MELON MEDLEY SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small cantaloupe balls
2 c Small honeydew melon balls
2 c Small watermelon balls
2 c Small crenshaw melon balls
1 c Chopped celery
1/4 c Chopped pistachio/almonds
—–DRESSING—–
1/4 c Light sour cream
2 tb Honey
1 tb Minced fresh mint
Leaves
1 tb Triple sec liqueur
Lettuce leaves optional

Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.

– - – - – - – - – - – - – - – - – -

Popularity: 16% [?]

Title: Cabbage Soup With Paprika, Kielbasa And Raisi
Categories: New, Text, Import
Yield: 4 servings

6 sl bacon, — diced
1 onion, — halved and thinly
: sliced
4 garlic cloves, — minced
3 lb cabbage, cored, cut into –
1 inch-wide strips
1/2 ts sweet paprika
8 c chicken or pork stock
28 oz cn whole, peeled tomatoes
1 c raisins
1 1/2 lb kielbasa, cut in — 1/3-inch
: slices
: Chopped parsley, for
: garnish

In a heavy-bottomed soup pot heat bacon over medium
heat. Saute 5 minutes, or until most of fat is
rendered. Add onions and garlic; sautJ 5 minutes until
onion is tender. Add cabbage and paprika, stirring to
mix well, and sautJ 5 minutes. Add stock and bring to
a boil, stirring. Using your hand, squeeze most of
juice from tomatoes, cut into coarse chunks and add to
pot. When mixture comes to a boil, lower heat to
simmering and cook 15 minutes. Add raisins and cook 10
minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup
among 4 soup bowls and sprinkle with parsley.

Yield: 4 servings

Recipe By :TASTE SHOW #TS4615

From: Meg Antczak

—–

Popularity: 7% [?]

Date: Thu, 12 May 94 09:36:38 MDT
From: K_SWOPE@ojc.colorado.edu

Stuffed Mushrooms

Wash and de-stem mushrooms for meal (I figure about 6-8 large caps per person)
Chop stems and 6-8 whole mushrooms
Add equal amounts (equal to chopped stems/caps above) of:
shredded carrots
finely chopped onions

Add 1-2 small crushed/minced/pureed cloves of garlic
Add 3-4 pieces of bread cubed small

You may also add: salt, pepper, Italian herbs if you wish. About a dash of
each–perhaps a little more of the Italian herbs

Put all ingredients in a nonstick fry pan and cook till reduced and browned

(On occassion I’ve stirred in a handfull of cheese (lowfat or nondairy) and
allowed it to melt some.

Fill caps with “stuffing” mixture. Sprinkle w/paprika. Broil till tops are
browned and the caps soften and begin to release their moisture. Serve hot
w/asparagus spears and sectioned oranges.

Popularity: 8% [?]

Title: Bake Cherry Cheese Pie
Categories: Pies, Desserts
Yield: 6 servings

1 9″ graham cracker crust
1 pk 8 oz softened cream cheese
1 c 14 oz. sweetened condensed;
Milk ( not evaporated)
1/3 c Concentrated lemon juice
1 ts Vanilla extract
1 c Cherry pie filling

In a large mixer bowl,beat cheese until fluffy. Beat in Condensed milk
until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill
3 hours or until set. Top with desired amount of e filling before
serving. Refrigerate leftovers.

MMMMM

Popularity: 17% [?]

Fluffy Grasshopper Pie

Recipe By : Jello, Fun Fabulous Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Dessert/Dinner Pie Gelatin Powder/Lime/Lemon

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 c reduced fat Oreo® cookie crumbs
1/4 c reduced fat margarine — melted
3 tbsps granulated sugar
Filling:
3 ozs lime gelatin powder
2/3 c boiling water
1/2 c cold water
ice cubes
1 tsp peppermint extract
8 ozs Cool Whip® Free — thawed

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9″ pie pan. Spread crumb mixture evenly in pie
pan. Chill 1 hour, or until firm. To prepare filling, completely dissolve
gelatin powder in boiling water. Combine cold water and ice cubes to make 1
1/4 cups. Add to gelatin mixture, stirring until slightly thickened. Remove
any unmelted ice cubes. Fold peppermint extract into whipped topping. Using
wire whisk, blend whipped topping mixture into gelatin mixture. Then, whip
until smooth. Chill until mixture mounds. Spoon into crust. Chill 2 hours.

– - – - – - – - – - – - – - – - – -

Per serving: 312 Calories; 9g Fat (24% calories from fat); 4g Protein; 59g
Carbohydrate; 0mg Cholesterol; 372mg Sodium

Popularity: 3% [?]

