Title: 462365 Diabetic Fudge
Categories: Low-cal, Chocolate, Desserts
Yield: 8 servings

1 Stick oleo
2 oz Chocolate
1 tb Liquid sweetener plus 1/2
-tsp. vanilla
1 (8 oz.) cream cheese,
-softened
1/2 c Nuts, chopped

Melt oleo over low heat. Add chocolate. Melt and add
liquid sweetener plus 1/2 teaspoon vanilla. Remove
from heat and put into a blender for a short spin.
Remove from blender and add softened cream cheese. Now
add nuts. Put into a buttered pan and place in
refrigerator. Will keep one week in refrigerator.

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Popularity: 4% [?]

Title: CRUNCHY CINNAMON S’MORES
Categories: Microwave, Snacks, Chocolate
Yield: 1 pan

1 pk 6 oz milk chocolate chips
1/3 c Light corn syrup
1 tb Butter
1/2 ts Vanilla
1/4 ts Ground cinnamon
4 c Honey graham cereal
1 1/2 c Miniature marshmallows

Mix first five ingredients in a 3 quart casserole. Cover tightly and
microwave on high to boiling, 2 1/2 to 3 minutes or longer depending on
wattage of microwave; stir;

Fold in cereal until completely coated with chocolate, fold in
marshmallows. Press mixture evenly with buttered back of spoon in a
greased baking pan 9 x 9.

Let stand at room temperature about 1 hour.

Cut into about 2 inch squares.

== Courtesy of Dale Gail Shipp, Columbia Md. ==

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Popularity: 6% [?]

Green Onion Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Egg yolk

1 c Chopped green onions

3 tb White vinegar

1 tb Creole mustard

1/4 ts Chopped garlic clove

1/2 ts Sugar

1/2 ts Salt

1/2 ts White pepper

1 tb Worcestershire sauce

1 c Vegetable oil

Combine all ingredients in screw-top jar; shake well.

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Popularity: 4% [?]

Vegetable Patties

Recipe By : Beth Emeth/ Philadelphia, PA April, 1973
Serving Size : 6 Preparation Time :0:00
Categories : Mom Says Eat Your Veggies!

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup finely chopped green bell pepper — cooked
1 cup grated carrots — tightly packed
1 cup chopped fresh spinach — tightly packed
2 medium potatoes — boiled and mashed
1 tablespoon grated onion
1 tablespoon minced parsley
1 teaspoon salt
dash pepper
1 cup matzo meal
Vegetable shortening — for frying

Combine all vegetables in a mixing bowl.

Add eggs, one at a time, mixing well after each addition.

Season to taste with salt and pepper.

Stir in matzo meal and let stand 30 minutes in the refrigerator.

Form into patties 3 -1/2 inches in diameter.

Pan fry, browning on both sides.* Drain on paper towels. Serve hot.

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NOTES : *This would be a great low fat dish if you use a non stick pan
with a teaspoon or two of oil.

Popularity: 5% [?]

Holiday Cheddar Date Cake

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cakes Cheese
Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter — Room Temperature
1 1/2 cups Light Brown Sugar — Packed
4 each Eggs — Lg
1 cup Cheddar; Sharp — Shredded
3 1/2 cups Unbleached Flour
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon — Ground
1/4 teaspoon Cloves — Ground
16 ounces Dates; Pitted — Finely Chopped
2 cups Pecans — Chopped
4 ounces Candied Cherries;Halved — 1jar
2 cups Raisins — Golden
1 cup Milk
—–DECORATIONS, *—–
4 each Candied Pineapple Slices
12 each Almonds — Whole Blanched

* You can make a decorative design on the top of the cake by quartering the
candied Pineapple Slices and using the whole almonds, if desired.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan;
set aside. In a large bowl, beat the butter and brown sugar with an electric
mixer on medium, until well blended. Add the eggs, one at a time, beating
well after each addition. Beat in the cheddar cheese. Sift the flour, baking
soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl,
combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour
mixture, tossing lightly to coat the fruit and nuts.
Alternately beat the remaining flour mixture and milk into the butter mixture
until well blended. Stir in the floured fruit mixture by hand until
distributed throughout the batter. Turn into the prepared pan.
Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from
the side of the pan and the top springs back when lightly pressed.
Cool for 15 minutes in the pan on a wire rack then remove from the pan.
Cool completely on the wire rack. When cool, store in a container with a
tight lid for up to 6 weeks. To serve, cut into thin slices.

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Popularity: 3% [?]

