* Exported from MasterCook * Caesar Salad Sandwiches Recipe By : American Diabetes Assoc's Flavorful Seasons Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Chicken
Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 medium hard rolls -- preferably whole grain
2 cups Romaine lettuce -- torn
1/3 cup fat-free Caesar salad dressing
3 1/2 tablespoons grated Parmesan cheese
1 pound chicken breasts -- cut into 3 inch
-- long strips
1 1/4 teaspoons olive oil Set the oven on broil. Cut each roll in half and scoop out the dough
to form a pocket in one side of the bread. Combine the lettuce, dressing
and cheese in a bowl. Place the chicken strips on a broiler pan and brush
with the olive oil. Broil the strips of chicken for a total of about 7
minutes, turning once. Add the chicken to the salad and pile the mixture
into the bread pocket. Top with the other half of bread and serve. Per serving: calories 315, fat 8.5g, 25% calories from fat, cholesterol
76mg, protein 32.8g, carbohydrates 24.7g, fiber 1.7g, sodium 731mg. Exchanges: 3 Starch, 4 Very Lean Meat, 1/2 Fat. Source: webmaster@MealsForYou.com Copyright 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom
Posted to Fareshare 11-99 by Bobbi744@acd.net
Bobbi**4 Diabetic Recipes**Bobbi744@acd.net - - - - - - - - - - - - - - - - - - NOTES : Prep: 15 min, Cook: 10 min. Year 2 Volume 11 Number 4
11 November, 1999 Thursday
* Exported from MasterCook * Cheesecake Information Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- **None** The basic ratio for eggs to creamed
cheese in cheesecake
is one (1) egg per eight (8) ounces of
creamed cheese. - Patty Patty**Eggs to Creamcheese Ratio in Cheesecakes**
Patricia.Nabozny@yuma-exch1.army.mil Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 10
18 November,1999 Thursday - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Christmas Cake from 1948 Saturday Night Magazine Recipe By : Marjorie Thompson Flint in Saturday Night, 1948
Serving Size : 1 Preparation Time :0:00
Categories : Fareshare Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 pound seeded raisins -- (3 cups)
2 pounds sultana raisins -- (6 cups)
2 pounds currants -- (6 cups)
1/2 pound dates -- pitted; (1 1/2 c)
1 pound chopped mixed peel -- (3 cups)
1/2 pound candied pineapple
(or 1 tin diced or sliced pineapple)
1 pound almonds -- (4 cups)
3 1/4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 pound butter -- (1 cup)
1/2 pound shortening -- (1 cup)
or use 1 lb. vegetable shortening
and increase salt to 1 tsp.
1 tablespoon almond flavoring
1 tablespoon rosewater
(use almond if not available)
1 tablespoon vanilla flavoring
1 pound granulated sugar -- (2 cups)
12 medium eggs
1/2 cup liquid honey
1 cup brandy The Preparation: The day or night before mixing the cake, assemble the
fruit and the almonds (the first 8 ingredients). Wash the raisins
and currants and spread out to dry on paper towelling. Chop dates,
slice cherries, measure the peel and slice the pineapple. If you use
canned pineapple allow it to drain overnight. Blanch and skin the almonds and split lengthwise. If you cut the almonds
finer the cake will slice easier but you lose out on the appearance -
the same applies to the cherries and pineapple so take your choice.
This little chore will require about 1 1/2 hours to accomplish, and
while you are in the kitchen you might just as well line the cake tins.
This is a job we would like to dispense with but so far we haven't
been able to devise anything more satisfactory. Use four layers of waxed
paper or two to three layers of brown paper greasing the paper after it
is fitted into the tin. Before turning out the kitchen lights remove shortening, butter and
eggs* from the refrigerator so they will be at room temperature for use
first thing in the morning. The Next Day: Measure the dry ingredients (the next 7 ingredients)
into a sifter. Sift them together onto a piece of waxed paper and
remove one cup to add to the fruit and nuts which should be in a large
bowl (you may have to use the dishpan) and mix until fruit is well coated. The Batter: Assemble the rest of the ingredients. Cream the butter
and shortening; add flavorings and gradually add the sugar, mixing
until creamy. If you use an electric mixer add the eggs unbeaten, one
at a time, otherwise beat the eggs until light and foamy and add to
the butter/sugar mixture beating thoroughly. Add half the dry
ingredients folding in after each addition. The batter may look
"separated" but this won't harm the final product. Add floured fruits
and nuts and fold in until fruit is well distributed. Turn into
prepared cake pans filling about two-thirds full, spreading batter evenly. The Baking: Heat oven to 275F. placing rack in middle portion. Place
a pan of water on lowest rack to provide moisture (refill when
necessary) for the long baking. Don't crowd the cakes in the oven!!
Bake the small cake (of the set of 3) for 2 1/2 hours; medium cake
3 1/2 hours; the large cake 4 - 4 1/2 hours and the loaf cakes 3 hours.
