Title: Black Bean Salmon Appetizer
Categories: Diabetic, Mexican, Beans, Main dish
Yield: 19 2 tb each

8 Corn tortillas; 1/2 ts Onion powder;
16 oz (1 cn)Corn black beans; 1/2 ts Celery salt;
-rinsed and drained 3/4 ts Ground cumin;
7 oz (1 cn) pink salmon; w bones, 3/4 ts Garlic; minced
-drained 1/2 ts Lime zest; grated
2 tb Safflower oil; 1/4 ts Red pepper flakes; dried
1/4 c Fresh lime juice; 1/4 ts Chili pepper;
1/4 c Fresh parsley; chopped

Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven
until crisp, about 5 minutes. Combine the beans and salmon, flaking
the salmon with a fork. Mix remaining ingredients; chill to blend
flavors. Serve with tortilla chips. (How making these into tacos? I
enjoy cooking but not that much.)
Food Exchange per serving: 1/2 LOW-FAT MEAT EXCHANGE + 1/2
STARCH/BREAD EXCHANGE; CAL: 68; CHO: 3mg; CAR: 8g; PRO: 4g; SOD:
75mg; FAT: 2g;

Source: Light Easy Diabetes Cusine by Betty Marks.

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HA’PENNY FRIENDSHIP BREAD-PG. 4

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FRIENDSHIP POEM

FRIENDSHIP POEM: “A penny for happy thoughts, Grains
that grow and nourish, Leavenings to lift us up, May
friendship ever flourish.”These lovely friendship
loaves were inspired by the “Begger’s Rhyme” of
unknown origin…“Christmas is coming, the geese are
getting fat, plase put a penny in the old man’s hat,
If you haven’t got a penny, a ha’penny will do, If you
haven’t got a ha’penny–God Bless You!” This special
message to accompany your gift breads (the Friendship
Poem), is sure to spread the feeling of warm frienship
and good will.I have never tried this recipe. It comes
from my “Pillsbury Festive Holiday Recipes” cookbook,
Classic #13. Marilyn Sultar

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VANDERMINT CHEESECAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Choc. Crumb Pie Crust
1 8 oz. pkge cream cheese
3/4 cup Vandermint
1/2 cup Milk
1 Sm. Pkge.instant choc.pudd.

Mix everything together. Spoon into pie crust.
Chill. Top with whipped cream if desired. Pamphlet

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MEXICAN RED ONION SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Prodigy
Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Olive oil
6 lg Red onions — thinly sliced
1 tb Sugar
1 t Oregano, dried — crumbled
3/4 ts Ground cumin
3/4 ts Ground coriander
1/2 c Red wine vinegar
1/3 c Orange juice
1 1/2 tb All-purpose flour
7 c Stock
1/2 ts Salt
1/4 ts Pepper
1/4 ts Ground allspice
1/4 ts Ground cinnamon

: In a stockpot or 5 quart Dutch oven, heat the
oil over low heat. Add the onions and cook, stirring
frequently, for 30 minutes or until softened and
lightly colored. Sprinkle the onions with the sugar,
oregano, coriander, cumin, allspice, and cinnamon and
cook 20 minutes more, stirring occasionally.
: Stir in the vinegar and orange juice and cook 4
minutes longer. Sprinkle with the flour and cook,
stirring constantly, for 1 minute. Stir in the stock
and bring to a boil over moderate heat. Adjust the
heat so that the mixture simmers gently, cover, and
cook 20 minutes longer. Stir in the salt and pepper.
Makes 8-1 1/2 cup servings. Per serving: cal 159, fat
6g, sodium 256mg, chol 0mg, cal from fat 34%

from: Reader’s Digest Live Longer Cookbook

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Tomato-Maui Onion Salad
Categories: Salads
Yield: 6 servings

12 Italian plum tomatoes,
-sliced
1 bn Basil, coarsely chopped
1 Maui or red onion, thinly
-sliced
1 T Olive oil (opt)
2 T Wine vinegar
Freshly ground pepper
Chives

Arrange tomato slices on serving platter or 6 individual plates. Top
with basil and onion slices. Sprinkle with oil, vinegar and pepper.
Garnish platter with long, uncut chives. Makes 6 servings. Recipe can
be prepared at least 1 hour before serving.

Each serving contains about: 47 calories; 8 milligrams sodium; 0
cholesterol; 3 grams fat; 6 grams carbohydrates; 1 gram protein; 0.65
grams fiber.

