Pistachio Swirl Fudge
Salmon Spread
Raspberry Meringues
Lemon pie from Eagle brand milk
Lemon Pie
Popcorn Drops (no flour, no sugar)
Spice Marble Cake
Lemon Thyme Chicken
Fresh Vegetable Stuffing
Herbed Stuffing Mix
Low-Fat Pineapple Yam Bake (Health Valley)
Blackened Catfish
Cheddar-Ale Pub Spread
Texas "Tea"
Apple Chip Snacking Cake
Brownie Swirl Cheesecake
Busy Day Cocoa Icing
Chocolate Chip Orange Scones
Chocolate Instant Breakfast

Betsy, NY (9:58:18 pm) :
Title: Pistachio Swirl Fudge
Categories: Candies, Microwave, Chocolate, Christmas, Holidays
Yield: 50 servings

1 pk (3-oz.) cream cheese
1 cn (14-oz.) sweetened condensed milk, divided
1/2 ts Vanilla
3 pk (6-oz. each) semisweet chocolate pieces
1 tb Sweet butter or margarine
1/2 c Coarsely chopped pistachio nuts

Place cream cheese in small glass bowl of electric mixer or in a 1-quart
microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until
cream cheese has softened. Add 2 tablespoons of the sweetened condensed
milk and the vanilla. Beat on low speed just until mixture is smooth; set
aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter in
a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2
minutes or until mixture can be stirred smooth and is glossy, stirring
twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese
mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let
stand until firm or place in refrigerator. Cut into 25 even squares by
making 4 lengthwise and 4 crosswise cuts equidistant from each other, then
cut each square diagonally in half. Store in airtight container with waxed
paper between layers. Keeps best if refrigerated. Makes 50.

From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990]

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Candy,VA (9:58:32 pm) : Salmon Spread
2 15 1/2 oz cans salmon
1 8 oz cream cheese, softened
3 t grated onion
1 T lemon juice
1/4 t salt
2 t Worcestershire sauce
1/4 t liquid smoke
pinch of horseradish

In large bowl, blend all together. Refrigerate. Good on crackers or small
tea sandwiches. Mades 2 cuups.
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Betsy, NY (9:59:08 pm) :
Title: Raspberry Meringues
Categories: Candies, Christmas, Holidays
Yield: 36 servings

3 Eggs (Room Temp)
1/4 ts Cream Of Tartar
ds Salt
3/4 c Sugar
1/4 c Raspberry Preserves *
6 dr Red Food Coloring

* Raspberry preserves should be seedless.
~-------------------------------------------------------------------------
Preheat oven 225oF. Cover cookie sheet with aluminum foil. In small bowl,
with electric hand mixer, beat egg whites, cream of tartar, and salt until
soft peaks form. Gradually add sugar, beating until very stiff peaks form,
about 10 minutes. Add preserves and food coloring and beat one minute at
highest speed of mixer. Drop by teaspoonfuls, two inches apart, onto foil
lined cookie sheet. Bake for two hours. Cool completely. Peel off foil.

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Vicki,La (10:00:22 pm) : Lemon pie from Eagle brand milk
1 6oz.readymade pie crust
1 8oz. package creamcheese,soften
1 14oz.can milk(sweeten condense)
1/4 cup cold water
1 4 serving pk of lemon flavored instant pudding
1 1/2 cups non-dairy whip topping thawed

In large bowl beat cheese untill fluffy gradually beat in sweeten condense
milk untill smooth Add water and pudding mix on low speed beat until smooth.
Gently stir in whipped topping. Spoon into pie shell and chill for 3 hours.

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Velma TN (10:06:41 pm) :
Lemon Pie

The recipe I had went something like this:
1 can Eagle Brand Sweetened Condensed Milk
3 eggs separated
Juice of 2 lemons or about 1/3 cup

Mix, milk, egg yolks, and lemon juice
The lemon juice thickens it. Pour it into a baked crust or graham cracker
crust. Make meringue of three egg whites, adding 1 tsp. water, and beating
with 6 tablespoons sugar until stiff peaks form. Bake in 350 F. degree oven
for about 10 minutes or until meringue is a golden brown.
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Betsy, NY (10:09:17 pm) :
Velma - no flour, no sugar!

Title: Popcorn Drops
Categories: Cookies, Low-cal
Yield: 6 servings

2 c Unsalted popped corn
3 Egg whites
1/2 ts Baking powder
1/4 ts Salt
1/4 ts Cream of tartar
2 tb Granulated sugar replacement

Place popped corn in food processor or food grinder. Grind into
kernel-size pieces.

Beat egg whites until frothy and add baking powder, salt and cream of
tartar. Beat into stiff peaks. Add sugar replacement, beating until well
blended. Fold popcorn pieces into stiffly beaten egg whites. Drop by
teaspoonfuls onto lightly greased cookie sheets.

Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36
cookies.

Exchange 6 cookies: Negligible, 16 calories in 6 cookies.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand c.
1982 Shared but not tested by Elizabeth Rodier, Nov 93.

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Betsy, NY (10:10:44 pm) :
Title: Spice Marble Cake
Categories: Cakes
Yield: 1 servings

2 c Sifted cake flour
2 ts Baking powder
1/4 ts Salt
1/2 c Shortening
1 c Sugar
2 Eggs, well beaten
2/3 c Milk
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Nutmeg
2 tb Molasses

Sift flour with baking powder and salt. Cream shortening and sugar until
fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and milk
alternately in small amounts, beating well after each addition. Divide
batter into 2 parts. To one part, add spices and molasses. Drop by
tablespoons into greased loaf pan, alternately light and dark mixtures.
Bake in a 350 degree oven for 1 1/4 hour or until firm to the touch. Spread
Butter Frosting on top and sides of cake. Makes 1 (8x8 inch) cake. Pour
batter into fluted paper baking cups and bake 25 minutes. Cool and frost.
Randy Rigg The Pinnacle Club BBS 812-963-9139

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Berta, CA (10:11:47 pm) : Lemon Thyme Chicken
1 3-4lb. fryer chicken
1 bunch of fresh thyme
3 Cloves of Garlic
S& P
2 SlicedOnions
1 lemon (Poke wholes in the lemon with a fork)

Wash the inside of the chicken. Salt and pepper the inside of the Chicken,
put Glaric, thyme and 1 whole Lemon inside of the cavity. Put the onion
slices in a baking pan. Place chicken on top. Bake at 350 degrees for at
least 90 minutes or until done.Discard the onions.With the pan juices you
can make a gravey by adding a Chicken broth and reducing liquid.

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Betsy, NY (10:13:49 pm) :
Title: Fresh Vegetable Stuffing (From Chicago Tribune Magazine
Categories: Poultry, Stuffing
Yield: 14 servings

3 tb Olive oil
2 Carrots, chopped
2 Med. Yellow onions, chopped
1 Stalk celery, chopped
1 ts Fresh thyme*
1 ts Fresh tarragon*
1 ts Fresh sage*
1 ts Fresh basil, chopped*
1/2 ts Salt
1/2 c Fresh chives, chopped
2 ts Cracked black pepper
1/2 ts Salt
2 Small Zuchinni, chopped
2 c Spinach leaves, washed, stemmed and shredded
2 Yellow squash, chopped
1/2 c Dry white wine
2 c Fresh homemade bread crumbs made from 3 or 4 slices of bread
1 c Freshly grated parmesan cheese

* if using dried seasonings use 1/2 teaspoon

1. Heat oil in alarge skillet over a medium flame. Add carrots and saute
about 2 minutes. Add Onion, celery, and all seasonings. Cook until
slighltly soft, about 4 minutes. Add squash, spinach, and wine. Cook 2
minutes.

2. Remove from heat and place in large bowl. Add bread crumbs and
parmesan cheese. Stir. If using as stuffing, cool in refrigerator 2 hours
before using. If baking separately, heat oven to 350 degrees. Butter a
3-quart casserole and place mixture in it. Bake until warm.

[This recipe is for stuffing one 14 lb turkey or 2 roasting chickens. Hence
the "servings: 14." If using Mealmaster, use its scaling feature to adjust
quantities to the size poultry you are using.]

This is from the Chicago Tribune Magazine, 11/13/93 and was in a feature on
how to put on a large "corporate" dinner party at home. This recipe was
provided by "At Home Chef," an outfit which has put together 12
professional chefs who work by day as chefs at executive dining rooms and
will come cook meals at private homes for evening functions.

Posted by Bud Cloyd in the Cooking Echo

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Betsy, NY (10:14:53 pm) :
Title: Herbed Stuffing Mix
Categories: Master mix, Poultry
Yield: 1 servings

30 Slices Bread
3 tb Instant Minced Onion
2 ts Garlic Salt
1/2 ts Seasoned Pepper
1/3 c Cooking Oil
3 tb Parsley Flakes
3/4 ts Ground Sage

Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven
to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch
baking pans. Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly. Stir in oil, onion,
parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread
cubes with seasonings to coat cubes. Put in a large airtight container and
label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to
4 months.

Makes about 12 cups of Mix.

