This issue "F" 
10-06-16

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I hope you enjoy the recipes!

[Archives ] http://www.acrafteladymailing.com/recipes/archives.html  

 
Index 
1. Fabulous Alfredo
2. Failed-fudge Bavarian Cream 
3. Fajita Chicken Pasta Salad
4. Fall Feast - Corn Chowder
5. Family Favorite Cake-diabetic
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1. Fabulous Alfredo

"NOBODY will guess that it's made with tofu! It's rich and creamy and totally satisfying. You can make it plain but I love to make a Primavera version of it by blanching julienned veggies (I love to use red pepper, zucchini, carrots, and pea pods but you can use whatever you like best) in the pasta water a few minutes before I drain it. You can also use the pasta you like best- I love Eden Organics 50/50 (half whole wheat half regular) parsley and garlic spaghetti but any type you like will do. You can make the sauce ahead and refrigerate it."

Ingredients:
2 Extra firm Mori Nu Lite Tofu
1 1/2 Cup(s) Defatted chicken or vegetable stock one can
2 Teaspoon(s) Favorite salt free seasoning or more I Love Mrs. Dash's Garlic and Herb or Spike
1 Teaspoon(s) Onion powder
1/2 Cup(s) Fat free parmesan cheese
1 Tablespoon(s) Molly McButter
Salt if allowed or desired

Directions: 

In your food processor blend until completely smooth: 2 packages extra firm Mori Nu Lite Tofu, 1 1/2 cups defatted chicken or vegetable stock (one can), 2 or more teaspoons favorite salt free seasoning (I love Mrs. Dash's Garlic and Herb or Spike), 1 teaspoon onion powder, 1/2 cup fat free parmesan cheese, 1 Tabl. Molly McButter, salt if allowed or desired. Pour over your hot cooked pasta and heat until hot- add more water, stock, or skimmed milk if sauce is too thick. This makes enough sauce for a pound of pasta.

Posted to fatfree digest V98 #016 by JBennicoff<JBennicoff@aol.com> on Jan 16, 1998

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 473 
Calories From Fat: 286 
Total Fat: 32.4g 
Cholesterol: 50.4mg 
Sodium: 6571.1mg 
Potassium: 843.6mg 
Carbohydrates: 25.7g 
Fiber: 5g 
Sugar: <1g 
Protein: 24g 

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2. Failed-fudge Bavarian Cream

[You can fail the fudge on purpose so you can make this recipe! lol]

Ingredients:
1 Recipe failed fudge, soupy
2 Tablespoon(s) Unflavored gelatin, 2 envelopes or 1/2 ounce
2 Egg whites
1/8 Teaspoon(s) Cream Of Tartar
1 Cup(s) Heavy cream

Directions: 
If fudge doesn't harden and is very, very runny, turn it into a Bavarian Cream.Take 1/2 cup runny fudge and sprinkle gelatin over it. Allow to sit until gelatin softens and swells. Dissolve gelatin completely by microwaving on medium (50%) for 15 to 30 seconds, or by placing over hot water. Mix warmed fudge back into the rest of fudge and let cool to room temperature. Beat egg whites, adding cream of tartar when they become frothy. Continue beating to stiff peaks, and fold into fudge mixture. Beat cream in chilled bowl using chilled beaters until stiffened but not thick--it should hold soft peaks--and fold into fudge mixture. Pour into 6-cup mold and chill until ready to serve.

Source: "Oh, Fudge!" by Lee Edwards Benning
Date: Sun, 25 Aug 1996 03:29:55 +0000
From: Linda Place <placel@worldnet.att.net>

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 856 
Calories From Fat: 776 
Total Fat: 88.2g 
Cholesterol: 326.1mg 
Sodium: 200.2mg 
Potassium: 348mg 
Carbohydrates: 7.4g 
Fiber: <1g 
Sugar: <1g 
Protein: 12.1g 

Source: FreeGroups.net
    

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3. Fajita Chicken Pasta Salad

Base: Salads

Number of Servings: 4

Ingredients:
5 3/4 Ounce(s) Chicken fajita strips
Combine
4 1/2 Ounce(s) Pasta, fresh cooked drained
1/3 Cup(s) Zucchini, diced
1/3 Cup(s) Yellow squash, diced
2 1/2 Tablespoon(s) Red bell pepper, diced
2 1/2 Tablespoon(s) Green onion, chopped
2 1/2 Tablespoon(s) Italian salad dressing
1 1/4 Tablespoon(s) Mayonnaise
1/2 Head Romaine lettuce separated
Parsley, chopped

