* Exported from MasterCook * Pasta with Creole Ragu Recipe By : 150 Vegan Favorites, Jay Solomon
Serving Size : 6 Preparation Time :0:00
Categories : Rice/Pasta Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tablespoon canola oil
2 large carrots -- chopped
1 medium yellow onion -- diced
1 green bell pepper -- seeded & diced
1 large celery stalk -- diced
2 cloves garlic -- minced
1 28 oz can stewed tomatoes
1 6 oz can tomato paste
3 quarts water (to 4 quarts) PLUS 3/4 cup
1 tablespoon dried parsley
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon ground cayenne
2 teaspoons Tabasco sauce -- (to 3 tsp)
OR other bottled hot sauce
12 ounces linguine OR spaghetti In a large saucepan, heat the oil over medium heat. Add carrots, onion,
bell pepper, celery, and garlic and cook, stirring, until the vegetables
are tender, about 7 minutes. Add the tomatoes, tomato paste, the 3/4 cup of
water, parsley, oregano, pepper, cayenne, and hot sauce, and bring to a
simmer over medium-high heat. Reduce the heat to medium-low and cook for
about 15 minutes, stirring occasionally. As the sauce cooks, cut the chunks
of tomatoes into smaller pieces with the edge of a large spoon. Meanwhile, in a large saucepan, bring the 3 to 4 quarts of water to a boil
over medium-high heat. Add the linguine or spaghetti, stir, and return to
a boil. Cook over medium heat until al dente, 8 to 10 minutes, stirring
occasionally. Drain in a colander. Transfer the pasta to serving plates and ladle the sauce over the top.
Serve at once. Typed by Karen C. Greenlee <greenlee@bellsouth.net>
Lyn Hillman **Pasta w/Creole Ragu** lhillman@na.ko.com
Posted to FareShare 9-99
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Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Peppermint Cake Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups cake flour -- sifted
1 teaspoon baking soda
1/3 cup vegetable shortening -- softened
1/4 cup granulated sugar substitute
1 egg
2 ounces baking chocolate -- melted
1/2 teaspoon peppermint oil
2 teaspoons vanilla extract
1/2 cup unflavored milk
1/4 cup skim milk Sift flour, baking soda and salt together. Cream shortening and sugar
replacement until light and fluffy. Add egg and beat well. Add
chocolate, peppermint oil and vanilla and blend thoroughly. Beat in
yogurt. Add flour mixture and milk alternately in small amounts. Beat
well after each addition. Pour batter into two well-greased 9-in. pans or
one 9" X 13" pan. Bake at 350 degrees for 30 to 40 minutes or until cake
tests done. Food Exchange per serving: 1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 82;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net
Posted to FareShare 9-99
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Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Philly 3-Step Cheesecake, Ruth's Mocha version Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cheesecakes Desserts
Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 16 oz. Philly brand cream cheese
1/2 C. sugar
1/2 tsp. vanilla
2 eggs
3 oz. bittersweet baking chocolate
1 1/2 Tbsp. butter
1 1/2 tsp. instant coffee crystals
1 premade graham cracker crust [9"] 1. Mix cream cheese, sugar, and vanilla with electric mixer on medium speed
until well-blended. Add eggs, beating until blended. 2. Melt butter, chocolate, and coffee crystals together in top of double
boiler. Stir until crystals dissolve [or until you get sick of it...:) ]
Add to cream cheese mixture. 3. Pour into crust. 4. Bake at 350F for 40 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight. To make it even more sinful, top with real, homemade, whipped cream. Hide
from the kids! Submitted by Bright Larkin [fareshare@twave.net]
Posted to FareShare 9-99
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Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Phony Whipped Cream Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 t Granulated gelatin
1 T Cold water
2 1/2 T Boiling water
1/2 c Iced water
1/2 c Instant nonfat dry milk
1/2 t Vanilla
2 T Vegetable oil
3 T Sugar = artifical sweetener Chill a small mixing bowl and beaters. Meanwhile, soften gelatin in cold
water, then dissolve it over boiling water. Allow to cool to tepid. Placed
iced water and nonfat dry milk in chilled bowl and beat until stiff peaks
form. Continue beating, adding remaining ingredients and gelatin, until
blended. Place bowl in freezer for 15 minutes, then transfer to
refrigerator. Occasionally stir gently to keep mixture smooth and well
blended. Note Any artifical sweetener liquid or powdered may be used as long as it
is equivalent to 3 Tablespoons of sugar. 1 serving = 2 Tablespoons 2 Tablespoons = free exchange.
