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1. Nanaimo Bars
2. Nancy Reagan's Onion Wine Soup
3. Nantucket Cranberry Pie
4. New England Clam Chowder
5. No-Fat Italian Dressing
1. Nanaimo Bars

Categories: Cookies &, Bars

Yield: 1 Servings

      2    Squares Baker's semi-sweet chocolate, melted & cooled
    1/2 c  Butter; softened
      2 tb Granulated sugar
      1 ts Vanilla
      1    Egg
      2 c  Graham cracker crumbs
      1 c  Baker's angel flake coconut
      1/2 c Chopped walnuts


      1/4 c Butter; softened      
      3 tb Milk
      2 tb Bird's custard powder
      2 c  Icing sugar

       4    Squares Baker's semi-sweet  chocolate
      1 tb Butter

Base: Combine chocolate, butter, granulated sugar, vanilla and egg; mix well. Add graham cracker crumbs, coconut and walnuts; mix well. Press into 9" square pan. Chill.

Filling: Combine butter, milk and custard powder. Blend in icing sugar. Spread over base; chill 15 minutes.

Glaze: Partially melt chocolate with butter over hot water. Remove from heat; stir until entirely melted. Spread over custard layer. Chill; store in refrigerator.

Serving Ideas : A traditional Canadian
favorite. Posted to MC-Recipe Digest V1 #799 by on Sep 23, 1997

2. Nancy Reagan's Onion Wine Soup

Categories: Lifetime tv, Life4

Yield: 6 servings

   1/4 c Butter      
      5 lg Onions; chopped
      5 c  Beef broth
    1/2 c  Celery leaves
      1 lg Potato; sliced
      1 c  Dry white wine
      1 tb Vinegar
      2 ts Sugar
      1 c  Light cream
      1 tb Minced parsley
           Salt and pepper

Melt the butter in a large saucepan. Add the chopped onion and mix well. Add beef broth, celery leaves, and potato. Bring to a boil, cover, and simmer for 30 minutes.

Puree the mixture in a blender. Return to the saucepan and blend in wine, vinegar, and sugar. Bring back to a boil and simmer for five minutes. Stir in the cream and parsley, and season to taste with salt and pepper.

Heat thoroughly but do not boil. Serve hot.

1997 Ronald Reagan Presidential Library

1997 Lifetime Entertainment Services. All rights reserved.

3. Nantucket Cranberry Pie

Categories: American, Cakes, Holidays, Tried & true

Yield: 8 Servings

2 c Cranberries; chopped
1/2 c Walnuts; chopped
2 Egg
3/4 c Butter or margarine; melted
1 1/2 c Sugar      
1 c  Flour
1 ts Almond extract

Chop enough cranberries to make 2 cups. Chop enough walnuts to make 1/2 cup.

In the bottom of a 10-inch pie plate or springform pan, place the chopped cranberries, chopped walnuts, and 1/2 cup sugar..

Mix 2 eggs, 3/4 cup melted butter, 1 cup sugar, 1 cup flour, and 1 teaspoon almond extract. Stir until smooth.

Pour over the cranberry walnut mixture and bake for 40 minutes at 350.

Recipe by: Laurie Colwin

Posted to MC-Recipe Digest V1 #898 by on Nov 10, 1997

4. New England Clam Chowder

Categories: Soups & stew

Yield: 6 Servings      

      4 tb Olive oil
      1 c  Onion; diced
    1/2 c  Flour
      3 c  Clam broth
      2 c  Rice milk
      2 cn Chopped clams
    1/4 ts White pepper
      1 tb Chopped parsley
      1 ts Thyme
      1    Bay leaf
      4 c  Potatoes; 1" cubes

In a large pot, saute the onions over medium heat in the olive oil until they have softened. Add the flour and incorporate thoroughly. Add the clam broth and the rice milk and whisk the mixture until it is smooth.

Add the chopped clams, white pepper, parsley, thyme and bay leaf to the soup. Bring the soup to a boil, cover and reduce the heat to a simmer. Continue cooking the soup for 45 minutes.

After the soup has cooked for 45 minutes, add the diced potatoes and simmer for an additional 15 minutes. Remove the soup from the heat and serve. Posted to recipelu-digest Volume 01 Number 242 by James and Susan Kirkland <> on Nov 10, 1997 
5. No-Fat Italian Dressing

Categories: Dressings, Salads, S.powter, Diabetic, Low cal/fat

Yield: 12 Tablespoon

1/4 c Lemon juice
1/4 c Cider vinegar
1/4 c Unsweetened apple juice
1/2 ts Oregano
1/2 ts Dry mustard
1/2 ts Onion powder
1/2 ts Basil
1/8 ts Thyme
1/8 ts Rosemary
1 cl Garlic, sliced

Combine all ingredients. Chill for at least an hour or two to allow herbs to blend. Remove garlic clove pieces before serving. Makes 12 tablespoons Calories: 9 (2 tablespoons) Fat: 0 gm 0% fat

From: Stop the Insanity by Susan Powter Posted to MM-Recipes Digest V4 #274 by (S.Pickell) on Sun, 6 Oct 1996.



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