Club Food

1 Eggs

2 md Bananas; mashed ripe

1/3 c Butter; melted

1/4 c Pineapple fruit spread

1 ts Vanilla extract

1 1/4 c Flour

1/3 c Coconut, flaked unsweetened

1/2 ts Baking powder

1/2 ts Salt

3 1/2 oz Macadamia nuts; chopped

Preheat oven to 375.
Combine egg, banana, butter, fruit spread,
and vanilla in medium bowl.
Add flour, coconut, baking powder, and
salt; mix well.
Stir in nuts.
Drop tablespoonsful of dough 2″ apart
onto lightly greased cookie sheets.
Bake 10-12 minutes, until
lightly browned.
Cool on wire racks.
Store in tightly covered
container.
Nutrition information per cookie: 96 calories, 1 gm
protein, 9 gm carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg
sodium, 1/3 diabetic starch/bread exchange, 1-1/4 diabetic fat
exchange, 1/4 diabetic fruit exchange.
Source: “Sugar-Free
Desserts,” the December 1992 issue of _Favorite All-Time Recipes_
magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005

———————————–CRUST———————————–
15 oz Pkg Pillsbury

-Refrigerated Pie Crusts 1/4 c Coconut

1 T Sugar

2 T Maple syrup

———————————-FILLING———————————-
3 1/2 c Hot cooked mashed sweet

-potatoes 1/2 c Butter, melted

6 Eggs

1 c Sugar

1 t Cinnamon

1/2 t Salt

1/2 t Cloves

1/2 c Milk

1/2 c Half&half

1/2 c Coconut milk

1/2 c Maple syrup

1/2 c Orange juice

2 T Candied ginger, minced

1 t Vanilla

1 t Orange extract

1 c Walnuts, chopped

———————————-TOPPING———————————-
1 T Grated orange peel

1 c Whipping cream, whipped

Prepare pie crusts according to package directions for one crust
filled pie using two 9″ pie pans.
Flute edges to form a high rim.
In small bowl, combine remaining crust ingredients; mix well.
Spread half of mixture evenly over bottom of each crust;
refrigerate.
Heat oven to 425 degrees.
In medium bowl, combine
sweet potatoes and butter; mix well.
Set aside.
In large bowl,
combine eggs and 1 c sugar; beat well.
Add sweet potato mixture and
remaining filling ingredients except walnuts; mix well.
Stir in
walnuts.
Pour into crust-lined pans.
Bake pies for 10 minutes.
Reduce temperature to 350 degrees; bake an additional 45 to 55
minutes or until knife inserted near center comes out

clean.
Cool completely.
Just before serving, fold orange peel
into whipped cream; spread over pies.
Store in refrigerator.
Makes
2 pies of 8 servings each.

1 c Walnut pieces

1 1/2 c Mashed bananas *

2 1/4 c Granulated sugar

3/4 c Solid Crisco shortening

3 Eggs

3 c Sifted all-purpose flour

1 ts Baking powder

1 1/4 ts Baking soda

3/4 ts Salt

6 tb Buttermilk

* About 3 – 4 large, they can be overrippened and black.
Preheat
oven to 350 degrees.
Chop walnuts in blender (remove nuts from
blender and set aside).
Cut bananas into pieces; puree in blender
jar.
With electric mixer, cream sugar & shortening at medium
speed.
Add eggs to creamed mixture and beat until light and fluffy.
Add puree banana mixture to above.
Mix together the flour, baking
powder, baking soda and salt; add to creamed mixture alternately
with buttermilk.
Mix thoroughly.
Fold in nuts.
Pour into greased
and floured tube pan (can be made in loaf bread pan’s also).
Bake
60 – 70 minutes or until btread tests done with a cake tester.
Cool
in pan on wire rack for 1 hour, remove from pan to serving
dish.

4 lb Spinach

Salt 2 c Ricotta

2 Eggs

1 1/2 c Freshly grated parmesan

Pepper Freshly grated nutmeg Flour 6 tb Butter, melted

Wash the spinach and remove the stems.
In a large pan with the
lid on, steam the leaves with a little salt in the water that
clings to them, turning them over, until they crumple.
Strain and
squeeze every bit of water out with your hands: this is
all-important and is the secret of success (otherwise the dumplings
would fall apart).
Finely chop the leaves Mash the ricotta and stir
in the eggs, half the parmesan, salt, pepper, nutmeg and spinach.
Work very well, shape into balls the size of a walnut and roll in
flour.
Fill a large saucepan halfway with water, bring to the boil
and very carefully drop in the dumplings.
Keep the water barely
simmering until the rise to the surface – they do so very quickly.
Lift them out very carefully with a slotted spoon and serve very
hot with melted butter and the remaining parmesan.

