Title: Strawberry Ice Lo Cal
Categories: Diabetic, Desserts, Snacks, Low fat
Yield: 4 servings

1/4 c Granulated suagr replacement
1 c Water
1 ts Cornstarch
1 c Strawberries pureed
1 tb Lemon juice
Red food color (optional)

Combine water,replacement and cornstarch in a saucepan. Bring to a
boil and reduce to a simmer. Simmer for 5 minutes and stir in the
puree and lemon juice with the food color. Pour into freezer
trays,cpover with wax paper and freeze. For a fluffy texture freeze
until mushy.Scrape into a mixing bowl and beat unil just loosened.
Return to tray and freeze.
receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit

source diabetice dessert cookbook

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Popularity: 2% [?]

Title: ORIENTAL SHRIMP SALAD
Categories: Shrimp, Seafood, Salads, Bubba gump
Yield: 4 servings

4 1/2 c Water
1 1/2 lb Unpeeled medium-size fresh
– shrimp
1 c Fresh bean sprouts
1 cn Sliced water chestnuts,
– drained (8-oz.)
1/4 c Green onions
1/4 c Chopped celery
3/4 c Mayonnaise or salad dressing
1 tb Lemon juice
1 tb Soy sauce
1/4 ts Ground ginger
1 c Chow mein noodles, divided
Lettuce leaves

Bring water to a boil; add shrimp, and cook 3 to 5
minutes or until shrimp turn pink. Drain well; rinse
with cold water. Chill. Peel, devein, and chop shrimp.

Combine shrimp, bean sprouts, water chestnuts, green
onions, and celery in a bowl. Combine mayonnaise and
next 3 ingredients; stir well. Add mayonnaise mixture
to shrimp mixture, tossing gently. Cover and chill.

Just before serving, stir in 3/4 cup noodles. Spoon
onto individual lettuce-lined plates, and sprinkle
with remaining 1/4 cup noodles.

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Popularity: 6% [?]

Asparagus Lasagne Bianco

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lasagne noodles — (2″ wide)
2 Cloves garlic — minced
1/2 Tsp. thyme — crushed
2 Tbsp. butter or margarine
2 Tbsp. flour
1 1/3 C. milk
1 C. shredded mozzarella cheese
1 C. julienne ham
1 can (15 oz.) asparagus spears — drained

Cook noodles as directed on package; drain and cut in half
crosswise. In saucepan, cook garlic and thyme in butter. Blend in
flour; cook, stirring constantly. Stir in milk; cook, stirring
constantly until thickened. Season sauce with salt and pepper. In
buttered, 2 quart microwaveable dish, layer 1/3 of noodles, sauce,
cheese, ham and asparagus. Repeat layers twice. In microwave,
cover and cook on high 10 minutes, turning twice.

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Popularity: 3% [?]

CARROT-PEANUT SOUP (LACTO VEGETARIAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted margarine
3 tb Unbleached white flour
1 1/2 c Skim milk — scalded
1 lb Carrots, peeled — cut 1/2
Inch thick
1 1/2 c Vegetable broth
1/4 c Fresh cilantro — chopped
Few cilantro sprigs
6 tb Peanuts, dry-roasted
Unsalted — roughly chopped
1/2 ts Salt
1/4 ts Pepper

Melt Margarine in large saucepan over medium heat; add
flour and whisk 1 minute. Add milk and whisk until
well blended. Remove from heat; set aside.

In small sauce pan over medium heat, cook carrots in
broth until carrots are tender, about 15 minutes.
Strain reserving broth. Puree carrots in food
processor or blender using small amounts of reserved
broth as necessary. Add cilantro and 3 tablespoons
peanuts; puree again.

Transfer pureed mixture into milk mixture. Add
remaining broth, salt and pepper. Chill. Garnish with
remaining peanuts and cilantro.

Recipe By : Vegetarian Times-Amanda Cushman 7/94
issue

From: Conni Marais (X3648) On Fri, Aug

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Popularity: 4% [?]

Title: Apple Crisp
Categories: Desserts
Yield: 8 servings

4 md Apples (preferably Granny
-Smith), peeled, cored and
-cut into eights
1 Quince, quartered, cored
-and coarsely grated
1/4 c Raisins, plumped in brandy
-or warm water and drained
Sugar
1/4 c Finely ground walnuts
1/4 c Flour
ds Salt
1/4 c Cold butter, cut in tb

Combine apples, quince and raisins in stainless-steel mixing bowl.
There should be about 8 cups fruit. Add sugar to taste, 1/4-1/2 cup,
depending on sweetness of fruit. Do not over-sweeten.

