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10-10-2002 Happy Birthday to Suzy, Gainesville, GA !!!
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Maggie Blackwell
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Nov 10, 2002 05:27 PST
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WELCOME TO 'A TO Z RECIPES'
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~*~ SHOPPING LINKS ~*~
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IN THIS ISSUE:
MAGGIE'S WORLD – Better late than never…
RAMBLINGS - Bits of Wisdom
HAVE SOMETHING TO SAY?
DID YOU KNOW ? - Cake Flour Tip
BIRTHDAY BABIES - Happy Birthday to Suzy from Gainesville, GA !!!
READER REQUESTS - Carrot Cake Squares for Angela
CRAZY CORNER - Aptly named
TODAY'S MENU - Suzy's Birthday Menu
YOUR FAVORITES - I am really pleased with these!
HEART HEALTHY - Raspberry-Almond Cake
COOKING FOR TWO - Thai Rice Noodles
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Happy Birthday to Suzy from Gainesville, GA !!!
Her Birthday was November 4th. We were unable
to celebrate with her due to ezine server (Topica)
problems. Suzy, please know that your issue was
prepared for posting the day of your birthday and
that my thoughts were with you, dear.
BTW…ALL birthday babies who celebrated their
special day during the recent “down time” will be
seeing their special issues posted over the next few
days.
You guys know I have been griping about my cookware.
It could be condemned. Looking for replacements was
the impetus for my newest section on shopping links
(which is failing miserably, I might add!). Any way…
I was looking through the circulars in today’s newspaper
and came across some things I thought would be great to
pass along. Just about every locale in North America
has Target stores. Target has a sale on a Calphalon set.
In case you are not familiar with that brand, it is one of
the finest makers of cookware for home gourmets. They
have an 8-piece set called Kitchen Essentials, that is priced
under $100. If you’re in the market for new cookware,
I encourage you to take a closer look. No, the Mags does
NOT receive any financial remuneration for this free tidbit.
I just like to pass along things that may interest you when
I stumble across them. Oh, one other item…if you plan
to do some baking for (USA) Thanksgiving, you might
stop by Walgreens. They have a bounty of those items we
normally use during holidays for a dirt-cheap price. Things
like canned milk, pie crusts, marshmallows, nutmeats, etc.
are a steal right now, just in time for the holidays. If you’re
not into turkey day cooking as yet, stock up for Christmas
baking. Just thought you guys would like to know!
In the shopping links, there's one for Bargain.com. If you
want to give the Mags a little something for her efforts, just
sign up for one FREE month. There is NO cost or obligation.
Period. I mention this is because I receive compensation
for introducing you to the concept. Bargain.com is a great site
and they're so sure you'll stay on that they'll pay me whether
you do or not. If even HALF of you were to sign up...it would
net me enough to cover some expenses for a web site and list
server. No more Topica foibles. All you need to remember is
to use the link provided. It has my special code that tells them
that you saw it here. It's up to you. Just thought you'd like
to know how you can help without spending a penny.
Don't forget about this week's Theme: Simple To Fix Recipes.
I have a batch of personal favorites to share with you, too.
Send your submissions to: a2zre-@fastmail.fm
Subject: Simple To Fix Recipes
~*~ RAMBLINGS ~*~
From: Jim (WA)
Subject: Bits of Wisdom
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Love is grand;
divorce is a hundred grand.
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I am in shape.
Round is a shape.
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Time may be a great healer, but it's a lousy beautician.
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Never be afraid to try something new.
Remember, amateurs built the ark, professionals built the Titanic.
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Conscience is what hurts when everything else feels so good.
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Talk is cheap because supply exceeds demand.
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Even if you are on the right track,
you'll get run over if you just sit there.
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Politicians and diapers have one thing in common. They should both be
changed regularly and for the same reason.
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An optimist thinks that this is the best possible world.
A pessimist fears that this is true.
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There will always be death and taxes; however, death doesn't get worse
every year.
