Title: Sun-Dried Tomato Tapenade
Categories: Sun-dried, Appetizers
Yield: 1 servings

-Marie Arico CWJS00A
1 pk Sun-dried Tomatoes-3oz
Boiling Water
1 c Olive Oil
1 tb Drained Capers-Rounded T
2 ts Minced Garlic
1 ts Finely Grated Lemon Zest
1 ts Fresh Lemon Juice
1/2 ts Herbes de Provence

Place the tomatoes in a bowl and cover with boiling
water. Set aside until softened, about 2 minutes.
Drain and pat dry. When cool, place in a jar, cover
with the olive oil and set aside at room temperature
for 1 week. Pick the tomatoes out of the jar, leaving
plenty of oil on them. Reserve the remaining oil. In a
processor, combine the tomatoes with the capers,
garlic, lemon zest, lemon juice and herbs. Pulse until
a very coarse, rough puree forms, adding some of the
reserved oil, if necessary. Season to taste with salt.

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Title: Herbed Tomato Soup
Categories: Herbs Soups
Servings: 2

2 T Chopped Onion
1 T Butter Or Margarine
8 oz (1 Can) Tomato Sauce
1/4 t Dried Basil, Crushed
1/8 t Dried Thyme, Crushed
1 x Dash Freshly Ground Pepper
1 c Water
1 t Instant Chicken Bouillon
1 x Parmesan Croutons

In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on
100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till
boiling. Stir in the water and instant chicken bouillon granules.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the
mixture is heated through. Serve with the Parmesan Croutons.

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Title: BISCOCHITOS- A CUT OUT SUGAR COOKIE
Categories: Biscuits
Yield: 1 servings

1 c Sugar
1 c Margarine or butter
3 tb Sweet sherry
1 Egg
3 c Flour
2 ts Baking powder
2 ts Anise seed crushed
1/4 ts Salt
1/4 c Sugar
1 ts Cinnamon

Heat oven to 350 degrees. Mix sugar and margarine,
sherry and egg in a large bowl. Stir in the remaining
ingredients except the 1/4 cup sugar and the cinnamon.
Divide dough into two balls. Roll out each ball to 1/4
inch thick and cut into any shape with cookie cutters.
Place on ungreased sheet. Mix together the sugar and
cinnamon and sprinkle on the cookies before baking.
Bake 10-12 minutes until golden.

These cookies are cute made into a cactus shape.
Pinch off balls of dough, one larger than a quarter
and 2 the size of a nickel. Roll each of the balls
between your palms to make cigar shape. Flatten the
large one to make the main stem of the cactus. Bend
one third of each of the two smaller ones to make a J
shape and attach them at uneven intervals on each side
to make the “arms”. Flatten them to match the trunk
and bake.

Let you daughter taste the anise first. Often
children do not like it as much as adults. If your
daughter does not like the anise flavor simply
substitute cinnamon oil or flavoring. It is very
popular in Mexico.

Nancy Lee Collins bcollins@students.wisc.edu

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CHOCOLATE INSTANT BREAKFAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Low-Cal
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Skim milk
1 Egg
1/2 sm Banana — or ripe peeled pear
2 ts Chocolate sauce — recipe below
1/2 ts Vanilla
—–CHOCOLATE SAUCE—–
2 ts Cornstarch
1/2 c Cocoa
2 c -Cold water
8 ts Artificial sweetener granul.
2 ts Vanilla

CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk
into cold water in a saucepan until there are no dry
bits. Cook, stirring frequently, until mixture comes
to a boil. Stir 1 minute until mixture thickens.
Remove from heat, stir in sweetener (aspartame is OK)
and vanilla and allow to cool. Store in clean jar in
refrigerator up to 6 weeks. Makes 12 servings, about 2
1/4 cups. 3 tb serving 12 calories, 2 grams
carbohydrate, 1 gram protein, 1++ extra choice (free
exchange).

MOCHA SAUCE Substitute 2 cups strong coffee for water.

INSTANT BREAKFAST

Combine milk, egg, banana, sauce and vanilla in a
blender. Blend at high speed 1 min or until frothy.
Makes about 1 1/2 cup.

