Title: RATATOUILLE AND COD STEW – BSNX01A
Categories: Fish, Soups, Vegetables
Yield: 6 servings

-Stuart Talkofsky -BSNX01A
2 tb Olive oil
2 md Onions ;sliced
2 Garlic cloves
1 lg Green pepper; cut into 1 in
-;inch squares
1 sm Eggplant ;cut in 1 in cubes
1 md Zucchini ;cut in chunks
8 oz Clam broth
28 oz Crushed tomatoes – 1 can
1/4 c Fresh basil ;chopped
1/4 c Italian parsely ;chopped
1/4 ts Thyme
Salt
Pepper
2 lb Cod or pollack ;cut into 2
;inch pieces
Hot cooked rice

In a large stockpot, heat olive oil and saute onions, garlic, green pepper,
eggplant and zucchini 5 minutes, stirring frequently. Add clam broth,
canned tomatoes, basil, parsley, thyme, salt and pepper. Bring to a boil,
lower heat and simmer 15 minutes. Add fish and simmer 8 minutes or until
it is opaque and flakes easily with a fork. Serve stew over rice. Makes 6
servings.

From Newsday (Long Island Newspaper), “Cinderellas of the Sea”, by Marie
Blanco p.65, January 13, 1993.

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Title: FIGS POACHED IN WHITE WINE AND FRESH THYME
Categories: Fruits, Desserts
Yield: 1 servings

1/2 c Honey
1 Bottle dry white wine
1 Continuous lemon peel spiral
2 tb Fresh lemon juice
6 Sprigs fresh thyme
2 Bay leaves
4 White peppercorns
2 1/2 lb Fresh figs
Lightly whipped cream

In a large, nonaluminum saucepan, combine honey and wine; bring to a boil.
Lower heat and cook, stirring constantly, until honey is completely
dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and
peppercorns. Place figs in wine syrup and poach over low heat, uncovered,
for four minutes, turning figs every minute. Remove figs with a slotted
spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2
cups. Spoon over figs and chill. Serve figs with some of the poaching
liquid in individual bowls, topped with whipped cream or creme fraiche.

Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food
forum December 30, 1991.

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Sugar Doodles

Recipe By : Hershey’s Bake Shoppe Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookie/Shaped/Pressed

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
22 1/3 ozs golden sugar cookie mix
2 whole eggs
1/4 c olive oil
1 tsp water
1/2 c butterscotch chips
1/2 c semisweet chocolate chips
1/2 c peanut butter chips
5 tbsps sugar, rainbow mix
1 tbsp granulated sugar

In a mixing bowl, combine cookie mix, eggs, oil, and water. Mix well. Stir
in all the chips. Cover and refrigerate dough 1 hour or until easy to
handle. Preheat oven to 375. Shape dough into 1 1/2″ balls. Place colored
sugar and granulated sugar in a large recloseable bag; shake well to blend.
Place two balls into bag, reclose and shake well. Place sugared balls two
inches apart onto prepared baking sheet. Repeat until all balls are coated
with sugar mixture. Bake for 10 minutes or until set. Cool completely.

– – – – – – – – – – – – – – – – – –

Per serving: 227 Calories; 9g Fat (37% calories from fat); 3g Protein; 34g
Carbohydrate; 18mg Cholesterol; 97mg Sodium

_____

COLD BUTTERMILK SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Shrimps — cooked chopped
1/2 Cucumber, med — finely diced
1 tb Dill, fresh — minced
1 tb Mustard, prepared
1 t Salt
1 t Sugar
1 qt Buttermilk

Mix together shrimps, cucumber and seasonings; stir in
buttermilk and chill thoroughly.

How to Cook a Wolf
M.F.K. Fisher

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PUMPKIN MUFFINS #3

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Pumpkin
1 t Cinnamon
2 Eggs — or egg substitute
1 t Vanilla extract
6 tb Flour
1 t Baking powder
4 tb Raisins
1/2 c Carrots — grated
2/3 c Powdered milk
10 pk Sweet Low
2 ts Pumpkin pie spice

Mix all ingredients. Spray muffin tin with Pam.
Divide equally. Bake at 350 degrees F. for 25 minutes.
Makes 12 muffins. Each serving – of six (6) muffins,
YES 6 MUFFINS, equals the following Weight Watchers
Exchanges: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1
1/2 Vegetables. This is a no fat recipe! You may
substitute Egg Beaters for the eggs and Equal for the
Sweet and Low. These freeze well.

