Title: Cake and Wine Pudding (Kucha Un Wei)
Categories: Amish, Desserts
Yield: 1 servings

1 x Macaroons
1 x *or:
1 pt Wine
3 ea Egg yolk
3 ea Egg white
1 x Sponge cake
1 x Lady fingers
1 t Cornstarch
3 t Sugar
1/2 c Nuts, chopped

Place pieces of sponge cake, lady fingers or similar cake into an
earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the
wine. Mix the cornstarch and sugar together and slowly add the wine.
Beat the yolks of eggs and add to the wine mixture. Cook about 2
minutes. Pour over the cake and let cool. When cool, cover with the
stiffly beaten egg whites and sprinkle with the chopped nutmeats.
Bake at 325-F for a few minutes to brown. Serve cold.

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4 apples, peeled and cored
small amount of flour
3/4 cup flour
1/2 tsp. paprika
1/4 tsp. salt
dash of black pepper
3/4 cup beer
oil for deep frying
1/4 cup sugar
1/4 tsp cinnamon

Slice apples into 1/2″ wedges or into 1/4″ rings.
Coat lightly with flour, In A bowl combine flour,paprika,salt pepper.
Add beer and beat till smooth.
dip apples in batter coating well, and fry in 375 degree oil until
golden (approx. one minute per side)
drain, roll in sugar and cinnamon serve hot.

15-Minute Creamy Fettuccini Alfredo

Recipe By : General Foods
Serving Size : 4 Preparation Time :0:15
Categories : Dairy Eggs Pasta
Tightwad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces cream cheese — cubed
3/4 cup grated Parmesan cheese
1 stick butter — softened
1/2 cup heavy cream
8 ounces fettucine — cooked drained
1/8 teaspoon fresh grated nutmeg

In a large saucepan, stir together the cream cheese, parmesan, butter, and
cream. Heat, stirring, until smooth. Add hot, cooked fettuccini, and toss
until well covered. Serve immediately, sprinkled with nutmeg.

– – – – – – – – – – – – – – – – – -=20

NOTES : Margarine, and milk can be substituted for the butter and cream for
the weakat heart.=20

Title: Chipotle Mayonnaise
Categories: Sauces Mexican
Servings: 4

1/2 c Mayonnaise
1/2 c Dairy Sour Cream
1/8 t Oregano Leaves; Dried,(Opt.)
2 ea Chipotle Chiles; *

* Chipotle Chiles shoud be the ones that are canned in adobo sauce and
should be finely chopped.
————————————————————————–

Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.

Makes about 1 cup Mayonnaise

—————————————————————————–

EASY FISH CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Halibut,frozen (14.54oz)
1 pk Noodles,wide egg (8oz)
1 pk Vegetables,mixed,frozen (10oz
1/2 c Half-and-half
1/2 c Milk
1 cn Cream/mushroom soup (10.75oz)
1 c Dairy sour cream
2 ts Worcestershire sauce
1/2 ts Onion powder
Salt to taste
Pepper to taste

1. Bake halibut (breaded or batter-dipped) according
to package directions; set aside.

2. Cook noodles and vegetables according to directions
on each package.

3. Meanwhile, combine remaining ingredients in a
shallow 2-quart casserole.

4. Drain noodles and vegetables; add to casserole,
stirring to combine.

5. Bake in preheated 350’F. oven 20 minutes.

6. Remove dish from oven and place fish on top; bake,
uncovered, 10 minutes longer, or until heated through.

– – – – – – – – – – – – – – – – – –

Apricot and Poppy Seed Muffins

Recipe By : Felicia Pickering, Eat-L
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ozs apricot baby food
1 teaspoon baking soda
1 stick butter or margarine — room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla
3 tablespoons poppy seeds
finely chopped nuts

Line 12 muffin tins with a paper or foil liner or grease the pans well
with butter or vegetable shortening. Spoon the baby food into a small
bowl and stir in the baking soda. The mixture will foam up. In a large
bowl, cream the butter and sugar until the mixture is smooth, then add
the eggs and mix well. Add the flour, salt, vanilla, the apricot mixture
and the poppy seeds or nuts, and mix just until all the dry ingredients
are moistened. Do not overmix.

