Title: Chocolate Crinkle Cups
Categories: Desserts, Cakes
Yield: 22 brownies

1 c Granulated sugar
1/2 c Cocoa
1 ts Vanilla extract
2 Egg whites, slightly beaten
1/2 c All purpose flour
1/4 c Finely chopped walnuts

Heat oven to 350 degrees F. Line small muffin cups
(1-3/4 inches in diameter) with paper or foil bake
cups.

In medium saucepan over low heat, melt spread. Add
sugar, stir until well blended. Remove from heat;
stir in cocoa and vanilla. Add egg whites; stir to
blend. Stir in flour and walnuts. Fill muffin cups
three-fourths full with batter. Bake 15 minutes or
until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.

—–

Popularity: 2% [?]

Tomato Bisque

Recipe By : Donna St. George – NY Times -8-20-97
Serving Size : 4 Preparation Time :0:45
Categories : Soups Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
1 stalk celery, — finely chopped
1 clove garlic — minced
2 pounds ripe tomatoes, peeled — coarsely chopped
5 leaves fresh basil — torn into pieces
1 sprig fresh thyme, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons dry red wine
freshly ground black pepper — to taste
1 cup light cream
2 teaspoons cheddar cheese — finely gratedj
Croutons for garnish

1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
n.

2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
0 minutes.

3. Puree the mixture in batches in a blender or food processor. Return to pot,
and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
ng of cheddar cheese and croutons.

– - – - – - – - – - – - – - – - – -

NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0

Popularity: 5% [?]

Australian Sticky Toffee Pudding

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup dates (180g) — pitted and chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) — sifted
Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 teaspoon vanilla
2 tablespoons butter

Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top
and leave to stand. Cream butter and sugar until pale, then add eggs one
at a time, heating well after each addition. Gently fold in sifted flour,
stir in the date mixture, and pour into a lightly buttered 18cm or 7″
square or round cake tin. Bake in a preheated oven (180 C) for 30-40
minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to
the boil, stirring, and simmer for five minutes. Set aside until ready to
serve, then quickly reheat when needed. Cut pudding into squares and place
each square in the centre of a warm dinner plate. Pour hot toffee sauce
over each square and serve with fresh cream.

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Popularity: 3% [?]

SOUP AU PISTOU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Sorted uncooked red kidney
-beans, rinsed
1 oz Sorted uncooked great
-northern beans, rinsed
2 qt Water
1/2 c Each diced onion and sliced
-celery
6 oz Pared potato, 1/4-inch cubes
4 sm Plum tomatoes, peeled,
-seeded, diced
3/4 c Each sliced carrots and
-zucchini
1/2 c Diagonally sliced green
-beans
2 tb Tomato paste
2 Bay leaves
1 d Pepper
3 oz Uncooked small macaroni
-(ditalini, elbows)
PISTOU:
1 c Fresh basil leaves
1 tb Hot water
4 ts Olive oil
2 Garlic cloves, minced
1 oz Grated Parmesan cheese

SOUP:

SOUP: In 4-quart saucepan combine beans; add water
and bring to a boil. Reduce heat to low , add onion
and celery, and simmer for 30 minutes. Add remaining
ingredients for soup except macaroni and simmer until
vegetables and beans are tender, about 45 to 60
minutes. Add macaroni, stir, and cook for about 5
minutes.

PISTOU: While macaroni is cooking, combine all
ingredients for pistou except cheese in blender
container. Process until smooth, scraping down sides
of container as necessary. Transfer to small bowl and
stir in cheese.

TO SERVE: Remove and discard bay leaves from soup.
Spoon pistou evenly into 8 soup bowls, then ladle soup
evenly over pistou. Serve immediately.

Makes 8 servings of 1 cup each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Popularity: 3% [?]

Minestronie Hamburger Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean ground beef
1 large onion — chopped
2 small potatoes — peeled and cubed
2 carrots — peeled and sliced
2 stalks celery — sliced
1 28 oz can whole tomatoes
1 cup shredded cabbage
1 small bay leaf
1/4 teaspoon leaf thyme
1/4 teaspoon leaf basil
1 teaspoon salt
1/4 teaspoon pepper
grated Mozzarella cheese — or
grated Parmesan cheese

Place all ingredients except chees in Crock-Pot; stir thoroughly. Add water to
cover. Cover and cook on Low for 8 to 12 hours or on High for 3 to 5 hours.
Stir well. Serve sprinkled with cheese.

