Title: Escalibada (Grilled Vegetables)
Categories: Appetizers, Spanish, Vegetables
Yield: 4 servings

2 ea Red bell peppers
2 ea Green bell peppers
2 md Eggplants
4 md Tomatoes

MMMMM————————–DRESSING——————————-
1 tb Parsley, chopped
1/4 c Olive oil
2 tb Vinegar
1 ea Garelic clove, minced

Grill the peppers over moderate heat on the barbecue. Pierce the
skin of the eggplants to prevent their skins from bursting grill
them with the peppers for 15 minutes, turning severla times. When
the skins are blistered charred, remove from heat. Wrap in a towel
place in a paper bag. Set aside.

Score the skin of the tomatoes with a cross. Grill for 5 minutes,
turning occasionally.

When cool, peel the peppers eggplant remove the pepper seeds.
Peel the tomatoes. Slice the vegetables. Arrange the vegetables on
a platter with the tomatoes in the centre.

Toss together the dressing ingredients. Drizzle the dressing over the
vegetables. Serve hot or cold as a side dish or as a main course with
bread. Or, combine with other tapas.

NOTE: While these vegetables are best cooked on a grill they can be
cooked under the broiler.

Mary Salloum, “A Taste of the Mediterranean: Vegetarian Style”

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Title: Fish Chowder
Categories: Diabetic, Main dish, Crockpot, Fish, Vegetables
Yield: 6 servings

1 lb Fish fillets; fresh or
-frozen
4 sl Bacon;
3/4 c Onion; chopped
16 oz Can tomatoes;
2 c Boiling water
1 c Potatoes; raw diced
1/2 c Carrot; diced
1/2 c Celery; chopped with leaves
1/3 c Catsup;
2 ts Worcestershire sause;
1 ts Salt
1/8 ts Thyme; dried
1/8 ts Marjoram;
1 tb Parsley; minced, fresh

Thaw fish fillets if frozen. Remove bones and skin from fish; cut
fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large
saucepan over moderate heat, fry bacon until crisp, turning
freguently. Add onion, and cook and stir over moderate heat until
tender and translucent. Cut tomatoes into bit-sized piece. Add
tomatoes, tomato liquid from can, and all remaining ingredients
except the fish and the parsley to the onions. Bring to a boil;
reduce heat to low, cover, and simmer for about 45 minutes. Add
fish; cover and simmer for another 10 to 12 minutes, until fish
flakes and is tender. Garnish each serving with a sprinkle of parsley.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213; Low-sodium diets:
Omit salt. Omit bacon. Use unsalted cannned tomatoes and low-sodium
catsup

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.D. and Katarine Middleton. Brought to you and yours via

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Title: Chocolate coconut macaroons
Categories: Diabetic, Desserts, Cookies
Yield: 86 cookies

——————————–INGREDIENTS——————————–
1/4 c Semisweet chocolate chips;
2 Large egg whites;
1/4 ts Cream of tartar;
1 ts Vanilla;
1 ts Chocolate flavoring;
(optional)
1/8 ts Salt;
2 1/2 c Flaked coconut;

Melt chocolate chips in the top of a double boiler or in a micowave oven.
Set aside and cool to room temperature. Place egg whites and cream of
tartar in a mixer bowl and beat at high speed, using a whip, until peaks
are formed. Add sugar gradually while continuing to beat at high speed.
Add flavorings and salt to meringue, beating at low speed. Add melted
clocolate, continuing to beat at slow speed. Remove the whip and stir the
coconut into the margingue with a spoon. Drop by heaping tablespoon onto a
cookie sheet that have been sprayed with pan spray or lined with aluminum
foil. Bake at 325 for about 20 minutes, or until marcroons are not quite
firm. Remove loosly cpvered container in a dry place at room temperature.
Keep in a loosely covered container in a dry place at room temperature, or
freeze until needed. Do not cover tightly if storing at room temperature.
Yield: 20 servings

Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 86, Cho: 10g, PRO: 1g, FAT: 5g, NA:22mg, Cholesterol:0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and

—–

Tropical Salsa (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH BONUS RECIPE
Serving Size : 5 Preparation Time :0:00
Categories : Relish-sc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup small diced mango
1 cup small diced papaya
1 1/2 cup small diced pineapple
2 tablespoons fine chopped cilantro
1 tablespoon lemon juice

Combine all ingredients in a large bowl and toss. Chill. Toss lightly
before serving.

