Title: California Almond Pilaf
Categories: Side dish
Yield: 6 servings

1 c Uncooked brown rice
1/4 c Seedless raisins
1 tb Dehydrated chopped onion
2 ts Chicken bouillon granules
1 tb Butter or margarine
1/4 ts Ground white pepper
2 c -Water, or up to…
2 1/4 c Water
1/3 c Slivered almonds; toasted

Combine all ingredients except almonds in 2 to 3-quart saucepan. Bring to
a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50
minutes, or until rice is tender and liquid is absorbed. Remove from
heat. Add almonds and fluff with fork.

Microwave Oven Instructions: Combine all ingredients except almonds in
deep microproof baking dish. Cover and cook on HIGH (maximum power) 5
minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook
30 minutes. Add almonds and fluff with fork.

Each serving provides:
* 198 calories
* 4.3 g. protein
* 6.7 g. fat
* 31.3 g. carbohydrate
* 409 mg. sodium
* 6 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Gazpacho (Salad Soup)

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cloves garlic
2 white bread slices
1 cucumber — sliced
1/2 green bell pepper
1/2 cup water
1/4 cup olive oil
2 pounds tomatoes
1/4 cup chopped onions
1/4 cup pimientos — chopped
1 teaspoon salt
black pepper — to taste
2 tablespoons wine vinegar
3 cups vegetable stock, condensed — * see note
1/2 cup fresh herbs — ** see note

* Use low-sodium chicken stock or broth if vegetable stock is not available.
** For herbs, use your choice of chives, parsley, basil, or tarragon. All
ingredients should be as fresh as possible.

1. Crush garlic in bowl and add bread which has been torn into small
pieces. This helps give the soup consistency. Add sliced cucumber, diced
green pepper, water and olive oil. Allow this mixture to marinate for
several hours.
2. Add cut-up tomatoes, onions, pimiento and salt to chilled mixture. Blend
in blender or food processor until the texture you prefer. Chill thoroughly.
3. Just before serving, mix in vinegar, cold stock and herbs. For added
color, flavor and texture, garnish with garlic croutons, watercress or
lime slices.

– – – – – – – – – – – – – – – – – –

Mustard-Beer Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Tablespoons olive oil
3/4 Cup onions — finely chopped
2 Teaspoons garlic — chopped
1 Cup ale
3 Tablespoons white wine vinegar
2 Teaspoons honey
1 1/2 Tablespoons whole grain mustard
Salt and freshly ground pepper

Heat 3 tablespoons olive oil in a small saute pan and saute onions and
garlic until very soft but not brown. Add the ale, vinegar and honey and
simmer for 4-5 minutes or until mixture is lightly reduced. Cool slightly
and place mixture in a blender with the mustard. With motor running add
remaining 2 tablespoons olive oil and reserved tablespoons bacon fat if
using. Season to taste with salt and pepper.

Yield: 6-8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – –

Title: Raisin Bars (No Sugar)
Categories: Diabetic, Desserts, Cooky/bars
Yield: 16 servings

1 c Raisins (dark or golden) 1/4 ts Ground nutmeg
1/2 c Unsweetened apple juice 1/4 ts Ground cloves
1 c Whole wheat flour 1 Egg
1/2 ts Baking soda 2 tb Vegetable oil
1 ts Baking powder Grated orange rind
1 ts Ground cinnamon

In a saucepan combine the raisins and the apple juice. Bring to a
boil an cool. Meanwhile, mix the flour, baking soda, baking powder,
cinnamon, nutmeg, cloves, egg and vegetable oil together. Ad the
raisin mixture and blend thoroughly. Spread the mixture into a
lightly oiled 8 inch square pan. Sprinkle on the grated orange rind.
Bake in a 350 F oven for 30 to 40 minutes. Cool in the pan on a wire
rack and cut into bars. Food energy per serving (1/16 of recipe): 76
calories Source: American Diabetes Association Holiday cookbook

MMMMM

DIXIE PIE (MHRH24B)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
2 Eggs
1/2 cup Flour
1/2 cup Butter — unsalted
1 cup Chocolate chips
1 cup Pecan halves
1 tablespoon Bourbon
1 teaspoon Vanilla
1 Pie shell — (9-in.) unbaked

Preheat oven to 350 degrees. Beat eggs until light and lemon colored. Gradually
beat in sugar. Fold in flour and butter; stir in chocolate chips, nuts and
flavorings. Pour into unbaked pie shell. Bake 40-50 minutes.

– – – – – – – – – – – – – – – – – –

Mini-Chimis

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 120 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable oil — for frying
4 cups homemade mexican meat mix — thawed
2 packages won-ton wrappers — 16 ounces each
water
guacamole
salsa

In a large skillet, heat 2″ of oil to 375°.

Place a won-ton skin on the table on the diagonal (like a diamond). Spoon 1
heaping teaspoonful of the meat mixture in the lower corner of won-ton skin.
Fold the lower point up over the fililng, the fold the sides in. Moisten the
top corner with a little water and roll the won-ton into a cylinder. Repeat
with remaining meat filling and won-ton skins.

Lower several mini-chimi rolls at a time into the hot oil. Fry for 3-4
minutes, or until golden brown, turning as needed to brown evenly. Drain on
paper towelling. Serve with guacamole and salsa.

Makes 120.

