Title: Salmon Patties with Creamed Peas
Categories: Diabetic, Fish, Main dish, Vegetables, Low-fat/cal
Yield: 6 sweet ones

1 lb (1) can red salmon
2 lg Eggs whites
1 tb Onion; finely chopped
1/4 ts Salt;
1 c White soda crackers; crushed
-=OR=-
1 c Saltines; crushed
1 c Fat-free chicken broth;
1 tb Cornstarch;
1 tb Margarine;
1 1/2 c Peas; drained canned

Drain salmon and place the juice in a mixing bowl. Remove bones and
dark skin from salmon and set aside. Add egg whites, onions, salt,
and paper to salmon juice and mix together with fork. Crush the
crackers with your hands. Do not use crackers crumbs. Add to the
egg white mixture along with the salmon. Mix well with a fork to
blend. (The cracker pieces and small chunks of salmon should still be
visible.) Shape into patties on a small cookie sheet that has greased
with margarine. Bake at 450 degrees for 35 to 40 minutes until firm
and lightly browned. Stir broth and cornstarch together until smooth.
Cook and stir over moderate heat in a small saucepan until thickened
and smooth. Continue to cook and stir for another minute. Add
margarine and peas to sauce and mix lightly. Reheat to serving
temperature. Serve 1 patty with 1/6 of the sauce ( about 1/3 c.) per
serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 LEAN MEAT
EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm; LOW-SODIUM DIETS: Omit
salt. Use salt-free margarine, low-sodium crackers, and fresh or
frozen peas. Discard salmon juice and substitute an equal amount of
water.

Source: The New Diabetic Cookbook by Mabel Cavaiani; R.D. Brought to
From: Jj Judkins Date: Dec-27-95 12:57pm

MMMMM

Popularity: 15% [?]

Title: Miso Soup
Categories: Soups/stews, Ethnic
Yield: 2 servings

1 Onion, diced 4 ts (heaping) miso (soybean
1/3 c Carrot, minced Paste
1 Cabbage leaf, minced 4 c Water
2 ts Oil 2 ts Tahini

Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and
tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes.

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Popularity: 4% [?]

Smoked Sausage File Gumbo

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Smoked Link Sausage — Your Favorite Kind
1 Cup Onions — Finely Chopped
1 Cup Green Bell Peppers — Finely Chopped
1 Cup Celery — Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1 Teaspoon Garlic — Minced
7 Cups Chicken Stock
2 Tablespoons File Powder
Seasoning Mix:
1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin

This recipe is adapted from several different gumbo recipes. Gumbo is a
kind of stew served over rice. It is thickened with either okra or file
powder (ground leaves of the sassafras tree). In the past, okra gumbo was
made in the summer and file gumbo was made in the winter. Okra was used to
thicken the gumbo in the summer because that was the only time fresh okra
was available. Of course, these days you can get just about anything
anytime of the year. File powder was used in the winter when fresh okra was
unavailable. If you can’t abide the slimy texture of okra then you should
probably omit the file. It doesn’t really add any flavor but thickens the
gumbo with a slimy consistency very similar to okra.

Smoke the sausage in the smoker for about 2 hours. I like to use cherry
wood when smoking sausage. When cooled, slice into 1/4 to 1/2″ thick slices
and set aside.

Put the chicken stock in a large pot and put on the stove to come to a boil
while you are making the roux. Combine the chopped vegetables in a bowl.

Make the roux. In a heavy pan, preferably cast iron, add the vegetable and
heat over high flame. Add the flour and whisk constantly until the roux is
a dark reddish-brown, almost black. Be careful not to let the roux burn.
The best way is to lower the heat and whisk until the roux is the right
shade. This may take 20 minutes or so. If the roux burns you should throw
it out and start over.

When the roux is the right color dump in the chopped vegetables and stir.
Add the seasoning mix. Cook, stirring frequently for about ten minutes.
Spoon the roux mixture into the boiling stock. Add the sausage and minced
garlic. Simmer over low heat for 45 minutes.

Turn off the heat and add the file powder. Serve over plain cooked rice
with some French bread. You can sprinkle additional file powder over the
serving if desired.

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NOTES : Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

Popularity: 10% [?]

Title: Pureed Vegetable Soup with Broccoli Florets
Categories: Soups/stews, Vegetables
Yield: 4 servings

2 x Potatoes, peeled diced 1/2 ts Thyme
2 x Med stalks Celery, chopped 1 ds Nutmeg
2 x Med Carrots, chopped 3 c Broccoli Florets
1 x Sm Onion, chopped (1/4 cup) 1 c Milk
1 x Clove Garlic, minced 1 x Egg Yolk, lightly beaten
2 c Vegetable stock 1 tb Soy sauce
1/4 ts Black Pepper

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives,
grated cheese, sliced almonds, or finely diced sweet red peppers, opt.
In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and
simmer until vegetables are very tender, about 10 minutes. (The potatoes
must be fully cooked to thicken the soup properly.)
While the soup is simmering, steam the broccoli florets.
When the simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a
measuring cup, combine remaining ingredients. Add to soup and heat; do
not allow mixture to boil. Top each serving with garnish if desired.
Variations: – substitute 2 cups steamed chopped carrots, or 2 cups steamed

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Popularity: 4% [?]

