Title: LOW FAT TACO DIP
Categories: None
Yield: 1 servings

————————INGREDIENTS————————

————————-TACO DIP————————-
1/2 c Low fat cottage cheese
1/4 c Catsup
1 tb Taco seasoning mix
1 ts Horseradish
1/2 c Low fat yogurt

——————TOASTED TORTILLA CHIPS——————
1 pk Soft corn tortillas
Garlic powder or taco
-seasoning mix

————————PREPARATION————————

Combine the cottage cheese and catsup in a blender
until smooth. Add the taco mix and horseradish. Place
in a bowl, fold in the yogurt, cover and chill. Serve
with raw vegetables or toasted tortilla chips. TOASTED
TORTILLA CHIPS: Preheat oven to 400 degrees. Cut each
tortilla into 6 wedges, arrange on cookie sheet,
sprinkle with desired seasoning. Bake 8 to 10 minutes
until crisp. Source: Magic Chef Cookbook CDROM

Submitted By PAT PATE On SUN, 6
NOV 1994 214953 ~0600 (CST)

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Red Beans and Rice

Recipe By :
Serving Size : 12 Preparation Time :2:30
Categories : Beans Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound kidney beans, dry — rinsed
1 pound pinto beans, dry — rinsed
4 cups water
4 cups chicken broth
2 cloves garlic — minced
2 bay leaves
1 can tomatoes, canned (14 1/2 oz) — chopped
1 jar pimientos (4 oz.) — chopped
1 large green peper — chopped
1 large red pepper — chopped
1 large onion — chopped
1 cup celery — chopped
1 can diced green chilies
1/4 cup fresh parsley — sinped
1/4 teaspoon crushed red pepper
1/4 teaspoon cumin
1/4 teaspoon hot pepper sauce
1 teaspoon paprika
1 teaspoon salt
1 tablespoon vinegar

Place beans in a Dutch oven with water. Bring to a boil; simmer 2 minutes.
Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Return
to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce
heat; cover and simmer for 1 1/4 hours. Stir in all remaining ingredients.
Cover and simmer for 1 hour or until beans and vegetables are tender and
gravey is thick. Remove bay leaves. Serve over rice.

– – – – – – – – – – – – – – – – – –

Cream of Broccoli Soup No. 1992 Yields 12 Servings

2 1/2 lb Fresh Broccoli 6 Cups Chicken Broth
1 LARGE Onion, Quartered 4 1/2 Tbls Butter
2 Stalks Celery, Quartered 3 Tbls Flour
3/4 tsp Salt 3 Cups Half Half
1/4 tsp Pepper 1 Cup Heavy Cream, Whipped
1/2 tsp Nutmeg, Ground – Nutmeg, Ground
2 Bay Leaves
1 1/2 Cups Water

Trim the broccoli.
Wash thoroughly.
Spilt each stalk lengthwise into halves.
Place the onion and celery in a food processor with its chopping blade.
Process until coarsely chopped.
Use a (6 Quart) Dutch oven or large, heavy kettle to combine the broccoli,
onion, celery, salt, pepper, bay leaves and the first measure of nutmeg.
Add the chicken broth.
Bring to a boil.
Cover.
Simmer until the broccoli is tender (about 30 minutes).
Drain, reserving the broth.
Puree the vegetables in a food processor in batches with 1 cup of broth with
each batch.
Melt the butter in the Dutch oven.
Remove from the heat.
Add the flour.
Stir until smooth.
Gradually stir in the reserved broth.
Cook over medium heat, stirring steadily, until the mixture boils.
Add the pureed vegetables and the Half Half.
Continue stirring until the soup is hot and well blended (about 5 minutes).
Top each serving with a spoonful of whipped cream and a dash of grated nutmeg.

California Tamale Pie

Recipe By : Sizzling mexican
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Pound ground beef
2 1/2 Cups milk
1 Cup yellow cornmeal
2 egg — beaten
1 Package Spices seasonings for Chili
1 Teaspoon garlic salt
1 14 1/2 Ounce tomatoes — cut up
1 8 Ounces who kernel corn, drained
2 1/4 Ounces ripe olives, drained — sliced
1 1/2 Cups Cheddar cheese — shredded
2 Tablespoons yellow cornmeal

In med. skillet, brown ground beef; drain. In med. bowl,
combine milk, 1 cup cornmeal and eggs; blend well. Add
ground beef and remaining ingredients except cheese and 2
Tbls. cornmeal; stir to mix. Pour into 12×8″ lightly
greased baking dish. Bake in 350F oven 35-40 minutes.
Sprinkle with cheese and 2 Tbls. cornmeal; continue baking
until cheese melts. Let stand 10 minutes before serving.

– – – – – – – – – – – – – – – – – –

Nevada Cowboy Chili

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Meats Alcohol
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Lard
3 medium Onions — coarsely chopped
2 Bell peppers
2 Celery stalks — coarsely chop
1 tablespoon Jalapeno peppers — pickled
8 pounds Coarse grind beef chuck
30 ounces Stewed tomatoes
15 ounces Tomato sauce
6 ounces Tomato paste
8 tablespoons Ground Red hot chili
4 tablespoons Ground Red mild chili
2 teaspoons Ground Cumin
3 Bay leaves
1 tablespoon Liquid hot pepper sauce
Garlic salt to taste
Onion salt to taste
Salt to taste
Fresh ground black pepper
4 ounces Beer
Water

Heat the lard in a large heavy pot over medium-high heat. Add the onions,
peppers, celery, and jalapenos.
Cook, stirring, until the onions are translucent. Add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat
is evenly browned. Stir in the remaining ingredients with enough water to
cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours.
Stir often.
Taste and adjust seasonings.

