Title: Boiled Shrimp Dip
Categories: Wildgame, Appetizers
Yield: 1 servings

1 pt Mayonnaise
1 t Capers, minced
1 t Anchovies, minced
1/2 ea Lemon, juice of
1 x Tabasco, dash
1 x Worcestershire sauce, dash
1 ea Dill pickle, medium, minced
1/4 c Parsley, finely chopped
1/2 T Horseradish, creamed
2 T Mustard, creole
2 ea Garlic clove, minced
2 T Onion, minced

Mix all ingredients and chill. Source: Beach Cab Co’s January JET
BLAST circular. Recipe date: 01/16/88

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Popularity: 5% [?]

Date: Fri, 19 Nov 93 10:26:05 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Chhole (chickpeas) with sundried tomatoes: yum!

Last night I wanted to make Indian chickpea stuff (chhole) but I didn’t have
any real tomatoes. But I did have a package of sun dried tomatoes, so I
used them instead, and got a thick, rich sauce that compensated well for the
lack of the 6 T. of oil that I would have used last time I made this stuff
(yuck, can’t believe I ate that!). This looks kind of complicated, because
I am not good at making recipes appear simple, but it really takes only about
1/2 hr starting from cooked chickpeas.

2 c. dried chickpeas, soaked and cooked until tender.

5 medium onions, minced or (if you want to save time) pureed.

reserve about 1/4 c. onion, then saute (or reduce) onion in a wok or deep
frying pan.

Add: 3 oz. sun dried tomatoes plus several dried red chilies, rehydrated
and pureed. Cook for about 5 min. You should have a thick, somewhat dry
paste.

Add:

2 T. cumin (or more if you like)
2 T. ground coriander seed

stir for a minute or so and then add

1 c. chickpea water,
1/2 t. turmeric
2 t. (or more) garam masala
enough cayenne pepper to make you happy with the hotness
salt to taste

stir and add chickpeas. Simmer until the sauce reduces to a dry stuff that
clings to the chickpeas.

Coat with a mixture of:

reserved chopped onion
juice of 2 lemons
one or more fresh green chilies, minced
grated fresh ginger (start with a 1″ piece)
2 t. salt if desired

serve over rice or bulgur

Popularity: 4% [?]

Title: Champagne Thanksgiving
Categories: New, Text, Import
Yield: 8 servings

2 Loaves White Bread
2 cn Oriental Broth
1 Bag Vegetable Cole Slaw
2 lg Onions — sliced
1/2 ts Seasonings — sage, garlic
Cayenne
10 oz Bag Frozen Spinach-chopped
10 oz Bag Frozen Chopped Broccoli
2/3 c Nonfat Blu Cheese Dressing
1 oz Nonfat Cream Cheese
12 lg Mushroom Caps

Make a basic bread dressing using 2-3 loaves of light
bread, 2-3 cans of fat free Oriental Broth, sage,
garlic, curry powder, cayenne, lots of onions, a bag
of coleslaw vegetable mix, and 10 oz. package of
chopped frozen spinach. Add hot water as needed and
any other seasonings you would like. Pu t it in
roasting pan.

Mix 10 o ounce package of thawed (frozen) chopped
broccoli with 2/3 cup fat free blue cheese or
roquefort salad dressing, into which one ounce of
nonfat creamed cheese has been blended. Remove the
stems from large button mushrooms (add to the
stuffing), turn the mushrooms bottom-up, and fill each
mushroom with the broccoli mix.

Bake the mushrooms on top of the turkeyless dressing,
about one hour at 375 degrees. Serve it with a big
tossed salad, peas with baby potatoes, and all the
Champagne you can drink

Recipe By :

From: Paulsbluff@centuryinter.Net Date: Wed, 30
Oct 96 22:37:40 Gmt

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Popularity: 4% [?]

