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Subject: ~Mamarabbits TONS FROM KERMIT Freebies~ - December02, 2007

MAMARABBITS
FREEBIES
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FROM OUR WONDERFUL KERMIT!!!

Pumpkin Walnut CakeThanks ConnieIngredients1-3/4 cups cake flour
1 tsp. each baking soda, ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt
2 large eggs
3/4 cup each granulated sugar, firmly packed light brown sugar
1/2 cup safflower oil
1 cup each pumpkin pur?e, whole milk
1 tsp. vanilla extract
3/4 cups walnuts, coarsely chopped
bourbon-flavored whipped cream:
1 cup heavy whipping cream
2 tsp. Kentucky bourbon
2 tbsp. eggnog
1/4 tsp. ground maceDirections
Heat oven to 350А F. Butter sides and bottom of a 9x9" pan. In a
medium mixing bowl sift following: flour, baking soda, cinnamon, ginger, nutmeg
and salt. Whisk and set aside. In a standing mixer, using a whisk attachment,
beat eggs with sugar at a medium speed until pale yellow. Now add oil, pumpkin
milk and vanilla; blend until well incorporated. Slowly start adding flour
mixture at a low speed; mix until blended.
Remove bowl, gently fold in walnuts. Pour batter into baking pan. Bake cake
25 - 30 minutes, until a toothpick comes out clean. Cool cake completely
before serving. For whipped cream mix heavy cream, bourbon, eggnog and mace
until soft peaks form. To serve, cut into 3" squares and top off with a big
dollop of whipped cream.
Makes 10-12 servings.

3 cups cream
1 cup Half-and-HalfЎ
12 egg yolks
3/4 cup sugar
2 tsp. each vanilla, whiskey
1/2 tsp. salt
1 tsp. freshly ground nutmeg

2-1/2 cups all-purpose flour, sifted
1-1/8 cups brown sugar
1 cup unsalted butter
2 cups pecans, chopped

4 cups all-purpose flour
1 tbsp. sugar
2 tsp. salt
1-3/4 cups shortening
1 tbsp. distilled white vinegar
1 egg
1/2 cup ice water
2 eggs, beaten
2 cups each pumpkin pur?e, heavy whipping cream
1 cup honey, divided
1/2 tsp. each salt, ground ginger, ground pepper
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 can (12 oz.) evaporated milk

1 cup each butter or margarine, softened; packed brown sugar
1 cup each granulated sugar, chopped macadamia nuts
2 large eggs
1 tsp. each vanilla extract, baking soda
3 cups all-purpose flour
1/2 tsp. salt
2 tbsp. milk
1/2 cup candied cherries or maraschino cherries
1-1/2 cups white chocolate in chunks

__________
Eggnog Cr?me Br?l?eIngredientsDirections
Combine cream and half and half with nutmeg and whiskey in a saucepan.
Mix egg yolks with sugar, vanilla and salt; add to mixture. Cook over low heat
until liquid comes to a low boil. Chill liquid overnight. Strain liquid into
brul?e containers, place containers in a water bath and bake about 50 minutes
at 325А F. To finish, heat broiler. Sprinkle 1 tsp. sugar on top of each
brul?e and broil until sugar begins to caramelize, about 2 minutes. Makes 8
servings. __________Pumpkin Pecan CheesecakeIngredients
CrustFilling
26 oz. cream cheese
2-3/4 cups sugar
13 oz. pumpkin pur?e
7 whole eggs
1 tbsp. each cinnamon, vanilla
1 tsp. allspicDirections
Crust: Mix butter and brown sugar until smooth (but not fluffy). Add
sifted flour and pecans. Mix just until flour is incorporated. Press 3/4 pie
dough into a 10" spring-form pan, lightly greased with butter and dusted with
flour. Reserve 1/4 dough for finishing cheesecake. Bake crust at 400А F. 10 -
12 minutes until dough is lightly browned. Allow to cool to room temperature.
Filling: Cream sugar, cream cheese, cinnamon, allspice and vanilla together
until very smooth (scrape down sides of bowl). Add pumpkin pur?e, and mix
until smooth. Add eggs, 1 at a time, and mix until smooth. Pour filling into
pre-baked crust, and top with remaining crust sprinkles. Bake at 375А F 30 -
40 minutes, until custard sets. Let chill completely at least 12 hours, or
overnight before serving. Carefully remove springform pan. Heat a knife in
water and carefully cut cheesecake into desired portions. Makes 16 servings.
__________
Pumpkin Pie IngredientsDirections
Heat oven to 425А F (220А C). Pastry: In a large bowl, mix flour, 1
tbsp. sugar,
and 2 tsp. salt. Cut in shortening until mixture resembles coarse meal. In a
small bowl whisk vinegar, 1 egg and ice water. Pour into flour mixture and
stir until dough forms a ball. Divide into 4 portions. Freeze 3 or use for
other pies. Reserve 1 for Pumpkin Pie. Pumpkin Filling: In a large bowl,
combine 2 beaten eggs, pumpkin, 3/4 cup honey, 1/2 tsp. salt, cinnamon, 1/2
tsp. ginger, cloves, and evaporated milk. Mix well. Roll out pastry and fit
into a 9" pie plate. Pour in pumpkin filling. Bake for 15 minutes, then
reduce heat to 350А F (175А C). Bake an additional 45 minutes, until filling
is set. Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup
honey, and 1/2 tsp. ginger. Whip until soft peaks form. Chill 1 hour before
serving. Place a spoonful on top of each slice of pie. Makes 8 servings.
__________
White Chocolate Cherry ChunkiesThanks Paula DeenIngredientsDirections
Heat oven to 375? F. In a medium bowl, with mixer, cream butter and
sugars until light and fluffy. Add eggs and vanilla and beat until just
combined. Set aside. Sift flour, soda and salt. Add milk to butter mixture,
then add flour mixture. Mix until just combined. In another bowl, combine
nuts, cherries and white chocolate. Add to batter, stirring only to blend.
Drop by heaping tbsp. onto a greased cookie sheet, 2" apart. Bake 11 - 13
minutes. Cool on wire rack.