– – – – – – – – – – – – – – – – – –

Title: Steak and Bean Soup
Categories: Soups, Beef, Restaurants
Yield: 1 gal

——————-MICKEY’S GOURMET CKBK——————-
1 lb Bottom round steak, cut 1/2″
-cubes
2 T Veg oil
1 c Onion, coarsely chpd
1/4 c Celery, coarsely chpd
1/4 c Carrot, coarsely chpd
1/4 t Garlic, minced
3 qt Beef stock OR broth
1 c Kidney beans
1 c Pinto beans
1 ds Tabasco
Salt and pepper
1/4 c Tomato paste

Yachtman’s Steakhouse, Disney’s Yacht Club Resort
Soak beans in cold water overnight. Rinse; drain twice
until quite dry. Heat oil in soup pot; brown meat. Add
onion, celery, carrots, and garlic; suate untilt
ende.r Add stock and beans; simmer 45 mins or until
beans are tender. Add Tabasco, salt and pepper. Stir
in tomato paste; simmer 5 mins.

—–

Title: EGGS CURRY
Categories: Diabetic, Eggs, Nuts, Main dish, Curry
Yield: 4 servings

6 Eggs; hard boiled
1/4 c Almonds; slivered
2 tb Diet margarine;
1 Onion;
1/2 c Celery; chopped fine
1 1/2 tb Arrowroot;
1 ts Salt
1 1/2 ts Curry powder;
2 c Nonfat milk;
4 sl Toast;

Thinly slice shelled eggs. Brown almonds in margarine
until golden brown. Remove; drain on absorbent paper.
In same pan saute onion and celery until golden; stir
in arrowroot, salt, and curry powder; stir in milk
slowly. Cook, stirring constantly, strring constantly,
until thick and smooth. Stir in slice egg, heat to
boil. Place a slice of toast in the bottom of each of
four individual, headed casseroles. Divide eggs evenly
over the toast; sprinkle with almonds.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1
1/2 MEDIUM-FAT EXCHANGES + 1/2 FAT EXCHANGE + 1/2
NONFAT MILK + 1/2 VEGETABLE EXCHANGES CAL: 275

Source: Recipes for Diabetics by Billi Little (1985
version) Brought to you and yours via Nancy O’Brion

NOTE: Egg subatitue could be used with.

—–

4 cups chicken or vegetable stock
1 can (19 oz) lentils, drained, or 2 cups cooked
2 stalks celery, chopped
2 small onions, minced
2 small cloves garlic, minced
4 cups chopped fresh spinach, packed (10 oz bag)
1 Tbsp lemon juice
salt and pepper
Curried Yogurt

Notes:
If using dried lentils, follow lentil soup recipe except
substitute 2/3 cup dried brown lentils for canned lentils and add 4
cups water with lentils. Cover and cook for 25 minutes or until
lentils are tender, complete as in recipe.

In saucepan, bring stock, lentils, celery, onions and garlic to boil;
reduce heat, cover and simmer for 5 minutes. Add spinach and simmer
for 5 minutes. Add spinach and simmer for 3 minutes. Add lemon
juice; season with salt and pepper to taste. (If thicker soup is
desired, remove half and puree in food processor or blender; return
to saucepan and heat through).

Ladle soup into bowls; swirl dollop of curried yogurt into each.

Nutritional Analysis:
Calories 136
Total fat 2g (13% calories)
Sat fat trace
Fibre 4g
Protein 12g
CHO 19g
Cholesterol 1 mg
Sodium 825 mg

Makes: 5 servings, about 1 cup each

Sweet Potato Bisque with Shiitake Mushrooms

Recipe By : Vegetarian Times, October 2002
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons unsalted butter
3 medium carrots — peeled and diced
1 large yellow onion — peeled and chopped
2 large cloves garlic — minced
4 cups vegetable stock
3/4 cup dry white wine
1 pound sweet potatoes
–peeled and cut into 1/2″ dice
1 herb bundle
–about 30 stems fresh parsley
–and 6-10 stems fresh thyme
5 ounces shiitake mushrooms
–wiped clean
–stems and caps separated
1 cup tomato purée
6 scallions
–trimmed and finely minced
1/2 cup heavy cream — more to taste
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne — or to taste
Salt and freshly ground black pepper — to taste

1. Heat 4 tablespoons butter in large saucepan over medium heat. Add
carrots and onions and cook, stirring occasionally, for 15 minutes or
until onions are translucent. Remove from heat, add garlic and cook,
stirring constantly, just until garlic releases its fragrance.

2. Add vegetable stock, wine, sweet potatoes, herb bundle, shiitake
stems and tomato purée and bring to a boil. Cover, reduce heat to low
and cook 30 minutes, or until potatoes and carrots are soft. Discard
herb bundle and shiitake stems.

3. Meanwhile, prepare topping: Heat remaining butter in skillet over
medium heat. Add scallions and cook for 2 to 5 minutes, or until
softened. Dice shiitake caps, add to skillet, and cook and stir until
tender, about 3 minutes. Set aside.

4. Use slotted spoon to transfer solids from saucepan to bowl of food
processor, reserving cooking liquid. Purée vegetables until very
smooth, adding 1/2 cup stock, if necessary. Return purée to saucepan
and stir to mix. Add 1/2 cup cream and heat through. Add white pepper
and cayenne. Adjust seasonings and serve with shiitake-scallion garnish.

Wine Suggestions
If you’re in the mood for a red wine, go for Pinot Noir. Otherwise,
choose a white wine with low enough acidity to meet the creaminess of
the soup, but with enough fruit to highlight the earthiness of the
tubers and fungus. Try Trimbach Pinot Blanc.

PER serving: 290 CAL; 4 G PROT; 19 G TOTAL FAT ( 12 SAT. FAT) ; 24 G
CARB.; 60 MG CHOL; 200 MG SOD.; 4 G FIBER.

MC formatted by Jamie R

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 486 Calories; 23g Fat (42% calories from
fat); 9g Protein; 62g Carbohydrate; 62mg Cholesterol; 1142mg Sodium

NOTES : The earthy flavors of wild mushrooms add depth and richness
to this creamy soup.