LENINGRAD SPECIAL BUCKWHEAT PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Breakfast
Pancakes Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c All-purpose flour
3/4 c Buckwheat flour
1 t Baking powder
2 ts Sugar substitute
1 lg Egg — beaten slightly
1 c Water
1 tb Margarine — Melted
1 t Margarine — for cooking

Blend flours, baking powder, and sugar substitute in
bowl. Mix in egg, water, and melted margarine. Let
batter stand for 10 minuteats. Melt 1 teaspoon
margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot
skillet. Allow pancakes to cook until bubbles form
around the pancakes. Thin remaining batter with
additional water if necessary. Turn pancakes over
with a spatula. Continue cooking until pancakes are
done. Place on heated dish and continue cooking until
all the pancakes have been prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess, R.D.,M.S. and Katharine Middleton

Brought by to you and Yours via Nancy O’Brion and her
Meal Master

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Popularity: 9% [?]

Skaker Gingerade

Recipe By : The Best of Shaker Cooking p. 410
Serving Size : 8 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces ginger root — or 3 oz powdered gin
4 whole lemons
2 qt water — boiling
simple syrup — to taste

If using ginger root, cut into small pieces. Cut the lemon rinds into paper
thin strips and add to ginger root or powdered ginger. Pour boiling water
over this mixture and let steep for 5 minutes. Strain and when perfectly
cold, add two cups lemon juice amd simple syrup to taste. Dilute with very
cold water and chips of ice. In hot weather, sprigs of mint inserted in the
glasses add interest to this beverage.

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Popularity: 6% [?]

Title: CHINESE: MONGOLIAN BEEF 2
Categories: Main dish, Beef, Chinese, Ethnic
Yield: 4 servings

4 c Peanut oil
15 Green onion tops
1 tb Minced ginger
1 lb Flank or sirloin steak
1 1/2 tb Water chestnut flour
2 Egg whites
1 pn Salt
Cornstarch paste
SAUCE:
1 ts Chili paste with garlic
1/4 c Chicken stock
2 tb Dark soy sauce
1 pn Sugar
1 1/2 tb Dry sherry

Servings: 4

Preparation: Cut tops of green onions into 2″ long
pieces. Combine sauce ingredients in small bowl stir
thoroughly. Cut steak across the grain into thin
slices, about 1/2″ deep by 2″ long. In bowl big enough
to hold meat, combine egg whites, salt water
chestnut flour. Beat with chopstick until frothy. Add
steak, use fingers to coat each slice.

Deep-frying: In wok, heat oil to moderately hot. When
ready, piece of coated meat will rise to surface
immediately. Fry meat in small batches; drop in 1
slice at a time to avoid sticking. Cook until lightly
brown, about 1 minute. Drain on Chinese strainer or
paper bag.

Stir-frying: Remove all but 2 T of oil from wok. With
wok at medium heat, quickly stir-fry green onions
ginger for about 20 seconds. Add sauce; bring to boil
on high heat while stirring. Add beef all at once,
toss with sauce until beef is hot coated. Push beef
out of sauce, dribble in cornstarch paste to lightly
thicken. Recombine. Serve immediately.

Serves 4

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Popularity: 6% [?]

Title: Chicken and Wild Rice Soup
Categories: Soups ste
Yield: 8 servings

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995 Run cold
water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a
large saucepan, mix the wild rice, broth and pepper.
Bring to a boil; reduce the heat. Cover and simmer
for 40 to 45 minutes, or until the rice is tender.
Meanwhile, in a skillet, cook the mushrooms and
shallots in butter until tender, but not brown. Add
the mushroom mixture, chicken and parsley to the soup.
Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa.
Penny Halsey (ATBN65B).

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Popularity: 7% [?]

New Southwestern Corn Pudding

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Dessert
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ears corn
1 cup 1% lowfat milk
1 1/2 cups cottage cheese — cream in processor
1/2 cup grated Monterey Jack cheese
1/2 cup grated Cheddar cheese — or Colby
4 eggs
2 egg whites — lightly beaten with
eggs
1 medium red onion — chopped (1 cup)
2 tablespoons chopped chile peppers
1/3 cup cornmeal mix — or self-rising
cornmeal
1 tablespoon chopped fresh cilantro
Salt and pepper

Preheat the oven to 375 degrees. Butter a 1 1/2-quart souffle dish. Cook the
corn in the husk for 2 minutes on high in a microwave oven. Cool a minute or
two, then remove the husk. Alternately, place the shucked corn in a large
quantity of boiling water until done, about 5 minutes. Using a sharp knife,
cut the corn off the cob, then scrape down the cob with the back of the knife
to get the “milk” out. Combine the corn, milk, cottage cheese, Monterey Jack
cheese, Cheddar cheese, eggs, onion, chile peppers, cornmeal mix, and
cilantro. Season to taste with salt and pepper. The pudding can be
refrigerated for 4 hours at this point.

