Tiramisu Parfaits

Recipe By : Jason McDonald
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg whites; large
1 pn Cream of tartar
2/3 c Sugar
1/2 lb Mascarpone cheese
2 tb Dark rum
2 oz Fine quality Bittersweet chocolate — chopped fine
1 c Butter cookies crumbs or
-pound cake crumbs
1 c Coffee — brewed/lukewarm
GARNISH:
2 oz Bittersweet chocolate — choppped fine

Put the eggwhites in a bowl of an electric mixer and put the bowl in a
second bowl of hot water and let the whites stand, stirring occasionally,
for 15 minutes.

Add the cream of tartar and salt and bet the whites until they just hold
stiff peaks. While the whites are being beaten, in a saucepan combine the
sugar and 1/4 cup of water. Bring the mixture to a boil, stirring to
dissolve the sugar, and boil the syrup until it registers 240 deg. on a
candy thermometer. Add the sugar syrup to the whites in a stream,
slowly,while beating and beat the mixture until it is cool. Add the
mascarpone, rum and chocolate and beat until well combined. Divide the
cookie or cake crumbs among 4 stemmed glasses. Drizzle each portion with 2
tablespoons of the coffee and top the crumbs with half the mascarpone
mixture. Layer the remaining cookie crumbs, coffee and mascarpone mixture
in the same manner. Chill the parfaits, covered for a minimum of 2 hours,
or overnight.

Garnish: In a metal bowl, set over a pan of barely simmering water, melt
the chocolate. Line a baking sheet with foil and spread the chocolate
about 1/8″ thick on the foil. Chill the chocolate triangles on the baking
sheet until it is just set, but not hard, and with a pastry wheel, cut it
into triangles. Chill the chocolate triangles on the baking sheet until
they have hardened and peel the foil carefully from them. Garnish each
parfait with a chocolate triangle.

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OYSTER SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Oysters
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pn Oysters — including the liqu
-or, drained, reserving
Reserving the liquor
2 tb Celery — minced
1 tb Scallion — white part only,
-minced
1 1/2 tb Unsalted butter
1 1/2 tb All-purpose flour
1 1/2 c Milk
1/2 c Whipping cream
1/8 ts Salt — plus additional to
ta
-ste
Nutmeg — freshly grated to t
-aste
Toast points — as an accompa
-niment

Fat grams per serving: Approx. Cook
Time: :45
Strain the oyster liquor through a sieve lined
with a double thickness of rinsed and squeezed
cheesecloth and set over a bowl and reserve it. In a
small heavy saucepan, cook the celery and the scallion
in the butter over moderately low heat, stirring,
until they are softened; add the flour and cook the
mixture over low heat, stirring, for 5 minutes. Add
the milk and the cream in a stream and 1/8 teaspoon of
the salt, stirring, and simmer it gently, stirring,
for 5 minutes. In a saucepan, heat the oysters in the
reserved liquor over low heat for 3 to 5 minutes, or
until the edges of the oysters are curled and firm.
Strain the milk mixture through a sieve into the
oyster mixture, stirring, and remove the pan from the
heat. Stir in the additional salt and divide the soup
between 2 heated bowls. Sprinkle the soup with the
nutmeg and serve it with the toast points. Serves 2.
Gourmet, December, 1987.

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Title: PEANUT BUTTER ROCKY ROAD
Categories: Desserts
Yield: 8 servings

6 oz (1 Pk) Semisweet Choc. Chips
6 oz (1 pk) Butterscotch Chips
1/2 c Peanut Butter
3 c Miniature Marshmallows
1/2 c Salted Peanuts

Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
Stir until melted and smooth.
Mix in marshmallows and peanuts until evenly coated. Spread in buttered
square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1
hour. Cut into bars, 2 x 1-inch.
Makes 32 bars.

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Title: EGG BEATERS NOG
Categories: Beverages, Diabetic
Yield: 8 servings

Stephen Ceideburg
6 c Skim milk, divided
8 oz Egg Beaters
1/2 c Granulated sugar
1 ts Vanilla
1 ts Rum extract
1/4 c Brandy, optional
1 Ground nutmeg, optional
-garnish
1 Ground cinnamon, optional
-garnish

In large saucepan, over medium heat, heat 5 cups milk,
Egg Beaters and sugar until thickened, stirring
constantly. Remove from heat; stir in vanilla and rum
extract. Cover; chill.

Just before serving, stir in brandy if desired; thin
to desired consistency with remaining skim milk.
Sprinkle with nutmeg and cinnamon.

Per serving: 152 calories (25 percent from protein, 56
percent from carbohydrate, 7 percent from fat, 11
percent from alcohol), 10 grams protein, 21 grams
carbohydrate, 1 gram fat, 3 milligrams cholesterol,
145 milligrams sodium.

Exchanges: 1/2 milk, 1/2 meat.

Makes 8 servings

From the Portland Oregonian’s FOODday, 12/22/93.