——————————–1 POUND
LOAF——————————–
1/4 c (plus 2 tb) Milk

1 ts Active dry yeast

1 2/3 c Bread flour

2/3 c Rye flour

1 ts Salt

1/2 ts Ground cardamom

3 tb Vegetable oil

2 ts Barley malt syrup*

1/4 c Honey

2 Eggs

1.
Scald the milk and let cool to room temperature.

2.
Add the milk and all remaining ingredients in the order
suggested by

your bread machine manual and process on the basic bread cycle.
* Available in health food stores ~–

1 c All-purpose flour

1 c Yellow corn meal

1/3 ts Salt

3/4 c Sugar

4 ts Baking powder

2 Eggs

1/2 c Melted margarine

1 c 2 % skim milk

1 ts Orange extract

1 cn Economy mandarin orange

Slices Grease an 8x8x2 inch pan.
Mix together well, stirring so
that orange slices preak apart.
Pour mixture into pan.
Bake at 425
degrees for 30 minutes, or until a toothpick inserted in the center
comes out clean.
Serving size: 3″ square Exchanges: 1 starch, 1/2
fat Submitted by Dick Miale Copyright 1993, Steven Leichter, MD
(Endocrinology) Provided by EVMS (Eastern Virgina Medical School),
Norfolk, VA and demonstrated by Dr.
Leichter at the Diabetes
Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA.

3 Eggs

1/3 c Sugar

2 tb Vegetable oil

1 ts Vanilla extract

1 1/4 c Flour

1 ts Baking powder

1/3 c Chopped blanched almonds

2 ts Ground cinnamon (less needed

Beat the eggs and sugar together until thick.
Add the oil and
vanilla and mix well.
Stir in the flour, baking powder and almonds.
Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch
loaf pan just to cover the bottom of the pan.
Sprinkle on the
cinnamon.
Add another layer of batter and cinnamon.
Continue until
all the batter and cinnamon are used.
Bake in 350 F oven for 20 to
25 minutes or until golden brown.
Bread will be dense.
Remove from
the pan and cool on a wire rack.
Cut into 1/2 inch slices when
ready to serve.
Place each slice on a lightly oiled baking sheet
and toast in a 400 F oven for 5 to 6 minutes.
(My note – warm
briefly in microwave.) 1/2 inch slice – 55 calories, 1/2 fruit
exchange + 1/2 fat exchange 6 grams

carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg
potassium, 44 mg cholesterol.

Source: Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman,
1986 Shared and tested by Elizabeth Rodier Nov 93

1/4 c Butter or margarine, melted

1 c Dark brown sugar

1 c Dark amber maple syrup

3 Eggs, well beaten

1/4 t Salt

1 t Vanilla

1 c Pecans

1 9″ pie shell

Cream butter or margarine and sugar.
Add syrup, eggs, salt, and
vanilla.
Mix together and add pecans.
Bake 5 minutes at 450?F then
reduce heat to 350?F and bake about 40 minutes until firm.
Makes
one 9″ pie.

From Connecticut Maple Syrup Recipes by Maple Syrup
Producers

Pastry for one crust 3/4 c Sugar

1 c Dark maple syrup

2 Eggs, slightly beaten

4 T Butter or margarine

1 t Vanilla

1 c Pecans – coarsely broken

Line pie plate with pastry.
Boil sugar and syrup for about 2
minutes.
Pour slowly over beaten eggs, stirring vigorously.
Add
butter (or margarine), vanilla and nutmeats.
Pour into unbaked
pastry lined pie plate.
Bake at 400? for about 30 minutes.
From
Maple Dessert Recipes by Massachusetts Maple Syrup

———————————–CRUST———————————–
1 pk Pie crust (15 oz)

