Title: Frankfurter Casserole
Categories: Diabetic, Main dish, Meats, Casseroles, Crockpot
Yield: 8 servings

1 1/4 c Bean bacon soup; undiluted 1 Green onions; chopped
finely
1 1/4 c Water; 1/2 c Celery;chopped
2 c All-meat frankurter; cut 2 tb Prepared mustard;
-1/2″ slices 1 c Ready-mix type biscuits;
1 Onion; chopped finely

Preheat oven to 375F. Mix all ingredients except biscuits. Boil
gently 5 minutes. Put about 3/4 cup mixture into each of 8
individual baking dishes and top each with biscuit. (NOT ME!! I hate
doing dishes!!) Bake until golden brown (about 20 minutes). Serve at
once, Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE

Source: Recipes for the Diabetic by Billie Little and Penny L.

This cookbook doesn’t have the nutritional values as it 22 years old.
Only calories: Per serving: 260

MMMMM

Title: THE STRAUSS FAMILY’S TIPSY SQUIRE PUDDING
Categories: Desserts, Tex-mex
Yield: 10 servings

20 Ladyfingers or strips
-of sponge cake
1 1/2 c Blanched, split almonds
1/2 lb Golden raisins
1/2 c Plus 2 tbs bourbon, divided
3/4 c Sugar
3 tb Cornstarch
2 tb Flour
1/4 ts Salt
4 c Milk, scalded
3 Eggs, separated
1 ts Vanilla extract

Line bowl with ladyfingers on bottom and sides in a
single layer and set aside. Reserve remaining
ladyfingers. In a medium-size bowl, soak almonds and
raisins in 2 tablespoons of bourbon and set aside.
Scald milk (heat until bubbles form at edges) and set
aside. Combine sugar, cornstarch, flour and salt in
top of a double boiler over simmering water on
medium-high heat; whisk in scalded milk, stirring
well. Reduce heat, cover pan and cook for 15 minutes,
stirring often. Beat egg yolks and egg whites in
separate bowls with clean beaters.
Remove pan from heat and pour a little of the milk
mixture over the egg yolks. Mix well then return egg
mixture to pan. Cook for 2 minutes longer, whisking
constantly until smooth. Whisk in vanilla and
remaining 1/2 cup of bourbon. Fold in beaten egg
whites. Pour one-third of the custard over ladyfingers
in bowl. Sprinkle with one-third of the almond/raisin
mixture, then add a layer of ladyfingers on top.
Repeat layers until bowl is almost full, finishing
with a layer of lady fingers. Garnish as desired.

—–

American Split Pea Soup

Recipe By : John Setzler
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups water — cold
1 ham bones
2 cups split peas
1 chopped onion — medium
1 carrot — chopped
1 teaspoon salt
1/2 teaspoon pepper

Bring water and ham bone to a boil. Add remaining ingredients and simmer.

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Apple-Fennel Salad with Fusilli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1/4 cup Vinegar — red wine
1 1/2 tablespoons Olive oil
1 tablespoon Apple juice concentrate
-frozen — thawed
1 1/2 teaspoons Thyme — dried
1/2 teaspoon Salt
1/4 teaspoon Pepper
—–SALAD—–
8 ounce Pasta, fusilli — uncooked
3 Apples, Mcintosh — cored and
-diced
2 tablespoon Lemon juice
1/2 pound Fennel — trimmed and thinly
-sliced (about 1 cup)
1 sm Lettuce head — Boston

Dressing: In a small bowl, combine all dressing ingredients. Mix well.

Salad: Boil pasta in salted water until cooked al dente, about 10 minutes.
Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in
fennel and toss well.Combine pasta and apple-fennel mx ixture in a medium
serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4.

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Title: Strawberry Lemonade
Categories: Beverages Fruits
Servings: 4

1 qt Fresh Strawberries, Hulled 3 c Cold Water
3/4 c Lemon Juice 3/4 c Sugar *
2 c Club Soda, Chilled 1 x Ice
1 x Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade.
** Garnishes could be more strawberries and/or mint leaves.
—————————————————————————

In blender containier, puree strawberries. In pitcher, combine pureed
strawberries, water, lemon juice, and sugar; stir until sugar dissolves.
Add club soda. Serve over ice and garnish with strawberries and/or mint
leaves.

—————————————————————————–

Ann’s Pesto *

Recipe By : Ann from P*
Serving Size : 1 Preparation Time :0:00
Categories : Sauces, Marinades, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Fresh Basil Leaves
4 Cloves garlic, chopped
1/2 Cup pine nuts
1 Cup X-Virgin olive oil
1 Cup Imported Parmesan Reggiano cheese, grated
1/4 Cup Pecorino Romano cheese, grated
1/4 tsp salt
Freshly ground black pepper to taste

1. Process the basil, garlic, and pine nuts in a food processor until
finely chopped. 2. With the machine running, pour the oil in a thin,
steady stream. 3. Add the cheese, salt and ground pepper to taste.
Process briefly to combine.

Yield: 2 cups prepared pesto.

(I make this in 2-cup batches freeze in 1/2 pt. canning jars for the
winter. Use on pasta, vegetables, baked potatoes… MJ)

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FIDDLEHEAD ONION SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fiddlehead ferns
— cooked and chilled
Onions — sliced
French dressing

Cover chilled cooked fiddleheads and an equal amount
of sliced, mild-flavored, raw onion rings with French
dressing. Marinate for several hours, covered and
refrigerated, before serving.

From -The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Creamy Vegetable Soup

Recipe By : – Premiere Edition (Audrey Nemeth)
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
1/4 cup butter or margarine
3 medium sweet potato — peeled and chopped
3 medium zucchini — chopped
1 bunch broccoli — chopped
2 quarts chicken broth
2 medium potatoes — peeled and shredded
1 teaspoon celery seed
1 1/2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups light cream

In a large kettle, saute onions in butter until transparent but not browned. A
dd the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or un
til crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and s
easonings; cook another 10 minutes or until vegetables are tender. Stir in cre
am and heat through.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 194 Calories; 10g Fat (46% calories from
fat); 8g Protein; 18g Carbohydrate; 29mg Cholesterol; 1099mg Sodium
Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat

_____

Title: ASIAN MARINADE (FOR FISH)
Categories: Seafood, Spices
Yield: 1 servings

1/4 c Soy sauce or tamari
2 tb Dark sesame oil
2 tb Rice vinegar
1 tb Minced garlic
1 tb Minced ginger
1 Scallion, sliced thin
– (about 2 tb)
Ground black pepper to taste

Marinate fish for 30 minutes, turning after 15
minutes. Then grill for about 8 minutes.

printed in Rochester, NY _Times_Union_ 11/29/93
Posted in COOKING by: Jean Cody 12/1/93

—–

Chinese Chicken-Noodle Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Chinese
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces angel hair pasta — uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast — approx 3/4#
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced — about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds — toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-1/2 cup servings.

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