This is the SUGAR BUSTERS RECIPE BOARD FOR SEPTEMBER 2000. If you would like to view the recipes from AUGUST 2000, please click on the link below:


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Hi,

We have tried these and really like them.

Stevia-Sweet Chocolate Chip Cookies

1/2 cup butter
1/4 tsp Stevia Extract powder (used 1/2 tsp)
1 tablespoon sucanat or honey (optional-I did not use)
1 egg
1/2 tsp vanilla
1/2 cup unbleached wheat flour
1/2 cup whole wheat flour (I used 1 cup of stone ground whole wheat instead of the 2 different kinds)
1/2 tsp salt
1/2 tsp baking soda
1 cup rolled oats
1/4 chopped nuts
1/2 cup chocolate chips or carob chips (I used regular semi-sweet chips)

Combine first 4 ingredients including softened butter. Mix together. Gradually add the following ingredients in order. Divide into cookies and bake 10 min. @ 375 degrees. The texture will be different from conventional cookies, but eaten warm are quiet delicious.

We scooped them just like regualr cookies and they didn't flatten out as they baked so the 2nd pan I flattened a little. I like them cold just as well as warm. The recipe made about 2 dozen.

Enjoy!

Another Goldbeck recipe...

WALNUT-PEACH PIE

An open face peach pie made with sweet fruit.

1 unbaked 9-inch pie crust (recipe below)
4 cups peeled, sliced peaches
2 eggs
1/3 cup agave nectar (recipe calls for honey)
2 Tbl. butter
1/2 cup coarsley chopped walnuts
1/4 tsp. cinnamon

Preheat over to 400F

Line pie pan with crust, prick all over with a fork, and bake for 10 minutes. Cool slightly while oven heat is reduced to 325F

Fill shell with peaches. Beat eggs with agave (honey) and pour over fruit. Dot with butter, cober with nuts, and sprinkle with cinnamon.

Bake for 35 to 40 minutes until filling is set. Cool before cutting.

TENDER PIE CRUST

An excellent crust for fruit tarts or to hold a creamed vegetable filling.

1 1/2 cups WW flour
pinch of salt
1/4 cup oil
2 tbl butter
2 tbl yogurt
1 tlb honey (or agave nectar)
3 tbl cold water (only if needed)

Combine flour and salt ina bowl. Cut in oil and butter until mixture resembles a coarse meal. Add yogurt, honey (or agave}, and water, if needed to form into a ball.

If possible, cill for about an hour before rolling or freeze for 10 minutes to make rolling easier.

Makes 2 8-inch shells or a deep double-crusted pie, or a pie with a lattice top or 12-14 tarts. Crust is not recommended for freezer storage.

Our local paper reprinted this recipe from Family Circle -- takes about 30 minutes and uses only one pot.

Scallop OnePot.

4 slices bacon, chopped
2 cloves garlic, chopped
1 1/2 pounds scallops
1 bunch scallions, cut into 1 inch pieces
1 cup chicken broth
1 cup peas (orig. recipe used corn)
1 tomato, seeded and chopped
1/2 tsp seafood boil seasoning (I used Mrs Dash instead)
1/2 tsp salt
1/8 tsp thyme
pinch cayenne pepper
2 cups instant brown rice (I used already cooked brown rice and cut it in half)

Cook bacon and garlic over medium heat for 6 minutes. Add scallops and scallions, saute 3 minutes. Add chicken broth, peas, tomato, seasonings; cook 3 minutes. Add rice, cover and simmer 8-10 minutes or until rice is tender. Serve at once. Makes 6 servings.

Legal Blooming Onion

Slice a Vidalia onion like a blooming onion, sprinkle on garlic salt, cayenne pepper and tabasco or Texas Pete Hot Sauce. Wrap in foil and grill or bake in oven.

Posted by Kim on SB on 9/5/00

Again from Fran McCullough's Low Carb Cookbook

"Potato Salad"

Serves 6

1 cauliflower, cut into florets
1/2 cup sliced scallions, including the firm greens
3 celery ribs, chopped fine, including some inner leaves
1/2 green bell pepper, chopped fine
1/4 chopped parsley
Salt and pepper to taste

Dressing

2 teaspoons Colman's dry mustard
2 tablespoons cider vinegar
1 cup mayonnaise, Hellman's or Best Foods

3 hard-cooked eggs, chopped
1/2 to 1 teaspoon celery seeds, to taste
Paprika for garnish

Per serving
Protein: 3G Fat: 32.1G Carbs: 4.8G

Steam cauliflower florets until tender but not soft. Set aside to cool.
Put the scallions, celery, bell pepper, and parsley in a large salad bowl. Add salt and pepper.
Make the dressing: mix the mustard, vinegar, and mayonnaise in a small bowl until smooth.
When the cauliflower is cool, chop and add it to the vegetables and mix with enough dressing to just coat the vegetables. Stir in the eggs and celery seeds and mix well. Sprinkle paprika on top and cover with plastic wrap. Let sit in refrigerator for at least 2 hours for flavors to develop.

Chrissie, how do you cut a onion to make the blooming onion recipe? Thanks

I would like to make natchos grande like they have at Taco Bell using Triscuts instead of tortilla chips, but I do not know if the jalapeno peppers that they use are them are at the grocery store, and if so, what is the brand name. Thanks

Now that SPLENDA is readily available in most places, thought I would get this recipe on the board that uses it. Please let me know if anyone makes them!


