EGGS PORTUGAL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb PRK SAUSAGE (bulk)
8 Slices bread/cubed
3/4 lb Cheddar cheese/shredded
4 Eggs — beaten
2 1/2 c Milk
3/4 ts Mustard
1 cn Mushroom soup
1/4 c Vermouth

In a 9×13 greased caserole dish, place bread cubes.
Brown sausage into very fine pieces, drain. Top bread
with cheese. Place sausage on top of cheese and bread
Mix eggs and milk together and pour on top of the
sausage, bread and cheese. Cover and refrigerate
overnight. Next morn.: Mix vermouth and soup (no extra
water) together and spread over the top of the
casserole. Bake 300 1 hour.

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Title: Crescent’s Eggs In Hell
Categories: Eggs
Servings: 4

4 ts Oil; olive
1 Onion; chopped
1 Green pepper; diced
2 Garlic cloves; pressed
1 c Tomatoes; 20 oz with juice
4 tb Tomato paste
1 ts Basil
1/2 ts Oregano
1 ts Rosemary
1 Bay leaf
1 ts Honey
4 lg Eggs

In oil saute onion, green pepper and garlic. While they soften, stir in
tomatoes and their juice (break the tomatoes up a bit), tomato paste,
basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10
minutes, then make indentations in it with a spoon and break into it 4-6
eggs. Spoon sauce around and cover them, pop on a cover, and let the whole
thing simmer gently until the eggs are poached; the whites should be medium
firm, the yolks still runny. Lift each egg out with a spatula onto a
serving plate in which you’ve placed a bed of cooked spaghetti or a thick
slice of toasted french bread or a bed of hot, steaming rice, or a tortilla
if you want it Mexican-style. Spoon extra sauce around each egg and
sprinkle with grated parmesan cheese.
From: Dairy Hollow House Cookbook from R-Cuisine conference

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Title: Swedish Meatballs
Categories: Main dish Meats Christmas
Servings: 4

2 c Soft bread crumbs 2/3 c Milk
1/2 c Minced onion 4 T Butter
1 1/2 lb Ground beef or veal 3 ea Eggs, slightly beaten
2 t Salt 1/2 t Pepper
1 t Nutmeg 1 t Paprika
1 T Concentrated meat extract 3 T Flour
1 c Water 1 c Sour cream
2 T Minced parsley

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in
small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion
and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until
very smooth and light. Shape meat into small balls, dusting the hands with
flour while shaping the balls. Melt remaining 3 Tbsp butter in large
frying pan. Add meat balls and fry until golden brown all over. Remove
from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended.
Add water, and a few grains of pepper. Cook, stirring constantly until
thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a
rounded tablespoon at a time, stirring until thoroughly blended after each
addition of sour cream. Return meat balls to gravy, cover pan and simer
very gently 10 minutes. Serve in deep casserole. Sprinkle with minced
parsley. Yield: 70 to 80 meat balls.

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NAVY BEAN SOUP

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Soups Low-fat
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Package dried navy beans
2 qt Water
1 1/2 c Diced onion
1/4 c Diced celery
1 tb Reduced-calorie margarine
-melted
2 c Canned stewed tomatoes,
-drained
1 t Salt

Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; soak overnight.
Drain beans.
Combine beans and 2 quarts water; bring to a boil.
Cover, reduce heat and simmer 2 hours.
Saute’ onion and celery in margarine until tender;
add onion mixture, tomatoes, and salt to bean mixture,
stirring well.
Simmer, uncovered, 1 hour or until beans are
tender. Yield: 11 servings.

Nutritional information per 1 cup serving: calories
~ 160, protein – 9 gm., fat – 1 gm., carbohydrates –
30 gm., cholesterol – 0 mg., sodium – 283 mg., fiber –
8 gm. Diabetic Food Exchanges: Starch – 2.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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POTATO-HAM SCALLOP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Potatoes
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cubed, fully cooked ham
8 md Potatoes, peeled thinly
-sliced (6-cups)
1/4 c Finely chopped onion
1/2 c All-purpose flour
2 c Milk
3 tb Fine dry bread crumbs
1 tb Butter or margarine, melted
2 tb Finely snipped parsley

Place half the ham in a 2-qt casserole. Cover with half the potatoes and
half the onion. Sift half the flour over; season with salt and pepper.
Repeat layering ham, potatoes and onion. Season with additional salt and
pepper. Sift remaining flour atop. Pour milk over all.
Bake covered at 350 till potatoes are nearly tender, 1 to 1 1/4 hours.
Uncover. Combine bread crumbs and melted butter; sprinkle atop casserole.
Top with parsley. Bake 15 minutes longer.

