Title: FRIED RICE (PRODIGY)
Categories: Side dish, Chinese
Yield: 4 servings

2 c Cooked rice
1 tb Cooking oil
2 tb Sesame oil
1/4 c Peas
1/4 c Finely diced red pepper
1/2 c Bean sprouts
1/2 c Broccoli florets
3 tb Soy sauce

PREPARE RICE ACCORDING to directions and set overnight
in the refrigerator, covered. Place a large skillet
over medium heat on the stove, add the oils, peas,
pepper, sprouts and broccoli. Cook, stirring, for 1
minute. Add the rice and soy sauce and cook, stirring
for another 5 minutes. (Cover the skillet and add
additional time if using frozen rice.) Scoop rice into
a serving dish and serve immediately.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

—–

MUSHROOMS A LA STROGANOFF (LF)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown Vegetable Stock — see
-recipe same name
2 c Onions — sliced
4 c Mushrooms — sliced (combine
-cultivated wild if u can)
1 tb Paprika, sweet
pn Pepper, cayenne — -ÿÿ
pn Paprika, hot
1 t Grated lemon zest
x Salt — to taste
x Pepper, black — to taste
1/2 c Yogurt, nonfat plain
-strained in cheesecloth for
-8 hours
2 tb Fresh dill — or parsley chopd
—–PER 1 CUP SERVING—–
86 x *cals
3/4 x *gm fat
3/8 x *mg chol
95 3/4 x *mg sodium w/o added salt

Heat 1/2 cup of the stock in a large saute pan and add
the onions. Simmer, covered, until onions are tender,
10 to 15 minutes. Add the mushrooms and simmer for 5
minutes, stirring occasionally. Stir in the paprika,
cayenne, lemon zest, and the remaining stock and
simmer briskly for about 10 minutes until reduced by
one-third (1/3). Season to taste with salt and pepper.
Remove the pan from the heat, let the mixture rest for
about 5 minutes, and then swirl in the yogurt.
Sprinkle with chopped dill or parsley. Serve with
slices of baked polenta, steamed brown or wild rice,
or noodles. Serves 2 to 4.

From Eat More, Weigh Less by Dean Ornish, M.D.

– – – – – – – – – – – – – – – – – –

Title: SHRIMP WITH LOBSTER SAUCE #1
Categories: Chinese, Seafood
Yield: 4 servings

16 Raw shrimp, 3-inch unshelled
2 tb Oil for stir-fry
LOBSTER SAUCE:
2 ts Salted black beans
1 lg Clove garlic, minced
2 Green onions
1 lg Egg
1 tb Water
2 tb Cooking oil
1/2 lb Ground pork (not sausage)
1/2 c Chicken broth
1/2 tb Thin soy sauce
1 ts Sugar
Cornstarch paste

Contrary to popular belief, lobster sauce does not
contain lobster. It’s delicious served OVER lobster or
shrimp.

Lobster Sauce: Soak salted black beans for 10
minutes; rinse drain. Mash with garlic. Cut green
onions in 1/2″ sections. In small bowl, beat egg with
water.

Shrimp: Shell, devein butterfly shrimp. To butterfly
shrimp, slice along the back about 3/4 of the way
through the flesh with a small paring knife. Spread
shrimp open; cover but do not refrigerate.

To stir-fry, heat wok to medium-high. When hot,
dribble oil around side of pan. Put shrimp in wok all
at once, start tossing. Keep shrimp in motion, so
they will cook uniformly. When they just begin to
curl, remove to the serving dish.

Heat wok to medium; add remaining oil. When oil is
hot (not smoking) add garlic/bean mixture. Stir
briskly until aroma of beans garlic is strong, but
don’t overcook. Add ground pork in little pieces;
stir-fry until cooked, about 4 minutes. Add broth,
soy sauce sugar, stirring while mixture comes to a
boil. Thicken mixture with corn- starch paste to
create a light cream-like sauce (not too thick).
Slowly stir in beaten egg. Cook briefly. Add shrimp.
Mix and serve.

