Title: Rice Flour Yeast Bread
Categories: Diabetic, Rice, Breads/bm
Yield: 2 servings

3 c Rice flour; 2 tb Baking powder
10 tb Potato starch flour; 1 c Dry milk
(5/8 cup 1/4 c Instant mashed potatoes;
2 pk Dry yeast; (2 tb) 2 c Very hot tap water
2 tb Sugar 1/4 c Soft butter or margarine
1 ts Salt 4 Eggs; beaten

1. Sift together flours. Measure 2 cups into large mixer bowl. Add
dry yeast, sugar, salt, baking powder, and dry milk. Mix thoroughly.

2. Combine instant mashed potatoes and hot tap water; whip lightly
with a fork.

3. Add potato mixture and soft butter to dry ingredients in mixer
bowl. Beat 3 minutes on medium speed.

4. Add remaining flour and eggs; beat 3 minutes on medium speed.
Mixture will be like thick cake batter.

5. Leave batter in bowl; cover and let rise in warm place for 1 hour.
Batter will rise about 2″ depending on size of bowl.

6. Beat just enough to remove large gas bubbles.

7. Preheat oven to 325 F.

8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and let
rise 30 minutes.

9. Bake 30 to 35 minutes until lightly browned. Especially good
toasted.

Source: Gluten Intolerance, A Resource Including Recipes The Food
Sensitivity Series, The American Dietetic Assoc. 1985 ISBN
0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois
60606-6995 (312) 899-0040

Recipes are wheat-free but not all gluten-free. No nutrition info.
Other books in the series are Lactose Intolerance and Food
Sensitivity. Appendix 1 – packaged food allowed on a modified gluten
diet Appendix 2 – Food company addresses for product information
Appendix 3 – Addresses for Am. Celiac Society, Gulten Intolerance
Group and Midwestern Celiac-Sprue Assoc. Appendix 4 – Addresses for
distributors of gluten-free products. Appendix 5 – Additional
literature on food sensitivity and allergy. Appendix 6 – Suggested
cookbooks (11) for the food sensitive individual.

MMMMM

2 cups Icing sugar
1/4 cup Butter or margarine, softened
3 tbsp Frozen condensed orange juice to moisten

Beat all ingredients together in bowl until smooth. Add more liquid or icing
sugar as needed. Makes about 1 1/3 cups.

Apple Nut Coffee Cake

Recipe By : Good Housekeeping 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med Golden Delicious Apples
Sugar
1 Cup Margarine Or Butter — softened
1 16 Oz. Sour Cream
2 1/2 Cups All-Purpose Flour
1 Tbls. Baking Powder
2 Tsps Baking Soda
2 Tsps Vanilla Extract
4 Lg Eggs

About 2 hours before serving or early in the day:
Prepare Streusel topping: In bowl, knead 1 cup walnuts, chopped, 2/3 cup all
pu
rpose flour, 1/4 cup packed brown sugar, 4 tbls. margarine or butter, and 1
tsp.
cinnamon into large pieces. Set aside. Peel,core and thinly slice apples. In
b
owl, toss apples with 2 tbls. sugar. Grease 14"x10″ roasting pan. Preheat
oven
to 350F.
In large bowl, with mixer at medium speed, beat margarine with 1 1/2 cups sugar
until light and fluffy. Add sour cream and reamining ingredients, beat at low
s
pped until blended, constantly scraping bowl. At medium speed, beat 1 minute.
Spread batter in pan, arrange apple slices on top. Sprinkle with Streusel
Toppi
ng.
Bake 45 to 50 minutes until cake pulls away from sides of pan. Cool in pan on
w
ire rack 10 minutes. Or, cool to serve later. Makes 18 servings.
Nutrition:
395 calories,23g.fat,58 mg. cholesterol,340 mg.sodium.

