* Exported from MasterCook * Coconut Macaroons Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Coconut Cookies
Desserts Volume 1, Oct. '98
Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound SWEETENED shreddedCoconut (4 c.)
OR
8 ounces UNSWEETENED Shredded cocont (2 3/4c)
1 14 ounce Ca Sweetened Condensed Milk
2 teaspoons Orange rind -- finely grated
1 teaspoon Vanilla
3 Egg whites
1 pinch Salt * Makes 16 large or 30 small cookies
** Unsweetened coconut is drier and will swell as it absorbs the
condensed milk. Preheat oven to 350 degrees and place oven racks in the middle position.
Line one or two sheet pans with foil or kitchen parchment paper. Set
aside. SPECIAL NOTE: Depending on the freshness and moistness of the coconut,
you may not need to use the entire can of sweetened condensed milk! Mix
coconut and condensed milk just until coated. (See above special note)
Stir in orange rind and the vanilla. In a separate bowl, beat the egg whites with the salt, beat until foamy.
Mix into the coconut. Using a one ounce small scoop, or two ounce ice
cream scoop, scoop mixture onto the lined pans, leaving 1 1/2 inch space
between cookies. Bake in preheated oven for 20 minutes (small cookies) or 25 to 30 minutes
(for the large cookies) until golden brown on top and well browned on the
bottom. If using two baking sheets at the same time on separate racks, switch
positions halfway through baking to prevent over cooking or burning.
Slide foil or parchment paper with its cookies onto a cooling rack and
cool for five minutes. Peel the foil or paper off the still warm cookies
and then cool the cookies completely on a rack. Washington Post 4/12/95 Recipe by Esther Press McManus.
Courtesy of Dale & Gail Shipp, Columbia Md. Posted on FareShare 10-98 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coriander Rice Salad Recipe By : "Chicken in a Basket," Wisconsin Trails Mag (1988: Digest)*
Serving Size : 8 Preparation Time :0:00
Categories : Nuts Rice
Salads Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 cups cooked rice -- or up to 4-cups
**French dressing**
1/3 cup vinegar
2/3 cup oil
1 tablespoon fresh tarragon
1 garlic clove -- pressed
**Salad**
1/4 cup minced fresh parsley
1 onion -- finely chopped
1 tablespoon currants -- cooked in
hot water three-minutes -- drained
2 tablespoons pine nuts
or slivered almonds -- toasted
1 tablespoon coriander seed -- simmered in
water approx. 15-20-mins -- drained
10 stuffed green olives -- sliced
1/2 cup celery with leaves -- finely chopped
1 green bell pepper -- finely slivered
**Garnish**
1 tomato -- peeled and cored
and sliced into wedges -- one/two per serving
3/4 cup chopped cucumber
fresh basil leaves
fresh lemon juice Mix hot rice with French dressing, add parsley, onion, nuts, coriander,
olives, celery and green pepper. Adjust seasoning with lemon juice, salt
and pepper. Add currants just before serving, then garnish decoratively
with cucumber tomato and basil leaves. Serve at room temperature.
