QUINOA OLIVE MEDLEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Eden Quinoa — rinsed
2/3 c Black olives — cut in half
2/3 c Green olives — cut in half
1/4 c Pine nuts — lightly roasted
1 bn Green onions — finely chopped
1/4 c Parsley — finely chopped
1/2 sm Red pepper
— cut into thin strips
2 Garlic cloves — finely minced
2 tb Eden Extra Virgin Olive Oil
2 tb -to…
4 tb Eden Ume Plum Vinegar

Cook Quinoa according to package directions. Cool, then mix in remaining
ingredients, adding Ume Vinegar last and seasoning to taste. Delicious as
a salad or side dish.

Prep Time: 20 min. * Cooking Time: 20 min. * Yield: 6-8 servings

Copyright 1994 Eden Foods, Inc.

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Popularity: 66% [?]

Title: Melt-In-Your-Mouth Cookies
Categories: Cookies
Yield: 144 servings

2 c Margarine
1 c Sugar
5 c All-purpose flour
2 ts Vanilla extract
2 c Pecans; chopped
1/4 ts Salt
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. In a mixing bowl, cream the margarine (or butter) and sugar; add
flour, vanilla, pecans and salt. Mix well. Roll dough into 1-inch balls
and place on ungreased cookie sheets.
2. Bake in preheated 325-degree oven for 17-20 minutes or until
lightly browned.
3. Cool cookies slightly before rolling them in the confectioner’s
sugar.

Yield: About 12 dozen.

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Popularity: 94% [?]

Title: Minted Tomato Saute
Categories: Diabetic, Sauces, Vegetables
Yield: 4 servings

24 Cherry tomatoes; 1 tb Dried leat mint OR;
1 tb Olive oil; 3 tb Chopped fresh Mint;

Trim stems from tomatoes and rince. In a large, non-stick skillet,
heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to
mix Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 0mg; CAR: 4g; PRO: 1g; SOD: 8mg; FAT: 4g;

Souce: Light and Easy Diabetes Cuisine by Betty Marks

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Popularity: 11% [?]

Spaghetti With Garlic and Oil

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1/2 cup White wine
Salt and pepper to taste
1/4 cup Olive oil
1 16 ounce Thi spaghetti- cooked
1/4 Stick butter
according to dir.
3 tablespoon Chopped garlic
Gratd cheese for serving
2 tablespoon Fresh chopped parsley

Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine
and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with
grated cheese on the side. Serve with crusty bread and salad.

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Popularity: 10% [?]

Title: J.R.’S LAYERED CHOCOLATE MOUSSE
Categories: Desserts, Chocolate
Yield: 20 servings

1 c Flour, unsifted
1/2 c Butter, softened
1 c Pecans, chopped
8 oz Cream cheese
8 oz Cool Whip
1 c Sugar
7 oz Instant chocolate pudding
1 1/2 c Milk
7 oz Instant vanilla pudding
1 1/2 c Milk
3/4 c Strawberries, fresh, sliced
1 Candy bar, chocolate

Servings: 20

Mix flour, butter and pecans together until finely crumbled. Press
into 9-by-13-inch cake pan. Bake at 350 degrees for 15 to 20 minutes.
Let cool.

Beat cream cheese and sugar until smooth. Fold in half of the Cool
Whip. Spread on top of the crust.

Mix 7 ounces (two packages) of instant chocolate pudding mix with 1
1/2 cups milk. Spread on top of cream cheese mixture. Mix 7
ounces (two packages) of instant vanilla pudding mix with 1 1/2 cups
milk. Fold 3/4 basket of sliced fresh strawberries into vanilla
pudding. Spread on top of chocolate mixture. Cover the top with the
remaining Cool Whip.

Shave a chocolate candy bar with a potato peeler and add shavings to
the top of the finished cake. Refrigerate for two hours before
serving.

The dessert is outrageously rich, so plan to serve small portions. Do
not use frozen strawberries or sugar-free pudding mixes. Sliced
bananas may be substituted for the berries.

From J.R.’s California Cafe, San Diego, CA

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Popularity: 4% [?]

