Title: Carrot Casserole
Categories: Diabetic, Side dishes, Casseroles, Vegetables
Yield: 1 casserole

2 cn Carrots; diced/shoestring 1 sm Bag of potato chips;
1 cn Cream of Mushrooms soup; -crushed
1/2 Onion; finely chopped

Alternate layers of carrots with soup and onion mixture in greased
1-quart casserole. Bake 325 degrees for 20 to 25 minutes or until
thoroughly heated. Just before removing from oven, sprinkle with
crushed potato chips and brown slightly.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
NANCY O’BRION NOTES:
(What I would do, becauce I LIKE mushrooms, I would just add some
fresh mushrooms instead of cream of mushroom soup and even the bag of
potato chips could be done away with. Depends on what it what kind
they are.)

Source: Southern Living, Our Best Recipes by Lena Sturges

MMMMM

Popularity: 4% [?]

Title: ANISE COOKIES “ ANESPLATZCHEN”
Categories: Cookies, Ethnic
Yield: 5 dozen

3 Eggs, room temperature
1 c Plus 2 Tbs. sugar
1 3/4 c Flour
1/2 ts Baking powder
1/2 ts Salt
1 1/2 ts Anise extract

Beat eggs until fluffy in mixer bowl at medium speed.
gradually beat in sugar. Continue beating 20 minutes
more ( a must ). At low speed blend in flour, baking
powder and salt. Add anise extract and beat only to
blend. Drop by teaspoonful on greased and floured
baking sheets about 1/2 inch apart. Swirl each to make
a circular form. You can bake these two ways. Either
let stand on baking sheets for 8 hours at room
temperature ( to dry out ) or bake immediately. Either
way bake at 325 degrees about 10 minutes or until firm
looking or set. cool on rack and store airtight. If
made the first way to dry out these are a coffee
dunker cookie or if baked immediately they are much
softer and delicate.Either way they are delicious. I
bake mine the second way.

—–

Popularity: 4% [?]

Mexican Shredded Spiced Beef (Carnitas)

Recipe By : the California Culinary Academy
Serving Size : 20 Preparation Time :5:00
Categories : Mexican Tuna
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 pounds beef chuck roast
1/4 cup bottled hot chile salsa
5 cloves garlic — minced
2 1/2 tablespoons chili powder
2 tablespoons fresh oregano — chopped
1 1/2 teaspoons ground cumin
16 ounces canned stewed tomatoes
salt to taste

1. Preheat oven to 300 degrees F. Trim excess fat from roast.

2. Mix together salsa, garlic, chili powder, oregano, and cumin to make a
paste.
Spread on roast.

3. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly.
Place in roasting pan, with seam of aluminum foil up.

4. Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours.

5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
drippings. When roast is cool enough to handle, shred meat.

6. Transfer meat and drippings to a large pan. Stir in tomatoes and their
juice,
breaking them up into small bits. Heat through. Season with salt; adjust
flavors
to taste, adding more salsa and seasonings if desired.

Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas).

* Timesaver Tip: Beef can be made up to 3 days ahead and stored, covered, in
refrigerator. It can also be frozen at 0 degrees F up to 3 months. To freeze,
package beef in meal-sized servings.

Microwave Version:

1. Trim excess fat from roast. Mix together salsa, garlic, chili powder,
oregano, and cumin to make a paste. Spread on roast.

2. Place roast in a large (14- by 20-inch) oven cooking bag; squeeze out most
of
the air and tie securely. Place roast in a large baking dish.

3. Microwave roast on 100% power for 10 minutes. Reduce power to 50% and
microwave until meat is so tender it will shred easily, about 2 hours.

4. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
drippings. When roast is cool enough to handle, shred meat.

5. Transfer meat and drippings into a 2-quart casserole. Stir in tomatoes,
breaking them into small pieces. Microwave on 70% power until mixture is heated
through, about 3 minutes. Season with salt; adjust flavors to taste, adding
more
salsa and seasonings if desired. Preparation time: about 2-1/2 hours.

– - – - – - – - – - – - – - – - – -

NOTES : Use this tasty spiced beef to fill tacos, enchiladas, and burritos.
It’s
a particularly good recipe for the microwave oven, which cuts cooking time by
half, saving both energy and time. The recipe makes enough to freeze half for a
future meal.
Nutr. Assoc. : 0 1325 0 0 0 0 5132 0

Popularity: 30% [?]

Title: Pierogi (Peer-o-gee)
Categories: Side dishes, Ethnic, Pasta
Yield: 8 servings

2 c Flour
2 Egg
1/2 ts Salt
1/3 c Water
Savory cheese filling
1 1/2 c Farmer cheese
1 ts Lemon juice
1 ts Sugar
1 Egg
1 Egg yolk
1/4 ts Salt

1. Mound flour on a bread board and make a well in the center. 2.
Drop eggs and salt into well. Add water; working from the center to
the outside of flour mound, mix flour into liquid in center with one
hand and keep flour mounded with the other. Knead until dough is
firm. 3. Cover dough with warm bowl 10 min. 4. Divide dough into
halves. On floured surface, using half the dough at a time, roll
dough as thin as possible. 5. Cut out 3-inch rounds with large
biscuit cutter. (Or whatever). 6. Place a small spoonful of filling
(see later) a little to one side on each round of dough. Moisten edge
with water, fold over and press edges together firmly. Be sure they
are well sealed. 7. Drop dumplings into boiling salted water. Cook
gently 3 to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There
are all kinds of fillings. I’ll give you two. SAUCE PREP: Press
cheese through a sieve into a bowl. Add remaining ingredients, mix.

MMMMM

Popularity: 2% [?]

