Title: Rice Pudding
Categories: Diabetic, Rice, Desserts
Yield: 6 sweet ones

1/2 c White rice; 1/4 c Sugar;
1/4 c Water; 1 ts Vanilla extract;
2 c Skim milk; 1/2 c Raisins;

Cook the rice in 3/4 c water over medium heat until tender, about 45
minutes. Add the skim milk and sugar. Cook slowly over low heat
until thickened, about 30 minutes. Cook. Add the vanilla and
raisins and spoon into six serving dishes.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FRUIT
EXCHANGE + 1/2 MILK EXCHANGE; CAL: 189;
PRO: 4g; CAR: 28g; FAT: 2g; SOD: 283mg;

Source: Quick Easy Diabetic Menus by Betty Wedman, M.S.,R.D.

Brought to you and yours via Nancy O’Brion her Meal Master

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Popularity: 4% [?]

Title: Oatmeal Mix
Categories: Master mix
Servings: 1

3 c Unbleached Flour 3 1/2 t Baking Powder
1 1/2 t Salt 1/2 c Granulated Sugar
1 c Brown Sugar 1 1/2 c Vegetable Shortening
3 c Rolled Oats

In a large bowl, sift together flour, baking powder, salt and granulated
sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in
shortening until evenly distributed. Stir in oats and mix well. Put in
large airtight container. Label as OATMEAL MIX and stor in a cool, dry
place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX.

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Popularity: 2% [?]

Mocha Ice Cream Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Alcohol Chocolate
Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces Ladyfingers
1/2 gallon Coffee ice cream — softened
1 quart Chocolate ice cream — soften
2 tablespoons Instant coffee granules
1/2 cup Coffee flavored liqueur
6 Toffee bars — crushed
Chocolate sauce
1 cup Heavy cream — whipped

Line ladyfingers around side of 9″ springform pan. Mix softened ice creams
together. Add coffee granules, liqueur and crushed toffee bars. Pour into
springform pan. Spread a thin layer of chocolate sauce on top.
Freeze. Before serving, spread cake with whipped cream. Do not let this cake
defrost before serving.
Serve immediatly upon removing from freezer.

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Popularity: 2% [?]

FLEMISH BEEF STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Chopped salt pork
1 Bay leaf
1 lb Beef chuck in chunks
1 t Thyme
3 Onions thinly sliced into
3 tb Dijon mustard
1 t Flour
1 French Bread (stale)
1 1/2 tb Vinegar
2 c Stout or porter
1 Parsley spring
1 tb Packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain
and rinse well; pat dry. Transfer to heavy large
skillet and cook over medium flame until lightly
browned. remove from skillet using slotted spoon
and reserve for use in salads or other dished.
Increase heat to medium high. Add beef to skillet
in batches (do not crowd) and cook until well browned
on all sides, turning with spatula. transfer meat
to heavy 2 to 3 quart saucepan. Add onions to
skillet reduce heat slightly and cook until deep
golden brown about 10 minutes, stirring
occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn.
Add stout and stir, scraping up any browned bits.
Bring mixture to boil. Pour over beef. Blend in
vinegar, sugar, parsley, bay leaf and thyme. Cover
saucepan and simmer mixture for 30 minutes. Spread
mustard over bread. Press bread into stew. Cover and
cook until meat is tender, about 1 hour. remove
bay leaf and discard. Serve immediately.
Serve with boiled potatoes, green salad and beer.

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Popularity: 5% [?]

Title: TUNG-PO GOLDEN PORK FEET
Categories: Chinese, Pork
Yield: 4 servings

1 Pork Foot
1 tb Cornstarch Paste
1 tb Spring Onion, minced
Soy Sauce
6 c Oil (for frying)
2 c Soup Stock
2 ts Dried Pickled Cabbage
2 ts Sesame Oil
10 Carrot Balls
10 Turnip Balls
Spinach

————————SEASONINGS————————
5 Ginger Slice
2 ts Salt
Peppercorns
1 ts Sugar Colour
1 ts Pepper, ground
1/2 tb Wine
1 tb Soy Sauce

Scrape hair off the pork foot. rinse. Chop into
sections. Remove bones. Cook in boiling water briefly.
Add some soy sauce to the pork foot. Heat oil for
frying. Fry the pork foot till golden brown. Remove
and drain. Save some oil in the wok. Add seasonings.
Stir quickly. Add stock and pork foot. Simmer over a
low flame for 1 hour. Remove. Steam for 10 minutes.
Save the juice oozing out from the pork foot. Put the
pork foot, upside down, on the plate. Stir-fry the
dried pickled cabbage with sesame oil. Add the juice
above, cornstarch paste, and spring onion. Mix well.
Pour it over the pork foot. Fry the carrot and turnip
balls for 3 minutes. Garnish the dish with them and
add some spinach. Serve.

