PINEAPPLE SALSA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pineapple chunks, fresh
1 Cucumber — peeled, seeded and
-chopped
2 Scallions — chopped
1 Jalapeno pepper — seeded and
-finely chopped
1 Bell pepper, yellow — cored,
-seeded and chopped
1 c Pineapple juice, unsweetened
1/4 c Lime juice, fresh
1 t Sugar
pn Salt

In a food processor or blender, combine pineapple
chunks, cucumbers, scallions and jalapenos and process
until smooth. Add yellow peppers and, using an on/off
motion, process until finely chopped. Transfer the
mixture to
a bowl and stir in pineapple juice, lime juice,
cilantro, sugar and salt. Cover and refrigerate until
chillled, at least one hour. The soup can be stored,
covered, in the refrigerator for up to 8 hours.
Makes about 5 cups. Serves 6.

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Popularity: 3% [?]

Title: Cauliflower Au Gratin
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 4 servings

2 c Caulifowerets; 1/4 c American Cheese; diced
1 ts Salt Vegetable cooking spray;
1 ts Butter or margarine; Salt to taste;
1 ts Flour; Fresh ground pepper;
1 c Milk; cold

Place caulifowerets in large kettle. Fill with enough water to cover.
(Boy! Everything seams to boil the heck of vegetables in this book)
Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)
Rinse with cold water. Melt butter or margarine in saucepan. Cook
over low heat, stirring constantly, until slightyly thickened. Add
flower in baking dish coated with vegetable cooking spray; add salt
and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
CAL: 119

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Popularity: 3% [?]

SOUR CREAM LEMON PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish

Combine sugar, cornstrach, lemon rind, juice, egg
yolks, and milk in heavy saucepan; cook over medium
heat until thick. Stir in butter and cool mixture to
room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish
with lemon twists. Store in refrigerator.
From Massachusetts Dairy Sampler by Massachusetts
Dairy Industry
Promotion, Inc.

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Popularity: 3% [?]

Title: Cappuccino Cookies
Categories: Dessert, Cookies, Posted-mm
Yield: 60 Servings

1 c Butter, softened
2 c Firmly packed brown sugar
2 tb Milk
2 tb Instant coffee granules
2 lg Eggs
1 ts Rum extract
1/2 ts Vanilla
4 c All-purpose flour
1 ts Baking powder
1/2 ts Ground nutmeg
1/4 ts Salt
Chocolate sprinkles
-or- melted
Chocolate (optional)

BEAT butter in large bowl with electric mixer at
medium speed until smooth. Add sugar; beat until well
blended.

HEAT milk in small saucepan over low heat; add coffee
granules, stirring to dissolve. Add milk mixture,
eggs, rum extract and vanilla to butter mixture. Beat
at medium speed until well blended.

COMBINE flour, baking powder, nutmeg and salt in large
bowl. Gradually add flour mixture to butter mixture,
beating at low speed after each addition until blended.

SHAPE dough into 2 logs, about 8 inches long and 2
inches in diameter. (Dough will be soft; sprinkle
lightly with flour if too sticky to handle.)

ROLL logs in chocolate sprinkles, if desired, coating
evenly (‘/3 cup sprinkles per roll). Or, leave rolls
plain and dip cookies in melted chocolate after
baking. Wrap each log in plastic wrap; refrigerate
overnight.

PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls
into ‘/4-inch-thick slices; place 1 inch apart on
cookie sheets. (Keep unbaked rolls and sliced cookies
chilled until ready to bake.)

BAKE 10 to 12 minutes or until golden brown. Transfer
to wire racks to cool. Dip plain cookies in melted
semisweet or white chocolate, if desired. Store in
airtight container.

Makes about 60 cookies

*To dip 24 cookies, melt 1 cup chocolate chips in
small saucepan over very low heat until smooth.

From the recipe files of suzy@gannett.infi.net

—–

Popularity: 3% [?]

Burger Buns

Recipe By : Fleischmann’s Yeast Best Ever Breads
Serving Size : 8 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup warm water
3/4 cup milk — warmed
1/4 cup sugar
3 tablespoons butter — or oil
2 teaspoons salt
5 cups bread flour
2 eggs
4 1/2 teaspoons active dry yeast

Add all ingredients to bread machine and activate the dough setting, or mix all
in a bowl and knead for 5 minutes. Let rise. Dough can be taken out of bread
mac
hine after 45 minutes or left to the end of the cicle. if rising in a bowl, oil
the bowl.
Divide dough into 8 equal (more or less…) parts and form each part into a
smoo
th ball (again more or less, the wierd shaped ones are more fun).
Place on acooking sheet and let rise for 20-40 minutes, until doubled.
Beat one egg and brush over buns, top with favorite topping )sesame seeds,
poppy
seeds, garlic. Whatever).
Bake at 400F. for 10-15 minutes.

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Per serving: 407 Calories; 8g Fat (17% calories from fat); 13g Protein; 70g
Carb
ohydrate; 60mg Cholesterol; 604mg Sodium

NOTES : The original recipe suggests adding instant minced onion to the dough
(1
1/2 T) but I never tried that.

Popularity: 3% [?]