To make topping, combine in work bowl of food processor – or in
separate stainless-steel mixing bowl – 1/2 cup sugar, walnuts, flour
and salt. Stir to mix well. If using processor, add 2 tablespoons
butter and pulse briefly to mix. Add another tablespoon and pulse
again. If combination takes on consistency of moist sand, stop
processing. If not, add remaining tablespoon butter and pulse again.
If making by hand, follow same procedure, rubbing flour mixture and
butter between finger tips rather than in processor.

Pour fruit into buttered 13×9″ baking dish and spread evenly.
Distribute topping by hand over top, breaking up large clumps. Bake
at 350′F. 45-50 minutes or until fruit is tender and topping is
browned.

Each serving contains about: 147 calories; 90 milligrams sodium; 16
milligrams cholesterol; 8 grams fat; 19 grams carbohydrates; 1 gram
protein; 0.79 gram fiber.

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Popularity: 3% [?]

PORTUGUESE POTATO GIBLET STUFFING

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions, chopped
4 tb Butter
Turkey giblets
500 g Floury potatoes, cooked,
-mashed
4 Eggs
20 Black olives, pitted and
-halved
4 tb Parsley, chopped
pn Nutmeg
Salt and pepper

Turkeys appeared on Portuguese tables as early as the
16th century, introduced by explorers, so Portuguese
turkey stuffings have a long history.

Fry the onion gently in the butter, chop the giblets
small add to the onions and cook gently until tender.
Combine the mashed potatoes with the eggs, olives and
parsley, then add the giblet mixture and seasonings.

From “Raw Materials” by Meryl Constance, Sydney
Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

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Popularity: 3% [?]

Title: Almond Crisps
Categories: Desserts, Heirloom
Yield: 1 Servings

1 c Brown sugar
1/2 c Melted butter
1 c Rolled oats
1 c Coconut
1/2 c Almonds (halved)
1 ts Vanilla

Mix brown sugar and melted butter. Add rolled oats,
coconut, almonds and vanilla. Stir. Press into a
greased 8 inch square pan. Bake at 350F for 20
minutes. Cut in small squares while warm, remove when
cooled. Source: Heritage Recipes ch.

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Popularity: 4% [?]

4 qts. dry bread crumbs
1 cup minced onions
1 cup celery
1/2 cup raisins
1/4 cup butter substitute (ex. Shed’s Spread or Canola Oil) (optional)
1/2 cup popcorn/uncooked
2 tsp salt – or salt substitute (Mrs. Dash’s)
1/2 tsp pepper
2 tsp poultry seasoning
2 cup skim milk

Mix ingredients and stuff cavity of the bird until full. Place in baking
pan and bake at 325 degrees in a pre-heated oven. Turkey is done when
popcorn blows the a** off the bird. Happy Thanksgiving!

Popularity: 2% [?]

Title: Sherried Walnuts
Categories: Gifts, Nuts
Yield: 4 cups

1 1/2 c Golden brown sugar (packed)
1/2 c Cream Sherry
2 tb Light corn syrup
1/4 ts Ground nutmeg
1/4 ts Salt
3 c Walnut halves; toasted

Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in
heavy large saucepan. Stir over medium heat until sugar dissolves.
Cook without stirring until clip-on candy thermometer registers 240
degrees F, about 10 minutes. Remove from heat. Add nuts and stir
until syrup begins to look cloudy, about 2 minutes. Divide mixture
between cookie sheets. Working quickly, separate nuts with fork.
(Can be made 1 week ahead. Store airtight at room temperature.)

* Source: Bon Appetit – December 1992
* Typos courtesy of: Karen Mintzias

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Popularity: 3% [?]

Title: CHINESE CHICKEN CASSEROLE
Categories: Poultry, Chinese
Yield: 4 servings

10 1/2 oz Cream Of Mushroom Soup
1/2 c Water
1 c Parboiled Celery, Drained
1 1/2 c Cooked Chicken Meat
5 oz Chinese Noodles *
8 oz Water Chestnuts
2 tb Chopped Onion

* Reserve some of the Chinese noodles for the top.
~——————————————————
~————- ~– Mix all ingredients together and
top with the extra noodles. Bake in a 350øF oven for
45 minutes, or until browned. From: Syd’s Cookbook.

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Popularity: 4% [?]