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11-26-2002
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Maggie Blackwell
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Nov 26, 2002 02:28 PST
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IN THIS ISSUE:
MAGGIE'S WORLD – Early morning ‘hello’
RAMBLINGS - Keepers
HAVE SOMETHING TO SAY? - Thanks
DID YOU KNOW ? – On tomatoes…
BIRTHDAY BABIES
READER REQUESTS – Responses for EulaMae for Fruitcake recipes
CRAZY CORNER - Truly crazy today
HOLIDAY FAVORITES – Some personal favorites for the holidays
YOUR FAVORITES – Good variety
HEART HEALTHY - Raspberry-Almond Layer Cake
COOKING FOR TWO – Macaroni Combo Casserole
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
Good morning to one and all. I have an early morning today
(more so than usual) so this will be brief. Couldn’t send you
out for the day without at least a ‘hello’.
This week’s theme issue is shaping up beautifully. We have
some great chicken recipes coming in to share. If you haven’t
done so, I hope you will send yours in. It’s fun to share.
Your recipes should be sent in no later than Friday for me
to get them posted in time. As always, please provide
your name and location in your email. You may send in
as many recipes in an email as your little heart desires.
I appreciate recipes that are neat, contain no special
or filler characters (ie: "<<<<" and "-----") and not
be from someone else's copyrighted collection. Use the
weekly theme as the "subject" of your email. All of
these things make my job easier and the newsletters
better.
Send your submissions (and ALL recipes) to:
a2zre-@fastmail.fm
Theme recipes should have "Subject": Chicken Recipes
I have to scoot! Have a great day and be careful.
~*~ RAMBLINGS ~*~
Linda, CA…
Subject: Keepers
Some things you keep. Like good teeth. Warm coats.
Bald husbands. They're good for you, reliable and
practical and so sublime that to throw them away
would make the garbage man a thief. So you hang on,
because something old is sometimes better than
something new, and what you know is often better
than a stranger.
These are my thoughts, they make me sound old, old
and tame, and dull at a time when everybody else is
risky and racy and flashing all that's new and
improved in their lives. New careers, new thighs,
new lips, and new cars. The world is dizzy with
trade-ins. I could keep track, but I don't think I
want to.
I grew up in the fifties with practical parents - a
mother, God bless her, who washed aluminum foil
after she cooked in it, then reused it. A father who
was happier getting old shoes fixed than buying new
ones.
They weren't poor, my parents, they were just
satisfied. Their marriage was good, their dreams
focused. Their best friends lived barely a wave
away.
I can see them now, Dad in trousers and tee shirt
and Mom in a house dress, lawn mower in his hand,
dishtowel in hers. It was a time for fixing things -
a curtain rod, the kitchen radio, screen door, the
oven door, the hem in a dress.
Things you keep. It was a way of life, and sometimes
it made me crazy. All that re-fixing, re-heating,
re-newing, I wanted just once to be wasteful. Waste
meant affluence. Throwing things away meant there'd
always be more.
But then my father died, and on that clear autumn
night, in the chill of the hospital room, I was
struck with the pain of learning that sometimes
there isn't any 'more.' Sometimes what you care
about most gets all used up and goes away, never to
return.
So, while you have it, it's best to love it and care
for it and fix it when it's broken and heal it when
it's sick. That's true for marriage and old cars and
children with bad report cards and dogs with bad
hips and aging parents. You keep them because
they're worth it, because you're worth it.
Some things you keep. Like a best friend that moved
away or a classmate you grew up with, there are just
some things that make life important...
people you know are special... and you KEEP them close!
If you were sent this you are considered a KEEPER too!
~*~ 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 Maggie,
Thank you so much for my belated birthday menu. You really didn't have
to. I will definitely be making the onion pie soon. You can't imagine
the memories it brought back. My grandmother used to make it in the fall
and we all loved it…
…before I forget, I want to tell you again just how much I love your
e-zine. It has to be the best one out there for recipes…
Ingrid in beautiful Coos Bay OR”
Ingrid, you are MOST welcome, dear. Also…I love the funnies you sent.
