Title: Spicy Rice Pilaf with Turkey
Categories: Diabetic, Main dish, Poultry, Crockpot, Rice
Yield: 4 servings

1 c Brown rice;
1/2 ts Cumin seeds;
1/4 ts Ground ginger;
1/4 ts Ground cinnamon;
4 Cardamom seeds;
4 Whole cloves;
1 tb Vegetable oil
2 c Turkey stock or water
1/4 c Dark or golden raisins;
2 c Chopped cooked turkey;
1/4 c Pine nuts; or cashews;
(chop cashews)

Toast cashews if using. Saute the rice, cumin seeds, ginger,
cinnamon, cardamom seeds and cloves in the oil in a saucepan until
the rice is browned. Add the stock or water and bring the mixture to
a boil.

Lower the heat and simmer for 45 to 50 minutes or until the rice is
cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve
hot or cold.

1/4 recipe – 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat
exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190
mg sodium, 381 mg potassium, 54 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier Nov 93

MMMMM

Seed Cake

Recipe By : The Workbasket, 1977
Serving Size : 8 Preparation Time :0:00
Categories : Bobbie Not Sent Cakes
Coconut Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1 egg
1/2 cup butter or margarine — (1 stick)
1 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla or lemon extract
1/2 cup coconut
1/2 teaspoon caraway seeds
1 teaspoon sesame seeds

Cream egg, butter and sugar until fluffy. Add milk and dry ingredients
alternately. Bake in moderate oven at 350 F. until golden brown, about 1/2
hour if pan is shallow, longer if loaf pan is used. Test with straw.
Serves about 8.
The Workbasket, 1977 Reader Recipes, submitted by Flora McKinney Hefti
MC formatting by bobbi744@acd.net ICQ#2099532

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Honey-Nut Peanut Cookies

Recipe By : Pillsbury Classic Cookies and Bars
Serving Size : 1 Preparation Time :1:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Cup Sugar
3/4 Cup Brown Sugar — Firmly Packed
1 Cup Roasted Honey-Nut Peanut Butter
1/2 Cup Butter — Softened
2 Eggs
1 1/2 Cups Pillsbury Best Flour
1 Tsp Baking Soda
1 1/2 Cups Honey Roasted Peanuts — Chopped

1. Heat oven to 350*F. In large bowl, combine sugars, peanut butter and
butter; beat until light and fluffy. Add eggs; blend well.
2. Lightly spoon flour into measuring cup; level off. Add flour and baking
soda; mix well. Stir in peanuts. Drop dough by heaping tablespoonfuls about 2
inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute; remov
e
from cookie sheets.

3 dozen cookies.

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NOTES : Regular creamy peanut butter can be used in place of the honey-nut
roasted peanut butter.

Title: FRESH VEGETABLE PIZZA
Categories: Appetizers, Vegetables
Yield: 60 servings

2 c Pillsbury Crescent Rolls
8 oz Sour cream
1 1/2 tb Prepared horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fresh mushrooms, chopped
1 c Chopped, seeded tomatoes
1 c Small broccoli florets
1/2 c Chopped green peppers
1/2 c Chopped green onions

1>. Heat oven to 375 deg.F. Separate dough into 4 long
rectangles. Place rectangles crosswise in an ungreased
15 x 10 x 1-inch baking pan; presss over bottom and 1
inch up the sides. Seal perforations. Bake 14 to 19
minutes or until golden brown. Cool completely. 2>.
Blend sour cream, horseradish, salt and pepper until
smooth. Spread evenly over crust. Top with remaining
ingredients. Cut into appetizer-size pieces.
Refrigerate.

—–

MOCK TURKEY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Rolled oats
2 c Hot water
2 Green onions, minced fine
4 Eggs
2 tb Cooking oil
2 c Ground nut meats
(walnut prefered)
1 c Ground sunflower seeds
2 tb Peanut butter
1 t Poultry seasoning
2 ts Sea kelp

Servings: 6

Pour the hot water over the rolled oats. Add the rest of the ingredients.
Oil a baking pan and shape the mixture in the form of turkey, using stalks
of celery for the legs and shaping the mixture around them. Use small
oblongs of the mixture for wings. Pat oil over the outside and bake in a
moderate oven until done in the middle, probably 45 minutes. Loosen with a
spatula and remove to a meat platter. Garnish and serve hot. Serves 4 to 6

Shared By: Pat Stockett

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SAUSAGE BALLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Chedder Cheese Grated
3 c Bisquick

Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350 degrees F.
for 15 minutes. Makes about 5 dozen.
NOTE:
Sausage Balls may be frozen before or after
baking. If frozen after, defrost and reheat at 350
degrees F.

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Black Bean Soup

Recipe By : Valentin Schwaegerl of the Brasserie, Orlando, FL
Serving Size : 8 Preparation Time :3:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups black turtle soup beans
1 cup onion — coarsely chopped
1 cup celery with leaves — coarsely chopped
1 medium carrot — chopped
1 bay leaf
1 pinch thyme
1 tablespoon Worcestershire sauce
2 1/2 quarts water
3 smoked ham hocks
1 cup chicken stock
1 dash salt — to taste
1 dash crushed peppercorns — to taste
1/4 cup Dry Sack Sherry

CHEF’S NOTE: In place of the smoked ham hocks, you may substitute 8 ounces
lean, diced salt pork or 1 pound cooked, diced bacon. In place of the
chicken stock, you may substitute an appropriate amount of chicken base or
prepared bouillon cubes.

