Title: Frankfurter Casserole
Categories: Diabetic, Main dish, Meats, Casseroles, Crockpot
Yield: 8 servings

1 1/4 c Bean bacon soup; undiluted 1 Green onions; chopped
finely
1 1/4 c Water; 1/2 c Celery;chopped
2 c All-meat frankurter; cut 2 tb Prepared mustard;
-1/2″ slices 1 c Ready-mix type biscuits;
1 Onion; chopped finely

Preheat oven to 375F. Mix all ingredients except biscuits. Boil
gently 5 minutes. Put about 3/4 cup mixture into each of 8
individual baking dishes and top each with biscuit. (NOT ME!! I hate
doing dishes!!) Bake until golden brown (about 20 minutes). Serve at
once, Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE

Source: Recipes for the Diabetic by Billie Little and Penny L.

This cookbook doesn’t have the nutritional values as it 22 years old.
Only calories: Per serving: 260

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Popularity: 4% [?]

Gazpacho

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds tomato
1 each bell pepper
1 each cucumber
1 medium onion
8 cloves garlic
4 ounces stale bread
1 1/2 ounces olive oil
1 teaspoon cumin
2 tablespoons lemon juice
3 tablespoons vinegar
salt and pepper — to taste
Tabasco sauce — to taste

For any preperation method place the bread in water to soak until needed. Chop
the vegetables into medium size pieces.

TRADITIONAL
Get a big mortar and pestle and grind all vegetables until they are a
thick liquid. Then squeeze the water out of the bread and beat it and oil
into a thick paste and the other ingredients and mix it all up. This should
take about 2-3 hours.

MORE MODERN
For a more modern method get a spanish style grinder. This resembles
a bowl with a grater in the bottom and a handle that you turn round and around
to force the food against grater. This will make a liquid out of the
vegetables much quicker than the mortar and pestle and with much less work
(20-30 minutes). You may have some stuff left in the grinder that just
doesn’t want to grind up this is normal and should be thrown out. You can
make the grinding easier by running the vegetables through a food processor or
blender first then putting through the grinder (food processors don’t usually
cut the vegi’s small enough by themself).

Squeeze the water out of the bread and place in a blender or food
processor. While mixing the bread slowly drizzle in the oil. Add the other
spices and mix well. Then mix this into the liquid vegetables.

MOST MODERN
Use an electric juicer to turn the vegetables into a liquid in a
matter of moments (5-10 minutes including the chopping up). Mix together the
liquid and the pulp out of the juicer, don’t throw anything away. If you like
the Gazpacho smoother run the pulp from the juicer through a spanish style
grinder.
Squeeze the water out of the bread and place in a blender or food
processor. While mixing the bread slowly drizzle in the oil. Add the other
spices and mix well. Then mix this into the liquid vegetables. Notes:
I have been told that this is actually Mahota not Gazpacho. The
difference is Gazpacho has water added to thin it to a more soupy consistancy.
You can also use more or less bread to achieve the desired thickness. However
much more bread than this will start to make the soup taste like bread.
Adjust the mix of vegetables and spices to you own taste. We like a
spicy garlicy gazpacho.

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Popularity: 4% [?]

Buffalo Balls

Recipe By : John A. Gunterman
Serving Size : 24 Preparation Time :1:00
Categories : Appetizers Favorites
Potluck Side dish
Beef Meats
Brunch Hot Spicy
Italian Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds sausage meat — Hot, Italian
2 pounds Ground beef — Extra Lean
4 whole onions — chopped fine
1 head garlic — minced
12 whole jalapeno peppers — seeded and chopped
1 tablespoon Dehydrated Scotch Bonnet Peppers — ***OPTIONAL***

3 cups harissa Sauce

Form into balls and bake @ 400 Degrees till well done.
Doused in your favorite Buffalo Wing Sauce recipie.
( I really Like home made Harissa Sauce).

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Suggested Wine: White Zinfandel
Serving Ideas : Makes good stuffing for bell peppers and stuffeg cabbage.

NOTES : I have scaled this up to make 48 medeum or 96 small balls
normal people (non Chile-Heads) usually eat one or two @ the most if
you decide to add the Scotch Bonnets have plenty of cold beer
ready. If serving to the uninitiated (non-Chile-Head) you may want to
omit the Scotch Bonnet’s. else have them sign a release waiver before
eating them.

Popularity: 3% [?]

CHILI-CHEESE CORN BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Cheese
Quickbreads Breadmaker
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c + 2 tb yellow cornmeal
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Whole wheat flour
1 1/4 c Buttermilk
1 Egg + 1 egg white — lightly
-beaten
1/4 c Sharp chedder cheese
2 tb Mild green chili — * chopped
-or to taste

*In New Mexico…it’s spelled chile..

Preheat oven to 450 degrees. Coat an 8″ square baking pan with now
stick cooking spray and dust with 2 tablespoon of cornmeal. Sift
into a large bowl the remaining cornmeal, baking powder, baking soda,
salt and flour. In another bowl combine buttermilk, eggs, cheese and
chili or chile, then stir into the dry ingredients. Pour batter into
the prepared baking pan and place in upper third of oven. Bake 10
minutes or until dough is firm in center. Makes 12 (2") pieces.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal Master

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Popularity: 4% [?]