Remove from oven and allow to stand for 10 minutes and then turn out
on wire racks to cool (bottom side down). Remove paper if desired but it
will help to keep the cake moist while being stored. Wrap in heavy waxed
paper when thoroughly cooled and store in a tightly covered tin box. NOTES : 1. This is a large recipe - produces 3 cakes made in the standard round or
square Christmas Cake tins and in addition 3 loaf cakes (made in 5x9 tins).
This recipe is easily halved if a smaller quantity is desired. 2. Since you can't get the whole batch into a standard oven at one time you
can safely store the cakes unbaked (covered with waxed paper) in the
refrigerator until convenient to bake them. 3. This recipe was featured as The Cake of the Month by Marjorie Thompson
Flint in Saturday Night magazine, November 27, 1948. 4. The stated cost of the 12 1/2 pounds of cake at the time of publication
was approximately $7.10 (Canadian), or about 57 cents per pound with the
comment that the cost could be reduced by about $1.50 if fruit juice was
substituted for the brandy. The last time I calculated the cost of making
this cake was in 1981 when it was $27.93 (Canadian) [and I used brandy].
This is about 3 times what it cost me to make it in 1964 by the way. 5. I copied the old preparation method but of course, today most of us would
use electric mixers of various sorts. We can buy almonds already blanched and
slivered or sliced. * Also, I don't take the eggs out of the refrigerator the night before - they
are sufficiently warm by the time they are needed if I take them out in the
morning. 6. I can remember "helping" my mother prepare the fruit and blanch and skin
the almonds for this cake when I was a little girl and I still think it is
the best tasting fruit cake I have ever eaten. I usually don't bother with
almond paste or frosting because the cake is rich enough on its own; however,
I do poke holes in the cake with a skewer and slowly drizzle about 1/2 cup
of either rum or brandy over the cake before storing it away. I tell myself
that this makes it keep better. <g> Somebody asked for a fruit cake recipe - here is my favourite one; it's a lot
of work but in my opinion the results are well worth it. Some people love Christmas (or fruit) cake and some people hate it, I know,
but this one always makes me think of warm and happy times in the kitchen
"helping" my mother and the comforting aroma of spices and warmth of the stove. This recipe makes a lot of scrumptious dark cake - also good
for a wedding cake by the way. It's an older recipe. - Hallie Typed into MasterCook by Hallie du Preez, 1996.
Hallie**Christmas Fruit Cake**buddy@connect.ab.ca Contributed to FareShare Gazette by Hallie, November 1999.
Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 12
20 November, 1999 Saturday - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Connie's Pumpkin Bread Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 eggs
2 1/3 c. sugar
1 c. vegetable oil
16 oz. pumpkin (canned)
3 c. flour
3/4 t. salt
1 3/4 t. baking soda
2 3/4 t. cinnamon
3/4 t. nutmeg
3/4 t. cloves
1/4 t. allspice
1 c. walnuts
1/3 c. raisins
1/4 c. sugar
1 t. cinnamon Combine eggs, sugar, oil and pumpkin in large bowl. Stir until smooth.
Combine dry ingredients and add to oil mixture. Stir in raisins and walnuts. Pour into two greased 9x5 inch loaf pans. Combine 1/4 c. sugar with 1 t.
cinnamon, mix well and sprinkle over tops of loaves. Bake at 375 for 1
hour and 10 minutes or until done. This is my adaptation of a pumpkin bread recipe I found somewhere on the
internet. This is our favorite of any pumpkin bread recipe we have tried. Connie**Pumpkin Bread**CGarlitz@aol.com
Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 08
16 November, 1999 Tuesday - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry Holiday Salad Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 oz fresh cranberries
2 c. sugar
1 pound seedless red grapes, halved
1 c. pecans, chopped and toasted
1 c. whipping cream, whipped Position knife blade in food processor bowl; add cranberries. Cover with
top, process 20 seconds or until cranberries are coarsely chopped.
Combine cranberries with sugar, cover and chill 8 hours or overnight.
Place cranberries in colander; let drain 2 hours. Combine well drained
cranberries, grapes and pecans. Fold in whipped cream. This is our favorite -- even my husband who doesn't care for cranberries
like this one. This quickly became a family tradition, served in the
cranberry glass serving dish I purchased at a rummage sale for 25 cents. Connie**Cranberry Recipes**CGarlitz@aol.com
Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 14
23 November, 1999 Tuesday - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Cranberry Molded Salad Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Volume 2-11, Nov. '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 oz. red jello
2 c. boiling water
1/2 pound cranberries
1 c. chopped celery
3/4 c. sugar
1 orange (peel and all) Dissolve jello with sugar in boiling water. Chill until slightly thickened.
Grind cranberries and orange together, mix with celery; add to slightly
thickened jello. Pour in mold or 9 x 13-inch pan. Chill. This is the
cranberry salad my mother always makes Connie**Cranberry Recipes**CGarlitz@aol.com
Posted to FareShare 11-99 Visit us at http://fareshare.tripod.com
Edited and/or Formatted by Art Guyer at ThePoint.beachlink.com Year 2 Volume 11 Number 14
23 November, 1999 Tuesday
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