Title: TEX-MEX TURKEY TENDERLOINS
Categories: Diabetic, Poultry, Main dish
Yield: 4 servings

1 lb Turkey tendeloin steaks;
-cut about 1/2″ thick
1 ts Grd cumin;
1/8 ts Salt;
1/8 ts Pepper; ground
Nonstick spray coating;
1 c Tomato; chopped seeded
1 c Zucchini; chopped
1/4 c Slicied green onions;
4 oz (1) can diced green chili;
Peppers;
Fresh chili peppers
-(optional)

Rinse turkey; pat dry. Stir cumin, salt, and pepper;
sprinkle on both sides of turkey tenderloin steaks.

Spray a cold large skillet with nonstick coating.
Preheat over medium heat. Cook turkey in skillet for
10 to 12 minutes or until tender and no longer pink,
turning once. Transfer turkey to serving platter.
Cover with foil to keep warm.

Add tomato, zucchini, green onions, and diced chili
peppers to skillet. Cook and stir over high heat for 1
to 2 minutes or until vegetables are crisp-tender.
Spoon vegetables over turkey. If disired, garnich
with fresh chili peppers. Makes 4 servings.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1
VEGETABLE EXCANGE

Source: Better Homes and Gardens Diabetic CookBook

Brought to you and yours by Nancy O’Brion and her

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Popularity: 8% [?]

NO. CAROLINA BARBECUE SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 qt vinegar
1 6 oz jar mustard
2 ts tabasco sauce
3/4 lb dark brown sugar — or
: light
2 14 oz bottle catsup
1 c worcestershire sauce
1 lb butter — or margarine
1 ts salt
3 dr liquid Barbecue Smoker
1 TB lemon juice
1 ts pepper
2 cloves garlic

Mix this all together and store in refrigerator. I
use mince Suzy Lewis, Realtor Recipe By
: Suzy Lewis

From: “Lewis” date: Sun, 13
Oct 1996 23:23:26 +0000

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Popularity: 3% [?]

CREAM MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Milk
1/4 lb Mushrooms — fresh – chopped
1 tb Butter
1 t Flour

Cook mushrooms in double boiler with enough water to
cover well, for 20 minutes. Add milk and thicken with
flour and butter rubbed smooth and dissolved in a
little of the hot milk before adding to soup. Season
and boil to cook flour. Add spoonful whipped cream in
each serving.

Source: Mrs. N. S. Jones, Milan Grange, Erie County, OH

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Popularity: 5% [?]

Spinach With Millet And Red Lentils

Recipe By : Michael Traub
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Side Dish
Vegetarian Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — chopped
2 Garlic Cloves — minced
2 Tsp Cumin
1 Tsp Paprika
1 Tsp Black Pepper
1/2 Tsp Salt
1 Lb Spinach
1/4 Lb Mushrooms
2 med Zucchini
1/2 C Lentils — red
1 C Millet
1 lb Tomatoes — peeled, canned ok
1 1/2 tsp Salt
Tomato Puree — to thicken

In a frying pan fry the garlic, onion, paprika and cumin in some water.
Simmer with a lid on for a couple of minutes. Add the mushrooms and the
zucchini and simmer for a few minutes more. Add the shredded spinach, salt
and pepper and simmer till the spinach reduces down.

In a separate pot boil the millet and the lentils till cooked. Millet
usually takes longer than red lentils so wait for 5 min before adding
them. As the millet and lentils absorb the water put in the chopped peeled
tomatoes and the salt. Continue simmering till the millet is tender,
adding more water if necessary.

Combine the millet and lentil mix with the spinach. Add tomato puree to
thicken. Simmer for another couple of minutes.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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Popularity: 5% [?]

BAKED SAMOSA LOGS WITH FRUIT-SWEETENED TOMATO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LOGS—–
8 c Cauliflower — diced
1 1/3 c Baby peas, fresh or frozen
1 1/2 tb Coconut flakes, unsweetened
1 t Curry powder
1/8 ts Cayenne pepper OR
1/2 ts Paprika
2 tb Cilantro, fresh — chopped
1 1/2 tb Lemon juice
1/2 ts Salt
12 Whole-wheat chapatis
Olive oil spray or olive oil
-for brushing
—–CHUTNEY—–
2 ts Virgin olive oil
2 tb Ginger root — freshly grated
1/2 tb Jalapeno pepper — minced
1 t Cumin seeds — crushed
1/2 tb Coriander seeds — crushed
5 1/2 c Tomato puree
2 c Tomatoes — diced, with juice
1/2 c White grape juice
Salt and pepper to taste

