1 tsp. garlic, finely chopped
1 med. onion, finely chopped
3 med. carrots, finely chopped
2 ribs celery, finely chopped
1 med. eggplant, peeled and finely chopped
1 med. turnip, finely chopped
8 cups stock, water, or combination
1 (14 1/2 oz.) can tomatoes, coarsely chopped, including juice
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. white pepper
Salt to taste
The original recipe:
In a heavy large pot over low heat, cook the garlic, onion, carrots, celery,
eggplant and turnip until they begin to soften, about 5 minutes. (I assume you
add a little of the stock for this.) Do not brown.
Add stock or other liquid. Over high heat, bring liquid to a boil and skim off
any gray foam that rises to the surface. Reduce heat and simmer until veggies
are crisp-tender, about 7-10 minutes.
Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.
Makes 10 servings. Per serving: 69 calories.

What I did:

Put everything in the crockpot with as much of the liquid as will fit
(in mine, about 6 cups). Cook on low all day while you’re at work.
Actually, I turned the crockpot on high and forgot to turn it down
before I left so I came home at about 3, saw that the eggplant was
floating, stirred it down, added more basil, thyme, and oregano, and
turned it down to low for another hour. It’s very good. I just had
the last of the leftovers for a late lunch.

CHICKEN MUSHROOM STOVE TOP STUFFING CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cut Up Cooked Chicken
1 c Sliced Mushrooms
10 1/2 oz Cream Of Mushroom Soup
1 pk Stove Top Dressing

Mix the chicken with the mushrooms and half of the
soup. Place this mixture in a buttered casserole.
Top with the stove top dressing (follow directions on
box). Bake in a 350øF oven for 45 minutes or until
done. Top with the remaining soup. Put back in oven
for 5 more minutes. From: Syd’s Cookbook.

– – – – – – – – – – – – – – – – – –

Title: Peasant’s Pie
Categories: Veg-cook, Sept.
Yield: 6 servings

None

Topping: 4 medium potatoes, cooked and mashed (with 1/4 cup water) to yield
3 cups mashed

Sauce: 2 cups brown gravy, mushroom gravy, or other sauces (such as tomato)

Filling:
1 onion, coarsely chopped
3 carrots, sliced thinly
1 green pepper, diced
1/2 lb. broccoli, cut into stems and flowers
1/4 lb. green beans, cut into 1-inch pieces
1 bunch spinach, torn into bite size pieces

Steam vegetables (except spinach) about 15 minutes, until crisp-tender.
Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling
into a 9"x12″ backing dish. Spread mashed potatoes over the top. Sprinkle
with a small amount of paprika. Make 30 minutes at 350 degrees.

HINTS: any veggies can be used, and frozen works also. Use about 8 cups
chopped veggies total.

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: CELERY STICKS STONES SALAD
Categories: Salads, Vegetables
Yield: 1 servings

2 tb Olive oil
2 tb Cider vinegar
1 ts Dijon style mustard
-l/2 tsp. salt
-l/2 tsp. sugar
2 c Celery cut in 1 I/2 inch x
1/4 Inch sticks, lightly
-cooked
1 c Carrots, cut in l l/2 inch
-x 1/4 inch sticks, lightly
-cooked
1 cn (8 oz’s.) sliced water
-chestnuts, drained

In a small bowl using whisk, beat oil, vinegar,
mustard, salt and sugar. In a large bowl combine
celery, carrots and water chestnuts; add oil mixture;
toss to coat. Serve immediately or cover and
refrigerate overnight before serving.

Makes 4 portions, 31/2 cups.

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

WILLIAM WIGHT’S CHIPOTLE CHILES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sides

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jalapeno peppers

I made my first batch of chipotles two weekends ago
and they tasted great. My Mexican-American friends at
work gave them a positive thumbs up.

How I did it:

Preparing the smoker:

I borrowed my neighbors Cajun Cooker II water smoker
(borrowing is much better than buying). His unit has
two grills, one near the top and one just above the
water pan. I put 5 lbs of self-lighting briquettes in
the bottom, and set them on fire. I put 3 qts. of
cold water in the water pan that sits above the
charchol pan. I bought a 3 lb. bag of mesquite wood
chips and soaked them in water while the briquettes
got going.

Preparing the Meat:

I bought a fresh whole pork loin, cut it in half and
rubbed it with a smoker spice recipe (will post if
anyone wants it) did the same with two fresh turkey
legs. I put the meat on the bottom shelf.

