1 lb Fresh okra, trimmed and
-sliced into 1/2″ thick
-rounds
1 c Thinly sliced onion
2 tb Canola or olive oil
1 1/2 t Lemon juice
1/2 t Ground cumin
1/4 t Ground fennel
1/8 t Cayenne pepper
1/2 t Kosher salt

The following recipe is from cookbook author Julie Sahni. Serve over
scrambled eggs, a rice pilaf or, American-style, in pita bread with
lots of sliced tomatoes.

1. Fry okra, onion in oil, stirring occasionally, for 15 minutes. If
okra looks dry, add 3 tablespoons water and/or cover the pan during
cooking.

2. When vegetables are soft, stir in lemon juice. Lower heat and
sprinkle on cumin, fennel, cayenne and salt. Stir-fry mixture for 2
minutes, or until flavors are blended.

MMMMM

0.50 lb BACON,DICED
2.00 CLOVE GARLIC,MINCED
2.00 ONIONS, DICED (LARGE)
1.00 GREEN PEPPER, DICED (LARGE)
1.00 RED PEPPER, DICED (LARGE)
CRUSHED RED PEPPER FLAKES
8.00 oz OKRA, SLICED
6.00 oz TOMATO PASTE
2.00 lb CATFISH,CUBED
Salt
Pepper
2.50 c DICED, CANNED TOMATOES
3.00 c FISH STOCK

In a heavy bottomed soup pot, saute the
bacon. As soon as it startes to brown add the
onion and diced green red pepper. Cook for
about 5 min more. Add the diced tomatoes.
Cook 5 min. more. Add the okra and the fish
stock bring to a boil and reduce to a simmer.
Cook till soup starts to thicken (tomato paste
can be added at this point if desired).
Add the cubed catfish and simmer till fish is
done. Season w/salt pepper.
Pass the crushed red pepper flakes.
NOTE: to spice up the soup add tabasco,grn.red
pepper. Can also add crab, shrimp, oysters, chicken. Went out
fishing the other day and caught a few catfish too small to keep but
this recipe came to mind. Its real good when made spicy and served
with COLD beer. 04/29 11:17 Weird AL A.Green14 on Genie

MMMMM

1/4 c Margarine
1/3 c Brown sugar, packed
1 lg Egg
2 c Crumbled shredded wheat bis.
1/2 c Chopped walnuts
1 c Raisins

In a microwave-safe dish, combine the margarine and
brown sugar. Microwave on high about 1 minute to melt
the margarine. Beat in the egg when the sugar mixture
has cooled, about 5 minutes.

Add the shredded wheat, walnuts, and raisins. Stir
until well mixed. Pat into the bottom of a 5 inch
square microwave safe dish. Microwave on High about
4-6 minutes. Let stand for at least 10 minutes before
cutting into bars.

To prepare in a conventional oven, preheat oven to 375
F. Cream together margarine and brown sugar. Beat in
egg and add the rest of ingredients. Pat mixture into
bottom of an 8 inch square pan. Bake for 15-18
minutes or until the top is browned. Let stand 5
minutes before cutting into 18 bars.

1 bar = 198 calories, 1 starch/bread, 1 fruit, 2 fat
exchanges 2 grams protein, 29 grams carbohydrate, 12
grams fat, 87 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993
Shared by Elizabeth Rodier April 1994.

—–

This is a recipe given to me by granny, who said it was something they ate
during the war. It sounds like economy food with a vengeance, but topped with
some sort of sauce (apple or tomato go quite well) it’s really nice !

8oz red lentils 2 egg whites
3/4 pint water12oz grated turnip (about 3 small ones)
4oz wholewheat breadcrumbs

Cook the lentils until tender, and all the water absorbed.
Preheat the oven to Gas 6, 200C, 400F
Mix all the ingredients together and spoon into a shallow casserole dish.
Season as required.
Level the top.
Bake until the top is lightly browned (30-40 mins)

serve with steamed veggies…… Delicious !

