http://www.recipelink.com

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Dee (9:08:37 pm) : I found these. Believe me I not gona try them!!!!!!!!!!

Rattlesnake Recipe #1

1 medium-sized rattlesnake (3 to 4 pounds)
1/2 cup flour
1/4 cup cornmeal
1/4 cup cracker crumbs
1/2 cup milk
1 egg
1/4 teaspoon garlic powder (not garlic salt)
1 teaspoon salt
dash pepper

Mix flour, cornmeal, cracker crumbs, garlic powder, salt and pepper in a
bag. Add beaten egg to milk and dip snake steaks. Then coat the steaks by
shaking them in the bag. Deep-fat fry until brown or until meat floats in
oil

Rattlesnake Recipe #2

Kill it.
Remove the head; suspend by tail for 1 hour.
Skin; gut.
Chop into chunks.
Marinate in sweet milk for 2 hours.
Dredge in cornmeal or bread crumbs, or a combination of both.
Deep-fat fry until brown.
Serve with Louisiana Hot SauceÆ, Texas Pepper SauceÆ, or tartar sauce.
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Dee (9:16:13 pm) : Chinese Shrimp and Scallops in Garlic Sauce

Makes 4 generous servings.
3/4 lb. scallops
3/4 lb. medium shrimp, shelled and deveined
1/2 lb. snow peas
3/8 lb. broccoli florets
5 garlic cloves, sliced
1/2 tsp. chicken bouillon dissolved in 1/2 cup water
1 tbsp. starch in a thin paste in cold water
oil
soy sauce
Fry the garlic in the oil until it just shows signs of browning. Add the
scallops and the shrimp. Cook on as high heat as possible until the scallops
turn white and the shrimp pink, turning constantly (about 5 minutes). Add
the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about
1/4 cup of the bouillon, then thicken the juices in the bottom of the wok
with the starch paste. Continue to toss rapidly for a few minutes until
everything is hot and covered with the sauce. Serve immediately.
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Vicki,La (9:22:33 pm) : SandyG.>
this is how I make a shrimp or crawfish spaghetti(like I say I don't really
measure the ingredients)

spaghetti
onions
bell pepper
celery
optional-garlic
salt and pepper to taste
hot sauce to taste

You boil spaghetti. In a pot saute onions,bell peppers,garlic and little
celery. Then add your seafood shrimp or crawfish and let it get pink(shrimp)
Then add your spaghetti sauce if using a ready made one.Add your seasonings.
Let it simmer a while then serve over spaghetti or just mix the spaghetti
into the pot with the sauce that what I usually do. If you make your sauce
wait till the sauce is almost done to add the seafood because if you cook
the shrimp and crawfish too long it wont have any taste. be sure your
crawfish has the fat thats what taste the best.
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Vicki,La (9:24:47 pm) : ŠtouffÈe d'Ècrevisses au maire Joubert -- Crawfish
ŠtouffÈe #3 (from Curtis Joubert, former mayor of
the City of Eunice, Louisiana)

1 pound crawfish tails
Salt
Black pepper
Onion powder
Garlic powder
4 tablespoons butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup finely chopped bell peppers
1/2 cup water or fish stock
1 bunch green onions, chopped, green part only
1 bunch parsley, minced (use Italian parsley)

Season crawfish tails in a bowl with salt, pepper, onion powder and garlic
powder.

Melt the butter and add the onions, garlic, and bell pepper, stirring
constantly, and
cook until wilted. Add the water or stock and bring the mixture to a boil.
Reduce heat
and simmer for 15-20 minutes.

Add the crawfish and simmer another 15-20 minutes.

Add onion tops and parsley and simmer 5 minutes more. Ladle over hot,
long-grain
white rice.

Serves four.
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Vicki,La (9:26:32 pm) : from Talk About Good!, the cookbook of the Lafayette
Junior League:

Shrimp ŠtouffÈe

1 cup flour
1 cup corn oil
2 cups chopped onions
1 cup chopped celery
1/2 cup bell pepper
2 cloves chopped garlic
3 pounds raw deveined shrimp
1 large can tomatoes
2 small cans tomato paste
3 teaspoons salt
1/4 teaspoon red pepper
1/2 teaspoon black pepper
2 tablespoons chopped parsley
2 tablespoons chopped green onion tops

Make roux (brown over slow fire stirring constantly) of flour and cooking
oil -- add
onions, celery, bell pepper, and garlic and cook until soft. Add tomatoes
and tomato
paste, mix well and cook about 5 minutes then add 6 cups of water. Let
simmer about
1 hour. Add 3 pounds of raw deveined shrimp, cook for 15 minutes. Add
parsley and
onion tops 5 minutes before serving. Serves 10 generously over rice.

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Vicki,La (9:53:13 pm) : French Fried Eggplant
(from Galatoire's Restaurant)

1 large, long eggplant
1 egg
3/4 cup milk
Flour
Salt and white pepper to taste
Oil for deep frying
Powdered sugar

Peel eggplant and cut to size of large French fries. Soak 30 minutes in
salted water. Rince and pat
dry. Make a batter with egg and milk and season well with salt and pepper.
Dip eggplant into batter,
roll in flour and deep fry until golden. Sprinkle with additional salt and
serve with powdered sugar.
Serves 4 as hors d'oeuvre with cocktails, or as vegetable with entree.

