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This issue "L" 
01-05-17

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I hope you enjoy the recipes!

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Index
1. Lace Cookies 
2. Lactose Free Red Lobster Cheese Rolls 
3. Lacy Potato Pancakes (latkes)
4. Laguna Chili Stew (iroquois Style)
5. Lemon Cream Fruit Tart
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1. Lace Cookies

Number of Servings: 48

Ingredients:
1 Cup(s) Flour, sifted
1 Cup(s) Coconut, flaked -or- 1 Cup(s) Nuts, chopped
1/2 Cup(s) Brown sugar, packed
1/2 Cup(s) Corn syrup, light
1/2 Cup(s) Butter
1 Teaspoon(s) Vanilla

Directions: 
Mix flour and coconut. Combine syrup, sugar and butter in heavy sauce pan. Bring to boil over medium heat, stir constantly. Remove from heat, gradually blend in flour mixture, then vanilla. Drop on foil-covered cookie sheet by scan teaspoonful three inches apart. Bake 8-10 minutes at 350 degrees. Cool 3-4 minutes on wire rack until foil peels off easily. Place cookies on rack covered with absorbent paper.

Recipe by: Sonja Appleton
Posted to Bakery-Shoppe Digest V1 #447 by "Terry Van Kirk"<tvankirk@pacbell.net> on Dec 11, 1997 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 69 
Calories From Fat: 35 
Total Fat: 4g 
Cholesterol: 5.1mg 
Sodium: 8.3mg 
Potassium: 23.7mg 
Carbohydrates: 8.2g 
Fiber: <1g 
Sugar: 5.7g 
Protein: <1g 

Source: FreeGroups.net

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2. Lactose Free Red Lobster Cheese Rolls

Base: Breads

Number of Servings: 12

Ingredients:
Garlic, minced
Parsley flakes
Italian seasonings
2 Cup(s) Dairy Free Biscuit Mix, see recipe below
1/2 Cup(s) Cold Water, scant cup
3 Ounce(s) Lactose-Free Cheese, grated
1 Ounce(s) Dairy Free Margarine

Directions: 
Preheat oven to 450 degrees. Mix biscuit mix, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted dairy free margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot.
Posted to recipelu-digest Volume 01 Number 189 by James and Susan Kirkland <kirkland@gj.net> on Nov 01, 1997 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 35 
Calories From Fat: 23 
Total Fat: 2.6g 
Cholesterol: <1mg 
Sodium: 50.5mg 
Potassium: 13mg 
Carbohydrates: 2g 
Fiber: <1g 
Sugar: 1.1g 
Protein: 1.1g 
----------------------------------------------------
Dairy Free Biscuit Mix

Ingredients:
4 Cup(s) Flour
1 Teaspoon(s) Salt
1/2 Cup(s) Vegebable oil
1/2 Cup(s) Solait*
3 Tablespoon(s) Baking Powder

Directions: 
Mix flour, solait, salt and baking powder together in blender or food processor. Mix well, then blend in the oil. Empty into covered container, and store in fridge until needed.

NOTES : * Solait is a powdered soy milk that you can find at the health food stores.
Posted to recipelu-digest Volume 01 Number 189 by James and Susan Kirkland <kirkland@gj.net> on Nov 01, 1997

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 1842 
Calories From Fat: 41 
Total Fat: 4.9g 
Cholesterol: 0mg 
Sodium: 6723.9mg 
Potassium: 543.8mg 
Carbohydrates: 393g 
Fiber: 13.6g 
Sugar: 1.4g 
Protein: 51.7g le-co


Source: FreeGroups.net
    

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3. Lacy Potato Pancakes (latkes)

Course: Breakfast
Number of Servings: 2

Ingredients:
4 Potatoes - peeled
1 Onion
2 Eggs
1/3 Cup(s) Flour
1 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Pinch(s) Lemon pepper or pepper oil - for frying

Directions: 
Grate potatoes either using the largest holes on a four-sided hand grater, or the grater attachment on a food processor. Place potatoes in a colander and rinse under cold water to remove the starch. Be sure to allow potatoes to drain well. Grate onion, removing any excess moisture by placing in colander and pressing with the back of a wooden spoon. Combine potato and onion. Beat eggs into mixture; stir in flour, baking powder, salt and pepper. If using a food processor, combine ingredients using plastic knife attachment so potatoes remain in grated pieces. Heat 1/8" of oil in a large skillet. For each pancake, drop about 2 tablespoons of batter into the oil and flatten with the back of a wooden spoon; the flatter the pancake, the crisper it will be. Brown well on both sides. Drain well on paper towels. Keep the cooked pancakes warm in a 100 F oven. Serve with Pink Applesauce (see recipe below) and/or sour cream. Makes about 2 dozen regular size or 5 dozen miniatures. Pancakes may be made ahead of time and
refrigerated between layers of waxed paper when cooled. To reheat, place in a single layer on an ungreased cookie sheet. Bake uncovered at 450 F for 5 minutes, or until crisp and hot.   


Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 304 
Calories From Fat: 46 
Total Fat: 5.2g 
Cholesterol: 186mg 
Sodium: 1490.4mg 
Potassium: 917.7mg 
Carbohydrates: 52.3g 
Fiber: 5.2g 
Sugar: 3.2g 
Protein: 12.5g 

Pink Applesauce
Source: Martha Stewart

YIELD: MAKES ABOUT 2 1/2 CUPS

INGREDIENTS

3 pounds (about 6) McIntosh apples, quartered and cored (not peeled)
Juice of 1 lemon
1 cinnamon stick (4 inches), broken in half
Pinch of salt
1 to 2 tablespoons light-brown sugar (optional)

DIRECTIONS

In a medium saucepan, combine apples, lemon juice, cinnamon, and salt. Cover, and cook over low heat, stirring occasionally, until the apples break down to a sauce-like consistency.

Remove from heat, uncover, and let stand until apples cool slightly. Using tongs or chopsticks, discard skins and mash apples for a chunky consistency. Use immediately, or store refrigerated, in an airtight container for up to 1 week.

Source: FreeGroups.net


------------------------------------------------------
4. Laguna Chili Stew (iroquois Style)

Number of Servings: 1

Ingredients:
3 Pound(s) Diced chuck beef
3 Diced medium potatoes
3 Diced med. yellow onions
1 Mild jalapeno peppers sliced
1 Teaspoon(s) Cumin
1 Teaspoon(s) Salt
1 Teaspoon(s) Black pepper
3 Teaspoon(s) Laguna chili

Directions: 
Sear beef cubes in 2 tbs corn oil in skillet and then add with the green pepper to a quart of boiling water in a 4 quart pot. Simmer for one hour. Add diced potatoes, onions, cumin, salt, pepper and chili. Simmer 30-40 minutes more or until potatoes are tender.

Gerry Goyette - Mohawk Posted to FOODWINE Digest 18 October 96
Date: Sat, 19 Oct 1996 
From: Garry Howard <g.howard@IX.NETCOM.COM> 

Nutrition (calculated from recipe ingredients) 
---------------------------------------------- 
Calories: 5971 
Calories From Fat: 4200 
Total Fat: 465.3g 
Cholesterol: 1401.6mg 
Sodium: 3208.8mg 
Potassium: 4649.8mg 
Carbohydrates: 66.6g 
Fiber: 8.8g 
Sugar: 2.9g 
Protein: 354.9g 

Source: FreeGroups.net


 ------------------------------------------------------
5. Lemon Cream Fruit Tart

The next time you're asked to bring a dessert to the potluck, we suggest making this Lemon Cream Fruit Tart. The minute they see it, jaws are going to drop! And once they get a taste of the graham cracker crust topped with a lemony, cream cheese and yogurt filling, they're not going to stop raving about it.

Serves 12
Chill time: 8 hrs

What You'll Need:
1 3/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/2 cup (1 stick) butter, melted
1 (.25 ounce) envelope unflavored gelatin
1/4 cup water
1 (8-ounce) package cream cheese, softened
1 cup lemon Greek yogurt
3/4 cup heavy cream
1 1/2 cups confectioners' sugar
3 tablespoons lemon juice
1 teaspoon lemon zest
Assorted fruit for garnish

What To Do:
In a medium bowl, combine graham cracker crumbs, granulated sugar, and butter; mix well. Press mixture into bottom of 9-inch springform or tart pan. Refrigerate until ready to fill.
In a small, microwave-safe bowl, sprinkle gelatin over water; let stand 5 minutes. Heat in microwave on high power for 20 seconds, then stir thoroughly until gelatin is completely dissolved.
In a large bowl, beat cream cheese and yogurt until creamy. Add heavy cream and confectioners sugar and beat 2-3 minutes or until thickened and fluffy. Beat in lemon juice, lemon zest, and gelatin mixture until smooth. Pour lemon mixture into crust.
Cover and refrigerate 8 hours or overnight. Garnish with fruit.

Notes: To take this over the top, in a small bowl, whisk 1/2 cup confectioner’s sugar and 1 tablespoon of your favorite coffee creamer. Drizzle over tart.


Source: Mr. Food

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