In this issue:

Thursday's Diabetic Recipe: *Ham & Cheese Casserole*
Requests & Replies from Subscribers:  Chocolate Crackles

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Ham And Cheese Casserole

Recipe By :Real Food for Real People
Serving Size : 6      Preparation Time :0:00
Categories : Casseroles            Cheese
Diabetic               Potatoes
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Monterey Jack Cheese -- shredded
1/4 cup Green Onions -- sliced, with tops
1 teaspoon Dill Weed
1 tablespoon Margarine
12 ounces Turkey Ham -- diced
2 1/2 tablespoons Flour
1/2 cup Milk, skim
1/2 cup Sour Cream
3 cups Potatoes -- cooked, thinly sliced
2 ounces Swiss Cheese -- shredded

Preheat oven to 325 degrees F. In a small bowl, toss together the shredded Monterey
Jack cheese, onions and dill weed. Set aside. In a medium saucepan, melt margarine.
Blend in flour using a wire whisk, then gradually mix in milk. Cook over medium heat,
stirring constantly until thickened. Remove from heat and fold in the sour cream. In a 9 x
13 inch baking pan (or casserole dish), layer 1/3 of potatoes, 1/2 cheese mixture, 1/2 diced
ham and 1/2 of sour cream mixture. Repeat, making the top layer the last 1/3 of the
potatoes. Sprinkle Swiss cheese over top of casserole. Bake 30-35 minutes.

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

Per Serving (excluding unknown items): 299 Calories; 16g Fat (47.7% calories from fat);
20g Protein; 19g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 714mg Sodium.

Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi Kaylin & Readers,

My daughter is looking for a recipe for Lime Pickles like her Grandma used to make. They
are a sweet pickle and almost a blue-green (may be some food coloring involved) in color.
Anyone familiar with this old recipe? Thanks.

Carlene, Missouri Ozarks

I'm trying to help my Mom find a low fat recipe for eggnog she accidentally left here once
and I don't have any more. It has instant French vanilla pudding mix in it, but my Mom
can't remember what else. Thanks for your help! I love this site!!

Deborah Carter

Hi!

I would love to find the recipe my great-grandmother used for making applesauce cookies.
We would walk into her house and she would have them straight from the oven- full of fat,
hot raisins. They were heaven on earth with a glass of milk. Do any of your readers have a
recipe like this? Thank you,

Mandy
 

~ Subscriber Responses ~
 

This is for the person who wanted a recipe for Chocolate Crackles. I cut this out of a
magazine, many years ago. It's obviously from a C&H ad in a magazine. I don't know the
name of the magazine, but I hope the recipe is what you are looking for!

Chocolate Crackles

1 cup semi sweet chocolate pieces
1 cup C&H Brown sugar, packed
1/3 cup salad oil
2 eggs
1 teaspoon vanilla
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped toasted walnuts
C& H Powdered Sugar (about 1/2 cup)

Melt chocolate. Combine with sugar and oil. Add eggs one at a time; beat well. Add
vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts.
Chill dough. Drop teaspoonfuls of dough in powdered sugar. Roll to coat. Place on
greased cookie sheet. Bake in 350 degree oven 10 - 20 minutes. Cool on rack. Makes 4
dozen cookies.

RCox45@aol.com
 

This is for Bugs. My notes indicate this came from this newsletter a little over a year ago. I
haven’t baked them yet, but they sound so good I may have to give them a try this
weekend! The cookies are rolled in powdered sugar before baking, and crack a bit while
baking, thus the name. But they are soft and chewy and very good.

Chocolate Crackles

1 c. baking cocoa
2 c. sugar
4 eggs
2 tsp baking powder
2 ½ c. flour
1 TB vanilla
¾ c. salad oil
½ c. finely chopped walnuts (or pecans)
powdered sugar

Mix all ingredients, except powdered sugar. Chill until easy to handle. Roll into balls, and
then roll in powdered sugar. Bake at 350 for 8 to 10 minutes. Make sure oven is hot!
Original submitter was Carrie, so thanks to her!