We’ll be sharing them soon! ~Mags~
“Hi Maggie -- Can't tell you how much I enjoy your ezine and look
forward to time spent with you every day. I know you get discouraged
occasionally, but all in all, I think you do a great job of keeping your
spirits up and your life on an even keel. Your energy in doing all you
do amazes me. I love your sense of humor and appreciate your goodness
that comes through. Other than that I don't like you at all!!
Betty Allen”
Betty…I love your being a part of a2z and sharing your life with us
here! ~Mags~
~*~ DID YOU KNOW ? ~*~
Linda, CA…
ON TOMATOES
If you had a large crop of tomatoes in your garden and you would like to
save some for the winter. Wash whole large tomatoes; dry them. Put in
large freezer bags and remove air. When you use them take out of freezer
and wash under warm water, the skin comes right off. May put in salsas
or sauces.
~*~ BIRTHDAY BABIES ~*~
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 ~*~
These from my pal, Pat, in Louisiana…
UNBAKED FRUIT CAKE
~Sent in by: Pat Collins, LA.
1 pound pecans, chopped
1 pound walnuts, chopped
1 box (15 to 16-ounces) white raisins
1 1/2 cups chopped dates
2 cups candied pineapple, diced
2 pounds candied cherries, diced
2 teaspoons cinnamon
2 teaspoons cloves
2 boxes (11-ounce) of vanilla wafers, crushed very fine
1 1/2 cups Eagle Brand Milk
Mix all of this together very thoroughly. Roll into 2 inch rolls in wax
paper, then foil.
Refrigerate and slice to serve.
Comment: This makes a very large recipe and you might want to half it.
Also when you are mixing this together, it works best if you use your
hands. If you use your hands I would advise using gloves as the
ingredients are very scratchy.
ORGINAL KENTUCKY WHISKEY CAKE
Southern Living, December, 1974
~Sent in by Pat Collins, LA.
1 pound candied cherries, halved
1/2 pound golden raisins or dates
1 pint bourbon
5 cups all-purpose flour (divided)
1 1/2 cups butter, softened
2 cups sugar
1 cup brown sugar, packed firm
6 egg yokes, beaten
1 pound (4 1/2 cups) pecans, chopped
2 teaspoons ground nutmeg
1 teaspoons baking powder
6 egg whites, stiffly beaten
Soak cherries and raisins in the bourbon over night. Cream butter and
sugar until fluffy: add egg yolks and beat well. Stir in soaked fruit
and bourbon. Combine 1/2 cup flour with pecans, set aside.
Add remaining flour, nutmeg and baking powder to creamed mixture; mix
well. Fold in egg whites, then floured pecans
Pour batter into a greased 10 inch tube pan lined with greased brown
paper. Bake at 205 to 275 degrees for 3 to 4 hours. Cool
Store in tightly covered container, center hole may be stuffed with
cheese cloth soaked in bourbon.
Comment: I have made this cake every year at Christmas since 1974. If
you want to enjoy it at its peak flavor, you should make it by the first
of December.
The Applesauce Fruit Cake is my all-time favorite fruit cake. I think
because the applesauce makes it so moist.
APPLESAUCE FRUIT CAKE
~Sent in by: Pat Collins, LA.
1 1/2 cups sugar
1 cup shortening
2 eggs
3 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoons allspice
1 teaspoon cloves
1/2 teaspoon salt
1 1/2 cups chopped nuts
1 1/2 cups raisins
1 1/2 cups coarsely chopped dates
1 1/2 cup coarsely chopped red maraschino cherries, drained, or
candied cherries
2 cups applesauce
6 red maraschino cherries, halved and drained or candied cherries
6 pecan halves
Heat oven to 325 degrees. Grease 10-inch tube pan: line bottom with
waxed paper or foil and grease again. In large bowl, beat sugar and
shortening until light and fluffy. Add eggs; blend well. Reserve 1/2
cup flour. Add remaining 2 3/4 cups flour, baking soda, cinnamon,
allspice, cloves and salt to egg mixture. Blend at low speed until
moistened; beat 2 minutes at medium speed.
In another large bowl, combine 1/2 cup reserved flour with nuts,
raisins, dates and 1/2 cup cherries; stir until nuts and fruit are
lightly coated. By hand stir nut-fruit mixture and applesauce into
batter, mix well. Pour batter into prepared tube pan; top with cherry
halves and pecans.
Bake at 325 degrees for 1 1/4 hours or until toothpick inserted in
center comes out clean.