Layered Tamale Pie with Corn, Tomatoes Cheese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Casseroles
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 19 oz can Kidney Beans
4 Cloves garlic
1 large Onion — chopped
2 medium Green peppers — diced
2 medium Carrots — diced
1 medium Jalapeno — seeded

2 tablespoons Dried oregano
1 tablespoon Ground cumin
1 16 oz. can whole tomatoes — drained
1 cup Whole kernel corn
3 1/2 cups Water
1 1/2 cups Yellow cornmeal
1 cup Shredded low fat — cheddar
1/4 teaspoon Black pepper
1 cup Shredded Monterey Jack — cheese

Drain liquid from beans, reserving 1/4 cup. In a large skillet heat reserved
bean liquid to a boil over medium heat. Add onion, garlic, green pepper,
carrots, jalapeno, oregano and cumin. Cover and cook, stirring occasionally,
until vegetables are tender and liquid is absorbed. About 10 min. Add drained
beans, corn and tomatoes; cook uncovered, stirring occasionally, for about 15
minutes or until thickened. Preheat oven to 350 deg. In a 2 quart saucepan,
heat
water, cornmeal and black pepper to boiling, stirring constantly. Cook for 5
minutes until well thickened. Into an 11 inch round baking dish, pour half of
the bean mixture, spreading evenly around bottom of dish. Spread half of
cornmeal mixture evenly over the bean mixture. Sprinkle with half of the
cheese.
Repeat layering. Bake for 35 minutes or until bubbly and brown. Cool for 10
minutes before serving.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: CHORIZO (MEXICAN SAUSAGE)
Categories: Pork, Mexican, Meats
Yield: 20 servings

20 Sausage casings (pork
-casings for authentic
-links)
Vinegar
2 lb Lean pork trimmings
8 oz Beef OR pork fat
2 md Onions, quartered
8 Cloves garlic, pressed
1/2 c Cider vinegar
1/4 c Tequila (optional)
1/4 c Ground red chile, mild OR
-hot
1 ts Ground cinnamon
1 1/2 ts Ground comino
1 ts Ground Mexican oregano
1 tb Salt

..I [=Jane Butel] have generally made bulk sausage, as
it is much easier. Sausage has to be taken out of the
casing for most uses anyway.

1. Clean the casings, rinse well with water, then
pour vinegar through them. Set aside.

2. Use a food processor or the coarse blade of a meat
grinder, grind the meat and fat. Add the onions,
garlic, vinegar, tequila and seasonings, using the
hotness of chile powder your family and guests will
prefer.

3. Stuff the casings. First cut the casings into
3-ft lengths and tie one end together. Use either a
funnel or filling tube to fill the lengths. Tie at
about 4-inch intervals with heavy thread.

4. Place on a cookie sheet covered with wax paper.
Set on the counter for about 2 hours, then refrigerate.

5. After a day, freeze what you will not use within a
week or two. Mixture should ripen for at least 8 hours
before using.

Notes: If you have no food processor or grinder, buy
triple ground pork. Prepare the recipe once and taste
for the mildness or hotness of the ground red chile.
Adjust to suit your taste for the next time you make
sausage.

Freezing hints: Mold the sausage into 1/2-pound lumps
and freeze between pieces of foil inside a heavy
plastic bag.

Maximum recommended freezer storage: 3 months.

Makes 20 sausages or 2 2/3 pounds bulk sausage.

From: JANE BUTEL’S TEX-MEX COOKBOOK by Jane Butel,
Harmony Books, New York. 1980. ISBN 0-517-539861
Shared by: Karin Brewer, Cooking Echo, 7/93

—–

Popularity: 4% [?]

Title: Homemade Ginger Ale
Categories: Beverages
Yield: 4 servings

2 T Fresh ginger root
2 Lemon rinds
4 T Honey, to taste
1 c Boiling water
1 qt Seltzer

From “Nancy Clark’s Sports Nutrition Cookbook,” Nancy Clark. Leisure
Press, 1990, $13.95.

Put the ginger and lemon rinds in a small bowl with the honey.

Pour in 1 cup boiling water (or just enough to cover). Let steep for
five minutes.

Strain and chill. When ready to serve, add the seltzer water.

Makes 4 servings (10 ounces each).

One serving contains 65 calories and 16 grams of carbohydrates.

MMMMM

Popularity: 6% [?]

MOROCCAN GARBANZO BEANS WITH RAISINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion, sliced
1 Onion, chopped
1 Clove garlic
2 tb Peanut oil
1 c Diced butternut squash
1 c Chicken broth
1/2 c Raisins
1 t Ground turmeric
1 t Ground cinnamon
1/2 ts Ground ginger
15 oz Garbanzo beans (chick-peas)
2 c Hot cooked rice

Cook onions and garlic in oil in 3 quart saucepan, stirring frequently
until tender, about 7 minutes. Add remaining ingredients except garbanzo
beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash
is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in
garbanzo beans. Serve over rice.

– - – - – - – - – - – - – - – - – -

Popularity: 12% [?]

BUCKWHEAT GROATS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables
Nuts Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Safflower oil
2 Shailots — chopped
1 cl Garlic — minced
1 Celery stalk — sliced
1/2 c Sliced mushrooms
1 Egg white
Pinch salt pepper
1 c Buckwheat groats — (kasha)
2 c Chicken broth
1 tb Pine nuts/sunflower seeds

In a non-stick saucepan, heat oil and add vegetables. Cook,
stirring, over medium heat about 5 minutes. In a small bowl, beat
egg white with salt and pepper. Stir into saucepan. Stir in groats,
then add broth and bring to a boil. Reduce heat, cover and cook 10
minutes until tender. When liquid is absorbed, add pine nuts and
fluff with a fork. Garnish with parsley. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g;
PRO: 3g; SOD: 64mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]