—–

Title: SHRIMP FRIED RICE, SHANGHAI
Categories: Rice, Chinese, Seafood, Main dish
Yield: 3 servings

1/4 lb Shrimp, shelled and deveined
5 tb Oil
3 Eggs, beaten
1/4 ts Salt
3 1/2 c Rice, cold cooked
1/2 ts Salt
2 Scallions, finely chopped

————————–COATING————————–
1/4 ts Salt
1 ts Cornstarch
2 ts Water

1. If shrimp is large, cut crosswise into 1/2 "
pieces. Dissolve cornstarch in water and add salt to
make coating. Mix with shrimp and set aside. 2. Heat
wok over high heat until hot. Add 2 T oil, coat and
heat for a few seconds. Reduce heat to medium, add
shrimp, and stir-fry briskly for 1-2 minutes until
shrimp are pink and firm. Pour into dish and set
aside. 3. Clean wok and heat over high heat. Beat eggs
with 1/4 t salt. Add 3 T oil to pan, coat, and heat
until very hot. Pour in eggs and as they puff around
edges, push the mass with spatula to far end of pan.
tilting pan toward you so that the runny eggs slide
onto the hot surface. Continue this process until the
eggs are soft and fluffy. Give one big whirl and
scrape into a dish. Set pan over medium heat (don’t
add oil). Add rice and stir-fry about 1 minute. Add
salt to taste. Add scallions and stir in briefly. Add
shrimp and eggs and stir rapidly, turning and folding,
for about 1 minute. The eggs should be in small pieces
and well mingled with the rice and shrimp. Pour into a
hot serving dish.

—–

Title: Lemon-oatmeal crispies
Categories: Diabetic, Desserts, Rice, Cookies
Yield: 36 cookies

——————————–INGREDIENTES——————————–
2/3 c Vegetable Oil;
2/3 c Brown Sugar;
1/2 c Egg Whites;
2 tb Lemon Juice;
2 tb Grated fresh or finley chop-
Ped dried lemon rind;
1 ts Lemon flavoring;
1 c All-purpose flour;
1 c Rolled oats;
1/2 ts Baking powder;
1/2 ts Baking soda;
1 1/2 c Crispy rice cereal;

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium
speed until creamy. Add egg whites, lemon juice, rind and flavoring, and
mix at medium speed to blend well. Stir flour, oatmeal, baking powder, and
baking soda together to blend well; add to creamy mixture while beating a
medium speed. Stir in cereal. Drop by the tablespoonfuls (level no.duooer)
onto cookie ssheets left ungreased or lined with aluminum foil. Bake at 350
for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a
wire rack and cool to room temperature. Yield: 36 servings (36 cookies)
Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 87, CHO: 11g, PRO: 1g, Fat: 4g, Na: 66mg, Cholesterol: 0

Source: Desserts for Diabetics by Mable Cavaiani, R. D. Brought to you and

—–

Fred Drexel’s 1981 Winning Recipe Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds Beef brisket cut into — 1inch cubes
1 pound Ground lean pork
1 large Chopped onion
2 tablespoons Wesson oil
Salt to taste
Pepper to taste
3 Minced garlic cloves
2 tablespoons Diced green chilies
8 ounces Tomato sauce
1 Beef boullion cube
12 ounces Beer
1 1/4 cups Water
4 tablespoons Chili powder
2 1/2 tablespoons Ground cumin
1/8 teaspoon Dry mustard
1/8 teaspoon Brown sugar
1 pinch Oregano

In a large kettle or Dutch oven, brown the beef, pork and onions in hot Wesson
oil. Add salt and pepper to taste. Add remaining ingredients. Stir well.
Cover and simmer 3 to 4 hours, until meat is tender and chili is thick and
bubbly. Stir occasionally.

