chocolate candy bar
CarbsPerServing:10g carbs total
Effort:Easy
Ingredients:
1/2 stick butter
1 tablespoon cocoa powder
— hershey’s dutch2 packages artificial
sweetener
1/3 cup walnuts — broken in
small pieces

How to Prepare:
Melt butter over low heat.
Add cocoa, sweetener and
walnuts.

Mix well. Now you can put
the whole thing in the foil,
close and freeze
for about 30 minutes. It’s
like a candy bar, crunchy
and chocolaty. You can
also freeze it in paper
muffin cups for small
portions.

CHOCOLATE NUT CLUSTERS
Serves:9
CarbsPerServing:6g carbs total
Effort:Easy
Ingredients:
1/2 oz unsweetened baking
chocolate
1/4 cup walnuts — (or
pecans or Almonds)
1 tablespoon butter —
poster said 1 pat2 packages artificial
sweetener
2 cupcake papers

How to Prepare:
melt chocolate in
microwave til melted, add
butter and stir til melted and
smooth then the
Equal. mix in the nuts and
coat all of the nuts. divide
into the 2 papers and put
into the freezer for
15 minutes til set eat and
enjoy variation I add a
tablespoon of cream after
stirring the butter in and is
cooled a little for a like milk
chocolate taste. total carbs
vary to nut choice

Tags: southern cooking, easy recipes, low fat recipes, cooking light recipes, Misc Recipes

Cheese Sauce for Vegetables
CarbsPerServing:2 total recipe
Effort:Easy
Ingredients:
1 tablespoon butter
3 tablespoons heavy cream1/3 cup shredded cheddar cheese — or any
flavor

How to Prepare:
Melt it slowly while stirring in a small non-stick saucepan until
heated through. Add fresh ground pepper if you’d like. This makes approximately 2 servings.

Colorfull Grilled Marinated Vegetables/Foreman Grill
CarbsPerServing:11 total recipe excluding
salad dressing
Effort:Easy
Ingredients:
1 bunch asparagus spears — trimmed to about 8″
1 bunch green onions, whole — trim to about 8″
1 large red bell pepper — clean and slice into long thin strips1/2
cup any brand italian salad dressing
1 clove garlic — crushed
1/2 teaspoon pepper — fresh cracked is best

How to Prepare:
Mix dressing, pepper, garlic and italian seasoning well. Pour into a
gallon-sized ziplock bag.

Blanch the asparagus in boiling water for 3 minutes or until it
turns darker green. Drain well and put into the baggie of marinade
along with the onions and pepper. Let marinate at room temperature
for 1 hour, turning bag as needed to get an even coating.
After an hour, drain the marinade off.
Preheat foreman grill. Place veggies in a single layer across the
grill - - fit as many as you can on in the 1st batch. Close lid and
grill for 4 minutes. The onions should remain tender/crsp. If you
desire them to be softer, cook another 2 minutes, but d
on’t get them too soft.
Arrange on a platter and drizzle with a little melted butter if
desired.

Tags: crockpot recipes, weight loss, free online recipes, cooking recipes, low carb recipes

Chicken Breasts Stuffed w/Blue Cheese Filling
CarbsPerServing:6g total
Effort:Easy
Ingredients:
Filling:
3 ounces cream cheese 1 ounce crumbled blue cheese
1 ounce butter
1 teaspoon dried basilFor the chicken:
4 boneless skinless chicken breast halves
1 tablespoon mrs dash
1/2 teaspoon garlic powder — salt, pepper,
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon italian seasoning
4 tablespoons olive oil

How to Prepare:
For filling: Beat ingredients until smooth and place on a piece of
plastic wrap. Form into a log about the thickenss of a quarter and
wrap tightly in plastic. Freeze at least 30 minutes.

