Title: Mushroom Ketchup
Categories: Condiments, Sauces, Vegetables, Dips, Vegan
Yield: 4 cups

1 1/2 lb Mushrooms, firm fresh
1 1/2 tb Pickling salt
1 oz Dried boletus mushrooms
3 c Hot tap water
2 c White wine vinegar
3 lg Shallots, peeled -=OR=-
1 sm Onion, peeled
1 ea Garlic clove, peeled
10 ea Whole allspice -=OR=-
1/4 ts Ground allspice
4 ea Whole cloves
3 lg Mace blades
2 ea Bay leaves
1/2 ts Ground ginger
1/2 ts Freshly ground pepper
1/4 c Medium or dry sherry

Wipe mushrooms clean with a damp cloth, or brush them clean. Avoid
washing them if possible; if it is necessary, swish them rapidly
through a bowl of water and lift and drain them promptly. Trim off
any discolored stem ends or damaged portions. Slice the mushrooms
thin (a food processor fitted with the thin-slicing disc makes short
work of this task) and mix them thoroughly with the salt in a ceramic
bowl. Cover mushrooms with a cloth and let them stand 24 hours,
stirring occasionally. They will become very dark (the finished
ketchup will be approximately the color of black bean soup).

At least an hour before the end of the salting period, combine the
dried boletus mushrooms with the hot tap water; let them stand,
covered, until completely soft.

Lift the soaked mushrooms from their liquid with a slotted spoon
(this is to eliminate any grit that may be in the liquid) and place
them in the container of a blender or food processor. Let soaking
liquid settle for a minute or two, then carefully pour it over the
mushrooms, stopping before any grit is poured out. Puree the soaked
mushrooms, then pour the puree into a preserving pan. Without
rinsing the blender container, puree the salted mushrooms; add this
puree to that in the pan.

Place about 1/2 cup of the vinegar in the blender and add shallots and
garlic; process them to a puree. Add this puree to the mixture in
the pan, together with the rest of the vinegar, the allspice, cloves,
mace, bay leaves, ginger and pepper. Bring the mixture to boiling
over medium-high heat, lower heat, and simmer the ketchup, uncovered,
stirring it often, for 1 to 1 1/2 hours, or until the tiny fragments
of mushroom are very soft, almost jellylike, and the ketchup is thick.

To test for correct consistency, pour a spoonful onto a saucer and
let it stand 10 minutes, with the pot off the heat; if very little or
no liquid seeps from the solids, the ketchup has thickened enough. If
it does not pass this test, resume the cooking for as long as
necessary.

Press ketchup through a sieve to remove the bay leaves and whole
spices, then puree it again, in batches if necessary, in a blender or
food processor, running the machine until the texture is velvety
smooth.

Return ketchup to the rinsed-out pan and bring it to a full boil
again over medium-high heat, stirring it constantly. Stir in the
sherry.

Ladle the boiling-hot ketchup into hot, clean half-pint or pint
canning jars, leaving 1/4″ of headspace. Seal jars with new
two-piece canning lids according to manufacturer’s directions and
process for 15 minutes (for either size jar) in a boiling-water bath.
Cool, label and store the jars. Let ketchup mellow for a few weeks
before serving it. Keeps for at least a year in a cool pantry.

Helen Witty, “Fancy Pantry” Posted by Cathy Harned.

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Popularity: 3% [?]

Title: PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 48

2/3 c Firmly packed light brown
-sugar
1/2 c Chunky or smooth peanut
-butter
1/3 c BLUE BONNET Margarine,
-softened
1 Egg
1/2 c Regular, Instant or Quick
-CREAM OF WHEAT Cereal
1 t Vanilla extract
1 1/4 c All-purpose flour
1/2 t Baking soda

In medium bowl with electric mixer at medium speed, beat brown sugar,
peanut butter, margarine and egg until fluffy; blend in cereal and
vanilla. Stir in flour and baking soda to make a stiff dough.

Shape dough into 1″ balls. Place 2″ apart on ungreased baking sheets.
Flatten balls with bottom of floured glass; press with fork tines to make
criss-cross pattern. Bake at 350′F. for 8-9 minutes or until lightly
browned. Remove from sheets; cool on wire racks.

Makes 4 dozen cookies.

MMMMM

Popularity: 4% [?]

TRUFFLE MICE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Chocolate — semisweet or 4 sq
1/3 c Sour cream
1 c Chocolate wafer crumbs-fine
1/3 c Chocolate wafer crumbs or
1/3 c Sugar — icing
Garnish
Gold or silver dragees (eyes)
Almonds — slivered (ears)
Licorice (tails)

In bowl, combine chocolate and sour cream. Stir in 1 cup chocolate
wafer crumbs; mix well. Cover and refrigerate till firm; about 1
hour. Roll scant tablespoonfuls of chocolate mixture in small balls
slightly pointed at end. Roll lightly in icing sugar or chocolate
wafer crumbs. GARNISH: Insert dragees (silver or gold balls) for
eyes, almond slices for ears and small bits of licorice for tails.
Refrigerate until firm, about 2 hours. (Truffles may be stored in
airtight container in fridge for up to 1 week). MAKES: 2 dozen

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Popularity: 5% [?]

Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo
beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

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

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

MMMMM

Popularity: 10% [?]