1 cup granulated sugar
3 eggs, beaten
3-1/2 cups canned pumpkin
2 tsp. ground cinnamon
1/2 tsp. each ground ginger, salt
1/4 tsp. ground cloves
1 can (12 oz.) evaporated milk
1 lb. yellow cake mix (1 standard boxcake mix)
1 cup chopped nuts
1/4 cup melted butter, sweetened whipped cream or whipped topping

3-1/2 Golden Delicious apples
1/2 cup each (1 stick) unsalted butter or margarine, coarsely chopped
walnuts
1/2 cup each organic sugar or other sweetener of choice
Cake Batter
1/2 Golden Delicious apple
3/4 cup each whole wheat pastry flour, unbleached white flour
1-1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup (1 stick) unsalted butter or margarine, softened
1/2 cup organic sugar or sweetener of choice
1 tsp. vanilla
2 tbsp. minced peeled fresh ginger
2 large eggs
1/2 cup sour cream or Greek-style yogurt

1 pkg. family-size brownie mix (13x9) size
2 eggs
1/3 cup each water, cooking oil
1-1/2 tbsp. instant coffee
1 tsp. ground cinnamon
to taste whipped topping, small or large foil cupcake liners

__________
Pumpkin Upside Down CakeIngredientsDirections
Heat oven to 350А F. (175? C). Mix sugar, eggs, pumpkin, cinnamon,
ginger, cloves, salt and milk. Line a 9x13x2" baking pan with waxed paper and
pour mixture in. Sprinkle dry cake mix on top, then sprinkle nuts. Pour
melted butter evenly over cake mix and nuts. Bake 50 - 60 minutes, or until a
wooden pick or cake tester inserted in center comes out clean. Cool cake
thoroughly. Flip over and remove from pan; remove wax paper. Top with whipped
cream or whipped topping. Note: If using a can of frosting, whip prior to
usage; frosting goes 2x as far, 1/2 cals.__________
Apple-Walnut Skillet CakeIngredientsApple ToppingDirections
Core apples and cut in quarters. In a 10-1/4" cast-iron or other
ovenproof skillet, melt butter over medium low heat. Add sugar, stir well to
combine. Arrange apples decoratively, cut sides up, in bottom of skillet and
sprinkle walnuts evenly between them. Cook over low heat without stirring for
30 minutes, until apples are tender and sugar has caramelized. Heat oven to
375? F. (185? C) Cake batter: chop apple half finely. Whisk flours, baking
powder, salt and cinnamon. Beat butter and sugar with mixer or hand-held whisk
until fluffy. Beat in vanilla and ginger, add eggs, 1 at a time, beating well
after each addition. Add sour cream or yogurt, with mixer on low speed, and
gradually beat in flour mixture until just combined. Add chopped apple to
batter, folding in gently. With skillet off heat, spoon batter over
caramelized apple topping. Spread evenly with a spatula, being careful not to
disturb apples, and leaving a 1/4" border of cooked apples uncovered. Bake
cake in center of oven 30 - 35 minutes until golden brown. Remove skillet from
oven and allow to cool 10 minutes on a rack. Slide a thin knife around edges,
place a serving plate on top of skillet, and invert so cake ends up on plate
(carefully). Serve warm or room temperature with whatever topping you like
(whipped cream or vanilla ice cream are naturals).Makes 8-10 servomgs.
__________
Cappuccino Bon-BonsIngredientsDirections
Heat oven to 350? F. (175? C). Place foil cupcake liners on cookie
sheet. Combine all ingredients except whipped topping. Fill small liners with
1 tbsp. of filling. Fill large liners with 1/4 cup of mix. Bake small
cupcakes 12 - 15 minutes. Bake large 20 - 25 minutes, or until toothpick comes
out clean. Cool completely. Garnish with a dollop of whipped cream and a
sprinkle of cinnamon before serving.

2-1/4 cups flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup butter or margarine, softened
1 large egg
3/4 cup cooked, mashed butternut or buttercup squash
1 tsp. grated orange zest
1 cup milk

__________
Golden Squash MuffinsThanks Brenda HydeIngredientsDirections
Heat oven to 400? F. (200? C). Grease muffin tin (12 regular size) with
butter. Mix flour, sugar, baking powder and salt in large bowl. Cut in butter
with pastry blender (or use clean hands) or knives until mixture is like fine
crumbs. Beat egg in a medium bowl; stir in squash, peel and milk. Add to
flour mixture until just blended. Fill muffin cups 3/4 full. Bake 20 - 25
minutes until lightly browned and center is done when tested with a
toothpicks. Serve with butter and honey.Makes 12 muffins. __________Pumpkin
Ice CreamIngredients

1 cup canned or cooked pumpkin
1/4 tsp. pumpkin pie spice
1 qt. vanilla ice cream, softenedDirections
In a medium bowl, mix pumpkin and pie spice until well blended. Stir in
ice cream. Freeze until ready to serve. Garnish with gingersnaps.Makes 4-6
servings.

1 each large box berry blue Jell-OЎ, red Jell-OЎ, any flavor
4 cups boiling water, divided
2 cups cold water, divided
1 tub (8 oz.) Cool WhipЎ, thawed, divided
4 cups angel food cake, cubed
2 cups strawberries, sliced
1/2 cup blueberries

__________All American DessertIngredientsDirections
Dissolve berry blue Jell-O in 2 cups boiling water. In a separate bowl,
dissolve the cherry (or other red) Jell-O in 2 cups boiling water. Stir 1 cup
cold water into each bowl. Pour into separate 9x13" pans. Refrigerate at
least 3 hours until firm. Cut into 1/2" cubes. Place blue Jell-O cubes in
bottom of clear glass trifle bowl. Top with 1/3 of Cool Whip. Add cake cubes,
then sliced strawberries. Top with another 1/3 Cool Whip. Add red Jell-O
cubes and then remaining Cool Whip. Sprinkle blueberries over top.

2 boxes (3 oz. each) strawberry gelatin
2 cups boiling water
1 cup ice water
1 pint strawberries (mix these into gelatin)
1-1/2 large containers Cool WhipЎ
1 large angel food cake, broken into bite-size pieces

__________Strawberry Diet Cake recipeIngredientsDirections
Prepare gelatin-strawberry mixture: Line tube pan with wax paper.
Divide cake into thirds; before tearing into bite-size pieces. Cut thin layer
from cake for base.
Layer 1: Pieces of cake; Layer 2: Gelatin-strawberry mixture; Layer 3: Cool
Whip;
Continue until 3 layers of each. Add thin layer that had been cut from cake.
Congeal overnight. Remove from refrigerator and and "ice" with Cool Whip.
Garnish with strawberries. The topsides of cake will be gelatin-strawberry
mixture. This is pretty left as is; just ice bottom sides.

