Title: Creme De Menthe Cake *
Categories: Box cakes, Chocolate, Cakes
Yield: 12 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 pk Chocolate chip cake mix
3 tb Creme De Menthe
1 cn Chocolate icing (16oz)

MMMMM————————–TOPPING——————————-
12 oz Cool Whip
3 tb Creme De Menthe

Mix cake according to package directions and add the
Creme De Menthe. Pour into a greased and floured 9×13″
pan. Bake at 350~ for 30-35 minutes. Frost cake with
canned frosting. Refrigerate 10 minutes. Mix Cool Whip
and 3 T. Creme De Menthe and spread over icing. May
decorate with shaved chocolate bar.

MMMMM

GEFILTE FISH –PAREVE–

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ea. Whitefish pike
1/2 lb Summer carp
4 ea Med. Shallots (slice 3)
6 ea Lge. shallots (slice 4)
2 ea Celery ribs, sliced
4 ea Med. carrots, peel, slice
1 ea Med. parsnip, peel, slice
3 lg Sprigs parsley
1/4 ts Thyme dill
4 ea 2″ slices lemon zest
1 c Kosher dry white wine
7 c Water (more or less)
1/2 ts Nutmeg, ginger, white pepper
1/8 ts Cayenne pepper
Florets from 2 lge. parsley>
Sprigs.
4 lg Eggs (1 yolk 4 whites)
1/4 c Cold fresh seltzer
3 tb Matzo meal (or more)

Have fishmonger skin, bone and fillet fish,
reserving bones and heads for broth in which fish will
be simmered. For best results, the total net weight
should be abt. 2 1/4 lb. Rinse bones and heads. Put
into wide enamel-lined heavy Dutch oven. Add 3 sliced
onions, 4 sliced shallots, celery, carrots, parsnip,
parsley, herbs and lemon zest. Add wine and water.
Bring to a boil. Reduce heat to simmering. Cover and
cool for 1 hr. Using fine sieve, strain into lge.
bowl. Pick out some carrot slices and set aside.
Then press out juices from solids. Discard solids.
Pour broth back into pot and set aside.

Cut remaining onion into 1 " pcs. and shallots in
half. Place in food processor. Rinse fish, and check
for any remaining bones. Cut fish in 2″ pcs. add to
processor with spices, parsley and 1/2 the salt.
Process 30 sec. Add 1 whole egg and 1 white. Let
stand while whipping remaining whites until firm peaks
form. Set aside.

With processor running, pour seltzer into machine.
Process 15 sec. Scrape mixture into lge. bowl.
Sprinkle with 3 tb. matzo meal and blend. Fold in
beaten egg whites. Cover and chill in freezer for 15
min.

Bring broth to boil. Add remaining 1/2 ts. salt.
Using moistened hands and moistened spoon, shape
chilled mixture into 12 ovals, lowering them into the
hot broth as they’re formed. (If mixture doesn’t hold
together sufficiently after chilling, add more matzo
meal.) Reduce heat to steady slo-boil. Cover and
cook 45 min., spooning ovals with broth after they’ve
cooked for 10 min. Each pc. will puff up and rise to
top. Partially uncover and cool in pot for 30 min.
Add reserved carrots to broth. Cover and regrigerate
overnight; or carefully transfer each pc. to
container (s), pouring stock over all. Tightly cover
and refrigerate. Broth will thicken when chilled. If
you prefer jelled broth, add 1 pkg. of pareve
unflavored gelatine to boiling stock and dissolve
granules before refrigerating. Frances Prince’s New
Jewish Cuisine

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Indonesian Peanut Sauce-corrected

Recipe By : Diabetic Cooking from Around the World- Vilma Liacouras Cha
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup chunky peanut butter
1 clove garlic — minced fine
dash cayenne — ground
1/2 cup coconut milk

In a sauce pan, gradually heat the peanut butter, stirring constantly.
Season with garlic and cayenne. Gradually add 1/2 cup water and coconut
milk. Cook over low heat until sauce flavors blend. Taste and adjust
seasonings.

