Title: BAKED CHEESE TOASTWISHES
Categories: Diabetic, Sandwiches, Cheese, Main dish
Yield: 2 humans

4 sl Bread; your choise
1 Egg; beaten with fork
2 tb Skim milk;
1/4 ts Salt;
2 ds Paprika;
4 sl (1-oz each) American Cheese;

Preheat oven to 400 degrees. Prepare shallow pan with
vegetables pan-coating. Toast bread on one side only.
Combine beaten egg, milk, salt, and paprika; mix well
and pour into a pie plate. Dip bread in this mixture
quickly until all is absorbed. Place 2 slices bread
toasted side down in preapared pan and cover each with
1 slice cheese. Place remaining 2 slices bread
toasted side p on top, then cover with remaining 2
slices cheese. Bake 10-12 minutes.

Food Exchange per serving: 2 STARCH EXCHANGES + 2
HIGH-FAT EXCHANGES + 1/2 FAT EXCHANGE. Low-sodium
diets. Omit salt. Substitue Low-sodium cheese.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. Brought to you and yours via

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Popularity: 4% [?]

SZECHUAN NOODLES #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–YIELD: 6 SERVINGS—–
—–SEASONING SAUCE—–
1/2 cn Hot bean sauce (4 oz)
1/2 cn Red bean paste (4 oz)
1 ea Tb Dry sherry
2 ts Sugar
1/4 c Soy sauce
1 ea Tb Sesame oil
—–OTHER INGREDIENTS—–
5 ea Tb Peanut oil
2/3 lb Pork tenderloin — julienne
1/2 c Green onion — chopped
1 1/2 c Bok choy — chopped, blanched
3 qt Water
1 lb Fresh noodles -OR-
1/2 lb Dry egg noodles
2 c Cooked carrots — shredded
2 c Cucumbers — peeled, sliced
– or shredded
2 c Fresh bean sprouts
4 ea Cloves garlic — minced
Combine ingredients for
-seasoning sauce in a small

bowl. Mix until smooth. Heat peanut oil in a wok over
medium-high heat 1 minute. Stir-fry pork until
browned. Add green onion, bok choy and seasoning
sauce. Stir-fry until sauce comes to a boil. Carefully
pour into a warm large bowl. Set aside. Bring water to
a boil in a heavy 5 quart pot. Add noodles; cook until
tender. Drain and divide into 6 portions in 6 small
bowls. Spoon meat sauce over noodles. Garnish with
carrots, cucumber and bean sprouts. Sprinkle with
minced garlic. Toss lightly and serve. Makes 6
servings. Hot bean sauce, a typical Szechuan
seasoning, gives these noodles a special flavor. Chuck
in Pok Saturday 02:01 pm 11/27/93 C.OZBURN on GEnie
++++- Subj: Eggplant Szechuan Style

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Popularity: 11% [?]

RED LOBSTER BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Cold water
3/4 c Grated cheddar
—–TOPPING—–
Butter
Garlic powder
Italian seasoning
Parsley

Mix all together and spoon onto baking sheet. Brush
each biscuit with a mixture of: melted butter, Italian
seasoning, garlic powder and parsley. Bake at 450 for
8-10 mins.

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Popularity: 3% [?]

Strawberry Upside Down Shortcake

Recipe By : Juanita Kitchen link
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mini marshmallows
2 packages frozen sliced strawberries in syrup — (10 oz.) complet
ely
thawed (2 cups)
1 package strawberry flavored gelatin — (3 oz.)
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs

DIRECTIONS:
Generously grease the bottom of a 13 x 9 pan; sprinkle marshmallows evenly over
the
bottom of the pan. Thoroughly combine thawed strawberries and syrup with dry ge
latin;
set aside. In large bowl combine remaining ingredients. Blend at low speed unti
l
moistened; beat 3 minutes at medium speed. Pour batter evenly over marshmallows
.
Then spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50
minutes or until toothpick comes out clean when inserted. Serve warm or cool wi
th
ice cream.
*check often right before cooking time is finished. Be careful not to scorch th
e
marshmallows. This cake will totally turn upside down by itself in the pan.
The strawberries will be on bottom, the cake part stays in the middle, and the
marshmallows rise to the top. Hope you enjoy!!

Popularity: 5% [?]

Eggs Sardou No. 2547 Yields 8 Servings

8 Artichoke Bottoms 1 1/2 Cups Sauce Hollandaise
10 Anchovy Fillets, 2/3 Cup Smoked Ham, Ground
Chopped 1 small Truffle, Slivered
8 Eggs, Poached
Trimmed

Preheat the oven to 450 degrees.
Fill each artichoke bottom with chopped anchovy.
Arrange on a baking sheet.
Heat for 5 minutes.
Set aside – keep warm.
Set a poached egg on top of each artichoke.
Top with Sauce Hollandaise.
Sprinkle with chopped smoked ham.
Top with slivers of truffle.
Serve immediately.

Popularity: 4% [?]

Title: HORSERADISH CHEESE SPREAD
Categories: Dips, Spreads, Cheese/eggs
Yield: 2 servings

1 lb Processed cheese, cut into
-cubes
1 c Mayonnaise
1/2 c Horseradish

assorted crackers

Melt cheese in the top of a double boiler or
microwave. Stir in mayonnaise and horseradish. Pour
into a small crock or ceramic bowl. Chill. Serve with
crackers. Makes about 2-1/2 cups.