– – – – – – – – – – – – – – – – – –

Title: Mixed Cajun Spices, Borrowed From Chef Paul
Categories: Spices
Yield: 1 servings

1 Information listing

Mix together in following proportions for : Fish, Beef or Chicken
spice mixture

Fish Beef Chicken
6 6 6 salt (may be omitted)
1 2 1 red pepper
4 4 3 black pepper
4 4 3 white pepper
4 2 4 onion powder
4 2 4 garlic powder
2 2 1 thyme
1 ~ – oregano
4 – 4 paprika
– 1 basil
– 1 file powder

Mix together and store in labeled spice jar. (If the measure is
tablespoons, the amounts given will fill a Spice Island or McCormick
gourmet jar. )

MMMMM

1 1/3 cups small red beans (I’m sure red kidney beans would be fine)
1 onion, peeled
1 carrot, peeled and coarsely chopped
1 celery stalk and coarsely chopped
5 pitted dried prunes
1/4 cup balsamic vinegar
2 t tamarind concentrate
1 t Chinese chili and garlic paste
3/4 t coriander seeds
1/4 t fenugreek
1/4 cup chopped fresh cilantro
Red onion rings for garnish

If not using a pressure cooker, soak beans overnight and drain.
Combine onion, celery, carrots, and beans in a soup pot.
Add enough water to cover beans by 3 inches. Bring to a boil, reduce
heat, and simmer till beans are tender but not mushy, approximately 55
minutes.

If using a pressure cooker and non-soaked beans, bring beans and 4
cups of water to high pressure for 1 minutes, remove from heat and let
sit for 10 minutes. Open, drain beans. Return beans to pressure
cooker, add onions, celery, carrot, and 4 cups fressh water. Bring to
high pressure for 15 minutes. Turn off heat, bring pot to sink and
run under cold water to reduce pressure. Open and check beans to see
if they are fully cooked. If not, simmer uncovered until done.

Drain beans and remove onion, celery, and carrot.

Meanwhile, combine prunes and balsamic vinegar in nonreactive pan and
simmer for 15 minutes (don’t boil hard). Remove prunes and chop
finely. Add prunes back to vinegar. Add tamarind concentrate and
chili-garlic paste to prune-vinegar mixture.

If working from whole fenugreek, grind in coffee grinder to powder.
Lightly grind coriander seeds. Add both to vinegar mixture. Mix
well.

Combine beans and vinegar mixture. Chill for 2 hours. When ready to
serve, mix in 1/4 cup cilantro and top with sliced red onion.

Source:Please to the Table

NOTES:
The official title to this recipe is “Red Beans with Tamarind and
Balsamic Vinegar”, but I call it “You’ve Got To Be Kidding Beans”.

Here ’tis. I give pressure cooker instructions (what I did, although
given it’s meant as a cold salad, overnight soaking + slow simmering
would help preserve the skins and make it more presentable) as well as
the original directions.

Title: Golden Lentil Soup
Categories: Soups
Yield: 12 servings

1 pk Lentils
1/2 Butter
2 lg Onions; finely chopped
3 Celery; finely chopped
1 md Potato; finely diced
1 lg Carrot; finely chopped
4 qt Chicken stock
Salt and pepper; to taste

Recipe by: Gladys Taber Soak the lentils in warm water for 2 hours.
Skin the lentils by gently rubbing them between your palms under
slightly running wtaer. The skins will rise to the top and can be
removed with cupped hands. Melt butter in a large kettle and add
onion and celery. When golden, add remaining ingredients, including
the drained lentils. Bring to a boil, then simmer for 1 hour. Add
salt and pepper .Source: My Own Cook Book From Stillmeadow and Cape
Cod, Glady Taber, 1972. ISBN-0-397-00877-5
MMMMM

Title: PHILADELPHIA PEPPER POT SOUP
Categories: Soups/stews
Yield: 9 servings

1 tb Margarine
1/3 c Diced onions
2 tb Finely diced leeks or green
1/2 c Celery cut into 1/2″ pieces
1/4 c Diced ham
6 c Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
1/2 c Green pepper, cut into 1/2″
1 cn 16 oz. tomatoes, diced
2 ts Salt
4 oz Tripe, cooked and julienned
1 c Cooke rice