Serves 6 to 8. [294 cals, 20g fat] For a Lower Fat version, substitute a purchased
fat-free tarragon vinaigrette for the French dressing. (kitpath@earthlink.net) 10-11-98 - - - - - - - - - - - - - - - - - - Serving Ideas : MENU - Glazed Chicken in a Basket NOTES : (kitpath@earthlink.net) 10-11-98 Nutr. Assoc. : 0 0 3010 0 0 0 0 2516 678 0 415 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cowboy Cheeseburgers Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Diabetic And Special Diets
Main Dishes Sandwiches
Volume 1, Oct. '98 Ground Beef
Onions Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- -----COWBOY CHEESEBURGERS-----
1 pound Extra-lean ground beef
1 small Onion
1 tablespoon Fresh jalapeno chile -- -- minced
-----SEASONINGS MIXTURE---
1/4 teaspoon Ground coriander
1/4 teaspoon Ground cumin
1/4 teaspoon Salt
1/4 teaspoon Pepper -- fresh ground
-----CHEESE-----
1 Nonfat mozzarella cheese
-----SERVING-----
4 Tortilla
4 Tomato slices
Cliantro sprigs
1 tablespoon Commerical taco sauce Mix the burgers ingredients together; form into burgers of equal size
about 1/4 inch thick without compacting the meat. Sprinkle the seasoning
mixture of spices on both sides of patty. Grill or broil, 4" from source
of heat, for 3 minutes on each sides for medium-rare patties. Place the
mozzarella cheese on center of each patty. Cook for another minute and
until cheese melts. Serve each patty on a warmed 8" flour tortilla, topped with a tomato
slice, cilantro sprigs, and taco sauce. Joslin Food Exchanges per serving: 2 1/2 MEDIUM/FAT EXCHANGES +
1 1/2 BREAD/STARCH EXCHANGE CAL: 289; PRO: 21g; CAR: 23g; FAT: 13g;
(CALORIES FROM FAT 40%) FIB: 2g; CHO: 54mg; SOD: 305mg; POT: 367mg Source: Joslin Diabetes Gourmet Cookbook
Brought to you and yours via Nancy O'Brion and her Meal-Master Posted on FareShare 10-98 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coyote Caviar Recipe By : works4mee@earthlink.net
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Beans/Legumes
Cream Cheese Volume 1, Oct. '98
Dips/Spreads Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 15 ounce can black beans -- drained
1 8 oz package cream cheese
1/2 cup salsa
3 tablespoons fresh lime juice
1/2 teaspoon salt
3 tablespoons vegetable oil
green onions -- chopped
1 clove garlic -- minced
1 teaspoon chili powder
1/4 teaspoon black pepper Mix all ingredients except cream cheese, green onions and lime juice.
Cover with plastic wrap and refrigerate overnight. To serve, spread cream cheese on a chilled serving dish. Add the lime
juice to the bean mixture and spread on top of the cream cheese. Garnish
with green onions. NOTES : Modify amounts of spices and variety of salsa to your particular
tastes. From various sources - Kay Grant
PS Here's a terrific recipe source in case you haven't already found it:
http://www.ajlc.waterloo.on.ca/Recipies/ Posted on FareShare 10-11-98 by Midge1013@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Lime Salsa Recipe By : Little Books for Cooks
Serving Size : 1 Preparation Time :0:00
Categories : Cranberries Sauces
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- See Below: Add up to 1/4 cup sugar to 1/3 cup lime juice; stir until the sugar
dissolved. Add 16 oz whole crushed cranberries, 1/2 cup chopped fresh
cilantro, 3 scallions, finely chopped, 1 jalapeno pepper, seeded and
minced, and 2 garlic cloves, minced. Season with salt. Let stand for 30 minutes before serving. Makes 2-1/2 cups.
Serve with poultry or pork. TIP: Adjust sugar to the sweetness of the prepared cranberries.Canned
cranberries are usually sweetened. Easy sauce that goes well with roasts. (Recipe from the Little Books for Cooks: Salsas; relayed to
FareShare by kitpath@earthlink.net 0ct 1998) - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cream of Pumpkin Soup (Roberts) Recipe By : Michael Roberts, Prodigy Chef
Serving Size : 8 Preparation Time :1:00
Categories : Onions Pumpkin
Soups Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons Unsalted butter
1 medium Onion -- roughly diced
4 cups pumpkin puree -- or
pumpkin cubes (4-lbs) -- small dice
3 quarts Chicken stock -- low salt
1 teaspoon Salt
1 teaspoon coriander -- ground
1/2 teaspoon Curry powder
1/2 teaspoon White pepper
3 cups Milk
whipping cream, light -- optional
1/3 cup Walnut oil Melt butter in a 2-quart pot over medium heat. Add the onion and cook,
stirring occasionally, until onion softens, about 10 minutes. Add the
pumpkin and salt and continue to cook, stirring, another 15 minutes for
fresh pumpkin, 5 minutes for canned. Add stock, salt, coriander, curry
and pepper. Cover, increase heat to high and bring to a boil. Reduce heat
to low and simmer 15 minutes. Remove from heat and place in a food
processor or blender and puree until smooth. Combine puree, milk and
walnut oil. Optional: Cream may be substituted for some of the milk or
added extra. Cover, bring to the boil and cook 2 minutes. Serve piping
hot. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Posted to FareShare 10/13/1998(Tue) from Kitpath@earthlink.net - - - - - - - - - - - - - - - - - - | 