1 t Flour

———————————-FILLING———————————-
1/2 c Sugar

1 t Cinnamon

1/2 t Salt

1/4 c Raisins

1/4 c Chopped pecans

2 cn Pumpkin filling (16 oz)

1 1/2 c Evaporated milk

1 t Maple flavor

2 ea Eggs,slightly beaten

———————————-TOPPING———————————-
1 c Whipping cream

2 T Powdered sugar

1/2 t Maple flavor

1 x Pecan halves

Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425
degrees.Place prepared crust into a 10″ tart pan with removable or
a 9″ pie pan.Press in bottom and up sides of pan.
Trim edges,if

necessary.
In a large bowl,combine all filling ingredients;blend
well.
Carefully,pour into pie crust lined pan.Bake for 40 to 50
minutes or until knife inserted in center comes out clean.Cool.In a
small bowl,beat cream until soft peaks form.Blend in powdered sugar
and maple flavor;beat until stiff peaks form.Spoon or pipe over
filling.Garnish with pecan halves.Store in refrigerator.

—————————LISA CRAWLEY
TSPN00B—————————
1 c Brown Sugar; dk or light

1/2 c Margarine

2 Eggs; unbeaten

1 c Ripe Bananas; mashed

1/8 c Maple Syrup

1/8 c Milk

2 c Flour

1 ts Baking Soda

1/2 ts Baking Powder

1/8 ts Salt

Cream sugar with butter.
Add and mix the next 3 ingred.
Sift and
add the dry ingred.
and mix thoroughly.
Put mixture in 6×10 greased
loaf pan.
Bake 40-45 min.
in 350 oven.
Sift some confectioners’

sugar on bread when cooled.

1/2 c Unsalted butter, room

-temperature 3/4 c Plus 3 Tb, pure maple syrup

2/3 c Chopped walnuts

1 1/3 c All-purpose flour

1 tb Sugar

2 1/2 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 c Yellow cornmeal

1 1/3 c Buttermilk

2 lg Eggs

1/4 c Unsalted butter, melted,

-cooled Beat 1/2 cup butter in small bowl until fluffy.
Gradually add 1/2 cup maple syrup and beat until well blended.
(Maple butter can be prepared 2 days ahead.
Cover and refrigerate.
Bring to room temperature before using.) Preheat oven to 375 deg F.
Line twelve 1/2 cup muffin cups with muffin papers.
Combine walnuts
and 3 tablespoons maple syrup in small bowl; set aside.
Sift flour,
sugar, baking powder, baking soda and salt into medium bowl.
Mix in
cornmeal.
In separate bowl beat buttermilk, eggs, melted butter and
remaining 1/4 cup maple syrup to blend.
Add egg mixture to dry
ingredients, stirring just to combine.
Do not overmix.
Divide
batter among prepared cups.
Spoon some maple-walnut topping over
each muffin, dividing evenly.
Bake until tester inserted into
centres of muffins comes out clean, about 20 minutes.
Remove
muffins from pan and cool 15 minutes.
Serve warm with maple butter.
Source: Bon Appetit, Nov/91

Posted by Linda Davis

5 tb Unsalted (Sweet) Butter

2 c Pumpernickel Bread;

-Preferably German, Day Old -Cut Into 1/2-Inch Cubes 4 oz Bacon;
Smoky, Chopped

3/4 c Onion; Finely Chopped

3 c Smoked Kielbasa Or Bratwurst

-Cut Into 1/2-Inch Cubes Salt And Freshly Ground -Black Pepper 8
lg Eggs

———————————-GARNISH———————————-
Fresh Dill; Finely Chopped Melt 4 Tbls of the butter in a large
skillet over medium heat.
Saute the bread cubes in batches until
golden brown and crisp.
Transfer to a bowl and set aside.
Wipe out
the skillet with paper towels.
Fry the bacon, in the skillet, over
medium heat until it renders out the fat.
Add the onion and saute
until it begins to color, about 8 minutes.
Add the kielbasa and
cook, stirring, until the onion and kielbasa are nicely browned.
Melt the remaining 1 Tbls of butter in a medium-size non stick
skillet over medium heat.
Add one-fourth of the kielbasa mixture
and one-fourth of the bread to the skillet and distribute evenly
with a wooden spoon.
Break 2 eggs into the skillet.
Cook for 2
minutes, stirring the whites gently with a thin spatula.
When the
whites are almost set and the yolks are still liquid, reduce the
eat to low, cover the skillet, and cook for another minute or until
the desired doneness is achieved.
Slide the hash and eggs onto a
plate.
Repeat with the remaining ingredients to make three more
portions.
Serve immediately sprinkled with the dill as a
garnish.

