Title: Cheese Mushroom Suffle
Categories: Vegetarian
Yield: 4 servings

5 tb Butter 3 tb Whole wheat flour
1/2 lb Mushrooms, finely chopped 1 c Milk
1 tb Green onion, chopped 2 tb Sherry
1/2 ts Mixed vegetable seasoning 5 Eggs, separated
1 ds Ground nutmeg 1 1/4 c Shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes. Add seasonings and flour; stir until
blended. Gradually stir in milk and sherry. Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form. Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese. Spoon mixture into buttered individual souffle dishes or single
large souffle dish. Sprinkle remaining cheese on top. Bake small dishes
for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for
35- 40 minutes or until puffy and golden. Serve immediately.

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Popularity: 10% [?]

Title: Spinach
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

2 lb Fresh spinach; 2 cl Garlic; minced
1 ts Seasame oil; 1 tb Toasted seasame seeds;

Rinse spinach leaves well and trim large stems. In a large non-stick,
heat sesame oil and saute garlic. Add wet spinach leaves and cook
until wilted, about 5 minutes. Drain; stir in sesame seeds. Serve
warm or at room temperature.
Food Exchanges per serving: 1 VEGETABLE EXHANGE + 1/2 FAT EXCHANGE;
CAL: 51; CHO: Omg; CAR: 5g; PRO: 4g; SOD: 80mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Popularity: 3% [?]

White Chocolate Mousse

Recipe By : Mimi Markofsky
Serving Size : 16 Preparation Time :0:30
Categories : Chocolate Desserts
Candy And Confections

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces white chocolate — chopped fine
4 tablespoons water
2 cups heavy cream

Place chocolate and water in the top of a double boiler. Keep over
medium-low heat and stir until the chocolate is melted. Remove from the
heat and set aside to cool, stirring occasionally.

Beat cream until stiff peaks form. Whisk 1/3 of the cream into the
chocolate, incorporating completely. Gently fold in remaining cream.
Refrigerate until used.

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NOTES : Yield: 32 ounces

Popularity: 3% [?]

Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Greek
Vegetables Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 large Zucchini blossoms
1 cup Long-grain white rice
3 tablespoons Minced fresh Italian parsley
3 tablespoons Finely chopped fresh mint
1 small Onion — finely chopped
1/3 cup Olive oil
1 large Ripe tomato, peeled, seeded — – coarsely chopped
Salt
Freshly ground black pepper
3/4 cup Warm water

Wash the zucchini blossoms gently and drain them. In a small bowl, combine the
rice, parsley, mint, and onion. Add the oil, tomato, and salt and pepper and
mix well. Using a small teaspoon, stuff the blossoms with the rice mixture.
Arrange them one next to the other in a shallow saucepan, add warm water, and
cover. Bring to a boil and simmer over low heat until the rice is cooked,
about 30 minutes.
Serve warm.

Sofi Lazarides Konstantinides, “Sofi’s Aegean Kitchen” Posted by Karen
Mintzias

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Popularity: 8% [?]

ENSALADA CON QUINOA DE PERU

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Mexican Starch
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raw Quinoa
2 qt Plus 1/2 cup water
1/3 c Lime Juice
2 Aji chiles — fresh, stems
-and seeds removed chop fine
2/3 c Olive Oil
2 md Cucumbers — peeled, seeded
-cut into 1/2″ cubes
1 lg Tomato — seeds removed, cubed
8 Green Onions — white only
-thinly sliced
1/3 c Italian Parsley — fresh, mince
1/3 c Mint — fresh minced
Salt and Black Pepper TT
2 Heads of Bibb Lettuce — shred
—–GARNISHES—–
3 Eggs — hard boiled,slice
thin
2 Fresh Ears of Corn — cooked
-and cut into 2″ rounds
1 c Black Olives — thickly sliced

Rinse the quinoa under cold running water until the water runs clear.
Combine the quinoa with the water, bring to a boil, reduce the heat and
simmer for 10 minutes, or until all the grains are translucent.
Drain, transfer the quinoa to a bowl and chill.
Whisk together the lime juice, the chiles, and the olive oil and set
aside.
Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and
mix gently. Pour the lime juice mixture over the top and toss again. add
salt and freshly ground black pepper to taste.
To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8
individual plates and garnish with any or all of the suggested garnishes.

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Popularity: 3% [?]

