In this issue:

Thursday's Diabetic Recipe: *Apricot Coffee Cake*
Requests & Replies from Subscribers:  Manwich Sloppy Joes

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Apricot Coffee Cake

Recipe By : Real Food for Real People
Serving Size : 9             Preparation Time :0:00
Categories : Breakfast & Brunch               Cakes
Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Flour
1/2 cup Whey Protein Powder -- Vanilla
1/4 teaspoon Salt
2 teaspoons Baking Powder
12 packets Splenda
2 Eggs
1/2 cup Butter or Margarine -- softened
1/4 cup Nonfat Dry Milk
2/3 cup Water
1 teaspoon Vanilla
2 cups Apricots, canned -- drain+chop
Ground Cinnamon -- to taste

Preheat oven to 375 degrees F. In a small bowl, sift flour, whey protein powder, salt and
baking powder. In another bowl, cream sweetener, eggs and butter or margarine on low
speed of an electric mixer. Add dry milk, water and vanilla. Beat until blended. Stir in dry
ingredients. Stir until smooth. Spread batter in 8" square pan that has been sprayed with
nonstick cooking spray. Arrange apricots evenly over batter. Sprinkle liberally with
cinnamon. Bake 25 minutes, until toothpick inserted in center of cake comes out clean.
Cool in pan.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 12g Fat (45.9% calories from fat);
10g Protein; 22g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 335mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other
Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

My mother's doctor has just about convinced me that hydrogenated oils are responsible for
a plethora of bad things, including her pancreatic cancer. So the rub -- does anyone have a
good tasting and working replacement for CRISCO - which is the worst kind of hydrogenated oil? Thanks.

Kamia

Can anyone recommend proportions to make a good substitute for poultry seasoning? I like
to have the mix handy for times when I just can't taste and adjust.

Anne

Hello Kaylin and all the food fundies out there,

I'm wondering if anyone has any recipes or ideas on what I can do with left over cooked
white rice. No matter how much I try, I always seem to cook far too much and it seems
such a waste to just throw it in the garbage can. I have tried freezing it, but my husband
says he doesn't like the taste of frozen rice.

Rosemary Zwick from Cape Town - South Africa

~ Subscriber Responses ~
 

I left out an ingredient in the 'No Peek Stew'. It should have included 4 potatoes, cubed.
Sorry about any inconvenience this might have caused.

Shirley from KS

Kaylin,

Thanks a million for your e-recipes everyday. It's great that I can finally share. These
recipes are in response to PMBaker who is looking for Hamburger Helper recipes. My
child always begs me to buy the product and I refuse--I hate the taste compared to
home-made. I always make the Skillet Goulash recipe and my family loves it. I've
enclosed several variations, because families usually have different taste preferences.
Also, if you don't like something leave it out or substitute. Happy Cooking.

The Happy Cooker           bahaj@insightbb.com

* Exported from MasterCook II *

Homemade Ground Beef Helper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups nonfat dry "instant" milk
1 cup cornstarch
1/4 cup unsalted chicken or beef bouillon powder
2 Tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 Tablespoons dried parsley
1 Tablespoon garlic powder
Mix the ingredients together and store in an air-tight container.

Version #1 Brown one pound ground beef or turkey and drain off the fat. Add one cup
water, one and one-half cups of uncooked macaroni, two cans chopped tomatoes, one
Tbsp. chili powder and one-half cup of the "Helper" mix. Simmer covered 20 minutes or
until macaroni is tender.

Version #2 Brown one pound ground beef or turkey and drain off the fat. Add 2 cups
water, one-half cup "Helper" mix and two cups uncooked egg noodles and stir. Bring
mixture to a boil, reduce heat and simmer covered for 15 - 20 minutes or until noodles are
tender. Tope with one-half cup sour cream or plain yogurt. Serve immediately.

Version #3 Brown one pound ground beef or turkey and drain off the fat. Add three-fourths
cup water, six peeled potatoes (sliced very thin), one cup of frozen mixed peas and carrots
and one-half cup plus 2 Tblsp. seasoning mix. Simmer covered 20 - 30 minutes or until
potatoes are tender. Stir, uncover and cook until excess water is evaporated.