CRANBERRY OR BLUEBERRY MUFFINS

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Flour
3/4 ts Salt
1/3 c Sugar
2 ts Double-acting Baking Powder
2 Eggs
1/4 c Butter — melted
3/4 c Milk
1 c Fresh Blueberries OR 1 c
-canned blueberries — drained
-OR 1 c Cranberries — chopped
1 t Grated orange or lemon rind

Sift dry ingred. together. Beat eggs in a separate
bowl. Add butter and milk to the eggs. Combine the
liquid and the dry ingred. with a few strokes. Fold
into the batter, before the dry ingred. are completely
moist–either the blueberries or the cranberries. Fill
well greased muffin pans 2/3 full and bake in a 400
degree preheated oven for 20-25 min.

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Popularity: 4% [?]

Title: Whole Wheat Pizza
Categories: Diabetic, Vegetables, Vegetarian, Main dish
Yield: 8 servings

1 c Warm Water (110 to 115 1/2 ts Caraway Seeds
-degrees) 1/4 ts Garlic Powder
1 pk (or 1 tablespoon) Active Dry 1 1/4 To 1-1/2 c Whole
Wheat Flour
-Yeast -or- 1/2 c Tomato Sauce -or- Pizza
1 Ck Yeast -Sauce
1 tb Honey 1/2 To 1 tb Dried Oregano
1 c Whole Wheat Flour 1 c Raw Broccoli Pieces
1/2 ts Salt 1 c Raw Mushroom Slices
1 tb Vegetable Oil 8 oz Part Skim Mozzarella
Cheese,
4 oz Cheddar Cheese, grated -shredded
1/2 ts Black Pepper, ground

Combine the water, yeast, honey and the 1 cup of whole wheat flour in
a large bowl. Beat 100 times until mixture is smooth. Let rise in a
warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper,
caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups whole wheat
flour. Mix well and let the dough rest for 5 minutes.

Pat out the dough onto a baking sheet for 1 large pizza or divide the
dough in half and make two medium-size pizzas.

Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in
a 400 degree oven for 15 to 20 minutes.

Serves 8

One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12
Sodium: 430 Potassium: 378 Cholesterol: 31

Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1
Vegetable Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

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Popularity: 5% [?]

Title: Pasta With Walnuts
Categories: Pasta, Microwave, Fast
Servings: 4

1 lb Fettucini; green preferably
Pepper
2 Onions; thinly sliced
2/3 c Sour cream
1/4 c Oil
2 Garlic cloves; minced
1 c Parmesan; grated
2 tb Butter

Cook fettucini conventionally on stove and drain. Microwave
directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on
HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2
minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 1/2
to 2 minutes, stirring every 30 seconds. Season with pepper to taste. Toss
cooked fettucini in butter and top with walnut sauce.
posted by Anne MacLellan

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Popularity: 3% [?]

MAGNIFICENT MINESTRONE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked AM Garbanzo Beans
1 c Cooked AM Adzuki Beans
1 c Cooked AM Kidney Beans
1 1/2 qt Water or vegetable stock
1/2 c AM Pearled Barley
2 Celery stalks — chopped
1 Carrot — thinly sliced
16 oz Whole peeled tomatoes
— chopped
12 oz Tomato juice
2 tb Unrefined olive oil
1 Onion — chopped
1/2 c Parsley, chopped
1/2 c Spinach, chopped
2 Garlic cloves — mashed
1 t Oregano
1 Bay leaf
4 tb Red wine
2 tb Parmesan cheese
2 tb Tamari soy sauce
Salt to taste

Saute onion, parsley, spinach, garlic and herbs in
olive oil until tender. Mix all ingredients except
wine, soy sauce, and parmesan cheese. Simmer covered
for 1 hour. Stir in wine, soy sauce and Parmesan
cheese before serving.

Source: Arrowhead Mills “Variety Bean Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 4% [?]

