Title: CHAYOTE RELLENO
Categories: Desserts, Mexican
Yield: 6 servings

3 sm Chayotes (about 6 ounces
-each)
1/2 c Almonds
1/2 c Sugar
3 Eggs
1 tb Brandy
1 ts Vanilla
2 tb Milk or cream
1 pn Nutmeg
1 1/2 c Sponge cake or pound cake,
-crumbled into fine crumbs,
Plus 2 tablespoons for
-topping (see note)
1/2 c Golden sultana or black
-raisins
3 tb Slivered almonds
1 c Softly whipped cream, barely
-sweetened

This is a use for chayote that I would never have thought of, but it sounds
really good.

I love to shock people with the unexpected, such as serving these stuffed
chayote shells for dessert. In this recipe, chayote’s delicate texture and
taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge
cake to make an elegant pudding-like filling for the pale-green shells.
They are abso- lutely delicious and something you might have been served in
one of the fine old households of colonial Mexico.

Cut the chayote in half lengthwise and steam for 35 minutes, or until just
tender. Do not overcook–you don’t want the shells to collapse when you
scoop them out.

Meanwhile, combine the almonds and sugar in a food processor and grind
until the almonds are fairly fine.

Preheat oven to 375 degrees F.

When the chayote is cooked and cool enough to handle, remove the seed, and
scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside.

Place the chayote pulp in the processor with the ground almonds; add eggs
and process to a puree. Add the brandy, vanilla and milk or cream. Blend.
Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins.

Spoon the pudding mixture into the chayote shells (you will have about 1
1/2 cups left over) and place them in a greased baking dish. Sprinkle
slivered almonds and reserved cake crumbs over the tops. Bake stuffed
shells for 30 minutes. Pour remaining pudding mixture into a greased loaf
pan and bake for 25 minutes.

Serve warm, topped with whipped cream.

Serves 6 lucky people. (The pudding loaf serves 4.)

Note: I cheat and buy a frozen pound cake to use for this recipe.

PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g
saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber.

From an article by Jacquiline Higuera McMahan in the San Francisco
Chronicle, 6/2/93.

Posted by Stephen Ceideburg

—–

Popularity: 4% [?]

Title: Apple Crescents
Categories: Desserts
Yield: 12 servings

MMMMM————————–CRESCENT——————————-
1 tb Yeast
1/2 c Milk, body temperature
1/2 c Butter
1/8 c Maple syrup
1 Egg
1 ts Lemon rind
2 c Whole wheat pastry flour

MMMMM————————–FILLING——————————-
1 c Diced green apples
1/3 c Dates, diced
1/4 c Butter

Dissolve yeast in warm milk; set aside. Melt together butter and
maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture.
Mix together until you have a dough. Refrigerate overnight. Roll
dough into 9″ circles, one for each 4 rolls; cut each circle into 4
pie-shaped wedges.

Cut together apples, dates and butter. Spread fruit mixture over
dough wedges. Roll up each crescent, beginning at the wide end.
Place on unoiled cookie sheets, turning ends to form crescent shape;
let rise to double in size, about 2 1/2 hours. Bake at 350 degrees
10-15 minutes until golden brown.

MMMMM

Popularity: 3% [?]

Title: Applesauce Oat Bran Muffins
Categories: Diabetic, Breads/bm
Yield: 12 servings

1 c All purpose flour Pie spice
1 c Oat bran 1/2 c Unsweetened applesauce
1/4 c Packed brown sugar 1/2 c Water
4 ts Baking powder 1/4 c Vegetable oil
1 ts Ground cinnamon or pumpkin 2 Large egg whites

Place flour, oat bran, brown sugar, baking powder, and cinnamon or
pumpkin pie spice in bowl and mix well at low speed. In a separate
bowl combine the applesauce, water, oil, and egg whites and beat with
a fork to blend. Add applesauce mixture to flour mixture and mix at
medium speed only until all flour is moistened. Grease muffin tins
with margarine or line with paper cups. Fill muffin tins 1/2 full
and bake at 400 F for about 20 minutes, or until muffins are browned
and spring back when touched in the center. Serve hot, if possible.
Nutrient value per 1 muffin serving: CAL 120; CHO 18 gm; PRO 3 gm;
FAT 5 gm; NA 120 mg Food exchanges per serving: 1 bread, 1 fat

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

MMMMM

Popularity: 4% [?]

Title: SHEFTALIA (BARBEQUE SAUSAGES)
Categories: Greek, Meats, Bar-b-q
Yield: 50 servings

Karen Mintzias
500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
-or- grated
1/2 c Finely chopped parsley
2 ts Salt
250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt
and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or
two, remove and carefully open out a piece at a time,
laying it out flat on work surface. Cut with kitchen
scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into
a thick sausage about 5 cm (2 inches) long. Place
towards one edge of piece of panna, fold end and sides
over meat and roll up firmly. Repeat with remaining
ingredients. Thread sausages on flat sword-like
skewers, leaving space between them. Number on each
skewer depends on their length. Cook over glowing
charcoal, turning frequently. Do not place too close
to heat as sheftalia must cook fairly slowly so that
the inside is well cooked and the outside nicely
browned without being burnt. The panna melts during
cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a
sprinkle of water on the coals. Serve sheftalia as an
appetizer or a main course.

