COCONUT JELLY BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cake flour
1 t Baking powder
1/4 ts Salt
1 tb Shortening
1/2 c Sugar
1 Egg
1 1/2 c Coconut
1/4 c Evaporated milk
1/2 ts Vanilla
1/2 c Tart jelly

Sift flour, measure, and sift three times with baking
powder and salt. Cream shortening. Add sugar
gradually and cream until light and fluffy. Add egg
and beat until light. Add 1/2 cup coconut. Add dry
ingredients alternately with milk. Beat after each
addition until smooth. Add flavoring. Pour into
well-oiled muffin tins. Bake in moderate oven (375 F)
20-25 minutes. Beat jelly with a fork until of
spreading consistency. When cakes are cool, spread top
and sides with jelly. Roll in 1 cup coconut. 8
servings. The Household Searchlight

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Popularity: 9% [?]

Title: Farina and Fruit
Categories: Diabetic, Breakfast, Nuts/grains
Yield: 3 servings

Ingredients 1/4 ts Vanilla extract;
1 c Skin milk; 1 ts Margarine; reduced-calorie
2 Pitted dates; chopped Sugar Substitute to
1/8 ts Salt; -equal 2 tb sugar
2 tb Uncooked farina; 1/8 ts Grd cinnamon

Combine milk, dates, and salt in a small saucepan; bring to a boil.
Gradually stir in farina and vanilla. Reduce and simmer, stirring
constantly, 2-3 mins or until thickened. Remove from heat; add
margarine and sugar substitute, stirring until margarine melts. Spoon
mixture into a hot serving bowl, and sprinkle with cinnamon. Serve
hot.

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1/2 cup

Exchanges: 1 Starch; Chol: 1 mg; Calories: 71; Carbo: 12 gm Protein:
3 gm; Fat: 1 gm; Fiber: Tr.; Sodium: 112 mg

(From Jungle.Boy via GEnie)

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Popularity: 5% [?]

Title: Artichoke Soup
Categories: Soups/stews
Yield: 4 servings

19 oz Artichoke hearts drained 1 1/2 c Chicken broth
1 tb Lemon juice 1/2 ts Salt
1 ea Dash of white pepper 1 c 18% table cream
1 ea Thin slices of lemon

Puree artichokes and chicken broth. Place in saucepan with lemon juice,
salt and pepper. Heat just to boiling. Remove from heat and stir in
cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish
with lemon slices. Yield 4-6 servings.

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Popularity: 4% [?]

EMOTICONS I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Emoticon (noun). A figure created with the symbols on
the keyboard. Read with the head tilted to the left.
Used to convey the spirit in which a line of text is
typed.
:-i Semi-Smiley, :-] Smiley blockhead,
:-% has beard, singing national anthem,
:-t is cross, :-: mutant,
Drama, Comedy,
:- male, smoking a pipe,
:- Undecided, :-p) sticking tongue out,
’tends to drool, :-’| has a cold,
8 well dressed, talks too much,
:-# lips are sealed, shocked
-{8 User is a big girl, surprised
:-{ a mustache, :-% has beard,
:- tongue-tied, :-9 licking lips,
Sad, :-> Hey hey,
:-X Wearing a bow tie, :-0 an orator,
:-#| bushy mustache, :-@ User face screaming,
:-% a banker, :-} wearing lipstick,
Humor (or smiley), :-v Talking head Smiley,
:-c Bummed out Smiley, :-e Disappointed Smiley,
:-< Real sad Smiley, :-I Hmm,
Boo hoo, :-8 ( Condescending stare,
:-# My lips are sealed, :-O Uh oh,
:-Q Smoker, ::-) wearing glasses,
:ÿUser has two noses, :> Midget Smiley ,
:>) User has a big nose, :%)% User has acne,
Winking Smiley, (-: user is left-handed, (-) needing a
haircut, (:-) Smiley big-face, (:-( unSmiley frowning,
(:)-) scuba diver, (:I Egghead, ):-( UnSmiley big-face
{(:-) wearing toupee, +-(:-) the pope, +:-)
Smiley priest, ,-} Wry and winking, *:o) User is a
Bozo, *<|:-) User is Santa
Claus, <:I Dunce,
<|-)ühinese, ÿ) a hosehead, >- Female,
Submitted By AB255@DETROIT.FREENET.ORG (PATRICIA C.
EMPSON) On TUE, 28 NOV 1995 134204 -0500

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Popularity: 4% [?]

GERMAN SHENSEL CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour
1 t Baking powder
1/4 ts Salt
2/3 c Sugar
3/4 c Butter
Grated rind of 1 lemon
1 Egg
Milk
1/4 ts Almond extract
3 1/2 c Peeled apples, cut in thin
-wedges

There are many versions of this one. The following
has been a favorite for years. To be truly German, it
should be served warm with whipped cream on top.

Shensel topping (recipe follows) whipped cream

Combine the first 4 ingredients. Cut in the butter
until quite fine,then add lemon rind. Beat egg
lightly in a cup and add enough milk to make 1/2 cup
liquid. Add almond extract and pour over dry
ingredients,tossing with a fork until a ball of soft
dough is formed. If necessary,add a few drops of
milk. Place dough in bottom of an unbuttered 9x13x2
inch baking pan. Flour fingers and pat dough evenly to
cover bottom and halfway up sides of pan. Refrigerate
while preparing apples. Arrange apples over dough in
even, slightly overlapping rows. Cover with the
Shensel topping and bake in a 375 F oven for 30-40
minutes; Cut into squares and top with whipped cream.
Serves 10-12.

