Title: English Cobblestone Bread
Categories: Home Cookin,
Yield: 1

MMMMM————————- 1 1/2 LB. LOAF —————————-
1-1/2 ts Active dry yeast
3 c Bread flour
4 tb Sugar
1 ts Salt
5 tb Butter
1/2 c Warm milk
1/2 c Warm water
MMMMM————————— 1 LB. LOAF ——————————
1 ts Active dry yeast
2 c Bread flour
2-1/2 tb Sugar
1/2 ts Salt
3-1/2 tb Butter
3 oz Warm milk
2 oz Warm water
SEE 2 Notes in directions
for adjustments….

SOURCE: Quick Delicious Bread Machine Recipes bu Norman A.
Garrett, copyright 1993, ISBN #0-8069-8812-6. This simple,
fine-textured white bread makes excellent sandwiches and toast.
NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast
for for the 1/2 lb. loaf. 2. For DAK/Welbilt machines, use 2
additional tablespoons of warm water for the 1 1/2-pound loaf.
Follow manufacturers directions for loading and baking bread.
NUTRITIONAL ANALYSIS: 1 1/2 Lb. loaf – total calories – 2231,
toal protein – 55 gm, total carbohydrates – 353 gm, total fat –
65 gm, totalsaturated fat – 37 gm, total cholesterol – 160
mg,total sodium ~ 2206 mg, total fibre – 7 gm, % calories from
fat – 26%. 1 Lb. loaf – total calories – 1500, total protein – 37
gm, total carbohydrates = 234 gm, total fat – 46 gm, total
saturated fat – 26 gm, total cholesterol – 112 mg, total sodium –
1121 mg, total fibre – 4 gm, %calories from fat – 27%.

MMMMM

Popularity: 5% [?]

Title: SHRIMP WITH LOBSTER SAUCE #1
Categories: Chinese, Seafood
Yield: 4 servings

16 Raw shrimp, 3-inch unshelled
2 tb Oil for stir-fry
LOBSTER SAUCE:
2 ts Salted black beans
1 lg Clove garlic, minced
2 Green onions
1 lg Egg
1 tb Water
2 tb Cooking oil
1/2 lb Ground pork (not sausage)
1/2 c Chicken broth
1/2 tb Thin soy sauce
1 ts Sugar
Cornstarch paste

Contrary to popular belief, lobster sauce does not
contain lobster. It’s delicious served OVER lobster or
shrimp.

Lobster Sauce: Soak salted black beans for 10
minutes; rinse drain. Mash with garlic. Cut green
onions in 1/2″ sections. In small bowl, beat egg with
water.

Shrimp: Shell, devein butterfly shrimp. To butterfly
shrimp, slice along the back about 3/4 of the way
through the flesh with a small paring knife. Spread
shrimp open; cover but do not refrigerate.

To stir-fry, heat wok to medium-high. When hot,
dribble oil around side of pan. Put shrimp in wok all
at once, start tossing. Keep shrimp in motion, so
they will cook uniformly. When they just begin to
curl, remove to the serving dish.

Heat wok to medium; add remaining oil. When oil is
hot (not smoking) add garlic/bean mixture. Stir
briskly until aroma of beans garlic is strong, but
don’t overcook. Add ground pork in little pieces;
stir-fry until cooked, about 4 minutes. Add broth,
soy sauce sugar, stirring while mixture comes to a
boil. Thicken mixture with corn- starch paste to
create a light cream-like sauce (not too thick).
Slowly stir in beaten egg. Cook briefly. Add shrimp.
Mix and serve.

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Popularity: 33% [?]

TOMATO BLOSSOMS /AK

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 CHERRY TOMATOES
1 cn SMOKED OYSTERS, 3 OZ SIZE
PARSLEY GARNISH

CUT AN X IN TOP OF EACH TOMATO. TUCK SMOKED OYSTER INTO EACH. PRESS
CLOSED AND/OR SECURE WITH TOOTHPICK. NINE TOMATOES EQUAL ONE SERVING.

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Popularity: 36% [?]

Title: EGGPLANT DIP (RODIER)
Categories: Diabetic, Appetizers, Low-fat
Yield: 16 servings

1 md Eggplant;
3 md Green onions; finely chopped
1 lg Tomato; peeled chopped
1 sm Clove garlic; finely chopped
1/2 Stalk celery; finely chopped
1 tb Fresh lemon juice/vinegar;
1 tb Vegetable oil;
1/2 ts Salt;
1/4 ts Freshly ground pepper;

Eggplant dip is popular in many Mediterranean
countries. In the West it is often called poor man’s
caviar. It’s good with raw vegetable dippers or on
crisp Melba toast.

