BAKED SAMOSAS ABM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
—–FILLING—–
1 md Idaho Potatoes — cut into
-1/2″ chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
—–TOPPING—–
1 Egg — beaten with
1 tb Water

Place all dough ingredients in machine and program for
knead and first rise. Press start. The dough will be
quite firm but it should be moist enough to hold
together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover
with water. Bring to a boil over medium high heat,
lower the heat to medium and continue cooking for 10
minutes, or until they have slightly softened but are
not cooked through. Add the peas to the boiling water
for the last minute of cooking. Drain the water from
the potato cubes and peas.

Heat the oil in a large frying pan set over medium
high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato
cubes, peas, coriander, cumin, pepper and salt and
stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly
floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350øF with the rack in the center
position. Lightly spray a large baking sheet with
vegetable cooking spray. On a lightly floured
surface, roll each ball of dough to a 7″ circle,
rolling from the middle toward the edge. Distribute
the filling evenly among the circles, about 3 heaping
tb for each one. Lightly moisten the edge of each
circle with water and fold over to form a semicircle.
Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you
fingertips to seal. Lift the samosas onto the prepared
baking sheet and generously brush the tops with the
egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.

Source: Pizza Etc. From Your Bread Machine Typed by
Meg Antczak, Fido Cooking Conference 07-19-95 Revised

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Popularity: 10% [?]

CORNBREAD-APPLE-SAGE STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks butter
3 c Chopped onions (not
-peeled)
3 Granny Smith apples
9 c Cornbread
7 tb Dried sage or fresh
-equivalent
1 1/2 c Pecan halves
Salt and pepper to taste

Melt half of the butter and saute the onions and
apples. Move to a large mixing bowl. Melt the other
half of the butter and add to bowl with other
ingredients.

Any stuffing that is not used to stuff a fowl can be
baked in a covered casserole for 30-45 minutes at 325.

Often, this gets eaten up long before any leftover
bird …

Leslie Johnston 71621,3632

[71621,3632] CRNSTF.TXT/Asc Bytes: 597, Count: 57,
31-Aug-92

MM by Cathy Svitek

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Popularity: 3% [?]

Title: Herb Marinated Grilled Vegetables
Categories: Vegetables
Yield: 4 servings

3/4 c olive oil
1/4 c red wine vinegar
1 ts fresh rosemary; chopped –
1/2 ts dried rosemary
1 ts fresh thyme leaves — or
1/2 ts dried thyme
1 ts fresh basil; chopped — or
1/2 ts dried basil
1 ts fresh oregano; chopped –
1/2 ts dried oregano
1 tb garlic — minced
1/2 ts salt
Ground black pepper
—–VEGETABLES-
2 lb assorted vegetables
1 left whole if small or cut
1 in half

Marinade – whisk together all ingredients in a small bowl. Arrange the
vegetables in shallow dish or plastic container, pour the marinade
over them, cover and refrigerate for 2 hrs. Prepare a grill. Remove
the vegetables from the marinade (reserve marinade). Grill the
vegetables 6″ away from the heat source until they are tender,
brushing them with the marinade as they cook. Cooking times will vary
according to the vegetables.

—–

Popularity: 9% [?]

Pizza (Pissaladiere — for the French word for tomato-less and
cheeseless pizza, … I still think tomato slices would be a good
addition, and tomato sauce might work as long as it’s not too liquidy.

1 tbsp. baker’s yeast
1 tbsp. Sucanat
1 cup warm water

2 cups unbleached white flour
1 cup whole wheat flour
1 cup corn flour (approximate)

3 tbsp. dried tomato bits
1 cup water
1 1/2 tsp. salt

filling can be slightly steamed veggies of your choice, i used:

1 red capsicum (a red “bell pepper”) this is the decorative topping
1 orange banana pepper (hot) this too is decorative (hot) topping
4 small eggplant (2 medium or 1 large)
water

3 small leek (2 medium or 1 large)
water

1 1/2 tbsp. capers
2 tbsp. balsamic vinegar (approximate)
10 basil leaves
salt
cracked black pepper

Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange
banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant,
because then you can add a little water to it as needed, as it will seem dry
after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn
meal or corn flour. The diameter is about 8-9“.