1 pkg. (7 oz.) caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9") chocolate crumb pie crust
2 pkg. (3 oz. each) cream cheese, softened
1/2 cup sour cream
1-1/4 cups milk
1 pkg. chocolate instant pudding
1/2 cup fudge topping

__________
Chocolate Turtle CheesecakeThanks Brenda HydeIngredientsDirections
Place caramels and milk in a heavy saucepan. Heat over medium-low heat,
stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped
pecans. Pour into pie crust. Combine cream cheese, sour cream and milk in a
blender. Process until smooth. Add pudding mix: process for about 30 seconds
longer. Pour pudding mixture over caramel layer, covering evenly. Chill,
loosely covered, until set, about 15 minutes. Drizzle fudge topping over
pudding layer in a decorative pattern. Sprinkle top of cake with remaining
pecans. Chill loosely covered until serving time.

1 cup butter or margarine, softened
1/2 cup sugar
2 tsp. vanilla
1/2 tsp salt
2 cups all-purpose flour (can use kamut flour, more of a coarse flour)
2 cups finely chopped walnuts or pecans ( I use pecans)
enough confectioners' sugar

__________Butter Nut SnowballsIngredientsDirections
Cream butter, sugar and vanilla until fluffy. Add flour and salt, blend
well. Add in finely chopped nuts. Shape into 1" balls. Bake at 325А F (165?
C) 30 minutes. Do not brown! Roll in confectioners' sugar while still warm
and place on cooling racks.

1-1/4 cups all-purpose flour
3 tbsp. brown sugar
1/2 cup butter or margarine
2 tbsp. finely chopped pecans
1/2 tsp. vanilla
optional melted semisweet chocolate

6 egg yolks
1/4 cup Fruit SweetЎ
1/2 cup flour
2 cups milk
1 tsp. vanilla
1 tbsp. margarine

2 eggs
1 cup skim milk or soy milk
2 tbsp. maple syrup
1/2 tsp. vanilla
to taste ground nutmeg

1 (9") unbaked pie crust
1 cup each light corn syrup, firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 tsp. salt
1 tsp. vanilla
1 cup (heaping) pecan halves

3 cups sugar
2/3 cup Hershey'sЎ Cocoa or Hershey'sЎ Special Dark Cocoa
1/8 tsp. salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter or margarine
1 tsp. vanilla extract

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MORE FROM KERMIT...

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Curried Yogurt Dip
Thanks ConnieIngredientsDirections
Line a strainer with cheesecloth and place it over a deep bowl. Add
yogurt to strainer, cover and refrigerate overnight. The yogurt will drain and
thicken in refrigerato. Discard liquid. (This can be done in advance and
stored up to 1 week.) Heat oil in a skillet over medium heat, add onions and
cook until they become translucent, about 3 minutes. Add curry powder and cook
1 minute more. Stir curry mixture into strained yogurt. Chill at least one
hour. (This can be made in advance and stored in refrigerator up to 3 days.)
Serve with fresh vegetables and pita wedges. Makes about 2 cups.__________Easy
Apple CiderIngredientsDirections
In a slow cooker, combine apple cider and cinnamon sticks. Wrap
allspice and cloves in a small piece of cheesecloth and add to pot. Stir in
brown sugar. Bring to a boil over high heat. Reduce heat, and keep warm.
Makes 16 servings__________
Cranberry SalsaIngredientsDirections Place cranberries in a food
processor, and pulse until finely chopped. They should still have some
texture. Transfer to a serving bowl, and stir in sugar, orange liqueur,
cucumber, celery and jalape?o. Let sit at room temperature for 15 minutes
before serving to blend flavors. Makes about 2 cups__________Aunt Marge s
GingerbreadIngredientsDirections
Combine flour, sugar, baking powder, baking soda and spices in a medium
bowl and set aside. Combine melted butter, hot water and molasses, stir until
blended. Add eggs and blend. Combine wet ingredients with dry ingredients,
and mix just until blended. Bake in a paper-lined 9x13" pan at 350А F (175? C)
35 - 45 minutes or until done. Cake is done when toothpick inserted in cake
comes out clean.Makes 12-14 servings.__________
Asiago Cheese Dip IngredientsDirections
Heat oven to 350А F. In a bowl blend mayonnaise, sour cream and 1/2 cup
Asiago cheese. Fold in onions, mushrooms and sun-dried tomatoes. Pour mixture
into a loaf pan. Sprinkle remaining cheese on top. Bake 20 minutes or until
bubbly. Serve with crackers, TFM French Rounds or pita chips.

4 medium pears
1/2 cup olive oil
to taste salt, pepper,
3 tbsp. WensleydaleЎ with Cranberries cheese, crumbled
1/2 lb. prosciutto, thinly sliced

1 lb. ground beef
3 cans (14 oz) beef broth
3/4 cup quick-cooking barley
3 cups sliced carrots
2 cups sliced celery
2 tsp. beef seasoning

__________Stuffed Baked PearsIngredientsDirections
Heat oven to 375А F. In medium mixing bowl, toss pears with oil, salt
and pepper. Place pears on cookie sheet, cut side down, and bake for 20
minutes. Remove from oven and set aside. Place crumbled cheese in scooped-out
middle of pears and wrap with 2 - 3 prosciutto slices. Place scoop-side up on
baking sheet and bake additional 20 - 25 minutes, or until cheese has fully
melted. Serve warm.Makes 16 pieces.__________
Beef & Barley SoupIngredientsDirections
In a skillet, brown ground beef, drain and transfer to a 5-qt, slow
cooker. Add beef broth, barley, carrots, celery and beef seasoning. Cover and
cook on Low 7 - 8 hours.

__________Sausage & Egg Quesadillas with Asiago CheeseThanks Scatts
Ingredients

3 eggs
1/2 cup breakfast sausage, scrambled
1/4 cup salsa
1/4 cup grated Asiago cheese (or substitute your favorite cheese)
3 large flour tortilla shells
1/4 tsp. Pawdaddy's Miss'ippi Magic Hot n Spicy Seasoning Blend
enough butter and/or oil as needed

Directions
Melt a pat of butter in a skillet and scramble eggs. Set aside in a
small bowl. Wipe skillet and return to medium high heat. Lightly brush 1 side
of a flour tortilla with butter or cooking oil (PamЎ is OK if you prefer).
Place tortilla in skillet so only half of it is actually in contact with
bottom. The other half will rest on side of pan. Repeat this action for other
two torillas. While they begin to cook, spread 1/3 of eggs, sausage and cheese
over tortilla and fold other half over to cover. If your timing is right, when
you finish building the third one, first will have turned golden brown. You
can then gently flip each over to brown on other side. When both side are
browned, remove to a plate and serve. If making as an hors d ouerve, allow to
cool for 3 minutes, then slice each into thirds. Top with a dollop of sour
cream for a truly tasty treat. Makes 3 breakfast / 9 appetizers.