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In just two days, tomorrow will be yesterday.
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Dijon vu --
the same mustard as before.
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I am a nutritional overachiever.
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I am having an out of money experience.
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I plan on living forever. So far, so good.
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Practice safe eating --
always use condiments.
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A day without sunshine is like night.
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If marriage were outlawed, only outlaws would have in-laws.
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It's frustrating when you know all the answers,
but nobody bothers to ask you the questions.
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The real art of conversation is not only to
say the right thing at the right time,
but also to leave unsaid the wrong thing at the tempting moment.
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Brain cells come and brain cells go, but fat cells live forever.
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Age doesn't always bring wisdom.
Sometimes age comes alone.
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Life not only begins at forty,
it also begins to show.
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You don't stop laughing because you grow old, you grow old because you
stopped laughing.
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~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
“Dear Mags,
I love your newsletter, but the Salad Recipe Issue prompted me to write
and express my appreciation.
I can hardly wait to try the recipes. Of course, it will take a year to
get to all of them.
Again thanks,
Bettie G.
Greenville, SC”
Betty—thanks for the email. Next week will show you some great
simple-to-fix recipes, I hope. When the group gets together to show
their stuff, even I am amazed! The weekly themes are a huge success.
~Mags~
~*~ DID YOU KNOW ? ~*~
Cake Flour Tip
You can make an acceptable substitute for cake flour using all-purpose
flour and cornstarch. Simply sift together 1 cup of flour with 1
tablespoon of cornstarch. Re-measure for use in recipes calling for cake
(or soft) flour.
~*~ BIRTHDAY BABIES ~*~
Our Birthday Baby is Suzy from Gainesville, GA and this is what she
said:
"I enjoy your newsletter sooo much!!! I really don't have a recipe
request. I'm just enjoying reading every issue!! (I also rate you a 10
every week...hope it helps!) My name is Suzy and I'm from Gainesville,
GA and my birthday is Nov. 4th... I'm happily married to Mark who I met
on AOL 3 years ago. He is a minister at a Methodist church in
Gainesville. Thank you so much for giving so much of your time to make
others happy. God bless you!!"
You know Suzy, when you ask for nothing and give thanks for what you
already have, it makes others want to give more. I believe it is an
attribute that is commendable! I hope your birthday menu is one that
Mark will prepare for you! Now, if THAT'S not something to be thankful
for, nothing is, LOL. Happy Birthday, dear!
~Mags~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
From Charlie, AL for Angela W., Troy, Ohio
Carrot Cake Squares
Ingredients:
Cake:
1 1/2 cups vegetable oil
2 cups sugar
4 eggs
2 cups grated carrots
1 cup crushed pineapple drained
1 1/2 cups all purpose flour
1 cup chopped nuts
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
Frosting:
1 box powdered sugar
1 stick margarine
3 oz. package Philadelphia cream cheese
1 tsp. vanilla
Chopped nuts (optional)
Directions:
Cake:
1. Cream oil, sugar and eggs. Add pineapple and grated carrots.
2. Sift flour, soda, salt and cinnamon together. Add to creamed mixture.
Add vanilla. Beat well.
3. Cook 45 minutes at 350° in a prepared dish.
Frosting:
1. Mix all ingredients.
2. Add a little milk if dry.
Source: http://www.wsaw.com/recipes/recipes/58551.html
And, from Martin, Denmark...
(Join his newsletter: martinjjame-@topica.com)
Carrot Cake with Orange Glaze
Serves 20.
INGREDIENTS
Oil for greasing pan
3 cups Cake flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Applesauce
1 cup Brown sugar
1 cup Sugar
3 Egg whites
1 Grated rind of 1 orange
1 Juice of 1 orange
3 cups Carrots, peeled shredded
1 cup Raisins
ORANGE GLAZE
2 cups Powdered sugar
4 tablespoons Orange juice
1 teaspoon Lemon juice
1 teaspoon Grated orange rind
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10"
springform pan with center hole.