Directions: 
Toss all together. Save some Italian dressing to toss with romaine. Serve on a bed of romaine

Serving Ideas : serve with bread sticks and cracked black peppercorns

Recipe by: mike Posted to MC-Recipe Digest V1 #631 by LfaChef@aol.com on Jun 1, 1997 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 107 
Calories From Fat: 46 
Total Fat: 5.1g 
Cholesterol: 5.7mg 
Sodium: 272.2mg 
Potassium: 252.9mg 
Carbohydrates: 12.4g 
Fiber: 2.7g 
Sugar: 3.6g 
Protein: 3.9g 

Source: FreeGroups.net

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4. Fall Feast - Corn Chowder

Base: Vegetables

Number of Servings: 6

Ingredients:
1 Teaspoon(s) Vegetable oil
3 Bacon, chopped
1 Onion, 1/2-inch dice
1 Cup(s) New potatoes, 1/2-in dice
1/2 Cup(s) Celery, 1/2-inch dice
1/2 Cup(s) Green pepper, 1/2-in dice
2 Cup(s) Chicken stock
1 Cup(s) Milk
1 Tablespoon(s) Fresh Thyme, chopped or 1/2 ts dried thyme
2 Cup(s) corn
1/4 Cup(s) Whipping cream
2 Tablespoon(s) Fresh Parsley, chopped
Salt
Pepper
Hot pepper sauce

Directions: 

On medium heat, heat oil in pot and add bacon. When bacon has released its fat, add onion and potatoes and saute for 2 minutes. Add celery and green pepper and saute another minute. Add stock and bring to boil. Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender. If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid. Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender. Stir in parsley. Season well with salt, pepper and hot pepper sauce [to taste]. Serve with semi-dry Riesling wine.

Source: Food & Drink magazine, Autumn 94, by Liquor Control Board of Ontario, Canada. Article by Lucy Waverman Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall Feast ~ Pavlova [should be made ahead][-=PAM=-] PA_Meadows@msn.com 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 265 
Calories From Fat: 56 
Total Fat: 6.3g 
Cholesterol: 19.2mg 
Sodium: 205mg 
Potassium: 231.2mg 
Carbohydrates: 46.7g 
Fiber: 1.4g 
Sugar: 4.3g 
Protein: 4.1g 

Source; FreeGroups.net

 ------------------------------------------------------
5. Family Favorite Cake-diabetic

Base: Cakes

Number of Servings: 1

Ingredients:
3/4 Cup(s) Diet margarine
1 1/2 Cup(s) Non-nutritive sweetener*
4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
3 Cup(s) Flour
1 Cup(s) Skim milk
1 Teaspoon(s) Almond extract
3/4 Cup(s) Egg whites, 4-5

Directions: 
Sugar Twin is best for this. Preheat oven to 375 F. Cream margarine and sweetener. Sift baking powder, salt, flour, then add alternately with skim milk to creamed mixture. Add almond extract, and beat egg whites until stiff peaks form, and fold in. Pour into 2 well-greased 9" layer pans. Bake about 30 minutes. Cool a few minutes, then remove from pans and cool further on wire racks. Top with Creamy Frosting (below). Makes 1 two layer cake.

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 1559 
Calories From Fat: 42 
Total Fat: 4.2g 
Cholesterol: 4.9mg 
Sodium: 3526.1mg 
Potassium: 1084.4mg 
Carbohydrates: 304.7g 
Fiber: 10.2g 
Sugar: 14.8g 
Protein: 66.9g 
-------------------
Creamy Frosting For Family Favorite Cake

Base: Desserts

Ingredients:
1/2 Cup(s) Non-fat cottage cheese sieve
1/8 Teaspoon(s) Salt
1/2 Tablespoon(s) Diet Margarine, Melted
1/2 Cup(s) Equal-Sugar twin
1 Teaspoon(s) Vanilla

Directions: 
Mix all ingredients. Beat until smooth. Spread on Cake. Frosts one cake.
From: Jeffrey Dean Date: 1   


Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 64 
Calories From Fat: 2 
Total Fat: <1g 
Cholesterol: 5.1mg 
Sodium: 530.3mg 
Potassium: 105.6mg 
Carbohydrates: 5.4g 
Fiber: 0g 
Sugar: 1.9g 
Protein: 7.5g 

Source: FreeGroups.net
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