Title: Cinnamon Apple Pork Tenderloin
Categories: Diabetic, Meats
Yield: 4 servings

1 lb Pork tenderloin 2 Apples, peeled,
cored, slice
2 tb Cornstarch 2 tb Raisins
1 ts Ground cinnamon

Preheat the oven to 400 F. Place the pork tenderloin in a roasting
pan or casserole dish with a lid.

Combine the remaining ingredients in a bowl and stir. Spoon the apple
mixture around the pork tenderloin. Cover and bake 40 minutes.

Remove the lid and spoon the apple mixture over the tenderloin.
Return to the oven and bake 15-20 minutes longer until tenderloin is
browned and cooked through.

1 serving = 267 calories, 3 med-fat protein + 1 fruit 20 grams
protein, 13 grams carbohydrate, 10 grams fat, 148 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Title: Cake Mix Bar Cookies
Categories: Cookies, Chocolate
Yield: 16 servings

—–wendy ceracche
-dbcp84b—–
1 Cake mix *
1 Egg
1/2 c Oil
1/4 c Water
6 oz Chocolate chips **

Mix first 4 ingredients in a bowl until almost all the lumps are gone. Add
the
chocolate chips. Bake in a greased 9 X 13 pan at 350 degrees for 25
minutes.
Cool and cut into squares. * Suggested box cake mixes ~ Pillsbury Plus
Yellow,
Butter or Devil’s Food. I also used the Duncan Hines Fudge Marble mix.
You take
some of the batter and mix with the fudge packet. I needed to add a T or 2
of
water just enough to mix. First spread and pat down in pan the plain
yellow
mixture then I added the fudge mixture and swirled it in pan.
Came out great. ** Also may want to try butterscotch chips, or nuts for
variety.

—–

Date: Sun, 12 Sep 93 13:10:07 CDT
From:

—
Kidney Beans, Rice and Acorn Squash (or _What to Do With Acorn Squash_)

1 can Kidney beans
2 cups brown basmati rice, cooked
1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
3 tbs diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
1 tbs dried basil
1/4 tsp red/cayenne pepper
1 tbs cardamom
1 tsp cumin (I didn’t try this)
3 slices acorn squash, cooked and diced small (1 cup or more)

Heat up kidney beans then mash beans with their liquid. Mix spices and
tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add
onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

This has a pretty robust look to it, tastes sweet, spicey and a bit sour due
to the tomato. Capers may be added (1 tbs/cup) for a green juicy note. The
tomato may be wrong for this dish since the contrast is great, YMMV.

WOLFGANG PUCK’S MUSHROOM SOUP

Recipe By :
Serving Size : 46 Preparation Time :0:00
Categories : Restaurants Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms
1/2 Lemon, juiced
1 tb Butter
2 tb Minced shallot
1/2 Bay leaf
1/4 ts Dried thyme
2 c Whipping cream
1 1/2 c Chicken stock
1 t Salt
1/2 ts Freshly ground pepper
1 t Cornstarch
-dissolved in 1 T water
1 tb Chpd parsley, garnish

Chop mushrooms with lemon juice in food processor.
Melt butter in large skillet over medium heat. Add
shallot and saute lightly. Add mushrooms, bay leaf and
thyme and cook, stirring frequently, until liquid is
completely evaporated, about 10 minutes. Blend cream,
chicken stock, salt and pepper and bring to boil.
Reduce heat and simmer 20 minutes. Add dissolved
cornstarch and simmer 10 minutes longer. Adjust
seasoning. Ladle into heated bowls and sprinkle with
parsley. Makes 4 to 6 servings.

– – – – – – – – – – – – – – – – – –

KOULOURAKIA (GREEK EASTER COOKIES)

Recipe By :
Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Theresa Grant, HWWK11b
2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered sugar
2 tb Brandy (or milk)
1 t Vanilla
1 Egg yolk beaten with 1 tbl
-milk for glaze
3 tb Sesame seed

DESCRIPTION: These golden twists are usually baked on
Holy Thursday.

Preheat oven to 375. Beat together butter and sugar
until light and fluffy. Add egg, brandy and vanilla,
mixing well. Add flour, baking soda and salt, mixing
well after each addition. Working with rounded
teaspoons of dough, use palms to roll each piece back
and forth on a lightly floured surface until it forms
a 6-inch rope. Bring ends together to form a hairpin
shape, then gently twist 2-3 times. Lightly pinch ends
together. Arrange 1″ apart on greased baking sheets,
brush with egg glaze, then sprinkle with sesame seeds.
Bake 10-13 minutes or until golden. Cool on racks.
Store airtight at room temp for 2 weeks. Freeze for
longer storage. From “The Joy of Cookies,” formatted
by Theresa Grant, HWWK11b.

– – – – – – – – – – – – – – – – – –

Title: CLASSIC SPINACH SPREAD
Categories: Dips
Yield: 8 servings

1 pk (10.5 oz) Kraft Spreadery
Cheese snack with Classic
Ranch Flavor
1 pk (10 oz) Chopped spinach thaw
6 sl Bacon, crisply cooked,
Crumbled
1/3 c Chopped water chestnuts

Mix all ingredients. Refrigerate. Serve with
vegetable dippers or crackers. Makes 2 1/4 cups.