Pour the mixture into the prepared souffle dish. Place a damp kitchen towel in
a baking pan. Place the souffle dish on the towel and add enough hot water to
the pan to reach two-thirds of the way up the sides of the dish. Bake for 1
hour or until the pudding is lightly browned and a cake tester inserted in the
center comes out clean. Serve hot.

Yield: 6 to 8 servings

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Popularity: 4% [?]

Title: Burgers in Foil
Categories: Camping, Meats
Yield: 4 Servings

1.00 .to 1 1/2 lb ground beef
4.00 16-inch squares aluminum
. foil
4.00 Carrots; sliced
1.00 cn Potatoes; 16oz, sliced
2.00 sm Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt pepper to taste

Separate meat into 4 portions. Place each in the center of a square
of
foil. Top with equal portions of chopped carrots, potatoes and
peppers. Season with dehydrated onions, Worcestershire sauce, salt
and pepper to taste. Seal foil, checking for leaks. Place on hot
coals for 10 to 15 minutes per side.

Makes 4 servings.

Nutritional analysis: per serving: 389 calories, 22g fat, 548mg
sodium, 95mg cholesterol, 52% of calories from fat.

** Dallas Morning News — Food section — 7 Jun 95 **

Scanned and formatted for you by The WEE Scot — paul macGregor

MMMMM

Popularity: 7% [?]

Low-Fat Tamale Pie

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces Chicken breast — diced
2 Onions — diced
1 Large Zucchini — diced
Minced garlic to taste
1/2 10 Oz. Pkg Frozen Corn
1/2 4 Oz Can Green Chiles — diced
1 10 Ounces Ca tomatoes with chiles
2 Tablespoons Chile powder
1 Teaspoon Cumin
Salt and pepper to taste
1 Cup Masa harina or corn meal
1 Tablespoon Flour
1 1/2 Teaspoons Baking powder
1/2 Teaspoon Salt
1/2 Cup Milk
1 Egg
2 Tablespoons Oil
The rest of the corn chils
1 Ounce Grated cheddar cheese

Saute the onions, chicken and garlic in a non-stick pan.
If you don’t cook it too hot, cover it and add a bit of
water if it starts to stick, you can do it without any oil
at all. Add the zucchini, corn, chiles, canned tomatoes and
seasonings and cook another 5-10 minutes. In a bowl, mix
the dry ingredients well. Add the wet ingredients and the
chiles and corn and mix until just blended.
Pour the filling into a casserole sprayed lightly with
PAM and top with the corn mixture. Sprinkle the cheese on
top and bake, uncovered at 350 for about 20 minutes until
it’s quite bubbly. I’s less than 10 grams of fat per
serving and if you used non-fat cheese it would be
considerably less.

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Popularity: 6% [?]

Joe Cooper’s Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef — ground or cubed
1/4 cup Olive oil
1 quart Water
2 Bay leaves
8 Dry chilie pods *OR*
6 tablespoons Chili powder
3 teaspoons Salt
10 Garlic cloves — chopped
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Cayenne
1/2 teaspoon Ground black pepper — fresh
1 tablespoon Sugar
3 tablespoons Paprika
1/4 teaspoon Cocoa (optional)
3 tablespoons Flour
6 tablespoons Cornmeal

In a six-quart pot, sear meat in hot olive oil, stirring constantly over high
heat until grey, but not brown. Add water and mix well. Add bay leaves now, but
remove and discard after 15 minutes of cooking. Simmer covered 1 1/2 to 2
hours, stirring occasionally. Add remaining ingredients, except for flour and
cornmeal.
Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim
off any excess fat.
Adjust seasonings and add flour and cornmeal blended with a little cold water
to make a paste. Cook, stirring constantly to prevent sticking, until chili is
the desired comsistency.

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Popularity: 5% [?]