Falafel, Vegetarian Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T Garlic clove minced
1 md Onion
1/2 c Parsley fresh
15 oz Chickpeas canned
1 T Lemon juice
1 t Cumin seed, ground
1/2 t Basil
1/2 t Coriander, ground
1/2 t Thyme, ground
1/2 T Tabasco Sauce
2 ea Slices French bread
1/2 c Whole Wheat flour
1 T Extra Virgin olive oil
4 ea (6″ Diam.) Pita whole wheat
2 md Tomato raw
1 md Cucumber

You need a serving of hot sauce and yogurt sauce for this recipe.
Dice the onion into 1/4 pieces. Tear the french bread slices into
large pieces and soak in cold water to cover. Dice the cucumbers and
tomatoes and shred lettuce into small strips to add on top as
garnishes after sandwich is done. Preheat oven to 375 degrees. Blend
garlic, 1/2 onion and parsely in a blender until finely minced. Add
chickpeas and blend until finely chopped and pasty. Add lemon juice,
cumin, basil, coriander, thyme and tabasco. Squeeze the water out of
bread and add to blender. Blend until well mixed. Form the mixture
into 16 balls. Flatten each ball to form a 1/2 inch thick patty and
dredge in flour. Place patties on a lightly greased baking sheet.
Bake for 10 minutes. Turn patties and bake another 10 minutes. Remove
from oven. In a heavy large skillet heat half the olive oil over
medium high heat. Add patties and fry until golden brown on bottom.
Turn patties and add remainder of oil swirling it so it comes in
contact with all patties. Fry until brown and crispy, then drain on
paper towels. To serve: Cut off about 1/3 of each pita round and open
to form a pocket. Fill each pocket with 4 falafel balls. Garnish with
lettuce, tomato, onion, cucumber and the sauces.

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Popularity: 4% [?]

SOUPER SPICED RAISIN-NUT BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 1/2 c Better for Bread flour
1/2 c Wheat flour
1/4 c Brown sugar, packed
1 tb Gluten
1 t Cinnamon
1/2 ts Allspice
1/2 ts Nutmeg
1/8 ts Baking soda

make according to your breadmakers instructions.

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Popularity: 20% [?]

Pickled Mirlitons New Orleans

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Creole Condiments
Sauces

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

6 Mirlitons

6 Garlic cloves,peeled

1 1/2 qt Red wine vinegar

1 qt Water

1 c Salt

1 c Sugar

1 c White mustard seed

1. Wash, peel and cut mirlitons into strips.

2. Pack into sterilized jars.

3. Put garlic clove in each jar.

4. Mix together remaining ingredients in saucepan; bring to boil.

5. Pour over mirlitons in jars; seal at once.

6. Best if stored several weeks before using.

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Popularity: 3% [?]

Title: VANILLA PECAN
Categories: Alcohol, Beverages
Yield: 1 recipe

1 qt Brandy
2 Vanilla beans (2 inches)
6 oz Pecans, chopped
2 c Sugar syrup (see recipe)
1 pn Cinnamon

Pour brandy, pecans, cinnamon, and vanilla beans (extract may be
alternated) in jar and cover. Let stand for 2-3 weeks. Add sugar syrup to
taste. Let stand 1 week. Strain and steep 2 more weeks. Ready to serve.
Excellent for baking.
Yield: 1 1/2 quarts Container: 1/2 gallon jar

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Popularity: 8% [?]

TOMATO BEAN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Onions finely chopped
1 t Cummin
1 Green pepper chopped
28 oz Can tomatoes
4 c Beef stock
19 oz Can red kidney beans,
-drained
19 oz Can chick peas, drained

Salt to taste

Combine everthing EXCEPT beans, peas, and salt. Simmer
for 15 minutes. Add beans, peas, and salt. Simmer for
10 minutes more.

Makes ten 1-cup servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

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Popularity: 6% [?]

Tropical Pineapple Banana Shake

Recipe By : Reader’s Digest Live Longer Cookbook
Serving Size : 2 Preparation Time :0:05
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c pineapple — crushed
1 lg banana — quartered
1 c buttermilk* — at room temperature
1 tbsp honey
2 tsps ginger
1 drop coconut extract

In a blender, combine pineapple, banana, buttermilk, honey, ginger, and
coconut extract. Whirl for 1 minute or until smooth. Pour into glasses.

– - – - – - – - – - – - – - – - – -

NOTES : *Buttermilk Substitute: Combine 3 teaspoons vinegar with enough milk
to equal 1 cup.

Popularity: 2% [?]