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MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Carrot
1 ea Parsley root
2 ea Celery stalks
2 ea Onions, sliced
4 c Salted water
1 lb Mushrooms, sliced
1 c Water
1 ea Salt and pepper
2 T Instant flour
1/4 c Cold water
1/2 c Sour cream
1 T Dill leaves
1 lb Rhubarb finely chopped
1 ea Noodles, fine macaroni

Cook the carrots, parsley, celery and 1 onion in 4 cups salted water
for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup
water for 10 minutes. Add salt and pepper. Combine with vegetable
broth, add the flour mixed with 1/4 cup cold water. Boil. Remove
from heat. Add sour cream, dill and parsley. Add noodles, fine
macaroni.

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Title: FREEZER MIX PASTIES
Categories: Meats
Yield: 8 servings

3 1/2 c Browned/Seasoned Freezer Mix
1 cn Carrot; (8oz), diced
1 Potato;pared/shredded, mediu
1/2 c American cheese; shredded
1/2 c Cheddar cheese; shredded
1/4 c Catsup
1/2 ts Garlic salt
1/4 ts Pepper
1 tb Prepared mustard
1 pk Pie crust mix/sticks (11oz)

Heat oven to 375′. Cook freezer mix in large skillet
until meat is brown. Drain off fat. Remove from heat;
stir in remaining ingredients except pie crust mix and
set aside. Prepare pastry for Two-crust Pie as
directed on package. Divide dough into 8 equal parts.
Roll each part on floured surface into a 7-inch
circle. On half of each circle, spread about 1/2 cup
meat mixture (packed) to within 1/2 inch of edge.
Moisten edge of pastry with water. Fold pastry over
filling, sealing edges with a fork. Place on ungreased
baking sheet; prick tops with a fork. Bake 30 to 35
minutes. You can serve these as sandwiches or, if you
prefer, place on plates and top with a favorite gravy
or sauce. NOTE: You can substitute 1 cup of a favorite
cooked vegetable for the canned carrots.

—–

Chipotle Hasenpfeffer

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Wild Game Chipotles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large rabbit cut into pieces
2 tb Vegetable oil
1 Bay leaf, crumbled
1 Garlic clove — chopped
1 Clove (the spice)
2 tb Bacon — diced
2 Small carrots — chopped
Mushrooms (optional)
1/2 c Vinegar (a little less if using lots of a
sour chipotle sauce like Bufalo)
1 1/2 c Water or (1 1/4 c. water + 1/4 c. white
wine)
1 c Sour cream
Chipotle sauce or puree to taste

Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice
clove, bacon, carrots and mushrooms. Add rabbit and saute until browned.

Pour solution of 1/2 cup vinegar, the chipotle sauce, the water/wine over
meat. Cover pan and simmer until tender. Before removing pan from heat, add
sour cream and more chipotle puree if desired. Serve hot with dumplings or
large noodles.

I like this with about a teaspoon of Dijon mustard in the final sauce.

– – – – – – – – – – – – – – – – – –

Per serving: 1106 Calories; 123g Fat (98% calories from fat); 3g Protein; 3g
Carbohydrate; 28mg Cholesterol; 81mg Sodium

Marinated Mushrooms #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh mushrooms
1/4 c Soy sauce
1/2 c Red wine vinegar
6 tb Sherry
4 tb Sugar
1 c Finely minced onions

Mix all ingredients but the mushrooms in a saucepan and bring to a boil.
Pour over mushrooms that have been cleaned and halved or quartered
depending on size. Marinate and chill fo 24 hours before serving. Small
button mushrooms can be used whole.

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Title: MUJADDARA
Categories: Vegan
Yield: 1 servings

3/4 c Brown rice (dry) – OR –
3/4 c Bulghur (dry)
1 c Lentils
1 lg Onion
1 ts Cumin
x Salt pepper

~ start 3/4 cup brown rice cooking; alternatively reserve that much
uncooked bulghur – start 1 cup lentils cooking – dice and brown 1
large onion in some huge amount of olive oil (I used less than the 6
Tbs called for, which cuts down on the taste) – after 30 minutes of
the lentils cooking, toss in the rice (drained) or bulghur, the
onion, 1 tsp cumin [I’ve used twice as much and added some coriander
as well], and some pepper and salt. simmer another 15 minutes – brown
(caramellize) another diced onion – add the onion to the top of the
lentil/grain mixture; let sit 10 minutes

The dish has a good consistency. I’ve made this twice in the past
week from George Lasalle’s “Orphanides: My Middle Eastern Cooking”;
off the top of my head:

From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug.
26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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