Cold Cucumber Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large cucumbers
4 scallions (white only) — sliced
2 Tbsp. butter
1 Tbsp. salad oil
2 1/2 C. chicken broth
2 Tbsp. flour
1/2 C. milk
1 1/2 Tbsp. fresh lemon juice — strained
2 Tbsp. dried dill weed
1/2 Tbsp. salt or to taste
1/4 Tbsp. white pepper
2 C. sour cream
chopped chives

Peel, seed and slice the cucumbers. In a heavy 10 to
12-inch skillet, saute the cucumbers and scallions in the
heated butter and oil for about 10 minutes, stirring occasionally.
Stir in the flour and cook slowly for 3 to 4 minutes,
stirring frequently. In a 2 quart saucepan, heat the chicken
broth and milk and stir this slowly into the cucumber mixture.
Add the strained lemon juice, dill weed, salt and pepper.
Simmer gently, stirring for about 10 minutes, until thickened.
Put into blender until smooth. Put the soup into a large
mixing bowl. Cool completely. Add sour cream, taste for
seasoning. Cover and refrigerate for at least 6 hours. Serve
in chilled soup bowls, garnished with chopped
chives.

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Popularity: 10% [?]

6 slices white bread, cubed
1 cup cheddar, grated
1 pound sausage links
4 eggs
2 cup half and half (light cream)
1/4 tsp Worcestershire sauce
1/4 tsp dry mustard

Sauce:
1 can cream of mushroom soup – undiluted
4 oz can sliced mushrooms
1 sm jar choppeded pimentos

Brown sausage, drain, and cut each link into 5 or 6 pieces. In a
greased loaf pan, layer 1/2 of the bread cubes, cheese, and sausage.
Repeat layers. Combine eggs, cream, Worchestershire sauce, and mustard.
Pour over sausage-bread-cheese mixture.

Bake at 325 degrees for 50 minutes. Spoon onto plates and top with sauce.

For sauce, combine ingredients and heat carefully or in the top of a double

Popularity: 77% [?]

Title: Sliced Egg Sandwich
Categories: Pickell
Yield: 1 Serving

MMMMM——————-HONEY-MUSTARD DRESSING————————
1/3 c Mayonnaise
2 T Plain yogurt
2 t Dijon-style mustard
2 t Honey
1 Whole grain bun
Or kaiser bun
4 Fresh basil leaves (opt)
2 Hard cooked eggs,sliced
1 sm Tomato, sliced
6 Thin cucumber slices
Alfalfa sprouts, Watercress
Or lettuce leaves

To make dressing, in a small bowl, combine mayo, yogurt, mustard and
honey.

Split bun in half. Place basil leaves on bottom half. Arrange egg,
tomato, and cucumber slices on top of basil and drizzle with
dressing. Top with alfalfa spprouts, watercress or lettuce leaves and
drizzle additional dressing on top. Cover with top half of bun.
Refrigerate remaining dressing for later use.

TIP: for lunch bag, pack tomato slices and dressing separately.

Submitted by Kathleen Pickell

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Popularity: 35% [?]

From _Emeril’s *New* New Orleans Cooking_.

Emeril’s Southwest Seasoning Mix

2 Tablespoons chili powder 2 teaspoons ground cumin
2 Tablespoons paprika 1 teaspoon cayenne pepper
1 Tablespoon ground coriander 1 tsp crushed red pepper
1 Tablespoon garlic powder 1 tsp black pepper
1 Tablespoon salt 1 tsp dried oregano

Combine and store in an airtight jar or container.

Popularity: 11% [?]

WW-YELLOW SPLIT PEA ‘N’ HAM SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces uncooked yellow split peas
1 teaspoon margarine
1/2 cup chopped carrots
1/4 cup each chopped onion and celery
2 ounces chopped boiled ham
2 cups water
1 1/2 packets instant chicken broth and seasoning mix
1 small bay leaf, studded with one whole clove
dash each, ground cinnamon and white pepper

Sort and rinse peas; set aside. In 2-quart saucepan heat margarine until
bubbly and hot; add carrot, onion, celery, and ham and cook, stirring
constantly, until onion is translucent. Stir in split peas and remaining
ingredients and bring to a boil. Reduce heat, cover, and let simmer until
peas and vegetables are soft, about 45 minutes.
Let soup cool slightly; remove and discard bay leaf and clove. Transfer soup
to work bowl of food processor and process utnil pureed; return to saucepan
and cook until heated.

Each serving contains: 3 protein exchanges; 1 vegetable exchange; 1/2 fat
exchange; 8 calories optional exchange
Per serving: 248 calories; 19 g protein; 5 g fat; 33 g carbohydrate; 955 mg
sodium; 25 mg cholesterol

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Popularity: 42% [?]