Title: CHOW MEIN
Categories: Chinese, Meats
Yield: 6 servings

1 lb Veal steak cut in 1/2 inch
-squares
2 tb Butter/margarine
2 c Celery in 1/2 inch cubes
1 c Sliced onion
1 cn Tomato soup
1 tb Worcestershire sauce
1 ds Of tabasco sauce
1 ds Of paprika
1 ds Of pepper and salt
1 ts Celery salt
1 tb Brown sugar or chinese sweet
-sauce
1 cn (16-oz) bean sprouts or chow
-mein vegetables
Chow mein noodles

Brown veal in butter, put in celery and onions and
when golden, add soup, worcestershire sauce, tabasco,
paprika, pepper, salt, celery salt, and brown sugar.
Place in casserole and bake in 350 degree oven for 1
hour. Mix in bean sprouts and return to oven and heat
through. Serve over heated chow mein noodles.

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Popularity: 5% [?]

Cowboy Pintos

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 6 Preparation Time :2:00
Categories : A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces dried pinto beans
2 tablespoons olive oil
1 large onion — diced
4 cloves garlic — finely minced
3 carrots — cut in 1/2″ pieces
2 stalks celery — cut in 1/2″ pieces
28 ounces canned tomatoes — chopped
juices reserved in a measuring cup
6 cups water
2 sprigs fresh thyme
1/2 teaspoon dried oregano
2 sprigs cilantro — tied
1/4 cup chopped cilantro
pepper
cooked rice or barley — optional

[1] Sort and wash beans. Soak overnight, covered with 2 inches of
water. Rinse several times and drain. Set aside.
Add fresh cilantro, parsley, and/or basil at the very end.
[2] Place oil in a large, heavy pot over medium-low heat. Add the
onion and cook 10 minutes or until wilted. Add garlic during last 2
minutes. Stir occasionally. Add carrots, celery and reserved drained beans.
[3] Add tomatoes and 1/2 cup of the reserved tomato juices, water,
thyme and oregano. Stir in the cilantro sprigs. Bring to a boil, reduce
the heat to medium and simmer, uncovered, for about 1 1/2 hours or until
beans are tender but not mushy, skimmy any foam that rises to the surface.
Remove tied cilantro and add freshly chopped cilantro; season with pepper to
taste. Make sure the beans are softened to your satisfaction before adding
salt.
[4] Serve over white rice or barley.

Serve 6: per 1/6 233 cals, 38 g carbs, 10 g prot, 6 g fat, no chol.

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NOTES : Pinto-pony beans. Substitute Anasazi from New Mexico. Both turn
pink after soaking. Do not add salt until the end of cooking or the beans
won’t become tender as they cook. No bouillon, either.

Popularity: 4% [?]

Title: Linzer Tart
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1/4 c Butter; softened 1/4 ts Salt
2 Egg yolks 1/4 ts Cinnamon, ground
2 tb Juice, apple, conc. 1/8 ts Allspice, ground
2 ts Extract, vanilla 1 1/2 c Almonds, ground
1 c Flour 10 oz Fruit spread, raspberry
1/2 ts Baking powder

Use blanched almonds or hazelnuts.

Beat butter in large bowl until light and fluffy. Blend in egg yolks,
juice concentrate, and vanilla. Combine flour, baking powder, salt,
cinnamon, and allspice; mix well. Stir in almonds. Gradually add to
butter mixture, mixing until well-blended. Spread 1-1/2 c batter
evenly onto bottom of 10″ tart pan with removable bottom or 10″
springform pan. Spread fruit evenly over batter, leaving 1″ border
around edge. Spoon remaining batter into pastry bag fitted with 1/2″
plain or star tip. Pipe batter in lattice design over fruit spread.
Chill 30 minutes.

Preheat oven to 350. Bake tart 35 minutes, until crust is golden
brown and fruit spread is bubbly. Cool completely on wire rack.
Serve at room temperature.

Nutrition information per slice: 486 calories, 8 gm protein, 41 gm
carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg
cholesterol, 276 mg sodium, 3/4 diabetic starch/bread exchange,
6-1/4 diabetic fat exchange, 2 diabetic fruit exchange, 1/2
diabetic medium-fat meat exchange

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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Popularity: 4% [?]