Rice Pudding

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Rice Pudding

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Boiling Water
1/2 C Rice — * see note
1/2 Tsp Salt
1 Qt Skim Milk
2 Tbsp Butter
2 Eggs — beaten
1/2 C Sugar
1/2 C Raisins
1/2 tsp Vanilla
1 Cinnamon Stick — optional

Boil water, rice salt for 7 min. Add milk, butter and cinnamon stick and
cook on low heat for 1 1/4 hours. Remove from heat, add eggs, sugar, raisins
vanilla. Cook a minute and take off stove and cool. Pudding will thicken as
it cools.

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Per serving: 275 Calories; 6g Fat (18% calories from fat); 9g Protein; 48g
Carbohydrate; 73mg Cholesterol; 322mg Sodium

Serving Ideas : serve with cinnamon cream if desired.

NOTES : *(short grain rice makes a creamier pudding then long grain.)

CHOCOHOLIC’S QUICK-FIX CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MAY CAUSE ADDICTION—–
1 1/2 cup Chocolate wafers — crushed
1/3 cup Butter — melted
8 ounce Cream cheese
1/2 cup Sugar
1 teaspoon Vanilla
2 Eggs — separated
6 ounce Chocolate chips — melted
1 cup Heavy cream

Preheat oven to 325 F. Mix wafers and butter together.

Press into bottom of springform pan. Bake for 10 minutes. Mix softened cream
cheese, 1/4 cup of sugar and vanilla. Add 2 beaten egg yolks and melted
chocolate bits. Beat egg whites until stiff peaks form. Gradually add
remaining sugar. Add to chocolate mixture. Whip heavy cream and fold into
mixture. Pour over crumb crush and freeze. decorate with additional whipped
cream, if desired.

From Connecticut Cooks Favortie Recipes from the Nutmeg State.

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Sicilian Twist Bread

Recipe By : Jo Merrill
Serving Size : 2 Preparation Time :0:00
Categories : Breads Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unbleached flour
2 cups whole wheat flour
1 package rapid rise yeast — 1/4 oz
1 tablespoon sugar
1 teaspoon salt
warm water
2 teaspoons olive oil
1 large egg white
-beaten with 1 teaspoon water
sesame seeds

In a large bowl, add first 5 ingredients (dry ingredients) and mix together.
Add warm water gradually and mix until a soft dough is formed. (amount of
water is not specified) Add the olive oil; mix well and turn out on a floured
board and knead for 6 minutes. Add flour only if necessary. Divide dough
into 6 equal parts; roll out with hands to make 6 ropes. Form these into 2
braids (using 3 ropes for each). Place on aluminum foil in pan; make some
diagonal cuts. Brush with egg whie wash and sprinkle with sesame seeds. Let
rise for one hour or more. Bake on middle rack of 400 degree oven for 15-20
minutes. Cool on a wire rack. Winner in foreign specialty yeast breads, Del Mar
county fair–1993

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Title: Pate de Poulet en Gelee
Categories: Appetizers
Yield: 4 servings

1 Whole chicken

MMMMM——————-FOR POACHING CHICKEN:————————
1 md Spanish onion, peeled and
-quartered
1 Carrot, whole and unpeeled
1 Bay leaf
1 Branch fresh thyme
2 Garlic cloves, whole and
-unpeeled

MMMMM————————-FOR PATE:——————————
1 cn Low-salt chicken broth
1 pk Unflavored gelatin
4 Whole chicken livers
1 Stalk celery, diced 1/4″
1 sm Zucchini squash, diced 1/4″
1 sm Summer squash, diced 1/4″
1 lg Carrot, peeled diced 1/4″
1 Head Romaine lettuce, washed
-and dried
1 c Loosely packed fresh
-parsley, cleaned and stems
-removed
2 Apples, cored, halved and
-sliced
2 tb Walnuts

From Jean-Louis Guerin of Greenwich, Conn.

Poach the chicken: Place whole chicken in stock pot and cover with
cold water. Add the seasonings and vegetables and bring to a boil.
Lower to a simmer and cook 30 minutes. Strain and reserve broth for
some other use. Remove the skin and discard. Remove meat in slices.
Set aside.

Broil chicken livers on a rack under high heat, turning when light
brown. Rinse under cold running water and pat dry.

Pour can of chicken broth in a saucepan with 1/4 cup cold water and
bring to a boil. Remove from heat and mix in the gelatin. Cool to room
temperature (should remain liquid).

Chop enough romaine lettuce to make 2 cups. Reserve rest for
presentation.