Title: Canning Beets (Whole, Cubed, or Sliced)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 21 pounds (without tops) is needed per canner
load of 7 quarts; an average of 13-1/2 pounds is needed per canner load
of 9 pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20
quarts–an average of 3 pounds per quart.

Quality: Beets with a diameter of 1 to 2 inches are preferred for whole
packs. Beets larger than 3 inches in diameter are often fibrous.

Procedure: Trim off beet tops, leaving an inch of stem and roots to
reduce bleeding of color. Scrub well. Cover with boiling water. Boil
until skins slip off easily; about 15 to 25 minutes depending on size.
Cool, remove skins, and trim off stems and roots. Leave baby beets
whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or
quarter very large slices. Add 1 teaspoon of salt per quart to the jar,
if desired. Fill jars with hot beets and fresh hot water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Beets in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Beets in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 5% [?]

Title: Easy Margaritas
Categories: Beverages, Usenet
Yield: 3 Servings

6 oz Limeade, frozen
6 oz Vodka
6 oz Water
Ice

Blend equal parts of limeade, vodka and water in a blender. Add ice
and blend to slushiness desired. More ice makes it slushier.

NOTES:

* Vodka margaritas. Yield: Serves 3-4.

* Officially, a margarita calls for tequila instead of the vodka,
with a splash of triple sec. No one notices the absence of the
triple sec and many people prefer the taste of vodka.

: Difficulty: trivial.
: Time: 2 minutes.
: Precision: use equal measures of the ingredients.

: Patricia Boren
: The Rand Corporation, Santa Monica CA
: decvax!randvax!boren

: Copyright (C) 1986 USENET Community Trust

MMMMM

Popularity: 5% [?]

Title: Famous Oatmeal Cookies
Categories: Cookies
Yield: 1 servings

3/4 c Shortening
1/2 c Sugar
1 c Brown sugar
1 Egg
1/4 c Water
1 ts Vanilla
3 c Oats
1 c Flour
1/2 ts Baking soda
1 ts Salt

Melt butter. Mix liquids, then add dry ingredients.
Bake for 12-15 minutes.

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Popularity: 2% [?]

Arepas Fritas De Queso O Chicharron

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads Columbian
Venezuelan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic arepa dough
1 c Ground chicharrones (pork ri
1 c Grated muenster cheese or

Recipe by: Denver Post – Vista Magazine Fried Corn Cakes From Antioquia
With Cheese Or Pork Rind
Knead dough with cheese or chicharrones until smooth. Shape into 4-inch
discs and deep-fry in hot oil until crispy. Drain on paper towels and
serve hot. These arepas can also be cooked on a griddle and served with
butter.

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Popularity: 7% [?]

Title: Creamy Mushroom Soup
Categories: Mushrooms Soups
Servings: 2

1/4 c Chopped Onion
2 T Snipped Parsley
1 T Butter Or Margarine
1 1/2 c Fresh Sliced Mushrooms
1 1/2 t Cornstarch
1 t Instant Beef Bouillon
1/2 t Worcestershire Sauce
1/8 t Dry Mustard
1 x Dash Freshly Ground Pepper
2/3 c Water
1/2 c Dairy Sour Cream
1 x Snipped Parsley (Opt.)

In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
or till the onion is tender but not brown. Stir in the sliced fresh
mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till
the mushrooms are tender, stirring once. Stir in cornstarch, beef
bouillon granules, worcestershire sauce, dry mustard, and freshly ground
pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4
minutes or till thickened and bubbly, stirring twice. Combine hot
mushroom mixture and dairy sour cream in a blender container. Cover and
blend till mixture is nearly smooth. Pour back into the 4-cup measure.
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
mixture is heated through. DO NOT BOIL! Garnish with additional snipped
parsley, if desired.

NOTE:
—–

After making Creamy Mushroom Soup, use this quick clean-up method to wash
your blender. Simply fill the blender container about 1/3rd full with
lukewarm water and add a small amount of detergent. Replace the lid and
run the moter a few seconds or till the blender container is clean.
Rinse, dry, and return the blender container to it’s base.

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Popularity: 9% [?]

Mini Calzones

Recipe By : Jenna
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cans Pilsbury Pizza Crust Dough
8 Ounces Ricotta Cheese
1 Cup Mozarella Cheese — grated
1 Package Frozen Spinach
3/4 Cup Onion — chopped
3/4 Cup Bell Pepper — chopped
10 To 12 Pepperonis — quartered *

* like you put on pizza

Fold out pizza dough and cut into about 2″ by 2″ squares, pressing
seams wherever necessary. Place 1 T. ricotta, 1 T. mozarella
and a Tablespoon or so of whatever combination of the remaining
ingredients you want i.e. I used spinach and onion, pepperoni and
green pepper, etc. etc…. Fold dough over filling, pressing edges
together (like a half-moon shaped turnover). Brush calzones with
melted butter and bake on a baking sheet at 400 for about 30
minutes- they should be golden. I served them with a small bowl
of commercial marinara sauce.

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NOTES : I recently made mini-calzones as an appetizer for a party and
they went fast! I made three kinds and used the Pilsbury Pizza
dough but I’m sure you could use the “real” thing too.

Popularity: 4% [?]