CHESAPEAKE OYSTER BISQUE

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Oysters
1 Bay leaves
2 Onions
2 Celery stalks
1/2 c Butter
1/4 c Flour
1/2 ts Salt
1/4 ts White pepper
1 pt Cream
1/4 c Sherry

Slice onions. Dice celery. Drain oysters and save
liquid. Oysters may be chopped or left whole as
desired. Add water to oyster liquid to make 1 qt. In
stock pot, combine bay leaf, one onion, and bay leaf
and simmer for about 1 hour uncovered. Remove from
heat; allow to cool for about 1 hour, strain, and set
aside. In butter, saute remaining onion and celery;
cook for about 5 minutes or till pale in color. Add
flour and stir well, but DO NOT BROWN. Add some
strained oyster stock: stir well tp prevent lumps from
forming. Add remaining stock and heat till hot and
thickened (about 10-15 minutes). Add oysters and
cream. Heat about 5 minutes more. Add sherry and ladle
into serving bowls and garnish with chopped parsley.

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Title: Citrus Chiffon Pie
Categories: Desserts, Pies
Yield: 6 servings

1 Envelope unflavored gelatin
Dash salt
1/2 c Lemon juice
1/4 c Water
1/2 ts Orange peel, grated
1/3 c Sugar
1/2 c Sugar
4 Egg yolks
1/2 c Orange juice
1/2 ts Lemon peel, grated
4 Egg whites
1 9-in baked pastry shell

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat
together egg yolks, fruit juices, and water; stir into gelatin
mixture. Cook and stir over medium heat just till mixture comes to
boiling. Remove from heat; stir in peels. Chill, stirring
occasionally, till mixture mounds slightly when dropped from a spoon.
Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar,
beating to stiff peaks; fold in gelatin mixture. Pile into cooled
baked pastry shell. Chill till firm. Trim with whipped cream and
thin orange slices cut in fourths. Source: Better Homes Gardens
Dessert Cookbook.

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Title: Banana Bread #2
Categories: Breads
Yield: 1 loaf

1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground allspice
1/4 ts Grated nutmeg
1 ts Grated lemon peel (optional)
1/4 c Ground almonds (optional)
1/2 c Butter or margarine
3/4 c Sugar
2 Eggs
1 1/2 c Mashed banana (4 medium
-bananas)

1. Preheat oven to 350 F. Grease 9 x 5 inch loaf pan. 2. Sift
flour,baking powder, baking soda, salt, ginger,
allspice and nutmeg together in bowl. Add lemon peel and almonds.
Stir until combined. Set aside. 3. Beat butter in large mixing
bowl until soft amd creamy.
Beat in sugar until light and fluffy. Add eggs and beat until
thoroughly blended. Beat in flour mixture alternately with
bananas until mixture is well blended. Pour into prepared pan. 4.
Bake in center of oven 1 hour to 1 hour 5 minutes, or until
toothpick inserted in center comes out clean. 5. Cool in pan on
wire rack 10 minutes. Invert from pan and cool completely on
rack.

Variation: Banana-walnut or -pecan bread: Omit almonds. Add 3/4 cup
coarsely chopped walnuts or pecans with bananas.

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SAUTE FLORENTINE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Sunflower flour
2 ts Onions — minced
1/3 ts Thyme
1/3 ts Oregano
1/2 ts Salt
1/2 ts Soy sauce
2 tb Sunflower oil
3 oz Spinach — coarsely chopped
3 oz Artichoke hearts, marinated
-chopped into bite-size
-pieces
3 oz Celery — chopped into bite-
-size pieces
3 oz Brown rice — cooked

Combine flour with onion, thyme, oregano, salt, soy
sauce, and oil. Mix well. Saute flour mixture with
vegetables and sunflower oil in skillet or wok. Add
rice and saute for 7 minutes.

From the files of DEEANN#E

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Creole Coffee Ice Cream Punch

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 Eggs

1/2 c Sugar

3 c Louisiana coffee w/chicory

1/4 c Bourbon

1/2 pt Vanilla ice cream

1/2 pt Coffee ice cream

1. In large bowl, beat eggs at high speed until slightly thickened.

2. Gradually add sugar, beating until mixture is smooth and very thick.

3. Add coffee and bourbon; mix thoroughly.

4. Pour mixture into punch bowl or large pitcher.

5. Spoon in ice cream; stir well. Allow ice cream to melt slightly to

flavor punch, then serve immediately.

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Title: Five-Grain Soda Bread
Categories: Diabetic, Breads/bm
Yield: 16 servings

1 c All-purpose flour (see note) 1/2 ts Salt
3/4 c Whole-wheat flour 3 tb Soft margarine or veg. oil
3/4 c Rye flour 3/4 c Raisins (optional)
3/4 c Graham flour 1 3/4 c Buttermilk
3/4 c Rolled oats OR 1 3/4 tb lemon juice
2 tb Granulated sugar OR 1 3/4 tb vinegar
1 tb Baking powder Plus milk to make 1 3/4 cup
1 ts Baking soda

Mix vinegar or lemon juice with milk for sour milk and set aside. If
using powdered skim milk, use almost 2/3 cup powder and enough water
to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough
water to make the 1 3/4 cup measure.