—–

Popularity: 3% [?]

MIXED MEDLEY STIR-FRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Sesame oil
2 lg Garlic cloves — minced
2 tb Fresh ginger — grated
1 pk Mori-Nu silken extra firm
-tofu — drained andcut into
-1/2 inch cubes
1/4 lb Each:
-broccoli florets
-snow peas (stems trimmed)
1/2 c Each:
-red pepper — slivered
-yellow pepper — slivered
-leek — thinly sliced
1 c Mushrooms — sliced
8 oz Pineapple chunks, canned
-drained, liquid reserved
1/2 c Mandarin orange segments
1/4 c Light soy sauce
2 tb Tomato sauce
1 tb Cornstarch

In sesame oil, saute garlic ginger and tofu until
lightly browned. Remove tofu and set aside.

Add next 9 ingredients in order given. Stir firy
until vegetables are just crisp-tender.

Separately combine reserved pineapple liquid, soy
sauce, tomato sauce and cornstarch until smooth. Stir
into wok, thoroughly coating ingredients. Add tofu
cubes.

Serve hot over rice.

Makes 6 servings of 1 cup each.

From DEEANNE’s recipe files

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: FAVORITE PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 30

1/2 c Peanut butter
1/4 c Margarine or butter,
-softened
3/4 c Sugar
1 Egg, beaten
1/2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt (opt)
2 c Rice CHEX brand cereal,
-crushed to 1 cup

Preheat oven to 350′F. Lightly grease cookie sheet. In large bowl, cream
peanut butter, margarine and sugar. Add egg. Stir in flour and baking
powder; add salt, if desired. Stir in cereal; mix well. For each cookie,
roll 1 level tablespoon dough into ball. Place on prepared cookie sheet.
With fork dipped in sugar, flatten slightly in criss-cross pattern. Bake
8-10 minutes or until bottoms are lightly browned. Let stand 1 minute
before removing from cookie sheet. Cool on wire rack.

Makes 2 1/2 dozen cookies.

MMMMM

Popularity: 4% [?]

Grilled Shellfish Ceviche (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3619
Serving Size : 6 Preparation Time :0:00
Categories : Seafood-Ss Soup-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pounds medium shrimp — shelled and
— deveined
3/4 pounds sea scallops
3/4 pounds salmon fillet
1 cup diced tomatoes — 1/2inch dice
1 cup diced mango — 1/2inch dice
2 grapefruits — peeled and
— segmented
3 oranges — peeled and
— segmented
4 limes — peeled and
— segmented
1/2 cup diced red onion — 1/2inch dice
2 jalapenos — minced
4 cups fresh lime juice
1 cup chopped cilantro
2 tablespoons sugar
salt and freshly ground pepper

In a large nonreactive bowl, combine the scallops, salmon, shrimp,
tomatoes, mango, onion, jalapeno and lime juice. Marinate, refrigerated,
for 3 hours.

Remove from marinade and grill fish and shellfish, just long enough to get
grill marks 3060 seconds. Cut all fish in a 1/2-inch dice. Just before
serving drain off as much lime juice as possible from the fruit, add the
cilantro, sugar, shellfish and salmon. Gently mix being careful not to
break up the fruit and fish.

Yield: 6 to 8 servings

Busted by by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: BANANA ‘N WALNUT LITE DELIGHT
Categories: Desserts
Yield: 4 servings

3 DOLE Bananas, sliced
1 t Lemon juice
1 1/2 c Cut-up DOLE Fresh Fruit
-(oranges, grapes, plums,
-strawberries, and peaches)
1 cn Lowfat vanilla, lemon or
-your favorite yogurt (16oz)
1/2 c Chopped CALIFORNIA WALNUTS

Toss bananas with lemon juice. Layer fresh fruit, yogurt, bananas and
walnuts into 4 dishes. Top with additional chopped walnuts and bananas
slices.

MMMMM

Popularity: 5% [?]

Title: Carole’s Pasta Salad with Basil Vinaigrette
Categories: Salads, Pasta, Poultry
Yield: 4 Servings

Basil Vinaigrette
4 lg Garlic cloves
2 T Dried basil
1 1/2 t Sugar
1 T Dry mustard
3 T Fresh lemon juice
6 T Red wine vinegar
2 t Kosher salt
1 t Freshly ground black pepper
1 1/4 c Olive oil
————————
2 ea Zucchinis, halved lengthwise
(cut into 1/2-in. pieces)
6 oz Dried fusilli (curly noodles)
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes
2 md Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 c Toasted pine nuts
1/2 c Grated fresh parm cheese

Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard,
lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the
machine running, drizzle in oil until slightly thickened. The
vegetables and chicken will dilute the intense flavor of the
dressing. Makes 1 3/4c.

Steam zucchini 1 minute and drain. Cool under running water. Cook
pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with
1/4 cup dressing each. Gently combine chicken, zucchini, pasta and
green onions. Adjust seasonings and dressings to taste. Spoon salad
onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass
cheese separately.

MMMMM

Popularity: 7% [?]