In each breast, using a very sharp knife, cut a “pocket” into the
flesh almost all the way through the chicken. Rub each breast with
the spice mixture and then rub with 1T oil(prevents drying). Preheat
the foreman grill. Cook each breast for 4 minutes or until just
almost cooked. Remove and let cool a few minutes to be able to
handle it. Remove the cheese log from the freezer, remove plastic
and cut into 8 equal sized disks. Insert 2 disks into each chicken
breast pocket and return to the grill for 3-4 minutes or until
chicken is cooked through. Serve immediately (I like this on a bed
of fresh spinach.

Tags: webkinz recipes, dutch oven cooking, low fat recipes, healthy recipes, free online recipes

Canned Beef and Pork
CarbsPerServing:no counts provided
Effort:Easy Ingredients:
round steaklean boneless pork

How to Prepare:
You can buy round steak
and lean boneless pork on
sale. Cut in bite size chunks
and can for a quick meal or
camping. Fill qt. jars almost
full, add NO water, pressure
in cooker as per directions.
Mine is 10 lb. pressure for
90 min.

You can also do chicken.
Cut and stuff, bone and all,
in qt. jar and pressure at 10
lbs pressure for 75 min.
California Style Pot Roast
CarbsPerServing:28g carbs total
Effort:Easy
Ingredients:
4 pounds Beef roast
2 tablespoons Flour
1 teaspoon Salt
1/2 teaspoon Pepper
3 tablespoons Oil1 Onion — chopped fine;
1 tablespoon
worcestershire sauce
1 cup Water
3 packages artificial
sweetener

How to Prepare:
Sprinkle flour, salt and
pepper all over roast. Brown
in oil in skillet; add
remaining ingredients.
Cover. Simmer about 4
hours over low heat.
**Note: Peel and slice
turnips and add about 1/2
way through the cooking
time for “potatoes” on the
side:)

Tags: diabetic recipes, crockpot recipes, low fat recipes, weight loss, copycat recipes

Monster Cheeseburger Pie
CarbsPerServing:123g carbs total
Effort:Easy
Ingredients:
Filling:
3 pounds lean ground beef
1 onion — sliced
1 tablespoon
Worcestershire sauce
1/2 cup soy sauce
6 ounces tomato paste
1 1/2 cups shredded
cheddar cheese
2 eggs — beaten with
1/4 cup water
Crust:
2 cups soy flour
1/2 cup lard
1/2 cup soy milk — ready to
drink

How to Prepare:
Cut lard into soy powder
with pastry cutter until it
forms pieces the size of
small peas. Add soymilk a
little at a time, mixing until a
dough is formed (this is a
VERY hard pastry to work
with but it’s worth it!). Roll
out on floured (soy) surface
to 1/4 inch thickness (or pat
into 12″x2″ pie pan) Fry
hamburger. Drain. Add
onion, sauces and tomato
paste, and fry adding a little
water if too thick. Add eggs
& stir until combined. Fill crust and top with cheddar.
Bake for 40 mins. Serves 4
very hungry people or 8

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KOUMYSS.

Dissolve a third of a cake of compressed yeast in
a little tepid water ; take a quart of milk, fresh from
the cow, or warmed to blood heat, and add to it a
tablespoonful of sugar and the dissolved yeast. Put
the mixture immediately in beer bottles with patent
stoppers, filling to the neck, and let them stand for
twelve hours where bread would be set to rise that
is, in a temperature of 68 or 70 degrees then stand
the bottles upside down on ice until wanted.

HOME-MADE BAKING POWDER.

Procure from a reliable druggist one-half pound
of the best bicarbonate of soda, one pound of cream
of tartar and one-half pound of Kingsford’s corn-
starch. Mix thoroughly and sift three times, put up
in small tins. The best baking powder.

VANILLA EXTRACT.