Note: Sugar colour is made by frying granulated sugar
and rock sugar with oil over a very small flame. It
looks like soy sauce and helps deepen the colour of
the dish.

Tung-Po is also known as Su Shih and is one of the
Eight Great Scholars.

From The Chinese Regional Cuisine Series, Szechwan
Cooking.

Posted by James Lor.

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Popularity: 3% [?]

SPANAKOPITAS ***TCVC49A

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 tb Butter or oil
1 lb Frozen spinach — thawed
3 ea Green onions — sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese — crumbled
3 ea Eggs — lightly beaten
1 x Salt Pepper to taste
—–PASTRY—–
1 lb Commercial Filo pastry
1/2 lb Melted butter

In butter or oil, saute green onion until soft.
Meanwhile, squeeze out excess moisture from spinach
and chop by hand or in food processor. Combine green
onion with spinach and remaining filling ingredients
in bowl. Mix well and set aside.
Lay out the Filo sheets, covering them with waxed
paper and a damp towel. Take out two sheets at a time
and keep the rest covered. Brush melted butter onto
top sheet of each pair. Cut each double-sheet
crosswise into equal strips, about 2-1/2″ wide. Place
1 teaspoon of the filling 1″ from the end (nearest
you) of each strip. Fold the strips back over the
filling so the bottom edge meets the left edge,
forming a right angle. Continue folding back at right
angles to make a triangular shape. Place on baking
sheets and keep covered until all are ready to bake.
Bake in a 350 degree oven for 20 to 25 minutes or
until golden and crisp, turning once. NOTE-
Spanakopitas may be frozen before baking. When ready
to bake, separate while still frozen, spead on baking
sheets, and bake as above, allowing an extra 10
minutes baking time. Karen Mintzias TCVC49A

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Popularity: 2% [?]

Butternut Squash with Garlic, Ginger, and Lime

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter — or olive oil
1 Spanish onion — coarsely chopped
4 cloves garlic — pressed or finely
chopped
1 tablespoon peeled — coarsely chopped
fresh ginger
1 butternut squash — peel seed chop
5 cups chicken stock
1 Pinch sugar
1/4 cup fresh lime juice
20 lime slices

Pantry:
1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups
cubed pulp.

Directions:
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic,
and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce
heat to low and cook until squash is tender, 20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

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NOTES : 8-10 cups. “Idea came from a man who orders 1 quart of soup for lunch.
His idea was worth listening to.”

Popularity: 4% [?]

BUTTERMILK BREAD IN A PRESSURE COOKER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Sugar
1 c Flour
1/2 ts Soda
1 t Baking powder
1 c Buttermilk (I don’t have the
-recipe at hand, but you can
-make
Quite adequate buttermile
-from dried milk)
1 c Nut, dates and/or raisins
4 c Water in pressure cooker
-with rack.

Combine egg and sugar. Sift flour, soda and baking
powder. Add buttermilk anternately with sifted dry
ingredients. Mix well. Add nuts and stuff. Turn into
buttered bowl and cover with wax paper. Place bowl in
cooker on rack with water. Place cover on cooker.
Steam without pressure weight for 15 minutes, then
cook at cook position for 25 minutes, allow to cool
naturally.

Works, and makes quite tasty bread. I’ve also got a
really good receipe for making brown bread and boston
brown bread in a pressure cooker.

After a week at sea, we (a crew of four) could polish
off a whole loaf at one sitting, especially if the
butter was still firm.

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Popularity: 4% [?]

Title: Lemon Sauce
Categories: Penndutch, Puddings, Sauces
Yield: 1 servings

3 tb Sugar
1 tb Cornstarch
1 tb Lemon juice
1/2 Lemon, grated rind of
1/4 ts Salt
1 ts Butter
1 c Water, boiling

Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add
the water and cook in a double boiler until mixture thickens. Add the
butter and stir until melted. Stir in the grated lemon rind and juice.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Popularity: 3% [?]

Quick and Simple Skillet Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Vegetables
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans Red beans
2 cans Tomato sauce (8 oz. ea)
1 teaspoon Garlic salt
1 teaspoon Chili powder — or to taste
1 1/2 pounds Ground chuck — lean
1 can Mushrooms — chopped
1 Green pepper — chopped
1 teaspoon Sugar

Saute onion and green pepper in butter until onion is soft. Add ground chuck
and brown. Add tomato sauce, mushrooms and seasonings, cover and simmer about
30 minutes. Add beans and continue cooking until heated through.

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Popularity: 3% [?]