Title: LAMB PASTA E FAGIOLI
Categories: Meats, Italian, Pasta, Main dish
Yield: 8 servings

1/4 c Virgin olive oil; PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk; finely minced
1 sm Carrot; finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-=OR=- Red kidney beans
4 Sprigs fresh oregano
-=OR=- Marjoram, -=OR=-
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni

———————————-GARNISH———————————-
1/2 c Grated Parmesan cheese
-=OR=- Romano cheese
1 sm Onion; finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

—–

Popularity: 5% [?]

Title: MUSHROOMS AND RICE
Categories: Diabetic, Rice, Vegetables, Side dish
Yield: 6 servings

3 oz Mushrooms, sliced
2 tb Butter (or marg.); melted
1/2 ts Salt
ds Pepper, white
1/4 c Sherry
3 c Rice; hot, cooked

Drain mushrooms, reserving liquid. Saute mushrooms in
butter about 5 minutes. Add salt, pepper, and sherry;
simmer about 5 minutes. Stir in rice; add liquid
drained from mushrooms and heat thoroughly.

SOURCE: Southern Living Magazine, April, 1974. Typed
for you by Nancy Coleman.

—–

Popularity: 3% [?]

LEMON MERINGUE PIE (KINGSFORD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c KINGSFORD’S Corn Starch
1/2 c Sugar
1/4 ts Salt
1 1/2 c Water
3 Egg yolks
2 tb Margarine
1 1/2 ts Grated lemon rind
1/3 c Lemon juice
—–MERINGUE—–
3 Egg whites
6 tb Sugar

Mix 1/4 cup KINGSFORD’S Corn Starch, 1/2 cup sugar and
1/4 teaspoon salt in double boiler top. Slowly stir
in 1-1/2 cups water. Cook over boiling water, stirring
constantly, until thick enough to mound slightly when
dropped from spoon. Cover; cook 10 minutes, stirring
occasionally. Beat 3 egg yolks and 1/2 cup sugar.
Blend a little hot mixture into egg yolks, then stir
all into remaining hot mixture. Cook 2 minutes,
stirring constantly. Remove from boiling water.
Gently stir in 2 tablespoons Mazola Margarine, 1-1/2
teaspoons grated lemon rind and 1/3 cup lemon juice.
Cool to room temperature. Turn into baked 9-inch
pastry shell. Beat 3 egg whites until foamy. Add 6
tablespoons sugar, 1 tablespoon at a time, beating
well after each addition. Continue beating until
stiff peaks form when beater is raised. Spread some
meringue around edge of filling first touching crust
all around; then fill in center. Bake in 350-degree F.
oven 15 to 20 minutes or until meringue is lightly
browned.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: GYUNIKU NEGIMAKI (STEAK AND ONION SPRING ROLL
Categories: Chinese, Appetizers, Meats
Yield: 8 servings

4 oz Slice Rump Steak
3 tb Teriyaki Sauce
2 Spring Onions w/ 3″ of stalk

PREPARE IN ADVANCE: Cut onions in half lengthwise, the
cut into 4″ pieces. Place the steak between sheets of
greasproof paper and pound into 1/8″ thickness. Cut
the steaks in half crosswise. Arrange the strip of
onions down the length of each piece of meat.
Starting with the wide end, roll into tight cylinders.
Secure with toothpicks. TO COOK: Preheat grill. Dip
rolls in Teriaki sauce and grill them 3″ from heat for
3 minutes. Dip again in sauce and grill for another 3
minutes. Remove toothpicks, trim ends, and cut into 1″
pieces. Stand each piece on end.

—–

Popularity: 3% [?]

Vegetable Couscous with Chick-Peas (Adapted from Great Grains-Simon+Schuster)

4 c. water
2 c. quick-cooking couscous
2 Tbs. olive oil (I use veg. stock)
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. salt (may be omitted)
1/4 tsp. cayenne
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
1/2 medium red bell pepper, chopped
1 zucchini, chopped into 1/4 inch dice
1 medium tomato, seeded and chopped
1 cup canned chick-peas, rinsed and drained

1. In a medium saucepan, heat the water to boiling over high heat. Stir in the
couscous. Reduce heat to a simmer and cook, covered, until the couscous is
tender, about 5 minutes. Fluff the grains of couscous with a fork and let cool.

2. In a skillet heat the oil (stock), add the spices and cook for one minute,
stirring frequently. Add the onion, garlic and peppers. Cook until softened,
about 3-5 minutes.

3. Stir in the zucchini and tomato. Cook until slightly softened, about 3 min.
Add the chick-peas and cook 2 minutes longer, until heated through. Mound the
couscous on a large platter and top with cooked vegetables.

Serves 6, refrigerates well.

Popularity: 3% [?]

Swedish Potato Cakes

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1/2 cup milk
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon margarine — melted
2 medium baking potatoes — peeled and cubed
2 tablespoons margarine
applesauce

Into blender place the egg, flour, milk, sugar and 1 tablespoon
melted margarine. Blend on high until smooth. Add half the cubed, raw
potatoes. Blend on high speed until smooth. Add remaining potatoes and
again blend on high until smooth.
Cover tightly and refrigerate 30 minutes or more.
Using an 8-inch skillet, heat over medium heat, add margarine
(about 1 teaspoon) and swirl to coat entire bottom. Pour in about 3
tablespoons of mixture and swirl to coat bottom of pan. Cook for one
minute or until lightly browned. Turn and brown other side. Repeat
with remaining mix, adding margarine as needed.
Serve immediately with applesauce or topping of your choice.

Yield: About 12 pancakes.

– - – - – - – - – - – - – - – - – -

Serving Ideas : Serve with applesauce and a meat entree.

Popularity: 5% [?]