Title: Linguine with Crab and Mushrooms
Categories: Seafood, Pasta, Corky, Good
Yield: 2 servings

1/2 c Chicken broth or
-clam juice
1/4 c White wine
1/2 ts Turmeric
8 oz Mshrooms; sliced*
1 tb Tomato paste
2 ts Tarragon; fresh,
-or 3/4 ts dried
1 ts Olive oil
2 ea Green onions; thinly sliced
8 oz Krabmeat; in bite-size
8 oz Linguine;[or other pasta]

Combine chicken broth, wine and tumeric in small
bowl. Heat oil in heavy medium skillet over medium
heat. Add mushrooms, sprinkle with salt and pepper
and cook until beginning to soften, about 3 minutes.
Add the green onions and 1 tablespoon tomato paste and
stir to blend. Add broth mixture and simmer 2 minutes.
Add Krab and tarragon and stir until heated through.
Season with salt and pepper.
Meanwhile, cook linguine in large pot of boiling
salted water until just tender but still firm to bite,
stirring occasionally. Drain well.
Return pasta to same pot. Add sauce and toss to
coat. Divide pasta between 2 plates. Sprinkle with
remaining green onions and serve. Serves 2, can be
doubled or tripled.

* any type of mushroom may be used. It is very good
with fresh shitaki but works just fine with white
buttons.

—–

4 qts. dry bread crumbs
1 cup minced onions
1 cup celery
1/2 cup raisins
1/4 cup butter substitute (ex. Shed’s Spread or Canola Oil) (optional)
1/2 cup popcorn/uncooked
2 tsp salt – or salt substitute (Mrs. Dash’s)
1/2 tsp pepper
2 tsp poultry seasoning
2 cup skim milk

Mix ingredients and stuff cavity of the bird until full. Place in baking
pan and bake at 325 degrees in a pre-heated oven. Turkey is done when
popcorn blows the a** off the bird. Happy Thanksgiving!

Title: Fruit-Flavor Popcorn Balls
Categories: Snacks, Holidays, Jello, Popcorn
Yield: 48 servings

1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn

Bring syrup and sugar to a boil. Remove from heat and add Jell-O
Gelatin, stirring until dissolved. Add peanuts and pour over popcorn,
mixing well. Quickly form into 1 1/2″ balls. Makes about 4 dozen.

MMMMM

SPICY OKRA/BASMATI RICE/BLACK BEANS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onions — chopped
2 c Tomatoes, fresh — chopped
1 t Sesame oil — hot
1 c Okra — sliced
1 t Garlic — chopped
1/4 ts Salt
1/4 ts Pepper
1/2 Bouillon cube, vegetable
2 c Basmati rice
1 c Beans, black, canned

In a medium-sized saucepan, saute the onions and
tomatoes in the oil for 5 minutes. Add the okra,
garlic, salt, pepper and bouillon cube. Cook for 15 to
20 minutes. Serve hot over the rice and beans.

Vegetarian Cooking for Good Health by Gary Null/MM by
DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Chicken Salad Supreme
Categories: Salads Poultry
Servings: 4

1 c Mayo Or Salad Dressing 1/4 c Lime Juice
1 t Salt 1/4 t Ground Nutmeg
4 c Cubed Chicken Or Turkey 11 oz (1 cn) Mandarin Oranges *
1 c Seedless Green Grape Halves 3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted

Drain Mandarin Orange segments.

In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add
remaining ingredients; miz well. Chill. Serve on Lettuce leaves.
Refrigerate leftovers.

—————————————————————————–

Title: ROY’S SALSA
Categories: Tex-mex
Yield: 1 servings

1 tb Oil
1/4 c Onion, minced
1 tb Garlic, chopped
3 Chiles, serranos, minced
28 oz Tomatoes, canned
2 Bay leaf, dried
1/8 ts Thyme
1/2 ts Chile, ground, red, new mexi
1 tb Vinegar
1 ts Pepper, black, freshly groun

1) Heat oil in a skillet and saute onions and garlic
until soft but not brown. Add minced chiles and saute
another couple of minutes. 2) Add tomatoes, bay
leaves, thyme and chile and simmer, covered, for 30
minutes, stirring occasionally. 3) Pass half to two
thirds of the mixture through a food mill back into
the same skillet. Discard solids. Increase heat and
reduce to desired consistency. Add vinegar and black
pepper. Taste for salt and adjust seasonings.
Refrigerate until used. Source: Overton Anderson

—–

Slice Bake Gingersnap Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Gifts Kids
Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. In a bowl,
cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl,
combine dry ingredients. Gradually stir flour mixture into egg mixture until
blended.
Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap
rolls in waxed paper or plastic wrap. Place in a freezer container with a
tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer.
Use within 6 months.

To make cookies:
Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch
thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll
each ball in granulated sugar. Place balls on an ungreased baking sheet about
1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked
tops. Don’t overbake. Remove cookies from baking sheets and cool on wire
racks.

– – – – – – – – – – – – – – – – – –

Title: French Fudge
Categories: Diabetic, Candies, Desserts, Chocolate
Yield: 64 candies

13 oz (1) cn Skim evaporated milk; 1/2 c Chocolate chips;
2 tb Cornstarch; 3 oz Cream cheese; softened
1 tb Liquid sugar replacement; 1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought

MMMMM

Title: Curried Turkey, Fruit Nut Salad *
Categories: Salads, Turkey, Fruits, Nuts
Yield: 4 servings

———————-PATTI – VDRJ67A———————-

————————-DRESSING————————-
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt

—————————SALAD—————————
2 1/2 c Turkey; cooked, shredded in
– bite sized pieces
1 lg Papaya; halved, seeded,
– peeled sliced
3 Kiwi; peel, cut lenghtwise
– in half; slice crosswise
1/4 c Blanched slivered almonds;
– toasted
Fresh spinach leaves; stem
– wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in
small saucepan. Bring to boiling over medium heat.
Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake
tortilla salad shells as directed on package. Add
papaya, kiwi and almonds to turkey mixture. Line
cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.

—–

Title: Sherried Walnuts
Categories: Gifts, Nuts
Yield: 4 cups

1 1/2 c Golden brown sugar (packed)
1/2 c Cream Sherry
2 tb Light corn syrup
1/4 ts Ground nutmeg
1/4 ts Salt
3 c Walnut halves; toasted

Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in
heavy large saucepan. Stir over medium heat until sugar dissolves.
Cook without stirring until clip-on candy thermometer registers 240
degrees F, about 10 minutes. Remove from heat. Add nuts and stir
until syrup begins to look cloudy, about 2 minutes. Divide mixture
between cookie sheets. Working quickly, separate nuts with fork.
(Can be made 1 week ahead. Store airtight at room temperature.)

* Source: Bon Appetit – December 1992
* Typos courtesy of: Karen Mintzias

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