10 oz Fresh spinach;or 12 oz froz
2 Eggs; well beaten
1 c 2% milk;
1/3 c Celery; chopped
1/4 c Onion; chopped
2 tb Parmesan cheese; grated
1/2 ts Salt;
1/2 ts Nutmeg;

Wash fresh spinach and discard stems. Steam in a covered saucepan
over low heat until the leaves are wilted. Drain in a colander or
sieve, press out liquid and chop spinach. (OR Thaw frozen chopped
spinach and press out liquid.)

Mix remaining ingredients together, then fold in spinach. Pour
mixture into a well greased 9 inch pie plate. Bake at 375 F for 45
minutes or until a knife inserted in the middle comes out clean. Cut
into 6 wedges and serve warm.

1/6 recipe – 71 calories, 1 protein choice, 1/2 fruit vegetable
choice 5 grams carbohydrate, 6 grams protein, 3 grams fat

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but
not tested by Elizabeth Rodier, Jan 1994

MMMMM

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Italian
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shells:
2 c All-purpose flour
2 tb Shortening
1 t Sugar
1/4 ts Salt
3/4 c Wine, Marsala, Burgundy or
-Chablis
Vegetable Oil
Filling:
3 c Ricotta
1/2 c Confectioners sugar
1/4 c Cinnamon
1/2 Square unsweetened
Chocolate grated OR
1/2 tb Cocoa (both optional)
1/2 ts Vanilla
3 tb Citron peel, chopped
3 tb Orange peel, candied,chopped
6 Glace cherries, cut up

To make cannoli shells it is necessary to have 3 or 4 metal tubes,
preferably made from very light tin, about 7-inches long and 1 1/8 inches
in diameter. The edges should not be soldered. (Old aluminum chairs cut up
work great)

SHELLS: Combine flour, shortening, sugar and salt, and wetting gradually
with wine, knead together with fingers until rather hard dough or paste is
formed. Form into ball, cover with cloth and let stand about 1 hour. Cut
dough in half and roll half of dough into a thin sheet about 1/4 inch
thick. Cut into 4 inch squares. Place a metal tube diagonally across each
square from one point to another, wrapping dough around tube by overlapping
the two points and sealing overlapping points with a little egg white.
Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or
two tubes at a time into hot oil. Fry gently until dough is a golden brown
color. Remove from pan, let cool and gently remove shell from metal tube.
Set shells aside to cool. Repeat procedure until all shells are made.

FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla
and fruit peel. Mix and blend well. (A little grated pistachio may be
added if desired). Chillin refrigerator before filling shells. Fill cold
cannoli shells; smooth filling evenly at each end of shell. Decorate each
end with a piece of glace cherry and sprinkle shells with confectioners
sugar. Refrigerate until ready to serve.

These are best if they are filled just before you company arrives.

From: Polly-O Cooking with Cheese Recipe Book p.reynolds, GEnie

– - – - – - – - – - – - – - – - – -

VEGAN EGGNOG

2 10-oz packages of silken regular or low-fat tofu
16 oz vanilla soymilk or rice milk
1Tbs. plus vanilla extract
1/4 cup sugar
2 Tbs. brown sugar
1/4 tsp. ground tumeric
1/2 to 1 cup rum or brandy, optional Nutmeg

In a blender or food processor, combine all
ingredients except nutmeg; blend thoroughly
stopping occasionally to scrape down sides.
Serve well chilled and dusted with nutmeg. Serves
about 8.