Title: CUCUMBER DIP-ADA
Categories: Appetizers, Greek, Low-cal, Diabetic
Yield: 1 servings

1 Cucumber (thinly sliced)
1 Onion, small (thinly sliced)
1 ts Salt
1/2 ts Garlic powder
1 ts Lemon juice
1/2 ts Marjoram
8 oz Lo-cal yogurt

Peel and thinly slice cucumber and onion. Sprinkle
with salt. Allow to r Combine garlic powder, lemon
juice, marjoram, and yogurt; mix thoroughly. Fold in
sliced cucumber and onion. Chill. Yield: 2 Cups 1
serving = 1 milk calories: 100

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Popularity: 9% [?]

Title: PORK BBQ SAUCE
Categories: Bar-b-q
Yield: 1 servings

1 c Onion, finely minced
3/4 c Garlic, finely minced
2 tb Tiger sauce
2 tb Worchestershire sauce
2 1/2 tb Mustard

Blend together all ingredients. The technique used
was to stab large holes in a pork roast, massage the
sauce into the holes produced and marinate overnight.

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Popularity: 3% [?]

PFEFFERN#SSE #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour, unsifted
1 t Baking powder
1 t Cinnamon
1 t Cloves, ground
1/2 ts Mace
1 t Allspice, ground
Pepper, black — as desired
1 1/4 c Honey
2 tb Butter — (no margarine)
2 lg Eggs
1 c Sugar, confectioners’
1 t Vanilla
— Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.

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Popularity: 13% [?]

PAUL PRUDHOMME’S BLACK MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Ethnic
Cajun Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c -hot water
1/2 c Molasses
1/4 c Milk
2 c Whole wheat flour
1 c All-purpose flour
3/4 c Sugar
2 tb Baking powder
1 t Baking soda
1 t Salt
1 1/2 c Coarsely chopped pecans,
-dry roasted

In a medium-size bowl combine the hot water and
molasses, stirring until well blended. In a large bowl
sift together the flours, sugar, baking powder, baking
soda and salt. With a rubber spatula, fold the liquid
mixture and the pecans into the dry ingredients just
until flour is thoroughly incorporated; do not over
mix. Spoon into 12 greased muffin cups. Bake at 300
degrees F until down, 45 minutes to 1 hour. Serve hot.

Nutritional info per serving: 280 cal; 5g pro, 45g
carb, 10g fat (30%), 3.7g fiber, .7mg chol, 499mg
sodium Exchanges: 2.9 bread, 1.8 fat

Source: K-Paul’s Restaurant, New Orleans, La Cook’s
Corner, Miami Herald, 12/28/95

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Popularity: 2% [?]

MIMOSA BEET SALAD

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beets without greens, — washed
6 tablespoons olive oil
4 tablespoons + 2 tsp white-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 3/4 teaspoons salt
1/2 teaspoon pepper
3/4 cup diced red onion
2 large hard-cooked eggs
1 tablespoon parsley
frisee or chicory leaves, — for garnish

Preheat oven to 400. In large roasting pan, place beets, still wet;
cover pan tightly with foil. Roast 1 hour or until beets are easily
pierced with knife; let cool. Peel; cut into 1/2 inch chunks.
Dressing: In bowl, whisk together oil, all the vinegar, the mustard,
honey salt and pepper. Toss beets with dressing; let stand 1 hour,
tossing occasionally. (Can be made to this point 2 days ahead; cover;
refrigerate) Mix in onion. Finely chop eggs mix with parsley. Place
beet salad on serving plate. Sprinkle with frissee. Makes 8 servings.

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Popularity: 3% [?]

Title: TACO TARTLETS
Categories: Appetizers, Tex-mex, Beef
Yield: 16 servings

1 x Meat shells
2 tb Taco seasoning mix
2 tb Ice water
1 x Filling:
1 c Sour cream
2 tb Taco sauce
2 oz Ripe olives ; chopped
1 c Tortilla chips
1/2 c Cheese ; chedder cheese, sh

To make meat shells, combine ingredients: mix well.
Press meat mixture into bottom and sides of tiny tart
pans and set aside. Combine sour cream, taco sauce,
olives and 3/4 cups tortilla chips. Spoon filling into
each shell, mounding slightly. Combine remaining chips
and cheese. Sprinkle over each tartlet. bake at 375
degrees for 10 minutes. Yield 32 tartlets VIVIAN
THIELE (NRHF19C)

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Popularity: 3% [?]

BROWN WHITE RICE BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Diabetic Grains
Vegetarian Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Sugar
1 tb Yeast (1 envelope)
1/4 c Warm water
1 1/2 c Brown rice flour
1 1/2 c White rice flour
1 t Salt
1 tb Xanthan gum (2 tb Certo?)
2/3 c Skim milk powder
1 1/4 c Warm water
1/4 c Margarine
3 Eggs

Note: General Hints on a previous page says 1 tsp
Certo or 1/2 tsp xanthan gum can be used as a binding
agent in baked recipes

Dissolve sugar in warm water. Sprinkle yeast over
water. Stir briefly. Let sit for 10 minutes until
foamy on top. Mix dry ingredients together in a large
bowl.

