Title: GREEK PATATES
Categories: Foreign, Vegetables
Yield: 6 servings

3 lb White potatoes
1/2 c Chopped yellow onions
1/4 c Finely minced garlic
1/2 ts -Salt
1/2 ts -Pepper
1/2 ts Dry oregano
1/2 ts Basil
1 c Fresh lemon juice
1/2 c Vegetable oil
-Water (as needed)

Preheat the oven to 400 F.

In a large baking pan place the peeled and quartered potatoes (add
enough potatoes so that they fill the pan up, 3/4-inch from the top).
Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon
juice, and vegetable oil. Add enough water so that the potatoes are
just covered. Stir the ingredients together very thoroughly so that
everything is well mixed.

Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are re-mixed. Bake the potatoes for another 45
minutes, or until they are tender. Remove the potatoes with a slotted
spoon.

Serves 6 to 8

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9 via Karen
Mintzias, I-Cooking

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Popularity: 4% [?]

DIJON-STYLE MUSTARD

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons yellow mustard seed
1/2 tablespoon dry mustard
2 tablespoons water
2 tablespoons white wine
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground turmeric

Grind the mustard seed to a fine consistency. Mix the ground mustard with
the dry mustard powder and water in a small bowl, cover with plastic wrap,
and set aside overnight. Combine the mustards with the wine, vinegar, salt,
and turmeric in a blender or mini-food processor. Puree until smooth. The
mustard should be ready to use immediately, with a refrigerator shelf life
of 3 months.

YIELD: 1/2 cup

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NOTES : This recipe yields a mustard of medium consistency; if you prefer a
very coarse stone-ground consistency, whisk the mustard mixture and the
remaining ingredients together rather than pureeing.

Popularity: 3% [?]

Zesty Vegetable Beef Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. plum tomatoes or 1 (1 lb. 12 oz.)
1 Can tomatoes — undrained
4 Lb. beef short ribs or shanks
2 Tsp. salt
1/2 Lb. green beans
2 Large onions
2 Cloves garlic — crushed dumplings
1 bay leaf
4 Ears corn
1 Tbsp. sugar
water

To peel tomatoes: Pour boiling water over several
tomatoes in a medium bowl. After 1 minute, lift one out with a
slotted spoon. Cut out stem end and peel off skin with a
paring knife. Repeat until all tomatoes are peeled. Cut the
peeled tomatoes into 1/2-inch slices. Pour 2 1/2 quarts water
into a 8 quart kettle. Wipe beef with damp paper towel. Turn
beef into kettle. Add sliced tomatoes, 2 teaspoons salt and
the bay leaf. Cover; bring to boiling; skim surface. Reduce
heat, simmer covered 2 hours. Wash beans under cold water.
Trim ends; cut on diagonal into 1-inch pieces. With a sharp
knife, cut kernels from cobs (need 2 cups). Slice onions;
chop into cubes. Lift meat out of soup with slotted spoon, set
aside to cool. Skim fat from surface; discard. Add beans,
corn, onions, sugar and garlic. Simmer covered 15 minutes or
until vegetables are just tender. Remove meat from bones;
discard bones. Cut meat into large pieces. Add to soup.
Slowly bring to boiling.
Make Dumplings: Into a medium bowl sift 1 1/2 cups
flour, dash of salt and 1/4 teaspoon baking powder; make a
well in center. In a measuring cup, beat together 2 small eggs
and 1/2 cup of water; pour into well in flour mixture; with
fork mix until blended and then beat until smooth. Drop from
wet teaspoon into salted boiling water. Cook uncovered until
dumplings come to top. Do not crowd kettle. Cook half at a
time. Remove with a slotted spoon. Add to soup, simmer 10
minutes.
To Serve: Pour soup into tureen or individual bowls.
Top with chopped parsley. Refrigerate leftover soup, covered.
Makes 10 servings.

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Popularity: 6% [?]

Title: ENCHILADA TORTE
Categories: Turkey, Meats, Tex-mex
Yield: 6 servings

-JUDI M. PHELPS
1 lb Ground turkey
1 md Onion; chopped (about 1/2
-cup)
1/4 c Green bell pepper; chopped
1 ts Garlic; minced
1 c Tomato sauce
1/2 c Mild enchilada sauce
2 ts Chili powder
1/2 ts Ground cumin
4 oz Can chopped green chilies;
-drained
3/4 c Pitted black olives (3 oz);
-sliced
4 6-inch flour tortillas or
6-inch corn tortillas
1 1/2 c Sharp cheddar cheese;
-shredded
1 1/2 c Monterey Jack cheese;
-shredded, mix both cheeses
-together
——ACCOMPANIMENTS——–
Sour cream
Lettuce; shredded
Pitted black olives; sliced

Crumble turkey into a 1 1/2- to 2-quart microwave-safe
measure or bowl. Add onion, green pepper and garlic.
Cover with waxed paper; microwave on high 4 to 6
minutes, stirring twice to break up meat, until it
loses its pink color. Stir in remaining sauce
ingredients. Cover with waxed paper and microwave on
high 4 to 6 minutes, stirring once or twice, until
sauce is slightly thickened and hot. To assemble, put
a tortilla in bottom of a deep 1 1/2-quart
microwave-safe casserole. Top with 1 cup sauce, then
3/4 cup cheese mixture. Repeat layers 3 times ending
with a layer of cheese. Cover with waxed paper.
Microwave on high 3 to 5 minutes until hot and cheese
is melted. Let stand covered 3 minutes. Cut in
wedges and serve with sour cream, lettuce and olives.
Makes 6 servings.