Danine Glascock                   danine@qconline.com
 

Crispy Won Tons with Oriental Dipping Sauce

Prep Time: 25 min Total Time: 37 min Makes: 16 servings, 2 won tons each

1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 lb. ground pork, cooked, well drained
1 tsp. minced peeled gingerroot
1 tsp. sesame oil
32 won ton wrappers
Sesame seed
2 Tbsp. soy sauce
1 Tbsp. rice wine
1 Tbsp. water

PREHEAT oven to 425°F. Mix cream cheese spread, meat, gingerroot and sesame oil until
well blended.
PLACE 1 Tbsp. of the meat mixture in center of each won ton wrapper. Bring corners
together over meat mixture; twist together to enclose filling. Flatten bottoms. Place in
15x10x1-inch baking pan. Brush lightly with water; sprinkle with sesame seed.
BAKE 10 to 12 minutes or until golden brown. Remove from pan; drain on paper towels.
Meanwhile, mix remaining ingredients; serve with won tons.

Chicken Chop Suey Recipe

4 - 6 ounces (115 - 175 grams) chicken meat, thinly shredded
1 teaspoon salt
1/4 egg white
1 tablespoon thick corn flour/cornstarch paste - (1 part corn flour with 1.2 parts cold water)
about 1/2 pint (300 ml) seasoned oil (see below)
1/2 teaspoon finely chopped garlic (optional)
1 tablespoon thinly shredded fresh ginger root
3 - 4 spring onions, thinly shredded
4 - 6 ounces (115 - 175 grams) bean sprouts
1 small green pepper, cored and seeded, thinly shredded
1/2 teaspoon caster (superfine) sugar
1 tablespoon light soy sauce
1/2 tablespoon Chinese rice wine
2 tablespoons stock
pinch of MSG (optional)
a few drops sesame oil

Mix the chicken shreds with a pinch of the salt, the egg white and about 1 teaspoon
corn flour/cornstarch paste. Blanch them in warm oil, stir to separate, then remove and
drain them. Pour off the excess oil, leaving about 2 tablespoons in the wok, stir-fry all the
vegetables for about 1 minute, add the remaining salt and sugar, blend well, then add the
chicken with the soy sauce and wine, stir-fry for another minute, and add the stock and
MSG, if using; finally thicken the gravy with the remaining corn flour paste, garnish with the
sesame oil and serve hot.

Asian Honey BBQ Drummettes

1 cup Honey Barbecue Sauce
4-1/2 tsp. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
16 chicken drummettes (about 1-1/2 lb.)

PREHEAT greased grill to medium heat. Mix barbecue sauce, soy sauce, ginger and garlic
powder.
GRILL chicken 15 min. or until cooked through, turning and brushing occasionally with the
barbecue sauce mixture. Serve with additional barbecue sauce, if desired.

Cathy L          cathyl_813@hotmail.com
 

The other day I ran across an old 1971 copy of "The Ozarks Mountaineer" and in the
Ozarks Cookery section, I found this submission:

Mrs. J. T. Septon of Mt. Judea, Arkansas, said she had a Vinegar Cobbler "receipt" she
wanted to share with readers and here it is:

Vinegar Cobbler

Into an enamel pan (nothing else will do) put 1 1/2 cups apple vinegar, 1 cup water and 1
cup sugar and let come to a boil. Mix 2 cups flour, a pinch of salt and 1/2 cup shortening,
using enough cold water to make a pliable piecrust. Knead it lightly, place on a floured
board and roll out 1/8 inch thick and cut into strips (like making dumplings). Preheat the
oven while the vinegar mixture is boiling. When it has reached a rolling boil drop in the
strips of dough and cook covered about 6 minutes. Remove lid and pour the contents from
the enameled pan into a greased baking pan, season with allspice or cinnamon sprinkled
over the top and dot with lumps of butter. Bake in a hot oven 15 minutes or until nice and
thick and slightly browned. Serve hot. If you like sweet-sour foods you will like this
unusual cobbler and it is really not too much trouble to make.

I haven't made it but thought it might bring back some memories for some of the
subscribers.

Nancy              nancyjay@ipa.net
 

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