Origin: Margie Wampler, in Reminisce March/April 1993
Shared by: Sharon Stevens

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Popularity: 6% [?]

FRENCH SILK CHOCOLATE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Lisa Hlavaty-PDGN81A
1 Stick butter — cut into
– 8 equal parts
3/4 cup Sugar
1 ounce Square unsweetened
– chocolate — melted and cool
1 teaspoon Vanilla
2 Large eggs
1 8 inch baked pastry shell
Whipped cream for garnish

In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla
until blended. Add eggs, one at a time, beating with electric mixer at medium
speed for 5 minutes after each addition. Turn into pastry shell. Chill. Garnish
with whipped cream. Best to you! Lisa

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Popularity: 11% [?]

SCHNECKEN

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cottagecheese oil pastry
For brushing
1 oz (30g) soft butter or marg.
2 1/2 oz (70g)raisins (washed and
Well drained)
1 3/4 oz (50g) almonds (blanched
Filling:
2 tb Heaping of sugar
1 pk Vanillin sugar
1 3/4 oz (50g) currants (washed and
Well drained)
Finely chopped)
Icing:
6 oz (170g) icing sugar
2 tb Hot water (approx)

roll out the pastry to a rectangle 14x18in. (45x35cm) and brush with the
fat. For the Filling: mix together the filling ingrediants and distribute
evenly over the pastry. Starting from the shorter side, roll up like a
swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in thick.
Lay these on a greased baking sheet and flatten slightly. OVEN: preheat
overn for 5 min at very hot (400) BAKING TIME: 15-20 minutes. For the
icing: sieve the icing sugar (powdered sugar) and blend with as much of the
water as will five a good coating consistency. Ice the schnecken while
still hot.

*I know of no substitute for the vanillin sugar, you might want to check
gourmet shops or specialty shops. or possibly a custard mix might work.

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Popularity: 4% [?]

BASEL HONEY-SPICE COOKIES (BASEL LECKERLI)

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Clover honey
2/3 c Granulated sugar
1 tb Kirsch (cherry brandy) or
orange juice
2 1/2 ts Ground cinnamon
1/4 t Ground cloves
Finely grated peel (yellow
part only) of one
1 Large lemon
1/4 c Finely chopped candied lemon
peel
1/4 c Finely chopped candied
orange peel
2/3 c Finely chopped blanched
slivered almonds
2 1/4 c All-purpose or unbleached
white flour (or more)
1 1/2 c Powdered sugar
1/8 t Vanilla extract

Heat the oven to 350F. Generously grease two 10-by-14-inch or larger
baking shets. Stir together the honey, sugar, and kirsch in a
medium-sized saucepan over medium heat. Heat the mixture, stirring,
until the sugar completely dissolves and the mixture is hot but not
boiling. Remove from the heat and stir in the spices, lemon peel,
candied peels, and almonds until completely incorporated. Stirring
vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture
will become very stiff. If the mixture feels sticky and too soft to
roll out, stir or knead in a bit more flour, but be careful not to
overflour. Set the mixture aside until cooled to barely warm.

Sprinkle a work surface generously with flour. Divide the dough in
half. Roll out half of dough into an 8 1/2-by-13-inch rectangle,
frequently running a spatula under the dough and dusting the work
surface. As needed, also dust the top of the dough and the rolling
pin with flour. Transfer the dough to a prepared baking sheet.
Repeat with the second half of the dough. Prick the dough lightly
all over with the tines of a fork.

Stagger the baking sheets on racks in the center third of the oven;
switch positions halfway through the baking to ensure even browning.
Bake for 13 to 16 minutes or until the dough top is just tinged with
brown and slightly darker on the edges; avoid overbaking, as cookies
will become crunchy and hard. Carefully run a spatula under the
dough rectangles to loosen them from the pans.

When just cool enough to handle, transfer the rectangles to a cutting
board and cut away any uneven, dry edges using a large serrated
knife. Deeply score the rectangles, but do not cut completely
through the surface, lengthwise and crosswise, to yield 1-by-2
1/2-inch bars. Return the scored rectangles to the baking sheets. In
a small saucepan stir together the powdered sugar, vanilla, and 3
tablespoons of water until thoroughly blended. Bring the mixture to
a boil, stirring. Boil, stirring, for 20 to 30 seconds, until
smooth, very fluid, and translucent. Divide the mixture between the
rectangles, pour over the top and quickly spread the glaze over the
entire surface. Let stand until the glaze sets and turns white
again, about 1 hour. Bend the rectangles to break apart or cut
through the score marks to separate into bars. Let stand until the
glaze is dry and hard. Pack airtight. Store for up to 3 weeks or
more.

Makes 50 to 60 1-by-2 1/2-inch bars.

[THE BALTIMORE SUN; November 25, 1990]

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Popularity: 5% [?]

PORTUGUESE GARLIC DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk 8 oz. cream cheese
8 lg Cloves fresh garlic, minced
3/4 c Real mayonnaise
1 t Worcestershire sauce
Salt and pepper to taste

Mix all ingredients thoroughly, using just enough
mayonnaise to reach preferred spreading or dipping
consistency. Serve with chips for dipping or crackers
for spreading. Makes 2 cups.

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Popularity: 4% [?]