Strapatsada (Mediterranean Vegetable-Egg Dish)

Recipe By : Diabetic Cooking from Around the World- Vi
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Mc
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon unsaturated oil
1 small onion — finely chopped
1 cup red peppers — or
green bell pepper — or
zucchini — and/or
green beans — and/or
mushrooms
1 medium tomato — finely chopped
6 egg — lightly beaten
1 slice halloumi (Cypriot)cheese — diced, optional
pinch salt — optional
pepper — freshly ground
Lemon wedges

Heat oil in non stick skillet. Saute onion until soft. Add 1 cup of choice
of vegetables. to “swerat” over low heat until tender but not mushy. Stir in
tomato with the beaten eggs. Add cheese now if you are using it. Season
lightly. No salt if using cheese. Stir until lightly scrambled. Divide into
6 servings. Serve hot with lemon wedges

Calories without cheese 71

1/2 medium fat meat
1/2 vegetable
1/2 fat
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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Serving Ideas : Serve with leafy green salad.

Popularity: 2% [?]

Title: Ginger Soy Sauce
Categories: Sauces, Chinese
Yield: 1 cup

2 T Soy sauce
2 T Water
2 t Sesame oil
1 T Chinese wine
1 T Ginger, minced
1 T Green onion, finely chopped
1 Garlic clove, minced
1 t Brown sugar
1 t Vinegar

Combine in a small bowl.

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Popularity: 4% [?]

Mango Relish

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Salsas
Southwestern Texas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe mango (peeled) — pitted and diced
2 tablespoons red bell pepper (peeled) — finely diced
3 tablespoons jicama — diced
1 tablespoon fresh cilantro — chopped
1 tablespoon serrano chile — minced
juice of 1 lime
1/2 teaspoon salt

In a mixing bowl, combine all the ingredients. Keep refrigerated. Serve with
Black Bean-Goat Cheese Enchiladas or grilled meats or poultry.

Chef’s Notes: This recipe is included in chef Stephan Pyles cookbook, __The
New Texas Cuisine__, Morrow, 1993, ($35.00).

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NOTES : Serve this relish with Black Bean-Goat Cheese Enchiladas or grilled
meats or poultry.

Popularity: 5% [?]

Spaghetti Meat Balls By Little Joe’s in LA.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Main Dish
Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1 Onion, medium — minced
1 tablespoon Basil, dried — crushed
2 tablespoon Bell pepper — minced
1 teaspoon Oregano, dried — crushed
1 Celery stalk — minced
1 Bay leave
1 Garlic, clove — minced
1/2 cup Red wine — dry
3 tablespoon Vegetable oil
1 cup Water
1 can Whole tomatoes — chopped (1lb
2 teaspoon Salt
12oz cn)
1/2 teaspoon Black pepper
1 can Tomato pureee (1lb 12 oz cn)
—–MEAT BALLS—–
1 pound Ground beef
4 Eggs
1/2 pound Ground pork
1/4 cup Parsley — chopped
1/2 pound Ground veal
Oregano — dried (dash)
1 cup Onions — chopped
1 teaspoon Salt
1 Garlic clove — minced
1/2 teaspoon Pepper — black
Grated parmesan cheese
1/4 cup Oil
1 cup Bread crumbs

SAUCE: Cook minced onion, green pepper, celery and 1 clove garlic in 3 Tbsp oil
until vegetables are tender. Add tomatoes and liquid, tomato puree, basil, 1
tsp oregano and bay leaf and simmer.

MEAT BALLS: Combine all ingredients and mix well. Make 1″ balls and fry on
medium heat until lightly browned. Place meatballs into simmering sauce.
Converted by MMCONV vers. 1.00

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Popularity: 2% [?]

Title: Triple-Mustard Chicken Dijon
Categories: Meat/poul, Stews
Yield: 6 servings

2 lb Skinless chicken breasts
2 lb Skinless chicken thighs
2 tb Butter
1 md Onion; minced
1/4 c Dijon mustard; imported
2 tb Honey mustard
2 tb Coarse-grained mustard
3/4 c Dry white wine, preferably
-Chardonnay
1 1/2 c Reduced sodium chicken broth
1/3 c Sour cream

Separat breasts if they are attached and cut each in
half crosswise. Trim any fat from chicken.
Melt butter in a large flame-proof casserole. Cook
onion over moderate heat ntil soft, about 3 minutes.
Add chicken and cook until no longer pink on the
outside, 5 to 7 minutes. In a small bowl, whisk
together the mustards and wine. Pour over chicken and
bring to a boil. Add broth. Simmer partially covered
for 25 to 30 minutes, until chicken is tender and
cooked through, Remove from heat and stir in sour
cream.

Nutritional info per serving: 555 cal; 67g pro, 7g
carb, 24g fat (41%) Source: Miami Herald 2/8/96
formatted by Lisa Crawford, 4/13/96

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Popularity: 4% [?]

Bath Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gift Baskets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups finely ground sea salt
1/2 c. baking soda
1/2 c. cornstarch
2 Tbs. light oil
1 tsp. Vitamin E oil
2 eggs
5 drops essential oil — (5 to 6)

350 degree for 10-12 minutes. Do not overbake.

1-2 cookies per bath. Yield 24 cookies 12 baths

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NOTES : Not for Eating!, Just for the Bath.

Popularity: 6% [?]