Title: DORIS DAY’S PEACH ANGEL FOOD CAKE *
Categories: Cakes, Fruits, Celebrity
Yield: 1 cake

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1 pk Angel food mix 1 lb Fresh peaches
2 c Heavy cream 1 ts Ascorbic acid or
lemon juice

“ I wonder how they manage to sift so much glamour into a package mix. The
peaches and cream of this, my favorite recipe, are like adding solid lyrics
to music that sings alone…even the best can be improved.” Doris Day

Prepare angel-food mix according to directions. After mix cools, cut into 3
layers. Whip cream until it stands in peaks. Peel, slice, sweeten peaches
to taste. Dissolve ascorbic acid (or) lemon juice and add to prevent
discoloration. Spread part of whipped cream on one layer of cake, cover
with peaches. Repeat, stacking layers on top of each other. Top off with
peaches and whipped cream. Serve immediately. (A saw-toothed knife is best
for cutting angel food cake.) Saw, don’t cut!

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CREAMY HUNGARIAN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Navy Beans
2 sm Onions — chopped
1 Leek — rinsed and chopped
3 md Carrots — diced
6 lg Garlic Cloves — minced
1 t Salt
1/4 ts Black Pepper
1 tb Sweet Hungarian Paprika
6 tb Flour
1/2 c Sour Cream
2 ts Cider Vinegar

Soak navy beans overnight. Drain them and place in
large soup pot with onions, leek, carrots, and garlic.
Add water to an inch above the level of the beans.
Bring them to a boil and then simmer, covered, until
tender (about 1 1/2 hours). Mix in the salt, pepper,
and paprika. Ladle out 2 cups of the hot bean water
and slowly stir it into the flour until smooth. Add
the flour mixture to the beans, stirring constantly.
Remove the soup from the heat and whisk in the sour
cream and then the vinegar. Gently reheat the soup for
about 10 minutes.

Recipe By :

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1 1/2 cups brown rice flour
1 ts powdered ginger
1 ts cinnamon
1/4 ts salt
1/2 cup honey
3 tbsp molasses
In a small mixing bowl, mix together the flour, spices, and salt. Add the
honey and molasses and stir together. This will make a stiff dough. Work
it until it forms a ball.
Dampen oour hands and pinch off small sections to roll into 3/4 inch
balls. Place these 3 inches apart on greased cookie sheet. After making
all the dough into balls, press each flat (1/4 inch thick) with the
bottom of a wet glass dipped in granulated sugar.
Bake in preheated 350 degree oven 12 to 15 minutes. Do not leave in oven
longer than 15 minutes. These brown only slightly. Remove from cookie
sheet immediately.

HAM CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn 17 oz each Creamed Corn
1 1/2 c 8 oz Chopped Ham,cooked
1 1/2 c Milk
1 c Cheddar Cheese,grated
1 tb Instant Minced Onions
1/4 ts Salt
1/4 ts Pepper
Parsley,chopped

In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all
through very good and slowly, stirring often. Best use the microwave.
Garnish with the parsley and serve. Collected from a magazine by Brigitte
Sealing, Cyberealm BBS Watertown NY 315-786-1120

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No-Crust German Chocolate Pie

Recipe By : BH G (adapted from)
Serving Size : 8 Preparation Time :0:00
Categories : Desserts, pies and puddings*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces German chocolate
1/2 cup butter or margarine
1 teaspoon vanilla
3 beaten eggs
3/4 cup sugar — (orig 1 cup)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts
whipped cream
additional chopped nuts for garnish — optional

In a saucepan, melt chocolate and butter or margarine over low heat; remove
from heat.
Stir in vanilla; cool.

Lightly grease and flour a 9″ pie plate.
Preheat oven to 350F.

In a small mixer bowl, combine eggs, sugar, flour, and salt.
Beat with electric mixer just till blended; DO NOT OVERBEAT.
Fold in cooled chocolate mixture; fold in the 1 cup nuts.
Pour into prepared pie plate.

Bake at 350F for 1 hour or till knife inserted just off-center comes out clean.
Refrigerate the pie overnight before serving.
To serve, dollop it with whipped cream and garnish with additional chopped
walnuts, if desired.

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NOTES : Rich and yummy.

Strawberries in Champagne

Recipe By : The Denver Post 6/25/97
Serving Size : 6 Preparation Time :0:00
Categories : Alcohol Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons fresh lime juice
4 tablespoons light-flavored honey
fresh mint
1 quart small strawberries — washed and hulled
Chilled champagne, sparkling white wine
or non-alcoholic sparkling wine

Heat the lime juice and honey until honey melts. Add two large sprigs of mint.
Remove from heat and steep for 5 minutes. Remove the mint. Put strawberries in
a bowl, add the sauce, toss gently, refrigerate at least 20 minutes. Divide
the berries amoung six dessert dishes. Pour on champagne and add a mint
garnish.

