Greatest Recipes

1/2 c Water

2 c Bread Flour

1 tb Dry milk

1/2 ts Salt

1 tb Butter

1/4 c Lemon yogurt

1 1/2 tb Honey

1/4 c Sliced and toasted almonds

2 ts Dried lemon peel

2 tb Poppy seeds

1 ts Lemon extract

2 ts Yeast

1 pound loaf

1/2 c Butter

1 c Sugar

2 Eggs

1 ts Vanilla

2/3 c Sifted flour

2/3 c Cut up nuts

2 Sq melted chocolate

Cream butter, add sugar, eggs, vanilla. Then flour, chocolate and nuts. Line 9 x 12 pan with waxed paper. Bake 25 min at 325 degrees. These will be soft and chewy.

1 c Long-grain brown rice;

2 c Water

1 ts Low-sodium bouillon granules

2 tb Almonds; silvered

-=OR=- 2 tb Pine nuts;

2 tb Grated lemon zest;

In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillin granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necesary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master

——————————PATTI - VDRJ67A—————————— 1 1/4 c Flour

1/4 c Sugar

1/2 ts Baking powder

1/2 ts Ground cinnamon

1/2 c Margarine; room temp

1 c Pecans; chopped

———————————-TOPPING———————————- 1/4 c Margarine

1 oz Semi sweet chocolate square

3 Eggs

1 1/4 c Brown sugar; packed

1 ts Vanilla

Powdered sugar In large mixer bowl, combine flour, sugar, baking powder, cinnamon and butter until mixture resembles coarse crumbs. Mix in the pecans. Press mix into a buttered 13×9″ pan. Bake at 350~ for 10 minutes until golden. Meanwhile, in small saucepan, combine butter and chocolate. Stir over low heat until the chocolate is melted. Remove from heat. Add the eggs, brown sugar and vanilla. Mix until blended. Pour over crust. Return to oven. Bake 20 minutes longer until top is set. Cool. Dust with powdered sugar. Cut into bars.

——————————PATTI - VDRJ67A—————————— ———————————–PASTRY———————————– 2 c Flour

3 tb Sugar

3/4 c Butter or margarine; cut up

1 Egg; slightly beaten

1 tb Fresh lemon juice

4 tb Water; iced

———————————-FILLING———————————- 6 Egg yolks

3/4 c Sugar

1/8 ts Salt

3/4 c Brazil nuts -OR- almonds;

- pulverized 1/3 c Dark -OR- light raisins

3 c Tart appples; shredded

- about 3 large 1/2 ts Cinnamon

6 tb Apricot jam

6 tb Butter or margarine; melted

———————————SERVE WITH——————————— Slightly sweetened whipped - cream Toasted slivered almonds Mix flour and sugar in bowl. Cut butter into mixture until pieces are the size of peas. Blend the egg, lemon juice and 3 tbls water. Sprinkle over the dry ingredients. Toss with fork until four is moistened. Press into a ball. Add last tbls of water if needed. Roll pastry into a 9×13″ baking pan, building the edge up about 1″. In small bowl, beat egg yolks until fluffy. Add sugar and salt. Beat at high speed until thick and lemon colored. Blend in the nuts and raisins. Fold in the appples and cinnamon. Spread apricot jam over the pastry. Top with apple-nut mixture. Bake at 350 for 25 minutes. Drizzle with melted butter. Return to oven. Bake 15-20 minutes longer until top is golden. Cut into squares. Serve warm with slightly sweetened whipped cream and garnished with almonds.

1/2 lb Fresh mushrooms; sliced

1/4 c Pine nuts

1/2 c Unsalted butter

– melted and divided 1 c Onion; chopped

1/2 c Celery; chopped

1/2 c Fresh parsley; chopped

2 Garlic cloves; minced

1/4 c Currants; dried

1/2 ts Each salt and pepper

1/2 ts Herbes de Provence

3 c Canned chicken broth

– diluted 16 oz Package couscous

Saute mushrooms and pine nuts in 2 tb. melted butter in a small skillet, until mushrooms are tender. Remove from heat; set aside. Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2 tb. butter in a large skillet until tender. Add reserved mushroom mixture, currants and seasonings; stir well. Add chicken broth; bring to a boil. Add couscous, stirring well. Cover, remove from heat, and let stand 10 minutes or until liquid is absorbed. Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber Music Society of the North Shore/Glencoe, IL. In _America’s Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 218. ISBN 0-8487-1009-6. Electronic format by Cathy Harned.