In this issue:

Tuesday's Vegetarian Recipe: *Dick's Broccoli Salad*
Requests & Replies from Subscribers:   Snicker Salad

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* Exported from MasterCook *

Dick's Broccoli Salad

Recipe By : Real Food for Real People
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic                  Low Carb.
        Salads                       Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Broccoli Flowerets
1 small Purple Onion -- chopped
1/2 cup Raisins
1/2 cup Pecans -- chopped
1 pound *Bacon -- cooked and crumbled
Dressing:
1 cup Mayonnaise
1/2 cup Splenda -- (or Sugar)
2 tablespoons Vinegar
2 tablespoons Milk

Toss the first five ingredients together in a large bowl; set aside. Mix
dressing ingredients together in a small mixing bowl, then pour over first
mixture and toss together. Toss again just before serving. Refrigerate until
served.

*For vegetarian diets, omit bacon.

Nutritional Information WITHOUT RAISINS for Low-Carb Diets:
Per Serving (excluding unknown items): 385 Calories; 37g Fat (85.4% calories from fat); 12g Protein; 2g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 710mg Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2
Fat; 0 Other Carbohydrates.


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

Per Serving (excluding unknown items): 403 Calories; 37g Fat (81.3% calories from fat); 12g Protein; 7g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 711mg Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat
Milk; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES : This recipe is one my father-in-law is famous for making! We recently
adjusted it by substituting Splenda for the sugar and you would never know the
difference. We have also made it with sunflower seeds instead of pecans, and left  the raisins out for low-carb diets. Enjoy! Kaylin
  

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
I am looking for a cornbread recipe similar to the one they serve at Em-ing's
Restaurant and Catering in Bishopville, MD. It is NOT your regular dry
cornbread. It is more like a hunk of cheesecake in consistency. It is sweet,
moist and heavy and is more of a dessert than bread or cake. I've tried a
Spoon bread recipe, adding vanilla and a couple tablespoons of sugar, but it
separated to a custard on top and a thick cooked cornmeal bottom. I suppose if i
added flour (and an extra egg and extra milk), it might suspend the cornmeal
throughout and get rid of the custardy top. If this sounds at all familiar to
anyone in the group, especially if you're from that area, please send in the
recipe. It is wonderful. Thanks.

Patty
 

  
I was just given a case of vanilla soy milk and we don't drink it. Wondering if
there is anything else we can turn it into so it doesn't end up down the drain.
Also about 6 quarts of soy chocolate. Hate to waste with the cost of things
these days.

Gail outside of Pittsburgh
 

I'm looking for a salad recipe. I know it had in it broccoli flowerets,
raisins, nuts like pecans or walnuts, and pieces of bacon, not sure if any thing
else was soooooooo good does this sound familiar to any one?

Pat in AZ

Note from Kaylin: Today's featured recipe should be exactly what you are looking
for Pat! Enjoy!
   

~ Subscriber Responses ~
 

 

I've noticed the zucchini recipes starting to arrive in time for the bumper crops!

Several years ago, someone told me about "mock pineapple" which I dubbed
"Pinezapple".  The longer it sits up, the more it tastes like pineapple! It's a great - and
easy - way to use up the extra zucchini and get lots of "pineapple" for future cooking.

Pinezapple

Finely chop or grate (I prefer grating or the food processor) your zucchini to
the consistency of crushed pineapple. Pack into clean sterile wide-mouth canning
jars - your choice of size. Top with pineapple juice and process with pressure
cooker - I used 15# for 45 min. This would probably be fine water-bathed because
of the acidity of the juice, but I use the pressure cooking method just to be sure.

This will keep a long time canned this way but is best used within the 1st year
of processing. I have kept and used it longer; the only difference that I
noticed was that the zucchini became softer - probably from the enzymes in the
pineapple juice.

Used when cooking, nobody notices the difference! And I have used it plain from
the jar uncooked and not noticed a difference in taste - just lighter in color
than the real thing!

Note: this a great way to use those overgrown cukes - just peel them and scoop
out the seeds! Use the remaining flesh for the "pinezapple". Throw the rest
into the compost pile or out for the critters.

Lynn L., Spencer, WV                       lynnlassiter@hughes.net
 

Kaylin,

I haven't tried this recipe, but I copied it out of a magazine at the doctor's
office five years ago and I swear this summer I am making it! All zucchini
recipes start to look alike, and this one was different, at least to me. Here
goes, and thanks for your hard work!

ksleann@wtciweb.com
 
Zucchini, Tomato and Basil Cream Gratin

6 med. zucchini
1 large tomato
20 basil leaves
1/2 c. Parmesan cheese
1-1/2 c. cream
salt and pepper

This vegetable dish involves 6 medium zucchini that you slice lengthwise in 1/2
inch slices. You then salt it and set it out to drain as you do eggplant. After
30 minutes, rinse and pat dry, then sauté it in a little olive oil until crisp
and brown, and put half of the slices in an oiled baking dish. Top with the
slices of one red large tomato and season that with salt and pepper. Stir
together 1/2 c. Parmesan cheese and 1-1/2 cups cream. Pour half the cream mixture
over the layers. Press 20 basil leaves over the cream. Then add the zucchini and
remaining cream. mixture. Grate Parmesan over the top and bake at 350 degrees or
until browned on top.
 

Chris asked for some egg salad sandwich recipes. Likely there will be many
variations on the basic format. Here is a different one that our son (a Red Seal
chef) makes, and we do too.

Sliced Egg Sandwich

Hard boil one egg per sandwich. (This can be done by putting eggs in a pan of
cold water, bringing it to a boil and turning off the stove. Let eggs sit in the
hot water for ten (or more) minutes. Saves on electricity.)

Slice the eggs thinly. (There are nifty little egg slicers that use wires to cut
the eggs into even pieces in one move.)

On toast or plain bread of your choice, smear the bread slices with mayo or salad
dressing; place the egg slices on the bread; sprinkle with salt and pepper.
Cover and enjoy. Simple (like Gordon Ramsay urges other chefs/cooks to do) and
very tasty, IMO.

Old Jack                    jpoulter@islandnet.com
 

Peggy This sounds like what you may be looking for .I haven't made them yet but
intend to very shortly. I got them Nancy's Kitchen. Let me know if you like them.
The other one you may look into is the Waldorf Salad.

Dorothy                     dmosior@gmail.com

Delicious Caramel Apple Salad

1 pkg. (3 oz.) butterscotch instant pudding
1 cup cocktail peanuts
1 cup miniature marshmallows
1 can (15 oz.) crushed pineapple, undrained
3 cups (about large) apples, chopped
1 (8 oz.) container Cool Whip

Mix dry pudding into undrained pineapple in a large bowl. Fold in Cool Whip, and
add peanuts and miniature marshmallows. Chill until serving time.

NOTE: Sometimes if I'm preparing it well ahead of time, I mix a little lemon
juice into the apples to prevent them from darkening, before adding them to the
rest of the mixture. I don't measure the peanuts, or marshmallows. I just add as
many as looks right at the time. We love this salad!

Snicker Salad

8 apples, unpeeled and diced
(can use red or green, or both)
1 (8 oz.) container Cool Whip
4 to 6 Snicker bars, cut in small pieces
1 pkg. (3 oz.) vanilla instant pudding
1 cup cold milk

Mix pudding with milk. Combine with Cool Whip. Fold in apples and candy. Chill.
This is a popular salad, where ever I take it. If you have a food processor, you
can dice the apples in no time. I'd be lost without mine! Judy (in Alaska)
 

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