Sam Huddleston’s Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Whole cumin
2 medium Onion — diced
3 Garlic cloves
Vegetable oil
3 1/2 pounds Lean beef — cut in 1/2"cubes
2 tablespoons Paprika
6 tablespoons Chili powder
Water
Salt to taste
Cracker meal *OR*
Browned flour for tightener

In a skillet, slightly toast the whole cumin. To wake up the flavors crush them
with a rolling pin. Powdered cumin may be substituted, but do not toast. Saute
onion and garlic in a little oil until transparent. In same skillet, add a
little more oil and sear meat until it has a greyish color. Put cumin, onion,
garlic and meat in a large vessel. Add paprika and chili powder, stirring to
mix all ingredients, as you add enough water to cover. Simmer for about 1 1/2
hours, adding salt to taste after the chili has cooked somewhat. Make a paste
of the crackermeal or browned flour by mixing with a little water. About 10
minutes before chili is ready, stir in this tightener, and cook until chili is
thick.

– – – – – – – – – – – – – – – – – –

Title: Light vegetable broth
Categories: Low-Fat, Soups, Mcdougall
Yield: 1 servings

6 1/2 qt Water
2 c White wine or unsweetened ap
6 Celery; thickly sliced
6 Carrots; scrubbed and
; coarsely chopped
2 lg Potatoes; scrubbed and
; coarsely chopped
3 md Zucchini; thickly sliced
2 lg Onions; chopped
1 Leek, white part only; clean
; thickly sliced
5 To 6 cloves garlic; crushed
1/2 lb Mushrooms; cleaned left wh
10 Peppercorns
Large sprigs fresh parsley
Large sprigs fresh thyme
2 Bay leaves

Recipe by: The New McDougall Cookbook Place all of the ingredients in a
large soup pot. Bring to a boil, reduce the heat, cover, and simmer over
low heat for 3 to 4 hours. Strain the broth and discard the vegetables.
Freeze in 1- to 2-cup containers for use in recipes calling for
vegetable stock or broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Jack’s Cole Slaw
Categories: Salad, Vegetable
Yield: 6 Servings

1/2 sm Head cabbage; shredded
1 Red bell pepper; julienne
1 Yellow bell pepper; julienne
2 tb Fresh dill
1 tb Dill seed
1/2 tb Chipotle powder
1/2 c Mayonnaise
Salt pepper

Combine all ingredients in a large bowl and toss well. Season to
taste with salt and pepper. Chill until ready to serve.

MMMMM

Title: Wine Honey Glazed Sprouts
Categories: Side dish, Vegetables
Yield: 8 servings

2 lb Brussels sprouts
1/2 c Dry red wine
3 tb Honey
1 1/2 tb Soy sauce
2 tb Margarine
1/2 c Water
1 1/2 ts Cornstarch

Trim stems from sprouts cut an X into the base. In a small bowl,
combine wine, honey soy sauce.

Over moderate heat, melt margarine in a 3 qt pot. Add wine mixture,
water sprouts. Stir cook, covered, at a gentle simmer for 15
minutes, stirring occasionally. Uncover cook another 10 minutes.

Dissolve cornstarch in a small amount of water. Stir into the pot
cook another 5 minutes. Remove from heat serve from a serving
casserole.

Nava Atlas, “Vegetarian Celebrations”

MMMMM

Watermelon Ice

Recipe By : National Watermelon Promotion Board
Serving Size : 4 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c watermelon juice — * see note
1/3 c granulated sugar
1/4 c lemon juice, bottled

In a shallow pan, combine watermelon juice, sugar, and lemon juice until
sugar is dissolved; place pan in freezer. Stir watermelon mixture every 20
minutes until frozen, about 2 hours. Cover; store in freezer.

– – – – – – – – – – – – – – – – – –

Per serving: 88 Calories; less than one gram Fat (3% calories from fat); 0g
Protein; 22g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Serving Ideas : To serve, break mixture up with fork.

NOTES : In food processor, process chunks of watermelon until liquefied.