Recipe By : Quick Easy Casseroles
Serving Size : 6 Preparation Time :0:10
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
2 c ground turkey breast — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
3 c frozen corn — thawed
4 c Hash Brown Potatoes
3/4 c skim milk
1/2 tsp salt
1/4 tsp black pepper
1/2 c fat-free cheddar cheese — grated

Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray;
set aside. In a skillet, heat oil over medium heat. Add turkey, onions, and
bell peppers. Cook until turkey is longer pink and vegetables are tender.
Stir in corn, hash brown potatoes, milk, salt, and black pepper. Bake,
covered, for 30 minutes or until heated through. Top with cheddar cheese.
Bake for 3 minutes more or until cheese has melted.

– - – - – - – - – - – - – - – - – -

Nutr. Assoc. : 0 694 0 0 0 0 0 0 0 0

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Irish
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Plain flour
1 t Level cream of tartar
10 oz Wheatmeal
2 oz Butter
4 oz Caster sugar
1 Egg
2 ts Level salt
2 ts Level baking soda
Buttermilk or sour milk

"Chuck all the dry ingredients into a bowl and mix. Add milk and egg
to give you a fairly soft dough. Bake in two loaf tins, or whatever at
375-400F, gas mark 6 or 7.

– - – - – - – - – - – - – - – - – -

——————————PATTI – VDRJ67A——————————
9 oz Chocolate wafer cookies
1/2 c Unsalted butter; melted
10 tb Kahlua; divided
1 ts Expresso powder
3 oz Semi-sweet chocolate; choped
1 tb Unsalted butter
1 pt Ice cream; vanilla, coffee,
– or chocolate chip
1 pt Chocolate ice cream
3/4 c Whipping cream; whipped

In food processor, place half of cookies, breaking into pieces. Process to
make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter
and process with on-off pulses, just to blend. Press crumbs evenly onto
bottom and up side of 9″ pie plate. Press crumbs evenly to rim. Bake at
325~ for 10 minutes. Cool completely. In small saucepan, heat 6 tbls Kahlua
and expresso powder over low heat until warmed and powder is dissolved.
Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool
completely. Transfer vanilla ice cream to electric mixer bowl and allow to
soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread
over bottom of cooled crust and freeze until firm. Spread cooled chocolate
mixture over ice cream in plate. Freeze until firm. Transfer chocolate ice
cream to mixer bowl; blend in remaining 2 tbls Kahlua as above. Spread
chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe
decorative border of whipped cream around inside edge of pie.

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ts Jelly, currant OR other
4 tb Cream, whipping
2 tb Butter, unsalted, cut in
— 4 pieces
9 lg Eggs, whites only
1/2 c Sugar
1/2 ts Vanilla
1/2 lg Lemon, juice of
4 lg Egg yolks
1/2 c Flour, all purpose,
— sifted

Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes
on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of
cream and 1 piece of butter.

In a mixer, beat the egg whites on medium-high speed until they
form soft peaks. Gradually add vanilla sugar and lemon juice and
continue to beat until stiff and shiny.

Use a large rubber spatula to gently fold egg yolks and flour into
the beaten whites. Use a spatula to transfer 3 large mounds of the
mixture to each of the baking dishes; shape and smooth them. Bake
until puffed and golden (about 8 minutes.)

Serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andy Kisler, Vienna 79 Restaurant, New York

– - – - – - – - – - – - – - – - – -

Recipe By : Molly Walsh
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Family
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 pound pork shoulder roast — boneless
2 -3 cloves garlic — minced
2 large onions — sliced in rings*
2 cups barbecue sauce
1 cup ginger ale
sandwich buns

*use sweet onions like Maui or Texas Sweet.

Place half of the onion rings in crockpot. Add the roast and then the
rest of onions. Pour in 1 cup of ginger ale. Cover and cook on LOW for
8-10 hours, or until pork can be easily shredded. Remove pork from pot
and shred. Remove onions and add to shredded pork in a bowl. Discard
juice in pot. Return onions and pork to pot, add barbecue sauce and mix.
Continue to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.

Freeze leftovers in ice cube trays. When frozen, remove to zip bags.
Thaw 2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork
pasta.

– - – - – - – - – - – - – - – - – -

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

—–