Per serving made with flour tortillas, without
accompaniments: 478 cal, 30 g pro, 20 g car, 31 g fat,
123 mg chol, 889 mg sod. Source: Women’s Day, October
25, 1988.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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Popularity: 6% [?]

BRIAMI
======
5-6 large zuccini, cut in 1 in. cubes
3-4 medium potatoes, cut in similar cubes
2 eggplants (the purple, zuccini look-alike) cut in cubes
1 can stewed tomatoes
3-4 cloves garlic crushed
1 onion , cut in large chunks
a couple of bay-leaves
1/2 cup oil (preferably olive, but anny kind will do)
a dash of nutmeg, thyme
salt and pepper

arrange (really throw in!) all the ingredients in your baking pan, and
give them a good mix (another name for this dish is TOURLOU, i.e.
mix-mix)
and bake for about 1 hour at a medium heat oven
keep adding a touch of water to keep the stuff from frying
allow to cool before eating-
serve with a generous amount of oil and juices
and with some bread to clean up the plate!

Popularity: 4% [?]

Title: Pancho’s Beef Stick Limas
Categories: Vegetables
Yield: 1 recipes

1 lb Dried lima beans
1 md Onion, chopped
1 md Bell pepper, chopped
1/2 c Diced celery
1/3 c Cooking oil
1/2 lb Beef summer sausage
-cut into 1/4″ cubes
1 cn (1 lb.) tomatoes, chopped
-reserve juices
2 ts Crushed oregano
2 ts Chili powder
1 ts Dry mustard
3 tb Light brown sugar
1/4 lb Cheddar cheese, shredded

Soak limas overnight in cold water. Next day: Wash
limas and place in a 4 qt. kettle. Cover w/ water and
bring to a full boil. Reduce heat to simmer and
continue cooking until beans are nearly tender. Set
beans aside and do not pour off bean liquid. In a
med. skillet, saute onion, bell pepper, and celery in
oil until crisp tender. Add cubed beef stick and stir
fry for about 3 minutes. Next add tomatoes and juice,
oregano, chili powder, mustard, sugar, salt and pepper
to taste. Simmer about 5 min to make a rich sauce.
Pour lima beans and liquid and tomato mixture into a
well buttered 3 qt. casserole or Dutch oven. Stir to
blend. Bake 2 hours, uncovered in a 275 degree oven.
Add water periodically if needed. Cover with cheese
and return to oven until cheese is melted.

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Popularity: 5% [?]

EASY MILD SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Tomatoes — chopped; peeling
-optional
1/2 c Onion, red — minced
1/2 c Bell pepper, red — minced
1/2 c Bell pepper, green — minced
3 tb Cilantro — minced (optional)
3 tb Olive oil, extra virgin
Chili powder
Cayenne

Combine the tomatoes, onion, peppers, cilantro, and
garlic in a medium bowl.
Stir in oil, chili powder, and cayenne to taste.
Yields 2 1/2 to 3 cups.

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Popularity: 4% [?]

Creole Garlic and Shrimp Appetizer

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Butter or margarine,softened

2 tb Minced fresh parsley

1 tb Minced shallots (heaping)

4 Cloves garlic,minced

1/4 ts Paprika

1/8 ts Cayenne pepper

1/8 ts Salt

2 ts Pernod

1/2 ts Lemon juice

1 1/2 lb Shrimp,shelled and deveined

Flour

Olive oil

1/2 Juice of lemon

3/4 c Dry white wine

1. Cream butter with wooden spoon for several minutes.

2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon

juice; mix well and set aside.

3. Coat shrimp with flour.

4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp

to skillet.

5. Saute shrimp very quickly, about 3 minutes; when they start to turn

pink, cook them on other side.

6. Drain oil from skillet.

7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat,

about 1 minute.

8. Add reserved garlic butter and toss shrimp quickly with wooden spoon.

9. When butter is melted, serve shrimp immediately.

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Popularity: 9% [?]

Title: Scrambled Eggs With Cactus
Categories: Eggs Main dish Mexican Vegetables
Servings: 6

8 oz Nopalitos; *
1 tb Onion; Chopped
2 tb Margarine Or Butter
8 ea Eggs; Large
1/3 c Milk
1/4 ts Salt
1 ds Pepper

* Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained
and rinsed.
————————————————————————–
In a 10-inch skillet, cook cactus pieces and onion in the margarine until
the onion is tender but not brown. In a bowl, beat the eggs, milk, salt
and pepper with a fork. Pour the egg mixture over the cactus pieces and
onion in the skillet. Cook without stirring over low heat until the eggs
start to set on the bottom and sides of the skillet. Lift and fold the
eggs with a spatula so that the uncooked part runs to the bottom of the
skillet. Continue lifting and folding about 5 minutes more or until the
eggs are set and cooked through but still glossy and moist. Serve hot.

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Popularity: 3% [?]

Title: Strawberry Frost
Categories: Diabetic, Fruits, Desserts, Cheese
Yield: 4 sweet ones

1 1/4 c Plain low-fat yogurt; -concentrate
1/4 c Part-skin ricotta cheese; Garnish
2 c Frozen strawberries; (no Extra strawberries for
-sugar added) Few sprigs fresh mint;
1 ts Pure vanilla extract; -(optional)
1 tb Frozen orange juice;

In a blender or a food proccessor fitted with metal blade, place
yogurt, ricotta, strawberries, vanilla and orange juice; process
until smooth. Spoon into parfait glasses and garnish with berries and
a mint sprig, if disired. Serve at once.
Food Exchange per serving: 1/2 MILK EXCHANGE + 1/2 FRUIT EXCHANGE;
CAL: 81; CHO: 6mg; CAR: 13g; PRO: 5mg; SOD: 72mg; FAT: 1g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Popularity: 6% [?]