Combine flour, baking soda, baking powder, cinnamon and salt: set aside.
Beat together applesauce, sugars, egg whites, orange rind and juice.
Blend in flour mixture with mixer at medium speed only until smooth. Do
not over beat. Stir in carrots and raisins. < BR>
Pour batter into prepared pan and bake 50 to 60 minutes or until a knife
inserted near center comes out clean. Remove cake from pan, or if using
spring form, remove sides of pan and put cake on wire rack to cool
completely.
Orange Glaze
Combine sugar, orange juice, lemon juice and orange rind; stir
thoroughly to blend. Spoon glaze over cooled cake and serve.
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Pat, TX...
One Sunday a cowboy went to church. When he entered, he saw
that he and the preacher were the only ones present. The
preacher asked the cowboy if he wanted him to go ahead and
preach.
The cowboy said, "I'm not too smart, but if I went to feed my
cattle and only one showed up, I'd feed him."
So the minister began his sermon.
One hour passed, then two hours, then two-and-a-half hours.
The preacher finally finished and came down to ask the cowboy
how he had liked the sermon.
The cowboy answered slowly, "Well, I'm not very smart, but if
I went to feed my cattle and only one showed up, I sure
wouldn't feed him ALL the hay."
Johnny, LA...
FUNNY CLASSIFIEDS
FREE YORKSHIRE TERRIER. 8 YEARS OLD. HATEFUL LITTLE DOG.
FREE PUPPIES: 1/2 COCKER SPANIEL 1/2 SNEAKY NEIGHBOR'S DOG
FREE PUPPIES...PART GERMAN SHEPHERD, PART STUPID DOG
GERMAN SHEPHERD 85 lbs. NEUTERED. SPEAKS GERMAN. FREE.
FOUND: DIRTY WHITE DOG. LOOKS LIKE A RAT...
BEEN OUT AWHILE... BETTER BE REWARD.
1 MAN, 7 WOMAN HOT TUB -- $850/offer
SNOW BLOWER FOR SALE... ONLY USED ON SNOWY DAYS.
COWS, CALVES NEVER BRED... ALSO 1 GAY BULL FOR SALE.
NORDIC TRACK $300. HARDLY USED, CALL CHUBBY
HUMMERS - LARGEST SELECTION EVER - "IF IT'S IN STOCK, WE HAVE IT!"
GEORGIA PEACHES - CALIFORNIA GROWN - 89 cents lb.
NICE PARACHUTE: NEVER OPENED - USED ONCE
TIRED OF WORKING FOR ONLY $9.75 PER HOUR? WE OFFER PROFIT SHARING
AND FLEXIBLE HOURS. STARTING PAY: $7 -- $9 PER HOUR.
EXERCISE EQUIPMENT: QUEEN SIZE MATTRESS & BOX SPRINGS - $175.
JOINING NUDIST COLONY! MUST SELL WASHER & DRYER $300.
ALZHEIMER'S CENTER PREPARES FOR "AN AFFAIR TO REMEMBER"
OPEN HOUSE BODY SHAPERS TONING SALON - FREE COFFEE & DONUTS
(AND THE BEST ONE)
FOR SALE BY OWNER Complete set of Encyclopedia Britannica. 45 volumes
Excellent condition. $1,000.00 or best offer. No longer needed.
Got married last weekend. Wife knows everything.
Linda, CA...
You Know It's Time To Diet When...
You are diagnosed with the flesh eating virus, and the doctor gives
you 22 more years to live.
You put mayonnaise on an aspirin.
You go to the zoo and the elephants throw you peanuts.
Your driver's license says, "Picture continued on other side."
You learn you were born with a silver shovel in your mouth.
You could sell shade.
Your blood type is Ragu.
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
Although Suzy had no particular preference for her birthday menu, I feel
she will enjoy this one. I chose chicken as is pleases most people.
