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

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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.

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*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

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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

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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

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CANNED CAKE HINTS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Canned

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x ELLIE COLLIN CMKD93F

I have a few more recipes but no time to upload them
right now, I’ll do that later on this evening. BTW,
ANY cake can be baked in canning jars. I usually try
one jar first–you have to know how much volume each
recipe will give you. I usually fill ONE jar 1/2 full
then bake it to see how high it rises. You don’t want
the cake to come out of the top of the jar, only to
within 1/4 to 1/2 inch from the lip of the jar. Once
you’ve established how high the cake rises, you can go
from there. The first time around is a bit tricky
because you won’t know how many jars you’ll need. MOST
of the recipes I’ve tried I end up using around 8.
Sterilize as many jars as you think you’ll need and go
from there. Also, the baking times will vary–the
moistness of each cake recipe will determine the time.
Again, MOST of the recipes I’ve tried bake in 35-40
minutes. Start checking the cakes at 30 minutes and go
from there. YES, the cakes DO slide easily out of the
jars IF you use the jars I listed. They’re Ball
Quilted Crystal Canning Jars (#14400-81400). They can
be found at most grocery stores (at least here in
California) next to the pectin and other canning
supplies. Also, I’ve seen the 12 oz straight-sided
(plain) jars (# ?) at Smart Final. The plain jars
work fine too but they’re not as pretty and you have
to make your own labels–the jars I use come with
decorative labels. One IMPORTANT tip–get your jars
NOW! Once summer’s over with they’re very hard to
find. Also, when you can, ask for the jars back,
they’re NOT cheap. Most folks don’t mind returning
them though, they usually want refills! Make sure
your LIDS are new, the rings don’t have to be As the
jars do seal, the cakes are as moist as the day you
put them into the jars–sometimes MORESO. There will
be a little condensation on the lids and some in the
jars so when you seal them it’s trapped inside. Don’t
worry about getting the water off of the lids before
placing them onto the jars, the added moisture doesn’t
hurt the cakes in the slightest. I’m trying to address
every question that’s been asked of me before, I HOPE
I’ve done that. If I’ve missed anything or if anyone
has any questions, don’t hesitate to ask. These make
WONDERFUL Christmas gifts and you can start NOW!
Single friends really appreciate these because each
jar makes enough for one or two people.

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SHURIT ADS (LENTIL SOUP WITH GARLIC AND CUMIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Middle east
Egypt Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Red lentils
2 qt Stock
1 md Onion, peeled quartered
1 md Tomato, quartered
2 ts Garlic, coarsely chopped
4 tb Olive oil
1 tb Onion, finely chopped
2 ts Ground cumin
1 t Salt
Black pepper, freshly ground
Lemon, cut into wedges

Wash the lentils in a large sieve or colander set
under cold running water until the draining water runs
clear. In a heavy 4 to 5 qt pot, bring the stock to a
boil over high heat. Add the lentils, onion, tomato
and garlic, reduce the heat to low, and simmer
partially covered for 45 minutes, or until the lentils
are tender.
Meanwhile, in a small skillet, heat 1 tb of the oil
over moderate heat. Add the chopped onions and,
stirring frequently, cook for 10 minutes, or until
they are soft and deeply browned. Set aside off the
heat. Puree the soup through a food mill or pour the
entire contents of the pot into a sieve set over a
deep bowl and force the ingredients through with the
back of a large spoon, pressing down hard on the
vegetables before discarding the pulp. Return the
soup to the pot and, stirring constantly, cook over
low heat for 3 or 4 minutes to heat through. Stir in
the cumin, salt and pepper, and taste for seasoning.
Just before serving, stir in the remaining 3 tbs of
oil. To serve, ladle the soup into a heated tureen,
sprinkle lightly with the reserved browned onions and
serve the lemon wedges separately.

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