__________Spiced Carrot & Celery SoupIngredients

1 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. curry powder
6 medium carrots, roughly chopped
4 ribs (large) celery cut into pieces
2 pints (1200ml) water
to taste` sea saltDirections
Fry onion and garlic in oil a few minutes, then add curry powder and
stir to release flavors. Add carrots, celery and water; cook gently until
vegetables are tender. Whiz up in a liquidiser/blender until smooth, add salt.

2 tbsp. lime juice
1 tbsp. each canola oil, minced shallot
2 tsp. rice vinegar
1 tsp. honey
1/4 tsp. salt
pinch cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2" thick slices
1/2 cup diced red bell pepper
2 tbsp. each thinly sliced fresh mint, toasted chopped cashews

In a small skillet, melt 1/4 lb. butter or margarine (1 stick), but do
not let it turn brown nor change color. Keep heat properly adjusted at medium
to control melting. Stir in 1/2 cup oil, a tbsp. each of WorchestershireЎ, soy
sauce, A-1Ў Steak Sauce. Add a tsp. garlic salt. Stir well and at once remove
from heat, before garlic has a chance to overwhelm you when too much heat is
applied to it, too quickly. Dip, quickly, just to coat cut surfaces of rolls
or bread, and transfer to a lightly greased skillet to brown cut surfaces,
slowly but until crispy.

__________
Banana-Kiwi Salad IngredientsDirections
Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a
medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve
sprinkled with cashews.Tip To toast nuts and seeds on stovetop: Toast in a
small dry skillet over medium-low heat, stirring constantly, until fragrant and
lightly browned, 3 - 5 minutes.
Nutrition Info Per Serving: 170 cal; 6 g fat (1 g sat, 3 g mono); 30 g carb; 3
g pro; 5 g fiber; 151 mg sod.
Exchanges: 2 fruit, 1 fat.__________
Big Boy's Garlic Breadfrom The Better Cookery Cookbook by Betty Pitzer
Ingredients & Directions__________
Iced Peppermint Tea(For those of u in warmer weather)
Ingredients

enough ice cubes, lemon slices
4 peppermint flavor tea bags
1/4 cup honey
2 tbsp. lemon juic
2 cups each boiling water, cold water

Directions
In a 2-qt. heatproof pitcher, pour 2 cups freshly boiled water over tea
bags. Let steep 6 minutes; remove and discard tea bags. Stir in honey, lemon
juice and 2 cups cold water. Add ice cubes and lemon slices.

2 tbsp. + 1 tsp. pure olive oil
2 strips bacon, finely chopped
1 large onion, coarsely chopped
1 cup dry white wine
1-1/2 cups heavy cream
3 lb. littleneck clams, scrubbed
1 cup corn kernels (from 2 ears)
1 medium leek, white and tender green parts, coarsely chopped
1 rib (small) celery, finely chopped
2 each parsley sprigs, thyme sprigs
1 tsp. ground coriander
1 tbsp. all-purpose flour
2 cups bottled clam juice
3/4 lb. Yukon GoldЎ potatoes, peeled and cut into 1/4" dice
1 cup milk
to taste salt, freshly ground pepper
1/2 cup each yellow bell pepper, cut into 1/4" dice, finely shredded
basil

__________White Corn and Clam ChowderIngredientsDirections
Heat 1 tsp. olive oil in a medium saucepan. Add bacon and cook over
moderately low heat until fat is rendered, about 4 minutes. Add onion and
cook, stirring occasionally, until softened, about 7 minutes. Add 1/2 cup of
wine and boil over moderately high heat until evaporated, about 7 minutes. Add
1 cup of heavy cream and bring to a boil. Add clams, cover and cook until they
begin to open, about 2 minutes; as clams open, transfer them to a shallow
dish. Remove saucepan from heat. Remove clams from their shells and put them
in a small bowl. Strain cream mixture over clams.
In a large saucepan, heat remaining 2 tbsp. olive oil. Add corn, leek, celery,
parsley, thyme and coriander. Cover and cook over low heat, stirring
occasionally, until vegetables soften, about 10 minutes. Add remaining 1/2 cup
of wine and simmer over moderately high heat until evaporated, about 4
minutes. Add flour and cook, stirring, for 1 minute. Gradually stir in clam
juice and bring to a boil over moderately high heat, stirring constantly.
Reduce heat to low, cover and simmer for 5 minutes. Transfer soup to a blender
and pur?e. Strain pur?e through a coarse sieve and return it to large
saucepan. In a medium saucepan, cover potatoes with water and bring to a boil;
boil until just tender, about 5 minutes. Drain potatoes and add them to soup
along with milk and remaining 1/2 cup of heavy cream. Bring soup to a gentle
simmer over low heat. Stir in reserved clams in cream until warmed through.
Season soup with salt and pepper and ladle it into warmed bowls. Garnish soup
with a sprinkling of yellow bell pepper and basil, serve right away.

8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrots
2 tbsp. minced onions
1/2 cup SplendaЎ
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 cup mayonnaise
1/4 cup each heavy cream, buttermilk
1-1/2 tbsp. tarragon vinegar

8 large eggs
6 cups baby spinach
4 tbsp. creamy blue cheese dressing , divided
1 can (8 oz.) beets, rinsed, sliced
1 cup carrots, shredded
2 tbsp. chopped pecans, toasted (see Tip)

1/3 cup unsweetened pineapple juice
1./4 cup rice vinegar or white vinegar
3 tbsp. salad oil
1 tbsp. soy sauce (reduced sodium ok)
2 tsp. sugar
1-1/2 tsp. toasted sesame oil
1/4 tsp. black pepper

__________
Just Like KFCЎ's Cole SlawIngredientsDirections
Mix cabbage, carrot and onion in a large bowl. Combine Splenda, salt,
pepper, mayonnaise, cream, buttermilk and vinegar; beat until smooth. Pour
over cabbage mixture and mix well. Cover and refrigerate 3 - 4 hours before
serving.__________Loaded Spinach Salad IngredientsDirections
Place eggs in a single layer in a saucepan; cover with water. Bring to
a simmer over medium-high heat. Reduce heat to low, cover and cook at lowest
temperature. Simmer for 10 minutes. Pour off hot water and run cold water
over eggs until they are completely cooled. Peel the eggs, discard 6 yolks,
chop remaining yolks and whites. Toss spinach and 2 tbsp. dressing in a large
bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and
pecans. Drizzle with remaining 2 tbsp. dressing.Makes approx 8 cups.
Nutritional Info Per Serving: Cal: 300; Carb: 26; Fat - 13; (Sat Fat: 3, Mono
Fat: 6; Pro: 22; Chol: 216; Dietary Fiber - 8; Pot: 592; Sod: 823.__________
Oriental Salad DressingIngredientsDirections
In a screw-top jar combine unsweetened pineapple juice, vinegar, salad
oil, soy sauce, sugar, toasted sesame oil, and black pepper. Cover and shake
well.

