TERRAPIN IN CREAM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg — hard-boiled
8 tb Butter
2 c Cream
1/2 ts Salt
1/2 ts Pepper
1/2 ts Allspice
1/2 ts Nutmeg
2 c Terrapin — cooked picked
1/2 c Sherry

Calories per serving: Number of
Servings: 6 Fat grams per serving:
: Approx. Cook Time: Cholesterol per
serving: Marks:

*DIRECTIONS*

To cook terrapins: Boil a few and pick them, cutting
out the gall bladder, which is attached to the liver.
Be sure not to break the gall sac. Reserve the eggs,
and put all to stew with 1/2 pint of claret, and
rather more Madeira, until done.

Force egg yolks through a sieve, then cream then with
butter. Scald cream over hot water, add seasonings,
and beat in egg yolk and butter mixture. Add terrapin
and sherry, and heat thoroughly.

~– Mrs. S. Scott Beck, Kent Co., MD The
Hammond-Harwood House Cookbook

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BREAD DUMPLINGS (SOURDOUGH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sourdough batter — proofed
1 c Milk
3 lg Eggs
6 c Flour, all-purpose
2 tb Baking powder
1 1/2 ts Salt
6 Toast slices — cut in cubes

Recipe by: Randy Pollak
In a very large mixing bowl combine flour, baking
powder, salt and toast cubes; mix well.
In a medium bowl beat eggs slightly; add sourdough
batter and milk. Stir until well combined.
Pour batter mixture into flour mixture and mix dough
until smooth. Divide dough into four equal pieces and
shape each piece into small rectangular loaves. Set on
wax paper, cover with plastic wrap and then a dish
towel. Allow dough to rest for at least 1 hour.
Prepare a large Dutch oven by placing a vegetable
steamer inside and add water until it comes to just
below the steamer. Cover and bring to boil. Reduce
heat but it must be high enough to create steam. Place
1 or 2 (depending on size as loaves will better than
double in size) loaves unto steamer and for about 20
minutes or until a toothpick inserted into center of
loaf comes out clean. Four loaves is enough for about
12-16 servings. Note: Dumplings may also be boiled, in
which case you must cut each loaf in half; however
steaming produces larger and lighter dumplings. If you
wish you may refrigerate dumplings until cold
carefully slice and wrap in plastic wrap then foil and
freeze.

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WELSH BROTH – CAWL (WELSH)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb. Welsh lamb cutlets
1/2 lb Onions
3 Leeks
1/2 lb Carrots
1/2 lb Parsnips
1/2 lb Swede
2 lb Potatoes
Salt and pepper

Remove as much tat as possible from the cutlets and
boil the meat gently in water for 1 hour. Skim off
fat. Peel and cui up the vegetables and add to the
lamb. Add salt and pepper to taste. Cover and simmer
until the vegetables are tender.

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09
23:43:38 Edt

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MONKFISH CHILI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Turkish bay leaves
1/4 ts Ground cumin
1/4 ts Dried basil, crumbled
1/4 ts Dried marjoram, crumbled
1/4 ts Dried red pepper flakes
1 lg Onion, coarsely chopped
1/3 c Tomato paste
1 3/4 lb Tomatoes, peeled, diced
2 lb Monkfish cut, 1/4 inch dice
1/4 c Chili powder
1 tb Cajun Seafood Magic
1 t Salt
1/4 ts Dried thyme, crumbled
1/4 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
2 tb Vegetable oil
2 Green bell peppers, sliced
2 1/2 c Rich fish stock
2 c Cooked red kidney beans

Combine the first nine ingredients in a small bowl.
heat oil in a heavy large saucepan over medium heat.
Add onion and cook until translucent, stirring, for
about 8 minutes. Mix in the bell peppers and continue
to cook for another 3 minutes. Add herb and spice
mixture and stir for 5 minutes more. Add tomato paste
and cook for another 2 minutes. Keep stirring! Add
fish stock and tomatoes, increase heat to boiling. Add
beans and return to boil. Reduce heat and simmer
until beans are heated through. Add fish and sprinkle
with chili powder, cook and stir for about 2 minutes,
until fish is almost opaque. Add Seafood Magic, stir,
remove from heat, adjust seasoning and serve.

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Onion Soup Burgundy-style

Recipe By : The New New York Times Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Pounds Onions
4 Tablespoons Butter
1 Clove Garlic — finely minced
Salt
Freshly ground black pepper
2 Tablespoons Flour
10 Cups Water
1 Cup Dry white wine
1 Bay leaf
1 Sprig Fresh thyme or
1/2 Teaspoon Dried thyme
12 Very thin (1/4-inch) slices French bread
2 Cups Grated Gruyere or Swiss cheese
6 Tablespoons Grated Parmesan cheese

1. Preheat oven to 400F.

2. Peel the onions and cut them in half. Slice each half wafer thin
there should be about 12 cups. In a large, heavy, ovenproof casserole
or deep skillet, heat the butter and add the onions and garlic. Cook,
stirring, until the onions are wilted and start to brown, about 10
minutes. Sprinkle with salt and pepper. Put the casserole in the
oven and bake for 15 minutes.

3. Remove the casserole from the oven and sprinkle the onion mixture
with flour, stirring to coat the onion pieces evenly. Add the water
and wine and cook over high heat, scraping around the bottom and sides
to dissolve the browned particles. Add the bay leaf and thyme and
simmer for 30 minutes, stirring frequently.

