SPICED PORRIDGE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c MILK
1/2 c CURRANTS OR RAISINS
1 tb SUGAR
1/4 ts GROUND CINNAMON
13 c FARINA, QUICK-COOKING

IN A SAUCEPAN BRING MILK TO BOILING. STIR IN RAISINS OR CURRANTS, SUGAR,
CINNAMON AND 1/4 TEASPOON SALT. SLOWLY ADD FARINA, STIRRING CONSTANTLY.
COOK AND STIR JUST TO BOILING. REDUCE HEAT; COOK AND STIR FOR 30 SECONDS.
COVER AND REMOVE FROM HEAT; LET STAND 1 MINUTE. SPOON INTO BOWLS.

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Title: Morassa’ Polo (Bejeweled Pilaf)
Categories: Pilaf, Main dish
Yield: 6 servings

2 3/4 c Basmati rice, rinsed in 5 or
-6 changes of water
1/4 c Salt
2 lb Carrots, peeled and cut in
-julienne
6 tb Oil
Liquid Saffron
2 tb Slivered almonds
2 tb Slivered pistachios
Peel of 3 oranges, julienned
2 tb Currants
1/4 c Dried barberries (zereshk)
ds Ground cinnamon
ds Ground cardamom
1 t Rose water
1/4 c Butter
4 ts Crushed crystallized sugar
-or rock candy (opt)

“The Legendary Cuisine of Persia” by Margaret Shields, would accompany
roast lamb or chicken or occupy center stage at a Near Eastern
banquet.

Cover rinsed rice with water by at least 1“. Add 1 tablespoon salt.
Soak 3 hours.

In skillet, fry carrot strips in 2 tablespoons oil over medium heat,
stirring constantly, 10 minutes. Stir in 1 teaspoon granulated sugar,
2 teaspoon Liquid Saffron and 2-3 tablespoons water. Cook until
liquid is reduced, 4-5 minutes. Remove carrot strips to bowl and set
aside.

In skillet, toast 1 teaspoon almonds over medium heat. Set aside for
garnish. Put remaining almonds and all pistachios in small saucepan,
cover with cold water, bring to boil and drain. Set aside. Combine 1
teaspoon blanched almonds, 1 teaspoon blanched pistachios and
reserved toasted almonds for garnish.

Put remaining granulated sugar in small saucepan with 6 tablespoons
water. Bring slowly to boil and simmer gently 10 minutes. Add orange
peel and remaining blanched nuts and boil 30 seconds. Drain,
reserving syrup. Add peel and nuts to fried carrot strips.

Soak currants in warm water 10 minutes until puffed and shining.
Drain. Separate 1 teaspoon currants for garnish and add remainder to
carrot strip mixture. Pick over barberries, then gently fry in
skillet in small amount of oil until glowing red color, 1-2 minutes.
Separate 1 teaspoon barberries for garnish and add remainder to
carrot strip mixture. Stir cinnamon, cardamom and rose water into
carrot strip mixture and divide mixture into 3 parts.

In 3 quart saucepan add 2 quarts water and 3 tablespoons salt and
bring to rapid boil. Drain soaked rice. Add to saucepan, bring back
to boil and boil until grains are soft on outside but still firm in
center, 2-3 minutes. Drain in colander and rinse with lukewarm water.
Toss gently in colander.

Rinse saucepan, return to heat, add some oil and heat until sizzling.
Sprinkle 1/4 of rice over bottom of saucepan. Spread 1/2 of carrot
mixture on rice. Sprinkle 1/4 of rice over carrot mixture. Repeat
with remaining carrot mixture and rice, ending with thick layer of
rice formed into conical mound. Pour remaining syrup and 4 teaspoons
Liquid Saffron over rice. Make 2-3 holes through rice to bottom of
saucepan with handle of wooden spoon. Spread clean dishcloth over
edges of saucepan and set cover firmly over dishcloth.

Keep heat on high until rice is steaming, 2-3 minutes, then reduce
heat to low and cook at least 30 minutes. Rice can be kept on very
lowest heat as long as 1 1/2 hours total.

Remove saucepan from heat and set on cold, wet surface 1-2 minutes.
(This helps loosen bottom crust.)

Meanwhile, melt butter. Remove 2-3 tablespoons rice and mix with
remaining 2 tablespoons Liquid Saffron in small bowl and set aside.