1 pkg. (8 oz.) light cream cheese, softened
1 can (15 oz.) turkey chili without beans
4 green onions, thinly sliced
3 tbsp. chopped green chilis
1/4 cup sliced ripe olives, optional
1 cup shredded reduced-fat cheddar cheese
enough baked tortilla chips

__________Double Chili Cheese DipIngredientsDirections
Spread cream cheese into a 9" pie plate or quiche dish coated with
nonstick cooking spray. Top with chili, onions, chilis and olives. Sprinkle
with cheese. Bake, uncovered, at 350? F. (175? C) 15 - 20 minutes or until
cheese is melted. Serve with tortilla chips.

2 tsp. each salt, dried oregano
1-1/2 tsp. each onion powder, garlic powder
1 tsp. each cornstarch, pepper, beef flavored bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. each ground cinnamon, ground nutmeg

__________Cavender's Spice BlendIngredientsDirections:
Combine all. Makes a flavorful addition to meats, poultry and fish.

2-1/2 oz. gin
1/2 oz. dry vermouth
1 pitted green olive
1 cup ice

__________

2 red bell peppers
2 cloves garlic, minced
1 pkg. (8 oz.) cream cheese, softened to room temperature
2 tbsp. fresh lime juice
3 tbsp. finely chopped basil
1 tbsp. finely chopped parsley
1/2 tsp. salt
1/4 tsp. freshly ground white pepper

AND KERMIT HAS OUT DONE HIMSELF AS USUAL...

THANKS KERMIT!!!

Classic Candied Sweet Potatoes
IngredientsDirections
Heat oven to 350А F (175А C). Place whole sweet potatoes in a steamer
over a couple inches of boiling water, and cover. Cook until tender, about 30
minutes. Drain and cool. Peel, and slice lengthwise into 1/2" slices. Place
in a 9x13" baking dish. In a small saucepan over medium heat, melt butter,
brown sugar, water and salt. When
sauce is bubbly and sugar is dissolved, pour over potatoes. Bake in oven for 1
hour,
occasionally basting sweet potatoes with brown sugar sauce. Makes 8 servings.
__________Skillet Pork Chops with Potatoes and OnionIngredientsDirections:
Heat oil in a large skillet over medium heat. Coat pork chops with
flour and place in skillet. Brown about 4 minutes per side. In a small bowl,
mix parmesan cheese, salt and pepper. Sprinkle 1/2 parmesan cheese mixture
over pork chops. Layer chops with potatoes. Sprinkle with remaining parmesan
cheese mixture. Top with onion slices. In a small bowl, dissolve beef
bouillon in hot water. Stir in lemon juice. Pour over pork chops. Cover
skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and
pork chops have reached an internal temperature of 160А F (70А C). Makes 4
servings.__________
Green Bean CasseroleIngredientsDirections
Heat oven to 350А F (175А C). In a medium casserole mix green beans,
milk, cream of mushroom soup, and 1/2 of can of onions. Bake for 25 minutes,
until heated through and bubbly. Sprinkle remaining onions over top, and
return to oven for 5 minutes. Season with salt and pepper to taste. Makes 6
servings.__________Crunchy-Topped Broccoli CasseroleThanks Fred
Ingredients

1 bag (24 oz.) Green GiantЎ frozen broccoli & three cheese sauce
1/4 cup coarsely chopped drained roasted red bell peppers (from 7-oz jar)
3/4 cup Fiber OneЎ original bran cereal
2 tbsp. grated parmesan cheese
1/2 tsp. Italian seasoning
1 tbsp. olive or vegetable oil

2-1/2 cups milk
1-1/4 cups water
1/4 cup butter, cut into pieces
1 box (7.2 oz) Betty CrockerЎ roasted garlic mashed potatoes
4 oz. cream cheese (1/2 8-oz. pkg.), cut into pieces
1/4 tsp. coarse ground black pepper
1/2 cup French fried onions
1 tbsp. chopped fresh parsley

Directions
Heat oven to 350А F. (175? C). In ungreased 8x8 microwavable dish or
2-qt. microwavable casserole, place broccoli and cheese sauce. Microwave on
High 7 - 8 minutes, or until cheese is melted and mixture is very hot; stir
well. Stir in roast peppers. Place cereal in re-sealable food-storage plastic
bag; seal bag and slightly crush with rolling pin, meat mallet or slightly
crush in food processor. In small bowl, mix crushed cereal and remaining
ingredients until blended. Sprinkle over broccoli mixture in casserole. Bake
20 - 25 minutes or until broccoli is crisp-tender and topping is crisp.Makes 6
servings.
Nutrition Info Per Serving: Cal 120 (Cal from Fat 40); Total Fat 4 1/2g (Sat
Fat 1g); Sodium 480mg; Total Carb 14g (Dietary Fiber 5g, Sugars 4g); Pro 4g
Diabetic Exchanges: 1 Starch; 1/2 Vegetable; 1/2 Fat. 1 Carbohydrate.
__________Ultimate Creamy Party PotatoesIngredientsDirections
Heat oven to 375А F. In 2-qt. saucepan, mix milk, water and butter.
Heat to boiling. Stir in 2 pouches potatoes, cream cheese and pepper. Spoon
into ungreased 1-1/2-qt. casserole. Bake immediately, or cover and refrigerate
up to 24 hours. Bake uncovered 20 - 25 minutes or until hot. Sprinkle with
onions; bake 5 minutes longer or until onions are golden. Sprinkle with
parsley. Makes 8 servings (about 1/2 cup each)
Nutrition Info Per Serving: Cal 250 (Cal from Fat 130); Total Fat 14g (Sat Fat
8g, Trans Fat 1g); Chol 35mg; Sod 410mg; Total Carb 23g (Dietary Fiber 1g,
Sugars 4g); Pro 6g.
Diabetic Exchanges: 1 Starch; 1/2 Other Carb; 1/2 High-Fat Meat; 2 Fat, Carb
Choices: 1-1/2__________
Turkey Casserole(for leftovers -- Thanks Fred)
Ingredients

