Title: CRUNCHY CEREAL BAR
Categories: Diabetic, Snacks, Cookies
Yield: 18 servings

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.

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Popularity: 3% [?]

CHICKEN CURRY #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 oz Thai Coconut Milk
1 tb Thai Red Curry Base
1 lb Cubed Chicken
2 tb Fish Sauce
2 ts Lemon Juice
1 Tomato, Diced
3 Scallions, Diced
2 c Mushrooms, Sliced
1 Yellow Pepper, Diced
2 ts Thai Garlic Chili Sauce
Fresh Sweet Basil

In a large saucepan, combine coconut milk with curry base over medium heat
until oil appears on top. Add chicken, seasoning sauce, lemon juice and
simmer for 5 minutes, stirring occasionally. Add remaining ingredients
except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.
Serve hot over rice. Garnish with sprigs of fresh sweet basil. From:
Syd’s Cookbook.

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Popularity: 4% [?]

Title: CHILI STEAK
Categories: Tex-mex, Chili, Steak
Yield: 6 servings

3 lb Rump or round steak, 1 inch
1 ts Salt
1/2 ts Pepper
2 ea Cl Garlic, crushed
3 tb Shortening
1/2 c Green pepper, chopped
1/2 c Onion, chopped
1 1/2 c Texas red or original san an
1/2 c Strong black coffee

Fat grams per serving: Approx. Cook
Time: 1 hr Cut steak into six servings. Mix salt,
pepper, and crushed garlic; season both sides of steak
with mixture. Let stand in a dish (glass or pottery)
for about 1 hour. Pat steaks dry and fry in the
shortening until browned, turning once. Remove from
pan. Cook green pepper and onion in pan until soft;
add chili and coffee. Return steaks to pan ; bring to
a boil. Reduce temperature, cover and cook 45 minutes.
Serve with rice. Makes 6 servings.
There’s a lot of good things that chili goes with, or
on, or in. Like tortillas. Tamales. Sourdough bakin’s.
Cornbread. Beer bread. Texas Toast. Eggs. Hash. Ground
beef. Steak. And you can fancy up chili with opnions,
green peppers, tomatoes, avocado or guacamole, and
different kinds of cheese. You get the idea. chili’s
not only one of the best eatin’ ideas there ever was,
but one of the best for satisfying all kinds of
tastes. From “Famous Chile Recipes from Marlboro
Country”.

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Popularity: 5% [?]

GERMAN GINGERBREAD COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Soft margarine
1/2 c Brown sugar
2 ts Ginger
1/2 ts Salt
1 t Cinnamon
1/4 ts Ground cloves
1 Egg
3/4 c Molasses
3 c Flour
1 t Baking soda
1/2 ts Baking powder

Mix all ingredients together well. Make balls of
dough the size of walnuts, and place them on a greased
cookie sheet 3-4″ apart. Flatten with a glass dipped
in sugar. Bake at 325 F for 6-8 minutes. Or, if you
like, refrigerate overnight. Roll out cold dough for
cookie shapes cut with cookie cutters. If dough is
sticky, add flour.

Source: Scholastic ‘Let’s Find Out’ Multi-Cultural
Cookbook by Jean Marzollo Nov./Dec. 1990 Week Four -
ISSN 0024-1261 * VOL 25 Typed for you by Karen Mintzias

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Popularity: 4% [?]

Italian Vegetable Stew

Recipe By : Family Circle
Serving Size : 1 Preparation Time :0:15
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups green beans — trimmed,cut in half
1 1/2 cups onion — sliced
2 teaspoons garlic — minced
1 small eggplant — cut 1″ cubes
2 large yellow squash or zuchinni — cut 1″ cubes
1 large baking potatoe — peeled, 1/2″ chunks
2 bell pepper — cut in strips
1 1/2 cups tomato sauce
1/4 cup olive oil
1 teaspoon salt

Put green beans, onions and garlic in a 4 quart or larger crockpot. Mix all
of the remaining ingredients in a bowl. Add to crockpot. Cover and cook on
low for 8 hours or on hight for 4 hours, until vegetables are tender.

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Popularity: 2% [?]

Title: BUSECCA TICINESE (TRIPE SOUP WITH GARLIC BREA
Categories: Swedish, Soups/stews, Garlic
Yield: 6 servings

3 tb Borlotti beans
3 x Carrots
1 x Leek
1 x Small knob celery
500 g Honeycomb tripe (1 lb)
30 g Butter (1 oz)
1 x Clove garlic, mashed
1 tb Tomato paste
1 1/4 l Bouillon (5 cups)
1/4 ts Caraway seeds
1 x Twig thyme
80 g Parmesan, grated (2.75 oz)
1 x Twig parsley
Salt, freshly ground pepper

———————–GARLIC BREAD———————–
200 g French bread (7 oz)
50 g Butter (1.75 oz)
4 x Cloves garlic, mashed
10 g Gruyere, grated (0.25 oz)
1 tb Parsley
Salt, freshly ground pepper

Preparation: 30 minutes, cooking time: 3 hours

Yields 6 servings as a first course, as a main course
double the ingredients.

Soak beans overnight. Drain beans. Cook in lightly
salted water until tender. Drain. Set aside.

Clean, trim and wash the vegetables (carrots, leek,
celery). Slice the carrots finely, slice the leek
diagonally, slice the celery finely and cut into
squares.

Cut the tripe into strips 4 cm ( 1 9/16 in) long and 2
mm (1/16 in) wide. Fill a kettle with water, add salt,
bring to the boil. Add tripe and cook for 2 1/2 hours.
Drain.