Serving 1/2 tablespoon.

Calories 83

Exchanges 1/2 vegetable
1 1/2 fat
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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POTAGE DE BLE ( CORN SOUP)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Vegetables
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c -Water
2 c Milk
4 c Corn kernels — fresh
-frozen may be used if out
-of season
1 t -Salt
2 tb Butter
1/3 c Celery — chopped
1/4 c Onion — chopped
1/4 c Leek — chopped,white part
only
2 tb Flour
1/2 c Whipping cream
-Salt ground black pepper

Potage du Ble

This fresh corn soup from Renard Jacques, chef at
Auberge Benedict Arnold in St. Georges is rich and
creamy. It may be made with frozen or canned corn
kernels, but it won’t have the same delicate sweetness.

Bring water to a boil in a large saucepan. Add milk,
corn and salt; cook just until corn is tender. Strain
cooking liquid into a bowl and set corn aside. Heat
butter in same saucepan and saute celery, onion and
leek until softened. Blend in flour; cook until
bubbly. Stir in reserved corn cooking liquid. Bring to
a boil, then partially cover and let simmer for 15 to
20 minutes.
Place corn and liquid in food processor or blender
and puree in batches until smooth. Return to saucepan
and add cream. Adjust seasonings with salt and pepper
to taste. Reheat until piping hot. SERVES: 4-6

SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG

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FRESH VEGETABLE TURKEY SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Seven Seas Viva (or any
Brand) Italian Dressing
1 c Halved cherry tomatoes
1 c Quartered mushrooms
1 c Sliced zucchini or yellow
Squash
1/2 c Pitted ripe olives
1/2 c Red pepper strips
1/2 c Sliced carrots
1/4 c Red onion rings
8 c Torn assorted greens
1/2 lb Lois Rich fully cooked
Oven Roasted Breast of
Turkey, cut into strips
2 oz Kraft Natural Shredded Mild
Cheddar Cheese

Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper,
carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss
vegetable mixture with greens. Top with turkey and cheese. Serve with
additional dressing if desired. Makes 4 to 6 servings.

VARIATION: Substitute Seven Seas Free Italian or Light Italian Reduced
Calorie Dressing for Seven Seas Viva Italian Dressing. Preparation time: 15
minutes plus refrigerating.

Source: Sunday Inquirer Coupon Section

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Cowboy Pintos

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 6 Preparation Time :2:00
Categories : A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces dried pinto beans
2 tablespoons olive oil
1 large onion — diced
4 cloves garlic — finely minced
3 carrots — cut in 1/2″ pieces
2 stalks celery — cut in 1/2″ pieces
28 ounces canned tomatoes — chopped
juices reserved in a measuring cup
6 cups water
2 sprigs fresh thyme
1/2 teaspoon dried oregano
2 sprigs cilantro — tied
1/4 cup chopped cilantro
pepper
cooked rice or barley — optional

[1] Sort and wash beans. Soak overnight, covered with 2 inches of
water. Rinse several times and drain. Set aside.
Add fresh cilantro, parsley, and/or basil at the very end.
[2] Place oil in a large, heavy pot over medium-low heat. Add the
onion and cook 10 minutes or until wilted. Add garlic during last 2
minutes. Stir occasionally. Add carrots, celery and reserved drained beans.
[3] Add tomatoes and 1/2 cup of the reserved tomato juices, water,
thyme and oregano. Stir in the cilantro sprigs. Bring to a boil, reduce
the heat to medium and simmer, uncovered, for about 1 1/2 hours or until
beans are tender but not mushy, skimmy any foam that rises to the surface.
Remove tied cilantro and add freshly chopped cilantro; season with pepper to
taste. Make sure the beans are softened to your satisfaction before adding
salt.
[4] Serve over white rice or barley.

Serve 6: per 1/6 233 cals, 38 g carbs, 10 g prot, 6 g fat, no chol.