Serves 6

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Beef and Orzo Stuffed Peppers

Recipe By : Bob b1744
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Ground Beef
Main Dishes Pasta
Peppers Tomatoes
Pesto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large green peppers
2/3 cup Italian parsley — tightly packed
1/4 cup Pamesan cheese — grated
2 tablespoons chopped walnuts
5 1/2 teaspoons dried basil
1/2 teaspoon salt
1 clove garlic — minced
1/4 cup olive oil
1 pound ground beef
1 1/2 cups orzo — cooked in
3 cups water
1 medium tomato — seeded and chopped
2 tablespoons Parmesan cheese

Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes
in boiling salted water. Drain, inverted on paper towels.
Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and
garlic in food processor or blender until blended. With motor running, slowly
pour in olive oil. Process until blended. Reserve.
Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto,
orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20
minutes. Sprinkle with 2 Tbsps. more grated Parmesan cheese.

– - – - – - – - – - – - – - – - – -

NOTES : In place of all Pesto ingredients, you can use prepared pesto.

Popularity: 3% [?]

Title: WHITE PIZZA
Categories: Pies, Italian
Yield: 8 servings

Pizza shell, 12″
2 T Olive oil
4 ts Garlic; chopped fine
2 T Basil, fresh; OR
2 ts Basil, dried
2 md Tomato; thinly sliced
1/4 lb Mozzarella; grated, or to
-taste
1/4 lb Provolone; grated, or to
-taste
1/4 c Romano; grated
2 ts Oregano, dried; OR
1 T Oregano, fresh

Roll crust out to 12″ circle. Brush crust with olive oil, sprinkle
with garlic and basil. Arrange tomato slices over crust and top with
grated mozzarella, provolone, and Romano cheeses. Bake in a hot
preheated oven (425 to 450 degrees) 12 to 15 minutes or until cheese
has melted and crust is lightly browned. Sprinkle with oregano. For
best results, bake on parchment paper directly on pizza stone or oven
tiles.

Best made with Neopolitan pizza crust (flour, yeast, water, salt, and
molasses); crust thin and crispy, yet soft enough to be folded over
and eaten with fingers

From Mario’s Pizza, Regent Square, Pittsburgh, PA

MMMMM

Popularity: 7% [?]

Fruitcake

Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

CHEESE AND CHILI SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Rich beef broth
10 Cloves garlic — peeled
4 lg Tomatoes — chopped
3 md Onions — quartered
1/2 ts Mixed dried herbs (Italian
Seasoning)
1 t Sugar
1/4 ts Ground cumin
1 md Onion — cut into ring
1 Long mild green chili — cut
-into thin rings
1 Red bell pepper — seeded
And cut into
Thin rings
1 c Shredded sharp Cheddar
1 c Shredded mozzarella
1 c Mild or hot chunky salsa
1 t Minced fresh cilantro for
Garnish

Put the first 7 ingredients into a pot and bring to a
gentle boil. Reduce the heat to a simmer and continue
cooking for 30 minutes. Puree in a blender and return
to the pot. Add the onion, chili, and bell pepper to
the soup and simmer for about 15 minutes, or until the
vegetables are tender. Toss the two cheeses together.
Ladle the soup into a heated serving dish. Add the
cheeses and salsa and stir gently. Sprinkle with the
cilantro and serve immediately. Edited for MC by
Brenda Adams

Recipe By :

From:how To Boil Water

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

Title: Cherry Pie and Whipped Topping-Diabetic
Categories: Diabetic, Fruits, Pies
Yield: 1 servings

-Bridget Benjamin-PHFC09A

MMMMM—————————-PIE———————————
PREBAKED SINGLE PIE CRUST 1 tb CORNSTARCH
2 cn 16 OZ UNSWEETNED RED CHERRYS 1/4 ts ALMOND FLAVORING
1 c LIQUID FROM THE CHERRIES 1 c SUGAR SUBSTITUTE

MMMMM———————-WHIPPED TOPPING—————————
1/2 c INSTANT DRY MILK 2 tb SUGAR
1/2 c COLD WATER 1/4 c DRY SUGAR SUBSTITUTE (OPT)
2 tb LEMON JUICE 1/2 ts VANILLA

Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside
and combine 1 cup liquid and cornstarch. Cook and stir over moderate
heat until thickened and transparent and the starchy taste is gone.
Remove from heat and add sugar substitute, almond flavoring and
cherries. Taste and add more sweetner, if desired. Cool to room
temperature. Spread filling evenly in crust. Let set at least 15
minutes.
Topping: Combine dry milk and water and refrigerate for 30 minutes.
Beat at high speed for 4 minutes. Add lemon juice to whipped milk and
beat at high speed for 4 minutes. Stir in the sugar and sugar
substitute while it is being beaten. Add vanilla to whipped topping
and refrigerate until use. From “The New Diabetic Cookbook” by Mabel
Cavaiani,R.D.

MMMMM

Popularity: 5% [?]