Recipes Included On This Page Gelatin Wiggles Using Wilton Cutters and Molds Gevuld Speculaas Gingered Beef (Diabetic) Goat Cheese Information Goulash (Gulyasleves) Green Pepper Casserole (Diabetic) Grilled Flank Steak (Diabetic) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gelatin Wiggles Using Wilton Cutters and Molds Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz Dry gelatin mix -- two large packages 2 1/2 c Boiling water Wilton cookie cutters Wilton candy molds Mix 12 oz. gelatin with 2 1/2 cups boiling water. Pour into 9"x13" pan. Place in fridge and chill until firm. Loosen from pan by dipping pan in warm water for about 15 seconds (don't unmold). Push cutters into gelatin and lift out wiggles with a spatula. TO USE WITH CANDY MOLDS: Spray molds with vegetable pan spray. Prepare gelatin same as above and pour into candy molds. Place in fridge and chill until firm. Lift from molds. From http://www.garvick.com/recipes/meal-master.htm?adm. Posted by Pat Evans Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gevuld Speculaas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Speculaaskruiden** 30 grams ground cinnamon 10 grams ground cloves 10 grams ground nutmeg 5 grams ground white pepper 5 grams ground sweet cumin 5 grams ground coriander seeds **Amandelspijs / Almond filling** Base recipe 100 grams peeled almonds -- (3 1/2 ounces) 100 grams sugar -- (3 1/2 ounces) 1/2 egg -- beaten 1/2 lemon -- juice and rasped skin off **Gevulde Speculaas** 200 grams flour -- (7 ounces) 100 grams brown sugar -- (3 1/2 ounces) 1 pinch salt 3 teaspoons speculaaskruiden 2 tablespoons milk 125 grams butter -- (1/2 cup) 200 grams amandelspijs/almond mixture -- (7 ounces) Some peeled almonds 1/2 egg -- beaten Flour Baking-paper and a baking sheet Gevuld Speculaas needs 3 steps: 1. The spice mixture called speculaaskruiden is needed. 2. A mixture called amandelspijs must be made up front, it has to develop taste in a few weeks. 3. preparation of the recipe itself. Speculaaskruiden: If you are using American measurements: 5 grams equals 1 teaspoon 10 grams equals 2 teaspoons 30 grams equals 2 tablespoons This mixture must be saved in a box that can be closed very well. Store dry. Amandelspijs / Almond filling. Base recipe: Grind the almonds finely. Add the sugar and grind this mixture again. This ground almond mixture is called : amandelpers. Mix the egg and the juice and skin of the lemon through the ground almond mixture to make amandelspijs. Make a roll out of it, cover it up with aluminum foil and save this mixture in the refrigerator for several weeks, to let the flavor develop itself. For the gevulde speculaas, you have to double the ingredients for the almond mixture. Gevulde Speculaas Preparation: Sift flour, sugar, salt and spice mixture in a bowl and add the milk. Add the butter and slice the butter with help of 2 knives in tiny pieces. Knead with cool hands to a ball, where no air can get in. Pack it in foil and let it rest for 2 hours but better a whole day to rest in the refrigerator. Take the extra flour, and spread it over the working place very thin. Roll the dough out until a rectangular shaped form ( sizes about 20 x 25 centimeters / 8 x 10 inches). Divide the rectangular in two horizontally. Put the first rectangular on the baking sheet, covered with baking- paper, spread the almond mixture over this, stay 1/4 inch from the sides. Cover with the second rectangle and push the sides together, so you cannot see the almond mixture. Divide the peeled almonds over the speculaas and push them softly into the dough. Cover the top with the beaten egg. Baking; Put the sheet in the oven and bake the speculaas in about 40 minutes; brown at 170 degrees C / 340 degrees F. Allow the speculaas to cool off completely on the baking sheet. MC formatted by Hallie. Contributed to the FareShare Gazette by Bianca; 25 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gingered Beef (Diabetic) Recipe By :Diabetic Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped onion 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon chili powder 2 garlic cloves -- minced 1 pound sirloin tip roast -- cut in 1/2 inch cubes Vegetable cooking spray 1 cup water 2 teaspoons beef flavored bouillon granules 16 ounces whole tomatoes -- undrained and chopped -- (1 can) 1. Combine first 5 ingredients, in a medium bowl, stirring well. Add beef, stirring to coat. Cover and chill 2 hours. 2. Cook beef mixture in a large saucepan coated with cooking spray until all sides are browned. Stir in water, bouillon granules, and tomatoes. Bring to a boil; reduced heat, and simmer; covered, 1 hour. 3. Uncover and simmer an additional 30 minutes or until meat is tender and liquid is reduced. 