) until smooth, stirring occasionally.

Serve warm with tortilla chips or Fritos for dipping.

Any leftovers will keep in the refrigerator for close to forever, and may
be re-heated as needed as a topping for nachos, spicy cheeseburgers,
cauliflower, whatever.

Kathy in Bryan, TX
From: Kathy Pitts

– – – – – – – – – – – – – – – – – –

Title: Tex-Mex Corn Soup
Categories: Diabetic, Mexican, Soups/stews, Crockpot, Main dish
Yield: 8 servings

1 tb Margarine -liquid
1/2 c Onion; chopped 16 oz Whole Kernel corn;
including
1 c Sweet red pepper -liquid
1 ts Red pepper flakes; 1/4 ts Salt
4 c Chicken broth 1/4 ts Ground white pepper; fresh
17 oz Creamed corn; included

Melt margarine in a large saucepan; saute onion and sweet pepper with
red pepper flakes until tender, stirring occasionally, about 2
minutes. Sir in chicken broth and both cans of corn. Continue
cooking until the is very hot. Add salt and pepper and serve
innediately.

Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO:
31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and
substitute unsalted broth and cannned vegetables.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

MMMMM

Fruity Summer Cooler

Recipe By : , June/July, 1997
Serving Size : 2 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ice cubes (up to 8 ice cubes)
1/2 cup cantaloupe — cubed
1/2 cup pineapple chunks
1/2 cup cranberry juice
1/3 cup sliced banana
1/4 cup pineapple juice
1 tablespoon honey
3/4 teaspoon lemon juice
1/4 teaspoon grated lemon peel

Place all ingredients in a blender or food processor; cover and blend until
smooth. Yield: 2-3 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “’When the melons first come in, we make this delightful
thirst-quenching cooler,’ reports Ruth Andrewson of Leavenworth, Washington.”

Title: Speedy Pat-in Pastry
Categories: Pies, Staebler
Servings: 1

1 1/2 c Flour
1 1/2 ts Sugar
3/4 ts -Salt
1/2 c Oil; corn
3 T Milk; cold

“I could never never make a good pie crust. My crusts were always tough or
crumbly, no matter what recipe I’d try. Whenever we had a family
get-together and I’d offer to make a pie, my sister or my niece would say,
”No, Ednie, don’t bother. You bring the vegetables, I’ll make a pie.“
But since my sister Norm gave me her recipe for a pat-in pie crust, I’ve
had incredible success! Every time! The family no longer reject my
offerings. My crust are crisp and tasty and golden. The edges may not be
perfectly fluted like Norm’s are but that’s not important. Pat-in crust is
so easy to make. I put all the ingredients into my food processor, give
them a brief whirl, and pour the mixture into a pie plate. I pat it firmly
~ around the edges first, then through the middle – and that’s it. No
rolling or wasting bits of pastry, and so fast that it can be done in five
minutes.
Norm doesn’t mix her crust in her food processor. She let her husband,
Ralph, blend the ingredients with a fork in the pie plate. Then he can
proudly say he made it…”

Sift flour, sugar and salt directly in 9-10″ pie plate. Combine oil and
milk in measuring cup and beat with fork till creamy. Pour all at once
over flour in pie plate; give your food processor a brief whirl or -in a
pie plate mix with a fork till flour is completely dampened. Push the
dough with your fingers to line bottom and sides of pan, then fill with
whatever filling you’ve chosen.

If you are making a baked pie shell to be filled later, prick the pastry
with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until
golden. Fill If you’re fussy, press it down with a pie plate. Flute the
edges.

Source: Edna Staebler’s Schmecks cookbooks
NB: To extend a pie to serve more than 6 or 8, then pat the pastry into a
9″ X 13″ cake pan, spread the filling over it and when baked, cut into 12
squares.
posted by Anne MacLellan

—–

Pizza Dough***

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 teaspoon Sugar
2 teaspoon Oil
6 cup Flour
Salt
1 tablespoon Dry active yeast
1/2 cup Milk
1 cup Water

Mix flour with dash of salt in a large bowl. In separate bowl, mix yeast with
1/2 cup of warm water and sugar. Let sit for 5 min. Slightly warm flour in
microwave or over a pan of hot water. This will help activate the yeast better.
Make a well in the warmed flour and pour in yeast mixture and 1 tsp oil. Mix
the milk with the other 1/2 cup water. Add liquid gradually to flour mixture
and mix well. Knead for 10 min. Place in a bowl and cover with a cloth. Let sit
in a warm (warm room temp.) place until it doubless in size. Punch down and
roll to fit pizza pan. Follow directions for kind of pizza toppings you like.

– – – – – – – – – – – – – – – – – –

Serendipity’s Southern Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Butter
1 Onion,large — coarsely chopped
4 pounds Beef,lean — hamburger grind
8 tablespoons Red chile,hot — ground
4 tablespoons Red chile,mild — ground
3 tablespoons Cumin — ground
3 Garlic cloves,medium — crushed
1 tablespoon Black pepper — freshly ground
1 tablespoon Salt
1 tablespoon Sugar
1 can Tomatoes — whole (12oz ea)
4 cans Kidney beans — w/H2O (16oz ea)

1. Melt the butter in a large heavy pot over medium heat. Add the onion and
cook until it is translucent.~ 2. Combine the meat with the ground chile,
cumin, garlic, and pepper. Add this meat-and-spice mixture to the pot. Break up
any lumps with a fork and cook, stirring occasionally, until the meat is evenly
browned.~ 3. Stir in the remainig ingredients. Bring to a boil, then lower the
heat and simmer, uncovered, for at least 4 hours but as many as 8 if possible.
Stir occasionally. Taste and adjust seasonings.~

– – – – – – – – – – – – – – – – – –