Recipe: Assorted Recipes (14) - 09-20-97 Recipe Swap Part 4 of 4 (updated)

14 ASSORTED RECIPES
Recipe Swap (part 4 of 4) - September 20, 1997

RECIPES IN THIS FILE:
Pistachio Swirl Fudge
Salmon Spread
Raspberry Meringues
Lemon Pie from Eagle Brand
Popcorn Drops (no flour, no sugar)
Lemon Thyme Chicken
Fresh Vegetable Stuffing
Homemade Herbed Stuffing Mix
Pineapple Yam Bake with Maple Meringue
Apple Chip Snacking Cake
Brownie Swirl Cheesecake
Busy Day Cocoa Icing
Ye Olde Nantucket House Chocolate Chip Orange Scones
Homemade Chocolate or Mocha Instant Breakfast

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PISTACHIO SWIRL FUDGE (microwave)
Source: 1,001 Home Ideas magazine, February 1990
Makes 50

1 (3 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk, divided use
1/2 tsp vanilla
3 pkg. (6 oz. each) semisweet chocolate pieces
1 tbsp unsalted butter or margarine
1/2 cup 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 to the cream cheese. 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.

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SALMON SPREAD
From: Candy,VA
Makes 2 cups

2 cans (15 1/2 oz each) salmon
1 (8 oz) pkg cream cheese, softened
3 tsp grated onion
1 Tbsp lemon juice
2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp liquid smoke (optional)
Pinch horseradish

In large bowl, blend all ingredients together. Refrigerate.

Good on crackers or in small tea sandwiches.

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RASPBERRY MERINGUES
Source: Pillsbury Healthy Baking
Makes 3 dozen cookies

"This low-calorie, fat-free cookie has a melt-in-you-mouth texture. It is a pretty addition to any cookie tray."

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
Dash salt
3/4 cup sugar
1/4 cup raspberry preserves (seedless)
5 to 6 drops red food color

Heat oven to 225 degrees F. Cover cookie sheets with parchment paper or aluminum foil.

In small bowl, beat egg whites, cream of tartar and slat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.

Add raspberry preserves and food color; beat 1 minute at highest speed.

Drop teaspoonfuls of meringue mixture or pipe mixture into 1-inch mounds, 2-inches apart on paper-lined cookie sheets.

Bake at 225 degrees F for 2 hours. Cool completely, then remove from paper or peel off foil.

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LEMON PIE FROM EAGLE BRAND
From: Vicki,La
Makes 1 (9-inch) pie

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 cup cold water
1 (4-serving-size) pkg lemon flavored instant pudding mix
1 1/2 cups non-dairy whip topping, thawed
1 (6 oz.) 9-inch readymade pie crust

In large bowl beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add 1/4 cup cold water and (dry) pudding mix and beat on low speed until smooth.

Gently stir in whipped topping. Spoon into pie shell and chill for 3 hours.

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POPCORN DROPS
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand, 1982
Makes 6 servings

2 cups unsalted popped corn
3 egg whites
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cream of tartar
2 tbsp 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 degrees F for 12 to 14 minutes or until lightly browned.

Makes 36 cookies

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

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LEMON THYME CHICKEN
From: Berta, CA

2 onions, sliced
1 (3 to 4 lb.) fryer chicken
salt and pepper
3 cloves garlic
1 bunch fresh thyme
1 whole lemon (poke wholes in the lemon with a fork)
Chicken broth (for gravy, if desired)

Put the onion slices in a baking pan; set aside.

Salt and pepper the inside of the chicken, put garlic, thyme and 1 whole Lemon inside of the cavity. Place chicken on top of onions in pan.

Bake at 350 degrees F for at least 90 minutes or until done.

Discard the onions. If desired, with the pan juices you can make a gravy by adding chicken broth and reducing the liquid.

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FRESH VEGETABLE STUFFING
Source: Chicago Tribune Magazine, November 13, 1993
From: Bud Cloyd in the Cooking Echo
Makes stuffing for one 14 lb turkey or 2 roasting chickens (or may be baked separately in a 3-quart casserole)

3 tbsp olive oil
2 carrots, chopped
2 medium yellow onions, chopped
1 stalk celery, chopped
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp fresh tarragon (or 1/2 tsp dried)
1 tsp fresh sage (or 1/2 tsp dried)
1 tsp chopped fresh basil (or 1/2 tsp dried)
1/2 tsp salt
1/2 cup chopped fresh chives
2 tsp cracked black pepper
1/2 tsp salt
2 small zucchini, chopped (unpeeled)
2 cup fresh spinach leaves, washed, stemmed and shredded
2 yellow squash, chopped
1/2 cup dry white wine
2 cups fresh homemade bread crumbs (made from 3 or 4 slices of bread)
1 cup freshly grated Parmesan cheese

Heat oil in a large skillet over a medium flame. Add carrots and saute about 2 minutes. Add onion, celery, and all seasonings. Cook until slightly soft, about 4 minutes. Add squash, spinach, and wine. Cook 2 minutes.

