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FareShare Gazette Recipes -- October 1998 - L's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

 Lazy Man's Beef Stew
Leek Pie (No Crust)
Lemon Cream Pie (Diabetic)
Lemony Poppy Seed Cake
Light and Creamy Yogurt Pie
Lighter Libby's Famous Pumpkin Pie (Libbys)
Lumpy Bumpy Bread

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                     *  Exported from  MasterCook  *
                           Lazy Man's Beef Stew
Recipe By     : Helen Burton & Alice Pardee
Serving Size  : 5    Preparation Time :0:00
Categories    : Beef                             Main Dishes
                Onions                           Peas/Pea Pods
                Potatoes                         Stews
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef -- cubed
   4                    carrots -- cut into chunks
   1      package       froen peas
   2                    onions -- sliced
   1      can           tomato soup
   1                    bay leaf
   4      medium        potatoes -- cut in quarters
   1      can           mushrooms
     1/2  cup           Burgundy
Mix al ingrerdients in a greased 2 1/2 quart casserole.  Cover and cook
at 275 degrees for 5 hours.
Posted on FareShare 10-13-98 by J Pellegrino 
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                     *  Exported from  MasterCook  *
                           Leek Pie (No Crust)
Recipe By     : The Boston Globe Newspaper
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese                           Leeks
                Main Dishes                      Pies & Tarts
                Side Dishes                      Vegetables
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        leeks
   3      tablespoons   olive oil
     3/4  cup           whole-wheat flour
   1      teaspoon      salt
                        Pepper to taste
   4                    eggs -- beaten
   1      cup           milk
     1/2  pound         feta -- crumbled
Preheat the oven to 375 degrees.  Strip all the coarse outer leaves and
the tops from the leeks.  Wash them, then slice the white and tender
green parts into 1/2-inch discs.  In a frying pan, heat the oil over a
medium burner and saute the leeks in it for 5-6 minutes or until they
are slightly tender.  Do not let them take more than a little color.
In a mixing bowl, combine the flour, salt and pepper and make a well in
the center into which you pour the beaten eggs and milk.  Whisk until
smooth - about 1 minute - then stir in the crumbled feta and leeks.
Grease a 9-inch quiche dish or pie pan with olive oil, then pour in the
mixture.  Bake for 45-50 minutes or until a knife blade inserted in the
center comes out clean.  This pie can be served warm or cold.  If
serving warm, let it rest for 5-10 minutes before cutting it.
Recipe posted at www.boston.com (foodsection of Boston Globe)
Formatted and posted to FareShare 10/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
NOTES : This quick pie has no pastry crust, but during cooking the edges
develop a crustlike texture.
                     *  Exported from  MasterCook  *
                        Lemon Cream Pie (Diabetic)
Recipe By     : Healthy Choices,Canadian Diabetes
Serving Size  : 8    Preparation Time :0:00
Categories    : Citrus                           Eat-Lf Mailing List
                Healthwise                       Pies & Tarts
                Vegetarian                       Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
   1      cup           all-purpose flour
     1/4  cup           Diet margarine
   3      tablespoons   cold water
                        LEMON CUSTARD:
   3                    Egg yolks
   1      tablespoon    Cornstarch
   1      envelope      Unflavored gelatin
     3/4  cup           Lemon juice
     3/4  cup           boiling water
   1      tablespoon    Lemon rind -- grated
   1      tablespoon    Diet margarine
                        Sugar substitute -- *
                        -- Equivalent to 1/2 cup sugar
   2                    Egg whites
   1      container     Cool Whip LiteĘ
     1/2  cup           Skim milk
   1                    Lemon -- thinly sliced
* 1/2 cup sugar = 12 packets MOST sugar substitute, where 1 packet = 2 tsp
sugar. "Bulk" sugar substitute usually is 1 tsp = 1 tsp sugar, most liquid
sugar substitute are sweeter; with 1/2 tsp = 1 tsp sugar CHECK THE PACKAGE
LABEL BEFORE MEASURING.
Crust: In food processor, combine flour and
margarine; process with on-off motion till coarse crumbs. 
Add water and blend until mixture forms a ball.
Roll out on a floured surface to 12 inch circle, line 9 inch pie plate.
Trim edges. Cover pastry with 9 inch circle of waxed paper; prick holes
through paper and pastry with fork. Weigh down with dried beans or rice;
bake in 350F oven 10 minutes. Remove beans and paper; bake 15 to 20 minutes
or until lightly browned. Let cool.
Custard: In food processor or blender, blend egg yolks, cornstarch, 
gelatin   and lemon juice; add boiling water and blend
thoroughly. Blend in lemon   rind and margarine. Pour in small 
pan and heat to boiling, stirring constantly, until thickened. 
et cool; slightly; stir in sweetener. Pour in pie crust. Chill for 2 hours.
Topping: In bowl, beat egg whites until stiff, but not dry, peaks forms.
Prepare whipped topping according to package directions, substituting 
milk for water. Gently fold in egg whites. Spread over chilled custard. 
Garnish with lemon slices. Serve immediately. 
SERVES: 8  
Food Choice Value per serving (Canadian
Diabetes Association) Each serving
1/9 of recipe 1/2 Protein choice 1 Starchy
choice 1/2 Fruits & Vegetables
Choice 1 1/2 Fats & Oils Choice
19 g carbohydrate 5 g protein 8 g total fat 172 calories
Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532
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                     *  Exported from  MasterCook  *
                          Lemony Poppy Seed Cake