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Dee, OK (9:55:17 pm) : Eggplant Antipasto
Recipe by Rudy and Gloria Melone

4 to 6 eggplants (Chinese or Japanese)
4 tomatoes, chopped
1 bulb garlic, crushed or finely chopped
fresh basil, finely chopped or dried
olive oil
salt and pepper to taste
Parmesan cheese, grated (optional)

Cut eggplant in half lengthwise, then again crosswise so there are 4 pieces.
Make a couple of slits on the meat of the eggplant without cutting through
to the skin. Stuff chopped tomatoes into the slits of the eggplant, place
garlic on top and sprinkle with basil. Sprinkle with Parmesan cheese, if so
desired. Drizzle with lots of olive oil. Bake in a pan at 350 degrees F for
25 to 30 minutes.

Recipe courtesy of Gilroy Garlic Festival, Gilroy CA.
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Candy, VA (9:56:13 pm) : California Shrimp Spread
1/2 c mayo
1 T lemon juice
2 T curry powder
1 T Dijon mustard
1/4 t nutmeg
2 lg ripe avocados, peeled, pitted and cut into small pieces
2 T lemon juice
3 41/2 oz cans tiny shrimp, drained
1/2 c finely chp celery
1/2 c finely chp onion
1/2 c chp parsley
pita bread, cut into quarters
assorted crackers
MIX MAYO, 1 T LEMON JCE, CURRY, MUSTARD, AND NUTMEG IN SM BOWL. cOVER &
CHILL 1 HOUR,TOSS AVOCADOS WITH 2 T LEMON JUICE IN LARGE BOWL. TO SERVE ADD
SHRIMP, CELERY, ONION, PARSLEY & AVOCADO. POUR MAYO OVER AND TOSS. SPOON ON
PITA AND CRACKERS.MAKES 3 CUPS
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Dee, OK (9:57:44 pm) : Spanakopita (Spinach Pie)
Recipe by Alice Del Vento, Cypress, CA

3 10-ounce packages frozen chopped spinach, thawed and drained
1 cup chopped onion
1 cup unsalted butter
1/2 to 3/4 pounds crumbled feta cheese
1 teaspoon salt
1/4 teaspoon pepper
1 15-ounce container of ricotta or cottage cheese
5 eggs, slightly beaten
12 sheets filo dough

Optional ingredients:
pinch of parsley, mint, nutmeg, ginger and cinnamon.
(Go by taste and use all of the above very generously)

Squeeze spinach dry on paper towels. In skillet melt 2 tablespoons butter;
add onion and saute over medium heat until soft, about 3 to 5 minutes. Add
spinach and saute a few minutes more. Set aside to cool. Add cheeses, eggs,
salt and pepper to spinach mixture. Also, add your optional spices (to
taste), stir well until mixed.
Preheat oven to 350 degrees F. Melt remaining butter. Cover bottom of a
13x9-inch baking pan with six sheets of filo, brushing each sheet lightly
with melted butter. (Trim sheets if necessary.) Spread evenly with the
spinach filling. Cover with six more sheets of filo dough, again brushing
each sheet lightly with melted butter. Make the top sheet as smooth as
possible. To retain filling, seal edges by tucking them under with a spoon.
With a sharp knife, cut through top filo layer to spinach. Brush top with
any remaining melted butter. Bake for 45 minutes until golden. Makes 9
servings.
Retain some of the squeezed spinach juice, and pour over top of finished
spanakopita. Browns nicely with it on.

This popular Spinach Pie is traditional food from Greece. It is easy to make
and is delicious. Only 390 calories per serving. Enjoy!!! Recipe courtesy of
Grecian Festival by the Sea, Long Beach CA.
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Vicki,La (9:58:19 pm) : Stuffed Eggplant
(from the Bon Ton Restaurant)

6 medium eggplants
1 pound small shrimp
1 pound white lump crab meat
4 bell peppers
4 medium onions
1/2 cup parsley
3 pods garlic
Salt and pepper to taste
1/2 cup celery
Bread crumbs

Boil eggplants until soft; then dig out meat. Save eggplant shells. While
you are doing this, fry bell
peppers, onion, celery, and garlic together until limp, then add eggplant
meat. Let smother on
medium fire till most water is cooked out, then add shrimp. Cook for another
20 minutes, then put all
of this in another bowl and fold in crab meat and parsley. Let cool a
little, then add enough bread
crumbs to be firm enough to stuff shells. Sprinkle a little bread crumbs on
top and paprika. Then
sprinkle a little oil or oleo on top. Bake till done or brown in 350F oven.
Serves 12.

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Dee, OK (9:59:23 pm) : Avocado Salmon
Recipe by a local Norwegian cook

Medium-sized salmon fillet

Bake salmon fillet skin side up at 450 degrees F for 15 to 20 minutes (or
until fully cooked). Remove skin from salmon and spread with avocado sauce.

