Title: Tuna Danish
Categories: Diabetic, Sandwiches, Fish, Vegetables
Yield: 6 sweet ones

2 cn 7-oz tuna; packed in oil; Few grains freshly ground
1 c Cabbage; coarsely chopped -pepper
2/3 c Carrot; grated 6 sl Bread; toasted
1/2 c Low-fat yogurt; 1/2 Head lettuce;
3 tb Catup; 18 sl Thinly pared cucumber;
1 1/2 ts Salt; 1/8 ts Paprika;

Drain tuna, then flake lightly. Combine tuna, cabbage, and carrot;
set aside. Combine yogurt, catup, vinegar, salt, and pepper; mix
well. Add to tuna mixture and blend. Put 1 piece of toast on each
plate; add several lettuce leaves. Add 2/3 cup of tuna mixture.
Arrange 3 slices of cucumber across top. Sprinkle lightly with
paprika.

Food Exchanges per serving: 2 1/2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 19g; PRO: 23g; FAT: 7g; SOD:
630; CHO: 44mg; Low-sodium diets: Omit salt. Use unsalted canned
tuna and catup.

Souce: The Art of Cooking for the Diabetic by Mary Abbott
Hess.R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master.

MMMMM

Popularity: 3% [?]

OLD-FASHIONED CRUMB CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
3/4 c Butter, softened
1 1/2 ts Cinnamon
1 c Sugar
1 t Nutmeg
1/2 ts Salt
Egg, beaten
1 c Sour milk
1 t Baking soda

To make sour milk, add 1 ts white vinegar to 1 c milk. Blend flour, butter
and cinnamon until mixture resembles cornmeal. Reserve 1 cup flour mixture
for top. Add sugar, nutmeg, salt, egg, sour milk and baking soda. Blend
slowly. Pour into greased 9-inch square baking dish. Sprinkle reserved
crumb mixture on top. Bake at 350 for 30 minutes, or until straw inserted
in center comes out clean. A light, spicy snack cake

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Popularity: 15% [?]

SPICED ZUCCHINI AND PEAS IN TOMATO SAUCE (TOR

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Side Dish
Vegetarian Ethnic
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped red onions
3 Garlic cloves — minced
1 Celery rib — sliced
2 tb Canola oil
1/2 ts Tumeric
1/2 ts Cumin powder
3 c Cubed zucchini
2 1/2 c Tomato sauce
1 c Frozen peas
3 pn Cayenne pepper

Saute onions, garlic, and celery in oil for 2 minutes.

Add tumeric, cumin and zucchini. Cook over medium
heat for 5 minutes.

Add tomato sauce, peas and cayenne pepper and cook
until zucchini is tender, about 15 minutes.

Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb,
5 g fat, 0 mg chol, 67 mg calcium

HINT: Use chopped fresh or canned tomatoes instead of
tomato sauce.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you
by Karen Mintzias

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Popularity: 2% [?]

Title: Linsensuppe Mit Frankfurter (Lentil Soup with Frankfurters)
Categories: German, Soups/stews
Yield: 4 servings

1 c Lentils; Dried Quick-Cooking 1 tb Vegetable Oil
6 c Water 2 tb Unbleached Flour
2 ea Bacon; Slices, Diced 1 tb Vinegar
1 ea Leek or Green Onion; * 4 ea Frankfurters; Thickly
Sliced
1 ea Carrot;Large, Finely Chopped 1 tb Catsup; Tomato
1 ea Celery;Stalk, Finely Chopped 1 ts Salt
1 ea Onion; Finely Chopped 1/4 ts Black Pepper

* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through.
Season with salt and pepper and serve hot.

—–

Popularity: 4% [?]

15-Minute Tomato Soup

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 tsp olive oil
1 small onion — chopped
1 small zucchini — diced
1 tomato — peeled, diced
1 cup tomato juice
1 cup chicken or vegetable stock
1/2 tsp granulated sugar
1/4 tsp. dried oregano and basil
1/2 cup corn kernels

Method:
In saucepan, heat oil over medium heat. Cook onion and zucchini,
stirring
occasionally, 3 minutes.

Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to
boil.
Reduce heat and simmer 5 minutes.

Add corn; simmer 2 to 4 minutes or until heated through. Season with
salt
and pepper to taste.

Serves 2

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NOTES : ?? – Source not sure was in one of my text files

Popularity: 7% [?]

Moo Shu Vegetables With Chinese Pancakes

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Vegetables
Pancakes Breakfast
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Teaspoons Roasted sesame seed oil
2 Green onions — thinly sliced
2 Cups Bok choy — thinly sliced
1/2 Red bell pepper — – thinly sliced
1 Carrot — thinly sliced
1/2 Cup Mushrooms — thinly sliced
1/2 Cup Mung bean sprouts
4 Ounces Reduced-fat tofu — crumbled
2 Teaspoons Fresh ginger, peeled — grated
1 Garlic clove — minced
1 Tablespoon Tamari or soy sauce
Hoisin sauce
6 Frozen Chinese pancakes — OR- whole wheat crepe
(thawed)

Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm,
about 8 minutes.