Spring Rolls (Chinese Egg Rolls) No. 2291 Yields 12 Rolls

1/2 Lb Uncooked Shrimp, In 1 Tbls Sherry
Their Shells 1/2 tsp Salt
1/2 Lb Uncooked Lean Pork 1 Tbls Cornstarch
2 Tbls Cooking Oil 2 Tbls Water
1/2 Cup Celery, Chopped 12 Egg Roll Skins
1/2 Cup Bean Sprouts – Hoisin Sauce
4 Medium Mushrooms, Chopped – Hot Chinese Mustard
1 Tbls Soy Sauce

Preheat the deep fryer.
Shell and clean the shrimp.
Chop the shrimp and the pork very fine.
Heat the oil in a skillet or wok.
Add the shrimp, pork and celery.
Stir fry for several minutes.
Add the bean sprouts, mushrooms, soy sauce, sherry and salt.
Heat to boiling.
Dissolve the cornstarch in the water.
Add to the meat mixture.
Cook over low heat, stirring constantly, until thick and translucent.
Set aside.
Place 2 tablespoons of the mixture diagonally across the bottom of each egg
roll skin.
Fold the bottom corner up over the filling.
Fold the side corners in towards the center.
Roll up.
Brush the edges with water.
Press the edges to seal.
Fry one or two rolls at a time until crisp and golden (1 1/2-2 minutes).
Serve hot with Hoisin sauce or hot Chinese mustard.

Popularity: 2% [?]

MANDARIN ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1 3/4 ts Baking powder
1/2 ts Salt
1/4 ts Allspice
1/4 ts Nutmeg
1/2 c Sugar
1/3 c Margarine
1 Egg, slightly beaten
1/4 c Milk
10 oz Mandarin orange tin, drained
TOPPING (optional)
1/4 c Melted butter
1/4 c Sugar
1/2 ts Cinnamon

Note: tin of broken segments is less expensive than
whole segments. About a cup of fresh orange pieces
could be used.

Sift flour with other dry ingredients. Cut in
Margarine. Combine egg and milk, and add all at once
to dry ingredients — mix only until moistened.

Fold in orange pieces and break them up more if batter
seems to dry at first. Fill greased muffin tins 3/4
full.

Bake at 350F for 20 to 25 minutes.

Remove from muffin tins while still warm. Dip tops in
melted butter and sugar-cinnamon mixture. Makes 12
large muffins.

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Popularity: 3% [?]

Erika Slezak’s Fettucini with Parmesan, Chicken Peas

Recipe By : T.V. Guide/MC formatting by bobbi744@sojourn.com
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Chicken
Main Dishes Pasta
Peas Poultry
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 pounds boneless skinless chicken breasts
1 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 cup low fat milk, cream, or half and half
1/3 cup Parmesan cheese
garlic powder — to taste
1 dash salt
freshly ground black pepper — to taste
15 ounce can peas — or frozen pkg.
1/2 cup fresh basil leaves, chopped
1 pound fettucini noodles — cooked al dente

Place chicken in an ovenproof dish and add 1/2 cup chicken broth. Bake at
350 F. for about 10 minutes on each side, or until chicken is slightly pink.
Reserve chicken broth and cut breasts across the grain into medium-size
slices. Let cool. In a saucepan, melt butter, add flour and stir. With a
whisk, add milk, cream or half and half. Stir in one cup of chicken broth
and then add reserved broth from cooked chicken. Add Parmesan cheese, garlic
powder, pepper, peas, basil and chicken. Simmer until chicken is cooked
through. Pour sauce over fettucini. Serve immediately.

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NOTES : Very good. Could use any noodles or pasta. If using the heavy
fettucini noodles, cut to 12 oz.

Popularity: 3% [?]

EGGPLANT “PARMESAN” #2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASIC RECIPE—–
32 oz Tomato sauce
2 lg Eggplants — peeled, sliced
-thin and breaded
1 c Tahini dressing
4 c “cheese” topping
—–BREADING—–
1 c — water
1/2 c Soy powder
4 tb Tamari
4 tb Tahini
1 tb Garlic powder
1 t Basil
1 t Oregano
1 c Flour, whole wheat
1/2 c Bread crumbs
1/4 c Bran
1/4 c Wheat germ
1/4 c Sesame seeds
1/4 c Sunflower seeds — ground
1 t Garlic powder
1 t Basil
1 t Oregano
—–TAHINI DRESSING—–
1/2 c Tahini
2/3 c — water
2 tb Tamari
1/8 ts Garlic powder
1/3 ts Paprika
1/8 ts Basil
1/8 ts Oregano
1/4 sm Onion — diced
—–CHEESE TOPPING—–
2 c Nutritional yeast
6 tb Arrowroot powder
1/4 ts Paprika
2/3 c Whole wheat flour
2 c Water
1 tb Oil
1/2 ts Garlic powder
Pepper
1/2 c Soy margarine

Preheat the oven to 350 deg.

To bread the eggplant slices:

Combine the water, soy powder, tamari, tahini, garlic
powder, basil and oregano to make a liquid batter. In
a separate bowl, mix the remaining dry ingredients.
Dip each eggplant slice into the liquid, then into
the breading.

To make tahini sauce:

Place all of the ingredients in a blender; blend for
1 minute, until creamy.

To assemble:

Place a thin layer of tomato sauce on the bottom of
an 8″ x 12″ baking dish. Add a layer of breaded
eggplant, a layer of tomato sauce, and dab on a layer
of “cheese” topping. Repeat: eggplant, sauce,
“cheese.” Top with 1/2 cup of the tahini dressing.

Serve with a side dish of tomato sauce.

From the files of DEEANNE

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Popularity: 3% [?]

SAUSAGE WILD RICE STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wild Rice (uncooked)
1/2 c Sausage meat
1/3 c Onion minced
2 tb Parsley, minced
1 c Mushrooms, chopped
1/2 ts Sage
1/2 c Butter
Salt and pepper to taste

Precook Wild Rice. Saute onion in butter, add chopped
mushrooms and sausage and fry until done. Combine Wild
Rice, sausage mixture, parsley, sage, salt and pepper.
Ideal for chicken, turkey, duck or squab.

(To order Wild Rice write: Ray Leinbach, rt1 box 202,
Blackduck, MN, 56630)

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Popularity: 3% [?]