Avocado sauce:
4 avocados
4 tablespoons lemon juice
2 teaspoons salt
1 small onion, sliced
1/2 teaspoon crushed red pepper
1/2 teaspoon thyme
4 tablespoons parsley

Combine all ingredients in blender or food processor and puree until smooth.
Refrigerate until fish is done. (Optional: Decorate with additional chopped
parsley and lemon slices.)

This recipe was contributed to the Little Norway Festival Committee several
years ago by a local Norwegian cook. It is usually made and served at the
Fish-O-Rama Seafood Feast at the festival. Recipe courtesy of Little Norway
Festival, Petersburg AK.
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Vicki,La (9:59:28 pm) : Stuffed Eggplant
(from the Bon Ton Restaurant)

6 medium eggplants
1 pound small shrimp
1 pound white lump crab meat
4 bell peppers
4 medium onions
1/2 cup parsley
3 pods garlic
Salt and pepper to taste
1/2 cup celery
Bread crumbs

Boil eggplants until soft; then dig out meat. Save eggplant shells. While
you are doing this, fry bell
peppers, onion, celery, and garlic together until limp, then add eggplant
meat. Let smother on
medium fire till most water is cooked out, then add shrimp. Cook for another
20 minutes, then put all
of this in another bowl and fold in crab meat and parsley. Let cool a
little, then add enough bread
crumbs to be firm enough to stuff shells. Sprinkle a little bread crumbs on
top and paprika. Then
sprinkle a little oil or oleo on top. Bake till done or brown in 350F oven.
Serves 12.

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Dee, OK (10:00:56 pm) : CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

2 tablespoons unsalted butter
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2 inch
strips
1 tablespoon flour
2 shallots, minced (about 1/4 cup)
2/3 cup whipping cream
1/2 cup dry white wine
1/3 cup chopped drained oil-packed sun-dried tomatoes
3 tablespoons chopped fresh basil or 2 teaspoons dried
8 ounces egg noodles, cooked

Melt butter and olive oil in large skillet over medium-high heat. Season
chicken with salt and pepper. Add chicken to skillet and saute until
light brown and just cooked through, about 3 minutes. Add minced
shallots to skillet and saute 1 minute. Sprinkle flour in skillet and
cook 1 minute. Add whipping cream, white wine, sun-dried tomatoes and
basil. Bring to boil; cook until sauce thickens, stirring occasionally,
about 4 minutes. Season to taste with salt and pepper and serve over
noodles.
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Vicki,La (10:02:34 pm) : BANANAS FOSTER

A quintessential New Orleans dessert, and a favorite among most locals.

4 tbsp. butter (1/2 stick)
1 cup dark brown sugar
2 bananas
2 oz. banana liqueur
4 oz. dark rum
Ground cinnamon
Vanilla ice cream (optional)

Melt the butter and add the brown sugar to form a creamy paste. Let this
mixture caramelize over
the heat for about 5 minutes. Stir in the banana liqueur and rum. Heat until
the liquor is warmed,
about three minutes. Add the bananas, cook for about 1 - 2 minutes, then
ignite with a flourish.
Here's the best way to do this:

Using a long, bent-handled ladle, scoop up some of the warm liquor. Hold it
a foot or two above the
chafing dish and ignite the liquor in the ladle. VERY CAREFULLY, pour the
liquor into the dish. A
column of flame will descend from the ladle into the dish, which will ignite
with a marvelous *poof*!
Keep a pal nearby, subtly wielding a fire extinguisher. Try not to become a
human torch in the
process.

Agitate to keep the flame burning, and add a few pinches of "voodoo dust" to
the flame. The
cinnamon will sparkle orange in the blue flame, and looks really neat.

Let the flames go out. Serve over ice cream if you wish, but some hardcores
like me like it just like it
is. Yum.

Variations: one may substitute any fruit for this dish that has a
correspondingly flavored liqueur --
peaches, pears, whatever.
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Vicki,La (10:04:30 pm) : BREAD PUDDING WITH WHISKEY SAUCE

This is the classic New Orleans bread pudding, as prepared at the Bon Ton
Cafe on
Magazine Street.

1 loaf French bread
1 quart milk
3 eggs
2 cups sugar
2 tablespoons vanilla extract
2 teaspoons ground cinnamon
1 cup raisins
3 tablespoons melted margarine

Preheat oven to 350 degrees. Tear bread into chunks and soak in milk. Crush
with
hands to make sure milk has soaked through. Add eggs, sugar, vanilla,
cinnamon,
raisins and stir well. Pour melted margarine or butter in bottom of a heavy
9 x 14
baking pan. Add bread mixture (and I sprinkle more cinnamon and raisins on
top) and
bake until very firm, about 40 mins. Cool pudding, cube it and put it into
individual
dessert dishes. When ready to serve, add whiskey sauce and heat under
broiler for a
few minutes (last step optional).

Whiskey sauce

A variation that I like is to use Southern Comfort for the sauce instead of
whiskey.

1 cup sugar
1 stick butter (or margarine if you insist)
1 egg, beaten
2 ounces Bourbon whiskey or Southern Comfort; rum also works well

Cream sugar and butter and cook in a double-boiler until very hot and
well-dissolved.
Add well-beaten egg very slowly and whip very fast so egg doesn't curdle.
Cool and
add liquor.

