GROUNDNUT STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped onions
2 tb Peanut oil
1/2 ts Cayenne
1 t Garlic cloves, pressed
2 c Chopped cabbage
3 c Cubed sweet potatoes
3 c Tomato juice
1 c Apple juice
1 t Salt
1 t Grated fresh ginger
1 tb Cilantro, chopped
2 ea Chopped tomatoes
1 1/2 c Chopped okra
1/2 c Peanut butter

Saute the onions in the oil for 10 minutes. Stir in the cayenne garlic
saute for a couple more minutes. Add cabbage sweet potatoes. Cover
saute for a few more minutes. Mix in the juices, salt, ginger, cilantro
tomatoes. Cover simmer for about 15 minutes, until the sweet potatoes
are tender. Add the okra simmer for another 5 minutes. Stir in the
peanut butter. Place the pot on a heat diffuser simmer gently till ready
to serve. Add more juice if the stew is too thick.

“Sundays at Moosewood Restaurant”

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Popularity: 5% [?]

MILLET CASSEROLE

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Legumes Casseroles
Grains Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups millet
1 tsp oil
2 medium onions — thinly sliced
3 ribs celery — thinly sliced
1 cup chickpeas cooked
5 cups water
1 tsp sea salt
2 cups broccoli — chopped

Rinse and drain millet.

Dry roast millet in a heavy skillet for 6 minutes, stirring constantly,
until the millet gives off a nut-like fragrance. Remove from heat.

Heat oil in a large saucepan over medium heat and saute onions for 2
minutes. Add celery and saute for 5 minutes, stirring often. Add
chickpeas, water and salt. Bring to a boil.

Stir in millet and return to a boil. Reduce heat, cover and simmer for 20
minutes. Then add broccoli and continue to cook for 5 minutes.

While mixture is hot, press firmly into a 9″ cake pan. Sprinkle with
garnish, cut into squares and serve.

Per serving: 228 calories, 8 g protein, 227 mg sodium, 44 g carbohydrates,
4 G fat, 0 mg cholesterol, 57 mg calcium.

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Popularity: 9% [?]

Title: CRUNCHY SPINACH DIP (WITH SOURDOUGH BREAD)
Categories: Dips
Yield: 2 servings

10 oz Spinach, frozen cut; thawed
8 oz Water chestnuts; drained
-finely chopped
3/4 c Scallion; chopped
1 pk Lipton Country Vegetable
-soup mix
1 1/2 c Sour cream
1/2 c Mayonnaise
1 Loaf round sourdough bread

In a medium bowl, or whatever you have, combine all
ingredients except the bread; mix well. Cover and
chill overnight. Pour into hollowed out, unsliced
sourdough bread. Serve with the hollowed out bread,
cut into sqaures, and raw vegetables.

My sister who I met for the first time in 44 years
served this at our first get together.

Recipe By: Randy Rigg Shared by Marjorie Scofield
9/2/94 Submitted By LISE WARING
On TUE, 19 DEC 1995 093922
GMT

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Popularity: 4% [?]

Title: CONCH CHOWDER
Categories: Fish/shellf, Soups/stews, Vegetables
Yield: 1 Batch

6 1/2 c Canned tomatoes; peeled
3 Onions; diced
6 Carrots; peeled and sliced
4 Potatoes; peeled and sliced
3 Jalapeno peppers; sliced
2 tb Beef-flavored bouillon
5 lb Conch
1 c Butter; melted
3 1/4 c Canned corn
Salt to taste
13 c ;Water

In a large pot, break up tomatoes. Add onion, carrots, potatoes,
jalapeno peppers and beef bouillon. Cook until tender.

Clean conch; mince and saute in butter. Add to tomato mixture. Stir
in corn, water and salt. Cook until it boils.

From Harbor Docks restaurant, in _Sugar Beach: A Cookbook by The
Junior Service League/Ft. Walton Beach, FL_. Orlando, FL: Moran
Printing Company, 1984. Pg. 262. ISBN 0-961356-0-0. Typed for you
by Cathy Harned.

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Popularity: 5% [?]

BUTTERMILK BISCUITS WITH MILK GRAVY

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/2 ts Soda
3/4 ts Salt
2 ts Baking powder
1/2 c Shortening
1 1/2 c Buttermilk

Preheat oven to 450. Mix flour, soda, salt, and baking
powder. Cut in shortening with a pastry blender. Add
buttermilk and mix quickly until dough forms a ball.
Turn out on a floured surface and knead a few times.
Pat or roll out to a 1/2-inch thickness; then cut with
a floured biscuit cutter. Bake approximately 12 mintes
on an ungreased baking sheet. Yield: approx. 15
biscuits MILK GRAVY: Save 4 tablespoons of pan
drippings (or butter) and place over low heat. Stir in
4 tbs. of flour and continue stirring until smooth and
bubbly. Add 2 cups milk and stir until thickened. Salt
and pepper to taste and serve piping hot.