Title: Susan and Michael’s Paint Brush Cookies
Categories: Kids, Cookies
Yield: 1 servings

Shortening (part butter)
Sugar
Eggs
Vanilla
Gold medal flour
Baking powder
Salt
Water

Mix well with spoon in a large bowl, 3/4 cup shortening, 1 cup
sugar, 2 eggs, 1 teaspoon vanilla, 2 1/2 cups Gold Medal flour, 1
teaspoon baking powder, and 1 teaspoon salt. Cover dough and chill
for 1 hour. Heat oven to 400 degrees. Mix with fork in small bowl,
1 egg yolk and 1/4 teaspoon water. Divide mixture among custard
cups. Add a few drops of food coloring to each cup to make red,
green, blue, yellow and orange paint. Roll chilled dough 1/8 inch
thick on lightly floured cloth-covered board. Cut with cookie
cutters or make your own shapes. Place on ungreased baking sheet.
Paint the cookies. Bake 6 to 8 minutes or until light brown on
edges. Cool. Makes 4 dozen cookies.

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Popularity: 4% [?]

Title: HERBAL BEAN SAUSAGES
Categories: Vegetarian, Main dish
Yield: 12 servings

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion, minced
1 Garlic clove; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil; -OR-
1/2 ts -Fresh basil
1 1/2 ts Chopped fresh parsley
Salt; to taste

————————-MUSHROOM-RED PEPPER SAUCE————————-
1 Red bell pepper; minced
1/8 c Vegetable broth or water
-OR- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt; to taste
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ds Black pepper
Whole wheat flour
— (pastry flour works best)

These plant-based sausages taste great, contain no added fat except the
vegetable oil they’re fried in, and are easy to make. These ingredients
yield fairly mild sausages; after you’ve tried them, adjust the seasonings
to please your palate.

DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix
thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount
of vegetable oil until crisp, or place in a baking pan and broil, turning
when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce
(below).

MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7
minutes until tender. Add mushrooms, onion, salt, celery seed, oregano,
and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2
tablespoons at a time. Immediately remove from burner. Do not overcook,
or flour will cake. If needed, add more vegetable broth or water. Serve
over sausages, whole grains, or vegetables.

* Source: Karen Iacobbo, in The Herb Companion, October/November 1993 *
Typed for you by Karen Mintzias

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Popularity: 4% [?]

Snickers Pie

Recipe By : Bonnie Perry from Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart nonfat frozen vanilla yogurt,sugar free — softened
1 package chocolate pudding mix, sugar free
1/4 cup peanut butter, creamy whipped
4 ounces Cool Whip Lite® — softened

Combine softened yogurt with pudding mix and peanut butter. Fold in whipped
topping. Put in sprayed pie plate and freeze.

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Popularity: 4% [?]

Fresh Raspberry Cake

Recipe By : The Workbasket, 1977
Serving Size : 10 Preparation Time :0:00
Categories : Bobbie Not Sent Cakes
Cakes – Bundt/Tube Desserts
Raspberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups white sugar
1 cup white shortening
1 1/2 teaspoons vanilla
4 eggs
3 cups white flour
2 teaspoons baking powder
2/3 cup sour cream
1/2 teaspoon baking soda
1 1/4 cups fresh raspberries — firm/ripe
1/2 cup walnuts — finely chopped
fresh raspberries — for garnish
whipping cream — whipped for garnish

In large bowl combine sugar and shortening. Beat vigorously for 1 minute.
Add vanilla and eggs. Beat unitl smooth.
Beat until smooth and lemon colored. Sift together flour and bakin powder.
Stir soda into the sour cream. Add flour alternately with sour cream and
beat to smooth batter. With rubber scraper carefully fold in raspberries
and nuts. Spoon into tube pan and bake for 1 hour and 20 minutes. Test for
doneness. Turn out on rack and cool completely before serving. Serve with
whipped cream and very ripe raspberries that have been dipped in granulated
white sugar.
The Workbasket, 1977, Reader Recipes, Submitted by Pearle M. Goodwin.
MC formatting by bobbi744@acd.net ICQ#2099532

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Popularity: 3% [?]

Cold Cucumber Soup

Recipe By : Mrs. Stephen Thomas, III
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cucumbers — peeled
1/4 C Green Peppers — chopped
1 Tsp Dry Mustard
2 Tbsp Parsley
1/4 Tsp Worcestershire Sauce
1 C Skim Milk
1/2 C Sour Cream
1 Sm Onion
Lemon Parsley For Garnish

Combine all ingredients a little at a time in blender, and blend to purée
consistency. While still in blender container, store overnight in
refrigerator. Before serving, blend again slightly. Serve chilled with
lemon and parsley to garnish.

Serves 4

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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Popularity: 3% [?]