Yield: 4-6 servings

– – – – – – – – – – – – – – – – – –

LENTIL/MACARONI BAKE

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Legumes Casseroles
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 ounces tomatoes, canned — undrained, diced
1/2 cup onion — chopped
2 cloves garlic — finely minced
15 ounces tomato sauce
1/4 teaspoon black pepper
1 cup lentils
1 tablespoon parsley flakes
1/2 teaspoon basil leaves
4 ounces mushrooms — sliced
2 1/2 cups water
1 cup macaroni
1/2 cup green peppers — chopped
1 cup water
1/2 cup celery — chopped

Combine all ingredients in Dutch oven, except
for macaroni and 1 c. water. Bake, covered at
325 F. for 2 hours. Add macaroni and 1 c. water.
Stir together and bake another 30-45 minutes.

– – – – – – – – – – – – – – – – – –

PECAN SPICE COOKIES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil, natural
1/2 c Maple syrup — or other liquid
-sweetener
1/4 c Brown date sugar — barley malt
-powder or other natural
-powdered or granulated
-sweetener
3/4 c Flour, whole wheat — or kamut
-spelt or millet flour
1/2 c Flour, unbleached white — or
Tapioca flour
3/4 c Pecans — chopped up to 1 cup
1/2 c Raisins — currants or chopped
-dates
1 t Anise seeds
1/2 ts Cinnamon — up to 1 tsp
1/8 ts Sea salt
—–OPTIONAL—–
Dashes of nutmeg,ginger
Cloves
1/4 c Coconut,unsweetened — shredded
-up to 1/2 cup

Preheat the oven to 400F. Mix the oil and sweeteners together well. In a
separate bowl, mix the remaining ingredients, then slowly stir them into
the liquid mixture. For each cookie, drop 1-2 Tbsp of the dough onto
lightly oiled cookie sheets, about 2"-3″ apart. Bake for 9-12 minutes,
until lightly browned but still soft. Cool on wire racks. The cookies will
get crispy as they cool.

MAKES 1- 1 1/2 DOZEN SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted
by Anne MacLellan

– – – – – – – – – – – – – – – – – –

Title: LIME JELLY
Categories: Christmas, Gifts, Jelly, Fruits
Yield: 4 servings

3 c Sugar
1 c Water
6 oz Frozen Limeade; Thawed
2 tb Lemon Juice
5 dr Green Food Coloring
2 dr Yellow Food Coloring
3 oz Liquid Fruit Pectin; 1 Pouch

Heat the sugar and water to boiling in a Dutch oven,
stirring occasionally. Boil and stir for 1 minute more
then remove from the heat. Stir in the limeade
concentrate, lemon juice, and food colorings. Add the
fruit pectin and skim off the foam. Immediately pour
into hot sterilized jars, glasses, or freezer
containers. Cover tightly and cool to room
temperature. Store no longer than 4 weeks in the
refrigerator or 2 months in the freezer.

Makes six 5-oz glasses of jelly.

—–

Title: Chemical Volcano
Categories: Misc
Yield: 1 servings

1 Empty 25oz. plastic bottle
1 tb Liquid dish detergent
Few drops red food coloring
1 c Vinegar
1 1/2 c Warm water
2 tb Baking soda

Build a mound of dirt around the bottle, keeping the top of the bottle
open. Combine the liquid detergent and food coloring in the bottle.
Add 1 cup vinegar. Pour in the warm water almost to the top. In a
spoon, blend the baking soda with a little tap water to moisten it
and then quickly pour into the bottle. Your children will want to try
this several times in a row.

From: Parents Educating Children News November Newsletter Vol.6 # 5
1995

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Title: Faylen’s Bagels
Categories: Polkadot, Faylen, Bread:yeast
Yield: 24 Bagels

1 pk Yeast
1 1/2 c Warm water
5 c Flour, approximate
2 ts Salt
2 tb Sugar

Combine yeast and 1/2 c warm water in measuring cup, stirring with a
fork until dissolved.

Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and
remaining 1 c of warm water. Beat vigorously with whisk or spoon for
2 minutes. Gradually add enough of remaining flour, 1/4 c at a time,
to make a soft dough. Turn out of bowl. Knead until smooth and
elastic, adding as little flour as necessary, about 8-10 minutes.
(don’t skimp on the kneading!)

Place dough in a bowl, cover with plastic wrap, put in warm place to
rise until doubled in size. (45-60 minutes. Watch carefully.)

Punch down dough and divide into 12 equal portions (about 3-4 oz each.
Weigh dough on a kitchen scale for accuracy and even size.) Form into
smooth balls, gently pulling sides of dough down and tucking ends
underneath. Place on floured surface. Let rest 10 minutes. Using a
finger or wooden spoon handle, punch a hole in the center of each
piece and twirl or stretch into a bagel shape. Cover with a towel
and let rest 20-30 minutes.

Bring to a boil 6 cups of water, 1 Tbsp sugar and 1 Tbsp salt in a
large shallow pan. Gently drop 3 or 4 bagels at a time into the
simmering water. Poach first side 2 minutes, turn to cook other side
2 minutes. Remove bagels from water with a slotted spoon and place on
a towel to cool.

Over the sink, brush each bagel with egg white wash (1 egg white mixed
with 1 Tbsp water). You may now sprinkle bagel with salt, poppy
seeds, minced garlic or onion, sesame seeds, whatever suits your
fancy. Place bagels on a greased baking sheet and bake at 375
degrees for 30 minutes. If you like your crust crispy rather than
chewy, bake at 375 degrees for 10 minutes, then brush on the egg wash
and sprinkle with desired topping and return bagels to oven for 20
minutes more.

Remove from baking sheet and cool on wire racks.

These freeze well.

Recipe By: Kings Cooking studio Course
Serving Size:24
Preparation Time: 0:00
Categories: Yeast Breads

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

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Title: Autumn Harvest Couscous
Categories: Vegetarian, Soups/stews
Yield: 8 servings

6 md Leeks with 4 inches of
-greens left on
1 tb White vinegar
12 c Vegetable broth
4 tb Olive oil
8 lg Cilantro sprigs; washed,
6 -roots and stems bruised
9 Garlic cloves; peeled and
-lightly bruised
3 Cinnamon sticks; each 3 “
-long
2 ts Cumin
2 ts Curry powder
1/4 ts Saffron threads; crumbled
1 ts Coarse salt
6 md Carrots; peeled, halved]
-lengthwise, and cut into
-2″ lengths
3 Russet potatoes; peeled and
-cut into quarters
1/2 lb Turnips, small, white;
-peeled and quartered
3 sm Yellow onions; peeled and
-halved
2 md Zucchinis;ends trimmed
3 lg Tomatoes, ripe; cored and
-quartered
1 cn Garbanzo beans (16 oz);
-rinsed and drained
1 c Pitted prunes; halved
1/2 c Golden raisins
3 tb Cilantro leaves; chopped
8 c Couscous; cooked

1. Trim roots off leeks. Cut a 2-inch ”X“{ throught he white bulb
and a 3-inch ”X" through the green ends.
Place leeks in a bowl and cover with water and 1 T vinegar.Soak for
30 minutes to remove any sand.Drain and rinse under running water.
Reserve.

2. While the leeks are soaking, prepare athe seasoned broth. Place
broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks,
cumin,ciurry powder, saffron and salt in a very large, heavy pot.
Bring to a boil, reduce heat and simmer for 30 minutes.

3. Place reserved leeks, carrots, potatoes, turnips and onions into
the broth. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Using a potato peeler, peel zucchini lengthwise at intervals to
make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.

5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently
so that vegetables don’t break up.
Cook for 30 minutes.

6. Just before serving, gently heat vegetables and broth through.
Stir in 3 TBS of the chopped cilantro.
Spoon cooked couscous into shallow bowls and top with vegetables and
broth. Garnish with the remaining tablespoon of chopped cilantro.
Serve hot.

Per serving: 526 cal; 9 g fat; 0 chol

Parade Magazine, Oct. 24, 1993/MM by DEEANNE

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