Title: Chocolate Instant Breakfast
Categories: Diabetic, Chocolate, Breakfast
Yield: 1 servings

MMMMM———————INSTANT BREAKFAST————————–
1 c Skim milk 2 ts Chocolate sauce diab.
recipe
1 Egg 1/2 ts Vanilla
1/2 sm Banana or ripe peeled pear

MMMMM———————-CHOCOLATE SAUCE—————————
2 ts Cornstarch 8 ts Artificial sweetener
granul.
1/2 c Cocoa 2 ts Vanilla
2 c Cold water

CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk into cold water
in a saucepan until there are no dry bits. Cook, stirring frequently,
until mixture comes to a boil. Stir 1 minute until mixture thickens.
Remove from heat, stir in sweetener (aspartame is OK) and vanilla and
allow to cool. Store in clean jar in refrigerator up to 6 weeks.
Makes 12 servings, about 2 1/4 cups. 3 tb serving 12 calories, 2
grams carbohydrate, 1 gram protein, 1++ extra choice (free exchange).

MOCHA SAUCE Substitute 2 cups strong coffee for water.

INSTANT BREAKFAST

Combine milk, egg, banana, sauce and vanilla in a blender. Blend at
high speed 1 min or until frothy. Makes about 1 1/2 cup.

1 serving, 202 calories, 23 g carbohydrate, 14. g protein, 6 g fat 1
protein choice, 2 milk choices 2%, 1 fruit veg. choice

Half serving, 3/4 cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Oct 93

MMMMM

Popularity: 4% [?]

Title: Wild Rice Pilaf
Categories: Grains, Low-cal, Low-fat
Yield: 6 servings

-JUDI M. PHELPS
1/4 c Raw unsalted almonds;
-slivered
2 1/2 c Vegetable broth; low sodium
-if possible
1 T Unsalted butter
1/4 c White onion; diced
1/3 c Green bell pepper; diced
1 c Long-grain brown rice;
-uncooked
1/4 c Wild rice; uncooked

Toast the almonds either in the oven or in a cast iron fry pan (shake
pan several times to toast evenly). Heat the vegetable broth until
hot. Melt butter in a two-quart saucepan over medium heat. Saute the
onion and bell pepper about 5 minutes, add the brown rice and wild
rice, and stir to coat with the butter and vegetables. Add the hot
broth and bring to a boil over high heat. Cover, reduce heat to very
low, and cook for about 45 minutes. Allow to sit, covered, for 10
minutes before serving. Top with toasted almonds and serve.
Makes 6 servings.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

MMMMM

Popularity: 2% [?]

Title: CHEESY CHICKEN VEGETABLE CASSEROLE
Categories: Poultry, Casseroles
Yield: 4 servings

20 oz (2 pkgs) frozen broccoli,
Cauliflower carrots with
Cheese flaveored sauce
1/2 c Sliced celery
10 3/4 oz Campbell’s Cream of
Mushroom soup (1 can)
1 c Chopped cooked chicken or
Turkey
2 oz (1 jar) diced pimiento
Including liquid
1 c Seasoned croutons, crushed

1>. Cut a large “X” across one side of each pouch of
vegetables. Place pouches cut-side down in an 8-inch
square baking dish. Microwave on high eight to ten
minutes. Set aside. 2>. Place celery in a 1-cup glass
measure and cover with plastic wrap. Mocrowave on high
two minutes, or until softened. Empty vegetables and
sauce from pouches into same baking dish. Add celery,
soup and chicken. Combine well and stir in pimiento
gently. Top with croutons. 3>. Do not cover dish.
Rotating midway through cooking, microwave on high 10
to 12 minutes, or until bubbly hot.

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Popularity: 16% [?]

THAI SOY BEAN FRITTERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Large Thai dried chilies *
1/2 ts Chopped coriander roots **
1 t Minced Galanga (Kha) or ging
1 t Kaffir lime peel or lime zes
2 tb Minced garlic
2 tb Minced red onions
1 tb Thai shrimp paste
1 3/4 c Cooked and pureed soy beans
2 Eggs
1 tb Rice flour
3 tb Fish sauce (Nam Pla)
1 t Finely chopped Kaffir lime l
2 ts Cilantro leaves
1/2 c Oil for frying
—–DIPPING SAUCE—–
2 Medium chilies minced
2 ts Salt
4 tb Sugar
4 tb Vinegar