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Per serving (excluding unknown items): 1 Calories; less than one gram Fat (2%
calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Title: Tuscany White Bean Soup
Categories: Diabetic, Main dish, Crockpot, Beans, Soups/stews
Yield: 4 servings

1/4 c Onion; chopped 2 Bay leaves; large
1/2 ts Garlic; minced 1 ts Dried basil; cri,b;ed
3 tb Olive oil; divided 1/2 ts Salt
1/2 lb Dry great nothern beans; 1/2 ts White pepper; ground
-washed 2 tb Parsley; fresh chopped
2 qt Water 2 Green onion; chopped

Saute onion and garlic in 2 tablespoons of olive oil until soft,
stirring often. Add bean, water, bay leaves, and basil. Bring
mixture to a boil, reduce to a simmmer, and cover. Continue cooking
until beans are tender, about 2 hours, adding more liquid if
necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted with
steel blade. Return pureed soup to pot; reheat over moderate heat.
stirring often. Blend in remaining olive oil. Serve soup hot,
garnished with chopped parsley and green onions. If soup is too
thick, add water or chicken broth.

Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT
EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g;
SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt.

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

MMMMM

Champagne Orange Sorbet

Recipe By : Gourmet January 1990
Serving Size : 1 Preparation Time :0:00
Categories : Ice Creams/Sorbets/Ices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup water
3/4 Cup sugar
1 Cup chilled Champagne
2 Tablespoons fresh orange juice
1/4 Teaspoon orange-flower water — optional
1 Large egg white

In a small saucepan combine sugar and water, bring the
mixture to a simmer over moderate heat, stirring until the sugar is
dissolved. Let simmer 10 minutes. Remove from heat,(transfer to
a bowl if desired)cover and until cold,about 2 hours.

In a bowl combine 1 cup syrup, champagne, orange juice, and
orange-flower water (if using).Freeze according to ice
cream maker’s directions until frozen but still soft.
Beat egg white until frothy, add it to ice cream maker.
Continue to freeze until firm.

Makes about 1 pint
NOTES : Orange Flower water may be found in gourmet,specialty stores
and high quality supermarket

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RAINBOW BLOSSOM’S VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
4 ea Celery ribs, chopped
2 tb Vegetable oil
1 sm Head broccoli
— cut into florets
1 sm Head cauliflower
— cut into florets
3 lg Potatoes, cubed
2 lg Carrots, finely chopped
1 md Zucchini, diced
1 md Yellow squash, diced
28 oz Can tomatoes juice, diced
1/2 c Frozen lima beans
1/2 c Frozen green beans
1/2 c Frozen corn
1/2 c Frozen peas
2 qt Water
1/4 c Spike seasoning*
1/2 ts Garlic flakes**
1 t Basil
1/4 ts Thyme
1 t Cumin
1 t Chili powder
1/4 ts Oregano
1 t Parsley flakes
1 tb Sweetener
3 tb Tamari sauce

*A blended seasoning mixture.
**My note: Blech! Use the real stuff!
In a large kettle, saute onion and celery in oil until onions are
translucent.
Add broccoli, cauliflower, potatoes, carrots, zucchini, squash,
tomatoes and juice, lima beans, green beans, corn, peas and water.
(If you prefer a thinner soup, more water can be added.) Stir well.
Add Spike, garlic flakes, basil, thyme, cumin, chili powder, oregano,
parsley flakes, honey and tamari or soy sauce. Simmer 1 hour or until
vegetables are tender.
Yield: 8 to 10 servings.

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Gyros

Recipe By : Gene VanDerVolgen
Serving Size : 6 Preparation Time :0:00
Categories : Greek Lamb
Meats Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Ground Lamb
1 Large Garlic Clove — pressed
2 Teaspoons Lemon Juice
1/2 Teaspoon Basil
1/4 Teaspoon Marjoram
1/2 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Pepper
2 Tablespoons Fresh Parsley — snipped
6 Whole Pitas
2 Whole Tomatoes — chopped
1 Whole Red Onion — chopped
Sauce:
2 Cups Sour Cream — or yogurt
1 Medium Cucumber — seeded,pureed,strain
2 Cloves Garlic Cloves
1/2 Teaspoon Salt
2 Tablespoons Sugar — or to taste

Combine all except sauce ingredients and blend.
Combine sauce ingredients and blend.

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