Preparing the chiles:

I picked them in my garden the morning of the smoking.
About half of the chiles were red. I washed them and
cut off the tops, at the calyx. I put about 2 lbs of
standard Jalapenos and TAM Jalapeno (50:50) about two
peppers thick on the top shelf of the smoker. I
prepared a second simmialr-sized batch of Jalapas and
Fresno chiles for the second batch.

The Smoking:

When the briquettes got going, I started to put a few
mesquite chips on the charchole. About every 15
minutes I had to add more mesquite as the smoke would
stop when the mesquite was consumed. I did the first
batch of chiles for 3 1/5 hours and removed them. I
added the second batch.

At 8 hours (4 1/2 for the second batch of chiles) I
took out the chiles and meat. The pork loin was just
about the best pork I’ve ever eaten and my wife said
the turkey leg was for sure the best she’d ever had.

After dinner, I put all the smoked chiles on two
foil-lined cookie tray and put them in the oven set at
the lowest setting. I left them in the oven to dry
for about 24 hours. I tested the chiles until they
were crisp and would break when I squeezed one. I let
them cool and put them into my blender and chopped
them to fine flakes/powder. Beware of the powder,
it’ll make you cough big time! I them blended them
all together and was surprised how little I ended up
with, about 3/4 qt.

My powdered chipotles have a very rich smokey flavor
and are mildly hot. So far, I have used them on tacos
and I tried them sprinkled on top of cream cheese
spread on crackers. Wow, what a taste. I just hope
the bottle of powdered chipotles will last me until
next season.

Recipe By : William Wight

– – – – – – – – – – – – – – – – – –

Title: Raisin Buglur Pilaf
Categories: Diabetic, Nuts/grains, Vegetarian, Side dishes
Yield: 4 nice folks

2/3 c Bulgur 1/8 ts Salt;
2/3 c Boiling water; 1/8 ts Ground cumin;
2 tb Golden pr dark raisins;

Place bulgur in a medium-size bowl and cover with boiling water. Add
remaining ingredients and stir to combine. Let stand 30 minutes until
water is absorbed. Fluff and serve warm.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO: 0mg;
CAR; 3g; SOD: 57mg; FAT: 0g;

Source: Light Easy Diabetic Cusisine by Betty Marks

MMMMM

Title: Bite-Size Pepperoni Pizza
Categories: Diabetic, Meats, Appetizers, Snacks
Yield: 32 slices

4 English Muffins -quartered
8 oz Pizza Sauce 16 sl Pepperoni, cut in half
1/2 c Onions, finely chopped 1 c Mozzarella Cheese; shredded
8 Green Pepper Rings, (reduced-calorie),

Split the muffins in half and toast them in the toaster. Spread the
pizza sauce on both halves of the muffins. Top with the onions. Cut
each muffin half into four pieces.

Place the eight muffin pieces in a circle around the edge of a paper
plate (four plates will be used). Lay one-quarter section of the
green pepper on top of each muffin piece. Place one-half slice of
the pepperoni on top of each muffin piece. Top evenly with the
mozzarella cheese.

Place each plate, uncovered, in the microwave, and cook on HIGH for 1
minute; rotate each plate one-half turn after 30 seconds. One Serving:
Calories: 45 Carbohydrates: 3 Exchange: 1/4 bread; 1/3 medium-fat meat
Source: Diabetic Microwave Cookbook, by Mary Jane Finsand
: Sterling Publishing (1989), ISBN 0-8069-6957-1,
: ISBN 0-8069-6960-1 (pbk.)
Shared by: Norman R. Brown
Reposted by John Davies

MMMMM

Title: VIETNAMESE STIR FRIED CHICKEN WITH LEMON GRASS
Categories: Main dish, Chicken, Vietnamese
Yield: 4 servings

——————————FOR THE MARINADE——————————
1 Stick fresh or 2tb dried
Slices lemon grass
2 lb Chicken pieces, cut into
Small pieces
1 Garlic clove, large
0.5″ cube fresh ginger
1 tb Sugar
1 1/2 tb Tomato paste
1/2 ts Salt
1/4 ts Chilli powder
1/4 ts Ground turmuric

——————————-YOU ALSO NEED——————————-
2 Cloves garlic
3 tb Vegetable oil
1 tb Fish sauce OR salt to taste
4-8 tb chicken stock
3 1/2 oz Onions

