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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely chopped fresh
-basil leaves
1 c Unhulled raw sunflower seeds
1/2 c Olive oil
1 c Fresly grated Parmesan
2 tb Sweet butter, softened
2 cl Garlic, crushed

In a blender in batches or in a food processor puree the basil with the
sunflower seeds, the oil, the Parmesan, the butter, the garlic, and salt to
taste. Transfer the pesto to a small bowl and lay plastic wrap directly on
the surface to prevent discoloration. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 1/2 cups.

To use the pesto: For every pound of dried pasta cooking in a keeple of
boiling salted water, stir together in a heated serving bowl 3/4 cup pesto
and 2/3 cup hot pasta cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture with lemon
juice, salt, and pepper to taste.

– - – - – - – - – - – - – - – - – -

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Beef bouillion
2 Egg whites and shells,
-crushed
1 c Water
2 tb Butter
1 Carrot, finely diced
1 Celery rib, finely diced
2 Scallions, finely sliced
-into rings
Salt and black pepper (to
-taste)

Pour the bouillion into a large pot. Be careful not
to allow any sediment to be added. Lightly beat the
egg whites with the water and add this to the
bouillion with the crushed egg shells. Bring the stock
to a boil and simmer for 1 hour. Skim the foam from
the top and strain the stock through a sieve that has
been lined with several layers of cheese cloth. You
now have a clear consomme. Melt the butter in a small
saucepan and add the finely diced and sliced
vegetables. Spoon 2 or 3 Tbsp. of the consomme over
the vegetables, cover the pan, and braise the
vegetables slowly for about 10 minutes or until
tender. To serve, reheat the consomme and garnish it
with the braised vegetables. Season to taste with salt
and black pepper. Serves 6 From: Coast Magazine’s
Jersey Shore Almanac Shared By: Pat Stockett

– - – - – - – - – - – - – - – - – -

3 c Sliced yellow squash
1 ts Minced onion
1 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Dried dillweed
1 tb Dry butter substitute

Arrange squash and onion in a vegetable steamer
over boiling water. Cover and steam 5 minutes or until
tender.
Remove from heat, and mash squash mixture.
Add parsley, salt and dillweed; toss lightly.
Sprinkle with butter substitute, and serve warm.
Yield: 4 servings.

Nutritional information per 1/2 cup serving:
calories – 27, protein – 1 gm., fat – trace,
carbohydrates – 6 gm., cholesterol – 0 mg., sodium -
401 mg., fiber – 2 gm. Diabetic Food Exchanges:
Vegetable – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

5 oz White chocolate
3 Egg yolks
4 T Sugar
1/3 c Frangelico
2 T Lemon juice (fresh squeezed)
2 Clear gelatin sheets
1/4 c Water
3 c Heavy cream; whipped

In the top of a simmering double boiler place the white chocolate and melt
it. Keep it warm.
In the top of another simmering double boiler place the white chocolate
and melt it. Keep it warm.
Add the melted chocolate to the egg yolk and stir it in.
In another small saucepan place the gelatin and the water. Heat them
slightly and mix them together so that the gelatin is totally dissolved.
Let the mixture cool to room temperature. Add it to the
egg-yolk-chocolate mixture and stir it in well.
Carefully fold the whipped cream into the mixture. Place the mousse in
the refrigerator for 1 hour, or until it is firm.

—–

1 lb Flank steak
2 md Bell peppers
1 Clove garlic
4 tb Peanut oil
1/4 ts Salt
SAUCE:
1/4 c Stock
1 ts Thin soy sauce
1 ts Chili paste with soybean
1 ts Sherry wine
1 1/2 ts (approx) thin cornstarch
-paste

Preparation: Remove membrane from flank steak. If it
is a thick slab of meat, slice with grain into thin
sheet about 1/4″ thick. Slice across grain into
matchsticks about 2 1/2″ long. Halve and core bell
pepper; scald pepper halves until color turns bright
green; plunge in cold water to stop cooking process.
Slice pepper thinly to match cooked meat. Peel and
quarter garlic clove; add to peanut oil. Mix sauce
ingredients.

Stir-frying: Heat wok as hot as possible. Add garlic
and 1/2 the oil; stir; remove garlic when it browns.
Add salt to oil; stir. Add half of flank steak; toss
and stir briskly to coat with oil and prevent
scorching of meat. When meat begins to shrivel, remove
to platter. Rinse wok; reheat; add rest of oil.
Stir-fry remaining meat. Add peppers, sauce, other
beef; toss briskly for about 1 minute until sauce
evaporates. Serve.