1 cup uncooked rice
1/4 cup each butter or margarine, all-purpose flour
1-1/4 cups chicken broth
1/2 cup dry white wine
1 can (4 oz.) sliced mushrooms, undrained
1 tsp. dried parsley flakes
1 tbsp. finely chopped onion
1/4 tsp. poultry seasoning
1 cup grated sharp cheddar cheese
2 cups diced cooked turkey
to taste` salt, pepper, paprika

1 boneless fully cooked ham {5 - 7 lb.}
1/4 cup honey, warmed
1/8 tsp. ground cloves
1 cup packed brown sugar
1/2 cup horseradish
1/4 cup lemon juice

1 tbsp. olive oil
2 shallots, peeled, diced
3 cups red, yellow, or orange tomatoes, roughly chopped
2 carrots, scrubbed, trimmed, sliced
1 ear corn, shucked
1 large beet, scrubbed, ends removed, cubed
1 large sweet potato, scrubbed, cubed
2 red, yellow, or orange bell peppers, seeds and ribs removed, diced
1 red chili pepper, seeds removed, diced
1 cup organic cannellini (or other white) beans and liquid
1 tsp. ground cumin, or to taste
to taste sea salt, cilantro

1 lb. beef stew meat
1 tbsp. cooking oil
12 oz. small red potatoes, quartered (about 2 cups)
4 carrots, cut into 1/2" pieces (2 cups)
1 can (10.75 oz.) condensed cream celery soup
1/2 cup dry red wine
1 env. regular onion soup mix
1/2 tsp. thyme, crushed, optional
1 pkg. (9 oz.) frozen cut green beans, thawed

1 lb. baby carrots
1/4 cup each butter or margarine; brown sugar, packed
1 tsp. lemon juice
1/8 tsp. each hot pepper sauce, salt

Directions
Cook and drain rice. Melt butter in a large saucepan over medium-low
heat; add flour and stir until smooth. Gradually add chicken broth and white
wine, stirring constantly until thickened. Stir in mushrooms, parsley, onion,
poultry seasoning and half of cheese. Stir until cheese is melted. Stir in
rice and turkey, season to taste. Pour into a shallow baking dish; sprinkle
with remaining cheese and paprika. Bake at 375А F. 25 - 30 minutes. Makes 6
servings.. __________Horseradish Honey HamIngredientsDirections
Cut ham into 1/4" slices and tie together with kitchen string or dental
floss. Place ham on a baking rack in a shallow roasting pan. Combine honey
and cloves; drizzle over ham. Bake, uncovered, at 325А F. (165? C) 1 - 1-1/2
hours or until a meat thermometer reads 140А F. (70? C) and ham is heated
through, basting often with drippings. Meanwhile, combine brown sugar,
horseradish and lemon juice. When ham reaches 140А F., increase oven
temperature to 400А F. (200? C). Baste ham with brown sugar sauce, so sauce
penetrates between slices. Bake uncovered 15 - 20 minutes longer. Makes 8-10
servings. __________
Beauty Queen ChiliIngredientsDirections
In a large pot saut? shallots in olive oil over medium heat until
tender. Add tomatoes and saut? until they start to release some of their
juice. Add rest of vegetables and beans, bring to a simmer, stirring
occasionally. Turn heat down and let simmer until thick, about 1 hour.
Depending on mix of your ingredients, you may need to add a little water during
cooking for right consistency. Stir in cumin and salt.
Serve in bowls and garnish with chopped cilantro.Makes 8 servings. __________
Crockery Cooker Hearty Beef StewIngredientsDirections
In a large skillet, brown meat, 1/2 at a time, in hot oil. Drain off
fat. In a 3.5 or 4-qt. crockery cooker, place potatoes, carrots and meat. In
a bowl, combine soup, wine, soup mix and thyme. Pour over meat. Cover; cook
on Low heat 8 - 10 hours or on High setting 4 - 5 hours. Stir in thawed green
beans. Cook 5 - 10 minutes longer. Makes 4 servings.__________
Candy CarrotsIngredientsDirections
In a large saucepan, cook carrots in a small amount of water until
crisp-tender.
Drain and set aside, with cover on to retain heat. In another saucepan, cook
butter and brown sugar until bubbly. Stir in lemon juice, hot pepper sauce and
salt. Add carrots to mixture and heat through. Serve hot as a side dish.

12 oz. boneless skinless chicken breasts
1-1/2 cups green peppers, chopped
1 medium onion, chopped
2 ribs celery, sliced
4 cloves garlic, minced
1 can (14 oz.) whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 tbsp. parsley
1-1/2 tsp. basil
1/2 tsp. each oregano, cayenne pepper, salt
1 tsp. TabascoЎ sauce
1 lb. shelled shrimp
3 cups cooked rice

1 cup each onions, diced; green bell peppers, diced
1/2 lb. mushrooms
1/8 cup butter or margarine
1 can each cream of mushroom soup, cream of chicken soup; condensed
1 lb. cheddar cheese, shredded
2 cups chicken, white meat; cooked, diced
1 can tomatoes with green chilis
1 clove garlic, minced
2 tbsp. chili powder
1 tbsp. chicken broth
12 large corn tortillas, torn into quarters

__________
New Orleans Chicken (slow cooker)IngredientsDirections
Cut chicken into 1" pieces. Put all ingredients (except shrimp and
rice) in crockpot. Cover; cook on Low for 8 hours. Add shrimp the last 20
minutes of cooking. Stir in rice before serving. Makes 4 servings.__________
King Ranch Chicken CasseroleIngredientsDirections
In a large pan, saut? onion, bell pepper and mushrooms in butter. Add
soups,
tomatoes and chilis, garlic, chili powder and chicken broth. Line bottom of a
9x13" pan with pieces of tortillas. Spread half of chicken over the tortillas
and top with half of sauce, then half of cheese. Cover with another layer of
torn corn tortillas, and repeat; chicken, sauce and cheese layers. Bake at 350
? F. (175? C) 30 minutes or until bubbly

8 baby pickling onions, skins removed
8 cloves garlic, peeled
1 cup each red wine, water
1 tsp. dried thyme
2 tbsp. each tomato paste, reduced salt; extra water
1 can (14 oz.) tomatoes in juice, chopped
1 tsp. each beef stock powder, garlic stock powder
1 tbsp. cornstarch
4 lamb shanks, trimmed (10 oz. each)
1 pkg. french onion soup mix
1 roasted red pepper, skinned, cut into quarters
1 roasted yellow pepper, skinned, cut into quarters

