Title: CHINESE RED MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

————————-FOR PORK————————-
1 Garlic clove; crushed
1/2 ts Freshly ground pepper
1/2 ts Finely grated ginger root
4 ts Soy sauce
4 ts Honey
4 ts Dry sherry
1/2 ts Five-spice powder
4 ts Chili sauce

Combine all ingredients in a bowl. Makes about 3/4 cup

—–

Title: BROILED MONKFISH IN GINGERED SOY SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

4 Fillets of monkfish
1/2 c Light soy sauce
1 Minced garlic clove
1 tb Grated fresh ginger
White pepper to taste

Mix soy sauce, garlic, ginger and pepper and marinate
the monkfish for several hours in the refrigerator,
turning once. Transfer fish to a broiler pan and broil
for 8-10 minutes until fish flakes easily with a fork.
Serve with brown rice and a green vegetable.

—–

Title: Date Cookies
Categories: Cookies
Yield: 3 servings

1 c Sugar
2 Eggs
1 1/2 c Dates, cut up
2 c Rice Krispies
1 ts Vanilla
1 pn Salt
Chopped nuts

Mix sugar, eggs, and dates; cook over low heat until melted. Cook in
a heavy pan or skillet, being careful of scorching. While still hot,
add Rice Krispies, vanilla, and salt. Let cool and mold in shape of
a date or into a small ball. Roll in chopped nuts. Use butter on
hands while molding. Randy Rigg

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Title: Stirred Custard Sauce
Categories: Sauces Fruits
Servings: 2

2 ea Large Beaten Egg Yolks
2/3 c Half Half Light Cream
4 t Sugar
1 x Dash Salt
1 T Galliano,Brandy, or Ameretto
1/2 t Vanilla
——————————–FRESH FRUITS——————————–
1 x Orange Slices
1 x Halved Strawberries
1 x Sliced Kiwi
1 x Sliced Peaches
1 x Pineapple Chunks

In a 2-cup measure stir together egg yolks, light cream, sugar, and salt.
Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture
thickens slightly, stirring every minute. Place the 2-cup measure in a
bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in
Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with
clear plastic wrap and refrigerate till serving time. To serve, spoon
over one of the above fresh fruits, or a mixture of the above fresh
fruits.

NOTE:
—–

Cool the custard mixture for Stirred Custard Sauce by placing the glass
measure inside a larger bowl filled with ice water. After stirring the
mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding
these ingredients at this stage speeds the cooling of the custard and
helps prevent curdling. Be sure to place clear plastic wrap directly on
the surface of the custard befroe it is refrigerated. Covering the
surface will prevent a “skin” from forming on the top of the custard
sauce.

—————————————————————————–

Title: Tuna Fish, Mushrooms, and Celery
Categories: Diabetic, Fish, Vegetables, Casseroles, Main dish
Yield: 1 servings

6 1/2 oz (2) cans tuna chunk-style; 1 c Thinly sliced celery
-packed in water 1/2 ts Salt
3 tb All-purpose flour; 4 oz (1)cn mushroom stems pieces
2 c Water at room temperature; -drained
3 tb Margarine; Whisper of pepper
1/2 c Instant dry milk;

Drain tuna well. Discard liquid and set tuna fish aside for later use.
Place margarine in a 1 1/2 qt. saucepan. Melt over moderate heat. Add
celery and mushrooms and cook, stirring occasionally, over moderate
heat until celery is limp. Add flour to vegetables and cook and stir
until flour is dissolved. With a fork, mix water, dry milk, salt, and
pepper to blend. Add to vegetables and cook and stir over moderate
heat until smooth and thickened. Add tuna. Mix very lightly and serve
hot using 3/4 cup per serving. Yield 4 cups – 6 servings
Nutritive values per serving: 179 calories; 6 gm. carbohydrates;
20 gm. protein; 8 gm. fat; 381 mg. sodium.
Food Exchanges per serving: 1/2 milk, 2 lean meat Low-sodium diets:
Omit salt. Use salt-free margarine.

