Peanut Butter Pie

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:15
Categories : Pies/Crusts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 2/3 c graham cracker crumbs
3/4 c margarine — melted
1/4 c granulated sugar
—-Filling—-
1 pkg cream cheese — (3 oz) softened
1 1/2 c powdered sugar — sifted
1/4 c skim milk — at room temperature
1 c peanut butter
2 tsps vanilla
1 1/2 c whipping cream

Preheat oven at 425. To prepare crust, in a mixing bowl, combine
crumbs, margar ine, and granulated sugar. Press into a 9″ pie pan.
Bake for 10 minutes and se t aside. To prepare filling, combine cream
cheese, powdered sugar, milk, peanut butter, and cream in another
mixing bowl. Turn filling into prepared pie pan. Chill covered for 4
hours.

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Per serving: 697 Calories; 53g Fat (66% calories from fat); 11g
Protein; 51g Car bohydrate; 65mg Cholesterol; 491mg Sodium

Serving Ideas : Drizzle melted chocolate chips on top.

Popularity: 2% [?]

Chilled Watercress Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

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Popularity: 17% [?]

Pastry Pockets for Creole Style Pies

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Meats

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

4 c Flour,all-purpose

1/2 ts Baking soda

2 ts Baking powder

1/2 c Vegetable shortening

1 Egg

1 c Milk

1. Combine dry ingredients in large mixing bowl.

2. Cut in shortening, using pastry blender.

3. Add milk and form dough; divide dough into egg-size pieces.

4. Roll each piece of dough into a circle 6 inches in diameter; set aside.

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Popularity: 9% [?]

MASHED WINTER SQUASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 lb Winter squash
1/2 ts Vegetable oil
1 1/2 tb Margarine — cut into pieces;
Ground cinnamon for garnish
-(optional)

Preheat oven to 350 degrees Cut each squash into lengthwise quarter;
scoop out seeds and discard. Score yellow meaty part of each quarter
with a knife. Brush bottom of a shallow baking pan with the
vegetable oil. Place squash pieces in pan with remove skin from
squash and put squash pulp into a bowl; beat until fluffy; add
margarine and beat it in well. If desired, garnish with sprinkle of
cinnamon.

Food Exchange per serving: 1/2 FAT EXCHANGE + 1 STARCH EXCHANGE;
Low-sodium diets: This recipe is excellent.

Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S and Katharine Middleton

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Popularity: 5% [?]

OATMEAL LACE COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Rolled oats
1/2 c All-purpose flour
3/4 c Firmly packed dark brown
-sugar
1/4 ts Baking soda
1/4 ts Salt
3 tb Plus 1 stick butter
1 lg Egg
1/4 c Heavy cream
1 t Pure vanilla extract
1/2 c Dried currants, soaked in
2 tb Brandy (opt)

From “Cookies for Christmas,” by Maria Robbins (St. Martin’s Press,
1993, $6.95 paperback).

Heat oven to 350′F. In a large bowl, mix together the oats, flour,
sugar, baking soda and salt. Melt the butter in a small, heavy
saucepan over very low heat. In a small bowl beat the egg together
with the heavy cream and vanilla extract. Stir in currants if using.
Stir in melted butter. Stir the liquid ingredients into the oat-flour
mixture and combine well. Drop by teaspoonfuls onto prepared cookie
sheets, leaving at least 3″ between each cookie. These will thin and
spread out.

Bake 5-6 minutes, until lightly browned. Remove from oven and cool on
cookie sheets for several minutes, until cookies hold their shape.
With a spatula, carefully remove to a wire rack to cool completely.
Store in an airtight container. Makes about 4 dozen.

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Popularity: 5% [?]

Title: HAMBURG SOUP
Categories: Soups, Beef, Hamburger
Yield: 5 servings

1 lb Ground beef
1 1/2 c Onions, diced
1 1/2 c Potato, diced
1 c Carrot, diced
1/2 c Celery, diced
1 ea Bay leaf
1 c Tomato
4 ts Salt
6 ea Bouillon cubes
1 c Cabbage, cut
1 1/2 qt Water
1/4 c Rice
1 ea Basil leaf
1/8 ts Pepper

Brown meat and onions in pan, stirring with fork to
break up meat. Add all vegetables except finely cut
cabbage. Add seasonings and meat to water in large
pot. Bring to boil and simmer for 15 minutes. Add
rice. Simmer for 45 minutes. Add cabbage, simmer
another 45 minutes. Stir frequently. Serve with
grated cheese. Tastes even better the next day.

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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

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Popularity: 3% [?]

LOW-FAT CRAB CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes
4 tb Margarine
1/2 c Chopped onions
1/4 c Green pepper
4 tb Flour
4 c Skim milk
2 cn (10 1/4-oz each) whole corn
Drained
1 t Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

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Popularity: 11% [?]

Title: Fruit Soup
Categories: Fruits Soups
Servings: 2

2/3 c Apricot Nectar
1 t Cornstarch
1 T Brandy
1 T Honey
1/8 t Ground Allspice
1 c Peeled Sliced Fruits *

* Peeled and sliced fruits can be papayas, peaches or pineapples; cut up
apricots, nectarines, or plums; or halved and pitted dark sweet
cherries.
————————————————————————-
In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in
brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2
to 3 minutes or till the mixture is thickened and bubbly, stiring every 30
seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45
seconds to 1 minute or till heated through. Chill thoroughly, if desired.
Serve hot or cold.

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Popularity: 5% [?]

BROCOLI CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked Rice
1 Small jar Cheeze Whiz
2 cn Undiluted Cr. of Mush. Soup
1 c Onions, chopped
1 c Celery, chopped
2 pk Brocoli, chopped

Sautee onions and celery until tender. Mix Cheese
Whiz with hot rice. Mix soup, cooked brocoli, onion
and celery and then put all together, let set for one
half hour and then bake uncovered in 350 degree F.
oven for one hour.

Dennis Spivey, Prodigy Food Wine Board

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Popularity: 20% [?]