Title: ORANGE “BEEF” WITH BROCCOLI
Categories: Vegetarian, Main dish, Ethnic
Yield: 2 servings

2 tb Plus 1 tsp vegetable oil
2 Garlic cloves; minced
ds White pepper
2 tb Low-sodium soy sauce
1 tb Sugar
1/4 c ;water
1/2 c Seitan; cut into chunks
1/2 c Cornstarch
1/2 c Sweet and Sour Sauce (see
-recipe)
10 1″ slivers of orange peels
2 c Broccoli florets; steamed

Heat one teaspoon oil in a wok or large skillet over
mediumheat. Saute garlic until slightly browned.

Add pepper, soy sauce, sugar, water and seitan,
stirring constantly untilliquid evaporates.Remove
seitan and set aside to cool.

Lightly sprinkle seitan with cornstarch to keep
pieces from sticking together. Mix thoroughly.

Heat remaining 2 tbs oilin wok and stir-fry seitan
until crispy, about 5 minutes.

Add Sweet and Sour Sauce, orange peels and broccoli
and heat through. Serve immediately.

Per serving: 628 cal; 13 g prot; 417 mg sod; 128 g
carb; 11 g fat; 0 mg chol; 111 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Title: SPICED RICE PILAF
Categories: Diabetic, Rice, Side dish
Yield: 6 sweet ones

1 c Brown basmati rice;
1 tb Vegetable oil;
1 sm Onion; chopped
1 cl Garlic; minced
4 Whole cloves;
1/8 ts Salt;
2 c Chicken broth broth;
1 Cinnamon stick;
1 ts Vegetable oil;
1 tb Raisines;
1 tb Almonds; blanched slivered
-=OR=-
1 tb Pine nuts

Soak rice 2 hours to shorten cooking time. Rinse and
drain. In a large non-stick saucepan, heat 1
tablespoon, heat 1 tablespoon oil and saute onion and
garlic until tender, 2 to 3 minutes. Add cloves and
cook 1 minute. Add rice and stir to coat. Add salt,
broth and the cinnamon stick. Bring to a boil.
Cover, reduce heat and simmer 20 to 25 minutes, until
liquid is absorbed. Discard cinnamon stick. Heat 1
teaspoon oil; add raisins and almonds and warm. Mix
with rice and serve. Food Exchanges per serving: 2
STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 176;
CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT: 5g;

Source: Light Easy Diabetes Cusine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

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Title: CHOCOLATE PEANUT GOODIES
Categories: Candies, Chocolate, Pnut butter
Yield: 36 servings

MMMMM—————-FAVORITE BRAND NAME RECIPES———————

MMMMM—————–DUNCAN HINES FABULOUS FALL———————-

MMMMM—————————BAKING——————————–
1 pk Duncan Hines Milk Chocolate
-Layer Cake Frosting
1/2 c JIF Creamy Peanut Butter
1 1/2 c Quick cooking oats
1 c Chopped peanuts
36 Peanut halves, for garnish

1. Combine Milk Chocolate frosting and peanut butter in large bowl.
stir with wooden spoon until blended. Add oats and peanuts. Stir until
thoroughly blended, 2. Press candy mixture into ungreased 8-inch
square pan. Cut into 36 pieces. Garnish tops with peanut halves.
Store in airtight container in refrigerator.

MMMMM

Peppers Stuffed with Tofu and Rice

1 onion, chopped fine
1 rib of celery, chopped fine
1/2 cup of mushrooms, chopped fine (optional)
1 cup brown rice, cooked
1 cup mixed vegetables, canned, frozen, or chopped fresh then boiled or
nuked
1 cup tofu
freshly ground black pepper
4-6 green bell peppers (capsicum)
2 cans of Campbells tomato soup

All measurements are approximate! If making your own mixed veg I suggest
carrot, potato, corn, and peas. Cut the carrot and potato small, to about
the size of the peas and corn. Microwave until tender.

Saute onion, celery and mushrooms in lots of vegetable stock until soft.
Mix equal amounts of cooked rice, mixed veg. and tofu in bowl. Add cooked
onion mixture and freshly ground black pepper to bowl.

Slice the top off of the peppers and reserve. Remove the seed from the
peppers then add peppers to boiling water. Boil very briefly, about 2 – 4
minutes. Remove from pot and rinse with cold water. Arrange peppers in
baking dish. Fill each with tofu mixture. (Extra stuffing can be frozen).
Pour tomato soup over the peppers. Replace cap over each pepper (or
sprinkle with low fat cheese). Put lid on baking dish and bake at 180
degrees Celsius or 350 degrees Fahrenheit for about 45 minutes.

