In this issue:

Thursday's Diabetic Recipe: *Baked Custard*
Requests & Replies from Subscribers:  Hot n'Honey Chicken Wings

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Baked Custard

Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time :0:00
Categories : Desserts                   Diabetic
Puddings & Custards

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Water -- 110-115 degrees F.
3 large Eggs
3/4 cup Instant Dry Milk
1 1/2 teaspoons Vanilla Extract
1/4 teaspoon Salt
1/4 cup Splenda
Nutmeg -- optional
boiling water

Heat 2 cups water to 110-115 degrees F. Place eggs, dry milk, vanilla, salt and Splenda in
a bowl and mix well. Stir hot water into egg mixture. Blend well, and pour one-fourth of the
mixture into each of 4 custard cups. Sprinkle custard lightly with nutmeg, if desired and
place the cups in an 8" or 9" cake pan. Pour boiling water around the cups to a depth of
1-1/2". Bake at 325 degrees F for about 1 hour or until a knife comes out clean when
inserted into the center of custard. Cool at room temperature. Serve warm or chilled.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 135 Calories; 3g Fat (23.9% calories from fat); 12g
Protein; 13g Carbohydrate; 0g Dietary Fiber; 144mg Cholesterol; 299mg Sodium.

Exchanges: 1/2 Lean Meat; 1 Non-Fat Milk; 1/2 Fat.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I've searched the web, without luck, for the chili dipping sauce that Ruby Tuesday serves
with their jumbo lump crab cakes appetizer. Does anyone have a recipe? It doesn't taste
like horseradish, but it is spicy.

Gail

Hi!

I would like to make Chili Rellenos for my family but have never done this before. I also ate
these done with another kind of chili at a Mexican restaurant once- Pablano chiles I think?
Does anyone have this recipe? Thank you.

Sue

I am in need of instructions or a recipe for making Greek Gyros. Do I need special meat? I
think a special sauce is involved. What else goes on them. Also, what sort of desserts
are appropriate to serve with a Greek meal? Thank you in advance for your assistance.

Georgia

~ Subscriber Responses ~
 

Classic Cooked Egg-Nog

6 eggs
1/4 cup sugar
1/4 teaspoon salt (optional)
1 quart milk, divided
1 teaspoon vanilla
rum to add, if desired

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon
and reaches 160 degrees F. Remove from heat. Stir in remaining 2 cups milk and vanilla.
Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before
serving, pour into bowl or pitcher. Sprinkle top with cinnamon or nutmeg, if desired.

pelealoha2000@yahoo.com
 

Hot n'Honey Chicken Wings

17 chicken wings
3/4 cup Picante Sauce
2/3 cup honey
1/3 cup soy sauce
1/4 cup Dijon-style mustard
3 Tbsp. vegetable oil
2 Tbsp. ginger, finely shredded
1-1/2 tsp. finely shredded orange peel

Cut off and discard wing tips; cut each wing in half at joint. Place in 13 x 9 inch baking
dish. Combine remaining ingredients; mix well. Pour over chicken wings. Cover and
refrigerate at least 6 hours or overnight. Place chicken wings and sauce in a single layer on
foil-lined 15 x 10 inch jelly roll pan. Bake at 400 degrees 40 to 45 minutes or until well
browned. Serve warm or at room temperature with additional Picante Sauce.
Yield: 34 Appetizers

Cathy L                  cathyl_813@hotmail.com
 

Hi Kaylin,

Your reader named Amber requested recipes for eggnog. Here are mine.

Shalom, from Spike the Grate                    spikethegrate@hotmail.com

EGG NOG

1 dozen egg yolks
2 to 3 quarts heavy cream
1 quart whole milk
Apple brandy (to taste)
Sugar

Break up the egg yolks in a mixing bowl; as you beat them pour in a steady stream of
brandy. This will cook the yolks and form a custard . After this process, mix in the heavy
whipping cream and milk. (or 4 quarts of half and half.) Stir in the mixture well and begin

HOLIDAY EGGNOG

1 dozen eggs
1 lb. sugar superfine
1/2 qt. brandy
1/2 qt. rum Meyers dark
1/2 qt. vodka or flavored brandy
1 qt. light cream
1/2 gal. ice cream vanilla
3 qt. whipped cream
nutmeg
cinnamon ground

Whip eggs and superfine bar sugar together until sugar is dissolved. Add liquor (try apricot
or other flavored brandy instead of vodka). Whip well. Add light cream. Break up ice-cream
small and add ½ ice-cream and 1/2 whipped cream and stir in well. Float remaining
ice-cream and whipped cream on top. Grate fresh nutmeg and cinnamon over top lightly.
Serve with butter cookies. Yield: Makes about 1 gallon

EGGNOG

1 quart milk
2 cinnamon sticks
1 vanilla bean, split
5 cloves
10 blades of mace
12 egg yolks
1 &1/2 cups sugar
1 &1/2 cups dark rum or 1 ½ tsp flavoring
1 &1/2 cups brandy or 1 tsp flavoring
1 tablespoon vanilla
1 quart "half-and-half"* or 1 quart light cream or 1 cup heavy cream plus 3 more cups milk
freshly grated nutmeg to taste

Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse
over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large
bowl and whisk until mixed. Bring milk to a boil and gradually whisk it into the yolk mixture.
Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a
wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to
consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do
not boil, or mixture will curdle. Strain mixture into a large bowl and let cool to room
temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg. Refrigerate eggnog for at
least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional
nutmeg. 12 servings.