Serves 8

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Dee, OK (10:04:38 pm) : QUICK SHRIMP GUMBO

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* Exported from MasterCook *

QUICK SHRIMP GUMBO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Cooking oil
1 c Okra
1 cn Chicken gumbo
2 cn Shrimp (4 1/2 oz.)
2 tb Flour
1 cn Chicken & rice soup
Salt & pepper to taste

Make roux with cooking oil and flour. Brown until
dark brown color. Add okra, salt and pepper. Add soup
and carefully rinsed shrimp. Simmer until hot. Serve
over rice. If more vegs. are desired, add chopped
bell bepper, minced garlic and green onion blades.

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Dee, OK (10:07:43 pm) : Rice Pudding with Wild Rice
Recipe by Kathryn Stavem, Stanchfield, MN

1/2 cup raw white rice
1/2 cup wild rice
7 eggs, slightly beaten
1/3 cup pure maple syrup
1 teaspoon salt
1 teaspoon vanilla
1 quart half-and-half or cream
1 teaspoon cinnamon

Cook white rice in 1 cup water for 15 minutes. Cook wild rice in 1 1/2 cups
water for 20 minutes. Combine eggs, maple syrup, salt, vanilla, half and
half or cream. Stir together the rice and wild rice and liquid.
Pour into a greased 3-quart casserole or greased 9x13-inch glass pan.
Sprinkle cinnamon on top. Bake at 350 degrees for 1 hour or until center is
firm. The 9x13-inch pan may take less time, a deep casserole may require 15
to 20 minutes additional time.
To test for how well it is done, insert a clean knife blade into center; if
it comes out clean, pudding is finished.

Eat warm or cold, with maple syrup or jam over the top; or eat just as it
is. In an attempt to use Minnesota ingredients in this traditional Swedish
dish made by my mother, I have added wild rice and maple syrup.
Rice pudding is truly a favorite dish in Swedish settlements in Minnesota,
as evidence in how many recipe variations appear in church cookbooks.
These additions create a meal fit for company, pot lucks and supper at home
on the farm.
In Sweden this was simple food made from available ingredients: grain, milk,
cream, and eggs. But it is often those foods which we remember best from our
childhood. Recipe courtesy of the Maple Syrup Tour, Stanchfield, MN.
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Dee, OK (10:20:36 pm) :

Chocolate Rum Ice Cream

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Chocolate Rum Ice Cream
Categories: Ice cream, Microwave, Chocolate
Yield: 8 servings

1 c Sugar
2 tb All-purpose flour
2 c Light cream; chilled
1 Egg; slightly beaten
2 oz Unsweeten baking chocolate;
- (2 sq.) broken in pieces
1/2 ts Rum extract

In large microwave-safe bowl combine sugar and flour; gradually stir
in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH
(100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture
boils and thickens. Add rum extract; blend with wire whisk until
mixture is smooth. Chill thoroughly. Add light cream to chilled
mixture; blend well. Freeze in 2-quart ice cream freezer according to
manufacturer's directions.

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Dee, OK (10:22:54 pm) : With the talk about rum. This looks great!!!
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Dee, OK (10:23:33 pm) : Sorry I hit the wrong key!
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Velma TN (10:26:47 pm) : Here is a Peach Custard Ice Cream that I got off
the net somewhere this week--the eggs are cooked. Imagine you could use
other fruits or flavoring.

Peach Custard Ice Cream

The sound of the ice cream churn and the aroma of fresh
peaches and cream are sure signs of the Fourth of July.
If you have any left over, try filling cream puffs with
the ice cream.

2 cups milk
1-1/2 cups heavy cream
1 vanilla bean, split (optional)
3 eggs
1-1/4 cups sugar
1 tablespoon flour
Dash salt
2 cups peaches, chopped or mashed
2 teaspoons vanilla

Heat the milk and cream together with the vanilla bean
in a heavy pan over low heat. In a large bowl mix the
eggs, sugar, flour, and salt, and stir in a little of
the heated milk-cream mixture. Pour the contents of the
bowl into the heavy pan with the remaining milk-cream
mixture.

Stir over low heat, without scorching, until thick and
smooth. Remove from the heat, discard the vanilla bean,
and add the peaches. Place in a hand-cranked freezer
churn or an electric ice cream maker and churn until
cold and thick. Let mellow 30 minutes in the freezer
before serving.

Makes 1-1/2 quarts.

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Dee, OK (10:31:44 pm) : Choose-a-fruit Ice

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: CHOOSE-A-FRUIT ICE
Categories: Desserts, Low-cal
Yield: 6 servings

1 1/2 c Fresh orange sections OR
22 oz Canned mandarin oranges OR
1 1/2 c Raspberries OR
1 1/2 c Strawberries
1/3 c Sugar (use Equal)
1 c Warm water
2 tb Lemon juice
Optional garnish

Use fresh or frozen unsweetened berries.

