Title: ONION SOUP
Categories: Soups
Yield: 4 servings

6 ea Onion, large sliced
6 tb Butter
6 c Beef stock
1 tb Flour
4 ea French bread, 3/4″ slices
1 c Cheddar cheese, grated

Spread French bread with 1/3 of butter; Toast till
brown and set aside.
In soup pot melt remaining butter. Add onions and
saute’ until tender. Add stock. Add salt and pepper to
taste. Add flour and mix until smooth. Simmer 15
minutes. Pour in separate serving bowls and place
toasted bread on top. Sprinkle with cheddar cheese and
broil until light brown.

—–

Title: Bannock
Categories: Diabetic, Breads/bm
Yield: 12 servings

2 1/2 c Flour 1 c Milk
1/4 ts Salt 1 Egg
2 tb Oil 2 ts Baking powder

Mix flour, salt and baking powder in a bowl. Mix together milk, egg
and oil and add to flour. Mix well. Knead on a floured surface. Pat
down the dough until it is about 1 inch thick. Cut into 12 equal
pieces.

Bake at 400F until brown, approx 15 min OR heat a frying pan, using 3
tbsp oil to cook the pieces. Serve hot with jam.

1 bannock baked, 3 g protein, 3 g fat, 17 g carbohydrate, 107
calories 1 starch choice, 1 fat

1 bannock fried, 3 g protein, 8 g fat, 17 g carbohydrate, 152 calories

Source: Diabetes Dialogue Spring 1992, Canadian Diabetes Association
Shared and baked version tested by Elizabeth Rodier July 1993

MMMMM

CARIBBEAN PEPPER OIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Shallot, minced
1 Scallion, incl. green top,
-minced
1 Clove garlic, minced
3 Chives, minced
1 Sprig fresh thyme, minced
1 Sprig parsley, minced
1 Scotch Bonnet-type chile,
-seeded and coarsely chopped
2 Bird peppers
1 3/4 c Extra-virgin olive oil

Makes two cups. Mix all of the ingredients together
and pour them into a bottle. Stopper the bottle and
allow it to stand in a dark place for a week. Use
sparingly. This oil has a fiery tang that makes it
perfect for marinades and grilled meat, or even salad
dressing.

USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT
YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY
AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS
MEMBRANES IF IT TOUCHES THEM…

From: SKY JUICE AND FLYING FISH – TRADITIONAL
CARIBBEAN COOKING by Jessica B. Harris, Simon
Schuster, New York. 1991. Posted by: Karin Brewer,
Cooking Echo, 9/92

– – – – – – – – – – – – – – – – – –

Title: Cocktail Kebabs
Categories: Appetizers, Snacks
Yield: 8 servings

8 lg Shrimp, cooked
2 Green onions, trimmed
1/2 Red bell pepper, seeded, cut
-in thin strips and
-decorative shapes
8 sm Ripe or green olives
1 Garlic clove, crushed
2 tb Lemon juice
2 tb Olive oil
1 ts Sugar
1 ts Coarsely ground mustard
1/4 ts Creamed horseradish

Remove heads and body shells from shrimp but leave on tail shells.

Devein shrimp by removing black spinal cord. Cut each green onion in 4
daisies. Put shrimp, green onions, bell pepper and olives in a bowl.
Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish.

Pour over shrimp mixture, cover and marinate at least 2 hours,
stirring occasionally. Remove ingredients from marinade and thread
equally on 8 wooden picks. Drain on paper towels.

VARIATION: Add small slices avacado to shrimp mixture.

MMMMM

BLUE RIBBON FRENCH TOAST (STAR 11/23/92)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Eggs
1 c Flour
1 c Milk
1 1/2 ts Baking powder
1 t Vanilla
1 t Cinnamon
8 Slices firm bread, white or-
Wheat bread
1/2 ts Salt

Combine all ingredients except for the bread. Blend
well. Pour into a shallow dish or pan. Place bread
slices into the dish. Turn to coat bread on both
sides. Cook on griddle or in a skillet, in oil,
margarine or butter, until golden, turn and cook until
second side is golden. Serve with syrup or
confectioners sugar.

– – – – – – – – – – – – – – – – – –

*GINGER-CARROT BISQUE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Plus 2 tb, unsalted butter
2 lb Carrots, peeled, thinly
-sliced
2 lg Onions, chopped
1 tb Minced peeled fresh ginger
2 ts Grated orange peel
1/2 ts Ground coriander
5 c Chicken stock or canned
-broth
1 c Half and half (light
-cream) [Subs. Skim Milk]
1/2 c Minced fresh parsley

Melt butter in heavy large saucepan over medium heat.
Add carrots and onions. Cover saucepan and cook until
vegetables begin to soften, stirring occasionally,
about 15 minutes. Mix in ginger, orange peel and
coriander. Add 2 cups stock. Reduce heat to
medium-low. Cover pan and simmer soup until carrots
are very tender, about 30 minutes. Puree soup in
batches in processor or blender. Add remaining 3 cups
stock and half and half to soup*Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and
refrigerate.) Cook over medium heat until warm. Ladle
into bowls. Sprinkle with parsley and serve. Source:
Bon Appetit, Nov/91 Posted by Linda Davis

* Substitute skim milk cornstarch to thicken.