One ounce of Mexican vanilla bean, two ounces
of loaf sugar, eight ounces of French rose water,
twenty-four ounces of alcohol 95 per cent. Cut up
the bean and pound with the sugar in a mortar, sift
and pound again until all is a fine powder. Mix the
alcohol and rose water; put the vanilla in a paper
filter, pour over it a little of the liquid at a time until
all is used ; filter again if not all is dissolved. Paper
filters may be obtained at any of the large drug
stores. The extract may be darkened by using a
little caramel.

Tags: home cooking, easy recipes, weight control, low fat recipes, cooking school

CHILI PEPPER SAUCE.

Twenty ripe tomatoes, six green peppers and four
white onions chopped fine, two cups of best wine or
cider vinegar, one cup of sugar, two tablespoonfuls
of salt, two even teaspoonfuls of ground mace, two
teaspoonfuls of nutmeg, two teaspoonfuls of cloves,
one teaspoonful of celery seed. Boil an hour and
bottle while hot. Very nice to serve with baked
beans.

MUSTARD PICKLES.

One quart each of tiny whole cucumbers, large
cucumbers sliced, green tomatoes sliced and small
button onions, one large cauliflower divided into
flowerettes, and four green peppers cut fine. Make a
brine of four quarts of water and one pint of salt,
pour it over the mixed vegetables and let it stand
covered twenty-four hours. Then scald it and turn
into a colander to drain. Mix one cup of flour, six
tablespoonfuls of mustard, and one tablespoonful of
turmeric with enough vinegar to make a smooth
paste, add one cup of granulated sugar and sufficient
vinegar to make two quarts in all. Boil this mix-
ture until it is thick and smooth, stirring constantly,
then add the vegetables and heat them through.

RIPE TOMATO PICKLE.

A peck of perfectly ripe tomatoes, two quarts of
fine cooking salt, half a pound of ground mustard,
one ounce of cloves, two green peppers, two or three
onions and one pound of brown sugar. Pierce the
tomatoes with a silver fork or broom straw, put
them in a stone jar with salt in alternate layers.
Throw away all the liquor made by standing one
week. Return to jar and cover with cold vater,
cover and let it stand twenty-four hours. Drain
again thoroughly, throw away the water, return the
tomatoes to the jar and cover with cold vinegar,
having added to the fruit, the onions and peppers
sliced, with the mustard, cloves and sugar. After
they have stood three weeks they are ready for use.

Tags: low fat recipes, healthy recipes, Misc Recipes, copycat recipes, crockpot recipes

SIMPLE FRUIT CAKE.

Three-quarters of a pound of butter, three-quar-
ters of a pound of sugar, one pound of sifted flour,
one-half pound of currants washed, one-half pound of
raisins stoned and chopped, one-half pound of citron
cut fine, one teaspoonful each of cloves, mace, allspice,
cinnamon and nutmeg, one-half cup of milk, one-half
cup of brandy, four eggs and one teaspoonful of soda.
Beat butter and sugar to a cream; add the yolks
of eggs beaten light with the spices and brandy; then
the fruit rolled in part of the flour ; add the soda to
the rest of the flour and stir alternately with the
milk into the other ingredients ; add at the last the
whites of eggs beaten to a stiff froth. Bake two
hours in a moderate oven.

BAVARIAN CAKE.

One-fifth of a pound of blanched and chopped al-
monds, one-fifth of a pound of flour, one-fifth of a
pound of sugar, one-fifth of a pound of butter, two
eggs, a saltspoonful of cinnamon, a saltspoonful of
nutmeg. Put the flour in a mixing bowl, then the
sugar and spices, the butter and almonds, break the
two eggs over it all and beat with a spoon, form into
a dough with the hands and roll out about an inch
thick. Cut in any shape liked, either round, square
or oblong, reserving a little for strips to decorate the
top. Spread with jam, either currant or strawberry
or raspberry, and lay the thin narrow strips of dough
across the top. They should be cut with a jagging
iron. Bake about three-quarters of an hour in a mod-
erate oven.

POUND CAKE.