In a 2 cup measure stir the sugar into warm water till dissolved.
In a blender container or food processor bowl combine desired fruit,
sugar mixture, and lemon juice. Cover and blend or process till
mixture is nearly smooth. Pour into a 9 x 5 x 3" loaf pan. Cover and
freeze for 4 to 5 hours or till almost firm.
Transfer the frozen mixture to a chilled large mixer bowl. Beat
with electric mixer on medium speed for 2 minutes or till fluffy.
Return fruit mixture to loaf pan. Cover and freeze for 6 hours or
till firm.

Let the fruit ice stand about 20 minutes at room temperature before
serving. To serve, use an ice-cream scoop and scrape along ice to
form a scoop. If desired, garnish each serving with mint sprig or
fresh berries.
Makes 6 servings.

Nutritional information per serving usng fresh oranges: calories -
65, fat - 0.1 g., cholesterol - 0 mg., protein - 0 g., carbohydrate -
17 g., fiber - 1 g., sodium - 0 mg. U.S. RDA vit. C = 44%.
Note: replacing sugar with Equal will change

calorie and carbohydrate count.

FROM: Better Homes and Gardens magazine, July 1991

MMMMM

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Dee, OK (10:34:05 pm) : Maple Walnut Ice Cream

---------- Recipe via Meal-Master (tm) v8.02

Title: MAPLE WALNUT ICE CREAM
Categories: Desserts
Yield: 6 servings

1 qt Cream
1/2 c Granulated maple sugar
1/4 c Maple syrup
1 x Pinch of salt
1/2 c Chopped walnuts
1/2 c Chopped hard maple sugar

Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup
maple syrup (or use 3/4 cup maple syrup) and the salt. Chill
overnight in a glass container. Freeze in a crank ice cream freezer,
adding nuts and chopped hard maple sugar before the last 20 cranks.
Pack and freeze until hard. Makes 3 pints.
By Judy Haupt and Tom McCrumm
From Maple Dessert Recipes by Massachusetts Maple Syrup Producers
Association P.O. Box 377 Ashfield, MA 01330

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Candy, VA (10:35:05 pm) : Lemon Ice Cream
1 1/2 pints whipping cream
11/2 pints half and half
1 c sugar
1 t vanilla extract
1/4 t salt
juuice and grated rind of 1 large or two small lemons
Combine all ingred, pour into an ice cream maker, use ice cream
makers'directions, concerning the freezing method. Kepp in freezer
overnight. Makes 2 quarts.
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SueA, CA (10:35:41 pm) : this is a very much tried and true family
favorite--no eggs

{ Exported from MasterCook Mac }

Lemon Ice Cream

Recipe By: My husband's grandmother
Serving Size: 12
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
juice of 6 lemons
lots of lemon rind grated
6 cups sugar
3 quarts half and half
2 cans milk
regular milk to"fill" line of container

Mix lemon juice, lemon rind and sugar. Add half and half and milk. Crank.
­­­­­

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Dee, OK (10:37:54 pm) : Watermelon Ice

---------- Recipe via Meal-Master (tm) v8.02

Title: WATERMELON ICE
Categories: Desserts, Low-cal
Yield: 6 servings

1 ts Unflavored gelatin
4 c Watermelon cubes
2 tb Lime juice (or lemon)
2 tb Honey
Lime twists for garnish

In a micro-safe cup, soften gelatin in 2 tb water by
heating briefly. Stir until gelatin is dissolved.

(Suggestion: cut up melon in a sieve to catch the
seeds, over a bowl to catch the juice or you will have
lots of juice around the cutting board.) In a blender
container, combine 1 cup of melon cubes, lime (or
lemon) juice, honey and gelatin mixture. Cover and
blend at high speed for 30 sec or until smooth.

Add remaining melon in batches, cover and blend at
high speed until smooth. Pour into a 8x8x2" pan and
freeze until almost firm.

Remove from freezer and transfer mixture to a large
chilled bowl. Beat at high speed with an electric
mixer or food processor until smooth. Return to pan
or pour into serving size cups or pour into plastic
ice cube trays and freeze several hours until firm.

To serve let stand 15-20 min at room temperature.
Scrape surface (if you used 8x8 pan) and spoon into
serving dishes. Garnish.

Yield 6 servings, about 6 cups (I only got about 4
cups) One serving: Calories 58, Protein 1 g, Fat <1g,
Carbohydrate 14 g, Fiber .5g, Cholesterol 0, Sodium 4
mg, Potassium 133 mg.