-JUDI M.
PHELPS 2 c Spinach; finely chopped

1 1/2 c Green onions; finely

-chopped 1/2 c Parsley; finely chopped

1/4 c Coriander; chopped

1 tb Dill; chopped

1 tb Tarragon; chopped

2 tb Tareh (garlic chives);

-chopped 1 tb Flour

;salt Freshly ground black pepper 8 Eggs

1/4 c Ghee or butter

Vegetables and herbs must be well washed and dried before
chopping and measuring.
Chopping can be done very speedily and
efficiently in a food processor if desired.
Accurate measuring of
greens is not essential to success of this dish.
Combine greens in
a bowl.
Mix flour with 1 teaspoon salt and pepper to taste and
sprinkle over greens, then toss well.
Beat eggs until frothy and
pour over greens.
Stir well to combine and adjust seasoning.
Heat
butter in a 9-inch round casserole dish or deep cake pan in a
moderate oven.
Swirl to coat sides and pour in egg mixture.
Bake in
a moderate oven, one shelf above center, for 45-50 minutes until
set and top is lightly browned.
If insufficiently browned when set,
place briefly under a hot grill.
Serve hot, cut in wedges, with
yogurt and flat bread.
Also good served cold.
Serves 4.
Source: The
Complete Middle East Cookbook by Tess Mallos.
Shared and MM by Judi
M.
Phelps.
jphelps@shell.portal.com or jphelps@best.com

1/3 c Raisins,golden

3 T Rum

1/2 c Sugar

1 pk Active dry yeast(1/4 oz)

1/2 c Water,warm(105-115′)

6 T Butter,softened(3/4 stick)

3 Eggs

2 T Vanilla

3 T Milk,powdered

3/4 t Salt

1/8 t Saffron,ground (optional)

4 3/4 c Flour,all-purpose

1/4 c Almonds,slivered

1/4 c Orange peel,chopped,candied

——————————–SUGAR
GLAZE——————————–
1 c Confectioners’ sugar

Reserved soaking rum 2 t Lemon juice

1 t Water

1.
Soak raisins in rum for at least 30 or overnight.

2.
Combine 1/2 teaspoon sugar along with yeast and water in
small bowl.
Let

stand until foamy, about 5 minutes.
3.
Beat together remaining
sugar, butter, eggs, vanilla, powdered milk,

salt and saffron, if using, and yeast mixture in large bowl with
mixer until blended.
Add 2 cups of the flour and 1 tablespoon of
soaking rum, beating for 2 minutes at high speed.
4.
Drain raisins
and reserve rum for glaze.
Stir raisins, almonds and

orange peel into dough with wooden spoon.
Stir in enough of
remaining flour to form a soft dough.
Turn out onto floured surface
and knead until smooth and elastic, about 5 minutes.
5.
Place dough
in greased bowl, turning to coat.
Cover; let rise in warm

spot for 1 1/2-2 hours, until doubled.
Grease well two 1 lb.
coffee cans.
Line bottoms with rounds of waxed paper.
6.
Turn dough
out onto floured surface.
Punch down; knead a few turns.

Divide in half and place in prepared cans.
(They should be about
two-thirds full.) Let rise, covered, for about 1 1/2 hours, or
until it has risen to top of can.
7.
Preheat oven to moderate
(350′F).
Brush tops of breads lightly with

water.
8.
Bake in lower third of preheated moderate over (350′F)
for 35-40 minutes

or until golden brown on top and long skewer inserted in center
comes out clean.
Check after 25 minutes and tent with foil if
browning too quickly.
9.
Using oven mitts, carefully remove the
bread from the cans, supporting

top of bread and twisting off can.
Cool upright on wire rack to
room temperature.
Drizzle glaze over breads.
Garnish with candied
orange peel and slivered almonds, if you wish.
SUGAR GLAZE: Stir
together confectioners’ sugar, reserved soaking rum, lemon juice
and water as need, in small bowl until good drizzling
consistency.

