Date: Sat, 19 Mar 94 06:37:22 EST
From: latebloom@aol.com

This is based on a recipe in last weekend’s Philadelphia Inquirer.

Black Beans with Yellow Rice

1 1/2 c. chopped onions
1 c. diced green or red pepper
1 c. diced carrot
1 tbl. chopped garlic
2 tsp. ground cumin
1 can tomatoes (I used stewed tomatoes)
1 can (19 oz) black beans or equivalent amount cooked from scratch
1/c c. water
1 tbl seeded and minced Jalapeno pepper, or to taste (note: I buy a little
jar of Jalapeno all ready to go and love adding it to a lot of dishes)
Salt to taste

For the rice:
3/4 tsp ground tumeric
1/4 tsp ground cumin
2 3/4 c. water
1 1/2 c. rice (basmati is good)
Salt to taste

Saute veggies in a little water until they are golden, about 10 minutes. Add
remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30
seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done
(15 minutes for white, about 40 minutes for brown). Serve beans over rice,
with some chopped cilantro and yogurt optional.

Popularity: 19% [?]

Impossible Seafood Pie

Recipe By : Bisquick “No Time to Cook” Recipe booklet
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces crabmeat — frozen
thawed and drained
1 cup American cheese — shredded
3 ounces cream cheese — cut into 1/4″ cubes
1/4 cup sliced green onions
2 ounces pimiento — chopped and drained
2 cups milk
1 cup bisquick. baking mix
4 eggs
3/4 teaspoon salt
1 dash nutmeg

Note: shrimp can be substituted for the crabmeat, or 6 1/2 ounces of tuna,
drained. Or use 1 can (6 ounces) canned crabmeat, drained and cartilage
removed, or 1 can (4.5 ounces) shrimp, well rinsed and drained.
Heat oven to 400 degrees. Grease pie plate, 10x 1 1/2 inches. Mix crabmeat,
cheeses, onions and pimiento in plate. Beat remaining ingredients until
smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into
plate. Bake until knife inserted between center and edge comes out clean, 35
to 40 minutes. Cool 5 minutes. 6 to 8 servings

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Popularity: 4% [?]

Mix’n'match Squash Casserole

Recipe By : , 94/08-09
Serving Size : 8 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Summer Squash — cubed
_ (Yellow, Zucchini, Pattypan And/Or — sunburst)
1 Pound Bulk Pork Sausage — cooked and drained
1 Cup Dry Bread Crumbs
1/4 Cup Chopped Green Pepper
1/4 Cup Chopped Onions
1/2 Cup Grated Parmesan Cheese
2 Eggs — beaten
1/2 Cup Milk
1/2 Teaspoon Salt

Place squash and a small amount of water in a large saucepan; cover and

cook for 8-10 minutes or until tender. Drain. Add all remaining
ingredients; mix well. Transfer to a greased 11-inch x 7-inch x 2-inch
baking dish. Bake , uncovered, at 325′ for 30-35 minutes
Yield: 6-8 servings

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NOTES : ‘Can use any squash you have, served with a salad and hot rolls
or homemade bread, it makes a meal my family enjoys __ June Mullins,

Popularity: 5% [?]

EASY POTATO SOUP..MAGAZINE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea Bacon
1 t Margarine
1/4 c Onion — minced
1 c Condensed crm of potato soup
5 oz Water
5 oz Milk
1 x Cayenne pepper
1 x Salt
1 x Paprika

DIRECTIONS
~——————————————————
~— COOK BACON UNTIL CRISP. DRAIN ON PAPER TOWEL.
POUR OFF HALF THE BACON DRIPPINGS AND ADD BUTTER.
SAUTE ONION UNTIL TENDER AND LIGHTLY BROWNED. COMBINE
SOUP, MILK AND WATER IN SAUCEPAN. ADD DASH OF CAYENNE
PEPPER AND SALT. HEAT, STIRRING. CRUMBLE BACON AND
ADD TO SOUP ALONG WITH THE ONION. CONTINUE HEATING
UNTI BUBBLY. GARNISH WITH PAPRIKA.

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Popularity: 4% [?]

