Pumpkin Pie

Recipe By : Equal
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1 can pumpkin 16-ounce
1 can evaporated skim milk 12-ounce
2 large eggs or 1/2 cup egg product
16 packets Equal® sweetener
1 pie crust, graham cracker crumb or
prebaked crust

In a large saucepan combine gelatin, cornstarch, cinnamon, nutmeg, ginger
and salt. Stir in pumpkin and evaporated skim milk. Let stand 5 minutes to
soften gelatin. Cook and stir over medium heat until mixture bubbles; cook
and stir for 2 minutes more. Remove from heat. Gradually stir 1 cup hot
mixture into eggs; return all egg mixture to saucepan. Cook and stir
over low heat for 2 minutes.
Do not boil. Remove from heat. Stir in Equal. Pour into baked pie crust.
Cover and chill 6 hours or overnight.

Makes 8 servings.

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NOTES : cal.237
fat 10g
carb 28g

Popularity: 3% [?]

Title: CHILI SAUCE (SUGAR FREE)
Categories: Diabetic, Sauces, Chili
Yield: 6 =1/2 pints

3 qt Tomatoes;
-peeled, chopped
-(about 18 medium)
2 c Chopped green peppers;
-(about 2 medium)
2 c Chopped onions;
-(about 2 medium)
2 ts Salt
3/4 ts Cinnamon
3/4 ts Cloves
2 c Vinegar
3 tb Liquid artificial sweetener

Combine all ingredients in a large sauce pot. Bring
to a simmer. It may require 3 to 4 hours of cooking
time. When the mixture reaches the desired thickness,
pour hot, into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 15 minutes in boiling water
bath: yield about 6 half pints. 1 Tbsp. = 6 calories

From: Ball Blue Book Shared By: Pat Stockett

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Popularity: 2% [?]

Title: Vanilla Ice Cream
Categories: Diabetic, Ice creams
Yield: 8 folks

2 ts Gelatin 1 t Vanilla
2 tb Hot water 4 tb Sugar equivalent sweetener
1 1/4 c Evaporated milk, chilled

Dissolve gelatin in hot water. Whisk milk almost cold gelatin
together add the flavoring sweetener. Pour into freezing trays
freeze without stirring. Serve with fruit. 1 serving contains: 60
calories; 5 g (1/2 unit) carbohydrate 4 g protein; 3 g fat

MMMMM

Popularity: 2% [?]

Title: CLASSIC ONION SOUP
Categories: Soups, Alcohol, Onions
Yield: 8 servings

5 c Thinly sliced red onions
3 tb Butter
3 tb Flour
1/2 c Maker’s Mark
2 qt Beef broth
1/4 ts Basil
8 sl French bread, toasted
1 c Grated swiss cheese

In a dutch oven, saute sliced onions in butter until soft.
Stir in flour to form a paste; pour in bourbon, stirring until smooth.
Gradually stir in broth; season with basil and simmer 30-40 minutes.
Drop into bottom of each soup bowl a slice of toasted French bread,
fill with onion soup and sprinkle with cheese. Broil until cheese is
golden and bubbly.
Serve immediately.

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Popularity: 4% [?]

Date: Sun, 26 Sep 93 16:43:16 CDT
From:

Orange Spice Couscous Cake

spices (ahem.. conservative estimates, you might bump up the amounts)
1/16 tsp cloves (grind yourself rather than using pre-ground powder)
1/16 tsp allspice
1/16 tsp cinnamon
(in fact, the spice mix came from Anna Thomas’ _The Vegetarian Epicure_
book from 1975 (?) and the book has been reprinted several times, so it’s
still around in bookstores …my copy is lost or may be in the basement,
so these are approximations, if you have the book, look for the orange
spice drink recipe and copy from there). if I find the book, i’ll post
for sure.

2 cups orange juice
1 cup dry couscous
1 tbs (or more) orange blossom honey (I only use honey in the glaze, but
mention it here as an afterthought since the cake might have been sweeter
— but the best bet is not to use it the first time and let the glaze
serve as the sweetener)

glaze:
juices strained from the cooking process
additional (if needed) orange juice to total about 1/3 cup of oj liquid
1 tbs mild (orange blossom, clover, or blended) honey
1/2 tsp cornstarch
2 tsp water
more spices (optional)

instructions for cake:
boil the orange juice and the spices, blend in the (afterthought.. )
honey, and add the dry couscous, let simmer 4-5 minutes, or until it
appears done. strain the couscous, retaining the juices in a small
saucepan or skillet. mold the couscous into a bombe shape, ie. a very
rounded half sphere (squish out the air if you are the tactile type).
place this on a flat serving platter. then make the glaze (recipe
follows) and pour the hot glaze all over the cake. serve while the glaze
is still warm, by cutting cake in wedges. serves about two to four.

instructions for glaze:
warm the strained juices and any additional orange juice in a small
saucepan, stir in honey (and optional spices). dilute cornstarch in water
and add to the juices and honey, keeping flame low, stirring constantly.
this will glaze up rather quickly if you are using a skillet. do not let
the honey carmelize too much or else you will have a sticky mess that
won’t pour. pour hot glaze over the bombe shaped cake. retain (or make)
extra glaze for placing on top of slices.

additions:
you might make extra glaze to add to the cake. you might serve alongside
mandarin orange segments (these can be bought canned and strained before
serving). you might add more spices to the cake or the glaze. you might
mold the cake with the orange segments (but good luck, it may not hold its
shape as easily). you might try to mold it differently — i guess that
these couscous cakes need an oiled mold but fatfree guidelines don’t
permit much added oil, perhaps a paper towel dipped in oil and swiped over
the mold will do. enjoy with tea.

