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% [?]

Title: Falafel (Diabetic)
Categories: Diabetic, Vegetarian, Beans
Yield: 20 balls

3 c Garbanzo beans; cooked 1/4 c Parsley
1 tb Lemon juice 1/4 c Sesame seed
1/2 c Onion; chopped 1/4 ts Pepper
2 tb Flour, whole wheat pastry 1/4 ts Garlic powder
1/4 c Wheat germ 2 tb Oil

Heat oven to 350^F. In a food processor or blender grind garbanzo
beans, lemon and onion. Remove and add flour, wheat germ, parsley,
sesame seed, pepper and garlic powder. Form into 20 falafel balls.
Heat oil in a large baking dish, then add falafel and bake 15 min,
stirring occasionally.

1 serving of 5 falafel = 434 calories; 3 meat, 2 bread, 1 fat Pro
20gm, fat 9gm, carbo 56gm From “Vegetarian Cooking for Diabetics”

MMMMM

Popularity: 10% [?]

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% [?]

Title: Onion Chutney
Categories: Relishes
Yield: 1 servings

6 cups chopped sweet onions
2 teaspoons whole cumin seed
1/2 teaspoon Tabasco sauce
2 teaspoons ground chili pepper
Salt to taste
1/2 cup fresh lemon juice
1 teaspoon whole mustard seed
1/4 teaspoon red pepper flakes
1/4 cup light brown sugar

Combine all ingredients in heavy saucepan over medium heat. Bring to boil,
stirring frequently. When mixture comes to a boil, immediately remove from
heat and pack into hot sterilized jars. Vacuum seal.
Makes 4 1/2 pint jars.

Popularity: 9% [?]

Date: Tue, 16 Nov 93 14:09:44 CST
From: Lu Bozinovich

Chestnut Cookies

5 egg whites, whipped or beaten
1/4 cup of Lundberg brown rice syrup (<1gm fat/tbs)
1 1/3 cups of flour (I used unbleached white)
1 1/3 cups of roasted chestnuts, finely ground

Whip egg whites, whip in the brown rice syrup (add more if you like very
sweet, but note that most chestnuts are naturally sweet on their own).
When you add the brown rice syrup to the whipped whites, they will go a
bit flat. Not to worry, the recipe works anyway.

Mix the flour with the chestnuts, until well blended. Add the flour mix
to the egg white mix. Drop on parchment paper-lined cookie sheet (or on
a cookie sheet), which has been lightly swiped with oil. Bake 400F for
about 10 minutes. Makes about 18-20 large cookies.

Comments: Cookies are chewey in texture, kind of old fashioned, and not
too sweet (unless you up the brown rice syrup). These cookies kind of
grow on you. Because of the variations in the chestnuts (some are very
sweet, others a bit peppery in flavor), the cookies will vary from bite
to bite!

Popularity: 3% [?]

Title: Alligator Sauce Piquant
Categories: Cajun, Main dish
Yield: 8 servings

4 lb CUBED ALLIGATOR MEAT
1/2 c CHOPPED CELERY
1 c FLOUR
1/2 c CHOPPED BELL PEPPER
1 c OIL
8 oz CAN CHOPPED MUSHROOMS
4 tb BUTTER
1 c WATER
2 md CHOPPED ONIONS
1 JAR SALAD OLIVES
1/2 ts SUGAR
1/4 c CHOPPED PARSLEY
1 cn TOMATO PASTE
1/4 c CHOPPED SCALLIONS
TO TASTE SALT
CAYENNE PEPPER

Soak meat with Tabasco and lemon juice for 30 minutes
prior to cooking. Rinse before cooking. Make roux with
1 cup oil and 1 cup flour and cook until golden. Saute
onions in roux until brown. Add tomato paste and sugar
and cook about 5 minutes. Add bell pepper, celery,
garlic, mushrooms and stir well. Add water and cook 1
hour over low heat. Add scallions, parsley, alligator
(cut in small pieces, and preferably meat other than
from the tail) salt, pepper and cayenne to taste.
Cover pot and cook slowly for 30 minutes or until meat
is tender. Add olives which have been soaked in water
and cook a few minutes longer.

Serve over cooked rice Walt

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Popularity: 3% [?]

HEAVENLY CHOCOLATE CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Vanilla Wafers — Fine Crush
1 cup Ground Toasted Almonds
1/2 cup Butter — Melted
1/2 cup Sugar
12 ounce Milk Chocolate Chips
1/2 cup Milk
1 package Env. Unflavored Gelatin
16 ounce Cream Cheese — Softened
1/2 cup Sour Cream
1/2 teaspoon Almond Extract
1/2 cup Heavy Cream — Whipped
Garnishes *

* Garnishes to include whipped cream and chocolate shavings (optional).

In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix
well.

Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the
sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir
until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on
top. Set aside for 1 minute. Cook over low heat, stirring constantly until
gelatin dissolves. Set aside.

In large bowl, combine cream cheese, sour cream, and melted chocolate chips;
beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped
cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife
around edge of cake to separate from pan; remove rim. Garnish with whipped
cream and chocolate shavings, if desired.

Makes 1 9-inch Cheesecake

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Popularity: 3% [?]

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% [?]