Chinese Coleslaw

Recipe By : Judith’s Olney’s FARM MARKET COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Salads Mcrecipe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups packed shredded Napa/Chinese cabbage
4 scallions
white and tender green parts — thinly sliced
1 cup mung bean sprouts
1 carrot — grated
1/2 cup slivered almonds
10 snow pea pods — cut
into long thin shred
***DRESSING***
1 tablespoon peanut oil
2 tablespoons sesame oil
2 tablespoons rice wine
or white wine vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons soy sauce
3 tablespoons sesame seeds — toasted

Mix all the salad ingredients in a bowl.

Combine all the dressing ingredients and stir into the salad, mixing until
the vegetables are coated. Refrigerate for 30 minutes.

Stir the ingredients, then refrigerate for another 30 minutes. The salad
will appear quite wilted. Strain the salad by pressing it down firmly in a
colander and put all the expressed liquid in a small saucepan.

Boil the juices down to approximately 1/4 cup and restir it into the slaw.

Soulard Market, St Louis, MO. Judith’s Olney, 1991, Farm Market Cookbook
(Doubleday, 0385410964)

– – – – – – – – – – – – – – – – – –

Title: Baked Apples with Raisins
Categories: Desserts, Diabetic, Low-fat, Fruit
Yield: 2 servings

2 Apples
Orange juice
1 tb Raisins
Pinch ground cinnamon

Peel and core the apples. Coat with the orange juice on the outer surface.
Stuff with the raisins. Sprinkle on the cinnamon. Place in Pyrex baking
cups. Bake in a 350 F oven 25 to 30 minutes or until fork pierces surface
easily. Serve warm or cold.

1 apple – 74 calories, 1 1/2 fruit exchange 19 grams carbohydrate, 0
protein, 0 fat, 0 sodium, 105 potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared
but not tested by Elizabeth Rodier.

My note: Apples may be baked in the microwave until soft.

—–

EASY LO CAL FRUIT ICES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Desserts
Snacks Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Granulated sugar replacement
1 Env unsweetened fruit drink
Mix (your choice)
3 c Crushed ice

Combine all ingredients in a blender or processor and
beat until just blended. Scoop into cups and eat
immediate or freeze.

Recipe makes 2 c and is considered a free item

source diabetic dessert cookbook

Reposted for you and yours via Nancy O’Brion and her

– – – – – – – – – – – – – – – – – –

Bowl of the Wife of Kit Carson

Recipe By : Dudley Cable-Larche of The Fort, near Denver, CO
Serving Size : 1 Preparation Time :0:10
Categories : Soups Southwestern Cuisine
American Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cooked chicken or turkey meat — in
bite-sized pieces
1/4 cup rice — cooked
1 cup rich chicken broth
1/4 cup garbanzo beans — cooked
1 pinch leaf oregano
1/4 whole chipotle pepper — chopped
1/4 whole avocado — sliced
1/4 cup Monterey Jack or Muenster Cheese — cubed

Heat broth to boiling and add chicken (or turkey), garbanzos,
chipotle pepper, rice and oregano. Serve in large individual bowls, and
add cheese pieces and avocado just prior to serving.

CHEF’S NOTE: The proper name of this soup is Caldo Tlalpeno. The
chipotle pepper called for is a special smoked chile pepper, properly called
the
chile chipotle adobado, available from specialty shelves in the
grocery store in cans.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 2805 1258 327 618 3390 0 62 916

Fried Feta Balls

Recipe By : Rick
Serving Size : 4 Preparation Time :0:15
Categories : Appetizers Hors d’Oeuvres

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Feta cheese — room temperature
1/2 cup flour
1/2 cup egg/milk batter
1/2 cup bread crumbs
vegetable oil

Once the cheese is at room temperature, form into balls of about a tablespoon
each. Coat each one with flour, then batter, and finally the bread crumbs.
Refrigerate for about an hour. Fry in hot oil until golden brown, and serve
warm.

– – – – – – – – – – – – – – – – – –

Serving Ideas : These can also be tossed into a green salad!

NOTES : While hardly low-fat…if you like Feta Cheese, this will knock your
socks off!