The entree is a delightful recipe using a flash-fry oven method which
produces a crispy crust without excess fat absorption. She will be in
heaven when she cuts into the rolled and breaded chicken and discovers a
creamy, artichoke filling. The side dish is excellent alone or over
rice as suggested here. Dessert is one for celebrations. Suzy, I hope
you enjoy this special menu selected just for you!
SUZY'S BIRTHDAY MENU:
Chicken Breasts with Artichoke Cheese Stuffing
(Warm Rice)
Vegetables Scampi-Style
Caramel Crunch Pecan Pie
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Chicken Breasts with Artichoke Cheese Stuffing
8 servings
Source: Crisco Recipes
4 whole boneless chicken breasts , skinned and halved lengthwise
1-1/2 cups shredded Monterey Jack cheese (about 6 ounces)
1/4 cup mayonnaise
1 tablespoon finely-chopped onion
1 tablespoon dried parsley flakes
1 teaspoon Dijon mustard
1 jar (6 ounces) marinated artichoke hearts, drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons water
1 cup seasoned dry bread crumbs
1/3 cup CRISCO Oil
Pound chicken breasts to 1/4-inch thickness. Set aside. Mix cheese, 1/4
cup mayonnaise, onion, parsley flakes and mustard in small mixing bowl.
Cut artichoke hearts into bite-size pieces. Stir into cheese mixture.
Spread about 1/4 cup cheese mixture in center of each piece of chicken.
Roll up and secure edges with wooden picks. Mix flour, salt and pepper
in shallow dish. Dip rolled chicken in flour mixture to coat. Set aside.
Mix egg and water in shallow dish. Place bread crumbs in another shallow
dish or on sheet of waxed paper. Dip rolled chicken in egg mixture, then
in bread crumbs pressing to coat thoroughly. Cover and refrigerate
coated chicken about 1 hour.
Preheat oven to 350ºF. Place Crisco Oil in 13 x 9-inch baking pan. Place
in oven 10 minutes. Remove from oven. Use tongs to roll coated chicken
in hot Crisco Oil. Arrange chicken in pan. Bake at 350ºF, 35 minutes, or
until golden brown.
Vegetables Scampi-Style
Serves 6 to 8
2 Tablespoons Olive oil
1 Tablespoon Garlic, minced
1 medium Zucchini, sliced
1 medium Yellow squash, sliced
2 cups Broccoli florets
1 Mushrooms, sliced
3 cups Rice, cooked
1/2 cup Butter, melted
To taste Salt and pepper
Heat the oil in a skillet. Add the garlic, squashes, broccoli and
mushrooms. Cook until just soft. Add the butter and toss. Check the
seasonings. Serve over warm rice as a side dish.
Caramel Crunch Pecan Pie
Serves 8
Make the Toffee and Caramel Sauce first.
Toffee:
2 cups (firmly packed) dark brown sugar
1 Tbsp. cider vinegar
pinch of salt
1/4 cup salt free butter
2 Tbsp. boiling water
Butter Flavor Crisco
Grease jellyroll pan with Butter Flavor Crisco. Combine first four
ingredients
with boiling water in a 3-quart (heavy) pot, stirring to blend well.
Dissolve
sugar over moderate heat and stir while mixture comes to a boil. Cover
and
let boil for 2 to 3 minutes. Uncover and wash down sides of pot with
pastry
brush dipped in cold water. Boil slowly until candy thermometer reaches
hard-crack stage. Continue to stir gently without touching the sides of
the
pot. Pour into the jelly roll pan, let cool partially, then break up
into small
bits to sprinkle over top of caramel on top of pie. (Makes 3-4
tablespoonsful.)
Reserve rest for eating.
Caramel Sauce:
2/3 cup sugar
1/3 cup water
1/2 cup plus 1 Tbsp. whipping cream (not whipped)
1/4 cup unsalted butter
Heat sugar and water in small (heavy) saucepan, over low heat. Stir
until
sugar dissolves. Increase heat to medium and boil, without stirring,
until
mixture is deep amber, brushing down sugar crystals from sides of pan
with wet pastry brush (about 11 minutes). Remove from heat and add cream
(mixture will bubble up). Add butter and stir until smooth. Stir over
low heat
until color deepens and caramel thickens slightly about 3 minutes. Let
cool
at room temperature until you are ready to use it on the pie. At this
point
prepare one single 9" pie crust.
