In this issue:

Thursday's Diabetic Recipe: *French Sponge Cookies*
Requests & Replies from Subscribers:  Pasta Salad

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* Exported from MasterCook *

French Sponge Cookies

Recipe By : Real Food for Real People
Serving Size : 10    Preparation Time :0:00
Categories : Cookies And Bars                     Diabetic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Cake Flour -- sifted
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
3 Eggs -- separated
1/2 teaspoon Almond Extract
1/4 teaspoon Vanilla Extract
6 tablespoons 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.

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

Per Serving (excluding unknown items): 72 Calories; 2g Fat (19.5% calories from fat); 2g
Protein; 12g Carbohydrate; trace Dietary Fiber; 64mg Cholesterol; 111mg Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Please send me your favorite recipes for camping trips. We do both tent camping with boy
scouts and pop-up camping with the entire family. We also have a Dutch oven. Thank you
in advance!

Kathy

Hi,

I recently saw a recipe for baked pineapple. I remember it had chunk pineapple , sugar ,
flour, and you used Ritz crackers. I can't find it- if anyone has this recipe I would like to try
it. Thanks.

Rachel

Kaylin,

My grandmother has asked me for a recipe she remembers making when she was a little
girl called -- Poor Mans Cake. She remembers using lots of raisins. This was made during
the war. I would like to find this recipe for her. I really love this group. Thanks!

Paty
 

~ Subscriber Responses ~
 

Breakfast Burritos

For a quick grab-and-go breakfast, make up your own breakfast burritos and freeze them.
We like ours with just fried potatoes, scrambled eggs, and cheese, but you could easily add
cooked bacon or sausage.

12 flour tortillas
6 eggs, scrambled
6 potatoes, diced and fried
grated cheese
cooked and diced bacon or sausage (optional)
salsa (optional)

Scramble the eggs the way you normally would and cook up the potatoes. Bake the bacon
or fry up the sausage. Soften the tortillas so they'll be more pliable. Lay out the tortillas and
add the filling ingredients. Roll up, tucking the ends in first. Wrap in plastic wrap, then place
all the burritos in a gallon freezer bag so you can find them easily. To eat, heat in the
microwave a few minutes until warmed through.

boo_moma@webtv.net
 

For Kim.

Mamie's Casserole

This makes a very large quantity. Will feed at least 10 persons.

3 cups cut spaghetti/macaroni
1 1/2 lbs ground pork
1 1/2 lbs ground beef
1 large pepper, chopped
2 large onions, chopped
3 cups celery, chopped
1 lb mushrooms, sliced if large.
salt and pepper
2 tins tomato soup
2 Tbsp Worcestershire sauce
1 cup grated cheddar cheese

Cook pasta until al dente. Brown meat, add chopped vegetables, simmer 20 minutes. Add
lots of salt and pepper. Brown mushrooms in butter, put in large casserole with cooked
pasta, meat and vegetables. Add tomato soup (undiluted) and Worcestershire sauce. Mix
well. Top with grated cheese. Bake at 350 deg. F. 30-45 minutes. Freeze uncooked
portions and top with cheese before baking. Could be "baked" in microwave until cheese
topping has melted and contents are heated through.

Jack Poulter On an Island in the Pacific              jpoulter@islandnet.com
 

Recipe for cancer patients:

This recipe was given to me by a nursing supervisor and she said it really works for nausea,
lack of appetite after chemo treatments.  I have not tried it yet as it was given to me for my husband. She says that everyone who has tried it says it works wonders, plus it is very good.

1 - 16 1/2 oz can of crushed pineapple
1 small package of apricot Jell-O

Cook pineapple until it begins to bubble around edges. Mix in Jell-O. Put in refrigerator
approximately 45 minutes then add :

1 cup buttermilk and
one small container of Cool Whip.

Lynda            lvarnell1@houston.rr.com
 

This is for Linda from Minnesota looking for a good chicken pasta salad recipe. My son
helped me create this one summer when he was hungry for a cold, hearty pasta salad.

Alex’s Pasta Salad

4 chicken breasts, cooked and sliced into bite sized pieces (can also use chicken tenders)
1 pkg. spiral pasta, cooked and drained
4 carrots, sliced or julienned
1 small cucumber, sliced
1 ½ cups thawed frozen peas (don’t use canned, they don’t hold up as well)
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 pkg. grape tomatoes, cut in half
Fresh grated parmesan cheese (not the canned stuff - the taste is worth the extra money!)
1 large bottle Good Seasons Italian dressing
1 package fresh mozzarella, drained and sliced (optional)
1 can quartered artichoke hearts, drained (optional)
1 can sliced black olives (optional)

Heat 1-2 tablespoons of olive oil in a skillet and sprinkle 1-2 tsp. of Italian seasoning on
chicken. Sauté the chicken breasts until done. Set aside to cool, and later slice into bite
sized pieces. Combine all ingredients in a very large mixing bowl (I use the large Tupperware
That’s a Bowl that comes with a lid). Fold in about ½ of a bottle of Italian dressing, to taste.
Chill in the refrigerator 2-3 hours before serving. Before serving, you will probably want to add
more Italian dressing as the noodles absorb it. Serves about 10-12.

NOTES: I start with a regular sized package of pasta (14-16 oz. depending on the brand). If
you add in the optional ingredients you may want to add more noodles if you are serving a
large crowd and like a lot of noodles in your pasta salad.

Don’t scrimp on the cheese. The packaged grated mozzarella and parmesan in the can
don’t even compare to using fresh parmesan and mozzarella. It’s really worth the small extra
cost.

I never make this the same way twice, so if you don’t like one of the veggies, think you’ve
added enough of one ingredient, or want more of another, just customize as you see fit. This
is fool-proof and will turn out fine. Enjoy!

From Vicki in San Antonio              vbowman2@satx.rr.com
 

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