Title: Sweet and Sour Red Cabbage
Categories: Diabetic, Side dishes, Vegetables
Yield: 8 folks

1 sm Head red cabbage; 3 tb Fructose;
1/2 c Water; 1/4 ts Salt;
2 ts Cornstarch; 1/2 ts Caraway seeds;
1/2 c Cider vinegar;

Shred cabbage steam over rapidly boiling water 10 minutes, or until
crisp-tender. Remove from heat thoroughly. Dissolve cornstarch in
water; add remaining ingredients; cook over medium heat until
slightly thickened. Put this dish with either in large mixing bowl;
add sauce and mix well. Use this dish with either hot or cold meat.
NOTE: This recipe is provided through the courtesy of Sweet Lite
Fructose. (However, I would and shall use my sugar sub.)

Food Exchange per servings: 1/2 FRUIT EXCHANGE + 1 VEGETABLE EXCHANGE
Cal: 45

Source: Recipes for Diabetics by Billie Little. (1985 version)

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Popularity: 5% [?]

Title: Fruit-Flavor Popcorn Balls
Categories: Snacks, Holidays, Jello, Popcorn
Yield: 48 servings

1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn

Bring syrup and sugar to a boil. Remove from heat and add Jell-O
Gelatin, stirring until dissolved. Add peanuts and pour over popcorn,
mixing well. Quickly form into 1 1/2″ balls. Makes about 4 dozen.

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Popularity: 6% [?]

Title: No Fail Pie Crust
Categories: Pie Crusts
Yield: 6 servings

1/3 c shortening (or 1/3 cup lard)
3 tb cold water
1/2 ts salt
1 c all-purpose flour

Double the recipe for 2 crust pie.

Cut shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into
flattened round on lightly floured cloth covered board.Roll pastry 2″
larger than inverted pie plate,9″ x 1 1/4"Fold pastry into
quarters;place in plate.Unfold and ease into plate,pressing firmly
against bottom and side.Trim edge of pastry 1″ from rim of plate.Fold
and roll pastry under, even with plate;flute.

—–

Popularity: 4% [?]

Title: HOMEMADE MUSTARD
Categories: Holiday
Yield: 1 servings

1/4 c Dry mustard; Colemans 1 tb Sugar
1/4 c White wine vinegar 1/2 ts Salt
1/3 c Dry white wine 3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg
yolks into mustard mixture. Place over simmering water and cook,
stirring with a wire whisk, until mixture thickens slightly (about 5
minutes). Pour into small jars and let cool. Cover tightly and refrigerate
for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when
you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with
roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding
1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup
tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you
remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
lime juice. Serve with roast lamb or chicken, shrimp

Popularity: 8% [?]

Title: Corned Beef Dinner
Categories: Diabetic, Main dish, Meats, Vegetables
Yield: 16 3oz servin

4 lb Corned-beef round;* 6 Parsnips;
Water 3 Poatatoes; 4 oz each
6 Onions; 6 c Cabbage
6 Carrots;

Cover meat with cold water in Dutch oven; bring to a boil; drain.
Add water to cover; again bring to boil; reduce heat to low. Cover.
Cook as until meat is nearly tender (about 3 hours). skimming off as
much fat as possible from cooking water; (If you remove meat from
broth and refrigerate-or put in freezer, if time short-fat will
harden and remove easily 10-15.) Add vegetables; cook until
vegetables from water; drain and trim from meat. (about 10-15
minutes). Remove vegetables from water; drain and trim fat from meat.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES + 3 LEAN MEATS EXCHANGES CAL: 300

Source: Recipes for Diabetics by Billie Little

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Popularity: 8% [?]

OMELETA ME LAHANIKA KE FETA (VEGETABLE OMEL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cooked peas, fresh/canned
1/2 c Diced carrots, cooked
5 tb Butter
5 ea Eggs
Salt pepper to taste
3 tb Milk or water
1/2 c Feta cheese, crumbled

If you are using canned peas and carrots, drain
them and rinse with fresh water. Put 2 tbs. of the
butter in a pan, add the vegs.; saute for 2 or 3 min.
Add salt pepper. Put the remaining butter into
another frying pan, and heat. Beat the eggs with the
milk (or water); pour into the pan and let cook. As
soon as the omelet is set, top with the vegs. and
cheese. Fold in half, and serve immediately.

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Popularity: 14% [?]