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Betsy, NY (10:16:05 pm) :
Title: Low-Fat Pineapple Yam Bake (Health Valley)
Categories: Holidays, Vegetables, Fruits, Low-fat
Yield: 6 servings

3 ea Medium yams; about 1 1/2 lb sliced 1 inch thick
3/4 c Crushed pineapple;juice pack drained
4 tb Pure maple syrup
2 ea Egg whites

Cook yams in boiling water for 25-35 minutes or until very soft and tender.
Drain and mash thoroughly until consistency is smooth. Preheat oven to 400~
Mix drained pineapple and 3 tablespoons syrup into mashed yams. Spoon into
a 9 inch round or 8 inch square non-stick baking pan. Beat egg whites to
soft peaks; add remaining 1 tablesppon syrup and beat until stiff; spread
with a spatula, using a swirling motion, on top of yam mixture. Bake at
400~ for 8 to 10 minutes, or until top is golden Calories: 176 Fat: 1%!!
From: Cooking without Fat......Health Valley Foods

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Vicki,La (10:26:16 pm) : Newsgroups: rec.food.recipes
From: Fritz.Knabe@ecrc.de (Fritz Knabe)

Blackened Catfish

Nobody, to my knowledge, has died from eating this dish (though the
cooking process itself is hazardous)

4 catfish fillets
olive oil
1/3 lb cheap fatty bacon
2 t each of:
garlic powder
thyme
white pepper
black pepper
cayenne pepper
lemon pepper
cumin or chili powder
rosemary (crush in hand before adding)
fennel seed (crush with back of spoon)
1 t allspice
1 t oregano
1/2 t salt

First off, you should cook this in a well-ventilated kitchen.
Fry the bacon, then feed it to the dogs and hang onto the grease.
Keep it just this side of smoking. Combine all dry ingredients, rub
fillets with olive oil then coat liberally with spices. Drop in hot
grease and cook until a you can easily put a fork through them
(nothing more evil than overcooked catfish).
Serve with lemon butter, below:

1/4 c melted butter,
1 T lemon juice,
1/2 t tobasco
sliced green onions

(note: This is a very robust recipe. I have varied proportions by as
much as 100%, and left out ingredients entirely, with varying,
interesting, but never disastrous effect.)

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Betsy, NY (10:27:15 pm) :
From: margmiller@kean.ucs.mun.ca
Newsgroups: rec.food.recipes

Here is a recipe for a type of "cheese ball" that I have made successfully.
It comes fom a free booklet of "Philadelphia" Brand cream cheese recipes
that I have found invaluable. Here it is:

Cheddar-Ale Pub Spread

"A great cheese spread for grey cup/ super bowl parties. Goes well with
crackers or Armenian flat bread and beer."

I have given amounts in metric and imperal measure (approx)

1 pkg (8 oz./227 g.) Old Cheddar Cheese, GRATED

1 pkg (8 oz./250 g.) Cream Cheese, SOFTENED

1/2 cup ale or beer (125 ml)

1 tsp dry mustard (5 ml)

1/4 tsp. cayenne pepper (1 ml)

1/2 cup finely chopped toasted pecans (125 ml)

1/2 cup chopped parsley (fresh) (125 ml)

Place cheeses in food processor or blender, process until smooth. (I used
a combination of by hand and an electric mixer) Gradually add ale, mustard
and cayenne pepper. If mixture is soft, refrigerate until firm enough to
hold shape. Mould into a disc shape ( a sphere or ball!!). Combine pecans
and parsley. Pat the mixture onto the ball or roll the ball in the mixture
until the cheese mixture is covered completely. Place on a serving plate
or board and surround with crackers or flatbreads. Slices of apple are
nice with this too.

This is an easy thing to make and is very tasty.

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CarolB, FL (10:31:36 pm) :
Texas "Tea"

Type: Beverages

Ingredients:

2 oz. Vodka
2 oz. Gin
2 oz. Rum
2 oz. Tequila
3 oz. Triple Sec
3 oz. Sweet and sour syrup
3 oz. Coca-Cola

Serves 2 or more

Directions:
Mix all ingredients and serve over ice in tall glasses. Do not attempt to
operate heavy
equipment.

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Betsy, NY (10:33:03 pm) :
Apple Chip Snacking Cake

Recipe By : Marni Tuttle tuttle@ug.cs.dal.ca
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

2 Eggs
1/2 c Vegetable oil
1/4 c Apple juice
1 ts Vanilla extract
1 3/4 c All-purpose flour
1 c Granulated sugar
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Salt
1 1/2 c Chopped peeled tart apples
3/4 c Hershey's Semi-Sweet Chocolate Chips
or Hershey's Mini Chips Semi-Sweet Chocola
1/2 c Chopped nuts
Powdered sugar
or whipped Topping and ground cinnamon (op

Heat oven to 350 degrees Fahrenheit. Grease and flour 8 or 9-inch square
baking pan. In large bowl, beat eggs slightly; add oil, apple juice and
vanilla. Stir together flour, granulated sugar, baking soda, cinnamon and
salt; stir into batter until blended. Add apples, chocolate chips and nuts;
stir until well blended. Pour batter into prepared pan. Bake 40 to 45
minutes or until cake begins to pull away from sides of pan. Cool completely
in pan on wire rack. Sprinkle powdered sugar over top or serve with dollop
of whipped topping sprinkled with cinnamon, if desired. 9 servings.