CHO 1, PRO 1, FAT 1, Cal 15, Na 7 Posted by PHILLIP BOWER
Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net
Posted to FareShare 9-99
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Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Servings: 24
* Exported from MasterCook * Potato Bread Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 7 cups Flour
2 packages Yeast
1 cup Water -- lukewarm
1/3 cup Shortening
1 cup Sugar
3 teaspoons Salt
2 cups Mashed potatoes
2 cups Potato water
3 Eggs Dissolve yeast in lukewarm water. Add shortening, sugar and salt to mashed potatoes and potato water.
When cool, add yeast and eggs; stir in enough flour to make a stiff dough.
Pour out on lightly floured board; knead well. Put a little oil on top and turn over. Place in refrigerator, covered with wet towel. Let rise to double size.
Roll out the size rolls or loaves you want; let rise to double again.
Bake at 350 degrees until golden brown. Robin ** Potato Recipes ** GrassRats@aol.com
Posted to FareShare 9-99
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Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : From the Deranged Spud's web site.
* Exported from MasterCook * Potato Lasagna Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 lbs Potatoes -- sliced
1 lb Ground beef
1/2 cup Onion -- chopped
1/2 cup Celery -- diced
1 can Tomato sauce -- 8 oz.
Salt and pepper
1/4 tsp Oregano
1 clove Garlic -- crushed
1 cup mushrooms -- sliced
1 Tbl Butter
1/4 cup Black olives -- sliced
1/2 cup Cheddar cheese -- grated Line bottom and sides of greased 9 x 13 casserole dish with potatoes. Saute onion, celery, garlic and mushrooms in butter. Add beef and brown
well. Add the rest of ingredients, except cheese and pour in casserole
dish. Sprinkle top with cheddar cheese. Bake at 400 degrees for 35 to 40 minutes. Robin ** Potato Recipes ** GrassRats@aol.com
Posted to FareShare 9-99
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Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : From the Deranged Spud's web site. Serves 6
* Exported from MasterCook * Pronto's Phyllo-Wrapped White Chocolate Cheesecake Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Desserts
Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 lb White chocolate, melted
1 1/2 lb Cream cheese
1 1/4 c Granulated sugar
1 1/2 ts Grated orange or lemon rind
3 Eggs
1/2 c Cream plus 3 Tb
1/2 ts Vanilla
12 Phyllo sheets
Melted butter 1. While chocolate melts in double boiler, use a mixer on low speed and blend
cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat
cheese in this recipe) Beat in eggs one at a time, followed by cream and vanilla. 2. Add a little of the cheese mixture to the warmed chocolate, then stir this
mixture into remaining cheese mixture. 3. Spoon mixture into a buttered 9-inch layer cake pan, lined with parchment
paper. Set in a pan, and pour in hot water until it reaches halfway up the
pan. Bake in a 350 F. oven, adding more water if needed, until set and
lightly browned on top, about 1 hour. 4. Remove from oven, let cool, and refrigerate for at least 4 hours. 5. To serve, lightly brush each 8 - 12- inch square of phyllo pastry with
melted butter. Gently remove each slice of cheesecake from pan. Wrap a sheet
of prepared phyllo pastry around each piece, folding until cake is covered
with three layers. Trim excess pastry. 6. Brush each dessert with additional melted butter. Place on a baking sheet
and bake in a 350 F. oven for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees. Taken from the Toronto Daily Star's "Starweek"
magazine, the recipe was printed in response to a
reader's request for the cheesecake recipe from Pronto
Ristorante. Submitted by Bright Larkin [fareshare@twave.net]
Posted to FareShare 9-99
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Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - -
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