4. Meanwhile, put the bread slices on a baking sheet and bake until
brown and crisp.

5. Increase the oven temperature to 450F degrees

6. Fill 6 individual ovenproof soup tureens, or one large tureen,
with the soup. If individual tureens are used, place 2 slices of
toast atop the soup. if a large tureen is used, cover with the toast,
overlapping. Sprinkle the toast with the Gruyere, then the Parmesan.
place the Tureens on a baking dish to catch any drippings. Bake for
about 10 minutes, or until the soup is piping hot, bubbling and brown
on top.

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Title: (SORT OF LIGHT) BOSTON CREAM PIE
Categories: Pies
Yield: 1 servings

1 c Milk
1/2 c Granulated sugar
3 tb Flour
1/8 ts Salt
2 Egg yolks
1 1/2 ts Vanilla
2 8″ layers Boston Favorite
Cake (see MM #3607)
Confectioner’s sugar

1. Heat the milk in a pan until very hot, then briskly stir in the
granulated sugar, flour, and salt. Cook over moderate heat,
stirring
constantly, until very thick. 2. Add the egg yolks and cook,
continuing to stir, for another 4-5
minutes. Removed from heat, add the vanilla, and cool, stirring
occasionally. Cover well and refrigerate until ready to use. 3.
Spread the custard between the cake layers and dust the top of the
cake with confectioners’ sugar. Keep refrigerated. ~—

MMMMM

Rice Pudding W/raisins

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Low Cal
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart 1% low-fat milk
1/2 cup Uncooked long-grain rice
1/2 cup Raisins
1 large Egg
Whites from 2 large eggs
1/2 cup Granulated sugar
1 cup Evaporated skim milk
1 1/2 teaspoons Vanilla
Nutmeg

1. In large, heavy saucepan,combine milk, rice, and raisins; bring to a
boil over medium-
high heat. Reduce heat and boil gently, uncovered, 20 minutes, stirring
often, until rice is
almost tender. 2. Meanwhile, in medium bowl, whisk egg, egg whites, sugarand
evaporated milk until blended. 3. Gradually add rice mixture, stirring
constantly. Stir over
low heat about 3 minutes, or until mixture is slightly thickened.
Remove from heat and stir in vanilla. 4. Pour into a shallow 6-cup dish or
individual
dessert glasses.
Serve warm or cold, sprinkled with nutmeg.

Per 1/2 cup serving: 190 cal, 9g pro, 34g car, 2g fat, 9% cal from fat,
30mg chol, 122mg
sod.

Source: Woman’s Day Premier Series: Low-Fat Meals

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Title: Creole Meat Loaf
Categories: Diabetic, Meats, Main dish
Yield: 6 w sauce

Ingrdients 1/2 ts Dry mustard
1 lb Ground chuck 1/2 ts Salt;
1/2 c Onion; chopped Vegetable cooking spray
1/2 c Skim milk; Creole Sauce
1 Egg; beaten

Combine all ingredients, except cooking spray and Creole Sauce,
stirring unitl well combined. Shape into a loaf, and place in a 8
1/2 x 4 1/2 x 3 loafpan coated with cooking spray. Bake at 350
degrees for 1 hour. Cool in pan 10 minutes. Invert meat loat onto
serving plater, and pour Creole Sauce over top. Cut meat loaf into 6
slices to serve.

From: All New Cookbook For Diabetics And Their Families Yield
(Includes sauce): 6 servings Each serving amount: 1 slice meat loaf
with 1/3 cup sauce

Exchanges: 3 lean meat, 1 vegetable

Chol: 96 mg; Calories: 160 Carbo: 7 gm; Protein: 25 gm Fat: 7 gm;
Fiber: Tr.; Sodium: 400 mg

(From Jungle.Boy via GEnie).

MMMMM

Title: Pork, Eggplant, and Tomato
Categories: Pork, Oriental, Meats, Wok
Yield: 5 servings

1 c Pork, shredded
1 md Onion, sliced
Salt
1 t Soya sauce
3 tb Oil
2 c Eggplant, sliced
-OR
1/2 lg Eggplant, sliced
2 c Canned tomatoes
1 t Sugar

1. Prepare ingredients. Marinate pork in salt and soya sauce for 5
minutes.

2. Heat oil up in wok to smoking point. Add pork and onions. Stir fry
pork until browned, about 5 minutes. Add eggplant, tomatoes, and
sugar. Cover wok. Cook ingredients for 15 minutes. Lift cover
occasionally to stir ingredients.

NOTE: This could be made into a purely vegetarian dish by omitting the
pork. Stir fry the eggplant and onions first, then add the tomatoes.

MMMMM

Title: Lo Cal Lemon Sherbet
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 16 1/2 c serv

6 oz Unsweetened lemonade con- 2 tb Lemon rind
Centrate 3 c Evaporated skim milk well
3 tb Granulated fructose Chilled
1/4 ts Salt

Combine all ingresients in a large bowl and beat well. Receipe can be
frozen in an ice cream maker or by dividing into 2 freezer trays and
freeze until mushy. Pour into a large bowl and beat well. Repack into
a container and freze until firm.
Calories per 1/2 c serving 51 exchange 1 fruit

source:diabetic desssert cookbook

Reformated by You and Yours via Nancy O’Brion and her Meal Master

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