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NOTES : Pinto-pony beans. Substitute Anasazi from New Mexico. Both turn
pink after soaking. Do not add salt until the end of cooking or the beans
won’t become tender as they cook. No bouillon, either.

SUPER SWEET SOUR TEMPEH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———-TEMPEH————
1/2 c Water
2 ts Salt
1/2 ts Coriander, ground
1 Garlic clove, minced
1 pk Tempeh, cubed
1/4 c Cornstarch
Oil for deep frying
—–Sweet Sour Sauce—–
1 tb Oil
1 Onion, chopped
1 1/4 c Water
2 1/2 tb Honey
4 ts Soy sauce
1 tb White vinegar
1 tb Tahini
1/2 ts Grated ginger
1 Green onion, sliced
2 tb Cornstarch

Mix water*, salt (reduce if you want), coriander
garlic in a bowl. Dip tempeh chunks into bowl then
coat with cornstarch. Deep fry in hot oil till golden
brown. Drain on paper towels set aside.

SAUCE: Heat oil in skillet saute onion for 4 to 5
minutes. Add water, honey, soy sauce, vinegar,
tahini, ginger green onion. Bring to a boil.
Dissolve cornstarch in 2 tb water stir into sauce.
Stir till thickened. Place tempeh chunks into the
sauce cook briefly over low heat till heated
through. Serve over rice or pasta. Great hot or cold.

* I usually save the mixture that I’ve used to dip the
tempeh chunks add enough water to make up to 1/2 cup.

Adapted from Frances Moore Lappe, “Diet for a Small
Planet”.

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Blueberry Frozen Yogurt

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups blueberries — washed and picked ov
1 banana — mashed
3/4 Cup sugar
1/2 C. frozen orange juice concentrate — thawed
2 Cups nonfat yogurt
1 Tsp. vanilla extract

In an electric blender or food processor, combine all ingredients.
Blend well. Pour into ice cream maker and freeze according to manufacturer’s
instructions.

Defrost slightly before serving.

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Clam Chowder — Maine Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound Salt Pork
1 1/2 Cups Onions -Diced
3 Cups Potatoes – Diced
1 Quart Water
2 Cups Clams
12 Fluid Ounces Evaporated Milk

Dice the onions and salt pork, then saute slowly in an iron frying pan.
Empty into a chowder pan. Add a quart (mor or less) of water and bring
it to a boil. Add the diced potatoes and bring back to a boil. Put the
clams through a meat grinder then add to the pot. Simmer until done. Add
salt and pepper. When done, add the evaporated milk. Turn off heat and
let set. Heat again just before serving. Serve with Crackers. (I made
this one with canned chopped clams and it ws good!)

From: Charlotte Grunwald’s private collection of Authentic New England
Cooking

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PARSLIED CHICKEN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter OR Regular Margarine
1/4 c Onion — Chopped
1 1/2 c Chicken — Cooked,Cubed 1-Inch
1 1/2 c Potatoes — Pared,Cubed 1/2-In
1 1/2 c Carrots — Cubed, 1/4-inch
2 Chicken Bouillon Cubes
1 t Salt
1/4 ts White Pepper
2 c — Water
2 tb Unbleached All-Purpose Flour
2 1/2 c Milk
Chopped Fresh Parsley

Melt the butter over low heat in a 3-quart saucepan
and cook the onion in the butter until tender but not
browned. Add the cubed chicken, potatoes, carrots,
bouillon cubes, salt, pepper and water. Cover and
cook, over high heat, until the mixture comes to a
boil. Reduce the heat to low and simmer for 20 minutes
or until the vegetables are tender. Meanwhile, combine
the flour and 1/2 cup of the milk in a jar. Cover and
shake until blended and smooth. Stir the flour
mixture and remaining 2 cups of milk into the
vegetable-chicken mixture. Cook over medium heat,
stirring constantly, until the mixture boils and
thickens. Remove from the heat and pour into a
thermos jar or serve with the parsley sprinkled over.

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