First prepare the marinade. If you are using fresh lemon grass, cut it
crossways into very thin slices, starting at the bulbous bottom end and
going up around 6". Discard the strawlike top. If you are using dried lemon
grass, soak it in 4 tb of hot water for an hour. Put the chicken pieces in
a bowl, add the fresh lemon grass or the drained soaked dried lemon grass
(save the soaking liquid). Peel and crush the large garlic clove, peel the
ginger and grate it finely. Add the garlic, ginger, sugar, tomato paste,
salt, chilli powder and turmeric to the chicken. Mix, cover and set aside
for 1-24 hours, refrigerating if necessary. Peel and finely chop the two
garlic cloves. Put the oil in a wok or large, lidded frying pan and set
over a high heat. When it is hot, put in the garlic. Stir and fry for 30
secs or until the garlic is golden. Add the chicken along with its
marinade. Stir and fry for 5-6 mins or until the chicken browns a little.
Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock.
Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir,
adding another 4 tb of stock. Cover, turn the heat to low and cook for
another 5 mins. While the chicken cooks, peel the onions and cut them into
0.75″ dice. Separate the onion layers within the diced pieces. Turn the
heat under the chicken to high, remove the wok lid, add the onion and fry
for 1 minute. Lift the chicken out its oiul and serve.

—–

PORTUGUESE SWEET BREAD (PAO DOCE [PART 1])

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Active dry yeast
1 1/4 c Warm water (110 – 115
-degrees), divided
3/4 c Sugar, divided
1/3 c Low fat dry milk
5 1/2 To 6 cups bread flour,
-divided
1 t Salt
3 Eggs, slightly beaten
1/2 c (1 stick) butter, room
-temperature
1 Egg for glaze
-coarsely granulated sugar
1/4 c Dried currants (optional)

Dissolve yeast in 1/4 cup of the water in large bowl of mixer. Sprinkle 1
tsp of the sugar on top and let stand until bubbly, about 5 minutes.
Stir in remaining water, sugar, dry milk and 2 1/2 cups of the flour. Beat
on medium speed 2 minutes.
Reduce mixer speed to slow, and add salt, eggs and butter. Blend well. Add
remainder of flour a little at a time. When dough begins to get stiff for
beaters, change to dough hook. Enough flour is added when mixture forms a
soft ball which gathers around dough hook and follows hook around bowl. If
mixer doesn’t have a dough hook, mix by hand with a spoon. Add flour in a
circle around bowl, rather than in the middle.
Knead dough on slow speed 5 minutes or 8 – 10 minutes by hand. Put dough in
greased bowl, turning to grease top. Cover with plastic wrap and let rise
in warm place until double, 1 1/2 – 2 hours.
Punch down dough, divide into halves.
CARACOIS (SMALL LOAF): Use half of dough. Roll into rope about 25 x 1 1/2
inches. Twist rope and coil into greased round layer pan. 9 x 1 1/2
inches, to form a snail shape.
TRANCA A TRICANA (BRAID LOAF): Use half of dough. Work 1/4 cup dried
currants into dough. Cover with towel and let rest 30 minutes. Divide dough
into 3 equal parts, roll each into a 14 inch rope. Lay ropes side by side
on greased baking sheet. Starting in middle and working out to each end,
weave into thick braid. Pinch ends together and turn under slightly.
TO BAKE: Cover and let rise until double, 45 minutes to 1 hour. Heat oven
to 350 degrees. Brush top with beaten egg, sprinkle with coarse sugar.
Bake until golden brown, 35 to 40 minutes.
Makes 2 loaves

– – – – – – – – – – – – – – – – – –

Date: Tue, 03 Jan 95 09:05:01 EST
From: Lucinda Rasmussen

Made this last night, modified for the mixer (instead of hand kneading)

HERBED PIZZA DOUGH

2 3/4 c bread flour plus 1/2 cup flour for “working” the dough
7 oz warm (105F – 115F) water
1 TBSP yeast
1 TBSP mixed herbs for pizza (oregano, parsley, etc.)
1 TBSP chopped sun-dried tomatoes
1 tsp salt
Cooking spray

Dissolve the yeast in the water until foamy (about 10 minutes). Place in
mixer bowl and add salt, herbs, dried tomatoes and flour.

Knead on low (speed 2 on Kitchen Aid) until ball forms and climbs up dough
hook (takes about 5 minutes). Place in bowl that has been sprayed lightly
with cooking spray. Cover and set in a warm place to rise (1-2 hours).
Makes a crust for a large (12″ or more) pizza.

You can probably knead this by hand for 10 minutes and get the same results.
I topped the pizza with onions I dredged in flour and lightly sauteed in
some cooking spray and some cooked, sliced potato. Baked on a perforated
pizza pan for 20 minutes at 425F. It was very good.