Title: Diabetic Meat-Filled Dumplings
Categories: Diabetic, Appetizers, Main dish
Yield: 8 servings

4 c All-purpose flour 2 c Fresh chopped spinach OR
1 1/2 c Water 1 c Frozen spinach thawed
1/2 lb Ground round 1 ts Grated fresh ginger
2 ts Low-sodium soy sauce 1/4 c Finely minced water
chestnut
1 ts Sherry 2 x Green onions chopped

Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone -
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.

FROM: HOLD the Fat, Sugar Salt by Goldie Silverman and
Jacqueline Williams copyright 1984

MMMMM

Popularity: 4% [?]

Lemon Chicken Soup with Spinach and Pasta

Recipe By : Adapted from Bon Appetit
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Pasta
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1 onion — chopped
4 cloves garlic — minced
4 celery stalk — chopped fine
2 carrot — minced
1 red bell pepper — chopped
8 cups fat-free chicken broth
2 cups shell pasta — (small)
2 cups cooked chicken — cubed
2 tablespoons fresh lemon juice
2 teaspoons lemon peel — grated
6 cups fresh spinach — stems removed
salt and pepper — to taste

1. Heat oil in a large pot over medium heat. Add onion and garlic, cook 1
minute. Add celery. carrots, pepper and saute until tender, about 8 minutes.
Add broth and bring to a boil. Reduce to simmer and cook about 20 minutes.

2. Meanwhile cook pasta in large pot of boiling water, drain. (Note: I cook
pasta in water rather than broth so the pasta won’t soak up all my homemade
broth,. If you want, add pasta to broth after 20 minutes, cook 10 minutes and
go to step 3. You will probably need to add more broth or water to soup.)

3. Mix in pasta, chicken, lemon juice, peel and spinach. Cook until spinach
just wilts. Season with salt and pepper.

Makes 8 2-cup servings at 317 calories, 4 gram fat 3 grams fiber.

Optional: Sprinkle freshly grated parmesan in bowls after serving. Amount
will objviously affect calories and fat.

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Popularity: 3% [?]

Deluxe Grilled Chicken Sandwiches

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Breast of chicken — cut into
Strips
1 med Green pepper sliced thin
1 med Red bell pepper sliced thin
1 med Onion thinly sliced
4 oz Monterey jack or mozzarella
Cheese sliced
1/4 tsp Garlic powder
1 tbsp Taco seasoning
Salt and pepper to taste
4 Sesame Seed buns
1/2 tsp Dried basil

In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt,
pepper and taco seasoning. Mix through thoroughly, add peppers, onion,
saute till tender, and chicken is no longer pink.
Butter outside of sliced sub buns sprinkle with basil if desired, place in
toaster oven for 3 minutes to melt butter, and crisp bun.
Remove bun, and put chicken mixture in bun. Top each sandwich with grated
cheese. Place back in toaster oven open until cheese bubbles and begins
browning. Serve with cucumber spears.
Source; kitchen of Marina cheesman

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Popularity: 6% [?]

Title: Diabetic Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits, Chocolate
Yield: 1 servings

1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely
1 pk Chocolate pudding mix, -chopped
-low-fat (4) 1/4 c Thawed dairy whipped
2 Medium bananas, peeled -topping
1/2 ts Lemon juice 4 Bing cherries, fresh*

* If bing cherries are not available, use 4 maraschino cherries.
In blender,process yogurt on high speed for 30 seconds, add pudding
mix and process 1 minute, scraping down sides of container as
necessary. Cut each banana into 6 diagonal slices and sprinkle with
lemonjuice. Arrange 2 banana quarters into each of 4 goblets or
dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion
with 1/4 of the pistachios, then top each with 1 tablespoon whipped
topping and 1 cherry.

MMMMM

Popularity: 11% [?]

Title: Artis’ Chicken Gumbo
Categories: Chicken, Sausage, Soups, Vegetables, Main dish
Yield: 8 servings

3 lb stewing chicken
1 lg onion
4 shallots — or green onins
20 stems parsley
2 cloves garlic — more w/out
: sausage
1/2 md green pepper
4 bay leaves
1 tb flour
1/2 tb oil or chicken fat — for
: roux
1 lb andouille sausage — or ham
1 pt oysters — with liquid
: salt and pepper
: file powder

Cut up chicken and season with salt and pepper. Fry
chicken until brown, in its own fat, in a black iron
pot. Place in soup pot. Cut up seasonings . Pour off
fat from pot. Smother seasonings and take out by
rinsing with small amount of water, putting in soup
pot with b rice.

