Recipes Included On This Page FALAFEL (Chick-pea Patties) Family Favorite Cake Creamy Frosting Family Favorite Cake-Diabetic French Onion Soup (France) French Sponge Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * FALAFEL (Chick-pea Patties) Recipe By : Dan Klepach Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. canned chick-peas (drained) 1 large onion, chopped 2 tbs. finely chopped parsley 1 egg 1 tsp. salt 1 cup bread crumbs or fine bulgur (crushed wheat) 1 tsp. ground coriander or cumin 1 tsp. dried hot peppers 1 tsp. garlic powder vegetable oil (for frying) Combine chick-peas with onion. Add parsley, lightly beaten egg and spices. Mix in blender. Add breadcrumbs until mixture forms a small ball without sticking to your hands. Form chick-pea mixture into small balls about the size of a quarter (one inch in diameter). Flatten patties slightly and fry until golden brown on both sides. Drain falafel balls on paper towels. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion, hummus and/or tehina inside pita bread. Makes about 24 falafel balls.. Sam Lefkowicz NOTES: Falafel is sold on street corners in every city and town in Israel. Some call it the "Israeli hamburger." Its popularity can be attributed in no small part to the Yemenite Jews who have brought a particularly tasty version onto the culinary scene. Students living on a meager budget consume full-portion falafels in whole pitas on the sidewalks as their noon "dinner." - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Family Favorite Cake Creamy Frosting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Frosting Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup non-fat cottage cheese -- sieved 1/8 teaspoon salt 1/2 tablespoon diet margarine -- melted 1/2 cup sugar substitute 1 teaspoon vanilla Mix all ingredients. Beat until smooth. Spread on Cake. Frosts one cake. Posted by MARGE NEMETH. Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Family Favorite Cake-Diabetic Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup diet margarine 1 1/2 cups artificual sweetener* 4 teaspoons baking powder 1/2 teaspoon salt 3 cups flour 1 cup skim milk 1 teaspoon almond extract 3/4 cup egg whites ( 4 - 5) * Sugar Twin is best for this. Preheat oven to 375 F. Cream margarine and sweetener. Sift baking powder, salt, flour, then add alternately with skim milk to creamed mixture. Add almond extract, and beat egg whites until stiff peaks form, and fold in. Pour into 2 well-greased 9" layer pans. Bake about 30 minutes. Cool a few minutes, then remove from pans and cool further on wire racks. Top with Creamy Frosting. Makes 1 two layer cake. Posted by MARGE NEMETH, Prodigy ID# GNFK05B. Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Onion Soup (France) Recipe By : Linda McCartney On Tour Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons vegetable oil 2 1/4 pounds white onions -- sliced thinly 1 teaspoon sugar 7 1/2 cups vegetable stock 2/3 cup dry red wine sea salt & black pepper to taste 12 slices French bread 3 cloves garlic -- halved 1/2 pound vegetarian Gruyere -- grated (omit for vegans) In a large, heavy saucepan, heat the oil and add the onions. Cook gently, stirring, over medium heat until they are covered with oil, then reduce the heat and over the pan. Cook 30 minutes until the onions are soft and brown, stirring occasionally. Add the sugar and pour in the vegetable stock and wine. Simmer for 20 minutes and season to taste with salt and pepper. Preheat the broiler. Just before the soup is ready, toast the slices of bread on both sides, then rub them with cloves of garlic. Ladle the soup into six ovenproof bowls and put two slices of the toasted bread on top of each serving. Sprinkle with grated cheese on the bread and place the bowls under the broiler until the cheese melts and bubbles and begins to brown. Serve at once. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Lyn Hillman ** French Onion Soup ** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : This soup was made famous at Les Halles when it was the market area in Paris. * Exported from MasterCook * French Sponge Cookies, ADA Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cookies Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c SIFTED CAKE FLOUR 3/4 ts BAKING POWDER 1/4 t SALT 3 EGGS -- SEPARATED 1/2 t ALMOND EXTRACT 1/4 t VANILLA EXTRACT 6 tb SUGAR Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool. one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94 Posted by PHILLIP BOWER, Prodigy ID# FHMN87A. Bright ** Recipes for Diabetics from Fido Net ** bright@twave.net Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : SERVES :10 Diabetic, Desserts, Cooky/bars

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