————————-MERINGUE————————-
4 Egg whites, room temp
1/8 ts Salt
1/8 ts Cream of tartar
1 c Less 1 tb sugar
3/4 ts Vanilla

———————-CHESTNUT PUREE———————-
3 lb Fresh chestnuts or one 1lb
-15 oz can chestnut puree
1 Vanilla bean (if using fresh
-chestnuts)
3/4 c Water
1/3 c Sugar

———————–CREAM FILLING———————–
1 1/2 c Whipping cream
1 tb (or 2) tb sugar
1 ts Vanilla
1 Egg white, room temp
2 Squares semisweet chocolate
-grated

FOR MERINGUE:
Preheat oven to 250 deg F. Grease a baking sheet,
sprinkle with flour, and mark 1 9inch circle or 10 3.5
inch circles (this may require more than one baking
sheet) In large bowl, beat egg whites with salt until
foamy. Add cream of tartar and beat until soft peaks
form. Beat in 2 tb sugar until mixture holds long,
stiff peaks when beater is lifted. *Fold* in remaining
sugar and vanilla. Place in pastry bag fitted with
1/2-inch plain tube and pipe 1 large round or 10 small
ones onto prepared sheet. Bake 1 hour or until
meringue is firm to the touch. If meringue (s) brown
during baking, reduce heat. Transfer meringue (s) to
rack and let cool. FOR CHESTNUT PUREE:
Peel chestnuts using small, sharp knife and leaving
inner skin. Preheat oven to 375 deg F. Place chestnuts
in shallow heatproof dish and bake 10 to 15 minutes,
or until skin dries and peels off easily. Rub nuts in
rough cloth to remove skins. Place peeled nuts in
saucepan with vanilla bean and water to cover and
bring to a boil over high heat. Reduce heat, cover and
simmer 25 to 30 minutes, or until very tender. Remove
vanilla bean (it may be washed and reused.) Drain
chestnuts, then put through food mill or sieve, or in
food processor, and puree.
Briefly boil together 3/4 c water and sugar to make
thin sugar syrup, then set aside to cool. When cool,
beat enough syrup into chestnut puree to make it thin
enough to pipe through pastry bag but still thick
enough to hold its shape. If using canned puree,
sweeten to taste, making sure it is thin enough to be
piped. Fit pastry bag with 1/8-inch plain tube and
fill with puree. Beat cream until stiff, then add
sugar to taste and vanilla. Beat egg white in separate
bowl until stiff peaks form, then fold into cream.
Place cream mixture into pastry bag fitted with star
tip. Arrange meringue (s) on serving platter and pipe
chestnut puree in bird’s nest shape around edge of
meringue. Pipe cream mixture in center, piling it
high. Sprinkle grated chocolate over whipped cream and
chill until serving time.

—–

3/4 c Margarine
1 1/2 c Brown sugar firmly packed
2 tb Water
2 c Chocolate chips
2 Eggs
2 1/2 c Flour
1 1/4 ts Baking soda
1/2 ts Salt
12 oz Andres mint candy (2 boxes)

Melt margarine, add chips and stir until partially melted. Remove
from heat and stir until chips are completely melted. Pour into large
bowl. Add brown sugar and water and cool slightly. At high speed,
beat in eggs one at a time. Reduce to low speed and add dry
ingredients. Stir until blended. Chill dough. When ready to bake,
line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough
into very small balls (about 1/2 teaspoon per ball). Place 2 inches
apart and bake for 10 minutes. Remove from oven and while cookies are
still on pan, place half a candy piece on each cookie. Remove to waxed
paper, wait about a minute and swirl the candy pieces across top of
cookie. Recipe by Marge Hummel of Anamosa, Iowa; as published in the
Cedar Rapids Gazette 19Nov94

—–

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Diet margarine
3/4 c Imitation sour cream
-or sour half half
1 1/3 c All purpose flour
Non nutritive sweetener to
-equal 1/2 cup sugar
1/2 ts Baking soda
1/4 ts Salt
ds Nutmeg
1 Egg beaten

Preheat oven to 450 degrees F. Cream margarine;
add sour cream; mix well. Sift dry ingredients. Add
alternately with egg to first mixture. Spoon into
greased muffin tins; bake for 15 minutes.