Recipe By : DDMmom/AOL

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Popularity: 5% [?]

TEMPEH PAPRIKAS WITH TAHINI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Hungarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sesame oil, toasted
2 lg Onions, chopped
2 tb Hungarian paprika
2 c Vegetable stock
2 tb Dark miso
1 lb Tempeh, cut to 32 triangles
1 t Soy sauce
1 tb Cider vinegar
4 tb Tahini
Chopped scallions to garnish

Pre-heat oven to 300F. Heat oil in large skillet.
Saute onions paprika till golden. Add 1 1/2 cups
stock miso. Bring to a boil. Add tempeh, reduce
heat simmer 35 to 40 minutes. Blend soy sauce,
vinegar tahini with remaining stock. Add to the
skillet, stirring as it thickens. Be careful not to
let it boil.

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Popularity: 4% [?]

Sauteed Fiddleheads with Pancetta

Recipe By : A Well Seasoned Appetite
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Ham
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups fiddleheads, trimmed and cleaned — * see note
1/2 pound pancetta — cut into 1/4″ dice
kosher salt and freshly ground pepper — to taste

Bring a pot of lightly salted water to a boil. Add the fiddleheads and
blanch for 5 minutes. Drain. Place the pancetta in a large skillet over
medium heat and fry until browned. Add the fiddleheads and saute for 2
minutes. Season with salt and pepper. Divide among 4 plates and serve
immediately.

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NOTES : In the introduction to the “As Life Unfurls” section, Molly O’Neil
wrote: “Delicate and changeable as they are, fiddleheads should not be
misconstrued as low maintenance. Their fibrous stems need to be snipped and
the tight fronds must then be soaked and soaked again to wash away the tawny
parchment shreds that protect each strand from the cold. The tight coils
then need to be cooked, most gently.”

Popularity: 42% [?]

CHILE DE ARBOL SALSA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Roma tomatoes
3/4 lb Tomatillos, husked/washed
40 ea Arbol chiles (1 cup)
1/2 ea Bunch Cilantro, leaves
-only, roughly chopped
1 md White onion, chopped
4 ea Garlic cloves, crushed
2 c Water
1 t Salt
1/2 ts Freshly ground black pepper

Preheat the broiler. Place the tomatoes and tomatillos
on a baking sheet.

Broil, turning occasionally, until charred all over,
10 ro 12 minutes. Transfer to a saucepan along with
the remaining ingredients.

Bring to a boil and cook until the onions are soft, 12
to 15 minutes. Transfer to a food processor or
blender. Puree and then strain.

Serve at room temperature or slightly chilled.

Arbol salsa can be stored in the refrigerator 3 to 5
days or frozen for weeks.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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Popularity: 11% [?]

Title: Seasoning Mixture for Brazier-Grilled Lamb
Categories: Chinese, Lamb, Ceideburg 2
Yield: 1 servings

1 Clove garlic, crushed
1 Scallion, minced
1 tb Soy sauce
1 tb Soy paste
1 tb Sweet soy jam
1/2 ts Chinese chili sauce
1/2 ts Sesame oil
Raw eggs, beaten and placed
-in individual bowls

This is a variant sauce with a slightly different cooking method.

These amounts are for individual serving bowls. Increase them to
suit the number of diners. In this case, each diner grills the meat
first then dips it in the raw egg to coat, then in the bowl of
seasonings. Also served with steamed buns. If soy paste and sweet
soy jam are unavailable, substitute peanut butter (or tahini, I would
imagine) and black currant jam.

From “The Thousand Recipe Chinese Cookbook” by Gloria Bley Miller,
Weathervane Books, ’88.

Posted by Stephen Ceideburg; February 20 1991.

MMMMM

Popularity: 3% [?]

CHICKEN STOCK – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Basics Stocks
Masterchefs Norleans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken, backs, necks, and
— gizzards
3 ea Celery, stalks, roughly
— chopped
2 md Carrots, chopped
2 md Onions, chopped
4 ea Parsley, sprigs
1 t Salt

Put the chicken pieces, celery, carrots, onions,
parsley and salt into a pot and cover with water.
Bring to a boil, reduce heat and simmer for 2 hours or
more.

Skim fat and strain. Stock will keep well in a
refrigerator for up to five days. Frozen, it can be
stored for two or three months.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

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Popularity: 6% [?]