1 lb. (3 medium) potatoes, scrubbed
boiling salted water
2 tbsp. butter or margarine, aivided
2 eggs
8 oz. mozzarella or provolone cheese, diced fine
1/2 cup grated parmesan cheese
1 large zucchini, grated
1 tsp. fresh oregano, or 1/2 tsp. dried, crushed
1/4 cup minced onion
1/4 tsp. each salt, black pepper
2 tbsp. fine dry bread crumbs

3 medium onions, peeled, quartered
8 ribs celery, washed, cut in thirds
8 medium carrots, peeled, cut in thirds
1-1/2 tsp. each dried rosemary, dried thyme, dried parsley, dried sage
1 1/2 tsp. dried oregano
2 tsp. black pepper
1 tsp. salt
2 tbsp. each oil, flour
3 lb. whole chicken, washed inside and out
1 lb. small red potatoes
1 can (15 oz.) chicken broth
3/4 cup water

2 lb. ground round steak hamburger
1/4 cup chili powder
2 tsp. each cumin, garlic powder
2 tbsp. flour
1 can ranch style beans, optional
1 chopped onion, optional
2 - 4 chopped jalape?o peppers, optional
to taste salt, pepper
enough water

2 tbsp. each butter or margarine, flour, chopped pimiento
2 cups milk
1/4 tsp. salt
dash pepper
1/2 lb. VelveetaЎ cheese spread, cubed
1/3 cup chopped green pepper
1 can (3 oz.) sliced mushrooms, drained
1/4 cup chopped onion
1 pkg. (8 oz.) thin spaghetti, cooked, drained
1/2 cup grated parmesan cheese
1-1/2 cups cooked ham strips

__________
talian-Style Lamb ShanksThanks CalorieKing.com IngredientsDirections
Heat oven to 325? F. Place lamb shanks, onions and garlic cloves in a
large casserole. Combine soup mix, wine, water, thyme, tomato paste and stock
powders in a bowl, then stir in tomatoes and juice. Pour over lamb shanks.
Cover casserole. Cook in oven for 1-1/2 hours, stirring once after about 1
hour. Add peppers; cover and cook for anorther 30 minutes. Skim any excess
fat from top of sauce. Combine cornstarch and water, and stir into casserole.
Return to oven for a further 5 - 10 minutes or until sauce has thickened.
Serve with couscous or mashed potatoes. Makes 4 servingsSuggestions:
Casseroles like these are good made a day ahead. Cool quickly, then
refrigerate.
To serve, remove excess fat off the top, then reheat thoroughly. Variations:
Serving suggestions and garnishes not included in recipe analysis.
Nutritional Info Per Serving: Cal: 478; Kilojoules: 1,998 kJ Fat: 6.0 g Carb:
17.5 g;
Pro; 74.0 g; Chol: 198.0 mg; Sod: 672 mg; Sat Fat: 2.5 g; Fiber: 4.5 g;
__________Zucchini and Potato PieIngredientsDirections
Cook potatoes in boiling salted water 25 - 30 minutes, until tender.
Drain, peel and mash, using a potato masher, ricer or food mill. Stir in
remaining ingredients except bread crumbs and 1 tbsp. butter. Heat oven to 400
? F. (200 C). Butter a 9" pie plate and sprinkle with half of crumbs. Fill
plate with potato mixture, smoothing top. Sprinkle with remaining crumbs and
dot with remaining butter. Bake 30 minutes, until pie is puffed and golden.
Makes 4 servings. Note: Make two to three pies depending on how many guests
are invited.__________Pot Roast Chicken IngredientsDirections
In a Dutch oven you can use in your oven, brown onions, celery, carrots,
rosemary, thyme, parsley, sage, oregano, pepper, salt and oil. This will take
5 - 8 minutes over medium heat. With a slotted spoon, remove all ingredients
and place in a bowl, except drippings. Leave them in Dutch oven. Set bowl
aside. Add chicken to Dutch oven. Brown it on all sides, then place it on its
back in Dutch oven. This will take about another 5 - 8 minutes. Return all
vegetables and herbs to Dutch oven. Add potatoes which you have washed, but
not peeled, and chicken broth. Cover Dutch oven.
Bake at 400? F. (200? C) 90 minutes. When chicken is tender, remove it to a
platter and cut into serving pieces. Surround chicken with vegetables and
herbs. Add flour to 3/4 cup water and blend. Stir into drippings left in
Dutch oven, stirring constantly over medium heat until drippings have thickened
enough for gravy. Makes 4 - 6 servings.__________Alice's Chili recipeThanks
Lorraine38 IngredientsDirections
Brown ground beef and drain off any liquid. Add all remaining
ingredients, adding water last and simmer, stirring occasionally, so it will
not stick to bottom of pan. Enjoy!Makes 8 servings.Note: Sometimes I will add
a small can of whole kernel corn.__________Heritage SupperIngredientsDirections
Heat oven to 375? F. (185? C) Make white sauce with butter, flour, milk
and seasonings. Add Velveeta, green pepper, mushrooms, onion and pimiento;
stir until Velveeta melts. Combine spaghetti and 1/4 cup parmesan cheese;
layer 1/2 of
spaghetti, ham and Velveeta sauce in 12x8" baking dish; repeat layers. Top
with remaining parmesan cheese. Bake at 375F, 25 minutes.

12 dry lasagna noodles
2 tbsp. olive oil
2 heads fresh broccoli, chopped
2 each carrots, thinly sliced; green bell peppers, chopped
1 large onion, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup parmesan cheese, divided
1/2 tsp. each salt, pepper
1 pkg. (10 oz.) frozen spinach, thawed
1 tub (8 oz.) small curd cottage cheese
24 oz. ricotta cheese
2-1/2 cups shredded mozzarella cheese, divided

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__________
Cheesy Vegetable Lasagna recipeThanks Tiffany at recipegoldmine.comIngredients
Directions
Heat oven to 375? F (185? C). Grease a 9x13" casserole. Bring a large
pot of lightly salted water to a boil. Add lasagna noodles and cook 8 - 10
minutes or until al dente; drain. Heat oil in a large cast iron skillet over
medium heat. When oil is hot add broccoli, carrots, onions, bell peppers,
zucchini and garlic. Saut? for 7 minutes; set aside. Place flour in a medium
saucepan and gradually whisk in milk until well blended. Bring to a boil over
medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2
cup parmesan cheese, salt and pepper; cook for 1 minute; stir constantly.
Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a
small bowl combine cottage and ricotta cheeses; stir well. Spread about 1/2
cup spinach mixture in bottom of prepared pan. Layer noodles, ricotta mixture,
vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles.
Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup
parmesan cheese. Bake for 35 minutes, or until lightly browned on top. Cool
approximately 10 minutes before serving.Makes 12 servings.

