Diabetic Marmalade-Using gelatine

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :1:00
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Seville Oranges
2 Lemons
1 pint water
1/2 ounce powdered gelatin, for every 1/2 pint pulp
8 saccharin tablets

1. Cut the rind from the oranges and lemons (being careful to remove no
white pith with the rind) and chop it.
2. Cut up the pulp.
3. Place it in a preserving pan with the rind and 1 pint water.
4. Boil gently for about 30 minutes, test carefully.
5. Cook unitl the pulp and rind are tender.
6. Add sacharine.
7. Add the gelating dissolved in a little of the hot syrup.
8. Remove from heat.
9. Bottle while still hot.
10. Cover at once.

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NOTES : NOTE: DO NOT MAKE LARGE QUNATITIES AS THIS WILL NOT KEEP UNLESS
YOU STERILISE.

Popularity: 3% [?]

HAMMELSUPPE (MUTTON SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
600 g Mutton
1 t Salt
1 Onion
1/2 Celariac (celery root)
1 Leek
1 Carrot
3 md Carrots
4 ts Fine farina
1 Egg yolk
2 ts Cream or milk

Serves four.

Potato dumplings (Kartoffelkloesse), parsley, nutmeg

Cut well washed pieces of mutton into bite sized
pieces. Place in water (1 1/2 liters) with salt and
bring to a boil. Add the the celeriac and carrots,
finely cut onion, and then put in cubed potato. Cook
for 1 1/2 hours. If the potatoes do not fall apart,
run them through a sieve. One half hour before the
soup is finished, sprinkle in the farina. When fully
cooked, put walnut-sized pieces of potato dumpling
into the soup. After ten minutes stir in chopped
parsley, nutmeg, and add in the egg yolk that was
beaten into the cream or milk.

Posted by John Hartman. Courtesy of Fred Peters.

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Popularity: 3% [?]

STIR-FRIED GREENS WITH OYSTER SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Thai
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Collard greens
3 tb Vegetable oil
1 tb Garlic, chopped
—–SEASONINGS—–
1 tb Soy sauce
1 tb Bean paste
2 tb Vegetarian oyster sauce
1 tb Cornstarch dissolved in
1/4 c Water
—–GARNISH—–
1 tb Cilantro leaves, chopped

Wash the vegetables. Cut leafy greens into 2″ lengths. Heat the wok
in oil over high heat add the garlic. Stir-fry until it is light
brown, then add the greens seasonings. Stir-fry for 3 to 5 minutes
more. Transfer to a serving dish, sprinkle with the cilantro serve
hot.
VARIATION: In place of the collards, use mustard greens, bok choy or
broccoli.

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Popularity: 3% [?]

ZUCCHINI MOCK CRAB CAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Bread, whole wheat — crumbled
1 t Baking powder
1 t Seafood seasoning, such as
-Old Bay
1 tb Mayonnaise, eggless, + 1 tsp
1/4 c Tofu, soft
2 c Zucchini — unpeeled, finely
-shredded

Blend the tofu with a hand mixer until creamy. In a
large bowl, combine all ingredients except zucchini.
Mix well.

Place zucchini in a large strainer. Press out as much
liquid as possible. Add zucchini to bread mixture. Mix
with a fork for several minutes, until mixture is well
combined and holds together.

Preheat a nonstick griddle or skillet over medium
heat. Oil it lightly or spray with a nonstick cooking
spray.

Divide zucchini mixture evenly into 8 portions and
shape each portion into a patty. Place on prepared
griddle and cook, turning several times, until patties
are lightly browned on both sides.

Serve hot. Leftovers are good hot or cold.

From the files of DEEANNE

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Popularity: 16% [?]

Title: Frozen lady heath dessert **
Categories: Desserts
Yield: 10 servings

——————————PATTI – VDRJ67A——————————
18 To 24 ladyfingers; split
1 tb Instant coffee
1 tb Water; boiling
5 1.4oz Heath Bars; frozen
1 qt Vanilla ice cream; softened
1 c Whipping cream
2 tb Cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to
fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to
smash. Combine with coffee and softened ice cream. Spoon mixture into pan
and freeze until firm. Whip cream with cream de cacao until stiff. Spread
over frozen ice cream mixture. Crush remaining candy bar and sprinkle over
whipped cream layer. Cover with foil and freeze until firm. Cut into wedges
to serve.

—–

Popularity: 3% [?]

Title: Kuzu Tas Kebabi (Stewed Lamb)
Categories: Turkish, Meats
Yield: 8 servings

1 Leg of lamb (4 lb)
1/4 c Butter
1 lg White onion, chopped
1 cn Whole peeled tomates (14 oz)
1 Green pepper, diced
1 Sweet red pepper, diced
1 Sweet yellow pepper, diced
2 T Chopped parsley
1 t Paprika
1 t Salt
1/2 t Black pepper
4 Potatoes, peeled and cubed
1 cn Green peas (8.5 oz)
1 cn Sliced carrots (8 oz)

Bone leg of lamb, remove all fat and cut into 1-1/2″ cubes. Melt
butter in large pot. Add onion and cook until browned. Add meat and
brown lightly. Add tomatoes, peppers, parsley, paprika, salt and
pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas
and carrots with liquid. Continue cooking until potatoes are tender,
about 15 minutes.

