Title: Miso Soup
Categories: Polkadot, Ferd, Soups/stews, Japanese
Yield: 4 Servings

4 c Water
1 pk Ichiban Dashi powder
(or make it fresh, see next
Message)
1/4 c Miso
(fermented soybean paste)
Garnish*

Garnish may be any of the following, fresh daikon slices, tofu, wakame
(seaweed, soaked 15 minutes beforehand) mushrooms, spinach or similar
veggie.

Boil water, add Dashi, add vegatable and cook for 1 minute. Turn heat
to low, and stir in Miso in small amounts. Garnish with freshly
shredded scallion, and serve.

From: Ferd
Date: 09-13-96 (23:46)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

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Title: Chocolate Pb/jeebies
Categories: Cookies, Chocolate, Christmas, Snacks
Yield: 40 servings

1/2 c Unsweetened dutch process
Cocoa
1 1/2 c Unbleached baking flour
1 ts Baking soda
1/2 ts Salt
8 oz Semisweet baking chocolate,
Broken
4 oz Unsweetened baking
Chocolate, broken
1 1/2 c Firmly packed light brown
Sugar
3/4 c Unsalted butter
3 Eggs
1 ts Real vanilla
9 oz Semisweet chocolate chips
9 oz Peanut butter chips

*[1 c Whipping cream — not ultrapasteurized 2 tb Unsalted butter 2
tb Granulated sugar 12 oz Semisweet baking chocolate, -broken] To
prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa,
flour, baking soda and salt onto a sheet of wax paper. Set aside.
Heat 1 inch of water in the bottom of a double boiler over medium heat.
Place semisweet and unsweetened baking chocolate in top half of the
double boiler. Tightly cover the top pan with plastic wrap and heat 12
to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at
room temperature. Or, melt in microwave. Place brown sugar and butter
in the bowl of electric mixer and beat on medium speed 1 minute. Scrape
down bowl and beat on high speed additional 30 seconds. Scrape down
bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape
down bowl after incorporating each addition. Add vanilla and beat
on medium 30 seconds. Add melted baking chocolate and beat on low 10
seconds more. Scrape down bowl and beat additional 30 seconds. Add flour
mixture and beat on low until thoroughly combined, 20 to 30 seconds.
Remove bowl from mixer, add chocolate chips and peanut butter chips; mix
thoroughly with rubber spatula. Place 6 to 8 cookies per baking
sheet (each cookie is approximately 2 tsp. Put sheets in middle of oven.
Bake for 18 to 20 minutes, Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies have
been baked. Cool cookies thoroughly before storing in sealed plastic
container. *[To prepare Chocolate Dipping Sauce: Heat cream, butter
and sugar in saucepan over medium-high heat. When hot, stir to dissolve
sugar. Bring mixture to boil. Place chocolate in stainless steel bowl
and pour boiling cream over chocolate. Let stand 5 minutes. Stir until
smooth. Cool to room temperature. (Dip can be made 3 to 4 days ahead and
refrigerated. Reheat, stirring. Bring to room temperature before
using.)] Put dip in a serving bowl, so guests can dip their cookies
in before eating. Makes about 2 1/2 cups. Makes 3 to 3 1/2 dozen
cookies. Adapted from a recipe by Steven Ceidenburg From: John
A. Goodson Date: 22 Nov 95 F-Recipes ~–to Processed:
NEW.TXT Recipes saved: 1 Meal Master recipes: 1 Lines read:
99 Lines written: 96

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Title: Alligator Sauce Piquant
Categories: Cajun, Main dish
Yield: 8 servings

4 lb CUBED ALLIGATOR MEAT
1/2 c CHOPPED CELERY
1 c FLOUR
1/2 c CHOPPED BELL PEPPER
1 c OIL
8 oz CAN CHOPPED MUSHROOMS
4 tb BUTTER
1 c WATER
2 md CHOPPED ONIONS
1 JAR SALAD OLIVES
1/2 ts SUGAR
1/4 c CHOPPED PARSLEY
1 cn TOMATO PASTE
1/4 c CHOPPED SCALLIONS
TO TASTE SALT
CAYENNE PEPPER

Soak meat with Tabasco and lemon juice for 30 minutes
prior to cooking. Rinse before cooking. Make roux with
1 cup oil and 1 cup flour and cook until golden. Saute
onions in roux until brown. Add tomato paste and sugar
and cook about 5 minutes. Add bell pepper, celery,
garlic, mushrooms and stir well. Add water and cook 1
hour over low heat. Add scallions, parsley, alligator
(cut in small pieces, and preferably meat other than
from the tail) salt, pepper and cayenne to taste.
Cover pot and cook slowly for 30 minutes or until meat
is tender. Add olives which have been soaked in water
and cook a few minutes longer.

Serve over cooked rice Walt

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POTATO KUGEL BREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WENDY CERACCHE DBCP84B—–
—–MAKES A MEDIUM LOAF—–
3/4 c Mashed Potatoes *
3/4 c Potato Water
2 1/4 tb Vegetable Oil
3/4 ts Salt
1 tb Sugar
3 c Bread Flour
1 1/2 ts Yeast
2 ts Wheat Germ

* Mashed Potatoes ÿse boiled or instant, but add minced onion,
parmesan cheese and horseradish. The dough is very liquid and the
bread will not rise very high but it makes a chewy bread similar in
texture to a knish or a potato kugel.

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

——————————PATTI – VDRJ67A——————————
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 :

– – – – – – – – – – – – – – – – – –

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.

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.

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

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

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