Cool upright in pan 5 minutes. Remove from pan; remove waxed paper.
Turn upright into wire rack. Cool completely. Wrap cooled cake in
plastic wrap or foil to keep moist.
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...
John, TX…
Subject: The "new" book of proverbs
Some old, some new, all pretty good.
Quotes from T-shirts
* The sex was so good that even the neighbors had a
cigarette.
* I don't suffer from insanity, I enjoy every minute of it.
* I work hard because millions on welfare depend on me.
* Some people are alive only because it's illegal to kill them.
* I used to have a handle on life, but it broke.
* Don't take life too seriously. You won't get out alive.
* You're just jealous because the voices only talk to me.
* Beauty is in the eye of the beer holder.
* Earth is the insane asylum for the universe.
* To all you virgins - thanks for nothing.
* I'm not a complete idiot, some parts are missing.
* Out of my mind. Back in five minutes.
* I don't have to be dead to donate my organ
* I want to die in my sleep like my grandfather... not
screaming and yelling like the passengers in his car.
* God must love stupid people; he made so many.
* The gene pool could use a little chlorine.
* It IS as bad as you think, and they ARE out to get you.
* Your IQ test score is back and the results were negative.
* Consciousness: that annoying time between naps.
* Ever stop to think, and forget to start again?
* Beer ~ the reason I get up each afternoon
* I must be a proctologist because I work with, well you
know -- ... ....
* Frankly, Scallop, I don't give a clam (seen on Cape Cod)
* That's it! I'm calling Nana! (seen on an 8 year old)
* Wrinkled was not one of the things I wanted to be when I
grew up
* Procrastinate now
* Rehab is for quitters
* My dog can lick anyone
* I have a degree in Liberal Arts. You want fries with that?
* Party - my crib - two A.M. (on a baby-size shirt)
* Finally 21, and legally able to do what I've been doing
since 15
* All men are idiots and I married their King.
* West Virginia: one million people, and 15 last names
* Failure is not an option. It comes bundled with the
software.
* I'm out of estrogen and I've got a gun.
* A hangover is the wrath of grapes
* A journey of a thousand miles begins with a cash advance
* Stupidity is not a handicap. Park elsewhere.
* They call it PMS because "Mad Cow Disease" was
already taken.
* He who dies with the most toys is nonetheless dead
* Time's fun when you're having flies... Kermit the Frog
* Police station toilet stolen... Cops have nothing to go on.
* Heck is where people go who don't believe in Gosh.
* A picture is worth a thousand words, but it uses up a thousand times
the memory.
* Irritating me only makes the voices clearer...
Linda, CA…
The perfect man is gentle
Never cruel or mean
He has a beautiful smile
And keeps his face so clean.
The perfect man likes children
And will raise them by your side
He will be a good father
As well as a good husband to his bride.
The perfect man loves cooking
Cleaning and vacuuming too
He'll do anything in his power
To convey his feelings of love for you.
The perfect man is sweet
Writing poetry from your name
He's a best friend to your mother
And kisses away your pain.
He has never made you cry
Or hurt you In any way
Oh, screw this stupid poem
The perfect man is gay.
(Send ALL hate mail to Linda…NOT me!)
Johnny, LA…
An old Cajun had owned a large farm for several years. He had a large
pond in the back forty, had it fixed up nice; picnic tables, horseshoe
courts, basketball court, etc. The pond was fixed for swimming when it
was built.
One evening the old Cajun decided to go down to the pond, as
he hadn't been there for a while, and look it over. As he neared the
pond, he heard voices shouting and laughing with glee. As he came
closer he saw it was a bunch of young women skinny-dipping in his pond.
He made the women aware of his presence and they all went to the deep
end of the pond. One of the women shouted to him, "We're not coming
out until you leave!"
The old man replied, "I didn't come down here to watch you
ladies swim or make you get out of the pond, I only came to feed my
alligators."
Larry, Ontario, Canada…
Why does a woman work ten years to change a man's habits,
and then complain that he's not the man she married?
When a girl marries, she exchanges the attentions of many
men for the inattention of one.
Marriage is one long conversation, checkered by disputes.
And some other observations......
No human being believes that any other human being has
a right to be in bed when they themselves are up.
If you have a job without aggravations, you don't have a job.
