6-8 Dried New Mexico Chiles
4 Dried Ancho Chiles
4 Dried Pasilla Chiles
3 Dried Anaheim Chile
2 Dried Cascabel Chiles
2 Dried Chipotle Chiles
1 Habanero Chili
2 Cloves Garlic
2 Teaspoon Cumin
1 Bottle Beer
Salt, Oregano, to taste
2 lbs meat. (Ground or cut up into small pieces)
1 Green Pepper, chopped
1 Red Pepper, chopped
1 Onion, chopped
3 Cloves Garlic
4 strips bacon
16 Ozs Corn or Beans.

1) Prepare Sauce: Add 8 cups boiling water to New Mexico, Ancho, Pasilla,
Anaheim, and Cascabel Chiles. Let soak 30 minutes. Place in blender with 1/2
of soaking water plus fresh water and beer. Add 2 cloves of garlic and blend
for ~3 minutes.
Strain the resulting puree into a pot. Add cumin, salt, oregano, Chipotle and
habanero chiles. Simmer.

2) Prepare rest of chili: Cook Bacon. Eat Bacon. Add garlic, peppers, onion
to bacon fat and cook 2 minutes. Add meat, and brown. Add chili sauce. Simmer
for a few hours. Add corn or beans about 1 hour before serving. Skim fat
before serving.

You may use a different variety of chiles. Be creative and experiment.

Popularity: 4% [?]

Title: Grilled Thai Chicken Salad
Categories: Chicken, Greensalads, Chinese
Yield: 6 servings

6 Chicken breast, boned, skind
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cilantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 T Soy sauce
1/2 T Crushed red pepper flakes

200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.

MMMMM

Popularity: 24% [?]

SHERRIED CHESTNUT STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh chestnuts — -ÿÿ
10 oz -canned chestnuts
2 pk Long-grain rice wild rice
-(6 oz size packages)
4 c Water
1/2 c Cream sherry
4 tb Butter or margarine
1/2 c Sliced onion
1/2 c Sliced celery
1/2 c Minced parsley

If fresh chestnuts are used, slit shells on one side
and cook in boiling water to cover 20 minutes. Cool,
peel off shells and skin and dice coarsely. Drain and
dice canned chestnuts, if used. Cook rice in water
according to package directions, using seasonings from
package and adding sherry and 1 tablespoon butter.
Meanwhile, melt remaining 3 tablespoons butter in
skillet. Add onion, celery and parsley and cook until
onion is tender but not browned. Combine rice with
vegetables and chestnuts. Makes enough for 10-pound
turkey

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Title: CALIFORNIA POT ROAST
Categories: Diabetic, Meats, Crockpot
Yield: 20 servings

4 lb Beef rump;
2 tb Flour;
1 ts Salt;
1/16 ts Pepper;
1 tb Oil;
1 Onion; chopped fine;
2 Carrots; sliced
1 tb Worchetershire sauce;
1 c Water;
Sugar substitite equivalant
– 1/2 c

Dredge meat well in flour, salt, and pepper. Brown in oil in
skillet; add remaining ingredients. Cover. Simmer about 4 hours over
low heat. Food Exchange per serving: 2 MEAT EXCHANGES

Source: Recipes for Diabetics by Billie Little and Penny L. Thourup

MMMMM

Popularity: 3% [?]

Title: Snack: Perky Party Mix
Categories: Snacks
Servings: 1

1 1/2 c M M’s Plain or Peanut
Chocolate Candies
3 c Thin pretzel sticks, broken
In half
3 c Bite-size Cheddar cheese
Crackers
1 1/2 c Raisins

Combine all ingredients. Serve as a snack. Makes about 8 cups mix.

Substitue nuts?

MMMMM

Popularity: 3% [?]

Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

CAJUN SPICE MIX
===============
1/4 Cup of salt
2 Tbsp. cayenne pepper
2 Tbsp. paprika
1-1/2 Tbsp. onion powder
1 Tbsp. freshly ground black pepper
1 Tbsp. freshly ground white pepper
1 Tbsp. garlic powder
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. dried thyme
1/4 tsp. ground mustard
1/8 tsp ground cloves

Combine all ingredients in a small jar.
(The spice mix can be stored in a tightly
covered glass jar in a cool dry place out of
direct light for up to 4 months.) Makes about
3/4 cup.

Popularity: 6% [?]

