Title: Tomato Tapenade
Categories: Sun-dried, Appetizers
Yield: 1 servings

MMMMM——————–NORMA WRENN NPXR56B————————-
3 oz Pkg dried tomatoes
2 c -water
2 tb WESSON Oil
2 Cloves garlic; minced
1 ts Grated lemon rind
1 ts Dried whole basil
1/2 ts Freshly ground pepper
1/4 c Ripe olives; sliced
1 tb Drained capers
-TOMATO TAPENADE CROSTINI:
French bread baguette slices
-toasted
SARGENTO Fancy Supreme
Shredded Mozzarella Cheese

Combine tomatoes and water in a small saucepan; bring
to a boil. Cover; reduce heat, and simmer 10 minutes
or until tender. Drain well; pat dry with paper
towels. Combine tomatoes, oil, and remaining
ingredients in a food processor or electric blender.
Top with cover and proscess until coarsely pureed.
Yield: about 1-1/3 cups.

TOMATO TAPENADO CROSTINI: Spread 1 tablespoon tapenade
on toasted French bread baguette slices. Top with 1
tablespoon SARGENTO Fancy Supreme Shredded Mozzarella
Cheese. Bake at 400~ for 3 to 5 minutes or until
cheese is melted.

Source: Cafe Southern Living 5-Star Dining

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Pea Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Peas
3 c Water — cold
3 c Milk
1 ea Onion slice
2 tb Butter
2 tb Flour
1 tb Sugar
Salt
Pepper

Place peas and liquid in kettle. Add 3 cups cold water. Simmer 15
minutes. Rub through sieve. Re-heat. Add flour and butter. Scald milk with
onion in it. Add to above. Season and serve.

Source: Mrs. Walter Daugherty, Williamsburg Grange, Clermont County,
OH

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Per serving: 2452 Calories; 50g Fat (18% calories from fat); 58g Protein;
446g Carbohydrate; 161mg Cholesterol; 626mg Sodium

Title: KOTA KAPAMA (CHICKEN BRAISED WITH CINNAMON CLOVES )
Categories: Foreign, Poultry
Yield: 5 servings

1 Frying or roasting chicken*
1 Lemon (juice only)
4 tb Sweet butter oil, mixed
1/2 c Dry white wine (optional)
1 1/2 lb Peeled, chopped tomatoes
1 tb Tomato paste; mixed w/ water
1/4 c -Water to mix w tomato paste
1 Large stick cinnamon
3 Whole cloves
Salt freshly ground pepper
Fresh parsley or watercress

*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all
over with lemon juice. Allow to stand while heating the butter and
oil in a heavy braising pot. Slip the chicken into the fat and cook
over medium heat, turning with tongs to avoid pricking the flesh;
saute until light chestnut in color. Heat the wine in a small pan,
pour over the chicken, shake the pan, and continue cooking over low
heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover. Simmer over the lowest
possible heat for 1-1/2 hours, or until the chicken is tender and the
sauce thick. Or, transfer to a medium slow oven (325 F) to complete
the cooking. Season with salt and pepper. Serve warm over cooked
grain or mashed potatoes with green raw or cooked vegetables and
chilled wine. Garnish with parsley or watercress.

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

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HOLDERSCHMARREN (ELDERBERRY SCRAMBLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Elderberries, stems removed
-(a generous lb)
250 g Peeled, [cored] pears,
-sliced (a generous 1/2 lb)
250 g Very ripe, pitted damson
-plums (a generous 1/2 lb)
150 g Rye bread, or white [French]
-bread, crust removed,
Thinly sliced (a generous 5
-oz)
1/2 l Milk (2 cups plus 2 Tbsp)
50 g Butter (3 1/2 Tbsp)
1 pn Salt
Sugar and cinnamon to taste
2 tb To 3 tb flour
Juice of 1/4 lemon

From the Ries area.

Melt the butter and briefly saute the fruit. Make a thin paste of the
flour and milk and add the mixture to the fruit. Add the remainder of the
milk. Add the sliced bread, and cook until the plums are soft. Season
with salt, sugar, cinnamon, and lemon juice.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

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Title: Quick Cranberry Cobbler
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 Thick-skinned orange 4 c Cranberries
1 c Water 1 tb Butter
1/2 c Granulated sugar replacement 1 pk Biscuit dough to make 8
bis.

Grate the orange rind. Juice the orange. Combine orange juice,
grated rind, water, sugar replacement, cranberries and butter in a
saucepan. Bring to a boil and cook for 1 min.

Spoon cranberry sauce evenly among 8 well-greased baking dishes or
into a casserole. Top the sauce with biscuits (biscuit dough?). Bake
at 450 F for 10 min, reduce heat and bake at 350 F for 20 min longer.
8 servings.

