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.

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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

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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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CRUNCHY MILLET BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw millet seeds
1 ea Package dry yeast
2 c Warm water
1/4 c Safflower oil
2 tb Molasses
4 c Whole-wheat flour
1 c Unbleached white flour
1 1/2 ts Salt
1/4 ts Ginger powder
1/4 ts Turmeric
2 tb Sunflower seeds, toasted
1/2 c Raisins -ÿÿapricots,
— optional

Toast millet in hot dry skillet, stirring frequently, for 5 to 7 minutes.
Combine yeast with 1/2 c warm water let stand till it froths. Stir in
remaining water, oil molasses.

In a large mixing bowl, combine flours, salt spices. Make a well in the
centre pour in the wet mixture. Work into a dough then add sunflower
seeds raisins or apricots if using. Knead dough for 10 minutes, adding
more flour as needed. Cover let rise until doubled in bulk.

Punch down, divide dough into two parts shape into loaves. Place in loaf
pans let rise till doubled in bulk. Score the tops, brush with warm
water bake at 400F for 10 minutes. Reduce oven to 325F bake for
another 35 minutes. Cool on racks.

Nava Atlas, “Vegetarian Celebrations”

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Title: Sun-Dried Tomato Vinaigrette
Categories: Salad dres, Try soon
Yield: 1 guess

——————————-MONDAY-FRIDAY——————————-
4 Sun dried tomatoes pk in oil
-chpd
8 Basil leaves, minced
2 Green onions, chpd
3 T Balsamic vinegar, to 4T
2 T Olive oil, opt
Salt and pepper

Combine. Chill.

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CHRISTINE’S JAMAICAN JERK SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Ground Allspice
1/2 c Brown Sugar — or more
6 Garlic cloves — (6 to 8)
4 Scotch Bonnet Peppers — (4
To 6) seeds and all — (or
Equivalent)
1 tb Ground Thyme
(or 2 TB thyme
Leaves)
2 bn Scallions
1 t Cinnamon
1/2 ts Nutmeg
Soy sauce to moisten
(2 TBSP)

Put everything in a food processor and blend until
smooth. You may use allspice berries, if available,
but use enough to give the equivalent of 1/2 cup
ground. This will keep “forever” in the refrigerator.
Feel free to increase the garlic, and the hot peppers.
I do. The recipe, double, and triples very well.
Rub about 1/4 cup sauce into each chicken, halved,
and get under the skin and in all the cavities. It is
pork, use a de-boned shoulder, score the fat, and rub
the sauce in, using 1/2 cup, or more, per 6 lb
shoulder. Use less for fish. Marinate, preferably
overnight, and grill over a low fire, until done.
Charcoal is ideal. The meat will be a smoky pink when
done, and the skin nice and dark. Chop the meat into
pieces, and serve traditionally with a hard-dough
bread, and LOTS of Red Stripe Beer! This is the
recipe for a Jamaican Jerk Sauce exactly as Christine
Morin posted it here some months ago. Chris is a
restaurant owner, caterer, and chef from Jamaica and
this is her Jerk Sauce recipe and method. It can be
made in bulk, refrigerated, and used to marinate
chicken (whole, half, or wings, pork (chops or deboned
shoulder, or fresh picnic), or a firm- fleshed fish
like grouper or dolphin. It is VERY popular Jamaican
eating….. and introduces a pepper called a Scotch
Bonnet; an extremely flavorful and aromatic, and HOT
AS ALL HELL Jamaican pepper, that makes a jalapeno
seem tame, by comparison. The SB, as I know it, seems
to have “relatives” all over the Caribbean, Central
and South America, and even into the West coast of the
US. One of them is the Habanero.

Recipe By :

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Sauteed Fennel And Zucchini

Recipe By : Nathalie Dupree, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
2 fennel bulbs — thinly sliced
4 zucchini — sliced
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
Salt and pepper
1/4 cup toasted pine nuts

In a large skillet, heat the oil over medium-high heat. Add the fennel and
zucchini and cook, stirring constantly until the vegetables are cooked through
but still crisp-tender, about 7 to 8 minutes. Stir in the vinegar and oregano
and season to taste with salt and pepper. This can be made ahead and reheated
at this point. Add the pine nuts and cook over medium heat for 2 minutes
longer. Serve hot.

Yield: 4 to 6 servings

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