Grandchildren don't make a man feel old; it's the knowledge
that he's married to a grandmother.
Nothing cures insomnia like the realization that it's time to get up.
Many a women who thinks she has purchased a dress for the
ridiculous price has actually bought it for an absurd figure.
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ HOLIDAY FAVORITES ~*~
These are some of my personal favorites. Enjoy!
HOLIDAY JEWELS
1/2 cup Butter Flavor Crisco®
1 cup firmly packed brown sugar
1 egg
1/4 cup sour milk or (1/4 cup milk plus 3/4 teaspoon cider
vinegar, let stand 5 minutes)
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
1 cup coarsely chopped dates
1 cup chopped red and green candied cherries (optional)
Heat oven to 400 degrees F. Grease a baking sheet.
Cream Butter Flavor Crisco® and brown sugar in large bowl at
medium speed of electric mixer.
Beat in egg. Beat in milk and vanilla. Combine flour, baking
soda and salt. Stir into creamed mixture. Add nuts and fruit.
Drop by teaspoonfuls onto baking sheet.
Bake at 400 degrees F for 7-8 minutes. Remove to cooling racks.
Dust warm cookies with confectioners' sugar as desired.
RUM BALLS
Makes 36
2 cups fine vanilla wafer crumbs
1 1/2 cups confectioner's sugar, divided
1/2 cup walnuts, toasted and chopped fine
1/4 cup plus 1 tablespoon dark rum
1/4 cup dark corn syrup
2 tablespoons butter, melted
In a large bowl combine wafer crumbs, 1 cup confectioners'
sugar, walnuts, rum, corn syrup, butter and knead together.
Roll into 1 inch balls and then into remaining confectioners'
sugar. Arrange rum balls on a baking sheet, cover well with
plastic wrap and let sit for 48 hours.
BAKLAVA
1 lb butter, melted
1 lb phyllo pastry leaves
1 lb walnuts, Shelled, chopped
2/3-cup sugar
1 egg
1/4-cup breadcrumbs - plain
2 teaspoons cinnamon, ground
1-teaspoon allspice
3 dozen whole cloves
SYRUP:
1-cup honey
1 1/2 cups water
2 cups sugar
2 cinnamon sticks
1 teaspoon orange rind, grated
Teaspoon vanilla extract
Combine all ingredients for syrup in saucepan, bring to boil,
simmer for 10 min., strain, and allow cooling. Mix egg, sugar,
cinnamon and allspice together. Coarsely grind or chop walnuts;
mix thoroughly with breadcrumbs and egg, sugar, cinnamon,
allspice mixture. Brush a 9"x13"x2" pan with butter; lay sheet
of phyllo in bottom; brush with butter; cover with another sheet
of phyllo; brush with butter, and repeat process until you
have used a dozen sheets. Then spread 1 thin layer of nut
mixture on top of phyllo; cover with sheet of phyllo; brush with
butter; cover with another layer of nuts and repeat process until
all nuts are used. Cover with remaining phyllo sheets; brush each
sheet with butter. With a very sharp knife, cut the top phyllo
sheets into triangles (cutting diagonally across pan). Insert clove
in center of each triangle. Bake (350 degrees F.) for 1 hr. until
baklava is evenly browned. Remove from oven; pour cooled syrup
evenly over it, so that it penetrates the layers.
Cool several hours before serving.
Toffee Chocolate Nut Candy
(Tastes like well-known name brand candy bar)
40 saltines (salt side UP)
1 C. (2 sticks) butter (I don't know about margarine)
1 C. brown sugar
2 C. (approx.) chocolate chips
1/2 C. chopped nuts
Heat oven to 400 degrees F. Lay the crackers salt side up (or use
unsalted) in a 15" x 12" pan (cookie sheet/jelly roll pan) lined with
foil. Make necessary adjustments for size. Boil butter and brown
sugar for 3 minutes. Pour over crackers and bake 5 minutes. Remove
from oven carefully, it is soupy and hot. The crackers will probably
be floating, so adjust them into a single layer. Put the chocolate
chips on top, and spread when melted. Sprinkle with chopped nuts.
Cool. You can break it into pieces when cooled.
Note: Cooking times and quantities are also important in this
recipe. Don't try to double of halve it - it doesn't work (voice of
experience).
