Recipes Included On This Page Acorn Squash Stuffed with Apple Couscous African Vegetarian Stew Almond-Coated Chocolate Truffles Apple Feta Couscous Apple-Cherry Gumdrops Applesauce Spice Cake Applets Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Acorn Squash Stuffed with Apple Couscous Recipe By :Vegetarian Gourmet Magazine 1995-Winter Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup couscous 1 cup apple juice 1/4 cup prunes -- pitted and chopped 1/4 cup dried cranberries 1/4 cup dried apples 1/4 cup apple juice, frozen concentrate -- thawed 1/4 teaspoon ground cardamom 1 tablespoon maple syrup 4 acorn squash -- halved and seeded 1/4 cup pecans, dry-roasted -- and chopped [optional] Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes. Stir in the fruit, apple juice concentrate, cardamom and maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve. NOTES : Contributed to the FareShare Gazette by Fatima; 27 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 3g Fat (9.3% calories from fat); 5g Protein; 54g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * African Vegetarian Stew Recipe By :Holiday Cookbook, American Diabetes Association Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small Kohlrabies -- peeled and cut into chunks 1/2 cup Couscous -- or Bulgar Wheat 1 large Onion -- chopped 1/4 cup Raisins -- dark or golden 2 Sweet Potatoes -- peeled and cut into chunks 1/2 teaspoon Ground Turmeric 2 Zucchini -- sliced thick 1/2 teaspoon Ground Cinnamon 5 Tomatoes -- fresh or 16 oz Can Tomatoes 1/2 teaspoon Ground Ginger 1/4 teaspoon Ground Cumin 15 ounces Garbanzo beans -- (1 can) 3 cups Water Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note : Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges Source : "Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0" Contributed to the FareShare Gazette by Fatima; 28 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 4g Fat (10.5% calories from fat); 14g Protein; 59g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Almond-Coated Chocolate Truffles Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces semisweet chocolate -- coarsely chopped 3 tablespoons confectioners sugar 1/3 cup baking fat replacement [Sunsweet Lighter Bake] 1 tablespoon butter -- (no substitutes) 1 tablespoon half-and-half cream 2 tablespoons ground almonds Place chocolate and confectioners sugar in a food processor or blender; cover and process until finely chopped. In a microwave-safe bowl, combine baking fat replacement, butter and cream. Microwave on high for 50-60 seconds or until hot. With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady stream. Blend until smooth. Transfer to a bowl; cover and refrigerate for 1 to 2 hours or until easy to handle. Shape chilled mixture into 1-inch balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill for 1 to 2 hours or until firm. Yields 16 truffles. ENJOY, KATHY Contributed to the FareShare Gazette by Kathy; 28 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 4g Fat (56.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Apple Feta Couscous Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon butter -- plus 1 teaspoon butter 1 cup peeled and finely chopped apple 1 tablespoon minced shallots 1 teaspoon minced garlic 3 tablespoons chopped fresh mint Salt and pepper 1 cup couscous 1 tablespoon olive oil 1 cup chicken stock 2 ounces crumbled feta cheese In a sauté pan, heat 1 tablespoon of butter. When the butter is melted, add the apples, shallots, garlic and mint. Sauté for 2 minutes. Add the couscous and olive oil and sauté for 1 minute. Stir in the stock and bring to a boil, stirring for 2 minutes. Reduce the heat and cook for 1 minute. Stir in the remaining butter and remove from the heat. Cover and allow to sit for 2 minutes. Uncover and fluff with a fork. Fold in the feta cheese. Season with salt and pepper. Source : Couscous Corner @ Angelfire.com Contributed to the FareShare Gazette by Fatima; 28 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 11g Fat (35.5% calories from fat); 8g Protein; 35g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 740mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat. * Exported from MasterCook * Apple-Cherry Gumdrops Recipe By : Serving Size : 72 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil 1 cup sugar 1 cup light corn syrup 3/4 cup apple-cherry drink 1 package powdered-fruit pectin -- (1 3/4 ounces) 1/2 teaspoon baking soda 2 drops red food color -- if desired Sugar You can cut gumdrops into different shapes, just as you would cookies. Line loaf pan, 9 X 5 X 3-inches, with aluminum foil. Brush with oil. Heat 1 cup sugar and the corn syrup to boiling in 1 1/2-quart saucepan over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 280 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water separates into hard but not brittle threads. While cooking sugar mixture, heat apple-cherry drink, pectin and baking soda to boiling (this should take 1 to 2 minutes); remove from heat. Stir in food color. Let stand 2 minutes. Skim off foam. Pour mixture into pan. Let stand uncovered at room temperature 24 hours. Lift foil from pan and remove foil from sides. Cut into 3/4-inch squares with knife dipped in sugar. Roll squares in sugar. Let stand at room temperature 1 hour. Store gumdrops in airtight container. Serving Size : 72 Contributed to the FareShare Gazette by Cora; 7 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 6g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1/2 Other Carbohydrates. * Exported from MasterCook * Applesauce Spice Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 2 cups sugar 2 cups applesauce 1/2 cup solid vegetable shortening 1/2 cup water 2 eggs -- slightly beaten 1 1/2 teaspoons baking powder 1 1/2 teaspoons soda 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon nutmeg 1 cup nuts -- chopped 1 cup raisins Cream Cheese Frosting 3 ounces cream cheese 1/2 stick butter or margarine 1/2 teaspoon vanilla 1/2 box confectioners' sugar Combine all ingredients except nuts and raisins in a large bowl. Beat well. Stir in the nuts and raisins. Pour into 2 greased and floured 9-inch cake pans. Bake in a preheated 350F. for 30-35 minutes. Cool completely, then frost with cream cheese frosting. Cream Cheese Frosting Cream frosting ingredients together until smooth. Spread on top and sides of cake. Source : "The Best Basic & Easy Recipes of Amish Cooking" S(MCFormatted by Dee): "" Copyright : "© John Hinde Curteich, Westlake Village, Ca 800-343-7115" Contributed to the FareShare Gazette by Dee; 19 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 11g Fat (28.2% calories from fat); 5g Protein; 56g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 235mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Applets Recipe By :Millie Vernon -The Coulee Community Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups apple -- grated 3 1/2 cups sugar 1 cup applesauce -- ice cold 4 tablespoons unflavored gelatin 2 cups chopped walnuts 1 teaspoon vanilla In heavy 4-quart kettle, mix well the apples & sugar; set aside. Add gelatin to applesauce and mix well. Combine mixture in kettle, bring to boil and boil for 15 minutes. Stir constantly. Remove from heat and add nuts and vanilla. Pour into buttered 9x13-inch pan. Chill for 24 hours. Cut into pieces and roll in powdered sugar. Contributed to the FareShare Gazette by Cora; 8 February 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 12g Fat (25.7% calories from fat); 6g Protein; 72g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 4 Other Carbohydrates.

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