Poach vegetables: In a small saucepan, bring cold salted water to a
boil. Poach the celery 3 minutes; remove celery and poach carrot 2
minutes; remove carrot and poach squash 10 seconds. Refresh
vegetables under cold running water and set aside. Assembly: Dividing
ingredients equally among 4 serving dishes (4-5″ in diameter, 1
1/2-2″ deep), layer the ingredients as follows: First layer is a
mixture of vegetables and lettuce, covering bottom of dish. Place one
apple slice and some parsley on top, and one chicken liver in center
of each dish. Next layer is slices of chicken, followed by layer of
vegetables, parsley, and lastly chicken. Pour gelatin over
ingredients and refrigerate, covered in plastic wrap, for at least 6
hours (or as long as 2 days), before serving so gelatin can set.

To serve, unmold and garnish with walnuts, remaining apple slices,
whole romaine lettuce leaves and parsley.

MMMMM

Title: Gingerbread Teddy Bears
Categories: Cookies
Yield: 16 servings

1 c Butter (or margarine)
2/3 c Brown sugar
2/3 c Corn syrup and/or molasses
4 c Flour
1 1/2 ts Cinnamon
1 ts Ginger
1/2 ts Ground cloves
3/4 ts Baking soda
1 Egg; lightly beaten
1 1/2 ts Vanilla extract

In a saucepan combine butter, brown sugar and corn syrup. Cook and stir
over medium heat until sugar dissolves. Pour into large mixing bowl; cool
5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda.
Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat
til well mixed. Divide dough in half, cover and chill 2 hours or
overnight.

For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six
1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten
the 1-inch ball to 1/2″ thickness for body. Attach the 3/4-inch ball for
head and flatten to 1/2″ thickness. Attach the 1/2-inch balls for arms,
legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for
8 to 10 minutes, cool and decorate.

I usually make these smaller than described here; about 1/2 the size.
Also, the ears start to look like MOUSE ears if they’re not a little
smaller than the arms and legs. Roll the nose ball to make it more oval in
shape and place it on the LOWER half of the bear’s face. These can be
decorated with any icing– I use tinted Royal icing made from meringue
powder to add eyes, nose and bow tie to each bear.

For Easter, make these into bunnies. Use only light corn syrup, no
molasses. Substitute white sugar for the brown sugar. Omit spices and add
a bit of almond extract if desired. Make them the same way, but make two
long ears on the top and two cheek-balls instead of the nose-ball.
Decorate with pastel icings.

Shared by Karen Mintzias

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Title: LENINGRAD SPECIAL BUCKWHEAT PANCAKES
Categories: Diabetic, Quickbreads, Breakfast, Pancakes, Breadmaker
Yield: 6 servings

1/2 c All-purpose flour;
3/4 c Buckwheat flour;
1 ts Baking powder
2 ts Sugar substitute
1 lg Egg; beaten slightly
1 c Water
1 tb Margarine; Melted
1 ts Margarine; for cooking

Blend flours, baking powder, and sugar substitute in
bowl. Mix in egg, water, and melted margarine. Let
batter stand for 10 minuteats. Melt 1 teaspoon
margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot
skillet. Allow pancakes to cook until bubbles form
around the pancakes. Thin remaining batter with
additional water if necessary. Turn pancakes over
with a spatula. Continue cooking until pancakes are
done. Place on heated dish and continue cooking until
all the pancakes have been prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

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

Brought by to you and Yours via Nancy O’Brion and her
Meal Master

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Title: Spanish Sauce
Categories: Sauces
Yield: 1 servings

2 lg Onions 1 t Sugar
1/2 c Cooking oil 2 Whole cloves
1 lg Green pepper Pepper to taste
1 Bay leaf 3 T Flour
1 2 1/2 can tomatoes 6 T Water
2 t Salt

Saute chopped onions and green pepper in oil until tender. Add tomatoes
and seasonings. Chop with cooking spoon while cooking for 30 minutes.
Dissolve flour with water, stir into mixture. Cook until thickened. This
may be used on omelet, hamburgers, etc. Sliced mushrooms are a fine
addition.

