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"G" 04-24-08
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I
hope you enjoy the recipes!
[Archives
] http://www.craftelady.com/recipes/recipearchives.html
1. Ginger
Snap Martini
2. Ginger
Spice Cookies #2 (Diabetic)
3. Gluten-Free
Bread
4. Glazed
Brussels Sprouts
5. Grilled
Ribeye With Blue Cheese And Garlic Butter
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1. Ginger Snap Martini
by DeAnna Edwards,
Corvallis OR
Double shot Bombay Gin
Light splash Green Chartreuse
Shake well with ice, pour into chilled martini glass,
garnish with
slice of fresh ginger root
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2. Recipe: Ginger Spice Cookies #2
Categories: Cooky/bars, Diabetic
Yield: 36 Cookies
1/3 c Vegetable oil
3 tb Water
1 Egg
1/2 ts Vanilla extract
1 ts Baking powder
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
1 1/2 c All-purpose flour
12 pk Sugar substitute
1/2 ts Ground cinnamon
SOURCE: Special Celebrations and Parties Cookbook by
Betty Wedman, M.S., R.D., copyright 1989, ISBN
#0-13-004219-6. MM format by Ursula R. Taylor.
Beat oil, egg, and vanilla together. Add baking powder,
cinnamon, ginger, cloves, and flour. Stir until well
blended. Roll dough onto a lightly floured surface. Cut
into 2-inch rounds with a cookie cutter. Place cookies
on a lightly oiled baking pan. Bake in a 375~ oven for 7
to 10 minutes. Combine sugar substitute and cinnamon in
a plastic bag or shallow dish. Place warm cookies in the
bag and shake to coat with topping. Cool. Yield: 36
cookies.
Food Exchange per 2 cookies: 1/2 starch/bread and 1/2
fat. Nutritional information per 2 cookies: 74 calories,
1 g protein, 8 g carbohydrate, 4 g fat, 18 mg sodium, 14
mg potassium and 16 mg cholesterol.
Posted to MM-Recipes Digest by "Robert Ellis"
<rpearson@snowcrest.net>
on Dec 8, 1998
Source: FreeGroups.net
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3. Recipe: Gluten-Free Bread
Categories: None
Yield: 1 Servings
1 ts Granulated Sugar
1/2 c Warm Water; (110-F degrees)
1 tb Dry Yeast
1 c Water
2 tb Minute Tapioca
2 c Whole Bean
Flour
1/4 c Cornstarch
2 ts Gluten-free Baking
Powder
1 ts Salt
1 ts Poppy Seeds
Non-Stick Cooking Spray and Cornmeal
The Cook and Kitchen Staff do not typically venture into
the land of specialty diets very often -- we usually
leave that to the experts! However, we thought we'd be a
bit irresponsible if we didn't offer at least one recipe
from 'Our Daily Bread' collection that is gluten-free.
Thousands of people world-wide are allergic to gluten in
food and have found that their health and fitness
improve dramatically when they avoid foods containing
gluten from wheat, oats, rye, and barley.
So what's a gluten? It's basically the stuff that makes
bread sticky, and it predominately comes from the grain
chaff contained in most flours. Specifically, it's a
generic term for the water-insoluble proteins found in
all cereal grains. Only glutens found in wheat, rye,
oats, and barley are known to damage the intestine of
those with celiac disease, the most common manifestation
of a gluten-base allergy, and it tends to run in the
family.
Pre-heat oven to 400-F degrees. Spray a standard loaf
pan with non-stick cooking spray and coat inside with
cornmeal. Reserve.
In a small bowl, dissolve the sugar in warm water.
Sprinkle yeast over top and set aside to proof. Stir
well.
In a small saucepan, combine 1 cup water and tapioca.
Bring to a boil and cook for 1 to 2 minutes, until
thickened and clear.
In a large mixing bowl, sift together bean flour,
cornstarch, baking powder, and salt. Whisk together the
tapioca and raised yeast. Stir mixture into dry
ingredients. Beat until smooth and set aside for 10
minutes.
Knead until soft, about 10 minutes, and turn into
prepared loaf pan. Sprinkle with poppy seeds and bake
for about 45 minutes or until the loaf is golden and
produces a hollow sound when tapped. Remove loaf from
pan and cool on a wire rack. May freeze in an air-tight
container for 30 days. Slice to serve.
Posted to dailyrecipe@recipe-a-day.com
by Recipe-a-Day <recipe-a-day@bignetwork.com>
on Sep 13, 1998, converted by MM_Buster v2.0l.
Source: FreeGroups.net
------------------------------------------------------
4. Recipe: Glazed Brussels Sprouts
Categories: None
Yield: 12 Servings
8 c Fresh Brussels Sprouts; OR
4 pk (10-oz) frozen Brussels Sprouts; thawed and drained
1/2 Butter or Margarine; melted
1/2 c White Wine Worcestershire Sauce
4 ts Granulated Sugar
1/2 ts Salt
Today's vegetable side service may be prepared one day
in advance of your meal in order to reduce the conflict
of a high-heat oven setting with your main course.
Simply prepare as directed, refrigerate, and warm in a
microwave- proof bowl before serving, making sure to use
a low microwave setting and to toss the sprouts several
times to assure that the vegetables are heated through.
Rinse and trim fresh Brussels sprouts. Place in a large
pot of lightly salted water over high heat and bring to
a boil. Reduce the heat to medium and continue to boil
until the sprouts are just tender, about 8 to 10
minutes.
Or drain thawed Brussels sprouts.
Pre-heat oven to 450-F degrees.
Place Brussels sprouts in a large roasting pan. Drizzle
melted butter or margarine over the top of the
vegetable, and shake lightly to toss. Add White Wine
Worcestershire Sauce. Sprinkle sugar and salt evenly
over the top of the sprouts and toss with a spatula to
blend.
Roast for about 20 minutes, shaking pan occasionally to
keep the exposed portions of the sprouts from drying
out. Remove from the oven and cool for 5 minutes before
placing in a service bowl. Serve warm.
Posted to dailyrecipe@recipe-a-day.com
by Recipe-a-Day <recipe-a-day@bignetwork.com>
on Nov 15, 1998, converted by MM_Buster v2.0l.
Source: FreeGroups.net
------------------------------------------------------
5. Grilled Ribeye With Blue Cheese And
Garlic Butter
Beef and blue cheese were made for each other.
Serves 2
2 Ribeye steaks
4 Tablespoons Butter, softened
1/2 teaspoon Garlic, minced
2 Tablespoons Blue cheese
Mix together the butter, garlic and blue cheese. Set
aside.
Grill the steaks to the desired temperature. Top the
warm
steaks with the butter. Serve immediately.
- Nick Sundberg
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