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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.
SWEET POTATO CREME BRULEE
~Sent in by: Pat Collins, LA
2 medium sweet potatoes, baked, skinned, and mashed
1/4 cup brown sugar
1 tablespoon fresh lemon juice
1 quart whipping cream
1 cup sugar
8 large egg yolks
1 tablespoon vanilla extract
1/3 cup brown sugar
Garnish: chopped toasted pecans
Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice;
spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4
inch-thick layer.
Stir together cream, i cup sugar, egg yolks, and vanilla in medium
saucepan. Cook over low heat, stirring constantly, about 5 minutes or
until hot. Pour over sweet potato mixture in prepared dish. Place dish
in a shallow baking pan. Add hot water to pan to a depth of 1 inch.
Bake at 325 degrees for 1 hour or until knife inserted in center comes
out almost clean. Remove from water. Cool on a wire rack. Cover and
refrigerate a least 8 hours.
Sprinkle custard with 1/4 cup brown sugar; place custard on jellyroll
pan. Broil 3 1/2 inches from heat about 2 minutes or until sugar melts.
Let stand 5 minutes to allow sugar to harden before serving. Garnish,
if desired with around the outside edge of finished custard with chopped
toasted pecans.
LITTLE CHICKEN A LA KING
~Sent in by: Johnny, LA
1 tsp. butter
2 tsp. bell pepper -- chopped
1 Tbs. celery -- finely chopped
1 tsp. pimiento -- chopped
Salt and pepper to taste
1/2 c. milk
1/2 c. chopped -- cooked chicken
2 Tbs. chopped mushrooms
2 slices bread -- toasted
Melt butter in a small skillet. Cook chopped pepper and celery in butter
till soft. Stir in flour, pimiento, salt and pepper. Add milk gradually,
stirring constantly. When it has nearly reached the boiling point, add
chicken and mushrooms. Heat thoroughly and serve on toast.
FORTUNE COOKIES
~Sent in by: Larry, Ontario, Canada
1/2 cup flour
1 tablespoon cornstarch
1/4 cup sugar
1/4 cup corn oil
2 egg whites
1 tablespoon orange
flower water
1/2 teaspoon orange rind,
finely grated
12 to 16 fortunes, on
1/2- x 3-inch paper strips
Sift together the flour, cornstarch, and sugar three
times to mix thoroughly, and place in a mixing bowl.
Add the oil and egg whites, beating at a high speed
to mix thoroughly. Add the orange flower water
and orange rind, and mix well.
Make just 2 or 3 cookies at a time, dropping the
batter by level tablespoons onto a well-greased
cookie sheet. Space the cookies about three
inches apart. Flatten each cookie with the back
of a spoon or spatula until the cookie is about
4 inches wide. Bake in a 325° oven 10 to 12
minutes until the cookies are a light golden brown.
With a wide spatula remove the first cookie from
the cookie sheet. Immediately place a fortune in the
center, and fold it over to make a half-moon shape.
Create a second fold by drawing the center of the
folded cookie, folded side down, across a thin-edged
bowl or pan and crease the cookie in half again.
Then place the filled and folded cookie in a muffin
pan, pointed ends down, until it is cool and firm to
the touch. Use the remaining batter to bake and shape
the remaining cookies. When they are all cooled, store
the fortune cookies in an airtight container.
Makes 12 to 16 cookies.
From The Fortune Cookie Book, by Margery Read
CHILI SAUSAGE DIP
~Sent in by: Rosemarie, KC, MO
1/2 C sauerkraut
1 C beer
2 t caraway seeds
1 C chili sauce
2 T brown sugar
Measure sauerkraut from can with fork; do not rinse or drain. Place
into blender with remaining ingredients. Blend until smooth.
Transfer to serving bowl and heat through.
Add sausage pieces and simmer well. (I usually bake at 350º for 30
minutes). Serve with toothpicks. Can use knockwurst, bratwurst,
Polish sausage
A nice hearty appetizer.