Each serving contains about: 474 calories; 744 milligrams sodium; 106
milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams
protein; 1.76 grams fiber.

MMMMM

Popularity: 2% [?]

From: Jean-Pierre Haddad
Date: 23 Apr 1995 14:02:51 GMT

Honey Cake

The ingredients:
4 eggs
1 cup honey
1 cup sugar
1 cup black coffee
1/2 cup sunflower oil
3 Tspoons brandy (lavish TTTspoons if children are away)
1/2 tspoon cinammon
1/2 tspoon ground cloves
1/4 tspoon ground ginger
3.5 cups flour
2 tspoons baking powder
1 tspoon bicarbonate sodium
1/2 cup crushed wall or pecan nuts
1/4 cup crushed almonds

1. Separate egg whites and yolks and put the yolks in a bowl. Add the honey,
the sugar, the lukewarm coffee, the oil and the brandy. Stir with a wooden
spoon. Add the spices and continue stirring until the mixture is evenly soft.

2. In another bowl mix the flour, the baking powder and the bicarbonate
sodium. And slowly add to the soft mixture. Mix in the nuts.

3. Whip the egg whites and when they are hard, fold them into the mixture.

4. Warm a long baking tray (shape of a bread loaf) and grease it with some
margarine. Pour in the mixture. On top sprinkle the almonds.

5. Bake in a medium hot oven for one hour. Cool the cake and keep it for the
following day as its taste improves.

Popularity: 3% [?]

Broccoli Chicken Casserole

Recipe By : Better Homes Gardens New Dieter’s Cookbook
Serving Size : 6 Preparation Time :0:15
Categories : Chicken Vegetable
Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c noodles — cooked
2 1/2 c chicken breasts without skin — chopped and cooked
1/2 c onions — chopped
10 ozs broccoli
10 3/4 ozs cream of mushroom soup
1/2 c skim milk — at room temperature
1/2 c fat-free Swiss cheese — grated
1 tsp basil
2 tsps salt
1/4 tsp black pepper

Preheat oven to 350. Cook noodles according to package directions. Drain.
Prepare the bottom of a 2 1/2-quart casserole dish with cooking spray; set
aside. In a mixing bowl, combine noodles, chicken, onions, and broccoli.
In another mixing bowl, combine soup, milk, cheese, basil, salt, and
pepper. Stir in noodle mixture. Pour entire mixture into prepared dish.
Bake, covered for 40 minutes.

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Per serving: 222 Calories; 4g Fat (16% calories from fat); 26g Protein; 20g
Carbohydrate; 66mg Cholesterol; 1127mg Sodium

Popularity: 3% [?]

LEEK AND POTATO SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Leeks, well washed
3 md Potatoes, peeled
1 md Onion, peeled
1 oz Margarine
30 fl Chicken stock or water
Salt and black pepper
—–TOPPING—–
Little yoghurt or cream

Cut the leeks, potatoes and onion into small pieces.
Use a little of the tender green part ofthe leeks.
Melt the margarine in a large saucepan, add the
vegetables and toss in the margarine for 5 minutes
then pour the stock or water into the saucepan. Add a
little seasoning. Cover the pan and cook steadily for
25 minutes, or until the vegetables are tender, do not
over-cook for this spoils the fresh ilavour ofthe
leeks. Sieve or liquidise and reheat. Top with the
yoghurt or cream.

Variations

Cnrried Leek and Potato Soup

Blend 2 to 3 teaspoons of curry paste with a little
milk, add to the soup above and simmer for a few
minutes. If using a small amount of left-over soup
adjust the amount of curry paste.

Watercress and Potato Soup

Use only 2 small leeks and the leaves and tender
stalks from a small bunch of watercress. Sieve or
liquidise and top with freshly chopped watercress
leaves.

Cold Leek and Potato Soup Add a little milk or single
cream to the cold sieved or liquidised soup plus a
small quantity of white wine. Chill well.

Source: Marguerite Patten’s Marvellous Meals, Yours
Magazine, UK

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Popularity: 3% [?]

Decorator Icing

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c butter — softened
2 c powdered sugar — sifted
2 tbsps milk
1/2 tsp vanilla
food coloring

Cream butter; gradually add sugar, beating well. Add milk and vanilla,
mixing until smooth. Color if desired.

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Per serving: 1356 Calories; 47g Fat (30% calories from fat); 1g Protein; 240g
Carbohydrate; 127mg Cholesterol; 480mg Sodium

NOTES : This icing stays soft. DO NOT stack cookies.

Popularity: 3% [?]