Title: SESAME COOKIES
Categories: Cookies
Yield: 50 servings

3/4 c Toasted sesame seeds
2 1/4 c All-purpose flour, sifted
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegetable Shortening
1 c Sugar
2 Eggs
1 ts Vanilla extract
1 Egg yolk

Mix the egg yolk with 1 teaspoon of water.
Preheat oven to 350 degrees. Line 2 cookie sheets with
parchment paper. Prepare sesame seeds. Reserve 1/4 cup
to garnish cookies, coarsely grind remaining seeds.
Combine ground sesame seeds, sifted flour, baking
powder and baking soda in a bowl.
In a mixing bowl, cream shortening and sugar until
fluffy. Add eggs one at a time and beat until smooth
after each addition. Add vanilla and stir to combine.
Add dry ingredients to creamed mixture a little at a
time and mix until well combined. Dough will be moist
and pull away from sides of the bowl. Dust a work
surface with about 1/4 cup flour. Knead the dough to
form a smooth ball. To shape each cookie, roll 1
tablespoon of dough into a ball. Press lightly with
palm of your hand on cookie sheet. Place cookies 3
inches apart on cookie sheets; freeze for 20 minutes.
Brush cookies with egg wash. Press reserved sesame
seeds into dough. Bake for 15 – 20 minutes or until
lightly browned. Remove and allow to cool. Store in
airtight cookie tin for up to 2 weeks. Makes 50
cookies. From The Gazette, 91/02/13.

—–

Title: Rozha z Tsukrom (Rose Preserve)
Categories: Russian, Christmas
Servings: 10

2 c Rose Petals
4 c Sugar
Juice Of One Lemon
2 tb Rum

Pick the petals over, removing any debris, leaves, stamens or insects.
Coarsely chop 1 cup of petals in a processor then add 1 cup of sugar and
half of the lemon juice, 1 Tb of rum, and another cup of sugar. Mix for a
minute, scraping the sides of the processor bowl. Repeat with the rest of
the petals and other ingredients. Pack into small jars (about 1 cup),
rapping lightly to release air bubbles. Cover and keep in a cool place.

NOTE:

This will last up to a year. It is used sparingly, so small jars are
practical.

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Date: Sat, 05 Mar 94 08:20:49 PST
From: Mike Dobbert
Subject: Chinese Duck Sauce, ideas?

from the Moosewood Cookbook

Chinese Duck Sauce

5 cups mixed peeled, chopped fruit (apples, pears, peaches and/or
plums)
1 cup water
1/4 cup cider vinegar
1/4 cup (packed) light brown sugar
1/4 tsp. salt
2 to 3 medium cloves garlic, minced
1/2 tsp. dry mustard
optional: up to 1/2 tsp. crushed red pepper

Combined everything in a medium-sized saucepan and bring to a boil.

Turn the heat down, and simmer uncovered until all the fruit is very
soft (about 30 minutes or longer)

Cool thoroughly, then chill

Title: Korean Bbq Tofu
Categories: Veg-cook, Sept.
Yield: 1 servings

1/2 c Soy sauce
5 6 T sugar or sweetener
2 t Dry mustard
4 Cloves garlic or 1/2 tsp
Garlic powder
2 t Onion powder

a little water

Cut tofu in strips 1/2 inch thick and marinate, then fry and garnish with
vegetables of your choice. I like to cut tofu in squares and throw in a
vegetable stir-fry. Enjoy! –

From: lagst17+@pitt.edu (Lynne A Gelston). rfvc Digest V94 Issue #200
Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV. 1-1 1/2 lbs firm tofu marinate for at least 2 hours
in (overnight is best):

—–

Title: The Best New England Clam Chowder
Categories: Soups, Clams
Yield: 6 servings

1/4 lb Butter (1 stick)
1 c Chopped onions
1 c Chopped celery
1/2 c Flour
4 c Clam juice, heated
2 oz Salt pork, scored
2 Bouillon cubes
12 oz Chopped clams
2 c Boiled, diced potatoes

Saute the onion and celery in the butter until the onion is
tranlucent. Add the flour to make a roux, stirring well. Add the
heated clam juice slowly, stirring constantly. Add the bouillon
cubes and scored salt pork. Stir in the clams and the potatoes.
Remove from the heat and let stand for 20 minutes. Remove the salt
pork before serving.

[Regis and Kathy Lee Live Program; Aug 12, 1992]

Posted by Fred Peters.