– – – – – – – – – – – – – – – – – –

SPLIT PEA SOUP (USDA)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dry green split peas
1 sm Smoked ham hock
1/2 c Onion — chopped
3/4 ts Salt
1/8 ts Pepper
6 c Water

Add peas, ham hock, onion, salt, and pepper to water.
Simmer, covered, 1-1/2 hours or until ham hock is
tender. Remove ham hock and cut meat from bone. Cut
meat into small pieces. Return meat to soup. Heat to
serving temperature.

Calories per 1 cup serving: About 195

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

GRILLED SQUID SALAD WITH BLACK BEANS AND MANGO

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3618
Serving Size : 1 Preparation Time :0:00
Categories : Salad Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
olive oil — to brush on squid
16 whole squid — skinned and cleanned
2 mango — diced
2 1/2 cups black beans — cooked
3 handfuls arugula
4 tablespoons rice wine vinegar
1/3 cup olive oil
1 teaspoon chipotle puree
1 tablespoon honey
2 tablespoons fresh mint chiffonade
2 tablespoons cilantro — chopped
salt — to taste
pepper — to taste

Brush squid with olive oil and season with salt and pepper.

Grill squid for 1 1/2 minutes on each side and cut into 2inch pieces. While
the squid is still warm, toss the squid with the remaining ingredients and
serve on a platter.

Yield: 8 servings

– – – – – – – – – – – – – – – – – –

CORNBREAD STUFFING, 1986

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Breads
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Deidre-Anne Penrod, FGGT98B
—–INGREDIENTS—–
2 c Cold water
6 c Crumbed cornbread
6 Sl Cubed 1-in bread
1/4 c Water
1/2 ts Salt (opt)
1/2 ts Ground Pepper
1/2 c Butter or margarine
1/2 lb Bulk Pork Sausage
2 c Celery — chopped
1 Onion — chopped fine

YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986)

Place reserved giblets in saucepan with 2 cups water;
cover, and simmer 1-2 hours or until giblets are
tender. Remove from broth, reserving 1 cup of broth.
Chop giblets; set aside. Combine cornbread and bread
cubes in a large mixing bowl; add 1/4 cup water, salt
and pepper. Set aside. Melt butter in a large skillet;
add sausage, celery, and onion. Saute 3 minutes.
Cover, and cook an additional 30 minutes or until
sausage is browned and vegetables are tender; stir
frequently. Remove from heat; stir in bread mixture.
Add reserved giblet broth and giblets, mixing well.

NOTE: 2 packages of Martha White Cornbread Mix, baked
ö cups stuffing.

Yield: 9 cups or enough for a 12 lb turkey.
Thanksgiving 1986, I stuffed a 22 lb turkey.
Deidre Ann Penrod, Prodigy Food Wine Board

– – – – – – – – – – – – – – – – – –

Title: WOO DIP HAR – BUTTERFLY PRAWNS
Categories: Chinese, Seafood
Yield: 6 servings

12 lg Prawns
1 tb Chinese wine or dry sherry,
-optional
2 tb Light soy sauce
1 sm Clove garlic, crushed
1/4 ts Salt
1/2 ts Finely grated fresh ginger
1/2 c Corn flour (I assume this is
-cornstarch?)
1 lg Egg, beaten
Breadcrumbs for coating
Peanut oil for deep frying

Shell and de-vein prawns, leaving tails on. With a
sharp knife slit prawns along curve of back but do not
cut right through. Combine wine, soy sauce, garlic
crushed with salt, ginger. Marinate prawns in this
mixture for 15 minutes.

Dip prawns into corn flour, shake off excess flour,
then dip into beaten egg and finally into breadcrumbs.
Press gently to flatten prawns and firm on the crumb
coating.

Heat oil and fry prawns, 2 or 3 at a time, until
golden brown, about 2 minutes. Drain on absorbent
paper and serve hot with chilli sauce if desired.

—–