STEP ONE: Wash beans in cold water and transfer to soup pot. Add all other
ingredients except salt, pepper, and sherry. Simmer at least three hours or
until a bean will crush easily.

CHEF’S NOTE: An optional method of preparing this soup that we do not use
includes this step: Remove the bay leaf and ham hocks, and puree beans in a
food mill or sieve.

STEP TWO:
Return to heat and add salt, pepper, and sherry. Adjust the consistency to
your preference.

* If too thin, add a little roux made of equal parts butter and flour. Stir
over heat until rich and creamy.

* If too thick, add a small amount of chicken stock.

To serve, sprinkle with grated cooked egg, or thin, sliced raw onion and
lace all over with Dry Sack Sherry. Top with a dollop of sour cream.

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Suggested Wine: Gamay Beaujolais
Serving Ideas : Top with grated egg,sliced onions,dry sherry or sour cream

Nutr. Assoc. : 0 999 2516 260 92 1492 0 0 0 342 0 4437 1363

DATE NUT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CATHY SVITEK (BCXV75A)
-Regal Breadmaker manual
–1 pound
1 c Water
1 tb Butter or Margarine
-softened
2 1/4 c Bread flour
2 tb Sugar
1 tb Dry milk
1 t Salt
1 1/4 ts Dry active yeast
3/4 c *dates — chopped
1/3 c *nuts — Chopped
….
–1.5 pound
1 1/3 c Water
2 tb Butter or Margarine
-softened
3 1/2 c Bread flour
3 tb Sugar
2 tb Dry milk
2 ts Salt
2 1/2 ts Dry active yeast
1 c *dates — chopped
1/2 c *nuts — Chopped

*As soon as you press Start; set a separate minute timer for 15
minutes, at which time add the Dates and Nuts.

Not for Timer Bread Setting

Follow operating instructions for chosen size of bread, 1 pound or
1.5 pound MM by Cathy Svitek

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TART DOUGH

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch of salt
12 tablespoons (1 1/2 sticks) cold unsalted butter

In a small bowl, mix together the egg and cream. Set aside.

In the bowl of an electric mixer, combine the flour, sugar, salt, and
butter. Using the paddle attachment on low speed, mix in the butter
until
is the size of small peas. With the mixer on low speed, add the egg
mixture. Mix the dough just until it is no longer dry-looking. It
will
still be loose and crumbly at this point.

Place the dough on the work surface. With your hands, combine and
form the
dough into a single ball. Wrap the dough in plastic wrap and
refrigerate
until firm but still malleable.

Rolling and forming the shells:

On a lightly floured work surface roll the dough out to 1/8-inch
thick.

Yield: 6 4-inch tartlets

When lining tart, be sure to press the dough carefully around the
bottom
edges of the pans.

Prebaking shells:

To prebake a frozen or chilled shell line it with parchment paper.
Fill the
shell with uncooked rice, beans, or pie weights. (This helps the
shell
retain its shape.) Bake the shell in a preheated 350 degree oven
until the
edges are golden brown, about 10 minutes. Remove the parchment paper
and
the rice, beans, or weights and continue to bake the shell until it
is
golden brown all over.

Unbaked shells can be stored for a day in the refrigerator or for
several
weeks in the freezer. Once a shell is baked, it should be eaten that
day
for maximum freshness and flakiness of the crust

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TURKEY NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
STOCK
1 All bones from roast turkey
7 c Water
1 Bay leaf
1 Stalk celery, chopped
1 Onion, quartered
SOUP
1/4 c Broken noodles, 1/2″ pieces
1 Stalk celery leaves, chop
1 Carrot, chopped
3 Green onions, sliced
1/3 c Grated zucchini
1 t Dried basil
1 t Dried thyme
1 d Hot pepper sauce
Salt to taste
Freshly ground pepper

My note: Remove bones from turkey or chicken before
serving and refrigerate or freeze until you have time
to prepare the soup. I like to do it the next day, if
possible, and make a batch of crackers while the soup
is cooking.

STOCK: In stockpot or large saucepan, combine bones,
water, bay leaf, celery and onion. (Skin and drippings
may be included, if desired.) Simmer, covered about 4
hours. Strain, reserving stock. Let bones cool, pick
out any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil;
add noodles and simmer for 5 minutes. Add celery,
carrot, green onions, zucchini, basil and thyme.
Simmer for 10 minutes. Stir in hot pepper sauce,
season with salt and pepper to taste. Makes about 4
1/2 cups.

3/4 cup serving – 91 calories, 1 1/2 protein, 1/2
fruit vegetable choice 5 grams carbohydrate, 11
grams protein, 3 grams fat 137 mg sodium, 32 mg
cholesterol

Source: The Lighthearted Cookbook by Anne Lindsay,
Cdn. Heart Foundation 1988. Shared but not tested by
Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups
chicken stock if you start without bones For a main
course, add 19 oz can chickpeas or kidney beans,
drained. Other additions: green peas, chopped spinach,
asparagus, broccoli, potato, squash or turnip.

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