MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Far East Party Meatballs With Hot Ginger Sauce
Categories: Beef, Poultry, Appetisers, Sauces
Yield: 100 Servings

3 lb Lean ground beef
3 lb Ground turkey
1 lg Yellow onion; minced
6 Egg whites; whisked
1/2 c Gingersnaps; crushed
4 tb Fresh ginger; grated
2 tb Soy sauce

MMMMM----------------------HOT GINGER SAUCE---------------------------
1/2 c Vegetable oil
1/2 c All-purpose flour
1 qt Chicken stock
1 c Dry sherry
2/3 c Hoisin sauce
2/3 c Gingersnap; crushed
3/4 c Rice vinegar
1/4 c Soy sauce
1/2 c Fresh ginger; grated
1 1/2 ts Red-pepper flakes
Salt & black pepper
2 bn Fresh scallions; in thin
- slices diagonal
3/4 c Sesame seeds; toasted

In a large mixing bowl, crumble the ground beef and turkey.
Lightly stir in the onions and then the egg whites. Add the
gingersnaps, ginger, and soy sauce. Using your hands, mix
thoroughly and shape the mixture into walnut-sized
meatballs.

Using a non-stick vegetable spray, lightly coat 3 to 4
cookie sheets. On the sheets, arrange each meatball in a
single-layer as you form them. Cover and refrigerate the
meatballs for at least 1 hour.

In a preheated, 350ºF/175ºC. oven, bake the meatballs
uncovered until done, about 20 minutes.

TO MAKE THE SAUCE: Meanwhile, in a large soup pot over
medium heat, heat the oil. Stir in the flour and cook to
make make a golden roux. Pour in the chicken stock and
sherry. Bring the mixture to a boil, stirring. Add hoisin
sauce, gingersnaps, 1/2 cup of the vinegar, the soy sauce,
ginger, and red pepper flake, to taste. Stir to mix. Reduce
the heat and simmer for 30 minutes, stirring occasionally to
keep the sauce from sticking to the bottom of the pot.

Taste and adjust seasonings, add the salt, pepper, and
remaining vinegar. Add additional red pepper flake, if
desired. Add the meatballs to the sauce and simmer for an
additional 30 minutes.

TO SERVE; In a chafing dish, make a mound of the meatballs
and pour the ginger sauce over them. Sprinkle on the sliced
scallions and the sesame seeds. Or on a small plate, you can
serve 2 to 3 meatballs on a butterhead lettuce leaf. Serve
with toothpicks or forks.

Makes 24 cocktail-sized servings or 100 meatballs.

Recipe: "AMERICA LOVES HAMBURGERS -- 101 All-Time Best
Recipes", by Linda West Eckhardt. Published by Wings Books.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin Cheesecake In Gingersnap Crust
Categories: Cheesecake, Desserts, Dairy, Cheese, Squash
Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c Gingersnap crumbs
3 tb Butter; melted
3 tb Equal® Spoonful*
+=OR=+
4 1/2 Packets Equal sweetner

MMMMM-------------------------CHEESECAKE------------------------------
24 oz (3 pkg) reduced-fat cream
- cheese; softened
1 1/4 c Equal® Spoonful
+=OR=+
30 Packets Equal sweetner
2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Salt
1 c Canned pumpkin
2 lg Eggs
2 lg Egg whites
2 tb Cornstarch
2 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
1 c Reduced-fat sour cream
2 tb Equal® Spoonful***
+=OR=+
3 Packets Equal sweetner
1/2 ts Vanilla extract

For Crust: Combine gingersnap crumbs, 3 tablespoons Equal®
and butter. Press onto bottom of a 9-inch spring form pan.
Bake in preheated 325ºF/160ºC oven 8 minutes. Cool on
wire rack while preparing cheesecake.

For Cheesecake: Beat cream cheese, 1 1/4 cups Equal®,
cinnamon, nutmeg and salt in mixing bowl on medium speed
of mixer until smooth and well combined. Mix in pumpkin.
Mix in eggs and egg whites. Mix in cornstarch and vanilla
until blended. Pour cheesecake mixture over baked crust.
Bake in preheated oven 40 to 45 minutes or until center of
cake is almost set. Cool on wire rack 5 minutes.

Meanwhile, combine sour cream, 2 tablespoons Equal® and
1/2 teaspoon vanilla. Gently spread over top of cheese
cake. Return to oven and bake 3 to 4 minutes until sour
cream mixture is set. Remove cheesecake to wire rack.

Gently run metal spatula around rim of pan to loosen cake.
Let cheesecake cool completely. Cover and refrigerate at
least 4 hours before serving. To serve, remove side of
pan. Cut cake into wedges.

Makes 8 servings.

Serving size: 1/8 of cheesecake

• Calories 196 • Protein 7 g • Carbohydrate 13 g • Fat 13
g • Cholesterol 64 mg • Sodium 271 mg

Food Exchanges: 1 milk, 2 1/2 fat.

From: http://www.diabeticconnect.com

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