Each serving 98 calories, 1 bread, 3/4 fruit Source: Diabetic High
Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by
Elizabeth Rodier Oct 93

Suggestion: try half recipe using 1/2 tsp. dry orange peel and 3 or
4 tb. unsweetened orange juice, just cooking the cranberry mixture in
a saucepan and serve with turkey. Half recipe without biscuits would
be about 3 fruit exchanges.

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Title: Sweet Potatoes and Broccoli
Categories: Diabetic, Vegetarian, Vegetables
Yield: 1 servings

1 md Sweet potato; 1/2 c Cottage cheese; low fat
1/2 c -water 1 tb Sesame seeds;
1 c Broccoli; fresh, chopped

Dice the sweet potato and cook in the 1/2 c water covered until almost
done. Add the broccoli and cook until tender. You may need to add
more water. Add to hot vegetables the cottage cheese and sesame
seeds and toss until blended

1 serving = 362C; 2 meat, 2 veg, 2 bread, 1 fat Protein 22gm, fat 4g,
carbo 48gm From “Vegetarian Cooking for Diabetics”

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Title: Sopa Mexicana de Flor de Calabaza (Pumpkin flower soup)
Categories: Patricia, Soups
Yield: 6 Servings

1 c Fresh maize grains
2 c Pumpkin flowers*
2 c Zuccini cut in cubes
1/2 c Butter
1/2 c Butter for the tomatoes
1 c Red tomatoes pure
1 Onion chopped
Epazote
Salt and pepper
1 Or 2 chicken flavor cubes
Jalapeno peppers or poblano
1/2 c Fresh cream

*Pumpkin Flowers need to be washed and prepared just cutting the
flower and a little shot in cubes.
Put one of the 1/2 cup butter in a pan and add the maize grains, add
the zuccini and the flowers, fry in the butter just until the
vegetables make stock, add the epazote and salt. A while in a sauce
pan put the other 1/2 cup of butter, add the onion chopped (or better
if made a pure too) let the butter apears on top, add the red
tomatoes pure. cook until seasoning, adding salt and pepper and
chicken cubes. Be careful with the salt. When the red sauce is ready
add to the soup and add 3 cups of water, add the chiles cutted in
pieces, if you use poblanos instead of jalapenos you will need to
peel them before as usual. Let cook until the vegetables are soft and
just two minutes before serve add the cream, with cream the soup
don’t have to boil. Recipe from: Miguel Angel Castillo.

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Fresh Strawberry-Rhubarb Pie

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:25
Categories : Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rhubarb — diced
1 pint strawberries
1 1/4 cups sugar
3 tablespoons tapioca — quick-cooking
1/4 teaspoon salt
3 tablespoons margarine
1 batch pie dough, enough for 9″ double pie crust

Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb.
Mix the remaining ingredients and add to fruit. Blend well and allow to
stand for up to 30 minutes to allow sugar to penetrate strawberries.
Pour mixture into 9-inch pie crust, dot with margarine and cover with
second crust. Cut slits in top crust.
Bake in preheated 375-degree oven for 50-55 minutes.
Cover pie with aluminum foil tented over it during first 30 minutes,
removing to allow crust to brown during the last part of baking. About 10
minutes before done, brush on warm milk and sprinkle top crust lightly with
sugar if desired.

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Nutr. Assoc. : 0 0 0 0 0 0 2009

Fennel Seed Mustard for Fish – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 6 Preparation Time :0:00
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon fennel seed
1/4 cup dijon mustard
1 teaspoon dry mustard
2 tablespoons sugar
2 tablespoons white wine vinegar
1/3 cup virgin olive oil

Grind the seeds to a powder using a mortar and pestle or an electric coffee
grinder. Combine the ground fennel, mustards, sugar, and vinegar in a small
bowl. Slowly add the olive oil, beating with a fork until creamy and thick.
Makes 3/4 cup.

– – – – – – – – – – – – – – – – – –

NOTES : Delicious with Gravlax and simple grilled fish. Also good with
grilled sausage.

Plantains

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

10 Plantains

1 c Butter

3/4 c Brown sugar,light

1/2 c Rum,dark

1. Peel and quarter plantains.

2. Place cut sides up in a buttered shallow baking dish.

3. Dot with pieces of butter; sprinkle with brown sugar and rum.

4. Cover and bake in preheated 350’F. oven 30 minutes.

5. Remove cover, increase temperature to 400’F. and bake 15 minutes longer.

If using bananas, cake in an uncovered shallow baking dish at 350’F. for 20

minutes.

NOTE: Green-tipped (underripe) bananas may be substituted; bake at 375’F.

for 30 minutes.

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