Converted by MMCONV vers. 1.50

– – – – – – – – – – – – – – – – – –

Spanish Chick Pea Soup

Recipe By : Marjorie Reed’s Party Book
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Soups Stews
*Tried True Beans
Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 clove garlic — minced
1 cup onions — coarsely chopped
1 ham hock — cooked
1/2 pound chorizo — OR
polish sausage — diced
2 cans chickpeas — rinsed and drained
26 ounces chicken broth — fat removed
1 bay leaf
16 ounces tomato sauce
4 cups water
1 cup carrots — pared and sliced
salt and pepper — to taste

Heat olive oil in a 6-quart pan and saute garlic and onions until tendr but not
browned. Add ham and chorizos or sausage and cook about 5 minutes. Add remai
ning ingredients and cook, covered, until carrots and chick peas are tender.

– – – – – – – – – – – – – – – – – –

Per serving: 428 Calories; 21g Fat (43% calories from fat); 24g Protein; 38g Ca
rbohydrate; 39mg Cholesterol; 1371mg Sodium

Serving Ideas : serve with tossed salad and hard rolls

Nutr. Assoc. : 0 0 0 3654 0 0 0 0 0 0 0 0 0

Brunswick Stew

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds boneless chicken breasts
2 teaspoons salt
paprika to taste
2 tablespoons vegetable oil
2 medium onions — sliced
1 medium green pepper — sliced
3 cups water
2 cups canned tomatoes — undrained
2 tablespoons parsley — chopped
1/2 teaspoon Tabasco sauce
1 tablespoon worcestershire sauce
2 cups whole kernel corn — frozen
2 cups lima beans
1 pound potato — cooked — mashed

Sprinkle chicken with 1 teaspoon of salt and paprika. Heat oil in deep kettle
and brown chix on all sides. Add onion, grn peppert. Cook til onions are
transparent. Add water, tomatoes and liquid, parseley, remaining salt,
Tabasco, and worcestershire. Bring to boil. Cover, reduce hest and simmer for
30 min. Add corn and lima beans. Cook 20 min more. Add mashed potato, cook 10
min more

– – – – – – – – – – – – – – – – – –

Title: Avgolemono
Categories: Soups/stews, Ethnic
Yield: 6 servings

8 c Chicken broth 4 Eggs, separated
1 c Uncooked rice 4 tb Lemon juice

Make chicken broth and heat to boiling; add rice. Simmer covered about 20
minutes. Remove from heat and set aside. In a bowl, beat egg whites until
stiff; add yolks and beat well. Beat continuously adding lemon juice a
little at a time. Then add about 1/5 of the broth, beating continuously.
Pour this mixture back into the pot of broth and rice. Mix well over heat
but, to avoid curdling, do not allow soup to come to a boil. Serve
immediately.

—–

MELONS STUFFED WITH FRUITS AND VEGETABLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sm Melons — cantaloupe is a good
-choice
—–FOR STUFFING—–
1/3 c Oil
2 c Carrots — thinly sliced
2 tb Raisins — seedless
1 t -Salt
1/2 ts -Pepper
1 c Green apple — chopped
1 c Green onion — chopped
-green part only
1/2 c Lemon rind — grated
3 c Rice — cooked
—–FOR TOPPING—–
1 tb Oil
2 tb Pine nuts

Cut each melon in half and remove and discard the seeds. Scoop out the
fruit and reserve. Heat 1/2 cup oil in large skillet. Add the carrots and
raisins. Saute together until the carrots are soft. Add the salt, pepper,
apple, green onion and lemon rind. Continue cooking until the apples are
soft. Remove from heat and cool. Preheat oven to 325F. Combined the sauteed
mixture with cooked rice and stuff the melons. Chop up two cups of the
reserved melon arrange on top of the stuffing. Place the stuffed melons
in a baking dish and bake for 20 minutes. Heat 1 Tbsp of oil in a small pan
and brown the pine nuts, being careful not to let them burn. Sprinkle on
top of baked melons and serve. SERVES: 6 SOURCE: _The Yemenite Cookbook_ by
Zion Levi and Hani Agabria

– – – – – – – – – – – – – – – – – –