Gulab Jamuns (Easy Method)

Recipe By : Somesh Rao
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Bisquick
2 cups carnation Powder
2 cups water
1 1/2 cups sugar
4 cardamom pods
few drops rose water
4 tbsp butter
1/8 cup yogurt
milk
oil for frying

1. Heat butter and pour in a bowl.
2. Add Bisquick, carnation powder and yogurt and blend together.
3. Knead well adding milk if necessary.
4. Make a smooth ball, cover and let rest (30 minutes?).
5. Make 12-14 small balls.
6. Heat the water, add sugar, bring to boil, add cardamom seeds and
simmer.
7. Boil, then simmer to reduce the water by half.
8. Heat the oil till hot, fry the balls to golden brown or till they are
dark brown–almost black.
9. Soak in sugar syrup till they double in size (1 hour or overnight)
10. serve hot or cold.

– – – – – – – – – – – – – – – – – -=20

AUNT RO’S COLESLAW

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
2 tb SUPER FINE SUGAR
2 lb CABBAGE
1/2 ts CELERY SEED
1 c MAYONNAISE
1/2 ts SALT
1 c SOUR CREAM
PINCH WHITE PEPPER
2 tb VINEGAR

CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN
SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER
IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS.

– – – – – – – – – – – – – – – – – –

1/2 cup lentils (uncooked)
1 cup chopped carrots
1/2 cup chopped celery leaves
1 Tbls. chili powder
1/2 tsp dried basil
2 cups tomato juice
2 med. taters (don’t peel)
1/4 cup chopped celery
3 cloves garlic
1 cup chopped onions
1/2 tsp dried oregano
3/4 cup water
Throw it all in a pot and bring to a boil. Cover, reduce heat, and simmer
unti; vegies are tender, about 45 minutes.

NOTE: I turn the heat up even more with a little Tabasco. I didn’t have
tomato juice once so I threw 2 cups canned tomatoes in my vita-mix and
pureed. You might want to add a little salt if you do that.

CRANBERRY QUINCE JELLY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Cranberries
3 qt Water
6 Quinces
Sugar

Wash quinces. Remove stems and blossom ends. Chop
with coarse knife of food chopper. Combine with
stemmed cranberries which have been washed. Add water.
Cook until fruit is soft. Pour into jelly bag and
drain overnight. Empty juice into large saucepan. Boil
hard 20 minutes. Measure and add an equal amount of
hot sugar. Boil rapidly until jelly sheets from spoon.
Florence Taft Eaton, Concord, MA.

– – – – – – – – – – – – – – – – – –

Cream of Pea Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Peas (2 1/2 c.)
1/2 teaspoon Sugar
1 pint Water
2 tablespoons Flour
1/8 teaspoon Pepper
1 tablespoon Salt
1 1/2 tablespoons Butter
1 pint Milk

Run peas and liquid through strainer; add sugar and water and heat. Make
white sauce of flour, salt, pepper, butter and milk. As soon as sauce boils
remove from fire and combine with peas.

Source: Lena Fern Painter, Huntington Grange, Galia County, OH

– – – – – – – – – – – – – – – – – –

Per serving: 516 Calories; 34g Fat (58% calories from fat); 18g Protein;
37g Carbohydrate; 112mg Cholesterol; 6822mg Sodium

Title: FROZEN ORANGE TRUFFLE SOUFFLES
Categories: Desserts
Yield: 6 servings

1 Unflavored gelatin envelope
1/2 c Orange juice, fresh
5 Eggs; separated, room temp.
1/2 c Superfine sugar
1 t Grated orange zest
3 tb Orange liqueur (see note)
1 c Heavy cream; chilled
6 Chocolate Truffles
Strips of orange zest (opt.)
Whipped cream (for garnish)

Note: Grand Marnier or Orange Curacao are suggested orange liqueurs.
Wrap parchement paper or aluminum foil collars around six 2/3-cup souffle
dishes and fasten with tape or string.
In a small bowl, sprinkle the gelatin over the orange juice and set aside
until softened. Place the bowl in a pan of hot water and stir
occasionally until the gelatin dissolves, about 3 minutes. Set aside in
the hot water.
In a double boiler, beat the egg yolks and sugar over barely simmering
water until the mixture is light-colored, creamy and warm to the touch,
about 5 minutes. Remove from the heat and continue to beat until the
mixture cools, thickens and forms a ribbon when the beater is lifted,
about 3 minutes. Stir in the orange zest and liqueur. Scrape into a
large bowl and set aside.
Beat the cream until it is doubled in volume and forms soft peaks.
Beat the egg whites until they form soft peaks.
Stir the gelatin mixture into the beaten egg yolks. Place the bowl in a
larger bowl half-filled with ice and water and stir with a rubber spatula
until the mixture begins to thicken and mound, 2 to 4 minutes, depending
on the type of bowl used (metal chills faster than glass or ceramic).
Immediately remove from the ice water and fold in the whipped cream.
About one-third at a time, fold in the egg whites until no streaks of
white remain; do not overmix.
Spoon 1/2 cup of the mousse mixture into each souffle dish and place a
truffle in the center. Divide the remaining mousse amoung the dishes to
bury the truffles. Smooth the tops, cover loosely with waxed paper and
place on a tray in the refrigerator until set and chilled, about 2 1/2
hours. Before serving, remove the paper collars. Decorate the tops with
whipped cream and strips of orange zest, if desired. Serve chilled.

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