Diabetic Exchange: 1 fruit Source: Univ. of Calif. San
Diego UCSD Healthy Diet for Diabetes c. 1990
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Candy, VA (10:51:09 pm) : Angel Whispers (cookies)
1 c butter
1/2 c powdered sugar
1 t lemon extract
2 c flour
1/4 t salt
Cream butter, add sugar, add rest of ingred and blend well. Chill dough.
Measure level tsp of dough into a round ball and flatten slightly.Place 1
inch apart on ungreased baking sheet. Bake @ 400 8-10 minutes. Put 2 cookies
together with lemon filling.
Lemon Filling
1 egg slightly beaten
grated peel of one lemon
2/3 c sugar
3 T lemon juice
11/2 T solt butter
Blend all in top of double boiler, cook over hot water, stir continuosly
until thick. Chill until firm then fill cookies.
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Dee, OK (10:55:45 pm) : Apple Butter Bars

Recipe by Doris O. Diehl, Holly, MI

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups oats
1 1/2 cup sugar
1 cup melted butter or margarine
1 1/2 cups apple butter

In bowl, mix flour, baking soda and salt. Stir in oats and sugar, mix again.
Add butter, blend well. Press half of the mixture firmly into a buttered
9x13x2-inch baking pan. Spread with apple butter, cover with remaining oat
mixture, pat lightly. Bake in moderate oven at 350 degrees F for 45 to 50
minutes or until lightly browned. Cut into bars. Makes 18 to 24 bars.

Great snack item, also good for potluck. This recipe is courtesy of Diehl's
Orchard and Cider Mill, host of the annual Ciderfest, Holly, MI.
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Vicki,La (11:04:19 pm) : Just found one more before I go to bed
(This one for you Dee haha)
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Vicki,La (11:05:09 pm) : The Original Ramos Gin Fizz

OOPS forgot to paste!Sorry

Invented in the 1880s by Henry C. Ramos, in his bar at Meyer's Restaurant,
this is one
of New Orleans' most famous drinks. The secret of its flavor and texture is
orange
flower water and egg whites. When Huey P. Long was governor of Louisiana he
brought with him to New York's Roosevelt Hotel the bartender from the New
Orleans
Roosevelt just so he could have New Orleans gin fizzes whenever he was in
New
York. Yeah, sure, every man a king ...

1-1/2 ounces gin
2 drops orange flower water
2 egg whites
5 teaspoons confectioners sugar
1/2 teaspoon lemon juice
2 ounces half and half
1 drop vanilla extract
1/2 cup ice coarsely cracked

Put all ingredients into a blender. Cover and blend on high for 90 seconds.
The mixture
should be quite thick and airy, so blend more if the texture is too thin.
Pour into a tall
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Dee, OK (11:18:10 pm) : *Screaming Green Lizard*

Ingredients:

1 part Tequila
1 part Green Creme d'menthe

Instructions:

Mix.
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Sandy G. OH (11:19:36 pm) : Just a few more.....

Macaroni Salad Supreme

7-ounces elbow macaroni
1/2 cup Italian salad dressing
1 cup shredded carrots
1 cup chopped celery
1 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
1/2 cup green onions, with tops, sliced
1 can peas, drained or cooked, drained frozen peas
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. Ac'cent (optional)
2 cups cubed cooked ham or chicken
1/2 cup mayonnaise
1 tbsp. prepared mustard
1/4 cup chopped parsley
2 tbsp. pickle relish

Cook, rinse and drain macaroni according to package directions. Add dressing
and marinate at room temperature overnight or several hours. Add vegetables,
seasonings and meat; mix lightly and thoroughly.
Refrigerate. Shortly before serving time, mix in mayonnaise, mustard and
relish. Serve chilled.

Serves 8-12

......................................................................................................................................................................

Microwave Scalloped Potatoes

3 tbsp. butter or margarine
1/4 cup flour
1 3/4 cups chicken broth
1/4 cup mayonnaise
2 1/2 lbs. potatoes, peeled and sliced thin
1 medium-size onion, sliced thin

Melt butter in a shallow 2-quart microwave-safe baking dish. Stir in flour
until smooth, then gradually add broth until blended. Microwave uncovered on
HIGH 4 to 4 1/2 minuts until thickened, whisking once. Stir in mayonnaise.
Gently stir in potatoes and onions to coat. Cover with lid or vented plastic
wrap. Microwave on HIGH 16 to 18 minutes, rotating dish 1/4 turn twice,
until potatoes in center of dish are almost tender when pierced. Let stand
10 minutes to complete cooking.

Serves 6-8

Note: These are easy, and very tasty for a quick side dish. Got this recipe
from one of the women's magazines...forgot to jot the name and date down.

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Sandy G. OH (11:22:07 pm) : Yellow Crookneck Squash Casserole

3 to 4 medium-sized yellow squash
1 medium onion, diced
Salt and pepper to taste
2 tbsp. butter or bacon drippings
12 to 15 saltine or Ritz crackers, finely crumbled
1 can condensed cream of mushroom soup
Parmesan cheese

Stew squash and onion until tender enough to mash well. Add salt, pepper,
and butter. In a 1 1/2-quart casserole, put alternate layrs of squash,
cracker crumbs, and undiluted mushroom soup. Bake at 400 F. until the top
begins to brown.

Serves 6

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Sour Cream Bean Casserole

1 48-oz. jar Northern beans, drained and rinsed
4 tbsp. butter or margarine, melted
1/2 cup dark brown sugar
1/4 cup molasses
2 tbsp. Dijon mustard
1 tsp. salt
1 cup sour cream

Preheat oven to 350 F. Lightly whisk the melted butter, brown sugar,
molasses, mustard, salt and sour cream in a mixing bowl until well blended.
Add beans and toss until thoroughly mixed. Place in an uncovered casserole
and bake for 35-40 minutes or until bubbly.