Smoothie Sailing

1 medium banana
1 8-ounce can crushed pineapple (juice pack)
1 8-ounce carton vanilla yogurt
1 cup orange juice
Orange wedges, if you like

Remove peel from banana. Place banana on cutting board. Use the table knife to cut the
banana into chunks. Wrap banana chunks in plastic wrap or place in a small plastic bag.
Freeze banana chunks for at least 2 hours. Use can opener to open the can of pineapple.
Put the undrained pineapple, frozen banana chunks, yogurt, and orange juice into the
blender container. Cover blender with the lid and blend on high speed about 1 minute
or until mixture is smooth. Turn off blender. Pour drink into 4 glasses. Use the rubber
scraper to get all of the drink out of the blender. If you like, place an orange wedge on the
edge of each glass for decoration. Makes 4 (6-ounce) servings.

Carrot-Apple Smoothie

3 medium carrots, peeled and sliced (1 1/2 cups)
3/4 cup boiling water
1 1/2 cups apple juice

In a small saucepan cook carrot, covered, in the 3/4 cup boiling water about 20 minutes
or until very tender. Cool. Transfer carrots and cooking liquid to blender container. Add
apple juice. Cover; blend until carrot is smooth. Add additional apple juice to make of
desired consistency. Chill. Makes 3 (3/4 cup) servings.

Mixed-Fruit Smoothies

2 bananas, chilled
2/3 cup strawberries or mango slices
1 (12 ounce) can grape juice or mango, apricot, strawberry, or other fruit nectar, chilled
1 (8 ounce) carton yogurt
1 Tablespoon honey (optional)

In a blender combine bananas, strawberries or mango slices, grape juice or fruit nectar,
yogurt, and, if desired, honey. Cover and blend until smooth. Pour into six tall, chilled
glasses. Makes 6 smoothies.

Note: For two-tone smoothies, make mango smoothies and strawberry smoothies.
Transfer to separate pitchers or glass measuring cups. Taking a pitcher or cup in each
hand, slowly pour both smoothies at the same time into opposite sides of the glass.

Berry Banana Smoothie

1 small banana, peeled, cut up, and frozen
1/4 cup fresh or frozen assorted berries (such as raspberries, blackberries or strawberries)
1 cup orange juice
3 Tablespoons vanilla yogurt
Fresh mint (optional)
Fresh berries (optional)

In a blender container combine the frozen banana pieces, desired fresh or frozen berries,
orange juice, and yogurt. Cover and blend until smooth. To serve, pour into glasses.
If desired, garnish with fresh mint and additional berries. Makes 2 (8 ounce) servings.

Test Kitchen Tip: Keep frozen bananas on hand by placing peeled, cut-up, ripe bananas in
a freezer container or plastic bag. Use the frozen banana pieces right from the freezer for
this fruity shake.

Berry and Yogurt Smoothies

2 (8 ounce) cartons plain yogurt
2 ripe small bananas
1 cup sliced fresh strawberries or unsweetened frozen strawberries
1 cup fresh mixed berries, such as raspberries, blueberries, and/or blackberries, or
unsweetened frozen mixed berries

In a blender container, combine yogurt, bananas, and berries; cover and puree until nearly
smooth. Makes 4 servings.

Banana-Strawberry Smoothies

2 ripe small bananas
1 cup frozen unsweetened whole strawberries
1 (8 ounce) carton vanilla yogurt
3/4 cup milk

Peel bananas. Cut bananas into chunks. Place banana chunks, frozen strawberries,
yogurt, and milk into blender a container. Cover blender and blend on high speed about
1 minute or until mixture is smooth. Turn off blender. Pour drink into 2 glasses. If desired,
serve with pieces of toast spread with peanut butter. Makes 2 servings.

Luscious Fruit Smoothie

1 (8 ounce) can pineapple chunks (juice pack)
1 large ripe mango
1 large ripe banana
1 (8 ounce) carton pineapple yogurt
Fresh mint leaves or mango (optional)

Drain pineapple, reserving juice. Cover and chill the juice. Peel mango and cut in half
(cutting around seed). Remove seed; discard. Cut mango into chunks. Peel and slice
banana. In a medium freezer-proof bowl combine pineapple, mango, and banana. Cover
and freeze 2 hours or until firm. At serving time, in blender container combine reserved
pineapple juice, frozen fruit, and pineapple yogurt. Blend until smooth. With blender
running, add ice cubes, one at a time, through opening in lid. Add enough ice cubes to
fruit mixture to equal a total fruit-ice measure of 4 cups. Blend until smooth. Serve
immediately. Garnish with fresh mint and cubed mango, if desired. Makes 4 (8 ounce)
servings.

TMR                pelealoha2000@yahoo.com
 

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