1 serving, 202 calories, 23 g carbohydrate, 14. g
protein, 6 g fat 1 protein choice, 2 milk choices 2%,
1 fruit veg. choice

Half serving, 3/4 cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986
Shared but not tested by Elizabeth Rodier, Oct 93
From: Elizabeth Rodier

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Peach Pound Cake

Recipe By : Eater’s Choice
Serving Size : 16 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp unbleached flour
2 tbsps brown sugar — packed
1/4 tsp nutmeg
1 c peach slices in syrup — drained and sliced
1 c granulated sugar
2 1/2 c unbleached flour
1 tsp baking powder
1/2 tsp baking soda
8 ozs fat-free sour cream
2 egg whites — whipped
1 tsp vanilla

Preheat oven at 325. Prepare 12-cup Bundt® pan with cooking spray and
flour; set aside. In a mixing bowl, combine 1 tablespoon flour, brown
sugar, and nutmeg. Add peaches and mix until covered with flour-sugar
mixture. Spread peach mixture around bottom of prepared pan. In a mixing
bowl, combine granulated sugar, flour, baking powder, and baking soda. In
another mixing bowl, combine sour cream, egg whites, and vanilla. Mix dry
ingredients with wet ingredients just until moistened. Spread batter over
peach mixture. Bake for 1 hour.

– – – – – – – – – – – – – – – – – –

Per serving: 145 Calories; 0g Fat (0% calories from fat); 3g Protein; 33g
Carbohydrate; 2mg Cholesterol; 88mg Sodium

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready to serve,
thaw at room temperature about 3 hours.

Title: Greg’s Favourite Pasta
Categories: Pasta, Italian
Yield: 4 -6 serving

1 1/2 cup unbleached flour;
: – (do not use all purpose,
: – it’s too soft)
1 cup semolina flour
1/2 ts salt
1 tb olive oil
3 lg whole eggs
1 tb warm water (if needed)

Mix dry ingredients on a board forming a well in the center
. Add olive oil and eggs to well. Mix with a fork by
gradually blending in the dry to the egg. When it gets too stiff to
use a fork, begin to knead by hand to proper consistency (should be
very stiff) If necessary, add warm water in small increments.

Allow dough to rest while covered for at least 10 minutes. Using a
floured board, cut off pieces of dough about the size of an egg.
Flatten with the palm or your hand. Process through pasta machine by
starting on the thickest setting. Roll through machine again at each
progressively thinner setting to form long strips the width of your
machine and the proper thickness for the desired style of pasta.
(this helps to incorporate the ingredients) At this point I gently
rub a small amount of flour on the surface and allow to air dry for
about 30 minutes. (this makes cutting easier) Attach cutting head
for the desired pasta type. Cut, lay-out on floured board, sprinkle
lightly with flour and allow to dry further. Can be cooked now or
rolled in freezer paper and frozen for later.

Remember, fresh pasta cooks a lot faster than the cardboard box
variety. Don’t over-cook. If cut with a medium width head, these
make great chicken and noodles or cut thin for spaghetti.

By using 1 egg per cup of flour yields great looking and tasting
slightly golden pasta. For those more health conscious, I believe
that the number of eggs can be reduced and replaced with water. A
little Saffron will put back the great rich looking color.

Concocted by Greg Smith – Cleveland, Ohio – LiveTV@en.com

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Title: Quick Macaroons
Categories: Cookies
Yield: 2 servings

Dwigans fwds07a-
1 pk Shredded coconut; 8-oz pkg
— 3 cups
2/3 c Sweetened condensed milk;
-1/2 of 14-oz can
1 ts Vanilla; or lemon flavoring

Grease cookie sheets lightly. Combine and mix well. Drop from teaspoon
about 1
inch apart. Bake 8-10 minutes 350~ for 8-10 minutes until delicately
brown.

Note. For less waste, double coconut and flavoring and use complete can
of
condensed milk.
For variety, color coconut with food coloring before combine with milk.

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Brunch Eggs

Recipe By : Lucerne Best of the Egg package
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Brunch
Cheese/Eggs Do Ahead
Eggs Entree
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 slices sourdough bread
1 1/2 cups lowfat cheddar cheese — grated
1 c lowfat swiss cheese — grated
2 c Egg Beaters® 99% egg substitute
2 c skim milk
7 oz green chiles — canned, diced
2 tbsp dried parsley
1 tbsp dry mustard
1/4 tsp black pepper
1/2 tsp salt

Coat a 9″ baking dish with cooking spray.

In a mixing bowl, beat thawed egg substitute, milk and seasonings
together; set aside.