1 c Sugar

1 Lemon; rind of, grated

1/3 c Cooking oil

2 Eggs

1/2 c Milk

1 1/2 c Flour; sifted once

1 ts Baking powder

1/4 ts Salt

1/2 c Nuts; walnuts, pecans, etc.

- chopped fine
———————————–GLAZE———————————–
1/4 c Powdered sugar

3 ts Lemon juice

Mix all ingredients (except those for glaze) together in the
order given.
Put the mixture in greased loaf pan.
Bake 45 mintues
to 1 hour at 350 degrees.
After removing from the oven, glaze the
top with mixture of confectioner’s sugar and lemon juice while the
bread is still hot.
Serves 8 to 10.
Excellent for a brunch or
teatime.
SOURCE: 1979 New Orleans Times Picayune Recipe Contest
Cookbook Typed for you by Nancy Coleman

11 tb Sugar

3 tb Lemon juice

1/2 c Orange juice

2 ts Cornstarch

6 Large egg whites

2 Large egg yolks

3/4 ts Grated lemon peel

1/2 ts Vanilla

Sweetened light sour cream* Vanilla nonfat yogurt* 1.
In a
9″-wide ovenproof frying pan (attractive enough for serving) or
in

a cake pan, combine 3 tablespoons sugar, lemon and orange
juices, and cornstarch; set aside.
2.
In a large bowl, beat egg
whites on high speed until foamy, then

gradually beat in 6 tablespoons sugar until whites hold stiff
peaks.
3.
In another bowl, beat egg yolks until thick with
remaining 2 tablespoons

sugar, peel, and vanilla.
Fold yolks into whites.
4.
Over high
heat, stir citrus juice mixture until boiling.
Off the heat,

spoon egg mixture in large dollops into the hot sauce.
5.
Bake
in a 350′F.
oven until omelet-souffle is golden brown and
jiggles

only slightly in the center when gently shaken, 15-20 minutes.
Spoon sauce out with souffle; souffle center may be slightly
creamy.
Offer sour cream to add to taste.

3 Lemons

1 tb Water

1/2 c Sugar, Or More, If Needed

6 tb Unsalted Butter

2 c Flour

2 ts Baking Powder

1/2 ts Baking Soda

1/2 ts Salt

2 Eggs

1 c Milk

Preheat oven to 400?F.
Butter standard size muffin tins.
Finely
grate the zest from the lemons, removing only the bright yellow
portion of the peel.
Set the lemons aside.
Combine the zest, the
water and 1/4 cup of the sugar in a small saucepan.
Stir over
medium heat for about 2 minutes, just until the sugar dissolves.
Add the butter and stir until melted, about 1 minute longer.
Set
aside.
With a sharp knife remove and discard all the remaining peel
from the lemons.
Cut the lemons crosswise into slices about 1/4
inch thick; discard any seeds.
You will need

about 12 nicely shaped slices.
Put about 1 teaspoon of the
remaining sugar in the bottom of each prepared muffin cup and place
a lemon slice on top.
In a medium bowl, stir and toss together the
flour, baking powder, baking soda and salt.
Set aside.
In a larger
bowl whisk together the eggs, milk and the reserved lemon mixture
until smooth.
Add the combined dry ingredients and stir just until
blended.
Spoon into the tins, filling about 3/4 full.
Bake until a
toothpick comes out clean, 15 – 20 minutes.
Immediately invert the
tins; the muffins should fall out.
If they resist, nudge them with
a knife.
* Makes about 12 standard muffins.
* Source: Williams
Sonoma Kitchen Library, Muffins and Quickbreads Book.

*INGREDIENTS* 2 c Flour, white, unbleached

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

2 Eggs, lightly beaten

1 1/4 c Yogurt

1/4 c Butter, unsalted, melted and

-cooled 1/4 c Sugar

2 tb Honey

1 tb Lemon zest, grated

*** LEMON SYRUP *** 1/3 c Lemon juice, fresh

1/3 c Sugar

Calories per serving: Number of Servings: 12 Fat grams per
serving: : Approx.
Cook Time: 20min Cholesterol per serving: Marks:
*DIRECTIONS* Preheat oven to 375 degrees F.
Sift together flour,
baking powder, baking soda and salt.
In a seperate bowl, whisk
together eggs, yogurt, butter, 1/4 cup sugar, honey and lemon zest.
Add the flour mixture and fold until just combined.
Spoon into
buttered muffin tins and bake for 15 to 20 minutes.
While the
muffins are baking, mix lemon juice, 1/3 cup sugar and 3
Tablespoons water.
When the muffins are done, remove them from the
oven and pierce the top of each one several times with a fork.
Brush the syrup over the top of each one.
Let the muffins cool in
the tins for three minutes, then cool on a rack.
Makes 12
muffins.

