Title: BLACK WHITES
Categories: Cookies, Desserts
Yield: 16 servings

-Marlene Sinyard HFWK05A
1 1/4 c Granulated sugar
1 1/2 c White shortening;solid
1/2 c Non-fat dry milk solids;inst
1 ts Light corn syrup
3 Eggs;
4 1/4 c Cake flour;sifted
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Water
1 1/2 ts Vanilla extract

In a large mixing bowl, cream together sugar and solid
white shortening until light and fuffy. Stir in dry
milk solids and corn syrup. Add eggs, one at a time,
beating well after each addition. In a separate bowl,
sift together the cake flour, baking powder, and salt.
Add dry ingredients to creamed mixture alternately
with the water, beginning and ending with the dry
ingredients. Stir in vanilla. Scoop out 1/3 cup of
batter and place it on a greased and floured baking
sheet. Smooth out to 3 1/2-inch circle. Batter will
spread considerably so do not bake more than four on
one cookie sheet at a time. Bake in 350F oven 18
minutes or until lightly browned. Cool on cake rack;
frost half of cookie with chocolate fondant and half
with vanilla. Hold cookie over bowl while frosting.
Work quickly while fondant is warm.

**FONDANT ICING** 3/4 water, 2 lbs confectioner’s
sugar, 1/4 cup light corn syrup, 1/2 tsp vanilla
extract, 2 ounces sweet chocolate *see note In a large
saucepan combine water, confectioners’ sugar, corn
syrup and vanilla. Using a candy thermometer, cook
mixture over medium heat until it reaches 100 degrees.
*Note: To make chocolate fondant, melt 2 ounces sweet
chocolate and add to 1 1/2 cups of the recipe.

SOURCE: Molly O’Neil’s NY COOKBOOK

—–

CORNED BEEF DINNER

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Main Dish
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Corned-beef round — *
Water
6 Onions
6 Carrots
6 Parsnips
3 Poatatoes — 4 oz each
6 c Cabbage

Cover meat with cold water in Dutch oven; bring to a
boil; drain.
Add water to cover; again bring to boil; reduce heat
to low. Cover. Cook as until meat is nearly tender
(about 3 hours). skimming off as much fat as possible
from cooking water; (If you remove meat from broth and
refrigerate-or put in freezer, if time short-fat will
harden and remove easily 10-15.) Add vegetables; cook
until vegetables from water; drain and trim from meat.
(about 10-15 minutes). Remove vegetables from water;
drain and trim fat from meat.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2
VEGETABLES EXCHANGES + 3 LEAN MEATS EXCHANGES CAL:
300

Source: Recipes for Diabetics by Billie Little

Brought to you and yours via Nancy O’Brion and her

– – – – – – – – – – – – – – – – – –

SPICY CHICKEN COCONUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 Chicken breast halves
1/2 c Slivered fresh lemon, with
-peel
3 tb Fish sauce
1 1/2 ts Chopped hot chile pepper, or
-to taste
2 Green onions, thinly sliced,
-including part of green top
1 1/2 ts Sugar
4 c Unsweetened coconut milk
2 c Chicken stock
3 ts Minced lemon grass or 1
-teaspoon grated lemon zest
1 c Whole straw mushrooms
1 tb Slivered galangal root or
-ginger root

[I prefer galangal–even dried, to ginger, but ginger
will do. S.C.]

Place chicken breasts in pan with just enough cold
water to cover. Bring to a boil over medium heat;
immediately reduce heat so water barely ripples.
Simmer uncovered, until done, about 12 minutes. Meat
should be moist and opaque throughout; cook only to
just beyond pink stage. Remove breasts and drain well.
Cool to room temperature; remove and discard skin and
bones. Shred meat into bite-sized pieces. Reserve.
Combine slivered lemon, fish sauce, chile pepper,
green onion and sugar; set aside. Combine coconut
milk, chicken stock, lemon grass, mushrooms and
galangal in a sauce pan over medium-high heat. Bring
to a boil, reduce heat and simmer, uncovered, until
lemon grass is tender, about 15 to 20 minutes. Add
reserved chicken and lemon mixture and heat through,
about 3 minutes.

Serves 6 to 8 as a first course or 4 as a main course.

– – – – – – – – – – – – – – – – – –

RICE NUT LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ovo-lacto
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Cooked brown rice
8 oz Sharp Cheddar cheese
— shredded
4 Eggs — lightly beaten
1 md Onion — chopped
1 c Shredded carrots
1/2 c Italian-style breadcrumbs
1/4 c Chopped walnuts
1/4 c Chopped sunflower kernals
1/4 c Sesame seeds
1/2 ts Salt
1/4 ts Ground black pepper
16 oz Spaghetti sauce (optional)

Combine rice, cheese, eggs, onion, carrots, breadcrumbs, walnuts,
sunflower kernals, sesame seeds, salt and pepper; pack into greased
9-inch loaf pan. Bake at 350 degrees F. for 50 to 60 minutes until
firm. Let cool in pan 10 minutes; unmold and slice. Serve with
heated spaghetti sauce.