PER SERVING: 1 muffin ñ Bread, 2 Fat Calories:151

– - – - – - – - – - – - – - – - – -

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

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

1 1/2 lb Chicken wings

3 Bacon slices,coarsly chopped

2/3 c Green bell pepper,chopped

2/3 c Celery,chopped

1 lb Ground beef

1 cn Tomatoes,broken up (28oz)

3/4 c Chicken broth

3/4 ts Salt

1 ts Thyme

1/2 ts Allspice,ground

1/8 ts Cayenne pepper

1/8 ts Black pepper

2/3 c Lima beans

2/3 c Corn kernels

Steamed rice

1. Remove and discard wing tips; reserve remaining wings.

2. In large skillet, cook bacon until browned; remove with slotted spoon

and reserve.

3. Add chicken wings; brown on all sides and remove with slotted spoon.

4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.

5. Add beef; cook, stirring to crumble, until browned.

6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne and

black peppers and chicken.

7. Simmer, covered, until chicken is almost tender, about 15 minutes.

8. Add lima beans and corn; cimmer, covered, until chicken and vegetables

are tender, about 5 minutes.

9. Sprinkle with bacon and serve over steamed rice.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1/2 c Cream or evaporated milk
3 Eggs
1/2 ts Salt
1/4 ts Pepper
2 tb Scallions — minced
1 c Swiss cheese — grated
18 Fiddlehead crosiers — cooked
— don’t use stems
4 sl Bacon — crisp-fried
Grated nutmeg
1 8″ pastry shell — unbaked

In a small bowl, combine the milk, cream and eggs;
beat with a rotary egg beater. Add the salt, pepper
and onions. Sprinkle half of the grated cheese in the
bottom of the pastry shell. Arrange the fiddlehead
tips over the cheese, then add the bacon, breaking it
into bite-sized pieces. Pour in the milk mixture, add
the rest of the cheese, and grate fresh nutmeg over
the top.

Bake at 375 F. for 30 minutes, or until a knife
inserted in the custard comes out clean.

Yield: 4 to 6 servings.

From _The Wild Flavor_ by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Typed for you by Cathy Harned.

– - – - – - – - – - – - – - – - – -

When you remove hot jars from a canner, do not retighten their jar lids.
Retightening of hot lids may cut through the gasket and cause seal
failures. Cool the jars at room temperature for 12 to 24 hours. Jars may
be cooled on racks or towels to minimize heat damage to counters (Plate
1). The food level and liquid volume of raw-packed jars will be
noticeably lower after cooling. Air is exhausted during processing and
food shrinks. If a jar loses excessive liquid during processing, do not
open it to add more liquid. Check for sealed lids. For more information
see “Testing Jars Seals”.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Recipe By : EBWATERS
Serving Size : 8 Preparation Time :0:00
Categories : Wild Game Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup olive oil
1 pound venision sirloin — cut in 1/2″ cubes
1 pound ground beef (extra lean)
2 cups yellow onions — chopped
1 cup green pepper — chopped
1/4 cup celery — chopped
4 cloves garlic — minced
3 large jalapeno chile pepper — seeded and chopped
1/3 cup masa harina (Mexican corn flour)
1/3 cup chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon white pepper
1/2 tablespoon salt
2 cans (15 1/2 oz.) chopped tomatoes
3 cups beef broth
2 cups canned black beans — rinsed and drained

Heat oil in a large Dutch oven or kettle over moderately high heat. Brown
venison and ground beef in batches, transferring each to a bowl when browned;
leave liquid in pot. Cook onion, green pepper, celery, garlic and chiles in
beef juices, stirring until onion is soft. Add masa harina, chili powder, Add
cayenne, cumin, pepper and salt and cook 5 minutes, stirring constantly. Add
tomatoes, beef broth and meat; simmer, uncovered, 1 1/2 hours, or until meat
is tender. Stir in beans and simmer 15 minutes more.

