Date: Mon, 14 Nov 94 08:12:43 EST
From: m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone)

I found this recipe in the December ’94 Vegetarian
Times! Enjoy!

Low-Fat Eggnog

1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
Nutmeg

Combine sugar, egg whites, water and
cream of tartar in a large not-aluminum
metal bowl; whisk to blend. Set bowl over
a pan of simmering water, taking care that
the bowl does not touch the water. Beat
with an electric mixer on medium about 10
minutes, until mixture registers 140 degress
on a candy thermometer and is very thick and
fluffy. Continue to beat 3 more minutes; remove
from heat and beat until mixture has cooled
slightly.

Pour milk and vanilla into another large bowl.
Add egg white mixture and brandy or rum; combine
gently with a whisk. Serve well-chilled and dusted
with Nutmeg. (Nog will separate when standing,
but is easily recombined by whisking.) Serves 8

Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.;
2MG CHOL; 96 MG SOD.; 0 FIBER. OVO-LACTO

Popularity: 10% [?]

Title: Bulghur Wheat
Categories: Diabetic, Breakfast, Nuts/grains, Fruits, Vegetarian
Yield: 1 servings

MMMMM——————–BRING TO A BOIL IN A————————-
-small saucepan -simmer, covered until
2/3 c Water -liquid absorbed
1/3 c Bulghur Wheat;

MMMMM—————-BLEND TO A FINE POWDER IN A———————
-blender 2 tb Cashews;

MMMMM——————–ADD AND BLEND AGAIN————————-
1/2 ts Vanilla -pour over bulghur
wheat and
1/2 c Milk or yogur (low-fat) -Cook 5 minutes more.

MMMMM—————————-ADD———————————
1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT
EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm;
FAT: 3gm; CAR: 71gm;

Source: Vegetarian Cooking for Diatetics by Patricia Mozzer.
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Popularity: 4% [?]

MORNING GLORY MUFFINS 2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All purpose flour
2 1/2 c Sugar
4 ts Baking soda
4 ts Cinnamon
1 t Salt
4 c Coarsely grated carrots
1 c Raisins
1 c Chopped pecans
1 c Sweetened shredded coconut
2 Tart apples, peeled and
-grated
6 lg Eggs
2 c Vegetable oil
2 ts Vanilla

Into a large bowl sift together the flour, the sugar,
the baking soda, the cinnamon and the salt and stir in
the carrots, the raisins, the pecans, the coconut and
the apples. In a bowl whisk together the ggs, the
oil, and the vanilla, add this mixture to the flour
mixture, and stir the batter until it is just
combined. Spoon the batter into well-buttered 1/3 cup
muffin tins, filling them to the top, and bake the
muffins, in batches if necessary, in the middle of a
preheated 350 degree oven for 30 to 35 minutes, or
until they are springy to the touch. Let the muffins
cool in the tins for 5 minutes and turn them out onto
a rack. Makes about 30 muffins.

Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK) On
22 MAR 1995 184045 ~0600

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]

FRESH CORN BISQUE WITH GREEN ONIONS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Vegetable oil
1/4 Onion, chopped
1/4 Carrot, chopped
1/4 Stalk of celery, chopped
1/2 Clove garlic, minced
Or 1/4 tsp garlic powder
1 pn Turmeric
1 c Water
1/4 Bay leaf
1 1/4 c Corn, fresh or frozen
1/8 ts Salt
1 pn Cayenne pepper
1 tb Chopped green onions
OR 1 tb fresh parsley
OR 1 ts dry parsley

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add
onion, carrot, celery, garlic. Cook, stirring for 2
min. Stir in turmeric and cook for 1 min. Add bay
leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May
be pureed in blender or food processor in small
batches. Add salt and cayenne to taste. Serve hot or
cold and garnish with green onions or parsley. Makes
about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4
grams fat, 0 mg cholesterol, 150 mg sodium, 2 grams
protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay,
Heart Stroke Foundation of Ontario 1988 Shared by
Elizabeth Rodier and tested with milk, Nov 93.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

SPLIT PEA SOUP WITH SORREL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sweet butter
2 md Onions — roughly diced
1 md Carrot — roughly diced
2 Celery stalks — roughly diced
1 t Finely minced garlic
1 1/2 c Dry split peas
6 c Chicken stock or water
-OR low-sodium chicken broth
1 sm Ham hock — -ÿÿ
6 oz -Cooked ham or bacon
1 Lemon, cut in half
3 bn Fresh sorrel
1 c Whipping cream
Salt and pepper — to taste

IN A STOCK POT, over low heat, melt the butter and add
the onion, carrot, celery and garlic. Let the
vegetables cook, stirring, until limp, about 15
minutes, being careful not to brown. Add the split
peas, stock, ham hock and lemon and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, or
until the peas are completely soft. Remove the ham
hock and the lemon. Add the sorrel and cream. Transfer
to a food processor or blender and puree until smooth.
Strain through a fine sieve. Taste for salt and pepper
and adjust as desired. Serve this soup piping hot or
well chilled. NOTE: If the soup is chilled, thin it
with an additional cup of stock, low-sodium broth or
water.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

PUREE OF LEEKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Leeks — very thinly sliced
Butter

Drop the thinly sliced leeks (tender green parts as
well as white) into 1/2-inch fast-boiling salted
water. Cook until very tender. Save the cooking
liquor. Whizz the leeks to a smooth, pale green
puree. Season, enrich with knobs of butter and thin
with a little of the cooking liquor if liked. Serve
garnished with a bouquet of green coriander and
triangles of fried bread. Add some soft-boiled eggs
for a quick vegetarian supper.

