1 tb Butter
1/2 c Sugar
4 ts All-purpose flour
1/4 Top. nutmeg
1 c Water
1 ts Grated lemon peel
2 tb Lemon juice

In a small saucepan, melt butter. Stir in sugar, flour and nutmeg to
blend. Add water, lemon peel and juice. Cook and stir over medium at
until thickened and bubbly. Cook for 1 minute longer.

Makes 1 1/3 cups sauce.

Hayward Daily Review, 10/12/92.

Posted by Stephen Ceideberg; November 1 1992.

MMMMM

1/4 lb Lean pork
1/2 ts Sugar
1/2 tb Light soy sauce
1/2 tb Rice wine or dry sherry
1 ts Cornstarch
1 ts Vegetable oil or Asian
-sesame oil
1 sm Cucumber
4 c Chicken stock or water
1 qt Slice fresh ginger,
-lightly crushed
1 tb Minced Smithfield ham or
-prosciutto (optional)
Coriander sprigs for garnish

Nothing fancy about this soup++it’s just simple, delicious and
refreshing. Cut the pork into thin slices and combine with the sugar,
soy sauce, wine, cornstarch and oil. Set aside.

Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin
slices.

Bring stock and ginger to a boil.

Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add
cucumber and simmer until translucent, about 3 minutes.

Garnish with the optional ham and coriander.

Serves 6 as part of a multiple-dish Chinese meal.

PER SERVING: 65 calories, 6 g protein, 4 g carbohydrate, 2 g fat (1
g (1 g saturated), 13 mg cholesterol, 101 mg sodium, 0 g fiber.

Joyce Jue, San Francisco Chronicle, 11/23/92.

Posted by Stephen Ceideberg; December 2 1992.

MMMMM

24 Cherry tomatoes; 1 tb Dried leat mint OR;
1 tb Olive oil; 3 tb Chopped fresh Mint;

Trim stems from tomatoes and rince. In a large, non-stick skillet,
heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to
mix Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 0mg; CAR: 4g; PRO: 1g; SOD: 8mg; FAT: 4g;

Souce: Light and Easy Diabetes Cuisine by Betty Marks

MMMMM

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup walnut oil
1/2 Teaspoon garlic — minced
1/4 Cup rich chicken stock or shellfish stock
1 Teaspoon white-wine Worcestershire
1 1/2 Tablespoons Dijon-style mustard
1 Teaspoon sherry vinegar
2 Teaspoons fresh parsley — chopped
2 Teaspoons fresh chives — chopped
2 tsp fresh dill — chopped
Kosher salt and freshly ground black peppe

In a blender or food processor, combine the walnut oil, garlic, stock,
Worcestershire, mustard and vinegar. Blend until fully combined and creamy.
Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste.
Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to
room temperature before using.

Yield: 3/4 cup

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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Ripe avocado
2 cups Alfalfa sprouts
5 large To 6 carrots — washed peeled
And grated
Italian dressing
—–TOOLS—–
Paring knife
Spoon
Mixing bowl
Fork
Carrot peeler
Grater
4 Salad bowls

With an adults help, cut avocado in half. Use a spoon to scopp out the pit.

Scoop avocado out of the shell and put in the bowl.
Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some
lumps.
Set the mixture aside.

Divide the grated carrots among the four salad bowls.

Using your clean fingers and a spoon, make walnut size hairballs from the
avocado mixture and arrange them on top of the grated carrots. Pour Italian
“saliva” dressing over hairballs and serve. Serves 4 cat fanciers.

Sicko serving suggestion: Squeezw ribbons of chocolate icing “hairball”
medicine out of a paper cone onto the backs of your guests hands to be licked
off for dessert.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1/2 cup White wine
Salt and pepper to taste
1/4 cup Olive oil
1 16 ounce Thi spaghetti- cooked
1/4 Stick butter
according to dir.
3 tablespoon Chopped garlic
Gratd cheese for serving
2 tablespoon Fresh chopped parsley

Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine
and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with
grated cheese on the side. Serve with crusty bread and salad.

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6 oz SR flour
6 oz Margarine
6 oz Sugar (caster or soft brown)
2 lg Eggs
Rind of 1 lemon,grated
Finely

Set oven to 375/F or Mark 5. Grease an 8 inch x 10 inch roasting
tin. Cream the margarine and sugar in a bowl until soft. Beat the
eggs in a basin and gradually beat into the creamed mixture. Fold in
the flour and the grated lemon rind. Spread the mixture evenly in
the tin and bake for 30 to 40 minutes until springy to the touch.
For the topping, mix the caster sugar and lemon juice together, and
while the sponge is still hot pour the mixture over the top of the
cake. Leave to cool in the tin and cut into slices.

—–

Recipe By : anne@CYPRESS.CRAY.COM Tue Oct 9 10:52:08 1990
Serving Size : 0 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Gruyere cheese (from Switzerland)
1/2 pound Appenzeller cheese (from Switzerland)
1/2 pound Tilsit cheese (from Denmark) or Vacherin (
3 1/2 cloves garlic (or as much as you want)
1 1/2 cups dry white wine
3 tablespoons Kirsch
Potato starch mixed with water — as thickener
Freshly grated black pepper

Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
kirsch (on the stove). Stir often. Add more wine if the cheese seems too
dry as it’s melting. When cheese is melted, add a little
potato-starch-water mixture to thicken. Add pepper to taste. Transfer
fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
dunked (stir with the bread), to prevent cheese from clumping.

She adds that one should not drink cold beverages with cheese fondue, or
your stomach will be sorry. She says white wine or tea is best, and
warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
fondue. (She was quite firm on this last point.)

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 c Zucchini — peel/slice/steam
1 c Sour cream
1 t Cumin seeds — toasted/ground
1/2 ts Salt

Blend all the ingredients. Serve the soup chilled.

Source: “Cold Soups” by Linda Ziedrich

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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Cold water
3/4 c Green split peas
2 tb Pearl barley
1/4 c Baby lima beans
2 c Sliced carrots
1 lg Onion, diced
Handful of celery tops, cut
-up
4 tb Commercial chicken soup base
2 tb Butter or margarine
1 t Dillweed
1 pn Sugar
1/4 c Buckshot (pellet shaped
-pasta)

Salt pepper to taste

Place water in stock pot. Add split peas, pearl
barley and lima beans. Cook until peas are mush. Add
carrots, onion, celery tops, chicken soup base, butter
or margarine, dill weed, sugar, pasta, salt and
pepper. Cook slowly until vegetables are done. Stir
frequently to prevent scorching on bottom. May be
frozen. More water may be added to soup if too thick.
Cook for 3 to 4 hours.

Makes 8 to 10 servings.

NOTE: This recipe was developed by a woman who sells
the soup at Hadassah Bazaars. She says the secret to
the soup is long slow cooking and the addition of the
dill weed. It’s a very tasty one!

Posted by Debra Young. Courtesy of Fred Peters.

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