Title: Marinated Asparagus
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 4 sweet ones

1 1/2 lb Asparagus; fresh 1/4 c Vegetable oil;
-=OR=- 2 ts Lemon juice;
10 oz (1 pkg) frozen asparagus; 1 ts Salt;
1 ts Orange peel; finely shredded ds Of cayenne pepper;
1/4 c Orange juice;

Place steamer basket in 1/2″ water in saucepan or skillet (water
should not touch bottom of basket. Place asparagus spears in basket.
Cover tightly and heat to boiling; reduce heat. Steam until
crisp-tender, 8 to 10 minutes. Innediately rinse under running cold
water; drain. Shake remaining ingredients in tightly covered
contariner; pour over asparagurs. Cover and refrigerate at least 4
hours, turning asparagaus occasionally; drain. Garnish with orange
slices if desired. 4 servings (about 5 spears)

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE +
(If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60;

Betty Crocker’s New American Cooking by WHOM

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Popularity: 4% [?]

Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 servings

20 oz Heavy whipping cream
2 qt Milk (or more)*

*Preferably extra-rich milk, if you can get it in your area.

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill
it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl
double cream. Leave in the refrigerator for at least several hours, and
preferably overnight. Set the bowl over a pan of water kept at 82 degrees
C (180 F) and leave until the top of the milk is crusted with a nubbly
yellowish-cream surface. This will take at least 1 1/2 hours, but it is
prudent to allow much longer. Take the bowl from the pan and cool it
rapidly in a bowl of ice water, then store in the refrigerator until very
cold. Take the crust off with a skimmer, and put it into another bowl with
a certain amount of the creamy liquid underneath; it is surprising how much
the clotted part firms up–it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its turn to
the first one. The milk left over makes the most delicious rice pudding,
or can be used in baking, especially of yeast buns.

~ from Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane

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Popularity: 2% [?]

RHUBARB CRISP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
1/3 c Brown sugar
1 t Softened butter
1 t Cinnamon
—–MUFFINS—–
1 1/2 c Brown sugar
1/2 c Softened butter
1 Egg
1 t Vanilla
1/2 ts Almond extract
3 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 c Buttermilk
3 c Finely diced rhubarb

To make topping combine brown sugar, butter and
cinnamon until crumbly, set aside. To make muffins,
cream together brown sugar, butter, egg, vanilla and
almond extract until light and fluffy. In separate
bowl, stir together flour, baking powder and baking
soda. Add to sugar mixture alternately with
buttermilk, stirring just until dry ingredients are
moistened. Do not overmix. Batter should be lumpy and
tends to be thick. Fold in Rhubarb. Divide among 12
large muffin cups (paper-lined), filling until full.
Sprinkle each generously with topping mixture. Bake
in a 375f oven for 25 to 30 minutes or until a
toothpick inserted in the centre comes out clean.
Source: The Toronto Star Newspaper.

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Popularity: 4% [?]

CROWN ROAST SAUSAGE-CORN STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Fresh pork sausage
1/4 c Chopped green onions
1/4 c Sausage drippings
1 (6 0z) pkg stuffing mix for
-pork
-yep– saucepan style!
1 3/4 c Water
1 (7oz) can whole-kernel corn,
-drain
1/4 c Chopped pimento
2 qt Saucepan
-Medium high for 15 min
-This makes about 2 1/2
-cups
4 oz Sausage
2 tb Chopped green onions
2 tb Sausage drippings
-Go with 1 1/4 cups of the
-crumbs and
2 tb Seasonings
3/4 c Water
1/3 c The corn, drained
2 tb Chopped pimento
1 qt Saucepan
-Medium high for 10 min.

Medium low for 6 min and Stand for 5 min on both
sizes. Directions: Combine the sausage and green
onion. Cook at Medium High as noted (brown sausage),
stir often. Drain but reserve drippings for use in
amount noted above. Not enough drippings?–> Add
melted butter or margarine!

Now, add the vegtable-seasong mix, the correct amount
of reserved drippings, and water. High heat to boil.
Reduce heat to Medium low and simmer for 6 min. as
noted. Add the crumbs from the mix in amount noted
above. Stir to moisten. Stir in corn and pimento.
Cover and let stand for 5 min as noted and fluff it
with a fork. Now– stuff that Crown Rib Roast and
remember to cover this mix with foil after 30 min
cooking time in oven!

Oops– got leftover stuffing? Well, pop it in a
casserole with that roast and bake for 30- 45 min of
your roasting time. Always nice to have some extra
stuffing!!

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Popularity: 3% [?]

Title: CHICKEN GINGER SALAD
Categories: Poultry, Salads
Yield: 4 servings

4 c Dried cooked chicken
2 8 oz cans of artichoke heart
1 cn Baby corn; 7 oz size
1 tb Fresh ginger
1 tb Shredded fresh basil
1 tb Soy sauce
Mayonaise
Salt and pepper to taste
Sasame oil
Lemon juice

Drian and rinse artichoke hearts and corn and let sit in water for about 1
hour. Drain and quarter Artichoke hearts and cut the corn cobs into smaller
pieces. Set aside and peel ginger and julienne into match stick size
pieces. Let sit in a cup tossed with a little sesame oil. toss Chicken,
Artichoke hearts, corn, ginger, mayonaise and soy sauce. (use mayo to your
taste) together with salt and pepper. test for taste and add a squeeze of
lemon juice and garnish with basil. Serve over a platter of lettice and
place tomatoes around the edges. Serve with french bread or a warm bread of
your choise and cheese. A nice fruit cup would be good with this.