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Popularity: 15% [?]

Title: Lutfisk
Categories: Seafood, Ceideburg 2
Yield: 2 servings

2 1/2 lb Lutfisk
1 c Slaked lime
2 qt Oak or maple ashes

MMMMM———————–MUSTARD SAUCE—————————-
2 tb Butter
ds Of pepper
3 tb Flour
3 c Fish stock
1/2 ts Salt
1 tb Prepared mustard

Found a real gem of Americana last weekend. It’s a cookbook of Grange
recipes. For those from other parts of the world (and big US
cities), a grange is an association of farmers++they were big in the
past in the US. This is American heartland cooking++long an canned
stuff and casseroles. The seafood section was understandably
short++two pages in a book of some 300 odd pages. But a couple of
the entries caught my eye. This one for Lutefisk looks particularly
interesting. Any recipe that calls for sawing one of the main
ingredients naturally catches my eye.

Now, I’ve never had Lutefisk in spite of being half Swedish. Both
sides of my family were busy becoming Americans and none of the
ethnic delicacies made it down to us third generation kids. Being a
full- fledged, All-American boy, I naturally resent being deprived of
my roots and am eager to sue someone for the grievous affront of
never having had lutefisk when I was growing up. Can’t for the life
of me figure out who to sue though…

Traditional on Christmas Eve. (Dried Imported Cod)

Saw fish into 3 parts, clean thoroughly and place in a wooden bowl or
pail. Add water to cover and set in a cool place for 5 to 6 days.
Change water each day. Remove fish and thoroughly clean wooden bowl.
Make a solution of water, lime and ashes and allow to stand
overnight. Drain off clear liquid and pour over soaked fish, set in a
cool place for 7 days. When fish is soft, remove from solution, scrub
bowl well and soak fish for several days in cold clear water. Cook
in boiling salted water at simmering temperature for about 20
minutes. Drain well and serve. The Norwegians serve the fish with
melted butter; the Swedes serve it with white or mustard sauce. Allow
1/3 pound per person.

MUSTARD SAUCE:

Melt 1 1/2 T. butter, blend in flour, salt and pepper, add fish stock
gradually, stirring constantly until thickened then cook for an
additional 3 minutes. Add mustard and remaining butter. Serve with
boiled lutfisk, haddock or cod.

Makes 2 1/2 cups sauce.

NOTE: If fish stock is salty do not add salt listed.

NELL MAY, Bennett Valley Grange, No. 16.

From “Our Favorite Grange Recipes”, compiled and edited by the Home
Economics Committee of the California State Grange, Gladys True,
Chairman. Printed by the Record of Yolo County, 1965.

Posted by Stephen Ceideberg; October 26 1992.

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Popularity: 6% [?]

Title: Lo Cal Orange Freeze
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 4 servings

3 c Crushed ice -replacement
1/2 c Granulated sugar 1 pk Lo cal orange drink mix

Combine all ingresients in a blender and whip at high speed. Eat as
is or freeze for later.

This is a free item!

source :diabetic dessert cookbook

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Popularity: 5% [?]

Title: Pineapple Boats Ahoy
Categories: Diabetic, Fish, Salads, Fruits
Yield: 3 servings

MMMMM—————————SALAD——————————–
4 1/2 c Water 1 md Grapefruit
1 1/2 lb Shrimp, fresh 1 md Avocado
1 lg Pineapple, fresh 1 Lime; juice of (2 to 3 tb)
1 md Orange

MMMMM————————–DRESSING——————————-
1/2 c Oil, vegetable 1/2 ts Salt
2 tb Wine, dry white 1/2 ts Paprika
2 tb Lime juice 1 ts Honey

Bring water to a boil. Add shrimp; return to a boil. Lover heat, and
simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water.
Chill. Peel and devein shrimp; set aside.

Cut pineapple in half lengthwise. Scoop out pulp, leaving shells 1/2
to 1/4 inch thick. Cut pineapple pulp into bite-size pieces,
discarding core. Set aside 1 cup pineapple pieces; reserve remaining
pieces for use in other recipes.

Peel, seed, and seciton orange and grapefruit; combine fruit sections
with 1 cup pineapple pieces and shrimp. Cover; chill until ready to
serve.

Before serving, peel and dice avocado; sprinkle with lime juice to
prevent discoloration. Combine avocado and shrimp mixture; spoon
into reserved pineapple shells. Pour dressing over top before
serving.

Dressing: Combine all ingredients in container of electric blender;
blend well. Serve immediately. Yield: 3/4 cup.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman.

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Popularity: 4% [?]

KICKIN’ SKILLET CHILI

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound ground beef
1 onion — chopped
1 package pre-mixed chili seasonings
Pickled jalapenos — to taste
3 cans stewed tomatoes, Mexican flavor — if
possible
1 can red kidney beans — drained and rinsed
Toppings:
Sour cream, grated cheddar cheese, red oni

Heat electric skillet on medium high setting.
Break apart ground beef and add to skillet.
Cook for 3 minutes and stir in chopped onion.
Cook until the beef is no longer pink.
Stir in the chili seasonings and jalapenos and mix well.
Add tomatoes and stir to combine.
Simmer for 30 minutes on medium heat.
Stir in red kidney beans and allow to simmer for 10 minutes.
Serve hot with sour cream, grated cheddar cheese, and red onion.

Yield: 2-3 servings

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NOTES : Show #BW8351

Popularity: 5% [?]