In a saucepan heat butter. Saute’ vegetables briefly.
Add tripe, garlic and tomato paste. Saute’ briefly.
Moisten with bouillon, simmer for 20 minutes. Season
with caraway, thyme, salt and pepper. Add Borlotti
beans and heat.

Serve in soup plates, sprinkle with cheese (Parmesan)
or serve separately. Garnish with parsley.

Garlic bread: cut bread into slices, toast in oven.
Beat butter until creamy, chop parsley finely, blend
butter with garlic, cheese (Gruyere) and parsley.
Season with salt and pepper. Spread bread with butter
mixture, gratinate under broiler until golden brown.
Serve with soup.

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Popularity: 3% [?]

Title: KATHIE JENKINS WILD RICE SOUP
Categories: Soups
Yield: 12 servings

1/4 c Butter
4 Celery stalks, chopped
2 Carrots peeled and diced
1 sm Onion, diced
1 sm Red onion, diced
1/2 c Green onions, sliced
1/3 c Slivered almonds
1 tb Dill weed
2 ts Black pepper
2 ts Garlic salt
2 Bay leaves
1/2 ts Turmeric
4 qt Chicken stock
1 1/2 c Wild rice, well washed
1/2 c White rice, well washed
1/2 ts Salt
4 Egg yolks
4 c Cooked chicken diced
3 c Mushrooms, sliced

Melt butter in skillet over medium heat, add celery, carrots, all
onions and almonds and saute until slightly tender, stirring
occasionally, about 5 minutes. Add dill weed, pepper, garlic salt,
bay leaves and turmeric.
In separate large pot, bring chicken stock, wild rice, white
rice and salt to boil. Reduce heat, add celery mixture, cover and
simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup
into yolks, then whisk back into soup. Add chicken and mushrooms,
discard bay leaves, Heat gently, Do not boil. Serve immediately.
Each serving contains about 282 calories; 1,444 mg sodium; 111 mg
cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein;
.84 grams fiber.

(To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN,
56630)

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Popularity: 3% [?]

Title: BRIOCHE – PAN-1
Categories: Breadmaker, Breads
Yield: 1 servings

XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
1 tb Dry milk
1 ts Salt
6 tb Butter
3 lg Eggs
1/4 c Water
2 ts Dry yeast
1 Egg; beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add eggs and water.
Close cover and place dry yeast into the yeast holder. SELECT: BASIC
DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2
hours and 25 minutes later) 2. Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal
portions. Roll each portion into a ball. Cover with a plastic wrap
and rest for 20 minutes. 4. Using edge of the hand, pinch off about
1/4th of the dough without detaching it. Roll the dough on the bench
so that both parts are round. 5. Place the dough in the tin large-end
first. With fingertips, press the small ball around its circumference
into the large one. 6. Place tins on baking pan. (could use muffin
tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or
until the larger ball rises above the tin. 7. Brush with beaten egg.
8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown.

MMMMM

Popularity: 4% [?]

Cream of Broccoli Soup

Recipe By: Sue Burningham
Serving Size: 6
Preparation Time: 0:30
Categories: Soups Stews

Amount Measure Ingredient Preparation Method
1 small onion chopped and browned
1 bag broccoli chopped
2 cans chicken broth
2 cans water
2 tablespoons chicken bouillon
1 cube butter melted
1/3 cup flour
1 can evaporated milk
1 medium Velveeta
6 slices bacon cooked and crumbled

Boil onion, broccoli, chicken broth, water and boullion for 20 min.
Mix butter and flour and add to soup. Add evaporated milk, Velveeta
and bacon.

Per serving: 151 Calories; 8g Fat (48% calories from fat); 9g
Protein; 10g Carbohydrate; 18mg Cholesterol; 912mg Sodium

Popularity: 11% [?]

Title: Avocado Stuffed with Smoked Fish (West Africa)
Categories: African, Seafood, Ceideburg 2
Yield: 4 servings

4 Hard-cooked eggs *
1/4 c Milk
1/4 c Strained fresh lime juice
1/4 ts Sugar
1/2 ts Salt
1/3 c Vegetable oil
2 tb Olive oil
1/2 lb Smoked whitefish
2 lg Ripe avocados
12 Strips of fresh red bell
-pepper or canned
-pimiento **

* the yolks rubbed through a sieve and the whites finely chopped.

** each cut about 1/4 inch wide and 2 inches long.

In a deep bowl, mash the egg yolks and milk together with a spoon or
table fork until they form a smooth paste. Add 1 tablespoon of the
lime juice, the sugar and the salt.

Then beat in the vegetable oil, a teaspoon or so at a time; make sure
each addition is absorbed before adding more. Add the olive oil by
teaspoonfuls, beating constantly. Stir the remaining lime juice into
the sauce and taste for seasoning.

With your fingers or a small knife, remove the skin from the fish and
pick out any bones. Drop the fish into a bowl and flake it finely
with a fork. Add the chopped egg whites and the sauce, and toss
together gently but thoroughly.

Just before serving, cut the avocados in half. With the tip of a
small knife, loosen the seeds and lift them out. Remove any brown
tissue like fibers clinging to the flesh.

Spoon the fish mixture into the avocado halves, dividing it equally
among them and mounding it slightly in the center. Arrange 3 strips
of sweet pepper or pimiento diagonally across the top of each avocado
and serve at once.

Makes 4 servings.

From “African Cooking”, Laurens van der Post and the editors of Time
Life Books, “Foods of the World” series, 1970. LOC # 77-119620.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Popularity: 13% [?]