Serves 8

Note: This comes from Randall Food Products...was on the jar of Northern
beans.

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Dee, OK (11:22:40 pm) : BACKYARD'S JALAPENO CHEESE GRITS

* Exported from MasterCook *

BACKYARD'S JALAPENO CHEESE GRITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Cheese
Vegetables Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts Water
12 ounces Quick grits
1/2 pound Butter
2 Jalapenos, diced -- remove
seeds for sissies.
1 medium Red bell pepper -- diced
1 medium Poblano pepper -- diced
1 medium Onion -- diced
1/2 pound Cheddar cheese -- grated
1/2 pound Monteray Jack -- grated
4 Eggs -- beaten
Salt -- to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner
grits, add more water.) Set aside. Melt butter in a large skillet over
medium high heat; add peppers and onion. Saute until tender, about 5
minutes. Add to grits, along with cheeses. Add eggs and season with salt.
Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a
preheated 350 degree oven for 25 minutes, or until set. Serve immediately.

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Sandy G. OH (11:24:36 pm) :
......................................................................................................................................................................
Raspberry Kuchen

2 cups flour
2 tbsp. sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup butter (cold)
4 cups raspberries
1 cup sugar
1 tbsp. cornstarch
3/4 tsp. cinnamon
1 cup sour cream
1/4 cup powdered sugar
1 tsp. vanilla

Mix the flour, sugar, baking powder, salt, and cold butter until crumbly;
press in a round 9" pan. Toss together the raspberries, sugar, cornstarch
and cinnamon; pour into crust. Beat together the sour cream, powdered sugar
and vanilla and drizzle over the kuchen. Bake at 400 F. for 30 minutes.

Note: Bet blueberries would work with this, Velma! :)

......................................................................................................................................................................
Zucchini - Pork Bake

1 lb. ground pork
1 clove garlic, minced
1 (8-oz.) can tomato sauce
1/2 cup fine dry breadcrumbs
3 tbsp. grated Parmesan cheese, divided
6 small zucchini
Salt and pepper to taste
4-ounces grated Swiss cheese

In a large frying pan over medium heat, cook pork and garlic until meat is
browned; drain off fat. Stir in the tomato sauce, breadcrumbs and 2 tbsp. of
the Parmesan cheese. Set aside.
Cut zucchini in half lengthwise and slice thin. Sprinkle lightly with salt
and pepper. In a greased shallow 2-quart baking dish, arrange half of the
zucchini slices. Spoon pork mixture evenly over top and cover with remaining
zucchini. Bake, covered, at 350 F. for 35 minutes. Uncover, sprinkle Swiss
cheese and remaining Parmesan cheese, over top. Bake uncovered, for 10
minutes or until cheese is melted.

Serves 6

Note: This comes from an Italian friend who lives in Michigan.

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Sandy G. OH (11:26:33 pm) :
......................................................................................................................................................................
Fire and Ice Tomatoes

6 large ripe tomatoes
1 large green bell pepper
1 large red bell pepper
1 large red onion
3/4 cup vinegar
1 1/2 tsp. celery salt
4 1/2 tsp. sugar
1/8 tsp. mustard seed
1/2 tsp. salt
1/8 tsp. cayenne
1/4 cup cold water
1/8 tsp. black pepper
1 large cucumber

Skin tomatoes (optional); cut into quarters. Halve peppers; seed and slice
into strips. Slice onion into rings.
Arrange vegetables, each separate from the others, in neat sections in a
flat dish or serving platter (not metal). Combine vinegar, spices , sugar
and salts with water in a saucepan. Bring to boiling; boil hard 1 minute.
Pour over vegetables. Cool slightly. Refrigerate vegetables with sauce
several hours. Just before serving, pare and slice the cucumber; arrange
with the other vegetables. Taste and adjust seasonings of sauce before
pouring over vegetables.

......................................................................................................................................................................
Lasagna Sandwiches

Generous layer chipped boiled ham
Slice Mozzarella cheese
1 tsp. sour cream
1 slice tomato
Sprinkling of chopped onion
Oregano, if desired
Salt and pepper to taste

Place the above ingredients inside sandwich buns. Wrap in foil and heat in
350 F. oven until cheese melts.

Note: Quick and easy!

......................................................................................................................................................................
Quick Barbecue Beef for Sandwiches

1 1/2 lbs. lean ground beef
1 medium onion, chopped
1 can corned beef, flaked with fork
2 tbsp. Worcestershire sauce
1 cup catsup
1 cup water
3 tbsp. brown sugar
1 tsp. chili powder
Salt and pepper

Brown ground beef and onions; drain off excess fat. Add remaining
ingredients and simmer for 1/2 hour.
Serve on toasted buns.

Note: This recipe comes from a favorite radio recipe program, Partyline that
is no longer aired.

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Dee, OK (11:27:09 pm) : Garden Paella

Source: Southern Living Cookbook
Makes: 12 servings.