Canadian Cheese Soup

Recipe By : The Elsah Landing Restaurant
Serving Size : 6 Preparation Time :1:00
Categories : Cheese/Eggs Main Dishes
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter
1/2 cup onion — diced
1/2 cup flour
2 cups Carnation evaporated milk
plus 2 cups water — 0R 4 cups milk
4 cups fresh chicken stock
1/2 cup carrots — peeled, finely diced
1/2 cup celery — finely diced
1 cup American cheese — grated
4 to
6 tablepoons sharp cheddar cheese spread
dash salt
dash paprika
dash nutmeg
paprika, if desired — for garnish

Saute onion in butter in medium saucepan for 5 minutes or until onion is
translucent. Blend in flour and stir over low heat for 5 minutes. Do not
brown.

Stir in evaporated milk and water (or milk) over low heat for 5 minutes,
or until mixture is smooth and thick.

Combine carrots and celery with chicken stock in medium pot. Cover and
simmer for 10 to 15 minutes, or until vegetables are tender. Add to milk
mixture. Stir until well blended. Add cheeses, salt, and paprika. Stir
until well blended. Cook and stir for 10 minutes, or until mixture comes
to a boil and thickens. Add nutmeg.

Garnish each serving with additional paprika, if desired.

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Popularity: 3% [?]

Title: BRUCE’S FAVORITE STEAK MARINADE
Categories: Sauces, Cyberealm
Yield: 1 cup

1/2 c Chicken Broth
1/4 c Honey
1/4 c Soya Sauce
2 tb Ketchup
1/4 ts Ginger
1 cl Garlic, minced

1) Mix hot chicken broth (can be OXO) with honey and
soya sauce in a 1 cup measure.
2) Pour mixture into an 8x8x2 cake pan.
3) Mix in ketchup, ginger and garlic.
4) Place steaks in marinade at least 2 hours turning
occasionally.
Soak overnight in the fridge for best results.
Note: Marinade may be kept in the fridge in a sealed
container for several weeks.

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Popularity: 3% [?]

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Popularity: 4% [?]

Title: Aunt Ann’s Ice Box Rolls
Categories: Blank
Yield: 4 servings

5 c Flour
1 Envelope dry yeast
1/4 c Luke-warm water
1/3 c Sugar
1 ts Salt
1/2 c Margarine
1 c Ice water or mixed with milk

Dissolve dry yeast in the 1/4 cup luke-warm water. Mix all of the
above, including the yeast/water mixture, until firm. Place in
refrigerator over night. Next day, shape into round walnut-size
balls. Put 3 balls in each cup of greased muffin pan. Let raise until
higher than the top of the muffin pan. Bake at 350 degrees for 20
minutes. Tops may be brushed with butter or margarine if desired. The
unbaked dough can be kept in the refrigerator for 2 weeks.

This is a recipe handed down on my MILs side of the family. Aunt Ann
made them first, then Aunt Mary Mechling, and finally my MIL, Jo
Beers.

typos by bobbie beers

MMMMM

Popularity: 5% [?]

Title: CHOCOLATE MINT PINWHEELS
Categories: Cookies
Servings: 42

1 pk NESTLE Toll House mint
-flavored semi-sweet
-chocolate morsels, divided
-3/4 oz; 1 1/2 cups)
3/4 c Butter, softened
1/3 c Sugar
1/2 t Salt
1 Egg
1 t Vanilla extract
2 1/4 c All-purpose flour

Over hot (not boiling) water, melt 1/2 cup Nestle Toll House mint flavored
semi-sweet chocolate morsels, stirring until smooth. Cool to room
temperature; set aside.

In large mixer bowl, beat butter, sugar and salt until creamy. Beat in egg
and vanilla extract (mixture may look curdled). Gradually add flour.

Place 1 cup dough in medium bowl; blend in reserved melted morsels. Shape
each dough into a ball; flatten and cover with plastic wrap. Refrigerate
until firm, about 1 1/2 hours.

Preheat oven to 375′F. Between sheets of waxed paper, roll each ball of
dough into a 13×9″ rectangle. Remove top layers of waxed paper. Invert
chocolate dough onto plain dough. Peel off remaining waxed paper. Starting
with a long side, roll up, jelly-roll style. Cut into 1/4″ slices; place
on ungreased cookie sheets.

Bake 7-10 minutes. Let stand on cookie sheets 2 minutes. Remove from
cookie sheets; cool completely.

Over hot (not boiling) water, melt remaining 1 cup mint flavored
semi-sweet chocolate morsels, stirring until smooth. Spread flat side of
each cookie wiht slightly rounded 1/2 teaspoonful melted chocolate.
Refrigerate 10 minutes to set chocolate.

Makes 3 1/2 dozen cookies.

MMMMM

Popularity: 5% [?]