Meanwhile, combine baker’s yeast, Sucanat and warm water, place in
warm place so it will ”grow“ and get foamy. Then, combine 3 cups
flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer
more water in another pot and add dried tomato bits, simmer a minute
to get soft, drain but retain the water which will be tomato-colored.
By this time the yeast will have ”grown“, pour this in with the 3 cups
of flour and salt, add tomato bits, and 1/2 cup of the tomato-water.
Stir. Prepare a flat surface with corn flour, kneading some of this
into the dough to get it ready to roll out. Roll out into a wide
circle, about 5 inches wider than your pan. Be innovative in picking
this up and placing it centered in your pan. The extra width will go
up the sides of the pan. (I cut a circle about 1″ wider than the pan,
dusted it well with the flour, then rolled it loosely to pick it up
and place it in the pan, then unroll, then add the rest of the dough,
packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt
lightly. Take eggplant out of the oven, layer it over the leek,
sprinkle with balsamic vinegar, add a layer of basil leaves, then a
second layer of eggplant, sprinkle with salt and cracked black pepper.
Sprinkle with capers, letting some get embedded into the dough. As
you are doing all this, the dough will be rising. Dot with *nofat*
cheese (optional). Slice the cooked red pepper and banana pepper
lengthwise into 8 to 12 strips each. Peel the peppers if you can
(paper bag technique may work), may be easier to peel the banana
pepper before you slice, and peel the red pepper after you slice.
Assemble pepper strips, alternating the two kinds, in a sunray
pattern. Sprinkle everything with the remaining balsamic vinegar.
Dot center with whatever you have left, a bit of *nofat* cheese or a
basil leaf.

Bake 20-30 minutes. Slice and serve. Voila! For anyone wanting to
make their own modifications on this ”pizza", your ideas would be much
welcomed.

Popularity: 3% [?]

Lemon Trat (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASE—–
3 oz Flour
2 oz Butter
3/4 oz Icing sugar
2 ts Cold water
—–FILLING—–
Juice of a small lemon
2 oz Caster sugar
1 Egg
Icing sugar for dusting

Set oven to 375F or Mark 5. Grease deep patty tins
(makes approximately six tarts). Sift the flour into a
bowl. Rub in the butter and add the icing sugar. Add
suff cient of the water to makea moist dough. Roll out
on a floured surface, cut into rounds and line the
patty tins. Bake blind for 10 minutes. Remove from the
oven and reduce temperature to 350F or Mark 4.
Meanwhile beat together the egg, caster sugar and
lemon juice. Fill the pastry cases with the mixture
and bake until set and the pastry is nicely browned.
Serve hot or cold, but do not chill in the
refrigerator.

From the booklet Scottish Teatime Recipes

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Popularity: 3% [?]

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% [?]

Steamed Persimmon Halva

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 teaspoon Baking soda
1/2 cup Butter — clarified
2 teaspoons Cardamom — ground
1 cup Sugar — brown
2 cups Persimmon pulp
1 teaspoon Juice — lemon
1/2 cup Raisins
1/2 cup Walnuts — chopped

Vegetable oil can be substituted for the clarified butter.
In a large bowl, mix the flower, sugar and soda.
Fold in the pulp and the ghee. Add the lemon juice, cardamom powder,
raisins and nuts. Stir to combine all the ingredients.
Coat with ghee or oil a six-cup container and pour the mixture into it.
Cover with foil and steam in the pressure cooker without its valve
weight for about 1 hours. Cool the halva before cutting into small
pieces for serving.
A pressure cooker with a six-cup size container works best for this
recipe. One large persimmon equals about 1 cup of pulp.

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Popularity: 3% [?]

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

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Popularity: 5% [?]

Peanut Butter S’mores

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Package 1.6oz chocolate covered
Peanut butter cups — unwraped
8 Graham cracker squares
4 lg Marshmallows

place1 peanut butter cup on each of 4 crackers. spear marshmallows on long fork
or clean stick, toast over campfire coals or over grill on low heat. place
toasted marshmallow on top of each peanut butter cup. top each with cracker.
press together and hold for a few seconds to melt chocolate

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Popularity: 3% [?]

DOMATOULES GLYKO (SPICY CHERRY TOMATO PRESERVES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Cherry tomatoes
Boiling water
2 ts Slaked lime *
2 qt Water
5 c Sugar
2 c Water
1 Cinnamon stick
10 Whole cloves
8 Allspice seeds
1 Lemon’s rind — grated
1 c Blanched almonds

Note: Slaked lime (calcium hydroxide) is available from the pharmacy.

Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover.
Drain and slip off the skins, and place in a large bowl. Meanwhile combine
the lime with 2 quarts water and shake thoroughly, allowing residue to
settle to bottom of jar. Pour the lime water over tomatoes and soak 10
minutes. Lift tomatoes out of water with slotted spoon and save the lime
water. Using tip of sharp knife incise bottom of each tomato with a small
cross. Slightly squeeze and simultaneously shake each tomato to discard
seeds and put back into the lime water to soak another 30 minutes until
firm. Drain, thoroughly inverted, on linen towels. To make the syrup,
combine the sugar and 2 cups water in jelly pan, stir and bring to boil.
Skim, add the spices and boil for 10 minutes. Remove from heat. Cool
tomatoes overnight in syrup and continue cooking to soft ball stage. Remove
from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store
cherry tomatoes in sealed containers.

From “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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Popularity: 4% [?]