Recipe By     : Diabetes Forecast, Sept 1997
Serving Size  : 9    Preparation Time :0:00
Categories    : Cakes                            Desserts
                Snacks                           Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Method
   1      c             all-purpose flour
     1/2  c             granulated sugar
     1/3  c             poppy seeds
   1 1/2  tsp           baking powder
     1/2  tsp           baking soda
     1/8  tsp           salt
     1/4  c             margarine
     1/4  c             egg substitute
                        orange
   2                    egg whites
     1/2  c             skim milk
   3      tbsp          fresh lemon juice -- (can
                        use bottled)
   1      tsp           lemon zest
     1/2  tsp           vanilla
   2      tbsp          sifted powdered sugar
Preheat oven to 350F.  Spray a 9-inch square baking pan with 
vegetable spray.
Combine flour, granulated sugar, poppy seeds, baking powder, baking 
soda, and salt in large bowl.  Mix.  Add margarine, egg substitute, 
milk, lemon juice, zest, and vanilla flavoring. Mix slightly, just
until dry ingredients are moistened.
Pour into prepared pan.  Bake 30 minutes or until cake springs back when
center is pressed lightly.  When cake is cool, sprinkle with powdered sugar.
To make 9 pieces, cut into 3 rows of 3 squares each.
Posted to FareShare Oct.'98 by Bright Larkin
                   - - - - - - - - - - - - - - - - - - 
NOTES : Nutrition Facts:(Exchanges are US)
Serving size: 1/9 recipe
Exchanges: 1 1/2 Carbohydrate, 1 Fat
Amount per serving: Calories 166; Calories from
fat 68; Total fat 8 grams; Saturated
fat 1 gram; Cholesterol 0 mg; Sodium 242 mg;
Carbohydrate 22 grams; Dietary
fiber 2 grams; Sugars 9 grams; Protien 4 grams.
                     *  Exported from  MasterCook  *
                       Light and Creamy Yogurt Pie
Recipe By     : Diabetes Forecast, September, 1997
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Healthwise
                Pies & Tarts                     Snacks
                Volume 1, Oct. '98               Yogurt
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             low fat whipped topping
   1      c             non-fat artificially
                        sweetened yogurt
   2      c             sliced strawberries
                        or
   1 1/2  c             other fruit
   1                    purchased     low-fat graham cracker crust
Fold yogurt into low-fat whipped topping and add most of the fruit.  
ill the graham cracker crust with the mixture.  Garnish with the
remaining fruit.  Slice into 8 wedges.  Chill or freeze.  
May be served frozen.
                   - - - - - - - - - - - - - - - - - - 
NOTES : Nutrition Facts:(All exchanges US)
Serving Size: 1/8 recipe
Exchanges: 2 Carbohydrate, 1/2 Fat
Amount per Serving: Calories 147; calories from fat 37; total fat 4 grams;
Saturated fat 2 grams; Cholesterol 1 mg; Sodium 121 mg; carbohydrate 23 
grams;Dietary fiber 1 gram; Sugars 12 grams; Protien 3 grams
Typed into MCII format and posted to FareShare by
Bright Larkin, 10/13/98
                     *  Exported from  MasterCook  *
               Lighter Libby's Famous Pumpkin Pie (Libbys)
Recipe By     : Libbys Pumpkin
Serving Size  : 8    Preparation Time :0:00
Categories    : Healthwise                       Pies & Tarts
                Pumpkin                          Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    unbaked 9-inch -- (4-cup volume)
                        -- deep-dish pie shell
     3/4  cup           granulated sugar
   1      tablespoon    cornstarch
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground ginger
     1/2  teaspoon      salt
   2                    egg whites
   1 3/4  cups          LIBBY'S« Pure Pumpkin -- (15-oz can)
   1 1/2  cups          NESTL╔« CARNATION« Evap. Fat Free Milk 
                         -- (12 ounce can)
COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. 
Beat egg whites lightly in large bowl.  Stir in pumpkin and sugar
mixture.  Gradually stir in evaporated milk.  Pour into pie shell.
BAKE in preheated 425° F.  oven for 15 minutes.  Reduce temperature to
350° F.; bake for additional 30 to 40 minutes or until knife inserted
near center comes out clean.  Cool on wire rack for 2 hours.  Serve
immediately or chill.  (Do not freeze as this will cause filling to
separate from crust.)
NOTE: If using a metal or foil pan, bake on preheated heavy-duty baking
sheet.
FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. 
Bake in preheated 425° F.  oven for 15 minutes.  Reduce temperature to
350° F.; bake for 15 to 20 minutes or until pies test done.
Recipe from http://www.libbyspumpkin.com
Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                            Lumpy Bumpy Bread
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bread Machine                    Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Loaf -- 1 pound Loaf
   1 1/8  cups          water -- 7/8 cup
   1                    Egg (sm) -- 1 Egg (med)
   1      T.            applesauce -- 2 tsp.
                        (or lard, butter or oil)
   1 1/2  T.            sugar -- 1 tablespoon
   1      tsp.          salt -- 3/4 tsp.
   2      tablespoons   toasted sesame seeds -- 1 1/2 Tbsp.
   3      tablespoons   toasted sunflower seeds -- 2 tablespoons
   1      tablespoon    flax seeds -- 2 tsp.
   1      tablespoon    caraway seeds -- 2 tsp.
   2      tablespoons   walnuts -- 1 tablespoon
   1 1/2  tablespoons   gluten -- 1 tablespoon
     1/2  cup           rolled oats (not instant) -- 1/3 cup
   3      cups          bread flour -- 2 cups
   2      tsp.          yeast -- 1 1/2 tsp.
     1/3  cup           raisins -- 1/4 cup
                   - - - - - - - - - - - - - - - - - - 
NOTES : Cycle: Multi-grain, Sweet or Basic
Posted on FareShare 10-98 by Bev (Clay Cooker) 

 

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