TUNA NOODLE CASSEROLE
~Sent in by: Jessica, Corfu, Greece
1 small pkg. (12 oz.) broad noodles, boiled (or
leftover noodles)
Salt and pepper
1 can of tuna fish (drained)
3 oz. block cream cheese
½ small container creamed cottage cheese
2 eggs beaten
½ stick (= 4 T) butter (melt in bottom of casserole
dish before adding noodles)
grated cheese
Mix up tuna, cream cheese, cottage cheese, and eggs and
place on top of noodles in casserole dish. Stir to
blend well and mix. Sprinkle the whole thing with
grated cheese on top. Bake at 325 F 30-40 minutes.
HAMBURGER SKILLET
~Sent in by: Anita, WA State
1 lb. Hamburger
1 T oil
½ cup green pepper strips
¼ cup shopped onions
2 t salt
1 t chili powder
¼ t pepper
1 can (12 oz.) whole corn
2 cans (8 oz.) tomato sauce
1 ¼ cups bouillon
1 1/3 cup minute rice
Brown meat over high heat in skillet. Add green peppers and onion.
Reduce
heat and cook over medium heat until vegetables are tender, but not
brown.
Add seasonings, corn, tomato sauce and bouillon. Bring to a boil. Stir
in
rice and remove from heat and let stand for 5 minutes.
PEACHES & CREAM COBBLER
~Sent in by: Johnny, LA
3/4 c. flour
1 (4 oz.) serving vanilla pudding mix
1 tsp. baking powder
1 egg
1/2 c. milk
3 Tbs. butter--melted
1 (16 oz.) can sliced peaches (*)
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 Tbs. sugar
1/2 tsp. cinnamon
In mixing bowl, stir together flour, pudding and baking powder.
Combine egg, milk and melted butter.
Add dry ingredients.
Mix well.
Spread in greased 8 x 8 x 2-inch pan.
Drain peaches.
Sprinkle on top of batter.
Beat together cream cheese, the 1/2 cup sugar and reserved peach
liquid.
Pour on top of peaches in pan.
Combine the 1 tablespoon sugar and 1/2 teaspoon cinnamon.
Sprinkle over all.
Bake at 350 degrees for 45 minutes.
GRILLED HONEY-GARLIC
PORK CHOPS
~Sent in by: Larry, Ontario, Canada
1 cup ketchup
1/3 cup honey
1/4 cup soy sauce
2 cloves garlic,
minced
1 1/2 pounds boneless
pork chops
salt and pepper
Combine ketchup, honey, soy sauce and garlic.
Set aside.
Lightly season pork with salt and pepper. Brush
each chop with sauce to coat. Cook chops on
greased grill 4 to 6 inches from heat source, bas-
ting with sauce often, or about 5 minutes on each
side or until meat is cooked through.
Makes 4 to 6 servings.
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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
(No sugar added)
~Sent in by: Larry, Ontario, Canada
3 egg yolks
1 cup frozen unsweetened
apple juice concentrate,
thawed
3/4 cup butter melted and
cooled
1 teaspoon almond extract
2 1/2 cups flour
2 teaspoons baking pow-
der
1/4 teaspoon salt
1/3 cup chopped toasted
almonds
4 egg whites
1/4 teaspoon cream of
tartar
1 cup heavy cream
1/2 cup no-sugar-added
seedless raspberry jam
2 tablespoons almond-
flavored liqueur (opt.)
1/3 cup toasted slivered
almonds
fresh raspberries (opt.)
Preheat oven to 350 degrees. Grease and
flour two 9-inch round cake pans; set aside.
Beat egg yolks in large bowl. Blend apple
juice concentrate, butter and extract. Com-
bine 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 small 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
around edges. Cool in pans on wire rack
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
jam, 1 tablespoon 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 de-
sired.
Makes 8 servings.
Nutrients per serving:
Calories: 595
Carbohydrates: 59g
Cholesterol: 157mg
Protein: 10g
Fat: 30g
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.
MACARONI COMBO CASSEROLE
Serves 2
1 cup uncooked macaroni of choice
1/8 pound shredded cheese of choice
1/8 pound ground ham
1 10 oz can cream of chicken soup
1/2 can water
2 hard-boiled eggs
1 tablespoon diced onion
Combine all of the ingredients and place in a small casserole dish.
Bake at 350* for 1 hour.
Enjoy!
Maggie
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"I enjoy to contribute to several recipe sites and newsletters of
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Danish Ballet), I have had wonderful experiences with foreign cuisine, a
great love of mine! Cooking should be fun and my newsletter is FREE,
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