* Soak in hot water until soft ** Omit if not
available *** Squeeze out all the water DIRECTIONS:
Using a mortar and pestle or a blender. Puree chilies,
coriander roots, Galanga, lime peel, garlic, onions
and shrimp paste. Add soy beans and rice flour and
blend well. Transfer the soy bean mixture to a bowl
and add eggs, Kaffir lime leaves, cilantro leaves and
fish sauce and stir vigorously with a wooden spoon
until well blended. Heat oil in a large flat bottom
fry pan over medium heat. Meanwhile, dip hands in
water and form the soy bean mixture into patties,
about 1-1/2 inch in diameter each. Fry until well done
and golden brown. Drain the oil on paper towels. Serve
hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~
Heat salt, sugar and vinegar in a small saucepan over
low heat until the salt and sugar is dissolved. Cool a
bit, add chilies and stir to mix well. NOTE: The
mixture must be on the dry side. If the mixture is
too soggy it won’t be crispy when fried. The
solution
would be to lay the patties out on a cookie sheet
to
air dry about 15 minutes or so before frying.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: MANGO SORBET MIXTURE
Categories: Salads, Regional, Fruits
Yield: 6 servings

4 Medium-size mangoes
2/3 c Light corn syrup
1/2 c Lemon juice

Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food
processor, whirl fruit with corn syrup and lemon juice until smooth.

MMMMM

Popularity: 3% [?]

Title: Moghul Vegetable Curry
Categories: Main dish, Vegetables
Yield: 4 servings

4 c Diced mixed vegetables
(carrots, potatoes, beans,
Peas)
1/4 c Blanched almonds
6 Cloves
2 ts Cardamom seeds
1 ts Dried fenugreek seeds
5cm cinnamon stick, broken
2 ts Chopped garlic
1/2 ts Chilli powder
1/2 ts Ground turmeric
Hot water
3 T Ghee
1 l Onion, finely sliced
1/4 ts Ground saffron
1/2 c Natural yoghurt
1/2 c Water

Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic,
chilli powder and turmeric in container of electric blender with enough
hot water to enable blades to move freely. Blend to a paste on high speed,
remove contents and set aside.

Heat ghee in a saucepan and fry onion till soft and golden. Stir in the
paste and fry till it smells fragrant and ghee comes to the surface. Add
saffron powder and stir in mixed vegetables and yoghurt . Add salt and
water and bring to boil, cover and simmer till vegetables are tender.

Compiled by Imran C.
Gold Coast….’Oz

—–

Popularity: 11% [?]

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.

– - – - – - – - – - – - – - – - – -

Popularity: 66% [?]

Title: FRESH TOMATO KETCHUP
Categories: Sauces, Cyberealm
Yield: 2 1/2 pints

1/4 c Canola Oil
6 lb Ripe Tomatoes, cored and
Cut in large wedges
12 oz Red Onion, cut in wedges
1/2 c Parsley Leaves, loosely
Packed
3/4 c Celery, chopped
1/4 c Carrot, chopped
1 ts Mustard Seed
1 Cinnamon Stick
1 ts Whole Allspice
1 Whole Nutmeg
1 1/2 c Malt Vinegar
3/4 c Packed Brown Sugar
1 tb Molasses
1 ts Salt

In a large heavy nonreactive pot, heat oil. Add
tomatoes, onions, parsley, celery, and carrot. Bring
to a simmer. Reduce heat. Simmer slowly, uncovered,
for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as
much thick puree as possible. Discard solids and
return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a
cheesecloth bag. Crush spices with a meat mallet. Add
to puree along with vinegar, brown sugar, molasses,
and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours
until mixture thickens and is reduced to 4 or 5 cups,
stirring frequently. (Cooking tine will depend on
juiciness of tomatoes/ Gradually reduce heat and stir
more frequently as mixture becomes thicker to prevent
sticking and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized
pint canning jars. Seal. Cool on rack to room
temperature. Store in refrigerator up to 2 months.

Source: Victoria Magazine, August 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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Popularity: 5% [?]

Title: Peggy’s Corn Chowder
Categories: Soups, Ceideburg 2
Yield: 1 servings

1/2 lb Bacon, diced
1 md Onion, chopped
1/2 c Celery, chopped
2 tb Flour
4 c Milk
16 oz Can creamed corn
1 cn Potatoes [Or use cooked,
-chopped potatoes to taste
-S.C.]
1/2 ts Salt
1/8 ts Pepper
Parsley
Paprika

Here’s one I got from a friend many years ago… I haven’t tried it
for a long time, but it was excellent++good enough for me to get the
recipe and I wasn’t even into cooking at the time.

Fry the bacon and save 3 tablespoons of the drippings. Fry onion and
celery in the drippings until tender. Blend in flour, stirring until
bubbly. Remove from heat and stir in milk. Heat to boiling point,
stirring constantly. Boil and stir for one minute. Stir in remaining
ingredients.

If you feel really racy, dump in a drained can of clams.

Posted by Stephen Ceideburg; February 6 1991.

MMMMM

Popularity: 7% [?]

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% [?]