Title: Strawberry Tart
Categories: Diabetic, Fruits, Desserts
Yield: 8 sweet ones

1 Graham Cracker pie shell; 1 ts Orange rind; grated freshly
2 c Low-fat milk;(2%) 2 c Strawberries; cleaned
1 1/8 oz (1 pkg) sugar-free vanilla Hauled ( other berries maybe
-instant pudding mix; -substituted

Use an 8- or 9-inch tart pan with removeable bottom. Firmly pat
gramham cracker pie shell into tart pan. Set aside. Blend milk with
instant pudding mix in deep bowl using a whisk or an electric mixer.
Continue mixing at low speed for 1 minute or until pudding is
dissolved. Add grated orange rind. Let stand for 5 minutes and pour
into pie shell. Let stand for 15 minutes or until set. Arrange
strawberries or other berries decoratively over pudding shortly
before serving. Ford Exchanges per serving: 1 STARCH EXCHANGE + 1
FAT EXCHANGE; CAL: 134; CHO: 18g; PRO: 3g; FAT: 5g; SOD: 320mg; CHO:
1mg; LOW-SODIUM DIET; This recipe is suitable for occasional use.
Use unsalted margarine in pie shell.

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

MMMMM

Popularity: 4% [?]

Title: CIOPPINO
Categories: Soups/stews
Yield: 1 servings

Olive oil
1 Green pepper; seeded chopp
2 Med onions; chopped
1 Bunch parsley; snipped
3 Cloves garlic; minced
2 cn Whole tomatos; cut up
2 cn Tomato sauce
1 1/2 c Dry white wine
3/4 ts Dried oregano, crushed
1/2 ts Dried basil crushed
2 Whole bay leaves
Coarsely ground black pepper
1 1/2 lb Fish *
24 oz RAW shrimp
2 cn Minced clams; with juice

* e.g. cod, perch, whatever, skin bones removed, cut into bite-sized
pieces (frozen ok) In large pot or dutch oven, cook onion, green pepper and
parsley over very low heat about 10 min. Add garlic and cook about 3
minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and
bay leaves. Bring to boil, reduce heat and simmer covered 30-40 min. Remove
bay leaves and discard. Thaw shrimp under cold water (if necessary) Add
fish, shrimp, clams and clam juice. Simmer covered 10-15 min or until fish
is done. Enjoy!

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Popularity: 9% [?]

Title: Christmas Boxes
Categories: Cookies
Yield: 1 servings

Fast fancy butter cookie

For each box, cut out and bake 5 squares of the same size. Cut one
larger for top. Trim all edges square. Use confectioners icing to “glue”
4 squares together for sides. Trim 5th for bottom and glue in place with
icing. Trim larger square to sit on top. Roll out square gumdrops in
sugar until thin; cut into shapes and attach to box with icing. At this
point you can put something inside the box before you glue the top on. I
just put in small goodies, like other little cookies. Then I glue on the
top and the kids have to eat them to get inside. The kids go nuts over
these little surprises.

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Popularity: 5% [?]

Title: Texas Triple Dip
Categories: Dips, Mexican
Yield: 12 servings

2 c Pace Picante Sauce
2 c Sour cream

MMMMM————————-GUACAMOLE:——————————
2 lg Avacados, peeled, seeded and
-mashed
4 tb Pace Picante Sauce
2 t Lemon juice
1/2 t Salt

Layer equal amounts of guacamole, dairy sour cream and Pace Picante
Sauce in a clear glass bowl. Serve with tortilla chips or corn chips.

GUACAMOLE: Combine all ingrdients; mix well.

MMMMM

Popularity: 4% [?]

Title: PAN-SEARED BISON TENDERLOIN
Categories: Meats
Yield: 4 Servings

4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham
-Julienned
4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables
Marinated in vinaigrette

Mix oil and chili powder together and rub evenly over filets and let
rest for 30 minutes. Heat saucepan and sear filets on all sided,
lower heat and cook, turning often until desired doneness. (Medium
Rare to Medium is recommended. Melt butter in pan and add elk and
moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add
cream and stir until incorporated with pasta. Lightly charbroil
vegetables. Place pasta on hot plate. Place Bison filet in center and
surround with char-broiled vegetables.

MMMMM

Popularity: 4% [?]

Title: BAKED POLENTA W/ITALIAN SAUSAGE, MUSHROOMS THREE CHEESES
Categories: Main dish, Herbs
Yield: 6 servings

1 tb Fruity olive oil
1 sm Yellow onion; chopped
2 lg Garlic cloves; minced
1 md Red sweet pepper
— cored, seeded and chopped
1/2 lb Mild Italian sausage
— (the kind with fennel
— seed and garlic)
— with casing removed
1/2 lb Fresh mushrooms
— (crimini, button, or
— other type as available)
— trimmed and thinly sliced
2 1/2 c Milk, broth or water
3/4 c Yellow cornmeal
— preferably stone-ground
1 tb Chopped fresh sage
1 tb Chopped Italian parsley
1/4 ts Ground cayenne pepper
1 c Ricotta cheese
1/2 c Shredded gruyere cheese
-OR- other swiss cheese
Salt
Freshly ground black pepper
4 tb Butter or margarine; melted
4 tb Grated parmesan cheese
Fresh Tomato Sauce
– (see separate recipe)