Divide the batter among the 12 cups, filling each cup 2/3 full, and bake
in a preheated 350 F oven about 20 to 25 minutes, or until a cake tester
or toothpick inserted into the middle of a muffin comes out clean. Cool
the muffins on a wire rack. These muffins will keep, if well wrapped, at
room temperature for three days and refrigerated for up to a week. To
freeze, cool completely and then store in an airtight freezer bag.
Defrost, covered, at room temperature.

– – – – – – – – – – – – – – – – – –

Per serving: 152 Calories; 3g Fat (16% calories from fat); 3g Protein;
29g Carbohydrate; 33mg Cholesterol; 213mg Sodium

GARDEN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Diabetic Soups/stews
Vegetables Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Water
2 c Tomato juice
1 c Potato — peeled chopped
1 c Onion — chopped
1 c Lima beans
3/4 c Chicken — chopped cooked
1/2 c Carrots — sliced
1/2 c Celery — chopped
2 tb Chicken bouillon granules
-flavored
1 t Garlic powder
1 1/2 ts Worcestershire sauce

Combine all ingredients in a large Dutch oven. Cover
and bring to a boil. Reduce heat and simmer 45 minutes
to 1 hour. Serve hot. Food Exchange per serving: 1
STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR:
15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg;

Source: All New Cookbook for Diabetic and Their
Families. Brought to you and yours via Nancy O’Brion

– – – – – – – – – – – – – – – – – –

Yellow Hell (Mango Marinade)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Marinade Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Mangoes — peeled and chopped
about 1 1/2 — cups)
1 Scotch bonnet chili pepper
1 tablespoon Rum — dark
1 teaspoon Jamaican hot sauce (Pick-a- — peppa, Belinda’s, or

2 Garlic cloves — minced or

1 tablespoon Ginger root — grated fresh
1/4 cup Coconut flakes — dry and

1/2 teaspoon Coriander seeds — ground
1/4 teaspoon Cumin — ground
1/2 cup Coconut milk — canned
1/4 cup Lime juice — fresh
2 tablespoons Cilantro leaves — chopped

Puree the mango, chili pepper, rum, and the hot sauce in a blender or food
processor. Combine the mango puree with the garlic, ginger, coconut,
coriander, and cumin in a heavy nonreactive pot and bring to a boil. reduce
the heat and simmer for about 20 minutes. Remove from the heat and cool.
Stir in the coconut milk, lime juice, and cilantro.

Source: “Dry Rubs, Pastes Marinades for Poultry, Meat, Seafood, Cheese
Vegetables” by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.

– – – – – – – – – – – – – – – – – –

Title: SPICED LOQUATS
Categories: Condiments
Yield: 1 servings

-Helen Jolly mdfd30e-
4 lb Loquats; partially ripe
1 c Boiling water
1 Lemon; sliced
1 c Vinegar
1 tb Whole cloves
3 Cinnamon sticks
4 c Sugar
1/2 ts Salt

Wash loquats, remove seeds and measure 2 quarts.
Steam in the boiling water for 3 minutes to prevent
shriveling. Add remaining ingredients and boil 10
minutes.
Let stand overnight. Bring to a boil again, and
cook until syrup is thick. Pour into hot sterilized
jars, and seal. Makes about 5 (1/2-pint) jars.

—–

Title: Watermelon Ice
Categories: Snacks, Kids
Servings: 4

4 c Watermelon, cubed, seeded
1/3 c Granulated Sugar
1/2 c Water
2 tb Lime Juice, fresh

Servings: 4

In a small saucepan, combine sugar and water; bring to a boil and cook
until sugar is dissolved, about 1 – 2 minutes. Or, place sugar and water in
a 2-cup glass measure. Microwave at High for 2 – 3 minutes or until liquid
comes to a boil, stirring once to dissolve the sugar. Let cool. Puree the
watermelon in a food processor or blender until smooth; place in a bowl
along with sugar syrup and lime juice. Pour into an 8-inch square baking
dish. Freeze until nearly solid, about 2 hours. Scoop mixture into a food
processor or blender and beat until mixture is smooth, but not melted.
Spoon into dishes and serve immediately. Serves 4.

From The Gazette, 91/07/24.

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