Posted by Stephen Ceideburg

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Title: Orn Couscous Salad
Categories: Salads, Untested
Yield: 4 servings

2 1/2 c Cooked couscous
2 c Diced fresh tomato
3/4 c Chopped fresh mint
1/2 c Minced onion
1/2 c Diced cucumber
1/2 c Chopped fresh parsley
4 tb Lemon juice
1 cl Garlic, minced
1/2 ts Ground cumin
1/2 ts Ground coriander
Freshly ground black pepper
Salt

Prepare the couscous according to package directions.
In a large bowl, combine the couscous, tomato, mint,
onion, cucumber, parsley, lemon juice, garlic, cumin,
and coriander. Season to taste with pepper and salt.
From Eat More Weigh Less by Dean Ornish Typed by Lisa
Greenwood From: Date:

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EGGPLANT STUFFING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Eggplants (1 lb ea.)
1/4 c Olive oil
1/3 c Chopped scallions
-ÿÿShallots
1 Garlic clove — sliced (opt.)
1/4 c Chopped fresh parsley
2 tb Chopped fresh fennel or dill
1/2 ts Allspice — more if necessary
1/4 c Dry white wine
2 tb Tomato paste — MIXED WITH:
1/2 c Water
Salt freshly ground pepper
1/2 c Bread crumbs

Cut the eggplants in half lengthwise. With a small
knife, cut away the eggplant flesh from the skin
without breaking the skin (if planning to stuff the
shells, leave 1/4-inch of the flesh with the skin as a
firm base) and set the shells aside. Dice the
eggplant flesh and push through the medium blade of a
meat grinder as quickly as possible to avoid
discoloration. (Or the eggplant may be pureed in a
blender or food processor.)

Heat the oil in a frying pan and saute the scallions
and garlic. Add the parsley, fennel, allspice, wine,
and the diluted tomato paste. Stir in the eggplant
pulp, season with salt and pepper, and simmer for 20
minutes. Taste to adjust seasonings. Add the bread
crumbs to absorb excess liquid.

Stuff the eggplant shells, if desired, and place in an
oiled baking dish. Bake in a moderate oven (350 F) for
35 minutes. Serve warm – or particularly good – cold.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York. Typed for you by
Karen Mintzias

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Title: DHAL
Categories: Appetizers, Indian
Yield: 6 servings

1 1/4 c Brown lentils
3 3/4 c Water
1 ts Turmeric
1 Garlic clove, crushed
2 tb Ghee
1 lg Onion, chopped
1 ts Garam Masala
1/2 ts Ground ginger
1 ts Coriander
1/2 ts Cayenne pepper
Fresh cilantro sprigs (opt)

Wash lentils in cold water.

In a saucepan, combine lentils, water, turmeric and
garlic. Cover and simmer 30 minutes or until lentils
are tender. Uncover and cook 2-3 minutes to reduce
excess liquid.

Heat ghee in a saucepan. Add onion and fry gently 5
minutes. Add Garam Masala, ginger, coriander and
cayenne pepper; cook gently 1 minute. Add mixture to
lentils and stir well. Garnish with cilantro, if
desired.

NOTE: For a less fiery flavor, reduce cayenne pepper.

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CANTALOUPE SOUP (SOPA DE MELON ESCRIBE)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Half and half
1 c Cooked, peeled and diced
-potato
3 c Peeled and diced cantaloupe
1/4 c Dry sherry
1 pn Of salt

Keywords: soup

Place the half and half, potato, and cantaloupe in the
blender. Blend to a smooth puree. Stir in sherry.
Season to taste. Serve chilled. If desired, garnish
with a sprinkle of nutmeg or lime slice.

Serves 6.

Posted by Bill McGimpsey. Courtesy of Fred Peters.

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Title: Sliced Pork with Garlic and Chili Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM—————-SLICED PORK WITH GARLIC CH———————
600 g Lean pork cut from leg of
-pork (top quality)
1 Cucumber

MMMMM—————————SAUCE——————————–
2 tb Dark soy sauce
1 tb Sugar
2 tb Garlic (minced)
1 ts Sesame oil
1 ts Red chilli oil
1 ts Vinegar

1. Simmer soy sauce and sugar together until slightly thick, then mix
with other sauce ingredients.

2. Clean pork and simmer in stock or water for about 15 minutes, then
remove, cool and freeze (making it easier for subsequent slicing).

3. Cut cucumber into 12 stick shapes, removing seeds.

4. Thinly slice the pork into 12 slices and thaw.

5. Lay a cucumber stick on each pork slice, rolling and wrapping pork
around cucumber, trimming cucumber as necessary

6. Place in serving dish, and spoon sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

Title: DILLY SQUASH
Categories: Vegetables, Low-fat, Diabetic
Yield: 4 servings

3 c Sliced yellow squash
1 ts Minced onion
1 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Dried dillweed
1 tb Dry butter substitute

Arrange squash and onion in a vegetable steamer
over boiling water. Cover and steam 5 minutes or until
tender.
Remove from heat, and mash squash mixture.
Add parsley, salt and dillweed; toss lightly.
Sprinkle with butter substitute, and serve warm.
Yield: 4 servings.

Nutritional information per 1/2 cup serving:
calories – 27, protein – 1 gm., fat – trace,
carbohydrates – 6 gm., cholesterol – 0 mg., sodium –
401 mg., fiber – 2 gm. Diabetic Food Exchanges:
Vegetable – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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