One cup of butter, a cup and a half of flour, a cup
and a half of granulated sugar, six eggs, and half a
teaspoonful of baking powder, flavor with almond
extract or any flavoring to suit the taste. Beat the
eggs together very light, then add sugar and beat
again. Sift the flour and baking powder together,
beat the butter to a cream, and stir the flour into it,
and then add the eggs and sugar and flavoring.

SPONGE CAKE.

Twelve eggs, the weight of ten in powdered sugar,
the weight of six in sifted flour, the grated rind and
juice of one lemon. Beat the yolks of the eggs to a
cream, add the sugar and stir well, and then the
lemon juice and rind. Add the whites of eggs beaten
to a stiff froth, and fold in the flour as quickly and
lightly as possible.

SPONGE CAKE.-NO. 2.

Four cups of flour, three cups of sugar, one cup
of cold water, eight eggs, two even tablespoonfuls of
baking powder, the grated peel of an orange. Pour
the water on the sugar in a bowl, stir until almost
dissolved, beat the whites to a stiff froth, the yolks
to a cream, put one cup of flour with the yolks into
the sugar and water, beat hard, add the whites of
the eggs, mix the baking powder with the flour, and
stir into the other ingredients by degrees quickly and
lightly. Bake in a shallow pan in a quick oven.
When it no longer sizzles it is done. Ice with a boiled
icing while hot, flavored with almond extract.

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Ices.

VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a pound of
sugar, eight egg yolks and a small vanilla bean. Put
the milk in a double boiler with the vanilla bean split
into halves ; beat the sugar and eggs to a cream, stir
into the hot milk and beat briskly until thick, remove
from the fire, strain ; when cold, freeze.

COFFEE ICE CREAM,

A quart of rich milk, three-quarters of a pound
of sugar, five ounces of coffee, eight egg yolks. Grind
the coffee and stir it into half a pint of boiling milk,
set it one side ; put the rest of the milk in a double
boiler, beat the eggs and sugar together until light,
stir into the hot milk, stir briskly until it thickens,
add the milk and coffee, turn it into a bowl and let it
stand until the last moment ; strain and freeze.

STRAWBERRY ICE CREAM

A pint of cream, a pint of strawberry puree and
three-quarters of a pound of sugar. Mix the sugar
and strawberry puree together and let it stand until
the sugar is dissolved, then add the cream ; pass it
through a sieve and freeze.

RASPBERRY ICE CREAM

Follow the recipe for strawberry ice cream, using
a little less sugar. All kinds of fresh fruit purees may
be used for ice creams.

WALNUT ICE CREAM.

Follow the recipe for vanilla ice cream, adding a
cup of English -walnuts chopped and pounded fine in
a mortar, and a little salt. When cold, freeze.

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WHITE BREAD BALLS.

Take four ounces of bread from which the crust
has been removed, cut it into dice. Put half a cup of
milk in a saucepan with two ounces of butter and a
teaspoonful of sugar, let it come to a boil, then stir
in the bread and continue stirring until it no longer
cleaves to the pan, remove from the fire. When cool
stir into it two eggs, one at a time, and a little salt.
Cook in boiling water, as described for other balls,
and serve in a cream sauce as a vegetable. (See
spinach balls, page 74.)

NOODLES.

Beat the yolks of two eggs with a little salt and
one tablespoonful of cold water and stir in enough
flour to make a very stiff dough. Roll out as thin as
paper and then roll it up ; let it stand for an hour,
and then cut fine with a sharp knife. These will keep
any length of time, and can be used in soups, as a
vegetable or in a pudding.

NOODLES A LA FERRARL

Prepare the noodles as above, and cook in boil-
ing salted water from twenty to twenty-five minutes.
Drain well. Have ready a tomato sauce, stir the
noodles into it, turn into a baking dish, sprinkle well
with grated Parmesan cheese and brown in a quick
oven.

Tags: southern cooking, healthy recipes, cooking light recipes, home cooking, soups and stews