Version #4 In a large skillet, brown one pound of lean ground beef, crumble. Drain off the fat
and add, one-half cup of the "Helper" mix, one chopped onion, two cups water, 16 oz.
tomato sauce, three cups dry noodles and one-fourth cup Parmesan cheese. Bring to a
boil. Reduce heat and simmer for 15 minutes, stirring until thickened. Top with two cups
of mozzarella cheese five minutes before serving; turn off het, stop stirring and allow
cheese to melt.


* Exported from MasterCook II *

Skillet Goulash

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Casseroles
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (16 oz) whole tomatoes, undrained
1 medium stalk celery, chopped (about 1/2 cup)
1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon dried basil leaves
1/8 teaspoon dried marjoram leaves
1 1/2 cups uncooked egg noodles (about 3 oz.)

Cook ground beef and onion in 10-inch skillet, stirring occasionally, until beef is brown;
drain. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat.

Cover and simmer about 20 minutes, stirring occasionally, until noodles are tender. (Add
small amount of water if necessary.) 4 servings.

* Exported from MasterCook II *

All-American Hot Dish

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Casseroles
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (8 oz.) whole kernel corn, undrained
1 can (8 oz.) tomato sauce
1/4 cup sliced pitted ripe olives
2 cups uncooked macaroni (about 4 oz.)
2 cups water
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 large tomato, chopped
1 cup shredded Cheddar cheese (4 oz.)

Cook ground beef and onion in 10-inch skillet, stirring occasionally, until beef is brown;
drain. Stir in remaining ingredients except tomato and cheese. Heat to boiling; reduce
heat.

Simmer uncovered about 20 minutes, stirring occasionally, until noodles are tender. Stir in
tomato; sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is
melted. 4 servings.

This is good mixed into pasta or over macaroni and cheese.

* Exported from MasterCook II *

Manwich Sloppy Joes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish
Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8 oz.) can tomato sauce
1 cup ketchup
1 Tablespoon dried minced onion
3 Tablespoons green pepper, diced fine
1 teaspoon salt
1/2 teaspoon dried minced garlic
1/4 teaspoon celery seed
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1 pound ground beef

Brown beef and then drain. Mix sauce ingredients in a bowl and then add bef. Bring to a
boil and simmer for 15 minutes.

* Exported from MasterCook II *

El Rancho Casserole

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Beef Casseroles
Mexican Rice, Pasta & Beans
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 cup chopped onion
1 (7 oz) pkg. elbow macaroni
3 1/2 cups (1 lb. 12 oz. can) tomatoes
1 1/2 cups (12 oz) whole kernel corn, undrained
1/2 pound Velveeta, cubed
1/2 cup water
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

Brown meat, drain. Add onion and cook until tender. Stir in remaining ingredients. Cover
and simmer, stirring occasionally, 30 to 35 minutes.

6 to 8 servings.
- - - - - - - - - - - - - - - - - -
 

This is for Joan, who is looking for ways to use her apricot puree. These pies are a favorite
around our house.

Apricot Pies

2 sticks real butter (1 cup)
8 oz cream cheese
2 cups flour
1 pkg cooked apricots **
Powdered sugar

Mix butter and cream cheese until fluffy. Mix in flour. Make into 24 balls. Spread powdered
sugar on surface and pat out balls into flat circles. Put a tsp of apricot in middle of each.
Fold and press edges with a fork dipped in powdered sugar. Bake at 350 for 20 minutes.

**Cook package of dried apricots in small amount of water until mushy, adding sugar to
taste. You can also substitute apricot jam or your favorite apricot filling.

Amwalby543@aol.com
 

This is for Joan, who wanted something to do with apricot puree. My mother made this
when I was a child and we loved it.

Apricot Bavarian Cream

1 c. boiling water
1 (3 oz.) pkg. Lemon Jell-O
1 c. apricot juice
1 c. apricot pulp
¾ c. heavy cream, whipped

Add boiling water to gelatin and stir until dissolved. Add fruit juice; mix thoroughly and set
aside to congeal. When partly congealed, beat with mixer until light and fluffy. Add fruit
pulp; then fold in whipped cream. Chill. Serves 6

Beth kbdoolin@msn.com
 

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