* Exported from MasterCook * FALAFEL (Chick-pea Patties) Recipe By : Dan Klepach
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 lb. canned chick-peas (drained)
1 large onion, chopped
2 tbs. finely chopped parsley
1 egg
1 tsp. salt
1 cup bread crumbs or fine bulgur (crushed wheat)
1 tsp. ground coriander or cumin
1 tsp. dried hot peppers
1 tsp. garlic powder
vegetable oil (for frying) Combine chick-peas with onion. Add parsley, lightly beaten egg and
spices. Mix in blender. Add breadcrumbs until mixture forms a small
ball without sticking to your hands. Form chick-pea mixture into
small balls about the size of a quarter (one inch in diameter).
Flatten patties slightly and fry until golden brown on both sides.
Drain falafel balls on paper towels. Serve individually with
toothpicks as an hors d'oeuvre or as a sandwich filling with
chopped tomato, cucumber, radish, lettuce, onion, hummus and/or
tehina inside pita bread. Makes about 24 falafel balls.. Sam Lefkowicz NOTES: Falafel is sold on street corners in every city and town in Israel.
Some call it the "Israeli hamburger." Its popularity can be
attributed in no small part to the Yemenite Jews who have brought a
particularly tasty version onto the culinary scene. Students living
on a meager budget consume full-portion falafels in whole pitas on
the sidewalks as their noon "dinner." - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Family Favorite Cake Creamy Frosting Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Frosting Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup non-fat cottage cheese -- sieved
1/8 teaspoon salt
1/2 tablespoon diet margarine -- melted
1/2 cup sugar substitute
1 teaspoon vanilla Mix all ingredients. Beat until smooth. Spread on Cake. Frosts one cake. Posted by MARGE NEMETH.
Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Family Favorite Cake-Diabetic Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3/4 cup diet margarine
1 1/2 cups artificual sweetener*
4 teaspoons baking powder
1/2 teaspoon salt
3 cups flour
1 cup skim milk
1 teaspoon almond extract
3/4 cup egg whites ( 4 - 5) * Sugar Twin is best for this. Preheat oven to 375 F. Cream margarine and sweetener. Sift baking powder,
salt, flour, then add alternately with skim milk to creamed mixture. Add
almond extract, and beat egg whites until stiff peaks form, and fold in.
Pour into 2 well-greased 9" layer pans. Bake about 30 minutes. Cool a few
minutes, then remove from pans and cool further on wire racks. Top with
Creamy Frosting. Makes 1 two layer cake. Posted by MARGE NEMETH, Prodigy ID# GNFK05B.
Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * French Onion Soup (France) Recipe By : Linda McCartney On Tour
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 tablespoons vegetable oil
2 1/4 pounds white onions -- sliced thinly
1 teaspoon sugar
7 1/2 cups vegetable stock
2/3 cup dry red wine
sea salt & black pepper to taste
12 slices French bread
3 cloves garlic -- halved
1/2 pound vegetarian Gruyere -- grated (omit for
vegans) In a large, heavy saucepan, heat the oil and add the onions. Cook gently,
stirring, over medium heat until they are covered with oil, then reduce the heat
and over the pan. Cook 30 minutes until the onions are soft and brown, stirring
occasionally. Add the sugar and pour in the vegetable stock and wine. Simmer for 20 minutes
and season to taste with salt and pepper. Preheat the broiler. Just before the soup is ready, toast the slices of bread
on both sides, then rub them with cloves of garlic. Ladle the soup into six
ovenproof bowls and put two slices of the toasted bread on top of each serving.
Sprinkle with grated cheese on the bread and place the bowls under the broiler
until the cheese melts and bubbles and begins to brown. Serve at once. Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Lyn Hillman ** French Onion Soup ** lhillman@na.ko.com
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : This soup was made famous at Les Halles when it was the market area in
Paris.
* Exported from MasterCook * French Sponge Cookies, ADA Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 c SIFTED CAKE FLOUR
3/4 ts BAKING POWDER
1/4 t SALT
3 EGGS -- SEPARATED
1/2 t ALMOND EXTRACT
1/4 t VANILLA EXTRACT
6 tb SUGAR Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt.
Beat egg yolks in a small bowl, rapidly, until very thick and lemon
colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin
to add sugar, not more than 1 Tablespoon at a time, and beat
constantly. Continue to beat rapidly until whites are very stiff and
glossy. Gently fold in the beaten egg yolks. In the same manner fold
in the dry ingredients until well mixed. Using a small spatula and a
measuring tablespoon, measure and droop onto ungreased baking sheets,
spacing 2 inches apart. Bake for 10 minutes until light and golden
brown. Remove at once from sheet to cool. one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL
67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.
Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net
Posted to FareShare 9-99
http://fareshare.tripod.com
Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : SERVES :10 Diabetic, Desserts, Cooky/bars
|
