Title: KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
Categories: German, Meats, Main dish, Vegetables
Yield: 4 servings

1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/4″ Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced

* Asparagus Spears should be canned.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.

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Popularity: 3% [?]

Rhubarb Chutney

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pickles/Relishes/Chutneys
Rhubarb Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup chopped onion
1 clove garlic — minced
1/4 cup apple juice (for frozen rhubarb use only — 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once.

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NOTES : Makes 1 2/3 cups.

Popularity: 3% [?]

BEEF AND BROCCOLI WITH GARLIC SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef steak
1 tablespoon Vegetable oil
1/2 teaspoon Salt
1 dash White pepper
1 1/2 pounds Broccoli
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/4 cup Chicken broth
2 tablespoons Vegetable oil
1 tablespoon Vegetable oil
1 tablespoon Finely chopped garlic
1 teaspoon Finely chopped ginger root
2 tablespoons Brown bean sauce
1 cup Sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips
crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and
white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare
outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems;
remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling
water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in
cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet
or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom.
Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot.
Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root
and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds
or until thickened.

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Popularity: 6% [?]

Bailey’s

Recipe By : JUDY ZEGKE
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
1 T. instant espresso powder
2 tsp. choc. syrup
2 tsp. vanilla
1 1/2 c. Irish whiskey
1/2 c. water
1 c. whipping cream
2 14 oz. cans Eagle brand milk.

Mix all ingridients in blender.

This tastes best if you let it age for a week. But you’d better hide it!!!
It is great.

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Popularity: 2% [?]

Title: Stir-Fried Bean Sprouts and Mushrooms
Categories: Main dish, Vegetables, Chinese
Yield: 4 servings

250 g Bean sprouts
10 Dried mushrooms
4 Green shallots
2 T Oil
1 Garlic
1 T Oyster sauce
2 ts Light Soy Sauce
2 ts Dry sherry
2 ts Cornflour
1/4 c Water

Soak mushrooms in boiling water 20 minutes; drain. Remove and discard
stems, chop caps finely. Wash and drain bean sprouts, slice shallots
diagonally. Heat oil in wok, add garlic, mushrooms and shallots, stir-fry
1 minute. Add bean sprouts, toss through, add sauces, sherry and blended
cornflour and water. Stir-fry until mixture boils and thickens.

Compiled by Imran C.

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Popularity: 3% [?]

Title: Savory Hamburger Soup
Categories: Soups/stews, Ground beef, Beef
Yield: 2 servings

1 ea Lge. Carrot, Thinly Sliced 2 tb Dry Red Wine
2 tb Chopped Onion 1/2 ts Sugar
1 tb Water 1/4 ts Salt
1/2 lb Lean Ground Beef 1 x Dash Garlic Powder
1 c Tomato Sauce 1 x Dash Pepper
1/2 c Water 2 tb Shredded Cheddar Cheese

In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1
T water, covered, on 100% power for 2 minutes. Stir the ground beef into
the partially cooked vegetables. Micro-cook, uncovered, on 100% power for
3 minutes, stirring once to break up the meat. Drain off the fat. Stir
in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder
and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more
or until mixture is heated through and vegetables are tender. Sprinkle
with shredded cheddar cheese and serve.

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Popularity: 3% [?]

Pasta W/broccoli And Garlic

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Bunch broccoli — trimmed
And cut into flowerettes
1/2 cup Extra virgin olive oil
1/2 cup (1 stick) unsalted butter
6 lg Garlic cloves — sliced
Paper thin
2 teaspoon Crushed red pepper flakes
1 pound Large shell macaroni
Cooked

Cook broccoli to desired tenderness in lightly salted boiling water.
RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli
and cut into bite-size chunks; set aside.

In a medium size saucepan; heat olive oil over medium, add garlic slices and
stir until lightly and evenly browned.
(At this point, you can remove and dicard the garlic, but I always leave it
in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3
minutes. Add the reserved broccoli water and simmer another minute. Turn off
heat and stir in broccoli. Cover and set aside while cooking pasta.