Garnishing note: Time and inclination permitting,
deep-fry about 12 shrimp chips. Arrange on serving
platter around beef and peppers.

—–

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Mayonnaise
1/3 cup Blue Cheese — Crumbled
8 ounces Yogurt — Plain

Mix the mayonnaise and blue cheese together in a small bowl. Fold in the
yogurt. Cover and chill until serving time.

Makes about 1 1/2 cups of dressing.

– - – - – - – - – - – - – - – - – -

-DXDG05A

MMMMM———————FOR SPICED SHERRY————————–
1/3 c Five spice powder
1 c Sherry

MMMMM——————-FOR FIVE SPICE CHICKEN————————
1 oz Garlic; minced
1 oz Onion; minced
4 ts Spiced wine
1/2 ts Salt
1/2 ts Ground cloves
1 ts Sugar
1/4 ts MSG
5 tb Thin soy sauce
2 tb Thick soy
1/2 ts Pepper
1 tb Oil
1 ts Sesame oil
1 Chicken

MMMMM———————-FOR LEMON SAUCE—————————
1 ts Fresh lemon juice
1 ts Vinegar
1 ts Sugar
1/4 ts Pepper

Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to
Five Spice Chicken. To make this combine, 1/3 Cup five spice powder,
and 1 Cup sherry. Mix well and store in a sterilized jar. Ga Nuong
Voi Ngu Vi Huong (five spice chicken) 1. Wash and dry chicken 2.
Combine garlic, onion, 2 t spiced sherry, salt, cloves, MSG, 1 T thin
soy, and 1 t thick soy. Rub inside chicken.
3. Place the chicken in a bowl and pour the remaining sherry and soy
over the chicken. 4. Marinade for 2

hours, basting every 20 minutes. 5. Heat oven to 400F.
6. Place the chicken on a roasting pan grid and bake for 10 minutes,
brush with marinade, reduce the temperature to 350F bake for 45 more
minutes, basting every 15 minutes.
7. Combine oils, and brush on chicken.
6. Cook another 20 minutes or until chicken is done. Serve with lemon
sauce and a green salad.
Lemon sauce: Combine ingredients and mix well. Ladle mixture into
individual bowls.
From the House of Dgeign

MMMMM

2 c Uncooked brown rice
1/2 c Unsweetened grated coconut
2 1/2 tb Vegetable oil
4 c Water
1 c Dried black eyed peas
-(soaked for 5 hours
– at least)
3 Bay leaves
1 md Onion; chopped
3 Garlic cloves; minced
1/4 c Vegetable oil
1 sm Chile; sliced
1/2 Red or green bell pepper
8 oz Tempeh; cubed
1 pn Fennel (generous pinch)
-salt pepper to taste
2 Scallions; chopped

Saute rice coconut in the 2 1/2 tablespoons oil for 2-3 minutes,
stirring constantly. Add the water cinnamon stick. Cover the pot

bring it to a rapid boil. Do not peek at the rice, but when the steam
starts escaping, turn the heat down. Simmer for 40 minutes.
Meanwhile, cook the black eyed peas with the bay leaf in salted, boiling
water till tender (only takes abot 20-25 minutes). Drain them remove
the bay leaves. Keep warm till the rice tempeh are ready.
Saute the garlic onion with the 1/4 cup of oil till the onions soften.
Stir in chile bell pepper. Saute for 2 minutes. Add fennel, tempeh,
salt pepper. Lower heat, but stir frequently til tempeh is crisp
golden.
Combine everything, mixing together well.

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-This Divine Creation
-CREATED by The.LaRK
16 oz Green beans — drained
10 3/4 oz Cream of Mushroom soup
10 3/4 oz Water — Use Soup can
2 c Mushrooms — fresh, sliced
1 t Onion powder
3 Eggs
6 oz Cheese — grated
2 c Bisquick

Mix all ingredients together. Pour into large baking
dish. Bake at 375F for 45-60 minutes.

Enjoy!!

– - – - – - – - – - – - – - – - – -

1/2 lb Ground beef
1/2 lb Ground veal
1/4 c Italian seasoned bread crumb
1 Egg
1 tb Parsley
Salt and pepper to taste
4 c Chicken broth
2 c Spinach leaves cut into piec
1/4 c Grated Pecorino Romano chees

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in
a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet
for 30 minutes at 350F. Meanwhile, bring broth to a boil and add
spinach. Cover and boil for 5 minutes. Add the meatballs to the hot
broth, bring to a simmer. Stir in the cheese and serve immediately.
Rita in Scottsdale 01/02/92 01:41 am

—–