– - – - – - – - – - – - – - – - – -

Per serving: 190 Calories; 16g Fat (70% calories from fat); 6g Protein; 9g
Carbohydrate; 1mg Cholesterol; 1043mg Sodium

3 c Unbleached white flour; 2 c Water
2 c Cracked wheat flour; 1 ts Salt;
2 pk Yeast;

Most rustic types of bread consist of just flour, yeast, water and
salt. I usually vary mine using a cracked wheat and also semolina
flour. It seems to give the bread character. When I was under a
Neurosurgeon, we were talking about sugars in the American diet and
he said in Iran, the bread was made with out any sugars. I don’t use
a bread machine either. I bake mine on unglazeed quarry tiles and
throw ice cubes in the bottom when I put the bread in. Gives it a
nice rustic flavor and appearance. Sunday I made Pizza using 3 cups
unbleached white flour and 2 cups cracked wheat flour along with 2
pks yeast, 2 cup water and 1 tsp salt. (no fats-no sugar) Put veggies
on the top, using fresh tomatoes. It made to large rounds. Again the
only fat was the pam on the bottom and Pam on the top plus 1 Tbs.
grating cheese for both pizzas. Worked out to be about 1/2 veggie and
2 bread for 2 slices. Tasted a heck of a lot better than some of the
commercial pizzas.

Source: Dick Miale to Elizabeth Rodier via Diabetes Echo

MMMMM

1/2 c Rice, white; cooked
-cooled
1/2 c Lentils — cooked
1 sm Sweet potato; peeled,cooked
-minced
8 Spinach leaves; rinsed –
-blanched, finely shredded
1/2 c Mushrooms, fresh — chopped
1 ts Soy sauce — low sodium
Salt and pepper to taste
1/2 c Bread crumbs — dry
1 tb Cilantro — finely chopped

Combine rice, lentils, sweet potato, spinach and
mushrooms in a large bowl. Add soy sauce, salt and
pepper. Add bread crumbs and cilantro and mix well.
Refrigerate for 15 to 39 minutes. Form mixture into 6
to 8 patties. Oil a vegetable grill generously–these
patties tend to stick. Grill for 3 to 4 minutes on
each side, until medium brown. Makes 6 to 8 patties.
Variation: Instead of burgers, form mixture into small
balls. Grill until browned. Serve as a snack with a
dipping sauce or add to pasta with your favorite
sauce. Per patty: 131 ca; 4 g prot; 0.6 g fat; 26 g
carb; 0 chol; 286 mg sod; 3 g fiber

—–

———————————-NUT CRUST———————————
2 c pecans
1 c butter,softened
3 c flour
1 ea egg,beaten
1/2 c sugar

——————————CHOCOLATE LAYER——————————-
1 c chocolate chips
1 ea stick unsalted butter
1 tb light corn syrup
1 ts vanilla

——————————-BANANA CUSTARD——————————-
1 c milk
4 ea egg yolks
1 c sugar
5 tb flour
3 tb unsalted butter
1 tb rum or 1 tsp. vanilla
2 ea bananas
1 juice of 1/2 lemon
2 c heavy cream
1 chopped pecans,optional

For the crust: Chop pecans very fine,preferably in a food processor
fitted with a metal blade.Place in bowl with other crust ingredients
and mix until well blended.Divide in half and press into the bottom
of 2 pie pans.Chill 30 minutes.
Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely.
For chocolate layer:Melt chocolate with butter and corn syrup in the
top of a double boiler set over hot,not boiling water.Stir
frequently. Remove from heat and cool,then stir in vanilla.Divide
between cooked pie crusts and spread evenly.
For Filling:Heat milk in a medium size saucepan over medium heat to
scald.Beat the egg yolks and gradually add sugar.Then beat in flour.
Gradually stir in hot milk.Transfer to medium saucepan and
cook,stirring constantly over medium high heat (use a whisk).The
mixture will lump as it begins to thicken.Bring the mixture to a boil
and boil 1 minute,stirring constantly.Remove from the pan from heat
and continue to stir until the mixture is smooth.Then,beat in butter
and optional rum.Cool to room temperature.
Peel the bananas,slice very thin and toss with lemon juice.Whip 1
cup of the cream until it is firm but not stiff.Mix about 1/4 of the
cream into the cooled egg mixture to lighten it,then fold the
remaining cream and bananas into egg mixture.Fill the pastry shells
with banana cream and smooth to even.Beat remaining cream until
stiff. Spoon around edge of the pies and sprinkle with chopped
pecans,if desired.Makes 2 pies.

—–