– – – – – – – – – – – – – – – – – –

SPICED FRUIT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cider vinegar
1 md Onion, finely chopped
1/2 c Water
1 tb Ground ginger
2 ts Grated orange peel
1 1/2 ts Salt
1/2 ts Cinnamon
1 Garlic clove, minced
1/4 ts Dried red pepper flakes
3 c Firmly packed golden brown
-sugar
2 sm Bartlett pears, cored and
-diced
1 lg Granny Smith apple, cored
-and diced
2 c Cranberries
1/2 c Dried currants

I found this excellent recipe for chutney the other
day. It uses cranberries for those folk that were
looking for cranberry recipes not too long ago. I
think this is better than Major Gray’s chutney… but
then, whadoo I know?

Combine first 9 ingredients in heavy medium sauce pan
over medium- high heat. Bring to a boil, stirring
frequently. Reduce heat to low and cook for 15
minutes, stirring occasionally.

Add sugar, pears, apple, cranberries and currants and
stir until sugar dissolves. Cook until fruits are
soft and liquid thickens slightly, stirring
occasionally, about 1 hour. Cool to room temperature
(chutney will thicken more as it cools). Cover and
refrigerate. Bring to room temperature before serving.

Bon Appetite, December, 1989. Page 76.

Posted by Stephen Ceideburg Feb 17 1990.

– – – – – – – – – – – – – – – – – –

Title: Pineapple-Cranberry Relish
Categories: Relishes, Diabetic, Low-fat/cal
Yield: 16 servings

2 c Cranberries (1/2 lb) 1/2 c Gran. sweetener (2
tb.liquid
1 c Crushed pineapple, drained

Wash cranberries, removing stems and soft berries. Grind raw
cranberries, add pineapple and sweetener. This relish is tart, a
good accompaniment to turkey or any other meat. It will keep well in
the fridge for use with many meals. Remainder of package may be
frozen in plastic bag.

2 tb serving – 12 calories, Free Food .1 gm protein, 0 fat, 3.1
carbohydrate, .2 mg sodium, 34.1 mg potassium, .8 gm fiber, 0 chol.
Source: Am. Diabetes Assoc Family Cookbook Vol 1, 1987 Shared but not
tested by Elizabeth Rodier Nov 93.

MMMMM

Title: SHRIMP AND FETA GREEK STYLE PIZZA
Categories: Italian, Shellfish, Greek, Pizza
Yield: 8 servings

1 lb Uncooked med. Shrimp
1 Can PB Pizza dough (or hmade
1 tb Olive oil
2 1/2 oz Crumbled Feta Cheese
2 ts Rosemary crushed
1 tb Cornmeal
4 oz Shredded Mozzeralla cheese
2 Minced Garlic cloves
1/4 c Slice green onions
2 1/4 oz Can sliced ripe olives

Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12″
pizza pan or 13×9″ pan; sprinkle with cornmeal. Place dough in
greased pan; starting at center press out with hands. Sprinkle with
mozzeralla cheese. Heat olive oil in large skillet over med-high
heat. Add shrimp and garlic. Cook until shrimp are light pink, about
1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle
feta cheese, green onions, rosemary and olives over shrimp. Bake at
425 F for 18-22 min., or until crust is golden brown.

MMMMM

Title: Kiwifruit Strawberries
Categories: Diabetic, Fruits, Desserts, Side dishes
Yield: 4 sweet ones

2 Kiwifruit; -consentrates with 1 tb
2 c Strawberries; fresh* -water
1 tb Onrange juice; frozen mixed 1 ts Pine nuts; toasted

* Raspberries, blueberries or blackberries may be substitued for the
strawberries.

Peel kiwifruit and slice in thin rounds. Arrange on dessert plates.
Wash, hull and slice the strawberries and arrange them over the
kiwifruit. Drizzle orange juice over each dish and top with pine nuts.

Food Exchange per serving: 1 FRUIT EXCHANGE; CAL: 54; CHO: Omg; CAR:
12g; PRO: 1g; SOD: 3g; FAT: 1g

Source: Light Easy Diabetic Cuisine by Betty Marks.

MMMMM

Title: APPLE BERRY SALSA WITH CINNAMON CHIPS
Categories: Salsas
Yield: 8 Servings

Chips:
2 10-inch flour tortillas
Water
1 tb Sugar
1 ts Cinnamon
Salsa:
2 md Granny Smith apples —
Peel/core/chop
1 c Strawberries — hulled
Sliced
1 Kiwi — peeled and chopped
1 sm Orange
2 tb Brown sugar
2 tb Apple jelly

Preheat oven to 475. Lightly brush one side of
tortillas with water. Combine cinnamon and sugar,
sprinkle over tortillas. Cut each tortilla into 8
wedges. Place wedges on a stone or cookie sheet.
Bake 5 – 7 minutes or until golden brown. Remove to
cooling rack. While tortillas are baking, zest orange
(about 2 tbsp.) and juice orange (about 1/4 cup).
Combine prepared fruit, orange zest, orange juice,
brown sugar and apple jelly. Serve fruit salsa with
cinnamon chips. Yield – 8 servings Approx. 74 calories
and less than 1 gram of fat per serving

Recipe By : Guccie

From: Ladies Home Journal- August 1991

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