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.

RECIPE NOTES:
"This recipe is from a feature in the Chicago Tribune Magazine 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."

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HOMEMADE HERBED STUFFING MIX
Makes about 12 cups of Mix

30 slices firm-textured bread
1/3 cup cooking oil
3 tbsp instant minced onion
3 tbsp parsley flakes
2 tsp garlic salt
3/4 tsp ground sage
1/2 tsp seasoned pepper

Preheat oven to 300 degrees F.

Cut bread slices into 1/2-inch cubes. Put bread cubes in two 13x9-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.

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PINEAPPLE YAM BAKE WITH MAPLE MERINGUE
Source: Cooking without Fat by Health Valley Foods
Makes 6 servings

3 medium yams (about 1 1/2 lbs total), sliced 1-inch thick
3/4 cup crushed juice pack pineapple, drained
4 tbsp pure maple syrup, divided use
2 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 degrees F.

Mix drained pineapple and 3 tablespoons syrup into mashed yams. Spoon into a 9-inch round or 8-inch square non-stick baking pan; set aside.

Beat egg whites to soft peaks; add remaining 1 tablespoon syrup and beat until stiff. Spread with a spatula, using a swirling motion, on top of yam mixture.

Bake at 400 degrees F for 8 to 10 minutes, or until top is golden

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APPLE CHIP SNACKING CAKE
Source: Hersheys
Makes 1 (8- or 9-inch) cake

2 eggs
1/2 cup vegetable oil
1/4 cup apple juice
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups chopped peeled tart apples
3/4 cup semi-sweet chocolate chips or Hershey's mini chips semi-sweet chocolate
1/2 cup chopped nuts
Powdered sugar or whipped topping and ground cinnamon (optional, for serving)

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 t 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.

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BUSY DAY COCOA ICING
Source: Hershey
Makes about 2 cups icing

1/4 cup butter, softened
6 tbsp boiling water
1/2 cup Hershey's unsweetened cocoa powder
2 tsp vanilla extract
3 cups powdered sugar

In small bowl, stir together butter and 6 tablespoons boiling water until butter is melted.

Add cocoa powder and vanilla; beat until well blended.

Gradually add powdered sugar, beating until smooth, creamy and of spreading consistency. Add additional water, if necessary.

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CHOCOLATE CHIP ORANGE SCONES
Source: Ye Olde Nantucket House in Chatham, Massachusetts in American Country Inn and Bed and Breakfast Cookbook by Kitty and Lucian Maynard, 1990
Makes 8 scones

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
2 eggs
1/4 cup orange juice
1 tsp vanilla extract
1/2 teaspoon grated orange peel
3/4 cup miniature semi-sweet chocolate chips
1 egg white mixed with 1/2 water for glaze (optional)

Preheat oven to 400 degrees F. 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 inserted 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.

Re-cut into wedges if necessary. Serve warm or cool completely and store in an airtight container. These scones freeze well.

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HOMEMADE CHOCOLATE INSTANT BREAKFAST
Source: Choice Cooking, Canadian Diabetes Assoc. 1986

1 cup fat free milk
1 egg (pasteurized egg product)
1/2 small banana or ripe pear, peeled
2 tsp Chocolate or Mocha Sauce (recipe follows)
1/2 tsp vanilla

Combine milk, egg, banana, sauce and vanilla in a blender. Blend at high speed 1 minute or until frothy.

Makes 1 serving (about 1 1/2 cups)

Per serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1 protein choice, 2 milk choices 2%, 1 fruit & veg. choice. Per half serving, 3/4 cup: 2 milk choices, 103 calories.

CHOCOLATE OR MOCHA SAUCE

2 tsp cornstarch
1/2 cup unsweetened cocoa powder
2 cups cold water (or 2 cups strong coffee for Mocha Sauce)
8 tsp granulated artificial sweetener
2 tsp vanilla

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 tbsp per serving)

Per serving Chocolate or Mocha Sauce: 12 calories, 2 grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).