Heat margarine in a large saucepan. Add onions,
leeks, celery and ham. Saute, stirring, until
vegetables are tender. Add water and bouillon cubes
and cook until bouillon cubes are dissolved. Add
remaining ingredients and simmer for 5 minutes. From
Liberty Tree Tavern, Disney World Makes 9 Cups

—–

Title: Strawberry-Pineapple Parfait
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 4 servings

1 tb Unflavored gelatin (1 pkg) 1/2 c Unsweet. crush. pineapple
1/3 c Cold water 3/4 c Unsweet. frozen
strawberries
1 c Vanilla ice milk

Sprinkle gelatin over cold water. Place over low heat, stirring
constantly until gelatin dissolves. Drain pineapple and thaw
strawberries.

Add ice milk and fruits. Stir gently until mixed. Portion into 4
individual dishes. Refrigerate until serving time. Do not freeze.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

MMMMM

INSALATA TIEPIDA DI MARE

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 mussels, scrubbed and rinsed
12 baby octopus, boiled 45 minutes
with a cork and cooled
12 16-20 prawns, peeled and deveined
4 small squid, peeled and cleaned, whole
12 crayfish, boiled and shelled, reserving th
2 scallions, thinly sliced
4 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon hot red pepper, fresh — thinly sliced
1 bunch mint, leaves removed, to yield
1/4 cup whole leaves
Salt and pepper
2 cups wild bitter greens, washed and spun dry
(can substitute baby mustard mix)
2 lemons in wedges

Bring 2 quarts water to boil and add 1 teaspoon salt and 1 tablespoon
red
vinegar. Add mussels, octopus and prawns and boil 1 minute. Prawns
should
redden and mussels start to open. Add squid and crayfish and cook
until
squid is just translucent, about 1 minute. Drain everything and place
in
warm bowl. Add scallions, vinegar, olive oil, peppers, salt and
pepper and
mint and toss to coat. Add greens, toss again and serve warm with
lemon
wedges.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –

Smothered Rice (LF)

Recipe By : Persian Cooking for a Healthy Kitchen
Serving Size : 6 Preparation Time :1:05
Categories : Basic Healthwise
Persian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups basmati rice — long grain
2 teaspoons salt
5 1/2 cups water
2 tablespoons olive oil

This is the simplest way of cooking Persian rice.
1. Pick over and wash 3 cups of rice 5 times in warm water.

2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over
high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat
(do not cover the rice). Gently stir the rice with a wooden spoon a few times
while it boils.

3. When the rice has absorbed all the water, pour the oil over it and stir
through gently with a wooden spoon. Reduce heat.

4. Place a clean dish towel or 2 layers of paper towel over the pot and cover
firmly with the lid on to prevent steam from escaping. Cook 40 minutes over
low bleat. Remove the pot from heat and allow to cool for 5 minutes on a damp
surface without uncovering.

5. Gently taking one skimmer or spatula full of rice at a time, without
disturbing the bottom crust, place the rice on a serving platter. Mound rice
in shape of a cone.

6. Detach the crust from the bottom of the pot using a wooden spatula. Place
on a small platter and serve.

Copyright (c) 1994 by Najmieh Khalili Batmanglij. Persian Cooking for a
Healthy Kitchen. Washington, D.C: Mage (Pub 800 – 962-0922) [prepared for
McRecipe by patH 09/22/1996 (Sun)]

– – – – – – – – – – – – – – – – – –

NOTES : Kateh | Prep 5 mins | cook 1 hr
“Kateh is the traditional dish of the Iranian province of Gilan, by the
Caspian Sea. It is a simple Persian rice. Chelow has the same ingredients as
kateh; more care it taken in the cooking, presoaking, parboiling, and
steaming.”