Heat sesame oil in a wok or large skillet until very hot. Add green onions,
bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to
4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and
continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and
extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across
center of pancake. Top with generous helping of vegetables and roll up
burrito style.

Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27
Cholesterol: 0 mg Grams of Fiber 7
Source: Delicious! July/August 1993 Typed for you by Karen Mintzias

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Popularity: 3% [?]

Title: Kashmiri Rogan Josh
Categories: Beef, Lamb, India
Yield: 6 servings

1 tb Whole fennel seeds
3 1/4 c Plain yoghurt
6 tb Vegetable oil
1 ea 3/4″ stick of cinnamon
1/2 ts Whole cloves
2 1/2 ts Salt
1 pn Asafetida
3 lb Cubed lamb
4 ts Paprika
1/2 ts Cayenne pepper
1 1/2 ts Dried ginger
3 2/3 c Water or beef broth
1/4 ts Garam masala

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it
with a fork until smooth and creamy. Heat the oil in a large pot over a
high flame. When hot, put in the cinnamon and cloves. A second later,
put in the ground asafetida. A second after that, put in all the meat and
the salt. Stir the meat an cook, still on a high flame for about 5
minutes. Now put in the paprika and cayenne and give the meat a good stir.
Slowly add the yoghurt, a small amount at a time, stirring the meat
vigorously as you do so. Add all the yoghurt this way. Keep cooking on
high heat until all liquid has boiled away and the meat pieces have
browned slightly. Add the fennel and ginger. Give the meat some more
good stirs. Now put in the water or broth, cover so as to leave the lid
very slightly ajar, and cook on medium heat for 30 minutes. Cover
completely and cook on low heat for another 45 minutes or until meat is
tinder. Stir a few times as the meat cooks, making sure that there is
always some liquid in the pot. Remove the lid and add the garam masala. You
should have a thick, reddish brown sauce. If it is too thin, boil away
some of the liquid.

—–

Popularity: 3% [?]

Title: Cranberry Ice
Categories: Desserts, Snacks, Low fat
Yield: 10 Servings

1 pk Fresh cranberries (12 oz)
1 c Sugar
4 c Water
1/2 c Raspberry wine or liqueur
Sugared Cranberries
Mint leaves

Rinse cranberries, removing any soft bruised berries. Drain.

Combine cranberries, sugar and water in large saucepan. Bring to
boil. Boil 5 minutes, stirring occasionally. Remove from heat and
cool to room temperature. Pour through fine mesh strainer pressing to
extract as much juice as possible from berries. Stir in wine.

Freeze mixture in ice cream maker according to manufaturer’s
instructions. Spoon ice into chilled loaf dish. Cover and freeze
until serving time.

To serve spoon into serving glass or bowl. Garnish with mint leaves.

MMMMM

Popularity: 3% [?]

Title: Greek Potato Salad
Categories: Sun-dried, Potatoes, Salads, Ethnic, Wrv
Yield: 4 servings

-Waldine Van Geffen VGHC42A
3 md Potatoes; slice 1/4″ thick;
-cook
1 1/2 oz Dried tomato halves; chop
-coarse
1 c Seedless cucumber; slice
1/2 c Red onion; sliced
4 oz Feta cheese; crumbled
1/2 c Greek olives; pitted
1 cl Garlic; minced
1 tb Fresh oregano; chopped or
1 ts Dried oregano
Salt and pepper
LEMON DRESSING
1 c Olive oil
2 1/2 tb Lemon juice
4 cl Garlic; minced
1/4 c Fresh oregano; chopped or
2 ts Dried oregano
Salt and pepper

Mix salad ingredients. Mix dressing ingredients and
pour over salad. (wrv)

MMMMM

Popularity: 21% [?]

Anadama Bread 1

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 15 Preparation Time :0:00
Categories : Bread Machine Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Lb Loaf: — (1 lb loaf)
2 1/4 Tsp Active Dry Yeast — (1 1/2 tsp)
1 2/3 C Bread Flour — (1 C+ 2 T)
1 1/2 C Whole-Wheat Flour — (1 C)
1/3 C Yellow Cornmeal — (1/4 C)
1/3 C Molasses — unsulfured, (1/4 C)
1 1/2 Tsp Salt — (1 t)
1 1/2 C Water — (1C)

Note: The original recipe called for 1 1/2 T vegetable oil for the lg loaf
and (1T) for the smaller loaf. I omitted it. Could use Wonderslim or
possibly applesauce instead.

Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer’s
directions. Let the loaf cool before slicing.

Formatted into MasterCook II and tested for you by Reggie Dwork
reggie@netcom.com

– - – - – - – - – - – - – - – - – -

NOTES : Cal 128
Fat 0.6g
Carbs 27.4g
Dietary Fiber 2.2g
Protein 4g
Sodium 218mg
CFF 3.9%

Popularity: 3% [?]