Each serving provides:
* 444 calories
* 20.2 g. protein
* 25.9 g. fat
* 33.6 g. carbohydrate
* 2.5 g. dietary fiber
* 187 mg. cholesterol
* 546 mg. sodium

Source: “Veg-able Rice”
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Tortilla Dumpling Soup
Categories: Soups Mexican
Servings: 8

1/4 c Casera Sauce; *
4 c Chicken Broth
1/2 c Instant Corn Tortilla Mix;
1/2 t Baking Powder
1/2 t Red Chiles; Ground
1/4 t Salt
2 T Onion; Chopped
1 T Parsley; Snipped
1 ea Egg; Large
2 T Milk

* See Shrimp soup or Sowest2 for Casera Sauce Recipe.
————————————————————————–

Heat Casera Sauce and broth to boiling in a 3-quart saucepan. Mix
remining ingredents except milk; stir in milk. Shape dough by
teaspoonfuls into small balls; add to broth mixture. Cover and cook over
medium heat 15 minutes. Sprinkle with chopped green onion, if desired.

—————————————————————————–

Green Beans and Carrots with Onion Dill Dressing

Recipe By : bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Carrots Green Beans
Onions Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces green beans — in 2″ pieces
2 large carrots — in julienne strips
1 cup + 2 T. boiling salted water
1 onion — chopped
2 tablespoons oil or bacon fat
2 tablespoons red wine vinegar
1 tablespoon fresh dill — or 1/4 tsp. dried dw
1/4 teaspoon fresh ground pepper

Add beans and carrots to boiling, salted water. Reduce heat. Cover and
simmer for 10-15 minutes until crisp-tender. Drain. In small skillet, saute
onion in oil or bacon fat until tender. Add vinegar, dill and pepper. Add to
drained green beans and carrots. Toss and serve hot.

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 113 calories.

Apple Butter in a Crock Pot

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Crock Pot
Butters

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Apples (cooked and mashed)
5 c Sugar
2 tb Vinegar

Boil applesauce on high heat, then add sugar and vinegar. I hold the
cinnamon until last 1/2 hour because I think it evaporates some. Cook
on high heat (about 4 hours) until the apple butter is as thick as
you want it when you cool and serve.

– – – – – – – – – – – – – – – – – –

SPICED OKRA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Ground cumin
1/2 ts Turmeric
1 t Chili powder
1/4 ts Salt
1/4 c Lemon juice
1 t Dijon mustard
1/2 lb Okra
1/4 c Vegetable oil

Mix cumin, turmeric, chili powder, salt lemon juice
in a small bowl. Add mustard mix into a wet paste.
Cut stems off okra then split them three quarters of
the way down. Split them again, dividing pods into 4
equal parts that are held together at the narrow end
tip.

Pour al ittle of the paste in to the openings, spread
it lightly all over but the narrow tip. Sprinkle with
salt. Heat oil in a skillet fry okra, covered, till
tender, about 10 minutes, turning them once.

Ismail Merchant, “Indian Cuisine”

– – – – – – – – – – – – – – – – – –

Title: PINEAPPLE-RAISIN JUMBLE
Categories: Cookies
Yield: 30 servings

2 cn DOLE Crushed Pineapple in
-juice (8 oz ea)
1/2 c Margarine, softened
1/2 c Sugar
1 ts Vanilla extract
1 c All-purpose flour
4 ts Grated DOLE Orange peel
1 c DOLE Blanched Slivered
-Almonds, toasted
1 c DOLE Raisins

Drain pineapple well, pressing out excess liquid with back of spoon.
Reserve juice for beverage.

Beat margarine and sugar in large bowl until light and fluffy. Stir in
drained pineapple and vanilla. Beat in flour and orange peel. Stir in
almonds and raisins.

Drop by heaping tablespoonfuls, 2″ apart, onto ungreased cookie sheets.

Bake in 350’F. oven 20-22 minutes until firm. Cool on wire racks.

Makes 2 to 2 1/2 dozen cookies.

—–

Scalloped Potatoes and Ham

Recipe By : Betty Crocker
Serving Size : 3 Preparation Time :2:00
Categories : Easy Main Dish
Meat Pork And Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound ham steak
1 pound potatoes — sliced
2 tablespoons flour
2 tablespoons butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
2 tablespoons chopped onions
1 teaspoon butter or margarine
Swiss cheese — grated
— optional

Heat 2 tablestoons butter in saucepan over low heat until melted.
Blend in flour, salt and pepper. Cook over low heat, stirring
constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1
minute (I do cream sauces in the microwave instead of using this
method).

Layer half of the potatoes, half of the ham, all of the onion, and
half of the sauce in greased casserole. Top with remaining potatoes,
ham and sauce. Dot with margerine. Cover and cook in 350 degree oven
30 minutes; uncover and cook 35 minutes. (I find sometimes longer
cooking time necessary)

Top with grated Swiss if desired

– – – – – – – – – – – – – – – – – –