4. Serve over cooked rice (cooked without salt or fat), if desired. Contributed to the FareShare Gazette by Neris, 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Goat Cheese Information Recipe By :Martha Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Information I have dairy goats and when I have the time and inclination I'll make up cheese. If you got a 'bleu cheese' type, save the crumbles! It's great in a buttermilk salad dressing, or the 'bigger hunks' just tossed with some great olives and used as an antipasto. If you watch the cooking TV programs, they use 'goat cheese such as Montrachet' (what the heck is that? but just a soft cheese log with very little flavor.) This is the type most widely cooked with, though so most of the goat cheese recipes call for it. Use any soft fresh cheese in any "montrachet' recipe and it'll work fine. (Wonderful in dolmades, by the way!) Also, next pizza you make, sprinkle a little of this cheese over it in lieu of parmesan. Won't be as dry or salty, but it'll give it a different bite. If you got any without a lot of seasoning, try using it in a sweet tiramisu dessert recipe. Or even better, make a little sponge roll and spread with the cheese and a light layer of honey or great jam and roll up into a jelly roll. My cheese 'flops' aren't tossed out either. I make a quick acid curd cheese and let it set up overnight. If it doesn't set up really hard, I'll 'cheddar' (slab cut) it and let the whey drain out a little more then put the slabs in the dehydrator. I THEN use jalapeno vinegar and make what I call Texas Feta, a brined spicy cheese snack. Dehydrated cheese gives it a nutty flavor that's very different. And if you forget and leave it there awhile, just grate it and you have a wonderful 'mock' parmesan! Uh, guess you pushed a note here on the cheese, huh? ENJOY! Contributed to the FareShare Gazette by Martha; 21 October, 2000; <http://fareshare.net> Martha, (Texas) http://www.geocities.com/Heartland/Fields/5505/index.html See TexCat Web page: http://www.geocities.com/Heartland/Fields/5505/Texcat_home.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Goulash (Gulyasleves) Recipe By :June Meyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef chuck 1 teaspoon salt 2 onions -- white or yellow 2 tablespoons lard or shortening 3 tablespoons imported sweet paprika * 2 bay leaves 1 quart water 4 peeled and diced potatoes 1/4 teaspoon black pepper Egg dumpling batter: 1 egg 6 tablespoons flour 1/8 teaspoon salt * (most important to use real Hungarian paprika for ultimate flavor) Cut beef into 1 inch squares, add 1/2 teaspoon salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface. NOTE: This recipe seems to need some leavening; you might want to check some other recipes. Serve hot with dollops of sour cream. S(MC Format by Art) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Pepper Casserole (Diabetic) Recipe By :Diabetic Cooking Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground chuck Vegetable cooking spray 3 medium green peppers -- finely chopped 2 medium onions -- finely chopped 2 tablespoons chopped green onions 1 egg -- lightly beaten 2 tablespoons minced fresh parsley 1/2 teaspoon dried thyme 1/4 teaspoon pepper 1 teaspoon garlic powder 1/8 teaspoon ground cloves 1/8 teaspoon ground allspice 1. Cook ground chuck in a Dutch oven over medium heat until browned, stirring until meat crumbles. Drain and pat dry with paper towels. Set meat aside. 2. Wipe Dutch oven with a paper towel; coat with cooking spray, and place over low heat until hot. 3. Add green pepper, onion, and green onions; saute 5 minutes or until vegetables are tender. Return meat to Dutch oven. Add egg and remaining ingredients, stirring well. 4. Spoon mixture into a shallow 2-quart casserole coated with cooking spray. Bake at 375° for 20 minutes or until set. From "afpoe@swbell.net" <afpoe@swbell.net> Contributed to the FareShare Gazette by Neris, 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Grilled Flank Steak (Diabetic) Recipe By :Down-Home Diabetic Cooking Serving Size : 5 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soy sauce 2 tablespoons vinegar 1 slice green onions 1 1/2 teaspoons garlic powder 1 1/2 teaspoons ground ginger 3 tablespoons honey 3/4 cup vegetable oil 1 1/2 pounds flank steak 1 pound fresh mushrooms -- sliced 1 green pepper -- cut in thin strips 1 yellow or red pepper -- cut into strips 3 carrots -- julienned In a glass baking dish, combine first seven ingredients. Place meat in marinade; cover and refrigerate for 24 hours, turning once. Remove meat and reserve marinade. Grill meat over hot coals until cooked to your preference (about 15 minutes for medium). Meanwhile; in a skillet, saute vegetables in 1/4 cup reserved marinade until tender. Slice meat at an angle into thin strips and serve with vegetables. From "afpoe@swbell.net" <afpoe@swbell.net> Contributed to the FareShare Gazette by Neris, 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -

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