Popularity: 5% [?]

NEW YEAR’S EVE CAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Entertain

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Sifted Swan’s Down Cake
-Flour
3 ts Calumet Baking Powder
1/2 ts Salt
2/3 c Butter or other shortening
2 c Sugar
1 c Milk
1 1/2 ts Vanilla
6 Egg whites, stiffly beaten
Chocolate Cream Filling
3 Squares Baker’s Unsweetened
-Chocolate
2 c Milk
3/4 c Sugar
4 tb Swans Down Cake Flour
1/2 ts Salt
2 Egg yolks, slightly beaten
1 tb Butter
1 t Vanilla
Hungarian Chocolate Frosting
3 Squares Baker’s Unsweetened
-Chocolate
1 1/2 c Sifted confectioners’ sugar
2 1/2 tb Hot water
3 Egg yolks
4 tb Butter

Sift flour once, measure, add baking powder and salt
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, alternately with
milk, a small amount at a time, beating after each
addition until smooth. Add flavoring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven (375 degrees
Fahrenheit) 20 to 25 minutes. Spread Chocolate Cream
Filling (page 43) between layers and Hungarian
Chocolate Frosting (page 40) on top and sides of cake.
When frosting is set, write the numbers from one to
twelve around top of cake with white frosting to
represent the face of a clock. Place hands of clock at
twelve o’clock.

Chocolate Cream Filling Add chocolate to milk and heat
in double boiler. When chocolate is melted, beat with
rotary egg beater until blended. Combine sugar, flour,
and salt; add gradually to chocolate mixture and cook
until thickened, stirring occasionally. Pour small
amount of mixture over egg yolks, stirring vigorously;
return to double boiler and cook 2 minutes longer,
stirring constantly. Add butter and vanilla, and cool.
Makes 2 1/2 cups filling, or enough filling to spread
between three 9-inch layers. Use this filling in small
cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen
small cup cakes.

Hungarian Chocolate Frosting Melt chocolate in double
boiler. Remove from boiling water, add sugar and
water, and blend. Add egg yolks, one at a time,
beating will after each. Add butter, a tablespoon at a
time, beating thoroughly after each amount. Makes
enough frosting to cover the top of one 9-inch layer
and sides of three 9-inch layers, or to cover the tops
and sides of two 9-inch layers.

Eat lots of this and you too can look like Kate Smith!
Probably won’t be able to sing as well though…

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Popularity: 3% [?]

Bubble Solution

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Dish soap or baby shampoo
1 1/4 c Water
2 tsp Sugar
1 Food coloring

Servings: 1
Combine ingredients and pour into an unbreakable bottle. To blow bubbles,
experiment using plastic straws, pipe cleaners formed into loops,
strawberry baskets from grocery store, spoons with holes in them and other
items you think of.

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Popularity: 4% [?]

Apricot Mist Punch

Recipe By : Sue
Serving Size : 50 Preparation Time :20:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 46oz Apricot Nector
1 can Pineapple juice
3 6oz.cans froz. limeade concentrate
3 bottles ginger ale
28oz each

Combine Apricot nector, pineapple juice, and concentrate in punch bowl.
Stir in ginger ale.
Add ice ring with lime slices etc.

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NOTES : For adults add Rum

Popularity: 4% [?]

Title: Australian Pork with Port Coffee Sauce
Categories: Main dish, Pork, Sauces, Australian
Yield: 8 servings

4 3/8 lb Pork loin, boned
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c Water
2 ts Cornstarch

Preheat oven to 350F. Remove rind from pork and trim fat to make a 1
cm layer. Roll and tie the meat. Weight pork and calculate cooking
time, allow 25-30 mins. per 500 gr. Place meat in roasting pan. Roast
pork for 30 mins.

Combine coffee, 1/4 c. cream, 1/4 c port sugar, pour over pork.
Continue roasting pork for calculated cooking time, basting pork
every 15 mins with coffee mixture. This basting gives the outside a
beautiful golden glaze helps to keep the meat moist.

Remove pork from oven when cooked. Keep covered in a warm place while
making the sauce.

Skim fat from the pan juices. Place juices in a small saucepan with
water, remaining 1/4 c cream, remaining port and cornstarch. Cook
until thickened, strain.

Slice pork thinly and place a tablespoon or two of sauce on each
serving. Remaining sauce should be available for guests to add more.

From: The Great Cooks of Australia Cookbook; Elisabeth King,
contributing editor to Australian Gourmet magazine, contributed this
dish.

Posted by: Joell Abbott 6/94

MMMMM

Popularity: 3% [?]

MATZO STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Matzos
1/4 c Water
1 tb Parsley, chopped
2 Eggs, beaten
2 tb Onion, chopped
1/4 ts Ginger
1/4 ts Ginger
Celery (opt.)

Crumble matzos and sprinkle with water. Add other
ingredients. This stuffing may be used for any meat
or fowl.

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Popularity: 2% [?]