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Title: STUFFED JALAPENOS (MASSA’S)
Categories: Appetizers, Tex-mex, Seafood
Yield: 4 servings

1/4 c Butter, melted
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Garlic, chopped
12 oz Fresh crab meat
1 Egg, slightly beaten
1 ts Salt
1/2 ts White pepper
1/2 c Cracker meal or bread crumbs
– for dressing, plus extra
– for coating
10 Jalapenos, cut in half, l.w.
– seeded parboiled (NOTE)

Heat butter in a non-stick skillet and saute chopped
onion, celery and garlic until softened, about 3
minutes. Combine in bowl with crab, egg, salt, pepper
and cracker meal, and mix (dressing should stick
together). If too dry, add another egg. Stuff pepper
halves liberally. Moisten stuffed peppers by dipping
in cool water. Roll in more cracker meal to coat. Deep
fry (or fry in skillet) in hot vegetable oil until
golden brown. NOTE: To parboil, drop peppers into
boiling water for a minute or two
until semi-soft, then drain.

—–

Spit-Wad Sandwiches^

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 slices Bread
Creamy peanut butter
2 large Marshmallows
—–TOOLS—–
Butter knife
Plate

Spread each slice of bread with peanut butter.

Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized
pieces.

Press the marshmallow wads onto the peanut butter.

Put together, wad sides facing, and enjoy. Serves 1 who loves spit wads.

Sicko serving suggestion: Make spit wad place cards for your next sit down
affair! Write guests names on torn pieces of notebook paper with a pencil.
Place
a small amount of vegetable oil in a bowl and dippaper pieces into it until
completely covered. Crumple papers into balls and
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –

Title: Stuffed Onions
Categories: Appetizers
Yield: 4 servings

1 pk Long grain and wild rice
4 lg Spring sweet onions,
-approximately 1 pound each
1/2 lb Fully cooked Kielbasa
-sausage, sliced 1/4″ thick
Fresh parsley for garnish

Omitting margarine, prepare rice according to package directions. Let
stand covered. Peel onions and slice off tops and bottoms to level.
Set onions in an 8″ square glass dish; cover with vented plastic wrap.
Microwave on high 10 minutes. Carefully remove plastic wrap and scoop
out half of onion centers; reserve for another use. (Note: Use tongs
to hold onion while removing center.) Fill onion cups with rice
mixture. Insert sausage slices between edge of filling and onion cup;
re-cover. Rotating each onion midway through cooking, microwave on
high five minutes, or until onions are crisp tender. Garnish each
with parsley.

Nutrient data per serving: 362 calories; 11 grams protein; 13 grams
fat (32% of total calories); 50 grams carbohydrates; 6 grams dietary
fiber; 30 milligrams cholesterol; 780 milligrams sodium.

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Title: Stuffed Mushrooms
Categories: Diabetic, Appetizers, Vegetarian
Yield: 1 serving

20 lg White Mushrooms 3 tb Dry Sherry
1/3 c Onion, diced Water
2 tb Cornflake Crumbs Parsley Flakes
2 tb Bread Crumbs, fine Salt and Pepper
2 tb Parmesan Cheese, grated Garlic Powder (optional)

Wash and clean the mushrooms; then pull off the stems and dice.
Place the diced stems and onions in a small bowl, and cover with wax
paper. With the microwave on HIGH, cook for 45 seconds. Add the
crumbs, cheese, sherry and enough water to moisten the mixture.
Season to taste with parsley flakes, salt, pepper and garlic powder.

Then spoon the filling into the mushroom caps. Place them around the
edge of a large round microwave plate.

Cook on MEDIUM for 3 minutes, turning the plate every minute for even
cooking. Serve hot.

One Serving: Calories: 12 Carbohydrates: 3 Exchange: negligible

Source: Diabetic Microwave Cookbook, by Mary Jane Finsand Sterling
Publishing (1989), ISBN 0-8069-6957-1,ISBN 0-8069-6960-1 (pbk.)
Shared by: Norman R. Brown

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Title: Kettle River Gazpacho
Categories: Soups, Vegetables, Garlic
Yield: 6 servings

3 Tomatoes, peeled, seeded and
-coarsely chopped
1/2 Green pepper, seeded and
-diced
1 Clove garlic, finely chopped
1 sm Onion, finely sliced
1/2 English cucumber, peeled and
-chopped
4 tb Finely chopped mixed fresh
-herbs such as chives,
-parsley,oregano,
Chervil.
2 tb Olive oil
10 tb Chili sauce
2 tb Lemon juice
1/2 c Tomato juice

Mix all the ingredients together. Heat gently over medium heat.
Serve with hot crusty bread. Can be served chilled or at room
temperature.

Origin: Sun Rype Recipe insert Shared by: Sharon Stevens.

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