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Date: Tue, 08 Feb 94 09:23:27 EST
From: Thomas P Collins

From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Creole Seasoning Mix

2 1/2 Tablespoons paprika 1 Tablespoon onion powder
2 Tablespoons salt 1 Tablespoon cayenne pepper
2 Tablespoons garlic powder 1 Tablespoon dried oregano
1 Tablespoon black pepper 1 Tablespoon dried thyme

Combine and store in an airtight jar or container.

Title: Fat-Free Gravy
Categories: Sauces, Diabetic, Low-fat/cal
Yield: 4 servings

1 c Broth defatted drippings 1 pn Salt
2 ts All purpose flour 1 pn Freshly ground pepper
1 ts Cornstarch 1 pn Basil (beef) or sage
(chick)
1 ts Ketchup

A waist-watcher gravy – quite thin. Serve over meat or potatoes.

Cook up bones as for soup, strain liquid. Refrigerate overnight or
until white fat on top can be removed with a spoon. Refrigerate meat
drippings from the pan and skim off the fat.

Combine broth, flour and cornstarch in a screw-top jar, cover and
shake until well combined or use a blender for a larger batch. Pour
into saucepan, stir in ketchup, salt, pepper and basil for beef (or
sage for turkey, or other herb of your choice). Stir-cook over
medium heat until gravy thickens. (Mine didn’t thicken but I had
some lumps of flour or cornstarch.) Makes about 1 cup.

1/4 serving, 1++ extra 3 g carbohydrate, 1 g protein, 16 calories

Source: Choice Cooking, Canadian Diabetes Association 1986 Shared and
tested with turkey drippings Oct 93.

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Chilly Tomato Bisque Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 1/2 cups vegetable juice cocktail
1 cup plain yogurt
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

In a blender container, combine vegetable juice cocktail, yogurt, 4
tomatoes, basil, salt and pepper. Cover and blend at medium speed until
smooth. Cover and refrigerate several hours to blend flavours

Canadian Diabetic Choices
Each Serving 1 cup
1/2 Protein Choice
1 Fruits Vegetables Choice

Source: Healthy Choices
Everyday Recipes for Healthy Eating
Recipes selected by Sheila Walker and
Edited by Beverley Renaham
Published in cooperation with the Canadian Diabetes
Association
ISBN 0-7715-9163

– – – – – – – – – – – – – – – – – –

NOTES : Serves 4, 1 cups each

SAUSAGE SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Mrs. G

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
3 tablespoon Olive oil
1 28 ounce Can crushd tomatoes or puree
2 pound Sausage removed from skin
1 cup Dry wine
and broken up
Salt and pepper
1 md Onion chopped
Grated cheese
2 Cloves garlic crushed

Saute onion and garlic in oil. Discard garlic. Add sausage meat and brown.
(discard some of the grease if it looks too fatty)Add tomatoes and wine and
simmer for 1 hour. Add salt and pepper to taste and simmer another 15 min.
This is great over polenta topped with cheese. It`s also great over pasta.
If the sauce seems a bit too thick, add water, wine or broth. Serve with a
crisp salad and crusty bread.

– – – – – – – – – – – – – – – – – –

Title: Applesauce Cake Squares
Categories: Diabetic, Desserts, Cooky/bars
Yield: 9 servings

1/2 c Butter; softened 1/2 ts Baking soda
2 Eggs 1/4 ts Salt
2/3 c Apple juice concentrate 1 lg Apples; peeled/chopped
1/2 c Applesauce Creamy Topping
2 c Flour 1/2 c Cream, heavy
2 ts Baking powder 1 ts Vanilla
2 ts Cinnamon, ground 1/4 ts Cinnamon, ground

Preheat oven to 375. Beat butter in large bowl until creamy. Blend in
eggs, juice, and applesauce. Combine dry ingredients. Gradually add
to egg mixture, beating until well blended. Stir in appls. Spread
batter evenly into greased 8″ square baking pan. Bake 20-25 minutes,
until wooden pick inserted in center comes out clean.

Cool on wire rack. Cut into squares. Serve warm or at room
temperature, with Creamy Topping if desired.

Creamy Topping: Beat cream in small bowl at high speed of electric
mixer until soft peaks form. Beat in vanilla and cinnamon until stiff
peaks form.

Nutrition information per piece: 229 calories, 4 gm protein, 34 gm
carbohydrate, 8 gm fat, 65 mg cholesterol, 289 mg sodium, 1-1/4
diabetic starch/bread exchange, 1-3/4 diabetic fat exchange, 1
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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