Ingredients:

1 cup chopped onion
1 green pepper, chopped
1 sweet red pepper, chopped
1/4 cup butter or margarine, melted
1 1/2 cups uncooked long grain rice
1 (10 3/4 ounce) cans chicken broth, undiluted
3/4 water
2 ripe tomatoes, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon pepper
1/2 teaspoon dried whole saffron or 1/4 teaspoon ground saffron
Dash of Worchestershire sauce
3/4 pound broccoli, cut into 1 inch pieces
2 small zucchini, cut into 1/2 inch pieces
1 (10 ounce) package frozen green peas
12 fresh asparagus spears, fresh or frozen, cut into 1 inch pieces

Instructions:

Saute onion, green pepper and red pepper in butter in a heavy ovenproof
dutch oven until tender. Stir in rice and next 7 ingredients, and bring
to a boil. emove from heat; cover and bake at 350 degrees for 30
minutes.
Stir remaining vegetables into rice mixture, cover and bake an
additional 45 minutes or until liquid is absorbed and vegetables are
crisp-tender.
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Dee, OK (11:29:12 pm) : Lemony Asparagus And New Potatoes

* Exported from MasterCook *

Lemony Asparagus And New Potatoes

Recipe By : Low Calorie, Low Fat Recipes by BH&G
Serving Size : 4 Preparation Time :0:00
Categories : Eat-Lf Mailing List Low Fat
Potatoes Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Oz Asparagus Spears
8 Whole Tiny New Potatoes -- Unpeeled,
Cut In Quarters (Abt 10 Oz)
2 Tsp Olive Oil -- Or Any Cooking Oil
1/2 Tsp Finely Shredded Lemon Peel
1/4 Tsp Salt
1/4 Tsp Dried Thyme -- Crushed
Lemon Peel Curl -- Optional
Fresh Thyme -- Optional

This has a light, citrusy flavor.

Snap off and discard woody bases from fresh asparagus. If desired, scrape
off scales. Cut into 2" pieces. Set aside.

Cook potatoes, covered, in a small amount of boiling water in a 2 qt
saucepan for 10 min. Add asparagus. Cook, covered, about 8 min more or
till asparagus is crisp-tender and potatoes are tender. Drain. Transfer
vegetables to a serving bowl.

For dressing, combine the oil,lemon peel, salt and thyme. Add to the
vegetables; toss gently to coat. If desired, garnish with a lemon peel
curl and fresh thyme. Serve warm.

Makes 4 side dish servings.
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Dee, OK (11:32:01 pm) :
California Garden Shrimp and Pasta Salad
Recipe by Sandy Boling, Brinnon, WA

12 ounces rotelle pasta, cooked and drained
1 pound cooked shrimp
2 large tomatoes, diced
1 cup thinly sliced baby carrots
1 green pepper, diced
1 red pepper, diced
1 purple onion, diced
2 2 1/4-ounce cans sliced ripe olives
1 16-ounce bottle KraftÆ Zesty Italian dressing
1 cup broccoli flowerettes
1 cup cauliflower flowerettes
1 tablespoon sesame seeds
1/4 cup Parmesan cheese
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1 cup yellow summer squash (optional)
1/2 cup quartered mushrooms (optional)

Combine all ingredients in a large bowl, cover with plastic wrap and
refrigerate overnight. Makes 10 to 15 servings.
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Dee, OK (11:33:29 pm) : Seafood Corn au Gratin
Recipe by Vicky Ryland, Bunkie, LA

1 large chopped onion
1/2 cup chopped green onion
3 chopped ribs of celery
2 sticks butter
4 tablespoons flour
1 10-ounce package Cheddar cheese, grated
1 cup fresh corn
1 large and 1 small cans evaporated milk
2 egg yolks
1 pound crabmeat
1 pound shrimp
Season to taste with TonyÆ seasoning, 4 drops crab boil, seafood seasoning,
salt and pepper.

Saute onions and celery in butter until tender. Add fresh corn and shrimp to
the above mixture and simmer about 5 minutes. Add flour, milk and blend.
Remove from heat and add egg yolks, crabmeat, seasonings and grated cheese
(leaving just enough to garnish top of casserole). Pour into casserole dish,
garnish with remaining cheese and bake about 20 to 30 minutes. Let cool
slightly before serving.
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Dee, OK (11:53:18 pm) : CRUNCHY APPLE SALSA WITH GRILLED CHICKEN

MAKES 4 SERVINGS

SALSA

ï2 cups Washington Gala apples, halved, cored and chopped ï3/4 cup (1 large)
Anaheim chili pepper, seeded and chopped ï1/2 cup chopped onion ï1/4 cup
lime juice ïSalt and pepper to taste

1.Combine all ingredients except chicken and mix well; allow flavors to
blend about 30 minutes. 2.Serve over or alongside grilled chicken.

Makes 3 cups salsa.

Grilled Chicken

1.Marinate 2 whole boneless, skinless chicken breasts in a mixture of 1/4
cup each dry white wine and apple juice, 1/2 teaspoon grated lime peel, 1/2
teaspoon salt and dash of pepper for 20 to 30 minutes. 2.Drain and grill
over medium-hot coals, turning once, until chicken tests done. 3.Fish or
lean pork chops can be substituted for chicken.

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