—–

Title: CRISPY DELIGHTS
Categories: None
Yield: 1 servings

4 oz Butter
1 1/2 c Flour
1/8 ts Salt
1/2 c Mixed raisins, currants
-and chopped nuts.
3 tb Condensed milk (1)
3 tb Condensed milk (2)
1 tb Cornflour
3 tb Coconut (1)
3 tb Coconut (2)

Cream butter and sugar and the first measure of
condensed milk. Add sifted flour, cornflour and
salt, then add first measure of coconut. Mix well.
Roll in small balls and press flat onto a greased
tray. Before cooking put topping on each biscuit. Mix
the second measure of condensed milk, coconut and
mixed fruit. Put 1/2 tsp of mixture in top of each
biscuit. Bake at 180 C (350 F.) for 10 – 15 mins.
Makes about 24.

—–

Basic Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 cups Cake flour
1 teaspoon Salt
1 tablespoon Sugar
4 teaspoons Baking powder
4 tablespoons butter or margarine
or vegetable shortening
1 Egg — lightly beaten
1 cup Milk
2 tablespoons Milk
Spray shortening and corn
Meal for coating pan

Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of the
flour with the salt,sugar and baking powder.Cut the butter into the dry
ingredients until the mixture is textured like cornmeal. Separately mix the
egg with the milk,and stir all but 2 tbs.of this liquid into the dry
mixture.Mix just enough to make a uniformly moistened dough. Dust a clean
work surface with 1/2 the remaing flour,and turn the dough out onto the
floured surface. Sprinkle the top with the rest of the flour,and with floured
hands,gently
push the dough into a circle about 1/2″ thick. Cut with a 2″ or 3″ biscuit
cutter,and place the cut buscuits close together on a greased corn meal coated
cookie sheet.You will
get about 12 biscuits. Brush the tops of the buscuits with the reserved milk
egg mixture. Bake in the preheated oven until puffed and brown,about 15
minutes. Cool for a few minutes before serving. Yields about a dozen
buscuits.

– – – – – – – – – – – – – – – – – –

Title: Herbed Chevre, Fontina and Prosciutto Pizza
Categories: Pizza
Servings: 1

Whole wheat pizza dough (rec
-ipe); or basic dough
1 tb Olive oil; plus additional
-for pan
Cornmeal for pan; optional
4 oz Chevre in herbed oil; drain
-ed but oil reserved,
Cut into 1/2-inch dice (abou
-t 1/4 cup) *see note
1 Tomato; ripe, seeded, cut i
-nto 1/2-inch dice
(about 3/4 cup)
1/4 c Red onion; thinly sliced
1 oz Prosciutto; thinly sliced,
-each slice cut into 3
Equal pieces
1 ts Marjoram; fresh, chopped
1/2 ts Rosemary; fresh, chopped
Coarse salt
Freshly ground pepper
1/2 c Fontina cheese; grated

Note: *Chevre in Herbed Oil is available, in bulk, in some specialty food
stores. If it is not available, plain chevre can be substituted.
Increase the amount of herbs in the recipe to taste, and drizzle 2
tablespoons olive oil over pizza in Step 4. 1. Prepare Whole Wheat Pizza
Dough through Step 3. 2. Heat oven to 500F. Oil a 12-inch pizza pan as
necessary for type of pan (see note in Five Cheese Pizza about types of
pans); sprinkle with cornmeal if desired. 3. Complete Whole Wheat Pizza
Dough. 4. Place dough in prepared pan; brush surface with 1 Tablespoon
olive oil. Scatter chevre, tomato, onion and prosciutto over dough, leaving
a 3/4-inch border; sprinkle with marjoram, rosemary and salt and pepper to
taste. Sprinkle Fontina over herbs; drizzle 2 Tablespoons of the reserved
herbed oil over all. Bake until crust is golden brown, 15 to 18 minutes.
Serve immediately. Makes One 12-inch Pizza. Cuisine Magazine, November,
1984.

MMMMM

Title: Oysters and Artichoke Casserole
Categories: Fish Main dish Londontowne
Servings: 10

2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in
butter
1 qt Large oysters 1/4 lb Butter
1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced
1/2 c Browned flour 1 x Dry white wine
2 T Lemon juice 1 ea Thinly sliced
unpeeled lemon
1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in a flat, buttered
casserole. Cover with sauteed mushrooms. Cook oysters in their liquid
until edges begin to curl. Drain thoroughly in collander, reserving
liquid. Melt butter and sautee onion until tender; add parsley and cook a
minute. Add flour, stirring until smooth. Add enough white wine to oyster
liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
slices over top; add a dash or two of paprika and bake at 350 degrees
about 10 minutes or until bubbling.

Mrs. Maynard C. Nicholl

—————————————————————————–