———————————–CRUST———————————–
1 1/2 c Flour, all-purpose

2 tb Sugar, granulated

1/2 ts Salt

1/3 c Oil, vegetable

3 tb Milk, whole

——————————-LEMON
FILLING——————————-
1 c Sugar, granulated

2 tb Flour, all-purpose

2 ts Lemon peel; grated

1/4 c Lemon juice

1 tb Butter; melted

1 c Milk, whole

3 lg Eggs; seperated, room temp

1 pt Strawberries; reserve 5,

-slice remaining 1/2 c Strawberry jam, seedless;

-melted Heat oven to 325.
Have a 9-inch pie plate ready.
Crust:
Mix flour, sugar and salt in a large bowl.
Add oil and milk.
Stir
with a fork until well blended.
(Mixture will be crumbly.) Scatter
evenly in ungreased pie plate.
Press over bottom and up sides.
Press edges into a plain rim.
Lemon Filling: Mix sugar, flour and
lemon peel in a large bowl.
Whisk in lemon juice, butter, milk and
egg yolks until blended.
Beat egg whites in a large bowl with
electric mixer until stiff peaks form when beaters are lifted.
Stir
gently (fold) into lemon mixture.
Pour into crust.
Bake 35 to 40
minutes until a pick inserted near center comes out clean and top
is golden.
Cool completely on wire rack.
Cover and refrigerate up
to 2 days.
UP TO 8 HOURS BEFORE SERVING: Arrange sliced berries on
pie beginning at outer edge and leaving a 2 1/2 inch circle empty
in center.
Fill circle with reserved whole berries.
Brush sliced
and whole berries with melted jam.
Refrigerate until serving.

———————————-STUFFING———————————-
5 oz Melted butter

8 Shallots, minced

1 1/4 c Bread crumbs

Juice of 3 lemons Lemon zest of 3 lemons 1 c Chopped parsley

3 Eggs, beaten

Thyme to taste Salt to taste Pepper to taste
———————————–TROUT———————————–
1 Trout, pan-dressed, boned

From stomach to head 1/2 oz Lemon juice

Butter as needed 2 oz Dry white wine

Hollandaise sauce 1.
To prepare the stuffing: Sweat the shallots
in the butter.

2.
Add the bread crumbs, lemon juice and zest, parsley, beaten
eggs,

thyme, salt and pepper.
Combine the mixture well and reserve it.
3.
Rub the inside cavity of the fish with lemon juice to help
dissolve

any remaining bone.
4.
Place the stuffing in the cavity and fold
the fish closed.

5.
Place the fish in a buttered baking dish.

6.
Pour the wine around the fish.

7.
Dot the fish with the butter.

8.
Poach in a 350F oven until it is done.

9.
Serve trout with the Hollaidaise sauce, lemon slices, and
parsley.

~–

2 ea Eggs,slightly beaten

1/4 t Ground cloves

1 3/4 c Libby’s solid pack pumpkin

3/4 c Sugar

1/2 t Salt

1 t Ground cinnamon

1/2 t Ground ginger

1 1/2 c Undiluted evaporated milk

1 ea 9″ unbaked pie crust

1 x Ready-whip topping

Preheat oven to 425 degrees.Combine filling ingredients in order
given;pour into pie shell.Bake 15 minutes.Reduce temperature to 350
degrees.Bake an additional 45 minutes or until knife inserted near
center comes out clean.Cool;garnish with ready-whip topping.