Melt margarine in 1 1/4 cup warm water. Add this
mixture to the softened yeast and in turn add this to
the dry ingredients. Beat well. Add 3 eggs and beat
well for 2 minutes. Cover. Let rise until double (1
1/2 hours).

Beat again for 3 minutes. Pour into 9 x 5 inch
greased loaf pan. Let rise until dough reaches the top
of the pan. Bake at 400 F for 15 minutes, cover with
foil if top is getting too brown. Continue baking for
about 45 minutes longer. Remove from pan and leave
unwrapped just until cool.

1/2 slice – 1 starch choice, no further nutrition
information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN
0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga
Road, Mississauga, Ontario L5N 1A6 (416) 567-7195
(area code may have changed to 905 in 1993)

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Popularity: 8% [?]

Maple Baked Beans~

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 Grams Dried Cannellini Beans — Soaked Overnight
1 Ham Knuckle — Soaked Overnight
2 Sprigs Thyme
1 Large Sprig Rosemary
1 Bay Leaf
1 Large Onion — Chopped
4 Cloves Garlic — Sliced
4 Strips Lemon Zest
150 Milliliters Maple Syrup
1 Tablespoon Tabasco Or Other Chilli Sauce — Or More ???
1 Tablespoon Dijon Mustard
1 Tablespoon Dijon Mustard
Salt And Pepper
Topping:
3 To 4 Eating Apples, Cored — Cut Into Eighths
30 Grams Butter — Softened
50 Milliliters Rum — Optional

Soak the beans overnight in plenty of water, then drain. Put into a pan and
cover with fresh water. Boil hard for 10 minutes. Reduce heat and simmer until
tender – about 45 to 60 minutes.Drain, reserving cooking water.

Put half the beans, together with half the onion and garlic, into a large, oven
proof casserole. Add herbs, tied together with a piece of string. Bury two of
the strips of lemon zest in the beans. Lay the ham knuckle on top, then cover
with remaining beans, onions, garlic and lemon zest. Mix syrup, Tabasco and
mustard and pour over. Season lightly with salt and pepper, then pour over just
enough of the reserved cooking water to cover. Cover the casserole tightly and
bake at 150F, 300 C,
gas mark 2 for 3 hours. Arrange the apple pieces decoratively over the beans.
You may not need them all. If there is rather too much liquid left in the dish,
scoop a little more out so that the apples can perch more comfortably. Dot with
butter and return to the oven for an hour. If using rum, pour it over the top
just before serving.

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NOTES : Based on a recipe from the Ontario Maple Syrup Producers Association
booklet of maple syrup dishes, this is an unusual take on slow-cooked beans,
sweetened with syrup, salted with the juices of the ham and spiced up with
Tabasco sauce. The apple slices bring together all the elements, so do not be
tempted to leave them out. The rum, however, is not essential.

Popularity: 3% [?]

Pasta Fagioli (Pasta with Beans)

Recipe By : Pat Minotti
Serving Size : 10 Preparation Time :0:00
Categories : Beans/Legumes Italian
Soups Veg: Tomatoes
*Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces ditalini — uncooked
28 ounces crushed tomatoes — large can
30 ounces cannellini beans — 2 15 oz cans
15 ounces butter beans — 1 can
15 ounces garbanzo beans, canned — 1 can
1/4 cup parsley
1/2 teaspoon ground black pepper
2 cloves garlic — finely chopped
1 medium onion

Cook macaroni, al dente (it will cook further in soup), drain, reserve water.
In heavy guage sauce pot or Dutch oven, cook onion and garlic until
transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to
a boil over medium heat. Lower heat, add macaroni, simmer and stir frequently
for about 20 minutes. Use reserved macaroni water, if necessary, to prevent
sticking if too thick. Serve with grated Parmesan or Romano cheese.
Sometimes I like mine with shredded cheddar.

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Nutr. Assoc. : 4363 5305 0 0 0 0 0 0 0

Popularity: 7% [?]

Title: HOLIDAY CHARLOTTE
Categories: Desserts, Holiday
Yield: 1 (9-inch) c

1 pk Ladyfingers (3-oz pkg)
1 c Sugar
1/2 c Water
8 Egg yolks
1 lb Semi-sweet chocolate
– melted
1 c Whipping cream; whipped
Fresh cut peaches, apricots
Pears, strawberries,
Raspberries, papaya and kiwi
1/4 c Apple jelly, melted

Separate ladyfingers and line bottom and sides of 9-inch charlotte mold or
bowl. Combine sugar and water in small saucepan. Bring to boil. Boil 2
minutes. Cool. Beat egg yolks in large bowl. Gradually beat in sugar syrup.
Blend in melted chocolate. Fold in whipped cream. Turn into ladyfinger-
lined pan to within 1 inch of rim. Chill until set. When ready to serve,
remove cake from mold. Fill top of cake with fruit, then brush fruit with
melted apple jelly.

Created by: Le Petit Four, Los Angeles

(C) 1992 The Los Angeles Times

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Popularity: 3% [?]