Caramel Crunch Pecan Filling:
1 Tbsp. butter melted
1 tsp. unsulphured molasses
1 Tbsp. Mrs. Butterworth's Syrup
1 cup dark Karo syrup
1/2 tsp. salt
3/4 cup sugar
2 tsp. vanilla
3 eggs
1 cup pecan pieces
Put first 9 ingredients into medium-sized mixing bowl and whisk until
well-blended.
Add pecan pieces. Stir well and pour into unbaked pie shell that you
have
removed from freezer. Bake for 10 minutes in preheated 400 degree oven
and
reduce heat to 350 degrees and continue to bake for 25 more minutes.
Protect pie with foil while baking if crust seems to be getting too
brown.
Remove pie from oven and let cool about an hour before topping with the
caramel sauce and toffee bits. Refrigerate pie for 4 hours after
topping.
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
AUBERGINE MANICOTTI
~Sent in by: Jessica, Corfu, Greece
2 small peeled eggplants cut lengthwise into ¼ inch strips
1 c tomato sauce
½ c shredded mozarella cheese
Spinach Pesto "Stuffing" (recipe follows)
Arrange aubergines on greased baking sheets (single layer) and broil for
3 –
5 minutes per side or till soft and browned. Allow to cool, then place
2 T
of spinach pesto on each eggplant strip and roll up. Place rolls seam
side
down in baking dish with half of tomato sauce on bottom. Pour remaining
tomato sauce on top of little manicottis and cover with cheese. Bake at
375
f or 190 c for about ½ hour or until cheese is melted and sauce is
bubbling.
Serve hot.
SPINACH PESTO “STUFFING” (for Aubergine Manicotti)
2 cloves garlic
3 T toasted sunflower seeds (or chopped walnuts or almonds)
1 c ricotta cheese (or cottage cheese)
1 c packed fresh basil leaves
½ c fresh parsley
2 c packed chopped spinach leaves
2 T grated fresh Parmesan
Blend together well and season with salt and pepper.
FLAKY BUTTERMILK BISCUITS
Makes 8 biscuits
~Sent in by: Johnny, LA
2 cups (480 ml) all-purpose flour
4 teaspoons (20 ml) baking powder
1/2 teaspoon (2.5 ml) salt
2/3 cup (160 ml) shortening
3/4 cup (180 ml) buttermilk
Heat oven to 425 F (220 C). In large bowl combine flour, baking
powder and salt. Cut in shortening until crumbly. Stir in buttermilk
just until moistened. Turn dough onto lightly floured surface;
knead until smooth (1 minute). Roll out dough to 3/4 inch (18
mm) thickness. Cut into 8 (2-inch/5-cm) biscuits; place 1 inch (2.5
cm) apart on cookie sheet. Bake for 10 to 14 minutes or until
lightly browned.
KING'S FISH HOUSE N'AWLINS BBQ SHRIMP
~Sent in by: Vicki, Sarasota, FL
King’s Fish House, Laguna Niguel, Ca.
BBQ Spice Ingredients:
1 oz. Salt
½ tbsp. Paprika
¼ tsp. Thyme
¼ tsp. Allspice
¾ tsp. White Pepper
½ tsp. Cumin
1 tsp. Onion Powder
1 tsp. Garlic Powder
¾ oz. Chili Powder
1 oz. Cayenne Pepper
2 oz. Oregano
½ lb. Brown Sugar
1 tsp. Red Chili Flakes
1 tsp. Coleman’s Dry Mustard
Mix all ingredients together and set aside. The BBQ spice can be held
in an airtight container for future use, just be sure to mix well as
there may be some settling.