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Popularity: 3% [?]

Title: TANGERINE CURD
Categories: Fruits, Jams/jellys, Kump
Yield: 1 servings

1/2 c Tangerine juice
1/4 c Lemon juice
2 Tangerines; Grated zest only
1/4 lb Butter
4 oz Sugar
8 Egg yolks

This makes a delicious filling for cakes and tarts and can also be
used as a spread for biscuits, scones or croissants.

COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to
a boil over medium heat. Beat the yolks in a bowl until liquid. Beat
1/4 of the boiling liquid into the yolks and return the remaining
liquid to a boil over low heat. Beat the yolk mixture into the
boiling liquid and continue beating until it thickens slightly, about
2 minutes. Do not allow the curd to boil or it will scramble. Pour
into a clean bowl, cover surface with plastic wrap and chill.

Makes 1 Cup

PETER KUMP – PRODIGY GUEST CHEFS COOKBOOK

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Popularity: 3% [?]

Title: ITALIAN SHRIMP AND FENNEL SALAD
Categories: Salads
Yield: 4 servings

2 1/2 tb Olive oil, divided use
1 Large red bell pepper diced
1 Medium fennel bulb, trimmed
Diced
1/4 ts Crushed red pepper flakes
Divided use
Salt to taste
Juice of 1 large lemon
4 tablespoon, divided use
1 lb Large peeled shrimp
1 Small clove of garlic
Minced
3 Green onion, sliced
1 tb Drained capers
1 ts Reduced-fat mayonaise
2 or 3 easpoons minced fresh
Rosemary

Heat 1 Tablespoon of the oil in a large skillet over high heat. Add bell
pepper, fennel, half of the crushed pepper flakes and salt to taste.
Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7
minutes. Transfer to a mixing bowl and add half of the lemon juice.

Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper flakes
and salt to taste. Cook Stirring, until shrimp are pin, 2 to 3 minutes,
adding remaining lemon juice and garli just before it is taken off the
heat. Add to vegetables

Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and
mix well. The salad can be served when it cools to room temperaturor
chilled overnight. Adjust the seasoning at serving time.

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Popularity: 7% [?]

PLAYDOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup salt
2 tablespoons oil
2 tablespoons cream tartar
2 cups flour
2 cups water
Liquid food coloring (your choice)

Sift together salt flour and cream of tartar.
Add water and oil and mix well.
Cook on high heat and turn down when it atsrts
to stick in a ball to the botton of the pan.
Take off heat and knead in coloring on counter or cutting
board. Do not try to get out the lumps they blend as used.
Store in airtight container.

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Popularity: 4% [?]

1 cups tomatoes, chopped
2 T no-fat yogurt
2 t minced garlic
2 t minced ginger root
1 t ground coriander
1/2 t ground cumin
1/2 t garam masala
1/8 t cinnamon
fresh ground pepper
1/4 t salt
1/8 t turmeric
1 T water (or more as needed)
1/2 cup diced onion
1 green chiles, diced
1 t cumin seeds
1.5 cups water, or water tomatoe juice
1/8 cup chopped cilantro
8 oz potatoes, cut into chunks
1 cups long grain white rice (or basmati)
3/4 cups frozen peas, thawed

Makes: 4-6 servings as a main dish.

Combine tomatoes, yogurt, garlic, ginger, coriander, cumin, garam masala,
cinnamon, pepper, salt and turmeric in a bowl.

Saute onion, green chiles and cumin seeds in water till onion is soft.
Add tomatoe mixture. Cover and cook over medium heat 10 minutes, stirring
from time to time. Add liquid and cilantro. Bring to boil. Add rice, peas,
and potatoes. Reduce heat to low, cover and cook 20-30 minutes, stirring
occasionally, until rice and potatoes are tender.

Garam masala is a spice blend that can be found in most indian
groceries or can be made from scratch.

Source: Modified from a recipe by Fatim Lakhani in Indian Recipes for a Healthy
Heart

Popularity: 4% [?]

Title: BROWN RICE PUDDING
Categories: Desserts, Rice
Yield: 6 servings

1 c Brown rice
10 tb Apple juice, frozen
Concentrate
1 1/2 c Evaporated skim milk
2 Eggs
1/2 ts Cinnamon
1/2 c Raisins — optional
Slivered almonds –
Optional

Cook rice as usual, but replace 6 Tbsp. water with 6 Tbsp. juice
concentrate.
Beat the rest (not nuts) together in pot. Mix in rice . Cook 8-10 min.
till
thick, wtirring. Spoon into dishes and chill. Sprinkle with nuts, if
desired.

Recipe By : My files

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Popularity: 8% [?]