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Popularity: 3% [?]

Title: ALMOND-SAUSAGE STUFFING
Categories: Poultry, Main dish
Yield: 12 servings

1 lb Pork sausage
8 c Dry bread cubes
2 c Thinly sliced celery
1 c Chopped onions
8 oz Canned sliced mushrooms
1 c Slivered almonds, roasted
1 ts Poultry seasoning
1/2 c Liquid from canned mushrooms
1 Egg; slightly beaten

To roast the almonds, place in oiled pan on stove stir frequently until
golden. Brown sausage in fry pan, breaking it apart as it cooks. Add the
sausage, drained, but reserve the drippings in the skillet, to the bread
cubes. Add the celery, onions, mushrooms to the drippings in the
skillet
cook until tender-crisp. Stir into sausage mixture, along with the
almonds poultry seasoning. Heat mushroom liquid – pour over dressing.
Add
egg, toss until mixed thoroughly. This makes enough for a 20 lb. bird.

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Popularity: 4% [?]

Title: Brownie Shortbread
Categories: Diabetic, Cooky/bars, Desserts
Yield: 24 bars

MMMMM————————-CAKE LAYER——————————
1/2 c Unsalted butter; 1 stick -at room temperature
-at room temperature 1 c All-purpose flour;
-=OR=- 1/4 c Granulated sugar;
1/2 c Margarine; 1 stick 1/4 ts Salt;

MMMMM———————–BROWNIE LAYER—————————-
1/2 c Unsalted butter; 1 stick -(1 oz each)
-at room temperature 2 lg Eggs;
-=OR=- 3/4 c Granulated sugar;
1/2 c Margarine; 1 stick 3 tb All-purpose flour;
-At room temperature 1/2 ts Baking powder;
3 Sqs. Unsweetered chocolate;

CAKE LAYER:
Heat oven 350 degrees. Grease an 11″ X 17″ baking pan. In food
processor or with eledtric mixer, process or beat the butter, flour,
sugar and salt until mixture holds together and forms a dough. Press
over bottom of pan. Bake 20 minutes or until light golden and firm
when touched. BROWNIE LAYER:
Heat butter and chocolate in a small saucepan over low heat, stirring
often, until melted. Cook 5 minutes. In a medium-size bowl, whisk
eggs, sugar, flour and baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake 20 minutes or
until top feels firm. Cool in pan before cutting in bars.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 2 FRUIT
EXCHANGE + 8 FAT EXCHANGE; CAL: 148; PRO: 2g; CAR: 10g; CHO WITH
BUTTER: 38g; CHO WITH MARGARINE: 18g; SOD: 94mg;

Source: The Family Circle; Jan. 1994.

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Popularity: 5% [?]

Title: SIMPLE SWEET ‘N’ SOUR SHRIMP
Categories: Chinese, Seafood
Yield: 6 servings

3 c Microwave spirals uncooked
3 c (10-oz pkg) frozen cooked
-shrimp
1 pk (10-oz) frozen japanese
-style vegetables
1 c Hot water
1 Jar (9-oz) sweet and sour
-sauce
1/2 c Peanuts

In 3 quart microwave safe casserole, stir together
pasta, shrimp, vegetables and water. Cover; microwave
at high 15-18 minutes, stirring occasionally, or until
pasta is tender. Stir in sauce and peanuts until well
blended.

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Popularity: 6% [?]

TEXAS-STYLE BAGELS – AK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
1 1/2 c WARM WATER, 105-115 DEGREES
3 tb SUGAR
1 tb SALT
1/2 ts BLACK PEPPER
1 tb TABASCO PEPPER SAUCE
4 tb JALAPENO PEPPER, FRESH
-AND FINELY CHOPPED
4 c FLOUR, ALL-PURPOSE
1 ga WATER

stir yeast into 1 1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. stir in
sugar, salt, pepper, tabasco, 3 tablespoons jalapeno,
and enough flour to make a soft dough. knead dough on
lightly floured board until smooth and elastic, adding
remaining flour as necessary.
let dough stand in warm place 15 minutes. punch down
dough; roll on lightly floured board into a rectangle
13 x 4 inches, about 1 inch thick. cut dough into 18
strips with floured knife. roll each strip gently to
form rope 1/2 inch thick. moisten ends of rope and
press together to form bagels. place bagels on
floured cookie sheets. let stand covered 20 minutes.
heat one gallon of water to boiling in large stock
pot. reduce heat to medium. place 3 to 4 bagels in
stock pot. simmer uncovered 7 minutes (no longer).
drain on towel. repeat with remaining bagels. heat
oven to 375 degrees. brush bagels with beaten egg,
sprinkle with remaining jalapeno pepper. bake bagels
on ungreased cookie sheet until golden, 30 to 35
minutes. cool on wire rack. serve with cold sliced
roast beef or chicken.

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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

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Popularity: 10% [?]