Source: Philippa Davenport in “Country Living”
(British), November 1988. Typed for you by Karen
Mintzias

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Spice Cookies
Categories: Cookies
Yield: 100 servings

Mmmm—————-
———cookie
Dough————–
—————-
1 c Sugar
2 ts Nutmeg
1/4 c Dark corn syrup
1 c Butter or margarine
2 ts Cinnamon
4 c Flour, unsifted
2 ts Cloves
1 ts Baking soda
Mmmmm—————
————-icing—– — ¥
2 x Egg whites
Assorted food colors
2 c Powdered sugar
Colored sugar, etc
1/8 ts Cream of tartar

Combine sugar, syrup and spices with 1/2 c water in med saucepan.
Cook, stirring, over med heat just until mix starts to boil. Remove from
heat. Add butter, stir until melted. Cool 30 min. Stir in 3 c flour and
soda using wooden spoon. Mix until smooth. Add remaining flour. Mix
with hands until flour disappears. Turn dough onto lightly floured
board; knead until smooth. Form dough into ball. Wrap in plastic film
and chill at least 2 hours, no longer than 5 days. Divide dough into
fourths. On lightly floured surface, roll out dough, 1/4 at a time,
to 1/8 inch thickness. Cut with assorted cookie cutters. Place cookies
on lightly greased cookie sheet. Bake at 350 for 6 – 8 min until lightly
browned. Cool completely on wire racks. Store for 24 hrs before icing.
To make icing: mix egg whites w/ powdered sugar and cream of tartar
at med speed until mix will hold its shape. Divide icing into small
bowls. Add enough food color to tint desired shades. Icing may be
applied w/ pastry or paint brushes. Decorate w/ colored sugar,
sprinkles, etc while icing is moist.

—–

Popularity: 2% [?]

PEANUT BUTTER/BRAN MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Nuts
Holiday Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whole Wheat Flour
1/3 c Bran
2 ts Baking Powder
1 tb Sugar
1 Egg
1/4 c Peanut Butter
1/2 c Lowfat Milk
1/3 c Peanuts, chopped

Combine the flour, bran, baking powder and sugar in a
bowl. Add the remaining ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake in a 375-degree oven for 15 to 20 minutes.

Makes 8

One Muffin üalories: 140 Carbohydrates: 12 Protein:
6 Fat: 9 Sodium: 104 Potassium: 184 Cholesterol: 35

Exchange Value: 1 Bread Exchange + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

– - – - – - – - – - – - – - – - – -

Popularity: 25% [?]

Title: Fresh Mushroom Bisque
Categories: Soups
Yield: 4 servings

3 tb Butter
1 lb Mushrooms – sliced
3 tb All-purpose flour
4 c Half and Half
1 Egg yolk – beaten to blend
2 tb Lemon juice
Salt and pepper

Melt butter in heavy large saucepan over medium heat. Add mushrooms
and saute until soft, about 4 minutes. Add flour and stir for 2
minutes. Slowly mix in Half and Half. Simmer until thickened,
stirring frequently, about 4 minutes. Combine yolk and lemon juice
in small bowl. Gradually whisk in half of soup. Return to saucepan
and stir until heated through; do not boil. Season generously with
salt and pepper.

Serves 4.

Recipe from “Too Busy To Cook”, Bon Appetit, December, 1989.

Posted by Michelle Bass. Courtesy of Fred Peters.

MMMMM

Popularity: 3% [?]

Title: Pastitsio
Categories: Casseroles, Greek
Yield: 24 servings

1 1/2 lb Ziti thick, uncut macaroni
Salt
2 c Grated cheeses*
6 tb Melted butter
7 Eggs
6 c Saltsa Kima
6 c Medium Saltsa Aspri
1 ts Ground cinnamon
1/2 ts Grated nutmeg
1 c Bread crumbs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large bowl,
combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
and 4 of the eggs, lightly beaten.
Butter an 11″ x 15″ x 3″ baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with a
spatula. Sprinkle the top lightly with the remaining cheese and the
bread crumbs. Bake in a 350 degree for 45 minutes or until a golden
crust develops and the sauce bubbles. Remove from the oven and allow
to stand for 15 minutes before cutting into squares. Serve on a warm
platter. Note: Try this once using 1 1/2 pounds of ziti for an
elegant pastitsio. A very rich recipe; you can safely reduce the meat
sauce and Saltsa Aspri by one cup, if desired. From: “The Food of
Greece” by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

MMMMM

Popularity: 5% [?]