1. Deep
South Lemon Pie
2. Dent-the-Diet
Pie
3. Deviled Eggs and Noodles
4. Diabetic
Linguine with Clam Sauce
5. DITALINI WITH ZUCCHINI
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1. Deep South Lemon Pie
Bite into a burst of sunshine
From "River
Road Recipes ...The Textbook of Louisiana
Cuisine," published in cooperation with your
Daily InBox newsletter.
INGREDIENTS:
5 egg whites
2 Tablespoons sugar
1 can condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust
TO PREPARE:
Make graham cracker crust according to directions on
graham cracker crumb box. Be sure to bake for
eight minutes at 350 degrees. Let cool.
Reserve 1/2 cup crumbs for pie topping. Grate
one Tablespoon lemon rind and sprinkle on crust.
Let stand while filling is being made.
For filling, beat egg whites very stiff, adding
sugar gradually. Mix in a separate bowl
condensed milk, lemon juice and food coloring.
When this is mixed well, fold into stiffly beaten
egg whites. Pour mixture into graham crust,
sprinkle with 1/2 cup graham crumbs. Keep
refrigerated. This pie may also be frozen for
future use.
SERVES: 8
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2. Dent-the-Diet Pie
Break your New Year diet resolution for this sweet
temptation
From, "To
Market, To Market...A Collection of Kentucky
Recipes," published in cooperation with your
Daily Inbox Newsletter.
INGREDIENTS:
1 unbaked pie shell (9-inch)
6 Tablespoons white sugar
2 Tablespoons brown sugar
1/2 Tablespoon flour
1/2 cup butter
2 eggs
1/2 teaspoon vanilla
1/2 cup white syrup
1/2 cup chocolate chips
1/2 cup pecans
TO PREPARE:
1. Mix sugars and flour. Blend in
butter.
2. In another bowl, mix eggs, vanilla, and
syrup; add to sugar mixture.
3. Add chocolate chips and pecans.
4. Pour into 9-inch unbaked pie shell and bake
at 350 degrees for 45 minutes until almost firm.
YIELD: 1 pie (9-inch)
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3. Title:
Deviled Eggs and Noodles
Categories: Pasta
Yield: 4 servings
1 ea Recipe #19
(deviled eggs)
2 tb Chopped onion
1 tb Margarine or
butter
2 1/2 c Noodles, cooked
1 c ( 8 ozs)
dairy sour cream
1/3 c Grated parmesan cheese
1/3 c Milk
1/3 c Sliced ripe olives
2 ts Poppy seeds
1/2 ts Salt
Prepare Deviled Eggs according to Recipe 19.
Cover and microwave onion
and margarine in 1 1/2-Qt casserole on high (100%)
until onion is tender, 1
1/2 to 2 minutes. Stir in remaining
ingredients. Cover and microwave until
hot, 5 to 6 minutes. Arrange eggs on noodles.
Cover and microwave until
eggs are hot, 1 to 2 minutes.
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4. Diabetic Linguine with Clam Sauce
Recipe By :
Serving Size : 4 Preparation
Time :0:00
Categories : Main Dish
Fish
Ww
Seafood
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1/4 cup
Finely chopped onion
Shallots finely chopped
Bay leaf (or 2) Parsley stem
Sprig fresh thyme OR
1/4 teaspoon Dried
thyme (or 5) peppercorns
1 cup
White wine
3 quarts
Steamer clams (24-30)
1
tablespoon Olive oil
2 (or 3)
garlic cloves minced
1/4 teaspoon
Dry mustard
1/2 cup
Chopped parsley
Dash red pepper flakes
1 pound
Linguine -- cooked & drained
Combine onion, shallots, bay leaf, parsley stems,
thyme, peppercorns and wine. Bring to a boil.
Add scrubbed clams and steam for 4 to 5 minutes or
until clams open. Remove clams, discarding any that
haven't opened, separate them from shells and chop
coarsely.
Strain and save liquid.
Heat olive oil and 1 TABLESPOON reserved clam juice
in a medium-size non-stick frying pan. Add
garlic and mustard and cook for 1 minute. Add
parsley and cook 1 to 3 minutes more. Add 1 cup
reserved clam juice and simmer for 5 minutes or
until sauce is reduced by half. Add chopped clams
and cook for 1 to 2 minutes.
Toss clam sauce with linguine, garnish with lemon,
if desired, and serve warm. Makes 4 servings.
- - - - - - - - - - - - - - - - - -
Source: RecipeSource.com
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5. DITALINI WITH ZUCCHINI
Recipe By :
Serving Size : 4 Preparation
Time :0:00
Categories : Vegetarian
Main dish
Amount Measure
Ingredient -- Preparation Method
-------- ------------
--------------------------------
1
pk
Ditalini or other small tubular pasta (8 oz) eggless
1
lb
Zucchini
1
Tomato
1
Onion -- thinly sliced
2
tb
Olive oil
1
tb
Parsley -- minced
Salt, pepper to taste
Cook ditalini according to package directions; drain
well. Rinse with cold water to cool quickly; drain
well.
Slice unpeeled zucchini into thin rounds, discarding
ends; set slices aside. Blanch tomato in boiling water for 1
minute; remove skin and chop flesh. In
large bowl, combine zucchini, tomato, onion, olive
oil, parsley and salt and pepper to taste. Add
ditalini; toss to mix well.
Per serving: 300 cal; 10 g pro; 49 g carb; 8 g fat
(24%); 0 mg chol; 12 mg sod
From the files of DEEANNE
Source: RecipeSource.com
