Peanutbutter Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-in pie crust baked
1/4 Teaspoon Salt
1 Cup Powered sugar
2 Cups Scalded milk
1/2 Cup Peanut butter (your choice
3 Egg yolks — beaten
1/4 Cup Cornstarch
2 Tablespoons Margarine
2/3 c Sugar
1/4 tsp Vanilla
—–T—–

combine powdered sugar and peanut butter blend until the appearance of
biscuit mix. spread 3/4 of this mixture on the bottom of the pie shell.
combine cornstarch, sugar and salt. add scalded milk and mix well. cook in
top of double boiler until mixture thickens add butter and vanilla, then
pour into baked pie shell. you can make meringue with the leftover egg
whites, but my family prefers whipped topping. sprinkle remaining peanut
butter mixture over topping.

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Popularity: 3% [?]

PENNE W/ EGGPLANT RICOTTA SALATA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
2 tb Olive oil
1 lg Eggplant
Cut into 1/4 inch
Dice
3 md Garlic cloves
1 Finely chopped leaves of
1 fresh rosemary sprig
Salt Pepper
1 pt Cherry tomatoes
1 lb Penne rigate
1/4 lb Ricotta salata cheese,
Crumbled

In large pot, bring 4 quarts of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over
medium heat. Add eggplant and cook, stirring frequently, until it
starts to soften and brown, about 10 minutes. Add half of garlic
and all the rosemary and cook until the garlic is slightly golden,
about 2 minutes. Season with salt and pepper.
In a medium non reactive skillet, heat remaining three tablespoons of
olive oil. Add tomatoes and cook over high heat, tossing until
slightly softened, about three minutes. Stir in remaining garlic and
season with salt and pepper.
Salt the boiling pasta water. Add the penne until al dente about 13
minutes. Drain the pasta and return it to the pot. Add the ricotta
salata and toss. Add the eggplant and toss again. Add the tomatoes
and toss gently. Transfer the pasta to a large warmed bowl or
platter and serve immediately.

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Popularity: 23% [?]

Chocolate-Dipped Coconut Shortbread

Recipe By : The Joy of Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Chocolate
1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter — softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 cup coconut — flaked
6 ounces semisweet chocolate chips — MELTED WITH
2 teaspoons butter

Buttery shortbread laced with coconut and dipped into dark chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

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Popularity: 4% [?]

Title: POMEGRANATE ARIEL
Categories: Desserts, Nuts, Fruits
Yield: 6 servings

1 1/2 c Pomegranate berries
1/2 c Currants
3/4 c Slivered almonds
1 md Ripe papaya, peel seeds
— removed
2 md Oranges, juiced -=OR=-
1/2 c Orange juice
6 Dates
6 Lemon slices
12 Spearmint leaves

Mix berries, currants almond slivers together. Divide into 6
portions, putting each portion into a glass goblet. Cut the papaya
into chunks place in a blender. Blend with the orange juice at
medium speed, until smooth. Pour equal amounts over the 6 portions
of pomegranate mixture. Top each goblet with a date, a lemon slice
2 spearmint leaves. Serve immediately. Covered stored in the
refrigerator, this dessert will keep 3 to 5 days.

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Popularity: 12% [?]

Title: BLOND BROWNIES
Categories: Diabetic, Cakes, Desserts, Chocolate
Yield: 32 bars

8 oz (1)pkg white cake mix;
-NO-SUGAR
2 Eggs;
2 tb Granulated brown sugar;
-REPLACEMENT
2 tb Water
1/4 c Mints chocolate chips;
1/4 c Peanut butter chips;

Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing
bowl. Beat in medium speed until well blended and thickened. Fold in
chips. Pour batter into two, greased and papered 8-in pans. Bake at
375 degrees for 12 to 15 minutes or unitl brownies test done. Cut
into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2
FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master.

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Popularity: 7% [?]

Title: WILD RICE SOUP
Categories: Rice, Soups, Vegetables
Yield: 1 servings

6 tb Unsalted Butter
1 tb Onion — minced
1/2 c Flour
3 c Chicken Broth
2 c Wild Rice — cooked
1 c Cooked Ham — minced
1/2 c Carrots — grated
1/4 c Almonds — slivered
1/2 ts Salt
1 c Half And Half
2 tb Dry Sherry
Pepper

Melt butter in saucepan, saute onions until tender. Blend in flour,
gradually add broth. Cook stirring constantly until mixture thickens
slightly. Stir in rice, ham, carrots, almonds, and salt; simmer about 5
minutes. Blend in half and half and sherry; heat to serving temperature
and season with pepper.

Recipe By :

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Popularity: 6% [?]