6 yellow-fleshed sweet potatoes
1/2 cup each butter or margarine, water
1 cup packed brown sugar
1 tsp. salt

2 tbsp. vegetable oil
4 pork chops (1/2" thick), trimmed
2 tbsp. all-purpose flour
1/3 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
4 Yukon GoldЎ potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tbsp. lemon juice

2 cans ` (15 oz.) each cut green beans, drained
3/4 cup milk
1 can (10.75 oz.) condensed cream of mushroom soup
1 can (2.8 oz.) french-fried onions
to taste salt, pepper

__________MartiniIngredientsDirections
Scoop ice into a shaker. Pour in gin and vermouth. Cover shaker, and
gently shake to mix vermouth and gin. Pour drink, without ice, into a cocktail
glass. Gently drop olive or lemon twist into the glass. Serve.Roasted Red
Pepper Garlic DipIngredientsDirections
Roast whole peppers by broiling approximately 6" from heat until
blackened on all sides (turn with tongs). Let rest for 10 minutes, then drain
and peel off skins. Cut in half and remove stem, seeds and ribs. Place
peppers in a food processor fitted with a steel blade and add remaining
ingredients. Process until creamy. Serve as a dipping sauce with crudites.
Makes 8 - 10 servings.

2 cups plain low-fat yogurt
1 tsp. olive oil
1 cup minced onion
2 tsp. curry powder

2 bottles (64 oz.) apple cider
6 cinnamon sticks
2 tsp. each whole allspice, whole cloves
2/3 cup brown sugar

1 bag (12 oz.) fresh cranberries
6 tbsp. sugar
2 tbsp. brandy-based orange liqueur (like Grand MarnierЎ)
1/2 cucumber; peeled, seeded, diced
2 ribs celery, chopped
4 slices pickled jalape?o pepper, finely chopped

6 oz. butter or margarine, melted
2 cups hot water
4 large eggs
1 cup each molasses, sugar
4 cups, + 2 tbsp. flour
1 tbsp. each baking powder, ginger
1 tsp. baking soda
2 tsp. cinnamon
1 pinch cloves

1 cup each mayonnaise, sour cream, Asiago cheese, shredded
2 green onions, sliced, white ends removed
1/4 cup white mushrooms, chopped;
1/4 cup sun-dried tomatoes packed in oil, drained and chopped

__________
Butter Pecan ShortbreadIngredientsDirections
Heat oven to 325? F. In a medium mixing bowl, stir together flour and
brown sugar. Using a pastry cutter, cut in butter until mixture resembles fine
crumbs and starts to cling. Stir in pecans and vanilla. Form mixture into a
ball and knead until smooth. On an ungreased cookie sheet, pat or roll dough
into an 8" circle. Using your fingers, press to make a scalloped edge. Using
fluted pastry wheel, cut circle into 16 wedges, leaving circle shape intact.
Bake at 325? F. (165? C) 25 - 30 minutes or until bottom starts to brown and
center is set. Cut circle into wedges again while warm. Cool on cookie sheet
for 5 minutes. Transfer to a wire rack and let cool completely.
Drizzle with melted chocolate and sprinkle with crushed peppermint candies, if
desired. Makes 16 shortbread wedges.
Nutritional Info Per Serving: Cal: 97; total fat: 6g; sat fat: 4g chol: 15mg;
sod: 58mg; carb: 9g.__________No-Sugar Custard For DiabeticsIngredients
Directions
In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.
While continuing to beat, gradually sift in flour. Pour into a saucepan and
place over low heat on stove and gradually add milk and vanilla. Cook,
stirring constantly, until mixture has thickened to a custard consistency,
about 15 minutes. Remove from heat. Melt butter and pour over custard to
prevent a skim from forming while it cools. Makes 3 cups.__________
Maple Baked Custard For DiabeticsIngredientsInstructions
Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well
blended.
Pour into 3 glass custard cups. Sprinkle with nutmeg. Place custard cups on a
folded paper towel in a skillet with a tight-fitting lid. Pour water into pan,
about 1" deep, and cover. Bring water to a rolling boil. Remove pan from heat
and let sit for 15 minutes without lifting the lid. Serve warm or cold.Makes 3
servings.
Nutritional Info Per Serving: 115 cal; 4 g total fat (1 g sat); 143 mg chol;
13 g carb; 7 g pro; 86 mg sod. __________Abby's Famous Pecan PieIngredients
Directions
Heat oven to 350? F. (175? C). In a large bowl, combine corn syrup,
sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust;
sprinkle with pecan halves. Bake at 350? F 45 - 50 minutes or until center is
set. (Toothpick inserted in center will come out clean when pie is done. See
note at bottom.) Cool. If crust or pie appears to be getting too brown,
cover with foil for remaining baking time. You can top it with a bit of
whipped cream, but even plain, nothing tops this! TIP: The original recipe
stated that the pie should be baked 45 - 50 minutes in a 350-degree gas oven.
If an electric oven is used, it may be necessary to add 15 - 20 minutes to
baking time. Begin testing with a toothpick after 45 minutes.__________Rich
Cocoa Fudge IngredientsDirections
Line 8x8" 9x9" pan with foil, extending foil over edges of pan. Butter
foil. Mix sugar, cocoa and salt in heavy 4-qt, saucepan; stir in milk. Cook
over medium heat, stirring constantly, until mixture comes to full rolling
boil. Boil, without stirring, until mixture reaches 234А F. (117? C) on candy
thermometer, or small amount of mixture dropped into very cold water, forms a
soft ball which flattens when removed from
water. Bulb of candy thermometer should not rest on bottom of saucepan.
Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room
temperature to 110А F. (lukewarm). Beat with wooden spoon until fudge thickens
and just begins to lose some of its gloss. Quickly spread into prepared pan;
cool completely. Cut into squares. Store in tightly covered container at room
temperature. Makes about 36 pieces or 1-3/4 lb. Note: For best results, do not
double this recipe. Variations: Nutty Rich Cocoa Fudge: Beat cooked fudge as
directed. Immediately
stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into
prepared pan.
Marshmallow-Nut Cocoa Fudge: Increase cocoa to 3/4 cup. Cook fudge as
directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR.
Cool to 110А F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour
into prepared pan. (Fudge does not set until poured into pan.)
High Altitude: Increase milk to 1-2/3 cups; Use soft ball cold water test for
doneness OR Test and read thermometer in boiling water, subtract difference
from 212АF. Then subtract that number from 234АF. This is the soft ball
temperature for your altitude and thermometer.

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