———————————-GARNISH———————————-
Fresh Italian Parsley
— chopped
Herb sprigs

Heat olive oil in a medium skillet; saute onion, garlic, and sweet pepper
until hot through. Add crumbled sausage and continue cooking just until
meat changes color. Stir in mushrooms and cook until hot through. Drain
excess fat and set mixture aside. Place milk or other liquid in a large,
heavy saucepan over moderately high heat; slowly add cornmeal, stirring
briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10
minutes, or until mixture is very thick and smooth; stir constantly to
prevent scorching. Remove pan from heat and stir in herbs, cayenne pepper,
and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture,
combine well, then season to taste with salt and pepper. Pour mixture into
two 9-inch pie plates lined with plastic wrap. Cool on a wire rack, then
cover and refrigerate at least an hour, or as long as three days. When
ready to serve dish, preheat oven to 375 degrees F. Cut polenta in wedges
and place on an oiled shallow baking pan large enough to hold polenta in
one layer without crowding. Drizzle with melted butter and sprinkle with
parmesan cheese. Bake 15 to 20 minutes, or until polenta is lightly
browned and very hot when tested with a small knife in center of wedge.
Serve with Fresh Tomato Sauce, and garnish with chopped fresh parsley and
sprigs of herbs.

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Popularity: 3% [?]

SPICY TURKEY BURGERS

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Meat Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces ground turkey
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1 egg white
2 tablespoons salsa
Toppings:
Slices of Monterey jack cheese, lettuce,
tomato, onion, avocado, red onion, etc.

In a large bowl mix together the oregano, pepper,
cumin powder, garlic powder, egg white and salsa.
Add the turkey and mix thoroughly. Shape into
2 burgers. Cook on stove top in cast iron grill pan or
on outdoor grill over medium heat. Cook burgers for
6-8 minutes per side until center is no longer pink.
Serve with toppings and on a bun.

– - – - – - – - – - – - – - – - – -

NOTES : Show #BW8336

Popularity: 4% [?]

Title: CHOCOLATE SOUR CREAM FROSTING
Categories: Chocolate, Cakes
Yield: 9 servings

1/2 c Sour cream
3 1/2 c Powdered sugar
1 ts Vanilla
2 oz Ghirardelli Unsweetened
-Chocolate, melted

Servings: Makes enough for 9 x 13″ cake

DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in
melted chocolate. Spread over 9 by 13″ cake.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

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Popularity: 3% [?]

Bowl of the Wife of Kit Carson

Recipe By : Dudley Cable-Larche of The Fort, near Denver, CO
Serving Size : 1 Preparation Time :0:10
Categories : Soups Southwestern Cuisine
American Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cooked chicken or turkey meat — in
bite-sized pieces
1/4 cup rice — cooked
1 cup rich chicken broth
1/4 cup garbanzo beans — cooked
1 pinch leaf oregano
1/4 whole chipotle pepper — chopped
1/4 whole avocado — sliced
1/4 cup Monterey Jack or Muenster Cheese — cubed

Heat broth to boiling and add chicken (or turkey), garbanzos,
chipotle pepper, rice and oregano. Serve in large individual bowls, and
add cheese pieces and avocado just prior to serving.

CHEF’S NOTE: The proper name of this soup is Caldo Tlalpeno. The
chipotle pepper called for is a special smoked chile pepper, properly called
the
chile chipotle adobado, available from specialty shelves in the
grocery store in cans.

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 2805 1258 327 618 3390 0 62 916

Popularity: 4% [?]

Habitant Pea Soup (Quebec Pea Soup)

Recipe By : “The Multicultural Cookbook for Students,”
Serving Size : 10 Preparation Time :0:00
Categories : Soups Stews Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
10 cups Water
2 Bay leaves
2 cups split peas — yellow
1 Onion — finely chopped
2 Carrots — grated
2 cups ham — diced smoked
1 cup celery with leaves — finely- chopped
Salt and pepper to taste

Method:
EQUIPMENT: large saucepan with cover, mixing spoon.

1. Heat water and peas in saucepan over high heat. Bring to a boil for
2
minutes, remove from heat, cover, and set aside for 1 hour.

2. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots,
and
celery to pea mixture and bring to boil over high heat. Reduce and
simmer, cover and cook for about 1-1/2 hours until peas are tender,
stirring frequently. If necessary, skim off fat. If using salt pork,
remove form soup, cut into small pieces, and return to soup. Remove ham
hock and discard. Add salt and pepper to taste.
Yield: 10 servings

D: 1 RECIPES SOUP HABITANT PEA SOUP.DOC

– - – - – - – - – - – - – - – - – -

NOTES : SERVE; hot in individual bowls. Pass saltines or crusty bread
for
dunking

From: “The Multicultural Cookbook for Students,” Albyn Webb,
ORYX Press, 1993.
Posted by Bud Cloyd

Where I grew up in Eastern Canada, this was called affectionately
“Quebec Pea Soup”, it is a great soup.

Popularity: 5% [?]