Pasta without Tomato – Old

Recipe By : Pat
Serving Size : 2 Preparation Time :0:30
Categories : HighCarb-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce spaghetti — broken
2 ounces rotini (pasta twists)
1/2 pound lean ground beef — crumbled
1 teaspoon olive oil
1/4 cup chopped onions — or more, to taste
2 teaspoons garlic powder — to taste
4 ounces sliced mushrooms
1/4 cup fresh parsley — diced
1 tablespoon Italian seasoning — commercially blended
1 large egg — slightly beaten
1 teaspoon olive oil
1/2 teaspoon fresh basil
1 teaspoon dried oregano
ground white pepper
pinch salt
1/4 cup parmesan cheese — grated
cilantro leaves — optional

[1] Use a 2-cup pyrex to measure out 1 1/2 to 1 3/4 cups of mixed pasta;
break about 1 ounce of long spaghetti in halves or thirds; place in the cup,
and add enough of the rotini (about 2 ounces) to make up the difference.
[2] Cook pastas together; spaghetti will be over-cooked, and the starch will
act as a binder.
[3] While the pasta is cooking, brown beef; remove fat as it appears. When
meat is no longer pink, then add olive oil and onions and fry, stirring, to
soften and sweat the onions.
[4] Add garlic, mushrooms, parsley, and the Italian blend. Continue
cooking and stirring until mushrooms are warmed (not limp).
[5] Remove from heat but keep warm. Drain the pasta. Do not rinse. Put
pasta back in the pot used to cook it. Add the hamburger mixture. Make a
well in the center of spaghetti mixture
[6] Working quickly, mix the egg and extra oil. Using moderately high heat,
quickly pour the egg mixture into the well and stir, constantly, to both
coat the pasta, and to cook the egg. Season with basil, oregano and
pepper. Add the parmesan and optional cilantro.

Menu: vegetable medley or mixed greens salad

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(End of message from Pat Hanneman)

Popularity: 3% [?]

Title: Rogig (Grape Walnut Candy)
Categories: Armenian, Candies
Yield: 1 servings

3 qt Grape juice
3 c Flour
3 c Sugar
1 c Cornstarch
3/4 c Corn syrup
Walnut halves

First, string the walnut halves on thread. Using medium to heavy
cotton thread, cut thread to about 24 inches long. With a thin
needle, carefully pass the thread through the walnut halves, leaving
some extra string exposed on either end. Knot both ends of the string.

Blend flour, sugar, cornstarch and corn syrup. Add juice and mix until
smooth. Pour half of the mixture into a large, heavy saucepan, bring
to a boil and boil, stirring constantly, until mixture is thick.
Remove from heat.

Dip one string of walnuts at a time into the hot grape juice mixture
several times, and let the excess coating drip into the pan. Transfer
the walnuts to a drying rack – you can rig up a rack by propping a
broom handle between two chairs; place a pan and newspapers
underneath to catch the drips – and dry overnight. Reserve leftover
cooked grape mixture.

The next day, cook the remaining grape mixture. Pass the remaining
mixture through a sieve and add to the grape mixture in the pan. Dip
the walnuts several more times in the hot grape mixture. Hang to dry
several days in a dark, cool place. To store or serve, remove walnuts
from the string and rll rogig in powdered sugar. Store in a covered
jar or tin.

NOTE: White grape juice or other fruit juices such as pear or apple
can be used.

MMMMM

Popularity: 5% [?]

Title: CAULIFLOWER AND POTATO CURRY
Categories: Vegan
Yield: 4 servings

4 c Potatoes, peeled and
-quartered
1 sm Cauliflower, cut into
-florets
-a pinch
3/4 ts Ground turmeric
1/2 ts Chilli powder
1 1/2 ts Ground cumin
3/4 ts Salt
-big pinch
2 Tomatoes, chopped
1 1/4 c Water
1/2 ts Garam masala
1/2 c Wheat berries (optional)
-of asafetida
-of sugar

Add all ingredients to a crockpot and cook on low for
approximately six hours. If you’re adding wheat
berries, cook them on high with an additional cup of
water for an hour, then add remaining ingredients and
cook on low. With the wheat berries, if things start
drying out, add more water.

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Popularity: 4% [?]

Title: WREATH COOKIES
Categories: Desserts, Cookies
Yield: 1 lot

1/2 c Butter
3 c Miniature marshmallows
1/2 ts Almond extract
1/2 ts Vanilla extract
1 ts Green food color
4 c Corn flakes

Melt butter, add marchmallows. When mixture is smooth, add extracts,
coloring and cereal. Make into wreath shapes, decorate with red
cinnamon candies and silver balls.

—–

Popularity: 5% [?]