Herb Butter:
1 pound softened butter
¼ bunch chopped parsley
1 tbsp. chopped thyme
½ tbsp. chopped tarragon
Mix in food processor, and set aside.
N’Awlins BBQ Shrimp
10 – 12 shrimp, it can be shelled or with shell on…
1 oz. BBQ spice
2 tsp olive oil
2 tsp. Chopped Garlic
1 ½ oz. Sherry
1 ½ oz. Apple Cider Vinegar
3 oz. Tomato Juice
6-7 pieces of chunk tomato
3 lemon wedges
1 ½ oz. Green onions, cut 2 inches long
1 oz. Herb Butter
2 pieces Sour Dough Baguette, 6 “ long
In a plastic bag, mix the BBQ spice with the shrimp and let sit for a
couple of minutes. Heat a sauté pan, add olive oil. Heat oil, then add
garlic and shrimp & spice, toss quickly to cook evenly. When the shrimp
are half way done, deglaze the pan with the sherry and apple cider
vinegar (these can be combined prior to use). Use caution, as there may
be a flair up. Add the tomato juice, and reduce slightly. Add the
lemons (squeeze them), chunks of tomato, green onions and toss. Remove
from heat, and add herb butter, swirling it into the sauce.
Best served in a pasta bowl, with rice pilaf.
Place Sour Dough Bread on top of dish, it’s made for dipping.
STUFFED LEG OF LAMB
Serves 6 to 9
~Sent in by: Larry, Ontario, Canada
2 tablespoons currants
6 tablespoons butter
1 onion, chopped
4 apples, peeled, cored,
diced
1 cup long grain rice
salt and pepper
4-pound leg of lamb, boned
1/2 cup oil
1/2 cup stock
juice 1 lemon
Preheat oven to 400 degrees.
Soak currants in water.
Heat the butter in a skillet. Sauté the onion gently,
add the apples and cook until all the liquid evaporates.
Boil the rice for 10 minutes.
Mix the onion and apples with drained currants and
the rice. Season with salt and pepper. Stuff the leg
or lamb with the mixture and sew up the opening.
Season and brush with oil.
Roast for 2 1/2 hours in all: 35 minutes at 400 and
for 1 hour, 40 minutes at reduced temperature of
350.
When the leg is cooked, remove from the pan and
place on a serving platter. Make gravy with the juices
in the pan and the stock and flavor with lemon juice.
BAKED PRUNE WHIP
~Sent in by: Vida, OH
Beat 2 egg whites until stiff
Add 1/4 cup sugar and pinch of salt and continue beating until very
stiff.
Fold in 1 cup cooked, seeded, chopped prunes
Add 1 tsp lemon juice
Pile lightly into buttered 1 & 1/2 quart baking dish
Bake in slow 300 degree oven 45 minutes until puffy and golden brown.
Serve cold with chilled custard made with reserved egg yolks.
Soft Custard
Beat yolks with fork. Add 2 tbs. sugar, 1/2 tsp vanilla, few grains
salt
and stir in 1 cup scalded milk stirring constantly. Cook over hot water,
stirring, until mixture coats the spoon. Do not over cook. Might
curdle. If this happens, beat rapidly with hand beater until smooth.
Chill to serve. Makes an excellent sauce for many uses.
CROCKPOT WESTERN OMELET CASSEROLE
Serves 12
~Sent in by: Johnny, LA
Ingredients:
32 ounces Hash Browns, frozen
1 pound Ham, extra lean -- cooked & cubed
1 medium Onion -- diced
1 medium Green Bell Pepper -- diced
1 1/2 cups Monterey Jack cheese -- shredded
12 Eggs
1 cup Milk, skim
1 teaspoon Salt
1 teaspoon Black Pepper -- or to taste
Place a layer of frozen potatoes on the bottom of the crock pot,
followed by a layer of ham then onions, green pepper and cheese. Repeat
the layering process two or three more times, ending with a layer of
cheese. Beat the eggs, milk and salt & pepper together. Pour over the
mixture inside the crock pot, cover and turn on low. Cook for 10-12
hours, overnight, and enjoy for breakfast or brunch the next day.