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GREEN PEPPER-AND-TOMATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian
Madison

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Garlic cloves — peeled
1 teaspoon Salt
1 tablespoon Chopped basil
2 tablespoon Chopped parsley
1/4 teaspoon Dried thyme
2 teaspoon Sweet paprika
1 tablespoon Tomato paste
2 tablespoon Fruity olive oil
2 Bay leaves
1 lg Onion — cut in 6ths
-and sliced thinly crosswise
1 pinch Saffron threads (generous)
2 pound Ripe tomatoes; peeled
– seeded and chopped
– juice reserved
2 md Green bell peppers
– chopped into small squares
6 cup Water
1/3 cup White rice
Freshly ground pepper
Chopped basil — for garnish
-=OR=- Chopped Parsley
Fresh grated Parmesan cheese

POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is has
broken down to a paste, then gradually work in the basil, parsley, thyme,
paprika and tomato paste. Warm the oil in a soup pot, add the garlic-herb paste
and mix together. As soon as the oil is hot, add the bay leaves and the onion.
Sprinkle the saffron directly over the onion, stir everything together and cook
for 10 minutes or until the onion has softened. Add the pepper, tomatoes, their
juice and the water to the pot.
Bring to a boil then immediately lower the heat and cook for 25 minutes at a
simmer. While the soup is cooking, bring 1 1/2 cups of water to a boil; add a
dash to salt and the rice. Boil until the rice is tender, about 12-to-15
minutes, then drain. Stir the rice into the finished soup, season with pepper.
Serve the soup garnished with the fresh herbs and cheese.
DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Title: GENERAL TSO’S CHICKEN III
Categories: Main dish, Poultry, Chinese
Yield: 4 servings

1 Egg
1 tb Cornstarch
1 lb Boned, skinned chicken
– (thigh or breast)
– cut into 2 inch chunks
4 Green onions
-cut diagonally into 1″ pcs.
Vegetable oil
16 sm Dried chilis
1 Garlic clove; minced
1/4 ts Grated fresh ginger

—————————SAUCE—————————
4 ts Cornstarch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Chicken broth
1/4 c Water
1/4 c Dry sherry wine

Quoting from the article the recipe was contained
in, “The dish is not difficult to make and can be
prepared partially in advance. The crunch texture of
the chicken pieces is achieved by coating them with
egg and cornstarch, then deep-frying them twice ~ once
to cook them through and once at a higher temperature
to make them brown and crisp. The velvety sweet-sour
sauce, which is combined with the chicken at the last
minute, provides a wonderful counterpoint. The amount
of heat is your option. Sixteen small dried red
peppers provide a moderate amount of heat. Add more or
less to taste, but be careful not to bite into one.
They are dynamite!”

******************************************************
**************
Whisk together thoroughly the egg and cornstarch.
Add pieces of chicken, turning to coat evenly. In wok
or deep-fat fryer, heat 2 inches of oil to 350 F. Fry
chicken, a few pieces at a time until lightly browned
and just cooked through. Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside.
(The chicken may be fried the first time up to one
hour in advance; the sauce can be combined several
days in advance and kept covered in the refrigerator.)
In frying pan, heat 1 TBSP of oil until hot. Add
chili peppers and cook until blackened. Add onions
and stir-fry about one minute. Add garlic and ginger,
cooking briefly, but do not brown. Remove from heat.
Reheat deep oil to 400 F. Return chicken to fat,
in batches, and cook until crisp and golden brown.
Drain on paper towels.
Re-stir sauce and add to frying pan with onions and
peppers. Cook, stirring until thickened and bubbly.
Add chicken and cook, stirring, until well coated and
heated through. Serve over rice.

Makes 3 to 4 servings.

From: Stephanie da Silva

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Title: LIMA BEAN HEALTH LOAF
Categories: Vegetables
Yield: 6 servings

1 c Dry Lima Beans
1 ea Small onion chopped
1/3 c Flour
1 ea Beaten egg
1 1/2 c Chopped carrots
1/4 ts Black pepper
1 x American cheese slices
1/4 c Butter
1 c Thinly sliced celery
1 c Skim milk
1 c Soft wholewheat crumbs
1 ts Salt
1/2 c Chopped peanuts

Soak beans over night in cold water.Drain, rinse, and
cook in water to cover until tender, about 1 1/2
hours. Drain beans and mash. Melt butter in saucepan,
add onion, saute 3 mins, add celery, cover, cook until
tender. Stir in flour and cook 2 minutes. Add milk
stirring until thickened. Remove from heat, stir in
beaten egg,, add bread crumbs, carrots, salt, pepper
and peanuts. Spoon mixture into a greased 8 x 4 inch
loaf pan and bake at 375 degrees for 35 – 45 minutes.
Arrange cheese slices on top, return to the oven until
cheese melts. Serves 6. (from the L.A. Times
California Cookbook)

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