Prick whole eggplant in several places with a fork.
Place in a baking pan and bake in 400 F oven for 30
minutes. Cool, peel and chop finely. (A blender or
food processor can be used but avoid overprocessing.
Dip is best when it has some crunch.)

Combine eggplant, onions, tomato, garlic and celery.
Add lemon juice, vegetable oil, salt and freshly
ground pepper. Cover tightly and refrigerate for
several hours to blend flavors.

2 tb – 17 calories, 2 g carbohydrate, 1 g fat,
1++extra (free exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986
Shared but not tested by Elizabeth Rodier, Dec 93.

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Popularity: 5% [?]

PASSOVER BAGEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Oil
2 c Matzo meal
4 Eggs
2 tb Sugar
Salt

Boil water and oil together and pour hot mixture into
matzo meal. Add sugar and salt and let stand until
cool. Beat the eggs and pour over mixture. Mix well
and let stand until hardened. Make round balls in
hand. Bress finger into center to make hole. Bake on
greased tin in moderate oven about 350 F. until light
brown.

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Popularity: 38% [?]

FRENCH SILK PIE (MHRH24B)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
Pie crust, 9 inch — baked
1 cup Butter, unsalted — softened
2 ounces Chocolate — unsweetened*
2 teaspoons Vanilla
4 Eggs
—–GARNISH—–
1 cup Whipping cream
2 tablespoons Powdered sugar
1 teaspoon Vanilla

*Melt chocolate and cool. In large mixing bowl, cream butter and sugar until
fluffy. Blend in chocolate and 2 tsp. vanilla. Add eggs, two at a time, beating
5 minutes after each addition, or until sugar is dissolved and mixture is light
and fluffy. Pour into cooled pie shell.Refrigerate for at least 2 hours, or
until filling is firm. Whip cream with powdered sugar and 1 tsp.vanilla until
stiff. Garnish pie with whipped cream and grated chocolate before serving.

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Popularity: 4% [?]

Potato Broccoli Casserole

Recipe By : Patricia L. Leinheiser
Serving Size : 0 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz pkg frozen chopped broccoli
1 can condensed broccoli-cheese soup
or cream of broccoli soup
1/2 C milk
1/4 tsp pepper
5 medium potatoes

Preheat oven to 350*.

Thaw and drain broccoli. Combine broccoli, soup, milk, and pepper. Slice
potatoes thin. Add to soup mix. Toss to coat. Spoon into 2 quart greased
casserole. Cover and bake 1 hour. Uncover and bake 1 hour longer or till
potatoes are tender and top is brown.

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Popularity: 2% [?]

Title: Minted Tomato Saute
Categories: Diabetic, Sauces, Vegetables
Yield: 4 servings

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

Popularity: 11% [?]

Onion Soup Cyrano

Recipe By : The new York Times Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Onions — sliced
1/2 Cup Butter
1 1/2 Quarts Beef stock
Salt
Freshly ground black pepper
4 Slices French Bread — toasted
1/2 Cup Grated Parmesan cheese

1. Preheat oven to hot (400F)
2. Saute the onions in four tablespoons of the butter until golden,
stirring often.
3. Add the stock and boil 10 minutes. Season to taste with salt and
pepper.
4. Place the toast in one large or four small casseroles, add the
soup and sprinkle with cheese. Dot the top with the remaining butter
5. Bake until the top is golden brown.

– - – - – - – - – - – - – - – - – -

NOTES : More important than onions in a good onion soup is the beef
stock with which
it is made. If the stock is rich and full-bodied the onions become
secondary.

Popularity: 10% [?]

Egg Custard

Recipe By : Good Food magazine
Serving Size : 4 Preparation Time :1:00
Categories : Desserts Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups milk — scalded
3 large eggs — beaten
1 teaspoon vanilla
1/4 cup sugar

Heat oven to 325 degrees.

In a medium saucepan, scald the milk. In a separate bowl, whisk together
the eggs, vanilla and sugar.

Carefully whisk some of the hot milk into the egg mixture, pouring in a
slow steady stream. Pour custard mixture into 4 6 oz. custard cups and
place them in a 8×8 baking pan. Pour 1/2 inch boiling water around the
custard cups. Sprinkle nutmeg on the c ustard, if desired.

Bake in the center of the preheated oven for 35 minutes until set, and
knife inserted into the middle of the custard comes out clean.

Serve warm or chilled.

– - – - – - – - – - – - – - – - – -
NOTES : Variations

CHOCOLATE CUSTARD: Sitr in 3 oz. melted semisweet chocolate into the
scalded milk and increase sugar to 1/3 c.

ORANGE CUSTARD: Reduce sugar to 2 tabls. and mix in 1/3 c. orange
marmalade into the eggs.

Popularity: 16% [?]