MERINGUES

Makes 36 cookies
Per cookie: 13 calories; 1.6 grams carbohydrates; 0.2 grams fiber

3 egg whites
1/4 tsp. salt
3/4 tsp. cream of tartar
2 Tbsp. unsweetened cocoa powder
1/2 cup walnuts, finely chopped
3/4 cup Splenda

Preheat oven to 250 degrees. Beat egg whites with salt until frothy; beat in cream of tartar. Combine cocoa powder, nuts and Splenda. Add gradually to egg whites, beating constantly until mixture forms soft, glossy peaks. on ungreased heavy paper on baking sheet. Drop onto ungreased, heavy paper on cookie sheets. Bake about 30 minutes or until cookies are dry. Store in airtight container at room temperature.

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Here's one using STEVIA (have not tried it)

APPLESAUCE-YOGURT LOAF


2 1/2 cups whole wheat flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
1/3 cup oil
1 cup plain yogurt
1 cup unsweetened applesauce
1/2 teaspoon stevia
1 teaspoon vanilla
1/2 cup chopped pecans
1. Preheat oven to 350 degrees. Combine dry ingredients in a large bowl.
2. In a medium bowl, beat egg, add oil. Stir in yogurt, applesauce, stevia, vanilla, and nuts.
3. Combine yogurt mixture with dry ingredients, mixing until jsut moistened. Pour into a greased 9" X 5" loaf pan. Bake for 70 to 75 minutes. Cool in pan for 10 minutes, then remove.

This one looks good to me I got it out of the low carb section...

Quick Chocolate Cheesecake

1 pkg. chocolate fudge s/f pudding
1 cup heavy cream
3/4 cup cold water
4 oz. cream cheese

Beat pudding, cream, and water until thick, Beat in cream cheese and refridgerate.

Poultry Burgers

4oz ground chicken or turkey breast
1 tbsp finely minced onion
1 tbsp unprocessed bran
1/4 tsp paprika
1/4 tsp salt

Combine everything and form into burgers. Grill or broil the burger but be sure not to overcook. Count on half the time needed for beef - about 3 minutes on each side.

Chicken Cobb Salad

8 large lettuce leaves
6 cups head lettuce, chopped
2 carrots, chopped
2 green onions, chopped
1 cup red cabbage, chopped
2 cups cooked chicken breast, chopped
4 hard-cooked eggs, chopped
1/2 cup vinaigrette dressing

Arrange the lettuce leaves on the plates. mix all the remaining ingredients and mound on the lettuce leaves.

Happy cooking everyone! I have tried both of these recipes and really enjoyed them. They are both super easy to make!

Georgina

I found these 2 recipes on another board, haven't tried them though, sounds pretty good, though I'd switch the pork rings to crumbeled SB legal bacon on the first one!


Baked Spinach and Ricotta
Serves 4 to 6

Ingredients:
3 cups (about 1 1/2 pounds fresh) chopped Spinach
Salt
4 Eggs (separated)
1 pint Ricotta Cheese
1/2 shredded Cheese (suggest Provolone)
1/4 cup grated Parmesan Cheese
Black Pepper
Nutmeg
Butter
Crumbs (crumbled pork rind) to cover casserole

Clean and trim the spinach leaves, and chop fine.

Sprinkle about a teaspoon of salt over the chopped spinach, and let it stand for a while. (But before you add it to the recipe, be sure to press out as much of the moisture as possible.)

Butter a 2-quart casserole dish, and sprinkle enough bread crumbs in it to cover the bottom.

Preheat the oven to 350-F degrees.

Separate the eggs; beat the yolks with the three cheeses, then add pepper and nutmeg to taste. Drain the spinach and stir it in.

Beat the egg whites until they're stiff. Fold them into the spinach-and-cheese mixture.

Turn all into the prepared casserole dish, and bake for 30 to 45 minutes.

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SPINACH-CHEDDAR CASSEROLE

4 eggs
3/4 teaspoon salt
1/2 teaspoon pepper
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 16-ounce container cottage cheese
1 bunch green onions, chopped
1 cup packed grated sharp cheddar cheese
1/4 cup WW flour(wonder if you can omit this)
3 tablespoons chopped fresh dill or 1 tablespoon dillweed

Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Beat eggs, salt and pepper to blend in large bowl. Mix in spinach. Add remaining ingredients and stir until well blended. Transfer mixture to prepared dish.

Bake casserole until center is firm and top is golden, about 45 minutes.

8 to 10 side-dish Servings.


Bon Apetit!

This is a little dish my aunt makes and it is really good I think it is sugar buster legal also....

Taco dish
1 pound of lean ground beef
1 16 oz. jar of salsa
shredded lettuce
shredded cheese
black olives (sliced)
1 can fat free refried beans (optional)
cook the beef to a golden brown, drain any grease, and place in the bottom of a casserole dish, next place salsa on the top of it, then add lettuce and cheese and olives if desired and enjoy!! I just love it and you could use chicken as the meat also if you like, she also puts refried beans on hers after the meat, but it is all up to how you like to eat it! You can also add sour cream to the top for a little extra boost!

With a sharp knife cut down but not through the onion, keep turning and cutting but not going through so that the onion opens like a flower. The pieces should be less than a quarter inch wide.

ITALIAN BEAN AND FETA SALAD
3 large tomatoes chopped
1 cup crumbled FETA (I used the flavored kind)
16 -20 pitted black olives,sliced
1 heaping tbs minced garlic
pimentoes to your taste ( I put 2-3 heaping tbs)
1/4 cup olives oil
2 tbs vinegar of choice. Recipe calls for red wine, but I use cider
1 regular sized can of white beans rinsed and drained.
Combine together and put into the fridge for
two hours before serving. (It's better the second day)

[This message has been edited by gobigorange at work (edited 09-25-2000).]

[This message has been edited by gobigorange at work (edited 09-25-2000).]