Trim crust from bread. Pour just enough egg mixture to cover the bottom
of the prepared baking dish. Lline dish with half of the bread. Spread
half of each cheese and half the chilies (optional) over the bread
layer. Add another bread layer and the remaining cheese and chilies.
Pour egg substitute mixture over all. Cover awith foil. Refrigerate
overnight. Bake in 350 F. oven for 50 to 55 minutes or until liquid is
set to custard.

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Title: TEA SMOKED DUCK OR CORNISH HENS
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 1/2 lb Duck *
3 tb Sichuan peppercorns
3 tb Coarse salt
1 1/2 tb Sugar
4 Quarter-sized slices fresh
-ginger, shredded
3 Green onions, cut into
-2-inch pieces, crushed
1/4 c Chinese rice wine or dry
-sherry
Asian sesame oil
ACCOMPANIMENTS:
Chinese Steamed Lotus Buns
Slivered green onions
Hoisin sauce (1/2 teaspoon
-per serving)
SMOKING MATERIALS:
1/2 c Sichuan peppercorns
1/2 c Raw long-grain rice
1/2 c Black tea leaves
1/2 c Dark brown sugar
2 Cinnamon sticks, broken into
-small pieces
4 Whole star anise or the
-equivalent in pieces

* or 2 Cornish game hens, about 1 1/2 pounds each (see
note)

Remove fat from duck or hens and discard. Rinse
thoroughly with cold water. With the palm of your
hands press down on the breastbone to snap the bone
and flatten the bird. Pat dry.

Marinating: In an ungreased skillet or wok over medium
heat, toast the peppercorns and salt until the salt
turns a tan color and the peppercorns are aromatic,
about 5 minutes. Finely grind in a food processor or
spice mill and combine with sugar, ginger, onions and
wine. Rub mixture throughout the duck or hens inside
and out and place in a shallow heat-proof bowl (select
one that will fit comfortably into the wok or pot that
you will steam in). Cover and marinate overnight or up
to 3 days, refrigerated. Turn every few hours, Remove
from the refrigerator. Let the duck or hens come to
room temperature.

Steaming: Fill the bottom of wok or steaming pot with
boiling water. Place bowl with the duck or hens and
marinade on a rack over the water. Cover and steam 1
1/2 hours for duck, 45 minutes for hens.

At 15-minute intervals, check water level and
replenish with more water if needed. Remove hens with
their bowl. Cool. Transfer duck or hens to a cooling
rack; scrape off marinade. (Save duck stock. It makes
a delicious cooking stock for vegetables.) Set hens in
a cool, airy spot to dry for at least 4 hours, or
refrigerate, overnight, uncovered,

Smoking: Line bottom of a wok with heavy-duty aluminum
foil. Mix together and distribute smoking materials on
the bottom. Set a 9 or 10-inch round cake rack into
the wok or devise a rack by crisscrossing 6 wooden
chopsticks in the middle of the wok. Place duck or
hens directly on rack. Turn heat to medium-high. When
the smoke begins, cover the wok and smoke for 10 to 20
minutes, or until duck or hens turn golden brown.
Remove from rack and brush lightly with sesame oil.
The hens may be served at this point or browned.

Browning: Place hens breast side up on a roasting rack
in a 425 degree F. oven for 5 to 10 minutes to crisp
the skin.

Serving: Chop duck or hens into bite-size pieces, or
remove bones and cut meat into thin slices. Serve with
Lotus buns and accompaniments.

Note: If you are preparing more than 2 hens, you will
need to steam and smoke them in 2 batches.

PER SERVING (duck, not counting lotus buns): 700
calories, 38 g protein, 1 g carbohydrate, 58 g fat (20
g saturated), 168 mg cholesterol, approximately 1,270
mg sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
11/25/91.

—–

MELON PEACH CONSERVE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Diced, peeled peaches
2 c Diced cantaloupe
6 c Sugar
1/4 c Lemon juice
2 tb Syrup from preserved ginger
1/4 c Chopped, preserved ginger
1/4 c Chopped pecans

Chunky fruit preserves enlived a plate of cheese and crackers. Or try them
with roast pork.

In a large kettle, place peaches and cantaloupe. Simmer 30
minutes,stirring gently to prevent sticking. Add sugar, lemon juice and
syrup and boil rapidly until mixture thickens; stir to prevent sticking.
Stir in ginger and pecans and pour into hot sterilized jars. Seal with 2
layers of paraffin. Cool, cover and store in cool, dry, dark place. Fills
about 10 small jars.

Origin: Canadian Gardening Magazine, June/July 1993 Shared by: Sharon
Stevens.

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