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FISH SOUP WITH FENNEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flounder
Bones from fish
1 Bay leaf
4 Parsley stalks
2 Lovage stalks
6 1/4 c Cold water
Sea salt
6 Black peppercorns
1 Small onion
1 Carrot
1 Leek
1/2 lb Hake
2 tb Butter
1 tb Flour
2 tb Sour cream
2 tb Chopped fennel leaves

Put the fish bones in a pan with the bay leaf,
parsley, and lovage. Cover with cold water, add salt
and peppercorns, and bring to boil. Simmer for 30
minutes. Peel and chop the onion and carrot. Trim
and chop the leek. Put them in a saucepan. Pour the
fish stock over the vegetables through a seive
(strainer). Bring to a boil, then let simmer for
another 30 minutes, then put in the hake. Simmer for
15 minutes, or until the hake is cooked. Remove the
hake and put the plaice (flounder) filets into the
pan. Simmer for 5 minutes, then remove them. Cool the
soup slightly, then puree it in a blender. Melt the
butter in a clean pan, stir in the flour and cook for
one minute. Stir in the blended soup and simmer for 3
minutes, stirring. Add salt and pepper to taste. Take
the hake off the bone and chop it; skin the plaice
(flounder) filets and chop them. Put both sorts of
fish into the soup and stir in the sour cream. When
all is hot, add the chopped fennel and stand, covered,
for 3 to 4 minutes before serving. Serve as is, or
with fennel dumplings.

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Minestrone Soup #2 (Diabetic)

Recipe By : Helen Deacey
Serving Size : 7 Preparation Time :0:00
Categories : Beans Beef
Diabetic Italian
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients
1 teaspoon olive oil
1 pound extra lean ground beef
1 cup onions — chopped
1 cup celery — chopped
1 cup green pepper — chopped
1 cup zucchini — sliced
1 cup cabbage — shredded
1 cup potato — diced
4 cups tomatoes, canned
6 cups water
1 can beef broth — condensed
salt — to taste, optional
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
1/2 teaspoon basil — or to taste
2 each bay leaf
2 cups red kidney beans — well drained
1/2 cup elbow macaroni
1/3 cup Parmesan cheese — grated, optional

Directions:

Brush a 5-quart heavy Dutch oven with olive oil. Add meat, stir to
break
apart and cook until browned, drain off fat, and rinsed under hot water,
return to Dutch oven. Add onion, celery, green pepper zucchini,
cabbage,
potatoes, carrots, tomatoes, water, beef broth, salt, Worchester sauce,
pepper, basil, and bay leaves. Stir well. Bring to boil, lower the
heat
and simmer covered for 1-1-1/4 hours, stir once in a while. Add kidney
beans and macaroni and cook another 30 minutes then ladle into warmed
soup
bowls and sprinkle each bowl with 1 teaspoon grated Parmesan cheese.

This is a Tried and True recipes, you may also change the vegetables, we
sometimes add green beans in place of zucchini.

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NOTES : This is a combination of several recipes out of Diabetic
Cookbooks
the Diabetic Choices are a guess that I believe are fairly close.

1 cup of soup can be the start of a meal, but as I serve 2 cups
and count as a Main Meal Soup

Each Serving (2 cups) Diabetic Choices are 2 Protein 1 Starch 1
Fruits/Vegetable

Title: Scallop Chowder
Categories: Soups, Seafood
Yield: 5 Servings

2 Onions, sliced
4 tb Butter
2 c Scallops
2 c Boiling water
1 c Diced potatoes
4 c Scalded milk
Salt and pepper

Saute onions in butter. Remove onions from pan. Cut
up scallops and saute in butter. Add onions, scallops
and potatoes to boiling water. Simmer 30 minutes. Add
scalded milk and simmer 15 minutes. Add seasoning.
Serves 5

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Title: Asparagus with Mushrooms and Fresh Coriander
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

1 lb Fresh Asparagus; 2 tb Shallots;
2 tb Butter; (yea! right!) 1/2 ts Salt;
-=OR=- 1 Freshly ground
black pepper;
2 tb Margarine; 4 tb Fresh coriander; chopped
1/2 lb Mushrooms; sliced (2 cups)

Trim off tough part of asparagus stalk, about 2 to 3 inches from
bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch
from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter
in a non stick frying pan. Add mushrooms and cook over high heat,
tossing and shaking, until mushrooms are lightly browned. Add
asparagus. Cook, stirring and tossing for about 1 minute. Add
shallots, salt and pepper. Sprinkle with coriander. Cook for 30
seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE

MMMMM

Title: Barbecued Meat Patties
Categories: BBQ
Yield: 4 servings

1 1/4 lb ground meat
1 egg
2 tb finely chopped onion
2 tb finely chopped green pepper
1 tb soy sauce
1 tb tomato ketchup
2 tb half-half
1 tb cornstarch

————————–SNAPPETIZERSY BASTING S—————————

————————————–C————————————-
1/2 c ketchup,
1/4 c water and
1 tb lemon juice.

————————————–A————————————-
1 tb brown sugar,
1 tb worcestshire sauce and a
1 ds hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy
sauce, and ketchup. Mix half and half and cornstarch. Add to meat
mixture, mixing to blend well. Form portions of meat to even, rather
thick meat patties. Place patties on preheated barbecue grill. Broil
3 to 4 inches from source of heat, basting with sauce and turning
patties over from time to time for even browning. Grill 12-15 minutes
total or to your liking- time depends on how well you like your meat
done. Serve meat patties on hamburger buns, if you like, or with
French Fries. Serve reMain dishing sauce alongSide dish. Makes 4
servings From: Great American Recipes 12-11

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