HERBED SPLIT PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,
-chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worchestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for
-garnish

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper
towel, and coarsely chop. Place bacon in a large soup kettle, set over
medium heat and cook, stirring, until the bacon turns a light golden
color. Add the chopped onion and stir-cook for 1 minute. Add the carrot
and stir-cook for 30 seconds; add the celery and stir-cook for 30
seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas,
Worchestershire sauce, and broth. Bring to a boil, skimming the top as
necessary. Boil for 1 minute then cover and simmer until the peas are
tender, about 1 1/2 hours. (Can be prepared in advance up to this
point.) For serving, season with salt and fresh pepper to taste. Ladle
into warm bowls and top each serving with snipped chives. Makes 4
generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred
Peters.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Buttery Drop Cookies And Variations
Categories: Cookies, Crisco.001
Yield: 36 cookies

1/2 c Butter Flavor Crisco
3/4 c Sugar
1 tb Milk
1 Egg
1/2 ts Vanilla
1 1/4 c All Purpose Flor
1/4 ts Salt
1/4 ts Baking Powder
1/4 c Butter Flavor Crisco
– Melted

Preparation Time: 20 Minutes Bake Time: 7 to 9 Minutes

1. Heat oven to 375. Grease baking sheets with Butter Flavor Crisco.
Set aside.

2. Cream 1/2 cup Butter Flavor Crisco, sugar and milk in medium bowl
at medium speed of electric mixer until well blended. Beat in egg and
vanilla.

3. Combine flour, salt and baking powder. Mix into creamed mixture.
Drop level measuring tablespoonfuls 2 inches apart onto baking sheet.

4. Bake at 375 for 7 to 9 minutes. Brush surface of warm cookies with
melted Butter Flavor Crisco for more buttery taste. Remove to cooling
rack.

Makes 3 dozen 2 inch cookies.

Note: for 3 inch cookies, drop 2 level measuring tabelspoonfuls of
dough into a mound for each cookie. Place 3 inches apart. Bake at 375
for 11 to 13 minutes.

1 1/2 to 2 dozen cookies.

VARIATIONS:
1. Frosted Buttery Drop Cookies: Bake and cool 3 inch Buttery Drop
Cookies. Frost cooled cookies.

CREAMY VANILLA FROSTING
Combine 1/2 cup Butter Flavor Crisco, 1 pound ( 4 cups ) confectioners
sugar, 1/3 cup milk and 1 teaspoon vanilla in small bowl at low speed
of electric mixer for 15 seconds. Scrape Bowl. Beat at high speed for
2 minutes, or until smooth and creamy.

2. Chocolate Dipped: Bake and cool 2-inch “Buttery” Drop cookies.
Melt 1 cup semi-sweet chocolate chips with 1 teaspoon Butter Flavor
Crisco on very low heat or 50% power in microwave. Stir well. Spoon
into glass measuring cup. Dip one end of cooled cookie halfway up in
chocolate. Place on waxed paper until chocolate is firm.

Chocolate Nut: Dip in melted chocolate as above. Sprinkle with
finely chopped nuts before chocolate hardens.

3. Raspberry Coconut: Bake 2-inch “Buttery” Drop cookies. Spread
1/2 to 1 teaspoon raspberry jam on each hot cookie. Sprinkle with
flake coconut.

4. Chocolate Sandwich Cookies: Bake and cool 2-inch “Buttery” Drop
cookies. Spread Chocolate Filling on the bottom of half the batch of
cookies. Top with remaining cookies. Gently press together.

CHOCOLATE FROSTING: Melt 1/3 cup Butter Flavor Crisco in 2-quart
saucepan. Remove from heat. Add 3/4 cup cocoa and 1/4 teaspoon salt.
Blend at low speed of hand-held electric mixer. Add 1/2 cup milk and
2 teaspoons vanilla. Mix at low speed. Blend in 1 pound (4cups)
confectioners sugar, one cup at a time. Mix until smooth and creamy.
Add more sugar to thicken or milk to thin for good spreading
consistency. Makes 2 Cups Frosting

Source: Butter Flavor Crisco Cookie Collection, Page 3.
Shared by: David Knight

MMMMM

Popularity: 4% [?]

Title: Zesty Cola Salad
Categories: Salads, Desserts
Yield: 1 recipe

2 3 oz pkg Cherry gelatin
1 sm Can Black Cherries
1/2 c Chopped pecans
1 cn Crushed pineapple
2 8oz. bottles coca-cola

Drain juice from cherries and pineapple and reserve.
Chill fruit and cola. If fruit juice does not measure
2 cups, finish by adding water. Bring to boil.
Dissolve gelatin in the boiled juice mixture. Let set
slightly and then combine the chilled Cola and Fruit
with it. Add nuts. Cover and chill. May be served as
a dessert, topped with whipped cream.

—–

Popularity: 25% [?]

Title: Super French Toast
Categories: Diabetic, Breakfast, Breads/bm
Yield: 8 slices

2 Eggs; 1/4 c Ground pecans;
1/4 c Orange juice; 3 tb Margarine;
1/4 ts Salt; 8 sl Whole wheat bread;
1/2 c Cornflakes; crushed -=OR=-
1/4 c Wheat germ; 8 sl French bread;

Beat the eggs, orange juice, and salt in a flat bowl with a fork or
whisk until blended. Mix the cornflakes, wheat germ, and nuts in a
pie pan or cake pan.
Heat the margarine in a large skillet. Dip bread slices into egg
mixture and then into cornflake mixture, coating both sides. Place
in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
batches may be needed).
Cook until brown on both sides, turning slices carefully with wide
spatula. Keep finished toast warm if cooking more batches.

Yield: 8 slices

Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat
exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
by Dar Rains

MMMMM

Popularity: 2% [?]