Logs: Steam cauliflower in a large pan for 10 minutes.
If using frozen peas, defrost; addpeas and steam for 3
more minutes. Transfer cauliflower and peas to a bowl
and add coconut, curry powder, cayenne or paprika,
cilantro, lemon juice and salt. Toss to mix. Allow
mixture to cool slightly and divide into 12 portions,
about 1/2 cup each.
Place one chapati on a work surface and brush
lightly with water. With your hands, shape a portion
of the vegetable mixture into a log. Place about 1 1/2
inches from the botom edge of the chapati. Roll
chapati halfway, fold in sides, then finish rolling
into a log. Place on a baking sheet, seam side down.
Repeat processwith remaining chapatis.
Preheat oven to 375 degrees. Spray or brush samosas
lightly with o8il. Bake for 15 to 20 minutes, until
crisp and golden. Cut each samosa in half. Makes 24
logs; serves 8. Serve with fruit-sweetened tomato
chutney.
Hints: Samosas can be made a day ahead of time and
baked just before serving. If you can’t find chapatis,
you can substitute flour tortillas (either white or
whole wheat).
Chutney: Heat oil in a large saucepan. Add ginger,
pepper, and cumin and coriander seeds. Cook until
fragrant, about 1 to 2 minutes. Add remaining
ingredients and bring mixture toa boil. Reduce heat an
simmer, uncovered, for 35 to 40 minutes. Makes about 1
1/2 cups.
Hints: Chutney can be made up to 2 ays before
serving. Store in the refrigerator.
If you double the recipe, increase cooking time by
15 minutes. If you freeze the chutney, season with
salt and pepper before serving. Per serving (3 logs +
3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g
carb; 0 chol; 791 mg sod; 6 g fiber; vegan Source:
Vegetarian Times, July 93/MM by DEEANNE
Submitted By DONW1948@AOL.COM On 30 OCT 1995 115833
~0600

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Popularity: 3% [?]

Tex-Mex Skillet Pasta Pie

Recipe By : Woman’s Day – 6/3/97
Serving Size : 4 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz spaghetti
Homemade salsa:
1 28oz can plum tomatoes — drained and chopped
1 4oz can chopped green chiles
2 tbsp onion — chopped
2 tbsp cilantro — chopped
1 tsp red wine vinegar
1/2 tsp minced garlic
1/4 tsp salt
Pie:
3 tsp olive oil
1 c onion — chopped
6 lg eggs
3 tbsp cilantro — chopped
1/2 tsp EACH salt and pepper

Bring a large pot of lightly salted water to a boil. Add spaghetti and
cook according to package directions. Drain in a colander.

While pasta cooks, mix Salsa ingredients in a medium bowl until bended.
Let stand at room temperature for flavors to develop.

Meanwhile, heat 1 tsp of the oil in a 10-inch ovenproof nonstick
skillet. Add onion and saute until golden and tender, about 8 minutes.
Scrape into a large bowl, add eggs and beat with a fork or whisk until
blended. Stir in spaghetti, cilantro and salt and pepper.

Heat broiler. Wipe skillet clean, add remaining 2 tsp oil and heat.
Pour in egg mixture, cover and cook over medium-low heat 8 minutes or
until bottom is light golden and only the top remains uncooked. Place
under broiler 1 1/2-2 1/2 minutes or until top is set.

Loosen edges with a rubber spatula. Slide “pie” onto a serving plate,
cut in wedges and serve with the salsa.

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Popularity: 5% [?]

Title: Paprika Rice
Categories: Rice, Side dish
Yield: 1 Servings

2 c Rice
5 tb Vegetable oil
1 Onion, chopped
1 ts Tomatoe paste
1 ts Paprika
1 Bay leaf
1 ts Salt
Pinch of thyme

Heat the oil in a heavy saucepan. Add the rice and
onion and saute, stirring, until golden. Add the
tomato paste, thyme and paprika and mix well.
Pour in 2 cups of water and season. Add the bay leaf
and let boil for about 20 minutes, until rice is done.
Source: Great Moments in Cooking ch.

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Popularity: 3% [?]

SUNFLOWER SEED SOUP FROM LOREN MARTIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Ethnic
Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shelled sunflower seeds
3 ea Scallions with tops, sliced
6 c Water
2 ea Pkg chicken broth, 5.4 g ea
1 t Salt

Place all ingredients in a large saucepan and simmer,
stirring occasionally, for 45 minutes. Serve hot.

From: The Art of American Indian Cooking by Yeffe
Kimball and Jean Anderson, Avon Books, New York, NY,
1965.

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Popularity: 9% [?]

Title: SPICED VEGETABLES
Categories: Main dish, African, Vegetarian
Yield: 6 servings

1 1/2 lb Potatoes
1 ea Broccoli head, include stem
5 lg Carrots, sliced
1 sm Cauliflower, chopped
1 md Onion, finely chopped
1/2 c Ghee

Depending on the size of the potatoes, either leave
them whole or quarter them, but do not cut them too
small. Chop the broccoli, reserving the inner stem,
but discarding the fibrous outside. Chop the head.
Over boiling water, steam the potatoes, broccoli stem,
carrots cauliflower. After 10 minutes, add broccoli
heads steam until vegetables are just tender. In a
heavy pot, saute the onions in the ghee till they are
transparent. Mix in all the steamed vegetables except
the broccoli. Cover cook for 6 to 8 minutes,
stirring often. Add broccoli cook for another 5
minutes. Serve with bread.

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Popularity: 4% [?]

Joegie

Recipe By : HUB Eateries, Penn State University
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch white or wheat italian sub roll
1 1/2 ounces capocollo
1 1/2 ounces genoa salami — sliced
1 1/2 ounces provolone cheese — sliced
shredded lettuce
sliced tomatoes
hot peppers (opt.)
italian dressing

Slice open sub roll lengthwise. Layer roll with meat and cheese slices and
top with lettuce, tomatoes and hot peppers. Sprinkle with dressing.

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Popularity: 4% [?]