Recipe By : Weight Watchers

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn

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CANDY BAR HOT CHOCOLATE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dottie Cross TMPJ72B
2 Egg yolks
2 oz Milk choc candy bar*
1 c Milk

1. Beat the egg yolks in a small bowl, and set them
aside.
2. Coarsely chop the chocolate, and place it in a
2-cup microwave-safe glass measuring cup with a spout.
Add the milk.
3. Place the measuring cup, uncovered, in the
microwave. Whisking once or twice, cook at medium-high
power (70%) until the chocolate is melted and well
blended, 2-1/2 to 3 minutes.
4. Remove the cup from the microwave and slowly pour
the chocolate into the reserved egg yolks, whisking
constantly. Return the mixture to the measuring cup
and cook in the microwave until heated through, 1
minute.
5. Pour into mugs and serve. *with fine nuts (such as
Toblerone)

From: Dottie Cross

– – – – – – – – – – – – – – – – – –

Title: PISTACHIO SALAD
Categories: Salads
Yield: 1 servings

1 pk Pistachio pudding
1 cn Crushed pineapple and juice
(Large can)
1 c Miniature marshmallows
1 lg Carton of Cool Whip
Nuts

Mix pudding, crushed pineapple and juice together. Add marshmallows. Add
Cool Whip. Add sufficient nuts to topping. Mix well and refrigerate.
Randy Rigg

—–

Title: Crisscross Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 12 servings

1 1/2 c Unbleached all-purpose flour
3/4 ts Baking soda
1/4 ts Salt
1/2 c Butter or margarine
1 c Peanut butter
1/2 c Granulated sugar
2/3 c Brown sugar; packed
1 lg Egg
1 ts Vanilla extract

Stir the flour, baking soda, and salt together, blending well, and set
aside. In a large mixing bowl, beat the butter and peanut butter together
for 30 seconds. Add the sugars and beat until fluffy. Add the egg and
vanilla, beating well. Add the dry ingredients and blend well. Shape the
dough into 1-inch balls and place on ungreased cookie sheets. Press in a
crisscross pattern using a fork and flattening the balls. Bake in a
preheated 375 Degree F. oven for about 10 minutes.

Yield: About 4 dozen cookies

—–

Title: Rum-Flavored Fruit Sauce
Categories: Sauces, Diabetic
Yield: 8 servings

1/4 c Boiling water 1 Orange, peeled
1/4 c Raisins Juice of 1 lemon (2 tb)
4 Ripe bananas, peeled 3/4 ts Rum extract (optional)

Pour the boiling water over the raisins and let stand until the
raisins are plump. Then combine all the ingredients in a blender and
puree until smooth.

Delicious on pancakes, waffles, and French toast. Makes about 2 cups.

1/8 recipe about 1/4 cup – 74 calories, 1 fruit exchange 19 grams
carbohydrate, 1 gram protein, 0 fat 1 mg sodium, 289 mg potassium, 0
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Korean Marinade

Recipe By : Anne Padgett
Serving Size : 12 Preparation Time :0:00
Categories : Sauces And Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon sesame oil
1/2 cup lsoy sauce
1 tablespoon vinegar
2 cloves garlic — minced
cayenne pepper — to taste
2 tablespoons sesame seeds — crushed

Mix together well. Can be used with any meat. Marinate at least 1 hour.
Makes about 3/4 cup.

per Tablespoon: 25 Kcal 2g fat (0.3g sat fat) 68% CFF 553mg Na
(0.9g PRO/2.0g FAT/1.2g CHO)
Exchanges: 1/2 FAT

– – – – – – – – – – – – – – – – – –

NOTES : SODIUM: Use low sodium soy sauce to decrease the sodium level per
serving to 323mg.