Hershey's is a registered trademark of Hershey Foods Corporation . Recipe
may be reprinted courtesy of the Hershey Recipes.

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Betsy, NY (10:41:27 pm) :
Brownie Swirl Cheesecake

Recipe By : arlenes@holly.ColoState.EDU

8 oz Brownie Mix
16 oz Cream Cheese, Softened
1/2 c Sugar
1 ts Vanilla
2 Large Eggs
1 c Milk Chocolate Chips, Melted

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as
directed on package; pour batter evenly into springform pan. Bake at 350
degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Pour over brownie layer. Spoon chocolate
over cream cheese mixture, cut through cheese and chocolate mixture several
time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen
cake from rim of pan; cool before removing rim of pan. Chill. Garnish with
whipped cream, if desired.

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Betsy, NY (10:45:50 pm) :
Busy Day Cocoa Icing

1/4 c butter, Softened
6 tb Boiling water
1/2 c HERSHEY'S Cocoa
2 ts Vanilla extract
3 c Powdered sugar

In small bowl, stir together butter and water until butter is melted. Add
cocoa and vanilla; beat until well blended. Gradually add powdered sugar,
beating until smooth, creamy and of spreading consistency. Add additional
water, if necessary. About 2 cups icing.

Hershey's is a registered trademark of Hershey Foods Corporation . Recipe
may be reprinted courtesy of the Hershey Recipes.

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Betsy, NY (10:54:41 pm) :
Chocolate Chip Orange Scones

2 All-purpose flour
1/3 Granulated sugar
2 Baking powder
1/2 Salt
1/2 Unsalted butter -- chilled
2 Eggs
1/4 Orange juice
1 Vanilla extract
1/2 Orange peel -- grated
3/4 Miniature chocolate chips
1 Egg white -- mixed with
1/2 Water; for glaze -- optional

Recipe by: American Country Inn and Bed & Breakfast Preheat oven to 400
degrees; butter a 9-inch circle in the center of a baking sheet. In a large
bowl, stir together the flour, sugar, baking powder and salt. Cut the butter
into 1/2-inch cubes and distribute them over the flour mixture. With a
pastry blender or two knives used scissors fashion, cut in the butter until
the mixture resembles coarse crumbs. In a small bowl, stir together the
eggs, orange juice, vanilla extract and orange peel. Add to the flour
mixture and stir to combine. The dough will be sticky. With lightly floured
hands, knead in the chocolate chips until they are evenly distributed. With
lightly floured hands, pat the dough into an 8-inch circle in the center of
the baking sheet. If desired, brush the egg white mixture over the tops and
sides of the dough. With a serrated knife, cut the dough into 8 wedges. Bake
for 20 to 25 minutes, or until a toothpick inser!
ted into the center comes out clean. Remove the baking sheet to a wire rack
and cool for 10 minutes. With a spatula, transfer the scones to a wire rack
to cool. Recut into wedges if necessary. Serve warm or cool completely and
store in an air-tight container. These scones freeze well.

Recipe from: Ye Olde Nantucket House in Chatham, Massachusetts.

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Betsy, NY (11:04:45 pm) :
Chocolate Instant Breakfast

Recipe By : kmeade@ids2.idsonline.com

1 c Skim milk
Egg substitute equivalent to 1 egg
1/2 sm Banana;or ripe peeled pear
2 ts Chocolate sauce; recipe below
1/2 ts Vanilla
CHOCOLATE SAUCE
2 ts Cornstarch
1/2 c Cocoa
2 c Cold water
8 ts Artifical sweetner granul.
2 ts Vanilla

CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water in a
saucepan until there are no dry bits. Cook, stirring frequently, until
mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from
heat, stir in sweetener (aspartame is OK) and vanilla and allow to cool.
Store in clean jar in refrigerator up to 6 weeks. Makes 12 servings, about 2
1/4 cups. 3 tb serving 12 calories, 2 grams carbohydrate, 1 gram protein,
1++ extra choice (free exchange).

MOCHA SAUCE Substitute 2 cups strong coffee for water.

INSTANT BREAKFAST

Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high
speed 1 min or until frothy. Makes about 1 1/2 cup.

1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1 protein
choice, 2 milk choices 2%, 1 fruit & veg. choice

Half serving, 3/4 cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Oct 93 From: Elizabeth Rodier

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