Gently toss and mix pilaf, leaving crust in pot, and sprinkle on
warmed dish in symmetrical mound. Sprinkle with saffron rice. Garnish
with reserved almonds (both toasted and blanched), pistachios,
currants and barberries.

Crush crystallized sugar into small ”diamonds," mix with 1/2 teaspoon
boiling water and sprinkle over rice. Pour melted butter all over.
Remove bottom crust (tah dig) from pot and serve on separate plate.
Makes 4-6 servings.

Each of 4 servings contains about: 967 calories; 1,658 milligrams
sodium; 31 milligrams cholesterol; 38 grams fat; 149 grams
carbohydrates; 13 grams protein; 3.15 grams fiber.

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Title: Stuffed Acorn Squash
Categories: Diabetic, Vegetarian, Lacto, Vegetables
Yield: 4 servings

1 lg Onion; chopped
1 c Cooked brown rice
3/4 c Part skim mozzarella cheese
;freshly grated
1/4 ts Salt
1/2 ts Black pepper
2 tb Parsley; minced
2 Acorn squash; halved and
-seeded

1. Combine the first 6 ingredients in a large bowl and
set aside. 2. Place squash, cut side down, in a
microwave-safe baking dish. Cover with lid or plastic
wrap and cook for 8 minutes on high. 3. Remove dish
and turn squash cut side up. Fill squash halves with
rice mixture. Cover and cook an additional 6-8 minutes
on high, or until heated thoroughly. 4. Remove cover
and let stand for 5 minutes to finish cooking.

Serving size: 1/2 squash Nutritional info per serving:
203 cal; 9g pro, 5g fat, 32g carb Exchanges: 1
starch/bread, 1 med-fat meat, 2 vegetables

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Cranberry Orange Chutney

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Christmas Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Cranberries – 750 ml
1 Cup Chopped onion – 250 ml
1 Cup Each raisins and currants
1 Cup Cider vinegar
3/4 Cup Sugar – 175 ml
3/4 Cup Packed brown sugar
1 Tablespoon Grated orange rind – 15 ml
1/2 Cup Orange juice – 125 ml
1 teaspoon Salt – 5 ml
1 teaspoon Cinnamon
1 teaspoon Ginger
1 teaspoon Ground cloves

In large saucepan, stir together cranberries, onion, raisins, currants,
vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon,
ginger and cloves; bring to boil. Reduce heat to medium-low and simmer,
stirring often, for 20 minutes or until thickened. Pour into hot, sterilized
jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or
process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Makes about 5 cups.

Per 2 tsp.: about 20 calories, negligible protein, 0 g fat, 5 g =
carbohydrate.

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YELLOW PEA BROTH WITH TOMATOES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Yellow split peas
1/2 ts Turmeric
1/2 ts Coriander
8 c Water
1/2 tb Peanut oil
1 t Mustard seeds
3 lg Ripe tomatoes, peeled,
– seeded chopped
1 tb Corn oil
Salt pepper
2 tb Cilantro, chopped

Combine spolit peas, turmeric, coriander, water oil
in a large pot. Bring to a boil, stirring
occasionally, reduce heat, partially cover cook
until peas are soft break down when crushed. Puree
till smooth.

Heat clean pot over moderately high heat, add mustard
seeds fry till they begin to pop. Add tomato cook
until it softens, 2 to 3 minutes. Add pureed split pea
mixture. Stir in corn oil season. Serve hot or
chiled, garnished with cilantro.

Adapted from Yamuna Devi, “Yamuna’s Table”

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Walnut Coconut Yogurt

Recipe By : TOO HOT TAMALES SHOW #TH6326
Serving Size : 4 Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup plain or vanilla yogurt — drained in a cloth
— Lined Sieve For 20-
— 30 Minutes
1/4 Cup Walnuts — Chopped And Toasted
1/4 Cup sweetened flaked coconut
1 Tablespoon maple syrup

In a small bowl, stir together the yogurt, walnuts, coconut, and syrup,
until combined. Refrigerate until ready to use, and bring to room
temperature before topping pancakes.
Yield: 1 1/2 cups c.1996, M.S. Milliken and S. Feniger, all rights reserved.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Title: Cranberry-Raisin Sauce
Categories: Diabetic, Sauces
Yield: 4 servings

1 c Orange juice; 1/8 ts Ground cloves;
1/2 c Fresh or frozen cranberries; 4 tb Raisins;
1 tb Cornstarch; Cinnamon stick;

Combine the juice and cranberries in a saucepan. Cook over medium
heat just until the berries “pop.” Add the remaining ingredients and
cook until the mixture is thick. Serve hot over baked ham (or with
turkey.)