1 Unbaked 9″ deep dish pie

-shell (4-cup volume); -refrigerated, frozen or -homemade 2
Eggs

1 cn LIBBY’S Solid Pack Pumpkin

3/4 c Granulated sugar

1/2 t Salt

1 t Ground cinnamon

1/2 t Ground ginger

1/4 t Ground cloves

1 cn Undiluted CARNATION

-Evaporated Milk (12 fl oz) PREPARE pie shell.
Preheat oven to
425′F.
BEAT eggs lightly in large bowl.
Stir in remaining
ingredients in order given.
Pour into pie shell.
(If using metal or
foil pan, bake on preheated HEAVY-DUTY baking sheet.) BAKE for 15
minutes at 425′F.
Reduce temperature to 350′F.; bake for 40-50
minutes or until knife inserted in center comes out clean.
Cool on
wire rack.
Top with Reddi-wip.

3 Beaten eggs

1/2 c Firmly packed brown sugar

1 tb Honey

1 ts Ground ginger

1 ts Cinnamon

1 9-inch deep-dish frozen pie

Shell, thawed 1 cn (16 oz.) pumpkin

6 pk Envelopes low-calorie

Sweetner 1 ts Nutmeg

1 1/2 c Nonfat milk

Whipped topping Orange peel 1.
Preheat oven to 350 F.
2.
In a
medium bowl, combine all but milk.

Gradually stir in milk.
Spoon mixture into pie shell and bake
for 70-80 minutes or until knife inserted halfway between centre
and edge comes out clean.
Let cool, then garnish each slice with 2
tablespoons of whipped topping and grated orange peel.

2 Eggs

1 c Applesauce

2 ts Vanilla

1 1/2 c Sugar

2 c Grated Zucchini

1 sm Mashed Banana (Soft)

2 c White Flour

1 c Whole Wheat Flour

1 ts Baking Power

3/4 ts Baking Soda

1 ts Cinnamon

3/4 ts Salt

1 c Chopped Nuts

1/2 c Golden Raisins

1/2 c Dark Raisins

* This recipe uses applesauce instead of oil to reduce total
fat* Beat eggs.
Add the applesauce, vanilla, sugar, zucchini and
banana.
Mix together well and add remaining ingredients.
Pour into
2 greased and floured loaf pans (approx.
3x9x3 deep.) Preheat oven
to 350 deg.
and bake for 45 minutes to 1 hour, or until toothpick
inserted in center comes out clean.
Makes two loafs.

1 1/2 lb Liver

1 ea Onion, large, diced

1 T Butter

1 x *or:

1 T Other shortening

2 qt Bread crumbs

2 ea Egg, well beaten

1/2 c Flour

1 x Salt & pepper

Put the liver through a meat chopper.
(Beef liver may be used).
Fry the onion in the shortening with the bread crumbs.
Combine the
liver and the eggs and mix well.
Add the onion and bread crumbs.
Season to taste.
Stir in enough flour (using more than 1/2 cup if
necessary) to make a batter stiff enough to drop from spoon.
Drop
from a tablespoon into a kettle of hot broth or soup and cover
kettle tightly.
Cook for 30 minutes.
Shake pan frequently to
prevent sticking.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes,
Culinary Arts Press, 1936.

1 1/2 lb Beef liver

1 1/2 c Boiling water

2 sl Salt pork, 1/4 inch thick

1 lg Onion

1/4 c Chopped parsley

2 c Soft bread crumbs

2 Eggs, slightly beaten

1 ts Salt

1/4 ts Pepper

2 tb Flour

1 1/2 c Cold water

Rinse liver, cover with boiling water and let stand 10 minutes;
drain.
Grind with salt pork and onion; add parsley, crumbs, eggs,
salt and pepper, and mix thoroughly.
Press into baking pan (8x4x3
inches) and bake in a 350 degree oven for about 1 hour or until
browned.
Remove loaf to hot platter.
Stir flour into drippings and
brown; add water gradually and cook 5 minutes until thickened;
season and pour over loaf.

3 Eggs

3 tb Water

3 tb Lemon juice

1/2 c Oil

3 tb Milk

1 ts Sugar

1/2 ts Salt, pepper to taste

1 c Cooked lobster

Beat eggs with water and lemon juice in double boiler, stirring
constantly until sauce is thick.
Remove from fire, slowly add oil,
milk, sugar, salt pepper.
Lay pieces of lobster on serving plate,
cover with this sauce.
Serve with little balls of deep-fried
potatoes around edges, and lightly fried parsley Another recipe
from Barb Day’s Colombian Cook book, translated by Heather near
L.A.
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