If you do not have all the different kinds of flour, use what you do
have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
all-purpose flour. Make a note of the ingredients and a note of the
result.

Sugar could possibly be left out, especially if 2 tbsp. or more of
raisins (or finely chopped dates) are used.

Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in
raisins (if using) and add buttermilk or sour milk to make a soft
dough.

Knead lightly on a floured surface until smooth. Place on a greased
baking sheet and flatten into a circle about 2 1/2 inches thick. Cut
large X about 1/4 inch deep on top. OR make 2 smaller loaves.

Bake at 350 F for about 1 hour or until toothpick inserted in the
center comes out clean.

1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4
grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol

Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart
Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94

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TARO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Taro corms
1/4 c Chard, chopped (optional)
2 Garlic cloves, crushed (opt)
Oyster or other dip sauce (o

Other names for taro are dasheen, elephant’s ear, nampi, arum lily,
cocoyam, yautia, malagna, eddo and kolokassi. Asiatic people steam,
boil or stew taro. Hawaiians make poi from it and also stew the
leaves.

Peel the taro. Soak in cold water until ready to cook. Boil in water
to cover, or steam in a bamboo steamer. Serve plain as you would
boiled potato.

To season taro, drain and cut into cubes while still hot. Combine
with chard and garlic. Heat a wok or skillet with just enough
vegetable oil to coat the bottom. Stir-fry taro mixture for 1
minute. Serve hot or cold with dipping sauce if desired.

1/2 cup without any optional ingredients – 92 calories, 1 1/2 starch
exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg
potassium

Adapted from Diabetic Cooking from Around the World by V. Chantiles
1989 Shared but not tested by Elizabeth Rodier Jan 94.

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Title: HOT CLAM DIP
Categories: Appetizers, Dips
Yield: 1 servings

8 oz Cream cheese
1 cn Clams, minced (10.5 oz)
1 tb Lemon juice
2 tb Clam broth
1 tb Mustard, prepared
2 ts Worcestershire sauce
1/8 ts Garlic powder
1 ds Cayenne pepper

Bring cheese to room temperature. Drain clams and reserve liquid. Combine
cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before
serving with Melba toast or onion rounds.

Original recipe from The Gasparilla Cookbook (received in May cookbook
swap from Gail), by Mrs. Charles J.
Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]

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Title: Elegant Chocolate Log
Categories: Candies, Chocolate, Entertain
Yield: 1 servings

1 1/4 c Sifted confectioners sugar
1/4 c Plus 1 tb sifted flour
1/2 ts Salt
5 tb Baking cocoa
6 Eggs, separated
1/4 ts Cream of tartar
1 1/4 ts Vanilla
1 tb Water
1 c Heavy cream
2 tb Sugar
12 Marshmallows, cut up
1 oz Unsweetened chocolate,
-melted and cooled
2 c Sifted confectioners sugar
Light cream
1/4 c Chopped pecans

Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3
times. Set aside. Beat egg whites with cream of tartar in bowl until
stiff peaks form, using electric mixer at high speed. Set aside.
Beat egg yolks in another bowl until thick and lemon colored, using
electric mixer at high speed. Beat in vanilaa and water. Blend in dry
ingredients, beating well. Fold in beaten egg whites. Spread batter
in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in
375 oven 15-20 minutes or until cake tests done. Meanwhile, lightly
dust a clean dish towel with confectioners sugar. Loosen cake around
edges with spatula and invert cake on towel. Lift off pan and
carefully peel off paper. With a sharp knife, cut off crisp edges.
Roll up cake gently, from narrow end, by folding edge of cake over
and then tucking it in towel. Continue rolling cake, using towel as
aid. Let cake cool in towel on rack. Whip heavy cream in bowl until
thickened, using electric mixer at high speed. Add sugar, beating
until soft peaks form. Fold in marshmallows. Unroll cake. Spread with
cream mixture. Reroll (without towel) Combine cooled chocolate and 2
cups confectioners sugar in bolw. Add enough light cream to make a
frosting of spreading consistency. Spread over cake roll. Sprinkle
with pecans. Refrigerate until serving time. Makes 10 servings.
Origin: Farm Journal’s Choice Chocolate Recipes Shared by: Sharon
Stevens

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CHOCOLATE MOUSSE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-SAM FREEDENBERG (FRWX52B)
8 ounces Semisweet chocolate
1/4 cup Water
8 Eggs — separated
1 1/2 teaspoons Vanilla
2/3 cup Sugar

Heat chocolate and water over very low heat — keep stirring until smooth. Stir
in BEATEN egg yolks. Add vanilla. Beat egg whites in large mixing bowl until
foamy. Gradually add sugar until stiff. Add a little egg white mixture to
chocolate, to lighten. Then fold chocolate into remaining > whites. Pour 4
cups into greased 9 inch pie pan which has been sprinkled with sugar.
Refrigerate the rest of the mousse. Bake at 350 for 25 minutes, until set.
This makes a chocolate meringue. Chill crust for 1 hour. Center will fall to
make a chocolate meringue shell. Spoon chilled mousse into shell. Refrigerate
overnight. This is our family’s all-time favorite Pesach dessert, for the
Seder or ANY TIME. It’s actually too wonderful to save for one week a
year…ENJOY!!! ** PENINA ** Formatted by Elaine Radis BGMB90B; MARCH ’93

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