Orzo with Spinach and Pine Nuts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side dishes, vegetables*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon margarine
1 clove garlic — minced
1 3/4 cups water
3/4 cup uncooked orzo
1/8 teaspoon salt
1 cup tightly packed chopped fresh spinach
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts — toasted

Melt margarine in a medium saucepan over medium heat. Add
garlic and saute 1 minute. Add 1-3/4 cups water, orzo, and salt,
and bring to a boil. Reduce heat to medium-low; cook 13 minutes
or until liquid is absorbed. Stir in spinach and remaining
ingredients.

Yield: 2 1-cup servings
Per serving: Cal 321 (23% from fat) / Prot 12.8g / Fat 8.1g
(Sat 2g, Mono 2.7g, Poly 2.6g) / Carb 50.3g / Fiber 2.7g / Chol
4mg / Iron 3.9mg / Sodium 289mg / Calcium 114mg

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Mexican Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Ground Beef
Mexican Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds ground beef
1 large onion
3 cloves garlic
1 can Rotel tomatoes w/chili peppers
1 can cream of chicken soup, condensed
1 can Ranch-sytel beans
2 1/2 cups sharp cheddar cheese — shredded
1 package corn tortillas — torn into pieces

Saute ground beef with onion and garlic until no longer pink and drain fat.
Mix with the meat the cans of tomatoes, soup and beans. In a casserole dish
spread half the tortillas on bottom, layer half the meat mixture and sprinkle
half the cheese on top. Repeat the layers. Bake in 350F deggree oven until
hot and bubbly.

Serve with shredded lettuce, chopped tomatoes, black olives, sour cream,
jalapeno slices and salsa.

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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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Grilled Chicken Salad – Daley

Recipe By : Rosie Daley from “In the Kitchen with Rosie”
Serving Size : 4 Preparation Time :0:00
Categories : Salads Cheese
Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tablespoons lemon juice
3 tablespoons soy sauce
2 cloves garlic — peeled and chopped
1/8 teaspoon black pepper — ground
1 teaspoon basil
8 ounces chicken breast halves without skin
1 red onion — trimmed and sliced
light vegetable cooking oil
1 pound mixed salad greens — = 6 cups
1 tablespoon blue cheese — crumbled
1 medium tomatoes — cored and wedged
4 tablespoons lemon juice
4 tablespoons balsamic vinegar
2 cloves garlic — peeled
2 teaspoons basil

Whisk together thoroughly the lemon juice, soy sauce, garlic, black pepper,
and basil in a
large bowl and set aside.

Place the chicken on a sheet of plastic wrap spread on a work surface and
cover it with a
second sheet. Pound gently with a mallet. Lift the top sheet of plastic,
flip the pieces of
chicken over and re-cover. Evenly pound the second side to a thickness of
1/4 inch. Transfer the chicken to the marinade bowl and cover. Marinate in the
refrigerator for at
least 30 minutes.

Preheat the grill or broiler.

Place the onion rounds in a single layer on a baking sheet and spray lightly
with the
vegetable oil, turn them over and spray to coat the other side. Remove the
chicken from the
marinade and place alongside the onion rings. Grill or broil the onion
rounds and the
chicken for 5 minutes per side. Let the chicken cool a bit, then slice thinly.

Spread an even amount of the mixed greens on 4 salad plates, scatter the
onion rounds and
then the sliced chicken on top. Sprinkle 3/4 teaspoon blue cheese over
each. Garnish with
the tomato wedges. Combine the dressing ingredients (lemon juice, vinegar,
garlic and
basil) in a blender and mix at low speed until the garlic is finely chopped.
Spoon dressing
onto the salads or serve it on the side.

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NOTES : Making a Radish Rosette

Trim the root end of each radish and slice about 1/8 inch squarely off the
top. Cut a cross
into the radish, slicing about 2/3 of the way down from the top. Turn the
radish about 45
degrees and cut another cross to create 8 equal segments. Cover the
radishes with ice water
and soak for about 15 minutes until the rosettes fan open.

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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