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier!
RASPBERRY-ALMOND LAYER CAKE
(Diabetic-conscious)
~Sent in by: Larry, Ontario, Canada
3 egg yolks
1 cup (240 ml) thawed frozen
unsweetened apple juice
concentrate
3/4 cup (180 ml) butter
1 teaspoon (7 ml) almond
extract
2 1/2 cups (600 ml) flour
2 teaspoons (13 ml) baking
powder
1/4 teaspoon (1 ml) salt
1/3 cup (80 ml) chopped
toasted almonds
4 egg whites
1/2 teaspoon (3 ml) cream
of tartar
1 cup (240 ml) heavy cream
1/2 cup (120 ml) no-sugar-added
seeded raspberry fruit spread
2 tablespoons (13 ml) almond-
flavored liqueur (optional)
1/3 cup (80 ml) toasted slivered
almonds
fresh raspberries (optional)
Preheat oven to 350° (180° C).
Grease and flour two (9-inch = 22-cm) round cake pans;
set aside.
Beat egg yolks in large bowl. Blend in apple juice concen-
trate, butter, and extract. Combine flour, baking powder
and salt. Gradually add to egg yolk mixture, beating until
well blended. Stir in chopped almonds.
Beat egg whites with cream of tartar at high speed in bowl
of electric mixer until stiff peaks form. Gently fold into
batter; spread evenly into prepared pans. Bake 18 to 20
minutes or until cake is golden brown around edges.
Cool in pans on wire racks for 10 minutes. Invert cakes
onto racks; remove pans. Cool completely.
Beat cream at high speed in small bowl of electric mixer
until soft peaks form. Add fruit spread, 1 tablespoon (15
ml) at a time, beating until thick and well blended. Brush
liqueur evenly over cake layers; stack layers. Frost top
and sides with whipped cream mixture; press slivered
almonds around edge. Garnish with fresh raspberries
if desired.
Makes 8 servings
Nutrients per serving:
Calories: 595; Carbohydrates: 59g; Cholesterol: 167mg;
Protein: 10g; Fat: 36g; Sodium: 402mg
Diabetic exchanges per serving:
2 starch/bread, 7 fat. 1 3/4 fruit
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
THAI RICE NOODLES
2 very generous servings (main course)
Ingredients:
4 oz dried rice noodles, medium size
1/4 cup vegetable oil
2 cloves finely minced garlic
3 tblsp chopped raw shrimp
3 tblsp lean ground pork
1 tsp sugar
1 tblsp fish sauce
1 tsp soy sauce
2 tsp hot chili sauce
2 beaten eggs
2 tblsp tamarind sauce
1/4 cup bean sprouts
1 sliced scallion
1 tblsp salty preserved radish
2 tblsp coarsely ground salted or unsalted peanuts
2 tblsp sliced green onions
2 wedges lemon
1 cucumber
Directions:
1. Soak noodles in hot water for 20 minutes, or until soft. Drain.
2. Heat oil in a wok or large skillet and saute garlic until golden.
Add the shrimp and ground pork and stir-fry until lightly browned. Add
the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the
sugar dissolves. Pour in the beaten eggs, let them set slightly, then
stir to scramble.
3. Add the noodles and stir-fry about 2 minutes. Push noodles to side
of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add
the bean sprouts, scallions, radish, and stir-fry until bean sprouts are
slightly cooked, about 1 minute. Stir noodles down into tamarind
mixture and stir-fry until well-mixed.
4. Pile noodles on a serving dish and sprinkle with peanuts and
scallions. Seed cucumber and slice lengthwise into 4 pieces. Place
lemon and cucumber wedges on side of plate.
Enjoy!
Maggie
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"I enjoy to contribute to several recipe sites and newsletters of
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Just visit the following URL:
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