1/4 cup – 41 calories, 1 fruit exchange 10 grams carbohydrate, 1 gram
protein, 0 fat 0 sodium, 127 potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Warm Garlic Balsamic Dressing

Recipe By : Star Chefs http://starchefs.com/TOC.html
Serving Size : 1 Preparation Time :0:00
Categories : Mc Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large cloves garlic — cut into 1/4 to 1/2
inch dice (8 to 10)
1/2 cup fruity extra-virgin olive oil
salt and freshly ground black pepper
6 tablespoons high-quality commercial balsamic vinegar — (6 to 7)
4 tablespoons red wine vinegar — (4 to 5)
1 1/2 tablespoons dark brown sugar

In a medium skillet combine garlic, oil and some salt and pepper.
Cook over medium low until garlic is soft and barely blonde. (If it
darkens , it will turn bitter. Throw everything away and start again.)
Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes.
Taste by cooling a sample first (it will be scorching), and seeing if
there’s soft acidity and good sweet/tart balance. If too, acid, continue
simmering. If acid is lacking, add a little more vinegar. Remove from
heat, cover and hold until shortly before serving (up to 3 hours).
Taste again, adjusting seasonings if necessary. Heat up and spoon over
salad.

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NOTES : FROM “THE SPLENDID TABLE: RECIPES FROM EMILIA-ROMAGNA, THE
HEARTLAND OF NORTHERN ITALIAN FOOD,” by Lynne Rossetto Kasper, published by
William Morrow, 1992. Copyright 1992 Lynne Rossetto Kasper.
In the Emilia-Romagna region of northern Italy this dresses an antipasto
salad of tart greens, fresh herbs and a pine nuts, all topped with long
furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use
it this way, or over steamed little new potatoes, tossed with arugula,
fresh basil, and red onion. If meat is desired, add thin slices of rare
roast lamb and you’ve a wonderful supper. The dressing is excellent over
sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly
endive and other assertive greens like the organic salad mixes so popular
now. It will overwhelm very delicate ones. Remember if dressing is too
acid, simply simmer a little longer.

Source: http://starchefs.com/TOC.html.

Title: Chocolate Munchies
Categories: Cookies, Chocolate
Yield: 48 servings

1 c Semi-sweet chocolate chips 1/2 c Softened butter
8 ea Marshmallows 1/3 c Packed brown sugar
1 tb Water 1 ea Egg
3/4 c Sifted flour 2 ts Almond extract
1/2 c Sugar 1/2 ts Vanilla
3/4 ts Salt 1 1/4 c Quick cooking oats
1/2 ts Baking sodaa 1 c Chopped pecans

1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in
top of double boiler over hot water. Add marshmallows and water. Stir
until melted. Remove from heat and set aside.
2. Sift together already sifted flour, sugar, salt and baking soda.
Slowly blend butter, brown sugar, egg, almond extract and vanilla into
sifted ingredients. Mix well. Stir oats, pecans and melted chocolate
into batter. Blend thoroughly.
3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
Bake 12-15 minutes. Remove from cookie sheet immediately and cool an
rack.
shake off excess Bits ‘o Brickle.from: _Cookiemania_
from: _Cookiemania_

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Title: LIGHT-STYLE FIESTA SHRIMP DIP
Categories: Dips, Seafood
Yield: 1 servings

10 oz Frozen cooked shrimp,
-thawed, rinsed and drained
1 pk Light cream cheese, softened
-(8 oz)
1/4 c Light mayonnaise
1/3 c Thinly sliced green onions
-with tops
2/3 c Pace Picante Sauce
2 ts Horseradish, as desired
3/4 ts Ground cumin

Finely chop shrimp, reserving a few whole shrimp for
garnish. Combine cream cheese and mayonnaise; mix
well. Reserve 1 tablespoon green onions for garnish.
Stir remaining green onions and remaining ingredients
into cream cheese mixture; mix well. Spoon into
serving bowl. Chill at least 2 hours or up to 24
hours. Stir; garnish with reserved shrimp and green
onions. Serve with assorted vegetable dippers.

Makes about 2 cups.

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