Place cooked pasta into large bowl. Pour broccoli sauce over pasta.
Toss to coat and serve with freshly grated Parmesan cheese and black pepper.
YUM.

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Popularity: 3% [?]

Clam Chowder 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Clams-Large (About 8 Clams)
2 Potatoes-Diced — large
2 Med Onions-Sliced
2 Bell Peppers — chopped
2 Celery Stalks-Chopped Fine
1 Tbsp Paprika
2 Tbsp Butter
2 Tbsp Flour
1 tbsp Accent
1 qt Clam Stock
2 tbsp Clam Base
1 C Whole Tomatoes — chopped

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as
clam stock. Dice the clams. Cook the potatoes separately in 2 cups of
boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, paprika in butter until the vegetables are ten- der,
about 6 min. Add flour and Accent,stirring well so that mixture does not
brown. Add clam stock, clam base, potatoes, clams. Allow to simmer for
15 min. Add tomatoes simmer for 5-10 min., covered. Serve.

This recipe may be kept for a week. The clam base may be purchased at
any fish market.

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Popularity: 8% [?]

Title: Hot Bean Dip
Categories: Appetizers, Diabetic, Microwave, Vegetarian, Lacto
Yield: 16 servings

17 oz Refried Beans
1/2 c Red Salsa Sauce
1/3 c Reduced-Calorie Sour Cream
2 tb Dried Onion Flakes
1/8 ts Cayenne Pepper
1/3 c Sharp Cheddar Cheese
— (shredded)

Combine refried beans, salsa sauce, sour cream and
dried onion flakes in a 1-1/2 or 2 quart (1-1/2 or 2
L) microwave bowl.

With the microwave on MEDIUM, cook for 5 to 7 minutes,
stirring the mixture and turning the bowl every 2
minutes.

Next, stir in cayenne pepper and sprinkle with
shredded cheese.

Return to the microwave and cook on MEDIUM 1 to 2
minutes longer or until the cheese is melted and hot.
One Serving: Calories: 33 (spread only) Carbohydrates:
5 (spread only)

Exchange: 1/2 bread (spread only) Source: Diabetic
Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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Popularity: 3% [?]

Title: Pumpkin Pie
Categories: Diabetic, Pies, Desserts, Holidays
Yield: 8 servings

MMMMM——————–PUMPKIN PIE FILLING————————-
1 1/2 c Pumpkin; Canned Or Fresh 1/4 ts Ground Nutmeg; Or To Taste
-Cooked 1/4 ts Ground Cloves; Or To Taste
Non Nutritive Sweetener 2 lg Eggs; Slightly Beaten
-Equivalent To 3/4 C 1 1/4 c Nonfat Milk
-Sugar 2 c Nonfat Evaporated Milk
1/2 ts Salt ;Pastry For One 9-Inch Pie
1 1/4 ts Cinnamon -Crust, Unbaked
1/2 ts Ground Ginger; Or To Taste

MMMMM————————-PIE CRUST——————————
1 1/3 c Flour; Sifted 1/2 c Diet Margarine; Melted
1/2 ts Salt 2 tb ;Cold Water

Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener,
salt, and spices, blending well then blend in the eggs, milk, and
evaporated milk. Pour into the unbaked pastry shell and bake until a
knife inserted between the center and outside come out clean. Cool
to room temperature before serving.

Exchanges Per Serving: 1 Serving = 1/4 Lean Meat, 3/4 Milk, 1/6 Bread
Calories Per Serving: Filling = 135 Pastry = 110

Pie Crust:

Sift the flour and salt together, then dribble th margarine over the
surfae. Stir, with a fork, until completely mixed then add the water
to the margarine-flour mixture and stir until a smooth ball if
formed. Roll out the dough to fit the pie pan. Place in the pie pan
and flue the edges with the fork. Refrigerate if the crust is to be
filled prior to baking. If baked unfilled, make several cuts with a
sharp knife in the bottom and sides of the crust. Bake at 450
degrees F for 13 to 15 minutes or until golden brown.

Exchanges Per Serving: 1/8 Crust = 1 Bread, 1 1/2 fat Calories Per
Serving: 130

MMMMM

Popularity: 3% [?]